336 VINEGAR, CIDER, AND FRUIT-WINES. 



already been described. The primitive custom of laying the 

 cheese was to lay upon the platform of the press a quantity of 

 straw, upon which a quantity of pomace was placed, and the 

 edges secured by laps of straw, thus alternating straw and 

 pomace until the pile was complete. The object of using the 

 straw was to hold the mass together while it was being submitted 

 to pressure, and also to serve as a means of exit for the cider. 

 An improvement was in the substitution of hair-cloths, and 

 within the past few years the adoption of the cotton press-cloth 

 and racks to hold the pomace in laying up the cheese for the 

 press. The racks have already been described ; the press-cloth is 

 woven from yarn made expressly for the purpose and is of equal 

 strength in warp and filling. The G. H. Bushnell Company, of 

 Thompson ville, Connecticut, furnishes several grades of cotton 

 press-cloth, medium, heavy, and extra heavy. The use of straw 

 in laying up the cheese should be entirely discarded, as the 

 slightest mustiness imparts an unpleasant odor to the cider. 



The pressure applied to the cheese should be slow at starting 

 and then gradually increased until finally the full force is applied. 

 The juice as it comes from the press runs through a fine hair-sieve 

 into a receiver. With a good press about 65 to 75 per cent, of 

 the juice will be obtained. 



After the cider has been extracted and the cheese removed from 

 the press the pomace may be utilized for the manufacture of vine- 

 gar, as described on p. 168. In France it is, however, used for 

 the manufacture of the small cider. The method is as follows : 

 After the extraction of the pure cider by the first pressing, the 

 pomace is taken from the press, and after adding 15 liters of 

 water for every hectoliter of apples used, the mass is allowed to 

 macerate 15 to 20 hours, care being had to stir every two or 

 three hours. Then this pulp is put a second time under pressure 

 and a quantity of juice extracted equivalent to the amount of 

 water added. 



Extraction of the juice by diffusion. Diffusion, which gives such 

 excellent results in the extraction of sugar-beets, has also been 

 applied to extract the soluble constituents of the apple, but in 

 Huch a primitive manner that the juice thus obtained produces 



