CIDER FROM APPLES AND PEARS. 



337 



after fermentation a beverage very deficient in alcohol and diffi- 

 cult to keep. 



M. Jules Nanot, of Paris, France, proposes the following im- 

 proved method : 



Suppose we take 150 kilogrammes of apples reduced to pulp, 

 divide them in 3 lots of 50 kilogrammes each and put each lot 

 in a vat or tub. These tubs are then placed on steps one above 

 the other as shown in Fig. 74. They communicate with each 

 other by means of spigots provided in the interior with small 

 convex screens. Care must be had to keep the tubs covered not 



Fig. 74. 



Nol 



only to prevent the pulp from floating but also to prevent oxida- 

 tion, as otherwise, on account of the mass remaining exposed to 

 the air for a long time (3 times 24 hours), would yield cider 

 which afterwards would turn black. 



First manipulation. Pour 50 liters of water into tub No. 1, 

 and macerate 24 hours. 



Second manipulation. Draw off the liquid in No. 1, by opening 

 the spigot into No. 2, and pour again 50 liters of water into 

 No. 1, and macerate for 24 hours. 



Third manipulation. Draw off the liquid from No. 2 into No. 

 3 and the liquid from No. 1 into No. 2. Pour 50 liters of water 

 into No. 1 and macerate for 24 hours. 



Fourth manipulation. Draw off the liquid from No. 3. Then 

 draw off the liquid from No. 2 into No. 3, and from No. 1 into 

 No. 2. Now remove No. 1 and replace its exhausted pulp with 

 22 



