338 VINEGAR, CIDER, AND FRUIT-WINES. 



freshly ground apples ; then instead of putting it in the highest 

 place, place it at the bottom and shift Xos. 2 and 3 one step 

 higher up, so that No. 2 becomes 1, Xo. 3, 2, and Xo. 1, 3. Then 

 draw off the liquid in Xo. 2 into Xo. 3 and that of Xo. 1 into 

 Xo. 2. 



Xow pour 50 liters of water into the upper tub X"o. 1 and repeat 

 this every 24 hours. The liquid which is drawn off every 24 

 hours from the lowest tub is poured into the barrel in which it is 

 to ferment. 



At first this fourth manipulation seems complicated, but after 

 having done it once there will be found no difficulty in its 

 execution. What seems to complicate it somewhat is the indis- 

 pensable placing of the tub with the freshly crushed apples on 

 the base of the steps in order to have the richest juice discharged 

 into it. To briefly recapitulate : the most exhausted apples are 

 always placed at the top of the steps and the less dense liquid 

 added to them and the freshest apples on the bottom to receive 

 the richest juices. 



By this disposition the apples are thoroughly exhausted, and 

 after having passed through the operation the liquid obtained 

 will show an alcoholic strength equal to f of the alcohol contained 

 in the pure juice, and is at all events greatly superior to the juice 

 obtained by the old methods of diffusion. 



The use of this method Avould be suitable for persons having 

 no cider press and only a small quantity of apples to manipulate- 



The quantity of cider is nearly equal to that obtained by three 

 pressures and the juice obtained by diffusion is almost as rich as 

 jthe juice yielded by the press. 



After one or two manipulations it is quite easy to operate sue- 

 eessfnlly without weighing the apples and also the water to be 

 used. It is sufficient for that purpose to mark on the inner side 

 of the tub the height to which a certain quantity of crushed 

 apples come, and measure the water in the same manner. In 

 order to pass the liquid into the next lower tub and draw it off 

 finally from the last tub, it is sufficient to open the spigots and 

 allow the liquid to run off naturally. The quantity of liquid 

 thus drawn off is less by about T \ the amount poured in at the 



