The Storage and Preservation of Fruit. 197 



absorbed by apples are likely to be retained in the cider, 

 hence apples intended for cider should not be in contact 

 with the soil nor with any musty or unclean material. If 

 soiled when gathered, they should be washed, and all decay- 

 ing fruits should be rejected. 



30r. Manufacture of cider. The apples are reduced to 

 pulp in a mill made expressly for the purpose, and the 

 juice is expressed from the pulp (pomace) by means of 

 heavy screws or levers. Mills and presses are now on the 

 market of capacities varying from the smallest farm mill, 

 operated by hand and producing a single barrel of cider 

 per day, to the large power mill that turns out hundreds 

 of barrels in the same time. The hand mills are generally 

 combined with small presses. They are not economical, 

 as their operation requires much labor, and their presses 

 extract less of the cider than do the larger presses. 



The pulping machines are of two general classes. In 

 one, the fruit is crushed into pulp; in the other it is scraped 

 or grated into pulp. Certain French experiments indicate 

 that machines of the latter class yield the larger percentage 

 of cider. The best machines are said to extract but about 

 60 per cent, of the juice of apples. For pressing, the pulp 

 is built up into a '^ cheese" formed of thin layers, separated 

 by layers of straw, or in the more modern mills, the layers 

 of pulp are wrapped individually in coarse cloth and sep- 

 arated by wood racks. After pressing, the cheese is some- 

 times taken down and rebuilt, adding water freely to the 

 pomace, and pressed a second time, the product of the sec- 

 ond pressing being used for vinegar or jelly. Finally, the 

 apple seeds may be washed out of the pomace for sale, and 

 the residue applied to the compost heap. Sometimes the 

 pomace is broken up into small pieces and planted for the 

 production of apple seedlings. 



