51 



In starting a cider-making establishment there are several points of 

 importance which should be more or less observed. These are: 

 (1) Supply of fruit; (2) supply of pure water easily carried into the 

 factory under some pressure; (3) the lay of the ground in regard to 

 drainage, and the building of cellars or basement rooms; (4) conven- 

 ience for disposal of product, proximity to railroad station, etc. 



These conditions are of equal importance to the small maker and to 

 the large factory. 



PRIMITIVE METHODS AND APPLIANCES. 



Persons employing very old methods of manufacture were observed 

 in each of the three countries visited, but particularly in France, 

 where there is in common use the old "tour a auge" mills; in fact, a 



FIG. 2. The "tour & auge" apple crusher, Normandy, Prance. 



modification of them is in use in some of the large factories driven by 

 steam power. This machine is also in use in England, but to a very 

 limited extent. In Germany, ancient hand devices were in use, but 

 the ' ' tour " was not seen. This very ancient device for crushing fruits 

 before expressing the must is shown in the accompanying illustration 

 (fig. 2). It is constructed of stone or of wood or by putting on a 

 heavy layer of cement over an iron form. Necessarily the trough 

 must be made of some material that will not be acted upon by the 

 fruit juices. The plan of construction and the operation are very 

 simple. The entire apparatus is ordinarily about 16 feet in diameter. 

 The outer and inner walls (fig. 2, , a') are about 30 inches high, and 

 inclose a circular trough (J), in which the grinding or crushing is 

 done. This trough usually narrows toward the bottom, being about 

 20 inches wide at the top and 14 inches at the bottom. The inner 



