52 



wall is almost perpendicular; but the outer slopes decidedly toward 

 the center of the trough, which varies in depth, but 14- inches is the 

 usual depth. Within the inner circle, or cistern (c), rises a vertical 

 column to a support above, and to this is attached the radial arms 

 which carry the crushers (d}. This inner space or cistern is some- 

 times used as a receptacle for the fruit before grinding. The fruit 

 falls by means of a chute from the storage loft into this cistern as 

 desired, and from it is put into the grinding trough with a wooden 

 shovel. 



The rollers or crushers are usually made of a firm heavy wood with 

 a somewhat corrugated surface. Rollers are also made of granite, but 

 this makes them very heavy, and they are said to crush the seeds of 

 the fruit, which is not desired. These huge wheels are about 3 feet in 

 diameter, and about 6 inches to 9 inches on the faces. The}" are set so 

 that the}" do not trail, thus covering all the bottom surface of the 

 trough. A small device, not shown, follows after the crushers and 

 scrapes the pomace and uncrushed fruit down into the bottom of the 

 trough. 



"Tours" were seen with only one large broad-faced crusher, and 

 with various other modifications, but the one figured seems to be of 

 the typical form. Where used in steam mills, they are rigged with 

 the crushers exactly opposite each other, on fixed radial bars, and the 

 perpendicular shaft is turned bj r a pinion wheel. In this manner they 

 are driven at rather high speed, and are used principally to remix 

 pomace with water for the second and third pressings. 



The "tour," as shown in the illustration, is typical of those used by 

 the small peasant proprietors in France. It is worked by a horse which 

 patiently plods around its limited circle, becoming so used to the work 

 as to require no attention. In fact, he soon learns to forage on the 

 fruit by twisting his neck so as to gather the pomace from the front 

 crusher as it revolves. Hence he is not removed for feeding until the 

 da} T 's work is done. 



The fruit is thrown into the trough 2 to 3 inches deep and the horse 

 is put in motion, and during the grinding, the attendant is busy with 

 other duties, as fitting up the "cheese," bearing awaj r the cider, etc. 

 The fruit will be reduced to pulp in twenty or thirty minutes, vary- 

 ing with its texture. The attendant then turns on a scraper, attached 

 at the rear of the rollers, which shoves the pomace into a heap at the 

 side adjacent to the press. From here it is lifted with a wooden shovel 

 to the press platform. The cheese is laid up very much as with us 

 viz, wrapped in special cloths each section or lozenge i to 5 inches 

 deep. Instead of cloth, straw is often used to divide the mass of the 

 cheese into layers. 



To put up a cheese with straw divisions, a bed of straight straw is 

 spread on the press platform, and a mass of pomace is evenly distrib- 



