53 



uted over it to the depth of -t or 5 inches. This is then covered with 

 a .second layer of .straw, and the operation is repeated. The straw is 

 laid on very carefully, radiating- outward, the butts projecting 1 a bit 

 over the edge of the cheese. The workmen are very adept in laying 

 up the cheese in this fashion, and produce a remarkably true even 

 block of pomace. When completed, the edges are cut down straight, 

 and the pomace and bits of straw are spread on top of the cheese, and 

 then all is ready for the application of pressure. The interposed beds 

 of straw serve excellently to drain the cheese when under pressure. 

 'Indeed, this method has strong features to commend it. 



After removing the pomace the trough is resupplied with fruit, and 

 the operation is repeated. Thus one hand attends to the crushing, lays 

 up the cheese, presses out the must, and bears it away, in this way 

 working up about 2 tons of fruit daily. The fruit is ground in 

 batches, as just described, and the results of four or live lots go to 

 make up one cheese. When this is completed, the horse is removed, 

 and the press is started on the cheese. 



There are many styles of presses used, but one of very ancient type 

 is worthy of rather extended description. The particular one here 

 described bore dates which indicated that it had been in use for two 

 hundred } T ears, and this style was formerly the only power press used. 



The essentials of this structure are two immense beams of oak. 

 These beams are 1-i inches square and 20 feet long. One constitutes 

 the base and rests on a firm foundation to which it is securely attached. 

 On this a short distance from one end is made fast the platform which 

 supports the cheese. The other beam is freely movable. At the end 

 just to the rear of the cheese platform the free beam moves up and 

 down between two strong uprights, which are mortised through at 

 intervals to permit of heavy cross bars being inserted to support the 

 beam at any desired height. The other end is unattached, save that a 

 large wood screw passes through it and enters a huge block on top of 

 it, which block is threaded and acts as a nut. This wooden screw is 

 attached to the lower beam, but works freely in a socket. 



While the cheese is building, the upper beam is elevated, front and 

 rear, out of the way. When ready to apply pressure, the end nearest 

 the cheese is let down on the heavy blocking which covers the latter, 

 and is then securely u blocked" by means of cross bars so it can not 

 rise. Then the other end is lowered until the beam rests fairly on the 

 blocking over the cheese. Its very weight causes the must to flow 

 f reel} 7 at once, but power is now gradually applied by running down the 

 wooden nut until it rests on the beam, then turning the great wooden 

 screw slowly, by means of levers inserted in large augur holes through 

 the same, until this beam comes into a horizontal position. The pres- 

 sure is applied very slowly, the attendant bearing off the must, as 

 it flows, to the casks in the adjacent fermentation room. When the 

 flow of must becomes much reduced, the screw is loosened, the front 



