end of the pressure beam is raised, and this causes the rear end to fall 

 lower, so that it can be again blocked down, after which the pressure 

 is reapplied. This operation is repeated until the cheese is pressed 

 sufficiently, when it is allowed to drain for some time, frequently over 

 night, after which the pomace is removed, remashed in the "tour," 

 and repressed. When reworking this pomace, an amount of water is 

 added equal to about one-fifth of the juice which has been expressed 

 from it. In practice, the amount of must secured by the second 

 pressing is about equal to the water added. This reworking of the 

 pomace completes the usual routine, and a cheese of fresh fruit is now 



FIG. 3. Primitive apple grater in use in Germany. 



ground, and laid up as before. By this system, about 400 gallons of 

 first and second pressings are obtained daily with the labor of practi- 

 cally but one man and one horse. With this lever press the use of a 

 rack or frame of any kind to hold the pomace is impracticable. 

 Evidently these latter appliances have come into use along with the 

 direct screw press. 



A few illustrations (figs. 3, 4, and 5) showing primitive methods in 

 use in German}' are reproduced from Johannes Bottner's recent book 

 on cider making, but there is so little in these to commend that they 

 will not be discussed. They are sufficiently self-explanatoiy. 



