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home. The family lives in the front of the structure, and here the 

 office is also located. Extending back from the front is a rectangular 

 structure two stories high and about 40 feet wide by 150 feet long. 

 The lower story of this rear structure comprises one large room with 

 very heavy brick walls without windows. This room is entered from 

 the front by large doors, and has a rear door of smaller size. Along 

 the sides of this room, against the walls, are ranged great tanks about 

 60 in number with total capacity reaching possibly 200,000 gallons. 



The illustration (fig. 10) shows a perspective view down the center 

 of the room. Each tank is furnished with a faucet near the bottom, 

 and a glass tube communicating with the interior rises the full height 

 of the tank, showing at a glance the height of the liquor within. The 

 top is tightly closed, but a manhole for entering the tank and taps for 

 introducing the must are provided. The center of this room is occu- 

 pied by casks, pumps, and paraphernalia for racking and handling the 

 cider. Also great cart loads of fruit in sacks are brought from the 

 railway station, driven to the center of this floor, and elevated to 

 the upper story by a power lift, worked by a gasoline engine in the 

 second story. 



The second story is used to store fruit, and here is also located the 

 grinder, the gasoline engine which furnishes all the power for the 

 plant, and the tubs or tanks for exhausting the pomace. The fruit 

 for grinding is thrown into a tank of water in which rests the lower 

 end of an elevator screw which lifts it to the grinding cylinders. From 

 the grinder the pomace falls into the press, where it is made up into 

 cheeses after the American fashion and pressed immediately. The 

 object of throwing the fruit into the tank of water is to wash it, which 

 is fairly well accomplished by the motion of the elevator screw. 



The exhaustion of the pomace after pressing is accomplished by 

 diffusion with warm water, as already stated. The operations of 

 blending and sugaring were not shown, nor were the details of the 

 system of fermenting and racking explained other than in vague 

 terms. However, the must is both fermented and stored on the first 

 floor and is run off into casks for market as desired. 



The product, as sampled in several stages of manufacture, was very 

 inferior, and had little resemblance to that of standard Normandy 

 ciders. This factory is making about 200,000 gallons of cider annually. 

 The construction of the factory, arrangement of machinery, tanks, 

 etc., is quite unique, and apparently advantageous. 



A characteristic of the French "cidreries" was the almost total 

 absence of cellars. Thus, in the factory just described the storage is 

 wholly above ground. This is the rule in France, while just the 

 opposite is true of Germany. 



La Cidrerie de V Union Agricole. The best type of factory examined 

 in the French cider country is that of an agricultural union at St. 



