68 



pressing rooms may be additions built onto another structure, the cellar 

 extending under the whole.' In no case was fruit seen stored in upper 

 rooms or lofts, but usually on the floor of the operating room or in bins 

 adjacent. The small makers seem to make little or no provision for 

 storage, and the grinding and pressing, so far as observed, were con- 

 ducted on the ground floor. In the small plants this requires only 

 a moderate amount of floor space, the power plant and grinder being 

 near each other and the presses adjacent. The pulp was almost invari- 

 ably allowed to stand for some hours before pressing. The Germans 

 usually have large tubs, holding, say, 10 hectoliters (264 gallons) of 

 fruit pulp, and into these the crushed fruit is at once placed as soon as 

 it falls from the mill. Even the largest factory visited, having an 

 annual output of over 500,000 gallons of cider, pursues this rather cum- 

 bersome method. In large factories this requires a great amount of 

 floor space and seems to necessitate an enormous waste of labor, but it 

 is thought satisfactory by the proprietors. Small plants usually grind 

 only enough fruit to make one or two cheeses at a time, and hence 

 proceed at a rate which, in this country, would be considered wasteful 

 of time. 



The manner of laying up the cheese is in the main the same as in 

 our best appointed mills in which cribs are still used to hold the pulp 

 during pressing. The cheese cloth has not made headway in Germany. 

 The cribs, usually circular, are very well made. 



After maceration for a period varying from twelve to twenty-four 

 hours, the pulp is brought to the press and submitted to as heavy 

 pressure as possible by hand power, the drop screw press being largely 

 used, but also those with the screw on a central stern. The pressure is 

 applied for a considerable period until the cheese is carefully drained; 

 then the pomace is thrown up and finely broken, and either macerated 

 with water, as in France, or allowed to rest for a period when it is 

 pressed a second time in a stronger press. The Germans do not use 

 much water in macerating pomace for repressing; in fact, a very 

 small amount was used where the operations were observed. The 

 best German factories inspected did not use water at all, but these 

 were equipped with hydraulic as well as hand presses, and the press- 

 ing was completed at a pressure of 250 atmospheres on the hydraulic 

 presses. 



The differences between French and German fruit in sugar content 

 have some bearing on the use of water in macerating. At no time 

 was must observed flowing from the press in German mills which 

 was above 50 Ochsle (1.050 specific gravity), and if, after watering 

 slightly, a second pressing of 40 to 45 Ochsle (1.040-1.045 specific 

 gravity) could be obtained, the two runs were united and fermented 

 together. This was the practice in small factories. 



The largest German factory visited, that of the Freyeisen Brothers, 

 Frankfort, is possibly the largest in the world. Its annual output is 



