EXPRESSING THE MUST. 



The older methods of laying up the pulp preparatory to pressing 

 possess no particular merits to call for further remarks than those 

 already made. 



The modern, double-acting, ratchet screw presses, so much used by 

 the French, and the hydraulic press, or some better form of machine, 

 must be the presses of the future. Hand hydraulic presses are in use 

 in France, and in all the medium-sized and large factories these mod- 

 ern machines must make headway against the obsolete and laborious 

 hand presses of the old style. 



When the fruit is carefully pulped in the most correct manner, and 

 subjected to from 80 to 100 tons direct pressure for a sufficient 

 length of time, the possibility of again manipulating this pomace so 

 as to derive sufficient must to warrant the effort is indeed slight. 

 This is especially true when the pulp is well laid in thin lozenges in 

 the coarsely woven seine-twine cloths used in the best American mills. 

 Hair cloths and various devices are used abroad, but none of these 

 compared well with our best American cheese cloths. 



SOAKING THE POMACE. 



One must distinguish clearly between the after maceration of the 

 pomace and the maceration of the pulp in its own juice. The later 

 operation is better named "soaking." If there is any method by 

 which the pomace can ever be handled with a view to more perfectly 

 exhausting it than is accomplished by direct pressing, it would seem 

 that soaking in warm water is by far the most promising one. 



If American fruits were as rich in saccharine properties as the 

 French appear to be, it is possible that a considerable quantity of the 

 juice of second pressing or of the must extracted by diffusion could 

 be mixed with the rich juice of first pressings and still produce a must 

 sufficiently rich for good cider or vinegar. The imperfect methods 

 of expressing the juice employed in many places abroad give to this 

 question more importance than it has with us; but the question of its 

 utility or nonutility in large factories is yet to be settled after more 

 technical investigation. 



FERMENTATION OF CIDER. 



In the minds of some, fermentation is a very simple operation. Mr. 

 A. Hauchecorne says in his elementary treatise on cider : " The art of 

 making good cider is very simple, and includes the following four 

 conditions: Ripe fruits, clean water, a barrel free from taints and 

 odors, and later racking off." On the other hand, Mr. G. Power 6 says: 

 "Of all the operations necessary in the manufacture of cider, the fer- 



Le Cidre, p. 7. 



& Culture du Pommier et Fabrication du Cidre, 1: 102. 



