408 THE PULP PRESSES CASHING. 



the apples to a coarse pulp, and the under ones re- 

 ducing it to a very fine one. The apples, by either 

 of these methods, being properly bruised, are carried 

 to the press, and a square heap of cheese is made 

 with them, by alternate layers and clean wheat straw ; 

 or else, by putting the pummace into hair bags or 

 hair cloths made for the purpose. If straw be used, 

 it should be perfectly sweet, and free from fustiness. 

 The cheese, after standing for some time, is to be 

 pressed down gradually, and at length the greatest 

 possible pressure is applied, till all the juice is pressed 

 out. Presses are of different kinds : we have seen a 

 press which has answered tolerably well, consisting of 

 the trunk of a tree about one foot in diameter, and 

 ten feet or more long, fixed at one end, and brought 

 down by a windlass and rope connected at the other ; 

 but the more common cider-press consists of one or 

 more wooden or iron screws, turned by a lever and 

 windlass. The apparatus is, of course, firmly fixed, 

 so as to sustain the resistance which is necessary. 



The juice thus obtained is then to be strained 

 through a hair sieve, and put at once into the cask 

 destined to receive it. The cask should be full, or 

 within an inch or two of being so, in order that when 

 the fermentation takes place, the feculent matter 

 floating at the top may flow out at the bung-hole. 

 As soon as the fermentation is sufficiently completed 

 to permit a bung in the hole, it should be put in, at 

 first slightly, and after some time, a week or two, or 

 more, tightly ; nor should the liquor be at all disturbed 

 till it is wanted to be drank: for if these few and 

 simple directions be carefully followed, the fruit ripe 



