503 
For convenient pressing this pulp or pomace which would 
squeeze out between the battens of the press, is generally packed in 
flat bags made of tough fibrous material like grass, horsehair, ete. 
For a small orchard it might be packed in some flat bags made of 
coarse hessian, like the stuff used for onion bags, and these should 
be boiled and rinsed in clean water to remove any unpleasant taste. 
Fold the open end back and pile these half-filled bags one on top of 
the other on the tray of the press. If bags are used it is not neces- 
Cider Press. 
sary to have the battened cage around. When the juice has all been 
pressed it is run into clean and sound casks or a small vat—casks 
with heads taken off would do. : 
‘When table kinds are used, they are often deficient in tannin 
and in fruit acids; this deficiency is made up by addition to the 
juice: tannin, 4 to loz.; and tartaric acid, 2 to 4ozs. per 100 gal- 
lons. 
The juice is allowed to rest in the open vat for a few hours, 
when slimes will settle to the bottom and a light cap of scum will 
