80 THE BOOK OF FRUIT BOTTLING 
sugar in their extracted juice. It is this which is 
engaging the attention of the Cider Institute, as it is 
part of its work, and a most important one. 
A valuable paper entitled ‘‘ Hints on Cider-Making,” 
by R. Neville-Grenville, reprinted from the Royal 
Agricultural Society's Journal, gives some very practical 
advice on Cider-making, 
First, the apples must be ripe before they can be 
ground, and, if picked before, they must be stored till 
ready, not left in heaps in the orchard, exposed to 
weather and birds, and especially should they be dry 
and clean and free from rotten apples, leaves, and twigs. 
[This seems so obviously desirable and necessary, that 
it is extraordinary to have toinsist upon it; but, in point 
of fact, farmers are extremely careless in letting all 
sorts of refuse get in with the fruit, and as likely as not 
be ground with it.] 
The fruit when ready is ground in a mill into what is 
called a ‘‘ cheese.” (Two illustrations (pp. 79 and 81) of 
hand mills and presses are given, taken from Messrs 
Lumley’s Catalogue.) At the Institute a very powerful 
American mill and press have been erected, and in order to 
facilitate the ‘‘ feeding” of the mill, the fruit is stored in 
bags in a loft above the press, which is on the ground 
level. The hopper which feeds the mill is let into the 
floor of the loft, the top of the hopper being level with 
the floor; this makes it easy to shovel in the apples 
(with a wooden shovel), which are spread out on the 
floor as each bag is opened. ‘The mill grinds the apples 
into pulp before the extended canvas channel of the 
hopper reaches the press. Cider cloths are spread over 
the press, and, as the pulp descends, it is spread all over 
the surface covered by the cloth to a depth of about 
three inches. Then the layer is covered over with the 
ends of the cloth, which is hung cornerwise over the 
press, a heavy board is placed upon the covered-up 
