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give a slight sketch of its manufacture and of the 

 different qualities. 



Cider is manufactured with very rude machinery, 

 by the following process. The apples are thrown into 

 a circular stone trough, usually about 18 feet in dia- 

 meter, called the chase, round which the runner, a 

 heavy circular stone, is turned by one or sometimes 

 two horses. TYhen the fruit has been ground until 

 the rind and the core are so completely reduced that 

 a handful of "must," when squeezed, will all pass 

 without lumps between the fingers, and the maker 

 sees from the white spots that are in it that the pips 

 have been broken, a square horse-hair cloth is spread 

 under a screw-press, and some of the must is poured 

 with pails upon the hair, the edges and corners of 

 which are folded inwards so as to prevent its escape. 

 Ten or twelve of these hairs are piled and filled one 

 upon the other, and then surmounted with a frame of 

 thick boards. Upon this the screw is slowly worked 

 down by a lever; and with the pressure, a thick brown 

 juice exudes from the hairs, leaving within them only 

 a dry residue, which, in years when apples are scarce, 

 is sometimes mixed with water, ground again, and the 

 liquid pressed out as before. This latter product is 

 called 1 water cider,' a thin unpalatable liquor, which 

 is given to the labourers early in the year. The cider 

 is received by a channel in the fra^me of the press upon 

 which the hairs stand, emptying into a flat tub called 

 i 2 



