Cider Factories in France. 



this store-room. Formerly the fruit was washed, but now this is 

 only resorted to in case of necessity. The fruit is, however, run 

 over a slatted " way " or chute in its progress to the cylinders, 

 and much trash is thus screened out, an attendant watching to 

 see that foreign substances likely to damage the grinders do not 

 pass. From the grinders the pulp drops into a chute, which 

 delivers it as directed by the operator into one or another of 

 the several pomace vats. The custom is to fill the vats one 

 after another, the pulp being allowed to remain for some hours 

 before pressing. This maceration of the pulp in its own juice is 

 thought to aid in extracting the sugar content, and to give a 

 better colour to the must through certain chemical changes 

 caused by the action of the air on the crushed tissues. The pulp 

 is not, however, and never should be, allowed to ferment before 

 pressing. 



The pulp vats at this factory are made of porcelain tiles 

 carefully set in cement. A drain pipe is arranged to carry the 

 must, which always flows from freshly crushed fruit, into a 

 cistern at the left of these vats. From here it is pumped into 

 the large casks in the fermentation room. A large vat is pro- 

 vided for the maceration of pomace after it has been through 

 the press. 



When the pulp is thought to be in condition for the press, a 

 small car is run alongside, and the pulp is laid up in cheeses on 

 a form, coarsely woven press cloths being used, just as is done in 

 the best American factories. When this car is loaded it is run 

 on to the press, and the hydraulic pump is put in motion ; the 

 car and its load of pulp being lifted by the upward thrust of a 

 hydraulic piston. In this factory the hydraulic presses were 

 rated at 200,000 lb. direct pressure. 



While this load of pulp is under pressure another car is loaded 

 ready to take its place. On being released from the press the 

 car is run alongside the large vat and the pressed pomace is dis- 

 charged into it, carefully cut up with a shovel, and wet with weak 

 must or water, the amount of liquor added being about equal to 

 the pure juice expressed.. This round of operations is repeated 

 until the day's grinding is exhausted, and the pomace from the 

 first pressing then rests in the large vat, macerating in water or 

 weak must until thought ready for pressing a second time. The 



