180 JOUKNAL OF THE ROYAL HORTICULTUKAL SOCIETY. 



Kaw Juice. 



Upon reaching the mill the limes are emptied out upon a concrete 

 floor, where the unsound fruit is carefully sorted out and put on one side. 

 The sound fruit is then thoroughly washed before being passed through 

 the mill. (Fig. 47.) The washing completed, the limes are then placed in a 

 carrier and passed through the mill, which consists of three heavy rollers. 

 In passing through the mill the fruit receives two squeezings ; the rollers 

 are so arranged that only about two-thirds of the juice are expressed in the 

 first sqeezing, thus ensuring a greater freedom from mucilaginous matter. 

 This is called the "first juice" ; and after it has been passed through 



Fig. 47. — Feeding the Mill. 



several refining wire sieves of different gauges it is run off into puncheons 

 and quickly bunged up, so as to prevent decomposition. It is then ready 

 for shipment, and upon reaching England is used for the manufacture 

 of the well-known "Cordial." When the limes have passed through the 

 mill they are again subjected to a third squeezing. This time they are 

 thrown into a large screw cider press, in which the remaining juice is 

 extracted, the lime finally emerging almost dry. 



Concentrated Juice. 



The mucilaginous matter separated from the juice in straining is 

 emptied into long wire bags and hung up and allowed to drain into 

 buckets. This juice, with that obtained from the cider press, is added to 

 the " second juice " and then poured into copper vessels over an open fire 



