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Normandy Cider. 



The apples are gathered as soon as they begin to fall, and 

 it is a general rule, to which great attention is paid in 

 Normandy, to mix several varieties of apples, so that in the 

 juice from which the cider is made the merits of one variety 

 may compensate for or attenuate the defects of another. 

 The fruit is often left in heaps in the orchard or courtyard, 

 but this practice, Mr. Hertslet states, is injurious, as the rain 

 deprives the fruit of part of its flavour and diminishes the 

 quantity of its sugar contents. It should be placed under 

 cover in a well-aired shed, in piles 12 or 15 inches high, 

 so as to prevent it from becoming heated, and to protect it 

 from the effects of frost. The apples must be perfectly 

 matured before being crushed, but they must not be over 

 ripe, and all rotten apples must be carefully excluded. 

 Apples put into the crushing mill shortly after being gathered 

 produce a cider inferior in taste, strength, and keeping 

 qualities. 



When the fruit has been " crushed," the pulp is collected 

 into uncovered vats or tubs, and exposed to the air for about 

 fifteen hours. It is stirred occasionally with wooden shovels, 

 so as to bring the mass into contact with the air. It is 

 frequently the practice to place the pulp into the press imme- 

 diately after it has been crushed in the mill, but this method 

 is not recommended. 



The press consists of a circular cage into which the pulp 

 is placed, and pressed by means of a screw, at first slowly, 

 then more rapidly, until the operation is completed. The 

 juice which is obtained from the first pressing is pure cider, 

 which is frequently bottled, and fetches a high price. Cider 

 of this kind and quality is an article of commerce, and is not- 

 used locally for every -day consumption. When the pulp has 

 been drained it is taken out of the press and again placed 

 into the vats or tubs, where it is macerated with a certain 

 quantity of water (generally from 4.J gallons of water to 2 2 

 gallons of pulp) for fifteen hours or more, after which it is 

 subjected to a second pressing. The cider thus obtained is 

 used locally throughout Normandy as an ordinary beverage, 

 in the same manner as wine in Central and Southern France. 

 The pulp is sometimes subjected to a third pressing, after 



