15 
EMEB1TS PATENT POUTiLBLS 
CIDER J^ISTT) WINE MILL 
J^NJD PEESS. 
PLATE X. 
These descriptions and diagrams represent the latest improved Mill and Press in use. It 
has been extensively and successfully introduced for three years past, and such improve- 
ments as experience nas suggested have from time to time been adopted, making it, with- 
out question, the most complete mill in all its parts and operations, having no equal. 
§ 95. The apples are reduced to a fine pulp by a cylinder grater, which is propelled by 
hand power, or by a band from any other power, as horse, steam or water. The apples 
are fed up to the cylinder by means of a plunger or piston, which traverses to and from 
the cylinder in the bottom of the hopper, moving steadily and with even force the apples, 
whether hard, soft, large or small, and avoiding all possibility of choking, clogging or un- 
evenness in fineness of the pulp. This plunger is moved forward by an iron cam, pro- 
pelled by a band from the driving shaft of the mill ; the plunger recedes from the cylinder 
by a simple wood spring, advancing nine-tenths of all the time, and requiring but one-tenth 
to return to its starting position to receive another charge of apples. 
The feeding force being produced by band connection, all accidents to mill or person from 
getting foreign, hard or injurious substances into the mill are avoided, as the band will yield 
and slip on its pulleys sufficiently to avoid injury, whereas all gear feeding mills must be 
damaged by such occurrences. 
§ 96. The Press is of more importance than the other parts. As from all experience in 
cresses, it is satisfactorily established that where the pressure is applied upon a single point 
of the follower a very large percentage of the power applied is required to overcome friction, 
torsion, &c, which is produced by the tendency of the follower to tip or tilt by the unequal 
and changing resistance of the pulp in the hoop, besides a great loss of time consumed in 
frequently leveling the follower. To obviate these difficulties, this Press is provided with 
three parallel screws, so positioned as to apply the force with uniform motion upon three 
points equally distant from the centre of follower and each other. The screws are forced 
down simultaneously by the nuts being revolved by teeth in their edges, acted upon by a 
central pinion, which is turned by a lever. 
[The same letters refer to the same parte in 
each diagram.] 
A grating cylinder, about 11 inches in dia- 
meter. 
B band pulley and fly wheel of cylinder A • 
C small pulley on crank shaft which drives 
pulley E by a small band. 
E large pulley driven by C, moving cam F. 
F cam for driving piston K, in bottom of 
hopper. 
G small speed gear for driving it by hand. 
H large gear wheel to drive cylinder. 
K piston, shown by dotted lines, operated by 
cam F. 
O band connecting feed pulleys C and E. 
X X top girts or supporting plates of mill. 
Y Y Y cross girts of frame-work. 
§ 97. The Mill is provided with a tank to receive the apples as they are ground for a 
barrel of cider. The Mill, when worked by two men, can grind and press from 6 to 8 barrels 
per day, and when the grinding is done by power, nearly double that amount can be done. 
Less than the force of one horse in the Power is needed to grind 50 bushels per hour. 
The Press is equally well adapted for wine, cheese, lard, pressing clothes, &c. 
Price, $50 ; weight, about 400 lbs. 
For making cider with high color and flavor, it is necessary to grind the apples twelve to 
thirty-six hours before pressing, and to subject the pomace to as much surface exposure as 
possible, in broad shallow vats, frequently stirring it to bring the mass to the surface. 
The affinity of the pomace for oxygen causes it to absorb it rapidly from the atmosphere, 
the chemical effect of which is to give both flavor and color. 
For vinegar, the atmospheric exposure of the pomace for a greater length of time accele- 
rates the chemical action, and produces vinegar of the best quality. 
Very good vinegar can be made from a second pressing, by leaving the pomace about three 
quarters pressed, and spreading it open to the air and frequently stirring it, with the addition 
of about the same amount of water as there is juice remaining in the same, the water to be 
added by sprinkling it upon the pomace as it is being stirrrecl over. Caution should be used 
to prevent the mass becoming too much heated by the chemical action in this process. 
