402 On the CnUimtion of Orrharch, and 
these layers of one size, a frame is generally used, which is drawn 
up as the work proceeds. Sometimes clean straight wheat-straw 
is used, instead of haircloths, the ends of Avliich are bent over the 
incumbent layer of pulp; but this, on many accounts, is a much 
less convenient method, though it is a saving of expense. When 
the pile of pulp (or cheese, as it is called) is completed, the press 
is applied, gently at first, and gradually with increasing force, at 
considerable intervals, until no more juice can be extracted with 
the utmost power of the screw. The cheese of pommey is then 
removed, to make way for another charge of the press. 
When straw is used instead of haircloths, towards the close of the 
work the screw is eased, and the ragged and projecting edges of 
the cheese pared off with a sharp instrument, and the parings 
placed upon the top of the cheese, when the pressure is renewed. 
The dry pommey, or pulp, is thrown into water, where it is allowed 
to macerate ; and when the other cider is made it is again pressed, 
and affords a weak but sweet cider for present use, called ciderkin, 
or water-cider. The pulp of three hogsheads of the first cider 
will produce about one of the water-cider. The juice is taken 
from the press and put into casks, leaving a considerable huUage 
or space beneath the bung, and when it has fermented and become 
fine the cider is racked oft the lees into other casks, and stowed 
away for use, leaving the bungs loose until there is no danger of 
a renewal of the fermentation, which might endanger the barrels 
if closely stopped at first. In many cases, even less pains arc be- 
stowed, and the cider remains in the same casks in which it was 
fermented until required for use. This is the general outlme of 
the operation of making common domestic cider, but the practice 
difiers more or less in every cider district. 
The cider produced in this way is generally a rough strong 
drink, which is however generally preferred to sweet cider by 
those who make it their constant and almost only beverage. There 
is one good reason f(n' this preference, which is the superior 
strength of such cider, as it has of course more spirit than that 
made Irom the same juice which has by management been pre- 
vented from fermenting to the same extent, and therefore remains 
sweet. The habitual cider-drinker prefers the exciting quality 
to the sweetness of the liquor. 
In the manufacture of the sweet and more palatable cider, and 
those of superior quality, intended for bottling and sale, consi- 
derable care and attention is required. After what has been pre- 
viously stated with regard to some of the chemical properties of 
fruit, and of the fermentation of its juice, the motives for the dif- 
ferent operations of the practical cider-maker will be better un- 
derstood. The following, in the leading particulars, is, according 
to Mr. Knight, the practice of the best cider-makers in Hereford- 
