Becent Improvements in Cider and Perry Malung. 185 
mill, the former favourite among tlie Norman cider-makers was 
of stone, and consisted of two grooved cylinders of stone having 
teeth in them, which crossed each other, and were made to revolve 
by means of two arms crossing each other, and having attached 
to each end a heavy leaden weight. At the top was a hopper, 
in which the fruit was placed to be ground. The whole piece 
of apparatus was very similar in appearance to a modern turnip- 
cutter, and, like that implement, was mounted on a plat- 
form with wheels, by which it could be moved from place to 
place. 
Latterly this mill has had to give way to two others, the 
invention of two engineers at Caen — the Ecraseur Salmon, and 
the Concasseur Berjot. 
The Ecraseur Salmon consists of two spur-wheels or cylinders, in which 
are placed iron or steel spikes of a conical form, and which revolve with an 
unequal velocity. The fruit, having been broken up by these two wheels, is 
passed between two channelled granite rollers placed below, which can have 
the distance between them regulated by means of screws. These two 
cylinders are set in motion by means of a spur-wheel, placed on the principal 
axis, running into two fly-wheels, to which whatever power used is applied, 
and which, working in a train of wheels, causes all four to rotate. When 
used with horse-power it is said to be equal to pulping one hundred bushels 
per hour. 
The Concasseur Berjot is a very simple and ingenious piece of apparatus : 
two granite cylinders moimted on horizontal axes fixed into a strong wooden 
framework, a tiy-wheel, handle, a spur-wheel, a pinion, and a hopper compose 
the instrument, which it is stated is equal to pulping one hundred and fifty 
bushels of fruit per hour when worked by one horse. It also can be used by 
manual labour, and serves for all farm purposes where pulping is required ; 
such as grinding roots, oil-cake, &c. The cylinders can be set any width 
apart by means of set screws, and with a strap it is equally available as a 
thrashing-machine. 
In Jersey the cider and perry orchards are going out of 
cultivation ; but where these liquors are still made, the old 
stone mill as used in England was, and still remains, the 
favourite instrument for grinding. 
In grinding the first lot of fruit, it is necessary, especially in 
a dry season, to sprinkle a little water over the fruit, and from 
the first lot ground to express the juice by means of the press, 
and use that for the successive grindings. 
Upon the necessity of bruising the apple-kernels, or the 
advisability of so doing, great diversity of opinion exists. By 
all the older cider-makers, and by many of the modern, it was 
held to be a sine qud non that they should be bruised, if it were 
wished to make a long-keeping cider of good quality. Science, 
however, says this is not the case. The whole subject was 
thoroughly investigated some twenty-five years since by M. F. 
Berjot, jun., of Caen, the inventor of the Concasseur, who read 
his report at the fiftieth anniversary of the foundatioii of th§ 
