194 Recent Imivovements in Cider and Perry Making. 
" I ■will describe tlie premises which I occupied some years ago when I 
vised to make cider. There was a large barn, iu which the apples were 
stored round the sides ; ou the floor was a cider-mill, which was worked 
either by hand or hors3-power. Uuder the floor of the barn was a large 
cellar, round which were placed the cask and vessels to be used in the mak- 
ing. As the fruit was ground, it fell through the floor and was passed into 
casks or tubs placed to receive it until it had commenced to ferment. In 
the centre of the cellar was the press." 
The process afterwards adopted was exactly the same as has 
been described previously in this paper. 
That similar buildings should be provided upon all fruit 
farms in England there can be no two opinions ; but how they 
are to be obtained is quite another matter, although one which 
should be seriously entertained b}' both landlord and tenant. 
The buildings themselves need not be expensive ; plain thick 
walls of stone, or double walls of brick, with a good thick thatch, 
would answer every purpose ; and where possible the building 
should be so arranged that the liquor should not have to be 
carried at all from the press to the casks, but should be allowed 
to flow by gravitation to those vessels in which it is to be fer- 
mented, and then be racked off into the other casks, in which 
it is either to remain for bottling purposes or to be sent to the 
consumer. 
Cider and perry factories have for a long time — considerably 
more than a century — been talked of, and the subject is one 
well worthy the consideration of a cider- or perry-producing dis- 
trict. The capital required would not be large, and in a year 
when a good hit of fruit took place it would all be used, instead 
of the greater part wasted as at present. It is precisely at such 
a time that the want of such factories is felt, because a good 
hit means not only a good crop, but the crop well ripened and 
in good condition, and therefore first-rate liquor. At the pre- 
sent time many farmers and cider-makers will buy up all the 
first-class fruit they can lay their hands upon, or, at any rate, as 
large a quantity as will fill the casks with liquor which they can 
store ; but they will not look at fruit of an indifferent quality, 
which proves the necessity so strongly insisted upon in this 
paper of growing none but known and approved sorts. 
In all the above operations cleanliness is above all the one 
thing needful. Without it, no matter what care has been 
bestowed upon the other operations, all the labour will be in 
vain. The greatest attention should therefore be paid to every 
machine and utensil used for the purpose of making or receiving 
the liquor. Attention should be given to the temjicrature of the 
house in which fermentation is carried on, keeping it as near 
60' Fahr. as possible. Water should never be added to the 
liquor in order to make more of it, and, above all, chemicals 
