1857 The Bordeaux wine and liquor dealers' guide

65

MANUFACTURING AND ADULTERATING LIQUORS.

CIDER.

There seems to be but little difference in the mode . practised in different countries in the production of cider. The apples, after being plucked, are left in heaps in the orchard for some time, to complete their ripen– ing, and render them more saccharine. They are then crushed between grooved cylinders, surmount– ed by a hopper, or in a circular trough, by two ver– tical edge-wheels of woqd moved by a horse; after passing through which they are received into large tubs or sieves, and are then called pommace. They are afterwards laid on the vat in alternate layers of the pommace and clean straw. They are then pressed, a little water being occasionally added. The juice passes through a hair sieve, or similar strainer, and is received in a large vessel, whence it is run into casks or open vats, where every thing held in mechanical susperuiion is deposited.

MANAGEMENT OF OIDER.

Cider should be stored in a cool place, and should

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