1868 The complete Practical Distiller

APPLE BRA^JDY.

135

OF SOME OF THE PRODUCTS OF THIS COUN- TRY WHICH AFFORD SPIRITS BY DISTIL- LATION. This country abounds in many fruits, roots, and vege- tables that will yield spirit upon distillation. It would be useless to give a separate process for every one of those substances, as similar substances require a similar mode of treatment. This, it is hoped, will be a sufficient hint to any one who may wish to experiment on a particular kind of fruit, vegetable, &c. And first will be spoken of— In many parts of the United States large quantities of apples are raised, which cannot be made use of to advan- tage in any other way, and it therefore becomes an object to the farmer to distil them. The process is worked thus — The apples, after being assorted, so as to work the ripest first, are then ground, either in the common way, or with a mill constructed similar to the tanner's bark-mill; after which they are pressed in a large, powerful screw- press as long as any juice can be obtained. The cider is then put into large cisterns or vats pre- pared for the purpose, where it undergoes a fermentation, and is fit for the still in from six to twelve days, according to the weather. Some distillers preserve the pomace of the pressing, put it into casks, and cover it with water, until CIDER SPIRITS, OR APPLE BRANDY.