1869 Cooling Cups and Dainty drinks by William Terrington

108

Cider.

hanging an iron vessel through the bung-hole, and burning 1 drachm of brimstone in it; bung up tight, and keep the barrel of cider in a cool place. Scotch Method of making Cider . — The apples are reduced to mucilage by beating them in a stone trough, similar to those used for watering horses, with pieces of ash- poles used in the manner that potatoes are mashed. The press consists of a strong box 3 feet square, and 20 inches deep, perforated on each side with auger holes. It is placed on a frame of wood, projecting 3 inches beyond the base of the box ; a groove is cut in this projector 1^ inch wide and 1 inch deep, to convey the juice when pressed out of the box into the re- ceiving pail. This operation is performed in the following manner: the box is filled alternately with strata of fresh straw and mashed fruit in the pro- portion of 1 inch of straw to 2 inches of mucilage ; these are piled up a foot higher than the top of the box, and care is taken in packing the box itself to keep the fruit and straw about 1 inch from the sides of the box, which allows the juice to escape freely, and a considerable quantity of the liquor will run off without any pressure. This must be applied gradually at first, and increased regularly towards

A box of the above dimensions

the conclusion.