1869 Cooling Cups and Dainty drinks by William Terrington

109

Cider.

ill require about 2 tons weight to render the resi- uum completely free of juice. The necessary pressure is obtained very easily, d in a powerful manner, by the compound levers ressing upon a lid or sink made of wood, about wo inches thick, and rendered sufficiently strong y two cross-bars. It is made to fit the opening of he box exactly ; and, as the levers force the lid own, they are occasionally slacked or taken off, nd blocks of wood are placed on the top of the id, to permit the levers to act, even after the lid as entered the box itself. Additional blocks are epeated, until the whole juice is extracted. The ressure may be increased more or less, by adding r diminishing the weight suspended at the extremity f the lever. The liquor thus obtained is allowed to stand un- isturbed twelve hours, in open vessels, to deposit ediment. The pure juice is then put into clean asks, and placed in a proper situation to ferment, he temperature being from forty-five to sixty The fermentation will commence sooner r later, depending chiefly on the temperature of he apartment where the liquor is kept ; in most ases, during the first three or four days, but some- imes it will require more than a week to beffin this egrees.