1922 Old Time Recipes Liquors Shrubs(4th edition) by Helen S Wright

^omt JWaife ^Minm DEVONSHIRE CIDER

The apples, after being plucked, are left in heaps in the orchard for some time, to complete their ripening, and render them more saccharine. They are then crushed between grooved cylinders, surmounted by a hopper, or in a circular trough, by two ver- tical edge-wheels of wood moved by a horse; after passing through which, they are re- ceived into large tubs or crocks, and are then called pomace. They are afterwards laid on the vat in alternate layers of the pomace and clean straw, called reeds. 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 everything held in mechanical suspension is deposited. The fer- mentation is often slow of being developed; though the juice be set in November or De- cember, the working sometimes hardly com- mences till March. Till this time the cider to rack it again into a clean cask that has been well sulphured out, and to leave behind the head and sediment; or two or three cans of cider are put into a clean cask, and a 38 is sweet; it now becomes pungent and vi- nous, and is ready to be racked for use. If the fermentation continue, it is usual

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