The Hickman courier., 1872-10-19
Cider Making.

SAAtA
The season is at hand when cider
making should commence. We find
on file a deferred communication
from a gentleman of experience,
which contains suggestions OF prac-
tical value. 1t is as follows:
G. r. d. objects to grating mills,
for the reason that they cut the
seeds, which give an unpleasant
flavor to the cider. The structure
of an apple is mostly made up of
an aggregation Of very minute cells
which contnin the juice. To break
these cells, to facilitate the separa
tion of the juice, we have in COM
mon use three mechanical means
crushing, grinding, and grating.
The grating mill, from its simplicity
of construction, has come into gen
eral use, though most cider makers
prefer the operation of the crushing
mills. In cutting through pomace,
after the heaviest pressure of an or
dinary press has been fully applied,
if a piece of apple uncrushcd by the
aill is cut through, it will be sound,
and hold its Juices regardless OF the
pressure, which hes only been etiec-
tive on the crushed and more yield
ing substance SUR rounding it, BY
the grating process, arc there not
many small parts that pass the mill
with their cells unbroken /. 1t so,
do these unbrolxen- cells wholly
yield up their juice under the press!
If the crater can operate sopertect-
ly as to break all the cells, the sub
stance of the apple must necessarily
be so cut up that, under pressure,
many particles of it viii run out
!, with the Juice, in defiance OF the
most careful straining-
Mr.. Cox, cider maker of New
Jersey, who wrote in 1916, says
Toughness, dryness, a tibrous
flesh, and n stringeney are all good
qualities in a cider apple" Of the
Herve's Virgieia crab he says: In
the crib no straw is necessary, the
pomace being sufficiently fbrous
and tough to prevent its passage
through the Stats with the sevcrcst
pressure the juice is white, and
clear as spirit from still, without
any mixture of pulp" From the
above, it appears that toughncss and
q fibrous flesh are only valuable in
resisting the puIping process, which
pertains in a great degree to the
grating principles of reducing ap
pies, and also to the grinding princi
pie, as cften seen In the case of sofl
apples in a crushing mill that doe.
not feed freely.
1t is obvious that the cellular
structure cannot be completely
broken without some degree o.
pulping, even by the crushing pro
cess, as under gradual pressure the
apple being fiattened, its parts must
move somewhat on each other in
being extended to larger superficial
dimensions; but the crushing princi-
pie is attended with The least pup
ing possible; theoretically, and in
practice has she sanction of the best
cider makers. Cox says: If the
juice of an apple be extracted with
out bruising the fruit, it will be
found thin aud defective in richness,
compared to the juice of the same
apple extracted after it has been
some time exposed in bruised state
10 the influence of the air and light;
it then becomes deeply tinged, less
fluid and very rich; in the former
state it apparently contained but
little sugar; in the latter, great
quantity, much of which has proba-
bly, been generated since the fruit
became bruised; though it may be
difficult to explain satisfactorily
the means by which this effect was
produced. The component parts OF
sugar are known to be vital air,
inflammable air, and charcoal the
two latter substances are evidently
component parts of the apple; and
it is probable that during the pro-
cess of grinding they may absorb
and combine with portion of the
vital air of the atmosphere.
Place an apple between two iron
plates and apply pressure sufficient
to reduce it to the thickness of the
seeds and its cellular substance will
be extended laterally over and
around the oval seeds, in yielding
to the compression until sufficiently
compact to sustain the pressure of
the plates without breaking or even
fattening the seeds, which have a
more firm and unyielding structure.
This example shows the least pulp
ing attainable in a crushing mill,
and exhibits the completely broken
condition of the cellular substance
compressed to nearly or quito the
density of the seeds-the juice is at
once liberated from every broken
cell, and every particle Of it, with
the perfectly lacerated cellular
structure, is instantly free to imhibe
oxygen from the air; and if the
quantity of sugar is thus increased,
the operation Of reducing apples for
the press is of much importance in
cider making.
A Chapter ON Boils.
Ro;Je o,o &C n T. :, H., EsI,oo1tI-, -, !