The sun. [volume] (New York [N.Y.]) 1833-1916, 1884-10-05
ClDEk mat Is CIDER.
The Evolution Of the Old Country Press-Hig
Mnchiaes f.r Quick Work.

The Evolution Of the Old Country Press-Big
M"ch'aes f.r Quick Work.
The young man who has scarcely outgrown
the novelty OF going ny to o bar like a grown
man can remember tho time when he FIRST
euiied for E!ase OF cider as buffer for his
conscience. and received In heavy glass with
thick bottom q liquid which might have bsen
vatered vinegar or colored water. hut certainly
never had boon and never would be cider. All
that is changed now at bars where there Is
even u pretence OF trying To secure custom.
The glass Is as thin as wafer. and the
liquid that bubbles into II sparkes like
champagne. Many prefer a single glass
TO champagne. as IT is q tonic. This
change has been brought about by improved
machinery in cider making SO that pressing
out apple juice has become profitable Farm
ers boys who nave come to the city and grown
up in city ways never forget the old cider mill
In the barn OF separate clubhouse at the
old homestead. 1t had ponderous platform
and large. clumsy upright wooden screws.
turned upward or downward BY long
wooden levers ut the top. II had been
beaueathed to him by his grandfather or some
more remote ancestor. and though the wooden
always nesdsd nx so@sw s II never prg 9
ceived attention but once year. When apple
th sbs SI %
some primitive wooden rollers. and then the
cheess was laid ~. ON the prsss platform with
an old tub set to catch the now OF apple juice
At the lower side Of the slipping platform were
all the neighbors' children diligently applying
their mouths to tho ends OF straws. the other
ends Of which were Immersed In the iOamng
LIQUID. Alter the season WAS over the old press
gradually took on u deposit OF dust and hay.
and all winter 1t WIS the favorite roosting place
o. the chickens That was the condition OF
cider manufacturing generally up to about ten
In q large city in the central part Of this
fAtA i.laAr-f fnRff. Ian
y cotton mill Many kinds oi elder presses are re
manufactured. bu, souss do not have the re-
rapidly Of work and the abity to sluseae the
lsst little drop" apple juice out OF the pomacs
has the pressure apple by the double kn * % o
jnint. The letter o might be said 10 resemble
th s nj AT tho ds az the
screw 80 threaded that when the screw Is
turned the o Is forced IN on both Sides bring
ing strain at top and bottom. At the top is q
beam bDitsd To It's Dlhce and by Ito resistance
til" pressure. is forced downward on the apple
pomace. The largest weighs 1900 pounds. is
nearly twelve feet high. and has a capacity u
from eighty to eighty-iiys barrels OF elder in
ten hours. The fastest time on rec ord for amy
cider making machine is l .225 gallons OF elder
IN one hour and hhy,Seven minutes. from 264
asS at far TUB" 10 Boston. Mass. e 'oA0 TWO yours
The farmer or tho specu atOr who purcha ses
one OF these hg machines buys all OF the labor
saving appliances which accom- pany II and then
takes Job work. Hs has large bins In which nli
OF one farmers APPLES are kept separate from
make better cider than his neighbours. Buckets
on endless belts take the fruit ~, the rate OF
five to seven bushels a minute. or faster. TO the
apple Crater where they are made into pomace.
At the bottom Of the hopper into which the ap-
plas arc turned from the elevator buckets. Ia a
cylinder with knives on tho surface. making
2. 200 revolutions minute. The poinace falls
in stream into pail which. by u mechanical
arrangement. can be run to platform on
which the chees. is made. Instead OF straw
cotton cloth made for the purpose. woven open
TO allow the cider to pass through easily. is used
bstween the layers OF pOmace. The platform
runs on an iron track TO the press and whe n
one cheese is taken out another can be run In
An indicator on the press shows the number
Of pounds OF pressure used. A suction and
force pump, which will elevate the cider nfty
fset. are used to transfer II into barrels.
hydrometer has boen added to the cider
making outfit. The more sugar there Is the
inor- the cider Ia worth. Pho hydromstcr In
dcatss tho amount Of sugar In the liquid.
CIDER man ufacturers say that there is no in
expensive way to preserve cider for q long
time rs sweet As when 1t IL first Expressed from
the apples. Four rtincinl means are used
however, and the cider reaches the market
nearly az sweet "a IL IL At the pr'.ss, They are
renning SAND and nsh sounds, which nre sim
liar In eH-ct. and require skill and expert
ence In nsin3. Aad u solution and sallcylic
acid. which are powerful anti ferments hold
Ing the sider for several weeks in its natural
condttien. The favorite shape for cider N
bottled and sparkling.