pressed down the "sow." A later contrivance was a wheel with a screw, by means of which far more pressure could be brought on the "cheese." The cider that oozed out under pressure ran out of the trough by a lip into a flat tub called a "trin;" or into the "kieve." The great scooped-out stones in which the apples were crushed were often of great size, as much as ten or even twelve feet in diameter. The stone that rolled in them was termed the "runner." Where much pains was taken with the cider, there the several kinds of apples were crushed separately, and also pressed separately. But the usual custom was to throw in all together into the "chase" or crushing basin. In a good many places small discarded "chases" may be seen. These were employed not for making cider, but cider spirit, which was distilled. This is indeed still manufactured in some places on the sly. In Germany it is largely distilled and sold as "schnaps," and very fiery, nasty stuff it is. The manufacturers of British spirits know the use of cider spirit as a base for some of their concoctions.
Formerly a duty of ten shillings a barrel was imposed on the making of cider, but this was repealed in 1830.
The "cheese" of the apples is of little value. It is given to pigs. Keepers are glad of it for the pheasants they rear; and made into cakes it serves as fuel, smouldering and giving forth a not very aromatic smoke.
The juice of the apples is left in the "kieves" for a period that varies according to the weather and
