620 COTTAGE, FARM, AND VILLA ARCHITECTURE. 1190 and, as they do not bear keeping so well as apples, perry is generally made at that season. The best sorts of cider should not be made before the beginning of November ; and, in general, the later it is made, the better is the product. After being gathered, the fruit is usually placed in shallow heaps on the ground, in the open air, until signs of decay become visible in the ripest ; but later in the season they should be placed under cover, to protect them from frost and rain : indeed, it were better, where space is at command, that this should always be done, provided the place where they are deposited be airy. Cider is made on almost every farm in Worcestershire and Herefordshire ; as, even where there is no regular orchard, the isolated trees dispersed through the hedgerows furnish con- siderable quantities of fruit. The apples or pears (for when cider is mentioned it applies equally to perry, unless specifically stated otherwise) intended for grinding are scattered over the bottom of the chace ; as, if they are put very thick, they cannot be crushed properly ; care being taken to pick out any that are what is termed black rotten, as a few only of those would inevitably taint the liquor, and impart an un- pleasant flavour to the whole. There is no objection to the fruit being what is called mosy, roxy, or sleepy, nearly synonymous terms, and all signifying fruit beginning to decay. The wheel being once set in motion, a boy or girl (and one of ten or twelve years old can efficiently perform the office) continually follows the runner, pushing down the pulp by means of the stirrer, fig. 11 82, from the sides of the chace, up which it is con- tinually squeezed, in order that it may again be crushed by the next revolution of the wheel. When the fruit is sufficiently ground (that is, when it is perfectly reduced to a pulp, the rind and kernels being thoroughly bruised), it is pushed or drawn up together by the reever, fig. 1183; and then with the scoop, fig. 1 1 84, it is put into buckets, and carried to the press. More fruit is then thrown in, and the grinding proceeds as before. Those who are very choice in their cider put it aside in large tubs, to be exposed to the air for twenty-four hours, after which it is pressed, and it is even sometimes reground. There can be no doubt that exposing the liquor to the air is attended with good effijcts. Even during the short process of grinding, the air turns the pulp of a deep red colour ; though whether this change takes place from the absorption of oxygen, or only from the mutual action upon each other of the different parts of the fruit, has never been accurately ascertained ; but it is most probable that both causes have an influence depend- ent on each other. Certain, however, it is, that, if the juice of the apples be expressed at once from the fruit, it is a poor and thin liquid ; whereas the juice of the commonest fruit, when exposed a good deal to the air, becomes quite red, and runs sweet and luscious when submitted to the press after being well ground. The pulp is placed in haircloths made for the purpose, from three feet and a half to four feet and a half square. One is first spread out in the vat, I ; and when that is filled, another is put above it, and so on ; just so much being placed on each haircloth as to allow of the ends being folded nearly into Uie centre. The workman (and one only, with the assistance of a little boy, is suf- ficient for all purposes) spreads the pulp, and beats it with his hands, kneading it close into the sides and corners of the haircloths as he folds them over. A mould is some- times used to keep the pile to an equal and regular form. When from ten to twelve haircloths have been filled, the large square board or presser, termed a shooter, o, is placed on the top, and oaken blocks or bars are placed two and two, crosswise, as many as may be necessary, above ; of course taking care that the top pair are at right angles with the bridge of the press, n. These blocks insure a more equal pressure over every part of the cheese (as the mass is called when in this state), and as the must, or pulp, sinks, it is sometimes necessary to increase the number of blocks in order to raise it higher. The press is then screwed down gradually, until it has extracted all the juice the fruit can yield. The must, or cheese, is then sliaken from the haircloths, and put again in the mill to be reground (unless in very abundant years, when it is not worth the labour), and water is poured with it into the trough or chace. The must is afterwards again pressed, and aI)out one hogshead of what is termed washings is obtained from the same quantity that had previously afforded about three hogsheads of cider. The cheese is finally dried for fuel, or by some used to feed pigs. A prejudice exists against its use as a manure, probably owing to its having been occa- sionally put fresh on the land in too large quantities, and in that case found injurious. Mr. Kniglit, however, states that he has known it to be beneficial, when mixed with quicklime, and allowed to remain until wholly decomposed. When family drink is required, which is that consumed by the household servants and farm people (and, indeed, on ordinary occasions, by the farmers themselves, and by most residents in cider coun-
