Scotch method. — ^The apples are reduced to mucilage, by beating them
in a stone trough (one of those used at pumps for watering horses) with
pieces €f( asbpoles, used in the manner that potatoes are mashed. The
press consists of a strong box, three feet square and twenty inches deep,
perforated on each side with small auger or gimblet holes. It is placed on
a frame of wood, projecting three inch^ beyond the base of the box. A
groove is cat in this projection one inch and a half wide, and one inch
deep, to convey the juice when pressed out of the box into a receiving
pail. This operation is performed in the following manner. The box is
filled alternately with strata of fresh straw and mashed fruit, in the propor-
tion of one inch of straw to two inches of mucilage : these are piled up a
foot higher than the/ top of the box ; and care, is taken in packing the box
itself, to keep the fruit and straw about one inch from the sides of the box,
which allows the juice to escape freely. A considerable quantity of the
liquor will run off without any pressare. This must be applied gradually
at first, and increased regularly towards the conclusion. A box of th«
above dimensions will require about two tons weight to render the residuum
completely free from juice. [The residuum is excellent food for pigs, and
peculiarly acceptable to tbem.]

The necessary pressure is obtained very easily, and in a powerful man-
ner, by the compound lever pressing upon a lid or sink made of wood about
two inches thick, and rendered sufficiently strong by two cross-bars. It is
made to fit the opening of the box exactly ; and as the levers force the lid
down, they are occasionally slacked or taken off, and blocks of wood are
placed on the top of the lid, to permit the lever to act, even after the lid
has entered the box itself. Additional blocks are repeated, until the whole
juice is extracted. The preasuie may be increased more or less, by adding
or diminishing the weight suspended at the extremity of the lever.
