French Cider

After the fruit is mashed in a mill, between iron cylinders, it is allowed to remain in a large tun or tub for fourteen or fifteen hours, before pressing. The juice is placed in casks, which are kept quite full, and so placed under gawntrees, or stillions, that small tubs may be put under them, to receive the matter that works over. At the end of the three or four days for sweet cider, and nine or ten days for strong cider, it is racked into sulphured casks, and then stored in a cool place.

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The apples, after being plucked, are left in heaps in the orchard for some time, …

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