It is rare on the oak, and, possibly
for that reason, the Druids regarded the oak upon which it grew as
sacred.
The transition from apples to cider is a natural one, and cider is a
great institution in Worcestershire. On all the larger farms, and in
every village, an ancient cider-mill can be found. It consists of a
circular block of masonry, perhaps ten feet in diameter, the outer
circumference of which is a continuous stone trough, about 18 inches
across, and 15 inches deep, called "the chase," in which a huge
grindstone, weighing about 15 cwt., revolves slowly, actuated by a
horse walking round the chase in an unending circle. The apples are
introduced in small quantities into the chase, and crushed into pulp
by the grindstone. The pulp is then removed and placed between hair
cloths, piled upon each other, until a stack is erected beneath a
powerful press, worked by a lever, on the principle of a capstan. As
the pressure increases, the liquor runs into a vessel below, from
whence it is carried in buckets, and poured into barrels in the
cellar. Fermentation begins almost immediately, by which the sugar is
converted in carbonic acid gas and alcohol; the gas escapes and the
spirit remains in the liquor.
Such is the simplest method of cider-making, and it produces a drink
thoroughly appreciated by the men, for we made annually 1,500 to 2,000
gallons, and there was very little left when next year's cider-making
began.
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