The least fermentation occasions
the necessity for a lower reduction. To guard against this, no cheese
is allowed to stand over night, no pomace left in the grater or vat, no
cider in the tank; and further to provide against fermentation, a large
water tank is located upon the roof and filled by a force pump, and by
means of hose connected with this, each grater, press, vat, tank, pipe,
trough, or other article of machinery used, can be thoroughly washed and
cleansed. Hot water, instead of cider, is sometimes sent through the
defecator, evaporator, etc., until all are thoroughly scalded and
purified. If the saccharometer shows too great or too little reduction,
the matter is easily regulated by varying the steam pressure in the
evaporator by means of a valve in the supply pipe. If boiled cider
instead of jelly is wanted for making pies, sauces, etc., it is drawn
off from one of the upper evaporator tubes according to the consistency
desired; or can be produced at the end of the process by simply reducing
the steam pressure.
As the jelly emerges from the evaporator it is transferred to a tub
holding some fifty gallons, and by mixing a little therein, any little
variations in reduction or in the sweetness or sourness of the fruit
used are equalized.
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