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Cider production, 19th century

Cider production, 19th century

C022/2382

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Credit

SCIENCE PHOTO LIBRARY SCIENCE PHOTO LIBRARY

Caption

Cider production. Apples (left) are carried by a conveyor belt to a pulping mechanism and the pulp deposited in vats and transferred through stages of the production process. Water is added at right. The pulp will be compressed and the juice placed in vats and allowed to ferment to form cider. This French mechanism is a 'Briet diffuseur'. Artwork from the 21st volume (first period of 1898) of the French popular science weekly 'La Science Illustree'.

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