When the apples are considered fit to pound, which is usually in November, they are taken to the crusher. This consists of a large circular stone trough with a rim about it, and in this rolls a great stone wheel, set in motion formerly by a horse attached to a "roundabout." The great wheel revolved and crushed the apples to a pulp. The crushing was, however, also done by the hand, in small quantities. There is, however, a method of cutting them small between rollers. The machine is now commonly set in motion by water. The pounded apple pulp is called pomage, or apple-mock (mash). The apples are ground to one consistence, with kernels and skins. The kernels give flavour, and the skins colour; or are supposed so to do. The pulp is next conveyed to the cider-press, where it is placed in layers, with clean straw or haircloths between the layers. Below is the vat; in Devonshire and Cornwall commonly called the "vate." Above are planks with a lever beam weighted, so as to produce great pressure, or else they are pressed by means of a screw. The pressing-planks are locally termed the "sow." The cider now begins to flow. The first flow is by no means the best. The pulp thus squeezed is termed the "cheese." This is pared down, and the parings added to the block and again subjected to pressure. The cider as it flows away is received in "kieves." No water whatever is added to the apples. What comes away is the pure unadulterated juice. When, however, the cider has been wholly pressed out, then it is customary to make a hole in the "cheese" and pour in some water, which is left to be absorbed by the spongy matter. This is afterwards pressed out, and goes by the name of "beverage." It is not regarded as cider. It is sharper in taste, and is appreciated by workmen.