Most of the travelling portable machines in Herefordshire have two presses with each mill, and are worked by two horses, making 1,000 to 1,500 gallons in a day; sometimes they are worked by a small portable steam-engine. They are very expeditious, and do very well for a second-class cider, but if you would have the best, they are very objectionable, because the different sorts of fruit very rarely get ripe at once in sufficient quantities to enable you to make much at a time. Much cider is therefore spoiled, the fruit being ground when too green, by those who are impatient to finish the process. I think that each farm or holding should have a mill of its own, even if it be only a small hand-mill. There are several other rude plans of grinding, such as nut-mills, graters, scratchers, &c., but they are so objectionable that they hardly deserve notice. All metallic substances should be kept from contact with the pulp, as chemical combinations immediately take place on contact; for instance, if you take a clean knife and cut an apple through, the knife quickly becomes black, as well as the apple. For this reason I think the iron teeth and cast-iron in the rollers are objectionable; as also the steel ones, although perhaps not to the same extent. I should recommend that this iron be removed, and fluted rollers of larger diameter be made of some hard wood, such as yew-tree, or American iron-wood. No doubt more power would then be required to work the mills, but this would be of little consequence if the produce was first-class cider. When this new mode of grinding was first tried, there was great complaint amongst the labourers that the cider did not agree with them, and this was generally attributed to the iron; but in my opinion, the green state of the fruit when ground made the juice harsh, and caused irritation in the system.—_Journal R. A. S._, vol. XXV. page 1. The next point for consideration is the pressing out of the juice. This has been done with screw-presses of various kinds, either wood or iron, with single or double screws. Hydraulic presses are now coming into fashion, and one advantage which they possess is, that of easily and expeditiously getting _all_ the juice from the pulp. In Dorsetshire the ground pulp or “pummy” is usually put upon a flat stage between layers of straw, which are deftly turned up at the edges so as to keep the “cheese” together. Upon the top of the cheese is placed another flat board, which is acted upon by the press. In Worcestershire and Hereford the pulp is pressed in hair cloths, which plan is much more perfect than with straw.