The evaporator consists of a separate system of six copper tubes, each twelve feet long and three inches in diameter. These are each jacketed or inclosed in an iron pipe of four inches internal diameter, fitted with steam-tight collars so as to leave half an inch steam space surrounding the copper tubes. The latter are open at both ends permitting the admission and egress of the sirup and the escape of the steam caused by evaporation therefrom, and are arranged upon the frame so as to have a very slight inclination downward in the direction of the current, and each nearly underneath its predecessor in regular succession. Each is connected by an iron supply pipe, having a steam gauge or indicator attached, with a large manifold, and that by other pipes with a steam boiler of thirty horse power capacity. Steam being let on at from twenty five to thirty pounds pressure, the stream of sirup is received from the defecator through a strainer, which removes any impurities possibly remaining into the upper evaporator tube; passing in a gentle flow through that, it is delivered into a funnel connected with the next tube below, and so, back and forth, through the whole system. The sirup enters the evaporator at a consistency of from 20° to 23° Baume, and emerges from the last tube some three minutes later at a consistency of from 30° to 32° Baume, which is found on cooling to be the proper point for perfect jelly. This point is found to vary one or two degrees, according to the fermentation consequent upon bruises in handling the fruit, decay of the same, or any little delay in expressing the juice from the cheese. 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.