To Our Patrons.
THE SUPERIOR merit of our celebrated Jersey Apple Grinder, the wonderful simplicity and great power of the Champion Press, and the substantial improvements made in our Hydraulic Presses, place them far in advance of all other methods for making cider.
The high estimation in which these time and labor-saving machines are held by practical cider-makers everywhere has led to their adoption in all the principal cider-making countries of the world.
Appreciating this fact, we again congratulate our numerous customers upon the continued success attending the introduction of our improved cider-making machinery.
Thanking them for their liberal patronage and the many words of commendation, we would assure all who are interested in the production of cider, that in the future, as in the past, it will be our aim to maintain the manufacture of the Butterworth improved cider-making machinery fully equal to the high reputation it has achieved, every year striving to add something to the excellence of that which seems already perfect.
Respectfully,
New Jersey Agricultural Works.	ROBT.	BUTTERWORTH.The Butterworth
PATENT
Jersey Apple Grinder.
ALWAYS PREFERRED, AND NOW THE BEST CIDER MILL EVER MADE.
They are constructed of the best material and workmanship. Have long been recognized as the most perfect in principle, and with recent improvements are, undoubtedly, far superior to all others in the quantity and quality of the work done.
Among its many good points we note as of first importance the Jersey Grinder is reliable, easy of adjustment, light-running and durable. It does excellent work, is quick and sharp, grinds fast and fine, requires but little attention, and with our new non -cor rodi NG Gun Metai. Gates will last almost a life time.
IMPORTANT.
The Jersey Apple Grinder has been well and thoroughly tried by practical cider-makers in all sections of the country. Its great durability has been proven beyond question, and the important fact demonstrated that it always takes less power to do the same amount of work than other machines, and is, in fact, the only cider mill you can rely on to work fast, grind fine, and feed itself without clogging.
With two horse power the No. I, Favorite size, will grind to a fine, uniform pulp ioo bushels and upwards of apples per hour, and will grind grapes, peaches, beets, onions and other succulent roots and fruits equally well.
The No. 2, Farmers’ size, will grind more than 50 bushels per hour with one horse-power.
The Jersey Grinders occupy a space about two feet square, weigh 200 pounds, and are easily transported at small cost.
The No. I, large size, is driven by a pulley 6-inch diameter by 4-inch face, which should run from twelve to eighteen hundred revolutions per minute.
The No. 2 has a pulley 5-inch diameter by 4-inch face, and should run about two thousand revolutions per minute.
PRICE LIST.
Jersey Apple	Grinder, No. o, extra	large...................................... Si25	00
Extra knives,	per set, for No. o..................................................   10	00
Jersey Apple	Grinder, No. 1, Favorite	Size....................................... 60	00
Extra knives,	per set, for No. 1..................................................... 6	00
Jersey Apple Grinder, No. 2, Farmers’ Size.............................................. 45	00
Extra knives, per set, for No. 2	 5	00How to get the largest yield of cider at the lowest cost.
The Jersey Apple Grinder is really one of the most important machines used in cider works. Every year cider-makers are being more impressed with the necessity of having the fruit reduced to a fine, uniform pulp, in order to obtain the largest amount of cider; and the opinion once entertained by a considerable number, that “any machine is good enough to grind apples with,” is now regarded as a bygone fallacy.
The structure of an apple is made up mostly of an aggregation of minute cells, which contain the juice. The Jersey Apple cJrinder, by its operation, rapidly reduces the fruit to a fine, uniform pulp, thereby perfectly lacerating its cellular structure, and so completely breaking the cells that the juice is instantly set free, and with suitable pressure, can be almost wholly separated from the pomace.
Many cider-makers are still using graters, with which they find it impossible to grind fast and fine, owing to the faulty construction, unsuitable material or frequent derangement of some part of the machine which is vital to the performance of good work.
When asked why they do not purchase the Jersey Apple Grinder, which they know will do better work, they sometimes reply “ we cannot afford it,” yet a slight calculation made to ascertain the value of the time, labor and material they are continually wasting would clearly indicate that they ought not to run any longer without the aid of this improved machine.
Wherever the Jersey Apple Grinder has been introduced, the great increase in the yield of cider has shown conclusively that the grinding process is quite as important as the pressing.
Superior Advantages.
The following superior advantages have made the Jersey Apple Grinder the standard cider mill of the world:
I. It has an iron cylinder, made of a single casting, provided with suitable recesses, in which are inserted steel grater knives.
II. The knives are secured in their places by means of steel set-screws, and when they need sharpening or renewing can be taken out and re-set in a few minutes.
III. The points of the set-screws bear against the sides of the knives, which allows of their being easily and readily adjusted with uniform accuracy, when, by tightening the set-screws, the knives are firmly held in their true position.
IV. It has a sectional concave, supported by independent steel springs, which are adjustable to any desired pressure.
V. The concave sections, being held in place by flexible springs, open with less resistance and close quicker when a stone goes through than can be done by the sluggish movement of weights.
VI. This easy, quick action of the springs saves injury to the knives and prevents much unground fruit from passing through with the stones.
VII. All the parts being made of the very best material, they seldom require any repairs, except the occasional sharpening of the knives.
VIII. Apples ground in this machine will yield from ten to thirty per cent, more cider than can be obtained by any other process.
The Jersey Apple Grinders give unbounded satisfaction wherever used, and their great superiority will be readily acknowledged by any purchaser after giving them a trial.
Several reasons why the most successful cider=makers use the Jersey Apple Grinder.
The Jersey Apple Grinder will produce more cider than other mills.
Why?
Because it grinds or scrapes the apples to a fine, uniform pulp, whereby every cell of the fruit is broken and the juice at once liberated, so that a much larger amount of cider can be expressed from the pomace.
This machine will grind finer and more uniform than other cider mills.
Why?
Because of the simple, yet peculiar manner in which, by the aid of set-screws, the knives are adjusted and held in their proper position, it requiring but little time or skill to accurately set and secure each knife so all the cutting edges will project an equal distance beyond the surface of the cylinder. And, also, because the plan upon which the sectional iron concave or gates are constructed admits of their being easily and readily adjusted (by means of rods having jam nuts) so as to bring their faces upon a line parallel to the face of the cylinder and close to the cutting-edge of the knives.
The Jersey Grinder, with the same power, will do more work than other cider mills.
Why?
For the same reason that a good, sharp saw will cut easier and faster than one that is always dull, or, that an iron cylinder turned true and nicely balanced is sure to run with the least friction.
The cylinder in this mill is made of iron, cast in one piece, and provided with eight cutting-blades or knives, made of extra-quality cast steel, and secured in their places by steel set-screws; hence, whenever they become dull by wear or use, you have but to loosen the set-screws, and without further trouble withdraw the knives and have them sharpened, or replace them with an extra set, sharpened ready for use. One set of knives sharpened occasionally will grind from 15,000 to 20,000 bushels of apples.
The Jersey Grinder is the most durable cider mill.
Why?
Because it is made strong and substantial, all the working parts being either iron or steel; and, also, because the concave, which is made in sections and held in place by adjustable steel springs, will permit stones or olher foreign substances which may chance to be among the fruit, to pass through the mill without injuring the knives.
The largest cider-makers in this country and abroad use the Jersey Apple Grinder.
Why?
Because experience has proven they are the best, and in the long run give the best results.The Butterworth
IMPROVED
HYDRAULIC PRESS.
SPECIALLY DESIGNED FOR CIDER AND WINE-MAKING.
The above illustration represents our Improved Hydraulic Press, complete, with Power Pump, Double Platform, Apple Grinder, Elevator, Frame and Chute. They are made in three sizes. The No. i, Large size, taking racks 54 inches square; the No. 2, Medium size, has racks 48 inches square; and the No. 3, Farmers’ size, is fitted for racks 36 inches square.
Power, Strength, Endurance.
In the design of this, our latest Improved Hydraulic Press, it has been our aim to combine in the highest degree, three essential points: Power, Strength, Endurance, and with the same end in view they are constructed in the strongest and best manner, great care being taken in the selection of all the material used and in the workmanship, which is thorough and first-class.
The frames are made from the best oak timber; the cylinder has smooth copper lining; the ram is of cast-iron and provided with our new self adjusting packing ring.
The whole structure is so designed that every part will take and bear with safety its due proportion of strain, every press being tested to a working pressure of 1)4 tons per square inch of the ram.
PRICE LIST.
No. 1 Hydraulic Press, Large Size.
Estimated capacity, aoo barrels per day.
Press, wooded, with Double Pumps and Double	Platform  $650	00
Twenty-six 54-inch Economy Racks and Form	 45	00
Twenty-four Press Cloths........................................   40	00
No. 2 Hydraulic Press, Medium Size.
Estimated capacity, 135 barrels per day.
Press, wooded, with Power Pump and Double Platform.................................................. 5425	00
Twenty-two 48 inch Economy	Racks and Form 	31	00
Twenty Press Cloths...................................... 25	00
Elevator, with Frame and Chute........................... 60	00
Jersey Apple Grinder, No. 2............................   45	00
No. 3 Hydraulic Press, Farmers’ Size.
Estimated capacity, 60 barrels per day.
Press, wooded, with Power Pump and Double Platform	 #3*5	00
Twenty 36-inch Economy Racks and Form...................... 20	00
Eighteen Press Cloths...................................... 18	00
Elevator, with Frame and Chute	 55	00
Jersey Apple Grinder, No. 2................................ 45	00
$735 00
$481 00
105 00 5586 00
$353 00
100 00
$453 00THE BUTTERWORTH IMPROVED
No. 2 Hydraulic Press
MEDIUM SIZE.
Complete with Power Pump, Double Platform, and two sets of Racks and Cloths. Capacity, 125 barrels per day.
Our Improved Hydraulic Press as shown on this page is furnished complete with Power Pump, Double Platform, twenty-two 48-inch Economy Racks and twenty Cloths.
1 he Apple Grinder and Pomace Box can be placed at some convenient point near the Press, or, better still, on the floor of the room above, directly over the end of platform where you lay up the cheese.
The pomace, as wanted, can be delivered on the cheese through a cnute extending from the bottom of pomace-box over the cheese ; where this system is adopted the pomace box should be made large enough to hold a full cheese, or from 40 to 60 bushels of apples, as it is well known if the fruit is ground and the pomace allowed to stand some little time before pressing, the juice will have a better color and make better cider.
We furnish all sizes of Hydraulic Presses as shown in cut above, or with Elevator and Apple Grinder, when preferred, as shown on opposite page. For price list see preceding page.
5DOUBLE=POWER
Champion Press
WITH POWER ATTACHMENT AND STATIONARY DOUBLE PLATFORM.
No. 2, Medium Size—Capacity, 10 Barrels per hour.
6
THE BUTTERWORTH
PATENT
DoubIe= Power Press.
THE BEST OF ALL SCREW-AND-LEVER PRESSES.
The Double-Power Champion Press contains important improvements, which give it great superiority for cider-making purposes. It combines the advantages of a four-screw press, with the immense power, yet easy movement, of the Champion Screw and Lever; is extremely simple in construction, self-contained, and almost frictionless in operation.
Although designed especially for power, it can be easily worked by hand, pressing a small quantity just as effectually as a cheese of full capacity, and avoiding all the trouble and vexation so liable to occur when the cheese settles in uneven shape.
It will do more work, bring out a larger yield of cider, make in varying quantities more pressings per day, repress to better advantage and save nearly all the cider usually thrown out with the pomace. By reducing labor, increasing speed and diminishing waste it will double the profits and greatly expedite the whole business of cider making.
The illustration shows the No. 2, Medium size Press, with Power Attachment and Patent Stationary Double Platform. For this size press the platform is made five feet three inches wide and sixteen feet long, the racks used being four and one*half feet square.
For prices see next page.SOME INTERESTING FEATURES
FOUND ONLY IN THE
BUTTERWORTH PATENT DOUBLE-POWER CHAMPION PRESS.
A brief investigation of our Patent Double-Power Press will reveal many desirable features, among which we notice—first, the wonderful strength and power shown in the details of construction, and made available by its mechanical operation.
As will be seen by reference to the illustration, the Press Frame is made very firm and strong, having large head-beams and base supported by stiff iron rods. All the force of this heavy frame-work is brought directly on the cheese through the combined operation of two sets of Champion Press Irons, each connected with separate followers. You thereby obtain the full force of one set of Irons upon each half of the cheese, which really doubles the pressure without any apparent increase of the power applied.
Easy Working.
The Press Irons are provided with steel screws, on one end of which large gear-wheels are secured, the screws and gearing being yoked together and made self supporting.
Power applied to chain-wheel, at outer end of pinion-shaft, gives motion to a central pinion which turns both gear-wheels simultaneously, thereby moving the followers up and down together. The screws are so powerfully geared there is but little stress of the chain, and the belt on power attachment never slips, unless the pressure on the cheese is more than double what you would obtain from using a single Press of the same size.
Pressing Cheese of Uneven Shape.
In making up a cheese, one end is always liable to settle lower than the other; and experience teaches that the best way to overcome this inequality is by applying pressure from two sets of Press Irons, each set acting on separate followers, placed midway between the center and end of the cheese.
The two followers hold the cover level with the platform, and, as the pressure increases, the pomace spreads until evenly distributed in one uniform mass.
Strongest at Points where Other Styles are Weakest.
We all know that pressing a cheese which has one end lower than the other, brings the greatest strain upon the Press in the direction which, as heretofore constructed, it is necessarily the weakest and least able to resist the unequal force required. This inherent weakness, in point of construction, is a serious defect in all Presses where the entire force is exerted from one central point.
In the Double Power Press this weakness does not exist, being made doubly strong by using two sets of Press Irons, arranged to operate on separate followers, as shown in the illustration.
Valuable Feature for Custom Mills.
Between the followers we introduce a very simple and convenient device, by which the cover attached to the followers can be adjusted to suit any depth of cheese, so that a small cheese can be pressed
just as readily and thoroughly as one of full size. This important feature has proved a boon to custom mills, and would save large manufacturers a great quantity of juice that is annually thrown out with the pomace. In fact, the adjustable cover and rigid distribution of the double pressure on the cheese will save juice enough to pay interest on the whole cost and wipe out the debt in a few years’ time.
Double Platform.
Any style of double platform can be used on the Double-Power Champion Press, but our customers generally prefer the Patent Stationary Double Platform, shown in the illustration, where the cheese is made up at one end of platform, and, after pressing, drawn to the opposite end, where the pomace is removed.
for lull description of Stationary Double Platform, see page 9.
PRICE LIST.
No. 1 Double-Power Champion Press.
Capacity, 150 barrels per day.
Press, with Followers and Adjustable	Cover...................... £520	00
Power Attachment	 55	00
Stationary Double Platform, two	Platens	and Windlass............... 80	00
Twenty Racks (5 feet square)............................................ 40	00
Twenty Press Cloths..................................................... 40	00
#735 00
No. 2 Double-Power Champion Press.
Capacity, 100 barrels per day.
Press, with Followers and Adjustable	Cover	 #375	00
Power Attachment........................................................ 50	00
Stationary Double Platform, two Platens	and Windlass.................... 70	00
Twenty Racks (4)^ feet square).......................................... 35	00
Twenty Press Cloths..................................................... 33	Oo
#563 00
No. 3 Double-Power Champion Press.
Capacity, 75 barrels per day.
Press, with Followers and Adjustable	Cover........................ $280	00
Power Attachment	 43	qq
Stationary Double Platform, two	Platens	and Windlass................. 65	00
Eighteen Racks (4 feet square)	 26	00
Eighteen Press Cloths  ..................................................  22	50
#438 5°CHAMPION CIDER PRESS
MEDIUM SIZE, FOR HAND OR POWER, WITH
PATENT STATIONARY DOUBLE PLATFORM.
Oapaoity, 75 barrels per day.
(For cut and description of Power Attachment, see page 12.)
8
PRICES.
Champion Cider Press,
FOR HAND OR POWER.
No. 1, Large Size.
Capacity, too barrels per day.
Press, wooded		>3*5	00
Power Attachment		55	00
Stationary Double Platform		70	00
Twenty 54-inch Racks and Form..	35	00
Twenty Press Cloths		33	00
	$508	00
No 2, Medium Size.		
Capacity, 75 barrels per day.		
Press, wooded		$220	00
Power Attachment		50	00
Stationary Double Platform		65	00
Twenty 48-inch Racks and Form....	28	00
Twenty Press Cloths		25	00
	$388	00
No. 3, Farmers' Size.		
Capacity, 45 barrels per day.		
Press, wooded		$125	00
Power Attachment		45	00
Stationary Double Platform		55	00
Sixteen 42-inch Racks and Form		20	00
Sixteen Press Cloths		16	00
	$261	00
jgjgr- All sizes of the Champion Press may be had either with or without Power Attachment, and with Single, Reversible or Stationary Double Platform, as the purchaser may prefer.THE BUTTERWORTH
PATENT
STATIONARY DOUBLE PLATFORM.
DESCRIPTION.
The Stationary Double Platform is constructed in the usual way, being made of 4-inch plank and of sufficient width to suit the cheese.
For medium size Champion Press it is 4 feet 9 inches wide and 14 feet long, projecting equally at the front and rear of press frame. The central portion of the platform rests solid on the base of the press, the only other support needed being a low trestle near each end, arranged to give the platform an incline of about one inch, the windlass shaft being at the lower end.
The pomace-box should be placed conveniently near, or better still, on the floor of the room above and directly over the elevated end of platform, so the pomace can be conveyed through a chute to the cheese as wanted.
The cheese is laid up at the elevated end of platform (opposite windlass shaft), on a light flat table, or platen, supported by small caster-wheels. Two guide-strips, one inch thick and three inches wide, placed centrally, twelve inches apart, are fastened to the bottom of platen to guide the platen in its travel along the bed. To move the platen, there is placed at lower end of platform an iron windlass shaft provided with a looped rope which is attached to the platen, and by means of which the cheese can be easily and steadily drawn to its proper position under the press, the incline of the platform favoring the easy movement of the cheese.
When ready for pressing, the platen, with the cheese on it, is drawn towards the press, and when it reaches its proper central position under the press, each little wheel drops into a shallow recess or pocket made at the right spot in the press bed to receive it. This lets the platen down flat and solid on the bed, while the pressing is being done. Meanwhile another platen is placed at the outer end of platform and another cheese laid up ready for the press. After the cheese is pressed dry it is drawn from under the press to the lower end of platform, where all the pomace is removed.
The platens are usually made with open slat bottoms and the same size as the racks used on them. But where it is customary or necessary to keep the cider from each cheese or lot of apples separate, the platens are made with tight bottoms and edge-strips, through which, on one side, is cut a small opening or outlet for the cider. While the cheese is being made up at the end of platform this opening or outlet comes directly over a hole in the platform, through which the cider falls into some suitable vessel or tub placed underneath to receive it.
When the cheese is drawn under the press the cider falls on the platform and flows to the lower end, where it is discharged through the regular opening made at that place.
To expedite work, and still further increase the capacity of the press, three platens can be used with a sufficient number of racks and cloths, whereby, after pressing a cheese, you are not compelled first to remove the pomace from the platen just withdrawn, but can immediately lay up another cheese and allow it to drain and settle while you art* removing the racks and cloths and attending to other urgent work.
Important Advantages
DERIVED FROM USING THE
Stationary Double Platform.
I. The press frame and platform rest on cheap, simple but substantial foundations, and remain unmoved.
II. Every cheese is made up in a certain place at one end of the platform, and when pressed the pomace is all removed from the opposite end of the platform.
III. The apple grinder and pomace-box can be placed on the floor in the room above, directly over the platform, so the pomace can be run through a chute from the bottom of pomace-box to the cheese as wanted. This arrangement is very convenient, expeditious and labor-saving.
IV. Laying up the cheese at rear end of platform and removing the pomace from the opposite end—front of press—makes clean work and insures a dry, convenient place for taking oft the pressed pomace, racks and cloths.
V. However long the pressed pomace may have to stand, it gets no wetting and no cider is wasted by leaking and dripping on the dry pomace, as would be the case with a reversible platform where you have to remove the racks and cloths from right under the drip falling from the pomace above.
VI. The platform or press bed being stationary, the cider can all be drawn off from one point or opening, and the small incline given the platform to make the cider flow, also favors the easy moving of the cheese.
VII. Before moving the cheese, the platens are connected together by link couplings, so that as the pressed cheese is withdrawn the full cheese follows to its place under the press.
VIII. By using three platens and sufficient number of cloths and racks, you can run a full cheese under the press and immediately lay up another without waiting to remove the racks and cloths from the pressed cheese just withdrawn. This gives time for each new cheese to drain and settle while the pomace, racks and cloths are being removed from the platen,—an important advantage when rush of work makes it necessary to drive the press to its full capacity.The Butterworth Patent
Ch ampion Press Irons.
A perfect combination of the lever and screw that can easily be applied to any press frame.
The illustration represents the medium size Champion Press Irons, with Power Attachment for working lever as applied to the ordinary wooden press-frame, having either single square platform or extended platform, as shown in cut.
Ihe Press Irons can be arranged as shown, or with ratchet in the middle of screw, with thread at each end, as shown in cut on opposite page.
The Power Attachment is fastened by wood screws to the head-beam on opposite side of press frame from where you stand to work the press by hand. In working the press down by hand, you pull the ratchet lever down; when working the press by power, the Power Attachment from opposite side draws the lever up.
The tight and loose pulleys are 18 inch diameter by 3-inch face and should make about 100 revolutions per minute, using straight or crossed belt to make the top of pulleys turn toward the head beam.
As the press stands, should the Power Attachment come on the wrong side of press frame to suit the engine or shafting, the press screw, with nuts attached, can be disconnected and turned end for end and replaced without moving the arms or plates.
A little filing or reaming of the bolt holes may be necessary to allow the bolts to work freely should the holes not exactly match.
The medium size Champion Press Irons are the most popular and generally used. When let in the frame and raised to their highest point they occupy a space, perpendicular, of 24 inches and have then a descent or downward movement of 21 inches.
They are made very strong and substantial, and weigh about 600 pounds.
For simplicity in mechanism, great power, and consequent economy, they have no equal, and make the cheapest and most efficient cider press ever produced.
PRICES.
Purchaser to supply framework and platform.
Champion Press Irons, medium size..................................... $95	00
Power Attachment (if desired)........................................... 40	00
Rods and Bolts for Frame................................................ 15	00
Ten 48-inch Economy Racks and	Form.............................. 15	00
Ten Press Cloths........................................................ 12	50
Special circulars giving full directions for making framework mailed free to any address.THE BUTTERWORTH
PATENT
COMPENSATING LEVER AND SCREW
Champion Press Irons.
A MARVEL OF SIMPLICITY, STRENGTH AND POWER.
The above cut represents a simple yet perfect combination of the lever and screw, that can easily be applied to any press frame and worked by hand or power.
How to combine the lever and screw so the immense power hidden in the arrangement could be turned to practical account, has often puzzled the brains of the most ingenious.
Levers have been added to levers, cross-bars, sliding standards, guide rods and other appliances have been attached, until what should have been a simple arrangement of few parts has been made a complex piece of machinery, hard-working and of little value. In contrast with all such complicated construction the Champion Press Irons show the toggle lever unfettered and its union with the screw perfected ; quick, powerful, yet almost friction-less in operation, this unique arrangement works with all the force of natural law, and supplies the simplest means for obtaining the greatest pressure with the smallest expenditure of power.
Though costing less than the Hydraulic the Champion Press Irons in many places are much preferred. They are always ready for work ; never yield nor settle back when left standing under pressure ; seldom need any repairs and are not liable to injury from freezing weather.
They are made in various sizes to suit presses of any capacity, and are often put in worn out or broken screw presses when the old screws and gearing by wear and friction have become almost worthless, while other parts of the press may still be in good condition. Taking out the old screws, and in their place putting in the Champion Press Irons will make a big improvement at small expense, save a great deal of hard work, and may avoid the necessity of purchasing a new press.
II
DISTINGUISHING FEATURES
OF THE
Celebrated Champion Press Irons.
I. The Champion Press Irons are easily fitted to any ordinary press frame, and may be worked either by hand or power.
The medium size press irons will work conveniently in any press frame that is six feet wide and six feet high, inside measurement, but when making a new frame it is better to have it six feet six inches wide and the same in height between timbers, as the latter size will be more roomy and of larger capacity.
II. One man, with the Champion Press Irons, can press a cheese harder than six men could with any screw-press—a great advantage where each customer makes his own cider.
The Champion Press is easily operated, yet so powerful and effective that the yield of cider is largely increased, and farmers will wait their turn rather than take their apples to the wasteful and laborious screw-presses that may be in the neighborhood.
III. The Press Irons, being compensating and self-sustaining, rigidly maintain their proper adjustment, and give a far greater pressure for the power applied than any other press.
IV. They require but one screw-shaft, and the working parts are so arranged that the friction is reduced to a minimum.
With a screw-press a large proportion of the poiver is lost in friction, and, as you increase the force, the greater the friction.
V. The Champion Press augments the pressure by an increase of leverage rather than by the application of more power to the screw.
VI. A cheap power attachment, shown in cut on opposite page, can be applied to operate the press whenever desired.
This poiver attachment requires but one belt, and drives the press down by power, doing all the hard work. By simply reversing the ratchet, the motion of the screw is reversed a few turns by power, when the follower is run up easily and quickly by turning hand wheel at the end of screzv.
VII. The mechanism is so simple and perfect that with ordinary attention there is nothing to get out of order or require renewal from wear.
VIII. l’he Champion Press draws custom because it gives the greatest pressure with the smallest expenditure of power ; the largest yield of cider in thp shortest time; is always ready for work and not liable to get out of repair.
PRICES.
Champion Press	Irons,	No. I,	Large Size	 $150	00
“	“	“	No.	2,	Medium Size........................... 95	00
“	“	“	No.	3,	Farmers’ Size........................ 75	00THE BUTTERWORTH PATENT
CHAMPION PRESS
Power Attachment.
FOR WINE OR CIDER.
Capacity, 30 barrels per day.
The illustration represents our No. 3 Hand-Press, a very convenient size for the great majority of farmers and fruit-growers. It is furnished complete, with our Patent Stationary Double Platform, one Platen, and one set (8) Racks and Cloths. The Racks are 42 inches square, large enough to lay up from 20 to 30 bushels of apples at a pressing. It is the simplest, cheapest, easiest working and most complete Hand-Press ever made for the price.
We also furnish the No. 2, medium size, Champion Press in the same style, using Racks 48 inches square.
Power attachment can be added any time to either size, if desired.
PRICES.
Press, wooded	 $125	00
Extended Platform....................................... 42	00
Eight 42-inch Racks and Form............................ 10	00
Eight Press Cloths.....................................   8	00
1185 00
The Power Attachment shown above can be run with either two or three belts open and crossed.
The press is operated by a chain belt connecting the small sprocket pinion to a large chain wheel placed at the end of press screw, where hand wheel is shown in cut of press.
The large pulleys are 21 inches diameter, and should be speeded about 30 revolutions per minute, to give the press a slow motion down.
The small pulleys are 10 inches diameter, and should make about 240 revolutions per minute, for running the press up quickly. This speed will press a full cheese in 30 minutes and take about 4 minutes to return the follower to its highest point.
If three belts are used, the Power Attachment will give a fast speed and slow speed down, and fast speed up for quick return of the follower.
Use fast speed down until follower touches the cheese, then shift to slow motion while pressing.
With only two belts, you obtain a slow motion for pressing, and fast speed for quick return of the follower.
A Power Attachment saves a great deal of hard work, and, as it never tires, will bring out more cider from the cheese and almost double the capacity of the press.
1 2THE BUTTERWORTH
IMPROVED
Economy Press Rack
PREVENTS THE WEAR AND TEAR OF CLOTHS AND SAVES THE JUICE.
The above cut represents our New Economy Rack, which, those who have used it say, is about perfection. It is well-made, strong and durable, has smooth-rounded edges and is easily cleaned.
The ends of the batten strips are boxed into the two outside slats, which are of double thickness and double width. This adds strength and firmness to the Rack, and also prevents the cloths from catching on and getting torn when laying up or taking off the cheese. And, what is still more important, all the outside edges being of double thickness leaves no room for juice to lodge in the layers at the edge of the cheese. With the ordinary rack, as .commonly made, it is impossible to press the outside of the cheese as dry as it will be in the middle.
In this particular our New Economy Rack is a great improvement, and will soon save juice enough to pay the difference in the cost of the Racks.
Press Cloth.
We also keep in stock the best quality Cotton Press Cloth, in various widths, for sale by the yard or cut and hemmed in lengths and widths suitable for any size Racks.
Apple Elevator
WITH ADJUSTABLE FOOT GEAR.
The Elevator shown in cut is a labor-saving appliance which is rapidly winning favor among cider-makers. It would be found of great utility in almost any cider mill, as it affords a quick and easy method of conveying apples from the bin or car to any point on either floor of the building.
Probably the best arrangement, where available, is to construct at some convenient spot just outside of building, two bins, each large enough to hold a wagon load or more of apples, and have the Elevator extend from between the bins to a point above the floor over the press, and near where the Apple Grinder is located. The Elevator should discharge into a large square funnel-shaped box or bin, from the bottom of which a short chute or trough leads to the hopper on Apple Grinder.
The casing shown in cut is IO inches wide inside and enclosed at the back.
The carriers are of hard wood, three inches wide and ten inches long, fastened to the chain, which is driven by a sprocket-wheel secured to driving-shaft. This shaft is provided with three journal-boxes or bearings and two pulleys (tight and loose), each 22 inches diameter by three and one-half inches face; they should make from fifty to seventy revolutions per minute. The Foot Gear arrangement is such that the chain is easily brought to its proper tightness, and when from wear or use any looseness occurs it can readily be taken up by simple adjustment of the Foot Gear.
The capacity of Elevator is about five bushels per minute ; it occupies but little space and takes but little power unless elevating 30 feet or more, when larger pulleys with wider faces are used.
PRICES.
Improved Head Gear, including Pulleys, Sprocket Wheel, Shaft and Boxes	 $15	00
Adjustable Foot Gear......................................................................   5	00
Chain, per foot, including Carriers........................................................... 3°
Casing, per foot (if wanted)..............................................................     75THE BUTTERWORTH
NEW MODEL
KNIFE GRINDER,
FOR GRINDING GRATER KNIVES STRAIGHT AND TRUE.
The above illustration shows our New Model Knife Grinder, a very simple and convenient device for grinding the edges of grater knives straight and true and of any desired bevel.
We furnish the Knife Grinder complete, as shown in cut, with emery wheel 6-inch diameter by i-inch face. The pulley on wheel arbor is 2-inch diameter by 2-inch face, and should run from two to three thousand revolutions per minute, a ij^-inch belt being wide enough to drive the wheel. A small pulley fastened to the end of Apple Grinder shaft will often prove convenient for driving the wheel.
New Improvements.
Being of recent design, the New Model Knife Grinder embodies many improvements not found in other machines, among which we notice the following :
The knife can be adjusted to a nicety by turning one of the set-screws at either end of the knife, after which it is held in place by screw clamps, which bind it securely to the movable knife plate. Should the knife need more grinding at one end than the other you have but to turn the screw, at the dull end of the knife, just sufficient to bring the edge sharp and true.
The edge of the knife may be ground to any desired bevel by simply turning a nut which raises or lowers the central support upon which the knife-plate slides.
The knife-plate will turn on the round guide and rest perpendicular to the frame, aftording a good view of the knife edge. If sufficiently ground, the clamps are loosened and the knife removed while the plate stands erect and another knife set in position. Small springs, properly placed between the plate and clamps, keep the latter apart and hold them in position while changing the knives.
The frame which holds the knife-plate is pivoted to the bed-piece and held in position by a bolt with spring and hand-nut for feeding the knife against or moving it away from the wheel.
The wheel arbor is hollow and forms a sleeve which runs on a stationary steel spindle, held in place by a set screw at either end, and provided with an adjustable bushing, or collar, to compensate for wear and prevent lateral motion of the wheel.
The wheel-head and bed-piece are bolted firmly to a wooden base which can be easily set, ready for work, in any convenient place.
Possessing so many good points, we guarantee the New Model Knife Grinder to give satisfaction and prove a great help to any cider-maker, saving in different ways both time and money.
Price, $9.00.ROTARY FORCE PUMP
(BRONZE)
FOR HAND OR POWER.
The above cut shows our Rotary Power Pump, made of bronze, mounted on iron frame, and arranged with tight and loose pulleys and outside bearing.
The driving-shaft extends far enough to permit a balance wheel, with handle, to be placed outside of bearing, by which the pump can readily be worked by hand when necessary.
They are very simple, compact and durable; all the working parts easy of access; have no valves to become obstructed or out of repair; do not clog when pumping thick fluid, and are made non-freezing when not in use. The motion being rotary or circular, the strain on the belt is equal at all points, rendering them more durable and reliable than reciprocating pumps.
They are fitted for one and one-quarter-inch suction hose and one-inch discharge hose. The pulleys are eight inches diameter and two and one-half inches face, and should run from 150 to 200 revolutions per minute, at which speed the pump will discharge 600 gallons and upwards per hour.
Price, $40.00.
HYDROMETERS.
The Hydrometer represented by the engraving is made of glass, the lower bulb being loaded with small shot, which serves as ballast, causing the instrument to float with the stem vertical.
The stem is divided into a number of equal parts, the divisions of the scale denoting difterent degrees of weight or specific gravity.
The cider should be tested when first made, as it comes from the press, as then its weight or density will be in proportion to the amount of sugar the juice contains.
If the Hydrometer sinks to io° it denotes the presence of one ounce of sugar to each pint or pound of cider. If it floats at 20° it denotes two ounces to one pint of cider, or about one pound of sugar to each gallon of juice.
Sugar is sometimes added to cider that is low in strength or quality, the best white granulated sugar being used for this purpose. Adding one pound of sugar to every twenty gallons of cider will increase its strength or richness one degree on the Hydrometer. Thus, if the cider is only 240 and you desire to have it 250, or one degree higher, add one pound	of sugar to every	twenty gallons of juice.	If you wish to raise
it two	degrees, add two pounds of sugar to every twenty gallons of juice.
Cider from good to	best quality ranges from	20° to 30° on the Hydrometer.
If	below 250 it will	keep sweet only a short	time unless preserved by	some
anti-ferment.
Cider-makers find the Hydrometer a very useful instrument in many ways. By it they ascertain the relative value for cider-making of different varieties of apples.
Some are rich in sugar and keeping qualities, while others may have a finer or peculiar flavor, and when properly mixed the cider will be of better color and quality than either variety would make alone.
Cider made in different seasons from the same kind of apples will not always be of the same strength, so it becomes necessary to use the Hydrometer every year in order to know exactly what quality of cider the fruit will produce. You can also tell by this instrument better than by any other means just what change or degree of fermentation is going on from day to day, and when has come the most favorable time to rack off the cider, add some anti-ferment and place in store for sale or future use.
Hydrometers are not expensive, but like all glass instruments require to be handled with care.
Price by mail, postage paid, 75 Cents.COMBINED
Barrel Gauge and Wantage=Rod.
The gauge-rod is a half-inch square rod, three feet long, shaped for about an inch like a wedge, which space is covered with brass, to prevent it wearing. On the two opposite sides of the rod, not sharpened at the end, are inch scales measured ofll and properly subdivided. On one of the other sides is the scale, to show the capacity of the package to he gauged, ranging from one gallon up to one hundred and twenty gallons, wine measure. On the hack is the 42-gallon wantage-scale. One may, therefore, gauge half-barrels, barrels and tierces, provided they are made on the basis of wine measure. The usual barrel and half barrel of spirits, molasses and oil, are made on that basis, and may be gauged with it.
HOW TO USE.
Place the barrel on its side, with the bung-hole at the top, insert the sharpened end of the gauge-rod in a slanting direction through the bung-hole until it reaches the place where the head fits into the stave, directly opposite the one in which the bung-hole is, pushing it in as far as it will go, keeping the side 011 which the number of gallons is marked uppermost. Now, notice exactly where the rod stiikes the under side of the middle of the hung hole, putting your finger on the place if you cannot see it before drawing out the rod. If the bung-hole was exactly in the middle of the barrel every time, that measure would be enough, but as it is not always so, it is necessary to reverse your rod and measure in the same way from the middle of the bung-hole to the other end of the barrel, and take the average. For instance, you measure one way and it shows49 gallons; you measure the other way and it shows 47 gallons; you then take the average, which is 48 gallons, which is the capacity of the barrel. Be careful not to confound the inch scales on two sides of the rod with the gallon scale.
WANTAGE.
To ascertain the wantage, insert the square end of the rod, holding it perpendicular until say the 20-inch mark comes flush with the inside edge of bung-hole; then withdraw the rod and notice the distance in inches from the under side of bung-hole to the highest mark of the liquid on the rod, which we will suppose to be 7% inches; then 7 inches from the pointed end of rod we find the wantage-scale shows 12 gallons as the amount the barrel lacks of being full. A little practice will soon enable any one to use the rods with ease and accuracy.
Price, by mail or express, 75 cents.
16
Cider Preserving Fluid.
The latest, best and only reliable preservative for holding cider sweet and clear.
It is strictly pure, harmless, inexpensive, and just what you need for keeping cider in store or when shipped as juice.
If treated with this preparation, cider will remain sweet and pleasant to the taste, and soon become clear and inviting in color and appearance; points of first importance to both seller and consumer.
It can he added whenever the cider suits your taste; is highly recommended as a sure preservative, and no cider-maker can afford to lose the advantages it gives in marketing cider.
Sample bottle, holding four ounces (sufficient for two forty-five-gallon casks of cider), sent by mail to any address on receipt of one dollar.
Full directions given with each package, and a liberal discount allowed when ordered in large quantities.
We are headquarters for all styles latest improved cider-making machinery, and also manufacture presses for a variety of other purposes which are shown on special circulars.
All our goods are delivered free on board cars Trenton, N. J., and we secure for our customers the lowest freight rates possible.
The gauge rod is to determine the number of gallons the package will contain. The wantage-scale shows how many gallons it lacks of being full. If a barrel has a capacity of 48 gallons, and the wantage scale shows 6 gallons wantage, there are, of course, 42 gallons in the barrel.
DESCRIPTION OF THE ROD.