Pommage

In a certain locality, however, it is not all the varieties included in the regional pommage that are traditionally grown, and that locality might have a pommage which is a subset of the regionl one.

In grinding the apples for this use into pommage, several methods are practised; but the two most chiefly in use are, the bruising-stone with a circular trough, and the apple-mill.

This is effected by placing clear sweet straw, or hair cloths, between the layers of pommage, till there is a pile of ten or twelve layers. This pile is then subjected to different degrees of pressure in succession, till all the must or juice is squeezed from the pommage.

After the apples are gathered from the trees, they are ground into what is called pommage, either by means of a common pressing stone, with a circular trough, or by a cider mill, which is either driven by hand or by horse power.