At the bottom was a platform grooved in channels; a sheaf of clean straw was spread on the platform, and with wooden shovels the pomace was spread thick over it.
The pomace fell into a large shallow vat or tank, and if it could lie in the vat overnight it was a benefit.
He was now engaged in packing the pomace into horsehair bags with a rammer, and Gad Weedy, his man, was occupied in shovelling up more from a tub at his side.
They were stained by the cider, and two or three brown apple-pips from the pomace he was handling were to be seen sticking on them here and there.
An analysis of the pomace shows that it contains: Water, 69.
After the juice has been extracted from the apples the pomace that remains is sometimes used as a fertilizer.
They all proceed upon the fact that the pomace will rise in water and the seeds sink.
Nurserymen like to secure the pomace as soon as it is taken from the press.
A bushel or two of pomace is emptied in at a time, and it is broken and stirred with a fork or shovel.
The "cheese" ofpomace is broken up, and if the material is dry enough it may be run through a large sieve to remove the coarser parts.
This practice gives good results if the pomace is finely broken, and it is now common among nurserymen.
The chief source of apple seeds at the present time is the pomace from cider mills.
Seeds must not stand long in the pomace pile, or they will be seriously injured.
To make light wines put them at once into press, as apple pomace in a cider-press.
To make wines resembling the Austere wines of France and Spain, let the pomace stand until the first fermentation is over, called "fermenting in the skin.
They will be dark in proportion to the length of time the pomace stands.
To make higher-colored wines let the pomace stand from four to twenty-four hours before pressing.
In Europe, the pomace from stemmed grapes is said to make a sheep and cattle food of more or less value when salted slightly and stored in silos.
When active fermentation ceases, the new wine is drawn from the pomace and is put into closed casks or tanks where it undergoes a secondary fermentation, much sediment settling at the bottom of the cask.
Acetic acid is made from pomace by drying it in vapor-tight rooms, during which process 50 to 60 per cent of the weight of the pomace becomes vapor, and this, condensed, yields considerable quantities of acetic acid.
If the pomace is permitted to ferment, and afterwards is distilled, a product called pomace-brandy is made.
The pomace or marc, the residue left after grape pressing, is the most valuable of the by-products of the wine and grape-juice manufacturers.
The grape pomace is built up into a "cheese" by the use of cloths and racks variously arranged.
The presses also show great variation in different establishments, either hydraulic, screw or lever power being used, and there is a marked difference between the types of pomace containers.
Piquette is another product in which the pomace is put into fermenting vats, sprinkled with water and the liquid after a time is drawn off, carrying with it the wine contained in the pomace.
If the machinery is stationed high enough, the crushed fruit can be run through chutes directly into the presses or kettles; otherwise, it must be pumped into them by means of a pomace or must pump or carried in pomace carts or tubs.
The pomace is also oftentimes used as a manure, for which it has considerable to recommend it, being rich in potash and nitrogen.
In Europe, the seeds are separated from the pomace and used in various ways.
As the pomace is shoveled from the finished cheese, it is again ground under a toothed cylinder, and thence drops into large troughs, through a succession of which a considerable stream of water is flowing.
All portions of pomace and other minute particles of foreign matter, when heated, expand and float in the form of scum upon the surface of the cider.
Fish pomace has not thus far given satisfaction, but seems worthy of further trial.
When finished the clear juice is "racked" or siphoned into a clean cask, through a straining cloth to insure the removal of all pomace or sediment.
However, a strong grain sack used to catch the pomace and used to confine it in the drum will give a very satisfactory yield, but it requires a considerable amount of labor to do this.
He used too much fresh pomace and the resulting fermentation of its products may have killed the trees.
I got in an argument with a neighbor of mine who stated that grape pomace is not a fertilizer.
Grape pomaceis slowly available because of the slow disintegration you mention.
After making his wine he put the pomace on the ground and they died.
If we admit this supposition, the scheme just given will cover such cases as those of the currant moth and the fowl, equally as well as that of the pomace fly.
Such a case is that recently described by Morgan in America for the pomace fly (Drosophila ampelophila).
In their relation to sex the eye colours of the pomace fly {116} are inherited on the same lines as the grossulariata and lacticolor patterns of the currant moth, but with one essential difference.
He had hung his coat to a nail of the out-house wall, and wore his shirt-sleeves rolled up beyond his elbows, to keep them unstained while he rammed the pomace into the bags of horse-hair.
Cakes of pomace lay against the walls in the yellow sun, where they were drying to be used as fuel.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "pomace" in a variety of sentences. We hope that you will now be able to make sentences using this word.
