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Cider Timeambience: apple mill Here's a program from our archives.A glass of fresh apple cider is one of the traditions of this season, and as much a sign of the Fall as the changing leaves. Right now we're listening to a cider mill crushing and then pressing apples to extract fresh sweet cider. I'm Jim Metzner, and this is the Pulse of the Planet.John Bucklyn is the former owner of Clyde's Mill in Old Mystic, Connecticut. He explains the way that the mill has been producing apple cider for 150 years.Bucklyn: When the apples come up here, they'll be all ground up. Then they'll put that wooden frame that looks like a five foot picture frame on there. Over that they'll spread a heavy nylon cloth-- special strainer cloth. They'll start everything up. Then the apples will come down all ground up, just like applesauce. They'll spread those around and make a package that'll be three and a half inches thick and five feet square. They'll put another wooden separator on top of that package and then they'll repeat the process several times. And the press will come down in three speeds-- fast, medium and very, very slow and that will just press the juice out. That press is a 150 ton press.According to makers of traditionally milled cider, unpasteurized juice without chemical preservatives has a fresher taste than processed juice. But in the wake of an outbreak of food poisoning in the Western United States and Canada, resulting from a batch of unpasteurized juice, a recent federal law requires all containers of fresh unpasteurized juice to carry warning labels. We've been listening to a program from our archives. If you want to hear more, check out our podcast. I'm Jim Metzner and this is the Pulse of the Planet.