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Sensible Fruit and Lard Press

Display: Cutting Edge
Culinary Technique: extraction

Date: c. 1900

Manufacturer: N. R. Streeter and Company

Location: Rochester, New York

Dimensions: 11.5" h x 8" w x 8.5" d

Watch collection donor Mel Mickevic demonstrate this object with
Dean Christopher Koetke, School of Culinary Arts, Kendall College,
and Victoria Matranga, exhibition curator.

This two-quart press was used for making jellies, wines, syrups, and lard. Its convenient split yoke opened to release the parts for easy cleaning. The wheel turned to push the heavy cast-iron plunger disk down the screw post, forcing the food through the perforations of the inner cylinder. Varying the pressure controlled the juice that flowed out of the spout. This press was sold in two-, four-, and ten-quart sizes.