pommage

pommage

1. The set of apple and/or pear varieties grown in a region or location.
   • 2022, Claude Jolicoeur, Cider Planet, page 17:

     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.

2. The ground-up apples from which cider is pressed.
   • 1807, The Complete Farmer: Or, a General Dictionary of Husbandry:

     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.

   • 1823, Colin MacKenzie, Five Thousand Receipts in all the useful and domestic arts, page 220:

     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.

   • 1841, Arnold James Cooley, The Cyclopaedia of Practical Receipts in All the Useful and Domestic Arts, page 53:

     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.

3. (obsolete) pomace