310 THE APPLE CULTURIST. 



apples be used, the jelly will have no taste of boiled cider, 

 and will be of a beautiful amber color, and of a delicious 

 taste. Some persons prefer the juice of tart apples to the 

 juice of sweet fruit. They who have never tasted of such 

 jelly will be surprised to see what a superb and delicate 

 luxury can be made from the juice of apples. Such apple - 

 jelly is not affected by exposure to the air, whether dry or 

 moist, and it will neither sour, nor mould, nor dry up, nor 

 absorb water. Such an article of course will bear trans- 

 portation in barrels or other vessels to any part of the 

 world. 



When a person is going on a long journey, a few tin 

 cans of such jelly can be carried conveniently; and the lus- 

 cious food will always supply a great want. During hot 

 weather, a spoonful mingled with water will make a bever- 

 age that kings and queens might covet. Some farmers 

 prepare a number of gallons of such jelly expressly to min- 

 gle with drinking-water in hot weather. A few cents' 

 worth of such jelly, mingled with water in a hot day, will 

 enable a laborer to endure oppressive heat and fatiguing 

 labor with very little inconvenience and suffering. 



Sweet-apple Pies. Pies made of sweet apples used in 

 precisely the same way as pumpkins, omitting the ginger 

 and adding a little lemon if liked, for seasoning, are better, 

 to the writer's taste, than pumpkin-pie itself. Pare, cut, 

 and stew the apples. If cooked in a covered deep earthen 

 or other dish in the oven, they are better. Strain through 

 a colander, adding a little milk, or cream, which is better. 

 If there be no eggs to spare, stir in a handful of flour, or 

 about a spoonful to a pie. Sweeten to taste with sugar ; a 

 mere trifle will be found sufficient. Bake thoroughly in a 

 moderate oven. 



How to make superior Cider. In order to be able to ex- 

 press all the juice, every atom of an apple must be crushed. 



