174) ODER. 



brandy to each barrel. Take one quarter of a pound 

 of burnt alum, six whites of eggs, and one pint of clean 

 sand, mixed together, and put them into the barrel 

 when racked, to clarify. When racking, the liquor 

 must be kept from foaming, by letting it run down on 

 a thin board ; and when the cask is about half full, 

 while racking, a match of sulphur must be burned in 

 it, and then the cask stopped close and shook, so that 

 the smoke may incorporate with the liquor. In one 

 year this will be equal to sherry wine, and in two, 

 equal to the best Madeira. Having made one cask of 

 this a few years since, it so far exceeded my expecta- 

 tions, that I can with confidence and pleasure recom- 

 mend it to general notice, as a liquor possessing the 

 qualities of a sprightly, cordial wine, the cheap pro- 

 duce of our own farms, and free from any deleterious 

 metallick impregnation* 



APPLE JELLY 



It is not known perhaps, so generally as it ought to 

 fee, that apples make an excellent jelly. The process 

 is as follows : They are pared, quartered, the core 

 completely removed, and put in a pot without water, 

 closely covered, and placed in an oven or over a fire. 

 When pretty well stewed, the juice is to be squeezed 

 out through a cloth, to which a little white of an egg 

 is added, and then the sugar. Skim it previous to 

 boiling, then reduce it to a proper consistency, and 

 an excellent jelly will be the product. 



OF DISTILLERIES OF SPIRIT FROM CIDER. 



It may be gratifying to our farmers, to be made ac- 

 quainted with an establishment by which tlaeir fruit 

 and cider may be advantageously disposed of when 

 their orchards are abundantly productive. 



