so REPORTS, 



Bilked or roaHted, tliey are excellent as a dessert or eateu with 

 milk and bread. Fried with butter or lard, or stewed with white 

 sugar, they make a fine relish, eaten with fresh or salted meats. 

 With cider molasses, they when stewed, make the old fashioned 

 " Apple Sauce," the favorite dish of our ancestors, a hundred 

 years ago. And the article when properly made, is just as good 

 now, as ever. Apple pies, tarts, jellies, &c., form no mean part of 

 the delicacies of every well ordered pantry. The dried fruit, 

 finds a variety of uses in the hands of the skilful house-wife, in 

 the preparation of numerous delicious dishes when the raw fruit 

 cannot be obtained. 



APPLE CIDEP. OR WINE. 



Every latitude produces those fruits and acids, conducive to the 

 health of the inhabitants. In Tropical regions, when great heat 

 prevails, very acidulous fruits are required, and they have the 

 lime and the lemon. In the Frigid Zone where intense cold pre- 

 vails, few acids are required, for the inhabitants need none. — 

 They drink the Oils and eat the fatty flesh of the Whale, Walrus, 

 and Seal, and grow rotund and obese, and so are proteced from 

 freezing. In these " Temperate regions " we seem to need not too 

 much fatty food, nor too acidulated fruits or drinks. So we have 

 the Grape, Cranberry, Currant and A25ple, moderately acidulous 

 in their character. Apple cider, the fermented juice of the ap- 

 ple, when properly prepared, is not only a grateful and healthful 

 acidulous beverage, taken at proper times and in proper quanti- 

 ties, but it takes the place of imported wines and brandies, in the 

 cure of many ailments, incident to the human system, and pecu- 

 liar in these latitudes. 



In cases of indigestion, from a lack of a proper secretion of the 

 gastric juice ; it gives tone and vigor to the stomach, and helps to 

 restore its normal functions. In the latter stages of typhoid and 



