166 TO KEEP CIDER SWEET. 



working, then put your cider into a clean sweet 

 barrel — it should be a barrel that has had whis- 

 key or brandy in it — if not, rinse with water 

 until perfectly clean, then sweetened by putting 

 in a small quantity of whiskey. If this cannot 

 be done soak your barrels well so that they may 

 be sweet and clean. After having racked your 

 cider off from the dregs carefully, put in the 

 whites of 6 eggs, battered light, and a scant ^ 

 pint of mustard seed. Bung up and in 5 or 6 

 weeks rack it off again carefully from the dregs. 

 Cleanse the barrel well and put in the same 

 barrel — J gallon of old rye whiskey will add 

 considerably to its flavor. If your cider is very 

 sour, add from 3 to 5 lbs. white sugar; to insure 

 its preservation it should be strained through a 

 cloth from the press. By being carefal — cider 

 put up in this way will keep for 5 years. 



FOK BOILED CIDER. 



Make the cider late in the fall, using none 

 but sound apples, not even those with small 

 specks in, without any water. Take it right 



