FOR BOILED CIDER. 167 



from the press and put it in a copper kettle; boil 

 it one hour from the time it commences; skim 

 it off as the skum arises as clean as you can; 

 then pour into a clean, s^eet whiskey barrel, 

 put into a bag scant J pint of mustard seed; let 

 the bag down through the bung hole by a string, 

 making the string fast to the barrel so as it can 

 be drawn out again conveniently. It may be 

 flavored with ground cinnamon or cloves if you 

 fancy the taste. Cider put up in this way will 

 keep a long time and makes an excellent drink, 

 by adding | gallon of old rye whiskey it may 

 be kept a number of years. Cider, either from 

 the press or boiled, put into bottles or jugs, 

 corked up tight and sealed over with sealing- 

 wax; it can be kept many years, and makes a 

 delicious drink. 



CHERRY BRANDT. 



Press out the juice and add 1 gallon of water 

 to 12 gallons of the juice; then dissolve in the 

 juice 1 pound of white- sugar to the gallon; boil 

 slowly in a copper kettle, and skim off what 



