THE APPLE 



45 



APPLE JAM 



Pare, core, and weigh tart apples, allowing for four 

 pounds of apples four pounds of brown sugar. Chop apples , 

 meantime making a syrup of the sugar with as little water 

 as can be used; add apples, the grated peel of four lemons, 

 and a little ginger root. Simmer till the fruit pulp is 

 translucent and golden in colour, when place in small jars. 

 - Loaf sugar may be used, the lemon and ginger omitted, 

 and the pulp cooked longer. 



TO MAKE CIDER 



It is generally reckoned that the richest cider is made 

 from the sweetest apples. As it comes from the press 

 pour it into a tub prepared by boring a hole in the bottom 

 (the plug put in very loosely), and filled with alternate 

 layers of charcoal and gravel. As fast as it filters through 

 put it in a clean "white oak "cask in a cool cellar and let 

 remain open till fermentation has ceased, then bung tight. 



TO KEEP CIDER SWEET 



No. I. A handful of hops boiled with a little treacle or 

 'honey and added to the acetified cider will assist in 

 keeping it sweet. 



No. 2. For each barrel allow eight kitchen table spoon- 

 fuls of white mustard seed. Pour in with the cider. 



No. 3. If made after freezing time cider may be kept 

 sweet (if it is free from water) by being kept in a tem- 

 perature just above freezing point. It may be boiled 

 down one- fourth after making, which will be an additional 

 safeguard against any change in it. 



BOILED CIDER 



Boil down till thick as molasses, then bottle. To serve 

 it dilute with charged (carbonated) water ice cold, or hot 

 water, spiced. 



