A good article of apple butter can be made without eider, but where eider can be easily obtained it is to be pre'erred on account of requiringless labor. With eider, you have first to boil it lown to Bomething less than half its volume and then put the prepared apples nto a large brasa or copper kettle and fill up with the boiled eider and boil very slovvly over a low íire of eoals until ;he apples are thoroughly cooked through. Constant stirring is neeessary, and must not be negleeted as long as the ettle is over the íire. This is best done with a wooden paddie set at right angles on the end of a stick long enough for the one using it to stand back a comfortable distance from the flre, and with the woodeu blade keep the contents of the kettle in motion until the worfe is dime The eider should be new and uni'ermeuted, and, although not absolutely necessary, it wil] be botter if made from sweet apples. When eider cannot be conveniently obtained sweet apples may be boiled in water until they are soft and pulpy, then dip into a bag and strain out the juice by pressing the pulp. The juice may then be boiled down to the same eonsistency as in the case of the eider and used in the same nianner. Where sweet apples can be had, many prefer this to ordinury eider, bnt the boiling of the fruit and pressing out the juice make additional work. Apple butter for winter use should be made as late in the seasou as is eonvenient, otherwise it is liable to ferinent and require scalding. Heason with einnamou. cloves, alspice, etc., to suit the taste.