How To Have Good Cider

Btfí)tpit irps. Profi's-ior fïnrford, of Hnrviird tTnivori' v, li-is rtícentiy pnhlihd n rttiipe Coi1 í 1 1 i r í : lc iiml prwving i-iili'i-, liv mi'stiisof whVh il e jirogrew nf Uu' virwiiis imi neutle fürinsiuHtittiM may bc airetted iil [ïeiii'liro ftn.! the riititr ),■ i'SiTvci! in jtmt SISCM t KÍliteufl in-iv be desired. A corruetp'ondteiit of the fioxtrm Journal sjiyV: ' Pul the new eider in (.leun onshs or battvls, and illów ii tri formen! iVoin one t tlirou weuk, at'wrding ii the we.'itlu'i' is pool i)l' wai'üi. Whtn it h:!S iitt:ii ticij to livf'y li-i iiL-iinu"!!, add t e:u;li gil Ion (hroefmrtlH "f u pound i)f wliüo Mi:;::r. nitd Kt the whnJe (ernient !iir:i'm ñutí] it pMniH8i'!H nenrly tho Ijri.k )!oiis:ir,t taste uliich it i (leeirnble nliO'iM bo pcini;iiiL'nt. l'iiui' nut a qiüiri i'if tlie cidcr, nnl mix it M one (juav'iT of annonce of fiilphitö oí linie lor evo y gallon tho ca"k contftins. - ' Stir iiniil t is intiftvntoly mised, nml jxuir the ciniilsion into tho ii auid - Agitüto the cóntenis of the c;ik : thi)roi;üfh!y for ;; few minuteo, Ihen let jt rest Ui at ilio cidtji-niay suttlo. Ferïnentniion will be arrtsled :it once, and will not ha resutned. It may be bottled in Ihe co'ursoof a fow weeks, or it may be allowed to reuiain in the eask nnd used on dranght. If bottlod it will beoome a pparkling eitler, botter than what is cnlled uhampnignc winc. 'Professor Horsioi'd, of Ciimbiidge, was Ihe iirst to use. tlie srílpliitu ot lime lor this purpos6, ond to hiin ;s due the credit of (irst ènlling nttentii n to its usefulness. It íh iu no respect deleterious, !:s the sulphitf, into whioh the eulpliate j chaógcd by tl.e liberal nD of BulphurouH a id, is untirely insoluhle, and reniainsat the bol toni of the vea Pel. Tl e writer had eider prepared iri this way tv.o years iiic-, vyhicjh has riim'nined uniinangodj rrnd is now n bövërugö of unanrpiissed excellence Tho sw'ji'iitc of limo, not the èuphale&, must bu used,"