Apple Butter

A correspondent to tho Rural NewYorkfT saya : "Apple butter, if pmperly rnade, is n'deed excellotít. Wli'eh luw, I prefer it lo tlio bost ol preserves and it wil! keep good eight or ten i yoars. Appje, butter ia considtMed I Boraewhíjt expensive, as it rtquires a ! copper kettic, which will cost from twi-lve fo íifieiüi dollars ; but berc:ubouts onc man buys n kottle, doos híj owd boiling with t, nnd lots il out and charges twcntyfive or fifty cents a day, To one barre] of eider, take fivo patent i pailsfuls of well pooled, corea uní quaitered weei apple8 ; ilion fill rour kettlo vviih eider, hang it over the fire, and bcfoio it begins to boil, skim it wull. 13oil down pne fourth, then rinso your apples in clean water, and put paitinthe kettle. Have ready what we culi a stirrer, which can bo made of a pioce üf inch board, five inches wido at tho bottom, nnd two at tbe top, the length of which dependa upon the ■ beight of the kettle, with seven or eight bolea d the bottom, and a haüdlo attached to it at tho top eight or ten feet )ong, so that yon can stir without suffering from tho heat of tho fire. Stirriog is done ao as to scrape the botlom of tho kettlo to keep it from burning, koeping a brisk fire, and stir well, putting tho remaining apples in as fast as you can, and boil dcwn to aoven or eight gallons. The best way to try it 8 to put somo in a eaucer, and if it draws eider, it ia notcooked enough. - Take a large dipper, and dip it out into crocks. llave ready some ground cinnamon, sasafras, and anise. seed; put half a tablespoonful in each crock, and stir it around; then tio cloth or paper around them, and set thom away. Wbon cold, it forma a 8ort of skin on top, which must romain unbroken till tho timo you want to use it.