Champagne Cider

After tho applcs aro srashed, pressfint the jtiii'e, put in a clean cask and' leaye out fh? buiig. It will work withuut tmytPiirig' being put in ; in four or five days draw off, put into anotbcf eleati Dn thiec or fouí" times, allüwing as mmy days between eaoh It ducs not wurk Yell in weather, and so must be left longer. If it does not fine woll it will not keep To assist the fitiing, dissolve sis 0Hi?tff of gelatine for each Hogfheád1 ftcf ïfirk ; do this previous to the last ctnihge oí' eask. The qwality of eider depends upon the port of apples used. Two paris sour ap pies aud one par-t swect inake good eider. Now ob'scr'Ve, let there be no time lost in the wliolo process, but allow uufficient time to do iC ít is part'ieles of pulp left in the eider Chat causes it to furusiur. To efftct the proper clarifyin and working, it will require four changes of cask, that is if you want first' rate eider. Do nut put any water in any part of the process - have all juice. After the last change, the eider mny remain in the cask, bunged up two or three months. You can then bottle off - lay the bottles down in a cold, dark cellar - son.e will burst, but then you ïnu.H put up w'uh it. It will be fit to use during the summer, wheu all ports of the work have beeu well done. The bottled eider will be rqual to champagne, and Will keep sw(et. Scuu put brandy, rum, gin, or otber spirits iu - it does not preserve it, but ouly makes it intoxtcaïing If you can jet pine apples very chep, two or three cru heJ up iu each hogshead of juice will be a great mprovement. If you keep the eider in caisk'', be sure they are sound and air-tight, and very clean. Wash out with cold water, and scald out your caak - fumígate with rag of sulphur - melt the sulphur and theu dip the rag in,-a piece about one foot square will be suffícientí for a hogshead---light tlieraif and theu put in the liogshead - tliis will destFoy aïl must or niildew, or any other bad taste' iti the Site UUriiigaw p&