Preserving Cider

The followuiii niethods of preserving ei e ', are re o nmenJed au b ing wonliy of irml : Cidir Wine.-TuVe one barrel of ei der from tlie pre ; lel it stard three d'ys to setilc and forment ;then draw ii ufï into a cask while it runs clear ; turu ii into aniither barrel, I ung it up tigh, :i 11 . 1 in tlirf-e weeks draw it off auain ; take two ounoes of Cooper'n singla-í and mix it with nquurtof eider ; let t Ktaud two duys ; beat it up in the cidur, and add a piot uiiore cidur, let tliat stand annther day, then beat it up el!, and add two qudrts more of cider. mul tu at t tliick ; turn thix into the barrul of eider, and 8tir it throufili tbe hunijhola urilil it is thoioiij-hlv mixed ; beat It for Gfteeu minuten at least; now fasten it up tight for tliree weeks Ihen draw it ofl and either bottleor keep ob draft, but closely fuetened. A kss i trícate method is, lo pulverize charcoal, theu put odo pint of it in a eottiin b(g nnd put it iuto ihe barrel ; the eider wil! keep bw et, and will im prove the longer it ia kept, and it ie eaid will never intoxícate. Champagne Cider. - Take one barrel of pure cider made from soumi apples, nn decajed ones ; mix wit h it forty pnunds of light brOAU ugar, dissolvinsf il will) some of the cidi-r io a tub while it ipertectly froe from fvrmeotation ; pla t the barrel in a uool cellar, and let it wnrk thoroughly frotn tha bunghole, fil.in ii up sh ! evi or'teii, with some that Ii : becu gaved out for that purpose ; wlii-ii it lm worked a week or s bung it up Rccurely ; draw it off in March, and put it in a olean cífk, stoppfd lightly ; it enn be bot led ia May or June, and it is welt to coat the corks wil h iiu'lttíd taliDW and ros 2, iising one ouncts of the forme to one quartur of a pouod of tbe luttcr.