Preserving Cider

I get my eider .ynro right from thc-presy fmd I dnsiro ifc madb at the last of the seatsir, ín coldy frosty weathcr. To a barrol of eider add seven pounils of brown sugar; let it fermont until you think it sfe -tb drive in the buiig perfeetly tiglst Btrain off into a clean cask in March (if you wish good eider, the cask that holds it must be as clean as your milk pitcher), ;md tiike about two qnfirts of the ci'lor and put in one quarter of a pound of goYHtine, and let it soak two or three houTS ; thou warm and stir it till Üie geletiiu: Si 11 dissolved (I use ■Goopcr's;.. St-t swny until perfectly cold," and mix with (ñiltr, and stir it well with a stick through the bung hole, longcnongh to reaeh the bottcm of the barrel ; agítate it thoroughly, and buiig Uff tight ; bottlc in April or Iï'it prosses the cork too much, ataiiii-ii'up. The cork must be tiL lf it h'ns-iot life cnough, lay it down. Sometiuies cidftr is too to make vinogar, and will reinnin in a state too sour to drink and uot sour enough for viiugar. In such cases, add about onetliir.l warm water in which stir in two Luarts of molasses to a, barrel, and in two or thrce months you will havo sharp vineptiT- .is sharp ns you want. I can not Mm 4 mrm 4 . mr. UJm 4 h , . i i ■ . . 1 - . , t mvk 1 , i i I I ' , S. . t