Keeping Cider Sweet

Not ii great deal of eider will be made tliis season at the most. Nevertheless a. successful plan for keeping it sweet may be just as acceptable to many as it would be in a year of plenty. Unless chemicals are used. which change its taste nnpleasautly, if they do uot injure it otherwise, I know of only one way in which early made eider can be kept sweet for any considerable time. Indeed there is no process known by which it can be kept vrith the sanie sweetness and flavor it Iiasas it runs froni the press. The nearest approach to it with the least injurious change in its quality can be obtained I by bottling it air tight while it is yet j quite sweet and before any signs of fermentation have appeared. I first filter t thoroughly to take ont all the flne partióles of pomace, and then heat it to the boiling point and immediately seal it up air tight precisely as I wonld do if sanning fruits. The only drawback is that it will change the flavor a little, but I don't know of any better way for keeping it sweet, says a correspondent in The New York World.