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^omt
jaatre
amines
delicious.
The
juice
of
the
grape
is
better
than
wine
a
century
old,
and
more
healthy.
Churches
believing
in
literal
eating
and
drinking
at
the
Lord's
supper
could
in
this
way
avoid
the
poisonous
fermented
spirits
and
drink
the
pure
unfermented
juice
of
the
grape,
as
was
doubtless
done
by
the
primi-
tive
Christians.
BOILING
CIDER
To
prepare
cider
for
boiling,
the
first
process
is
to
filter
it
immediately
on
coming
from
the
press.
This
is
easiest
done
by
placing
some
sticks
crosswise
in
the
bottom
of
a
barrel,
—
a
flour
barrel
with
a
single
iiead
is
the
best,
—
wherein
an
inch
hole
has
been
bored,
and
covering
these
sticks
with
say
four
inches
of
clean
rye
or
wheat
straw,
and
then
filling
the
barrel
to
within
a
foot
of
the
top
with
clean
sand
or
coal
dust,
sand
is
the
best.
Pour
the
cider
as
it
comes
from
the
press
into
the
top
of
this
barrel,
draAving
it
off
as
soon
as
it
comes
out
at
the
bottom
into
air-tight
casks,
and
let
it
stand
in
the
cellar
until
March.
Then
draw
it
out
with
as
little
exposure
to
the
air
as
possible,
put
it
into
bottles
that
can
be
tightly
and
securely
corked,
and
in
two
months
it
wl15
be
fit
for
use.
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