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136 600
MISCELLANEOUS
VALUABLE
RECEIPTS.
No.
268.
How
to
keep
common
Cider
good
for
years.
Take
the
cider
when
you
think
it
will
suit
your
taste,
put
it
into
a
kettle,
and
boil
it
very
little.
Make
a
bag
and
put
into
it
\
pound
of hops,
then
put
the
bag
with
hops
into
the
kettle
with
the
cider,
and
tie
it
fast
to
the
handle
so
that
the
bag
with
hops
will
not
touch
the
bottom
of
the
kettle
;
scum
oiF
the
cider
whiie
you
have
it
on
the
fire,
and
after
it
has
boiled
a short
time
take
it
off
the
fire,
and
let
it
cool
down
lukewarm
;
put
it
into
a
good
sweet
barrel,
and
add
1
pint
good
fresh
brandy,
bung
it
up,
and
it
will
keep
the
same
as
you
put
it
into
your
barrel
for
years.
No.
269.
Another
vjay
to
keep
Cider.
Take
cider
after
it
is
taken
from
the
press,
or
when
it
suits
your
taste,
and
put
it
into
a
good,
strong,
tight,
sweet
barrel,
and
add
3
gallons
apple
whiskey,
and
6
cents'
worth
mustard-seed,
and
bung
it
up
tight,
and
let
it
ferment
in
the
barrel
;
bore
a
gimlet-hole
through
the
bung,
and
put
a
spile
into
it,
so
that
you
can
let
some
of
the
gas
out, to
prevent
the
cask
from
bursting.
AVhen
the
fermentation
is
subsided,
draw
it
off
clear,
and
clean
out
your
barrel,
and
put
the
cider
in
again,
and
bung
it
up
close.
K.B.
—
This
cider
will
also
be
good
to
imitate
all
Kinds
of
wines;
that
is,
if
the
cider
is
clear.