FOR BOILED CIDER.
Make the cider late in the fall, using none but sound apples, not even those with small specks in, without any water. Take it right from the press and put it in a copper kettle; boil it one hour from the time it commences; skim it off as the skum arises as clean as you can; then pour into a clean, sweet whiskey barrel, put into a bag scant ½ pint of mustard seed; let the bag down through the bung hole by a string, making the string fast to the barrel so as it can be drawn out again conveniently. It may be flavored with ground cinnamon or cloves if you fancy the taste. Cider put up in this way will keep a long time and makes an excellent drink, by adding ½ gallon of old rye whiskey it may be kept a number of years. Cider, either from the press or boiled, put into bottles or jugs, corked up tight and sealed over with sealing-wax; it can be kept many years, and makes a delicious drink.