• 3 lb. green apples
• 1⅛ pt. water
• a small bunch<

Wash the apples, cut in quarters and place in a preserving-pan with the water and the bunch of mint. Simmer until the apples are soft and pulpy, then add the vinegar and boil for 5 min. Strain overnight through a cloth, measure the juice, and to each pint allow 1