Method

This drink, which costs almost nothing, is good to prepare where apples are plentiful. Pick sour apples from the tree, and sweet apples too, but keep them separate. Spread the apples on straw until they become soft but not rotten. Then chop them as for sauerkraut and squeeze out the juice using a press or vice. Squeeze the juice from the sour apples separately, and keep the juice in the ice house for 3 or 4 days, until the sediment settles. Pour off the liquid carefully and mix the sweet juice with the sour, adjusting the flavor. Bottle, adding 2 raisins to each bottle, cork securely, and tar. Store in the ice house and transfer to a dry, cold cellar for the winter. This cider will keep more than a year if it is stored in a cold place. Otherwise the bottles will burst.

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