Cider

• 8lb apples
• 2 gallons Boiling water
• 1oz

Do not use any metal when making this drink. Do not peel the apples, but cut them up roughly. Cover with two gallons boiling water and leave for two weeks, pressing and crushing the apples well from time to time. Strain the liquid. Add the bruised root ginger, lemon juice and sugar, and stir to dissolve the sugar. Add a scant quarter of a pint boiling water, and then leave to stand for fourteen