APPLE BUTTER.

Ashburton Guardian, Volume VII, Issue 1830, 2 May 1888, Page 3

APPLE BUTTER.

- m> In a great many orchards at Ihe present time bushels of apples are rotting on the ground. The orchardis'B, m some oases, are buying their butter when a good substitute, quite as palatable and lees heating, can be made of the superabundant fruit. Apple butter as made m tho United States only needs to be known ia order to become popular. The receipt for making it is aB follows :— -Tho firnt. ntop i- to boil down the cider. If there is no cauldron, large kettles are hung upon an extemporised wooden crane. In these, now cider is concentrated by boiling. For tbe best product, a barrel of cider is boiled down to 8 gallons. While the cider is being boiled, others prepare tho apples by paring and coring, or by quartering and removing the core_. Good sweet apples, those which will readily cook tender, are chosen. Two and a half to three bushels of apples are required for the barrel of elder, after it has been concentrated ; and tho stirring, with a wooden stirrer, must be continuous, to prevent scorching. The thick, jelly-like conaistonoy shows when tho boiliog is sufficient. When tho sauce is removed trom the fire, many add cinnamon and all-spice, The sauce is to be transferred, while yet hot, to the vessels m which it is to be kept. Theae should be wooden kegs or barrels, or stoneware jars. Apple butter is mado sometimes without cider ; molaßßes and water being used instead. When properly made ib is a most excellent preserve, and vastly more healthful than that which is cloying from an excess of sugar. ■«a-aan-MHuaa-BHHBa_B______>