Rensselaer Union, Volume 1, Number 52, Rensselaer, Jasper County, 23 September 1869 — To Make Apple Butter. [ARTICLE]

To Make Apple Butter.

Select two bushels of sweet apples and two bushels of sour apples, and peel, core and quarter them. Take a barrel of good sweet apple cider, and boil it in a copper kettle until all the impurities have risen to the surface. After this is done, .aitcLthe impurities skimmed off, take out two-thirds of the cider. Then put in the apples, and as the quantity boils down put in the rest of the cider. After putting in the apples the butter must be stirred without interruption until it is taken off. It will take about five hour? boiling after the apples are put into the cider. It should be boiled until the whole mass becomes smooth and of the same consistency, and of a dark brown color. Spice with ground cloves and cinnamon, to taste. The butter can then be taken off and put into vessels for use. Earthen crocks are best fur this purpose. Tie the vessels over with heavy paper and set them away in a dry place. The butter will keep a year if wanted. Peach butter is made much in the same way. Sometimes the peaches are not peeled, though the butter is better if the peelings are taken off. It does not require so mqch boiling to make peach butter, and as soon as the peaches are thoroughly boiled up and the butter is thick enough it can be taken off. Cover the vessels with paper moistened with whisky. This will keep the’butter from moulding on top.— Farm Journal.