APPLE WINE

Tate cider, fresh from the press, and to each gallon add two pounds of good brown sugar ; after dissolving the sugar, strain it and put in a new cask (one that had held brandy or whisky should not be used) ; tack a piece of muslin or perforated tin over the bung, and let it thus stand for one week. After this, put in the cork lightly and let it remain thus two weeks longer, then fasten it tightly, to exclude the air. The vessel should not be filled — at least one eighth of the space should be left. It is not fit for use" under two or three months ; then it should be drawn off, bottled, and sealed. This recipe makes wine equal to catawba. — Eev. D. P. Young.