1. For each barrel of sweet cider, sterilize one two-quart Mason jar by washing thoroughly and boiling for five minutes in clean water. 2. Cover the top of the jar with a single layer of clean muslin or cheese cloth just removed from boiling water and secure it in place by a string tied about the neck of the can. 3. Select 6 or 8 medium sized _ripe_ apples; pare and quarter or slice them; add one quart of water and boil till soft; strain liquid through clean cloth while hot into Mason jar, first removing the cloth covering from the top. 4. Make up the volume of liquid to approximately one quart with boiling water; add 4 tablespoonfuls of sugar and replace the cloth immediately. 5. When the liquid has cooled thoroughly, partly remove the cloth covering and add the contents of the culture bottle marked "Yeast." Replace the cloth. Just previous to opening the culture bottle, shake thoroughly and immerse the lip and cork only, ten second in boiling water. Do not touch the lip while removing cork. 6. Keep the jar in subdued light at a temperature of 75 degrees F. to 90 degrees F. After two to four days the foaming characteristic of alcoholic fermentation should appear. 7. After four to six days, add the entire contents of the _yeast_ jar to the barrel of freshly made _sweet_ cider. _The barrel must not be more than two-thirds full;_ it should be placed on its side, and the bung-hole be left open, or, better, plugged loosely with a tuft of clean cotton batting. 8. Keep the barrel at 75 degrees F. to 85 degrees F. [Page 15] _Preparation of Acetic Culture._ 1. Three to four weeks after the yeast culture has been added to the cider prepare the Acetic Culture in precisely the same manner as described for the yeast in paragraphs 1 to 6 above. See that all of the culture is removed from the bottle; rinse with a little cooled boiled water if necessary. Do not shake the jar while the culture is developing. 2. By the end of one to two weeks, a white, gelatinous film or membrane should be visible on the surface of the liquid. This is a growth of acetic acid bacteria and constitutes the "Mother of Vinegar." 3. When this acetic membrane is well formed, which will require about two weeks, with a clean sliver of wood, previously dipped into boiling water, remove the membrane from the jar, but do not lay it down; pour the contents of the jar into the barrel of cider, now fermented, to which the yeast was added some five or six weeks before; next drop the sliver with the attached acetic film into the barrel through the bung-hole. The wood will serve to float the acetic membrane on the surface of the hard cider and thereby hasten its development by keeping it in contact with the air. 4. Keep the barrel at 65 degrees F. to 75 degrees F. till the vinegar has formed.