Make the cider as late in the fall as possible from solid apples, without using any water, put away immediately from the press, and lay it in some place where it may remain quiet, let the place be as cool as possible. Fill the barrel up full, take the bung out and leave it out for four days, filling it up occasionally as it settles or works out. Should the cider stop working under 4 days, rack it off carefully from the dregs, which should be done as soon as the cider stops working, then put your cider into a clean sweet barrel--it should be a barrel that has had whiskey or brandy in it--if not, rinse with water until perfectly clean, then sweetened by putting in a small quantity of whiskey. If this cannot be done soak your barrels well so that they may be sweet and clean. After having racked your cider off from the dregs carefully, put in the whites of 6 eggs, battered light, and a scant ½ pint of mustard seed. Bung up and in 5 or 6 weeks rack it off again carefully from the dregs. Cleanse the barrel well and put in the same barrel--½ gallon of old rye whiskey will add considerably to its flavor. If your cider is very sour, add from 3 to 5 lbs. white sugar; to insure its preservation it should be strained through a cloth from the press. By being careful--cider put up in this way will keep for 5 years. FOR BOILED CIDER. Make the cider late in the fall, using none but sound apples, not even those with small specks in, without any water. Take it right from the press and put it in a copper kettle; boil it one hour from the time it commences; skim it off as the skum arises as clean as you can; then pour into a clean, sweet whiskey barrel, put into a bag scant ½ pint of mustard seed; let the bag down through the bung hole by a string, making the string fast to the barrel so as it can be drawn out again conveniently. It may be flavored with ground cinnamon or cloves if you fancy the taste. Cider put up in this way will keep a long time and makes an excellent drink, by adding ½ gallon of old rye whiskey it may be kept a number of years. Cider, either from the press or boiled, put into bottles or jugs, corked up tight and sealed over with sealing-wax; it can be kept many years, and makes a delicious drink. CHERRY BRANDY. Press out the juice and add 1 gallon of water to 12 gallons of the juice; then dissolve in the juice 1 pound of white sugar to the gallon; boil slowly in a copper kettle, and skim off what rises to the top. Do not boil too long or it will get thick; when the skum stops rising freely pour it into some vessel to cool. Do not allow it to stand in the kettle to cool. When it has become cool put into whatever vessel you wish to keep it in, and add as much old rye whiskey as may suit your taste, say from 1 to 3 gallons. The better the whiskey is the better your brandy will be. Black heart cherries are the best if they can be had. This makes a much better drink than port wine. BLACK OR DEWBERRY CORDIAL.