Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1853-08-04
Agricultural.
Apple Molasses.

The juice Of the sweet apple, it is prob
ably well known to most of our readers,
makes an excellent moIasses. The article,
when properly made, is pure, possessing
vlnous, or rather branded flavor, which
renders it greatly superior for mnce, apple,
or tart pies, to the best West India molas-
ses, If it is made from sour apples,
small quantity of imported molasscs may be
added to modify the favor. But made with
it, possesses brisk aud highly vapid flavor
which common molasses does not impart.
Four and a half barrels of good cider will
make one barrel Of moIasses, costing, in or
binary seasons, abont 80. One who has
had considerable experience in manufacture
ing this article, says:
II make little cider my apples are worth
more fed TO my hogs than for cider; but !
make practice Of selecting my sweet ap-
ples those that furnish the richest, heaviest
liquor, and make cheese from hem, using
the cider thus obtained for making apple OF
ounce preserves, boiling down for molas, es,
and keeping two or three barrels for drink
or ultimate conversion into vinegar. When
new from the press, aud before fcrmenta-
ton commences, that which intend for boil
ing is brought TO the house, and boiled in
brass, to the proper c"nslslence; taking care
not to burn it, as that gives the molasses a
disagreeable favor, and taking off all the
scum that rises during the process. Tie
quantity to be boiled, or the number of bar
relS required to make one of molasses, will
depend greatly on the kind Of apples used,
and the richness Of he new liquor. Four
or !our aud half are generally sufficient,
but when care is not used in making the
selection of appeS, FIVE barrels may lie nee
essary, but let i! take more or less, enough
must he used to make the moIasses, when
cold, as thick as the best West india. -
When boiled sufficiently, it should be turn.
ed into vessels to cool, and from thence To
new sweet barrel, put into cool cellar,
where it will keep without trouble, aud be
ready at all times
But the making of moIasses IS not the
only important use to which sweet apples
may be applied as connected with culinary
affairs. Apple butter, as il is made by the
Germans in Pennsy lvania, is a most excel.
lent article. The modas opcrandi pursued
by those who are most expert in the manu-.
frcture of it, is the following:
Having selected six bushels Of fine ripe
fruit, and divested them of the 7ind, quar-
ter and carefully cut them Boil down two
barrels of sweet cider to one, and depos
the apples in the boiled down cider, Kee,
up brisk fire under the kettles, and sti
the contents continually to prevent burning
The boiling and stirring must CONTINUE un
nlerrupledly till the whole mass is reduce,
to pap about the consistency of thick has
, ty pudding. 1t is then allowed To cool, ant
may afterwards be deposited in jars for iu
ture use. When thoroughly made, it vii
: be nearly as solid as first rate butter, ant
will keep many years; indeed timproves b
age. The Pennsyvanlans make it oul
! once in seven years. 1t is so much supe
q rior to the ordinary apple sauce, that II
: one who has fairly tested its value will after
e wards we are confident, willingly consen
: to be withou, it. The flavor is superior
# and there is neatness and solidty about
u greatly superior to tina, of the ordinary ar
k pie sauce. Its price in the market is ale
e higher. -Rpubhcan Journal