Eastern times., 1853-10-20

Apple Molasses.

The juice Of the sweet apple, it is probably
well known to most of our readers, makes an
excellent molasses The article, when prop
erly made, is pure, possessing vinous or
rather branded flavor, which renders it great
ly superior for mince, apple or tart pies, to
the best West India molasses. If it is made
from sour apples, a small quantity of imported
molasses may be added to modify the flavor
But made with it, it possesses brisk and high
ly pungent flavor which common molasses does
good cider will make a barrel of molasses,
costing, in ordinary seasons, about $5, go
One who has had considerable experience in
manufacturing this article, says =
81 make little cider my apples are worth
more to feed my hogs than for cider but
make practice of selecting my sweet apples,
those that furnish the richest, heaviest liquor
and make a cheese from them, using the cider
thus obtained by making apple or ounce pre-
serves, boiling down for molasses, and keep
ing two or three barrels for drink or ultimate
conversion into vinegar. When new from the
press, and before fermentation commences,
that which intend for boiling is brought to
the house, and boiled in brass to the proper
consistency; taking care not to burn it, as
that gives the molasses a disagreeable flavor,
and taking off all the scum that rises during
the process. The quantity to be boiled, or
the number Of barrels required to make one of
molasses, will depend greatly on the kind of
apples used, and the richness Of the new liquor.
-Four or four and half are generally sufficient,
but when care is not used in making the Sc
lectons of apples, five barrels may be necessa-
ry but let it take more or less, enough must
be used to make the molasses, when cold, as
thick as West India. When boiled sufficient
ly, it should be turned into vessels to cool,
and from thence into new sweet barrel, put
into cool cellar, where it will keep without
trouble, and be ready at all tines
But the making of molasses is not the only
important use to which sweet apples may be
applied as connected with culinary affairs
Apple butter, as it is made by the Germans
III Pennsylvania, is most excellent article
The naodus operand pursued by the most ex-
pert IN the manufacture of it, is the follow
ing -
having selected six bushels Of fine ripe
-rult, and divested them of the rind. quarter
and carefully cut them. Boil down two bar
rels Of CIDER 10 one, and deposit the apples in
boiled down cider. Keep up brisl, fro m
der the kettles, and stir the contents continu-
ally to prevent burning. The boiling and
stirring must continue uninterruptedIv. til the
whole mass is reduced TO pap about the con-
sistency of a thick hasty pudding 1t is then
allowed to cool, and afterwards be deposited
in jars for future use. When thoroughly
made, it will be nearly as solid as first rate
butter and will keep many years indeed, it
Improves BY age The Pennsyvanians make
1t only once In seven years. 1t is so much su-
perlor to the ordinary apple sauce, that no one
who has fairly tested its value will afterwards,
we are confident, willingly consent to be with
out it. The flavor is superior and there is
a neatness and solidity about it, greatly supe-
rior to that of the ordinary apple sauce. Its
price in the market is also higher.-Repu6z-
o1r .Iour7t0. 1