Burlington free press. [volume] (Burlington, Vt.) 1827-1865, 1854-10-20
Apple Molasses and Arple Rnttey.

The juice Of sweet apple it is probably well
known to our readers, makes an excellent
molas.es. The article, whca properly m, lc,
is pure, possessing a vinou. or rather br.n-
died flavor which renders it greatly superior
for mince. apple, or tart pies to the best West
India mola..e., If it i. made from sour np-
Piles, small quantity of imported mola.s.,
may be added to modify the flavor B.er
made with it possesses highly vapid and
brisk flavor which common mola.,cs do,. no.
mpart. Four and a half barrel. of good ci-
der will make one barrel of molas.es, costing
in ordinary seasons about IS 50. Ono who
has had considerable experience in manu-
featuring thi. article SAYS
IL make little cider my apple, are worth
more fed to my hogs than for cider but
make practice Of selecting my sweet apples
those that furnish the richest and heaviest
liquor. and make cheese from them. using
the cider thus obtained for making apple and
ounce pre.erves-boiing down for mola..es
and keeping two or three barrel. for drink
or ultimate conversion into vinegar. When
new from the press and before Fermentation
commences, that which intend for boiling
i. brought into the house and boiled in bras.
kettles to the proper con.istence takin.
care not to burn it, a. that gives the mous
.ss disagreeahle flavor, and taking off all the
scum that rises during the process. The
quantity to be boiled. or the number Of bar
rel. required to make one of molas.es. will
depend greatly on the kind Of apples used,
and the richness of the new liquor. Four or
! four and a half are generally sufficient, hut
/ when care is not used in making the -elcc-
| ton Of APPLES five barrels may be necessary,
/ but let il take more or less, enough must ~
/ used to make the mola.ses when cold. =.
! thick as the hest West India. When
boiled sufficiently, it should he turned into
vessels to cool, and from thence to n new
sweet barrel, where it will keep without
trouble, and he ready at all times
But the making of moasses is not the only
use to which sweet apple. as connected with
culinary affairs, can he put. Apple butter,
MS it is made by the Germans in Pennsyly.-
via isa most excellent article The m1di!J
operandi pursued by those who are most eS-
pert in the manufacture Of it, is the follow
ing:
Having selected six bushels Of ripe fruit, and
divested them of the rlnd. quarter and care
fully core them. Boil down two barrels Of
sweet cider to one, and deposit the apples in
the boiled down cider Keep brisk fire un-
der the kettles. and stir the contents contin-
ually to prevent burning. The boiling ami
stirring must continue uninterruptedly till
the whole mass is reduced to pap about the
consistency Of hastv pudding. 1t is then al
lowed TO cool and may afterwards be deplsi
ted 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
Pennsylvanians make it only once in sever
years 1t is so much superior to the ordna
ry ample sauce, that no one who has fair
tested its value will afterwards, we are con
fdent, willingly be without it, The favor il
superior, and there is q neatness and solidity
about it greatly superior to that Of the ordi-
nary apple sauce. II. price in the market is
also higher Republican Journal,