e kettle with peeled, cored and sliced
apples. Add a slight flavoring of cloves, allspice and cinnamon. Cover
with fresh, sweet cider and boil slowly, stirring frequently until the
whole becomes a dark brown jam with only juice enough to keep it soft
and buttery. Remove from fire and place in covered jars or seal. Do
not use for several weeks. Good spread for bread for children. Select
firm apples that cook to a soft, smooth apple sauce. Bell-flowers,
Greenings, Baldwin or Maiden Blush apples make good apple butter.--Mrs.
Whitehead.

CURRANT COMPOTE.--Pick nice large red currants from stems after washing
well. Put one half of them into a preserve kettle. Press juice out of
remaining half; add enough sugar to make a syrup, heat until sugar is
dissolved. Cool slightly and pour over the currants in preserve kettle.
Bring to a boil and seal in pint jars. The currants will be whole and
taste much like fresh fruit with jellied juice around them.--Mrs.
Whitehead.

Wines

"A cup of wine sir?
A cup of wine that's brisk and fine."--Shakespeare.

GRAPE WINE.--For five gallons of wine use twelve and one half pounds of
concord grapes, twelve and one half pounds of wild grapes, twelve and
one half pounds sugar. Wash the grapes then pick from stems and put in
stone jars and mash; let stand from seven to ten days, then press
through wine press or jelly bag. Add sugar and water enough to fill a
five gallon keg. Put in cool cellar; let bung hole remain open but
cover it with cheese cloth and let grapes ferment; change cloth
frequently and after six weeks cork the keg tightly and let lie until
March, then seal in bottles. May be made from bull berries or other
fruit by same process. Same recipe for choke cherries.--Mrs. J.
Bruegger.

RHUBARB WINE.--Take five pounds of rhubarb and cut into small pieces,
add one gallon of cold water and put in a crock for eight days,
stirring it well two or three times a day, then strain and to every
gallon add four pounds of white sugar, the juice and half the rind of
one lemon. Dissolve half an ounce of gelatine in a little of the liquid
and add. Cover it for a month, then strain through a muslin bag and
bottle.--Mrs. Schollander.

CHOKE CHERRY WINE.--To one gallon of fruit allow two gallons of water,
mash fruit to get the juice, let stand nine days, then press through a
fruit press. When the juice is all extracted strain through a cloth. To
each gallon of juice allow three pounds of gr