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APPLE, PEACH AND OTHER FRUIT BUTTERS
How to Make. —The American Grocer, in giving an account of the manufacture of fruit butters, as a business in the cities, from dried apples, peaches, quinces and pears, using sugar and water in place of the juices of the fruit, closes in, the following language, as to making them in the country. It says: " The same purpose that sugar subserves in the manufactories here, may be accomplished there by the use of cider. When apples are ripe make, say 3 barrels, of cider. Then pare, and core, 4 bushels of apples. Then boil down the 3 • barrels of cider to 11/2 (the author would say boil down the cider first), and set it convenient to the copper kettle, in which place the 4 bushels of apples. Pour on the apples from the cider enough to answer the purpose (to nearly cover them) and fire up. As the cider boils away, add more until it is all used up and the contents of the kettle brought down to a proper consistency, of which one must be judge. A little practice will make one perfect in this process. This is for apples. It will apply equally well to any other kind of fruit from which it is practicable to obtain the juice as one would from apples. "
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