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Remarks. —Any other fruit may be made with the cider;
but the flavor would not be so perfect of the kind used, as it would to use its own juices. Peaches and pears, when fully ripe and juicy, would easily supply the necessary amount of juice, or cider, removing the stones from the peaches before grinding and pressing. And even grape juice has been used to make peach butter.
Of course these ciders should be boiled down the same as apple cider, above. While cooking the butter there must be watchful care and constant stirring, to avoid burning. If cooked down pretty thick, so as to just spread nicely, and then carefully put up in stone jars, and kept in a cool, dry place, it will keep all the year around. Pour into tubs as soon as complete, to avoid creating a verdigris on the copper, by standing, which is poisonous. The cider, in boiling down, needs skimming at each addition, as it is put in. This boiled cider is nice for minced pies, apple sauce, etc.
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