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Remarks. —Any other fruit may be made with the cider; 2
It is claimed, however, by some, that the best apple butter is made by using sweet apples only; selecting the nicest, both for the cider and for the butter. It may be an advantage to those who have sweet apples in abundance, for, as a general thing, they are not as marketable as tart or sour ones. Most people will be satisfied to have plenty of that made from nice, juicy, tart fruit, at least, I have
always been. I have seen apple butter that was flavored with winter-green, but give me the natural flavor only. The following short plans of making peach and apple butters, from a Blade writer, may suit some of our readers better than the others, hence I give them a place. Grape juice makes a nice butter with peaches, treated the same as cider, i. e., boiled when just pressed out. Why will it not do as nicely with apples? Those who have plenty of peaches can soon tell by trying it.
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