To Can Cider
Cider, if taken when first made, brought to the boiling heat, and canned, precisely as fruit is canned, will keep from year to year without any change of taste. Canned up this way in the fall, it may be kept a half-dozen years or longer, as good as when first made. It is better that the cider be settled and poured off from the dregs, and when brought to boiling heat, the scum that gathers on the surface taken off; but the only precaution necessary to preservation of the cider is the sealing of it air tight when boiling hot. The juice of other fruit can, no doubt, be preserved in the same way. To all tastes not already corrupted by strong drinks, these unfermented juices are very delicious. The juice of the grape is better than wine a century old, and more healthy. Churches believing in literal eating and drinking at the Lord’s supper could in this way avoid the poisonous fermented spirits and drink the pure unfermented juice of the grape, as was doubtless done by the primitive Christians.