Apple Butter
566. Boil one barrel of cider till reduced to one half the original quantity. Pare, core, and slice enough apples to measure two bushels and a half when cut up. Put them in with the cider, let them boil, and stir it all the time it is boiling. The apples must be reduced to a pulp, which will take from nine to twelve hours. It should be boiled till perfectly smooth and thick. Great care should be taken not to let it scorch, as it would be entirely spoiled.
New cider is the kind used for making apple butter.