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Cider Vinegar

Pour half as much water on the pulp remaining after squeezing out the cider as there was of the juice. Let it ferment then press out the pulp and barrel the liquid. Or, as apples are used in the kitchen, boil the skins and cores in as little water as possible, sweeten with a little molasses, and let ferment.

Apples which are not keeping well may be boiled and the liquor strained off, a little molasses added, and let ferment. With crab-apples reduce the pressed juice onethird, then treat as above.