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To Preserve Cider Sweet

. - When fermentation begins draw cider off, rinse barrel, strain through flannel and pour back, take one pint , rinse barrel, strain through flannel and pour back, take one pint alcohol, one-quarter ounce, each, oil of sassafras and winter green, shake well and add to cider. Some use this when cider is new and find it works perfectly TOMATO WINE. - Cook ripe tomatoes until juice flows freely, mix one gallon water with one of juice; to each gallon of this mixture, add three water with one of juice; to each gallon of this mixture, add three pounds loaf sugar, let ferment, when lees sink to bottom, rack off and add more sugar if desirable; clarrify with white of egg or isinglass, after second fermentation.

VIRGINIA APPLE TODDY.-Half gallon apple brandy, half pint each French and peach brandy, and Maderia wine, six roasted apples, one pound sugar, with enough hot water to dissolve, add spice if wished, strain and bottle. This will keep improving for years.

WILD GRAPE WINE. - Use the small grapes, two pounds of white sugar to one gallon of juice, put in a cask cellar until spring, then rack off and bottle.

WILD GRAPE WINE. - Cleanse well a whole or half molasses barrel; take out one head and bore a half-inch hole just above the other or lower; cover bottom with clean sticks and cover these with fresh hay or straw two or three inches deep; pick grapes from stem, place in buckets and crush , gently so as not to break seed; stir occasionally until juice flows freely; measure grapes and juice; to each measure of these, add half of pure water; put all in barrrel and cover with false head weighted down enough to keep grapes from rising above juice; let stand three days, remove head when hulls will rise and juice settle; on the fourth day draw off juice through spile hole into buckets, (covered with flannel to strain) and to each gallon of juice add two and a half pounds of fine sugar; pour into casks or stone jugs; never demijohns; let ferment in a cool place ten or twelve days; draw off and clean vessel well, then burn a sulphur match in it and return wine while fumes of match are still in vessel; close mouth, leaving only a small gimlet hole covered with netting; after a time net may be removed and cork put loosely in; do not cork tightly for six months; it may then be bottled or kept in cask. For cultivated grape use same recipe, using neither sugar nor water, however. For Scuppernong and Whiscachine use no water, but two and a half pounds of sugar to the gallon. Blackberry wine made in the same way. This is the best plan for making • a large quantity of wine, and is certainly unequalled . - Mrs. Eckford, Atlanta, Ga.