Take sweet cider immediately from the press. Strain it through a
flannel bag into a tub, and stir into it as much honey as will
make it strong enough to bear up an egg. Then boil and skim it,
and when the scum ceases to rise, strain it again. When cool, put
it into a cask, and set it in a cool cellar till spring. Then
bottle it off; and when ripe, it will be found a very pleasant
beverage. The cider must be of the very best quality, made
entirely from good sound apples.