1 large juicy pippin, the most finely-flavored you can get.
3 cups of cold water—1 quart if the apple is very large.
Pare and quarter the apple, but do not core it. Put it on the fire in
a tin or porcelain saucepan with the water, and boil, closely covered,
until the apple stews to pieces. Strain the liquor _at once_, pressing
the apple hard in the cloth. Strain this again through a finer bag, and
set away to cool. Sweeten with white sugar, and ice for drinking.
It is a refreshing and palatable drink.