Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider, just from the press. (It should, if possible, be used the day it is made or, at any rate, before it has worked at all.) Boil until well done, and drain, through a sieve. Do not press it through. Measure the liquor, and to each pint add one pound of sugar. Boil from twenty minutes to half an hour.