Core and pare the apples, put them into a large pan with two quarts of water and begin to cook them. Add gradually the cider which has been boiled and skimmed. Boil, stirring constantly until it thickens, then stir in the sugar and the spices. Keep in a closely covered receptacle, and set in a cool, dark place.
Another Method: Cut sound apples, then boil them with a very little water, and strain as if making juice for a jelly. Take one gallon of this juice, and boil until it is reduced to half, then add two gallons of peeled and quartered apples and allow to cook to a mush. Now add one-half gallon of sugar, one teaspoonful of powdered allspice and one teaspoonful of grated nutmeg and cook for fifteen minutes longer. Remove from the fire and divide into sterilized jars and seal.
Apple butter may be made of sweet, or of half sweet and half sour apples.
Boil a gallon of fresh sweet cider down to half of its original quantity. Fill the preserving pan in which the cider was cooked with sliced apples, and pour cider over them. There should be enough cider to keep the apples from sticking to the pan. Simmer until thick as marmalade, then turn into stone jars and cover.