When barreling the cider, put into each barrel or keg a jill (eight large table-spoonfuls) of white mustard-seed. This will retard its becoming hard or sour.
When you are bottling the cider, put a large raisin into the bottom of each bottle before you pour in the cider. Then cork it tightly.
In bottling spruce or molasses beer put in also a raisin.