For this excellent apple butter take 5 gallons of cider, 1 bucket of
"Schnitz" (sweet apples were always used for the "Schnitz"), 2-1/2
pounds of brown sugar and 1 ounce of allspice. The cider should be
boiled down to one-half the original quantity before adding the
apples, which had been pared and cored. Cider for apple butter was
made from sweet apples usually, but if made from sour apples 4 pounds
of sugar should be used. The apple butter should be stirred
constantly. When cooked sufficiently, the apple butter should look
clear and be thick as marmalade and the cider should not separate from
the apple butter. Frau Schmidt always used "Paradise" apples in
preference to any other variety of apple for apple butter.