September 22, 2011

Fresh Apple Cider and a Drunk Moose



     Cider making extends back into the history of the United States, as this early 1800s excerpt from a diary written by LA MARQUISE DE LA TOUR DU PIN tells us:

     But to return to our apples. The cider mill was very primitive. It consisted of two pieces of channelled wood which fitted into each other, and was turned by our horse attached to a pole. The apples were fed into a hopper, and when the juice had filled a large tub, it was taken to the cellar and poured into the casks.

     The whole operation was very simple and, as we had very fine weather, this harvest was a charming recreation. My son who rode the horse during the day was convinced that without him nothing could have been done.

     When the work was finished, we found ourselves provided with eight or ten barrels to sell, in addition to what we had reserved for ourselves.

     Our reputation for honesty was so great that people had confidence that we would not put any water into our cider. This enabled us to sell it at double the ordinary price, and all was sold at once. As for that which we had reserved for ourselves, we treated it exactly as we would have done with our white wine at Le Bouilh.*


     Although my husband and I no longer amass up gallons of apple cider, there was a time we canned seventy gallons of the stuff.

     We gathered the gallons of golden liquid in two ways.

  •      Most of the time, we would collect apples from any place we could. The park in Slippery Rock, Pennsylvania, where we lived, was a gold mine. It had the remains of what (more…)

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