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tire year, whereas fresh apples would keep for only a relatively few months in the average farm cellar.
THE MEN who came from England to settle in Virginia drank very little water. Those of social standing had been accustomed to wine, and the working class to beer. Cider was made in large quantities because European grapes could not be grown satisfactorily in the eastern U. S., and wild grapes produced poor wine. The yield of orchards was commonly cited in barrels of cider.
The virtues of apple cider were extolled in many books and treatises. It was promoted as the ideal food suited to a tired condition. Many writers stressed the superiority of cider over grape wine or stronger beverages. One author stated that as an article of diet, a more healthful and invigorating drink could not be obtained from any source, or at less expense.
DRIED APPLES became a particularly important industry during Colonial times. They could be stored for many months, and could be shipped easily to local or distant markets. Children asked for them in their lunch pail at school.
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