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APPLE BUTTER MAKING—Smoke curls upward from the copper kettle of bubbling apples which were cooked for approximately 16 hours by Robert Frazier, his son-in-law Edward Clark and grandson-in-law Bobby Brown at the Clark home on Fodderstack Road. A half-cord of wood was used to cook the 13 bushels of apples peeled the day before by their ladies. After all of the apples are added they must cook for five hours. Spices and sugar were added for the last hour of cooking. The pot must be stirred all the time the fruit cooks. This batch turned out 17 gallons, which the families will share and give to friends.
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