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butter. It goes for $3.50 per quart. The early batches are eagerly bought up by regular customers who count on having it for Thanksgiving and Christmas gift giving as well as something to be stored away in the food safe for the long winter hibernation.
Club secretary Howard Holschuh called last fall’s brew “the best batch yet.” Lions’ Club members spent two weekends at the Keezletown canneries near Harrisonburg personally preparing their product. The result was a total of 752 quarts. They concocted the stuff from a secret recipe shared by apple butter chairman Ray Johnson.
The next big fundraiser will be the spring auction, chaired by Charlie Eldred. Members will be canvassing the community soon for castoff items which can then be sold to the highest bidders as collectibles.
The Rappahannock Lions’ Club meets on the second and fourth Wednesday of every month at The Cor
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