Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 4 · column 5 of 6 · from the scan, no model involved
fine, traditionally Rapphannock (and Virginian) products.
I have loved apple cider all my life, the “real,” unpasteurized kind, and regard it as far superior to the bland, insipid substance sold as such in supermarkets. You can enhance its flavor, make it tart and biting (“sharp” is the oldtimers’ expression) by leaving it in a cool, dark place with top of the jug slightly loosened for a couple of days, then chill.
What you get is an ambrosia of a beverage, with a tingle down the throat that has a character of its own. I have never tried leaving it to ferment for a lengthier time. One might get a potent apple brandy or something along the lines of English hard cider; on the other hand, one might end up with a jugful of mold!
96.6%