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
Perhaps someone who has tried the experiment can enlighten us. I have confidence that we can keep this product, that producers can keep its manufacture clean, and not have to defeat the purpose of making cider to begin with.
As Mr. Lee pointed out in the article, there is some risk in everything one does. Increasingly there are those who want to declare everything we wish to eat, drink, or do unsafe, and try to impose their ideas to make our existence completely safe, sterile, and risk free, what some call a “Nanny State.”
Not only is such probably impossible to achieve; it would be the most stifling, oppressive condition imaginable, like the worlds of Huxley and Orwell.
While on the subject of allegedly unsafe beverages, I’d like to add that I drank lots of raw cow’s milk growing up in Rappahannock, which is something I am sure will really distress some of the present-day “Safety Sadies” of our society. However, I am still here which I think should count for something!
As for the subject of homemade apple butter, the traditional way was to boil it slowly all night, outside, in a big black cauldron, stirred with a long wooden pole (the “stirrer”). Smaller amounts can be made on the stovetop.
However, outside apple butter making was one of those “country rituals” like hogkilling or potato-digging for winter storage that was in a special category of work.
While in Sperryville in
97.0%