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 10 · column 5 of 7 · from the scan, no model involved
taste.
The only other seasoning was cinnamon and cloves. This was purchased in a liquid form because it would blend in better, and added a much stronger flavor than dry seasoning. You had to be careful with cloves because if you used too much it would give a bitter taste.
The apples and sugar were cooked until late in the afternoon. The seasonings of cloves and cinnamon were added at the very last, when the fire had been pulled away.
A sample was taken at different intervals to test for sweetness and flavor. When it was ready the apple butter had become dark brown in color.
The fire was pulled away and it was dipped out with a dipper, and put in one gallon stone jars. This made the job much faster.
We would have about 18 gallons of apple butter. Each jar was covered with several layers of brown paper and tied with a string. A wooden lid or plate was placed on top.
This seemed like a lot, but we were a large family, and it was eaten at almost every meal, and it was always our after school snack. Sometimes eaten with rich cream.
Our neighbors would borrow our apple butter kettle. Everyone did not own one, so
97.9%