While autumn’s beauty is food for our souls, autumn’s harvest provides food for our tables. Along with the many hours and days of canning and freezing our garden produce, harvest time also means apple cider making for our family. We have been making apple cider, or sweet cider as it is commonly called, for six years. Beginning slowly, the demand for our juice has resulted in a production of over six hundred gallons this year.
Freedom has been called the ugly duckling of disease-resistant apple varieties. But that shouldn’t detract from its many merits. These include the freedom from apple-scab infection for which it was named, a high rate of productivity, and an ability to serve as a good pollinator for its more attractive sibling, Liberty.
The mindboggling agricultural plant and animal diversity, at the beginning of the twentieth century, should have been a treasure trove which mankind worked tirelessy to maintain. Such has not been the case. Alas, much has been lost, perhaps forever. Here are images and information on a handful of apple varieties from a valuable hundred year old text in our library.
Picking apples is a specialized operation for which there is a special technique. Inexperienced pickers do not have this technique but can acquire it. How well they do so and how quickly they become smooth pickers depends largely upon how painstakingly the orchardist and foreman teach them in the beginning. To fail here may mean to fail completely.