A Drink When We Want It and a Cup for a Thirsty Traveler: Traditional New England Cider Making, History and Techniques
What today is understood by “apple cider” is not the same as cider during 18th and 19th century. The closest product to what is called cider today is sweet cider or the “must” of the mill. What was meant by “cider” is what is usually referred to today as hard cider. Cider was considered the normal drink in New England, to be consumed at every meal. The basic method of making cider is relatively simple and because it is, as one writer in the Early 1800s pointed out, so much could go wrong.
Come hear about the mills, machinery, and products of New England’s cider making tradition.
Presenter bio: Dennis D. Picard has been a museum professional in the living history field for forty years. He began his career at Old Sturbridge Village in Sturbridge, MA, where he filled various positions including lead interpreter, researching and designing many public programs which are still offered by that institution today. He also served on the staff of Hancock Shaker Village as a historic trade craftsman and site interpreter, and has held the position of Assistant Director and Director at several sites including Fort Number Four (Charlestown New Hampshire), the Sheffield Historical Society and Storrowton Village Museum (West Springfield MA). He is also on the Board of Directors of the Pioneer Valley History Network and a member of the editorial board of the “Country School Journal.” and an adjunct professor at Westfield State University.
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