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Article: SEASON FOR CIDER.(Taste)
- Article from:
- The Santa Fe New Mexican (Santa Fe, NM)
- Article date:
- October 7, 2009
CopyrightCOPYRIGHT 2009 The Santa Fe New Mexican. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: PATRICIA GREATHOUSE
By Patricia Greathouse
For the New Mexican
Apples were an important part of life 200 years ago. It was one of the few sources of sweetness -- a hard-to-come-by pleasure. Honeybees came with the English, and keeping them was an art. Transporting them was difficult. Apples, on the other hand, could be raised easily, and orchards increased the value of the land. Apples could be stored in cellars, dried and used all winter for pies, put up as butter and turned into hard cider.
On the Northeastern Seaboard, where grapes didn't do well, cider took the place of wine. Hard cider was a natural result of the ...