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Article: Saluting Cider; A Seasonal Winner in All Its Many Guises
- Article from:
- The Washington Post
- Article date:
- November 16, 1988
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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This time of year, a mighty river flows from East Coast
farmlands, a sweet, perfumed, fruity river of freshly pressed apple
cider.
A great deal of confusion surrounds this autumn delicacy: How is
it made? What is the difference between apple juice, cider, and hard
cider? Which can you use for cooking and how?
To answer these questions, we ventured to the 500-acre Vermont
orchard owned and operated by Dwight Miller.
Contrary to popular belief, Miller tells us, cider apples must
be free of blemishes or worm holes. The thought of making cider from
apples that have fallen on the ground makes him wince with disgust.
"The use of rotten apples," he says, "would be an insult to the art
of ...