farm orchard
Farms in the 1800s had an orchard with apples as the primary fruit. Farm families learned to grow those varieties best suited to the local environment and their needs. The orchards, commonly of five acres or less, were usually a mixture of trees scattered around the house and barn. Apples, stored in the cellar during winter months, were often the only source of fresh fruit; they were also dried in the kitchen or dryhouse. Apples were used in pies, applesauce, and apple butter – and as feed for livestock. Most apples, however, were made into cider, a common beverage enjoyed by the whole family. Cider was also used in making mincemeat, apple butter, and household vinegars. Many farmers turned considerable quantities into “hard cider,” “Applejack” and “White Lightning.”