334 Percy Wells Bidwell 



The Apple Orchard. 



Apples were the standard fruit of New England. As we have 

 seen, every farm had an orchard of several acres, containing a hun- 

 dred or more trees.^ The abundant yield of these trees seems to 

 have been used principally for making cider, the favorite beverage 

 of all classes and persons.^ Some was exported to the Southern 

 states, either in its natural form or after being distilled into cider 

 brandy, but the bulk of the product was stored away in the farmers' 

 cellars for their own consumption. Apples were also preserved 

 by slicing and drying for winter use in the household. In especially 

 fruitful years there was still a surplus, which was fed to the cattle 

 and swine. Other orchard fruits of less importance were pears, 

 peaches, plums, cherries and quinces. The orchards sufifered much 

 from the lack of care. After the original planting, practically noth- 

 ing was done to preserve the trees or increase their yield except to 

 allow cattle to pasture among them and, very rarely, to plough be- 

 tween the trees. The result of this neglect was becoming apparent 

 at the beginning of the century. The first growth of orchards in 

 many towns was dying out and often the trees were so infested with 

 worms that the value of their fruit was largely destroyed.^ 



The Management of Woodland. 



Every farm had also its woodland, occupying perhaps one- third 

 of its total area, and every farmer was to some extent a lumberman 

 and forester. The importance of wood in the farm economy we 

 have already noted. Houses and barns, tools and vehicles, furni- 

 ture and utensils, were constructed of this material to a much greater 



' In the advertisements of farms for sale in the newspapers of the day great 

 stress was laid on the capacity of the orchards as cider producers. For instance, a 

 farm of 270 acres in Coventry, Connecticut, had an orchard capable of producing 

 60-100 barrels of cider annually. Windham Herald, January 11, 1811. 



2 As an instance of the popularity of this beverage Miss Earle relates that cider, 

 diluted with water, was drunk by children when milk was scarce. It was also 

 supplied in large amounts to college students. Home Life in Colonial Days. 

 New York. 1898. pp. 148-149, 161-162. Charles Francis Adams writes: "Later, 

 {i.e., after the early years of colonial life) cider seems to have supplanted beer 

 as the e very-day and all-day beverage, and the quantity of it drunk by all classes 

 down to a late period in this century was almost incredible. In the cellars of 

 the more well-to-do houses a barrel of cider was always on tap, and pitchers of 

 it were brought up at every meal, and in the morning and evening." Episodes. 

 II. 686. 



' Travelers commented on the poor condition of the orchards throughout 

 southern New England. See Harriott, Struggles through Life, II. 34-35 ; Kendall, 

 Travels, III. 35; Brissot de Warville, New Travels, p. 132. 



