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Updated: May 9, 2025
Down in the heart of the apple country nearly every farmer kept up a cider-making apparatus and wring-house for his own use, building up the pomace in great straw "cheeses," as they were called; but here, on the margin of Pomona's plain, was a debatable land neither orchard nor sylvan exclusively, where the apple produce was hardly sufficient to warrant each proprietor in keeping a mill of his own.
Curious as it may appear, although we were in a land of plantains, the ripe fruit was in the greatest scarcity. The natives invariably eat them unripe, the green fruit when boiled being a fair substitute for potatoes the ripe plantains were used for brewing plantain cider, but they were never eaten. The method of cider-making was simple.
To speak frankly, the cider-making is the more picturesque sight of the two, and the new, sweet cider an infinitely better drink than the ordinary, unripe Tuscan wine. Such as it is, however, the latter fills thousands upon thousands of small, flat barrels, and, still growing thinner and sharper, loses the little life it had, as wine, and becomes apotheosized as a more praiseworthy vinegar.
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