Apple Butter Making in Blooming Grove Pa, During the 1880's & 1890's

 
Apple Butter Making, From Frank Leslie's Illustrated Newspaper, 1876

Blooming Grove, in Lycoming County Pa,  was a community of Germans who had fled to America to avoid religious persecution.

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Apple Butter Making in Blooming Grove Pa,
 During the 1880's & 1890's

As recalled by Susan Heim Little

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 When we see in the stores today the small jar with its fancy label marked "Home Made Apple Butter," we think "What do you know about REAL home-made apple butter such as we had stored away in large gallon crocks in our childhood days," and a memory picture comes to me! How was it made?

 Well, there was, of course, preparation for the making of it First of all, the apples were gathered for cider and taken to a cider press, sometimes five or six miles away. Other times a hand preys was used for small amounts. If possible, only sweet apples were used. the best ones being put aside for cutting into "snitz" for the apple butter. There were the "Rambos," the "Sheepnosee" or "Gilly Flower," the "Seek-No-Farther," the "Smokehouse," and the "Bellflower."

 For a large kettle of apple butter a barrel of cider was used, which was boiled down about one-third, until It was strong and clear. Usually this was done•in a large copper kettle, placed over a furnace in the basement or wash-house on the same evening while the apples were being cut. If there was no furnace, it was done out in the open, in a kettle hanging from chains In a frame over the fire, and many smoky tears were shed till the work was done.

 The evening of the apple cutting was enjoyed especially by the young people. It was a social event in the neighborhood. Early in the evening, relatives who lived near, and neighbors came in to help. Grandfather and grandmother never missed one such gathering. They did their full share of work. as well as adding to the general fun of the evening. At our house we had a long table in the kitchen and all sat around it with dishes for the apples in front of them. For one barrel of cider they used two and a half bushels of pared and quartered apples, always saying. "five half-bushels of snitz We had what was then considered quite a modern convenience, an apple-peeler. Now this same peeler is found in the museum as an antique. The peeling was done by the older boys, my brother and a cousin. The girls who were old enough to cut apples usually gathered about one end of the table, while the older folks had the other end, and conversation of a more serious nature. Sometimes there was singing and the new songs then were, 'Twilight Is Stealing." and "Over the Garden Wall. "When we could sing "Nellie Was a Lady," and"  Tavern In the Town" we were considered quite modern.  Hymns too, were sung, such as "Bringing In the Sheaves," and "In the Sweet Bye and Bye." The younger girls. I among these, were kept busy bringing the peeled apples to the table and emptying the "snitz" into tubs out on the porch. 

 When enough apples were cut, it was nearing midnight. By this time the smaller children were asleep in the bed room, and grandfather and grandmother went home to bed. Then came the midnight lunch, bread. butter. coffee, new cider, gingerbread and of course. pie. After this came the real work of boiling. When the apples had been washed they were put into the boiling cider, just a few at a time. Then began the stirring, with a broad stirrer having a long handle. This had to be kept up steadily till the apples were all boiled fine and. smooth. When it was nearly done it was rather hard work and it required two people to use the stirrer. And I think some of the young couples rather enjoyed this opportunity for a little chat. From midnight on I can't say I was an eyewitness, for we too were sent to bed. But in the early morning the apple butter was done. Sometimes they waited till morning to begin boiling and worked most of the day. The last thing. just before using it, from the fire, spices s were added. and an expert knew just how much cinnamon, cloves or "fennil" to use. When apples were not sweet enough, sugar was added.

Sipe & Son Crock, Williamsport Pa

 It always tasted the same and we knew the taste all too well, for it was a regular dish on our tables and found its way into school lunches. After it was pronounced done, the fire was drawn out and gallon crocks brough out to be filed.  Whenever I see an old gray and blue crock with the trademark, "Cowden & Wilcox," or "Sipe & Son." it suggests apple butter" to me. These crock too, find their way to the museum.

Cowden Wilcox crock

Next day they were cool enough they were covered with white paper and stored away. It was common to make 20 or 30 gallons in a season if apple were plentiful. One boiling, such as I have described, would make from twelve to fourteen gallons. Some was sold to customers in Williamsport, for as much as fL4ty cents a gallon! This was one of the common practices in the Blooming Grove settlement. Not a family but what boiled its apple butter every fall. A few details might differ in the various families, but in general this would fit any of the Helms,  Ulmers, Shafers and any of the others in this history who Lived in Blooming Grove.

 Gone are the  days and methods and gone many of those who were with us then.  But we linger on and memory weaves many happy recollections which was want to share and pass on to thsoe coming after us.

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The Original Article

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APPLE BUTTER MAKING IN BLOOMING GROVE, PA., DURING THE 80's and 90's