Printed 110 years ago today in the Seattle Star: https://tile.loc.gov/storage-services/service/ndnp/wa/batch_wa_lacamas_ver01/data/sn87093407/0020029063A/1914091801/0360.pdf
Printed 110 years ago today in the Seattle Star: https://tile.loc.gov/storage-services/service/ndnp/wa/batch_wa_lacamas_ver01/data/sn87093407/0020029063A/1914091801/0360.pdf
They will keep for months if picked and stored correctly in a cellar or basement, where it’s consistently cool and humid. Usually they were packed in clean sand or fine sawdust to keep them from drying out. If they are bruised or damaged in any way, they will get moldy and rot quickly. A barrel was commonly supposed to be enough for daily use for a large family for one winter. I could see why Everett would be upset that damaged or wormy apples were hidden in the lower layers. It means he was cheated, because the barrel will go bad. Source: 19th century housekeeping manuals by Mrs. Beeton and others.
See: One bad apple spoils the barrel.
Further, apple butter, apple cider, etc.
That’s actually really interesting. Thanks. I like learning about how older generations dealt with the same type of problems we do, but before modern inventions. I was watching some history channel thing about how rich people would get ice from frozen places and ship them back home to keep things cold.
I like the simple solutions you mentioned more. Food going underground to keep cool and humid with proper storage is something I don’t really have to think about today.
You’re welcome! You can do the same thing with a fridge on the lowest setting. You wrap each perfect apple in butcher, waxed or plain brown paper to prevent them from drying out. You can raise humidity in there easily, this keeps the apples from wrinkling. This method is working for me, this is month 2. Source: book “Stocking Up” from Rodale Press.