pple-mose, apple-crowdy, apple-tarts, mess apple-pies, and
puff apple-pies. The Swedish parson, Dr. Acrelius, writing home in 1758
an account of the settlement of Delaware, said:--

"Apple-pie is used through the whole year, and when fresh apples
are no longer to be had, dried ones are used. It is the evening
meal of children. House-pie, in country places, is made of apples
neither peeled nor freed from their cores, and its crust is not
broken if a wagon wheel goes over it."

The making of a portion of the autumn's crop of apples into dried
apples, apple-sauce, and apple-butter for winter was preceded in many
country homes by an apple-paring. The cheerful kitchen of a farmhouse
was set with an array of empty pans, tubs, and baskets; of sharp knives
and heaped-up barrels of apples. A circle of laughing faces completed
the scene, and the barrels of apples were quickly emptied by the many
skilful hands. The apples intended for drying were strung on linen
thread and hung on the kitchen and attic rafters. The following day the
stout crane in the open fireplace was hung with brass kettles which were
filled with the pared apples, sweet and sour in proper proportions, the
sour at the bottom since they required more time to cook. If quinces
could be had, they were added to give flavor, and molasses, or
boiled-down pungent "apple-molasses," was added for sweetening. As there
was danger that the sauce would burn over the roaring logs, many
housewives placed clean straw at the bottom of the kettle to keep the
apples from the fiercest heat. Days were spent in preparing the winter's
stock of apple-sauce, but when done and placed in barrels in the cellar,
it was always ready for use, and when slightly frozen was a keen relish.
Apple-butter was made of the pared apples boiled down with cider.

Wheat did not at first ripen well, so white bread was for a time rarely
eaten. Rye grew better, so bread made of "rye-an'-injun," which was half
rye-meal, half corn-meal, was used instead. Bake-shops were so many in
number in all the towns that it is evident that housewives in towns and
villages did not make bread in every home as to-day, but bought it at
the baker's.

At the time when America was settled, no European peoples drank water as
we do to-day, for a constant beverage. The English drank ale, the Dutch
beer, the French and Spanish light wines, for every-day use. Hence it
seemed to the colonists a great trial a