While on a research trip in Vermont yesterday for my forthcoming eleventh book—A Monumental History: Stories of Red Earthenware Production in Western Massachusetts, the Berkshires, and Vermont—I unexpectedly came across this large, nineteenth-century Vermont red earthenware jug. It was quite dirty when I found it, but cleaning it revealed a truly wonderful glaze. Intriguingly, the interior still retains a faint scent of cider, perhaps offering a clue to its nineteenth century past.
During that era, "cider" in Vermont exclusively referred to hard, alcoholic cider. Without refrigeration, fresh juice spoiled within days, prompting farmers to ferment the liquid to preserve it through the winter. This cider was actually safer to drink than local well water, making it a daily staple for almost every family. It was so valuable to the local economy that barrels of cider were frequently used like cash to pay taxes, settle store debts, and cover workers' wages.
However, this booming industry crashed by the mid-nineteenth century with the rise of the Temperance movement. Vermont officially banned alcohol in 1853, prompting some residents to chop down entire apple orchards to halt production. By the late 1800s, cider making had transitioned from a backyard farm chore into a commercial factory business. New steam-powered mills bypassed alcohol altogether, shifting production to sweet apple jelly and baking syrup, or leveraging the railroads to ship fresh apples directly to major cities.
Large 19th Century Red Earthenware Jug Found Yesterday in Vermont
Retains a Strong Smell of Cider on the Interior
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Another View of the Jug
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A View of the Handle
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Please Stay Tuned...Much More to Come...
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