Applejack, cider eggnog, and applesauce were once part of the local economy as orchards dotted the landscape

“Hank Apple’s tap” was immortalized by Henry Rowe Schoolcraft in his Anti-Rent War narrative poem “Helderbergia” when he has innkeeper Apple “replace the feast, while gin its reign resumes.”

The local men, travelers, and drovers frequenting one of Guilderland’s many late 18th- or early 19th-century taverns did imbibe gin, brandy, rum, and whiskey. However, it was also very likely that cheap, locally-made hard cider or applejack flowed from the “taps.”

An 1814 bar book from the Severson Tavern, once located at the base of the Helderberg escarpment in what is now Altamont, recorded that Wm. Truax owed 9 pence for 1½ mugs of cider; Lot Hurst drank 1½ mugs of cider at a cost of 9¼ cts.; Jacob Zimmer spent 18¾ cts. for 3 mugs of cider; and Evert Barkley downed 1 cider eggnog, an extravagance of 12½ cts.

The drink of choice among all age groups during these years, cider was widely produced by local farmers from the plentiful apple trees thriving in Guilderland and wherever farmers had settled in New York State. Although Esopus Spitzenburgs, Northern Spy, Yellow Newtown, and Lady Sweet were among the apple varieties that could be found at that time in the state, most early farmers had little concern about named varieties or their apples’ attractive appearance as long as the trees on their farms produced flavorful fruit.

During these early year,s most apples not eaten fresh were crushed into cider by family members or they dried slices chiefly for their own use. However, sometimes they bartered these for goods or services.

According to John Winne’s account book of 1810-1818 recording the transactions of his Dunnsville store and tavern, local families could barter one bushel of dried apples for $1.50 worth of merchandise at his store or one barrel of cider for the value of $1.00. A day’s labor for Winne earned only $.50 credit, illustrating the economic importance of apples at that time.

Knowersville’s Dr. Frederick Crounse was willing to accept a barrel of cider in exchange of $1.50 worth of medical treatment and for that price would “excise a tumor.”

The cider those hardy folks drank was not the pasteurized stuff we drink today. In those days, the sugar content of the pressed apple juice rapidly fermented, creating the low alcohol content of “hard cider.”

The hard cider could further be distilled into potent apple brandy or applejack. Old timers could put out a pail of hard cider on a bitterly cold winter’s night and, come morning, the water content would be frozen, leaving a small amount of highly alcoholic applejack.

Later in the 19th and early 20th centuries, local farmers could make their families’ cider supply with inexpensive cider mills such as “The Little Giant Cider Mill” for $7.65 that could be ordered from the 1897 Sears, Roebuck Catalog. Or they could buy a barrel of cider already pressed from W. D. Frederick for $2.88 as noted in his 1888 account book or at other cider mills in the area.

Another product of cider was vinegar. In the 1880s, A.V. Mynderse was a “manufacturer of and wholesale and retail dealer in cider and vinegar” in Guilderland Center.

Cider and vinegar producers advertised in The Enterprise, urging farmers to bring in their apples at what were much lower prices than for high-quality fruit. However, for drops or a farmer with only a few trees, it was a way to earn ready cash even if the price per bushel was under $1.

During the last years of the 19th Century, larger scale apple production had turned into an important source of cash income for town farmers. Paying calls at local farms, out-of-town buyers sought good quality fruit to be shipped out by rail to big-city markets.

One year, Fullers farmers were visited by a Utica buyer purchasing apples to be sent to Philadelphia. A.M. LaGrange, a farmer living in that part of town, sold 100 barrels in 1889. He had “the reputation of growing some of the finest apples in this locality.”

Each of the town’s four railroad depots were the scenes of the departure of carloads of apples destined for East Coast cities. Reporting from Guilderland Center in 1901, “The first installment of apples purchased here…was shipped from this station to New York last Saturday.”

Prices for either grade of apples varied, depending on scarcity and demand. In 1892, farmers received $2.25 for a bushel of fine quality apples, but it was unusual to receive that much per bushel. In 1896, The Enterprise noted, “Apples are cheaper this year than ever before in our recollection, prices ranging from $.50 to $.75 per barrel for nice choice fruit.”

After 1890, area apple-growing farmers found a steady market for their apple crop when Charles H. Burton and A. Elmer Cory of Albany opened up a cider and vinegar manufacturing plant near the D&H tracks in Voorheesville capable of crushing 9,000 pounds of apples daily. Named the Empire Cider and Vinegar Company in 1891, it was eventually known as Duffy-Mott.

It was an immediate success and, within a year after opening, several 1,000-gallon tanks were added to the operation. Advertisements in The Altamont Enterprise urged farmers to bring their apples to the Fullers and Altamont railroad stations for shipment to the new processing plant.

By 1900, three-thousand bushels were pressed daily during a 70-day season. In later years, apple juice and applesauce were added to the product line. Duffy-Mott closed down the plant in 1955, striking a serious economic blow to farmers who lost a ready market for their apple crops.

At first, the variety of apples didn’t seem to matter much for individual farmers. In 1895, apple trees of no particular variety could be purchased very inexpensively from Jas. Hallenbeck of Altamont when he offered 5½- to 7-foot trees for only $.15 each.

This casual attitude changed as buyers grew increasingly picky about quality. Diseases affecting trees and fruit such as scab and codling moths and by the 1920s the “skeletonizer” disease had appeared, making “arsenical applications” necessary to save the apple crop.

Until the mid-1950s, extensive acreage in and around Guilderland Center was devoted to apple orchards. A wildfire that threatened the drought-stricken hamlet in 1947 succeeded in destroying the 1,000-tree fruit orchard of Edward Griffiths on the western end of the village.

However, a 1950 aerial view of Guilderland Center appearing as part of a Knickerbocker News article revealed row upon row of apple trees on the site where today stand the firehouse, the school bus garage, the high school and its playing fields, and houses — all once owned by A.V. Mynderse, the vinegar-maker.

With the closing of the Duffy-Mott plant and the pressure of development, all of Guilderland’s orchards are gone now except one. Altamont Orchards remains to carry on our town’s apple tradition.

The original orchard was planted by Dr. Daniel H. Cook, a prominent Albany doctor who used the land as his summer home and gentleman’s farm. He was a serious agriculturalist who planted 3,000 apple, pear, and plum trees, considered a very fine orchard in 1899.

In 1967, the Abbruzzese family took over the property, opening up a farmstand in addition to running the orchards. Operating a profitable apple orchard today is a tremendous challenge, requiring the owners to do more than tend the trees.The competition from other states and countries is fierce.

State health regulations control the making of cider, now requiring it to be pasteurized. There is no more amateur hard cider, although professionally produced hard cider has had a revival recently.

Today, in addition to their farm stand and orchard, the Abbruzzese family has established a golf course and restaurant on the property in order to stay in business.

Solely depending on income from an apple orchard is not practical these days for a farmer in Guilderland unless other avenues of profit are explored. The time may come when Guilderland’s apple history is all past history.