Intemperate Temperance Cuts Down Cider

This is the next installment in our continuing series, “Did Prohibition Prohibit Cider?”

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Though Temperance originally advocated moderation, after the 1830s it fought for total abstinence (from alcohol consumption, that is). As Temperance changed, cider went from being a temperance drink, to a contributing cause, and finally to being the cause of alcohol abuse in America.

Temperance grew more potent because Americans at the beginning of the nineteenth century were a drunken, hot mess. Prior to the Revolutionary War Americans generally drank in a couple of ways – daily dram drinking (small tipples throughout the day, not with the intention to get drunk) and occasional social binging (essentially inebriation parties). The Revolution unleashed a degree of freedom completely unknown before, and with it came excessive drinking. Some people were anxious and uncertain about this new-found freedom and sought refuge in alcohol, while others saw drinking to intoxication (whether alone or not) as an expression of personal liberty. Whether it was from anxiety or freedom, studies suggest that more alcohol was consumed per person between 1790 and 1830 then at any other time in American history. (1)

As we saw last time, Cider was originally tolerated as a Temperance drink. Temperance advocates focused on hard liquor instead. Up through the 1820s if Temperancers viewed cider as a problem it was because it could be distilled into apple brandy. Some Temperance-supporting farmers worried that their apple orchards were the root of this evil. (2) For example, one “farmer” entitled his 1827 op-ed, “What Shall I Do With My Apples?” and continued

Is the question now rising in the mind of many a farmer, who is, or would appear, the friend of temperance. If he gathers his apples, of course he must make them into cider; and if he makes them into cider, of course he must sell it; and if he is to sell it, of course he must sell it to the distiller, or procure it distilled and then sell the brandy; and if the brandy is sold, it must be drank; and in this way every barrel will make and circulate liquid fire enough to ruin a soul, if not to destroy a life.

In 1829, a Connecticut farmer was quoted as saying he worried about having an orchard, “because the apples may be ground into cider, the cider may be distilled into spirituous liquor, and liquor, if drunken, will make a man drunk.” (3)

In the 1820s, Temperance organizations were established and spread across the nation. By the 1830s, these organizations hardened their view of softer alcoholic drinks. In 1869 one Temperance supporter explained this change, saying

In the infancy of the temperance reform, say from 1826 to 1832, a pledge, including spirituous or distilled liquors, was the only pledge in force, so that a man could be an active member of a temperance society and yet use and dispense in his household, wine, beer, or cider. A few years of experience convinced the earnest friends of temperance, that these drinks were constantly manufacturing new drunkards, and were also carrying back to their cups the most of those over whose reformation they had rejoiced. Hence the adoption of the total abstinence pledge, embracing the fermented as well as the distilled liquors.

sons of temperance detail

Artistic rendering of a Temperance pledge. Detail from the Sons of Temperance, c. 1845. Wikimedia.

From then on the Temperance view was that cider, not apple brandy, made drunkards. In 1836 the American Temperance Society said that, “Cider, strong beer, and wine are… the foundation of intemperate drinking.” Physician Samuel Bayard Woodward wrote in 1838 that, “Even cider, although in many instances it may be taken without danger, will induce, in many others, a love of something stronger, and, as the natural tendency is to desire an increase of strength, it will increase the danger of a relapse.” In 1839 the American Temperance Union wrote that, “Wine and cider are great and mighty hindrances to the overthrow of intemperance.”

The 1838 Temperance Map illustrated these views.

The map shows the Lands of Inebriation and Self-Denial. The map is an allegory of one’s descent into drunkenness and the (one and only?) route to salvation. The Ocean of Animal Appetites leads you to Inebriation. Inebriation consists of the territories of Indulgence, False Security, False Pleasure, False Comfort, False Hope, Total Indifference, and Ruin. The entry into the “Land of Inebriation” – a horrible place full of nasty pleasures and self-inflicted pains – was “Cider Inlet.”

Cider Inlet

Detail from upper left of the map.

From the 1830s onward, cider was portrayed as the “gateway” drink to harder stuff. During that time, Temperance worked to prevent alcohol addiction by working to prevent cider consumption.

Next Time: Did intemperate Temperance cut down orchards?

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1. See W.J. Rorabaugh, The Alcoholic Republic: An American Tradition. New York: Oxford University Press, 1979), Chapters 2 and 5.

2. It is often difficult to tell if a temperance article was authored by a farmer or by a Temperancer posing as a farmer to use “peer” pressure.

3. Weekly Eastern Argus, published as Eastern Argus. (Portland, Maine) • 07-14-1829, Page 3.

 

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Happy Prohibition Anniversary (with updates)

Today is the one-hundredth anniversary of Prohibition!

Well, ratification anyway. Prohibition wouldn’t take effect until one year later, on January 16, 1920. What a drunken time that year that must have been!

Speaking of time, it’s been a while since I published the next installments of the “Did Prohibition Prohibit Cider” series. Partly it’s due to a very busy non-cider schedule, but mostly it’s because I fell down a research rabbit hole and was having too much fun there.

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Research is always more fun than writing. Source

The series is restarting this Sunday when we look at how Temperance turned cider into a gateway drink to harder stuff. Stay tuned!

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A Spotlight for Pommel Cyder & Kicking Off Philly Cider

This past Tuesday the PA Cider Guild featured Pommel Cyder in their series spotlighting their associate members. Thanks to the Cider Guild for all of the opportunities they’ve offered and for highlighting Pommel Cyder.

Spotlight on Pommel

Also this past Tuesday, the first-ever Philly Cider week kicked off. Ironically, it was through my day job that I got to be part of it. The museum hosted several PA cidermakers and Hank Frecon (pronounced fray-con, as I learned) and I co-presented on PA cider then and now. It was a good talk with a very interested audience. I was fortunate to meet or reconnect with several cidermakers whose stuff I enjoy.

History After Hours-Cider Week 23 October 2018

Not shown in this photo, all the other people in the room. Courtesy of Olga and Brian Dressler, of Dressler Estate.

With events through Wednesday, October 31st, there’s till time to check out Cider Week

 

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Pommel’s 2018 Cider Season

I have way too much cider left to make more this year. Or that’s what I’m told anyway.

It’s true, I made a lot of cider last year. So much so that I have just over 20 gallons of it left, some of it still in bulk storage. That’s not counting the seven or so cases remaining from the previous vintage.

This means a few things if I’m going to continue making every season – I need to figure out how much is a “reasonable” amount to make each year; I need more bottles; and, clearly, I need to share with others more often.

Since I’ve decided to not make anything this fall, I’ll spend the time researching, writing, and collecting recipes instead. I also want to read up on wild yeast, look at the state of cider and the state of cider history, and rework at least one post for publication in an historical journal. I’ll also continue to offer talks and demos as the opportunity arises.

More importantly, I need to figure several things out – who has the heritage apples I’m looking for? Do I make the house-favorite ciders in three- or five-gallon batches? Do I make three- or five-gallon experimental batches? Do I have the space to start using barrels?

So for now, it’s time to think all the thoughts and hit the books.

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Cider Audiences Are Ripening

I was standing at the front of the room noticing heads bobbing up and down in recognition and agreement. This was new.

When I first started offering cider history presentations a few years ago it was different. Most of the audience’s comments were about how people either hadn’t really tried cider or how they liked Angry Orchard. Most of their questions were the kinds you might hear in a modern bottle shop: how sweet was the cider, how strong was it, how long could it be stored?

Recently, that’s changing. Audiences are more conversant with cider and cider’s history (even if at times that “history” is created by advertisers and tale-tellers). Our conversations are suddenly about cider economics, apple varieties, and fermentation preferences, among many others. Their growing awareness makes my work more accessible and interesting to audiences.

Happily, this suggests that American cider audiences are maturing. It also means I need to update my talks a little faster now.

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The Mighty Effects of Spirituous Liquor Displayed, or Cider was a Temperance Drink

This is the next installment in our continuing series, “Did Prohibition Prohibit Cider?”

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Throughout the eighteenth century temperance was defined as moderation.(1) Being temperate in all things, or at least being seen as such, was desirable. Even Benjamin Franklin, the Founder known for having a good time all the time, placed temperance first on his list of 13 virtues, saying, “Eat not to dulness; drink not to elevation.”

Franklin wasn’t the only one to suggest temperance. Reminders, gentle and otherwise, to lead a temperate life were common, because it was believed being intemperate caused many ills, physical and social. One saying went that, “AFTER SWEET MEAT COMES SOUR SAUCE,” which was explained as

… an excellent Monition to Temperance and Sobriety, for that whatsoever is excessive and unreasonable, either in our Actions or our Passions or Appetites, in either drinking or eating, to Gluttony; either in point of Wit, Mirth, or Wantonness to Intemperance; of Lust, Leachery, or Lewdness to Iniquity, will certainly make the sweetest Meat we can eat rise as sour as a Crab in our Stomachs; for there is a rank Poison in the Tail of all unlawful Pleasures…(2)

By the way, the crab mentioned above is shorthand for a crab apple.

Eighteenth-century temperance was motivated by the enlightened, self-improving culture of the time. As the century progressed, more and more people grew concerned about alcohol’s physical, moral, and social impact. This temperance, led by two Philadelphia social reformers, believed distilled liquors were a real danger.

1774 Benezet Mighty Destroyer Displayed Title Pagein 1774 Anthony Benezet, a Philadelphia teacher and Quaker, published The Mighty Destroyer Displayed, targeting hard liquor as the root of many ills, from untimely death to slavery. He said that, “alcohol enfeebles drinkers,” and, “thousands die annually by alcohol, but no one blames it.”

Though focused on hard liquor, his conclusion made little distinction between fermented and distilled beverages. He warned that, “All intoxicating liquors may be considered as poisons; however disguised, that is their real character, and sooner or later they will have their effect.”

However, he does mention cider as beneficial. Benezet suggested water and molasses with a little cider was a refreshing and healthful drink for harvesters. He’s quick to mention that the cider is desirable for its addition of acid, not alcohol.(3)

A year after Benezet published The Mighty Destroyer the American Revolution began. During the war, alcohol was a part of army life. Rum was issued to soldiers as a daily ration and as a reward for extra service.(4) The Continental Army’s Surgeon General, Dr. Benjamin Rush, grew concerned about the healthfulness of drinking among soldiers, particularly rum drinking. In 1778 he published Directions for Preserving the Health of Soldiers, covering the appropriate dress, diet, exercise, cleanliness, encampments, and exercise for American soldiers. Under “Diet” he argued that, “The use of rum, by gradually wearing away the powers of the [body’s] system, lays the foundation of fevers, fluxes, jaundices, and the most of the diseases which occur in the military hospitals.” Despite his attempts, rum continued to be issued for the rest of the war.

1959.0160 A, B Benjamin Rush Painting and Frame

Clearly Dr. Rush is not one of those drinking writers.
Source

He carried these concerns into civilian life. In 1784, ten years after Benezet’s work and one year after the Revolutionary War ended, Rush published An Inquiry Into the Effects of Spirituous Liquors on the Human Body. Expanding on his thoughts from Directions, he said that, “Liquor destroys more lives than the sword,” and that distilled beverages inhibit the morals and manners of drinkers.

Unlike Benezet, Rush doesn’t think all alcohol is ultimately poison. He listed the alcohols which he felt were beneficial when consumed in moderation. At the top of his list was cider, which he called, “This excellent liquor” and said it, “contains a small quantity of spirit, but so diluted and blunted, by being combined with an acid and a large quantity of saccharine matter and water, as to be perfectly inoffensive and wholesome.”(5)

To help his readers gauge their level of health through their drinking habits, Rush included a “Moral and Physical Thermometer.” He rated drinks from healthiest at the top (water) to most dangerous at the bottom (peppered rum), along with the each drink’s effects and outcomes. According to the thermometer, cider is a “temperance” drink which can lead to “cheerfulness, strength, and nourishment, when taken only at meals, and in moderate quantities.”

Temperance Theremometer

Benezet and Rush are not as vehement in their temperance as later generations would become. Neither is trying to outlaw alcohol in any way, appealing instead to their readers to make healthy choices. And neither think cider is a particular problem. Cider, it seems, is the only alcoholic drink they both find any value in.

NEXT TIME: Cider is no longer wholesome as Temperance gets intemperate.

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1. For “temperance” as moderation see Nathan Bailey, An Universal Etymological English Dictionary (London, 1775) and Daniel Fenning, The Royal English Dictionary (London, 1775).
2. You can find the proverb in Nathan Bailey, An Universal Etymological English Dictionary (London, 1775).   I have no idea what makes it an “excellent monition.”
3. For value of acid taste, see Benezet, 26-7.
4. Cider was also issued early in the war, but discontinued as a regular ration by late 1776.
5. Rush says cider, beer, and wine are the three most useful alcoholic beverages.

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Upcoming Historical Cider Symposium & Tasting

On Sunday, August 19th, Stone & Key Cellars and the Morgan Log House are co-hosting a historical cider symposium and tasting in Montgomeryville, PA. I’ll be there offering a version of “Cider: Pennsylvania’s Once (and Future?) Favorite.”

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For more information and to buy tickets check out their Facebook page.

Hope you can make it!

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