A pantry in Essex

At the north end of the kitchen was the pantry. On opening the door to the pantry there was to be seen grandmother’s large cupboard, with three shelves well furnished with pewter platters and plates, and the block tin teapot and spoons all polished with great care. On the broad shelf of the cupboard were to be found the table knives and the two fined forks, with wooden handles. On opening the door of this continental cupboard were to be seen the wooden trenches, bowls and plates, while on the lower shelf were placed other table and cooking utensils. This old cupboard still remains at the old homestead in Essex. At the right hand side of the cupboard was placed a long wide table shelf to receive the baking form the brick oven. On the opposite side of the pantry the shelving was arranged after the usual form, under which was placed the maple sugar and dried apple sauce tubs and the brass kettles, etc. ----------The door on the right as you enter the pantry opened to the cellar stairway. On going down to the cellar it was found to be large and roomy, with a platform on the sides near the walls for the purpose of placing the hop and yeast tubs, vinegar and cider barrels, the great hogshead of cider on tap, and many a mug full did I draw for grandfather to dispense to his friends, probably including Samuel Griffin and Samuel Bradley, many of whom were the first settlers in the wilderness of Vermont.----- The potato-bin was well filled with the best of garden truck the farm produced. On the shelving and in the boxes and barrels was placed a large assortment of apples for the winter and spring. A place was prepared for the pork and beef barrels, ( salted pork and beef) the tallow-candle box, and especially the spruce beer tub, for Grandmother Castle was an expert in brewing and manufacturing this most useful and health-giving drink. The writer well remembers the five-pail brass kettle as it hung on the great crane in that great fireplace brewing the materials for the spruce beer that became noted in the Castle family.---- Spruce beer is a beverage flavored with the buds, needles or essence of spruce trees. It can be either alcoholic or non alcoholic. Flavors range from floral, citrusy to cola like. Using evergreen needles to create beverages originated with the Indians who use the drink as a cure for scurvy during the winter months.-------- Material taken from a history written by the Castle family of Essex. The house being described was that of Abel Castle a contemporary of Samuel and Mercy Griffin.----------------------- In the deeds and letters from our Griffin history he find references to apple and cherry trees and maple groves. Apple orchards in particular seem to have been a prized resource. Apples well stored could last most of the winter. They were used in a variety of ways , apple sauces and apple pie probably being the most common. In both Killingworth and Essex we have evidence that the maximum use of the apples was accomplished by turning the excess into cider both soft and hard. Cider was both a source of refreshment and a cash crop. A cider mill was a major economic resource for Azuba Griffin’s family in Killingworth. The apple cider was also the source for vinegar which was an absolute essential in a world that relied heavily on picking for long term food storage.