or the most part, apples found in today's supermarkets could be described as generic red orbs, with the Golden Delicious and green Granny Smiths the exception. Throughout the year, five to ten varieties might be available from the produce department. And yet, the orchards of North America have produced well over a thousand named apple varieties, each tree and its fruit possessing specific qualities answering to the needs of growers and users.

Before refrigeration, preserving apples was paramount. People looked for apples that were good keepers, that could be packed in barrels for winter storage in a basement or root cellar. Apples that ripened in the summer, fall and winter extended the season. There were specific varieties that were good for drying or that wouldn't turn to mush in a pie. Housewives knew the names of the best fruit for apple sauce, apple butter and baked apples.

But the most widespread method of apple preservation was to press them into cider. Once the most popular beverage in America, cider served in place of water, milk, coffee, tea, wine and hard liquor in the majority of households.