The making of a portion of the autumn's crop of apples into dried apples, apple-sauce, and apple-butter for winter was preceded in many country homes by an apple-paring. The cheerful kitchen of a farmhouse was set with an array of empty pans, tubs, and baskets; of sharp knives and heaped-up barrels of apples. A circle of laughing faces completed the scene, and the barrels of apples were quickly emptied by the many skilful hands. The apples intended for drying were strung on linen thread and hung on the kitchen and attic rafters. The following day the stout crane in the open fireplace was hung with brass kettles which were filled with the pared apples, sweet and sour in proper proportions, the sour at the bottom since they required more time to cook. If quinces could be had, they were added to give flavor, and molasses, or boiled-down pungent "apple-molasses," was added for sweetening. As there was danger that the sauce would burn over the roaring logs, many housewives placed clean straw at the bottom of the kettle to keep the apples from the fiercest heat. Days were spent in preparing the winter's stock of apple-sauce, but when done and placed in barrels in the cellar, it was always ready for use, and when slightly frozen was a keen relish. Apple-butter was made of the pared apples boiled down with cider. Wheat did not at first ripen well, so white bread was for a time rarely eaten. Rye grew better, so bread made of "rye-an'-injun," which was half rye-meal, half corn-meal, was used instead. Bake-shops were so many in number in all the towns that it is evident that housewives in towns and villages did not make bread in every home as to-day, but bought it at the baker's. At the time when America was settled, no European peoples drank water as we do to-day, for a constant beverage. The English drank ale, the Dutch beer, the French and Spanish light wines, for every-day use. Hence it seemed to the colonists a great trial and even a very dangerous experiment to drink water in the New World. They were forced to do it, however, in many cases; and to their surprise found that it agreed with them very well, and that their health improved. Governor Winthrop of Massachusetts, who was a most sensible and thoughtful man, soon had water used as a constant drink by all in his household. As cows increased in number and were cared for, milk of course was added to the every-day fare. Rev. Mr. Higginson wrote in 1630 that milk cost in Salem but a penny a quart; while another minister, John Cotton, said that milk and ministers were the only things cheap in New England. At that time milk cost but a penny and a quarter a quart in old England.