Washington Harrison Donaldson performed his greatest feats of derring-do while borne aloft by a large gas balloon. Or so discovered a crowd of curious onlookers one August morning in 1871 when the gymnast and self-styled aeronaut dressed in tights decided to take his big-top routine to the heavens. From the small town of Reading, Pennsylvania he set off at a quarter to ten in the morning. As dozens watched, his balloon, heavy with ballast, rose uncertainly at first, climbing thirty or so feet before its basket lurched against a house roof. Rope, grappling iron, coat, boots, hat and provisions Donaldson jettisoned, and the balloon resumed its ascent. A quarter of a mile above ground, he “skinned the cat” upon the hoop just above the wicker basket to the entertainment of any eyes cast skyward. On that maiden flight he drifted “some eighteen miles,” as M.L. Amick recounts in his 1875 History of Donaldson’s Balloon Ascensions, passing through clouds and over farms before coming to rest in a plow field.
Apple Butter with Cider
Apple butter with cider.—Either fresh cider or commercial sterilized cider may be used. The usual proportion of peeled and sliced apples and cider is gallon for gallon, but from one-half to three quarters of a gallon of cider to a gallon of peeled and sliced apples will give a rich product if the apples are good cookers. Less than half as much cider as prepared apples is likely to make an apple sauce rather than a butter, unless it is cooked very slowly for four to six hours.
Continue the cooking until the cider and apples do not separate and the butter, when cold, is as thick as good apple sauce. Determine the thickness at frequent intervals by cooling small portions.
Apple butter is spiced according to taste, about half a teaspoonful each of ground cinnamon, cloves, and allspice being used for each gallon. These are stirred into it when the cooking is finished.
Vanilla extract added after the spices are stirred in improves the quality and adds to the snappiness of the butter. Use from 2 to 4 teaspoonfuls per gallon of butter, according to taste.