Cider making Hamptome

There was a time when every small farm woul, in October, make cider for the Breton farm workers next summer, it was made a week before the black butter nigh in October,and in the 19th centuary cider made in the traditional way was a bigger export from Jersey than the Jersy Royal potatoes are today, alas, another tradition gone, but at Hamptome the tradition is kept alive and is the only place where cider can be seem being made here today, this was taken in the Cider barn and shows the granite apple crusher with the horse

BlackButter making

There was once a tradition in JJersey where in late October groups of small farmers would get together and make Black Butter, a type of Apple Jam which is made from Apples,Cider, licorice and certain spices and a lot of suger, It was made over an open fire in a Bachin, a sort of brass large cooking bowel, which every farmhouse would have, every family would have a family recioe, and it would need to be stired for 36 hours without a break, and it was a great night with accordion playing Jersey french singing and lots of cider being drunk over the nights stiring, sadly it is no more, but the National trust for Jersey carries on the tradition, and this was taken in the bake house of the bachin being stirred with a special paddle made for the purpose