HARD CIDER

WHEN I WAS AN UNDERGRADUATE AND LIVED IN A DORMITORY
EVERY FALL A GROUP OF THE FELLOWS AND MYSELF WOULD
MAKE A TREK OUT TO ONE OF THE CIDER MILLS JUST OUTSIDE
THE GREATER DETROIT AREA. IT WAS IMPORTANT THAT WE
GET FRESH, UNTREATED , NON-HOMOGENIZED CIDER, BECAUSE
WE INTENDED TO LET IT FERMENT OR "GET HARD." WE'D BRING
THE CIDER BACK BY THE GALLONS AND ADD A SMALL BOX OF
RAISINS TO EACH PLASTIC GALLON JUG. IN TWO WEEKS THAT
CIDER WOULD BE STRONG ENOUGH TO CURL YOUR HAIR. WE
NEVER HID IT (IT WAS AGAINST UNIVERSITY REGULATIONS
TO HAVE ALCOHOLIC BEVERAGES IN ONE'S ROOM). THE
DORM ADVISERS SAW IT BUT NEVER REALIZED HOW HARD IT WAS.

Where learned: MICHIGAN ; DETROIT

Date learned: 04-04-1970