HARD CIDER

WHEN I WAS AN UNDERGRADUATE AND LIVED IN THE 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 ADVISORS SAW IT, BUT NEVER REALIZED HOW HARD IT WAS.

Where learned: NOT GIVEN

Date learned: 04-04-1970