Brewster The Way We Were

The Brewster Store is selling a new book–Brewster The Way We Were–which is a pictorial tour of Brewster after the turn of the century (1900) based on our collection of old post cards, many of which were published by W.W. Knowles & Son, the first owners of the Brewster Store.  It makes a great Christmas gift for anyone who visits or lives in Brewster. This 68 page book is available in the store or on line at www.brewsterstore.com for $18.66.  (The price of the book–$18.66–is the year Mr. Knowles opened the store)

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History of Cranberries

The cranberry, along with the blueberry and Concord grape, is one of North America’s three native fruits that are commercially grown. Cranberries were first used by Native Americans, who discovered the wild berry’s versatility as a food, fabric dye and healing agent. Today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms.

The name “cranberry” derives from the Pilgrim name for the fruit, “craneberry”, so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. European settlers adopted the Native American uses for the fruit and found the berry a valuable bartering tool.

American whalers and mariners carried cranberries on their voyages to prevent scurvy. In 1810, Captain Henry Hall became the first to successfully cultivate cranberries. By 1871, the first association of cranberry growers in the United States had formed, and now, U.S. farmers harvest approximately 40,000 acres of cranberries each year.

The History of Cranberry Production
In 1910 the more efficient, but still labor intensive, rocker scoop replaced earlier scoops used to harvest cranberries.

Of all fruits, only three – the blueberry, the Concord grape and the cranberry can trace their roots to North American soil. And of those, none is as versatile as the cranberry.

The cranberry helped sustain Americans for hundreds of years. Native Americans used cranberries in a variety of foods, the most popular was pemmican – a high protein combination of crushed cranberries, dried deer meat and melted fat – they also used it as a medicine to treat arrow wounds and as a dye for rugs and blankets.

Cultivation of the cranberry began around 1810, shortly after Captain Henry Hall, of Dennis, Massachusetts, noticed that the wild cranberries in his bogs grew better when sand blew over them. Captain Hall began transplanting his cranberry vines, fencing them in, and spreading sand on them himself. When others heard of Hall’s technique, it was quickly copied. And through the 19th century, the number of growers increased steadily.

Cranberries are a unique fruit. They can only grow and survive under a very special combination of factors: they require an acid peat soil, an adequate fresh water supply, sand and a growing season that stretches from April to November, including a dormancy period in the winter months that provides an extended chilling period, necessary to mature fruiting buds.

Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in impermeable beds layered with sand, peat, gravel and clay. These beds, commonly known as “bogs,” were originally made by glacial deposits.

Normally, growers do not have to replant since an undamaged cranberry vine will survive indefinitely. Some vines in Massachusetts are more than 150 years old.

In addition to Massachusetts, the major growing areas for cranberries are New Jersey, Oregon, Washington, Wisconsin, and in the Canadian provinces of British Columbia and Quebec. Additional regions with cranberry production include Delaware, Maine, Michigan, New York, Rhode Island, as well as the Canadian provinces of New Brunswick, Nova Scotia, Ontario and Prince Edward Island. Altogether the entire cranberry industry is supported by approximately 47,000 acres, of which 14,400 are in Massachusetts.