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Monday, September 25th, 2006
Photo by Laura Walker/The Daily Standard

On Sunday afternoon, at Niekamp's Farm and Flea Market, John Pruden does step three of apple pressing. First apples are loaded and chopped; then they drop to this level where John and his wife, Helen, smooth them into even layers. Once 25 or more bushels are layered the over 100-year-old press is ready to produce cider. The press will be in action on the weekends and cider is available throughout the week.

Related online story:
ST. HENRY - In one squish, the Pruden family's 100-plus-year-old apple press produces 135 gallons of cider.
The old, wooden press is layered with up to 50 bushels of apples at one time. If running non-stop all day, it can make 7,500 gallons of cider. [More]
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