The pond, the planted courtyard, the press-house

The Pond

The pond was used to water the farm animals. In summer, the 600-litre water cart was filled several times a day to top up the troughs in the grazing meadows. This was done using a "pucheux," a type of small bucket fitted with a long handle. In the early 1950s, a very dry summer caused the pond to dry up completely. During this period, one of the Raimbourg brothers would travel four times a day to the spring near the Grand Tendos watercress bed with a horse-drawn water cart.

The pond water was also used for soaking the apple pomace. Roland Raimbourg remembers one summer when the pond was dredged. The silt was transported in a tip-cart known as a "banneau" to the edge of the fields on the Route du Mesnil to be spread. In the 1950s, following the construction of the water tower, houses were gradually connected to the mains. To supply the farm, a "swan-neck" standpipe was installed at the entrance to the courtyard.

From Apples to Calva

Once the harvest was over, it was time to deal with the cider apples in the autumn. The Raimbourg family dedicated themselves to the gathering. The three brothers, armed with "vaules" (long poles), would knock the apples down. Roland, being the most agile, would climb the trees with his "raiqueux" (a short pole) to shake the fruit from the very top. However, he didn't obsess over the highest branches, as those fruits would fall during the first storm and provide a treat for the cows. Denise, René, and Maurice filled buckets, which they then emptied into jute sacks leaned against the apple tree trunks.

The Pressing (Le Brassage)

The sacks of apples were transported to the building known as the press-house, then emptied into the "maqueux" or crusher. Originally, this was powered by a horse walking in circles around it. Once the "rasière" (a local measure) was full with its 50 litres of crushed apples, it was tipped into the press.

The press consisted of a "faisselle"—a thick wooden base on which sat a slatted frame to allow the juice to run through. In the centre of the base was a large screw which, by tightening down onto "chouquets" (crossed wooden blocks), pressed the 30 rasières of crushed apples. The press was operated by hand. Roland remembers his brother René going out in the evening to give the screw another turn by candlelight. The juice flowed into the "r’ceveux," a tub from which it was ladled out with a bucket. Two buckets hung from a "porco" (a neck-yoke) were carried to the cellar near the gate and emptied into barrels. The pressed pomace was collected in a large tub; after being doused with a few buckets of pond water, it was used for a second pressing to make a drink for daily consumption. The fifteen harvesters greatly appreciated this cool cider served straight from the cellar in earthenware pitchers.

The 600-litre and 1,200-litre casks were filled to the brim without replacing the bung, allowing the fermentation residue to overflow. The juice from the first pressing would be bottled 45 days after being barreled.

The Calva

In the autumn, the itinerant distiller would set up his still in the farmyard. He would stay for two months to give all the villagers with distilling rights time to process their remaining cider. Everyone brought the wood needed for the fire. The quantity of "goutte" (schnapps/apple brandy) produced had to be declared to the tax authorities before being moved. Woe betide anyone who tried to hide part of the production, for the "Régie" (tax men) kept a close watch with their binoculars...

"The best Calvas are extracted from the finest apple varieties: Muscadet de Dieppe, Belle-Fille, Bédan Blanc, Grise..." Roland notes. In the 1950s, the farm orchard consisted of 400 apple trees, until a government grant was offered to remove a hundred of them in an effort to combat alcoholism and encourage fruit tree diversification.