Prior to the 20th century there were 14000 varieties of apples in America. Farming was without chemical or genetic manipulation; it was organic, local, and economically sustainable. Cider was the alcoholic drink consumed in the majority of households, it was considered American table wine. Orchard fruit was for fermentation, not dessert.
No taxes were collected on this alcohol consumption because it was so local (often as local as one's basement.) Wonder why cider disappeared during the 20th century? Prohibition cracked down disproportionately on cider and enabled large companies (who's taxable revenew could be monitored) to emerge mid-century. By then, cider makers who had suffered the depression, loss of farm, and persecution could not compete with a extremely cheap Millers and Budweiser.