The first Bethel tree was discovered in about 1755 near River Road in Gaysville, VT, about 10 miles from Bethel.  It probably grew from Blue Pearmain seeds planted by David Stone, an early Bethel settler whose descendant introduced an apple called Stone about a hundred years later.   Once popular as an all-purpose variety in northern New England, Bethel trees have now all but disappeared.   But there is still a tree at Cayford’s Orchard in Skowhegan that they call Bethel, and we are fairly sure – but not certain- that it is.  Bethel takes awhile and lots of water to cook into sauce; the flavor is mild and sweet, and the texture is quite smooth.  It stands up well to cooking.  We like it in cooked desserts and as an addition to grilled cheese sandwiches.