Is an area in Kansas that was disputed between the Indians and the United States. It was the Southern boarder of the state. Cherokee Outlet was the Northern part of Oklahoma also involved in the dispute.
This land was in dispute since 1825 - 1866, at which time the Treaty of 1866 selling the land for not less than $1.25 an acre. In 1871 the land was surveyed and found to be off by 2.46 miles.
Here's a link to a web page with a Map of the area: http://www.usgennet.org/usa/ok/state/outlet/strip.html There are also some great books out there regarding the history of this area.
Showing posts with label 1825. Show all posts
Showing posts with label 1825. Show all posts
Thursday, June 1, 2017
Tuesday, February 21, 2017
Milk Paint
Milk Paint
A fellow historical author Vicki McDonough asked about Milk paint on a writer's loop. I'm posting some recipes and information about this commonly used paint. It was even used in the 20th century. As you'll see by the recipes below there were other additives placed in the paint, like the first recipe adds linseed oil. This changes the paints drying time and luster. If the paint is simply milk and lime it is a flat paint, without color it was used on many walls to brighten up the homes. The lack of fumes was another consideration of preference for this paint. Vicki's question dealt with aged paint, in my limited experience, I've mainly seen it worn off, I've never seen in flake or peel. (however, I spoke with my husband who's been house painting for 40 years, he says it powders.) You can still purchase milk paint today and if you like the antique look on furniture milk paint might just be the way to go.
Many of the sources in Google books take from the 1825 copy from Smith's Art of House Painting. This source notates that it comes from Smith's book but was written much later in 1839.
Milk Paint. Take of skimmed milk nearly two quarts; of fresh slacked lime, about six ounces and a half; of linseed oil four ounces, and of whiting three pounds: put the lime into a stone vessel, and pour upon it a sufficient quantity of milk to form a mixture, resembling thin cream; then add the oil a little at a time, stirriitg it with a small spatula; the remaining milk is then to be added, and lastly the whiting. The milk must on no account be sour. Slake the lime by dipping the pieces in water, out of which it is to be immediately taken, and left to slack in the air. For fine white paint, the oil of caraways is best, because colourless; but with ochres the commonest oils may be used. The oil, when mixed with the milk and lime, entirely disappears, and is totally dissolved by the lime, forming a calcareous soap. The whiting, or ochre, is to be gently crumbled on the surface of the fluid, which it gradually imbibes, and at last sinks: at this period it must be well stirred in. This paint may be coloured like distemper or size-colour, with levigated charcoal, yellow ochre, ftc., and used in the same manner. The quantity here prescribed is sufficient to cover twentyseven square yards with the first coat, and it will cost about three-halfpence a yard. The same paint will do for out-door work by the addition of two ounces of slaked lime; two ounces of linseed oil, and two ounces of white Burgundy pitch; the pitch to be melted in a gentle heat with the oil, and then added to the smooth mixture of the milk and lime. In cold weather it must be mixed warm, to facilitate its incorporation with the milk. (Smith's Art of House-Painting, 1825, p. 26.)
Source: An Encyclopaedia of Cottage, Farm, and Villa architecture and furniture ©1839 pg277
Another recipe:
"Milk Paint.—A paint has been used on the-Continent with success, made from milk and lime, that dries quicker than oil paint, and has no smell. It is made in the following manner: Take fresh curds and bruise the lumps on a grinding-stone, ! or in an earthen pan, or mortar, with a spatula or strong spoon. Then pmt them into a pot with an equal quantity of lime, well slacked with water, to make it just thick enough to-be kneaded. Stir this i mixture without adding more water, and a white : coloured fluid will soon be obtained, which will serve as a paint. It may be laid on with a brush with as much ease as varnish, and it dries very speedily. It must, however, be used tho same day it is made, for if kept till next day k will be too thick: consequently no more must be mixed up at one, time than can be laid on in a day. If any colour be required, any of the ochres, as yellow ochre, or red ochre, or umber, may be mixed with it in any proportion. Prussian blue would be changed by the lime. Two coats of this paint will be sufficient, and when quite dry it may be polished with a piece of woolen cloth, or similar substance, and il will become as bright as varnish. It will only do for inside work ; but it will last longer if varnished i over with white of egg after it has been polished." j "The following receipt for milk paint is given in •Smith's Art of House Painting:' Take of skimmed milk nearly two quarts ; of fresh-slacked lime i about six ounces and a half; of linseed oil four I ounces, and of whiting three pounds ; put the lime j into a stone vessel, and pour upon it a sufficient quantity of milk to form a mixture resembling thin cream ; then add the oil, a little at a time, stirring i it with a small spatula ; the remaining milk is then to be added, and lastly the whiting. 1116 milk must I on no account be sour. Slack the lime by dipping the pieces in water, out of which it is to be immediately taken, and left to slack in the air. For fine white paint the oil of caraway is best, because -colourless; but with ochres the commonest oils may be used. The oil, when mixed with the milk and lime, entirely disappears, and is totally dissolved by the lime, forming a calcareous soap. The whiting or ochre is to be gently crumbled on the surface of the fluid, which it gradually imbibes, and at last sinks: at this period it must be well stirred in. This paint may be coloured like distemper or size-colour, with levigated chartoal, yellow ochre, &<:., and used in the same manner. The quantity here prescribed is sufficient to cover twenty-seven square yards with the first coat, and it will cost about three halfpence a yard. The same paint will do for outdoor work by the addition of two ounces of slacked lime, two ounces of linseed oil, and two ounces of white Burgundy pitch: the pitch to be melted in a gentle heat with the oil, and then added to the smooth mixture of the milk and lime. In oold weather it must be mixed warm, to facilitate its incorporation with the milk."
Source: Western Farmer and Gardener Vol 2 ©1846 pg327
And finally at the end of the century we have this recipe:
Skim Milk Paint.
A method of painting farm buildings and country houses, while by no means new, is yet so little known and so deserving of wider application as to warrant a description, says an exchange. The paint has but two parts, both cheap materials, being water lime or hydraulic cement and skim milk. The cement is placed in a bucket, and the skim milk, sweet, is gradually added, stirring constantly until just about the consistency of good cream. The stirring must be thoroughly done to have an even flow, and if too thin the mixture will run on the building and look streaked. The proportions cannot be exactly stated, but a gallon of milk requires a full quart of cement, and sometimes a little more. This is a convenient quantity to mix at a time for one person to use. If too much is prepared the cement will settle and harden before all is used.
A flat paintbrush about four inches wide is the best implement to use with this mixture. Lay it on exactly as with oil paint. It can be applied to woodwork, old or new, and brick and stone. When dry, the colour is a light creamy brown, or what some would call yellowish stone colour. The skim milk cement paint, well mixed, without adding colour has a good body, gives smooth satisfactory finish on either wood or stone and wears admirably.—American Mechanic.
Source Agricultural Journal of the Cape of Good Hope Vol. 10 ©1897 pg424
A fellow historical author Vicki McDonough asked about Milk paint on a writer's loop. I'm posting some recipes and information about this commonly used paint. It was even used in the 20th century. As you'll see by the recipes below there were other additives placed in the paint, like the first recipe adds linseed oil. This changes the paints drying time and luster. If the paint is simply milk and lime it is a flat paint, without color it was used on many walls to brighten up the homes. The lack of fumes was another consideration of preference for this paint. Vicki's question dealt with aged paint, in my limited experience, I've mainly seen it worn off, I've never seen in flake or peel. (however, I spoke with my husband who's been house painting for 40 years, he says it powders.) You can still purchase milk paint today and if you like the antique look on furniture milk paint might just be the way to go.
Many of the sources in Google books take from the 1825 copy from Smith's Art of House Painting. This source notates that it comes from Smith's book but was written much later in 1839.
Milk Paint. Take of skimmed milk nearly two quarts; of fresh slacked lime, about six ounces and a half; of linseed oil four ounces, and of whiting three pounds: put the lime into a stone vessel, and pour upon it a sufficient quantity of milk to form a mixture, resembling thin cream; then add the oil a little at a time, stirriitg it with a small spatula; the remaining milk is then to be added, and lastly the whiting. The milk must on no account be sour. Slake the lime by dipping the pieces in water, out of which it is to be immediately taken, and left to slack in the air. For fine white paint, the oil of caraways is best, because colourless; but with ochres the commonest oils may be used. The oil, when mixed with the milk and lime, entirely disappears, and is totally dissolved by the lime, forming a calcareous soap. The whiting, or ochre, is to be gently crumbled on the surface of the fluid, which it gradually imbibes, and at last sinks: at this period it must be well stirred in. This paint may be coloured like distemper or size-colour, with levigated charcoal, yellow ochre, ftc., and used in the same manner. The quantity here prescribed is sufficient to cover twentyseven square yards with the first coat, and it will cost about three-halfpence a yard. The same paint will do for out-door work by the addition of two ounces of slaked lime; two ounces of linseed oil, and two ounces of white Burgundy pitch; the pitch to be melted in a gentle heat with the oil, and then added to the smooth mixture of the milk and lime. In cold weather it must be mixed warm, to facilitate its incorporation with the milk. (Smith's Art of House-Painting, 1825, p. 26.)
Source: An Encyclopaedia of Cottage, Farm, and Villa architecture and furniture ©1839 pg277
Another recipe:
"Milk Paint.—A paint has been used on the-Continent with success, made from milk and lime, that dries quicker than oil paint, and has no smell. It is made in the following manner: Take fresh curds and bruise the lumps on a grinding-stone, ! or in an earthen pan, or mortar, with a spatula or strong spoon. Then pmt them into a pot with an equal quantity of lime, well slacked with water, to make it just thick enough to-be kneaded. Stir this i mixture without adding more water, and a white : coloured fluid will soon be obtained, which will serve as a paint. It may be laid on with a brush with as much ease as varnish, and it dries very speedily. It must, however, be used tho same day it is made, for if kept till next day k will be too thick: consequently no more must be mixed up at one, time than can be laid on in a day. If any colour be required, any of the ochres, as yellow ochre, or red ochre, or umber, may be mixed with it in any proportion. Prussian blue would be changed by the lime. Two coats of this paint will be sufficient, and when quite dry it may be polished with a piece of woolen cloth, or similar substance, and il will become as bright as varnish. It will only do for inside work ; but it will last longer if varnished i over with white of egg after it has been polished." j "The following receipt for milk paint is given in •Smith's Art of House Painting:' Take of skimmed milk nearly two quarts ; of fresh-slacked lime i about six ounces and a half; of linseed oil four I ounces, and of whiting three pounds ; put the lime j into a stone vessel, and pour upon it a sufficient quantity of milk to form a mixture resembling thin cream ; then add the oil, a little at a time, stirring i it with a small spatula ; the remaining milk is then to be added, and lastly the whiting. 1116 milk must I on no account be sour. Slack the lime by dipping the pieces in water, out of which it is to be immediately taken, and left to slack in the air. For fine white paint the oil of caraway is best, because -colourless; but with ochres the commonest oils may be used. The oil, when mixed with the milk and lime, entirely disappears, and is totally dissolved by the lime, forming a calcareous soap. The whiting or ochre is to be gently crumbled on the surface of the fluid, which it gradually imbibes, and at last sinks: at this period it must be well stirred in. This paint may be coloured like distemper or size-colour, with levigated chartoal, yellow ochre, &<:., and used in the same manner. The quantity here prescribed is sufficient to cover twenty-seven square yards with the first coat, and it will cost about three halfpence a yard. The same paint will do for outdoor work by the addition of two ounces of slacked lime, two ounces of linseed oil, and two ounces of white Burgundy pitch: the pitch to be melted in a gentle heat with the oil, and then added to the smooth mixture of the milk and lime. In oold weather it must be mixed warm, to facilitate its incorporation with the milk."
Source: Western Farmer and Gardener Vol 2 ©1846 pg327
And finally at the end of the century we have this recipe:
Skim Milk Paint.
A method of painting farm buildings and country houses, while by no means new, is yet so little known and so deserving of wider application as to warrant a description, says an exchange. The paint has but two parts, both cheap materials, being water lime or hydraulic cement and skim milk. The cement is placed in a bucket, and the skim milk, sweet, is gradually added, stirring constantly until just about the consistency of good cream. The stirring must be thoroughly done to have an even flow, and if too thin the mixture will run on the building and look streaked. The proportions cannot be exactly stated, but a gallon of milk requires a full quart of cement, and sometimes a little more. This is a convenient quantity to mix at a time for one person to use. If too much is prepared the cement will settle and harden before all is used.
A flat paintbrush about four inches wide is the best implement to use with this mixture. Lay it on exactly as with oil paint. It can be applied to woodwork, old or new, and brick and stone. When dry, the colour is a light creamy brown, or what some would call yellowish stone colour. The skim milk cement paint, well mixed, without adding colour has a good body, gives smooth satisfactory finish on either wood or stone and wears admirably.—American Mechanic.
Source Agricultural Journal of the Cape of Good Hope Vol. 10 ©1897 pg424
Monday, December 19, 2016
Improvements in Canning Meat 1825
In 1825 Ezra Daggett and Thomas Kensett filed for a patent for improving the canning of meat. Below is an excerpt from an account written by the Maryland Bureaus of Industrial Statistics that gives an overview of the canning industry. This industry helped change American's daily lives.
Canning And Packing Industries.
OYSTERS, FRUITS AND VEGETABLES.
According to the best posted authorities on the canning industry in America, the present method of packing oysters, fruits and vegetables was commenced in the United States in the early part of the last century. Mr. E. S. Judge, of The Trade, says in an article written some time since, that the first patent for a tin can for hermetically sealing food was granted to Peter Durand in England in 1810, the patent covering the use of glass, pottery and other material, as well as tin. Ezra Daggett brought the secret of this patent to America between 1815 and 1818, and engaged in the business in New York City in company with Thomas Kensett,and some of the cans used in 1822 are still in possession of the family. Salmon and lobsters were among some of the first goods packed, and oysters were also preserved at that time. In 1825 a patent was granted in this country to Ezra Daggett and Thomas Kensett for an improvement in the art of preserving. Charles Mitchell arrived in Boston from Scotland a little later, about 1820, and entered the employment of the firm of William Underwood & Company to "hermetically seal food." Work in this business was begun in Maryland early in the forties. William Numsen & Sons began work in this business in Baltimore in 1847, and in 1849 they were packing cove oysters. Tomatoes, peaches, pears and other fruits and vegetables were being packed about this time. The widow of Thomas Kensett first sold the secret to Holt & Maltby and others, and from this grew the cove oyster packing business of Maryland. Cove oysters were from coves famous for the size and quality of their oysters, which were located on the west side of the Chesapeake bay, above the Potomac river. Originally all the labor was done by hand, and while this system, to some extent, restricted the output, it proved beneficial in distributing money among the masses, though the price of the product was thereby kept high. Previous to 1850 the cans were made by hand, usually by cutting out the tin blanks with shears, and originally the opening was covered on the flat top by a flat, circular piece of tin, soldered down. Subsequently, machinery took the place of hand labor in the making of cans, and as early as 1849 the "Pendulum" press for making can tops was introduced in Newark, N. J. Lewis McMurray, of Baltimore, was one of the famous firms that grew to be historic in the packing industry in this country. Nathan Winslow, of Portland, is said to have been the first who, commercially, canned sugar corn. The packing of fruits and vegetables grew and extended to California very rapidly, until the industry has grown to such immense proportions that it has become important to every State in the Union, and every farmer in the States. Probably, the greatest development of canneries in Maryland occurred between 1877 and 1885, there being in Harford county, Maryland, alone, at that time, over four hundred.
Canning And Packing Industries.
OYSTERS, FRUITS AND VEGETABLES.
According to the best posted authorities on the canning industry in America, the present method of packing oysters, fruits and vegetables was commenced in the United States in the early part of the last century. Mr. E. S. Judge, of The Trade, says in an article written some time since, that the first patent for a tin can for hermetically sealing food was granted to Peter Durand in England in 1810, the patent covering the use of glass, pottery and other material, as well as tin. Ezra Daggett brought the secret of this patent to America between 1815 and 1818, and engaged in the business in New York City in company with Thomas Kensett,and some of the cans used in 1822 are still in possession of the family. Salmon and lobsters were among some of the first goods packed, and oysters were also preserved at that time. In 1825 a patent was granted in this country to Ezra Daggett and Thomas Kensett for an improvement in the art of preserving. Charles Mitchell arrived in Boston from Scotland a little later, about 1820, and entered the employment of the firm of William Underwood & Company to "hermetically seal food." Work in this business was begun in Maryland early in the forties. William Numsen & Sons began work in this business in Baltimore in 1847, and in 1849 they were packing cove oysters. Tomatoes, peaches, pears and other fruits and vegetables were being packed about this time. The widow of Thomas Kensett first sold the secret to Holt & Maltby and others, and from this grew the cove oyster packing business of Maryland. Cove oysters were from coves famous for the size and quality of their oysters, which were located on the west side of the Chesapeake bay, above the Potomac river. Originally all the labor was done by hand, and while this system, to some extent, restricted the output, it proved beneficial in distributing money among the masses, though the price of the product was thereby kept high. Previous to 1850 the cans were made by hand, usually by cutting out the tin blanks with shears, and originally the opening was covered on the flat top by a flat, circular piece of tin, soldered down. Subsequently, machinery took the place of hand labor in the making of cans, and as early as 1849 the "Pendulum" press for making can tops was introduced in Newark, N. J. Lewis McMurray, of Baltimore, was one of the famous firms that grew to be historic in the packing industry in this country. Nathan Winslow, of Portland, is said to have been the first who, commercially, canned sugar corn. The packing of fruits and vegetables grew and extended to California very rapidly, until the industry has grown to such immense proportions that it has become important to every State in the Union, and every farmer in the States. Probably, the greatest development of canneries in Maryland occurred between 1877 and 1885, there being in Harford county, Maryland, alone, at that time, over four hundred.
Tuesday, October 4, 2016
New York Canals
One of my fascinations with the early part of the 19th century regards the building of canals. They were the primary transportation until the railroads grew large enough to overtake the need or use of canals. Granted there are still canals in operation today but many have been abandoned. I had the opportunity to travel by boat into an abandoned canal in Georgia one time and my dad used to use a canal every summer with his dad bringing their sailboat from Springfield, Mass down the Connecticut River.
All of that is to say that I came across a report from the state of New York concerning Laws for the canals and Annual Reports. There's a wealth of information in this report about some of the needs and workmen for these canals. Below you will find a few random excerpts.
With regard to the Erie Canal
"But there is much to be done yet, upon the Seneca river level. In the marsh and swamps, the state of the waters was such, as not to admit of attempting to excavate them, till the latter part of May: and soon after the laborers had begun to work, a flood came over the whole line, which drove them off for three weeks. It was not, therefore, till after the middle of June, that much labor could be applied to this level. At that time, the work was re-commenced with spirit; and it was carried on, thenceforward, and increasing means, till near the first of August, when sickness began to manifest itself among the hands. For two months, when the waters were lowest, no efforts could keep up the necessary number of workmen. In this time, the number actually engaged, varied from two hundred to seven hundred; ail the principal contractors, with many of the sub-contractors and hands, became diseased; and as there was daily a considerable change of men, those who had acquired, from experience, the skill necessary to enable them to apply their labors judiciously, being obliged to give place to new hands, the progress of the work was much retarded."
"29 locks. Between Schenectady and Albany are twenty-nine locks, including two at the side cut opposite the city of Troy, most of which were completed during the last season, and it is confidently believed that some of them, for beauty of materials, elegance of workmanship, and symmetry of form, will compare with any locks in the world."
"Oct. 8,1824, On the 8th day of October, the first boats passed from the west and the north, through the junction canal, into the tide waters of the Hudson at Albany. And this day was celebrated in a manner which evinced the lively satisfaction of thousands of our citizens, at the triumph of art over the formidable impediments which nature had thrown in the road to prosperity. From the eighth of October, until the canal was closed by the ice, there was but one small breach, which did not obstruct the navigation but three days ; and during this period, from thirty to forty loaded boats were frequently seen to pass in the course of twenty-four hours."
Construction of the canals took lots of men, some were skilled, others were taught on the job. Stone cutters were hired. And some were hired to maintain the canals and locks after they were built. But most of the men moved on to another canal construction site. Citizens found the canals a boom to their economy. Eventually the canals became a place for social activities as well. People would literally stroll along the canal, while others were in boats, having a leisurely cruise down the canal. They were the heart of a community and brought in revenue, as well as a rapid connection with the sending of mail and goods back home.
All of that is to say that I came across a report from the state of New York concerning Laws for the canals and Annual Reports. There's a wealth of information in this report about some of the needs and workmen for these canals. Below you will find a few random excerpts.
With regard to the Erie Canal
"But there is much to be done yet, upon the Seneca river level. In the marsh and swamps, the state of the waters was such, as not to admit of attempting to excavate them, till the latter part of May: and soon after the laborers had begun to work, a flood came over the whole line, which drove them off for three weeks. It was not, therefore, till after the middle of June, that much labor could be applied to this level. At that time, the work was re-commenced with spirit; and it was carried on, thenceforward, and increasing means, till near the first of August, when sickness began to manifest itself among the hands. For two months, when the waters were lowest, no efforts could keep up the necessary number of workmen. In this time, the number actually engaged, varied from two hundred to seven hundred; ail the principal contractors, with many of the sub-contractors and hands, became diseased; and as there was daily a considerable change of men, those who had acquired, from experience, the skill necessary to enable them to apply their labors judiciously, being obliged to give place to new hands, the progress of the work was much retarded."
"29 locks. Between Schenectady and Albany are twenty-nine locks, including two at the side cut opposite the city of Troy, most of which were completed during the last season, and it is confidently believed that some of them, for beauty of materials, elegance of workmanship, and symmetry of form, will compare with any locks in the world."
"Oct. 8,1824, On the 8th day of October, the first boats passed from the west and the north, through the junction canal, into the tide waters of the Hudson at Albany. And this day was celebrated in a manner which evinced the lively satisfaction of thousands of our citizens, at the triumph of art over the formidable impediments which nature had thrown in the road to prosperity. From the eighth of October, until the canal was closed by the ice, there was but one small breach, which did not obstruct the navigation but three days ; and during this period, from thirty to forty loaded boats were frequently seen to pass in the course of twenty-four hours."
Construction of the canals took lots of men, some were skilled, others were taught on the job. Stone cutters were hired. And some were hired to maintain the canals and locks after they were built. But most of the men moved on to another canal construction site. Citizens found the canals a boom to their economy. Eventually the canals became a place for social activities as well. People would literally stroll along the canal, while others were in boats, having a leisurely cruise down the canal. They were the heart of a community and brought in revenue, as well as a rapid connection with the sending of mail and goods back home.
Tuesday, September 13, 2016
Harvesting Ice
Below are some excerpts from The Ice Crop ©1892 This industry developed throughout the 19th century and today is still a viable industry in the U.S. Tomorrow, I'll post some information on the tools they used.
Chapter I.
An Historical, Sketch.
The Origin of the Ice Business in the United States—Its Wonderful Development Commercially and in the Manifold Uses of Ice—A Pen Picture of a Modern Ice Harvest.
Prior to 1805, there was no regularly conducted traffic in ice, in this country. In the winter of 1805-6, a supply was secured at Boston, Mass., and the following summer a cargo was despatched to the West Indies, where yellow fever was then raging.
Domestic And Export Trade were both of very slow growth, and, in 1825, the ice consumed in the United States and exported to foreign ports was probably less than fifty thousand tons. During the thirty years following, the consumption of ice increased more rapidly, and the enterprise of the shippers carried the fame of Boston ice all around the world. Cargoes were consigned to London, to the East Indies, and the West Indies, Rio de Janerio, Calcutta, China, Japan, and Australia.
****
Cutting And Storing Ice.
The Science of Ice Formation—Preparing the Ice Field for the Harvest—Getting Rid of Snow—Sudden Thaws and How to Remedy Their Damage—Tools and Implements Used— Thickness of Ice—Care of Ice Tools—Filling the Ice House —Closing it up and Caring for It—Shipping Ice from the Field.
With the advent of a sharp freeze, attention is directed to the ice field, from which a harvest is hoped for at no distant day. The purification of the water has been given attention before this time, together with all preliminaries relating to the plant in its various and complex features. The weather now determines the lot of the ice dealer. As the cold breezes whistle over the water, stirring it into ripples, and breaking its surface into waves, a wonderful change is rapidly transforming its liquid pearls into flinty diamonds. Gradually the heat in the water is radiated into the air. As fast as the surface water is cooled, it is condensed, and sinks to the bottom, its place being taken by the warmer and lighter water from beneath. Gradually the entire mass reaches the point of maximum density, at 39i° F. Below this temperature, until it reaches 31° F., water expands as it is cooled. Now the surface water no longer sinks as it grows colder, being rendered lighter by expansion than the water beneath. Upon reaching 82°, convection, or freezing, takes place, and the surface assumes the solid form.
Cake Of The Ice Field.—From this time until the crop is stored in the ice house, the ice dealer devotes his energies to the care of the ice field. Special situations develop special duties and requirements, which the alert dealer studies with care. If the ice is on a running stream, the possible pollution of its higher levels will be carefully guarded against, and also all rubbish removed from the surface of the field. Sticks and stones bedded in the ice hinder the work and damage the keen edges of the cutting tools. Motion in the water is necessary to promote the growth of the ice, and, when the ice is sufficiently heavy, traveling over the surface, or other jarring, is beneficial. It has been found that where a roadway has been opened across an ice field, and the travel over it considerable, the ice was thicker along the roadway than at other places on the field.
On inclosed lakes or mill ponds, a gentle current induced in the water promotes the growth of the ice materially. The air is expelled from the water during freezing, if opportunity is found for it to dd so. Unless this is done, the ice is cloudy. Agitation of the water assists the escape of the air ; hence it is that ice from running streams is usually clearer and more brilliant than pond or lake ice. An outlet afforded to the landlocked ponds and lakes is often beneficial during ice-making weather. Too rapid a current, however, will retard growth, and a gentle motion diffused over the entire field produces the best results.
****
Packing Ice In The House.—The method employed in arranging the ice cakes varies in different parts of the country ( The important thing to keep in mind is the amount of good, merchantable ice possible to be gotten out of the house, as it is shipped away during the warm season. This does not depend upon how much can be crowded in, but upon the packing and arranging of the cakes. Two things are to be observed in this, prevention of waste by melting, and ease in loosening or detaching the cakes, as they are taken out. The following method may be taken as an example, and varied as good cause is found for so doing.
If the ice is thin, place the two first courses on edge, and pack as closely together as practicable. The succeeding courses place in flat, or in the same position they occupy on the water. Arrange the cakes one directly above the other, and leave a space of two inches on all four sides or edges. In every five or six courses, joints are broken. The last four or five courses on top are placed, each one, to break joints, and closely placed at edges. The reasons for this arrangement are, that the ice on the floor of the house wastes rapidly, and, by placing the cakes on edge, the minimum loss is obtained, and the succeeding cakes, placed one above the other, and free on the edges, having only the top and bottom surfaces in contact, the minimum breakage and labor, in loosening cakes, is obtained; also, by breaking the joints every few courses, the circulation of air currents, which is very destructive to the ice, is shut off, and, finally, the top courses close in the mass thoroughly, and prevent the top covering from sifting down into the body of the ice.
The chapters on loss of ice by wastage in the house, and the construction of ice houses, will present more fully some of the considerations bearing upon the methods of stowing the ice.
In some localities the ice cakes are all placed upon edge. Among the advantages claimed for this method are, ease in loosening and taking out the cakes, and the closer packing secures more ice, where storage room is limited. There is a risk of damage to the ice house, by the pressure of the ice against the side walls, when packed in this manner. The edges, being uneven, tend to throw the ice out of plumb, or to give the whole mass an inclination in one direction. In stowing, care is required to keep the spaces between the cakes free from chips or broken ice.
No more trimming than is necessary should be done in the house, and the crowding of cakes together on the runs, and in sliding them to their places, should be avoided. Broken cakes should not be allowed to come into the house, and, if cakes are broken in placing, they should be thrown out of the house.
Experience and practice, in the handling of runs and managing the progress of the stowing of the ice cakes, attest the value of system in this department. To do the necessary work with as much despatch as possible requires close attention to details, and watchfulness, that the labor and efforts of the men are properly directed and distributed.
Chapter I.
An Historical, Sketch.
The Origin of the Ice Business in the United States—Its Wonderful Development Commercially and in the Manifold Uses of Ice—A Pen Picture of a Modern Ice Harvest.
Prior to 1805, there was no regularly conducted traffic in ice, in this country. In the winter of 1805-6, a supply was secured at Boston, Mass., and the following summer a cargo was despatched to the West Indies, where yellow fever was then raging.
Domestic And Export Trade were both of very slow growth, and, in 1825, the ice consumed in the United States and exported to foreign ports was probably less than fifty thousand tons. During the thirty years following, the consumption of ice increased more rapidly, and the enterprise of the shippers carried the fame of Boston ice all around the world. Cargoes were consigned to London, to the East Indies, and the West Indies, Rio de Janerio, Calcutta, China, Japan, and Australia.
****
Cutting And Storing Ice.
The Science of Ice Formation—Preparing the Ice Field for the Harvest—Getting Rid of Snow—Sudden Thaws and How to Remedy Their Damage—Tools and Implements Used— Thickness of Ice—Care of Ice Tools—Filling the Ice House —Closing it up and Caring for It—Shipping Ice from the Field.
With the advent of a sharp freeze, attention is directed to the ice field, from which a harvest is hoped for at no distant day. The purification of the water has been given attention before this time, together with all preliminaries relating to the plant in its various and complex features. The weather now determines the lot of the ice dealer. As the cold breezes whistle over the water, stirring it into ripples, and breaking its surface into waves, a wonderful change is rapidly transforming its liquid pearls into flinty diamonds. Gradually the heat in the water is radiated into the air. As fast as the surface water is cooled, it is condensed, and sinks to the bottom, its place being taken by the warmer and lighter water from beneath. Gradually the entire mass reaches the point of maximum density, at 39i° F. Below this temperature, until it reaches 31° F., water expands as it is cooled. Now the surface water no longer sinks as it grows colder, being rendered lighter by expansion than the water beneath. Upon reaching 82°, convection, or freezing, takes place, and the surface assumes the solid form.
Cake Of The Ice Field.—From this time until the crop is stored in the ice house, the ice dealer devotes his energies to the care of the ice field. Special situations develop special duties and requirements, which the alert dealer studies with care. If the ice is on a running stream, the possible pollution of its higher levels will be carefully guarded against, and also all rubbish removed from the surface of the field. Sticks and stones bedded in the ice hinder the work and damage the keen edges of the cutting tools. Motion in the water is necessary to promote the growth of the ice, and, when the ice is sufficiently heavy, traveling over the surface, or other jarring, is beneficial. It has been found that where a roadway has been opened across an ice field, and the travel over it considerable, the ice was thicker along the roadway than at other places on the field.
On inclosed lakes or mill ponds, a gentle current induced in the water promotes the growth of the ice materially. The air is expelled from the water during freezing, if opportunity is found for it to dd so. Unless this is done, the ice is cloudy. Agitation of the water assists the escape of the air ; hence it is that ice from running streams is usually clearer and more brilliant than pond or lake ice. An outlet afforded to the landlocked ponds and lakes is often beneficial during ice-making weather. Too rapid a current, however, will retard growth, and a gentle motion diffused over the entire field produces the best results.
****
Packing Ice In The House.—The method employed in arranging the ice cakes varies in different parts of the country ( The important thing to keep in mind is the amount of good, merchantable ice possible to be gotten out of the house, as it is shipped away during the warm season. This does not depend upon how much can be crowded in, but upon the packing and arranging of the cakes. Two things are to be observed in this, prevention of waste by melting, and ease in loosening or detaching the cakes, as they are taken out. The following method may be taken as an example, and varied as good cause is found for so doing.
If the ice is thin, place the two first courses on edge, and pack as closely together as practicable. The succeeding courses place in flat, or in the same position they occupy on the water. Arrange the cakes one directly above the other, and leave a space of two inches on all four sides or edges. In every five or six courses, joints are broken. The last four or five courses on top are placed, each one, to break joints, and closely placed at edges. The reasons for this arrangement are, that the ice on the floor of the house wastes rapidly, and, by placing the cakes on edge, the minimum loss is obtained, and the succeeding cakes, placed one above the other, and free on the edges, having only the top and bottom surfaces in contact, the minimum breakage and labor, in loosening cakes, is obtained; also, by breaking the joints every few courses, the circulation of air currents, which is very destructive to the ice, is shut off, and, finally, the top courses close in the mass thoroughly, and prevent the top covering from sifting down into the body of the ice.
The chapters on loss of ice by wastage in the house, and the construction of ice houses, will present more fully some of the considerations bearing upon the methods of stowing the ice.
In some localities the ice cakes are all placed upon edge. Among the advantages claimed for this method are, ease in loosening and taking out the cakes, and the closer packing secures more ice, where storage room is limited. There is a risk of damage to the ice house, by the pressure of the ice against the side walls, when packed in this manner. The edges, being uneven, tend to throw the ice out of plumb, or to give the whole mass an inclination in one direction. In stowing, care is required to keep the spaces between the cakes free from chips or broken ice.
No more trimming than is necessary should be done in the house, and the crowding of cakes together on the runs, and in sliding them to their places, should be avoided. Broken cakes should not be allowed to come into the house, and, if cakes are broken in placing, they should be thrown out of the house.
Experience and practice, in the handling of runs and managing the progress of the stowing of the ice cakes, attest the value of system in this department. To do the necessary work with as much despatch as possible requires close attention to details, and watchfulness, that the labor and efforts of the men are properly directed and distributed.
Friday, September 2, 2016
Boston 1825
Excerpts from Travels Through North America by His Highness Bernhard, Duke of Saxe-Weimar Eisenach ©1827
The chapter on Boston, is 15 pages single spaced. Below are just snippets I found interesting, in part because these were the items that stuck out to the author.
On dining
. I dined at the inn at two o'clock, according to the custom of the place; my seat was at the head of the table, by the side of the host, Mr. Hamilton. He had served in the last war as a volunteer colonel, and still retained his title. He exhibited much politeness, and indeed I cannot sufficiently praise the politeness of the guests, with many of whom I became acquainted. The dishes were very good, and even had this not been the case I should still have enjoyed them, having so long been without fresh provisions; this was the case with the fruit, which though small and bad, was still agreeable. On account of the excessive heat, which had been greater than at any time during the last twenty years, fruit in general had matured too early. Wine was served up in coolers with ice, and into every glass of beer, a piece of ice was thrown.
Adjoining the large dining room is a parlour and two sitting rooms, where strangers who have nothing to do pass the day. At a sideboard, wine, lemonade, soda water, &c. with ice, may be obtained. Eight newspapers were lying on a large table, all of which had the form of English papers, and were chiefly filled with mercantile and other advertisements. The house itself is arranged much like an English inn. The servants of both colours were civil and attentive. At four o'clock, Mr. Ritchie with his father-in-law, and the son of the latter, lately returned from a tour in Europe, came to show us the city.
Harvard
Harvard University, one of the oldest colleges in the United States, was founded in 1638, by a clergyman named Harvard, who bequeathed it about eight hundred pounds sterling. By means of bequests made since that period, it has now a very large income. The state of Massachusetts supplies the deficiencies without however making any fixed contribution. The university has eight buildings, chiefly of brick, and only one of granite. The Unitarian chapel is in the latter, in which, besides the usual services on Sunday, morning and evening prayers are held, which all the students must attend. In front of the buildings is a large space, surrounded with trees, where the students may amuse themselves. The students are about three hundred and fifty in number, and principally board and lodge in the buildings of the university; a number, however, who cannot find room, or are recommended to families, live in private houses. They are in other respects, as in the universities of England, subjected to a very rigid discipline. The library, which occupies two halls, contains about eighteen thousand volumes. It contains the first edition of the large work on Egypt; a Polyglot bible from the collection of Lord Clarendon; a splendid edition of the Lusiad, by Camoens, with plates from the designs of Gerard, edited by the Marquis de Souza, and printed by Didot at Paris. Only two hundred and fifty copies of this edition were printed, and this copy was given to the university by the Marquis himself. Of manuscripts! saw but few, and these were Greek, which Mr. Everett bought at Constantinople during his travels, and another containing the aphorisms of Hippocrates, which an English schoolmaster copied with so much skill, that it appears to have been printed." In the mathematical lecture room I did not observe a very complete apparatus. They have also but few astronomical instruments, and in one observatory there are none. A new electrical machine with a glass globe had but lately arrived from England. The mineralogical collection is under obligations to Mr. Ritchie for most of its finest specimens, which he bought during his travels at Dresden, and presented to the university. A piece of basalt found under ground in this neighbourhood, bears some similarity to the profile of a human face. It is not known whether it be a hisus naturae or the work 'of human hands. Does this belong to the remains of an earlier race of men which has vanished from the earth, but which has, not without reason, been supposed by many to have once existed? The other natural collections we.re of slight importance; there are no collections of insects and butterflies. I saw there also the antlers of two stags, which had become so completely entangled in fighting, that they could not be separated, and in this state they were killed. The chemical laboratory is arranged in a separate house, strongly resembling a chapel. 'The anatomical theatre has been removed for want of room, from Cambridge to Boston. In the former lecture room, however, there are still several handsome wax preparations made in Florence, among which are two fine full length figures, male and female. The latter represents a pregnant woman, and is separable. Near the chapel is the assembly room of the academical senate, where there are some very handsome engravings. I was surprised to find among these engravings the defence of Gibraltar, by Elliot, and one which represented Admiral Dewinter taken prisoner by Admiral Duncan. I gave the attendant who conducted us two dollars, and he seemed to be so much gratified by my generosity, that when we were in the chapel he whispered to the organist, who immediately played " God save the king," at which I was much surprised. We were escorted through the botanic garden by Professor Nuttall, an Englishman, who has made several scientific journeys in the western parts of the United States. Among the green-house plants I observed a strelitzia, which had been raised from seed in this country, and also a blooming and handsome Inua gloriosa, and a.Hedychium longifolium. The green-house and the garden are both small; in the latter I remarked no extraordinary shrubs or flowers, on the contrary, however, I saw many beetles, which "were new to me, with bright colours, and extremely beautiful butterflies. A son of President Adams is one of the students of the university, and also Mr. Jerome Bonaparte, a legitimate son of the former king of Westphalia, by his marriage with Miss Patterson of Baltimore, which marriage, as is well known, was dissolved by the Emperor Napoleon. This young man, who is about twenty years old, bears an excellent character.
Bunker Hill
We then went to Bunker's Hill, near Charlestown. The space is small, but of great importance in American history. Connected with the main land by a bridge, this field of battle lies on a small island and has two hills, the higher and most northern of which is called Bunker's Hill; the southern, Breed's Hill, commands Charlestown and the Boston Roads. In the year 1775, the Americans occupied this hill, and with their artillery, which was placed in a redoubt hastily thrown up, harassed the English garrison in Boston, and the fleet. On the morning sof the 17th of June, the English made a sally, left Boston, landed on a point east of the redoubt, where the Americans had left too weak a defence, formed their columns, whilst the artillery in Boston set Charlestown on fire, and attacked the redoubt. This was so well defended, that the English were twice obliged to retreat with very great loss. In one of these unsuccessful attacks, the English Major Pitcairn, who shortly before had commanded the English advance guard at the affair of Lexington, was shot by an American sharp shooter, who still lives, at the moment when he shouted to his soldiers not to be "afraid of these d---d rebels, which were nothing but a crowd of grasshoppers."
But the English received reinforcements, and renewed the attack. The Americans, on the contrary, had expended their ammunition, and the shot sent to them from Cambridge, the headquarters of General Lee, were too large for the calibre of their pieces. They could obtain no assistance, as an English man of war kept up a.fierce fire upon th£ bridge, the only means of communication with the main land. They determined, therefore, to evacuate the redoubt, and they effected it, though with great loss. At this time an English officer shot Dr. Warren, one of the most distinguished American patriots, who shortly before had been appointed general, by congress. The English did not pursue the Americans farther than Bunker's Hill, but returned during the night to Boston. The remains of the redoubt are still seen, and on the 17th of June last, the corner stone of a monument was laid, which is to be an obelisk two hundred and ten feet high. One hundred and thirty veterans were present at this ceremony, the last of the seventeen hundred Americans who had participated in this affair.
From Boston to Quincy
From Boston to Quincy there is a good turnpike road. It runs over some hills, on which the traveller sees a handsome panorama; behind him the city, on the left the bay, in front a well-cultivated region with handsome farms, on the right the Blue Hills. We passed by several neat farm-houses; the grounds are separatedby means of dry walls, the stones of which are partly hewn, aixl separated from each other, somewhat like those of Scotland. No old trees are found, because the first settlers very imprudently destroyed all the wood, and now it must be raised again with much trouble. Lombardy poplars, and plane trees are frequent. The inhabitants generally appear to be in good circumstances, at least the farmers seem to prosper, and the houses appear to great advantage, for instance, we remarked a common village blacksmith shop, which was built of massive granite. At the very neat village of Miltonbridge we passed over the river Neponset, which is navigable for small vessels.
End of excerpts
There are many other comments, buildings he describes, people he meet, etc. all of it leads to a great bird's eye view of a visitor to Boston in 1825.
The chapter on Boston, is 15 pages single spaced. Below are just snippets I found interesting, in part because these were the items that stuck out to the author.
On dining
. I dined at the inn at two o'clock, according to the custom of the place; my seat was at the head of the table, by the side of the host, Mr. Hamilton. He had served in the last war as a volunteer colonel, and still retained his title. He exhibited much politeness, and indeed I cannot sufficiently praise the politeness of the guests, with many of whom I became acquainted. The dishes were very good, and even had this not been the case I should still have enjoyed them, having so long been without fresh provisions; this was the case with the fruit, which though small and bad, was still agreeable. On account of the excessive heat, which had been greater than at any time during the last twenty years, fruit in general had matured too early. Wine was served up in coolers with ice, and into every glass of beer, a piece of ice was thrown.
Adjoining the large dining room is a parlour and two sitting rooms, where strangers who have nothing to do pass the day. At a sideboard, wine, lemonade, soda water, &c. with ice, may be obtained. Eight newspapers were lying on a large table, all of which had the form of English papers, and were chiefly filled with mercantile and other advertisements. The house itself is arranged much like an English inn. The servants of both colours were civil and attentive. At four o'clock, Mr. Ritchie with his father-in-law, and the son of the latter, lately returned from a tour in Europe, came to show us the city.
Harvard
Harvard University, one of the oldest colleges in the United States, was founded in 1638, by a clergyman named Harvard, who bequeathed it about eight hundred pounds sterling. By means of bequests made since that period, it has now a very large income. The state of Massachusetts supplies the deficiencies without however making any fixed contribution. The university has eight buildings, chiefly of brick, and only one of granite. The Unitarian chapel is in the latter, in which, besides the usual services on Sunday, morning and evening prayers are held, which all the students must attend. In front of the buildings is a large space, surrounded with trees, where the students may amuse themselves. The students are about three hundred and fifty in number, and principally board and lodge in the buildings of the university; a number, however, who cannot find room, or are recommended to families, live in private houses. They are in other respects, as in the universities of England, subjected to a very rigid discipline. The library, which occupies two halls, contains about eighteen thousand volumes. It contains the first edition of the large work on Egypt; a Polyglot bible from the collection of Lord Clarendon; a splendid edition of the Lusiad, by Camoens, with plates from the designs of Gerard, edited by the Marquis de Souza, and printed by Didot at Paris. Only two hundred and fifty copies of this edition were printed, and this copy was given to the university by the Marquis himself. Of manuscripts! saw but few, and these were Greek, which Mr. Everett bought at Constantinople during his travels, and another containing the aphorisms of Hippocrates, which an English schoolmaster copied with so much skill, that it appears to have been printed." In the mathematical lecture room I did not observe a very complete apparatus. They have also but few astronomical instruments, and in one observatory there are none. A new electrical machine with a glass globe had but lately arrived from England. The mineralogical collection is under obligations to Mr. Ritchie for most of its finest specimens, which he bought during his travels at Dresden, and presented to the university. A piece of basalt found under ground in this neighbourhood, bears some similarity to the profile of a human face. It is not known whether it be a hisus naturae or the work 'of human hands. Does this belong to the remains of an earlier race of men which has vanished from the earth, but which has, not without reason, been supposed by many to have once existed? The other natural collections we.re of slight importance; there are no collections of insects and butterflies. I saw there also the antlers of two stags, which had become so completely entangled in fighting, that they could not be separated, and in this state they were killed. The chemical laboratory is arranged in a separate house, strongly resembling a chapel. 'The anatomical theatre has been removed for want of room, from Cambridge to Boston. In the former lecture room, however, there are still several handsome wax preparations made in Florence, among which are two fine full length figures, male and female. The latter represents a pregnant woman, and is separable. Near the chapel is the assembly room of the academical senate, where there are some very handsome engravings. I was surprised to find among these engravings the defence of Gibraltar, by Elliot, and one which represented Admiral Dewinter taken prisoner by Admiral Duncan. I gave the attendant who conducted us two dollars, and he seemed to be so much gratified by my generosity, that when we were in the chapel he whispered to the organist, who immediately played " God save the king," at which I was much surprised. We were escorted through the botanic garden by Professor Nuttall, an Englishman, who has made several scientific journeys in the western parts of the United States. Among the green-house plants I observed a strelitzia, which had been raised from seed in this country, and also a blooming and handsome Inua gloriosa, and a.Hedychium longifolium. The green-house and the garden are both small; in the latter I remarked no extraordinary shrubs or flowers, on the contrary, however, I saw many beetles, which "were new to me, with bright colours, and extremely beautiful butterflies. A son of President Adams is one of the students of the university, and also Mr. Jerome Bonaparte, a legitimate son of the former king of Westphalia, by his marriage with Miss Patterson of Baltimore, which marriage, as is well known, was dissolved by the Emperor Napoleon. This young man, who is about twenty years old, bears an excellent character.
Bunker Hill
We then went to Bunker's Hill, near Charlestown. The space is small, but of great importance in American history. Connected with the main land by a bridge, this field of battle lies on a small island and has two hills, the higher and most northern of which is called Bunker's Hill; the southern, Breed's Hill, commands Charlestown and the Boston Roads. In the year 1775, the Americans occupied this hill, and with their artillery, which was placed in a redoubt hastily thrown up, harassed the English garrison in Boston, and the fleet. On the morning sof the 17th of June, the English made a sally, left Boston, landed on a point east of the redoubt, where the Americans had left too weak a defence, formed their columns, whilst the artillery in Boston set Charlestown on fire, and attacked the redoubt. This was so well defended, that the English were twice obliged to retreat with very great loss. In one of these unsuccessful attacks, the English Major Pitcairn, who shortly before had commanded the English advance guard at the affair of Lexington, was shot by an American sharp shooter, who still lives, at the moment when he shouted to his soldiers not to be "afraid of these d---d rebels, which were nothing but a crowd of grasshoppers."
But the English received reinforcements, and renewed the attack. The Americans, on the contrary, had expended their ammunition, and the shot sent to them from Cambridge, the headquarters of General Lee, were too large for the calibre of their pieces. They could obtain no assistance, as an English man of war kept up a.fierce fire upon th£ bridge, the only means of communication with the main land. They determined, therefore, to evacuate the redoubt, and they effected it, though with great loss. At this time an English officer shot Dr. Warren, one of the most distinguished American patriots, who shortly before had been appointed general, by congress. The English did not pursue the Americans farther than Bunker's Hill, but returned during the night to Boston. The remains of the redoubt are still seen, and on the 17th of June last, the corner stone of a monument was laid, which is to be an obelisk two hundred and ten feet high. One hundred and thirty veterans were present at this ceremony, the last of the seventeen hundred Americans who had participated in this affair.
From Boston to Quincy
From Boston to Quincy there is a good turnpike road. It runs over some hills, on which the traveller sees a handsome panorama; behind him the city, on the left the bay, in front a well-cultivated region with handsome farms, on the right the Blue Hills. We passed by several neat farm-houses; the grounds are separatedby means of dry walls, the stones of which are partly hewn, aixl separated from each other, somewhat like those of Scotland. No old trees are found, because the first settlers very imprudently destroyed all the wood, and now it must be raised again with much trouble. Lombardy poplars, and plane trees are frequent. The inhabitants generally appear to be in good circumstances, at least the farmers seem to prosper, and the houses appear to great advantage, for instance, we remarked a common village blacksmith shop, which was built of massive granite. At the very neat village of Miltonbridge we passed over the river Neponset, which is navigable for small vessels.
End of excerpts
There are many other comments, buildings he describes, people he meet, etc. all of it leads to a great bird's eye view of a visitor to Boston in 1825.
Thursday, August 25, 2016
Ohio River Canals
Hi all,
I thought I'd pass on this interesting link of history regarding the Ohio River Canals. I've copied the opening paragraph from the web page to give you a taste of the author's page. Ohio's Historic Canals
Ohio's 1000-mile network of navigable canals, constructed between 1825 and 1847, provided a system of economical transportation where none had previously existed. The young state with its isolated frontier economy was transformed almost overnight. The canals opened many markets for its agriculture and industrial products, and attracted thousands of immigrants to the state. Today only a few of the deep excavations, the high earthen embankments and the massive structures of timber and cut stone are left to remind us of our debt to those who built Ohio's first transportation system.
I thought I'd pass on this interesting link of history regarding the Ohio River Canals. I've copied the opening paragraph from the web page to give you a taste of the author's page. Ohio's Historic Canals
Ohio's 1000-mile network of navigable canals, constructed between 1825 and 1847, provided a system of economical transportation where none had previously existed. The young state with its isolated frontier economy was transformed almost overnight. The canals opened many markets for its agriculture and industrial products, and attracted thousands of immigrants to the state. Today only a few of the deep excavations, the high earthen embankments and the massive structures of timber and cut stone are left to remind us of our debt to those who built Ohio's first transportation system.
Monday, March 30, 2015
When to Plant?
March 21st was the first day of Spring this year. I was up north and it snowed. However, down in Florida it hit the low 80's so planting is dependent on the area your story is set. Below you'll find a couple excerpts about when to plant. Most planting is done in the spring but it is amazing how many items were planted in the fall.
3655. The seasons for planting are autumn and spring; the former when the soil and situation are moderately good, and the plants large; and the latter, for bleak situations. Necessity, however, is more frequently the guide here than choice, and in extensive designs, the operation is generally performed in all moderately dry open weather from October to April inclusive. "In an extensive plantation," Sang observes, " it will hardly happen but there will be variety of soil, some parts moist and heavy, and others dry and light. The lighest parts may be planted in December or January; and the more moist, or damp parts, in February or March. It must be observed, however, that if the ground be not in a proper case for planting, the operation had better be delayed. The plants will be injured, either by being committed to the ground when it is in a sour and wet, or in a dry parched state. At a time when the soil is neither wet nor dry, the operation of planting is most successfully performed. The mould does not then adhere to the spade, nor does It run in; it divides well, and is made to intermingle with the fibres of the plants with little trouble; and in treading and setting the plant upright, the soil is not worked into mortar, which it necessarily must be, if in a wet state, evidently to the great detriment of the plants. It is therefore improper to plant on a retentive soil in the time of rain, or even perhaps for some days afterwards, or after a fall of snow, until it has for some days disappeared. Whereas, on a dry absorbent soil, it may be proper to plant in the time of gentle showers, immediately after heavy rains, or as soon as the snow is dissolved." (Plant. Kai. 157.)
3656. Pontey is a decided advocate for autumn preparation of the soil, and spring planting. "Autumn planting," he says, " is advisable only in few cases, while spring planting may properly apply to all."
3657. According to Sang, the proper time for planting the pine and fir tribes, and all evergreens, is April, or even the first fortnight in May. "Attention should be paid, that no greater number of plants be lifted from the nursury than can be conveniently planted on the same day. Damp weather is the best. When very dry, and the plants rise destitute of earth at their roots, their roots should be dipped in mud (puddle) so as to be coated over by it. In all cases, care should be taken not to shake off any adhering earth from plants at the time of planting." (Plant. KaL 341.)
Source: An Encyclopedia of Agriculture ©1825
When to plant—There is much difference of opinion as to the relative merits of fall and spring planting1 My own opinion is that fall planting is generally preferable to spring planting upon thoroughly drained soils, particularly for the hardy tree fruits, like apples, pears and plums ; and if the ground is in good condition and the stock well matured, peaches can sometimes be set in October with success1 The advantages of fall planting are several1 The trees become established during the open weather of fall and they usually make a start in spring before the ground is hard enough to allow of spring planting1 This early start not only means a better growth the first season, but,'what is more important, trees which get a very early hold upon the soil endure the drouths of midsummer much better than trees planted in spring1 Planting is nearly always better done in the settled weather and workable soil of fall than in the capricious days and in the hurry of springtime ; and the orchardist is free to begin cultivation at a time when he would otherwise be planting his trees1 Again, it is generally better to buy trees in the fall, when the stock of varieties is full and when the best trees are yet unsold : these trees must be kept until planting time, and it is about as cheap and fully as safe to plant them directly as to heel them in until spring.
Source: Hints on the planting of Orchards ©1894
3655. The seasons for planting are autumn and spring; the former when the soil and situation are moderately good, and the plants large; and the latter, for bleak situations. Necessity, however, is more frequently the guide here than choice, and in extensive designs, the operation is generally performed in all moderately dry open weather from October to April inclusive. "In an extensive plantation," Sang observes, " it will hardly happen but there will be variety of soil, some parts moist and heavy, and others dry and light. The lighest parts may be planted in December or January; and the more moist, or damp parts, in February or March. It must be observed, however, that if the ground be not in a proper case for planting, the operation had better be delayed. The plants will be injured, either by being committed to the ground when it is in a sour and wet, or in a dry parched state. At a time when the soil is neither wet nor dry, the operation of planting is most successfully performed. The mould does not then adhere to the spade, nor does It run in; it divides well, and is made to intermingle with the fibres of the plants with little trouble; and in treading and setting the plant upright, the soil is not worked into mortar, which it necessarily must be, if in a wet state, evidently to the great detriment of the plants. It is therefore improper to plant on a retentive soil in the time of rain, or even perhaps for some days afterwards, or after a fall of snow, until it has for some days disappeared. Whereas, on a dry absorbent soil, it may be proper to plant in the time of gentle showers, immediately after heavy rains, or as soon as the snow is dissolved." (Plant. Kai. 157.)
3656. Pontey is a decided advocate for autumn preparation of the soil, and spring planting. "Autumn planting," he says, " is advisable only in few cases, while spring planting may properly apply to all."
3657. According to Sang, the proper time for planting the pine and fir tribes, and all evergreens, is April, or even the first fortnight in May. "Attention should be paid, that no greater number of plants be lifted from the nursury than can be conveniently planted on the same day. Damp weather is the best. When very dry, and the plants rise destitute of earth at their roots, their roots should be dipped in mud (puddle) so as to be coated over by it. In all cases, care should be taken not to shake off any adhering earth from plants at the time of planting." (Plant. KaL 341.)
Source: An Encyclopedia of Agriculture ©1825
When to plant—There is much difference of opinion as to the relative merits of fall and spring planting1 My own opinion is that fall planting is generally preferable to spring planting upon thoroughly drained soils, particularly for the hardy tree fruits, like apples, pears and plums ; and if the ground is in good condition and the stock well matured, peaches can sometimes be set in October with success1 The advantages of fall planting are several1 The trees become established during the open weather of fall and they usually make a start in spring before the ground is hard enough to allow of spring planting1 This early start not only means a better growth the first season, but,'what is more important, trees which get a very early hold upon the soil endure the drouths of midsummer much better than trees planted in spring1 Planting is nearly always better done in the settled weather and workable soil of fall than in the capricious days and in the hurry of springtime ; and the orchardist is free to begin cultivation at a time when he would otherwise be planting his trees1 Again, it is generally better to buy trees in the fall, when the stock of varieties is full and when the best trees are yet unsold : these trees must be kept until planting time, and it is about as cheap and fully as safe to plant them directly as to heel them in until spring.
Source: Hints on the planting of Orchards ©1894
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