Farm Land for sale 1874

Here's an ad from American Agriculturalist ©1874 encouraging farmers to go out and settle the west. The price was $10 per acre. You didn't have to pay for the first four years. You can pay the note off early. All enticing the farmer to come and settle Nebraska.

Winter Gardening

Okay I know it is August and it's still in the 90's here in Florida but...winter is coming. I stumped upon this article from Harper's Bazar, Nov. 1867 and thought I'd share a little bit with all of you.

WINTER GARDENING
"And who can sing the songs of spring
In dull and drear December?"

We purpose to give a few easy directions to those who desire to possess at light cost and little trouble a blooming winter garden in their homes, that can be attended to in the worst weather without soiling the hands or wetting the feet.

The hyacinth must rank first in our list as being almost the easiest flower to cultivate.

Hyacinths may be grown in water, in pots, in moss, and in prepared cocoa-fibre and charcoal. The last is the best for hyacinths indoors, in the numerous choices which are used for this purpose. In order to cultivate the hyacinth in the sitting-room in prepared cocoa-fibre and charcoal, place at the bottom or the jardinet, etc., a handful or so of rough charcoal, and fill up with the preparation; plant the hyacinths thickly, associating with them snow-drops, scilla sibirica, early flowering crocus, and, if the space will admit, a few pompon hyacinths; cover the bulbs with the preparation, and neatly cover the surface with nice green carpet moss; the freshness of the moss will be prolonged by occasionally damping it with a wet sponge. Sprinkle the plants overhead with tepid water two or three times a week.

This preparation is free from impurities and possesses a gentle stimulus; the bulbs root freely into it and produce fine spikes of bloom. Another important recommendation the prepared cocoa=fibre and charcoal possesses is its retention of moisture for a long time. Unless in a very hot room two or three good waterings will be sufficient from the time of planting till the bulbs are in bloom, so that the amateur is relieved from the daily anxiety lest his favorite group of forthcoming flowers should suffer from want of water.

. . .

The article continues to point out how to grow hyacinth in water, moss and pots. If you would like to finish the article it can be found here.

Celery

In 1860 Theophilus Roessie and Henry Steel Olcott wrote a small book called "How to Cultivate and Perserve Celery."
In the preface we find this interesting tidbit:
"So with celery. In its wild state, in which it is found in ditches throughout Europe, it is rank, coarse, and even poisonous, but by cultivation it becomes crisp, sweet, juicy, and of an agreeable flavor."

Not being a gardner I found it interesting that there was/is varieties in celery, including Summer and Winter varieties.

SUMMER CELERY.
VARIETIES.
After an experience of many years, with a great number of varieties of celery, I have narrowed my list to the following few kinds which I recommend as most profitable for general cultivation:
No. 1. Early White Solid.
No. 2. Joint do
No. 3. New Silver Leaf.
No. 4. Red Solid, or Rose-colored.
No. 5. Celeriac—or Turnip-rooted.
The varieties 1, 2, and 4 are best. I recommend number 1 for an early, and number 2 for the main crop. There are doubtless other kinds which under peculiar circumstances are valuable, but none I think which in every respect are so valuable, both to the market-gardener and the private cultivator, as those above mentioned.

If you're interested in more information about planting, growing and making a profit off of raising celery here's a link to How to Cultivate & Preserve Celery

Cattle Brands on the Cherokee Strip

I came across this book with brands of cattle in the Cherokee Strip area and thought how useful it might be if you're setting a story in that area. Brand book containing the brands of the Cherokee Strip published in 1882.

If you scroll down to the index it has the brands with the name of the ranch to the right of it as well as the page where you can find additional information about the ranch and where they placed their brands. These brands were not just for cattle but horses as well.

1858 & 1859 Illinois Crop Failure

Well I couldn't walk away from the passage in yesterday's post regarding the crop failing in 1858 in Illinois. I believe I've mentioned here that one of my ancestors was born on the prairie, her mother died there and she and her father returned to New England a few years later. With the loss of his wife and the failure of his crops, I can see my ancestor returning home. But enough about my ancestors.

There was a huge crop failure in Illinois in 1858 that caused some issues with bank failures. As one report put it, "business was completely paralyzed owing to the economic crisis." The crop failure in Illinois in 1858 was so profound that even though 1859 was good it wasn't good enough and the economics of the state of Illinois didn't turn around until the second half of 1860.

Many stories today are set in the prairie states and many of our ancestors were farmers. I stumbled upon this book, "Prairie Farming in America" by Sir James Caird ©1859 A large portion of the material covered centers around Illinois. In the book he talks about the various soils and the crops that can be grown in the area. One of the problems in Illinois was that it was difficult to grow wheat. The author states "The open prairie country is so windswept in winter that snow seldom lies long to any depth, and the young wheat is thus left unprotected to the frost. Should it escape that, it is liable to be thrown out by the rapid changes of weather in spring,--and if it fortunate enough to escape both, it is sometimes destroyed, as it was last year, by its enormously rapid growth in forcing summer weather, growing as it does almost on a muck-heap. ... The growth is too rapid, the vesicles of the stem burst, and the ear does not fill."

This passage tells me two things. One is the obvious wheat doesn't grow well in Illinois. Two, in 1858 there was a problem with the wheat crop. Which if I was setting a story in Illinois in 1858 that tidbit would have me scrambling for what happened? Did the event affect other crops? etc.

Here's a

Thursday, April 27, 2017

Rapeseed Oil

In yesterday's post about pumpkin seeds the excerpt mentioned rapeseed oil so I did a little research on rapeseed. In the 19th century it wasn't used for food because it had a bitter taste. However it was useful as a lubricant for steam engines and other machinery. I found several sources that rave about the use of rapeseed oil to keep the machinery parts from breaking down. Today the Canola Oil is rapeseed oil that has been bred to a more pleasing taste for food consumption.

After pressing the rapeseed and removing the oil what is left is a cake, these were often feed to cattle.

Another use for rapeseed oil was in the production of soap.

Pumpkin Seed Oil

With all the discussion and interest in Essential Oils these days, I thought this article in the American Farmer ©1828 at first they were discussing how pumpkin seeds affect horses then they went on to explain pumpkin seed oil and it's possible uses. Personally, I love the roasted pumpkin seeds we would have as kids after we cut out the Jack-o-lantern, it was part of the holiday. But one pumpkin for a family at Halloween wouldn't deal with the rich harvest of pumpkins and their seeds to the average farmer. Below is the excerpt:

On The Oil Op Pumpkin Seeds. To Dr. C. L. Setger, Northampton, [Mass.)
Your inquiries respecting pumpkins, which have lately reached me, I hasten to answer to the best of my knowledge.
I understood that pumpkin seeds were pressed like rape seed, and of course cold: when I added "or like flax seed," it was because I had never seen flax seed or linseed pressed warm after roasting, as you say it is done with you.
Pumpkin seeds, being very oily, and containing thin oil, require no heat to help the effect of the press. They will yield their oil to the press as easily as almonds, walnuts, and seeds of the melon tribe.
The Harmonists press this oil in the press used for rape seed oil.
I do not think that the pumpkin seed oil can be employed, like linseed oil, for painting. It is too thin and fluid, but it will answer in the instances where walnut oil is employed, being similar to it in that respect, although otherwise much sweeter and less desecative.
Pumpkin bread and cakes are much used in the interior of the state of Kentucky, as pumpkin pies in New England. The bread is made either by itself or mixed with corn meal, by kneading pumpkins either raw or boiled, and baking them immediately afterwards, without any addition of yeast It has, therefore, a great similarity to corn bread, and is eaten either warm or cold. It is very sweet and of a reddish colour: I cannot say it is very palatable to me, but those that are used to it like it well. You know that corn bread is not liked at first by many persons. I think that the best pumpkin bread is that made by uniting equal parts of corn meal and boiled pumpkins.
Respecting the cultivation of pumpkins, I can hardly give you any additional information. Their culture is well understood all over the country, and all the farmers know how to avail themselves of the facility which they have of growing among corn, without injury to either crop. I do not conceive that any positive advantage might result from their separate cultivation. But manures might be highly beneficial in either instance, and would increase the crops.
I remember the following additional uses which may be made of pumpkins:
1. The cakes, remaining after the oil is pressed from the seeds, are eaten greedily by cattle and hogs.
2. In Europe, they make good preserves of pumpkins, by cutting them in slices and boiling them for a long time in strong syrup of sugar.
S. In the south of Europe, a very good soup is made by mashed or diluted pumpkins with oil, butter, or broth. This dish is called Furlata in Tuscany. Rice is often added to it.
4. The hard skin of pumpkins, if uninjured, may be used for pails, buckets, baskets, &c. The pumpkins may be made to assume almost any shape, by being confined while young, in wooden or hard vessels, which they will fill gradually, moulding themselves to their shapes.
I remain, respectfully, yours, &c.
C S. RAFINESQUE, Professor of Botany and JYat. History. Transylvania University, Sept. 10, 1819.


Another use for pumpkin seeds was written up in the American Journal of the Medical Sciences Vol. 25 ©1854 Fresh seeds rubbed up with sugar and water were administered once an hour in four doses. The patient had been prepared with a light breakfast and dinner then fasted for the evening. The seeds were prepared and administered as mentioned above and within half an hour the patent passed a tape-worm measuring about three yards. A month later the patient left the hospital without any evidence of the return of the affection. Theophilus Parvin, MD

Raisins

Raisins have been around for hundreds and thousands of years but in 1876 William Thompson introduced the Lady deCoverly seedless grape at the Marysville District Fair (California). These are the same grapes we use today. They have a thin skin and are seedless. Sun-dried produces the dark raisins and oven dried and cured with sulfur produce the golden raisin.

Prior to this time the raisins included the seeds and had thicker skins but still delicious. Below I've included an excerpt from The Boston Journal of chemistry and popular science review Vol. 15-17 pg 79 ©1881:
How Raisins Are Made In California. — In Mr. Blower's vineyard, Yolo County, the grapes are allowed to remain on the vine until of a golden color and translucent. They are then picked, and put on wooden trays two by three feet in size, placed between the rows, sloping to the sun. When half dried they are turned by putting a tray on top, and by inverting them both are transferred to the new tray. When the new grapes lose their ashy appearance, and after removing the green ones, the rest are put into large sweat-boxes, placing sheets of paper between every twenty-five pounds of raisins. They are left there for two weeks, when the stems are tough and the raisins soft. The packing follows, in which iron or steel packing frames are used, the raisins being assorted, weighed, inspected, and made presentable.

Scarlet Summer Squash

One of my favorite vegetables is Summer Squash (Yellow), so I researched how it was prepared in the 19th century. The only recipes I found were for frying it. Personally, I've never had it fried. I like it steamed and served with salt and butter. However, I also enjoy the summer squash casserole I've had a various church dinners.

While I was searching for summer squash information I found this unique post:
"The scarlet summer squash is a new and beautiful flat variety, from France, of the acorn species, of a fine scarlet colour." Taken from The Farmer's and Planter's Encyclopedia of rural affairs ©1851.

Of the five books that reference Scarlet Summer Squash they basically repeated the sentence above. The earliest date was from 1841, the latest 1860.

My best guess is the vegetable is no longer in production. However, it would be interesting to find other references from local historical societies that explore the various crops raised in their areas. This will be one of those backseat topics. One that I will continue to note while researching other sources.

This Scarlet squash does have me curious. How did it taste? How well did it grow? Was the color a turn off? Or did this squash not reproduce well? How similar in taste is it to summer squash? Research! You can get lost in it.

Sugar Beets

Below are some items of possible interest if you're looking for something a bit different in your story. The source for this information comes from "The Sugar-Beet Industry: by Harvey Washington Wiley ©1890. The author does state in his introduction that previous reports have been written on the Sugar Beet industry but were now out of print.

Some of the best places to grow sugar beets are: Coast Valleys of California, Coastal areas in Oregon & Washington, Certain parts of the Dakotas, Nebraska, Minnesota, Iowa, Wisconsin, Michican, Northern Illinois, Indiana, Ohio and New York.
Other states that have raised sugar beets are: New England, New Jersey, Delaware and Kansas.

Some reports indicate that summers are too hot in Kansas to have a high percentage of sugar.

For 25 years many attempts have been made to introduce the beet sugar industry into the United States.

Factories locations: Maine, Massachusetts, Delaware, Illinois and California financially disasterous with two exceptions One in Alvarado, California the other Watsonville, California.

Planting Corn

For most of our characters in the 19th century they enjoyed and needed to plant their own food. Corn was a staple in most homes and farms. Below are some brief tidbits about when to plant corn.

In a 1828 source it is recommended to plant corn on Long Island, NY from the 10th-20th of May.
In 1845 an individual began planting corn in April. Unfortunately it doesn't say where.
An 1854 also says from 10-25th of May.
In a 1895 source it recommends to plant corn when the white oak leaves are as big as a squirrel's foot or a mouse's ear. For New England and Middle states.

Of the various sources I read, most prepared the field by laying down the manurer a month before.

1810 Receipt for Hay Stacks

Hay? Why Hay? Well it was a part of everyday life back in the 19th century. I know that title for this post sounds a bit confusing but this comes from an 1810 publication "The New Family Receipt Book." The actual title of this paragraph is "To Prevent Hay-Stacks from taking Fire." Which baffles me in reading the actual paragraph but some of you are more knowledgeable than I in this and can share why that title.

Quote:
When there is any reason to fear that the hay, which is intended to be housed or stacked, is not sufficiently dry, it is only necessary to scatter a few handfuls of common salt (muriate of soda) between each layer. It would be very ill judged to regret this trifling expense; for the salt, by absorbing the humidity of the hay, not only prevents the fermentation and consequent inflammation of it, but it also adds a taste of this forage, which stimulates the appetites of cattle, assists their digestion, and preserves them from many diseases.
End Quote

So I did some further searching about hay bales burning in farmer's fields today. Apparently this happened in Spring when green bales of hay can produce an interior heat and combust on their own. Which is why we see all these random bales of hay in the farmer's fields. So, if they do combust the bale will only burn a single bale. I also read on a homesteading board that a handful of salt is used between bales of hay. Another writer wrote "The salt absorbs the moisture, and helps so the hay doesn't heat up if put away with too much moisture." Which says to me that green hay can and will ignite, which explains the 1810 title. Don't you just love research?

English Sparrows

I stumbled upon this little tidbit while reading a history of Essex, MA.

In 1873 English sparrows began to make their presence known here about this year--probably the progeny of those imported into Boston. It was believed that they would benefit agriculturists by destroying ravaging insects, but they did not fulfill expectations, and were soon declared worthless.

In 1889 "The English Sparrow (Passer domesticus) in North America" was published. According to their research the English Sparrow was brought to America via Brooklyn, NY. Eight pairs. They were released into the wilds in the Spring of 1851. Several trips to England were made for these birds and during the last delivery some escaped in Boston. Ten years later (1868) the English Sparrow was seen regularly in the Boston Commons.

Wages For Farm Labors in NJ 1852

In 1852 David Walker, at $7 per month. Rent house at $25 per year; wages, at 50

cents per day. Peter McHugh, at $9 per month for four months, and seven months at $10 per month.

Average for the state was $10 per month with board for the year. $12 per summer months. $1. to $1.75 for days of harvest. And with board the average was .65 cents per day.

Seed Vitality

This comes from Houghtaling's Handbook of Useful Information ©1887
Number of Years Seeds Retain their Vitality
Vegetables . . . . . . . . .Years
Cucumber . . . . . . . . . 8 to 10
Melon . . . . . . . . . . . . 8 to 10
Pumpkin . . . . . . . . . . .8 to 10
Squash . . . . . . . . . . . . 8 to 10
Broccoli . . . . . . . . . . . 5 to 6
Cauliflower . . . . . . . . . 5 to 6
Artichoke . . . . . . . . . . .5 to 6
Endive . . . . . . . . . . . . .5 to 6
Pea . . . . . . . . . . . . . . . 5 to 6
Radish . . . . . . . . . . . . .4 to 5
Beets . . . . . . . . . . . . . .3 to 4
Cress . . . . . . . . . . . . . .3 to 4
Lettuce . . . . . . . . . . . . 3 to 4
Mustard . . . . . . . . . . . .3 to 4
Okra . . . . . . . . . . . . . . 3 to 4
Rhubarb . . . . . . . . . . . .3 to 4
Spinach . . . . . . . . . . . . 3 to 4
Turnip . . . . . . . . . . . . . 3 to 6
Asparagus . . . . . . . . . . .2 to 3
Beans . . . . . . . . . . . . . .2 to 3
Carrots . . . . . . . . . . . . .2 to 3
Celery . . . . . . . . . . . . . 2 to 3
Corn (on cob) . . . . . . . .2 to 3
Leek . . . . . . . . . . . . . . 2 to 3
Onion . . . . . . . . . . . . . .2 to 3
Parsley . . . . . . . . . . . . .2 to 3
Parsnip . . . . . . . . . . . . .2 to 3
Pepper . . . . . . . . . . . . . 2 to 3
Tomato . . . . . . . . . . . . .2 to 3
Egg Plant . . . . . . . . . . . 1 to 2
Herbs
Anise . . . . . . . . . . . . . . 3 to 4
Caraway . . . . . . . . . . . . 2
Summer Savory . . . . . . .1 to 2
Sage . . . . . . . . . . . . . . . 2 to 3

Broad or Windsor Beans

In 1863 Isabella Mary Beeton published "The Book of Household Management." And in her vegetable section of the recipes, I stumbled across a bean I'd never heard of, the Broad or Windsor Bean. So naturally I had to research what this bean was. Today it is more commonly called the Fava Bean. Victory Seeds has a simple overview of the history of the Fava Beans.

In Ms. Beeton's book her recipe is:

BOILED BROAD OR WINDSOR BEANS.
1092. Ingredients.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans.
Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, nnd serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed. 
Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer.
Average cost, unshelled, 6d. per peck.
Sufficient.—Allow one peck for 6 or 7 persons.
Seasonable in July and August.
Nutritive Properties of the Bean.—The produce of beans in meal is, like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats; and a bushel of peas eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir H. Davy to yield 570 parts of nutritive matter, of which 420 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.

In "The Art of Preserving all kinds of animal and vegetable substances for Several Years" by M. Appert ©1811

Windsor Beans. - (Petiles Jives de marais.)
Neither the feverole (the small dried bean) nor the julienne, which re~ sembles it, are fit to be preserved. I make use of the genuine Windsor, or broad bean, which is of the thickness and breadth of the thumb, when ripe. I gather it very small, about the size of the the end of the little finger, in order to preserve it with its skin. As the skin becomes brown when in contact with the air, I take the precaution of putting the beans in bottles as soon as shelled. When the bottles are full, the beans having been shaken down gently on the stool, and in that way the vacancies in the bottle having been filled up ; I add to each bottle a little bunch of savory ; I cork them quickly in order to give them one hour's boiling in the water-bath. When this vegetable has been quickly gathered, prepared and preserved, it has a white, greenish colour: on the contrary, when the operation has been tardy, it becomes brown and hard.

Peeled Windsor Beans.
(Feves de marais devotees.)
In order to preserve Windsor beans Stripped of their skins, I gather them larger, about half an inch long at the utmost. I take off the skin, bottle them with a small bunch of savory, &c. and I put them in the waterbath, which is made to boil an hour and half.

In the American Gardener's Calendar; adapted to the climates and season of the by Bernard M'Mahon © 1806 you'll find this:

Planting the large Windsor Beans, and other varieties of the same species.
As early in this month as possible, plant a full crop of Windsor beans, and also of any of the other varieties which you esteem ; the Mazagan and Lisbon are the earliest, the white-blossom bean is very delicious, and boils much greener than any other kind ; but the green Genoa, bears the heat of our climates better than either of the others, and therefore is the most suitable for late crops. The long-podded bean is very good, and bears well; but the Windsor, Sandwich, Toker, and broad Spanish kinds, on account of their great size and sweetness, are more esteemed for blanching than any other. The dwarf-cluster bean is a great bearer, never grows above a foot or fourteen inches high, and may be planted in rows either in beds or borders, the rows to be about two feet asunder ; and as this kind branches out considerably from the root, the beans must be planted in single rows, and six inches distant from one another.
I have again to remark, that it is from the early planted of those kinds, that much produce may be expected ; for when overtaken by the summer heat, whilst in blossom, these drop off prematurery; consequently, the crops are poor and scanty.
Continue planting these kinds once every ten days, till the end of this month or beginning of next; and as the early crops advance, draw some earth up to their stems, as directed for peas.
When beans are desired at as early a period as possible, you may force some of the early Mazagan kind, in any of your forcing departments, observing, when the plants are in full blossom, to nip off their tops, which will cause their fruit to set and ripen sooner, than if left to take their natural course.

Or you may, about the beginning of the month, plant a quantity of them close together in a hot-bed, to be defended with a frame and glasses, or with mats, &c. and when thus forwarded for two or three weeks, plant them into the open ground; observing to give them plenty of air whilst in the hot-bed, and when they have one or two inches growth therein, to plant them into some warm border, in rows two feet and a half, or a yard asunder.
For further particulars, and the method of planting all the kinds, see February, page 127.

Which means the Windsor Bean was a part of the American diet for most of the 19th century. It even continued into the 20th til present day. Below is an excerpt from  The Report of Agricultural Experiment Station of the University of California ©1898 I found mention of the Windsor beans.
Mrs. Wenonah Stevens Abbott, Oak, Shasta County— Windsor Beans nearly all germinated. Heavy rains during blooming period probably lessened the amount of bearing, but those which we tried proved very good.

Birch Tree Wine

Below is another entry from The New Family Receipts book ©1810. Personally Birch Tree Wine was something I'd never heard of before. For more information about Birch Sap Wine check out this from The Winemaking Home Page and you can always google it and find out more information.


To make Birch-tree Wine.
The vernal sap of the birch tree is made into wine. In the beginning of March, while the sap is rising, holes must be bored in the body of the tree, and fassets, made of elder, placed in them, to convey away the liquid. If the tree be large it may be tapped in several places at a time, and thus, according to the number of trees, the quantity of liquid is obtained. The sap is to be boiled with sugar, in the proportion of four pounds to a gallon, and treated in the same manner as other made wines.

One great advantage attaching to the birch is, that it will grow on almost any barren ground.

Rules for Milking Cows

Below comes from  The New Family Receipts Book ©1810


Rules for Milking Cows.
Cows should be milked three times a day, if fully fed, throughout the summer; and great caution should be exercised by the persons employed, to draw the milk from them completely, not only to increase the quantity of produce, but to preserve its quality. Any portion which may be left in the udder seems gradually to be absorbed into the system, and no more is formed than enough to supply the loss of what is taken away ; and, by the continuance of the same mode, a yet farther diminution of the secretion takes place, until at length scarcely any is produced. This last mode of milking is always practised when it is intended that a cow should be rendered dry.

Oklahoma Land Rush

Apr. 22nd 1889 at high noon was the start of the Oklahoma land run. Land that had been given to the Native Americans was now being reallocated for the white man. It was a race to pick out your spot. 160 acres were given for farm land and I'm not sure what the size of town lots were. People hid in the woods and arrived long before those who were fairly entering the competition. People would grab your land if you left it to go to the river and gather some water. In reality it wasn't a simple solution and after a few weeks more people were leaving the area than were arriving. In the end the area was built up and cities and towns were formed.

Online I've found a source that gives an interesting aspect to this land run. Oklahoma Land Rush of 1889 check it out if you'd like to know more about the event.