History of Crawford County and Ohio, Part 27

Author: Perrin, William Henry, [from old catalog] comp; Battle, J. H., [from old catalog] comp; Goodspeed, Weston Arthur, 1852- [from old catalog] comp; Baskin & Battey, Chicago, pub. [from old catalog]
Publication date: 1881
Publisher: Chicago, Baskin & Battey
Number of Pages: 1034

USA > Ohio > Crawford County > History of Crawford County and Ohio > Part 27

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It is beyond the limit and province of these pages to discuss the composition of this important cereal; only its historic properties can be noticed. With the advent of the white men in America, wheat, like corn, came to be one of the staple prod- ucts of life. It followed the pioneer over the mountains westward, where, in the rich Missis- sippi and Illinois bottoms, it has been cultivated by the French since 1690. When the hardy New Englanders came to the alluvial lands adjoining the Ohio, Muskingum or Miami Rivers, they brought with them this "staff of life," and forth- with began its cultivation. Who sowed the first wheat in Ohio, is a question Mr. A. S. Guthrie answers, in a letter published in the Agricultural Report of 1857, as follows:

" My father, Thomas Guthrie, emigrated to the Northwest Territory in the year 1788, and arrived at the mouth of the Muskingum in July, about three months after Gen. Putnam had arrived with the first pioneers of Ohio. My father brought a bushel of wheat with him from one of the frontier counties of Pennsylvania, which he sowed on a lot of land in Marietta, which he cleared for that purpose, on the second bottom or plain, in the neighborhood of where the Court House now stands."

Mr. Guthrie's opinion is corroborated by Dr. Samuel P. Hildreth, in his "Pioneer Settlers of Ohio," and is, no doubt, correct.

From that date on down through the years of Ohio's growth, the crops of wheat have kept pace with the advance and growth of civilization. The soil is admirably adapted to the growth of this ce- real, a large number of varieties being grown, and an excellent quality produced. It is firm in body, and, in many cases, is a successful rival of wheat

produced in the great wheat-producing regions of the United States-Minnesota, and the farther Northwest.

Oats, rye, barley, and other grains were also brought to Ohio from the Atlantic Coast, though some of them had been cultivated by the French in Illinois and about Detroit. They were at first used only as food for home consumption, and, until the successful attempts at river and canal naviga- tion were brought about, but little was ever sent to market.

Of all the root crops known to man, the potato is probably the most valuable. Next to wheat, it is claimed by many as the staff of life. In some localities, this assumption is undoubtedly true. What would Ireland have done in her fam- ines but for this simple vegetable? The potato is a native of the mountainous districts of tropical and subtropical America, probably from Chili to Mexico; but there is considerable difficulty in deciding where it is really indigenous, and where it has spread after being introduced by man. Humboldt, the learned savant, doubted if it had ever been found wild, but scholars no less famous, and of late date, have expressed an opposite opinion. In the wild plant, as in all others, the tubers are smaller than in the cultivated. The potato had been cultivated in America, and its tubers used for food, long before the advent of the Europeans. It seems to have been first brought to Europe by the Spaniards, from the neighbor- hood of Quito, in the beginning of the sixteenth century, and spread through Spain, the Netherlands, Burgundy and Italy, cultivated in gardens as an ornament only and not for an article of food. It long received through European countries the same name with the batatas-sweet potato, which is the plant meant by all English writers down to the seventeenth century.

It appears that the potato was brought from Virginia to Ireland by Hawkins, a slave-trader, in 1565, and to England by Sir Francis Drake, twenty years later. It did not at first attraet much notice, and not until it was a third time imported from America, in 1623, by Sir Walter Raleigh, did the Europeans make a practical use of it. Even then it was a long time before it was exten- sively cultivated. It is noticed in agricultural journals as food for cattle only as late as 1719. Poor people began using it, however, and finding it highly nutritious, the Royal Geographical Society, in 1663, adopted measures for its propagation. About this time it began to be used in Ireland as

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food, and from the beginning of the eighteenth cent- ury, its use has never declined. It is now known in every quarter of the world, and has, by cultiva- tion, been greatly improved.

The inhabitants of America learned its use from the Indians, who cultivated it and other root crops-rutabagas, radishes, etc., and taught the whites their value. When the pioneers of Ohio came to its fertile valleys, they brought improved species with them, which by cultiva- tion and soil, are now greatly increased, and are among the standard crops of the State.

The cucurbitaccous plants, squashes, etc., were, like the potato and similar root erops, indigenous to America-others, like the melons, to Asia- and were among the staple foods of the original inhabitants. The early French missionaries of the West speak of both root crops and cucurbi- taceous plants as in use among the aboriginalinhab- itants. "They are very sweet and wholesome," wrote Marquette. Others speak in the same terms, though some of the plants in this order had found their way to these valleys through the Spaniards and others through early Atlantic Coast and Mex- ican inhabitants. Their use by the settlers of the West, especially Ohio, is traced to New England, as the first settlers came from that portion of the Union. They grow well in all parts of the State, and by cultivation have been greatly improved in quality and variety. All cucurbitaccous plants require a rich, porous soil, and by proper atten- tion to their cultivation, excellent results can be attained.

Probably the earliest and most important imple- ment of husbandry known is the plow. Grain, plants and roots will not grow well unless the soil in which they are planted be properly stirred, hence the first requirement was an instrument that would fulfill such conditions.

The first implements were rude indeed ; gener- ally, stout wooden sticks, drawn through the earth by thongs attached to rude ox-yokes, or fastened to the animal's horns. Such plows were in use among the ancient Egyptians, and may yet be found among uncivilized nations. The Old Testa- ment furnishes numerons instances of the use of the plow, while, on the ruins of ancient cities and among the pyramids of Egypt, and on the buried walls of Babylon, and other extinct cities, are rude drawings of this useful implement. As the use of iron became apparent and general, it was ntil- ized for plow-points, where the wood alone would not penetrate the earth. They got their plow-

shares sharpened in Old Testament days, also coulters, which shows, beyond a doubt, that iron- pointed plows were then in use. From times mentioned in the Bible, on heathen tombs, and ancient catacombs, the improvement of the plow, like other farming tools, went on, as the race of man grew in intelligence. Extensive manors in the old country required increased means of turning the ground, and, to meet these demands, ingenious mechanies, from time to time, invented improved plows. Strange to say, however, no improvement was ever made by the farmer himself. This is ac -- counted for in his habits of life, and, too often, the disposition to "take things as they are." When America was settled, the plow had become an im- plement capable of turning two or three aeres per day. Still, and for many years, and even until lately, the mold-board was entirely wooden, the point only iron. Later developments changed the wood for steel, which now alone is used. Still later, especially in prairie States, riding plows are used. Like all other improvements, they were obliged to combat an obtuse publie mind among the ruralists, who surely combat almost every move made to better their condition. In many places in America, wooden plows, straight ax handles, and a stone in one end of the bag, to bal- ance the grist in the other, are the rule, and for no other reason in the world are they maintained than the laconie answer:

" My father did so, and why should not I? Am I better than he?"

After the plow comes the harrow, but little changed, save in lightness and beauty. Formerly, a log of wood, or a brush harrow, supplied its place, but in the State of Ohio, the toothed instru- ment has nearly always been used.

The hoe is lighter made than formerly, and is now made of steel. At first, the common iron hoe, sharpened by the blacksmith, was in constant use. Now, it is rarely seen outside of the South- ern States, where it has long been the chief imple- ment in agriculture.

The various small plows for the cultivation of corn and such other crops as necessitated their use are all the result of modern civilization. Now, their number is large, and, in many places, there are two or more attached to one carriage, whose operator rides. These kinds are much used in the Western States, whose rootless and stoneless soil is admirably adapted to such machinery.

When the grain became ripe, implements to cut it were in demand. In ancient times, the siekle

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was the only instrument used. It was a short, curved iron, whose inner edge was sharpened and serrated. In its most ancient form, it is doubtful if the edge was but little, if any, serrated. It is mentioned in all ancient works, and in the Bible is frequently referred to.

" Thrust in the sickle, for the harvest is ripe," wrote the sacred New Testament, while the Old chronicles as early as the time of Moses: " As thou beginnest to put the sickle to the corn."

In more modern times, the handle of the sickle was lengthened, then the blade, which in time led to the scythe. Both are yet in use in many parts of the world. The use of the seythe led some thinking person to add a " finger " or two, and to change the shape of the handle. The old cradle was the result. At first it met considerable oppo- sition from the laborers, who brought forward the old-time argument of ignorance, that it would cheapen labor.

Whether the cradle is a native of America or Europe is not accurately decided; probably of the mother country. It came into common use about 1818, and in a few years had found its way into the wheat-producing regions of the West. Where small erops are raised, the cradle is yet much used. A man can cut from two to four acres per day, hence, it is much cheaper than a reaper, where the erop is small.

The mower and reaper are comparatively mod- ern inventions. A rude reaping machine is men- tioned by Pliny in the first century. It was pushed by an ox through the standing grain. On its front was a sharp edge, which cut the grain. It was, however, impracticable, as it cut only a por- tion of the grain, and the peasantry preferred the sickle. Other and later attempts to make reapers do not seem to have been successful, and not till the present century was a machine made that would do the work required. In 1826, Mr. Bell, of Scotland, constructed a machine which is yet used in many parts of that country. In America, Mr. Hussey and Mr. McCormick took out patents for reaping machines of superior character in 1833 and 1834. At first the cutters of these machines were various contrivances, but both manufacturers soon adopted a serrated knife, triangular shaped, at- tached to a bar, and driven through "finger guards " attached to it, by a forward and backward motion. These are the common ones now in use, save that all do not use serrated knives. Since. these pioneer machines were introduced into the

harvest fields they have been greatly improved and changed. Of late years they have been constructed so as to bind the sheaves, and now a good stout boy, and a team with a " harvester," will do as much as many men could do a few years ago, and with much greater ease.

As was expected by the inventors of reapers, they met with a determined resistance from those who in former times made their living by harvest- ing. It was again absurdly argued that they would cheapen labor, and hence were an injury to the laboring man. Indeed, when the first machines were brought into Ohio, many of them were torn to pieces by the ignorant hands. Others left fields in a body when the proprietor brought a reaper to his farm. Like all such fallacies, these, in time, passed away, leaving only their stain.

Following the reaper came the thresher. As the country filled with inhabitants, and men in- creased their possessions, more rapid means than the old flail or roller method were demanded. At first the grain was trodden out by horses driven over the bundles, which were laid in a circular inclosure. The old flail, the tramping-out by horses, and the cleaning by the sheet, or throwing the grain up against a current of air, were too slow, and machines were the result of the demand. In Ohio the manufacture of threshers began in 1846, in the southwestern part. Isaac Tobias, who came to Hamilton from Miamisburg that year, com- menced building the threshers then in use. They were without the cleaning attachment, and simply hulled the grain. Two years later, he began manufacturing the combined thresher and cleaner, which were then coming into use. He continued in business till 1851. Four years after, the in- creased demand for such machines, consequent upon the increased agricultural products, induced the firm of Owens, Lane & Dyer to fit their estab- lishment for the manufacture of threshers. They afterward added the manufacture of steam engines to be used in the place of horse power. Since then the manufacture of these machines, as well as that of all other agricultural machinery, has greatly multiplied and improved, until now it seems as though but little room for improvement remains. One of the largest firms engaged in the manufact- ure of threshers and their component machinery is located at Mansfield-the Aultman & Taylor Co. Others are at Massillon, and at other cities in the West.

Modern times and modern enterprise have devel- oped a marvelous variety of agricultural implements

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-too many to be mentioned in a volume like this. Under special subjects they will occasionally be found. The farmer's life, so cheerless in pioneer times, and so full of weary labor, is daily becom- ing less laborious, until, if they as a class profit by the advances, they can find a life of ease in farm pursuits, not attainable in any other profession. Now machines do almost all the work. They sow, cultivate, eut, bind, thresh, winnow and carry the grain. They, cut, rake, load, mow and dry the hay. They husk, shell and clean the corn. They cut and split the wood. They do al- most all ; until it seems as though the day may come when the farmer can sit in his house and simply guide the affairs of his farm.

Any occupation prospers in proportion to the interest taken in it by its members. This interest is always heightened by an exchange of views, hence societies and periodicals exercise an influence at first hardy realized. This feeling among prominent agriculturists led to the formation of agricultural societies, at first by counties, then districts, then by States, and lastly by associations of States. The day may come when a national agricul- tural fair may be one of the annual attractions of America.

Without noticing the early attempts to found such societies in Europe or America, the narrative will begin with those of Ohio. The first agricul- tural society organized in the Buckeye State was the Hamilton County Agricultural Society. Its exact date of organization is not now preserved, but to a certainty it is known that the Society held public exhibitions as a County Society prior to 1823. Previous to that date there were, doubt- less, small, private exhibitions held in older local- ities, probably at Marietta, but no regular organi- zation seems to have been maintained. The Hamilton County Society held its fairs annually, with marked success. Its successor, the present Society, is now one of the largest county societies in the Union.

During the legislative session of 1832-33, the subject of agriculture seems to have agitated the minds of the people through their representatives, for the records of that session show the first laws passed for their benefit. The acts of that body seem to have been productive of some good, for, though no records of the number of societies or- ganized at that date exist, yet the record shows that " many societies have been organized in con- formity to this act," etc. No doubt many societies held fairs from this time, for a greater or less

number of years. Agricultural journals* were, at this period, rare in the State, and the subject of agricultural improvement did not receive that at- tention from the press it does at this time ; and, for want of public spirit and attention to sustain these fairs, they were gradually discontinued until the new aet respecting their organization was passed in 1846. However, records of several county societies of the years between 1832 and 1846 yet exist, showing that in some parts of the State, the interest in these fairs was by no means diminished. The Delaware County Society re- ports for the year 1833-it was organized in June of that year-good progress for a beginning, and that much interest was manifested by the citizens of the county.

Ross County held its first exhibition in the autumn of that year, and the report of the mana- gers is quite cheerful. Nearly all of the exhibited articles were sold at auction, at greatly advanced prices from the current ones of the day. The en- try seems to have been free, in an open inclosure, and but little revenue was derived. Little was ex- pected, hence no one was disappointed.

Washington County reports an excellent cattle show for that year, and a number of premiums awarded to the successful exhibitors. This same year the Ohio Importation Company was organ- ized at the Ross County fair. The Company began the next season the importation of fine cattle from England, and, in a few years, did incalculable good in this respect, as well as make considerable money in the enterprise.

These societies were re-organized when the law of 1846 went into effect, and, with those that had gone down and the new ones started, gave an im- petus to agriculture that to this day is felt. Now every county has a society, while district, State and inter-State societies are annually held; all promotive in their tendency, and all a benefit to every one.

The Ohio State Board of Agriculture was organ- ized by an aet of the Legislature, passed February 27, 1846. Since then various amendments to the organic law have been passed from time to time as

* The Western Tiller was published in Cincinnati, in 1826. It was "miscellaneous," but contained many excellent articles on agri- culture.

The Farmers' Record was published in Cincinnati, in 1831, and continued for several years.

The Ohio Farmer was published at Batavia, Clermont County, in 1833, by llon. Samuel Medary.

These were the early agricultural journals, some of which yet survive, though in new names, and under new management. Others have, also, since been added, some of which have an exceedingly large circulation, and are an influence for much good in the State.

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the necessities of the Board and of agriculture in the State demanded. The same day that the act was passed creating the State Board, an aet was also passed providing for the erection of county and district societies, under which law, with subsequent amendments, the present county and district agri- cultural societies are managed. During the years from 1846 down to the present time, great improve- ments have been made in the manner of conduct- ing these societies, resulting in exhibitions unsur- passed in any other State.

Pomology and horticulture are branches of in- dustry so closely allied with agriculture that a brief resume of their operations in Ohio will be eminently adapted to these pages. The early planting and care of fruit in Ohio has already been noticed. Among the earliest pioneers were men of fine tastes, who not only desired to benefit them- selves and their country, but who were possessed with a laudable ambition to produce the best fruits and vegetables the State could raise. For this end they studied earefully the topography of the coun- try, its soil, elimate, and various influences upon such culture, aud by careful experiments with fruit and vegetables, produced the excellent varieties now in use. Mention has been made of Mr. Longworth and Mr. Ernst, of Cincinnati ; and Israel and Aaron W. Putnam, on the Muskingum River ; Mr. Dille,

Judges Fuller and Whittlesey, Dr. Jared Kirtland and his sons, and others-all practical enthusiasts in these departments. At first, individual efforts alone, owing to the condition of the country, could be made. As the State filled with settlers, and means of communication became better, a desire for an in- terchange of views became apparent, resulting in the establishment of periodicals devoted to these subjects, and societies where different ones could meet and discuss these things.

A Horticultural and Pomological Society was organized in Ohio in 1866. Before the organiza- tion of State societies, however, several distinct or independent societies existed ; in fact, out of these grew the State Society, which in turn produced good by stimulating the creation of county societies. All these societies, aids to agriculture, have pro- gressed as the State developed, and have done much in advancing fine fruit, and a taste for æsthetie cul- ture. In all parts of the West, their influence is seen in better and improved fruit ; its culture and its demand.

To-day, Ohio stands in the van of the Western States in agriculture and all its kindred associa- tions. It only needs the active energy of her citizens to keep her in this place, advancing as time advances, until the goal of her ambition is reached.

CHAPTER XVI.

CLIMATOLOGY-OUTLINE-VARIATION IN OHIO-ESTIMATE IN DEGREES-RAINFALL-AMOUNT -VARIABILITY.

THE climate of Ohio varies about four degrees. Though originally liable to malaria in many distriets when first settled, in consequence of a dense vegetation induced by summer heats and rains, it has became very healthful, owing to clear- ing away this vegetation, and proper drainage. The State is as favorable in its sanitary ehar- aeteristies as any other in its locality. Olio is re- markable for its high productive capacity, almost every thing grown in the temperate climates being within its range. Its extremes of heat and cold are less than almost any other State in or near the same latitude, henee Ohio suffers less from the ex- treme dry or wet seasons which affect all adjoining States. These modifications are mainly due to the influence of the Lake Erie waters. These not

only modify the heat of summer and the cold of winter, but apparently reduce the profusion of rainfall in summer, and favor moisture in dry pe- riods. No finer climate exists, all conditions consid- ered, for delicate vegetable growths, than that por- tion of Ohio bordering on Lake Erie. This is abundantly attested by the recent extensive devel- opment there of grape culture.

Mr. Lorin Blodget, author of "American Clima- tology," in the agricultural report of 1853, says ; "A distriet bordering on the Southern and West- ern portions of Lake Erie is more favorable in this respect (grape cultivation) than any other on the Atlantic side of the Rocky Mountains, and it will ultimately prove capable of a very liberal extension of vine culture."

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Experience has proven Mr. Blodget correct in his theory. Now extensive fields of grapes are everywhere found on the Lake Erie Slope, while other small fruits find a sure footing on its soil.

" Considering the climate of Ohio by isother- mal lines and rain shadings, it must be borne in mind," says Mr. Blodget, in his description of Ohio's elimate, from which these facts are drawn, " that local influences often require to be considered. At the South, from Cincinnati to Steubenville, the deep river valleys are two degrees warmer than the hilly districts of the same vicinity. The lines are drawn intermediate between the two extremes. Thus, Cincinnati, on the plain, is 2º warmer than at the Observatory, and 4º warmer for each year than Hillsboro, Highland County-the one being 500, the other 1,000, feet above sea-level. The immediate valley of the Ohio, from Cincinnati to Gallipolis, is about 75° for the summer, and 54° for the year; while the adjacent hilly districts, 300 to 500 feet higher, are not above 73° and 52° respectively. For the summer, generally, the river valleys are 73° to 75° ; the level and central portions 72° to 73°, and the lake border 70° to 72°. A peculiar mildness of climate belongs to the vicinity of Kelley's Island, Sandusky and Toledo. Here, both winter and summer, the eli- mate is 2° warmer than on the highland ridge ex- tending from Norwalk and Oberlin to Hudson and the northeastern border. This ridge varies from 500 to 750 feet above the lake, or 850 to 1,200 feet above sea level. This high belt has a summer temperature of 70°, 27° for the winter, and 49° for the year; while at Sandusky and Kelley's Island the summer is 72°, the winter 29º, and the year 50°. In the central and eastern parts of the State, the winters are comparatively cold, the average falling to 32° over the more level districts, and to 29º on the highlands. The Ohio River valley is about 35°, but the highlands near it fall to 31° and 32° for the winter."

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History of Crawford County and Ohio, Part 27

Author: Perrin, William Henry, [from old catalog] comp; Battle, J. H., [from old catalog] comp; Goodspeed, Weston Arthur, 1852- [from old catalog] comp; Baskin & Battey, Chicago, pub. [from old catalog] Publication date: 1881 Publisher: Chicago, Baskin & Battey Number of Pages: 1034

Author: Perrin, William Henry, [from old catalog] comp; Battle, J. H., [from old catalog] comp; Goodspeed, Weston Arthur, 1852- [from old catalog] comp; Baskin & Battey, Chicago, pub. [from old catalog]
Publication date: 1881
Publisher: Chicago, Baskin & Battey
Number of Pages: 1034