USA > Ohio > Wyandot County > Past and present of Wyandot County, Ohio; a record of settlement, organization, progress and achievemen, Vol. I > Part 14
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In the year of 1800, the territory of Ohio contained a popu- lation of 45,365 inhabitants or a little more than one person to the square mile. At this date the admission of the territory into the Union as a state began to be agitated. When the cen- sus was made to ascertain the legality of the act, in conformity to the compact of 1787, no endeavor was made to ascertain additional statistics, as now, hence the cultivated land was not returned and no account remains to tell how much existed.
In 1805 three years after the admission of the state into the Union, 7,252,856 acres had been purchased from the govern- ment. Still no returns of the cultivated lands were made. In 1810 the population of Ohio was 230,760 and the land pur- chased from the government amounted to 9,933,150 acres, of which amount, however, 3,569,314 acres or more than one-third was held by non-residents. Of the lands occupied by resident land owners, there appear to have been 100,968 acres of first rate; 1,929,600 of second, and 1,538,745 acres of third rate lands. At this period there were very few exports from the farm, loom or shop. The people still needed all they produced to sustain themselves, and were yet in that pioneer period where they were obliged to produce all they wanted, and yet were opening new farms, and bringing the old ones to a pro- ductive state.
Kentucky, and the country on the Monongahela, lying along the western slopes of the Allegheny mountains, having been much longer settled, had begun, as early as 1795, to send considerable quantities of flour, whiskey, bacon and tobacco to the lower towns on the Mississippi, at that time in the posses- sion of the Spaniards. At the French settlements on the Illi- nois, and at Detroit, were being raised much more than could be used and these were exporting also large quantities of these materials as well as peltries and such commodities as their nomadic lives furnished. As the Mississippi was the natural outlet of the West, any attempt to impede its free navigation
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by the various powers at times controlling its outlet, would lead at once to violent outbreaks among the western settlers, some of whom were aided by unscrupulous persons, who thought to form an independent western country. Providence seems to have had a watchful eye over all these events, and to have so guided them that the attempts with such objects in views, invariably ended in disgrace to their perpetrators. This outlet to the West was thought to be the only one that could carry their produce to market, for none of the western- ers then dreamed of the immense system of railways now cov- ering that part of the Union. As soon as ship-building com- menced at Marietta, in the year 1800, the farmers along the borders of the Ohio and Muskingum rivers turned their at- tention to the cultivation of hemp, in addition to their other crops. In a few years sufficient was raised, not only to fur- nish cordage to the ships in the West, but large quantities were worked up in the various rope works and sent to the Atlantic cities. Iron had been discovered, and forges on the Juniata were busy converting that necessary and valued material into implements of industry.
By the year 1805, two ships, seven brigs and three schooners had been built and rigged by the citizens of Marietta. Their construction gave a fresh impetus to agriculture, as by means of them the surplus products could be carried away to a for- eign market, where if it did not bring money, it could be ex- changed for merchandise equally valuable. Captain David Devoll was one of the earliest of Ohio's shipwrights. He set- tled on the fertile Muskingum bottom, about five miles above Marietta, soon after the Indian war. Here he built a "float- ing mill," for making flour, and, in 1811, a ship of two hun- dred and fifty tons called the Muskingum, and the brig Eliza Greene, of one hundred and fifty tons. In 1804, he built a schooner on his own account and in the spring of the next year, it was finished and loaded for a voyage down the Mississippi. It was small, only of seventy tons burden, of a light draft, and intended to run on the lakes east of New Orleans. Its shape and model, fully sustained its name, Nonpareil. Its comple- ment of sails, small at first, was completed when it arrived in New Orleans. It had a large cabin to accommodate passen- gers, was well and finely painted, and sat gracefully on the water. Its load was of assorted articles, and shows very well the nature of the exports of the day. It consisted of two hun-
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dred barrels of flour, fifty barrels of kiln-dried corn meal, four thousand pounds of cheese, six thousand pounds of bacon, one hundred tons of rum puncheon shooks, and a few grindstones. The flour and meal were made at Captain Devoll's floating mill, and the cheese made at Belpre, at that date one of Ohio's most flourishing agricultural districts. The captain and others carried on boating as well as the circumstances of the day per- mitted, fearing only the hostility of the Indians, and the duty of the Spaniards were liable to levy on boats going down to New Orleans, even if they did not take it into their erratic heads to stop the entire navigation of the great river by ves- sels other than their own. By such means, merchandise was carried on almost entirely until the construction of canals, and even then, until modern times, the flatboat was the main-stay of the shipper inhabiting the country adjoining the upper Ohio and Mississippi rivers.
Commonly, very little stock was kept beyond what was necessary for the use of the family, and to perform the labor on the farm. The Scioto valley was perhaps the only excep- tion in Ohio to this general condition. Horses were brought by the emigrants from the East and were characteristic of that region. In the French settlements in Illinois and about De- troit, French ponies, marvels of endurance, were chiefly used. They were impracticable in hauling the immense emigrant wagons over the mountains and were comparatively unknown in Ohio. Until 1828 draft horses were chiefly used here, the best strains being brought by the "Tunkers," "Mennonites," and "Ormish"-three religious sects, whose members were invariably agriculturists. In Stark, Wayne, Holmes and Richland counties, as a general thing, they congregated in communities, where the neatness of their farms, the excellent condition of their stock, and the primitive simplicity of their manners, made them conspicuous.
In 1828, the French began to settle in Stark county, where they introduced the stock of horses known as "Selim," "Flori- zel," "Post Boy" and "Timolen." These, crossed upon the descents of the Norman and Conestoga, produced an excellent stock of farm horses, now largely used.
In the western reserve, blooded horses were introduced as early as 1825. John I. Van Meter brought fine horses into the Scioto valley in 1815, or thereabouts. Soon after, fine horses were brought to Steubenville from Virginia and Penn-
TYMOCHTE ISLAND, NEAR CAREY
.......
SCENE ON TYMOCHTE CREEK
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sylvania. In Northern Ohio the stock was more miscellan- eous, until the introduction of improved breeds from 1815 to 1835. By the' latter date the strain of horses had greatly im- proved. The same could be said of other parts of the state. Until after 1825, only farm and road horses were required. That year a race course-the first in the state-was established in Cincinnati, shortly followed by others in Chillicothe, Day- ton and Hamilton. From that date the race horse steadily in- proved. Until 1838, however, all race courses were rather ir- regular, and, of those named, it is difficult to determine which one has priority of date over the others. To Cincinnati, how- ever, the preference is given. In 1838, the Buckeye course was established in Cincinnati, and before a year had elapsed, it is stated, there were fifteen regular race courses in Ohio. The effect of these courses was to greatly stimulate the stock of racers, and rather detract from draft and road horses. The organization of companies to import blooded horses has again revived the interest in this class, and now, at annual stock sales, these strains of horses are eagerly sought after by those having occasion to use them.
Cattle were brought over the mountains, and, for several years, were kept entirely for domestic purposes. By 1805, the country had so far settled that the surplus stock was fat- tened on corn and fodder, and a drove was driven to Balti- more. The drove was owned by George Renick, of Chillicothe, and the feat was looked upon as one of great importance. The drove arrived in Baltimore in excellent condition. The im- petus given by this movement of Mr. Renick stimulated greatly the feeding of cattle and led to the improvement of the breed, heretofore only of the ordinary kind.
Until the advent of railroads and the shipment of cattle thereon, the number of cattle driven to eastern markets from Ohio alone, was estimated at over 15,000 annually, whose value was placed at $600,000. Besides this, large numbers were driven from Indiana and Illinois, whose boundless prairies gave free scope to the herding of cattle. Improved breeds, "Short Horns," "Long Horns" and others, were introduced into Ohio as early as 1810 and 1815. Since then the stock has been gradually improved and acclimated, until now Ohio pro- duces as fine a cattle as any state in the Union.
In some localities, especially in the western reserve cheese making and dairy interests are the chief occupations of whole Vol. 1-10
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neighborhoods, where may be found men who have grown wealthy in this business.
Sheep were kept by almost every family, in pioneer times, in order to be supplied with wool for clothing. The wool was carded by hand, spun in the cabin, and frequently dyed and woven, as well as shaped into garments too. All emigrants brought the best household and farming implements their limited means would allow, so also did they bring the best strains of horses, cattle and sheep that they could possibly obtain. About the year 1809 Tom Rotch, a Quaker, emigrat- ing to Stark county, brought with him a small flock of Merino sheep. They were good, and a part of them were from the orig- inal flock brought over from Spain in 1801 by Colonel Hum- phrey, the United States minister at that time for that country. He had brought 200 of these sheep and hoped in time to see every part of the United States stocked with Merinos. In this he only partially succeeded, owing to the prejudice against them. In 1816, Messrs. Wells and Dickenson, who were for the day extensive woolen manufacturers in Steubenville, drove their fine flocks out on the Stark county plains for the sum- mer, and brought them back for the winter. This course was pursued for several years, until farms were prepared, when they were permanently kept in Stark county. This flock was originally derived from the Humphrey importation. The fail- ure of Wells & Dickenson, in 1824, placed a good portion of this flock in the hands of Adam Hildebrand, and became the basis of his celebrated stock. Mr. H. T. Humrickhouse, of Coshocton, in a communication regarding sheep, writes as follows :
"The first Merinos brought to Ohio were doubtless by Seth Adams, of Zanesville. They were Humphrey's Merinos, un- doubtedly the best ever imported into the United States, by whatever name called. He kept them part of the time in Washington and afterwards in Muskingum county. He had a sort of partnership agency from General Humphrey for keep- ing and selling them. They were scattered, and had they been taken care of, and appreciated they would have laid a better foundation of flocks in Ohio than any sheep brought into it from that time until 1852." The precise date at which Adams brought them cannot now be ascertained; but it was prior to 1813, perhaps as early as 1805.
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The first Southdowns, continues Mr. Humrickhouse, New Leicester, Lincolnshire and Cotswold sheep I ever saw were brought into Coshocton county from England by Isaac Maynard, nephew of the famous Sir John, in 1834. There were about ten Southdowns and a trio of each of the other kinds. He was offered $500 for his Lincolnshire ram in Buf- falo, as he passed through, but refused. He was selfish, and unwilling to put them in other hands when he went on a farm, all in the woods, and, in about three years, most of them had perished.
The raising and improving of sheep has kept steady tread with the growth of the state, and now Ohio wool is known the world over. In quantity it is equal to any in America, while its quality is unequaled.
The first flock of hogs brought to Ohio was rather poor and, in a short time, when left to themselves to pick a liveli- hood from the beech mast and other nuts in the woods, degen- erated into a wild condition, almost akin to their originators. As the country settled, however, they were gathered from their lairs, and by feeding them corn, the farmers soon brought them out of their semi-barbarous state. Improved breeds were introduced. The laws for their protection and guarding were made, and now the hog of to-day shows what improvement and civilization can do for any wild animal. The chief city of the state has become famous as a slaughtering place; her bacon and sides being known in all the civilized world. .
Other domestic animals, mules, asses, etc., have been brought to the state as occasion required. Whenever their use has been demanded, they have been obtained, until the state has her complement of all animals her citizens can use in their daily labors.
Most of the early emigrants brought with them young fruit trees or grafts of some favorite variety from the "old home- stead." Hence on the western reserve are to be found chiefly, especially in old orchards, New England varieties while, in the localities immediately south of the reserve, Pennsylvania and Maryland varieties predominate; but at Marietta New Eng- land fruits are again found, as well as throughout Southeast- ern Ohio. One of the oldest of these orchards was on a Mr. Dana's farm, near Cincinnati, on the Ohio river bank. It con- sisted of five acres in which appleseeds and seedlings were planted as early as 1790. Part of the old orchard is yet to be
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seen, though the trees are almost past their usefulness. Peaches, pears, cherries and apples were planted by all the pioneers in their gardens. As soon as the seed produced seed- lings these were transplanted to some hillside, and the orchard, in a few years, was a productive unit in the life of the settler. The first fruit brought was like everything else of the pio- neers rather inferior and admitted of much cultivation. Soon steps were taken by the more enterprising settlers to obtain better varieties.
Israel Putnam, as early as 1796, returned to the East, partly to get scions of the choicest apples, of some forty or fifty varieties, and set them out. A portion of them were distributed to the settlers who had trees, to graft. From these old grafts are yet to be traced some of the finest orchards in Ohio. Israel Putnam was one of the most prominent men in carly Ohio days. He was always active in promoting the interests of the settlers. Among his earliest efforts, that of improving the fruit, may well be mentioned. He and his brother, Aaron W. Putnam, lived at Belpre, opposite Blennerhasset's island, be- gan the nursery business soon after their arrival in the West. The apples brought by them from their Connecticut home were used to commence the business. These, and the apples ob- tained from trees planted in their gardens, gave them a be- ginning. There were only two men in Ohio engaged in the business till 1817.
The settlers of the western reserve, coming from New Eng- land, chiefly from Connecticut, brought all varieties of fruit known to their old homes. These, whether seeds or grafts, were planted in gardens, and as soon as an orchard could be cleared on some favorable hillside, the young trees were trans- planted there, and in time an orchard was the result. Much confusion regarding the kinds of fruit thus produced arose, partly from the fact that the trees grown from seeds did not always prove to be of the same quality as the seeds. Climate, soil and the surroundings often change the character of such fruits. Many new varieties, unknown to the growers, were the result. The fruit thus produced was often of an inferior growth, and when grafts were brought from the old New Eng- land home and grafted into the Ohio trees, an improvement as well as the old home fruit was the result. After the orchards in the reserve began to bear, the fruit was very often taken to
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the Ohio river for shipment, and thence found its way to the southern and eastern seaboard cities.
Among the individuals prominent in introducing fruits into the state, were Mr. Dille, of Euclid, Judge Fuller, Judge Whittlesey and Mr. Lindley. George Hoadley was also very prominent and energetic in the matter, and was, perhaps, the first to introduce the pear to any extent. He was one of the most persistent and enthusiastic amateurs in horticulture and pomology in the West.
About the year 1810, Dr. Jared Kirtland, father of Prof. J. P. Kirtland, so favorably known among horticulturists and pomologists, came from Connecticut and settled in Poland, Mahoning county, with his family. This family has done more than any other in the state, perhaps, to advance fruit cul- ture. About the year 1824, Prof. J. P. Kirtland, in connection with his brother, established a nursery at Poland, then in Trumbull county, and brought on from New England about a hundred of their best varieties of apples, cherries, peaches, pears and smaller fruits, and a year or two after brought from New Jersey a hundred of the best varieties of that state ; others were obtained from New York so that they obtained the best variety and the largest stock in the western country. These two men gave a great impetus to fruit culture in the West, and did more than any others of that day to introduce improved kinds of all fruit in that part of the United States.
Another prominent man in this branch of industry was Mr. Andrew H. Ernst, of Cincinnati. Although not so early a settler as the Kirtlands, he was, like them, an ardent student and propagator of fine fruits. He introduced more than six hundred varieties of apples and seven hundred of pears, both native and foreign. His object was to test by actual experi- ence the most valued sorts for the diversified soil and climate of the western country.
The name of Nicholas Longworth, of Cincinnati, is one of the most extensively known of any in the science of horticul- ture and pomology. For more than fifty years he made these his special delight. Having a large tract of land in the lower part of Cincinnati, he established nurseries, and planted and disseminated every variety of fruit that could be found in the United States-east or west-making occasional impor- tations from European countries of such varieties as were thought to be adapted to the western climate. His success
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has been variable, governed by the season, and in a measure by his numerous experiments. His vineyards, cultivated by tenants, generally Germans, on the European plan, during the latter years of his experience paid him a handsome reve- nue. He introduced the famous Catawba grape, the standard grape of the West. It is said that Mr. Longworth bears the same relation to fruit culture that Fulton did to steam navi- gation. Others made earlier effort, but he was the first to establish it on a permanent basis. He has also been emi- nently successful in the cultivation of the strawberry, and was the first to establish it on western soil. He also brought the Ohio everbearing raspberry into notice in the state, and widely disseminated it throughout the country.
Other smaller fruits were brought out to the West like those mentioned. In some cases fruits indigenous to the soil were cultivated and improved, and as improved fruits, are known favorably wherever used.
In chronology and importance, of all the cereals, corn stands foremost. During the early pioneer period, it was the staple article of food for both man and beast. It could be made into a variety of forms of food, and as such was not only palatable but highly nutritious and strengthening.
It is very difficult to determine whether corn originated in America or in the Old World. Many prominent botanists assert it is a native of Turkey, and originally was known as "Turkey wheat." Still others claim to have found mention of maize in Chinese writings antedating the Turkish discov- ery. Grains of maize were found in an Egyptian mummy which goes to prove to many the cereal was known in Africa since the earliest times. Maize was found in America when first visited by white men, but of its origin, Indians could give no account. It had always been known among them, and constituted their chief article of vegetable diet. It was culti- vated exclusively by the squaws, the men considering it beneath their dignity to engage in any manual labor. It is altogether probable corn was known in the Old World long be- fore the new was discovered. The Arabs or Crusaders prob- ably introduced it into Europe. How it was introduced into America will, in all probability, remain unknown. It may have been an indigenous plant, like many others. Its intro- duction into Ohio dates with the settlement of the whites, espe- cially its cultivation and use as an article of trade. True,
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the Indians had cultivated it in small quantities; each lodge a little for itself, but no effort to make of it a national sup- port began until the civilization of the white race became established. From that time on, the increase in crops has grown with the state, and, excepting the great corn states of the West, Ohio produces an amount equal to any state in the Union. The statistical tables printed in agricultural re- ports show the acres planted, and bushels grown. Figures speak an unanswerable logic.
Wheat is probably the next in importance of the cereals in the state. Its origin, like corn, is lost in the mists of an- tiquity. Its berry was no doubt used as food by the ancients for ages anterior to any historical records. It is often called corn in the old writings, and under that name is frequently mentioned in the Bible.
As far back in the vista of ages as human records go, we find that wheat has been cultivated, and, with corn, aside from animal food, has formed one of the chief alimentary articles of all nations; but as the wheat plant has nowhere been found wild, or in a state of nature, the inference has been drawn by men of unquestioned scientific ability, that the original plant from which wheat has been derived was either totally annihilated, or else cultivation has wrought so great a change that the original is by no means, obvious, or manifest to botanists.
It is supposed by many that wheat originated in Persia. Others affirm it was known and cultivated in Egypt long ere it found its way to Persia. It was certainly grown on the Nile ages ago, and among the tombs are found grains of wheat in a perfectly sound condition that unquestionably have been buried thousands of years. It may be, however, that wheat was grown in Persia first, and thence found its way into Egypt or Africa or vice versa. It grew first in Egypt or Africa and thence crossed into Persia, and from there found its way into India and all parts of Asia.
It is also claimed the wheat is indigenous to the island of Sicily, and that from there it spread along the shores of the Mediterranean into Asia Minor and Egypt, and, as communi- ties advanced, it was cultivated, not only to a greater success.
The goddess of agriculture, more especially of grains, who, by the Greeks was called Demeter, and by the Romans,
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Ceres, hence the name cereals-was said to have her home at Enna, a fertile region of that island, thus indicating the source from which the Greeks and Romans derived their ceralia. Homer mentions wheat and spelt as bread, also corn and barley and describes his heroes as using them as fodder for their horses, as the people in the south of Europe do now.
Rye was introduced into Greece from Tracem or by way of Thrace, in the time of Galen. In Caesars time the Rom- ans grew a species of wheat enveloped in a husk like barley and by them called "Far."
During the excavations of Herculaneum and Pompeii, wheat in an excellent state of preservation was frequently found.
Dr. Anson Hart, superintendent at one time, of Indian Affairs in Oregon, states that he found numerous patches of wheat and flax growing in the Yakimas county, in Upper Oregon. There is but little doubt but that both cereals were introduced into Oregon at an early period by the Hudson Bay, or other fur companies. Wheat was also found by Dr. N. Boyle, of Columbus, Ohio, growing in a similar state in the Carson valley. It was doubtless brought there by the early Spaniards. In 1530, one of the Cortez's slaves found several grains of wheat accidentally mixed with rice. The careful negro planted the handful of grains, and succeeding years saw a wheat crop in Mexico which found its way northward, probably into California.
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