Читать книгу Frying Pan Farm - Elizabeth Brown Pryor - Страница 5

Table of Contents

Tradition and personal experience colored the 20th century farmer's reactions. He was accustomed to a world in which his occupation and social status were assured, and childhood experience probably led him to assume the farmer's role naturally. The rhythms of farm life were based on the immutable round of the seasons. Each day's sun and wind pulled the tiller in its direction as did the unceasing need to tame the growth and habits of beasts and land. Nature was the farmer's clock, and though he bid the land to produce what he desired, it was the earth which fixed his hours and chores. From this close association with nature came a continuity and special bond between farmers, which defied both time and place.

Although the early years of the 20th century heralded a new era of specialization in agriculture, the farmers of Fairfax County persisted in executing the varied functions of general farming. Dairying might be the emphasis on many farms, but it was rarely pursued at the expense of production of grain or food for home consumption. Variety continued to be an important quality of farm work. Families on large and specialized farms still did chores similar to those done by subsistence farmers, though the amount of time allotted for each task might differ. The relentlessness of certain activities, such as feeding the stock, was the same whether the farm boasted one cow or fifty. Thus distinctions between general and specialized farmers were not so clear-cut in this period. The following pages detail the work done on a small dairy farm, yet the kinds and methods of activities also pertain to the farmer whose acreage was devoted solely to general farming.

Perpetuity—a continual need to perform certain tasks and watch over specific events on a daily basis—was the most fundamental aspect of farming. The farmer's day began with such an interminable chore: milking the cows. This twice-daily task was, of course, particularly important on dairy farms and its relentlessness is often the first aspect to be mentioned in any farming recollection. "When you have dairy cows," Joseph Beard, who grew up in the Floris area, acknowledged, "that's a 365-day proposition regardless of whether you're sick or anything like that." Another resident, Margaret Mary Lee, explained it more tersely: "Cows and hens and milk trucks did not take holidays."[5] The first milking was early in the morning and most farmers rose around four a.m.[6] The men and any hired hands usually began milking around 4:30 a.m., while the women prepared breakfast. What might initially appear to the outsider as a pleasing novelty was hard and demanding work. This was especially true in the morning when both the new and often the previous night's milk needed to be hauled to Herndon for the early train into Washington. Ray Harrison, with his brother the owner of one of the area's biggest herds, could milk a cow in six minutes—"quicker than a lot people could do it"[7]—but even at this rate, milking his 80-odd cows was a formidable undertaking. John Middleton, who lived down the road from the Harrisons, estimated it took about 1½ hours for seven people to milk his herd of 40 cows; they barely finished in time for the hired man, who took the milk to Herndon, to grab a sandwich and cup of coffee to eat en route.[8]

Portrait of a confident and successful farmer. Holden Harrison, c. 1935. Photo courtesy of Ray Harrison.

The well-equipped dairy barn owned by the Harrison Brothers, c. 1936. The Harrisons owned one of the county's largest herds. Photo courtesy Holden and Ray Harrison.

A Guernsey bull owned by Wilson D. McNair. Acquired in 1918, it was among the earliest pure-bred stock in the area. Photo courtesy of Louise McNair Ryder.

The interior of a large and well-maintained dairy barn on the farm of Holden and Ray Harrison. The barn could house over 50 cows. Photo courtesy of Holden and Ray Harrison.

The milk which traveled to Herndon was strained to remove any extraneous matter and cooked to about 35° F to retard spoilage and reduce the risk of spreading bacterial infections. This was a real problem until mechanized refrigerators became available, and the farmers had to use considerable ingenuity to keep their milk chilled. Some, like the Middletons, kept the milk in the well overnight, and Wilson McNair wrote that his family stored the milk in tall cans set in cold water. Occasionally more drastic action was needed. "Can you imagine going out to Herndon and getting great big chunks of ice and putting it in a washing tub and setting a can of milk in and keeping it cool all night long?" queried Joseph Beard.[9]

Milk earmarked for home use underwent the further process of separating the thick cream from the rest of the milk. In the days before mechanical separators the milk had to stand several hours for the cream to rise, and it was then skimmed by hand or the milk drawn off from the bottom of a can with a spigot. Mechanical separators streamlined this task by allowing the milk to be separated while still warm, using centrifugal action to bring the heavier cream particles to the bottom of the machine.

While the farmers sat down to breakfast the roads started filling with wagons and trucks bringing the day's milk from the entire area. Like Alexandria and Falls Church, the county's other major shipping centers, Herndon served what was known as a "milkshed" area, that is a community whose milk could be transported to that locality without spoiling. Here too the freshness of the milk was of crucial concern. Herndon, with its electric cars on the Washington and Old Dominion Railroad, served most of the county's Dranesville district; however, Floris' close proximity to Herndon gave it an added advantage, for even packed in ice water, milk could easily spoil during the sultry summer months.[10]

A farmer with a good-sized herd such as John Middleton would haul eight or more ten-gallon cans of milk to the depot depending on the time of year. The milk was transported in a light wagon with two horses, which generally held only one farm's milk, though sometimes two or more families shared this duty. Rebecca Middleton recalled her brother collecting cans in an early model truck with a canvas top; he traded hauling with the neighboring Bradleys.[11] For a short time a community co-op, based in Floris, was also established to collect milk for shipment to Washington, D.C.[12] As this milk-laden caravan approached Herndon, the small station there bustled suddenly with activity. For at least one local resident, the sight and sounds were memorable. The "banging of the milk cans at the depot," recalled Lottie Schneider, who grew up in Herndon, "... resounded far and wide." "I liked to hear [it] ... for busy men were working and it was a friendly sound."[13]

Milking was, of course, just one of many chores involved on the family farm. After a 6:30 breakfast (still early in the eyes of many city dwellers) there were stalls to clean, equipment to sterilize, other farm animals to be cared for. Most Fairfax farms retained a few animals for home use even when concentrating on milk production. Before mechanization completely revolutionized farm work, draft horses provided the farm's muscle and a fifty-acre farm would need two to four for plowing, raking hay, and cutting wheat with a binder. The feeding and grooming of these animals formed a vital task. Though Lang and Hurst's commercial meat wagon came through Floris and other communities each Saturday, many families kept hogs and chickens for their own consumption.[14] Elizabeth Rice from the Oakton area stated that, despite her husband's reluctance to spend energy on any facet of farming outside dairying, they raised hogs, "kept on the back end of the farm in the woods."[15] In Floris nearly every family also raised hogs and chickens and Holden Harrison remembered that they "used to get about a hundred chicks each spring—we'd eat them all up by fall."[16] Few Floris area farms kept sheep, though census figures show about 1,200 in the county during this period.[17] In addition, dogs, cats, mules and an occasional goat made up the farm population, all demanding the farmer's attention and time.

With the stock watered, fed, given fresh bedding, and possibly turned out to pasture, the farmer could turn his attention to crops and other matters. Census records show hay and corn to be Fairfax County's most important crops. Little of these were sold commercially, however, rather they were used as support crops for the dairy industry.[18] Hay and feed stores abounded in neighboring towns but most dairymen attempted to supply their own straw, ensilage and grain, thus cutting costs by making the most efficient use of their land. This involved raising several crops and a year-round effort of cultivation.

Work began in early spring when a team of horses—later a tractor—pulled a steel plow across each field, turning up the earth into a rough and lumpy mass. Little was known of contour plowing or planting at this time, and the team was driven back and forth in straight rows. C. T. Rice and County Agricultural Extension Agent H. B. Derr both noted that erosion was a major problem in the area at the time.[19] The newly broken ground was then worked with a "drag," generally made of heavy logs chained together and topped with a platform on which the driver stood. The purpose of this implement was to use the weight of the "drag" to break up the soil clods. After this was finished, a field still needed to be worked once more before planting, this time with a harrow. The harrow resembled a large, spike-toothed rake, with two sections, each containing four rows of teeth. Passed over the field, it stirred up the ground and continued the pulverization of the soil to make a mellow, friable seed bed.[20]

These chores were exacting and time-consuming. Neal Bailey, who has spent many of his 66 years in working fields around Floris, estimated that a man and strong team could harrow or drag but a ten-acre field in about 6½ hours. Plowing took even longer. "Most of the land was hard to plow and we had to start as soon as possible in the spring in order to get through before it got too hard and sometimes we didn't make it," wrote Wilson McNair. The majority of farmers could plow only an acre or acre and a half in a day's time.[21]

Fairfax County's soil (principally Chester loam, a clay soil with a slightly acidic base) was deep, fertile and, as Joseph Beard put it, "adapted to growing the kinds of things cows like to eat at a reasonable price."[22] Because it was somewhat acidic, the soil benefitted from the addition of lime and, of course, needed other fertilizers. Fertilization techniques had been known for hundreds of years (George Washington burned oyster shells to obtain lime for his fields), however, their benefits were not always fully understood. Most farmers spread manure and some guano on their cropland, but correct chemical balances for specific crops were achieved only infrequently. Often the small landowner did not have spare fields to lie fallow for a year—the ideal situation for soil enrichment. "We spread some lime a time or two, but not nearly enough," admitted Wilson McNair. "We got burned lump lime and dumped it on the ground in piles of one bushel and when it had slaked we spread it with a shovel." The spreading itself could be a problem, especially when the earliest trucks began to be used in the mid-1920s. A truck hauling seven or eight tons of lime would bog down in a wet field: "The only way you could get out was to dump the lime, and if you dumped the lime you were in the hole you got stuck in." Thus, a lack of understanding of soil building techniques was coupled with the physical difficulty of fertilization, to inhibit the optimum efficiency of the land in the early 20th century.[23]

With the soil prepared, the crops could be sown. In the fall, generally between mid-October and Thanksgiving, winter wheat was planted. A "drill" or mechanical planter drawn by horses was used, which could be adapted for use with oats, barley or rye. The area had once been a principal wheat-growing region, but in the early 20th century dairymen cultivated wheat chiefly for the straw which was used for bedding. In the mid-1930s, however, the availability of certified seed (seed which was grown to be of a uniform and established varietal type, much as genetically pure livestock was bred) raised the quality of Fairfax wheat and slightly increased the grain's marketability.[24] Edith Rogers, a long-time Floris resident and for many years a member of the Fairfax County Board of Supervisors, grew wheat on her family's farm to use in chicken feed, and to have milled into flour for home use. It was ground at the Herndon Milling Company.[25] Like the use of certified seed, increased understanding of fertilization and crop rotation practices boosted production of wheat per acre, yet it never gained prominence as even a secondary crop. In large part this was due to the fact that wheat was a less desirable ingredient in cattle feed than was corn or even soybeans.[26]

Corn was planted in the spring, generally in late April. Again a drill was employed, which, planting two rows at a time, enabled the farmer to plant about ten acres in one day. The wide variety of uses for corn made it Fairfax County's most important grain crop and a 1926 report on the area's agriculture observed that "nearly every farm has more or less corn."[27] Not only was the grain a chief ingredient in the dairy cattle's "concentrate" or feed mixture, but it was used to feed horses, chickens and to fatten pigs near butchering time. The leaves and stalks were ground for ensilage or stored in the shock for dry fodder. During the 1920s, County Agent Derr promoted a continual campaign to improve the area's corn production and even introduced a new variety, dubbed "Fairfax County White Corn," because of its local success. He also worked to increase yields of other popular strains, notably Reid's Yellow Dent. In a report on his work in this field in 1925, Derr shows his methods to be not far removed from the early genetic experimentation of Gregor Mendel.

For the past four years the writer has assisted one of his best demonstrators in improving his crop of Reid's Yellow Dent Corn. The first year the best 50 ears were planted in 50 separate rows and at harvest time the best yielding 10 rows were selected for the next year's work. This work was continued, each year the number of rows being reduced. This year the results show a very uniform type of corn....[28]

Soybeans began to be introduced into the area during this period and Fairfax County farmers also sowed various grasses for summer pasturage and to make hay for winter feeding. Timothy and clover predominated among pasture crops. Some farmers persisted in raising alfalfa, despite H. B. Derr's repeated protests that it was unprofitable on the county's lime-poor soil.[29] A few ambitious farmers even experimented with grasses attempting to find those which produced the highest milk yields and one went so far as to have a special ladino clover seed brought from Oregon because he felt it increased the richness of his milk.[30] As with wheat and corn, improved varietal types and stricter control over the uniformity of the seed greatly aided the cultivator.