Posts Tagged farming equipment
McCormick-Deering Farmall Tractor, circa 1925 / THF179719
International Harvester introduced the first commercially successful row-crop tractor, the McCormick-Deering Farmall, in 1924. It represented a whole new approach to farming. Today we think of corn, cotton, soybeans, and other crops as being planted and harvested in long rows, but before the 1920s, farmers often planted crops in a grid pattern on smaller fields, which they cultivated using draft animals and a shovel plow.
As tractor usage increased, farmers were able to reduce the amount of land dedicated to housing and feeding draft animals. On average, farmers could re-purpose five acres of land for every horse that was no longer needed. This increase in usable land for farming provided a powerful incentive for farmers to own a tractor.
The McCormick-Deering Farmall was the first tractor to incorporate small, closely spaced front wheels that could travel between rows, and a high rear axle clearance to straddle the plants. It also included a power “take-off” unit to run machinery like the New Idea corn picker. International Harvester, with its Farmall tractor, overtook Ford Motor Company to lead the nation in tractor sales.
We recently completed some conservation work on the McCormick-Deering Farmall "Regular" tractor (52.38.4), which is on display in the Agriculture and the Environment exhibit in Henry Ford Museum of American Innovation. The Farmall “Regular” has gone through a series of restorations and re-interpretations since it came into our collection in 1952.
Before (above) conservation and after (below) 2019 conservation work, with the addition of the Farmall Cultivator No. HM-229 add-on kit and set of metal wheels.
In 2003, a team of volunteers, under the direction of a conservator, began the process of returning the tractor to its 1926 appearance. During this process, most of the newer Farmall red restoration paint layer was removed, as were F-20 parts that were not appropriate to the “Regular” model.
Most recently, we made the decision to retain the 1926 appearance and re-introduce the 1930s Farmall Cultivator No. HM-229 add-on kit, a compatible addition farmers could purchase. To do this, the tractor would need to be painted in appropriate colors. Luckily, our Curator of Agriculture and the Environment, Debra A. Reid, tracked down the manufacturer’s elusive colors: International Harvester Gray and Harvester Blue varnish enamel paint.
Harvester Gray was fortunately documented by Mark Stephenson at McCormick-Deering.com. The Harvester Blue was matched from residual paint on a gang beam that was hidden behind an installed cultivator part. The paint was compared with a manufacturer’s paint chart from the Wisconsin Historical Society.
The residual Harvester Blue paint on the Cultivator’s gang beam.
To aid in completion of this project, a copy of the manufacturer’s original instruction manual we obtained proved to be an invaluable resource.
Conservation volunteers Doug Beaver, Glen Lysinger, and Jim Yousman put on the cultivator rear track sweep attachment, supported by a high-lift pallet jack.
Conservation Specialist Andrew Ganem steers the tractor as it is towed by Exhibits Preparator Bernhard Wilson.
Logistics included towing the tractor to its display location at the museum and completing the rest of the assembly onsite in the museum; for ease of movement, the rubber wheels were used to maneuver the tractor into the museum.
Exhibit Preparators Ken Drogowski on the forklift and Jared Wylie on the floor remove one of the 40” x 6” rubber wheels.
The metal wheel gets mounted by Exhibits Preparators Jared Wylie and Neil Reinalda and Conservation Specialist Andrew Ganem.
The rest of the cultivator assembly, which includes gang beams, two rear spring teeth, and ten gang sweeps, was added after the tractor returned to the exhibit area. A set of 25” x 4” front metal wheels and 40” x 6” rear metal wheels replaced the rubber wheels. This process required a methodic approach to safely complete, using forklifts, straps, a watchful eye for concerns and risks, and general tools. Once removed, the set of rubber wheels were returned to collections storage.
This work could not have been completed without the help of staff from the collections management, conservation, curatorial, and exhibits teams at The Henry Ford, as well as our dedicated volunteers Glenn Lysinger, Doug Beaver, Jim Yousman, Larry Wolfe, Harvey Dean, Neil Pike, Deb Luczkowski, Maria Gramer, and Eric Bergman.
Check out the recently conserved tractor and a variety of other agricultural items in the Agriculture exhibit in Henry Ford Museum of American Innovation.
Cuong T. Nguyen is Conservator at The Henry Ford.
farming equipment, Henry Ford Museum, farms and farming, conservation, collections care, by Cuong Nguyen, agriculture, #Behind The Scenes @ The Henry Ford
Detail, THF278671
An Introduction
Bees—one short name for about 20,000 species of flying insects classified into seven families. All live within social communities that depend on strict work routines; all seek the same food sources (pollen and nectar); and all process their harvest and preserve it in hives built in the ground, in hollow trees, or in human-designed apiaries.
Bees help plants reproduce by facilitating pollination as they search for pollen and nectar to feed themselves and their young. This relationship has long served plants well—DNA research confirms that bees coexisted with flowering plants from their beginning 130 million years ago.
Bees and humans have a much shorter, but more emotional, relationship. As pollinators, bees provide a critical link between humans and their food source: plants. Over millennia, humans domesticated one species of bee, native to Europe, Asia, and parts of Africa, to satisfy their needs—Apis mellifera, the Western or European honeybee. As Europeans colonized North America, they imported honeybees and the crops that honeybees pollinated from the bees’ native ecosystems.
Illustrations of Apis mellifera, the Western or European honeybee / THF621311
Humans clustered hives of honeybees around orchards, grape arbors, and other areas of intense flowering-plant cultivation to ensure pollination. From the hives, they harvested honey—a natural sweetener that required little processing. The hives also produced honey, pollen, and bee venom, which had medicinal value. Beeswax was used to seal containers, produce candles, and create art. And queens from the hives propagated even more honeybees.
Group of beehives (apiary) designed for pollinating a grape arbor / THF621283
The Honeybee Hunt
Historically, honey-seeking humans learned to identify the location of an existing hive, usually in a hollow tree trunk. Some “baited” bees by setting out a little honey to attract a bee and following it back to its hive. This involved “lining” a bee—watching until it flew out of sight, moving closer to that location, waiting to see another bee in flight, and repeating the process. In short increments, this led honey-seekers to hives.
To secure their “own” honey supply and facilitate pollination of crops, humans sometimes moved existing hives closer to their gardens, orchards, and clover fields. They also hunted bee swarms. When a colony becomes too large, a queen will “hive off,” leaving with a portion of the hive’s population. (In the meantime, the remaining bees create a new queen to lead the original hive.) The departing bees swarm together near their former home, lingering only temporarily as scout bees search for a new nesting site. The reward for aspiring beekeepers who successfully encourage a swarm to take up residence in a hive of their own choosing is sweet.
Aspiring beekeepers lured swarms or moved existing hives closer to their crops and kitchens. / THF621285
Housing Honeybees
Beekeepers first mimicked nature, luring swarms of bees into hollow logs much like the tree trunks they’d abandoned. Before long, humans devised prefabricated housing to keep pollinators close to gardens, orchards, and clover fields, and to keep honey close to the kitchen table. These hives, often grouped together in apiaries, took many forms, from simple boxes to highly decorated contrivances.
Manmade beehives ranged from hollow logs to simple boxes to complex, highly decorated inventions. / THF177143, THF172336, and THF172095
Some beekeepers made bee “skeps,” hives made of coiled rye straw held in place with a wooden splint, to house bees and protect honey stores. Skeps held real meaning for those who relied on them to house bees and protect honey stores. But bee skeps also took on symbolic meaning rooted in religious associations with worker bees and the biblical beekeeper, Deborah. Over time, skeps came to represent the industry of a productive household and the dependability of workers. Utah, known as “The Beehive State,” even adopted the coiled beehive as its official state symbol.
Some farm families made inexpensive skeps to house bees and protect honey stores. / THF177141
Medals awarded at the 1882 Cincinnati Industrial Exposition featured a bee skep (at bottom), symbolizing industry. / THF154061
During the mid-19th century, the U.S. Patent Office issued numerous patents for improved beehives. Arguably the most important went to Philadelphia pastor Lorenzo L. Langstroth in 1852 for his “Improved Mode of Constructing Beehives.” Langstroth's enduring contribution to beekeeping came through careful observation. He determined that bees naturally left a space of 3/8” between honeycombs (constructed within the hive to house larvae, honey, and pollen). Langstroth designed a beehive with 3/8” spacing (later coined the “bee space”) between the frames, sides, and bottom. This improved access, allowing beekeepers to remove and replace frames of honeycomb without harming bees, and more easily inspect for bee moth infestation, which could seriously damage a hive. The hive Langstroth devised, along with the guide he first published in 1853, revolutionized beekeeping, and Langstroth-style beehives remain standard today.
Lorenzo L. Langstroth’s careful observation of honeybees led to a revolutionary beehive design. / detail, THF621310
Careful spacing within Langstroth-style hives improved access for beekeepers and helped protect the bees. / THF172338
In Defense of Native Bees
Because they did not evolve in tandem with native plants, honeybees are not the best pollinators for all crops grown in North America. They seek nectar more than pollen to produce honey, and many plant blossoms do not produce enough nectar to mobilize honeybees. Native bees and other flying insects find blossoms of native plants—including tomatoes, cucumbers, pumpkins, avocadoes, and cranberries—more appealing than do honeybees, and they do a better job of moving pollen from blossom to blossom, ensuring fertilization. As a consequence, many market-garden and truck-farm crops (cabbage, carrots, squash, and melons), berries (strawberries, blackberries, and raspberries), and orchard crops (apples, pears, peaches, and plums) depend on native bees and other pollinators, even as honeybees play their role. All also pollinate crops that livestock eat (buckwheat and clover) and crops that produce fibers we use to make cloth (cotton and flax).
Native bees pollinate many food crops, including orchard fruits like pears. / THF293065
Vegetables, fruits, and other agricultural products result from the intimate relationships, millions of years in the making, between bees and the plants they pollinate. When colonists imported honeybees to North America, they introduced direct competition to different genera and species like squash bees, bumblebees, and solitary bees. Even today, humans’ special treatment of honeybees puts native bees at a disadvantage. As the disrupters of natural relationships, humans bear responsibility for creating a balance between honeybees and native species that are too often neglected in popular conversations. While we depend on honeybees for our honey supply, we depend on all pollinators to sustain our food system. To learn more, explore the U.S. Geological Survey’s documentation of native bees at the Native Bee Inventory and Monitoring Lab, check out this excerpt from Dave Goulson’s “A Sting in the Tale: My Adventures with Bumblebees,” or browse beekeeping-related artifacts in The Henry Ford’s Digital Collections.
This post was adapted by Saige Jedele, Associate Curator, Digital Content, from several write-ups on bees and beekeeping by Debra A. Reid, Curator of Agriculture and the Environment at The Henry Ford.
farming equipment, nature, by Saige Jedele, by Debra A. Reid, agriculture
A perfectly ripe tomato is a classic summer joy. But did you know that the growing of tomatoes has ties to many aspects of our history and culture? Curator of Agriculture and the Environment Debra Reid uses our collections to reveal the many facets of the tomato.
The tomato -- a little fruit -- has big lessons to teach.
Tomatoes Growing in a Home Garden, circa 1915 / THF252180
First, yes, that’s right. Tomatoes are, biologically, a fruit – a berry that matures on a flowering plant. As this circa 1915 stereograph explains, “at first they were only small green things that grew where the blossoms dropped off.” Yet, the small green fruit grew into a plump, juicy “culinary vegetable,” considered such because of its low sugar content. (For example, processors transformed the fruit into a spicy vegetable sauce – catsup! – the savory contrast to sweet fruit sauces like apple butter.)
The image above shows a boy named Bob and his two sisters amidst the tomato plants they raised from seed, proudly displaying plants loaded with fruit. The Keystone View Company included an educational message on the back of the stereograph to engage children with growing fruits and vegetables. Bob and his sisters planned to share their finest tomatoes with others during their school garden show. They became role models for other students sprouting seeds and planting seedlings and then weeding and watering their crops.
By growing tomatoes, these children learned about domestication, the process by which humans select seed from bigger or tastier fruits or from plants that survive a disease or a drought. They cultivate these seeds (planting, weeding, harvesting, saving seed, and replanting year after year). This results in cultivars, each with different shapes, textures, colors, flavors. Over generations, humans have created more than 10,000 tomato cultivates by saving seed from their best tomatoes.
Why do tomatoes come in so many different shapes, sizes and colors?
Tomatoes in the background and white eggplant in the foreground of the wheelbarrow. Photograph by Debra Reid, taken Saturday, August 15, 2020, at the kitchen garden at Firestone Farm.
Evolution resulted in distinctive varieties, but humans have also picked good-tasting fruits to propagate. (See how many different cultivars this proud gardener grew in the mid-1940s!)
The historic gardens in Greenfield Village include heritage cultivars documented in historic sources and saved through traditional seed saving. Three tomatoes often grown at Firestone Farm (pictured above) include Red Brandywine, Oxheart and Yellow Pear.
As demand for quality seeds grew during the second half of the 19th century, commercial seed businesses flourished. Companies such as Hiram Sibley & Co. contracted with growers to produce seed in clearly marked packages for customers to purchase. In addition to illustrations of the cultivar, the packet included descriptions of the qualities of the fruit, as well as best practices of cultivation (often in more than one language).
Hiram Sibley & Co. tomato seed packet, “Early Acme” cultivar, 1880s. THF278980/THF278981
Noted plant breeder Luther Burbank (1849–1926) crossed varieties to create hybrid cultivars that did not exist in nature. He sought disease resistance as well as a meaty tomato that had more pulp than seed – the meatier the tomato, the heartier the sauce! Some of Burbank’s varieties are still sold today.
Charles C. Hart Seed Company "Burbank Slicing Tomato" seed packet, circa 2018 THF276144/THF276145
Twentieth-century concerns about food quality and nutrition led to the popularity of seeds like “Double Rich,” which were certified organic and yielded tomatoes with twice the Vitamin C!
You can learn more about organic cultivation and its relationship to the plant breeding process from the U.S Department of Agriculture’s (USDA) Organic Integrity Database, and about biotechnology, including hybridization, from this USDA glossary.
Have you ever wondered who grows the tomatoes sold in cans or bottles?
Product label for tomato catsup by Heinz, Noble & Co., 1872-1873 THF117246
Anyone with yard space enough can grow tomatoes. Yet, by the time home gardeners like Bob and his sisters planted their crop in the early 20th century, many urban Americans wondered what a vine-ripened tomato tasted like. Why? Because tomatoes could be easily processed into affordable packaged products, and most urban consumers paid clerks in general stores to pick tomatoes off the canned goods shelf.
Workers harvest tomatoes at a Heinz tomato farm near Salem, New Jersey, 1908 / THF252058
Companies like the H. J. Heinz Company contracted with farmers to meet the demand for canned goods and catsup. Their production far exceeded the yields of home gardens. Heinz ensured success by growing seed tomatoes from which the best seeds became the basis for the next year’s crop. The company maintained a network of greenhouses to start the plants that growers put in the ground.
A rapid, careful and organized tomato harvest and transport led to high-quality processed foods. A sense of urgency dictated the harvest season, which began with careful picking and packing of the delicate and perishable fruit in special crates and baskets. It continued as laborers moved the full containers from fields to shipping points. Specially designed wagons and baskets reduced stress on the ripe fruit during transit. Only the best tomatoes made the journey to H.J. Heinz plants. Laborers discarded damaged fruit into barrels and packed others into baskets for shipment.
Shipping tomatoes by boat, H. J. Heinz Company, Salem, New Jersey, circa 1910 THF292108
Transporting tomatoes from truck farms to Heinz processing plants sometimes involved sailing vessels loaded with ripe fruit. At the height of harvest, barges carried loads of tomatoes from farms to processors. Growers in Salem, New Jersey, used the Salem River, a tributary to the Delaware River, to send crops to processing centers near large east coast markets, including Philadelphia and New York.
Mass production of tomatoes did not make home gardening obsolete.
Man inspecting tomato plant in Victory Garden, June 1944 / THF273191
In fact, times of economic hardship increased the general public’s interest in growing their own tomatoes. During the Great Depression, Henry Ford dedicated 1,500 acres of Ford Farms land (between Birmingham and Flat Rock, Michigan) to vegetable gardens. Ford Motor Company employees could sign up to tend a garden plot and retain the produce. Interest in growing tomatoes remained high during World War II, largely through the U.S. government’s Victory Garden program.
Home-grown tomatoes could even be symbols of resistance. George W. Carver encouraged farm families to grow tomatoes for the table as a strategy to strengthen their position, economically and socially.
Tomatoes have legal, ethical, and policy implications.
United Farm Workers Flag, circa 1970 / THF94392
Tomatoes have been at the heart of economic conflict between growers and laborers. California growers produced 85 percent of tomatoes canned in the United States by 1940. The larger the fields, the more urgent the need for laborers to harvest a crop that quickly moves from maturity to rot.
Most large-scale growers relied on migrant agricultural laborers at harvest time. They worked for wages determined by the grower and did not receive protection under legislation passed during the New Deal that established minimum wage, maximum hours and workers’ compensation. Instead, growers had legal protection to hire agricultural laborers for wages below the legal minimum and were exempt from compliance with maximum hour and overtime regulations. This meant that laborers had to work until the perishable crop was completely harvested.
Edward R. Murrow’s 1960 news report, Harvest of Shame, increased attention to the plight of U.S. agricultural laborers along the East Coast. Then, in 1965, Filipino-American laborers, members of the Agricultural Workers Organizing Committee, launched a strike to protest pay and working conditions. Latino pickers, members of the United Farm Workers Association, joined with them, and began a five-year strike in and around the grape fields of Delano, California. Consumers increasingly sympathized with the laborers on whom growers of other perishable crops depended.
FMC Tomato Harvester, 1969 THF151662
Mechanical tomato harvesters became commercially viable in the context of this successful strike. When the FMC Corporation introduced its Cascade Tomato Harvester, Model 69W, in 1969, it advertised the machine as the savior of a multi-million-dollar crop and the preserver of the American people’s eating habits. The machine did not eliminate humans from the picking process, but it sped it up. FMC explained that it “picks a crop at the rate of nine tons per hour and cuts the cost of handpicking by 40 to 50 per cent.” Crews who operated the machine included a driver, a mechanic, and ten to twelve individuals who rode on the machine and removed debris from the picked tomatoes. This machine carried crews through midwestern fields, last on a farm near Grant Park, Illinois, between 1983 and 1990, which produced for the Heinz catsup factory in Muscatine, Iowa.
Changing harvesting practices required changing the form of tomatoes, too. Mechanical engineers believed the shape of San Marzano tomatoes would suit harvester belts. Plant breeders spent 30 years cross-pollinating tomatoes (including the San Marzano) to create a new hybrid that tolerated mechanical harvesting. In addition to uniform size and firmness, the fruits had to all mature at the same time on one plant, and they had to come off the vine easily.
Could scientists really slow the aging process? Microbiologists at Calgene, Inc. began research with that goal in mind in 1981. Their work paid off by 1988 with the “first commercially available genetically engineered whole food,” the Flavr Savr™ tomato. Genetic modification had shut down a protein that ripened fruit. It resulted in a tomato that could “last up to four weeks in a non-refrigerated state” (Martineau, pg. 4). An assessment of safety of the genetically modified tomato published in 1992 determined that the Flavr Savr™ remained a tomato and was food. (It bears mentioning that genetically modified tomatoes tend not to be listed in the Cultivated Plant Code because they derive from lines still being developed.)
Page from Safety Assessment of Genetically Engineered Fruits and Vegetables: A Case Study of the Flavr Savr™ Tomato from The Henry Ford's library.
Hungry for more on this little fruit with big impact?
The Acme tomato in the Firestone Farm garden, August 21, 2018. Photograph by Debra A. Reid.
The Henry Ford has resources to help you explore the complete tomato trajectory to date.
You can….
- See tomatoes growing in three gardens in Greenfield Village (Firestone Farm, Ford Home, and Mattox Farmhouse). And, learn why there are no tomato plants in the Daggett house garden!
- Visit Luther Burbank’s Bureau of Information in Greenfield Village, originally located at the corner of his experimental gardens in Santa Rosa, California.
- Take a closer look at the FMC Cascade Model 69W tomato harvester on exhibit in Henry Ford Museum of American Innovation.
- Explore digitized archival materials from collections housed in the Benson Ford Research Center.
- Put together your own virtual exhibit of THF tomato resources, from fruit on the vine with that just-picked taste, to artistic whimsy and mouth-watering graphic design, explore the possibilities.
Sources
- Charles, Daniel. Lords of the Harvest: Biotech, Big Money, and the Future of Food. Perseus Publishing, 2001.
- Dreyer, Peter. A Gardener Touched with Genius: The Life of Luther Burbank. Rev. Ed. University of California Press, 1985.
- Hersey, Mark D. My Work is That of Conservation: An Environmental Biography of George Washington Carver. The University of Georgia Press, 2011.
- Martineau, Belinda. First Fruit: The Creation of the Flavr Savr™ Tomato and the Birth of Biotech Food. McGraw Hill, 2001.
- Redenbaugh, Keith and William Hiatt, Belinda Martineau, Matthew Kramer, Ray Sheehy, Rick Sanders, Cathy Houck, and Donald Emlay. Safety Assessment of Genetically Engineered Fruits and Vegetables: A Case Study of the Flavr Savr™ Tomato. CRC Press, 1992.
Debra A. Reid is Curator of Agriculture and the Environment at The Henry Ford.
farming equipment, food, by Debra A. Reid, agriculture, #THFCuratorChat
cars, Greenfield Village buildings, manufacturing, farms and farming, Greenfield Village, farm animals, farming equipment, The Henry Ford's Innovation Nation, agriculture
After the Civil War, urban populations swelled. Until this time, farm families had kept flocks of chickens and gathered eggs for their own consumption, but with increased demand for eggs in growing cities, egg farming grew into a specialized industry. Some families expanded egg production at existing farms, and other entrepreneurs established large-scale egg farms near cities and on railroad lines. Networks developed for shipping eggs from farms to buyers – whether wholesalers, retailers, or individuals operating eating establishments.
While farmers who sold eggs directly to customers carried their products to market in different ways, sellers who shipped eggs to buyers standardized their containers to ensure a consistent product. The standard egg case became an essential and enduring part of the egg industry.
Egg producers initially used different sizes and types of containers to pack eggs for market. As the egg industry developed, standardized cases that held thirty dozen (360) eggs – like this version first patented by J.L. and G.W. Stevens in 1867 – became the norm. THF277733
Egg distributors settled on a lightweight wooden box to hold 30 dozen (360) eggs. The standard case had two compartments that held a total of twelve “flats” – pressed paper trays that held 30 eggs each and provided padding between layers. Retailers who purchased wholesale cases of eggs typically repackaged them for sale by the dozen (though customers interested in larger quantities could – and still can – buy flats of 30 eggs).
The standard egg case held 12 of these pressed paper trays, or “flats,” which held 30 eggs each. THF169534
Some egg shippers purchased premade egg cases from dedicated manufacturers. Others made their own. Enter James K. Ashley, who invented a machine to help people build egg cases to standard specifications. Ashley, a Civil War veteran, first patented his egg case maker in 1896 and received additional patents for improvements to the machine in 1902 and 1925. 
James K. Ashley’s patented Champion Egg Case Maker expedited the assembly of standard egg cases.
Ashley’s machine, which he marketed as the Champion Egg Case Maker, featured three vises, which held two of the sides and the interior divider of the egg case steady. Using a treadle, the operator could rotate them, making it easy to nail together the remaining sides, bottom, and top to complete a standard egg case, ready to be stenciled with the seller’s name and filled with flats of eggs for shipment.
Ashley’s first customer was William Frederick Priebe, who, along with his brother-in-law Fred Simater, operated one of the country’s largest poultry and egg shipping businesses. As James Ashley continued to manufacture his egg case machines (first in Illinois, then in Kentucky) in the early twentieth century, William Priebe found rising success as the big business of egg shipping grew ever bigger.
One of James K. Ashley’s Champion Egg Case Makers, now in the collections of The Henry Ford. THF169525
James Ashley received some acclaim for his invention. Ashley’s Champion Egg Case Maker earned a medal (and, reputedly, the high praise of judges) at the St. Louis World's Exposition in 1904. And in 1908, The Egg Reporter – an egg trade publication that Ashley advertised in for more than a decade – described him as “the pioneer in the egg case machine business” (“Pioneer in His Line,” The Egg Reporter, Vol. 14, No. 6, p 77).
While the machine in the The Henry Ford’s collection no longer manufactures egg cases, it still has purpose – as a keeper of personal stories and a reminder of the complex ways agricultural systems respond to changes in where we live and what we eat.
Additional Readings:
- Henry’s Assembly Line: Make, Build, Engineer
- Ford’s Game-Changing V-8 Engine
- Steam Engine Lubricator, 1882
- The Wool Carding Machine
farming equipment, manufacturing, food, farms and farming, farm animals, by Saige Jedele, by Debra A. Reid, agriculture
Before the Age of Steam, American farmers hand-threshed wheat or oats with a flail. Threshing machines powered by horses or portable steam engines increased daily production of threshing by a hundred times.
In the 1800s, the large number of horses required for farming consumed a lot of grain. Starting in the 1860s, farmers began threshing grain to feed those horses with a cousin of the "iron horse" - a steam traction engine like the Port Huron Thresher shown above.
As a Michigan farm boy, Henry Ford recorded his first sight of a traction engine: "I remember that engine as though I had seen it only yesterday, for it was the first vehicle other than horse drawn that I had ever seen. It was intended to drive threshing machines and power sawmills and was simply a portable engine and a boiler mounted on wheels." The steam traction engine inspired Ford to design and manufacture automobiles. To other rural people it represented a grand transition in American agriculture, and a new community activity. Continue Reading
farming equipment, power, Greenfield Village, engines, agriculture
In reference work you never know where your search might lead you. Simply looking for information on Fordson tractors for a patron one day, I came across some amazing photos of women riding, repairing, and learning about tractors and I wondered what the story was behind these photos. So, armed with subject information gathered from our collection database EMu, I dug into our archival holdings of publications, articles of association, and corporate papers to see what I could find out about these Land Girls of Boreham.
In 1930, Henry Ford was traversing the English countryside by train, when one morning, as he, Clara, and Lord Perry stopped to breakfast, he noticed an old estate near Chelmsford, Essex. Taking a keen interest in the land and buildings, he bought Boreham House and the 2,000 acres of land surrounding it. Things being in a dilapidated condition, he immediately set about to fix the place up in characteristic Ford fashion, bringing it into usable condition, fixing houses, and making the land profitable once again. Continue Reading
20th century, 1940s, 1930s, Europe, World War II, women's history, research, farms and farming, farming equipment, engineering, education, by Kathy Makas, agriculture
I continue to see new applications and extensions of hydroponic growing popping up in nontraditional spaces around the world, especially as populations increase and arable land declines. For me, I consider it my privilege that I have been able to help design cropping systems in some of these spaces — from the British West Indies and downtown Montreal to a suburb of Detroit — that are maximizing production while using less energy and natural resources.
Hydroponics, or growing plants without soil, isn’t a new science, but it is a versatile one.
Almost all commercial greenhouse vegetable production is grown hydroponically. Some of the largest growers in the U.S. and Canada, such as Village Farms, Windset Farms, Eurofresh Farms and Houweling’s Tomatoes, have hydroponic greenhouse operations equaling 200 or more acres in size, with tomatoes, peppers, cucumbers, eggplants, lettuce and various herbs growing.
One of my most recent challenges was designing a small greenhouse for Henry Ford West Bloomfield Hospital in a suburb outside Detroit. The objective was to produce vegetables hydroponically to increase production in the limited area of the greenhouse. At the same time, they wanted to grow an assortment of vegetables.
To do this, we designed a number of different hydroponic systems to meet the specific needs of each crop. Plant towers increased production of various herbs, as greenhouses have vertical space that must be optimized in its production systems. A water culture system called nutrient film technique (NFT) was the choice for lettuce and basil. Tomatoes, peppers and other vine crops are grown in buckets of perlite with a drip irrigation system feeding the plants with a nutrient solution.
The versatility of hydroponics applied at its simplest best.
Better by design, hydroponic operations, whether they are large and commercial or smaller scale like the hospital’s greenhouse, require less space, less energy to run and consume less water. And, without the presence of soil, they don’t have to rely on artificial pesticides. Instead, they can use Integrated Pest Management (IPM), a biological procedure powered by natural predators and bioagents (pesticides made from natural sources), to control pests.
For the end consumer, that equates to crops free of disease, improved food safety and even increased nutritional value.
Howard Resh is the manager of the hydroponic farm at CuisinArt Golf Resort & Spa in Anguilla, British West Indies, where fresh salad crops are grown for the guests of the resort. Dr. Resh is also an international consultant on the development of hydroponic operations. He has written five books, with Hydroponic Food Production in its seventh edition, and also has a website.
farming equipment, The Henry Ford Magazine, farms and farming, by Howard Resh, agriculture
The Firestone Farm corn field is making some terrific progress, even though a flooded field in May forced us to replant. (The weather is something farmers struggle with, regardless of the year— whether it's 1885 or 2011!) In fact, it looks like most of our corn plants will still be "knee-high by the Fourth of July," despite all of our spring flooding - huzzah!
Last week, we cultivated our corn for the second time this year. Cultivating is when we loosen the soil and remove the weeds around each corn plant.
Because the Firestones did not use herbicides to kill weeds in their fields, they planted their corn three feet apart in each direction so that they had room to cultivate. And like the Firestones, we use a horse-drawn cultivator remove weeds in our cornfield.
We take our cultivator down each row from north to south, east to west, and then diagonally. This takes a great amount of patience and skill on the part of horse, driver and operator.
We used one of our newest horses, Henry, to cultivate. Although he is very young and new to this job, he handled the tight turns well and only stepped on a few corn plants. It looks like Henry and his partner Tom are turning out to be great additions to Greenfield Village!
Ryan Spencer is manager of Firestone Farm in Greenfield Village. Working at The Henry Ford was a childhood dream of his – although he did not realize then that it would involve so much manure.
farming equipment, horse drawn transport, Greenfield Village, farms and farming, farm animals, by Ryan Spencer, agriculture
Over the last couple of weeks, our Firestone Farm team began plowing, harrowing and planting in our cornfield, which is adjacent to William Ford Barn.
At Firestone Farm, we use a spring-tooth and spike-tooth harrow after plowing. Plowing is the first step in the process and turns over the dirt, bringing new soil to the ground’s surface; however, it also leaves the ground very uneven, almost like waves on a choppy lake. Harrowing breaks up clods of dirt, knocks down high ridges and fills in troughs (called furrows) until the ground is smooth enough to start planting.
Next came the planting. We planted a very old variety of corn, called Reid’s Yellow Dent, which was used by farmers all over the United States in the late 1800s. The corn is planted by hand using a tool called a corn jabber.
A piece of twine with knots every three feet is stretched across the field. Two farmers work their way towards the middle of the field, planting corn wherever there is a knot in the twine.
When they meet in the middle, Firestone farmers give each other a friendly handshake—a Greenfield Village tradition and a sign of camaraderie in hopes of a good crop yield.
Spacing the corn three feet apart will allow Firestone farmers to take a horse with a special tool called a cultivator in between each row to remove weeds. Later, farmers will plant pumpkins alongside their corn; the pumpkin vines will spread all over the ground and help keep weeds under control.
Be sure to stop by and watch the corn’s progress each week!
farming equipment, Greenfield Village, farms and farming, agriculture
