PIONEER DAYS – THE ANNUAL HARVEST

It was make-or-break time as farmers eyed the weather

By Robert J. Foley

[Welland Tribune, 9 March 1992]

The most critical time of the fall for the farmer was the harvest. On this hinged his livelihood and the survival of his family. Would an early frost damage the crop? Would the rains hold off until the fields were cleared? All these things plagued the pioneer as he waited for his crop to open.

In preparation for the harvest the equipment had to be inspected and repaired where necessary. Sickles and scythes were sharpened and flails made ready. Sweeping the barn floor to prepare it for threshing was a job for which the children took responsibility.

With one eye on the weather the farmer walked his fields checking the grain to satisfy himself that it was ready for harvesting. If he didn’t have children old enough to help with the cutting and gathering, he would hire some farm laborers from the nearest town or, if the weather was holding, neighbors gathered and helped each other bring in the crops.

Haggai Skinner looked over the flowing field of wheat that was about to be cut. He let his mind wander over all that he’s been through in the last seven years. He had been working this very field in 1813 when the American patrol had snatched him up and made him a prisoner-of-war. It angered him still when he thought it. At 64, he was exempt from militia service, yet they had taken him anyway. For almost a year he had languished in prison to be repatriated in July, 1814, in time to hear of the bloody battle at Lundy’s Lane. He arrived home to find the family in mourning for Timothy Skinner who was killed at the Battle of Chippawa earlier in the month. He was buried somewhere on the battlefield. The American refusal to allow the recovery of the dead after the battle was something else that rankled Haggai. He had gone to the battle site after the harvest that year in a vain hope of finding a clue to the burial spot, but found nothing.

He was roused from his musings by the impatient stamping of the horses who seemed anxious to get started. Seeing the boys ready to gather the cuttings into sheaves he began to swing his sickle in a smooth, rhythmic stroke developed over 60 years of farming.

As the grain was cut the workers following behind gathered them into sheaves and loaded them on the wagon for transport back to the barn. The work day began at first light and except for meals, went straight through until sundown. Often lunch was brought to the fields so as to lose as little time as possible.

Once cut, the grain was moved to the barn for flailing. The flail was made up of two sticks each about three feet long. A leather strap or a piece of rope joined these together. The grain was laid out on the floor and the men began beating the stalks to separate the grain. Once this was completed, the stalks were gathered, shaken and discarded.

The grain was swept into a broad wooden shovel with a handle on either side. In a process called winnowing, the grain was tossed in the air, allowing the chaff to blow away while the heavier grain fell back into the shovel. We can imagine the field day that the farm poultry had snatching up the grain that invariably fell to the ground. The grain was then bagged for the trip to the mill or to sell as whole grain.

Wheat most often went to the mill to be ground into flour. Oats and barley were usually sold for feed or, in the case of barley, to be made into beer or liquor at one of the local brewers or distillers.

Transportation to the market was a thorny problem in the 1820s. In Humberstone and Wainfleet, the mills at the Sugar Loaf had to be reached over swampy terrain. In Stamford, the Bridgewater Mills, burned by the American in 1814, had not been rebuilt, making the long trek to either the mills in Thorold or to the Short Hills.

If heavy rain fell, the roads became impassable and often the crop had to be moved in other ways. Those on a waterway sometimes tried to float the grain to the mill, however, this often led to a soaking leaving the grain useless for milling.

The mills in the Niagara Peninsula were water-powered. The grain was poured into a hopper and was grounded between two large stones. The flour dropped through a meal trough and was packed in barrels for storage and shipment. Payment for the milling was often made by giving the miller share of the grain. The miller would also would act as the farmer’s agent in the sale of the ground grain as well.

In order to produce an adequate grade of flour the mill stones had to be sharp. It was necessary from time to time to deepen the furrows in the wheel and to dress the surface. A crane was used to lift and turn over the upper stone. The furrows were then deepened with steel picks to bring them up to spec. To test the levels of the stone a wooden bar with its edge smeared with red clay was drawn across the surface. The high parts with red clay smeared on them were then dressed off until the surface was level.

The next problem facing the millers and merchants of the peninsula was moving the flour to market. Produce from Humberstone and Wainfleet moved by water down the Welland River to Chippawa and then along the Portage Road to the busy port of Queenston. From here freight for every type was loaded on sailing vessels for York, Montreal and Quebec City.

*Historical Note; Haggai Skinner’s farm was located in Stamford Township in the vicinity of present day Mcleod Road and Drummond Road.