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Blacksmiths “smite”, or pound, iron. Iron is a Black metal that was very strong and durable. Therefore it was very valuable to early settlers. The Blacksmith may have shod horses for the local community and made and repaired tools, equipment (such as ploughshares) and household &amp; farmstead items such as door handles, hooks, chains, etc. The most important part of the Blacksmith shop was the forge. The forge is an open hearth, or fireplace, where the Blacksmith heats the iron. Air feeds the fire making it burn hotter. Blacksmiths use a huge bellows to heat the fire in the forge. As iron heats to higher temperatures, it first glows red, then orange, yellow, and finally white. The ideal heat for forging is when the iron turns a bright yellow-orange. Once this ideal temperature is reached, the Blacksmith removes the iron from the forge and places it on an anvil where he begins to shape the metal by hammering it. When the iron begins to cool, the Blacksmith will return it to the heat and repeat these processes until the piece is finished. Blacksmiths often took on young boys as apprentices. The following duties might be the duties of the apprentice:-Clean the forge-Break up and haul charcoal for the day-Sweep up and pick up the scraps of iron-Start the fire in the forge-Operate the bellows

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The Buffalo Niagara Heritage Village Blacksmith Shop is a reproduction which was built onsite in 1997. The role of this Blacksmith Shop is to represent the kind of Blacksmith business that would have been in Amherst from the early 1800’s to about 1930. This Shop seeks to highlight the fact that the Blacksmith was respected and considered an essential resource to the community.
	



Blacksmith Shop

Buffalo Niagara Heritage Village (BNHV), formerly the Amherst Museum, was originally established in 1972 by the Town of Amherst. As a department of the Town of Amherst, the Museum focused on the history of the Town and its impact on the Buffalo Niagara Region. BNHV was chartered by the New York State Department of Education Board of Regents in 1976 as an educational institution. Also in 1976, the Museum was moved to its present location on Tonawanda Creek Road, near the Erie Canal. In 1986, we moved into our current building, acquired for the purpose of housing our growing museum exhibits and collections. In 2011, BNHV became an independent 501(c)(3) non-profit corporation. In 2020, BNHV dedicated its mission to highlighting the rich agricultural and rural heritage of the Western New York region through a synergy of educational and interpretive initiatives throughout our Historic Village, farmstead, exhibits, and collections. BNHV believes in energetic, hands-on, all-senses immersion. A primary interpretive sub-focus under our new mission is maker culture: the who, what, why, and how of the things that people make in agricultural and rural spaces. BNHV carries out its educational mission through exhibits, costumed interpretation of authentic agricultural and rural life practices within the Historic Village and on our working farmstead, programs, group tours, classes, artisan workshops, community outreach activities, and community access to a variety of artifacts and historic resources retained in our Collections and Research Library.

Buffalo Niagara Heritage Village is located on a 35-acre campus and the Historic Village contains ten historic buildings dating from circa 1840 to 1888. These buildings were moved to this location after they were threatened with demolition during the town’s rapid growth and development. A dedicated, on-going program of preservation and conservation has resulted in these buildings being restored to their 19th century appearance, so that visitors may experience what life was like in the Buffalo Niagara Region during an earlier era. The village’s indoor museum features rotating exhibits, the Niederlander Research Library, and a collection of 40,000+ artifacts.

Life for early settlers in Western New York was very difficult. They would have to grow their own food, make their own clothing, and carve their own household items. With the opening of the Erie Canal in 1825, life became a bit easier. The Erie Canal made it easier to transport goods from one town to another and many small communities developed in the canal's wake. Many of the towns in Western New York are examples of these small communities which appeared after the Erie Canal was opened. The General Store was the center of the community. Once a store was established, it would help the community grow by attracting other tradespeople to the area. Printers, Blacksmiths, cabinetmakers, and potters would set up their workshops near the general store creating a main street. It then would not take long for this small community to become a town with a schoolhouse, church, and homes. The General Store most importantly provided farmers and townspeople with goods that they could not make or grow on their own. But, it also served as a meeting place where townspeople gathered to meet and socialize, and provided small communities with exciting new services like newspapers from the city and postal service. Since many local farmers had very little cash, they would usually barter for the products that they needed. They would trade their eggs, butter, and crafts for the metal tools, lamp oil, and sugar that they needed. Items typically carried in the General Store included: HOUSEHOLD ITEMS: blankets, washboards, coffee grinders, dishes, candle, candle holders, glass jars, pots and pans, broomsGROCERIES:Imported -coffee, tea, brown sugar, spices, molasses, rice, raisinsLocally Grown – dairy products, fruits and vegetables, dried-smoked-salted meatCHILDREN’S ITEMS: Jars of candy, sticks of candy, licorice, toys, dolls, marbles, ballsDRY GOODS: bolts of cloth, thread, lace, ribbon, buttons, needles, pins, patterns, dyes, overalls, leather gloves, boots, shoes, hats, bonnets, knitted items and other clothingHARDWARE: nails, hoes, hammers, shovels, axes, window glass, animal traps, guns, ammunitionOTHER ITEMS: clocks, pipes, tobacco, books, paper, pens and ink, lanterns, lamps and keroseneLARGE ITEMS: farm equipment, lumber, stoves, sewing machines

The General Store provided small communities and local farmers with goods that would be otherwise difficult to obtain. It also served as a meeting place where farmers and townspeople could meet to socialize. Buffalo Niagara Heritage Village's General Store was once originally the home of a local tenant farmer, but it has been repurposed as a store in order to focus on trade and commerce from the Erie Canal.

General Store

At the beginning of the 19th century, America was an almost entirely agrarian society and would remain so for several years to come. Immigrant farmers in the American northeast followed the centuries old patterns set by their European ancestors. Early farmers were primarily subsistence farmers, meaning that they would raise animals, and crops, chiefly to fill the needs of their household or the households of close friends and/or neighbors. German immigrant farmers, such as the Schmitts, would typically raise horses or oxen for labor, sheep in order to supply the family with clothing, swine and cattle for meat, goats for milk and cheese, chickens for eggs and meat, and bees for honey and beeswax. Something that set them apart from other European immigrant farmers was the fact that they sheltered their animals in the winter. A traveler at the time remarked "while the English and Swedes had no stables, the Germans and Dutch had 'preserved the custom of their country, and generally kept their cattle in barns during the winter." Here on the Schmitt Farmstead, we have both a ram barn and a ewe barn to shelter our livestock during the winter months, following the German tradition. Another earmark of the German farmer was the cultivation of large vegetable gardens. Some of the most popular crops include: potatoes, turnips, cabbage, peas, beans, cucumbers, beets, onions, lettuce, carrots, and apples. Apples were especially important since they were primarily used to make cider, the main beverage of the time. Every farm possessed an apple mill and cider press. The Schmitt Farmstead consists of the following outbuildings:<ol><li>Hay Barn</li><li> Hay Barrack</li><li>Ram Barn and pasture</li><li>Ewe Barn and pasture</li><li>Chicken Coop</li><li>Sugar Shack</li><li>Wood Shed</li><li>Apiary</li></ol> The Schmitt Farmstead Livestock:The sheep living on the Schmitt Farmstead are Hog Island sheep, which is a heritage breed in critical need of conservation. There are fewer than 200 in the United States. Hog Island sheep are primarily bred for their wool. The wool is of medium weight with fleece yields ranging from two to eight pounds. Our chickens are primarily Barred Rock chickens (we currently have 1 Ameraucana chicken). They are also a heritage breed originating from the Massachusetts area in about 1865. Barred rock chickens are bred for both their egg laying ability as well as for their meat. They are beautiful chickens with Black and rock-grey colored stripes on their feathers and a single red comb on their head. The Schmitt Farm Year: January:       February: splitting woodMarch: Maple Sugaring          Fencing repairs        April: Cleaning out barns (Manuring)                  Drainage in fields                   LambingMay: Plowing, cultivating, and planting kitchen garden and crop fields          clean chicken coop     beekeeping season begins     Lambing continuesJune: Planting buckwheat 		Sheep shearing          Strawberry harvest 		Harvest 1st cutting of hayJuly: Strawberry harvest continues  August: Second haying    	Corn harvestSeptember: Harvesting    Cider making  		Plant Spelt (a winter wheat)         October: Harvesting and cider making continues         Fall plowing   		 Preparing barns for winter   	Fall hoof trim…Sheep   		close up bee hives for winterNovember: Preparing barns for winter    	Sheep breeding          clean chicken coopDecember: splitting wood

Upon arriving at their new home the first thing that immigrants, such as the Schmitts, would do would be to build their barn. The barn was the focus of activity and had multiple purposes, making it the most important structure on the farmstead. The barn stored hay, feed, tools and equipment, as well as stabled the animals. Visitors to the Schmitt farmstead will learn about the development of agriculture in our area from the 19th century to the early 20th century. 

Schmitt Farmstead

Building Architecture:The Schmitt House is a hand hewn log house using mortise and tenon joinery, enhanced exteriorly with clapboards and inside in part with cut boards. The horizontal spaces or joints between logs are usually filled with a combination of materials that together is known as "chinking" and "daubing." Chinking and daubing completed the exterior walls of the log pen by sealing them against driving wind and snow, helping them to shed rain, and blocking the entry of vermin. A variety of materials were used for chinking and daubing, including whatever was most conveniently at hand. Generally though, it is a three-part system applied in several steps. The chinking consists of two parts: first, a dry, bulky, rigid blocking, such as wood slabs or stones is inserted into the joint, followed by a soft packing filler such as oakum, moss, clay, or dried animal dung. Daubing, which completes the system, is the outer wet-troweled finish layer of varying composition, but often consisting of a mixture of clay and lime or other locally available materials. The Germanic heritage is strongly reflected in the construction of the Schmitt Log House. The Germans were known for the use of hewn logs, placing their chimney in the center of the house resulting in a door and window placement which was asymmetrical to avoid the partition that ran from either side of the chimney and a first floor plan consisting of two rooms, ie. the “Stűbe” or living area and the “Kűche” or kitchen. Stairs to the second floor loft were off the “kűche”. Family History:Henry Schmitt lived in the Schmitt Log House with his wife Rosa, six children, mother-in-law and possibly a farm hand. The Schmitts were part of a large German immigration to the United States from the early to mid 19th century. They were from a part of Germany (now belonging to France) called Alsace-Lorraine. They most likely traveled across the Atlantic, made their way up the Hudson River and across N.Y. via the Erie Canal to the Amherst area. One of the first families to reap the benefits of the western section of the Erie Canal. The Schmitts farmed the land around their house from 1838 to 1851 and lived a relatively simple life judging from the inventory of possessions at Henry’s death at age 44 yrs. in 1851. After Rosa’s death in 1867, the Smith children sold the farm and house to their brother, Charles Smith for $1,250.00. In 1869, Charles increased the acreage of the farm, leased it to Peter Haller in 1879 and then sold it to two Buffalo residents, Jacob Reiner and Valentine Dechert, who held the property for decades. Key Building Features:Outside the Schmitt Log House there is a replica of the well which the Schmitts would have dug and maintained. Tons of water would have been carried into the house for drinking, cleaning, cooking, and to the barn for the farm's animals. Once inside, you can see how the walls and ceiling beams are made of squared-off hewn logs. Adz and broad axe cutting marks ("fingerprints") can be seen in the beams. The Stube (living area) is off to the right and the kuche (kitchen area) is off to the left. The house is sparsely furnished due to the fact that as immigrants they would not have owned a lot of luxury goods. Immigration:For immigrants from Alsace-Lorriane, like the Schmitts,“the trip took about three months on a sailing vessel and they reached the Town of Amherst by canal boat from New York City. Settlers brought with them their household goods, seeds to plant and a small stack of provisions, which were often exhausted before the land could be cleared and a crop raised. Since the pioneer usually brought a gun, he could hunt small game and an occasional deer or bear and his oxen could be used for food if necessary. Men would come for miles around to help their neighbor with a “house raising”. Logs twelve to sixteen feet long were cut and experienced men built the corners of the cabin. Others “laid up” the sides, using smaller logs, then a door and a window were cut. The roof was built of wooden “shakes” about three feet long” (Young, A History).

The Schmitt Log House was built in the 1840s and was originally located in what was known as the "French Settlement" near Ellicott Creek Road and Niagara Falls Boulevard. The house was a part of a 25 acre farm. Here at Buffalo Niagara Heritage Village, the Schmitt Log House shares the story of the immigrant experience, the Erie Canal, and farming in early 1840s Western New York.

Schmitt Log House

Building History:The Trinity Evangelical Lutheran Church was founded in 1854 by German immigrants, many from Alsace-Lorraine. All services were in German from its founding until the early 20th century when speaking German during WWI was questioned. 1854 – First baptism – Marvin Raquet, son of Heinrich &amp; Elizabeth Raquet.1854 – First Wedding – Reichle &amp; Christina Balzlar1855 – First confirmation Building ArchitectureThe Trinity Evangelical Lutheran Church is a simple country church that served as a place of worship for many German speaking residents of East Amherst. The steeple contains a church bell (not original) that could be heard for miles. It was rung to announce the start of church services and for emergencies. Before the advent of telephones, it would’ve been the only way for people to communicate. (ex. If there was a fire in the community, they could ring the bell to gather the people for help putting it out, or if a doctor was needed quickly.) Before entering the church, you will notice the stained glass insert over front door reading“Ev Luth Drein Kirche”; German for “Trinity Evangelical Lutheran Church”. Drein refers to Trinity and Kirche refers to Church. Upon entering the church one can not help but notice the beautiful stained-glass windows in the front, sides andback of church. The stained-glass windows were a way of visually presenting the teachings of the church, made use sunlight to enhance the colors of the window, a means of decoration and a way to brighten the interior of the church. The windows were designed by Leo P. Frohe (Born in Holland 1851) of the Frohe Art Glass Co. Frohe Art Glass Co. installed Munich (Germanic influence) pictorial style stained glass windows to honor this German community. Many volunteers helped raise funds for the project through bake sales, festivals, etc. for 10 years, it is said, in order to purchase the windows. The windows are all original except for the window that was over the altar entitled “The Light of the World”. It was removed when the Trinity Evangelical Lutheran Church was moved to BNHV and is now displayed in the congregation’s new church at 8760 Transit Road near the corner of Hunt Club Circle.  For many who lived in the 1800s, the church was the center of their community. Not only was it a place of worship, but school productions and Christmas pageants were offered there. Court cases were heard by visiting judges and local election voting took place there. Concerts, touring musicians, singers and sewing circles also made use of this space.

The Trinity Evangelical Lutheran Church, built in 1854, was a rural Lutheran Church which served neighboring farm families, many of which were German immigrants. Through the Trinity Evangelical Lutheran Church we share the story of church as a community. The church wasn't just a place of worship but also a community center.

Trinity Evangelical Lutheran Church

Building Architecture:Henry Bigelow built the left side of the house in the early 1840s and the right side was added in the late 1840s. If you look closely at the building's exterior you can see the seam which separates the two sides. Additionally, the 2nd floor was not combined so there are two different sets of stairways to get upstairs, depending on which side of the house you are on.        The Bigelow house is a saltbox house. Saltbox houses are a traditional New England style of house with a long, pitched roof that slopes down to the back. They are generally a wood framed houses. A saltbox has just one story in the back and two stories in the front. The flat front and central chimney are recognizable features, but the asymmetry of the unequal sides and the long, low rear roof line are the most distinctive features of a saltbox, which takes its name from its resemblance to a wooden lidded box in which salt was once kept. Family History:     Henry Bigelow was born in 1781 in Conway, Massachusetts. He was the son of Simeon and Sarah Foster Bigelow.     The family moved to Brandon, Vermont where in 1810 Henry married Lucy Barnes. The couple eventually moved to Williamsville, New York in 1821. They were pioneers in Williamsville.     Henry was one of Williamsville’s more prosperous residents. The families’ land holdings were large compared to other families.Henry and Lucy had five children: Harry (1811), Lucy Leonora (1812), Lovine (1814), Louisa (1816) and Laura (1818).  Key Building Features:Furniture in all rooms is mid 19th century. Although we do not know how all the rooms in this house were originally utilized, the arrangement chosen is based on research and common mid 19th century floor plans. Bedroom: The room on the left upon entering the house depicts a bedroom used by the parents, and possibly shared with an infant or very young child. There is a pitcher and bowl on the dresser for washing up, a bedwarmer on the bed, and a chamber pot at the end of the bed.    Kitchen:Very similar to the kitchen in the Elliott house, the Bigelows have a dry sink and a step-stove. Look at the items on the table however. Most of them are implements that would have been used for household chores.<ol><li>Butter churn</li></ol>There was no refrigeration in the 1800s so butter was something that had to be made frequently, and it was oftentimes a chore that the children in the house did. In the morning the cows would be milked and the milk would be left sitting out. As it sits, it begins to separate and the top layer (heavy cream) is skimmed off. The heavy cream is poured into the churn, the dasher (a stick) is inserted, and the lid is put on. The cream is then "mixed" by raising and lowering the dasher repeatedly. Once the liquid cream solidifies, you have your butter for the day.2. Candle moldCandles were a necessity in the early 1800s as they were oftentimes the only source of light. Candles were not something that had to be made on a daily basis, but were typically made approximately twice a year and it was oftentimes a day long activity. First, the wax had to be heated in a large cast iron pot. Once ready, there were two different ways to make candles. If the family was lucky enough to have candle molds, like the Bigelows, the candle wick would be placed through the mold and the hot wax would be poured into the mold. It would then be set aside to harden. If the family did not own a candle mold, they would have to dip the candles by hand. The candle wick would be dipped into the pot of hot wax and then raised up to harden for a minute or so. It would then be dipped back into the hot wax adding another layer of wax to the wick. This would be repeated until the candle is at the thickness you are looking for.3. Rug beaterLaying on the table is a rug beater. There were no vacuum cleaners in the 1800s so rugs had to be taken outside, hung on a line, and beaten with the rug beater to remove all of the dirt and dust.4. SkepThe thing that looks like a basket is actually a beehive which is called a skep. Humans began domesticating bees Before the Common Era (BCE) and kept them in clay vessels and woven baskets. They would keep bees for both the honey and the wax which they could use for candle making. The problem with this however is that each year the hive has to be broken open and destroyed in order to get the honey and wax out. Next to the table, on the wall, is a saltbox. Salt was an important because it was used in food preservation. Meats would be heavily smoked and salted so that they would not go bad during the long winter months, and vegetables would be soaked in salt to create a brine and they too would stay good throughout the winter. Look back at the picture of the Bigelow house. Can you see why it's architectural style is called a saltbox? Storage Rooms:There is a beautiful pie safe in the storage room that protected not only pies but also breads and cheese. The tin-punch allows the heat to go out but keeps flies from going in. Parlor:The parlor is furnished with reproduction striped wall-to-wall carpet and reproduction wallpaper, both typical of the period. There is an elaborate parlor stove, and a rocking chair with sewing implements next to the window for lighting to facilitate this detailed work. In the corner you will see a melodeon.The young girls in the house may have been trained to play the melodeon. The melodeon was readily available in Buffalo since Buffalo was considered the melodeon capital of the world. The Prince Organ and Melodeon Manufactory was on Buffalo’s West Side. A melodeon is a small pump, reed organ powered by bellows. The girls may have played the melodeon as entertainment for a Sunday afternoon visit from relatives or neighbors. They would have played religious, patriotic and popular songs such as “Listen to the Mockingbird” (1855) by Septimus Winner.

The Bigelow house, originally located at the southeast corner of New Rd. and Smith Rd., was a part of the 366 acre Ransom Creek Farm. Built in the 1840s by Henry Bigelow, it was inhabited by his farm manager and his family. The Bigelow house shares the story of a lower-middle class farm family with a special focus on chores and keeping house.

Bigelow House

Building Architecture:The Hoover House was constructed in 1856 with an addition added in 1875. It depicts Vernacular Italianate Architecture with bonneted windows, bracketing and porch details. The Hoover House was built using the balloon framing construction technique. Balloon-frame, which was built from the early 19th century until World War II, poses unique firefighting problems because it lacks horizontal fire stops between the studs inside of the exterior walls. Most balloon-frame homes are two or three stories tall. This allows for unimpeded fire spread from the basement to the attic in a matter of minutes via the interior stud channels of the exterior walls. Family History:George W. Hoover was born in Amherst in 1826.1852 – Mr. Hoover married Jane Nelson.George and Jane had five children.      1868 – Jane Hoover died.1869 - George married again to Ellen Fetterman .George and Ellen had two children.1870 – George was listed in the 1870 census as a “machine agent”.1875 – George Hoover and Henry Seacrest were prime movers and first President and Secretary of a “farmer’s co-operative assessment company”. It was essentially an insurance company underwriting farm properties for losses suffered from fire or lightening. It was originally called the Erie and Niagara County Farmer’s Association. It grew and prospered and exists today as the Erie and Niagara Insurance Association. The current Erie and Niagara Insurance Association is a BNHV sponsor for the Hoover House helping to provide for its upkeep.1884 – in The History of Erie County, George was listed as a “farmer and agent for agricultural implements.”1908 – Mr. Hover died in Michigan. Key Building Features:Porch The porch gave access to two entrances, one to Mr. Hoover's office and one to the residence’s parlor. OfficeMr. Hoover's office is the first room that one enters upon visiting the Hoover House. Inside there is a roll-top desk, spittoon, hall rack, book shelf, parlor stove, Victorian era paintings, and a bird prepared by a taxidermist. You will also notice that both the walls and the ceiling are wallpapered. One then moves from the office through a small bedroom, which was most likely the grandparents' room or a sick room, through the nursery and into the dining room. Dining Room       The wallpaper in the dining room is an exact copy of wallpaper that was found during restoration of the Hoover House. There is a late Classical Empire Sideboard along the wall and a kerosene chandelier over the table which was eventually converted to electricity. You will also find another large Parlor stove in the dining room. KitchenThe kitchen and pantry are both located off the dining room. The Hoovers have a much grander stove than the Elliotts, and are lucky enough to have a sink with a water pump. Rain water was collected (from gutters and downspouts) into a cistern in the basement to which the water pump was connected. ParlorOff to the other side of the dining room was the parlor. Mr. Hoover's economic status allowed him to furnish this room with the finest furniture. Inside there is another parlor stove as well as a beautiful parlor organ. The Hoovers would spend their leisure time playing the organ or looking through their stereoscope.

The Hoover house, built in 1856, was originally on a 125 acre farm at the present day intersection of Dodge Road and Glen Oaks Drive. At the time, it was adjacent to the Bigelow Ransom Creek Farm. The Hoover house shares the story of upper middle-class life with special focus on Hoover's agricultural business and entertainment of the late 1800s. 

Hoover House

Building Architecture:The house is a modest structure of plank construction, which was valued at $700.00. The basic wall structure consists of random width vertical planks nailed to a sill or horizontal board at the base of the wall and then nailed to another horizontal plank at the top of the wall. There's no joinery or other reinforcement used where the walls meet at the corners. The seams between each board were sometimes covered with narrow wood strips, called battens. The Greek Revival styled doorway has reproduction leaded glass sidelights which were made by the Frohe Art Glass Company. Family History:The house was occupied by plough maker George W. Elliott, his wife, Amy, two daughters, Sara (13 yrs.) and Mary (11 yrs)., and son, Andrew (15 yrs.) until 1855.    Mr. Elliott was originally from Maine.    The 1855 Census stated that Mr. Elliott was 47 years old at that time and listed as a “plough maker” and a “land owner”. His wife, Amy, was 43 years old.The Elliott family lived in the house until 1855 when it was sold to Elliott’s creditors and purchased at auction by John Koch and John Blocher.        -It seemed that Mr. Elliott had “difficulty” keeping up with the payments, so to speak, as evidenced by its being sold in the end to creditors. Key Building Features:    Front Hall Entrance:Upon entering the front hall, the first thing one may notice is the reproduction flowered wallpaper which is period appropriate. Looking down, one may also note the original floorboards. Parlor:Turning to the right, you will enter the parlor which is carpeted with a Venetian flat woven wall to wall carpet, common in the 1850s. There is a fireplace with a marbleized mantle. At the base of the mantle are two foot warmers and next to the mantle is a leather water bucket. This was always close by in case of a fire. All of the furniture in the parlor are period pieces in the Empire Style which was popular between 1840-1860. Since the Elliotts lived in the Village of Williamsville, they would undoubtedly have more visitors than the more rural houses. Therefore their decorations and furniture were seemingly made to impress. Kitchen:The kitchen area was remodeled in 1997 to appear as it is today. The re-created kitchen wing contains the replica 1850 step-stove which was cast from the original mold at Jewett &amp; Root of Buffalo, New York and is currently used for cooking demonstrations. Today's stoves/ovens have buttons and dials that we use to set the temperature, but what about this 1850s stove? The Elliott House step-stove was run on wood and it was the children's responsibility to make sure that the wood box next to the stove was full. Once a fire was started, Mrs. Elliott would use the hand test to determine if the stove was at the right temperature for the item she was cooking/baking. She would open to door to the oven portion of the stove and stick her hand inside. She would gauge the proper temperature based on how long she could keep her hand inside. Nearby, you will also notice the sink. This is called a dry sink since there was no indoor plumbing. Either Mrs. Elliott or her children would have to bring in several buckets of water daily from the nearby well in order to fill the sink for washing. One will also notice several wrought iron kitchen utensils hanging on the wall. Perhaps some were made by the village Blacksmith. Outside the Elliott House there is a kitchen garden. Kitchen gardens were very important to settlers. Even if they were not making a living by farming, a small plot would have been outside the kitchen door to have access to fruits, vegetables, flowers and herbs which were a part of daily life. A variety of techniques were used to preserve food through the winter. These methods included drying, pickling, fermenting, making jams and jellies, salting, brewing and canning. Freezing food was known in cold climates but was not perfected. Many homes had root cellars to hold food below ground where the temperature was cool but did not freeze. "A root cellar is a structure, usually underground or partially underground, used for storage of vegetables, fruits, nuts, or other foods. Its name reflects the traditional focus on root crops stored in an underground cellar, which is still often true, although a wide variety of foods can potentially be stored, for weeks to months, depending on the crop and the conditions, and the structure may not always be underground."

The Elliott house is an example of a middle class, 1850s era, simplified Late Greek Revival style village house. It shares the story of rural village life in the early 1850s with a special focus on the kitchen and historic cooking. Originally located on the corner of Garrison Road and Park Drive in the Village of Williamsville, it is the only house in the BNHV village that is from the Village of Williamsville.

Elliott House

Buffalo Niagara Heritage Village's doctor's office and pharmacy was originally constructed and owned by S.E. Lapp. He rented the office to local doctors. From 1883 to 1891 Swormville doctor Andrew Frank Helwig rented the office in the back. Andrew Frank Helwig was born to German immigrants Christian and Barbara Helwig in 1855 in Clarence, New York. Helwig attended medical school in Detroit, Michigan and graduated in 1883, before returning to Western New York. Settling in Swormville, Helwig served as the area's doctor from 1883 until his untimely death in May of 1891. Dr. Helwig is noted in the Amherst Bee as attending accidents (such as falls, drownings, machinery related injuries, etc.) and illnesses (such as scarlet fever, etc.) throughout the area. He also conducted local autopsies and suspicious death investigations in the area (such as that of Georg Sorg in 1886). As all rural doctors did, Dr. Helwig served the community as a medically experienced "jack of all trades." In the 19th century, physicians treated whole households and carried out most of their business in the homes of the ailing patients or at the scene of accidents they were called to attend. Oftentimes these households could not pay for their treatment with cash so they offered goods and/or services instead. Rural physicians, like Dr. Helwig, would complete minor surgeries, assist in complicated childbirths, and treat injuries and illnesses. Many physicians relied on sight, touch, and the careful study of symptoms experienced by their patients. Diagnostic and prognostic skills were paramount. Both the stethoscope and thermometer were available for physician's use during the 19th century. However, many doctors forgoed these tools, insisting that the process of ascertaining fever or heartbeat in patients could more easily be completed using their senses of touch and hearing.  The front of our Doctor's Office and Pharmacy interprets Robert Knight Smither's pharmacy. Robert Knight Smither was born to Robert and Sarah Smither in 1850 in Winchester, England. In 1858 the Smither family came to America. In his youth, Robert studied as a pharmacy clerk in Brampton, Ontario before settling in Buffalo in 1868 to continue his pharmaceutical education. In 1875, Robert opened his own pharmacy in Buffalo. Throughout his career, Robert owned multiple Buffalo pharmacies – one on Niagara Street and one on Main at LeRoy. In 1887, Smither also formed a partnership with George I. Thurstone to open a third pharmacy location at Bryant and Elmwood. Robert Knight Smither was very influential in the Buffalo pharmaceutical scene and led the fight to standardize the profession by championing the bill that required pharmacists in New York State to be licensed. He held positions as a member of the Erie County Pharmaceutical Association, President of the Erie County Board of Pharmacy, Chairman of the Erie County Board of Supervisors, member of the Board of Curators of the University at Buffalo School of Pharmacy, and President of the New York State Pharmaceutical Association. Pharmacy has roots going back to Medieval Europe. However, the American drugstore of the 19th century sprung from a combination of: the apothecary shop, the doctor's shop, the general store, and the wholesale druggist. In early America, distinction between different sorts of medical practioners was looser when compared to those in Europe, which had been much longer established. Often the lines blurred, due to the overall lack of regulations. An apothecary needed to have an understanding of chemistry in order to successfully prepare and manufacture the medicinal compounds. The pharmacist, on the other hand, was often not medically trained or educated and engaged in the sale of drugs as a purely pharmaceutical practice. In the 1850s, the retail pharmacy sector exploded. The number of drug stores in America increased by around 25%.

Rural 19th Century doctors often shared office space with pharmacies, as they could offer benefits to each other in this arrangement. Doctors could receive office space in the back room free of charge from the pharmacy owner. in return for referring their patients to fulfil their prescriptions at the pharmacy. This is the sort of reciprocal arrangement we exhibit in our Pharmacy & Doctor’s Office. Specifically we focus on sharing the stories of Swormville doctor Andrew Helwig, Buffalo pharmacist Robert Knight Smither, and through them stories of 19th century medical and pharmaceutical practice.

Doctor's Office & Pharmacy

Williamsville School #9 was a one room schoolhouse located on the northeast corner of New Road and Smith Road. From 1880 to the early 1950s students ages 4 years to 18 years, living in the northeastern part of Amherst, NY, would walk to and from this school everyday for their classes. At that time, the school terms were based around the planting and harvesting seasons on the farm. The winter term ran November to March and the spring term ran May to August. There was no school in April due to planting, and no school in September and October due to the harvest. Upon arriving at school, students showed their respect to the teacher by addressing them as Ma’am or Sir and perhaps bowing/tipping caps and curtsying before them as they entered the school. They were careful to “mind their manners”. Once they entered the school, girls and boys were separated. Girls sat on the right side and the boys on the left. They also had separate cloakrooms.      The typical school day lasted from 9 a.m. - 4 p.m. At noon, the students ate outside during good weather. After lunch (12:00) they helped with school chores or played games. This semi-free time was called “nooning”. According to oral histories, children attending this school sometimes played "flood tag", a game the students made up because the ground around the school was often flooded due to its proximity to the overflowing Ransom Creek.  In one-room schoolhouses, the “Three R’s” were considered the most important subjects because being able to read (“Readin’”) the Bible would make a person a better Christian. Good penmanship, ie. Writing (Ritin’), was a valuable skill as neat, legible handwriting was considered a sign of a cultured person and knowing how to solve mathematical , ie arithmetic (“Rithmetic”) problems was important for anyone who wanted to be a farmer, a store keeper, a craftsperson, a miller or any number of other careers. The most popular books used in one-room schoolhouses were the McGuffey “Eclectic Readers”. There were six books in the series beginning with a Primer. Each volume increased in difficulty. These books taught reading and writing skills, but also emphasized basic values such as honesty, proper manners, courage and charity. Children had very little homework since they had responsibilities at home and on the farm. Students had chores to do at home before leaving for school and chores to do when they arrived at school. The following are examples:o  Bring in wood for the potbelly stove from the wood- shed.o  Empty ashes from the ash pile at the base of the potbelly stove.o  Sweep the floors.o  Wash the chalk boards.o  Bring in drinking water from the school’s or a neighbor’s water pump or well.o Pass out slates

The Williamsville Schoolhouse was built in 1880 and served the farm families living in the northeastern part of Amherst, NY. Located on the northeast corner of New Road and Smith Road, the Williamsville Schoolhouse was used as an elementary school until the early 1950s. The building then served as a youth center from 1953 to 1971. In 1974, the Williamsville Schoolhouse was donated to and moved to Buffalo Niagara Heritage Village.

Williamsville Schoolhouse

The Weaver's Cottage, built in 1840, was originally a 100 acre farm on New Road (between Millersport Rd. and Tonawanda Creek Rd.) and represents a typical mid-19th century farmhouse. The builders used a very old, European method of house insulation called nogging. Webster defines nogging as "rough brick masonry used to fill in the open spaces of a wooden frame." The builders used brick to infill the spaces between the timbers, which created more mass and slowed down air infiltration. Traditionally, the bricks were seldom left exposed. Instead, they were covered with siding on the exterior and a plaster on the interior. We have left a portion of the inner wall exposed so that visitors to the Weaver's Cottage can see what nogging looks like. The majority of everyday cloth that Americans needed was made by and purchased from their own craftsmen. While simple cloth products made by American weavers were not as luxurious as those made in other parts of the world, they were just as sturdy and durable. They had to be strong to withstand the hard wear demanded by life in a young, rough, still growing country. While some families raised enough sheep to clothe themselves, those not able to do so relied on the Domestic Manufacturing system. How did that work? Some farmers would run textile businesses out of their house in addition to farming. A merchant would purchase wool from farmers and take it to the head of the household that was running the textile business. The household's head would manage the work of the housewife, children and grandparents as they worked very hard carding wool, spinning wool, and weaving cloth. The merchant would then return to collect the finished products, pay per item, and supply the family with new wool. What exactly is the sheep to shawl process? Well, the first step is to shear the sheep. Once the sheep is shorn, the wool must be skirted. This is when all of the dirty bits are pulled off and thrown away. Once this is done, the wool is washed in a bucket of very hot water and then dried thoroughly. Once dried, the wool is carded. Carding straightens and aligns the fibers so that they are ready for spinning. Once carded, the fibers are twisted to create a yarn. The twist holds the fibers together to give them strength. The spindle, a shaft with a weight at one end to help strengthen the spin, was the first major advance in spinning technology. In fact, drop spindles are still very popular today. The spinning wheel was invented between 500 and 1000 and made the spinning process faster. Once the fibers are spun into a yarn, the weaver may then decide to dye the yarn if he or she wishes. The yarn is then placed onto a loom and woven into cloth. The manner in which the yarns are interlaced determines the type of weave. Next to the Weaver's Cottage is the Dyer's Garden. The plants that are grown in the garden and the yarn colors they produce are as follows: Calendula officinalis Pot Marigold‐yellow                 Reseda luteola Weld‐yellowGenista tinctoria    Dyer’s Broom‐yellow                  Red Dahlia     Dahlia sps.‐redVerbascum thapsus Mullein‐yellow/green               Isatis tinctoria Dyers’ Woad‐bluePhylotacca Americana  Pokeweed‐purple/mauve     Bidens ferulifolia     Beggarticks‐yellow/orange               Cosmos sulfurens Orange Cosmos‐orange Amaranthus cruentus Hopi Amaranth‐brick red                           Alcea nigra  Black Hollyhock‐pinky purple Tansy vulgare Common Tansy‐yellow/greenCoreopsis tinctoria Dyers’ Coreopsis‐yellow/orange Rubia tinctorum  Dyers’ Madder‐pink/red/orange/coral

Built in 1840, the Weaver's Cottage was originally a farmhouse on 100 acres of land on New Road.  It was used by several residents of North Amherst. It has been repurposed to share the story of textile production during the 19th century, and displays 19th century textile processing and manufacturing equipment. 

Buffalo Niagara Heritage Village

Blacksmith Shop

Introduction

Images

Backstory and Context

Sources

Additional Information