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| Farm on property first owned by Isaac Cummings |
Crisp, trifold papers encased in heavier red and green covers are spilling out of a folder, and onto the table. Did you know about the coins?
“It was good luck, customary, to hide a coin in the house for good luck,” says Rick Brain, owner of the barn at the top of what is now called Smith Road, in Forestville.
According to Rick, he was helping his grandfather put a new roof on his grandparent’s home. He spotted a flash of silver, and asked his “gramps” to hand it to him. His grandfather, Henry R. Egbert, assumed it was a washer and was agitated at Rick’s persistence, but eventually handed over the coin.
“I said hey, this is a silver dollar!” Rick recalls. “And from that point on, we argued over who had found that coin. So grandma took it and said she was going to keep it for us. At that time, it was probably worth $40-$50.”
The coin was dated 1856. Time stole the memory of Rick’s grandmother, Dale Egbert, and the coin was lost. The date, however, lives in Rick’s memory: 1856.
Back to those sharply folded papers — typewritten deeds — and lots of them! Name after name is read as each ancient page is unfolded. Ultimately, Rick and his wife, Lisa Cislo, arrive at the first owner of the property: Isaac Cummings. Cummings purchased the land from the Holland Land Company in 1836.
Though the coin may be the only clue as to when the structures were added to the property, the details and stories grow richer as the discussion moves to present-day.
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| Fernside |
The barn currently stands in a traditional shade of red. A word is printed on the North side of the structure: Fernside. Rick says the writing predates his grandfather’s purchase of the property in 1954. They have no knowledge of the meaning. As you walk through the inside of the barn, it becomes clear that red wasn’t its original color.
At one time at least, the barn was green, and it wasn’t a dairy barn.
Built in three stages, the barn has stalls for horses and pigs, and a chicken coop in the upstairs. There was a small silo that may have been made entirely of wood. Rick can still show how acetylene traveled underground between the house and barn and was used to illuminate them both. The remnants of a creamery were found in the basement of the home. It appears this barn was not built for any commercial intent - but simply to meet the needs of the family living there.
“Gramps” was the first dairy farmer to ship commercially from this location. He spent countless hours on nights and weekends, revamping the barn to accommodate milking 30 Holstein cows and all the equipment he would need. At first, the equipment included milking machines that strapped on to the cow, and a cooler big enough to hold milk cans. Later, he upgraded to a bulk tank. Henry also became a milk hauler and then attained a license to be able to read milk weights. In later years, Henry worked for the town of Villenova; operating both the snow plow and dump truck.
Having lived through the depression, Henry was a thrifty farmer. He kept every rusty nail and bolt he ever had used, just in case he might need it. If something broke, he would spend endless hours searching for something he already owned that might serve to get him through. Running to town to purchase parts was not ever an option Henry chose if he could somehow avoid it.
An animal lover, Henry didn’t keep to a consistent practice of culling his herd. He stuck to his pragmatic ways by only feeding the cattle whatever was least expensive. For many years, the answer was bean snips.
“There was a canning factory down in South Dayton,” Rick shares. “The last thing they processed were beans. They had the bean snips: the waste.”
Since Henry had two dump trucks, one could stay at the canning factory, and a loaded one would be brought home. “We had made a bunker [to store the beans] on a cement pad, and that was how we fed them. And the cows made SO much milk off of that! And it was free! Gramps loved that!”
Nothing replaced the quality and affordability of bean snips when the canning factory was shut down. The cows grazed on hay in fields around the farm. The effects of that are still apparent today, as the ground is still rough from cow hooves plodding through the fields when they were soft from rains or a spring thaw.
While it was running on a shoestring, the farm didn’t stay current. Generations of family that might have been interested in continuing the farm found Henry rigid in his methods. Anyone thinking they might want to continue the legacy was faced with a sizable investment to update equipment and advance to a more modern operation.
“I definitely wanted to take over the farm,” Rick shares. When asked if he favored the cows or machinery, he replies “Both. Because I loved it all.”
In 1986, Henry encouraged Rick to go to college “and then we’ll see.” Only Gramps never became ready to hand over the reins to anyone. As he speaks, the gravity of all he would have had to do to make his Gramp's farm a profitable business seems to settle in.
Nevertheless, the spark of Rick’s hopes and dreams is still alive. He had wanted to add more cows and had a goal of being a Dairy of Distinction. He still thinks about owning his own dairy operation, which would include a processing facility. The reality is ever-present though.
Rick knows now he could never get into dairy.
“It costs too much to milk cows and there’s no money in it,” Rick explains. “It kind of scares me, thinking about this area and how many farms there used to be. Now there is one, and he is leaving. So, I mean… there’s going to be nobody up here.”
He and Lisa imagine other ideas for their barn that lend themselves to agri-tourism: a pumpkin farm, corn maze, raising beef cows, maple syrup… for creative people, the options seem endless. For now, Rick is a sought after, self-employed contractor. From woodwork to electrical to plumbing, many of the skills he employs on the job as Cranium Remodeling saw their beginnings on the farm.
“My Gramps and Annie, my aunt, they both asked me ‘how in the hell did you learn to do everything you do?” Rick shares, “it’s from watching, and I learned that from Gramps because he would always say ‘pay attention,’ you know? ‘You can learn a lot if you watch,’ and that’s what I did. I just picked things up.”
The differences between how Henry made repairs and how Rick now approaches his work become more apparent throughout the conversation. Henry, as was the common practice of his generation, Made Do. “Doing it right” has been Rick’s intent from his earliest inclinations. It’s clear that Henry’s creativity in keeping things up-and-running influenced Rick’s ability to approach his work with an open mind; create his own plans for his clients; as well as understand their ideas and be able to incorporate them into his processes.
“Gramps was getting by.” Lisa observes. “You’re doing it to make a living.”
Rick shares that traveling gives him some peace of mind. “We go camping in North Java, and I like going the scenic route because there are so many farms up there still. It restores my faith in farming, but I know it’s still disappearing because the younger generations just don’t want to do it and it’s so darned expensive you can’t make it if you try — unless you have a couple of thousand cows to milk, you can’t make any money and then it costs so much to keep a couple of thousand cows… you’re so far in debt it’s not even funny.”
“I’d really like to see the mom and pop farms come back,” Rick concludes.
