Jehu Patten and the Serpent

Jehu Patten

Jehu Patten (1838-1907)

Jehu Patten (1838-1907)

Jehu Patten was a  farmer in the Rays Mill District of Berrien County, GA. He and his brothers, William Patten, Jethro Patten, James Patten and Matthew Elihu Patten all lived within a few miles of each other. They were the sons of Elizabeth and James M. Patten. Their mother, Elizabeth Lee, was a daughter of Joshua Lee, who about 1830 dammed the northern outflow of Grand Bay, and constructed a grist mill at Allapaha, GA (now Lakeland),GA.

All five of the Patten brothers served in the Civil War. Jehu Patten served first with Company K, 5th Georgia Regiment and later as 4th Sergeant of  Company E, 54th Regiment Georgia Infantry along with John Lee, George Washington Knight, James Madison BaskinWilliam Varnell Nix, Stephen Willis Avera, William J. Lamb, Samuel Guthrie, William Henry Outlaw, Matthew H. Albritton, Benjamin Sirmans and other men of Berrien County who served in the same unit.  In late 1864 he was furloughed home on sick leave and remained there through the end of the war.

Afterward he became a quite accomplished farmer of Berrien County.  The Jehu Patten farm consisted of a home and 260 acres in section 454 of the 10th district, located just southwest of Ray City, near the farms of  Francis Marion Shaw,  Lacy Shaw, and Jesse Shelby Shaw. (In 1902, Jehu Patten sold this farm to John Levi Allen – see http://www.audubon4tet.com/FMS/21_John_Levi_Allen.pdf)

As a farmer, Jehu had an interest in and respect for the natural world.

Jehu Patten captures serpent, November 15, 1895.

Jehu Patten captures serpent, November 15, 1895.

Tifton Gazette November 15, 1895  Pg 3 Mr. Jehu Patten, from up in the Ray’s Mill neighborhood, was in town  this week and had a snake about four inches long and as large around as a straw.  He found the little snake in the road and caught it and put it in an envelope. The snake was the smallest we ever saw.  – Times.

Two months later, the Gazette noted: 1896-jehu-patten

Tifton Gazette January 24, 1896  Pg 4 The writer had the pleasure of visiting Mr. Jehu Patten’s a few days since, who lives near Rays Mill.  The weather was very cold, but after I had been there some time, he took me around to show me the results of his last year’s work.  The corn crib was the first place.  To my surprise I found he had gathered between seven and eight hundred bushels of corn, and one hundred of rice, next was the sugar house, and as I entered the door I found on my right three hundred gallons of syrup jugged and sealed, and on my left, up on shelves, five dozen fruit jars, containing apples, pear and peaches, and under the shelves was ten fifty-pound cans of lard, all full.  Next came the meat-house, and there I found he had 5,000 lbs. of meat, and about 75, or 100, lbs, of sausage, and has hogs enough yet to kill to last his family two years.  His meat was fattened on pinders, and it is ascertained that he has now in the field 80, or 100 bushels.  To go with his meat he has about an acre of turnips.  I did not visit his potato house but judge them by his other crop, and by those on his table. This Mr. Patten made with two mules and two negro boys.  He has enough stored away to supply his family three years.  Shurely, he ought to be happy.  He has raised and reared his children to a high degree of civilization, and has only three children, Miss Emma, J. M. and J. L. Patten, and all three are well educated, especially in vocal and instrumental music.  All are working to the highest aspiration.     Oh that we had more such men as him!  Yours for more,   AJAX.

Children of Jehu John Patten and Mary Ellen Lancaster:

  1. William H Patten (1865 – 1886)
  2. George T Patten (1867 – 1890}
  3. James Marcus Patten (1869 – 1944)
  4. Joseph Lacy Patten (1874 – 1898)
  5. Emma Patten (1879 – )

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Cane Grinding Time Meant Syrup, Candy and Cane Beer

On October 31, 1882, the Quitman Free Press opined, “Syrup making will soon commence. Drinking cane juice is better than talking politics.”

In the fall, from October through the end of the year was “cane-grinding time” – the time that the cane was cut and cane syrup was produced. Every farmer had a small cane mill on his farm for pressing the cane to extract the juice, which was cooked down in kettles to make syrup.  Production of quality cane syrup could be quite profitable for local farmers. (See Cane Syrup Comes to Berrien County)

Cane grinding in Berrien County, GA circa 1913 on the farm of Simmie King.  Image courtesy of berriencountyga.com.

Cane grinding in Berrien County, GA circa 1913 on the farm of Simmie King. Image courtesy of berriencountyga.com.

Syrup, sugar, candy, and cane “beer” could all be produced right on the farm.  J. L. Herring’s Saturday night sketches: stories of old wiregrass Georgia, published in 1918, illustrates how central this harvest “chore” was to the farming community.

CANE GRINDING TIME

It is cane-grinding time in South Georgia, by some miscalled sugar-boiling time — although little sugar is made, and by others called syrup-boiling time, but it is not the syrup that draws the crowds. The cotton has been picked, the corn is in the crib, the potatoes have been banked and with the heavy work of the harvest over, the manufacture of the sugar cane into the year’s supply of syrup is made the occasion of a merry making among the young folks.

This is down where the wiregrass covers the sloping hillsides and the pines still murmur and sigh in the passing breeze. The first frost has touched the waving blades of the tall sugar cane and given warning to the watchful husbandman.

First the cane mill, which has lain idle for a year is overhauled. It is a crude affair, two big iron rollers set vertically on a pine log frame.

The forest has been searched for a stooping sapling with just the right crook and this is cut and fitted in place for a lever, the lower end almost touching the ground, the upper swinging in the air as a balance. The iron kettle — like the mill rollers a product of a Georgia foundry — is set in a furnace of clay.

Another day is spent in preparation. With wooden paddles, sharpened on one edge, the leaves are stripped from the standing cane. A stroke with a butcher or drawing-knife takes off the top and with an adz or hoe the stalks are cut. Then they are loaded on the handy ox-cart and dumped at the mill.

The first shafts of coming dawn are aslant the horizon and the air is keen and cold when the faithful mule is led out and by means of the plow gear hitched to the lever’s end. Then for the animal begins the weary tread-mill round, which lasts far into the night. A lad of the family, too young for heavy work, Is selected to feed, and with home-made mits to temper the cold stalks, grasps a cane as the mule Is started. Between the slowly turning rollers he thrusts the smaller end; there are creaks and groans from the long unused mill, a snap of splitting stalk and the juice gushes forth. Along a small trough In the mill frame It runs Into a barrel, covered with layers of coarse sacking to catch the Impurities.

On the other side of the mill the cane pulp (pummy) falls and this is carried off by the feeder’s assistant, who also keeps the pile of cane replenished. When there is a kettle full of juice a fire of lightwood Is started in the furnace and soon the flames, like a beckoning banner, surmount the short chimney’s mouth. As the juice boils the foreign matter arises in scum, and this is carefully skimmed off. Untiring vigilance in the boiling is the price of good syrup. Gradually the color changes from a dirty green to a rich amber and then to a golden red. The aroma arising suggests the confectioner’s workshop and soon tiny, bursting bubbles attest that the work is done.

Then help is called and the fire drawn; hastily two men dip the boiling liquid into pails which are emptied into a trough (hewn from a cypress log) . As soon as the syrup is out, fresh juice which is ready at hand is poured into the kettle and the work goes on.

As the shades of night fall, the neighbors, young and old, gather, for no man grinds cane alone.

True, about as much is sometimes chewed, drunk in juice or eaten as syrup “foam” as the owner retains for his own use, but who would live for himself alone and what matter, so long as there is plenty for all?

The first visit of the young people is to the juice-barrel. There, with a clean fresh gourd, deep draughts are taken of the liquid, ambrosial in its peculiar delicious sweetness. Then to the syrup trough, with tiny paddles made from cane peels is scooped up the foam which has gathered in nooks in candied form.

Then, until the late hours of the night, the older folks sit around the front of the blazing furnace and swap yarns or crack jokes. By the light of a lightwood-knot fire near by the young ones play “Twistification,” “London Bridge” and many kindred games, while on the pile of soft “pummies” there is many a wrestle and feat of strength among the young athletes. The bearded men grouped around the furnace, the steaming kettle and its attendant, from whose beard and eyebrows the condensed moisture hangs; the shouts of laughter from the young merry-makers; the plodding mule making his weary rounds, the groaning mill and gushing juice form a scene not soon forgotten.

In a few days when the “skimmings” ferment — there is cane beer, delicious with its sweet-sour taste, and still later “buck” from the same stuff, now at a stage when only the initiated can appreciate it, ready for the hard drinker or the wild-cat still.

1908 Valdosta Times advertisement.

1908 Valdosta Times advertisement.

Although the prominence of the cane-grinding social event waned over time, on-the-farm production of cane syrup was a common practice well into the 1900s. One local Berrien producer was David Jackson Skinner (1898-1962).  Skinner was a resident of the Ray City, GA area for most of his adult life, a Deacon of New Ramah Church,  and spent his life farming in Berrien and Lanier counties.

David Jackson Skinner with his sugar cane mill and bucket of Georgia cane syrup produced for market. In the 1920s David Skinner lived in the household of his father, Payton Shelton Skinner, located on the Upper Ray City – Milltown Road.

For more about the southern tradition of cane syrup production, you really should see the entertaining and educational essays of Bill Outlaw at http://www.southernmatters.com/sugarcane/   Bill writes that his ” great grandfather W.H. Outlaw was a small farmer/landowner just on the outskirts of Ray City (Lot 419). He was born in Dale Co. Alabama and after his mother died, he was ‘given’ to his maternal grandparents, the Dawson Webbs (general area of Pleasant, where he is buried).”

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