This week in our bicentennial snapshot for September 20th, 2022 we explore Thomas F Toal a cooperage owner, a barber, and a worker from Kodak who grew up on the Parma Greece border.
Topics Covered in this snapshot
- Thomas F Toal
- Carrie L Frisbee
- What is a Cooper? And What is a Cooper nowadays
- H. C. Phelps Connection with Tom Toal
- Tom Toal and His other Trade
- Tom’s Connection with Doctor Abdiel Bliss Carpenter
Thomas F Toal Bio
Thomas F. Toal was born on August 26, 1866, and grew up in Parma, Monroe County, New York. He was a cooper before going to work at George Eastman’s Kodak where he worked for 12 years and then retired back to the North Greece/Parma area to be back in the country. He died in 1948 and was laid to rest in Our Mother of Sorrows Cemetery at the corner of Latta Road and Mount Read Blvd.
Carrie L. Frisbee
Carrie L. Frisbee was born in 1864 in North Greece, Monroe County, New York she is a niece of Edward Frisbee the owner of the land that was leased to District School # 7 on the family land, the school was located on the north side of Frisbee Road, and east of North Greece Road. (Attach a Map of the location here). Carrie L. (Frisbee) Toal died on 1 January 1957 and she was laid to rest next to her husband Thomas F. Toal in Our Mother of Sorrows Cemetery at the corner of Latta Road and Mount Read Blvd.
What is a Cooperage? What is it nowadays?
According to Wikipedia: A cooper is a person trained to make wooden casks, barrels, vats, buckets, tubs, troughs, and other similar containers from timber staves that were usually heated or steamed to make them pliable. Journeymen coopers also traditionally made wooden implements, such as rakes and wooden-bladed shovels. In addition to wood, other materials, such as iron, were used in the manufacturing process. The profession is the origin of the surname Cooper. A Cooperage was responsible for making the barrels that were used to store foods, wines, whiskeys, and other drinks or other items that needed to be preserved compared to canning or vacuum sealing or bottling of fruits, vegetables, and drinks in glass jars. A cooperage would make different size barrels depending on what was going in the barrel. Some of these barrels had gunpowder in the barrel, or maybe pickles, flour, crackers, dried beans, wheat, apples, corn, carrots, or other fruits and vegetables. Some were just used to hold umbrellas, tools, and other items to keep them organized.
Some of the barrels that Tom Toal made ended up in New York City to a buyer who either was for a big farm or a business in New York City that shipped products over to Europe and other places that wanted fresh goods from America in the late 19th century to the early 20th century. Depending on what the barrel was going to be used for the cooper would choose the right type of wood the most common wood was oak it depends on where in the world it was made. Modern wooden barrels for wine-making are made of French common oak (Quercus robur), white oak (Quercus petraea), American white oak (Quercus alba), and more exotic Mizunara Oak. All typically have standard sizes. Recently Oregon Oak (Quercus Garryana) has been used. The links next to each type of oak will take you to the Wikipedia page on each of the different oaks.
Here is a picture of the tools that a Cooperage would use to make the barrels.
Below is a picture of the different size barrels that a cooperage would make the smallest for dry goods would be a Rundlet which was 1/14 tun, the next size up would be a Barrel at 1/8 tun, and the next size up after a barrel is a Tierce at 1/6 tun, the next size after a Tierce is a Hogshead at 1/4 tun, followed by a Puncheon, Tertian at 1/3 tun, then a Pipe, Butt at 1/2 tun, finally the biggest barrel would be a Tun. But for liquids, there would be a gallon-size barrel that held one gallon of liquid.
Below are two charts from Wikipedia that explains the English Wine and Brews barrel storage and amounts:
Wine Cask Chart
|gallon||rundlet||barrel||tierce||hogshead||puncheon, tertian||pipe, butt||tun|
|1||1 1/2||3||puncheon, tertian|
|1||1 1/2||2||2 2/3||4||8||barrel|
|1||1 3/4||2 1/3||3 1/2||4 2/3||7||14||rundlet|
|1||18||31 1/2||42||63||84||126||252||gallons (wine)|
|1||15||26 1/4||35||52 1/2||70||105||210||gallons (imperial)|
|= 4.621 L||= 36.97 L||= 73.94 L||= 147.9 L||= 221.8 L|
|= 4.621 L||= 41.59 L||= 83.18 L||= 166.4 L||= 249.5 L|
|= 4.621 L||= 39.28 L||= 78.56 L||= 157.1 L||= 235.7 L|
|= 4.621 L||= 41.59 L||= 83.18 L||= 166.4 L||= 249.5 L|
|= 4.546 L||= 40.91 L||= 81.83 L||= 163.7 L||= 245.5 L|
H. C. Phelps Connection with Tom Toal
When Tom Toal was 21 years old, he went to work for H. C. Phelps making barrels; some were used in H.C. Phelps’s General store or sold from Phelps’s Store. This is where Tom learned the trade of making barrels to be used for different types of goods. Within a few years of working for H. C. Phelps, Tom started his own cooper business making barrels and selling them. While Tom ran his own cooperage he had customers from local farms, general stores, breweries, wineries, and other businesses that needed barrels to store items in. In 1972 Frank Toal was interviewed and explained his dad’s cooperage and shared some of the stories with us, below are a few quotes from Frank Toal.
” … my Dad began making barrels in early, August. He bought his staves in the rough and once a year an agent from New York City came up to take the order for staves, ‘hoops and headings.”
“They were shipped out to North Greece in box cars on the old Hojack Line. We’d go down to the station with racks up on the hay wagons and load the supplies.”
“Dad’s business was spread clear down to the lake and over to the Parma town line. He even had a warehouse down at Braddock Bay…In those days the whole section was apple orchards and Dad would ride his bicycle all around the countryside and take orders from the farmers or collect his money—he never learned to drive a car!”
The most interesting thing that Frank said during the interview was that his dad never learned to drive a car.
Tom Toal and His other Trade
One of Tom’s other trades was being a barber; Tom was one of those men who believed in hard work and hardly allowed himself to have an idle moment, so he took up being the village barber. He worked two nights a week in a second-floor room at the Larkin Hotel charging the proverbial two bits (25 cents) for a shave and a haircut.
Tom’s Connection with Doctor Abdiel Bliss Carpenter
After 18 years as a cooper, Tom bought the old Conway land and became a farmer. His farm was next door to Dr. Abdiel Bliss Carpenter. Years before, when he was a lad in his teens, he would do odd jobs for the old doctor. The Doctor’s beautiful house and estate made a lasting impression on Toal. But you won’t believe this but after twelve years of city living, he decided to move back to the country but not to any house but the estate of Doctor Abdiel Bliss Carpenter and lived there the rest of his life.
Co-Director of the Greece Historical Society's Information Technology Committee and Producer of the Bicentennial Snapshots