Bicentennial Snapshot No. 53: Buckman’s Dairy

March 21, 2023September 9, 2023 by Jo Ann Ward Synder, Bonnie Stemen Fiser, Maureen Whalen and Pat Worboys

Today we turn our attention to one of the most iconic businesses in Greece. We want to thank Jo Ann Ward Snyder and Bonnie Stemen Fiser for their collaboration on this Snapshot. Jo Ann is preparing a profile of the Buckman family for Volume II of Pioneer Families of the Town of Greece. This is just a small expert from the full profile of the Buckman’s not all photos from the profile are in this post you will have to wait for the book to come out.

Buckman’s Dairy, 1950s, from GHS, courtesy of Ralph DeStefano

Many Grecians have sweet memories (pun intended) of Buckman’s Dairy.

Homer Buckman was born in 1889, …

**Homer Buckman, courtesy of Bonnie Stemen Fiser**

**May, Burl, George, Lucy Griffin, Homer Buckman, courtesy of Bonnie Stemen Fiser**

… the eldest child of George Buckman and Lucy Griffin. In this photo, Homer is on the far right.

In 1906 he married Alice Mitchell, daughter of Greece pioneers Thomas and Alice Corby Mitchell. The couple had one daughter Emeroy.

**Alice, Emeroy, and Homer Buckman, courtesy of Bonnie Stemen Fiser**

**1902 Map of Greece from the Rochester Public Library Local History and Genealogy Division**

In 1911 Homer Buckman founded his dairy with a dozen cows. It was located on the farm his father purchased from the estate of Erastus and Sarah Walker at the northwest corner of what is today, Ridge and Long Pond Roads. Homer was able to buy the land from his father in 1915.

Homer delivered his milk in a horse-drawn wagon three seasons of the year, and used a horse-drawn sleigh in the winter. In the background of this photo is his home, located on Ridge Road adjacent to the Dairy.

Eventually, deliveries were made by a 1928 Ford Model AA 1-1/2 Ton stake truck and a Reo Truck. Homer constructed a plant to pasteurize the milk and eliminated the competition by buying out the only other dairy in Greece. To meet customer demand Homer began buying raw milk from other local farmers

**Homer with his delivery truck, the 1920s, from the office of the Town Historian**. The Turck in this picture most likely matches the 1928 Ford Model AA 1-1/2 Ton stake truck from 1928 in the front. The back of the 1928 Ford Model AA looks like the 1929 Ford Model AA 1-1/2 Ton stake truck in the rear. This Truck was probably built in Michigan. Based onupdated information from the Benson Ford Research Center at The Henry Ford Museum.

as well as importing it via railroad; he’d pick up the milk churns like this one on the left arriving at the Hojack railroad station in North Greece, transporting it to his pasteurization plant to ready it for delivery. By 1931, the dairy was bottling 300 quarts of milk a day.

**Hojack station, North Greece, from the Office of the Town Historian**

In the late 1920s, Homer remodeled the old barn and opened a small cash and carry store with milk, cream, and in season, ice cream. In 1931 he sold the business to Robert Peters, although he still owned all the property, lived on-site in his home, and helped out in the store.

In 1950 Ralph P. DeStephano, the owner of Bonnybrook Dairy on Lyell Avenue bought both the business and the property. He consolidated the milk processing operations on Ridge Road.

Bonnybrook Buckman’s Dairy, 2576 West Ridge Road, Photo Bill Sauers

Homer Buckman’s Obituary, on Page 7 in The Greece Post., November 16, 1972

Homer even continued to work in the store for a while. He died in 1972 at the age of 88. He was a Member of Greece Methodist Church on Maiden Lane, and a Member of the Greece Grange.

In 1966, DeStephano described to a reporter the history of the building: “The hayloft at the top of the barn is now three offices, mine and two others. The main floor where the hay was carried in is the main store. The ridge drops about 20 feet and cows came into the barn from a ramp in the back. They used the pasture out there. In the basement where the cattle were fed, is our ice cream room.”

Buckman’s, 1952, from the Office of the Town Historian

***Old Menu board from Buckman’s, from GHS***

Circa 1976, the shop was renovated, and an old-fashioned ice cream parlor was added. The name changed to Buckman’s Ice Cream Village. Donuts had been sold at the shop beginning in the late 1950s, now snack items and soup and sandwiches were on the menu, and of course, ice cream. Twenty-five flavors!

Original Kitchen Sink from Buckman’s, **Ralph DeStefano**

**The Kitchen Sink (Happy Days), courtesy of Jo Ann Ward Snyder**

They had fun inventing ice cream delights such as “the “Kitchen Sink” which had 8 scoops of ice cream (2 scoops each of vanilla, banana, chocolate, and strawberry), 4 bananas, 4 toppings, 8 shots of whip cream and 8 cherries. If you ate it all, you would get a free sundae certificate.”

**Sign honoring Ralph DeStephano, 1970s, from GHS**

DeStephano was also a community activist and was “instrumental in bringing ambulance services, a Rotary Club, a Chamber of Commerce, and Park Ridge Hospital to Greece.” It was Ralph DeStephano and Ray DeMay that started Greece Volunteer Ambulance. Greece Volunteer Ambulance Corps. (GVAC), which has since been disbanded in the last few years due to the four fire companies changing providers to Monroe Ambulance and the rising cost of Emergency services which the volunteer corp could not afford anymore.

The sign here on the left is from the Holiday Inn a few years before the tragic Holiday Inn Fire of 1978 which took the lives of ten people who were staying at that hotel.

You can learn more about Park Ave to Park Ridge from the May 2021 program that was recorded from Zoom and can be viewed by clicking the link below.

Park Avenue to Park Ridge (Hospital) (May 2021)

Ralph DeStephano sold the business to his son also named Ralph DeStephano Jr, in 1987.

Ralph DeStephano in his laundry center, 1970, from the Office of the Town Historian

**Buckman’s Laundry Center, 1970, from the Office of the Town Historian**

Buckman Enterprise also included a laundry

and a car wash.

Buckman’s car wash, 2023, photo by Bill Sauers

Those were the days in 1981—six car washes for $15.00!

During the 1980s through the mid-2000s the dairy, ice cream, and donut businesses were leased to several different operators. It closed in 2006.

Buckman Plaza as of 2-17-23, Photo by Bill Sauers

The DeStephano family continues to own the property and today there are a variety of businesses in Buckman’s plaza.

Walgreens took a long-term lease to erect a drugstore on the site of the old dairy and barn, torn down in 2009; the pharmacy closed in 2018. Today the former Homer Buckman dairy is the site of Orville’s Home Appliances.

More on Homer Buckman and his family will be printed in the upcoming release of The Pioneer Families of Greece, New York Volume 2 coming later this year.

Also, you can view the program titled Buckman’s Dairy and Bakery History, that Ralph Destephano put on that was recorded on July 16, 2017

Buckman’s Dairy & Bakery History

and check out this article that Alan Mueller, wrote for the newsletter in 2014 called Homer J. Buckman – Sold Milk, Cream, and Lollipops!!!

Homer J. Buckman – Sold Milk, Cream, and Lollipops!!!

Thank you for joining us today; next week we say our farewells.

Bicentennial Snapshot # 27: “The Cooper” Tom Toal

September 20, 2022September 18, 2022 by Pat Worboys

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
- Tools that a cooper uses
- Wine Barrel sizes
- Brewery Barrels
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.

This is a map of District 7 from the 1872 Map of Greece, New York you can see all the land that is owned by the Frisbee family

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.

Cooper Tools

Here is a picture of the tools that a Cooperage would use to make the barrels.

cooper's tools from Pinterest — cooper’s tools from Pinterest

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.

Types of barrels revolutionarywarjournal.com

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	tun
						1	2	pipes, butts
					1	1 1/2	3	puncheon, tertian
				1	1 1/3	2	4	hogshead
			1	1 1/2	2	3	6	tierce
		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)
3.785	64.14	119.24	158.99	238.48	317.97	476.96	953.92	litres
1	15	26 1/4	35	52 1/2	70	105	210	gallons (imperial)
4.546	68.19	119.3	159.1	238.7	318.2	477.3	954.7	litres

English wine cask units

Brewery casks

English brewery cask units^[4]
gallon	firkin	kilderkin	barrel	hogshead		Year designated
				1	hogsheads
			1	1+1⁄2	barrels
		1	2	3	kilderkins
	1	2	4	6	firkins
1	8	16	32	48	ale gallons	(1454)
= 4.621 L	= 36.97 L	= 73.94 L	= 147.9 L	= 221.8 L	ale gallons
1	9	18	36	54	beer gallons
= 4.621 L	= 41.59 L	= 83.18 L	= 166.4 L	= 249.5 L	beer gallons
1	8+1⁄2	17	34	51	ale gallons	1688
= 4.621 L	= 39.28 L	= 78.56 L	= 157.1 L	= 235.7 L	ale gallons	1688
1	9	18	36	54	ale gallons	1803
= 4.621 L	= 41.59 L	= 83.18 L	= 166.4 L	= 249.5 L	ale gallons	1803
1	9	18	36	54	Imperial gallons	1824
= 4.546 L	= 40.91 L	= 81.83 L	= 163.7 L	= 245.5 L	Imperial gallons	1824

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.

Phelps general store Latta and North Greece Roads sketch William Aeberli 1970 GHS

” … 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.

Larkin Hotel William Aeberli Greece Post 1971 October 14 — Larkin Hotel William Aeberli, Greece Post 1971 October 14

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.

Carpenter House sketch by Wm. Aeberli Greece Post 1972 February 17

How Did the Term HOJACK Come to Be?

February 1, 2022April 5, 2023 by William Sauers

Established to serve the communities along the shore of Lake Ontario, a rail line founded in 1871 was active for nearly 100 years. Over the years the line was operated by several different rail companies and was officially known as the Lake Ontario Shore Railroad, but everyone called it the “Hojack.”

With no documentation, local stories and legends emerged over the years. Like the old game “telephone,” stories changed as they passed from person to person or in this case generation to generation. Because of this, we may never know the true origin of why this rail line is called “Hojack.” For the enjoyment of our readers here are several versions of the “true story.”

Hojack originated from an engineer named Jack Welch who was also called “Big Jack.” Since Jack was a farmer and more familiar with horses than locomotives, when he stopped the train, he would say “Whoa, Jack.” This became Hojack over time.

William Aeberli sketch of the old North Greece Road Hojack station

Another story comes from the early days of the railroad when a farmer driving his buckboard pulled by a mule was caught on the crossing at train time. When the mule was halfway across the tracks, it stopped. The train was approaching, and the farmer began shouting, “Ho Jack, Ho Jack.”

Local author Arch Merrill noted the nickname stems from a similar popular mule story where a farmer’s mules. balking and bucking at the sight of a steam train, stood on the rails, causing the train to stop. The farmer called “Ho, Jack. Ho Jack,” to heel the mules and move them from the track and the name stuck.

Richard Palmer, a railroad historian, proposes that the term applies to a slow local passenger freight train.

Yet another story written on July 22, 1965, in Greece Press states, “This line [was] nicknamed “The Hojack” when it was necessary to hurriedly assemble a train crew in the wee hours of the night; the call “Ho Jack!” would boom through the rooming houses where railroad men stayed.”

Other stories state that vagrants riding the rails were classified by railroad men into three categories – the hobos, the tramps, and the hojacks, each one having a different personality.

Which of these stories do you believe or have you heard another version?

On a final note, it was reported in a 1906 Syracuse Post-Standard article that the railroad prohibited its employees from using the word “hojack.” Apparently, the railroad’s decree did no good because the old rail line will forever be called the “HOJACK.”

NOTE: More information on the Hojack Line can be found in the book The Hojack Line Remembered by Richard Chait available in our museum gift shop or through the Monroe County Public Library system.

Also you can look at the 2016 Hojack Trail Feasibility Study by Burton & Loguidice.

2016 Hojack Trail Feasibility Study Final Report Download

“Keeping Greece roads clear in the 20th century”

January 1, 2015April 17, 2023 by Alan Mueller

Winter snows prior to the early 1900s weren’t a problem for the Greece highway dept. There was no highway department, as such, and they had no snow-moving equipment. There might have been a few farmers who contracted with their team of horses to pull fairly large rollers to pack down the road snow for a path to allow various types of sleighs on the main roads. The first “improved road” in Greece was a section of North Greece Rd. from the hamlet known as “Jenkins Corner” at Latta Rd. to about a half mile north and the “Hojack” (R.W.&O.) railroad and station in 1903. Shipments could be received there from Canada and the west and from eastern New York State and Rochester.

By 1909 the town board appointed the first highway superintendent and retired the numerous “Pathmasters” who had been the overseers of Greece’s various main roads. The town board minutes of 1919 make the first mention of snow removal in the budget. Four thousand dollars were to be allotted for snow removal. Little by little, during the 1920s, early town trucks would have added snow plow equipment for winter, to keep the main highways free of snow. The increasing use of automobiles had become more reliable and those adventuresome drivers could now keep their vehicles on the road with the aid of chains on their tires, rather than being stored on blocks until spring.

The town highway department soon outgrew the several small buildings that housed their equipment behind the town hall on Ridge Rd. In 1935 land was bought and developed on property formerly owned by Emmett Cooper, (long-time highway superintendent) on Long Pond Rd., north of Latta Rd. A much-expanded department operates from that spot to the present time.

Snow Report from the Democrat & Chronicle

Photos, data supplied by Alan Mueller, Greece Historian’s Office.

Ice Harvesting in the Long Ago – From the Historian’s Desk

January 1, 2013April 11, 2023 by Alan Mueller

When some local farmers saw the thermometer dipping colder and colder below freezing for a few days they knew that it would be time to get the ice harvesting equipment ready for use on the ponds and a few temporarily dammed creeks in Greece. Long Pond and Cranberry Pond were ideal places for such a labor-intensive operation. When the ice was four inches thick it would support a horse. Five inches or more would be safe for a team of horses with a two-ton loaded sleigh.

Ice cutting might start at the end of December and continue until late February. If it was a very cold winter two harvests might be possible. Rain would shut down any further harvesting as it became too slushy for man or beast. In some years there was no harvesting as the ice never became thick enough.

The general weight of each cake might be 300 to 400 pounds. The cakes were stored in insulated frame storage buildings, close to a body of water. They could be as small as today’s garden shed or as big as a horse barn. Most in our area were of a fairly modest dimension. During the warmer months local folk usually visited the large ice houses where they could purchase ice cut in 25, 50, and 100-pound blocks. These were the convenient sizes to put in their own ice boxes. The many summer hotels along the lake frequently obtained ice locally or they might have their own ice house.

A copy of an ice harvesting guide

Artificial ice-making machines began to appear in the late 19th century, but at first, this industry was mainly supplied by railroad refrigerator cars. By about 1910 the first electric home refrigeration machines came on the market. They were expensive, plus the cooling machinery was large and often relegated to the basement. The cost and size of the refrigerator dropped by the mid-1920s with the introduction of the G-E monitor top model, available in several sizes and prices. This spelled the quick demise of ice har vesting in Greece and elsewhere. The electrification of Greece was completed by the late 1930s and time payment plans were available to purchase a new “electric ice box”, as they were often called.

Visit our museum and see additional information on ice harvesting and view two walls of Walt Goulding’s paintings of ice harvesting in the early days. Also on display are several ice harvesting saws and ice pole hooks, part of our collection from the Skinner family of Manitou Road. There is a golden oak ice box and in our 1930s exhibit, explore the “Mrs. Happy Housewife’s” G-E monitor top ELECTRIC Refrigerator.

Below is Kathie Firkins our Education Coordinator explains what winters on Long Pond are like from the early 1800s till at least 1910 when refrigeration started to appear in homes.