Don Francisco de Paula Marin | Images of Old Hawaiʻi

May 28, 2020 by Peter T Young Leave a Comment

Kamehameha’s Haoles

At the time of ‘contact’ (the period of Captain Cook’s arrival (1778,)) the Hawaiian Islands were divided into four kingdoms: (1) the island of Hawaiʻi under the rule of Kalaniʻōpuʻu, who also had possession of the Hāna district of east Maui; (2) Maui (except the Hāna district,) Molokaʻi, Lānaʻi and Kahoʻolawe, ruled by Kahekili; (3) Oʻahu, under the rule of Kahahana; and (4) Kauaʻi and Niʻihau, Kamakahelei was ruler.

“At that time Kahekili was plotting for the downfall of Kahahana and the seizure of Oahu and Molokai, and the queen of Kauai was disposed to assist him in these enterprises.”

“The occupation of the Hana district of Maui by the kings of Hawaii had been the cause of many stubborn conflicts between the chivalry of the two islands, and when Captain Cook first landed on Hawaii …”

“… he found the king of that island absent on another warlike expedition to Maui, intent upon avenging his defeat of two years before, when his famous brigade of eight hundred nobles was hewn in pieces.” (Kalākaua)

Then, in 1782, Kamehameha started his conquest to rule the Islands. After conquering the Island of Hawaiʻi, he moved on to defeat the armies in Maui Nui and concluded his wars on Oʻahu at the Battle of Nuʻuanu in 1795. After failed attempts at conquering Kauaʻi, he negotiated peace with Kaumualiʻi and the Island chain was under his control (1810.)

Providing the Means, as well as Ways to this End, foreigners supported Kamehameha, including John Young, Isaac Davis, Don Francisco de Paula Marin, George Beckley and Alexander Adams (and others.)

One can only speculate what might have happened had these foreigners not aligned with Kamehameha.

However, it is clear, with their help, he became Kamehameha the Great.

John Young (1790)

John Young, a boatswain on the British fur trading vessel, Eleanora, was stranded on the Island of Hawai‘i in 1790. Kamehameha brought Young to Kawaihae, where he was building the massive temple, Puʻukoholā Heiau.

Because of his knowledge of European warfare, Young is said to have trained Kamehameha and his men in the use of muskets and cannons. In addition, both Young and Davis fought alongside Kamehameha in his many battles. With these powerful new weapons and associated war strategy, Kamehameha eventually brought all of the Hawaiian Islands under his rule.

Young was instrumental in building fortifications throughout the Islands, which included the conversion of Mailekini Heiau (below Pu‘ukoholā Heiau) into a fort, which he armed with as many as 21 ship cannons. Young also served as a negotiator for the king, securing various trade and political agreements with many of the foreigners that visited the Islands.

When Captain George Vancouver visited Hawai‘i Island in 1793, he observed that both Young and Davis “are in his (Kamehameha’s) most perfect confidence, attend him in all his excursions of business or pleasure, or expeditions of war or enterprise; and are in the habit of daily experiencing from him the greatest respect, and the highest degree of esteem and regard.”

Kamehameha appointed John Young as Governor of Kamehameha’s home island, Hawai‘i Island, and gave him a seat next to himself in the ruling council of chiefs. In 1819, Young was one of the few present at the death of Kamehameha I.

Isaac Davis (1790)

Isaac Davis (c. 1758–1810) (Welch) arrived in Hawaii in 1790 as the sole survivor of the massacre of the crew of The Fair American. He became one of the closest advisors to Kamehameha I. He was instrumental in Kamehameha’s military ventures.

Davis became a respected translator and military advisor for Kamehameha. Davis brought western military knowledge to Hawai‘i and played a big role during Hawaii’s first contacts with the European powers. His skill in gunnery, as well as the cannon from the Fair American, helped Kamehameha win many battles.

Davis had the King’s “most perfect confidence” and he attended to Kamehameha’s needs on all travels of business or pleasure – and ventured with him during times of war. Davis earned Kamehameha’s “greatest respect and the highest degree of esteem and regard.”

When Kamehameha sought to negotiate with King Kaumuali‘i of Kaua‘i, Kamehameha summoned Isaac Davis to escort Kaumuali‘i to O‘ahu. At Pākākā (at Honolulu Harbor, in 1810,) it was agreed that Kaua‘i would join with the rest of the archipelago, but that Kaumuali‘i would continue to rule that island while acknowledging Kamehameha as his sovereign – reportedly, Isaac Davis assisted in the negotiations, on behalf of Kamehameha.

An observer noted in 1798 that, “On leaving Davis the king embraced him and cried like a child. Davis said he always did when he left him, for he was always apprehensive that he might leave him, although he had promised him he would never do it without giving him previous notice.”

Isaac Davis resided immediately next to Kamehameha. He became one of the highest chiefs under Kamehameha and was Governor of Oʻahu during the early-1800s.

Don Francisco de Paula Marin (1793)

Don Francisco de Paula Marin was a Spaniard who arrived in the Hawaiian Islands around 1793. His knowledge of Western military weapons brought him to the attention of Kamehameha, who was engaged in the conquest of O‘ahu. Marin almost immediately became a trusted advisor to Kamehameha I.

Marin spoke four languages (he arrived fluent in Spanish, French and English, and learned Hawaiian) and was employed by Kamehameha as Interpreter, Bookkeeper and part time Physician (although he had no formal medical training, he had some basic medical knowledge.) He also served as purchasing agent for the arms that proved decisive to Kamehameha’s victory of the Battle of Nu‘uanu (1795.)

In April of 1819, Marin was summoned to the Big Island of Hawai‘i to assist Kamehameha, who had become ill. Marin was not able to improve the condition of Kamehameha, and on May 8, 1819, King Kamehameha I died.

Marin was known for his interest in plant collecting and brought in a wide variety of new plants to Hawai‘i. His gardens were filled with trees, vines and shrubs. Marin was responsible for introducing and cultivating many of the plants commonly associated with the Islands. To name only a few, here are some of the plants he introduced and/or cultivated in Hawai‘i: pineapple, coffee, avocado, mango and grape vines.

Marin’s contributions are best noted by Robert C. Wyllie, the Minister of Foreign Affairs, when addressing the Royal Agricultural Society of Hawai‘i in 1850, saying of Marin: “From the brief accounts of the life and works of the don in 1809 to 1820, few of you will doubt that most of the present wealth of these islands is owing to the seeds, roots and plants introduced by Francisco de Paula Marin, and to whom the Hawaiian people are so greatly indebted.”

Captain George Beckley (1804)

George Charles Beckley arrived in the Islands around 1804 and was known as “the English friend and military adviser of Kamehameha the Great.”

Family traditions credit Beckley as being the designer of the Hawaiian Flag (other stories suggest the flag was designed by Alexander Adams, another trusted sea captain of Kamehameha – they may have designed it together (Adams later served as executor of Beckley’s estate and guardian of his children.))

At the birth of the princess Nahiʻenaʻena (Kamehameha’s daughter) at Keauhou, Kona, in 1815, Beckley was made a high chief by Kamehameha, so that he might with impunity enter the sacred precinct, and present the royal infant with a roll of China silk, after which he went outside, and fired a salute of thirteen guns in her honor. (Hawaiian Historical Society)

In 1815, Kamehameha I granted some Russians permission to build a storehouse at Honolulu Harbor. Instead, they began building a fort against the ancient heiau of Pākākā and close to the King’s complex and raised the Russian flag. (Pākākā was the site of Kaua‘i’s King Kaumuali‘i’s negotiations relinquishing power to Kamehameha I.)

When Kamehameha discovered they were building a fort (rather than storehouses,) he sent several chiefs, along with John Young (his advisor) and Kalanimōku, to remove the Russians from Oʻahu by force, if necessary. The partially built blockhouse at Honolulu was finished by Hawaiians who mounted guns in the protected fort.

Beckley was the first commander of the fort (known as Fort Kekuanohu or Fort Honolulu.) Its original purpose was to protect Honolulu by keeping enemy or otherwise undesirable ships out. But, it was also used to keep things in (it also served as a prison.)

Captain Alexander Adams (1811)

Scotsman Captain Alexander Adams arrived in Hawaiʻi 1811. He became an intimate friend and confidential advisor to King Kamehameha I, who entrusted to him the command of the king’s sandalwood fleet. He became the first regular pilot for the port of Honolulu, a position he held for 30-years.

Captain Adams was sent to Kauaʻi by Kamehameha I to remove the Russians from Fort Elizabeth that had been set up in 1817. His words reportedly were “upon arriving they were soon dispatched”. Adams raised the Kingdom of Hawai‘i flag over the fort in October 1817.

Adams stood on the shore with John Young at Kailua-Kona when the first American Christian missionaries anchored off shore in 1820. He helped convince the King to allow the missionaries to come ashore and take up residence in Hawaiʻi. When the HMS Blonde arrived in 1825, Adams helped the Scottish naturalist (James Macrae) distribute some plants he thought would be commercially successful in the tropical climate.

After 30 years of piloting, Adams retired in 1853, grew fruit on his land in Kalihi Valley, and was great host to visitors. He also had a home on what was named Adams Lane (in 1850,) a small lane in downtown Honolulu off of Hotel Street named after him (near the Hawaiian Telephone company building) and had an estate in Niu Valley.

Without these and other foreigners, Hawaiʻi’s history may have been significantly different.

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February 26, 2020 by Peter T Young Leave a Comment

Grog

‘Grog’ is any liquor, but especially rum, that’s been diluted with water.

Grog was named after British Admiral Edward Vernon (whom the sailors called ‘Old Grog’ because he always wore a grogram coat (grogram is a coarse fabric of silk mixed with wool,)) who gave the order that the daily rations of rum aboard Her Majesty’s ships be diluted.

Pretty soon, taverns catering to sailors had taken up the practice, and grog became what was settled for when one couldn’t afford a stiffer dose. (Greer)

According to Kamakau, “The first taste that Kamehameha and his people had of rum was at Kailua in 1791 or perhaps a little earlier, brought in by Captain Maxwell.”

“Kamehameha went out to the ship with (John) Young and (Isaac) Davis when it was sighted off Keāhole Point and there they all drank rum. …. Then nothing would do but Kalanimōku must get some of this sparkling water, and he was the first chief to buy rum.”

Don Francisco de Paula Marin was a Spaniard who arrived in the Hawaiian Islands in 1793 or 1794 (at about the age of 20.) His knowledge of Western military weapons brought him to the attention of Kamehameha, who was engaged in the conquest of O‘ahu. Marin almost immediately became a trusted advisor to Kamehameha I.

Hawai‘i’s first accommodations for transients were established sometime after 1810, when Marin “opened his home and table to visitors on a commercial basis … Closely arranged around the Marin home were the grass houses of his workers and the ‘guest houses’ of the ship captains who boarded with him while their vessels were in port.”

He fermented the first wine in Hawai‘i and distilled brandy. He also made rum from sugarcane and brewed beer, all of which he sold at his boarding house-saloon near the waterfront.

Within a decade or so, Island residents were producing liquor on a commercial basis. “It was while Kamehameha was on Oʻahu that rum was first distilled in the Hawaiian group,” wrote Kamakau. “In 1809 rum was being distilled by the well-known foreigner, Oliver Holmes, at Kewalo.” Several small distilleries were in operation by the 1820s.

Although both Hawaiians and foreign residents had been drinking hard liquor – either bought from visiting ships or distilled locally – for many years, no mention of bars or saloons occurs in the historical record.

However, by November 1822, Honolulu had seventeen grog shops operated by foreigners. Drinking places were one of the earliest types of retail business started in the Islands. Later, more were established.

Whalers – primarily American vessels – began arriving in Hawai’i in the early-19th century; they were hunting whales primarily for the whale oil for heating, lamps and in industrial machinery; with these ships and sailors came more rum; it became one of the sought-after items the Hawaiians traded for with the Westerners.

“There is scarcely a community in the world able to prevent the pestiferous influence of grog-shops to keep the habitual customers from excess, riot, and rum.” (Hiram Bingham)

The missionaries weren’t the only ones concerned about the effects of liquor. “Some ship-owners are afraid to have their ships come often to this port

Capt. Joy and others have been ordered by their owners not to come into this harbor to recruit, lest their men should be tempted to leave their vessel, or otherwise be led astray and induced to make trouble in consequence of the facilities for getting drunk and bringing other evils upon themselves.”

Capt. Beechey, of the ‘Blossom’ (of the British Royal Navy,) said to Kalanimōku, “If you do not suppress the grog-shops, I will not bring my ship into your harbor, when I return.” To which Kalanimōku replied, “I wish to suppress them, but the British consul owns one of them.” (Bingham)

“For some years after the arrival of missionaries at the islands it was not uncommon in going to the enclosure of the king, or some other place of resort, to find after a previous night’s revelry, exhausted cases of ardent spirits standing exposed …”

“… and the emptied bottles strewn about in confusion amidst the disgusting bodies of men, women and children lying promiscuously in the deep sleep of drunkenness.” (Dibble)

But the missionaries apparently also shared in the libations. As late as 1827, the Honolulu contingent ran in effect a liquor store for its members.

From May 15, 1826 to May 2, 1827, Hiram Bingham bought on his personal account 7 ½ gal of wine, 6 ¾ gal, 1 pt and a bottle of rum, 4 gal of brandy, 1 doz bottles of porter and 4 bottles of port. (Mission Account Book, Greer)

While visiting Anthony Allen for dinner (a former slave who had a home at what is now Washington Intermediate School,) Hiram’s wife, Sybil, notes in her diary, “He set upon the table decanters and glasses with wine and brandy to refresh us”. They ended dinner “with wine and melons”.

The Binghams were not the only missionaries to imbibe. Elisha Loomis bought 8 gal, 1 pt of wine, 1 gal of rum, and 1 ½ gal of brandy. Abraham Blatchley bought 4 gal of brandy, 2 gal of rum, and 2 gal of gin. Joseph Goodrich bought 2 ½ gal of wine and 1 qt of rum.

Samuel Ruggles bought 1 ¼ gal of brandy and 2 ¼ gal of wine. Levi Chamberlain bought 3 qts of wine and 2 qts of brandy. The Medical Department drew 4 gal of rum. (Mission Account Book, Greer)

However, they shortly got on the bandwagon against liquor and encouraged King Kamehameha III and most of the chiefs to pledge themselves to total abstinence. And, in part, became zealous preachers of temperance; the king himself frequently addressing the people on the subject. (The King and others regularly fell off the wagon.)

In March 1838, the first liquor license law was enacted, which prohibited all selling of liquors without a license under a fine of fifty dollars for the first offense, to be increased by the addition of fifty dollars for every repetition of the offense. (The Friend, December 1887)

All houses for the sale of liquor were to be closed at ten o’clock at night, and from Saturday night until Monday morning. Drunkenness was prohibited in the licensed houses under a heavy fine to the drinker, and the loss of his license to the seller. (The Friend, December 1887)

In 1843, the seamen’s chaplain, Samuel C. Damon, started ‘The Temperance Advocate and Seamen’s Friend;’ he soon changed its name to simply “The Friend.”

Through it, he offered ‘Six Hints to seamen visiting Honolulu’ (the Friend, October 8, 1852,) his first ‘Hint,’ “Keep away from the grog shops.”

However, that was pretty wishful thinking, given the number and distribution of establishments in the early-years of the fledgling city and port on Honolulu.

The map illustrates this, noting various grog shops and other places where it was sold in Honolulu, from the turn of the century to the mid-1800s (Info here and map based on Greer and geo-referenced into Google Earth.)

Here’s a list of these establishments/proprietors:

1. Shipyard Hotel
2. Alex. Smith’s Private Grog-Shop
3. Oahu Hotel and South Seas Tap
4. William R. Warren’s Boarding House
5. Joseph Navarro’s Hotel
6. Blonde (Boki House)
7. Ship And Whale, Blonde
8. Indigenous Grog-Shop
9. Pearl River House
10. Sign of the Ann
11. Joel Deadman, Alex. Smith, James Vowles, Church, Charles Turner
12. Telegraph Tavern
13. Eagle Tavern, National House Hotel
14. Shipwright Arms
15. John Crowne
16. Telegraph
17. John Hobbs
18. Commercial Hotel
19. Samuel Thompson
20. Samuel Thompson
21. Francisco De Paula Marin’s Boarding House And Hotel
22. Adelphi
23. William E. Gill’s Hotel
24. Louis Gravier, Thomas Mossman
25. Dog And Bell, Rising Sun, White Swan
26. The Red Lion
27. Alex. Smith’s, Samuel Thompson’s Grog Shops
28. Warren Hotel, Canton Hotel
29. The Blonde
30. Jose Nadal’s Grog-Shop
31. Globe Hotel
32. Hill And Robinson Coffee House
33. Alex. Smith And John Munn
34. Paulet Arms
35. French Hotel
36. Capt. Nye’s Boarding House
37. George Chapman’s Consular Boarding House
38. Samuel Thompson
39. Samuel Thompson
40. French Hotel
41. Royal Hotel, Desprairie’s Victualing House
42. French Hotel, Mrs. Carter’s Boarding House
43. Mansion House Hotel
44. Mrs. Dominis’s Boarding House
45. Robert Boyd’s Grog-Shop And Hotel

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Honolulu Grog Shops Map-Greer-GoogleEarth

Admiral_Edward_Vernon_'Old_Grog'_by_Thomas_Gainsborough

January 20, 2020 by Peter T Young 1 Comment

Libbyville

Pineapple (“halakahiki,” or foreign hala,) long seen as Hawaiʻi’s signature fruit, was introduced to the Kingdom of Hawai‘i in 1813 by Don Francisco de Paula Marin, a Spanish adviser to King Kamehameha I.

Although sugar dominated the Hawaiian economy, there was also great demand at the time for fresh Hawaiian pineapples in San Francisco – commercial production of pineapples started in Mānoa.

It was during the 1890s and the first decade of the 1900s that this crop really grew economically in Hawaiʻì.

From the first canning in Hawai‘i in 1882 to the rise and fall of many small canneries, testing of different growing techniques and areas, and plantations established on different islands, the groundwork was laid for the successful establishment and growth of Hawai‘i’s largest producers: Dole’s Hawaiian Pineapple Co; Libby McNeill Libby; and California Packing Corp (Del Monte.)

In 1868, brothers Arthur and Charles Libby joined Archibald McNeill and created Libby’s, one of the world’s leading producers of canned foods began selling beef packed in brine.

In 1907, McNeill & Libby started its first fruit cannery in Sunnyvale, California. It quickly became the largest employer with a predominantly female workforce.

In the early 1900s, it established a pineapple canning subsidiary in Hawaiʻi and began to advertise its canned produce using the ‘Libby’s’ brand name.

Unlike the other bigger pineapple producers, Libby did not start in Central Oʻahu, it started in Windward O‘ahu – later, it expanded to the Leeward side, in Wahiawa and Kalihi, and then on the Maui and Molokaʻi. (Hawkins)

By 1911, Libby, McNeill & Libby gained control of land in Kāneʻohe and built the first large-scale cannery with an annual capacity of 250,000 cans at Kahaluʻu, Koʻolaupoko on the Windward side of O‘ahu; growing and canning pineapples became a major industry in the area for a period of 15 years (to 1925.)

This sizable cannery, together with the surrounding old style plantation-type housing units, became known as “Libbyville” (St John’s by the Sea now occupies the site.)

During most of the period when this cannery was in operation, the canned pineapple was transported to Honolulu by sampan from a pier just off the end of the peninsula at Wailau.

At its peak, 2,500 acres were under pineapple cultivation on Windward O‘ahu, and of this a large percentage was in the Kāne‘ohe Bay region.

The change in landscape to the Windward side by 1914 is reflected in the following sentences: “At last we reached the foot of the Pali…Joe and I looked over the surrounding hills, but looked in vain for the great areas of guava through which but a few months ago we had fought and cut our way. As far as the eye could reach pineapple plantations had taken the place of the forest of wild guava.” (Cultural Surveys)

Libby’s pineapple covered the southern portion of Kāne’ohe, what is now the Pali Golf Course, Hawaiian Memorial Park and the surrounding area.

While Libby managed the operation of large tracts of land, it was noted that, “… much of the pineapple production was carried out by individual growers on small areas of five to 10 acres. A man, a mule, a huli plow and a hoe provided most of the power and the equipment for these smaller operations. This was the typical pineapple production pattern in the area of Waikāne, Waiāhole, Kahaluʻu and ‘Ahuimanu.”

By 1923, it was evident that pineapple cultivation on the Windward area could not keep up with that in other O‘ahu areas. Crops on the Windward side were not yielding tonnages as compared with the Leeward side, fields were smaller, with wilt more prevalent, and growing costs considerably higher. Plantings were therefore reduced.

By this time, the condition of the Pali Road had been improved, and trucks with solid tires were available, so that the struggling pineapple operation found it more economical to haul the fresh pineapple to a central Libby Cannery in Honolulu.

The relatively inefficient, high production costs of operating many small scattered fields resulted in a decision to discontinue pineapple growing on the Windward side.

Many of the pineapple growing areas reverted to a native growth or pastures and some were converted to dairy operations. The Kahaluʻu cannery was closed down in the mid-1920s.

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June 5, 2019 by Peter T Young Leave a Comment

Grapevine

“In reporting to the Society on the subject of the grape-vine, it is gratifying to feel, that in this body, at least, its value, as well as its suitableness, to the soil and climate of these islands, is conceded … “

“… and that we have no longer to combat the hostility of some, who on former occasions, sought to discourage its culture, on the ground that we are ‘too far South,’ and that ‘grapes cannot be profitably grown in the tropics’ and so forth.”

“The cumulative experience of each succeeding season, goes incontrovertibly and conclusively to negative such obsolete theories, which cannot hold their ground against the every day evidence of our senses.” (John Montgomery, Report to Royal Hawaiian Agricultural Society, June 1, 1854)

Don Francisco de Paula Marin (known to the Hawaiian as ‘Manini’), a Spaniard who arrived in the Hawaiian Islands in the 1790s (at about the age of 20), is credited with introducing and/or cultivating in Hawai‘i: pineapple, coffee, avocado, mango and grapes.

He fermented the first wine in Hawai‘i and distilled brandy. He also made rum from sugarcane and brewed beer, all of which he sold at his boarding house-saloon near the waterfront.

His ‘New Vineyard’ grapevines were located Waikiki side of Nu‘uanu Stream and makai of Vineyard Street; when a road was cut through its mauka boundary, it became known as Vineyard Street.

“‘The Doubter’ … asserted that the grape could not be profitably grown in the tropics, and which I rebutted by an array of facts, proving that grapes are grown and good wine made in large quantities, in much lower latitudes than ours.”

“The suitableness of our climate for vine-culture, being conceded, the next most important consideration in connection with the subject, is the selection of the best soil and situation for the full development of the fruit.”

“It is generally known that volcanic countries are those in which the vine flourishes most and produces the best and most abundant crops. The best wines of Italy are yielded by grapes grown in the vicinity of Vesuvius, and large quantities are grown in the neighborhood of Aetna; both Tokay and Hermitage, are the produce of volcanic regions.”

“I entirely concur in the remark of Dr. Baldwin in his report on this subject, last year, that so far as our observation goes, we should expect that the grape would flourish in every part of the islands where there is sufficient depth of soil, not too dry, well exposed to the sun, and where they are protected from the trade-winds.”

“That the alluvial soil of the valleys, formed by deposits of the disintegrated and decomposed volcanic rocks which form the basis of our mountains, combined with decomposed vegetable matter, is admirably adapted for vine-culture, no one who has visited Lahaina, on Maui, or Waimea valley, on Kauai, can doubt …”

“… and I presume many others of our sheltered valleys would be equally productive. But our valleys form only a small fraction of the entire surface, and besides are so very valuable for the raising of other important crops, which cannot be well grown elsewhere …”

“… that it becomes the more important to investigate with care, the other portions of the surface, with a view to finding localities, less valuable for other purposes, where the grape can be profitably grown, and whether the rocky hill-sides which in other volcanic countries produce grapes in abundance, cannot here also be made available for the purpose.”

“A soil abounding in rocks and stones, is that in which the vine flourishes most, in the majority of wine-making regions ; and the rocky and precipitous hill-sides of Madeira, Teneriffe, the Azores and other similar countries where wine of high character is largely made for export, closely resemble our own barren mountain slopes.”

“In these countries, the earth found in the interstices of the rocks, is stirred up to a sufficient depth to receive the young plant, which finds usually sufficient moisture and shelter, to induce its rapid vegetation …”

“… and in the course of time its erratic shoots deposit and dispere themselves over the intervening rocks, where they find abundant heat and light to encourage the growth and the full development of their fruit, which in such a position matures with much rapidity, to great perfection.”

“That the same result will follow in similar localities on these islands has been already proved by several parties, one of whom, Mr. Cummins, of Kealakeakua, has at present a flourishing and highly promising little vine-yard on the stony surface of Kona, on Hawaii, a district which I apprehend, offers unmistakable evidence of its entire adaptation to vine-culture on a vastly extensive scale.”

“The elevation at which the vine will flourish and produce large and remunerative crops of fine fruit, is much higher than many imagine, and it is a great error to suppose, that it requires the high temperature of Lahaina to bring it to perfection.”

“Dr. Baldwin states in his report of last year, that he has seen ‘the finest grapes, produced too, in great abundance, in Kuapehu, on Hawaii, at an elevation of 1,500 feet,’ and adds that his impression is that the vine-growing regions are of great elevation, in which opinion he is fully sustained by facts.”

“On the same island, in Hāmākua, and at about the same elevation, another of our enterprising settlers, Robert Robinson, has produced enormous crops of excellent grapes this season; but it is unnecessary to multiply evidence on the subject.”

“Next in importance, after the selection of suitable soil, for a vineyard, is to secure a situation, either naturally sheltered from the trade-winds, or on which artificial shelter can be cheaply and easily made. “

“The mode of training the vine is also an important consideration. The object sought to be obtained by training, is to secure the largest crop of grapes of the best quality, and for the latter, an abundant exposure to the direct rays of the sun, both for heat and light, seems to be indispensable.”

“In extensive vine-yards, the more usual plan is, to train each plant to a single pole, the plants being set in rows 3 or 3 ½ feet apart, each way, and this method seems to answer the purpose admirably, and at a small cost.”

“Another method, perhaps best adapted for gardens, is to train the shoots on lateral trellices, about 6 feet high, but avoiding all top shade, which is always injurious to the quality and flavor of the fruit.”

“Humidity of climate, so far from being beneficial, is decidedly injurious to it, and in damp countries, grapes seldom come to perfection …”

“… whereas, in some countries, where it never rains, as in Guayaquil, in Bolivia, and other parts of the South American continent, excellent grapes and good wines are produced in abundance, a sample of which wine I have had the pleasure to taste at the hospitable board of HBM’s Consul-General in this city.”

“In discussing the important subject of vine-culture, I have hitherto gone on the assumption that it is desirable to be carried on, on an extensive scale …”

“… but if our present system is to be perpetuated, and that we are to be prohibited from using the fruit for any other purposes than eating only, it is idle to think of converting our now barren wastes into vine-yards, which could serve no useful purpose, or compensate for the cost of their formation.”

“The application of a crop, for the encouragement of the culture of which, this Society awards annual premiums, I take to be within the scope of a report, and as such I would take leave to say that I trust and hope the time has gone by when the manufacture of wine for export will be opposed by any important sections of this intelligent community.” (John Montgomery, Report to Royal Hawaiian Agricultural Society, June 1, 1854)

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Grapes in Honolulu

April 19, 2019 by Peter T Young Leave a Comment

Manini

“The number of foreigners residing at the islands is far greater than I supposed. Four American mercantile houses – two of Boston, one of New York, and one of Bristol, Rhode Island – have establishments at this port, to which agents and clerks are attached.”

“Their storehouses are abundantly furnished with goods in demand by the islanders; and, at them, most articles contained in common retail shops and groceries, in America, may be purchased.”

“There is another class, consisting of fifteen or twenty individuals, who have dropped all connexion with their native countries, and become permanent residents on different islands; and who hold plantations and other property under the king awl various chiefs.”

“Of these, Marini (Don Francisco de Paula y Marin) a Spaniard, interpreter for the government; … “Marini (has) been at the islands more than thirty years; and (was a companion and counsellor) of Tamehameha.”

Marin “accumulated much property, holds many plantations, and owns extensive flocks of goats, and herds of cattle; and is said to have money in fund, both in the United States and in England.”

“He has introduced the grape, orange, lemon, pine-apple, fig, and tamarind trees, but to a very limited extent; and seemingly from a motive entirely selfish: for he has perseveringly denied the seeds, and every means of propagation, to others, and been known even secretly to destroy a growth that had been secured from them without his knowledge.”

“A considerable quantity of wine is yearly made from his vineyard; and his lemons and pines, by sales to ships and in the town, bring quite an income.”

“He has a numerous breed of mules; and several horses, some twenty or thirty of which have within a few years been brought from the coast of California, and are now rapidly increasing.”

“Flocks of beautiful doves, also an importation, are domiciliated at his establishment; and some few miles from the town, along the coast, there is an islet, covered with the burrows of English hares, belonging to him.” (CS Stewart.)

Don Francisco de Paula Marin (known to the Hawaiian as “Manini”) was a Spaniard who arrived in the Hawaiian Islands in 1793 or 1794 (at about the age of 20.) Manini’s nickname appears to be the closest way that the Hawaiians could pronounce his name.

His knowledge of Western military weapons brought him to the attention of Kamehameha, who was engaged in the conquest of O‘ahu. Marin almost immediately became a trusted advisor to Kamehameha I.

Kamehameha granted Marin a couple acres of land Ewa of the King’s compound on the Honolulu waterfront (near Nu‘uanu Stream.)

Marin then proceeded over the next several years to erect the first stone house built in Hawai‘i on the property, pre-fabricated wooden houses imported from New England, a cut coral breakwater wall, a wharf, storehouses, bullock pen and stone perimeter fencing.

Kamehameha also rewarded him with large tracts of land, including Ford Island in Pearl Harbor, which Marin used to raise cattle.

He was known for his interest in plant collecting and brought in a wide variety of new plants to Hawai‘i. His gardens were filled with trees, vines and shrubs.

He turned this hobby into a “ship supply” business and provided fresh fruits and vegetables to the crews of ships docked at Honolulu Harbor.

Marin was responsible for introducing and cultivating many of the plants commonly associated with the Islands. To name only a few, here are some of the plants he introduced and/or cultivated in Hawai‘i: pineapple, coffee, avocado, mango and grape vines.

He also successfully cultivated and raised oranges, figs, roses, beans, melons, turnips, tobacco, wheat, barley, cloves, tomatoes, saffron and cherries.

Marin also planted lots of potatoes, yams, breadfruit, melons, cabbage, onions, celery, and garlic, as well as wheat, rice and Indian corn. He made castor oil, soap, molasses, pickles, sugar, butter, cigars, coconut oil, candles and hay.

He fermented the first wine in Hawai‘i and distilled brandy. He also made rum from sugarcane and brewed beer, all of which he sold at his boarding house-saloon near the waterfront.

Marin Street near Honolulu Harbor was named for him and the Marin Tower, built in 1994, occupies the site of his boarding house.

His “New Vineyard” grapevines were located Waikiki side of Nu‘uanu Stream and makai of Vineyard Street; when a road was cut through its mauka boundary, it became known as Vineyard Street.

Marin’s contributions are best noted by Robert C. Wyllie, the Minister of Foreign Affairs, when addressing the Royal Agricultural Society of Hawai‘i in 1850, saying:

“From the brief accounts of the life and works of the don in 1809 to 1820, few of you will doubt that most of the present wealth of these islands is owing to the seeds, roots and plants introduced by Francisco de Paula Marin, and to whom the Hawaiian people are so greatly indebted.”

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