Economy | Page 209 | Images of Old Hawaiʻi

July 14, 2016 by Peter T Young 2 Comments

Pierpoint

The December 5, 1874 issue of the Los Angeles Herald noted, “The telegraph line along the railroad is to be built under the superintendence of Mr John Cassidy, who arrived for that purpose yesterday.”

John Cassidy, an associate of Mr Alexander Graham Bell, was the builder of the first railroad telegraph line in California. He then came to the Islands at the time the telephone services were starting.

“Honolulu was among the first cities of the world to take up the telephone practically, and as far back as the year 1880 it is to be noted that it had more telephones than any other city of the same size in the world.”

“The honor of introducing the telephone in the Islands belongs to Senator Charles H. Dickey, who brought a set of instruments to Maui and used them there; this was in the early part of 1878, barely two years after the original patent had been granted to Alexander Graham Bell.”

“And in the latter part of the same year, Mr SG Wilder, Minister of the Interior, installed a set of instruments connecting the government building in Honolulu with the office of his lumber business some distance away.”

“The practicability of the telephone thus being demonstrated, King Kalākaua purchased telephones for the Palace and had them in operation for some time, these instruments being on exhibition at the Bishop Museum at the present time.”

“In the year 1879 the first telephone company was organized and incorporated under the name of ‘The Hawaiian Bell Telephone Co,’ and on December 30, 1880, began giving service in the City of Honolulu.”

“Starting with thirty instruments in operation, this number was considered at the time to be satisfactory, or enough for all time to come; but in this they were mistaken, for the number has always been steadily on the increase.” (Chamber of Commerce Annual Report, 1912)

“Mr. Cassidy has been in the telephone business here almost since it started. He was Superintendent of the old Bell Company during its existence, and when the consolidation with the Mutual Company took place he was made manager and has conducted the business satisfactorily.” (Pacific Commercial Advertiser, July 2, 1896)

“Mr. Cassidy remained with the Mutual company for several years, going to the Coast finally with a view to remaining there permanently; but the lure of the Pacific was greater than he could stand and he came back and entered the service of the Hawaiian Electric Company, where he now is.” (Advertiser, December 12, 1909)

Back in 1891, at Kālia, the ‘Old Waikiki’ opened as a bathhouse, one of the first places in Waikīkī to offer rooms for overnight guests. Then, “Ripley & Dickey, the architects are about completing plans for a new beach home for John Cassidy …. It will be one of the handsomest houses in that section of the city, which is noted for the number of its beautiful and comfortable residences.”

“The house will be two stories, of frame. It will be of the chalet type a German adaptation of the Swiss style. The exterior will be very pretty and the interior will be nicely finished.”

“Mr. Cassidy’s beach lot is a large one adjoining the premises of John Ena in Old Waikiki. The house at present occupied will be moved back and leased. … There will soon be a call for tenders for construction of the home. (Hawaiian Gazette, February 18, 1898) The Old Waikiki later served as a boarding house.

Cassidy died on March 9, 1915, at the age of 71. Advertisements shortly thereafter note his widow, Eliza E Cassidy, offering “The Pierpoint, formerly Cassidy, only home hotel, Waikiki Beach; consists of individual cottages and single rooms; cuisine excellent; 1000-ft promenade pier at the end of which is splendid bathing pool and beautiful view.” (Star Bulletin, May 15, 1916)

It appears the name of this new use as a hotel was geographical; the pier extended 1,000-feet out into the ocean from a point … a promotional item from Child’s Blaisdell Hotel noted it as a “Pier on a Point.” The pier had moments of excitement …

“When Arthur E. Troiel speared a conger-eel off the end of Cassidy’s pier at Pierpont Wednesday night he ran all the way home, donned his bathing suit and assisted in landing the big fellow before he could fully realize that he had not caught a whale or at least a shark.”

“Thereafter he was the pride of the fair ones and the envy of the stronger sex along the beach. By day Troiel works for J Hopp & Company.” (Star Bulletin, November 9, 1916)

Later Pierpoint became the Waikiki Annex for downtown Honolulu’s Blaisdell Hotel. In the early 1920s, nearby quaint clusters of cottages known as Cressaty’s Court and Hummel’s Court offered simple lodging. (Waikīkī Historic Trail)

The Pierpoint Hotel, Hummel’s Court and Cressaty’s Court, all located at Kālia, were acquired by the Heen Investment Company in May of 1926.

The six acres were re-landscaped, the cluster of cottages was renovated, and a new main building was added with the Tapa Room and a dance floor. The site, renamed Niumalu Hotel, meaning “sheltering palms,” opened in 1928. (Cord International)

Henry J Kaiser bought it and adjoining property and started the Kaiser Hawaiian Village (1955.) He sold to Hilton Hotels in 1961 and the property (now totaling 22-acres) continues to be known as the Hilton Hawaiian Village.

Follow Peter T Young on Facebook

Follow Peter T Young on Google+

Follow Peter T Young on LinkedIn

Follow Peter T Young on Blogger

Pierpoint-pier-Atkins

Fort_DeRussy_before_Maluhia_Recreation_Center-(HABS)-1938-noting location of Pierpoint

End of the Pierpoint Pier-BidStart

Pierpoint-walk way-Atkins

Pierpoint-ocean frontage-pier-Atkins

Pierpoint-house-Atkins

On the porch of a cottage at the Pierpoint Hotel-sallysdiaries4

Pierpoint-beach_lawn_frontage-Atkins

Niumalu Hotel Tarrant

Hummels Court-Tarrant

Cressatys Court-Tarrant

Kewalo-Ala_Wai_aerial-(UH_Manoa)-1927-portion-noting pier-lower

Ala_Wai-Channel_being_dredged-UH_Manoa-(2411)-1952-portion

John_Cassidy-PCA-Jan_17,_1907

Pierpont Hotel Ad-Hnl_SB-Sept 10, 1917

July 13, 2016 by Peter T Young Leave a Comment

Shoyu

The soybean finds numerous uses, it can be eaten cooked, ground into flour (kinako / roasted soy flour) or used for the manufacture of shoyu, miso or tofu.

The bean, its seed coat, pod, leaves and stem serve as feed for animals. It has been used on a trial basis to feed sheep, and the results proved that ‘it was the best feed that one could give to them.’

Soybeans originate from China. In 2853 BC, Emperor Sheng-Nung of China named five sacred plants – soybeans, rice, wheat, barley and millet. They were domesticated between 17th and 11th century BC in the eastern half of China, where they were cultivated into a food crop.

In 1868, the first 153-Japanese immigrants arrived in Honolulu on board the 3-masted sailing ship Scioto (Saioto-go.) They brought with them miso and shoyu.

The Japanese word for ‘soy sauce’ is shoyu; it derives from and is written with the same characters as the jiangyou. The various early English words for soy sauce, soy and soya, came from the Japanese word for soy sauce, shoyu, rather than from the Chinese word, jiangyou.

More started coming to Hawai‘i. In 1893, a report of Japan’s Department of Agriculture and Commerce noted Exports (Class 22) include “Soy. The total value of the latest export is 41,029 yen, and chiefly exported to Hawai‘i.”

Ingredients include equal parts dehulled wheat, soybeans and salt; a small part of the wheat is mixed with Koji (the steamed rice in sake) and allowed to ferment.

The best salt comes from Ako in the province of Harima. The salt is purified by dissolving then heating it in water, and stirring the mash (2 or 3 times a day from June to September), aging for 15, 20 or sometimes 30 months to obtain shoyu.

The mash in then pressed in cotton sacks and the resulting liquid is boiled, cooled, allowed to settle, then stored in small wooden tubs. The residue from the first pressing can be used to make a second-grade shoyu, which can be mixed in varying proportions into different grades of shoyu. (Le Japon à l’Exposition Universelle de 1878 (Japan at the Universal Exposition of 1878))

“The first Japanese who lived in Hawaii and brewed shoyu there was Jihachi Shimada, who originally came from Yamaguchi-ken, Japan.”

“He started in June 1891 and tried to make shoyu on a large scale. But bad transportation made it difficult for him to expand his market. This plus lack of capital forced him to quit.” (Soyinfo Center)

“The Japanese in Hawaii depended upon shoyu imported from Japan until Nobuyuki (Yamakami) started making shoyu in 1904.”

Then, in 1905, Yamajo Soy Co. (Yamajo Shoyu Seizo-sho) started to make shoyu in Honolulu. Established by Yamakami, it is the first successful shoyu manufacturer in Hawaii. By 1909, it was renamed Hawaiian Soy Co Ltd.

Back in Japan, 19 soy sauce brewers organized an association in Noda to ship soy sauce mainly to Edo. By the mid-nineteenth century, Noda had become the largest soy sauce producer in the Kanto region.

In 1917, the Mogi family, the Takanashi family and the Horikiri family merged their businesses to form Noda Shoyu Co., Ltd. In 1964, Noda Shoyu Co, Ltd. changed its corporate name to Kikkoman Shoyu Co, Ltd. In 1980, this trade name was altered to the company’s current name: Kikkoman

“The origin of the brewing of the ‘Kikkôman’ brand of soy, reputed to be the leader among the best varieties, dates back about 120 years (ie to about 1790.)”

“Ever since the honoured founder of the firm inaugurated the brewing of soy, the succeeding proprietors have all been men of great ability, who have succeeded in extending the business generation by generation, as well as improving the quality of the product.”

“In the year 1838, when Mr. Saheiji Mogi, fifth of the line, was the head of the firm, it was appointed by special warrant purveyor to the Household of the Tokugawa Shoguns …”

“… having been ordered to supply the Household and the Heir-Apparent every year with a large quantity of soy, a custom which was continued until the overthrow of the Shogunate in 1868.”

“The chief point worthy of special mention in regard to the ‘Kikkoman’ firm is the fact of its having been chiefly instrumental in making Japanese soy known and appreciated in foreign countries, more than half the total amount of soy exported to foreign countries at present being the ‘Kikkoman’ brand.”

“On the occasion of the International Exhibition held in Vienna, Austria, in 1873, when the Japanese Government participated for the first time in such an undertakings, the ‘Kikkoman’ soy was among the exhibits.”

“Being deemed by the judges far superior both in regard to taste and colour to the sauce usually used as a condiment, the ‘Kikkoman’ soy was awarded the gold of honour.”

In 1957, Kikkoman opened its first overseas sales base in San Francisco. To meet steadily increasing demand, Kikkoman then built its first overseas production plant in the United States in 1973 (in Walworth, Wisconsin.)

In 1946, a small shoyu (soy sauce) manufacturing plant was established in Kalihi, Hawai‘i by five local Japanese families amidst post World War II. It became known as Aloha Shoyu.

In 1965, Diamond Teriyaki Sauce started to be made in Honolulu. This is the world’s earliest known commercial teriyaki sauce. It is made from soy sauce, mirin (sweet sake) and a flavor enhancer. (Lots of information here is from Soyinfo Center.)

Follow Peter T Young on Facebook

Follow Peter T Young on Google+

Follow Peter T Young on LinkedIn

Follow Peter T Young on Blogger

Kikkoman

Kikkoman-gallon can

aloha

Diamond

Soy bean crop on Kauai

Soybean-USDA

Shoyu_Making

Shoyu vats

Shoyu_Making-fermenting

soy and shoyu

July 11, 2016 by Peter T Young Leave a Comment

Koa House

In 1840, John Joseph Halstead sailed to Hawai‘i on a whaling ship bringing with him from New York carpentry and cabinet-makings skills. He set up a shop in Lāhainā. (Martin) He was said to be the first man to put up a frame house in Lāhainā.

With the news of the discovery of gold in California in 1848, came orders from San Francisco merchants for Irish potatoes and other food supplies for those heading to the gold fields.

Halstead did not join the pioneers of 1849; He moved over to Kalepolepo, along the Kihei shoreline, with his family and shortly thereafter built a new house for himself. (Wilcox)

It was a large Pennsylvania Dutch style house made entirely of koa, built next to the south wall of Koʻieʻie Loko I‘a (fishpond) (also called Kalepolepo Fishpond.)

Halstead’s three story house/store was nicknamed the ‘Koa House.’ With the mullet-filled fishpond, the Koa House became a popular retreat for Hawaiian royalty such as Kamehameha III, IV, V and Lunalilo. (Starr)

No one remembers the actual date of construction of Koa House, but the fact that King Liholiho (Kamehameha IV), visited Kalepolepo on a royal tour immediately after accession to the throne in the fall of 1854, and stayed overnight as the guest of Halstead, its owner, is proof it was built before that time. (Wilcox)

Its timbers were from saw mills in East Makawao and from Kula, partly hewn and whip-sawed by hand Into shape, for labor was cheap In the good old days. Also pine and other material brought around Cape Horn by early traders.

When finished the first floor was fitted up with koa wood counters and shelves, and used for a store. The upper floors were used for living quarters. Many of the larger pieces of furniture were made of koa wood by Halstead himself. (Wilcox)

He opened a trading station on the lower floor. Whalers came ashore to buy fresh produce that was brought in by the farmers via the Kalepolepo Road.

He promoted the Irish potato industry in Kula, which even then was a thriving industry for provisioning whale ships in their seasonal voyages after whales.

At Halstead’s Kalepolepo Store a cartload of potatoes – thirty to forty bags – could readily be exchanged for a bolt of silk or other provisions.

During the Irish potato boom of those days any native farmer with an acre or two of potatoes would sell his crop, and as soon as he received payment in fifty-dollar gold pieces he would hurry off to the nearest store to buy a silk dress for his wife or a broadcloth suit for himself.

Halstead held his share of the Irish potato trade against more promising cash offers made by his business rivals. So lively was the competition that LL Torbert of ʻUlupalakua conceived the idea of an Irish potato corner.

He sent out his men and bought up all the Irish potatoes in sight, paying as high as five dollars for a bag of potatoes, a fabulous price for those days when native labor was plentiful at twenty-five cents a day.

Having cornered all the potatoes to be had, he shipped about $20,000 worth by the bark Josephine for San Francisco. The bark proved leaky, water got into the potato-filled holds and rotted them so that on arrival at San Francisco not enough good potatoes were left in the cargo to pay the freight bill.

At that time Kalepolepo was a thriving village, with two churches, a Mormon church where George Cannon or Walter Murray Gibson expounded the Christian doctrines of Joseph Smith against Christian Calvinism as preached by the Reverend Green and David Malo.

Reportedly, Halstead’s old house at Kalepolepo was Rev Green’s granary during the wheat boom of the 1850s and early-1860s, when the upper Makawao country from Maliko to Waiohuli was cropped to wheat.

Possibly some wheat may have been shipped from Kalepolepo in those days, for from early times to the late-1860s it was a shipping port for Wailuku and Kula. Halstead had one or two big warehouses standing makai of his residence.

In the late sixties the Irish potato trade had become unimportant and later ceased altogether. In 1876, Halstead closed his store and moved to ʻUlupalakua, where he died eleven years later, May 3, 1887. (Wilcox)

The koa house remained standing until it was burned down in 1946 by the Kihei Yacht Club. (NPS) (Lots of information here is from NPS and Wilcox.)

Follow Peter T Young on Facebook

Follow Peter T Young on Google+

Follow Peter T Young on LinkedIn

Follow Peter T Young on Blogger

John Joseph Halstead-Koa House-Paradise of the Pacific-1921

Kihei Coastline-Kalepolepo-Pepalis

Koieie_Fishpond-NPS

Koieie-Fishpond-NPS

Uwaikikilani Halstead-Stanley-Hassrick-1849

Uwaikikilani Halstead-Stanley-Hassrick

John Joseph Halstead-gravestone

July 8, 2016 by Peter T Young 1 Comment

Hollister Drug

For about a century following ‘contact’ with the Islands by Europeans, pharmacy did not exist separately from medicine. It was another function of the physician. The Hawaiians were first introduced to western medicine as it was practiced by ships captains and an occasional ship physician.

In 1820 missionaries reaching Hawaii brought with them the first resident medical practitioner. By the 1840s there were many doctors throughout the islands.

These early resident physicians did their own drug dispensing, depending for supplies of drugs and medicines on passing ships, mainland druggists or, if missionaries, on shipments by the Missionary Board from Boston. (LRB)

Sailing from Boston in October, 1838, Dr. Robert W Wood arrived in Honolulu on April 6, 1839, the first American Doctor not a missionary to settle in Hawai‘i. On his arrival he was appointed physician to the US Seaman’s Hospital; in 1847 Dr Wood opened the first public pharmacy. (Kelley)

The first drug store not owned by a doctor or a dentist appears to have been established in 1869. A few years later, Benson, Smith, and Company was founded and was probably the initial drug store in Hawaii owned and operated by a trained druggist. Within the next three years Hollister and Company were also listed as druggists. (LRB)

Henry Reed Hollister was born at Salisbury, Connecticut, September 13, 1824, and engaged in various business enterprises in New York State, in Illinois, in Mexico, and in California.

Hollister married Charlotte Pond at Winchester, Illinois on December 1, 1845. Charlotte died on February 18, 1848 and Hollister then left his infant daughter (Phoebe Adelaide Hollister, born November 27, 1847) with his mother at LeRoy, NY, and went to Texas.

About 1852, Hollister was in California, and soon after migrated to the Hawaiian Islands in 1856, where his father (Richard) had been residing a number of years. (Hollister Family)

Richard, the senior Hollister was admitted to the bar, but engaged in mercantile business at Waimea, on Kauai in 1853. Hearing that his son, Henry Reed, was in California, he joined him in Sacramento, remaining in California about a year and a-half, and then returned to the Hawaiian Islands, where he was appointed collector of the port on Kauai. The senior Hollister died April 19, 1878.)

In 1863, Henry R Hollister and Phillip G Hyland, founded the first soda water company, ‘Hollister & Hyland’ in Hawai‘i. (Cultural Surveys) Unfortunately, with the drowning death of Hyland in 1871, the partnership was dissolved and Hollister established ‘Hollister & Co.’ (It has been suggested that Hollister & Co was previously formed by Richard Hollister.)

In 1878 the drug department was established, and it grew steadily “into the large proportions of the present enterprise.” (Bulletin of Pharmacy, 1896)

On September 24, 1867 Howard A Parmelee married Phoebe Adelaide Hollister (one of two children of Hollister; Charles Henry Hollister died as an infant.) Parmelee came to the Islands in December 1878 and became a partner in the firm of Hollister & Co. with his father-in-law

Hollister died May 12, 1895 and Parmelee was the practical head of the firms of Hollister & Co, the Hollister Drug Company and the Honolulu Tobacco Company, in Honolulu. Parmelee, a friend of President Dole, took a hand in the annexation movement.

“The islands are prosperous under the new administration.” said Mr. Parmelee in a reported interview. “We had 100,000 inhabitants in 1896, and we are to have another census right away.”

“We are waiting to see what the next Congress gives us in the way of legislation. A number of amendments to the present tariff laws, with special reference to Hawaii, are needed.” (Merck’s Report, Oct 1899)

On April 30, 1900, HA Parmelee and PA Parmelee posted a dissolution of co-partnership concerning Hollister & Co, noting that “the business of said Hollister & Co and this dissolution have no connection with the Hollister Drug Co, Ltd, the said Hollister Drug Co, Ltd being an independent corporation.” Hawaiian Star, May 5, 1900)

“The Walrus Company, through their California distributors, the Langley & Michaels Co. of San Francisco, report the sale of a very elaborate Soda Fountain outfit to the Hollister Drug Co … This is but one of a number of outfits that the Walrus Company have marketed in Honolulu through their San Francisco distributors.” (Pacific Pharmacist, 1915)

The Hollister firm focused as wholesale and retail druggists, tobacconists and manufacturers of aerated waters, but later became a “vast mercantile establishment.” (Hollister Family)

Follow Peter T Young on Facebook

Follow Peter T Young on Google+

Follow Peter T Young on LinkedIn

Follow Peter T Young on Blogger

Hollister Drug-PP-38-7-021-1910

Hollister & Co-Fort St-PP-6-6-006-1884

Hollister-PP-8-10-004-00001

Hollister-interior-PP-8-10-001

Hollister& Co-Fort St-PP-36-11-010-1894

Hollister& Co-Fort St-Hotel crossing-PP-38-7-034-1904

Hollister & Co-PP-8-10-003-00001

Hollister Drug-PP-8-10-002-00001

Hollister Drug-Kahului-ebay

Hollister Drug Co. at the corner of Koko Head and Waialae Avenues

Hollister & Hyland-Hawaiian Gazette, August 25, 1869

Hollister & Co -Saturday Press-February 25, 1882

Hollister & Co -Saturday Press, February 25, 1882

Hollister & Co bottle-ebay

July 6, 2016 by Peter T Young 1 Comment

Cane Fire

Slash and burn agriculture is a widely used method of growing food in which wild or forested land is clear cut and any remaining vegetation burned.

The resulting layer of ash provides the newly-cleared land with a nutrient-rich layer to help fertilize crops. (EcoLogic)

In the Islands, between AD 1100 and 1650, there was a period of expansion and agricultural intensification in Hawaii that accompanied an increase in human population. (Pratt)

Until about 1500 AD, agriculture was shifting cultivation using slash and burn techniques and long fallow periods. Between 1500 and 1800 A.D., agriculture expanded, intensified, and became permanent. (Cuddihy & Stone)

During that period the lowland vegetation below 1,500-feet elevation was almost entirely replaced by cultivated fields, dispersed settlements and grasslands, caused by repeated fires; while upland sites remained little disturbed. (Pratt)

Several of the large field systems have pronounced burn layers that represent wither the original removal of native tree cover or the use of fire for clearing fallow fields.

Fire was the primary tool used by Hawaiians to clear lands prior to cultivation. This was true in areas adjacent to irrigated valleys and windward slopes as well as in the great field systems. Fire may have been repeatedly used to periodically clear the secondary growth on fallow fields. (Cuddihy & Stone)

Fire was also used in marginal cultivations to burn off vegetation and increase the cover of ‘ama‘u ferns used as pig feed. Large expanses of the lowlands were regularly burned to clear woody vegetation and stimulate indigenous pili grass. (Pratt)

Agricultural burning is standard practice for many other kinds of crops on nearly 9-million acres throughout the country, including rice, wheat, corn, cotton, lentils and soybeans. (HC&S)

Fire was later used in the harvesting of sugarcane. Burning the cane before harvesting removes most of the dead vegetation without causing significant damage to the interior of the cane stalk. (James)

The sugarcane plant consists of about 75 percent to 80 percent net cane (stalks) from which the juice is extracted and the sugar crystalized. The other 20 percent to 25 percent of the plant consists of leafy material, including tops, from which little or no sugar is produced.

This leafy material is called trash. Burning sugarcane before harvest (or milling) removes from one-half to two-thirds of this trash that would otherwise contribute nothing to sugar production. (LSUAC)

In many countries, such as Brazil, Guatemala, Mexico, and Costa Rica, pre-harvest burning is a common practice. In the US and Philippines, sugarcane fields are burned either before or after harvest, but in India, most of the sugarcane residues are usually burned in the field only after harvest. (de Azeredo França)

In Australia, sugarcane burning started in the 1930s to combat Weil’s disease (leptospirosis) among cane-cutters. In other cane growing areas, burning was sometimes done to clear the field of snakes before hand-cutters cut the cane. (Cheesman)

There were attempts to use fire to get rid of pests, “When as an experiment, a patch of about nine acres of cane, so heavily attacked by leaf-hopper as to be useless, was set on fire all around to destroy these, it was noticed that the adult hoppers rose from the cane in a cloud and spread to other fields; so this plan for destroying them was of no value.” (HSPA, 1906)

It appears that the practice of burning sugarcane started in the early-1900s (some suggest in 1908.) Prior to that, cane trash (nonproductive leafy parts of the cane) was removed by hand (men chopped the cane; ‘holehole’ work, stripping the dried cane leaves, was deemed ‘women’s work.’)

The sugar in burned cane inverts after 48-hours and the lack of ability to quickly transport burned cane to mills limited its practice until the late-1920s when a macadamized road system and diesel trucks across the islands became widespread. (Hayakawa)

Later, pre-harvest burning, in the field, was the only economical means sugar planters found for removing the dried leafy material from its crop.

Removal of this dried leafy material reduces the quantity of material which needs to be hauled to the factory, including the soil adhering to the harvested material; reduces the number of haulers traveling back and forth and therefore reduces fuel consumption; reduces the amount of material the factory must handle and therefore its energy consumption; and improves sugar recovery. (HC&S)

Follow Peter T Young on Facebook

Follow Peter T Young on Google+

Follow Peter T Young on LinkedIn

Follow Peter T Young on Blogger