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L12 2s." In that year Thomas Taber, Esq., satisfied his account with an ox, L6 16s.; cash, L10; three pounds and nine ounces of old pewter, 4s. 6d.; seven hogs, L20 11s. 6d., and the above 29 cheeses. So that approximately one-fourth of the "money crop" of this substantial farmer was in the form of a dairy product. In the year 1895, the average Quaker Hill farm was producing, as will be shown in Chapter III, Part III, ninety per cent. of dairy product, namely milk. The second phase of the industry proper to Quaker Hill was that of raising fat cattle. This culminated at the end of the period of the Quaker Community. In this industry were laid the foundations of some large fortunes. It brought in its day more money into the neighborhood than any other occupation had ever brought. It disappeared with the coming of the railroad into the valley, bringing, in refrigerator cars, meat from western lands, and killed in Chicago. Then the cattle were fattened on these hills, in the rich grass, and driven to New York to be killed and sold there. In "Some Glimpses of the Past," Miss Taber says: "But the chief business of most farmers was the fatting of cattle. The cattle were generally bought when from two to three years old, usually in the fall, kept through the winter and the following summer fattened and sold. They were the only things that did not have to go to the river to reach the market. From all over the country they were driven to New York on foot, and the road through the valley was the main thoroughfare for them. Monday was the market day in New York and all started in time to reach the city by Saturday. From Pawling the cattle were started on Thursday, and those from greater distances planned to reach this part of their journey on that day. It used to be said that the dealers could tell what the market would be in New York on the following Monday by watching the cattle that passed through Pawling on Thursday. The cattle were collected and taken to the city by drovers; theirs was a great business in those days. Hotels or taverns were provided for their accommodation at frequent intervals along the road. Ira Griffin was a drover and Mr. Archibald Dodge remembers when a boy going to New York with him and his cattle, walking all the way. There were also droves of cattle other than fat ones, on the road, some called store cattle, and the books of Mr. Benjamin V. Haviland, who kept one of the taverns, show that in the year
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