Question

how was harvesting done in the US before 1830s

Answer 1

Employing methodologies from historical geography, economic sociology, business history, and other subdisciplines, Gordon Winder?s The American Reaper is a solid and significant contribution to the history of American grain harvesting implements. Winder offers several revisionist challenges to standard accounts, both those that have treated Cyrus McCormick as a heroic inventor, as well as those that have touted the International Harvester Corporation (IHC, formed in 1902) as a path-breaking model of a vertically integrated and internationally dominant firm.
A professor of economic geography at the Ludwig-Maximilians-Universit?t in Munich, Winder introduces the notion of ?product systems? (p. 46) to explain how a wide range of innovators, manufacturers, patent lawyers, consumers, and others formed the networks that fostered the growth of this industry. Reaper manufacturers forged licensing agreements, subcontracted with suppliers and branch factories, shared expert personnel and innovations, hired widely dispersed sales agents, and formed alliances to protect patent advantages in order to remain competitive. Winder?s interest in geography is also important, as both his maps and his narrative highlight the spatial relationships among the many participants in this decentralized marketplace. By focusing on smaller scale and under-capitalized manufacturers ? many of which operated only seasonally ? Winder offers good evidence for an alternative to the standard narrative of a triumph of big business and mass production. In 1872, even the largest factory, McCormick?s in Chicago, relied on 109 different suppliers of screws, castings, paints, and many other parts and supplies.
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Answer 2

Before the 1830's, food was preserved through salting, spicing, pickling or smoking. Butchers slaughtered meat only for the day's trade, as preservation for longer periods was not practical. Dairy products and fresh fruits and vegetables subject to spoilage were sold in local markets since storage and shipping farm produce over any significant distance or time was not practical. Milk was often hauled to city markets at night when temperatures were cooler. Ale and beer making required cool temperatures, and its manufacture was limited to the cooler months. The solution to these problems was found in the harvesting of natural ice.

Before the invention of artificial refrigeration in the early twentieth century, ice was harvested every winter and stored in large ice houses, the proprietors of which sold ice to shippers of fresh fish, waterfowl, and produce for train deliveries to large cities.

The ice harvesting process was labor intensive, requiring 20-100 men for one to four weeks.

Ice Harvesting

Nineteenth-century ice harvesting began before the actual cutting. As soon as the ice was strong and thick enough to support horses and equipment, work forces cleared away the insulating snow, repeatedly if necessary, to encourage the formation of stackable, thicker blocks. When the ice was thick enough, the field was marked in squares (usually with a horse-drawn marker), scored slightly deeper, and finally the blocks were cut by hand with the use of large-toothed one-man saws. The blocks were floated to the large adjacent commercial ice house for stacking, or to a railroad loading ramp for shipping. The system proved workable and lasted throughout the century, the major change being the late introduction of rotary saws that would replace hand-cutting.

The latter half of the 19th century was filled with attempts to perfect manufactured ice methods. The Louisiana Ice Manufacturing Company (1868) appears to have been the first one to operate regularly, one of its claims being a price considerably lower than that of natural ice. Others followed. By 1925 factory-made ice had entered the realm of big business, and natural ice had become a thing of the past..