Tag Archives: Henry Allen Butts

Ann Marie Smith, Church and Family

If you are a family history researcher or blogger, you will understand why I have been reluctant to tackle this particular family line. SMITH. But the Smiths are not going to get any easier to figure out if I keep ignoring them.  So here is my great-grandmother, my father’s grandmother, Ann Marie Smith (Butts).

Ann Marie Smith 1835-1917

parents of Mame Kaser

Henry Allen and Ann Marie Butts, about 1880

Ann Marie Smith, my father’s grandmother, joined five other children when she was born in Knox County,Ohio on the 12th of April, 1835. The children ranged from three years old to ten. Isaac, their father, the shoemaker, must have mended a lot of shoes to be able to feed his large family.

Her parents, devoted Catholics originally from Maryland, took her to the mission that would become St. Luke Catholic church in Danville Ohio to be christened the following July.

Jean Baptiste Lamy

Jean Baptiste Lamy, taken in 1860. From the French Wikipedia site.

 

HISTORICAL NOTE:  Four years after Ann Marie Smith’s  baptism, a traveling priest began serving the Danville area.  Jean-Baptiste Lamy would be Annie’s priest when she was a young child. He built the first wooden church to serve St. Luke Church in 1840, before he departed for New Mexico in 1850. This means Father Lamy would have presided over the baptism, christening and infant deaths of the Smith children that came after Annie. I also found a marriage license of Annie’s older sister, Mary Jane, SIGNED BY Rev. Lamy!!

Father Lamy signature

Father J. Lamy signature on the marriage certificate of Mary Jane Smith and Cyrus Stevens, 1845.

Willa Cather’s book Death Comes to the Archbishop covers the New Mexico life of Father/Archbishop Lamy.

For the rest of her life, Annie would know only Knox County, Ohio as her home, and St. Luke as her church.  The beautiful brick church, with its soaring interior, still serves the area.

While every child certainly was welcomed with love, little Ann Marie must have been a special delight because Mary (Krigbaum) and Isaac Smith had suffered the loss of an infant girl in 1833.

I wrote a bit about Ann Marie’s married life when we read her husband, Henry Allen Butts’ letters home from the Civil War, but I recently realized that I had not looked at Ann Marie’s earlier life at that time.

Ann Marie’s Early Life

During the early years of her life, the Smith family kept growing. But before she gained more siblings, three-year-old Ann lost a 7-year-old brother (George). In the same year, her mother Mary Smith gave birth to another girl who died in infancy, Priscilla Bell Smith.

Then the curse–if they believed in such things–was lifted and five-year-old Annie gained a close playmate when Isadore Orilla  joined the family in 1840. I believe Mary felt particularly close to Isadore, because Annie honored her sister by using her name for my grandmother. Mary Isadore Butts (Kaser) received the names of her grandmother Mary and her aunt Isadore.

Three years after Isadore joined the family, Mary presented another boy, James, and in 1845, the youngest, Joseph Dalice, joined the family.

With a new baby , and a total of eight offspring in the house, Mary Smith no doubt had mixed feelings about her oldest daughter, Mary Jane’s marriage and departure. The oldest son, John Henry also married in 1845. Mary Jane had reached 20 and John (also called Ivan) would now be 22.

Adding Children and Losing Children

In 1847, when Ann Marie reached twelve her mother gave birth to another girl baby who died in infancy.  Poor Mary. She had lost three children in infancy and one at only seven years old. Another shock hit the family when Ann Marie reached fourteen years old.  Ann Marie’s older brother Jeremiah died in a farm accident when he was only twenty-two. Of twelve children Mary Smith had given birth to, only seven survived to 1850.

[In 1849 William Smith, 21, may also have married and lived in another county with an uncle named George, but I need further research on this since there are dozens of  William Smiths to sort out.]

When the census taker wrote down the facts in 1850, he showed 15-year-old Ann Marie as the oldest of the children still at home. The others were sister Isadore (10) and brothers James (8) and Joseph (6). Although their mother Mary apparently could not read and write (at least in English), the Smith children all attended school and became literate. In 1860, Ann Marie still lived at home at 25 years of age–probably already considered a spinster. (The census shows her as 24.)

The Spinster Meets Her Man

In 1860, Henry Allen Butts showed up in the Pennsylvania census living in a boarding house.  How he met his wife Ann Marie Smith remains a mystery to me. Political division stalked the land, and most expected war to break out. Henry, who presumably had not yet met Annie, joined a Pennsylvania Regiment of the Union Army for a year.  When he mustered out, he apparently moved to Ohio. His father had died in 1846, and I am not sure where his mother was by 1860.

Records show that Ann Marie Smith and Henry Allen Butts married August 23, 1864.  They obviously had met nearly a year before that, as their first son, Giles Allen (called Alan or Allen), came “prematurely” a month after the marriage.

The Civil War Intrudes

The war continued to rage in 1864. Henry did not own land, and did not have a skill to rely on, so he joined the Union Army in Ohio. Since Henry had already served a one-year stint with the Union Army from Pennsylvania,  I can think of no reason other than financial that he would leave his “Dear Wif” and the baby he obviously doted on. His love for both of them shines through his letters, regardless of grammatical and spelling challenges.

If Ann Marie felt frightened and alone when her husband left for the front, things only got more troublesome when her brother John also joined the war.

The oldest boy in the Smith family John Henry Smith, enlisted at the beginning of 1864, even though he was already forty years old and married with children.  Henry Allen Butts mentions John Henry in a letter to his wife “Annie”. Annie had told Henry in a letter from home that her brother had gotten a leave and visited with his children.  The visit, in retrospect, suggests a bittersweet memory.  John Henry fought through several severe battles with his unit and died of wounds he received near Nashville Tennessee before 1864 ended.

It is easy to see Mary’s problems during 1864 with her husband gone and money in short supply. She is offered a job helping out as a housemaid, but Henry doesn’t approve of that, so she struggles along, without borrowing and without working outside the house.

Although Henry fought under Sherman in the famous March to the Sea, he survived to return to Ohio and invest in a small farm. More fortunate with babies than her mother, Ann Maria Smith gave birth six times and all six lived to adulthood, although one daughter died at 26.  Ann’s father died in 1886 and her mother died in 1892.

After the War

I encourage you to read the story of the rest of Ann’s life which I covered in this post about Henry’s first letter home.  Rooted in Knox County, near the small town of Danville, Ann Marie lived until April 1917 when she was 82 years old.  My father would have been eleven years old when she died, and remembered both Ann Marie and Henry Butts.

A memoir written by Homer Blubaugh tells more about Ann Marie, so devoted to her church that she would walk a few miles to church carrying her youngest baby, known for her enormous vegetable and flower garden.

Ann Marie Smith lies buried in the Catholic churchyard in Danville, Ohio. (I believe her grave is unmarked. Her husband’s grave was unmarked until a veterans’ organization erected a Civil War Veteran monument.) St. Luke church shepherded her into the world with a christening, brought her solace throughout her life and saw her departure. Henry survived her and died in 1920.

How I Am Related

  • Vera Marie Kaser (Badertscher is the daughter of
  • Paul Kaser, who is the son of
  • Mary Isadore Butts (Kaser), who is the daughter of
  • Ann Marie Smith (Butts)

Notes on Research

  • History of St. Luke Church and Father Lamy, the St. Luke website.
  • Death Comes to the Archbishop , Willa Cather.
  • United States Census, 1850, Millwood, Knox, Ohio; 1860, Union, Knox, Ohio;1870, 1880, 1900, Harrison, Knox Ohio; 1910, Union, Knox, Ohio.
  • Ohio, County Marriages, 1774-1993, Record for Henry A. Butts, Ancestry.com
  • Ohio, Deaths, 1908-1932, 1938-2007, Annie M Butts, Knox County, pg 1158,  Ohio Department of Health and Ancestry.com
  • Smith Family Bible,  Isaac M. Smith and family. Family Bible in possession of family of Joseph Dallas Smith; Elizabeth Ferretti Smith Rotterman, near Cleveland Ohio, 2016. Hand written Bible page transcribed by Mary Martha VonVille on Family Search.org https://familysearch.org/tree/person/M7BQ-48D/details
  • “A History of the Henry Allen Butts Family” by Rev. Homer Blubaugh, Saint Mary Church, Lancaster, Ohio.  This is a combination of documented and anecdotal information about the Butts family from Ohio. Some was gathered at family reunions. Some is downright wrong, but some is quite interesting. My copy was sent by Butts descendent Helen Findon in 2003. The document says Revised May 11, ’92 – Rev. Homer Blubaugh. Copies in the authors’ possession.

Guide to Civil War Letters from Henry Allen Butts

Henry Allen Butts

Photocopy of a picture of Henry Allen Butts from a Butts Family Photo Album given to me by Jane Butts Kilgore.

Here is a handy finding guide to Henry Allen Butts’ letters home to his wife, Anna Maria Smith Butts. Henry’s 2nd tour of duty with the Union Army as a private in Company F, 43rd Ohio Volunteers, found him marching with Sherman’s army through Georgia on the famous March to the Sea and fighting his way north through the Carolinas before the end of the war and Grant’s triumphant march through Washington D.C. Fortunate Henry, who saw men die and fall wounded all around him, returned home sound of body, and apparently unscathed emotionally.

Each letter is accompanied by a history of the troop movements and some details of Henry’s personal life.

43rd Ohio Volunteers

43rd Ohio Volunteers

Letter #1: Dear Wif

Letter #2: After a Long March

Letter #3: Water Up to Our Nees

Leter #4: Henry Loses His Temper

Civil War Recipe: Beef Stew

Stew vegetables

Same vegetables as in my root stew–substituting beef for the ham hock.

Beef stew is such a fundamental and flexible dish that I was pretty sure that the Civil War Soldiers would have eaten many versions of it. However, I recently came across a book that was published in 1862 by the Government Printing Office to give instructions to Union soldiers in the field. It includes a recipe for beef stew.

Note: Camp FIres and Camp Cooking: Culinary Hints for the Soldier is available in digital form at Google Books.

Union Army eating

Army of the Potomac the way they cook dinner in camp Library of Congress

It is a bit surprising–appalling actually, to learn that when the Civil War started, no one in Washington had given much thought to details like sanitary needs, health care and the basic feeding of the soldier in the field.  Captain James M Sanderson was chosen by the “Commission of Subsistence for Volunteers,” to write this book “Published for Districtuion to the troops, Headquarters, Army of the Potomac.” In the book, he suggested that each company should have one man designated as a cook. That might be someone who actually was trained as a cook, or someone who got on-the-job-training.  Additionally, other men would be assigned as the cook’s assistants.

How well this worked in practice, I have no idea. During the “fog of war”, during long marches and some horrible conditions, it is difficult to imagine many men actually thumbing through the Camp Fires and Camp Cooking or Culinary Hints for the Soldier to find a recipe for that evening’s dinner.  Nevertheless, for anyone who did have the luxury of time to look in the book, and the rarity of good ingredients to use, this book presents a handful of very practical recipes and hints for camp cooking.

Remember that beans, badly boiled, kill more than bullets; and fat is more fatal than powder.  In cooking, more than in anything else in the world, always make haste slowly.  One hour too much is vastly better than five minutes too little, with rare exceptions.  A big fire scorches your soup, burns your face and crisps your temper.  Skim, simmer, and scour, are the true secrets of good cooking.

The first and last two sentences there could make it on to embroidered mottos to hang in any kitchen.  However, sentence number two reveals one of the things we 21st century diners do not like about 19th century cooking–or rather overcooking, as blessed by Captain Sanderson.  Of course, with stew, he is mostly right.

Here is Captain Sanderson’s recipe:

BEEF STEW

Take the pieces of beef reserved for frying or broiling, and cut them into pieces about two inches square and one inch thick; sprinkle them with pepper and salt, and put them into frying pans, with a little fat; place them over the fire until half cooked; then turn them into camp kettles, adding a handful of flour and six onions cut in quarters to each kettle, with just enough cold water to cover the meat; add also to each kettle two dozen potatoes pared and cut in quarters. Stew slowly over a moderate fire, skimming every now and then, for three hours and a half; then stir in each two table spoonsful of vinegar, and serve smoking hot. All kinds of vegetables—such as leeks, carrots, parsnips, and turnips—can be added to this stew with advantage.   From Culinary HInts for the Soldier (1862)by Captain James M. Sanderson.


To arrive at my version of the beef stew, I went through two updates.  The first, from the book A Taste For War: The Culinary History of the Blue and the Gray (2003) by William C. Davis uses two pounds of beef. The author assumes that the original recipe is using about 6 pounds of beef, and therefore cuts the ingredients by one-third. Some changes are made for clarity and some apparently just because.

Cut 2 pounds of beef roast into cubes 2 inches square and 1 inch thick, sprinkle with salt and pepper, and put in frying pan with a little pork fat or lard. Put them over a fire until well browned but not fully cooked, and hen empty the pan into a kettle and add enough water to cover the meat. Add a handful of flour, two quartered onions, and four peeled and quartered potatoes. Cover and simmer slowly over a moderate heat for 3 ½ hours, skimming any fat that rises to the top. Then stir in 1 tablespoon of vinegar and serve. Other vegetables available, such as leeks, turnips, carrots, parsnips, and salsify, will make excellent additions. From A Taste for War by William C. Davis

Finally, I looked at the fascinating website History Kitchen where Tori Avery dissects and recreates historic recipes.  In 2012,  she follows Davis’ version, but adds carrots, parsnips and a leek.  I followed her recipe with some changes but found the 3 quarts of water she called for for two pounds of meat was far too much liquid.

The result, at any rate, since it is only seasoned with salt and pepper, can be rather bland for today’s tastes.  The original version was not BAD–it just perked up a lot when I added a mix of Italian herbs and some celery salt and garlic. But, it is after all, army food–so as a sample of what my Union soldier ancestors Henry Allen Butts and Erasmus Anderson were eating, it probably would have ranked high on their list. It was hot. It had some meat in it. It was filling.

So here is my version, with a few suggestions for modernization if you do not want to trade taste for authenticity!

Civil War Beef Stew Updated

Serves 8
Prep time 35 minutes
Cook time 4 hours
Total time 4 hours, 35 minutes
Allergy Wheat
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot

Ingredients

  • 2lb Beef stew meat (cut in 2inch by 1 inch pieces)
  • 2 tablespoons Bacon grease
  • 2 quarts Water (Plus 1/2 for thickening)
  • 4lb Potatoes (peeled and quartered)
  • 3 Carrots (peeled and sliced)
  • 2 Parsnips (peeled and sliced thinner than carrots)
  • 2 small to medium Rutabagas (peeled and cut in pieces roughly the size of potato pieces.)
  • 1/4 cup flour
  • salt and pepper
  • 1 tablespoon vinegar
  • 1 garlic clove (minced (Optional))
  • 11/2 tablespoons Mixed Italian herbs (Optional)
  • 2 Onions (Optional)

Directions

1. Sprinkle beef with salt and pepper.Brown beef pieces in bacon fat in large pan. If you are using onion, brown it in the fat also.
2. Pour 2 quarts water over meat. Mix 1/2 cup water and 1/4 cup flour into a paste and stir into pot until smooth.
3. Add potatoes, carrots, parsnips and rutabaga to pot. Add water if needed to barely cover.
4. Stir in whatever herbs and spices you are using.
5. Let cook over medium heat for three and a half hours. Taste and add seasoning if needed and add vinegar.
6. Beef Stew is always better if it sets for at least a day before serving.

Note

I do not cook with onions, because I can not eat them.  THat makes a difference in the taste, but even with onions, this would have been a bland recipe without the addtional spices.

I do not usually peel potatoes, but since this is an army recipe--well what are you going to do with the grunts if there are no potatoes to peel?

The celery salt I mention in the text above is a special product that I buy at my farmer's market made with celery leaves and sea salt.

For more stew for winter meals– See Roots Stew or Venison Stew