photographed near Morgantown, West Virginia on October 12, 2006

The pioneer salt manufacturers of West Virginia were the Ruffner brothers, who were enjoined by their German father, Joseph Ruffner, to carry out his plans for building extensive saltworks. The latter had bought nine hundred acres from a point on the Elk River to the Kanawha, embracing the present site of Charleston. After a long struggle, David and Tobias Ruffner bored the first salt-well, in 1808, and erected a large furnace for the manufacture of salt in the Kanawha region. David Ruffner was also the pioneer in the use of coal for fuel, as he has been in boring the well.
When considering Germany activity in the production of food products in the United States, the small producer should not be forgotten. The Germans have furnished the butchers and bakers in almost every large city of the United States, and that not alone within the German Belt. We need not single out large cities, for the same phenomenon can be observed in innumerable smaller towns. Germans have been uniformly successful as small tradres, whether butchers, bakers, grocers, or truck-farmers. in some places where the German element is large, such as Milwaukee or New York, the art of sausage-making has advanced to a degree comparable to that of Germany, both as to variety and quality. The demand for the product aries not only from the German, but also from the native population. The sausage-stalls at the open markets of large cities are as crowded as bargain-counters. But not alone those much-abused dishes, frankfurters and sauerkraut, have made their way into the menus of American homes and hotels, since also the rarer, spicy articles of the “Delikatessenhandlugen” have found ready entrance.
Excerpted from The German Element in the United States, with Special Reference to its Political, Moral, Social and Educational Influence, volume II, by Albert Bernhardt Faust. Published by Houghton Mifflin, New York, 1909.