Note: <b>Sarah Ann Beam </b>mentioned in the record of Minerva Alice Kraft <i>Name Sarah Ann Beam Gender Female Husband <u>William Tripp </u> Daughter <u>Minerva Alice Kraft </u> Other information in the record of Minerva Alice Kraft from Ontario Deaths and Overseas Deaths, 1939-1947 Name <u>Minerva Alice Kraft </u> Event Type Death Event Date 24 Feb 1933 Event Place Fort Erie North, , Ontario Age 84 Birth Year (Estimated) 1849 Father's Name <u>William Tripp </u> Mother's Name Sarah Ann Beam
<b>Citing this Record </b>"Ontario Deaths, 1869-1937 and Overseas Deaths, 1939-1947," database with images, FamilySearch</i> (https://familysearch.org/ark:/61903/1:1:JKXG-4S8 : 3 January 2015), Sarah Ann Beam in entry for Minerva Alice Kraft, 24 Feb 1933; citing Fort Erie North, , Ontario, 034024, Archives of Ontario, Toronto; FHL microfilm 2,358,847.
She is buried in the Reformed Mennonite Cemetery at Stephensville, Ontario.
mother of J.L. Kraft of Kraft Cheese The second child of George and Minerva Kraft made his fortune from cheese. James Lewis Kraft was born in Stevensville on December 11, 1874, the second of 11 children. At that time the Kraft family lived on Bowen Road and J. L., known as "Lew" as a boy, attended S. S. No. 9 school on Airline Street in Stevensville. Year later, Kraft, the founder and chairman of a world-famous company, returned to the red brick, two-story school building where, as a boy, he had swept the floor for the pay of five cents a day. He said of his visit, "the schoolhouse... is always a hallowed spot." J.L. Kraft's schoolhouse still stands today, although now deserted and empty. At some point the large Kraft family moved from Stevensville to a farm on Kraft Road, named after their family. The farm location was described as being "off Dominion Road by the railway tracks." There Kraft's parents had a large dairy herd and sold milk and other dairy products to Americans who owned summer homes along the lakeshore. Kraft also studied business at the Bryant and Stratton Business Institute in Buffalo, and at the age of 16, worked as a clerk for storekeeper Richard F. Ferguson. Ferguson's General Store, which is no longer standing, was located in Fort Erie's south end on the Niagara Boulevard, "opposite the ferry landing." One of the Kraft's jobs at Ferguson's was to cut, weigh and sell cheese, which was not a profitable item. The quality of the cheese could vary greatly. It arrived at the shops in huge wheels and then, covered only by gauze or a glass dome, it would be placed on a countertop in the store. As soon as the cheese wheel was cut, the cut surfaces began to dry out. Every morning the storekeeper would have to slice off and throw away the dried-out pieces of cheese. As well, customers often helped themselves to free chunks of cheese which they ate with crackers from the cracker barrel. While working at Ferguson's, Kraft decided to find a better way to sell cheese. He believed that cheese could be processed and sold in convenient packages, with little waste. Kraft opened his own small cheese factory in Buffalo, NY, in 1902 and then moved to Chicago, IL in 1903. In Chicago, as a struggling entrepreneur, he worked long hours in the day selling cheese from a horse-drawn cart. At night he spent hours experimenting with ways to pasteurize cheese. At the end of his first year in Chicago, Kraft was $3,000 in debt. He struggled along with the business, however, and later gave his four brothers executive positions in the Kraft Cheese Company. When the company patented a method of grinding, blending and pasteurizing cheese, it revolutionized the business of selling cheese, and grew into a corporation that dominated the North American food industry. J. L. was the president of this incredibly successful company until 1943. J.L. Kraft, the Stevensville farm boy who founded the Kraft Cheese Company, died in 1953.
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