The Settlers of Westcliffe

One of my hobbies is Genealogy. I love learning about family history and documenting the stories when I can.

The best story-teller in the whole family was Grandpa Bill Hein. Grandpa Hein was born in 1901, in Cañon City, a town full of good, hard-working people.

I can still see my father-in-law, pipe in his hand and sometimes a drink on the table as he told stories after dinner. He loved hearing his own words as they came out of his mouth. He’d laugh before he even got to the punch line. In the tradition of good story-tellers, he’d re-tell the same story many times, using the same words over and over. That way, his stories were carried over time. until, eventually, I started writing them down.

Here is one of Bill’s stories, just as he told it to me.

The year was 1873. Colorado was not yet a state.. That was the year my grandfather, John Hein, arrived in Denver with a team of big mules, a large wagon, and his bride, Euphrosina.

John was a bridge builder in the German army. When the army got too close to Holland, John decided it was time to split. He left the army, came to America and went directly to a German colony in Illinois. He was not there long before he sent for his parents, Nicholas and Catherine Hein, his brother Conrad and his sister Christina.

John, a Lutheran, met  Euphrosina Schneider, a Catholic, soon after coming to Illinois. They were young and brave and very much in love. They wanted to take advantage of the Homestead Act, leave Illinois and start a new life in a beautiful place. 

John convinced his family to come along. They signed on with the Colfax German Settlement and headed for Colorado. Soon they were joined by Euphrosina’s brother and his wife in what is now the town of Westcliffe.

To be part of the settlement, men had to be of good moral character, between the ages of twenty-one and forty-five. They had to be in sound physical and mental health, and pay a huge sum of $250.

John, Euphrosina and John’s family traveled together by covered wagon, pulled by two big mules. In Denver they loaded their belongings onto a train going to Pueblo, the wagon and mules in one boxcar and the family in another. They unloaded in Pueblo, and once again traveled by covered wagon to their new home in the Wet Mountain Valley.

John and his neighbors were among the first settlers in this early German farming community of one hundred families. The first thing they did was to throw up a big, long barn. In the beginning, everyone lived together in that great big barn.

Farming was tough for folks coming from Illinois. The elevation was 7000 feet, and the growing season was a lot shorter than in Illinois. Frosts came early and their crops died.

John was a woodsman and a fine carpenter. One of the first things he did was to build a sturdy cabin about eight miles out of Westcliffe. Next he decided to keep cattle, in addition to farming. He started with longhorn, but with their long horns and skinny behinds, there wasn’t that much meat on them.  

One day, John went to the state fair in Pueblo and bought a big Hereford bull for $600.00. He hooked the bull on the back of his wagon and pulled him back to Westcliffe. At first his neighbors thought John was crazy. But when he started to breed this bull with the longhorn cows, everyone saw why he had done it. He soon had the finest beef cattle in all Westcliffe.

John and Euphrosina had three children, each two years apart: Pauline (Lena), John Edward (my Dad, known as Ed) and George. On the morning of December 16, 1891, John went outside to ride his horse. The horse reared. John lost his balance. The horse fell on top of him and crushed him. The saddle horn went right through his spleen. 

The family hurried outside to see what had happened. My Grandmother, Euphrosina, yelled to my Dad, “Ed, Run for Father Servans. Then get the Lutheran minister, and then the doctor. Your father is hurt.”

My Dad found the priest who volunteered to go after the minister while my Dad ran for the doctor. By the time they returned, John was nearly gone. He died with Father Servans holding one hand and the minister holding the other. He was fifty-two years old.    ~ told by W.E. (Bill) Hein

Cowboy Caviar

Cowboy caviar is a delicious blend of canned beans, corn and fresh Roma tomatoes, onions and avocados all chopped and prepared to be mixed together to start dipping in. This appetizer is easy to make and has a fresh and flavorful blend! Yield:12 servings.

Mix in large bowl. Keep in refrigerator overnight.

  • 1 (15 ounce) can pinto beans, well-drained and rinsed. Or other beans that you like. You can add an extra can of beans if you want to make more.
  • 1 green, red, or yellow pepper, chopped
  • 1/2 cup red onion diced 
  • 1 can corn, well-drained and rinsed (I like Del Monte’s Summer Crisp Corn)
  • 1 avocado diced
  • 2 roma tomatoes diced
  • 1 jalapeño, seeded, ribbed and finely chopped (Note: Some recipes don’t call for any jalapeños.)

Mix together and add:

  • 1/4 cup olive oil (or more. Maybe 1/3 cup)
  • 2 TBLSP sugar
  • 1/4 cup white or red wine  vinegar (maybe less? 2 TBLSP?)
  • juice of one lime
  • 1/2 teaspoon cumin or chili powder ~ not both
  • 1 tsp. salt, or less. Taste first.

Mix all ingredients together except avocado. Add that last.

February News

Hein-Baker Trio

Garth  and Bethany ~ saw a low of – 26 degrees during the January cold snap. The cold weather froze their downspout and underground drain. They spent two afternoons with hot water, heat guns, shop vacs, hammers and chisels before the ice broke loose. It is amazing that the drains froze despite having electric heat tape in the gutter and downspout.

Chance is spending five days skiing at Jackson Hole, Wyoming before leaving for Tokyo in March. He will be staying with a host family and taking 12 credit hours of classes while he is there. Chance is excited about this opportunity and promises to stay in touch by text and telephone. 

Jason and Erika

Jason is  very busy with his real estate clients. He receives new clients from Zillow every other week. He and Polaris will be visiting the Ronald McDonald House in a few weeks.

Erika has been helping her mother, who has been very sick lately. She’s also been busy catering funerals at St. John’s Cathedral in downtown Denver.

Devon recently traveled to St. Kitt’s for her good friend’s wedding. The bride is one of Devon’s core group of friends from her cheerleading team at Harvard, and went to Columbia Law School with Devon as well. Many of their mutual friends — and now their partners and children — from relationships spanning more than decade were in attendance! As much as Devon loved the sun and the sea, it was the love, joy, and enduring community that made the event unforgettable.

Tyler is taking a full load of classes and, at the same time, spending time deep in her hunt for a summer internship.. Her concentration class this semester is Strategic Product and Marketing Immersion. She also hustling to secure small business grants for LifeQuest, her exciting non-profit business. She  says, “It’s been a whirlwind, but I’m embracing the challenge and making the most of every opportunity.”

Connor ~ Enjoys living and working in Boulder. He loves being near the mountains and the college-vibe. He is designing his own YouTube channel and applying for other jobs. He would love to land a job in journalism. He especially likes watching sports, and fervently hopes the Eagles win the Super Bowl.

Max is finishing up his last semester in high school. He goes to work-out training for baseball and hopes to make the varsity team at try-outs in March. Max applied to three colleges, and has been accepted at Colorado State University, in Fort Collins. He’s waiting to hear from C.U. Boulder and University of Las Vegas, Nevada. In his spare time, Max earns money by shoveling snow for his neighbors.

Grandma and Grandpa

Grandpa Jim is dealing with some tough family stuff. His brother, Joe, and Joe’s wife, Sharon, have worrisome health issues. Grandpa’s cousin, Denis Gessing, died peacefully on February 7, after a long illness. This is a difficult time in  the Hein family.

Grandma Lynda is learning to enjoy winter. It’s her season for rest and creativity, before the excitement of spring. Last month, Grandma Lynda created a craft room in the basement and started this family newsletter.

What One Word Describes Grandpa Jim?

Grandma Lynda ~ Loving

GarthWise

Bethany  ~ Steadfast

Jason ~ Loyal

Erika ~ Faithful

Devon ~ Stylish

Tyler ~ Sage … a combination of wisdom, kindness, and quiet strength with a touch of mystery.

Connor ~ Stoic

Chance ~ Resilient

MaxPlacid…calm and peaceful.

Dorothy Hein

I believe that our lives are shaped, in part, by our  DNA but also, in large part by the people who either help or hinder us along the way. This month I remember my mother-in-law, Dorothy Hein, who always believed in me. She helped me become the person I am now. 

Grandpa Jim’s mother, Dorothy Hein, was born in 1910 and died in 2008. Through determination and sheer grit, she lived 98 years. She wanted to live longer. She wanted to outlive her classmate and dear friend, Marian Kelly. That would have made Dorothy the oldest living member of her eighth grade class. Alas, Marian lived to be 103 and Dorothy is still not pleased.

From the time I met her, Dorothy was always Nana. She was hard-working, steady, kind, brave, joyful and, above all, funny. She was proud of being 100% Irish. Dorothy and her sister, Margaret, had a booth at Duffy’s Shamrock Tavern reserved just for them every St. Patrick’s Day. They got there early in the morning and stayed all day, wearing green from head to toe.

Dorothy and Margaret were a twosome. They loved to tell stories and laugh, to put on parties for every possible occasion. Dorothy’s happy place was her home ~ filled with the people she loved.  

Thanksgiving was Dorothy’s favorite holiday. Her table, set with her best china and wine glasses, stretched across two rooms. It included her family of six children, Margaret’s family of three, their spouses and children, and often one or two drop-ins from the neighborhood. 

Tough times only made Dorothy stronger. Her father died in the influenza epidemic of 1918. Overnight her mother became a widow with two small girls to raise and no income. Dorothy, herself, was quarantined in Denver General Hospital with diphtheria when she was ten years old.  The terror of not being able to swallow and having to stay alone in the hospital for weeks never left her. And yet, somehow, she coped and she survived.

When she died, Nana had already lost her husband and dance partner, Bill, her sister and best friend, Margaret, and two sons, Mike and Tom. And yet, again she survived. She coped by remembering them with an empty seat at the Thanksgiving table, set with her best china and a glass of wine.

By the time she was in her late-nineties, most of  her friends had already died but Dorothy was determined to stay in her own home and live out her life on her own terms. She filled her house with imaginary friends ~ a tiny sheik who sat on top of her counter and talked to her and a houseful of children who ran up and down the stairs, making a lot of noise. Now her happy place was filled with memories of the people she loved. I am very grateful to have been a part of that.

Ham and Cheese Sliders

Equipment

 9×13” Baking Pan

Ingredients

1 bag King’s Hawaiian Rolls

8 slices Swiss cheese, or other white cheese that you like

12 slices deli ham

4 Tbsp. butter melted

2 Tbsp. mayonnaise

1 tbsp dijon mustard

1/2 tbsp poppy seeds

1/2 tbsp dried minced onion

2 tsp Worcestershire sauce

Instructions

1.Preheat oven to 350 degrees. Grease a 9×13”  baking pan

2. Melt the butter. Mix melted butter with poppy seeds, Worcestershire sauce and dried minced onion in a bowl. Set aside while you assemble the sliders.

3.  Hawaiian rolls are connected when removed from the bag. You can leave them connected and then just cut horizontally through the center to make a top and a bottom. This helps you make one large sandwich and cut them into individual sandwiches after they bake!

4. Place the bottom rolls in a greased 9 x 13 baking pan.Mix mayonnaise and mustard together and spread over the bottom half of the rolls. 

5. Add half of the ham on the bottom, then half of the cheese, then ham and cheese again. Overlap the ham and cheese, so they neatly cover the rolls and don’t hang over the  sides too much.

5.  Place the Hawaiian roll tops back on, and then pour the butter mixture all over the top.

6. Bake in 350-degree oven for 20 minutes or until the cheese is melted. When they’re done, cut each roll individually. Serve warm.