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The Illinois Cherry Stoner



Patented April 9, 1867 by George Geer, Galesburg, Ill.

It is cherry season again and I wanted to highlight an historical cherry processing item.
George Geer's patent for his Illinois Cherry Stoner was issued on April 9
th, 1867.

This is the first manufactured cherry stoner to use prongs to “stab” the seeds from the cherries leaving them intact with minimal damage.

There were earlier cherry stoners, Patented in 1859 and 1863, that used a spinning disc to rub the seed from the cherries, but left a mangled mass of partial cherries. Fine for jams, jellies and other preserves, but not pretty.


It is a table top, clamp-on model that removes the pits from cherries two at a time.

Equipped with a grooved wood tray to help feed the cherries into the circular depressions in the tray, the barbed prongs would press the pits through the bottom of the cherries into a small bowl and the steel plate would scrape the pitted cherries from the prongs on the return.

The cherries then roll down the wood ramp into another bowl.

This invention was thought to be so important that it was featured on the front cover of Scientific American in 1868.



Just one look at the expression on the face of the woman operating the Illinois Cherry Stoner gives you some idea as to the utter joy provided to the housewife of the day by this new fangled gadget.

At some point George Geer sold or assigned his patent rights to David Goodell of Antrim, N.H. who then modified the cherry stoner to include a cast iron tray and frame.

Pictured here in a 1918 Shapleigh Hardware catalog, it wholesaled @ $9.50 per dozen.



 The description includes the instructions to:

 “Drop Cherries in Hopper with Left Hand and Operate with Right Hand.”

 “Capacity About Six Quarts per Hour; Removes Seeds from Two Cherries at a Time”

 Goodell Co. marketed and sold this model as The Family Cherry Stoner for another 50-60 years.

These are very common and readily available in the marketplace today.

David Goodell manufactured a wide range of kitchen appliances to include more than a dozen different small apple parers, sectioners, cherry pitters, and several commercial apple parers all of which are highly collectable.




Posted on Tuesday, June 18, 2019 at 4:00 PM
  • Author: Darrell Fluman
  • Editor: L. Watts

Class reminder, almost last minute: Hands-On European Vacation Class


REMEMBER THERE IS A NEW LOCATION!  - Highland Branch Library, 7863 Central Ave., Highland, CA  92346.

Save your spot now. Yes, you out there, save that spot.

Posted on Monday, June 17, 2019 at 6:00 AM

A Fair Winner

This just in -- a fellow MFP has a First Place at the San Bernardino Fair!  Congratulations to Lynn Summers on her win.

Has anyone else entered any other fairs, like maybe the Los Angeles County Fair or Orange County Fair, this year?

Any way, congratulations to Lynn Summers!

Posted on Saturday, June 15, 2019 at 2:23 PM

Are You Attending the Hands-On European Vacation Class?


And Again Please NOTE:  New LOCATION!  - Highland Branch Library, 7863 Central Ave., Highland, CA  92346.

Save your spot now.

Posted on Wednesday, June 12, 2019 at 6:00 AM

Let's Keep It Safe Out There

Canning season is almost upon us.

Canning is easy. Canning is fun. Canning is simple. Canning is helpful. Canning is dangerous.

Canning is dangerous? YES, canning is dangerous if you do not educate yourself and follow approved canning methods and recipes.

As you can read in this link: : Learn Before Canning Vegetables, more botulism cases showed up last year (2018) in New York. Inexperienced, and seemingly uneducated in canning principals, a home preserver put up peas from a freezer that was going kaput.

Was the fact that the peas had been frozen start the botulism? No. Was the danger from the peas defrosting? No. The danger came from using a boiling water bath for peas. Peas are low acid and MUST be processed according to USDA instructions in a pressure canner, which is easy to do and will insure that your peas are safe for consumption.

If jars of low-acid veggies are properly pressure processed, any un-sealed jars may be placed in the fridge to be used within a few days. If they are improperly processed, refrigeration just slows down bacterial growth—and the jars of peas were refrigerated for 1-2 weeks.

Canning is easy. Canning is fun. Canning is simple. Canning is helpful. Canning can be dangerous BUT Canning IS SAFE if you educate yourself and use USDA approved methods and follow tested recipes exactly.

Pass the word: Home Canner, educate thyself.

Let's keep it safe out there.

Posted on Monday, June 10, 2019 at 6:00 AM

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