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Monday, November 1, 2010

House Numbers in Tomball

Walking to my mailbox on the street I see the number “732” in large black letters. Glancing east I see the number 730. Then looking to the west I notice my neighbor’s box no. is 736. What happened to 734?

For more information I called our local historian, Lessie Upchurch. Before Tomball was established, mail was delivered by horse and buggy from the post office in Hufsmith. In 1908 or 1910 a post office was established in Tomball. Two early postmasters were Otto Hegar and Dr. Trichel – they shared the job, and the post office was in Dr. Trichel’s drug store. When I moved to Tomball in 1952 the post office was located in a brick building on the northeast corner of Main and North Elm, and Floyd Rose was Postmaster. Mail came by a train we called “dinkey” or “doodlebug.” It came twice a day. It was possible for me to order a part from Houston in the morning (they had twice a day delivery in the business section) and receive it that afternoon.

The city was soon large enough for home delivery but we had no house or business numbers. In the mid 1950s, maybe early 1960s, the recently organized Lion’s Club was looking for a community project. They undertook to number every house and business and furnish and install all of the numbers. I think the workers included Wesley Darnell, Joe Mahan and Monty Willis. Our carrier was Gordon Neal. He delivered all of the mail for many years on foot. Later households had to install a mailbox on the street and delivery to businesses was discontinued. The numbering of homes and businesses was turned over to the city and numbers were issued with building permits. My street, James, was cut through Teddy Vought’s cornfield. It runs from Alma to Pine 3 ½ blocks. They started counting from the railroad. Building on our street, the 7th block started from both the east and the west. My neighbor has 1 ½ lots and this gave me number 732. Development also started from the west, and when the block was fully developed the number 734 was not used.

First we had mail delivered to our door. If there was a package, Gordon rang the doorbell. Now the post office wants to discontinue delivery on Saturday. That’s progress?

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Ben the Cook

Ben the Cook
Action shot from the 1970s



I recently made Tuna Helper, following the instructions on the box and adding margine, milk, etc. Priscilla and I had generous portions for lunch. When she asked about my recipe, I pointed to the kitchen table where the box was sitting...and only then noticed the unopened can of tuna sitting next to the empty box.

Well, we enjoyed our macaroni & cheese lunch and already have the tuna on hand to make another box of Helper.


I watched the TV news show "The Eyes of Texas" for years. When in the mid 1980s they announced the publication of a Texas cookbook I wrote down my grandmother's honey cookie recipe. I asked Priscilla to type it, and she mailed it along with several of her personal favorites.

When the book was published Priscilla's recipes were not included but mine was, with a special mention in the cookbook's introduction. I was invited to the signing in Houston, where I got all three of the main Eyes of Texas contributors to sign the front and while standing in line got a number of contributing cooks to sign their recipe pages.

Some might consider the description "somewhat chewy" an understatement. For those who are dentally impaired, I recommend soaking a cookie in milk or hot coffee before trying to chew it. The good news is, these cookies will keep indefinitely.

Eyes of Texas Cookbook introduction:
My great-grandparents August and Caroline Weiss operated the first cotton gin operated by steam, near Salem in Washington County, Texas. They were among the first German settlers in that area. Money was scarce; however, they always had bees and native pecans...consequently, this recipe was a favorite.

1 1/2 pints honey, warmed
1 1/2 cups brown sugar
Dash of salt
1/2 tsp. cinnamon
1 cup chopped pecans or other nuts
1 tsp. baking powder
Enough flour for a very stiff dough

Mix all ingredients well. Roll dough out on a floured board and cut with a cookie cutter, or drop the dough in a greased pan and flatten with a floured glass. Bake at 325 degrees until golden brown, with edges slightly darker. These cookies will be somewhat chewy.

Ben's Bio

I was born in Rose Hill, Texas in 1925 and at age 18 drafted into the Army. After my discharge I settled in Tomball, which although a small town had more opportunities than Rose Hill. I ran my own appliance installation and repair business for many years and in 1977 accepted a position as Plant Engineer and Director of Maintenance at Tomball Regional Hospital, where I worked until retirement in the late 1980s. In the 1970s I served two years on Tomball’s City Council, was elected mayor and served for six years during which major streets were paved and guttered, utility lines were extended, and a new jail and city hall were built. After retirement from the hospital I spent time on a genealogy project that included two trips to Germany to visit relatives and look up archival records. I have also gotten into writing, chronicling my WW II experiences and authoring Growing Up in Rose Hill, published by private press and sold as a fund-raiser for the Tomball Community Museum Center, where I have served as a volunteer, trustee and Chairman. I am still involved with the Tomball hospital as a weekly volunteer and serve as General Manager of Tomball Emergency Assistance Ministries (TEAM), a church-sponsored operation that provides food and other assistance to area families. I continue to be involved in writing about my childhood and personal interests, and I still enjoy woodworking and other handyman projects. My wife and I still live in Tomball and are not far from most of our 8 surviving children and 14 grandchildren.