Henry Checketts 1869 - 1954

Henry Checketts, known as Harry, was born in West Bromwich, Staffordshire in 1869, the son of a butcher. By 1901 he lived at 1 Kings Hill, Wednesbury, Staffordshire with wife Eliza and their six year old daughter Edith and four year old son, Arthur. 

Eliza died aged 43 leaving Henry a widower with their two teenage children, Edith and Arthur. In 1911 he was employed as a journeyman butcher[1]
 
living at 34 Albert Street, Wednesbury.

In Droitwich Alice Hughes, now a widow, needed assistance with operating the butchery business at 20 High Street.  Harry Checketts, being an older man, was not called up to serve his country and he came to work at the shop.

In the summer of 1919 Alice and Harry Checketts were married. Harry carried on the butchery business at No 20 and Alice continued with her drapery shop at No 22.

Harry’s son, Arthur Checketts, remained in Wednesbury and married Dorothy Done in June 1919 and they had a son, Robert Henry Clifford Checketts.

By 1939 widower Arthur and his sister Edith had joined Harry and Alice in Droitwich.



Grandson Robert served in World War II.  He had also become a butcher and moved to Droitwich to assist his grandfather and father at the end of the war.

Henry Checketts died on 8 September 1954 aged 85.  Probate was granted to his widow Alice and grandson Robert.

Alice Checketts died on 29 September 1969 at Malvern aged 91. Both Henry and Alice are interred in the graveyard at St Mary Witton.

Henry’s son, Arthur T C Checketts, died on 24 September 1980 at The Herriotts, Droitwich.  Arthur’s grave is next to Henry and Alice’s in the graveyard at St Mary Witton.

Robert Henry Clifford Checketts died 11 July 1973 at 18 St Nicholas Street, Droitwich

[1] There are three categories of butcher, the apprentice, journeyman and master.  The apprentice would work for a master for a number of years until graduating to journeyman. A journeyman butcher would then work for a number of different shops and had a high level of skill.  The journeyman could attend a school to earn their masters degree which would typically take about two years.  They would learn all facets of the industry including slaughter, selection of animals, food safety and disease detection.  They may learn sausage, ham, smoking, curing and various preservation techniques.  They would also receive a business education.

Sources

1901 Census

1911 Census

Electoral Registers

Probate records

Ancestry.co.uk

Nelly Copson Collection