The Broncks, like many Dutch families, had deep roots in the Colony of New York, and their loyalty shifted relatively smoothly from the Dutch to the English and then to the Revolutionary government. By the beginning of the Revolution, the Bronck family had become prosperous farmers, mill owners, local public officials, and officers in the Albany County Militia. In 1780, First Lieutenant Leonard Bronck was appointed assistant state agent under Colonel Udny Hay. While the Coxsackie District remained relatively untouched by the raids and military engagements that disrupted agriculture in much of the Hudson and Mohawk Valleys, Leonard Bronck was responsible through purchase or impressments for acquiring as much of the district’s agricultural production as possible to supply American forces with forage, grain, flour, beef, horses, shoes, and stockings. At home, Leonard and his father operated the Bronck farm and mill to help meet an especially critical need for flour. A warrant from G.V. Schaick of Albany dated August 7, 1780, authorized Leonard Bronck at Coxsackie to impress flour, wheat, beef, or fat cattle for army use under the authority of Governor George Clinton. All that remains of the Revolutionary War-era Bronck mill is the early French millstone that ground flour to feed the army securing the new nation’s independence.