My Tiverton/Loughborough connections aren't as connected as yours :)) James PONSFORD was a labourer who only went as far as Bristol and stopped. He was my husband's great grandfather. I'm not wholly convinced he was from Tiverton but that's consistently where he said he was from. He was a bit of a Jack the Lad though. I have found one who was born in Washfield, Devon, but I don't have anything to confirm one way or t'other he's the one I want. John PARKER was a blacksmith who was born in Newhall, Derbyshire. I had a marriage in Loughborough which I though was his but maybe not. The children I have birth certs for say his wife was a Catherine CHEATLE, not Catherine SWAN. I'd like to ask my 3x great grandfather whether he was married to Catherine SWAN but took up with Catherine CHEATLE and if they are two different Johns, when and where mine married Catherine CHEATLE. One John's daus married a John YOUNG and a grand dau married into a Forest of Dean family but that's as close as John gets to this area <G> I'd like John and James to come home so I can find out what's where with them both :)) Mike Gould wrote: > Hi Charani, > > I noticed that your posting included references to Tiverton (Devon) and > Loughborough (Leicestershire). These two places always make me sit up and > take notice, as an ancestor of mine was also connected with both. It's an > example of where family historians need to research local history to > understand what happened to their ancestors. My great x4 grandfather, John > QUAIL, was born in Leicestershire but married in Tiverton. He was an > Engineer and Framesmith, working on lacemaking frames. The reason for his > move was as follows: > > In 1816, there was a lot of unrest across the country. Luddism was rife, > and although this is often portrayed as an opposition to new technology, it > was as much about the problems caused by cheap imports from overseas. And > so it came about that a group of Luddites attacked John Heathcoat's lace > factory in Loughborough. They smashed up the lace making frames and burnt > the lace. Heathcoat was incensed. The Leicestershire County Council > offered him compensation for his losses, but only on condition that he > re-built a factory in Leicestershire. But Heathcoat was having none of it. > He had recently purchased a new factory in Tiverton and resolved to set up > his base there. He offered work to his Leicestershire workforce, and so it > came about that hundreds of people - many whole families - made the exodus > from Loughborough to Tiverton. They could not afford transport and walked > the whole way - mostly down the old Fosse Way. > > So it was, I'm sure, that my Leicestershire ancestor came to marry a lass > from Tiverton, Ann GOVIER, in 1821. He would only have been 14 in 1816, so > may have completed his apprenticeship before making the journey. I have yet > to find any records that tell me about his apprenticeship or when he moved > down to Tiverton. Perhaps one day ... > > To make sure that this is relevant to the List, John died in Bristol ! -- Charani (UK) OPC for Walton, Greinton and Clutton, SOM Asst OPC for Ashcott and Shapwick, SOM http://wsom-opc.org.uk http://www.savethegurkhas.co.uk/

Liz wrote: > Hi Charani > > The Tiverton Museum is manned by volunteers who are extremely helpful. > Unfortunately they are closed from Christmas to early February. Whether > that also includes the Family History section, I'm not sure. I have a > leaflet that I picked up while I was there at the end of September and it > says that Family History research facilities are available in the Museum > library Monday (except Bank Holidays) 2 - 4.30pm. That seems a bit odd to > me as we went on a Wednesday! Ah, further down it says they are open on > Wednesdays 10.30am - 4.30pm so that solves that one. They do ask you to > book in advance as they have a very small room - that's if you are going. > You have to pay to enter the museum which includes the library. I made a > good donation to the Record Office there as I was very grateful for the > constant help they have given me. 8>< for brevity only > They can be contacted at [email protected] and their web site > is www.tivertonmuseum.org.uk Many thanks for that hint. I'll follow that up. I've not entirely given up on finding James but he's definitely on a far back burner along with John William HERON alleged gentleman of Bristol. -- Charani (UK) OPC for Walton, Greinton and Clutton, SOM Asst OPC for Ashcott and Shapwick, SOM http://wsom-opc.org.uk http://www.savethegurkhas.co.uk/

On 22 Dec 2010 at 17:40, Susan Moziar wrote: > Roy, > > I beg to differ on the turkey.  I can never eat too much.  There is so > much you can do with turkey after Christmas Day and it is probably > much healthier than beef or other red meat.  I make Turkey Divan and > then Turkey Curry (as in Bridget Jones Turkey Curry Buffet).  > Maybe turkey raised in North America has a different flavour. > Thanks, Susan, but if there is one thing I can't stand it's political correctness in the shape of being told what is good and healthy for me! <b.g.> Surely you must have realised that when Bridget Jones says of her mother's turkey curry "My favourite!" she was being ironic and what she was actually thinking was "Yuk!" at the same time as she was almost throwing up at the appalling sweater with a giant bunny rabbit worn by Mark Darcy (aka Colin Firth). However, perhaps irony is a figure of speech not always fully understood on your side of the Atlantic! I don't recall ever having had turkey on my visits to America, since it's a meat I avoid like the plague, but perhaps it does taste different over there. To me, a turkey is just a large chicken and that is a very boring meat, too. No amount of being told what is healthy for me will make me give up a nice juicy sirloin or rump steak, cooked medium rare, washed down with a bottle of decent merlot, claret or Cote du Rhone. I also love duck and goose and I expect they're bad for me, too, but I've managed to survive seven decades by eating and drinking what I LIKE, rather than what is supposed to be good for me. Seriously, have a great Christmas and enjoy your turkey! My family will be having duck and steak and buckets of red wine. -- Roy Stockdill Genealogical researcher, writer & lecturer Newbies' Guide to Genealogy & Family History: www.genuki.org.uk/gs/Newbie.html "There is only one thing in the world worse than being talked about, and that is not being talked about." OSCAR WILDE

Love it Charani! Wishing everyone on this list a happy Christmas and a healthy New Year, may all your brick walls come tumbling down! Best wishes, cathy

How about Coronation Turkey (as opposed to chicken) and Bang Bang Turkey, make lovely dishes for boxing day. There are so many things you can do with it and you can freeze the dishes to eat weeks later if you want to spread it out. Liz www.btinternet.com/~e.newbery OPC for Street, Somerset ----- Original Message ----- From: "Susan Moziar" <[email protected]> To: <[email protected]> Sent: Thursday, December 23, 2010 1:40 AM Subject: Re: [B&D] An unforgettable Christmas Dinner :)) Roy, I beg to differ on the turkey. I can never eat too much. There is so much you can do with turkey after Christmas Day and it is probably much healthier than beef or other red meat. I make Turkey Divan and then Turkey Curry (as in Bridget Jones Turkey Curry Buffet). Maybe turkey raised in North America has a different flavour. Best Wishes, Susan Ontario, Canada ________________________________ From: Roy Stockdill <[email protected]> To: B+D List <[email protected]> Sent: Wed, December 22, 2010 8:03:41 AM Subject: Re: [B&D] An unforgettable Christmas Dinner :)) On 22 Dec 2010 at 12:31, Charani wrote: > How about this for a Christmas Dinner (or Lunch) that won't be > forgotten in a hurry? :)) > > www.bbc.co.uk/blogs/food/2010/11/stefan-gates-golden-turkey.shtml > Gilding a turkey with gold leaf surely has to be the most crass, naffest idea of the year! It's the sort of thing that would only appeal to cretins fond of flaunting their wealth - Michael Winner, Simon Cowell and Victoria Beckham spring to mind. Turkey is the most boring meat imaginable, anyway, and I can never understand why so many people have it at Christmas. I blame our American friends for introducing it with their Thanksgiving tradition! Give me duck or a nice juicy steak any time. I almost choked on my breakfast toast when I read the bit about gold leaf being perfectly safe to eat because it passes straight through the system, and the subsequent comment by someone that it could be collected and re-cycled next year! Er, run that by me again, would you.....? -- Roy Stockdill Genealogical researcher, writer & lecturer Newbies' Guide to Genealogy & Family History: www.genuki.org.uk/gs/Newbie.html "There is only one thing in the world worse than being talked about, and that is not being talked about." OSCAR WILDE ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Greetings Listers I would like to have a Christmas lunch chat with William LEWORTHY who married Mary SEAMAN at Bathwick on Christmas Day 1794 and died at Worcester on 5 Dec 1849 after a career as an Excise Officer. William - please tell the assembled family when and where you were born. Peter Knott

(Nicked from another list, apologies to anyone who's already seen it and thanks to Maureen) The Twelve Days of Christmas On the first day of Christmas my true love said to me I'm glad we've bought a turkey and a proper Christmas tree. On the second day of Christmas much laughter could be heard As we tucked into our turkey - a most delicious bird. On the third day of Christmas we'd friends in from next door The turkey tasted just as good as on the day before. On the fourth day of Christmas Gran came, she's rather old. We finished up the Christmas pud and ate the turkey cold. On the fifth day of Christmas outside the snowflakes flurried But we were nice and warm inside - we ate the turkey - curried. On the sixth day of Christmas the turkey spirit died. The children fought and bickered and we ate the turkey - fried. On the seventh day of Christmas my true love gave a wince When he sat down to dinner and was given turkey mince. On the eighth day of Christmas the dog ran off for shelter I served up turkey pancakes and a glass of Alka Seltzer. On the ninth day of Christmas poor Dad began to cry He said he couldn't stand the strain of eating turkey pie. On the tenth day of Christmas the air was rather blue And everybody grumbled at eating turkey stew. On the eleventh day of Christmas the Christmas tree was moulting Mince pies as hard as rock and the turkey quite revolting. On the twelfth day of Christmas at last Dad smacked his lips The guests had gone, the turkey too - we dined on fish and chips! -- Charani (UK) OPC for Walton, Greinton and Clutton, SOM Asst OPC for Ashcott and Shapwick, SOM http://wsom-opc.org.uk http://www.savethegurkhas.co.uk/

Susan Moziar wrote: > Roy, > > I beg to differ on the turkey. I can never eat too much. There is so much you > can do with turkey after Christmas Day and it is probably much healthier than > beef or other red meat. I make Turkey Divan and then Turkey Curry (as > in Bridget Jones Turkey Curry Buffet). Maybe turkey raised in North America has > a different flavour. I'm with Roy on this one. I don't know his reason/s for not liking it but in my case it was overkill. My mother would buy the largest turkey she could find and Twas the Night Before Christmas and nothing was stirring, not even a mouse, but the oven was in overdrive as my mother started cooking the turkey. We'd then have it for lunch for the 12 Days of Christmas - AND cold in turkey sandwiches on both Christmas night and Boxing Night whilst playing Monopoly for half the night! (see next message) :(( I don't mind a little bit of turkey now and then but essentially I've gone COld Turkey :)) -- Charani (UK) OPC for Walton, Greinton and Clutton, SOM Asst OPC for Ashcott and Shapwick, SOM http://wsom-opc.org.uk http://www.savethegurkhas.co.uk/

Not sure of these facts but let's blame it on Christopher Columbus -- http://www.theworldwidegourmet.com/products/articles/turkey-traditions/ (;-)) Edna - Ottawa Merry Christmas and a healthy New Year

I package up the turkey and stuffing in frozen dinners and a few weeks from now, they do taste rather good. I also make a huge turkey broth, which is also packed away in the freezer for later. So no need to get "sick" of it at all. Cheers, Edna - Ottawa Merry Christmas and a healthy New Year

Charani, Maybe it is my computer monitor but it looks mostly silver to me and just like it is covered in aluminium foil. :) I wonder if it cooks the same as if it were baked in foil. I have to admit it would be a talking point at lunch but no thanks. :) Lyn In Oz.

When we were clearing out Mum's house, after she passed away, her Mrs. Beeton's was sold with other books in error. I loved to look through that book. Will try and retrieve a copy at the local library... Brings back memories, Edna - Ottawa

Our turkey, and like yours, always turns out well. Stuffed with Ken's grandmother's stuffing too. M-m-m delicious, Edna - Ottawa Merry Christmas and a Healthy New Year ----- Original Message ----- From: "Susan Moziar" <[email protected]> To: <[email protected]> Sent: Wednesday, December 22, 2010 8:26 PM Subject: Re: [B&D] An unforgettable Christmas Dinner We do the same with our turkey. It always produces good results. Make sure to let the turkey rest before carving it. Merry Christmas! Best Wishes, Susan ________________________________ From: liverpud <[email protected]> To: [email protected] Sent: Wed, December 22, 2010 6:09:23 PM Subject: [B&D] An unforgettable Christmas Dinner We place aluminium foil loosely over the turkey while cooking, and then half hour/three-quarters of an hour before taking the bird from the oven, we take it off. Then the top is browned nicely. Edna - Ottawa Merry Christmas and a Happy New Year! ----- Original Message ----- From: "Lyn" <[email protected]> To: <[email protected]> Sent: Wednesday, December 22, 2010 3:10 PM Subject: Re: [B&D] An unforgettable Christmas Dinner :)) Charani, Maybe it is my computer monitor but it looks mostly silver to me and just like it is covered in aluminium foil. :) I wonder if it cooks the same as if it were baked in foil. I have to admit it would be a talking point at lunch but no thanks. :) Lyn In Oz. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

We place aluminium foil loosely over the turkey while cooking, and then half hour/three-quarters of an hour before taking the bird from the oven, we take it off. Then the top is browned nicely. Edna - Ottawa Merry Christmas and a Happy New Year! ----- Original Message ----- From: "Lyn" <[email protected]> To: <[email protected]> Sent: Wednesday, December 22, 2010 3:10 PM Subject: Re: [B&D] An unforgettable Christmas Dinner :)) Charani, Maybe it is my computer monitor but it looks mostly silver to me and just like it is covered in aluminium foil. :) I wonder if it cooks the same as if it were baked in foil. I have to admit it would be a talking point at lunch but no thanks. :) Lyn In Oz. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Roy, I beg to differ on the turkey.  I can never eat too much.  There is so much you can do with turkey after Christmas Day and it is probably much healthier than beef or other red meat.  I make Turkey Divan and then Turkey Curry (as in Bridget Jones Turkey Curry Buffet).  Maybe turkey raised in North America has a different flavour.    Best Wishes, Susan Ontario, Canada ________________________________ From: Roy Stockdill <[email protected]> To: B+D List <[email protected]> Sent: Wed, December 22, 2010 8:03:41 AM Subject: Re: [B&D] An unforgettable Christmas Dinner :)) On 22 Dec 2010 at 12:31, Charani wrote: > How about this for a Christmas Dinner (or Lunch) that won't be > forgotten in a hurry?  :)) > > www.bbc.co.uk/blogs/food/2010/11/stefan-gates-golden-turkey.shtml > Gilding a turkey with gold leaf surely has to be the most crass, naffest idea of the year! It's the sort of thing that would only appeal to cretins fond of flaunting their wealth - Michael Winner, Simon Cowell and Victoria Beckham spring to mind. Turkey is the most boring meat imaginable, anyway, and I can never understand why so many people have it at Christmas. I blame our American friends for introducing it with their Thanksgiving tradition! Give me duck or a nice juicy steak any time. I almost choked on my breakfast toast when I read the bit about gold leaf being perfectly safe to eat because it passes straight through the system, and the subsequent comment by someone that it could be collected and re-cycled next year! Er, run that by me again, would you.....? -- Roy Stockdill Genealogical researcher, writer & lecturer Newbies' Guide to Genealogy & Family History: www.genuki.org.uk/gs/Newbie.html "There is only one thing in the world worse than being talked about, and that is not being talked about." OSCAR WILDE ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

We do the same with our turkey.  It always produces good results.  Make sure to let the turkey rest before carving it. Merry Christmas!   Best Wishes, Susan ________________________________ From: liverpud <[email protected]> To: [email protected] Sent: Wed, December 22, 2010 6:09:23 PM Subject: [B&D] An unforgettable Christmas Dinner We place aluminium foil loosely over the turkey while cooking, and then half hour/three-quarters of an hour before taking the bird from the oven, we take it off.  Then the top is browned nicely. Edna - Ottawa Merry Christmas and a Happy New Year! ----- Original Message ----- From: "Lyn" <[email protected]> To: <[email protected]> Sent: Wednesday, December 22, 2010 3:10 PM Subject: Re: [B&D] An unforgettable Christmas Dinner :)) Charani, Maybe it is my computer monitor but it looks mostly silver to me and just like it is covered in aluminium foil. :) I wonder if it cooks the same as if it were baked in foil. I have to admit it would be a talking point at lunch but no thanks. :) Lyn In Oz. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Thanks for that good idea, Charani. The only gastronomic excitement concerning precious metals which I remember is the silver threepenny bits in Christmas pudding in my early youth. But we did have the coins intact afterwards!! Kind regards Joy

Hi all, Perhaps gives a new meaning to Fool's Gold? Seems to me that good old ali foil is quite sufficient [ A fool and his money are soon parted? ] Phil Orpington Kent

liverpud wrote: > Sorry, won't be doing that. I have run out of gold-leaf. Oh, botheration!! I don't believe there'll be any further deliveries this side of the New Year either. Foiled again!! ;)) > What's next? How about some gluwein instead? :)) -- Charani (UK) OPC for Walton, Greinton and Clutton, SOM Asst OPC for Ashcott and Shapwick, SOM http://wsom-opc.org.uk http://www.savethegurkhas.co.uk/

Roy Stockdill wrote: > Mince pies coated in melted-down silver bullion? Well, could be :)) Mince pies with a delicate dusting of icing sugar and silver dust. Might catch on :D Apparently it can be used in food :)) -- Charani (UK) OPC for Walton, Greinton and Clutton, SOM Asst OPC for Ashcott and Shapwick, SOM http://wsom-opc.org.uk http://www.savethegurkhas.co.uk/