This message should truly be annoying to you as part of it I had sent to the List several years ago and as some of its referred URLs may be well beneath your wants or needs. BUT.... The German Information Center USA issues various e-newsletters each week. The prime e-newsletter appears to be "This Week in Germany" (TWIG). "This Week in Germany" covers a number of subject; the basis sections are Information Services, Culture & Life, Education & Research, Business & Technology and Government & Politics. These sections cover articles of German activity across a wide variety of individual subjects right on down to German wines and Genealogy. If you care to see what is involved in "This Week in Germany", several URLS which identify its messages are listed below. A short cut to a weekly subscription would be a Subscribe e-mail to < subscribe-gic-e@lyris.globescope.com >. The home page for The German Information Center USA is < http://www.germany.info/relaunch/info/missions/gic.html >. The current December 21 e-newsletter should be offered in brief (mostly through links) at < http://www.germany.info/relaunch/info/publications/week.html >. This current issue has personal memories of Germanic ordinary people from the end of World War II. The archives of TWIG can be found at < http://www.germany.info/relaunch/info/publications/week/archive.html >. -------- And now the BIG BUT.... The November 16 issue of a related newsletter "Germany in Class" offers a lead-in to an article on "Discover GERMAN ORIGINality", < http://germanoriginality.com/ >. Numerous genealogical URLs are offered from the Link near the bottom of that page through < http://germanoriginality.com/heritage/genealogy.php > opening to < http://germanoriginality.com/heritage/genealogy_links.php >. As I mentioned, above, that many of the referred sites may be below the level of your wants or needs. Several of the personal URLs near the top of the linked page are ones I usually avoid as though they were a plague but many of the other listed addresses could be of value. djweber djwdjw@ix.netcom.com

Hallo Wendelin, Vielen Dank für deine Hinweise. Ich glaube, dass die gesuchten Personen evangelisch waren, so wie die Familie von Philipp Friedrich MATTHIS. Dann muss ich also in den Kirchenbüchern suchen, ich werde mich an das Stadtarchiv in Lahr wenden. Grüsse Ralf

Hallo Ralf, zu den gesuchten Personen kann ich leider nichts beitragen. Ich nehme mal an diese waren evangelisch? Die meisten Bürger Lahrs waren damals evangelisch. Die evangelischen Kirchenbücher beginnen mit 1680; die älteren sind 1677 verbrannt. 1788 wurden von den Kirchenbüchern Kopien erstellt, die ins Stadtarchiv kamen; von da an sollten die Bücher als Schutz gegen erneute Vernichtung doppelt geführt werden. Für den badischen Staat wurden nach 1806 bis 1870 Zweitschriften angefertigt, die heute im Staatsarchiv Freiburg sind. Auf der Mitgliederseite habe ich leider auch keine Angaben zu Waeldin und Knoderer auf der Seite über Lahr eingetragen. Der ähnlichste Name ist "Wälti" der erstmals 1733 in Lahr auftauchen soll. Gruss, Wendelin On Mon, 17 Dec 2007 10:07:24 +0100 Ralf Pixa <ralf.pixa@estvideo.fr> wrote: > Hallo, > Ich bin auf der Suche nach Vorfahren meiner Frau, die aus Lahr > stammen. Es handelt sich um die Familie WAELDIN (oder WALDIN, WÄLDIN, > WOELDIN). Karolina Wilhelmina WAELDIN (1796 - 1845) heiratete am > 9.9.1818 in Lahr Philipp Friedrich MATTHIS aus Gerstheim (Elsass). > Als ihre Eltern habe ich gefunden: Johann Christian WAELDIN und > Catharina Elisabeth KNODERER (1774-1854), bin mir aber nicht sicher, > dass das stimmt. Dann fehlen mir aber weitere Hinweise auf die > Familien WAELDIN und KNODERER, auch über Geschwister. > Hat jemand von euch weitere Informationen? An wen kann ich mich > wenden, um weitere Vorfahren zu finden? > Mit freundlichen Grüssen > Ralf

Hallo, Ich bin auf der Suche nach Vorfahren meiner Frau, die aus Lahr stammen. Es handelt sich um die Familie WAELDIN (oder WALDIN, WÄLDIN, WOELDIN). Karolina Wilhelmina WAELDIN (1796 - 1845) heiratete am 9.9.1818 in Lahr Philipp Friedrich MATTHIS aus Gerstheim (Elsass). Als ihre Eltern habe ich gefunden: Johann Christian WAELDIN und Catharina Elisabeth KNODERER (1774-1854), bin mir aber nicht sicher, dass das stimmt. Dann fehlen mir aber weitere Hinweise auf die Familien WAELDIN und KNODERER, auch über Geschwister. Hat jemand von euch weitere Informationen? An wen kann ich mich wenden, um weitere Vorfahren zu finden? Mit freundlichen Grüssen Ralf

Hi, To all who have sent in suggestions... well, I'll have to try it and from church today, I got the suggestion of baking half of it and leaving the other half raw... and see what happens. If all turns out well then bake the rest. Basically all have said that this boils down to lebkuchen or gingerbread and something called ?treafel... Ruth

Hello Ruth, really with flour but no baking? Then it's a strange desert. With baking it's maybe gingerbread with nuts. Mit Backen ist es vielleicht Nußlebkuchen? 2 Pfund Sirup (I would use Kunsthonig) 1 Pfund Zucker, beides auf dem Ofen zum Kochen bringen und dann abkühlen lassen 1 Teelöffel Zimt 1/2 Teelöffel Gewürznelken 1/2 Teelöffel alspice, (I have no idea what for a spice) 1/2 Teelöffel Muskatnuß und Vanille 1 Pfund Nüsse - gehackt (what for nuts? Hazel-nuts?) 1 Teelöffel Backpulver - aufgelöst in einem Glas Weinbrand, stattdessen kann auch Wasser verwendet werden Genügend Mehl um einen dicken Teig zu machen (what is a "lard size of an egg"?) und über Nacht stehen lassen. Optional - überzuckern mit Puderzuckerguß - Wendelin On Wed, 12 Dec 2007 12:13:54 -0600 "Ruth" <nrhundley@sbcglobal.net> wrote: > Hi, > I need help with a recipe from my gr gr grandmother's days. > She had written as to be " Bassackley" > > I have no idea what that would be. > The ingredients are: > 2lbs. molassas

I have been listening with great expectations as to the outcome. I was going to ask about another German receipt for a pastry that my grandmother use to make when I was child. (60 years ago) But I believe I will wait until this issue gets resolved first. But this has all the ingredience of something that needs to be baked....... Tony ----- Original Message ----- From: "Bill Schindler" <bill@bitranch.com> To: <deu-bad-ortenau@rootsweb.com> Sent: Saturday, December 15, 2007 2:42 PM Subject: Re: [Ortenau] Help with a recipe Wendelin Irslinger wrote: > (what is a "lard size of an egg"?) "lard" is Schweinefett About the size of an egg would be about 2 tablespoons. (2 Esselöffel?) "allspice" is (I think) Piment. > really with flour but no baking? Not such an unusual thing. The flour is used to "tighten" the mass. As such, it's probably only a small amount -- not like a cake or cookie. Cornstarch (Maisstärke) would probably work as well without the pasty flavor. However, with the baking soda in it, I would expect that all the spices and flour would be added to the hot syrup. That would foam a little and produce something akin to a brittle (like peanut brittle or almond brittle) except it would be quite soft and sticky. (I have no idea how to translate the candy name "brittle".) Kneading and pulling it would produce something like taffy (Schmeichelei?). --Bill ------------------------------- To unsubscribe from the list, please send an email to DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Wendelin Irslinger wrote: > (what is a "lard size of an egg"?) "lard" is Schweinefett About the size of an egg would be about 2 tablespoons. (2 Esselöffel?) "allspice" is (I think) Piment. > really with flour but no baking? Not such an unusual thing. The flour is used to "tighten" the mass. As such, it's probably only a small amount -- not like a cake or cookie. Cornstarch (Maisstärke) would probably work as well without the pasty flavor. However, with the baking soda in it, I would expect that all the spices and flour would be added to the hot syrup. That would foam a little and produce something akin to a brittle (like peanut brittle or almond brittle) except it would be quite soft and sticky. (I have no idea how to translate the candy name "brittle".) Kneading and pulling it would produce something like taffy (Schmeichelei?). --Bill

I am searching for any information on the following godparents and witnesses of my grandfather, Franz Xaver Schneider and his brothers Anton and Andreas and witnesses of their parent's marriage and death (Xaver Schneider and Maria Anna Zimmerer). I am hoping to learn who my grandfather and his brothers were raised by in Urloffen and where they lived. I am also trying to learn the identity of Johann Georg Schneider's first wife. He was a widower in 1763 when he married Maria Anna Joggerst. Thanks for any information. Kathy 21 June 1861 - Urloffen - godparents & witnesses of Franz Xaver Schneider Johann Schneider, Genovefa Hurst geb. Langeneckert Johann Schneider, Anton Schneider(teacher) 01 Jan 1858 - Urloffen - godparents & witnesses of Anton Schneider Anton Schneider, Magdalena Kiefer geb. Moser Anton Schneider, Franz Huber(teacher) 13 June 1865 - Urloffen - godparents & witnesses of Andreas Schneider Xaver Schneider,Genovefa Hurst geb. Langeneckert Xaver Schneider, Franz Anton Huber(teacher) 1858 - Urloffen - godparents of Anton Schneider Anton Ulsaß, Wendelin Zimmerer (Erlach) 18 May 1865 - witnesses at funeral of Maria Anna Zimmerer Anton König, Joseph Weber 12 April 1865 - witnesses at funeral of Xaver Schneider Anton König, Joseph Weber Johann Georg Schneider (widower) in 1763 married 2nd wife Maria Anna Joggerst in Urloffen

Carl, I only have limited information on Franz Heid and Anna Maria Schindler.They got married on April 4th, 1731 in Ottersweier. It was Franz' second marriage. Two daugthers are mentioned, Maria Magdalena and Maria Theresia. Both seem to have married a member from the Metzinger family, Maria Magdalena was married to Franz Joseph Metzinger, Maria Theresia to Joseph Metzinger. The younger could have married her sisters husband after the latter died. I have no proof for that, but naming traditions in the 18th century would have made Franz Joseph a Joseph Metzinger or known as Joseph M. Thomas > From: djwdjw@ix.netcom.com> To: deu-bad-ortenau@rootsweb.com> Date: Tue, 11 Dec 2007 13:41:57 -0600> Subject: [Ortenau] Haydt/Schindler Ottersweier> > This message was "hung up" and not processed through the Ortenau List> address. I am forwarding it to the List; if anyone can help Carl, his> e-mail address is below.> > djweber> djwdjw@ix.netcom.com> ----------------------------------> ----- Original Message ----- > From: "Michael Carl Budd" <michaelcarl.budd@gmail.com>> Sent: Monday, December 10, 2007 7:47 PM> Subject: Haydt/Schindler Ottersweier> > > > Hello again everyone,> >> > I haven't mailed the list in a while, but I recall discussing Mathias and> > Appolonia Schindler several times. I am wondering if anyone has> > information> > on their daughter Anna Maria who married Franz Haydt and moved to> > Ottersweier.> >> > Best,> > Carl> >> > -- > > Michael Carl Budd> > Student of International Studies & French> > Bradley University ٠ Université Rennes 2> > Peoria, Ill. ٠ St Paul, Minn. ٠ Paris, France> >> > > > -------------------------------> To unsubscribe from the list, please send an email to DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message _________________________________________________________________ Don't get caught with egg on your face. Play Chicktionary! http://club.live.com/chicktionary.aspx?icid=chick_wlhmtextlink1_dec

Thanks! Were these two daughters those of Anna Maria Schindler or of Franz Heid's first wife? -Carl On 14/12/2007, Thomas Mangos <tjmangos@hotmail.com> wrote: > > Carl, I only have limited information on Franz Heid and Anna Maria > Schindler.They got married on April 4th, 1731 in Ottersweier. It was > Franz' second marriage. > Two daugthers are mentioned, Maria Magdalena and Maria Theresia. Both seem > to have married a member from the Metzinger family, Maria Magdalena was > married to Franz Joseph Metzinger, Maria Theresia to Joseph Metzinger. The > younger could have married her sisters husband after the latter died. I have > no proof for that, but naming traditions in the 18th century would have made > Franz Joseph a Joseph Metzinger or known as Joseph M. Thomas > > > > > From: djwdjw@ix.netcom.com> To: deu-bad-ortenau@rootsweb.com> Date: Tue, > 11 Dec 2007 13:41:57 -0600> Subject: [Ortenau] Haydt/Schindler Ottersweier> > > This message was "hung up" and not processed through the Ortenau List> > address. I am forwarding it to the List; if anyone can help Carl, his> > e-mail address is below.> > djweber> djwdjw@ix.netcom.com> > ----------------------------------> ----- Original Message ----- > From: > "Michael Carl Budd" <michaelcarl.budd@gmail.com>> Sent: Monday, December > 10, 2007 7:47 PM> Subject: Haydt/Schindler Ottersweier> > > > Hello again > everyone,> >> > I haven't mailed the list in a while, but I recall > discussing Mathias and> > Appolonia Schindler several times. I am wondering > if anyone has> > information> > on their daughter Anna Maria who married > Franz Haydt and moved to> > Ottersweier.> >> > Best,> > Carl> >> > -- > > > Michael Carl Budd> > Student of International Studies & French> > Bradley > University ٠ Université Rennes 2> > Peoria, Ill. ٠ St Paul, Minn. ٠ Paris, > France> >> > > > -------------------------------> To unsubscribe from the > list, please send an email to DEU-BAD-ORTENAU-request@rootsweb.com with > the word 'unsubscribe' without the quotes in the subject and the body of the > message > _________________________________________________________________ > Don't get caught with egg on your face. Play Chicktionary! > http://club.live.com/chicktionary.aspx?icid=chick_wlhmtextlink1_dec > > ------------------------------- > To unsubscribe from the list, please send an email to > DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message -- Michael Carl Budd Student of International Studies & French Bradley University ٠ Université Rennes 2 Peoria, Ill. ٠ St Paul, Minn. ٠ Paris, France

treacle ball What is this? Several have written back to thinking that it should be baked with the flour being added? Still have no idea :-) Ruth

You know if you replaced the flour with cocoa powder you have a very interesting truffle recipe. Although very, very rich. My grandmother used to make something like this, long before I knew her. My mom was the last one to see the recipe. She was born in Alsace near the Black Forest. The name is so very familiar, but I can't seem to find a reference to it anywhere. I'm sure this is the same thing my mother called treacle balls. Couldn't tell you where she got that from. Brian On Wed, December 12, 2007 2:51 pm, DH wrote: > die Rohrzuckermelasse...die melasse > > -----Original Message----- > From: deu-bad-ortenau-bounces@rootsweb.com > [mailto:deu-bad-ortenau-bounces@rootsweb.com] On Behalf Of Gabi Waidele > Sent: Wednesday, December 12, 2007 1:56 PM > To: deu-bad-ortenau@rootsweb.com > Subject: Re: [Ortenau] Help with a recipe > > Hallo Ruth, > > what are molassas? > > Try to find out > > Gabi > > ----- Original Message ----- > From: "Ruth" <nrhundley@sbcglobal.net> > To: <BADEN-WURTTEMBERG@rootsweb.com> > Cc: <DEU-BAD-ORTENAU@rootsweb.com> > Sent: Wednesday, December 12, 2007 7:13 PM > Subject: [Ortenau] Help with a recipe > > >> Hi, >> I need help with a recipe from my gr gr grandmother's days. >> She had written as to be " Bassackley" >> >> I have no idea what that would be. >> The ingredients are: >> 2lbs. molassas >> 1lb sugar with both being put on stove to just boil and then cool. >> Add: >> 1 tsp. cinnamon >> 1/2 tsp cloves >> 1/2 tsp alspice >> 1/2 tsp nutmeg and vanilla >> 1 lb. nut meats - chopped >> 1 tsp baking soda (disolved in glass of brandy (water can be used >> instead) >> Add: enough flour to make a stiff dough (may add piece of lard size of >> an > >> egg) and chill over night. >> Optional - ice with powdered sugar icing >> >> Now there is NO baking to this so I assume it is possibly like a rum >> ball >> or such but would be even sweeter with the molasses and sugar... >> >> Any help here would be greatly appreciated as to correct name and what >> it >> says to mix. >> I'd like to try it and see what it would really taste like. >> Thanks, >> Ruth in Illinois, USA >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> DEU-BAD-ORTENAU-request@rootsweb.com 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 > DEU-BAD-ORTENAU-request@rootsweb.com 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 > DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message > >

Hallo Ruth, what are molassas? Try to find out Gabi ----- Original Message ----- From: "Ruth" <nrhundley@sbcglobal.net> To: <BADEN-WURTTEMBERG@rootsweb.com> Cc: <DEU-BAD-ORTENAU@rootsweb.com> Sent: Wednesday, December 12, 2007 7:13 PM Subject: [Ortenau] Help with a recipe > Hi, > I need help with a recipe from my gr gr grandmother's days. > She had written as to be " Bassackley" > > I have no idea what that would be. > The ingredients are: > 2lbs. molassas > 1lb sugar with both being put on stove to just boil and then cool. > Add: > 1 tsp. cinnamon > 1/2 tsp cloves > 1/2 tsp alspice > 1/2 tsp nutmeg and vanilla > 1 lb. nut meats - chopped > 1 tsp baking soda (disolved in glass of brandy (water can be used instead) > Add: enough flour to make a stiff dough (may add piece of lard size of an > egg) and chill over night. > Optional - ice with powdered sugar icing > > Now there is NO baking to this so I assume it is possibly like a rum ball > or such but would be even sweeter with the molasses and sugar... > > Any help here would be greatly appreciated as to correct name and what it > says to mix. > I'd like to try it and see what it would really taste like. > Thanks, > Ruth in Illinois, USA > > ------------------------------- > To unsubscribe from the list, please send an email to > DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message

die Rohrzuckermelasse...die melasse -----Original Message----- From: deu-bad-ortenau-bounces@rootsweb.com [mailto:deu-bad-ortenau-bounces@rootsweb.com] On Behalf Of Gabi Waidele Sent: Wednesday, December 12, 2007 1:56 PM To: deu-bad-ortenau@rootsweb.com Subject: Re: [Ortenau] Help with a recipe Hallo Ruth, what are molassas? Try to find out Gabi ----- Original Message ----- From: "Ruth" <nrhundley@sbcglobal.net> To: <BADEN-WURTTEMBERG@rootsweb.com> Cc: <DEU-BAD-ORTENAU@rootsweb.com> Sent: Wednesday, December 12, 2007 7:13 PM Subject: [Ortenau] Help with a recipe > Hi, > I need help with a recipe from my gr gr grandmother's days. > She had written as to be " Bassackley" > > I have no idea what that would be. > The ingredients are: > 2lbs. molassas > 1lb sugar with both being put on stove to just boil and then cool. > Add: > 1 tsp. cinnamon > 1/2 tsp cloves > 1/2 tsp alspice > 1/2 tsp nutmeg and vanilla > 1 lb. nut meats - chopped > 1 tsp baking soda (disolved in glass of brandy (water can be used instead) > Add: enough flour to make a stiff dough (may add piece of lard size of an > egg) and chill over night. > Optional - ice with powdered sugar icing > > Now there is NO baking to this so I assume it is possibly like a rum ball > or such but would be even sweeter with the molasses and sugar... > > Any help here would be greatly appreciated as to correct name and what it > says to mix. > I'd like to try it and see what it would really taste like. > Thanks, > Ruth in Illinois, USA > > ------------------------------- > To unsubscribe from the list, please send an email to > DEU-BAD-ORTENAU-request@rootsweb.com 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 DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Sorry, I meant to say treacle ball. On Wed, December 12, 2007 12:13 pm, Ruth wrote: > Hi, > I need help with a recipe from my gr gr grandmother's days. > She had written as to be " Bassackley" > > I have no idea what that would be. > The ingredients are: > 2lbs. molassas > 1lb sugar with both being put on stove to just boil and then cool. > Add: > 1 tsp. cinnamon > 1/2 tsp cloves > 1/2 tsp alspice > 1/2 tsp nutmeg and vanilla > 1 lb. nut meats - chopped > 1 tsp baking soda (disolved in glass of brandy (water can be used instead) > Add: enough flour to make a stiff dough (may add piece of lard size of an > egg) and chill over night. > Optional - ice with powdered sugar icing > > Now there is NO baking to this so I assume it is possibly like a rum ball > or such but would be even sweeter with the molasses and sugar... > > Any help here would be greatly appreciated as to correct name and what it > says to mix. > I'd like to try it and see what it would really taste like. > Thanks, > Ruth in Illinois, USA > > ------------------------------- > To unsubscribe from the list, please send an email to > DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message > >

Looks like some form of treacle. On Wed, December 12, 2007 12:13 pm, Ruth wrote: > Hi, > I need help with a recipe from my gr gr grandmother's days. > She had written as to be " Bassackley" > > I have no idea what that would be. > The ingredients are: > 2lbs. molassas > 1lb sugar with both being put on stove to just boil and then cool. > Add: > 1 tsp. cinnamon > 1/2 tsp cloves > 1/2 tsp alspice > 1/2 tsp nutmeg and vanilla > 1 lb. nut meats - chopped > 1 tsp baking soda (disolved in glass of brandy (water can be used instead) > Add: enough flour to make a stiff dough (may add piece of lard size of an > egg) and chill over night. > Optional - ice with powdered sugar icing > > Now there is NO baking to this so I assume it is possibly like a rum ball > or such but would be even sweeter with the molasses and sugar... > > Any help here would be greatly appreciated as to correct name and what it > says to mix. > I'd like to try it and see what it would really taste like. > Thanks, > Ruth in Illinois, USA > > ------------------------------- > To unsubscribe from the list, please send an email to > DEU-BAD-ORTENAU-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message > >

Hi, I need help with a recipe from my gr gr grandmother's days. She had written as to be " Bassackley" I have no idea what that would be. The ingredients are: 2lbs. molassas 1lb sugar with both being put on stove to just boil and then cool. Add: 1 tsp. cinnamon 1/2 tsp cloves 1/2 tsp alspice 1/2 tsp nutmeg and vanilla 1 lb. nut meats - chopped 1 tsp baking soda (disolved in glass of brandy (water can be used instead) Add: enough flour to make a stiff dough (may add piece of lard size of an egg) and chill over night. Optional - ice with powdered sugar icing Now there is NO baking to this so I assume it is possibly like a rum ball or such but would be even sweeter with the molasses and sugar... Any help here would be greatly appreciated as to correct name and what it says to mix. I'd like to try it and see what it would really taste like. Thanks, Ruth in Illinois, USA

Begin forwarded message: Date: Mon, 10 Dec 2007 19:47:41 -0600 From: "Michael Carl Budd" <michaelcarl.budd@gmail.com> To: "Ortenau Mailing List" <DEU-BAD-ORTENAU-admin@rootsweb.com> Subject: Haydt/Schindler Ottersweier Hello again everyone, I haven't mailed the list in a while, but I recall discussing Mathias and Appolonia Schindler several times. I am wondering if anyone has information on their daughter Anna Maria who married Franz Haydt and moved to Ottersweier. Best, Carl -- Michael Carl Budd Student of International Studies & French Bradley University ٠ Université Rennes 2 Peoria, Ill. ٠ St Paul, Minn. ٠ Paris, France

This message was "hung up" and not processed through the Ortenau List address. I am forwarding it to the List; if anyone can help Carl, his e-mail address is below. djweber djwdjw@ix.netcom.com ---------------------------------- ----- Original Message ----- From: "Michael Carl Budd" <michaelcarl.budd@gmail.com> Sent: Monday, December 10, 2007 7:47 PM Subject: Haydt/Schindler Ottersweier > Hello again everyone, > > I haven't mailed the list in a while, but I recall discussing Mathias and > Appolonia Schindler several times. I am wondering if anyone has > information > on their daughter Anna Maria who married Franz Haydt and moved to > Ottersweier. > > Best, > Carl > > -- > Michael Carl Budd > Student of International Studies & French > Bradley University ٠ Université Rennes 2 > Peoria, Ill. ٠ St Paul, Minn. ٠ Paris, France >