I found a death certificate that lists the father as "Galantin ?andor"  I know the surname is Galantin.  The given name is written Nandor.  Looks more like Wandor to me.  I can't find either in the list of Hungarian names.  Any suggestions? Marlene Norton Researching Mary Galantin Kovacs 

I've found a g.g.grandfather in the 1869 census but cannot make outwhat his trade-profession is. Could someone please take a look at http://users.waymark.net/shmartonak/what2.jpg and maybe give me a clue? Steve [email protected] --

As for the sauerkraut, my wife always puts some on the bottom of her (roaster or) baking pan when making stuffed cabbage rolls just a buffer to the heat and also becuse we like it's taste mingled in with the other cabbage of the rolls. It makes a great meal. My father taught her the way to make it and he was half hungarian and half german. Maybe grandma used sauerkraut in hers too. I only remember those great stuffed cabbage rolls. Dan Almashy...(Almasi) On Fri, Nov 14, 2008 at 8:54 AM, <[email protected]> wrote: > I'm the last one to know anything about cooking or kitchen stuff. But > today I got some e-mail from another list which might be able to help. The > Carpatho-Rusyn-Recipes list posted a recipe for "Hungarian Cabbage Rolls." > I guess when people run out of Rusyn recipes to post, they post recipes > from > nearby lands. Anyway, someone just wrote back that they were surprised > about the sauerkraut in this recipe, and it reminded me of your post about > sauerkraut. (By the way, I remember as a child watching a video my aunts > took of my Rusyn grandmother making sauerkraut in a crock.) > > The person in charge of the list is a food editor for a Pittsburgh paper or > magazine (or maybe she's freelance now, I can't remember). She knows a > LOT > about cooking and ethnic cuisine. Anyway, the list's home page is at > > http://groups.yahoo.com/group/Carpatho-Rusyn-Recipes/ > > in case you are interested. I just did a search for "Hungarian", and out > of almost 900 messages, 93 contain the word "Hungarian". > > :) Elaine E. > > > > On Wed, Nov 12, 2008 at 3:00 AM, [email protected] wrote: > > > > > Date: Tue, 11 Nov 2008 16:59:46 -0700 > > From: "ANDREW CHARLENE DANIELS" <[email protected]> > > Subject: [HUNGARY] Sauerkraut ??s > > To: "HUNGARY" <[email protected]> > > Message-ID: <[email protected]> > > Content-Type: text/plain; charset="iso-8859-1" > > > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > > the recipes I received from this e-mail list, I bought a 5 gallon crock > > being very careful to keep everything spick & span, wash everything in > > boiling water that has come in contact with the kraut during the past 4 > > weeks !! My question is I added about a pint of brine after 2 weeks of > > fermenting to keep the kraut covered with brine does this in any way > effect > > the out come. Being the first time I only made three 5 pound layers of > > cabbage. The color is good, the bubbles have stopped, the order is > pleasant, > > but the taste is quite salty ,I don't remember this from when my Mother > > made kraut. Dose not filling the crock with more cabbage have any effect? > > Also I never did get any succumb when I cleaned & changed the towel & > pour > > boiling water over the plate to keep everything clean. Any advise will be > > welcome. Thanks Andy Daniels (Zaleczky) > > > > > > ------------------------------- > 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 >

That is exactly what I did, Cheryl, when I made it. I was shocked at the "eruption" like a volcano when it was fermenting but it calmed down and was perfect. Quite an experience, however. Bette ----- Original Message ----- From: "Cheryl Gentsy-Penkrot" <[email protected]> To: <[email protected]> Sent: Friday, November 14, 2008 11:09 AM Subject: Re: [HUNGARY] Sauerkraut ??s Hi Andy, We have made kraut several times over the years, family recipe...all we did was to shred the cabbage, layer with salt, add more shredded cabbage more salt repeating the process over and over, placed a board or plate over kraut and periodically checked on it. It never seemed to be too salty or not. Did you use canning salt? Then after six weeks we took it out of the crock or barrel placed in freezer bags and froze it. It was and is quite good...We never added any additional brine as the cabbage/salt mixture made its own. I don't know how to make adjustments to yours other than to take out the additional brine. Good Luck! Will anxiously await to hear how it went. Hope all works out. Cheri Gentsy-Penkrot --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <[email protected]> wrote: From: ANDREW CHARLENE DANIELS <[email protected]> Subject: [HUNGARY] Sauerkraut ??s To: "HUNGARY" <[email protected]> Date: Tuesday, November 11, 2008, 6:59 PM Hi to all: I'm making my first attempt at home made sauerkraut. Following the recipes I received from this e-mail list, I bought a 5 gallon crock being very careful to keep everything spick & span, wash everything in boiling water that has come in contact with the kraut during the past 4 weeks !! My question is I added about a pint of brine after 2 weeks of fermenting to keep the kraut covered with brine does this in any way effect the out come. Being the first time I only made three 5 pound layers of cabbage. The color is good, the bubbles have stopped, the order is pleasant, but the taste is quite salty ,I don't remember this from when my Mother made kraut. Dose not filling the crock with more cabbage have any effect? Also I never did get any succumb when I cleaned & changed the towel & pour boiling water over the plate to keep everything clean. Any advise will be welcome. Thanks Andy Daniels (Zaleczky) ------------------------------- 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

Hi Andy,   We have made kraut several times over the years, family recipe...all we did was to shred the cabbage, layer with salt, add more shredded cabbage more salt repeating the process over and over, placed a board or plate over kraut and periodically checked on it. It never seemed to be too salty or not. Did you use canning salt? Then after six weeks we took it out of the crock or barrel placed in freezer bags and froze it. It was and is quite good...We never added any additional brine as the cabbage/salt mixture made its own. I don't know how to make adjustments to yours other than to take out the additional brine. Good Luck! Will anxiously await to hear how it went. Hope all works out. Cheri Gentsy-Penkrot  --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <[email protected]> wrote: From: ANDREW CHARLENE DANIELS <[email protected]> Subject: [HUNGARY] Sauerkraut ??s To: "HUNGARY" <[email protected]> Date: Tuesday, November 11, 2008, 6:59 PM Hi to all: I'm making my first attempt at home made sauerkraut. Following the recipes I received from this e-mail list, I bought a 5 gallon crock being very careful to keep everything spick & span, wash everything in boiling water that has come in contact with the kraut during the past 4 weeks !! My question is I added about a pint of brine after 2 weeks of fermenting to keep the kraut covered with brine does this in any way effect the out come. Being the first time I only made three 5 pound layers of cabbage. The color is good, the bubbles have stopped, the order is pleasant, but the taste is quite salty ,I don't remember this from when my Mother made kraut. Dose not filling the crock with more cabbage have any effect? Also I never did get any succumb when I cleaned & changed the towel & pour boiling water over the plate to keep everything clean. Any advise will be welcome. Thanks Andy Daniels (Zaleczky) ------------------------------- 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

I was also taught by John's mother to put saurkraut in the bottom of the pan and then a sliced onion. But she always said the secret to the cabbages was to take on small cabbage leaf and put paprika, pepper and little garlic in it, fold it like you do the others and put it in the bottome also. She swore by that and my son and I always do them that way. Got to tell you that I made a pot of cabbages last week and one of the cabbages was so tough - was very shiny and I think it was picked before it was ripe. Was really strange and had never had that problem before. The other cabbage was normal and fine. Anyone ever have that trouble before? Anyone make the chicken paprikas? Plus John has to have the noodles made (like Mom) - they are soooo bland but I keep on doing it. He just doesn't like it with the regular noodles. Bette ----- Original Message ----- From: "Dan Almashy" <[email protected]> To: <[email protected]> Sent: Friday, November 14, 2008 9:33 AM Subject: Re: [HUNGARY] Sauerkraut > As for the sauerkraut, my wife always puts some on the bottom of her > (roaster or) baking pan when making stuffed cabbage rolls just a buffer to > the heat and also becuse we like it's taste mingled in with the other > cabbage of the rolls. It makes a great meal. My father taught her the way > to > make it and he was half hungarian and half german. Maybe grandma used > sauerkraut in hers too. I only remember those great stuffed cabbage rolls. > > Dan Almashy...(Almasi) > > > > > On Fri, Nov 14, 2008 at 8:54 AM, <[email protected]> wrote: > >> I'm the last one to know anything about cooking or kitchen stuff. But >> today I got some e-mail from another list which might be able to help. >> The >> Carpatho-Rusyn-Recipes list posted a recipe for "Hungarian Cabbage >> Rolls." >> I guess when people run out of Rusyn recipes to post, they post recipes >> from >> nearby lands. Anyway, someone just wrote back that they were surprised >> about the sauerkraut in this recipe, and it reminded me of your post >> about >> sauerkraut. (By the way, I remember as a child watching a video my aunts >> took of my Rusyn grandmother making sauerkraut in a crock.) >> >> The person in charge of the list is a food editor for a Pittsburgh paper >> or >> magazine (or maybe she's freelance now, I can't remember). She knows a >> LOT >> about cooking and ethnic cuisine. Anyway, the list's home page is at >> >> http://groups.yahoo.com/group/Carpatho-Rusyn-Recipes/ >> >> in case you are interested. I just did a search for "Hungarian", and >> out >> of almost 900 messages, 93 contain the word "Hungarian". >> >> :) Elaine E. >> >> >> >> On Wed, Nov 12, 2008 at 3:00 AM, [email protected] wrote: >> >> > >> > Date: Tue, 11 Nov 2008 16:59:46 -0700 >> > From: "ANDREW CHARLENE DANIELS" <[email protected]> >> > Subject: [HUNGARY] Sauerkraut ??s >> > To: "HUNGARY" <[email protected]> >> > Message-ID: <[email protected]> >> > Content-Type: text/plain; charset="iso-8859-1" >> > >> > Hi to all: I'm making my first attempt at home made sauerkraut. >> > Following >> > the recipes I received from this e-mail list, I bought a 5 gallon crock >> > being very careful to keep everything spick & span, wash everything in >> > boiling water that has come in contact with the kraut during the past 4 >> > weeks !! My question is I added about a pint of brine after 2 weeks of >> > fermenting to keep the kraut covered with brine does this in any way >> effect >> > the out come. Being the first time I only made three 5 pound layers >> > of >> > cabbage. The color is good, the bubbles have stopped, the order is >> pleasant, >> > but the taste is quite salty ,I don't remember this from when my >> > Mother >> > made kraut. Dose not filling the crock with more cabbage have any >> > effect? >> > Also I never did get any succumb when I cleaned & changed the towel & >> pour >> > boiling water over the plate to keep everything clean. Any advise will >> > be >> > welcome. Thanks Andy Daniels (Zaleczky) >> > >> > >> >> ------------------------------- >> 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 >

I'm the last one to know anything about cooking or kitchen stuff. But today I got some e-mail from another list which might be able to help. The Carpatho-Rusyn-Recipes list posted a recipe for "Hungarian Cabbage Rolls." I guess when people run out of Rusyn recipes to post, they post recipes from nearby lands. Anyway, someone just wrote back that they were surprised about the sauerkraut in this recipe, and it reminded me of your post about sauerkraut. (By the way, I remember as a child watching a video my aunts took of my Rusyn grandmother making sauerkraut in a crock.) The person in charge of the list is a food editor for a Pittsburgh paper or magazine (or maybe she's freelance now, I can't remember). She knows a LOT about cooking and ethnic cuisine. Anyway, the list's home page is at http://groups.yahoo.com/group/Carpatho-Rusyn-Recipes/ in case you are interested. I just did a search for "Hungarian", and out of almost 900 messages, 93 contain the word "Hungarian". :) Elaine E. On Wed, Nov 12, 2008 at 3:00 AM, [email protected] wrote: > > Date: Tue, 11 Nov 2008 16:59:46 -0700 > From: "ANDREW CHARLENE DANIELS" <[email protected]> > Subject: [HUNGARY] Sauerkraut ??s > To: "HUNGARY" <[email protected]> > Message-ID: <[email protected]> > Content-Type: text/plain; charset="iso-8859-1" > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > the recipes I received from this e-mail list, I bought a 5 gallon crock > being very careful to keep everything spick & span, wash everything in > boiling water that has come in contact with the kraut during the past 4 > weeks !! My question is I added about a pint of brine after 2 weeks of > fermenting to keep the kraut covered with brine does this in any way effect > the out come. Being the first time I only made three 5 pound layers of > cabbage. The color is good, the bubbles have stopped, the order is pleasant, > but the taste is quite salty ,I don't remember this from when my Mother > made kraut. Dose not filling the crock with more cabbage have any effect? > Also I never did get any succumb when I cleaned & changed the towel & pour > boiling water over the plate to keep everything clean. Any advise will be > welcome. Thanks Andy Daniels (Zaleczky) > >

Hi to all: I'm making my first attempt at home made sauerkraut. Following the recipes I received from this e-mail list, I bought a 5 gallon crock being very careful to keep everything spick & span, wash everything in boiling water that has come in contact with the kraut during the past 4 weeks !! My question is I added about a pint of brine after 2 weeks of fermenting to keep the kraut covered with brine does this in any way effect the out come. Being the first time I only made three 5 pound layers of cabbage. The color is good, the bubbles have stopped, the order is pleasant, but the taste is quite salty ,I don't remember this from when my Mother made kraut. Dose not filling the crock with more cabbage have any effect? Also I never did get any succumb when I cleaned & changed the towel & pour boiling water over the plate to keep everything clean. Any advise will be welcome. Thanks Andy Daniels (Zaleczky)

Thanks 100 times over. Geza, you got the right song!! Joe, thanks for staying with it. http://www.youtube.com/watch?v=jv-2NnIWJGI&feature=related notice how the verse sounds like what I remember. My dear mother (d. 2002) would sing this song to me when I was small. My brother & sisters do not remember her singing this to them--making it all the more special!! God Bless & good night. Gerald (Dobozy) Kisabeth Canton, Michigan

Hi Géza, you might be closer to his 'description' than I am. I thought it was: Majd, ha nékem sok pénzem lesz, ... You can watch it here: http://www.youtube.com/watch?v=cdaxyGbNgOU Also your song is listed here: http://www.zeneszoveg.hu/dalszoveg/27602/elias-tibor/a-ciganyok-satora-zeneszoveg.html Joe Equinunk, PA - USA [email protected] Geza Varga wrote: >My wild guess would be this song: > >A cigányok sátora, ladi-ladilom, sárga liliom >Leégett az éjszaka, ladi-ladilom, sárga liliom >Én a vajdát nem bánom, csak a lányát sajnálom >Mert õ volt az a zimberi-zombori szép asszony >Jó asszony, ladi-ladilom, sárga liliom > >??? >Geza > > >At 01:50 2008.11.06.ÿ Thursday, Gerald Kisabeth wrote: > > >>A start of an old short song or rhyme keeps >>coming to me that my dear mother used to sing. Any ideas are welcome. >>It goes something like this with sounds more that correct spellings: >> >>En - a - loin - not- nem- ba............ >> >>I can't remember any more right now. Perhaps I >>regressing to much but any thoughts would be beneficial. >>thanks, >>Gerald (Dobozy) Kisabeth >> >>

My wild guess would be this song: A cigányok sátora, ladi-ladilom, sárga liliom Leégett az éjszaka, ladi-ladilom, sárga liliom Én a vajdát nem bánom, csak a lányát sajnálom Mert õ volt az a zimberi-zombori szép asszony Jó asszony, ladi-ladilom, sárga liliom ??? Geza At 01:50 2008.11.06.ÿ Thursday, Gerald Kisabeth wrote: >A start of an old short song or rhyme keeps >coming to me that my dear mother used to sing. Any ideas are welcome. >It goes something like this with sounds more that correct spellings: > >En - a - loin - not- nem- ba............ > >I can't remember any more right now. Perhaps I >regressing to much but any thoughts would be beneficial. >thanks, >Gerald (Dobozy) Kisabeth > >------------------------------- >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 > >No virus found in this incoming message. >Checked by AVG - http://www.avg.com >Version: 8.0.175 / Virus Database: 270.9.0/1779 >- Release Date: 2008.11.10. 7:53

The Oshkosh Daily Northwestern Dec. 11, 1965 Michael SIEBOLD, 84, of 3780 Pau Ko Tuk Lane, died today at the Mercy Hospital, where he had been a patient five days. He was born in Hungary on Mar. 1, 1881, son of Michael and Marie SIEBOLD, and came to this country in 1902. He resided in Cleveland, Chicago and St. Louis before coming to Oshkosh in 1922. He was married in St. Louis in April 1905 to Miss Theresa HIEDE, who preceded him in death on Feb. 16, 1956. Mr. SIEBOLD had been employed as a cabinet maker at Banderob-Chase Co., Robert Brand & Sons Co. and Buckstaff Co., retiring in 1946. He was a member of St. Vincent Catholic church. Survivors: Sons: Jacob and John SIEBOLD, Oshkosh Sister: Mrs. Marie FUMRAIE? in Hungary Two grandchildren and three great-grandchildren. Services Tues. at Marquardt funeral home and St. Vincent's with Rev. Louis M. Schorn officiating. Burial in the Calvary cemetery.

Gerald, can you come up with a better phonetic for 'loin'? Breaking my head apart what it could be but can't come up with any sensible word for it. Joe Equinunk, PA - USA [email protected] Gerald Kisabeth wrote: >A start of an old short song or rhyme keeps coming to me that my dear mother used to sing. Any ideas are welcome. >It goes something like this with sounds more that correct spellings: > >En - a - loin - not- nem- ba............ > >I can't remember any more right now. Perhaps I regressing to much but any thoughts would be beneficial. >thanks, >Gerald (Dobozy) Kisabeth >

A start of an old short song or rhyme keeps coming to me that my dear mother used to sing. Any ideas are welcome. It goes something like this with sounds more that correct spellings: En - a - loin - not- nem- ba............ I can't remember any more right now. Perhaps I regressing to much but any thoughts would be beneficial. thanks, Gerald (Dobozy) Kisabeth

[email protected] --- On Tue, 11/4/08, cheryl BALOG wenberg <[email protected]> wrote: From: cheryl BALOG wenberg <[email protected]> Subject: [HUNGARY] Suzanne (Coordinator) To: [email protected] Date: Tuesday, November 4, 2008, 10:47 AM Suzanne (List coordinator) I need your email address as I received a spam email and named the Hungarian Village Finder as their source of contacting me. You might want to see it. cheryl BALOG wenberg ------------------------------- 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

Suzanne (List coordinator) I need your email address as I received a spam email and named the Hungarian Village Finder as their source of contacting me. You might want to see it. cheryl BALOG wenberg

The Hammond Times Indiana Dec. 17, 1942 Last rites for Mrs. Gizelle NEMETH, 62, 6521 Arizona Avenue, Hessville, who died Tuesday,will be held tomorrow from the Fife Chapel and from the Hungarian Holy Trinity Church, with Rev. Sepos officiating. Burial in St. John's cemetery in Hammond. The deceased born in Hungary, suffered a stroke two months ago. She had lived in East Chicago, Indiana for 25 years in Hammond 16 years. Survivors: Husband: John Daughters: Mrs. Mary BORSITS Mrs. Rose IRK Mrs. Catherine CHRUSTOWSKI, the former Catherine KRAMER, East Chicago Elizabeth NEMETH, Hammond Sons: Martin of Hammond John of Black Oak Joseph of East Chicago Sisters: Mrs. Theresa PALLA of Scranton, Pa. Mrs. Elizabeth GERANCHER of Joliet, Ill. Brother: Joseph in Europe Eleven grandchildren and one great grandchild. She was affiliated with the Sacred Heart Rosary and Altar Societies of the Holy Trinity Church.

Joe, I have received your email with all the wonderful information on what I hope to be the link to my missing family roots. I am going to the FHC this morning to order the film, and to get some help connecting the information you gathered and information that I have. I can't express how excited I am to finally have hope of connecting to my fathers side of my family. I never got to know my grandfather as he died before I was born and my grandmother died when I was very young and I only have vague memories of her. I am also researching my mothers side of the family. JIROVEC , LASTOVICKA , JILEK, MARTIN. Looking forward to hearing from you soon. I do not know why some of your emails reach me and other do not. I did receive the one with all the information after you talk to Erzbet Kiss. And the one before that. Please try again. Thank you Thank you so much for your priceless help. Yes that is my correct address. Lorna **************A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100000075x1211625659x1200715650/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=82&bcd=emailf ooter)

 When my gr- grandparent's eldest son died , there was a funeral picture taken of the family standing around the coffin of the deceased 7 years old boy  and my gr-grandmother , Mary Nagy , is wearing the same headdress as well . This is in Toledo , Ohio ( Birmingham Hungarian neighborhood ) in 1911.  Perhaps the combination of that " pillbox " hat is an American addition to the traditional black  bubushka tied tightly around the chin ?  By the way , I was in microfilms of 1869  census and  some church records in Jablonca , Hungary ( now Silicka Jablonnica , Slovakia - about five miles from the border of Hungary ) and the name TIMKO stands out.  Also on the actual ship record with my aforementioned ancestor , Mary Stirminczky  is traveling with Janos Timko , age 25 , from Jablonca , who is meeting his brother , Josef Timko , in " Big Russ. " (?) , PA. This is in 1898 .   Is Borai the same name as Boras ?? I have 1900 Detroit , Wayne Co, MI . census ( the Hungarian Del Ray section ) with a male Boras in there .    Magda    [email protected]    researching : Nagy , Szabo /Sebo ,Stirminczky ,Lorincz , Ladikovsky, Mescz , Plachetka, Rakai, Haluska    --- On Tue, 10/28/08, [email protected] <[email protected]> wrote: From: [email protected] <[email protected]> Subject: HUNGARY Digest, Vol 3, Issue 335 To: [email protected] Date: Tuesday, October 28, 2008, 3:00 AM Today's Topics: 1. Re: genealogy workshop/ideas ([email protected]) 2. Hungarian clothing (marys1015) 3. Re: Hungarian clothing (Bette Butcher Topp) ---------------------------------------------------------------------- Message: 1 Date: Mon, 27 Oct 2008 11:04:25 EDT From: [email protected] Subject: Re: [HUNGARY] genealogy workshop/ideas To: [email protected], [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset="UTF-8" In a message dated 10/26/2008 10:03:39 A.M. Eastern Daylight Time, [email protected] writes: Dear listers, I am so greatful that you are all out there!!! My local Hungarian club invited me to come talk about heading up a committee to determine how such a workshop would be run. A few years ago a scottish society held a workshop and for the fee, everyone got a notebook full of information. They had maps of scotland with the origins of the clans and this map was dated. But with Hungary's borders changing (more than once, am I correct?) I thought it would be good to show the different maps for the different time periods, ending with a present day map that is printed on a clear plastic sheet that could be used as an overlay onto the othere maps...am I describing this clearly? picture a standard size 3 ring school binder, with one section just called maps maybe...I work in a school and I know teachers can run off these plastic sheets in the copy machine...does anyone have such maps that I could reproduce? I would gladly pay. or a suggestion of a book that has such a thing that I could reproduce? and, is there such a map that shows common name areas? did that occur in Hungary as with the clans in scotland? also, is there a knowledgeable genealogist out there who would be willing to come to connecticut and give a lecture about how to find your relatives? we are thing of late spring as it would take a long time to get this well developed. someone had mentioned having a large map posted on an easel. that would be good, but where would I get one? Also, I have seen maps of Hungary with crests around the country..what are the crests for? for names of families or counties or regions? also, are there maps of the different religions? any ideas would be greatful. I am very excited about this...please help me think of ideas, and reference groups, clubs, etc. that could be included in this book... thank you all so much! Jay Farrell Jay, some suggestions: (l.) Contact your State Government for a "free" genealogy speaker. Here is one site for contacts, but you will have to negotiate which are free _http://www.rootsweb.ancestry.com/~ctpgc/guide.html#Speakers_ (http://www.rootsweb.ancestry.com/~ctpgc/guide.html#Speakers) Contact your local historical society for "free" genealogy speakers. (2.) I noticed on another site a Kim Formika specializes in Hungary. You'll have to do more research to find her. Click on Hungary - Ethnic Specialties _http://www.rootsweb.ancestry.com/~ctpgc/guide.html_ (http://www.rootsweb.ancestry.com/~ctpgc/guide.html) (3.) Extrapolate some county town/city names _http://www.hungarianvillagefinder.com/_ (http://www.hungarianvillagefinder.com/) (4.) The most frequent Hungarian surnames _http://www.bogardi.com/gen/g065.htm_ (http://www.bogardi.com/gen/g065.htm) (5.) About Hungarian names, frequent names, etc. _http://www.geocities.com/Athens/1336/magyar16.html_ (http://www.geocities.com/Athens/1336/magyar16.html) (6.) Map sites - couldn't get this to download - try your search engine _http://lazarus.elte.hu/gb/maps/movaros.htm_ (http://lazarus.elte.hu/gb/maps/movaros.htm) Home: _http://www.rootsweb.ancestry.com/~wghungar/maps/index.html_ (http://www.rootsweb.ancestry.com/~wghungar/maps/index.html) This is a good map: _http://lazarus.elte.hu/gb/maps/mo-full.gif_ (http://lazarus.elte.hu/gb/maps/mo-full.gif) (7.) List of common surnames _http://en.wikipedia.org/wiki/List_of_most_popular_family_names#Hungary_ (http://en.wikipedia.org/wiki/List_of_most_popular_family_names#Hungary) Do your own sandwich board, sized for your map. Again, I would suggest using the push-pin method for attendees to identify their own towns. There is something about making direct contact with a map that gives one a sense of connection. Although, I think one poster advised another system that sounded like it might work well. Staples will size a map up to newspaper size (single side) for about $2.00. Keep your sheets of various spellings of Hungary's towns near the map for lookups. Good Luck! Marika **************Play online games for FREE at Games.com! All of your favorites, no registration required and great graphics ? check it out! (http://pr.atwola.com/promoclk/100000075x1211202682x1200689022/aol?redir= http://www.games.com?ncid=emlcntusgame00000001) ------------------------------ Message: 2 Date: Mon, 27 Oct 2008 23:30:05 -0400 From: "marys1015" <[email protected]> Subject: [HUNGARY] Hungarian clothing To: "Hungary" <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; charset="iso-8859-1" Hello Listers, I recently received a photograph of one of my Hungarian great-grandmothers. Anna (Sztolyar-Hvizsdtsak) TIMKO/BORAI, was born 1858 in Hardicsa, Zemplen Megye, Hungary (Zemplin Hardiste, Slovakia). The picture, taken in a studio about 1910, shows her with her daughter Maria TIMKO, age 17, and two BORAI step-daughters. The step-daughters appear to be about 7 and 10 years old. Her second husband, Andrew BORAI, is not in the picture. Great-grandmother is 52 years old. She is wearing a long black dress and what appears to be a pillbox hat covering the front of her hair under a headscarf. The headscarf is tied very neatly and frames her face. I've seen pictures of other Hungarian ladies with similar head coverings and dressed in black. I'm wondering if she is wearing a traditional morning outfit. I don't know when her second husband, Mr. Borai, died. Please tell me about the dress and head covering worn by women in this time period. Thank you very much. Best Regards, Mary Nagy Timko, Sztolyar, Hvizsdtsak, Stolyar, Hvizdak, Borai ------------------------------ Message: 3 Date: Mon, 27 Oct 2008 20:57:04 -0700 From: "Bette Butcher Topp" <[email protected]> Subject: Re: [HUNGARY] Hungarian clothing To: <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original I have one of a cousin's grandmother dressed that way. Bette ----- Original Message ----- From: "marys1015" <[email protected]> To: "Hungary" <[email protected]> Sent: Monday, October 27, 2008 8:30 PM Subject: [HUNGARY] Hungarian clothing > Hello Listers, > > I recently received a photograph of one of my Hungarian > great-grandmothers. Anna (Sztolyar-Hvizsdtsak) TIMKO/BORAI, was born 1858 > in Hardicsa, Zemplen Megye, Hungary (Zemplin Hardiste, Slovakia). The > picture, taken in a studio about 1910, shows her with her daughter Maria > TIMKO, age 17, and two BORAI step-daughters. The step-daughters appear to > be about 7 and 10 years old. Her second husband, Andrew BORAI, is not in > the picture. > > Great-grandmother is 52 years old. She is wearing a long black dress and > what appears to be a pillbox hat covering the front of her hair under a > headscarf. The headscarf is tied very neatly and frames her face. I've > seen pictures of other Hungarian ladies with similar head coverings and > dressed in black. > > I'm wondering if she is wearing a traditional morning outfit. I don't know > when her second husband, Mr. Borai, died. Please tell me about the dress > and head covering worn by women in this time period. > > Thank you very much. > > Best Regards, > Mary Nagy > > Timko, Sztolyar, Hvizsdtsak, Stolyar, Hvizdak, Borai > > > > > ------------------------------- > 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 contact the HUNGARY list administrator, send an email to [email protected] To post a message to the HUNGARY mailing list, send an email to [email protected] __________________________________________________________ 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 email with no additional text. End of HUNGARY Digest, Vol 3, Issue 335 ***************************************

Hello Listers, I recently received a photograph of one of my Hungarian great-grandmothers. Anna (Sztolyar-Hvizsdtsak) TIMKO/BORAI, was born 1858 in Hardicsa, Zemplen Megye, Hungary (Zemplin Hardiste, Slovakia). The picture, taken in a studio about 1910, shows her with her daughter Maria TIMKO, age 17, and two BORAI step-daughters. The step-daughters appear to be about 7 and 10 years old. Her second husband, Andrew BORAI, is not in the picture. Great-grandmother is 52 years old. She is wearing a long black dress and what appears to be a pillbox hat covering the front of her hair under a headscarf. The headscarf is tied very neatly and frames her face. I've seen pictures of other Hungarian ladies with similar head coverings and dressed in black. I'm wondering if she is wearing a traditional morning outfit. I don't know when her second husband, Mr. Borai, died. Please tell me about the dress and head covering worn by women in this time period. Thank you very much. Best Regards, Mary Nagy Timko, Sztolyar, Hvizsdtsak, Stolyar, Hvizdak, Borai