Libby I have the pictures. Faye Wallace got them for me last week. She said there are many sunken graves there. Claudia In a message dated 08/17/09 21:57:42 Eastern Daylight Time, schoeb2@msn.com writes: I, I got by the Cemetary today and it is a depressing site. I left my camera home but did copy all the names for you all and I am afraid you are going to be disappointed.Garvie Lee, Jr. saw me copying the names down and he drove his lawnmower over. He is the person that cup down all the trees and has been cleaning it up. Make sure all special occasions it is clean. If any of you wan to caontact him these are his numbers: 1-252-345-6291 1-252-345-0083 He decided when he saw there was a cemetary there it needed to have the proper respect so he took it upon himself to cut the trees down and clean it as best he could. A lot of the tomb stones have disappeared. You can see about 10 or more areas that look as though there was a grave there at one time. These are the3markers that were presant: Mary Elizabeth Conner Born August 12, 1958 Died October 26, 1958 J L Bradley Born March 18, 1860 Died July 28, 1920 Rupearl daughter Mr. & Mrs. J L Bradley Born June 15, 1911 Died August 31, 1929 Sarah wife of Aquilla Castulloe (this was very hard to read. The headstone was broken. Mr Lee and I put it back and this seems to be what we made out the name to be spelled. Born June 22, 1825 Died Dec. 4. 1880 Hale Thomas P. Born May 16, 1913 Died May 25, 1932 Wife Martha L Thomas Perry Hale Born August 1854 Died May 16, 1913 As I write this I find it odd that Thomas Perry must have died the day his son was born if this was his son. I will photograph what is there later. Elizabeth Johnson Schoeb ------------------------------- To unsubscribe from the list, please send an email to NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

I, I got by the Cemetary today and it is a depressing site. I left my camera home but did copy all the names for you all and I am afraid you are going to be disappointed.Garvie Lee, Jr. saw me copying the names down and he drove his lawnmower over. He is the person that cup down all the trees and has been cleaning it up. Make sure all special occasions it is clean. If any of you wan to caontact him these are his numbers: 1-252-345-6291 1-252-345-0083 He decided when he saw there was a cemetary there it needed to have the proper respect so he took it upon himself to cut the trees down and clean it as best he could. A lot of the tomb stones have disappeared. You can see about 10 or more areas that look as though there was a grave there at one time. These are the3markers that were presant: Mary Elizabeth Conner Born August 12, 1958 Died October 26, 1958 J L Bradley Born March 18, 1860 Died July 28, 1920 Rupearl daughter Mr. & Mrs. J L Bradley Born June 15, 1911 Died August 31, 1929 Sarah wife of Aquilla Castulloe (this was very hard to read. The headstone was broken. Mr Lee and I put it back and this seems to be what we made out the name to be spelled. Born June 22, 1825 Died Dec. 4. 1880 Hale Thomas P. Born May 16, 1913 Died May 25, 1932 Wife Martha L Thomas Perry Hale Born August 1854 Died May 16, 1913 As I write this I find it odd that Thomas Perry must have died the day his son was born if this was his son. I will photograph what is there later. Elizabeth Johnson Schoeb

http://www.rootsweb.ancestry.com/~ncbertie/index.htm In a message dated 08/17/09 20:45:27 Eastern Daylight Time, linda.lef45@gmail.com writes: I have been trying all day to find the Bertie co genealogy board and i keep getting the Bertie Co. Recipe link. How do i get on the genealogy link. I cannot find the new link listed anywhere. Thank you, Linda ------------------------------- To unsubscribe from the list, please send an email to NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Velner was a Cooke who married Ross Nichols son of Alonzo. Velner was sister to my grandmother Grace Cooke Harrell Claudia In a message dated 08/17/09 15:37:19 Eastern Daylight Time, cville36 writes: Hi Claudia, Who is Velner?? Is she a Nichols? Thanks Peter -----Original Message----- From: Mmaker52 <mmaker52@aol.com> To: ncbertie@rootsweb.com Sent: Sun, Aug 16, 2009 9:30 pm Subject: Re: [NCBERTIE] Recipe Have you talked to your cousin Barbara Nichols Mulder. I am sure she will be able to help you. I believe we had previously discussed that Velner was my great aunt. Claudia In a message dated 08/16/09 19:25:23 Eastern Daylight Time, cgwhite@embarqmail.com writes: Pete, Thanks for writing back. My grandfather was Alonzo, grandmother was Marvin Cora. Their children were Ross (married Velner), William Lee (Lucille), Robert (my father, Susie Vann), Paul (Bernice Lassiter), Nannie Belle (Aaron Lewis) and Ruth (Quint Copeland). They lived in a community known as Early Station, all went to Early's Baptist Church. All of them are gone now except Aunt Lucille, who lives at Poor Town, about two miles from Early Station. Both of these communities are an Ahoskie, NC, address, which is in Hertford County, not Bertie. But my husband and I live in Bertie County. I know almost nothing about the family older than this. Usually the same names keep popping up in the same family, that's why I sent these names to you. It's a pity that when we are young enough to remember all this stuff, we have no interest. Then we get old and can't remember our own names and we get interested. Other research has shown that Nichols was a fairly common name in Bertie County back in the 1800s, but I've never been able to connect anyone to my family. J. White ----- Original Message ----- From: <cville36@aol.com> To: <ncbertie@rootsweb.com> Sent: Sunday, August 16, 2009 5:20 PM Subject: Re: [NCBERTIE] Recipe > > Hi, > > > > Can you tell me what Nichols families lived near you? > > > > I am a Nichols. > > > > Pete > > > -----Original Message----- > From: KY421@aol.com > To: ncbertie@rootsweb.com > Sent: Sat, Aug 15, 2009 8:08 pm > Subject: Re: [NCBERTIE] Recipe > > > > > Hi, I'm from Hopkinsville...one county over from where my Stallins. > Carter and Nichols families settled after leaving Bertie Co...I live in E > Syracuse, NY now. Still have family there in KY > > > In a message dated 8/15/2009 1:24:53 P.M. Eastern Daylight Time, > sarnold77@verizon.net writes: > > Hey Carol!!! > > I am from near Fulton KY. About a mile from the TN line at Dukedom!!! > That's Weakley Co TN. How about you??? I now live in Metropolis IL just > across the Ohio River from Paducah KT. > > Sherry > > > ----- Original Message ----- > From: <KY421@aol.com> > To: <ncbertie@rootsweb.com> > Sent: Saturday, August 15, 2009 10:24 AM > Subject: Re: [NCBERTIE] Recipe > > >> Hi Sherry, I'm from Western KY also! >> >> Carol >> >> >> In a message dated 8/15/2009 8:01:24 A.M. Eastern Daylight Time, >> sarnold77@verizon.net writes: >> >> Hey Claudia!!! >> >> I think it is great to share 'memories'. It always brings a smile to >> my >> face when I read something about 'yesteryear' that reminds me of my >> ancestors. I had never heard of 'tomato pudding', I am from western >> KY/TN, >> so I learned something. I am on another site that has "Sunday >> Rockin'". >> On >> Sundays we can talk about anything we want, within reason... >> >> Claudia, you must be doing something right, there is a LOT of 'trafffc' >> on >> this site!!! smiles >> >> Sherry Melton Arnold >> >> >> ----- Original Message ----- >> From: "Mmaker52" <mmaker52@aol.com> >> To: <ncbertie@rootsweb.com> >> Sent: Saturday, August 15, 2009 6:10 AM >> Subject: Re: [NCBERTIE] Recipe >> >> >>> Thanks Lynn for understanding what I am trying to do >>> >>> Claudia >>> >>> >>> >>> >>> In a message dated 08/15/09 00:02:47 Eastern Daylight Time, >>> lcmcmw5761 >>> writes: >>> >>> Sharing and discussing recipes and ones locality specific (Bertie > County >> >>> in this case) is to me a relevant part of family history.? Take a look >> at >>> Cyndi's List "Recipes, Cookbooks and Family Traditions".? Also note >>> "Recipes Shared On Bertie County Mailing List" at >? >>> http//www.rootsweb. > ancestry.com/~ncbertie/research.htm#recipes? <.? >> > Enjoy.? >>> >>> >>> ? >>> >>> Lynn >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-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 >>> NCBERTIE-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 >> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 NCBERTIE-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 NCBERTIE-request@rootsweb.com wi th 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 NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Y'All are making me hungry for some good Southern cookin' In a message dated 8/17/2009 1:52:49 P.M. Eastern Daylight Time, cgwhite@embarqmail.com writes: Trish is right, cracklins were left after fat was rendered into lard. The fat was cooked slowly for hours in a big old pot outdoors...stirred constantly. Once all the fat separated from the meat, it was poured slowly through a clean cloth so the lard was creamy white. That left the cracklins, which were eaten or used for such things as bread. If you grew up on a farm, you knew how good hot cracklins and sweet potatoes were to a crowd who had worked in a hog killing all day. I cook cracklins at Christmas to season collards. After your county ham cooks, cut small bits of fat and lean into an iron frying pan, cook until crisp, then separate cracklins from oil and pour it over the collards. Each serving comes with a warning that the cook is not responsible for cholesterol content. Don't put skin the in pan to cook because it pops terribly! Thanks for the tasty memories!! Jeanette ----- Original Message ----- From: "Trish Worthington Cobb" <turniproots@mac.com> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 1:27 PM Subject: [NCBERTIE] Cracklins > The cracklins were a by-product of lard making. Lard was an essential > basic cooking ingredient on the farm. The winter hog killing needed to > produce enough lard to last a family all year, because hogs were > killed only during extremely cold weather, due to health safety > precautions. > > During a hog killing, the fatty pieces of the hog, was cooked to > render the lard. This meant cooking it until the grease (lard) was > liquified. The pieces of skin and meat left over from rendering the > lard were called cracklins. I guess they were called cracklins > because they were very crispy. > > When the lard cooled it was not a liquid, but semi-soft and somewhat > creamy. The lard was stored in large tin containers called lard stands. > > This link explains the process well, with photos. > http://www.deltablues.net/cracklin.html > > Trish > > > On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: > >> understand completely...LOL >> >> >> >> >> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >> bethdix@comcast.net >> writes: >> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >> babysitting grandchildren. >> >> ----- Original Message ----- >> From: "Beth Wienberry Dix" <bethdix@comcast.net> >> To: <ncbertie@rootsweb.com> >> Sent: Monday, August 17, 2009 12:46 PM >> Subject: Re: [NCBERTIE] Cracklin' Bread >> >> >>> My mother would make cracklin cornbread by cutting up pork fact in >>> small >>> pieces and frying it in an iron skillet until it is crispy. She >>> would >>> leave >>> these "cracklins" and grease from them in the iron skillet and then >>> pour >>> her >>> cornbread batter on top of the cracklins and grease while still hot >>> then >>> put >>> right into the often for the cornbread to bake. >>> >>> ----- Original Message ----- >>> From: "Mmaker52" <mmaker52@aol.com> >>> To: <ncbertie-l@rootsweb.com> >>> Sent: Monday, August 17, 2009 12:24 PM >>> Subject: [NCBERTIE] Cracklin' Bread >>> >>> >>>> I was asked the below question by one of our members and was >>>> wondering if >>>> any of you have the answers? Some of you local Bertites should be >>>> able to >>>> answer these!! >>>> >>>> I really appreciate the participation we are receiving....thank >>>> you all >>>> >>>> Claudia >>>> >>>> >>>> >>>> Here's one to bring up --- should go right along with the present >>>> subject. >>>> >>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>> I did >>>> see >>>> some in our store the other day..... are they only used in bread? >>>> I think I've also heard of them in yellow baked corn bread. >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>> 08/17/09 >>> 06:08:00 >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >> 08/17/09 >> 06:08:00 >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-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 NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Hi Pete, I am descended from Nathaniel Nichols m. Mary Josiah Nichols m. Mary Segers Reddick Nichols m. Celia Jenkins, Reddick and Celia moved to Caldwell County, KY (near Princeton) sometime during the early 1800's...probably around 1810-12. The first confirmed birth of one of their children being born in Caldwell County, KY was Nancy b. Jan., 1813 Their daughter, Louisa married Joshua Butcher Stallins Their daughter Mary Jane m. William T. Carter who was my Great Grandfather. There are still many Nichols descendants in the Caldwell County area. The genealogy center in Princeton has a wealth of information on the Nichols family that settled there. What is your Nichols line? Carol In a message dated 8/16/2009 5:21:42 P.M. Eastern Daylight Time, cville36@aol.com writes: Hi, Can you tell me what Nichols families lived near you? I am a Nichols. Pete -----Original Message----- From: KY421@aol.com To: ncbertie@rootsweb.com Sent: Sat, Aug 15, 2009 8:08 pm Subject: Re: [NCBERTIE] Recipe Hi, I'm from Hopkinsville...one county over from where my Stallins. Carter and Nichols families settled after leaving Bertie Co...I live in E Syracuse, NY now. Still have family there in KY In a message dated 8/15/2009 1:24:53 P.M. Eastern Daylight Time, sarnold77@verizon.net writes: Hey Carol!!! I am from near Fulton KY. About a mile from the TN line at Dukedom!!! That's Weakley Co TN. How about you??? I now live in Metropolis IL just across the Ohio River from Paducah KT. Sherry ----- Original Message ----- From: <KY421@aol.com> To: <ncbertie@rootsweb.com> Sent: Saturday, August 15, 2009 10:24 AM Subject: Re: [NCBERTIE] Recipe > Hi Sherry, I'm from Western KY also! > > Carol > > > In a message dated 8/15/2009 8:01:24 A.M. Eastern Daylight Time, > sarnold77@verizon.net writes: > > Hey Claudia!!! > > I think it is great to share 'memories'. It always brings a smile to my > face when I read something about 'yesteryear' that reminds me of my > ancestors. I had never heard of 'tomato pudding', I am from western > KY/TN, > so I learned something. I am on another site that has "Sunday Rockin'". > On > Sundays we can talk about anything we want, within reason... > > Claudia, you must be doing something right, there is a LOT of 'trafffc' > on > this site!!! smiles > > Sherry Melton Arnold > > > ----- Original Message ----- > From: "Mmaker52" <mmaker52@aol.com> > To: <ncbertie@rootsweb.com> > Sent: Saturday, August 15, 2009 6:10 AM > Subject: Re: [NCBERTIE] Recipe > > >> Thanks Lynn for understanding what I am trying to do >> >> Claudia >> >> >> >> >> In a message dated 08/15/09 00:02:47 Eastern Daylight Time, lcmcmw5761 >> writes: >> >> Sharing and discussing recipes and ones locality specific (Bertie County > >> in this case) is to me a relevant part of family history.? Take a look > at >> Cyndi's List "Recipes, Cookbooks and Family Traditions".? Also note >> "Recipes Shared On Bertie County Mailing List" at >? >> http//www.rootsweb. ancestry.com/~ncbertie/research.htm#recipes? <.? >> Enjoy.? >> >> >> ? >> >> Lynn >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 NCBERTIE-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 NCBERTIE-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 NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

I have been trying all day to find the Bertie co genealogy board and i keep getting the Bertie Co. Recipe link. How do i get on the genealogy link. I cannot find the new link listed anywhere. Thank you, Linda

It seems like many years ago, that KY Fried Chicken used to have cracklin' gravy. It tasted similar to the gravy they have today but had tiny, crunch bits in it... In a message dated 8/17/2009 12:29:55 P.M. Eastern Daylight Time, mmaker52@aol.com writes: I was asked the below question by one of our members and was wondering if any of you have the answers? Some of you local Bertites should be able to answer these!! I really appreciate the participation we are receiving....thank you all Claudia Here's one to bring up --- should go right along with the present subject. hot water cracklin' bread? I'm curious about the cracklings --- I did see some in our store the other day..... are they only used in bread? I think I've also heard of them in yellow baked corn bread. ------------------------------- To unsubscribe from the list, please send an email to NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Yes, it is made with wild persimmons. It is a lot of trouble to make because you have to remove the seeds and skin from the persimmons. It takes a lot of persimmon pulp to have enough to make pudding. It's worth the trouble though. ----- Original Message ----- From: "Charles White" <cgwhite@embarqmail.com> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 7:03 PM Subject: Re: [NCBERTIE] Cracklins > No, never made persimmon pudding, but would consider it. Are they like > the > persimmons found in the woods? > Jeanette > > ----- Original Message ----- > From: "Beth Wienberry Dix" <bethdix@comcast.net> > To: <ncbertie@rootsweb.com> > Sent: Monday, August 17, 2009 6:47 PM > Subject: Re: [NCBERTIE] Cracklins > > >>I season my collards like that too and throw in some new potatoes. Do you >> make persimmon pudding at Christmas??? I do now that I finally found a >> persimmon tree:) >> >> ----- Original Message ----- >> From: "Charles White" <cgwhite@embarqmail.com> >> To: <ncbertie@rootsweb.com> >> Sent: Monday, August 17, 2009 1:51 PM >> Subject: Re: [NCBERTIE] Cracklins >> >> >>> Trish is right, cracklins were left after fat was rendered into lard. >>> The >>> fat was cooked slowly for hours in a big old pot outdoors...stirred >>> constantly. Once all the fat separated from the meat, it was poured >>> slowly >>> through a clean cloth so the lard was creamy white. That left the >>> cracklins, which were eaten or used for such things as bread. If you >>> grew >>> up >>> on a farm, you knew how good hot cracklins and sweet potatoes were to a >>> crowd who had worked in a hog killing all day. >>> >>> I cook cracklins at Christmas to season collards. After your county ham >>> cooks, cut small bits of fat and lean into an iron frying pan, cook >>> until >>> crisp, then separate cracklins from oil and pour it over the collards. >>> Each >>> serving comes with a warning that the cook is not responsible for >>> cholesterol content. Don't put skin the in pan to cook because it pops >>> terribly! >>> >>> Thanks for the tasty memories!! >>> >>> Jeanette >>> >>> >>> >>> >>> >>> >>> ----- Original Message ----- >>> From: "Trish Worthington Cobb" <turniproots@mac.com> >>> To: <ncbertie@rootsweb.com> >>> Sent: Monday, August 17, 2009 1:27 PM >>> Subject: [NCBERTIE] Cracklins >>> >>> >>>> The cracklins were a by-product of lard making. Lard was an essential >>>> basic cooking ingredient on the farm. The winter hog killing needed to >>>> produce enough lard to last a family all year, because hogs were >>>> killed only during extremely cold weather, due to health safety >>>> precautions. >>>> >>>> During a hog killing, the fatty pieces of the hog, was cooked to >>>> render the lard. This meant cooking it until the grease (lard) was >>>> liquified. The pieces of skin and meat left over from rendering the >>>> lard were called cracklins. I guess they were called cracklins >>>> because they were very crispy. >>>> >>>> When the lard cooled it was not a liquid, but semi-soft and somewhat >>>> creamy. The lard was stored in large tin containers called lard stands. >>>> >>>> This link explains the process well, with photos. >>>> http://www.deltablues.net/cracklin.html >>>> >>>> Trish >>>> >>>> >>>> On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: >>>> >>>>> understand completely...LOL >>>>> >>>>> >>>>> >>>>> >>>>> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >>>>> bethdix@comcast.net >>>>> writes: >>>>> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >>>>> babysitting grandchildren. >>>>> >>>>> ----- Original Message ----- >>>>> From: "Beth Wienberry Dix" <bethdix@comcast.net> >>>>> To: <ncbertie@rootsweb.com> >>>>> Sent: Monday, August 17, 2009 12:46 PM >>>>> Subject: Re: [NCBERTIE] Cracklin' Bread >>>>> >>>>> >>>>>> My mother would make cracklin cornbread by cutting up pork fact in >>>>>> small >>>>>> pieces and frying it in an iron skillet until it is crispy. She >>>>>> would >>>>>> leave >>>>>> these "cracklins" and grease from them in the iron skillet and then >>>>>> pour >>>>>> her >>>>>> cornbread batter on top of the cracklins and grease while still hot >>>>>> then >>>>>> put >>>>>> right into the often for the cornbread to bake. >>>>>> >>>>>> ----- Original Message ----- >>>>>> From: "Mmaker52" <mmaker52@aol.com> >>>>>> To: <ncbertie-l@rootsweb.com> >>>>>> Sent: Monday, August 17, 2009 12:24 PM >>>>>> Subject: [NCBERTIE] Cracklin' Bread >>>>>> >>>>>> >>>>>>> I was asked the below question by one of our members and was >>>>>>> wondering if >>>>>>> any of you have the answers? Some of you local Bertites should be >>>>>>> able to >>>>>>> answer these!! >>>>>>> >>>>>>> I really appreciate the participation we are receiving....thank >>>>>>> you all >>>>>>> >>>>>>> Claudia >>>>>>> >>>>>>> >>>>>>> >>>>>>> Here's one to bring up --- should go right along with the present >>>>>>> subject. >>>>>>> >>>>>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>>>>> I did >>>>>>> see >>>>>>> some in our store the other day..... are they only used in bread? >>>>>>> I think I've also heard of them in yellow baked corn bread. >>>>>>> >>>>>>> ------------------------------- >>>>>>> To unsubscribe from the list, please send an email to >>>>>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>>>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>>>> 08/17/09 >>>>>> 06:08:00 >>>>>> >>>>>> >>>>>> ------------------------------- >>>>>> To unsubscribe from the list, please send an email to >>>>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>>> 08/17/09 >>>>> 06:08:00 >>>>> >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> NCBERTIE-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 >>>>> NCBERTIE-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 >>>> NCBERTIE-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 >>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >> 08/17/09 >> 06:08:00 >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-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 > NCBERTIE-request@rootsweb.com 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 - www.avg.com Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 06:08:00

No, never made persimmon pudding, but would consider it. Are they like the persimmons found in the woods? Jeanette ----- Original Message ----- From: "Beth Wienberry Dix" <bethdix@comcast.net> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 6:47 PM Subject: Re: [NCBERTIE] Cracklins >I season my collards like that too and throw in some new potatoes. Do you > make persimmon pudding at Christmas??? I do now that I finally found a > persimmon tree:) > > ----- Original Message ----- > From: "Charles White" <cgwhite@embarqmail.com> > To: <ncbertie@rootsweb.com> > Sent: Monday, August 17, 2009 1:51 PM > Subject: Re: [NCBERTIE] Cracklins > > >> Trish is right, cracklins were left after fat was rendered into lard. The >> fat was cooked slowly for hours in a big old pot outdoors...stirred >> constantly. Once all the fat separated from the meat, it was poured >> slowly >> through a clean cloth so the lard was creamy white. That left the >> cracklins, which were eaten or used for such things as bread. If you grew >> up >> on a farm, you knew how good hot cracklins and sweet potatoes were to a >> crowd who had worked in a hog killing all day. >> >> I cook cracklins at Christmas to season collards. After your county ham >> cooks, cut small bits of fat and lean into an iron frying pan, cook until >> crisp, then separate cracklins from oil and pour it over the collards. >> Each >> serving comes with a warning that the cook is not responsible for >> cholesterol content. Don't put skin the in pan to cook because it pops >> terribly! >> >> Thanks for the tasty memories!! >> >> Jeanette >> >> >> >> >> >> >> ----- Original Message ----- >> From: "Trish Worthington Cobb" <turniproots@mac.com> >> To: <ncbertie@rootsweb.com> >> Sent: Monday, August 17, 2009 1:27 PM >> Subject: [NCBERTIE] Cracklins >> >> >>> The cracklins were a by-product of lard making. Lard was an essential >>> basic cooking ingredient on the farm. The winter hog killing needed to >>> produce enough lard to last a family all year, because hogs were >>> killed only during extremely cold weather, due to health safety >>> precautions. >>> >>> During a hog killing, the fatty pieces of the hog, was cooked to >>> render the lard. This meant cooking it until the grease (lard) was >>> liquified. The pieces of skin and meat left over from rendering the >>> lard were called cracklins. I guess they were called cracklins >>> because they were very crispy. >>> >>> When the lard cooled it was not a liquid, but semi-soft and somewhat >>> creamy. The lard was stored in large tin containers called lard stands. >>> >>> This link explains the process well, with photos. >>> http://www.deltablues.net/cracklin.html >>> >>> Trish >>> >>> >>> On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: >>> >>>> understand completely...LOL >>>> >>>> >>>> >>>> >>>> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >>>> bethdix@comcast.net >>>> writes: >>>> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >>>> babysitting grandchildren. >>>> >>>> ----- Original Message ----- >>>> From: "Beth Wienberry Dix" <bethdix@comcast.net> >>>> To: <ncbertie@rootsweb.com> >>>> Sent: Monday, August 17, 2009 12:46 PM >>>> Subject: Re: [NCBERTIE] Cracklin' Bread >>>> >>>> >>>>> My mother would make cracklin cornbread by cutting up pork fact in >>>>> small >>>>> pieces and frying it in an iron skillet until it is crispy. She >>>>> would >>>>> leave >>>>> these "cracklins" and grease from them in the iron skillet and then >>>>> pour >>>>> her >>>>> cornbread batter on top of the cracklins and grease while still hot >>>>> then >>>>> put >>>>> right into the often for the cornbread to bake. >>>>> >>>>> ----- Original Message ----- >>>>> From: "Mmaker52" <mmaker52@aol.com> >>>>> To: <ncbertie-l@rootsweb.com> >>>>> Sent: Monday, August 17, 2009 12:24 PM >>>>> Subject: [NCBERTIE] Cracklin' Bread >>>>> >>>>> >>>>>> I was asked the below question by one of our members and was >>>>>> wondering if >>>>>> any of you have the answers? Some of you local Bertites should be >>>>>> able to >>>>>> answer these!! >>>>>> >>>>>> I really appreciate the participation we are receiving....thank >>>>>> you all >>>>>> >>>>>> Claudia >>>>>> >>>>>> >>>>>> >>>>>> Here's one to bring up --- should go right along with the present >>>>>> subject. >>>>>> >>>>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>>>> I did >>>>>> see >>>>>> some in our store the other day..... are they only used in bread? >>>>>> I think I've also heard of them in yellow baked corn bread. >>>>>> >>>>>> ------------------------------- >>>>>> To unsubscribe from the list, please send an email to >>>>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>>> 08/17/09 >>>>> 06:08:00 >>>>> >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>> 08/17/09 >>>> 06:08:00 >>>> >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-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 >>>> NCBERTIE-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 >>> NCBERTIE-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 >> NCBERTIE-request@rootsweb.com 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 - www.avg.com > Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 > 06:08:00 > > > ------------------------------- > To unsubscribe from the list, please send an email to > NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

I season my collards like that too and throw in some new potatoes. Do you make persimmon pudding at Christmas??? I do now that I finally found a persimmon tree:) ----- Original Message ----- From: "Charles White" <cgwhite@embarqmail.com> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 1:51 PM Subject: Re: [NCBERTIE] Cracklins > Trish is right, cracklins were left after fat was rendered into lard. The > fat was cooked slowly for hours in a big old pot outdoors...stirred > constantly. Once all the fat separated from the meat, it was poured slowly > through a clean cloth so the lard was creamy white. That left the > cracklins, which were eaten or used for such things as bread. If you grew > up > on a farm, you knew how good hot cracklins and sweet potatoes were to a > crowd who had worked in a hog killing all day. > > I cook cracklins at Christmas to season collards. After your county ham > cooks, cut small bits of fat and lean into an iron frying pan, cook until > crisp, then separate cracklins from oil and pour it over the collards. > Each > serving comes with a warning that the cook is not responsible for > cholesterol content. Don't put skin the in pan to cook because it pops > terribly! > > Thanks for the tasty memories!! > > Jeanette > > > > > > > ----- Original Message ----- > From: "Trish Worthington Cobb" <turniproots@mac.com> > To: <ncbertie@rootsweb.com> > Sent: Monday, August 17, 2009 1:27 PM > Subject: [NCBERTIE] Cracklins > > >> The cracklins were a by-product of lard making. Lard was an essential >> basic cooking ingredient on the farm. The winter hog killing needed to >> produce enough lard to last a family all year, because hogs were >> killed only during extremely cold weather, due to health safety >> precautions. >> >> During a hog killing, the fatty pieces of the hog, was cooked to >> render the lard. This meant cooking it until the grease (lard) was >> liquified. The pieces of skin and meat left over from rendering the >> lard were called cracklins. I guess they were called cracklins >> because they were very crispy. >> >> When the lard cooled it was not a liquid, but semi-soft and somewhat >> creamy. The lard was stored in large tin containers called lard stands. >> >> This link explains the process well, with photos. >> http://www.deltablues.net/cracklin.html >> >> Trish >> >> >> On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: >> >>> understand completely...LOL >>> >>> >>> >>> >>> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >>> bethdix@comcast.net >>> writes: >>> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >>> babysitting grandchildren. >>> >>> ----- Original Message ----- >>> From: "Beth Wienberry Dix" <bethdix@comcast.net> >>> To: <ncbertie@rootsweb.com> >>> Sent: Monday, August 17, 2009 12:46 PM >>> Subject: Re: [NCBERTIE] Cracklin' Bread >>> >>> >>>> My mother would make cracklin cornbread by cutting up pork fact in >>>> small >>>> pieces and frying it in an iron skillet until it is crispy. She >>>> would >>>> leave >>>> these "cracklins" and grease from them in the iron skillet and then >>>> pour >>>> her >>>> cornbread batter on top of the cracklins and grease while still hot >>>> then >>>> put >>>> right into the often for the cornbread to bake. >>>> >>>> ----- Original Message ----- >>>> From: "Mmaker52" <mmaker52@aol.com> >>>> To: <ncbertie-l@rootsweb.com> >>>> Sent: Monday, August 17, 2009 12:24 PM >>>> Subject: [NCBERTIE] Cracklin' Bread >>>> >>>> >>>>> I was asked the below question by one of our members and was >>>>> wondering if >>>>> any of you have the answers? Some of you local Bertites should be >>>>> able to >>>>> answer these!! >>>>> >>>>> I really appreciate the participation we are receiving....thank >>>>> you all >>>>> >>>>> Claudia >>>>> >>>>> >>>>> >>>>> Here's one to bring up --- should go right along with the present >>>>> subject. >>>>> >>>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>>> I did >>>>> see >>>>> some in our store the other day..... are they only used in bread? >>>>> I think I've also heard of them in yellow baked corn bread. >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>>> 08/17/09 >>>> 06:08:00 >>>> >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>> 08/17/09 >>> 06:08:00 >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-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 >>> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-request@rootsweb.com 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 - www.avg.com Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 06:08:00

Pete, I don't know if they moved to KY, sorry. Charles > >> > > > > > >

I am looking for information about Evers family in Bertie Co in 1700's .. William Evers . Elizabeth Evers .

Hi Claudia, Who is Velner?? Is she a Nichols? Thanks Peter -----Original Message----- From: Mmaker52 <mmaker52@aol.com> To: ncbertie@rootsweb.com Sent: Sun, Aug 16, 2009 9:30 pm Subject: Re: [NCBERTIE] Recipe Have you talked to your cousin Barbara Nichols Mulder. I am sure she will be able to help you. I believe we had previously discussed that Velner was my great aunt. Claudia In a message dated 08/16/09 19:25:23 Eastern Daylight Time, cgwhite@embarqmail.com writes: Pete, Thanks for writing back. My grandfather was Alonzo, grandmother was Marvin Cora. Their children were Ross (married Velner), William Lee (Lucille), Robert (my father, Susie Vann), Paul (Bernice Lassiter), Nannie Belle (Aaron Lewis) and Ruth (Quint Copeland). They lived in a community known as Early Station, all went to Early's Baptist Church. All of them are gone now except Aunt Lucille, who lives at Poor Town, about two miles from Early Station. Both of these communities are an Ahoskie, NC, address, which is in Hertford County, not Bertie. But my husband and I live in Bertie County. I know almost nothing about the family older than this. Usually the same names keep popping up in the same family, that's why I sent these names to you. It's a pity that when we are young enough to remember all this stuff, we have no interest. Then we get old and can't remember our own names and we get interested. Other research has shown that Nichols was a fairly common name in Bertie County back in the 1800s, but I've never been able to connect anyone to my family. J. White ----- Original Message ----- From: <cville36@aol.com> To: <ncbertie@rootsweb.com> Sent: Sunday, August 16, 2009 5:20 PM Subject: Re: [NCBERTIE] Recipe > > Hi, > > > > Can you tell me what Nichols families lived near you? > > > > I am a Nichols. > > > > Pete > > > -----Original Message----- > From: KY421@aol.com > To: ncbertie@rootsweb.com > Sent: Sat, Aug 15, 2009 8:08 pm > Subject: Re: [NCBERTIE] Recipe > > > > > Hi, I'm from Hopkinsville...one county over from where my Stallins. > Carter and Nichols families settled after leaving Bertie Co...I live in E > Syracuse, NY now. Still have family there in KY > > > In a message dated 8/15/2009 1:24:53 P.M. Eastern Daylight Time, > sarnold77@verizon.net writes: > > Hey Carol!!! > > I am from near Fulton KY. About a mile from the TN line at Dukedom!!! > That's Weakley Co TN. How about you??? I now live in Metropolis IL just > across the Ohio River from Paducah KT. > > Sherry > > > ----- Original Message ----- > From: <KY421@aol.com> > To: <ncbertie@rootsweb.com> > Sent: Saturday, August 15, 2009 10:24 AM > Subject: Re: [NCBERTIE] Recipe > > >> Hi Sherry, I'm from Western KY also! >> >> Carol >> >> >> In a message dated 8/15/2009 8:01:24 A.M. Eastern Daylight Time, >> sarnold77@verizon.net writes: >> >> Hey Claudia!!! >> >> I think it is great to share 'memories'. It always brings a smile to >> my >> face when I read something about 'yesteryear' that reminds me of my >> ancestors. I had never heard of 'tomato pudding', I am from western >> KY/TN, >> so I learned something. I am on another site that has "Sunday >> Rockin'". >> On >> Sundays we can talk about anything we want, within reason... >> >> Claudia, you must be doing something right, there is a LOT of 'trafffc' >> on >> this site!!! smiles >> >> Sherry Melton Arnold >> >> >> ----- Original Message ----- >> From: "Mmaker52" <mmaker52@aol.com> >> To: <ncbertie@rootsweb.com> >> Sent: Saturday, August 15, 2009 6:10 AM >> Subject: Re: [NCBERTIE] Recipe >> >> >>> Thanks Lynn for understanding what I am trying to do >>> >>> Claudia >>> >>> >>> >>> >>> In a message dated 08/15/09 00:02:47 Eastern Daylight Time, >>> lcmcmw5761 >>> writes: >>> >>> Sharing and discussing recipes and ones locality specific (Bertie > County >> >>> in this case) is to me a relevant part of family history.? Take a look >> at >>> Cyndi's List "Recipes, Cookbooks and Family Traditions".? Also note >>> "Recipes Shared On Bertie County Mailing List" at >? >>> http//www.rootsweb. > ancestry.com/~ncbertie/research.htm#recipes? <.? >> > Enjoy.? >>> >>> >>> ? >>> >>> Lynn >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-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 >>> NCBERTIE-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 >> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 NCBERTIE-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 NCBERTIE-request@rootsweb.com wi th the word 'unsubscribe' without the quotes in the subject and the body of the message

Charles, Thanks for the information on the Nichols family in Ahoskie, Hertford County. Did any of the Nichols you mention move to Kentucky? Thanks Pete -----Original Message----- From: Charles White <cgwhite@embarqmail.com> To: ncbertie@rootsweb.com Sent: Sun, Aug 16, 2009 6:21 pm Subject: Re: [NCBERTIE] Recipe Pete, Thanks for writing back. My grandfather was Alonzo, grandmother was Marvin Cora. Their children were Ross (married Velner), William Lee (Lucille), Robert (my father, Susie Vann), Paul (Bernice Lassiter), Nannie Belle (Aaron Lewis) and Ruth (Quint Copeland). They lived in a community known as Early Station, all went to Early's Baptist Church. All of them are gone now except Aunt Lucille, who lives at Poor Town, about two miles from Early Station. Both of these communities are an Ahoskie, NC, address, which is in Hertford County, not Bertie. But my husband and I live in Bertie County. I know almost nothing about the family older than this. Usually the same names keep popping up in the same family, that's why I sent these names to you. It's a pity that when we are young enough to remember all this stuff, we have no interest. Then we get old and can't remember our own names and we get interested. Other research has shown that Nichols was a fairly common name in Bertie County back in the 1800s, but I've never been able to connect anyone to my family. J. White ----- Original Message ----- From: <cville36@aol.com> To: <ncbertie@rootsweb.com> Sent: Sunday, August 16, 2009 5:20 PM Subject: Re: [NCBERTIE] Recipe > > Hi, > > > > Can you tell me what Nichols families lived near you? > > > > I am a Nichols. > > > > Pete > > > -----Original Message----- > From: KY421@aol.com > To: ncbertie@rootsweb.com > Sent: Sat, Aug 15, 2009 8:08 pm > Subject: Re: [NCBERTIE] Recipe > > > > > Hi, I'm from Hopkinsville...one county over from where my Stallins. > Carter and Nichols families settled after leaving Bertie Co...I live in E > Syracuse, NY now. Still have family there in KY > > > In a message dated 8/15/2009 1:24:53 P.M. Eastern Daylight Time, > sarnold77@verizon.net writes: > > Hey Carol!!! > > I am from near Fulton KY. About a mile from the TN line at Dukedom!!! > That's Weakley Co TN. How about you??? I now live in Metropolis IL just > across the Ohio River from Paducah KT. > > She rry > > > ----- Original Message ----- > From: <KY421@aol.com> > To: <ncbertie@rootsweb.com> > Sent: Saturday, August 15, 2009 10:24 AM > Subject: Re: [NCBERTIE] Recipe > > >> Hi Sherry, I'm from Western KY also! >> >> Carol >> >> >> In a message dated 8/15/2009 8:01:24 A.M. Eastern Daylight Time, >> sarnold77@verizon.net writes: >> >> Hey Claudia!!! >> >> I think it is great to share 'memories'. It always brings a smile to >> my >> face when I read something about 'yesteryear' that reminds me of my >> ancestors. I had never heard of 'tomato pudding', I am from western >> KY/TN, >> so I learned something. I am on another site that has "Sunday >> Rockin'". >> On >> Sundays we can talk about anything we want, within reason... >> >> Claudia, you must be doing something right, there is a LOT of 'trafffc' >> on >> this site!!! smiles >> >> Sherry Melton Arnold >> >> >> ----- Original Message ----- >> From: "Mmaker52" <mmaker52@aol.com> >> To: <ncbertie@rootsweb.com> >> Sent: Saturday, August 15, 2009 6:10 AM >> Subject: Re: [NCBERTIE] Recipe >> >> >>> Thanks Lynn for understanding what I am trying to do >>> >>> Claudia >>> >>> >>> >>> >>> In a message dated 08/15/09 00:02:47 Eastern Daylight Time, >>> lcmcmw5761 >>> writes: >>> >>> Sharing and discussing recipes and ones locality specific (Bertie > County >> >>> in this case) is to me a relevant part of family history.? Take a look >> at >>> Cyndi's List "Recipes, Cookbooks and Family Traditions".? Also note >>> "Recipes Shared On Bertie County Mailing List" at >? >>> http//www.rootsweb. > ancestry.com/~ncbertie/research.htm#recipes? <.? >>> Enjoy.? >>> >>> >>> ? >>> >>> Lynn >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-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 >>> NCBERTIE-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 >> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 > NCBERTIE-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 NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Trish is right, cracklins were left after fat was rendered into lard. The fat was cooked slowly for hours in a big old pot outdoors...stirred constantly. Once all the fat separated from the meat, it was poured slowly through a clean cloth so the lard was creamy white. That left the cracklins, which were eaten or used for such things as bread. If you grew up on a farm, you knew how good hot cracklins and sweet potatoes were to a crowd who had worked in a hog killing all day. I cook cracklins at Christmas to season collards. After your county ham cooks, cut small bits of fat and lean into an iron frying pan, cook until crisp, then separate cracklins from oil and pour it over the collards. Each serving comes with a warning that the cook is not responsible for cholesterol content. Don't put skin the in pan to cook because it pops terribly! Thanks for the tasty memories!! Jeanette ----- Original Message ----- From: "Trish Worthington Cobb" <turniproots@mac.com> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 1:27 PM Subject: [NCBERTIE] Cracklins > The cracklins were a by-product of lard making. Lard was an essential > basic cooking ingredient on the farm. The winter hog killing needed to > produce enough lard to last a family all year, because hogs were > killed only during extremely cold weather, due to health safety > precautions. > > During a hog killing, the fatty pieces of the hog, was cooked to > render the lard. This meant cooking it until the grease (lard) was > liquified. The pieces of skin and meat left over from rendering the > lard were called cracklins. I guess they were called cracklins > because they were very crispy. > > When the lard cooled it was not a liquid, but semi-soft and somewhat > creamy. The lard was stored in large tin containers called lard stands. > > This link explains the process well, with photos. > http://www.deltablues.net/cracklin.html > > Trish > > > On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: > >> understand completely...LOL >> >> >> >> >> In a message dated 08/17/09 12:49:48 Eastern Daylight Time, >> bethdix@comcast.net >> writes: >> I was trying to type pork "fat"......not pork "fact". Sorry....I'm >> babysitting grandchildren. >> >> ----- Original Message ----- >> From: "Beth Wienberry Dix" <bethdix@comcast.net> >> To: <ncbertie@rootsweb.com> >> Sent: Monday, August 17, 2009 12:46 PM >> Subject: Re: [NCBERTIE] Cracklin' Bread >> >> >>> My mother would make cracklin cornbread by cutting up pork fact in >>> small >>> pieces and frying it in an iron skillet until it is crispy. She >>> would >>> leave >>> these "cracklins" and grease from them in the iron skillet and then >>> pour >>> her >>> cornbread batter on top of the cracklins and grease while still hot >>> then >>> put >>> right into the often for the cornbread to bake. >>> >>> ----- Original Message ----- >>> From: "Mmaker52" <mmaker52@aol.com> >>> To: <ncbertie-l@rootsweb.com> >>> Sent: Monday, August 17, 2009 12:24 PM >>> Subject: [NCBERTIE] Cracklin' Bread >>> >>> >>>> I was asked the below question by one of our members and was >>>> wondering if >>>> any of you have the answers? Some of you local Bertites should be >>>> able to >>>> answer these!! >>>> >>>> I really appreciate the participation we are receiving....thank >>>> you all >>>> >>>> Claudia >>>> >>>> >>>> >>>> Here's one to bring up --- should go right along with the present >>>> subject. >>>> >>>> hot water cracklin' bread? I'm curious about the cracklings --- >>>> I did >>>> see >>>> some in our store the other day..... are they only used in bread? >>>> I think I've also heard of them in yellow baked corn bread. >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >>> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >>> 08/17/09 >>> 06:08:00 >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >> 08/17/09 >> 06:08:00 >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-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 >> NCBERTIE-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 > NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Thanks Trish that is a great site.....all of you check it out Claudia

The cracklins were a by-product of lard making. Lard was an essential basic cooking ingredient on the farm. The winter hog killing needed to produce enough lard to last a family all year, because hogs were killed only during extremely cold weather, due to health safety precautions. During a hog killing, the fatty pieces of the hog, was cooked to render the lard. This meant cooking it until the grease (lard) was liquified. The pieces of skin and meat left over from rendering the lard were called cracklins. I guess they were called cracklins because they were very crispy. When the lard cooled it was not a liquid, but semi-soft and somewhat creamy. The lard was stored in large tin containers called lard stands. This link explains the process well, with photos. http://www.deltablues.net/cracklin.html Trish On Aug 17, 2009, at 12:50 PM, Mmaker52 wrote: > understand completely...LOL > > > > > In a message dated 08/17/09 12:49:48 Eastern Daylight Time, bethdix@comcast.net > writes: > I was trying to type pork "fat"......not pork "fact". Sorry....I'm > babysitting grandchildren. > > ----- Original Message ----- > From: "Beth Wienberry Dix" <bethdix@comcast.net> > To: <ncbertie@rootsweb.com> > Sent: Monday, August 17, 2009 12:46 PM > Subject: Re: [NCBERTIE] Cracklin' Bread > > >> My mother would make cracklin cornbread by cutting up pork fact in >> small >> pieces and frying it in an iron skillet until it is crispy. She >> would >> leave >> these "cracklins" and grease from them in the iron skillet and then >> pour >> her >> cornbread batter on top of the cracklins and grease while still hot >> then >> put >> right into the often for the cornbread to bake. >> >> ----- Original Message ----- >> From: "Mmaker52" <mmaker52@aol.com> >> To: <ncbertie-l@rootsweb.com> >> Sent: Monday, August 17, 2009 12:24 PM >> Subject: [NCBERTIE] Cracklin' Bread >> >> >>> I was asked the below question by one of our members and was >>> wondering if >>> any of you have the answers? Some of you local Bertites should be >>> able to >>> answer these!! >>> >>> I really appreciate the participation we are receiving....thank >>> you all >>> >>> Claudia >>> >>> >>> >>> Here's one to bring up --- should go right along with the present >>> subject. >>> >>> hot water cracklin' bread? I'm curious about the cracklings --- >>> I did >>> see >>> some in our store the other day..... are they only used in bread? >>> I think I've also heard of them in yellow baked corn bread. >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> NCBERTIE-request@rootsweb.com 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 - www.avg.com >> Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: >> 08/17/09 >> 06:08:00 >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-request@rootsweb.com 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 - www.avg.com > Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: > 08/17/09 > 06:08:00 > > > ------------------------------- > To unsubscribe from the list, please send an email to NCBERTIE-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 NCBERTIE-request@rootsweb.com > with the word 'unsubscribe' without the quotes in the subject and > the body of the message

understand completely...LOL In a message dated 08/17/09 12:49:48 Eastern Daylight Time, bethdix@comcast.net writes: I was trying to type pork "fat"......not pork "fact". Sorry....I'm babysitting grandchildren. ----- Original Message ----- From: "Beth Wienberry Dix" <bethdix@comcast.net> To: <ncbertie@rootsweb.com> Sent: Monday, August 17, 2009 12:46 PM Subject: Re: [NCBERTIE] Cracklin' Bread > My mother would make cracklin cornbread by cutting up pork fact in small > pieces and frying it in an iron skillet until it is crispy. She would > leave > these "cracklins" and grease from them in the iron skillet and then pour > her > cornbread batter on top of the cracklins and grease while still hot then > put > right into the often for the cornbread to bake. > > ----- Original Message ----- > From: "Mmaker52" <mmaker52@aol.com> > To: <ncbertie-l@rootsweb.com> > Sent: Monday, August 17, 2009 12:24 PM > Subject: [NCBERTIE] Cracklin' Bread > > >>I was asked the below question by one of our members and was wondering if >>any of you have the answers? Some of you local Bertites should be able to >>answer these!! >> >> I really appreciate the participation we are receiving....thank you all >> >> Claudia >> >> >> >> Here's one to bring up --- should go right along with the present >> subject. >> >> hot water cracklin' bread? I'm curious about the cracklings --- I did >> see >> some in our store the other day..... are they only used in bread? >> I think I've also heard of them in yellow baked corn bread. >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> NCBERTIE-request@rootsweb.com 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 - www.avg.com > Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 > 06:08:00 > > > ------------------------------- > To unsubscribe from the list, please send an email to > NCBERTIE-request@rootsweb.com 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 - www.avg.com Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 06:08:00 ------------------------------- To unsubscribe from the list, please send an email to NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

yes cracklin's are the fried skin of pork In a message dated 08/17/09 12:49:29 Eastern Daylight Time, Cyberauntb writes: I think someone should tell people reading this what cracklins are. Does anyone know.\ Mary In a message dated 8/17/2009 12:46:58 P.M. Eastern Daylight Time, bethdix@comcast.net writes: My mother would make cracklin cornbread by cutting up pork fact in small pieces and frying it in an iron skillet until it is crispy. She would leave these "cracklins" and grease from them in the iron skillet and then pour her cornbread batter on top of the cracklins and grease while still hot then put right into the often for the cornbread to bake. ----- Original Message ----- From: "Mmaker52" <mmaker52@aol.com> To: <ncbertie-l@rootsweb.com> Sent: Monday, August 17, 2009 12:24 PM Subject: [NCBERTIE] Cracklin' Bread >I was asked the below question by one of our members and was wondering if >any of you have the answers? Some of you local Bertites should be able to >answer these!! > > I really appreciate the participation we are receiving....thank you all > > Claudia > > > > Here's one to bring up --- should go right along with the present subject. > > hot water cracklin' bread? I'm curious about the cracklings --- I did > see > some in our store the other day..... are they only used in bread? > I think I've also heard of them in yellow baked corn bread. > > ------------------------------- > To unsubscribe from the list, please send an email to > NCBERTIE-request@rootsweb.com 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 - www.avg.com Version: 8.5.392 / Virus Database: 270.13.58/2309 - Release Date: 08/17/09 06:08:00 ------------------------------- To unsubscribe from the list, please send an email to NCBERTIE-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 NCBERTIE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message