I'm not sure if Gertie is a nickname for Agatha, but according to the church records in Leki Gorne, Poland, Florian Kula (born 4/18/1834 in Leki Gorne to Francis Kula and Sophia Podraza) married Agatha Kula (born 1/20/1841 in Leki Gorne to Valentine Kula and Frances Jasica). They were married 7/8/1862 in Leki Gorne.Vera was married in 1901 and Agatha Kula (also her maiden name) died 1919 in Duncan.Florian and Agatha had 9 kids: (that I've found)Valentine 1/22/1864-3/19/1864 John 2/4/1865-4/1/1954 m. Anna TwardowskiCatherine 1/27/1867-12/24/1936 m. George SiemekMary 1871Anna 1873 m. Stanislaus TorczonFrances 1877Joseph 1879Josepha 1/30/1882Vera 1878-2/8/1918 m. Joseph MostekFirst 5 kids born in Poland. Last 4 in Nebraska. They immigrated 6/14/1876 1880 census she is listed as Margretta, but by 1900 they have her listed more closer as Agnez. It doesn't make sense to call her Gertie or Margretta when her name is Agatha,(although they both have a "g" in them) -- but then again, it never made sense to me that most Stanislaus's were "Charles" instead of Stan! and Adalbert's were "George"...Go figure! > From: [email protected] > Date: Fri, 18 Mar 2011 20:20:43 +0000 > To: [email protected] > Subject: Re: [NEPLATTE] Kula > > Deb, Tom, Diane etc. Thanks for the suggestions. > > Well, I am back to square one too.! I did find Florian Kula and wife Margretta in the census.......which could have been reduced to Loren and Gertie! I looked in Platte Co., then extended the search,looking for Vera, but even Veronica did not get a hit. I must say also, that the given names were so butchered too, don't know whether to blame the census takers, or the transcribers! I may be missing her given name because of that. I was hoping that someone in that extended family was doing research. > > I would really like to put Vera to rest, as in finding her parents, and her death place especially. Also siblings, which I know she must have had. I know what her years were like in between.!!!!!! I want to know that she was given a proper burial etc. Everytime I look at her picture, I expect her to tell me something. > I am finding so many loose ends in some families that I realize that I could do another 20 years of research. And many people are just starting out and want help. KathyB > > > > ____________________________________________________________ > Groupon&#8482 Official Site > 1 ridiculously huge coupon a day. Get 50-90% off your city's best! > http://thirdpartyoffers.juno.com/TGL3141/4d83bea5de2732c998dst02duc > > > ------------------------------- > 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

Good hi - Its somewhat amazing to me in that GERTI has caused such activity here on the list. I've noted through the years that this same phenomena occurs on all other lists as well, the subject word is immaterial. Someone should coin a word for this - making ones mark in genealogy as it were. My cousin Ron agrees with Monica on AGATHA, as shown by the passenger list for the S.S. Harmonia that landed in New York, 14 June 1876, listing Florian at age 40, Agatha at 30 and 4 childreen. T

Howdydo to the list - There were moments of delight experienced by our ancestral immigrants, especially cherished I would think, in a world otherwise filled with blood, sweat, and tears. One of, or perhaps THE premier delight in the Columbus area, today would cost (if purchased) upwards to $360 a pound dried with spot sales noted of 2 ounces for $19.95 and 4 ounces at $25 at eBay. When reconstituted with milk, chicken, beef broth, or water, 1 ounce then becomes 1 pound. No - not "weed" (chuckle). Another hint ~ the Internet is loaded with factual information to include recipes from Nebraska, even at the cultural level, I.e., Polish, Irish, and Czech. Included are places that will buy "extras" from you at premium prices. Today it's Green - falling into the ORGANIC category and it's free - just go pick them up, a worthwhile effort for our youth of today : Extra money for school or otherwise. Excellent experience for grandkids who have sharp eyesight, are closer to the ground (smile) with quick little hands. An excellent Family outing for all !! So, whatizit ?? Why, it's the lowly Morel Mushroom !! (applause) - The Morel (Sponge) mushroom grows almost anywhere in Nebraska but are specially productive in bottomlands near water. Especially desirable are those past burned areas where the mycelia (roots) of the mushroom feed on the abundance of nutrition produced by the burn. Alas and alak !! Such a delicacy is unavailable to me here in Alabama - red dirt does not sustain the fungus, however, I have had some experience with them in Alaska where summer burns always produced good crops for several years after. One had to be wary of course, lots of very big critters out there looking for food as well (shudder). Alaska Morels are smaller than those of the Midwest US. We would pick the mushrooms as long as the area produced, taking them home, cleaned them, then soaking them overnight in salt water to drive out the itty bitty critters lurking therein, washed them again, then prepared for the drying process. I bought small-mesh nylon netting (at Walmart today for about $6.50) which is reused for years, stretched out and tied with a Southern exposure, about 4 feet off the ground, bracing the bottom with cross-connects of nylon rope so the mushrooms won't bunch in the middle. The 'shrooms are then spread out evenly on the netting to dry. For me it took about 2 weeks, and most importantly, the Morels had to be turned daily to speed drying time. I had some thoughts about bugs bothering the Morels as they dried, but found that it wasn't a problem. Apparently, drying mushrooms are of no interest to insects. I did have to protect from rain though, so I made the netting a bit smaller than the nylon tarp I used to cover the arrangement and it worked well. During processing, I had 3 drying beds available which served well based on the amount of mushrooms I found. When the mushrooms were dried, I put them in 1 to 2 gallon glass jars that I would get free from restaurants who would otherwise throw them away. They were empty mayonnaise, mustard, ketchup, and pickle jars. Then I stored the filled mushroom jars in a cool place - no expiration that I know of. I used this same process for excess Meadow mushrooms, which wasn't often, and it worked well. In Alaska, the Meadow mushroom grows horizontally first, then vertically for about an hour when it's immediately attacked by small white flies that lay eggs. Another hour passes and the larva permeate, useless for eating, so there is a very small time period available for harvest. Additionally, each Meadow pops up independently, so it's a continuous, but very small harvest at any given, specific time period. The biggest Meadow I ever found weighed 4.5 pounds !! Other 'shrooms available to me in Alaska, that I was aware of, was the Brain mushroom (very rare), Shaggy Mane (most predominate), and the Fried Chicken mushroom which I did not pick because of the similarity to a poisonous variety. TIP ~ Mr. Tom's mushroom reconstitution : take out your pressure cooker. Find a plastic bowl that just fits inside the pressure cooker. Into the bowl, put in mushrooms and liquid remembering that approximately 1 ounce of dried mushrooms by weight equals about 1 pound of finished product. Excess liquid is ok but too little is not good. Do NOT put the pressure cooker on the stove - no cooking !! Put the lid on. I have a "Sealing Unit" that provides a vacuum option so I hook up 2 feet of aquarium tube from the sealing unit to the little pressure escape hole on the lid of the pressure cooker, the connection that the pressure regulator sits on that wobbles back and forth. I turn on the sealer and it sucks air out of the pressure cooker. At a certain vacuum, the sealer bogs a little, telling me that maximum vacuum is reached (don't know the exact meter reading). Then I shut the sealer off And with a small pair of vice grips (lockable pliers) I crimp the tubing. The System will equalize throughout the inside of the pressure cooker causing the liquid to rush into the dried mushroom after it softens. After about an hour, take the tube clamp off and disconnect it from the pressure cooker. Open the lid and examine. Here, experience will regulate your action, I.e., more liquid, a repeat of the process, etc. An added bonus : this process will provide the best saturation for steaks. Just add your favorite marinade into the bowl with the steaks and process it in the vacuum. Note : If you don't have one of these sealing units, either send hubby or go to Walmart and buy either a cheap aquarium pump or preferably a very small and cheap tire inflating unit that operates on 115VAC. Also, buy 1 complete tire valve unit which includes the housing (the part you see when you put air into your cars tire. At home, use duct tape to seal the pump air intake to include incorporating the tire valve unit therein, then remove the valve stem. Viola !! It'll last for years. The End - Tomasz