Hi all. I am looking for any information regarding Andrew BROWN/ BRAUN, his siblings and ancestors. Here is what I know. Andrew BROWN/ BRAUN christened 23 Mar 1782 Derry, Dauphin Co., PA d. 8 May 1862 Johnson Co., IN m. Catherine _____ children: Elias m. Margaret Messersmith 1834 Sally b. 12 May 1805 Johnson, IN Abraham chris. 24 Dec 1806 m. 1839 Charlotte Gilliland or Cagley Johnson, IN Anna chris. 4 Jan 1807 Susan chris. 11 Jan 1809 James b. 3 Aug 1809 m. Mary _____ d. 1878 Madison Co., IA Vincent b. 15 Jul 1822 m. 1842 Elizabeth Fogelsong Johnson, IN d. 1891 Darlington, Gentry, MO Absalom m. 1844 Mary Ann Cathright Isaac Hezekiah If anyone has info about any of these folks, I would love to hear from you. Please reply to my personal e-mail address. Thanks so much. Jen segerstrom@halcyon.com

Hi, does anyone out there know what county the town of New Columbus Boro, PA was located in 1860? I'm looking for info on my ggg-grandfather: David BOGERT b. July 01, 1776 in: Warren, Co., NJ d. March 24, 1860 in:New Columbus, PA If my info is correct, he would be the father of my gg- grandfather: John BOGERT b. Sept. 8, 1798 d. Jan.24, 1878 in Lockport, PA married to: Rachel VAN SCODER (possibly name was Scudder?) b.Abt 1804- NJ d. Jan. 08, 1856 Lockport, PA

klabo@cport.com wrote: > > Hi Linda, Linnia, and Ken, and all > > As for the swedish, I remember my Norwegian Grandma Sofie, same thing with > sugar cube,ect. > She also made a thing called Blod Pudding and Blod Sausage. Thanks for the > rememberence of your grandma, they are so similar to my Norsk grandmas kitchen. > But, this potatoe sausage thing, I think is different. Anyone with any > more info on it, please let us know. If we find out, Ill have a surprising > story to tell you. > Karla Halsan Mattila Karla, My 1/2 German, 1/2 Irish grandmother thought blood sausage was a "French thing" LOL I guess my French ancestors weren't the only ones to make blood sausage. Me, I don't know if I could eat it. It just doesn't sound very good! And to think, the kosher Jews do not eat blood. Their meat is drained of blood before they will eat it. :-) Brenda Hébert http://www.familytreemaker.com/users/h/e/b/Brenda-M-Hebert

If you are a fan of Ziggy you have already seen the cartoon in our morning paper. > A Genealogist tells him: "..it appears that you're descended from some very well-known nobodies!" > David Huffines

Is this Pennsylvania Dutch or what? My mother always said, if you drop: a spoon on the floor, then a child is coming to visit; a fork, means a woman is coming; a knife, means a man is coming. Old wives' tale? Janet Reinhold PO Box 4001 Covina CA 91723 Family genealogy at http://www.geocities.com/Heartland/Hills/8878 Editor for the Kunkel Kunkle Conkle Gunkel "Spindle" Family Genealogy Newsletter at http://www.flash.net/~conkle/INDEX.HTM Fax: 626-915-0798 Email: conkle@flash.net

Hi Esther, I noticed your post to PENNA-DUTCH dated Sept 7, regarding the Sheetz/Sager families in Shenandoah Valley. I have been doing a little research about this line(Sager) as well a Barb, and the connections with the BAKER families of the same area. My ancestor was Peter BAKER/BECKER, d. abt. 1801 in Shenandoah Co., VA. He had three sons that I know of Adam, b.abt 1778, who married Esther LONGENACKER May 19, 1798; John; and Peter, b.abt 1783 who married Elizabeth BARB, daughter of Johann BARB and Anna POKE. Adam Baker and Esther Longenacker had a son Adam,b. abt 1815 who married Magdaline SAGER, daughter of Adam Sager and Anna Barb. If you have anything to share on any of these families, I would love to hear from you! I would be happy to share any info that I have. Regards, Jana Jana Baker <winston@tcsn.net> Researching the names: BAKER, BOWSER, BROWN, LONGO, MATHEWS, MILLS, NESSELRODT, NEWCOMB, PURPURA, SONNERFRANK

Hi Linda!! Ya, I'm still around! All I can say is my grandmother was VERY creative with her cooking (except for baking, her foods weren't that interesting!!) The turnips, rutabaga & yams were always mashed (like mashed potatoes) with a bit of sugar added for sweetness. I doubt if that can be attributed to the Swedes, but who knows?? Yes, we would have the potato/turnip mixture, also - I think the potatoes helped take some of the bitterness of the turnips away! They always had sugar cubes in the house for the strong coffee - never used granulated sugar for that. I remember Morfar putting who knows how many cubes in his coffee, then before they would dissolve he'd get them out one-by-one and eat the coffee saturated cubes!! We'd always sneak the cubes from the silver tea service!! They were best when a bit "older", since they were harder & more like candy (no wonder my mouth is full of fillings!!! <G>) -Linnea P.S. (The PD have their scrapple, the Swedes their Kalvsylta - something else to eat with spicy mustard!!) >Hi Linnea, >Long time no see. >I have a question do you think the Swedish may have originated the >potato/turnip >mixture of the texture of mashed potatoes then? My mother always used to make >this concoction. >I have never even tried, although it was not one I detested like scrapple. I >always promise myself it would never go down my throat again once I grew >up. That >is one promise I have managed to keep. lol >As I child I always found the times we had it was the ideal time to go to the >bathroom and down it all down the toilet. lol Funny memories of being a child. >Have a great day!!! >Linda

Hi Linda, Linnia, and Ken, and all As for the swedish, I remember my Norwegian Grandma Sofie, same thing with sugar cube,ect. She also made a thing called Blod Pudding and Blod Sausage. Thanks for the rememberence of your grandma, they are so similar to my Norsk grandmas kitchen. But, this potatoe sausage thing, I think is different. Anyone with any more info on it, please let us know. If we find out, Ill have a surprising story to tell you. Karla Halsan Mattila

Hi Linnea, Long time no see. I have a question do you think the Swedish may have originated the potato/turnip mixture of the texture of mashed potatoes then? My mother always used to make this concoction. I have never even tried, although it was not one I detested like scrapple. I always promise myself it would never go down my throat again once I grew up. That is one promise I have managed to keep. lol As I child I always found the times we had it was the ideal time to go to the bathroom and down it all down the toilet. lol Funny memories of being a child. Have a great day!!! Linda

Have been reading the different recipes and or discussion on the Swedish Sausage etc. and thought I would check in the Butte MT. cookbook. This is BLOD KLUB (Swedish Blood Bread) thought it might be interesting to read. This was something brought to America from Sweden by my grandmother, Hannah Gustafson. She could not read or write, so consequently there was no written recipe. An indelible image remains in my mind of a group of 5 or 6 womenworking around a brand-new galavanized rinse tub, making this recipe. I also recall eating it hot from the oven. On the day of butchering at Hansen Packing Co. south of Butte, my dad, Elmer Gustafson, a butcher at the Columbia Meat Market, would go down to Hansen/s and after a beef was killed, the throat was cut and the blood was drained into a 10 or 15 gallon milk can. This blood had to be stirred continuously so as not to let it coagulate or gel. Five or six families went in together to buy the ingredients. Two different kinds of flour were used: a very finely ground brown graham flour and white flour. These were bought in 25-pound sacks. A small amount of sugar, salt and yeast made up the rest of the ingredients. The kneading took quite awhile, with all the women kneading at one time and my Dad pouring in the flour and blood as it was needed. When the kneading was done, the bread was then formed into round loaves and left to rise only a tiny bit. It was cooked in the bottom of the old coal and wood stove, which only held about three loaves at a time, so this wnet on for hours. Just keeping the fire right was a job in itself. When the first loaves came from the oven, they were sliced and served with butter and coffee. The bread looked like delicious chocolate cake when warm. I was hesitant at first to try it, but my dad insisted it would be good for me. I was only 6 or 7 at the time. Idolizing my dad, I tried it and loved it. One couldn't eat too much at a time, however, or it would work as a "spring tonic." After the bread had cooled it was cut into cubes and placed on a cookie sheet. It was then put back into a very slow oven and turned frequently until it was dried. Then it was stored in salt sacks and kept for several months in this condition. I presume each family did this second baking in their own home the following day. This cubed bread would be served in scalded milk and butter as a cereal on Sunday Morning during the holidays. I'm wondering if possibly this had some religious significance to it. It was definitely made as a health food because of its high iron content. Beverly J. (Gustafson) Brothers I know this is very long but for those of Swedish descent will give an idea of how and what their ancestors ate.

>Subject: Re: JUNKET >Content-Type: text/plain; charset="us-ascii" > >What ldo you mean "remember"!?! I have junket tablets in my cupboard right >now. You can still find them on the grocery shelves and the company has >for a number of years sold an already prepared mix (similar to a packaged >pudding where you just add the milk). > >Happy hunting to all. > > > >>Does anyone remember clabber milk? Great with cinnamon and sugar. And >>how about Junket made with rennet tablets? >> >>Win > We always used Junket to make good old homemade vanilla ice cream. If I was to go look, I'm sure the recipe is here somewhere in my mess......... Mike Shively shivley@iquest.net

Ah, yes, pötatiskorv!! A "staple" at Christmastime at Mormor's (mother's mother)!! We would have this in one, long casing, though. Kind of bland (as many Swedish foods are <G>), so you'd load it up with a real spicy mustard!! (Recipe follows, if interested.) I think it was in the 15th/16th centuries that the Swedes got to increasing their land area & acquired a fair amount of northern Germany for the crown. So there is a bit of Swedish/German lineage in many, esp, southern Swedish and northern German families. Although the Skandinavian languages are considered "Germanic", they are still many major differences which keep them unique. Farmor (mother's father) during his Swedish military (actually more of merchant marine) had sailed on a German ship! I asked him one time why he was bouncing me on his knee & singing "Auch Du Lieber Augustine", a German song - that's when he told me of his time with the German navy! [He emigrated in the early 1900's and also confided in me that he had changed his name before naturalization in 1918 to AdolPH (he had been AdolF) due to being a "foreigner" and not wanting others to think his name was the same as Adolf Hitler!!] I do know because of the mostly short growing season in most of Sweden that these people would be VERY creative with their use of especially root vegetables: potatoes, rutabagas, turnips, etc. I'm sure many of the supposedly German dishes were quite common throughout northern Europe and you really can't attribute them to any one particular culture. Just as America has been a "melting pot", so have many other areas of the world throughout their inhabitance! Potatiskorv 2-lbs ground potatoes (peeled & uncooked) 2-lbs ground beef 1-lb ground pork 1/2-c ground onion Mix well & season with salt & pepper to taste. Fill casing with above mixture. To cook: 1. Prick casing before cooking. Cover with hot water & boil slowly about 1 hr. 2. Place in skillet or baking dish with a little water. Cover & bake about 1/2-hr at 350-degrees. Remove lid & continue baking about 1/2-hr. 3. Boil about 1/2-hr, then place in 350-degree oven in uncovered baking dish without water. Turn once so both sides brown. -Linnea >When I worked in a family meat market and sausage kitchen we made a Potato >Sausage, but it was a Swedish recipe. It was in made in links the size of >Frankfurters. The various recipes we read about were all Scandinavian origin, >but there could be German or various other recipies. > >Mark Peters >ParkMeters@aol.com > > >In a message dated 9/12/97 10:58:37 AM, you wrote: > ><<Hi Folks, > >Could this possibly be a Germanic recipe? >Thanks for your help? >Karla>>

Hans Hess Farm Cemetery The Hans HESS farm Cemetery is located on Sweigart Hill near Baumgardner in Pequa Twp, Lancaster County. In 1962 it was cleaned and the legible stones out of the total of approximately 40 are listed below as it appeared in Mennonite Research Journal, July 1962. The burials span the period 1733-1864 and yet there are very few graves and the likelihood of nearly all of these people being related is very strong. A.B. 1769 M.B. 1769 Eva BOEHM 1776-1777 Martin BEEM 1771-1778 Tobias BEHM -1734 Christianna BOREMAN Dec. 6 1688- Mar. 21 1777 81-3-15 George CASS May 2, 1793-Oct 24 1816 23-7-22 Jacob CHARLES Jan 20 1807- July 29, 1864 57-2-9 w. Anna Eliza, Mar 1 1830- Oct-13, 1854 24-7-12 s. Joseph CHARLES Sept 9, 1854 More FEGAN Nov 10 1777 Benjamin HESS 1794-1796 2-2 Benjamin HESS Feb 4, 1806- Feb 17, 1815 Catherine HESS Feb 1, 1806- Mar 31, 1822 Ihres Alters ist 16 jahr 2 monoth s. of Hans:Christian HESS 1714- Mar 8, 1794? Christian HESS June 26, 1756 - July 5, 1818 Wills M-1-155 Elizabeth HESS 1802 4 mos. Elizabeth HEZIN Nov 4, 1801 5-6 weeks H.H. 1727-1744 17yrs H. HESS 1739-1771 Hans HES July 1, 1683 -1733 w. Madlena HESIN 1688-1767 79 yrs. Wills B-1-522 s of Samuel:Heinrich HESS Oct 25, 1768- Feb 21, 1827 58-3-26 M. HESEN 1767-1771 4yrs M. HESS 1735-1760 25 yrs Mary HEZIN Dec 23 31-3 wks s of Hans:Samuel HESS Apr 1731-Aug 25 1788 w. Esther HEZIN 1734-1802 Samuel HESS Nov 24, 1804 4 yrs d of Hans:Veronica HESS Aug 22,1729 -Oct 17, 1814 81-1-25 Wills K-1-652 Veronica(HARTMAN) HESS Sept 20, 1775- May 7,1851 75-7-17 M.M. 1794 Jacob MARKS 1750- Oct 6, 1828 78 yrs Nicholas MARKS Feb 27, 1787-Oct 12, 1821 34-7-16 Esther NEUMAN Feb 20, 1786- Feb 16, 1826 w. of Daniel Jacob STONER -finis-

Hello: I've seen discussions about viruses here and know the subject is more or less taboo. My little computer gruhu who has helped me so many times is trying to find technical help that will help him rid a computer of something called a ROOT VIRUS that does not respond to any of the regular virus programs. It has destroyed the computer that he is repairing and he is desperate to find some technical help. Can anyone out there provide the internet address of a place that will be of help to him. He would be ever so grateful. He is not on the net, but can access it through someone elses computer if he has an address. ` Thanks for any help... Lorena

When I worked in a family meat market and sausage kitchen we made a Potato Sausage, but it was a Swedish recipe. It was in made in links the size of Frankfurters. The various recipes we read about were all Scandinavian origin, but there could be German or various other recipies. Mark Peters ParkMeters@aol.com In a message dated 9/12/97 10:58:37 AM, you wrote: <<Hi Folks, Could this possibly be a Germanic recipe? Thanks for your help? Karla>>

Who are the parents of Elizabeth MUSSER b. 1801 Elizabeth m. Christian BOWMAN b. 1797, Allegheny Valley, Brecknock Twp, Berks County, PA. ? The well researched BOWMAN family info has provided no answers unless I missed something. I'm very interested in knowing the number and names of this couple's children. thanks rod

Hello All, I am researching my great great grandparents from PA. While doing my research I found that my father's family was from considered to be from the PENN-DUTCH (Lancaster Co.) but his mother's family was from Washington Co. Could anyone provide me a time-line on what was considered to be PENN-DUTCH AREA such as the counties and when they were settled? Was it only the Lancaster Co? Sincerely, Deloris Bringardner Girard ICQ #1683174

x-no-archive: yes I have the will index for Bedford County, PA from 1771-1900 and Westmoreland County, PA from 1773-1896. Will do lookups if you Email me privately and please note: 1. A will index gives the volume and page number of the book the will was filed in and the date the will was filed. It does not give parent's names, children's names, spouse's name, birth dates or birth location, names of siblings or any information at all about the person. You have to look at the will. I only have the location of the will. The county courthouse is in Greensburg, PA 15601 for Westmoreland County and Bedford, PA 15522 for Bedford County. Also the year the will was filed is not necessarily the year of death. So it might still be your ancestor even if it is a year later. And just because you know your ancestor died in one of these counties, it does not mean there was a will. Also, please note the dates. They had to have DIED and filed the will BEFORE 1900 in Bedford and 1896 in Westmoreland. 2. Please limit the requests to just a couple of names. I have had close to 100 requests so far. Most were very polite and limited to a few names. Glad to help :) I have had several people send me dozens of names, along with questions about their ancestors. Some of the common surnames have dozens of names in the index. Please be considerate. If it is a common name, I need the first name. I will include similar spellings and all listings for a surname if there are only a few. I do have a life and my own research! 3. If your person died in another county or state, why are you looking for him/her in these indexes? If they were born in PA but "lived in VA until their deaths" you probably should be looking in VA for the will. If her parents were from Bedford or Westmoreland, I can't look them up without knowing their (the maiden) name. I can't help you find out a maiden name or lookup a name with info such as "John Doe married Jane ? and I need her parent's names who were from PA." If they were born in PA and you don't know where, I'll check for you as long as it is a reasonable request. I sorry but I won't send you every Miller listed in either book. You have to give me a first name. There simply are too many of some of the common names. Sorry, if I sound frustrated, because I am. I am willing to help, but I can't do more than tell you what is in the indexes. D

Hi Everyone, Does anyone have access to any of the books which list marriages and/ or births in PA, or specifically in Lancaster Co., prior to 1788? My g-g-g-grandfather, Konrad Krain (could be spelled Conrad Crain) deserted from the Hessian army during the Rev. War and remained in Lancaster Co. I am trying to determine if he married and who, and if he had children. Thanks in advance. Hazel Pflueger

Hi, I have some new JOHNSON & HUNT information. Does this fit your family? JOHN J JOHNSON b. Oct. 4 1790 Pa married Barbara HUNT 7 Nov. 1811 Pa he d. Sept. 26, 1843 his mother Mary _____ b. Dec 3, 1763 d.Dec 20, 18__ Barbara HUNT b. Feb. 12, 1788 Maryland d. Dec. 17, 1860 Jay co Ind. her mother Elizabeth d. Sept. 25, 184_ children: all born in Pa to Jay Co Indiana between 1842-1845/6 1) Sarah b. Nov 3, 1812 md May 6, 1832 John FRANK she died Feb 26, 1851 Jay Co. Ind 2) Thomas B. b. Sept. 27, 1814 md Oct 8, 1834 Katherine FRANKENBERGER he died Sept 21, 1841 3) John Jr b. Sept. 30, 1816 md Mary LANCASTER 4) Mary b. Oct 4 1818 md Dec 13, 1835 Robert GIBSON 5) Elizabeth b.Mar 15,1821 md Sept 9, 1834 David JONES went to Wis 6) Ann b. Dec 24, 1823 d. Nov 25, 1824 7) Huldah b. Apr. 14, 1825 md Jan 21, 1842 Trit CRAGO? 8) Katherine G. Feb 6, 1826 md Dec 23, 1846 Jay co Ind. Joseph BENNETT lived Mercer Co. Ohio 9) Racheal M b. Oct 10, 1830 md Mar 25, 1844 Adam KIMBALL d. Dec 19, 1891 Rich. Co. Wi 10) Benjamin R. b. Apr 4, 1831 md Mar 1, 1854 Emmaline BENNETT Jay co Ind. went to Wis. 11) Elisha Garfield b. Feb. 3, 1833 md Aug. 14, 1855 Vesta Fuller Jay Co. d.Feb 25, 1903 Rich. co Wi Would like to connect with anyone who is working on these lines. Selma Bonewald 203 Harmont Rd Waterford, Wis 53185 jbonew@setnet.net