Maxard@aol.com wrote: > > I was always asked after a good talking to, FERSTAY? My spelling, but I knew > it meant UNDERSTAND? Standard German - I do remember this much: "Verstehen Sie?" = do you understand? -- jan <janiceaf@ix.netcom.com> Interested in names: FRANK, KELLER, PENROSE, SCHULTZ

Brenda, you should call my daughter in Seattle: she can talk Minnesotan very well. do you have any good Sven and Oley jokes? Win On Wed, 03 Sep 1997 16:52:03 -0700 Brenda Hebert <brenhebert@olynet.com> writes: >w Terrell wrote: >> >> Now I'm a newcomer to this list, and I'm surprised. I'm currently >from >> MN and I thought all those funny sayings like "Will you throw the >> garbage" and "What are you doing then" and "Anymore, I get up at >six" >> were localisms. I think I can still claim "Yah, shure, ya betcha" >and >> "It could be worse", tho'. We are well recognized since "Fargo" as >> thenational center for funny frases, and there's a whole paperbook >> devoted to "How to speak Minnesotan", but I didn't see an old movie >> "Throw mama from the train a kiss" , so I don't know much about PaD. >> Nevertheless, my AR granny said Warsh and Rinsch and my OK m-in-law >> called irises Orishes. And then there's the Californians who end >> everything with "huh?" In a way its a shame that TV is sort of >> standardizing our speech: youngsters with parents who have a drawl >from >> somewhere usually speak straight (there's aDutch phrase and I didn't >even >> try!) Win in MN > > >Win -- Ya shore ya betcha! Is Norwegian! :-) They say it around here >in >the Norwegian communities (especially Ballard, which is near Seattle). > >Brenda H�bert > >

Kimmel is cumin seeds. Win On Wed, 03 Sep 1997 18:50:00 -0700 "Janice A. Frank" <janiceaf@ix.netcom.com> writes: >w Terrell wrote: >> ><< My wife, who will be 60 in about 50 more days, still eats >cottage >> cheese >> > with sugar on it. >> >> >And here I have been eating it all these years with apple butter. >> > >> >Joan Myers Young >> My dad preferred schmearkase und kimmel. > >Sorry, I've forgotten most of my German, is kimmel honey? That is >what >my dad put on it. I am interested in the schmearkase anyway -- I >think >my family had lost virutually all German for 4 or 5 generations (until >I >took it in college) but the one word I remember my father using was >Schmearkase. I doubt that he even realized it was German. >-- >jan <janiceaf@ix.netcom.com> > >Interested in names: FRANK, KELLER, PENROSE, SCHULTZ >

w Terrell wrote: > > Now I'm a newcomer to this list, and I'm surprised. I'm currently from > MN and I thought all those funny sayings like "Will you throw the > garbage" and "What are you doing then" and "Anymore, I get up at six" > were localisms.-- I was struck by this example of "Anymore, I get up at six." I was raised in Western Pa and do not remember this usage. I now live in North Carolina and have recently been reading a book "Hoi Toide on the Outer Banks". This may require a bit of background for this list: the islands off the coast of NC are called the Outer Banks. The people who live there, especially on the island of Okracoke, have a famous dialect that is sometimes described as 'Elizabethan.' This is nonsense of course but what is clear is that it is very different from the speech of the adjacent areas of the lowland South. 'Hoi Toide' is an (exaggerated) phonetic spelling of the way they say 'High Tide.' The area has been until recently more or less linguistically isolated for a long time. (And still is physically, one can only get there by ferry). Anyway, the authors, linguists who have studied the matter, have traced most of the island dialect to certain parts of England, but in making the point that it also includes many elements from elsewhere, make much of its use of what the authors call 'positive anymore', that is, the use of 'anymore' to mean 'nowadays,' (as in your example) and say that this usage is "shared by dialects in more northern areas, such as those in Pennsylvania, Ohio, and Illinois...although it is rare in the lowland south...it is also found in Appalachia". So I guess my point is that I don't think we can really claim this one for the Pa Dutch. It seems to me the ones we can most surely claim are of two main kinds: those traceable to Germanic word roots, and those that are phrases translated word-for-word and preserving the German word order, which seems 'backwards' to the English ear. Enough. jan <janiceaf@ix.netcom.com> Interested in names: FRANK, KELLER, PENROSE, SCHULTZ

HI, Could someone do a look up for me?? Have you heard of the Hain Church in Berks Co?? This would be back in the middle 1700's at least. I need to see their records of members. I am looking for the MICHAEL Family, William, Adam and Frederick all born c1720. I would appreciate any help I can get. Thank you in advance. Shirley Michael

Hi My grandma Atwood was PA-Dutch, and she made what she called Ribble Soup, any of you know how to make it. Joyce

Oh, so I didn't miss a message on the change of content for this list. Gee, I only asked a simple question, about the tracing of family roots. I don't think it's a question of me needing to *lighten up*. I would love to know the history of my ancestors - the stories, the hardships, the way of living, and yes, even the food. But I guess I made a mistake and was thinking that sort of history would have taken place more than 50 years ago. Ed Book submitted a letter to the list on the possible German origins of the words that have been passed down through the generations...I saved that. It is excellent. I myself found a wonderful book *Pioneer Gardens at Black Creek Pioneer Village* which describes the gardening techniques and the usages of plants by the early settlers of Ontario....the Pennsylvania Dutch that migrated to Ontario.....200years ago. So my interest is more than just names and dates. I guess I didn't think of *warsh* as being historical or PA Dutch since the maritimes (Nova Scotia) has always pronouned it that way. My apologies Avril > > If you are of PD heritage, this IS about genealogy. This list is very > diversified, and your ancestors used these terms, and ate these foods.. > isn't it rather interestiing to learn more than just the "names and > dates" of the preceding generations? After all, this was a strong group > of folks, and many of the old traditions and foods survive to this > generation, and, I believe, will survive for many more. > I hope that this list never changes; I have learned more about my > ancestors than just their names... provided here is a glimpse into how > they survived from day to day, and how 'tough' they were! > Hope that you can learn to adapt the information that's shared here into > a more knowledgable history of your own family, and .... lighten up! > Regards, > Louise > > Thomas Shontz wrote: > > > I agree-all these messages, and none about genealogy! > > > > Tom > > On Wed, 03 Sep 1997 20:55:33 -0700 Avril Yoachim <ayoachim@thecni.com> > > > > writes: > > >Did I miss a change in the content for this mail list? > > >Is genealogy (tracing of family roots) no longer the subject for > > >Penna-Dutch? > > >Just wondering. > > >I really think it's a great idea to have one mail list specifically > > >for > > >recipes, sayings, and other paraphanelia and then another list for > > >surname searches. This way a person could join one or the other (or > > >both) depending on their interest. > > >Avril > > > > > >

Not former English usage, but rather an English corruption. The term Dutch most likely came from the English mispronouncing the word "Deutsch" which is the German word for "German." Ladoga Library wrote: > > My understanding is that Pennsylvania Dutch refers to those German-speaking > immigrants to Pennsylvania who came in the 18th Century and their > descendants. "Dutch" in former English usage meant "German." My -- Nancy Hallberg Continuing & Distance Education Penn State 103 Mitchell Building 814-865-5403

I grew up saying warsh the dishes, clothes, etc. Then I used dishwarsher, warsh day, Warshington. I got kidded so much about it that today I've almost eliminated the "r" - but I have to concentrate hard to do it!

I guess I'm a little slow figuring things out. All the talk about cottage cheese and apple butter on bread had me wondering about my PD cousins sanity. Now my mother is virtually 100% German (you know like Stump/Burger/Selbernagel/etc) of the PD variety, but they moved on early and ended up in Michigan. I even went to the german dictionary to see what was really being said. (You can actually find some PD words in the german dictionary.) <g> ;-D Schmier = grease or smear Nicht versteht! Then I read Vee's reciepe. Aha! Cream cheese. Schmierkase=cream cheese. That makes sense now. Where do you think "Philadelphia Cream Cheese" came from, anyway? Am I thick or what? ;-D PS Neither "lott" nor "waerrick" are in the 175,000 word at Paderborn University's online German dictionary. > ---------- > From: Vee L. Housman[SMTP:housman@concentric.net] > Reply To: housman@concentric.net > Sent: Wednesday, September 03, 1997 2:17 PM > To: PENNA-DUTCH-L@rootsweb.com > Subject: Lottwaerrick and Schmierkase > > This is from the cookbook, "The Art of Pennsylvania Dutch Cooking" by > Edna Eby Heller, Doubleday & Co., Garden City, NY, 1968. > > In the Pennsylvania Dutch dialect, apple butter is called > lottwaerrick. > The word is often linked with schmierkase, the Pennsylvania Dutch type > of cottage cheese, and the two, according to some self-appointed > authorities, should never be separated. It is true that rye bread is > never any better than when it is spread with a thick layer of > lottwaerrick and topped with schmierkase. It is a good combination > for > any kind of bread. > > Apple butter-boiling was a custom brought here from the Palatinate > where > other kinds of fruit were cooked in the same manner--many hours over > the > open fire. It calls for a party, when bushels of apples are made into > gallons of apple butter in a process that lasts all day or even > several > days. Many hands are required to pare the apples, cut the schnitz > (apple slices), and, last but not least, to stir and stir and stir > some > more. In past generations, apple butter-boiling time was the social > event of the season when young couples gathered to take their turns in > "schnitzing" and stirring. Although the apple butter is still boiled > the same way, the younger generation seems no longer interested in > "schnitzing parties!" > > APPLE BUTTER (Adapted Oven Method) (5 quarts) > > 1 peck sweet cooking apples > 1 quart cider > 1 quart water > 10 cups sugar > 2 teaspoons cinnamon > 1/2 teaspoon cloves > 1/2 teaspoon ground allspice > > Wash apples, rubbing thoroughly if they have been sprayed. Core and > cut > into eighths. (Do not peel.) Add cider and water and cook until > apples > are soft. Press through strainer. Put into a large kettle that will > fit in your oven. (I use 2 roasters.) Mix in 5 cups of the sugar. > > Bake in 350 degree oven. Every half hour, stir with a wooden spoon. > (A > timer is an excellent reminder!) After an hour of cooking, add > remaining sugar and spices. Cook 3 more hours or until the butter is > thickened and dark red. Pour into sterilized jars and seal. > > SCHMIERKASE (Pennsylvania Dutch Cottage Cheese) > > Put a quart of milk into an earthen crock and keep in a warm place > until > it thickens. Put into a cheesecloth bag and hang up to drain. It > should drain for at least a day. > > To the dry curds left in the bag, slowly add an equal amount of light > cream, working it in until the cheese has a creamy consistency and is > soft enough to spread on apple-butter bread. Add salt to suit your > taste. > > vee >

My mother grew up with PA Brethren-background parents. She and her sister took turns setting the table for meals. They were always reminded to set the "middle things." These were butter, salt and pepper, etc. Anyone else ever heard this term "middle things"? Pat

Thank you for posting this as I am looking for a John Hacman from Pottsville marries a Catharine Moll abt. 1830? I find his name spelled Houckman, in Catharine's ( as a widow)father's will, in 1865. Catharine & Susanna (their baby daugter) are buried at Aulenbach's Cemetery in Reading, but John isn't buried with them. I can find 3 mentions of John, marriage in Reading Adler and birth & death of Susanna in First Reformed Records in Reading, cannot find him or Catharine in any census, can anyone help? Sylvia Graybill

Hi, I hope I don't sound ignorant, but can someone define "Pennasylvania-Dutch" for me? Are the customs and names of the P-D derived from Germany, or Holland, or a bit of both? Thank you, Cheri Lee McElroy cmcelroy@mexia.com http://www.geocities.com/Heartland/Hills/2840

>As far as vension and other wild meats go, we always soaked them in salt >water first usually a small amount of vinegar was also added to the >solution. This was done to remove the "wild" taste. We have been eating venison for years and have never had any "wild" tasting meat. Even people who said they didn't like deer meat have liked ours. It could be in the way the meat was handled from the time it was first harvested? And yes, we have had a few old bucks. They may have been a little tougher but the taste was fine. Tying a carcass on the front of the car/truck over the engine is not good. :) Perhaps it is because we have always deboned everything. Fat and the marrow in the bones are said to cause an off-taste in the meat after being frozen for a while. (Tho I've not really noticed any nasty taste in the BBQ ribs). We have always rinsed out the body cavity and wounds and tried to cool it ASAP. I'll take venison over beef any day!!! ginseng

If you are of PD heritage, this IS about genealogy. This list is very diversified, and your ancestors used these terms, and ate these foods.. isn't it rather interestiing to learn more than just the "names and dates" of the preceding generations? After all, this was a strong group of folks, and many of the old traditions and foods survive to this generation, and, I believe, will survive for many more. I hope that this list never changes; I have learned more about my ancestors than just their names... provided here is a glimpse into how they survived from day to day, and how 'tough' they were! Hope that you can learn to adapt the information that's shared here into a more knowledgable history of your own family, and .... lighten up! Regards, Louise Thomas Shontz wrote: > I agree-all these messages, and none about genealogy! > > Tom > On Wed, 03 Sep 1997 20:55:33 -0700 Avril Yoachim <ayoachim@thecni.com> > > writes: > >Did I miss a change in the content for this mail list? > >Is genealogy (tracing of family roots) no longer the subject for > >Penna-Dutch? > >Just wondering. > >I really think it's a great idea to have one mail list specifically > >for > >recipes, sayings, and other paraphanelia and then another list for > >surname searches. This way a person could join one or the other (or > >both) depending on their interest. > >Avril > > > >

>Speaking of "warsh" and "red"...my dad was the one of PA Dutch >descent, and as a child, I always remember him making something he called >(phonetically) "Wunnernaus". It basically came down to cleaning out the fridge of >leftovers and doing something with it all in a pan....but only Dad could make it >come out right. WUNNERNAS (literally wonder nose) was a busy body or nosy person. I think he was making reference to the fact that he looked around the fridge to see what needed to be used up. Nothing was wasted. Bob Lamparter

>Hi everyone, >We may be getting carried away, trying to claim "warsh" as PA-Dutch. >Sandra >bigband@oceana.net >---------- I agree. I think this is a regional PA pronunciation beginning somewhere west of Harrisburg, and not peculiar to PA Dutch. ---- along the lines of the Cawfee pronunciation of coffee for those of us who grew up around Philadlephia. This may not have been clear in my previous post. Later in my message I did give a list of PA Dutch terms which are peculiar to those who grew up with PA Dutch family or neighbors. Bob Lamparter >> From: lamparte@juno.com > > You've given your mother's origins away - waRsh is a western PA >> pronunciation. At least I don't recall hearing this pronunciation >among >> our Lancaster county family. > >

>> Below are the Dutchisms I recall from my growing up >> >> Wrootchy - the kids have ants in their pants, can't sit still >-(spielkuss >> in Yiddish) >> >> or Wrootching - squirming as in "wrootching in your seat" >> >> Ret up - clean up >> >> It's all - they leave off the 'gone' in "all gone" >> >> Gnotch - [long O as in oval] - as in "Quit gnotching the dog" - >annoying, pestering an animal. I don't recall having heard it used in >reference to annoying people. >> >> Those are the ones that come to mind quickly. >> Bob Lamparter >May I add - > >stroobly - "Your hair is stroobly." All messed up, needs to be combed. > >ferhuddled - "I'm all ferhuddled." Mixed up, confused. > > Oh, how could I forget Stroobley. Notice we have slightly different spellings based on the way we heard these pronounced. Bob Lamparter

What I remember was Turkey mollsasses. Mom tried other brands after that, but nothing matched the consistency or taste.

Turkey Mollasses sounds right. Do they still make it? When I lived in Phila., it disappeared. I won't tell you how many years it has been, but if you know how to get it , PLEASE let me know. Gwen