I have a surname in my family genealogy that I cannot find in any records or data State side. Does anyone know if the surname SWARM is present in Germany. Larry Sassaman ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.

on 12/14/00 anthony levan at aplsr@hotmail.com wrote: > I am looking for the parents/brothers/sisters of one Andreas Schropp born > around 1660. He apparently moved to and married in the town of Oberowisheim > in Baden, Germany. I have records of his children, grandchildren and so on > directly to my family here in Pennsylvania, USA. Any connections anyone > could help me make would be greatly appreciated. aplsr@hotmail.com If you haven't already, you should consult the following books. The first is a history of Oberöwisheim, the second the town genealogy book. You should be able to get them on interlibrary loan, at least the first one. 1200 Jahre Oberöwisheim: jetzt Stadtteil von Kraichtal (Kreis Karlsruhe): das Ortsbuch von Oberöwisheim: 771-1971, by Heinz Erich Walter. (Ludwigsburg: Walter, 1973). Ortssippenbuch Oberöwisheim-Neuenbürg, Stadtteile von Kraichtal, Landkreis Karlsruhe, Deutsche Ortssippenbücher. Reihe A Bd. 203, Badische Ortssippenbücher Bd. 72, by Karl Diefenbach & Klaus Rössler, (Lahr-Dinglingen: Interessengemeinschaft Badischer Ortssippenbücher, 1995) Hope this helps. -- =Jim Eggert EggertJ@crosswinds.net

Pfeffernusse: I tried for too many years to get these cookies to "pop" (form the traditional topknot) without using baking powder. The cookies refused to work, and looked like dog biscuits! Taste was fine - it was the look. So I relented and now use the baking powder. Perhaps the old German cooks used ammonium carbide - I don't know. At any rate, note basic dough - 4 eggs, 1 lb. sugar, 3 1/2 cups of flour is identical to the Springerle base. PEPPERNUTS Recipe By : Elizabeth Emrich Schertzer/ Susan Hodem Emrich Categories : Christmas Baking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Verifine or Superfine gran. sugar -- substitute:10X sugar 4 whole eggs 1/4 pound finely ground almonds -- unskinned 4 ounces citron -- finely ground w/nuts 2 ounces candied lemon peel -- finely ground w/ nuts 3 1/2 cups all-purpose flour -- may use more 3/4 teaspoon baking powder 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon cinnamon Beat eggs, add sugar slowly, exactly like Springerles. Beat for 1/2 to 3/4 hour. (Do not add anise oil! of course). While still on mixer, add ground nuts, lemon and citron, which have been all finely ground together. When well mixed, add all sifted dry ingredients by hand. Dough should be stiff, but not too dry. May need up to 4 cups, depending on your weather. Roll out on floured board (or counter) to 1/4 inch plus thickness. Cut with small round cutter (about 3/4" diam to 1"). Place on marble or clean counter without them touching each other to dry overnight. Next morning, heat oven to 325°F . Check cookies' readiness for baking by looking at 'down' or under side. If there is a dry ring around a moist center, they are ready. TURN cookies UPSIDE down, so that the moist center is UP. (This is opposite of Springerles!) They do NOT spread, so they can be placed closely together on cookie sheet, but should not touch. Just before baking, dip end of finger into a little whiskey, rum, water, or lemon juice - your choice - and touch damp spot of EACH cookie lightly. Do not drown them. Bake immediately. They do best one tray at a time on a middle or slightly higher oven shelf. The damp spot should puff and form a little topknot. When that sets and the cookies have just begun to brown (look at bottoms too), they are done. Varies according to ovens - somewhere between 10 and 20 minutes. Remove from cookie sheets (actually, they usually just slide off). Place in air tight cookie tin, and they freeze well. Can keep for months!! Note: other than what is in the eggs, there is NO additional fat in these cookies. The key to getting these to pop is the weather and the baking powder, which was (historically) a later addition. If you still cannot get them to pop, add 1/4 teas. more BP. If you live down south or in humid climate, you will have to let them dry longer than overnight. When we lived in Charlotte one year, it took 3 days to get them to dry, and they still did not pop right! It is definitely a cold dry climate cookie. - - - - - - - - - - - - - - - - - - NOTES : Another original recipe from Grossmutter, brought from Germany by her mother (Elizabeth Emrich Schertzer) or her grandmother (Susan Hodem Emrich). Made only at Christmastime. Regards, Nancy __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com

For all sorts of recipes, etc. that are German, may I suggest the following site: http://www.weihnachtsseiten.de/weihnachten.htm Yes, it is in German, but worth the trip. Nancy __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com

Hi Nancy First off, hope your feeling better soon....:) Thank you for all these great receipes......especially the story about your grandmother and the sugar.....makes the cookies all that more delicious..:) Have a great holiday and thanks for sharing......after all, what our ancestors ate is an important part of genealogy also! Take care Marie

I am looking for the parents/brothers/sisters of one Andreas Schropp born around 1660. He apparently moved to and married in the town of Oberowisheim in Baden, Germany. I have records of his children, grandchildren and so on directly to my family here in Pennsylvania, USA. Any connections anyone could help me make would be greatly appreciated. aplsr@hotmail.com _____________________________________________________________________________________ Get more from the Web. FREE MSN Explorer download : http://explorer.msn.com

Fred: We have been looking at the various answers to your original question posed Dec. 11, 2000 on this web site. To answer your question about the possibility of there being several Palatinates? (The answer is that in the first place, before 1919 there was only one Pfalz,) and it was part of the Kingdom of Bavaria, various parts of it being governed by Dukes, Bishops, etc. under the supervision of the Kingdom. The term Palatinate is an English language term. They had the bad habit, much like the French of giving towns names in their language and not recognizing the actual German Spelling. Today, that state is named "Rheinland Pfalz" and is an independent state. (The Kingdom of Bavaria was dissolved in 1919). Consequenty back before 1919 anyone born in the Pfalz, stated that he was born in Bavaria. Now to the question of the supposed surname of "Georg". We can categorically state that in no way can the word "Georg" become "Yearick". In the Pfalz, (except in the cities) the people still speak a dialekt called "Pfaelzisch" and the name of Georg in that dialect would be pronounced "Schorsch". In High German the name of "Georg" sounds like "Gayork". Being an expert in the German language, and the Pfaelzisch Dialect we can see where Engish speaking people endeavor to solve that problem without a graduate level in the German language and its various dialects. To endeavor to seek an ancestor in Germany by the area which contains names such as Georg, is time wasted. The search has to be here in the U.S. from the present down to the immigrant, who you state immigrated in 1757. Did you find the ship manifest of the ship on which he arrived in America. As you know at that time the various colonies, Pennsylvania, Maryland, New Jersey, Virginia etc. were colonies of Great Britain. About 1757 many of the immigrants arrived in ships in the Port of Philadelphia. When they arrived the ship's master furnished a manifest of his passengers (and crew) to the English immigration officials. After the doctors that had been sent out to the ship from the city, cleared the passengers for landing. When they arrived on the docks, they escorted by British soldiers to the Court House of Philadelphia where they renounced their allegiance to the head of the government where they came from and swore allegiance tp the British monarch. You mention that Johann Georg arrived in 1757 . Did he come with his entire family? and where did you find the fact that Adam Georg (his son) and "others" came with him. Also where in 1788 did you find Adam and his "Yearick" children listed? Was he as head of household listed with the surname of Georg? and in that household were a number of persons with the surname of "Yearick"? Genealogical wise, Johann Georg = g.g.grandfather Adam Georg (his son) = g.grandfather Pearl Yearick = your grandmother (was she a child of Adam?) or was she one of the persons listed with Adam Georg as having the surname of "Yearick". Again, we have to insist that if it was Adam Georg who was listed in 1788 as a head of household, and the persons listed with him had the surname of "Yearick" it is our considered opinion, that those with the latter surname were not his children. If that is the case, then his wife's name from her previous marriage was Yearick and they were her children that she brought into the marriage with Adam Georg. Since people did not travel alone,but always with a group, it would be interesting to see the people living in the area that Johann settled in, and where you found him and his family after his arrival in Ameria. If you have any questions regarding German writing, pronounciation, and having a knowledge off dialects please ask and we will endeavor to help you. Al and Margaret

This recipe is basically identical to the Vanilla Strips other than the obvious change from vanilla to cinnamon, but they are a lot more work! CINNAMON STARS (ZIMT STERNE) Recipe By : Elizabeth Emrich Schertzer/ Susan Hodem Emrich/ etc Categories : Christmas Baking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound 10X Sugar 4 large egg whites 1 pound shelled, unskinned almonds -- finely ground 1 Tablespoon cinnamon 1 teaspoon vanilla Follow directions for Vanilla Strips, for whipping whites, adding sugar, but add smaller quantity of vanilla and the cinnamon as above. Beat for 1/2 hour. Divide dough in half. To one half, add the ground almonds. Roll out on 10X sugar (do NOT use flour) to about 1/4" thick. Cut into star shape with cookie cutter. My family always used a small 1" cutter! I have made them with a slightly larger cutter and they are not so tedious to ice. Using the other half of dough, ice each star individually and place on cookie sheet covered with parchment paper. Repeat until all the dough has been used. Meanwhile bake iced stars same as Vanilla Strips - 325°F 10-15 minutes. If you make them larger, they made need a bit more time to bake. Remove from parchment paper, cool, store and freeze - same as Strips. - - - - - - - - - - - - - - - - - - NOTES : This was original recipe from the German ancestors - Grossmutter, etc. These are a pain to make; Mom used a very small star cutter- 1"- and it took forever to ice each one. Nancy __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com

I will try sending this again. So I was inundated with requests, and have decided the simplest way is to post them here, and you may pick and choose which ones you wish to try. I will attempt to get one recipe per day - no guarantee - I have been ill for about a month, with no end in sight. All I can do is try. SPRINGERLE BOARDS: There is a major difference between Springerle and Speculaas boards. Springerles are usually smaller, with 2, 4, 6, 8, and sometimes as many as 12 'pictures' per board. Often there are borders or lines that give you guidance as to where to cut them. Generally each cookie is about 2" high x 1 1/4. So each board would be about 2 1/2" wide; length depends on number of 'pictures' on it. There are miniature boards, but most are about this size. There is also a Springerle rolling pin. Problem with them is getting equal pressure while rolling, but I am sure with practice one could get them to work. Speculaas boards are deeper, and are used for a spicy cookie in differing shapes that are used as tree or wall decorations. This is a recipe from Northern Germany and Netherlands. Some can be huge and very deep. These boards will NOT work with this recipe. If you do not have a true Springerle board, perhaps you can substitute by using a ceramic cookie stamp, and then cutting out the design with a circular cutter. I have never done this, but it should work. Just make sure thickness is about 1/4" when they are set out to dry. Good luck Springerles Recipe By : Elizabeth Emrich Schertzer/ Susan Hodem Emrich, etc. Quantity: about 50 cookies Categories : Christmas Baking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound box Superfine or Verifine gran. sugar -- substitute:10X sugar 4 large eggs 4 drops Anise oil -- (to taste -add more?) (If you use anise extract, you will have to use a lot more!) 3 1/2 cups all-purpose flour -- (no more than 4 c) Flour: I often used a mix of half cake flour and half all purpose. I think it tended to make them lighter. Use whatever you happen to have, and another year try something different, until you get it as you like it. Beat 4 whole eggs until light, lemony, and thick. Slowly add verifine sugar, and the drops of anise oil. Old recipe says - 'beat for 1 hour'. On a mixer, 1/2+ hour would probably do, but this is where the leavening come in, so beat at least 1/2 hour!!!! Take off mixer and add flour by hand. Add enough to make dough non- sticky. This will be between 3 1/2 to 4 cups. I never use more than 4 cups. If it is still sticky, refrigerate dough for an hour, and it should be fine. - Touch it - it should not stick to your fingers. On a floured board, roll or pat out to 1/3 inch thickness. Sift a little flour over the top. Impress with Springerle board, evenly. Remove board. Cut along dividing lines left by the board into small rectangles or whatever shape they happen to be. Cookies will now be about 1/4" thick. Place on clean (non-floured) counter - or marble slab overnight to dry (unbaked!). Next a.m., heat oven to 325°F. Check bottom of cookies. There should be a "picture frame" of dry dough (lighter) around the edges; in the center will be more moist dough (darker). If so they are ready to bake. If not allow to dry longer. Place on lightly greased cookie sheet, and bake for about 15 to 20 minutes. (Depends on your oven) They are done when they have risen (with a 'foot' underneath) and have turned a light straw color. Break one open. They should not be doughy inside. Store immediately in tightly closed cookie tin while still warm. May freeze for months. These tend to dry out and turn hard. Serving Ideas : made only at Christmastime NOTES : This is one of the Christmas cookie recipes passed down from Grossmutter (Catherine Schertzer Niermeyer) that was given to her by her grandmother who brought the recipes from near Finkenbach, Bavaria. Note: on sugar. My grandmother told me that her mother would send her to the sugar mill on the day of Springerle baking. She would get the sugar ground very very fine, similar to our current powdered sugar, but WITHOUT the cornstarch. Since the sugar would cake quickly, as soon as she returned home Grosmutter would start the cookies. So I have tried the Superfine/Verifine type which is not ground into a powder, but it also does not contain the cornstarch. I felt since it was quick dissolving, it would better substitute for the original. If you cannot find it, best use 10X sugar. Regards, Nancy _________________________________________________________ Do You Yahoo!? Get your free @yahoo.com address at http://mail.yahoo.com

Fred, Have you tried the LDS FamilySearch website (http://www.familysearch.org/Eng/Search/frameset_search.asp). They have a database where the last names are separate from first names and you will not have that problem. There are several George families listed in Germany and Pennsylvania. >Date: Mon, 11 Dec 2000 10:38:46 -0700 >From: fclarke@juno.com >To: PFALZ-L@rootsweb.com >Message-ID: <20001211.104001.-810309.5.fclarke@juno.com> >Subject: [PFALZ] Georg = Yearick? >Content-Type: text/plain >Content-Transfer-Encoding: 7bit > >Comments please >My paternal grandmother was Pearl Yearick. The story is that her >gggrandfather Johann >Georg came from the Palatinate to Pennsylvania USA in 1757. His son was >Adam Georg (among >others) but all of Adam's children had surname of Yearick >1788 >"because of the way >Germans pronounce Georg it was americanized to the way it >sounds...Yearick). Now I havn't >found any Georg in Germany yet. It's tough to search on because one often >gets the given >name of George also. I have found Georick in early Pennsylvania documents >however. I would >love to have folks who speak german confirm the possibility that Georg >could sound like >Yearick to Americans and any info about Georg family and/or "the >Palatinate". It looks to >me as if there were several Palatinates, perhaps through out Germany so >my best bet would >be to find out where in Germany Georg was a popular surname. >Fred Clarke >fclarke@juno.com >19885 W 69th Ave >Arvada CO 80004 >303 424 2560 > > -- mailto:fhheld@netzero.net _______________________________________________ Why pay for something you could get for free? NetZero provides FREE Internet Access and Email http://www.netzero.net/download/index.html

It seems that folks want to acknowledge only one Palatine in Germany. I certainly can see that all the Palatines could be lumped to gether if one wishes but I have a maps that shows several as follows: In Wuerttemberg area Palatinate of Hohenlohe Palatinate of the Rhine Palatinate of Tubingen Palatinate of Furstenberg Palatinate of Hohenzollern Palatinate of Furstenberg Palatinate of Messkirch That map appears to be about 1789 In another map I see: An Upper Palatinate above todays Bavaria and Lower Palatinate were we are calling the Pfalz that map is 1618 I have also seen a Palatinate in an old map of England. So when my family says they came from the Palatinate in 1753 can I be sure we are talking about the Pfalz? Fred Clarke fclarke@juno.com 19885 W 69th Ave Arvada CO 80004 303 424 2560 ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.

Fred, you wrote: >"Brichstadt, Germany is were my Georg/Gorg/Jurg family came from? >I have tried all the searches I know about but haven't found it. >Can the experts locate it for me? It is supposed to be near Nassau? >Any help is appreciated." I am hardly an expert but I suspect your village name has been translated incorrectly. If you put that spelling into the Stetlseeker town search at www.jewishgen.org the best match you turn up is Brachstadt just south of Nordlingen. You might do the same and check through the possible localities. Rob Hausman ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Robert E. Hausman hausman@bu.edu www.familytreemaker.com/users/h/a/u/Robert-E-Hausman/index.html HAUSMANN, ROUSSELET, HEERE, LAUBER, LATUS

Brichstadt, Germany is were my Georg/Gorg/Jurg family came from? I have tried all the searches I know about but havn't found it. Can the experts locate it for me? It is supposed to be near Nassau? Any help is appreciated Fred Clarke fclarke@juno.com 19885 W 69th Ave Arvada CO 80004 303 424 2560 ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.

My mother-in-law passed away recently and it won't seem like Christmas without her Schmalzkuchen. However, she used no recipe and none of us even thought to write it down while she was baking them. Does anyone out there have a recipe for Schmalzkuchen? Thanks. Judy in NC

The second recipe on my Christmas list is Vanilla Strips. The German name has been lost to too many generations on this side of the Atlantic. It requires no special tools or 'board' as Springerles do. VANILLA STRIPS Recipe By : Elizabeth Emrich Schertzer/ Susan Hodem Emrich/ etc Categories : Christmas Baking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shelled, unskinned almonds -- grind fine 4 large egg whites -- (little less than 2/3 cup) 1 pound 10 X sugar 2 tablespoons Vanilla extract Beat whites to soft peak. SLOWLY add 10X sugar (at first, about 1 Tablespoon at a time. If you add it too fast, the egg whites will turn runny), then add vanilla slowly. The old recipe said, "Beat for one half hour." That was undoubtedly by hand. Beat for 15-20 minutes on elec. mixer. Meringue should be stiff. Divide dough in approximately half. To one half, add the ground almonds. Mix well. Pat or roll out into a rectangle about 1/4" thick onto a board or counter that is liberally coated with 10X sugar (use sugar rather than any flour!). Use reserved half of dough as icing, spread over rectangle evenly. Heat oven to 325°F . Using sharp knife, cut a strip about 1/2 inch wide - then just divide the 1/2" strip as evenly as you can into bars about 1" to 1 1/4" long. Move one at a time onto a baking sheet, covered with parchment paper. Do not let them touch, altho they can be placed fairly close together, as they do not spread much. Repeat cutting 1/2" strips, dividing them into bars, until cookie sheet is full. Bake 10 to 15 minutes until set, and are turning a lite straw color. Remove from paper, allow to cool, store in covered cookie tin. May be frozen for several months, if desired, although the meringue icing sometimes will crumble. - - - - - - - - - - - - - - - - - - NOTES : This is one of the original recipe brought by Catherine Schertzer Niermeyer, (Grossmutter) that supposedly her grandmother brought from Germany with her when she emigrated from Finkenbach, Bavaria. Merry Christmas. Nancy __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com

> "because of the way > Germans pronounce Georg it was americanized to the way it > sounds...Yearick). Now I havn't > found any Georg in Germany yet. (1) Georg, George, Georges, (Latin:) Georgi, Georgius; (regional forms:) Jörg (J"org: o umlaut), Girg, Jürgen (J"urgen) is the same German surname (see Bahlow: Deutsches Namenslexikon ["German Surnames"]). (2) If you pronounce the "Year" in Yearick like the "year" in "yearn" and "ick" like in "brick" than American pronunciation of "Yearick" is similar to "Jörg" in German (somehow...). (3) Did you check German online telephone book for "Georg" or "Jörg": http://www.teleauskunft.de/. Winfrid Liebrich

Could it have been changed twice: Jürig=Georg=Yearick? Each time closer to the original? The umlaut over the "U" (ü) sounds somewhat like an English short "I" (Miller) and is often substituted by "ue" (Mueller). So also consider Juerig-Juerich-Juerge. http://community.webtv.net/LOKoch/LawrenceKochHomePage

--------- Forwarded message ---------- From: Robert J. Konrad <rjkonrad@juno.com> To: PFALZ-D-request@rootsweb.com Date: Mon, 11 Dec 2000 11:31:33 -0500 Subject: MOOTZ Family Message-ID: <20001211.113134.-3827041.0.rjkonrad@juno.com> Some months ago ( August ) I sent a message regarding my ancestors Mootz/Konrad. At the time I had found a record of the confirmation of my grandmother Katharina Mootz Konrad in the Catholic church at Annweiler, Phalz, Bayern. One of you gave me the film numbers for the LDS microfilms of this churches records. Thank You! I searched the IGI on familysearch.org and found additional listings that could have been my ancestors. Eventually I ordered 4 films, 2 each containing the records of the RC Churches at Annweiler and Wernersberg and have searched these records successfully. In general my Mootz relatives belonged to the parish in Wernersberg while my ancestors on my great grandmother's side Huber/Sturm were members at Annweiler. I have the names of my ggggrandparents Joannes Phillip Sturm and Frances Geibert and ggggrandparents Jacob Huber and Elizabeth Schuesslerin in the Annweiler records. From the Wernersberg records I have the names of my gggrandparents Jacob Mootz and Elizabeth Schlosser who were married in the RC church at Gossersweiler. I will order these Gossersweiler records from the LDS and search for added data on these ancestors. I have looked at Map Blast and located these three towns and was amazed they were so close together and yet each had a catholic church. I estimate I could encircle these three towns in a circle 6 miles in diameter. Is there a member of this list who lives close to these areas who knows whether these 3 churches still exist and are active parishes? Does anyone have knowledge of the activities in the area of these three towns in the 1800's? I noted many of the parishioners at Annweiler were listed as farmers while several in Wernersberg were listed as stone masons. I have less info on my Konrad ancestors as they were from Strengen, Tirol, Austria because the RC church did not allow LDS to microfilm their records and make them public thru their loan from Salt Lake City. I was advised that the microfilms do exist in the Landesarchiv in Innsbruck, Austria. I hope to get my youngest daughter who lives in Kaiserslautern to visit Innsbruck and research this area for me. Thanks again for the suggestions back in August and for any additional info you can supply on my new inquiries. Bob Konrad, Peachtree City, GA

Comments please My paternal grandmother was Pearl Yearick. The story is that her gggrandfather Johann Georg came from the Palatinate to Pennsylvania USA in 1757. His son was Adam Georg (among others) but all of Adam's children had surname of Yearick >1788 "because of the way Germans pronounce Georg it was americanized to the way it sounds...Yearick). Now I havn't found any Georg in Germany yet. It's tough to search on because one often gets the given name of George also. I have found Georick in early Pennsylvania documents however. I would love to have folks who speak german confirm the possibility that Georg could sound like Yearick to Americans and any info about Georg family and/or "the Palatinate". It looks to me as if there were several Palatinates, perhaps through out Germany so my best bet would be to find out where in Germany Georg was a popular surname. Fred Clarke fclarke@juno.com 19885 W 69th Ave Arvada CO 80004 303 424 2560 ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.

I am looking for information on the following surnames in the indicated areas. Any information that can be provided would be greatly appreciated. DIETZ, Johann Adam (1699-1760) and WICK, Anna Catharina (~1691-1735) Johann Adam was from Siegen, Nordrhine-Westfalen. Anna Catarina was from Eiserfeld, Nordrhine-Westfalen. They were married 1721 in Siegen, Nordrhine-Westfalen. Johann Adam was the son of Wilhelm DIETZ and Elsbeth KNIE. Anna Catharine was the daughter of a Johann Curth WICK. DIETZ, Johann Adam (1699-1760) and Anna Margaretha KLAPPERT (~1697-1742) Anna Margretha was from Eichen, Nordrhine-Westfalen. They were married 1735 in Niederschelden/Siegen, Nordrhine-Westfalen. Anna Margaretha was the daughter of Johannes KLAPPERT. DIETZ, Johann Adam (1699-1760) and Anna Margretha SCHELDT (~1703-1754) Anna Margretha was was Eiserfeld, Nordrhine-Westfalen. They were married 1743 in Niedershelden/Siegen, Nordrhine-Westfalen. Anna Margretha was the daughter of Johann Henrich SCHELDT. DIETZ, Johann Adam (1699-1760) and Elisabeth Catharina GRIMM (?-?) Elisabeth Catharina was from Eiserfeld, Nordrhine-Westfalen. They were married 1757 in Nordhine-Westfalen. Elisabeth Catharina was the daughter of a Johann GRIMM. DIETZ, Johann Jost (1734-~1788) and Anna Catherine SCHEIDER (1737-?) Johann Jost was from Siegen, Nordrhine-Westfalen. Anna Catherine was from Eiserfeld, Nordrhine-Westfalen. They were married 1758 in Siegen, Nordhine-Westfalen. Johann Jost was the son of Johann Adam DIETZ (1699-1760) and Anna Catharine WICK (~1690-1735). Anna Catherine SCHNEIDER was the daughter of Jacob SCHNEIDER (1704-1760) and Anna Gertrud SCHNEIDER (1707-1741). DIETZ, Wilhelm (?-<1721) and KNIE, Elsbeth (1660-1723) Wilhelm was from Raubach, Rhineland-Pfalz and Elsbeth was from Siegen, Nordrhine-Westfalen. They were married 1698 in Niederschelden/Siegen. Wilhelm was the son of Johann Steffen DIETZ. Elsbeth was the daughter of Johannes KNIE (1629-?) and Gehla UNKNOWN. SCHNEIDER, Jacob (1704-1760) and Anna Gertrud SCHNEIDER (1707-1741). Both Jacob and Anna Gertrud were from Siegen, Nordrhine- Westfalen. They were married 1726 in Siegen, Nordrhine- Westfalen. Jacob was the son of Johann SCHNEIDER (1669-1733) and Elssbeth HEYNBACH (1672-?). Anna Gertrud was the daughter of Johann SCHNEIDER (1672-?) and Anna Christina STARK (?-?). ZIMMER, Johann Henrich (?-<1698) and KNIE, Elsbeth (1660-1723) No information on Johann Henrich. Elsbeth was from Siegen, Nordrhine-Westfalen. They were married 1681 in Siegen, Nordrhine-Westfalen. Elsbeth was the daughter of Johannes KNIE (1629-?) and Gehla UNKNOWN. Thanks, in advance, for any information. Dereck L. Dietz dietzdl@ameritech.net