I agree. Vicki is a terrific volunteer as was Eddy before her. I would never have imagined two great coordinators in a row. Kathy Doyle Jenkins Dalton, GA

Ditto all the messages. I think Vicki deserves a pat on the back for a very well done job. No other site compares to Gibson Co. Website or the information that is available to those that live outside TN. Thank you for all your hard work Vicki. Barbara

Please help. I found my gggrandparents in Gibson Co. This is the info I found. Can anybody help? marriage records: Thomas C. Taylor to Celena Phillips Feb. 25, 1841 Gibson Co. 1850 census District 5 (where is district 5) #1980 Thomas C. Taylor 30 Va Celena 23 Va James 8 Tn Mary 6 Tn Tennessee 4 Tn Sarah 1 Tn District 13 (where is this) #1153 James W. Adams 36 Va Jane ? 31 Va Henry 15 Va Mary 14 Va Leeda (Salindy F.) 12 Va (James) David (W) 10 Va Sarah 8 Va Thomas 3 Va Any information on any of the above would be appreciated. thanks, elizabeth

> I recently discovered my gr-great grandparents were buried some where in Yorkville Tennessee. > I talked to someone who said there was a couple of grave yards that I had not seen,if any one remembers if there are older cememteries ( maybe on privates property)or if you know of where I may can find them,JAY THOMAS HUBBLE. > I looked on both of the highways and didn't find them > Also not to spread rumors I was told when the new highway was built that some of the grave sites were destroyed and moved into a ditch and covered up.( in Yorkville) > I sure hope not,as I am really wanting to find Jay Thomas. > PLEASE any help would be deeply appreciated > Sincerely , > Cindy Sawyers > Cindy Sawyers >

--part1_43470303.249c8c0e_boundary Content-Type: text/plain; charset="us-ascii" Content-Transfer-Encoding: 7bit In a message dated 6/18/99 5:39:23 PM Central Daylight Time, parkave1@gte.net writes: << I would say amend. You have done a great job and I found nothing from the Weakley County site. They chat but not about genology and no help at all in that area. I know my great great grandfather died over ther somewhere but I can't find him. >> I agree that this is a great web site, but I also belong to the Weakley Co. list, and I think it is great as well! The people on there are all very friendly, and I have found many of my ancestors, thanks to these kind people. Everyone's perception of what is and isn't genealogy differs. If we keep an open mind, the tiniest of clues opens avenues of knowledge and information. I'm thankful for both Vicki and PJ - both are doing a great job!!! Judy Connell Woodruff Surnames in Weakley and Gibson Co.: CONNELL, CARLTON, GROOMS, BRANN, MULLINS, DECK, KIMERY, ABERNATHY. --part1_43470303.249c8c0e_boundary Content-Type: message/rfc822 Content-Disposition: inline Return-Path: <TNGIBSON-L-request@rootsweb.com> Received: from rly-yc03.mx.aol.com (rly-yc03.mail.aol.com [172.18.149.35]) by air-yc03.mail.aol.com (v59.51) with SMTP; Fri, 18 Jun 1999 18:39:23 -0400 Received: from bl-11.rootsweb.com (bl-11.rootsweb.com [204.212.38.27]) by rly-yc03.mx.aol.com (vx) with SMTP; Fri, 18 Jun 1999 18:38:59 -0400 Received: (from slist@localhost) by bl-11.rootsweb.com (8.9.3/8.9.3) id PAA22460; Fri, 18 Jun 1999 15:38:01 -0700 (PDT) Resent-Date: Fri, 18 Jun 1999 15:38:01 -0700 (PDT) Message-ID: <000a01beb9db$20a652a0$b713fed0@Pexplorer.nlci.com> From: "Peggy Reen" <parkave1@gte.net> Old-To: "Adam McCartney" <mccartneyad@hotmail.com>, <TNGIBSON-L@rootsweb.com> Subject: Re: [TNGIBSON-L] We are lucky Date: Fri, 18 Jun 1999 17:37:18 -0500 MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Content-Transfer-Encoding: 7bit X-Priority: 3 X-MSMail-Priority: Normal X-Mailer: Microsoft Outlook Express 4.72.3115.0 X-MimeOLE: Produced By Microsoft MimeOLE V4.72.3110.3 Resent-Message-ID: <Qw4uRC.A.1dF.Gpsa3@bl-11.rootsweb.com> To: TNGIBSON-L@rootsweb.com Resent-From: TNGIBSON-L@rootsweb.com X-Mailing-List: <TNGIBSON-L@rootsweb.com> archive/latest/1608 X-Loop: TNGIBSON-L@rootsweb.com Precedence: list Resent-Sender: TNGIBSON-L-request@rootsweb.com I would say amend. You have done a great job and I found nothing from the Weakley County site. They chat but not about genology and no help at all in that area. I know my great great grandfather died over ther somewhere but I can't find him. Thanks so much Peggy Sample Reen -----Original Message----- From: Adam McCartney <mccartneyad@hotmail.com> To: TNGIBSON-L@rootsweb.com <TNGIBSON-L@rootsweb.com> Date: Friday, June 18, 1999 12:43 PM Subject: [TNGIBSON-L] We are lucky >Well, Friends, > >We need to "count our blessings" sometimes. Gibson County's web page is one >of the most comprehensive in TN (maybe the US) and is a big help to all of >us who live in or descend from families living in Gibson County. Some other >Counties have coordinaters not as nice as our Vicki. Thanks Vicki, you make >Gibson County a special site. I had a little run in with PJ Thompson of >Weakley County's site, and she was...well, let's just say "less than >friendly." She made me realize how lucky we all are. > >Adam > >P.S. Holler to me (mccartneyad@hotmail.com) if you have had a bad >experience with another county's site cooridnator. > > >_______________________________________________________________ >Get Free Email and Do More On The Web. Visit http://www.msn.com > > --part1_43470303.249c8c0e_boundary--

Hi all, There have been a few additions to the photo page and and some have been moved around a little, take a look when you can. Taking new submissions for the page, so if you have something that you would like posted let me know. mwebb@iswt.com Milton Webb ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Volunteer of "Random Acts of Genealogical Kindness" at http://www.rootsweb.com/~tnraogk/index.htm

I would say amend. You have done a great job and I found nothing from the Weakley County site. They chat but not about genology and no help at all in that area. I know my great great grandfather died over ther somewhere but I can't find him. Thanks so much Peggy Sample Reen -----Original Message----- From: Adam McCartney <mccartneyad@hotmail.com> To: TNGIBSON-L@rootsweb.com <TNGIBSON-L@rootsweb.com> Date: Friday, June 18, 1999 12:43 PM Subject: [TNGIBSON-L] We are lucky >Well, Friends, > >We need to "count our blessings" sometimes. Gibson County's web page is one >of the most comprehensive in TN (maybe the US) and is a big help to all of >us who live in or descend from families living in Gibson County. Some other >Counties have coordinaters not as nice as our Vicki. Thanks Vicki, you make >Gibson County a special site. I had a little run in with PJ Thompson of >Weakley County's site, and she was...well, let's just say "less than >friendly." She made me realize how lucky we all are. > >Adam > >P.S. Holler to me (mccartneyad@hotmail.com) if you have had a bad >experience with another county's site cooridnator. > > >_______________________________________________________________ >Get Free Email and Do More On The Web. Visit http://www.msn.com > >

In a message dated 6/18/99 10:42:08 AM, mccartneyad@hotmail.com writes: <<We need to "count our blessings" sometimes. Gibson County's web page is one of the most comprehensive in TN (maybe the US) and is a big help to all of us who live in or descend from families living in Gibson County. Some other Counties have coordinators not as nice as our Vicki. Thanks Vicki, you make Gibson County a special site. >> I ditto this message. I live in CA and may be able to find some of this data at the LDS FHC, but not photos and as many willing people who will help. I for one appreciate everyone who has answered a question and who has compiled the data for this site. I know the work that they put in. Best regards, Phil Di Matteo Searching: BOYKIN, LANE, JONES, PULLIAM Location: West Tennessee

Well, Friends, We need to "count our blessings" sometimes. Gibson County's web page is one of the most comprehensive in TN (maybe the US) and is a big help to all of us who live in or descend from families living in Gibson County. Some other Counties have coordinaters not as nice as our Vicki. Thanks Vicki, you make Gibson County a special site. I had a little run in with PJ Thompson of Weakley County's site, and she was...well, let's just say "less than friendly." She made me realize how lucky we all are. Adam P.S. Holler to me (mccartneyad@hotmail.com) if you have had a bad experience with another county's site cooridnator. _______________________________________________________________ Get Free Email and Do More On The Web. Visit http://www.msn.com

Hi all, I would like to hear some of the experiences any on the list have had with Gibson Co area libraries. I have had a couple of less than pleasant dealings with a couple of them and was wondering if it was just my charming personality.LOL Let me know good, bad or so-so. E-mail me at mwebb@iswt.com Thanks, Milton ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Volunteer of "Random Acts of Genealogical Kindness" at http://www.rootsweb.com/~tnraogk/index.htm

did you know that a lot of dermatologists prescribe the application of crisco just as it comes out of the container to help minor skin problems. c young > -----Original Message----- > From: Vicki [mailto:TnGibson@worldnet.att.net] > Sent: Wednesday, June 16, 1999 8:04 PM > To: TNGIBSON-L@rootsweb.com > Subject: [TNGIBSON-L] Crisco > > > I hope this post doesn't offend anyone but I received an old recipe book > that belonged to my grandmother today and had to share some of > this with you > all. Really makes you realize how far we've come! Hope you all enjoy > reading it. > > The book is called "A Calendar of Dinners with 615 Recipes". It was > published in 1913. Every single recipe has Crisco in it and > there's even a > whole chapter about Crisco. By the time you read all this you > are convinced > that Crisco is a new food group................... > > >From the book: > The > Story of Crisco > The culinary world is revising its entire cookbook on account of > the advent > of Crisco, a new and altogether different cooking fat. > Many wonder that any product could gain the favor of cooking experts so > quickly. A few months after the first package was marketed, practically > every grocer of the better class in the United States was supplying women > with the new product. > This was largely because four classes of people - housewives - chefs - > doctors - dietitians - were glad to be shown a product which at once would > make for more digestible foods, and more economical foods, and better > tasting foods. > > A Need Anticipated > Great foresight was shown in the making of Crisco. > The quality, as well as the quantity, of lard was diminishing steadily in > the face of a growing population. Prices were rising. "The > high-cost-of-living: was an oft-repeated phrase. Also, our country was > outgrowing its supply of butter. What was needed, therefore, was not a > substitute, but something better than these fats, some product which not > only would accomplish as much in cookery, but a great deal more. > A Primary Fat > It was neither a butter, a "compound' nor a "substitute," but an entirely > new product. A primary fat. > In 1911 it was named Crisco and placed upon the market. > Today you buy this rich, wholesome cream of nutritious food oils > in sanitary > tins. The "Crisco Process" alone can product this creamy white > fat. No one > else can manufacture Crisco, because no one else holds the secret > of Crisco > and because they would have no legal right to make it. Crisco is Crisco, > and nothing else. > Explanation of "Hidden" > Food Flavors > When the dainty shadings of taste are over-shadowed by a "lardy" > flavor, the > true taste of the food itself is lost. We miss the "hidden" or natural > taste of the food. Crisco has a peculiar power of bringing out the very > best in food flavors. Even the simplest foods are allowed a delicacy of > flavor. > Fried chicken has a newness of taste not known before. > New users should try these simple foods first and later take up the > preparation of more elaborate dishes. > Crisco contains richer food elements than butter. > Keeping Your Parlor and Your > Kitchen Strangers > Kitchen odors are out of place in the parlor. When frying with Crisco, as > before explained, it is not necessary to heat the fat to smoking > temperature. Ideal frying is accomplished without bringing Crisco to its > smoking point. On the other hand, it is necessary to heat lard "smoking > hot" before it is of the proper frying temperature. Remember also that, > when lard smokes and fills the house with its strong odor, certain > constituents have been changed chemically to those which irritate the > sensitive and membranes of the alimentary canal. > > Other sub chapter names: > The Importance of Giving Children Crisco Foods > "A Woman can Throw Out More with a Teaspoon Than a Man Can Bring Home in a > Wagon" > and last but not least........ Brief, Interesting Facts > Crisco is being used in an increasing number of the better class hotels, > clubs, restaurants, dining cars, ocean liners. > Crisco has been demonstrated and explained upon the Chautauqua platform by > domestic Science experts, these lectures being a part of the > regular course. > Crisco has taken the place of butter and lard in a number of hospitals, > where purity and digestibility are of vital importance. > Crisco is Kosher. Rabbi Margolies of New York, said that the > Hebrew Race had > been waiting 4000 years for Crisco. It conforms to the strict > dietary Laws > of the Jews. It is what is known in the Hebrew language as a "parava," or > neutral fat. Crisco can be used with both "milchig" and "fleichig" (milk > and flesh) foods. Special Kosher packages, bearing the seals of Rabbi > Margolies of New York, and Rabbi Lifsitz of Cincinnati, are sold > the Jewish > trade. But all Crisco is Kosher and all of the same purity. > Campers find Crisco helpful in many ways. Hot climates have little > effect upon its wholesomeness. > Crisco is sold by net weight. You pay only for the Crisco --not the can. > Find the net weight of what you have been using. > Women have written that they use empty Crisco tins for canning vegetables > and fruits, and as receptacles for kitchen and pantry use. > > THE END > > > Gibson Co. TN Coordinator > USGenWeb Project > http://www.rootsweb.com/~tngibson > Vance Family Association > http://homepages.rootsweb.com/~rtr89/Vance > > >

The correct URL for the Rootsweb Guide to Tracing Family Trees is: http://www.rootsweb.com/~rwguide/ Sorry about the error. Thanks, Vicki

UNITED STATES TOWN/COUNTY DATABASE INTERACTIVE SEARCH. <http://resources.rootsweb.com/cgi-bin/townco.cgi>. Have you heard the name of a place where your ancestors might have lived, but not had a clue in what county (and sometimes in what state) it was? There's no need to fear, RootsWeb is here. Now when you are faced with this situation, there is an easy way to solve the problem. Simply type in the town's name and a list with links to the states/counties in which there is such a place will appear.

ROOTSWEB'S GUIDE TO TRACING YOUR FAMILY TREE ("RootsWeb Guide") <http://www.rootsweb.com/~rwguide/>. Designed with the beginning genealogist and new RootsWeb user in mind, each lesson will include text, suggested reading list, links to some of the relevant resources hosted by RootsWeb, and links to some relevant resources found elsewhere on the Internet. Lesson One, "Where to Begin," is online now. Lesson Two is scheduled to be posted next week. Additional lessons will be posted most weeks thereafter. Even experienced genealogists and long-time RootsWeb users might learn some useful new things. Please stop by.

Does everyone know about the TN death index being on line? The address is: http://www.state.tn.us/sos/statelib/pubsvs/death2.htm#index Patti

I hope this post doesn't offend anyone but I received an old recipe book that belonged to my grandmother today and had to share some of this with you all. Really makes you realize how far we've come! Hope you all enjoy reading it. The book is called "A Calendar of Dinners with 615 Recipes". It was published in 1913. Every single recipe has Crisco in it and there's even a whole chapter about Crisco. By the time you read all this you are convinced that Crisco is a new food group................... >From the book: The Story of Crisco The culinary world is revising its entire cookbook on account of the advent of Crisco, a new and altogether different cooking fat. Many wonder that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer of the better class in the United States was supplying women with the new product. This was largely because four classes of people - housewives - chefs - doctors - dietitians - were glad to be shown a product which at once would make for more digestible foods, and more economical foods, and better tasting foods. A Need Anticipated Great foresight was shown in the making of Crisco. The quality, as well as the quantity, of lard was diminishing steadily in the face of a growing population. Prices were rising. "The high-cost-of-living: was an oft-repeated phrase. Also, our country was outgrowing its supply of butter. What was needed, therefore, was not a substitute, but something better than these fats, some product which not only would accomplish as much in cookery, but a great deal more. A Primary Fat It was neither a butter, a "compound' nor a "substitute," but an entirely new product. A primary fat. In 1911 it was named Crisco and placed upon the market. Today you buy this rich, wholesome cream of nutritious food oils in sanitary tins. The "Crisco Process" alone can product this creamy white fat. No one else can manufacture Crisco, because no one else holds the secret of Crisco and because they would have no legal right to make it. Crisco is Crisco, and nothing else. Explanation of "Hidden" Food Flavors When the dainty shadings of taste are over-shadowed by a "lardy" flavor, the true taste of the food itself is lost. We miss the "hidden" or natural taste of the food. Crisco has a peculiar power of bringing out the very best in food flavors. Even the simplest foods are allowed a delicacy of flavor. Fried chicken has a newness of taste not known before. New users should try these simple foods first and later take up the preparation of more elaborate dishes. Crisco contains richer food elements than butter. Keeping Your Parlor and Your Kitchen Strangers Kitchen odors are out of place in the parlor. When frying with Crisco, as before explained, it is not necessary to heat the fat to smoking temperature. Ideal frying is accomplished without bringing Crisco to its smoking point. On the other hand, it is necessary to heat lard "smoking hot" before it is of the proper frying temperature. Remember also that, when lard smokes and fills the house with its strong odor, certain constituents have been changed chemically to those which irritate the sensitive and membranes of the alimentary canal. Other sub chapter names: The Importance of Giving Children Crisco Foods "A Woman can Throw Out More with a Teaspoon Than a Man Can Bring Home in a Wagon" and last but not least........ Brief, Interesting Facts Crisco is being used in an increasing number of the better class hotels, clubs, restaurants, dining cars, ocean liners. Crisco has been demonstrated and explained upon the Chautauqua platform by domestic Science experts, these lectures being a part of the regular course. Crisco has taken the place of butter and lard in a number of hospitals, where purity and digestibility are of vital importance. Crisco is Kosher. Rabbi Margolies of New York, said that the Hebrew Race had been waiting 4000 years for Crisco. It conforms to the strict dietary Laws of the Jews. It is what is known in the Hebrew language as a "parava," or neutral fat. Crisco can be used with both "milchig" and "fleichig" (milk and flesh) foods. Special Kosher packages, bearing the seals of Rabbi Margolies of New York, and Rabbi Lifsitz of Cincinnati, are sold the Jewish trade. But all Crisco is Kosher and all of the same purity. Campers find Crisco helpful in many ways. Hot climates have little effect upon its wholesomeness. Crisco is sold by net weight. You pay only for the Crisco --not the can. Find the net weight of what you have been using. Women have written that they use empty Crisco tins for canning vegetables and fruits, and as receptacles for kitchen and pantry use. THE END Gibson Co. TN Coordinator USGenWeb Project http://www.rootsweb.com/~tngibson Vance Family Association http://homepages.rootsweb.com/~rtr89/Vance

Does anyone have a copy of GCI. There is a Boykin, S. (probably Samuel B. Boykin) listed. Would you tell me what it says about him? Phil Di Matteo

Looking for Gibson county (and surrounding counties) Hicks and Pugh families late 1800's early 1900's. Cassie (cdhouse@juno.com) ___________________________________________________________________ Get the Internet just the way you want it. Free software, free e-mail, and free Internet access for a month! Try Juno Web: http://dl.www.juno.com/dynoget/tagj.

Rick & Joy Asked for a little traffic. I'll try to help. Elizabeth H. Jones BOYKIN lived in Trenton until she died 4 Aug 1946. She is buried in Oakland Cemetery, Trenton, TN She had 3 children. Paul, Cassandra and Georgia Clymetra. Paul and Cassandra are pictured in the 1910 Peabody school photo (http:www.rootsweb.com/~tngibson/photos/1901peabody.htm). Paul died 1 Feb 1914 at 29 years of age and is buried in Oakland Cemetery, Trenton, TN. Cassandra (Cassie) is said to have married Charles W. BURTON and had 1 child (Sandra B. Burton). Georgia ia said to have married James Marion RIDDLE and had 3 Children (James Marion JR., Elizabeth B., John Burwell Boykin Riddle). Questions: Did Paul ever marry? Who was his wife? What did he die of? When did Cassandra Marry? When did Georgia Marry? Did the two girls leave Trenton? I don't find Boykin listed in the 1900, 1910 or 1920 Gibson Co. census. Can anyone shed some light? Phil Di Matteo

We must have too much information on the site,(if that is possible) because inquiries to the list have certainly slowed down lately!!!! Let's generate some interest!!!! Our Gibson County lines; Williams, Smail, Baker, Williamson. Rick & Joy Joy