As my 19 year old son would say "Way cool". ----- Original Message ----- From: "G. Lee Hearl" <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 12:34 PM Subject: Re: [TNWASHIN] Molasses Making Time > To All: > I read and keep a lot of the stories about the "old days". > I still make molasses the old fashioned way.. My cousin and I (both > retired) re-stocked a very old cane mill and have made molassess the last > three years.. Some very good, some not so good! > We have a 130 gallon molasses pan, it takes about three hours to grind > enough cane to fill the pan about full (100 gal) Then we boil and skim it > for approximately 7 hours, ending up with about 10 gal. of molasses.. > Neither of us knew much about making molasses when we started.. All of our > neighbors came in to help us when we started boiling and we learned a lot > from them. I was about ten years old when my father made about a hundred > gallons just before WWII.. We had plenty of "brown sugar" during the war > when sugar was rationed.. > I couldn't help but notice that some of you have been calling it the > "churning stick" when talking about making butter, well that is actually > the "churn dasher".. it had cross pieces on the end which "beat" the sour > cream and separated the butter from the butter milk.. By adding a little > hot water, the butter would form quicker but it came out white instead of > yellow... > I've deen down all these roads when I was a boy! > G. Lee Hearl... Authentic Appalachain Storyteller.. Abingdon, Va... >

Buttermilk is a real treat. It is still very popular in Europe, especially Eastern Germany. They have it on the breakfats buffets there. People in USA now simply use it for cooking. I love old dried out cornbread with buttermilk over it. Its used to be a staple breakfast food in TN. ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 11:14 AM Subject: Re: [TNWASHIN] Molasses Making Time > Please keep telling us more - for those of us who didn't have your > experiences - we can enjoy them now - I can just see you churning that crock > and hating every minute. > I did get to lick the churn stick as I helped in making butter and > loved....that buttermilk - (this was in Michigan in 1930s) > Jan >

I remember the older women making mincemeat from the head etc of the hog. Lots of sage in it. It was very good. I asked my Mom (80 yrs old) and she had never made it. ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 10:59 AM Subject: Re: [TNWASHIN] Molasses Making Time > Please keep the interesting old customs alive. I love to hear how they made > the molasses, apple butter and especially mincemeat - I love it but most > people nowadays say 'yuk' to it. > > jan w. >

And the cracklin corn bread! I remember my G Grandmother eathing fresh lard on bread. I was disgusted. Then about 7 years ago I spent a month in Scotland. I found some of MacFarland relatives (probably 10 cousins - but hey - still relatives). They still cook everything in lard just like my 104 year old GGrandfather did (what cholesterol?). I saw one of the old ladies spreading lard on bread the way we use margarine. My friends here in MN are from Sweden. According to him the people in the couintry over in Sweden do the same thing. ----- Original Message ----- From: "sharon brown" <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 10:09 AM Subject: Re: [TNWASHIN] Molasses Making Time > I watched Grandpa kill hogs. Jim and Idy Leach made cracklins out behind > the store. I can smell them now. > Would I have enough nerve to watch a hog killing now...doubt it. > > -----Original Message----- > From: rose haun <[email protected]> > To: [email protected] <[email protected]> > Date: Saturday, February 12, 2000 9:52 AM > Subject: Re: [TNWASHIN] Molasses Making Time > > > My grandma made molasses by herself, applebutter and peach butter and > applesauce and i pounded that churn stick up and down > many atime on the front porch. I hated that cause the churn crock was > big as i was but loved to eat that white butter and drink that cold > buttermilk from the spring house and steal her favorite little > "tommytoe" tomatos and eat them dirt and all<grin> how about home made > sauerkkraut? Sure beat the taste of the store version. Pickles and > relish and that yellow relish > with the corn in it that was hot and eaten with beans.Her pickled green > beans were yummy too. > > >

Does anyone have the Rev War Pension info for the following? Wilson Co, TN WOOD, Thomas Private Virginia Militia $80.00 Annual Allowance $250.00 Amt rec'd Oct. 15 1833 Pension started Age 91

Right! Now I remember the large crocks of pickles (cucumbers and beets), pickled beans etc. that we always had during the molasses making. Desert I remember most was applesauce cake with about 10 layers. ----- Original Message ----- From: "rose haun" <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 9:46 AM Subject: Re: [TNWASHIN] Molasses Making Time > My grandma made molasses by herself, applebutter and peach butter and > applesauce and i pounded that churn stick up and down > many atime on the front porch. I hated that cause the churn crock was > big as i was but loved to eat that white butter and drink that cold > buttermilk from the spring house and steal her favorite little > "tommytoe" tomatos and eat them dirt and all<grin> how about home made > sauerkkraut? Sure beat the taste of the store version. Pickles and > relish and that yellow relish > with the corn in it that was hot and eaten with beans.Her pickled green > beans were yummy too. >

I am "only" 52 and I remember it well. It was a real social event. My uncles would all play fiddles and guitars and sip on their homemade "medicine". I remember the frsh pork loins the women would cook up. It was "good". ----- Original Message ----- From: "lynda kahn" <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 8:42 AM Subject: [TNWASHIN] Molasses Making Time > It has been really interesting as many of you recount how our ancestors > lived not that long ago. Do any of you remember the community coming > together to make molasses on a fall evening?Maybe it is still done the > same today?Remember them being stirred with something that looked lke a > shovel.It has been about 40 yrs. since I saw it. > > Also remember my grandmother making apple butter in a large pot over a > fire in the backyard.I am also glad I had the opportunity to see butter > churned.real homemade mincemeat(esp.pie),and vegetables being > canned.Things my children can only hear about. > > >

Were in E OK did you Grandfather live that made sorgum??/ I am in NE OK. SOme Smith Brothers used to make it at Peggs, my Daddy bought it always from them. Barb in OK ----- Original Message ----- From: "William Awbrey" <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 3:39 PM Subject: Re: [TNWASHIN] Molasses Making Time > My grandfather used to live in Eastern Oklahoma, and grew sorgum cane, as > did a lot of other farmers. Grandpa built a setup where the juice would > start at one end, and cook and move along a belt, and be finished into > sorgum/molasses at the other end. All the farmer around there would bring > their juice to cook it at grandpa's place. > Kathy >

My grandfather used to live in Eastern Oklahoma, and grew sorgum cane, as did a lot of other farmers. Grandpa built a setup where the juice would start at one end, and cook and move along a belt, and be finished into sorgum/molasses at the other end. All the farmer around there would bring their juice to cook it at grandpa's place. Kathy

You can also find incorrect information on Birth Certificates, and Death Certificates. When I sent for my son's birth certificate, I found it stated that his father was born in Jasper, Wyoming. I had told the clerk, and had stated Jasper, Oregon, but I guess someone decided that there wasn't a Jasper in Oregon and change it to Wyoming. When I got my greatgrandmother's death certificate who died in Oklahoma in 1938, it said her father's name was Jim Chenewith. Her father's name was actually Hardin T. Chenoweth. He had died before she was born, and she only remembered her stepfather who was James Bates. So there's where the Jim came from. That threw me off for several years, until I found probate records. So to cut to the chase -- always look at records as helpful information, but not always correct information. Kathy in Pleasant Hill, Oregon

I'm guilty of calling it a churn stick alright. That's the part i was allowed to do. Woould sure enjoy hearing some of those stories sometime.

When I make cornbread, I still have to save some for my husband to break up into a glass of buttermilk. (ugh!) Mary Winn

Hi, I think that there are 2 recipes, mixed up together...The hogs head was scraped and goodies were cooked with spices and it jelled and was called souse , headcheese and jelladina...Now, mincemeat was made with suet and beef and lemons and oranges and currants... Just wanted to put in my 2¢ worth... Dixie Lea in the Land of OZ...(*)

Thank you so much for the information. But what I really wanted was someone who could go to the court house and get me a copy of the marriage record. Thanks again Ann Oliver ----- Original Message ----- From: Jean Mayfield Cuevas <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 6:25 AM Subject: Re: [TNWASHIN] NELSON > Marriage Index: KY, NC, TN, VA, WV, 1728-1850 > > Northampton, VA: > > Nelson, Southy Spouse : Brickhouse, Sally Joynes > Marriage date : Nov 14, 1803 > Nelson, Southy Spouse : Willett, Elizabeth > Marriage date : May 5, 1770 > > > > At 12:02 AM 2/12/00 -0500, you wrote: > >Could someone please lookup a marriage record for SOUTHY NELSON in > >Washington County TN. > >Thanks in advance for your help. > > > >Ann Oliver >

To All: I read and keep a lot of the stories about the "old days". I still make molasses the old fashioned way.. My cousin and I (both retired) re-stocked a very old cane mill and have made molassess the last three years.. Some very good, some not so good! We have a 130 gallon molasses pan, it takes about three hours to grind enough cane to fill the pan about full (100 gal) Then we boil and skim it for approximately 7 hours, ending up with about 10 gal. of molasses.. Neither of us knew much about making molasses when we started.. All of our neighbors came in to help us when we started boiling and we learned a lot from them. I was about ten years old when my father made about a hundred gallons just before WWII.. We had plenty of "brown sugar" during the war when sugar was rationed.. I couldn't help but notice that some of you have been calling it the "churning stick" when talking about making butter, well that is actually the "churn dasher".. it had cross pieces on the end which "beat" the sour cream and separated the butter from the butter milk.. By adding a little hot water, the butter would form quicker but it came out white instead of yellow... I've deen down all these roads when I was a boy! G. Lee Hearl... Authentic Appalachain Storyteller.. Abingdon, Va...

My dad and his brothers presented their mother with a very special present. They carved my grandfather's initials into the butter mould. His name was Albert Sevier Sabin, so I guess you can figure out what the initials spelled! Pat S. [email protected] wrote: > > Please keep telling us more - for those of us who didn't have your > experiences - we can enjoy them now - I can just see you churning that crock > and hating every minute. > I did get to lick the churn stick as I helped in making butter and > loved....that buttermilk - (this was in Michigan in 1930s) > Jan

In my McCracken family of Washington County, Tn. I have Mary Barclay McCracken b. 24 Mar 1814 dau of Henry McCracken and Nancy Barclay. she m. 31 May 1832 John J. Ashton. They had 1. Washington John Ashton b. 1833 m. Martha Adams 2. William H. Ashton b. 1834 3. Nancy A. Ashton b. 1838 4. James M. Ashton b. 1840 5. Margaret A. b. 1842 6. Mary D. b. 1844 7. Hester J. b. 1848 8. Elizabeth C. b. 1850 Hope this helps. Sue -----Original Message----- From: [email protected] [mailto:[email protected]] Sent: Friday, February 11, 2000 4:03 PM To: [email protected] Subject: [TNWASHIN] ASTON Hello everyone! I am new to the list and I am looking for any information on the surname ASTON. In the 1850 Washington Co., TN Census Index it listed some ASTON's there. Could someone do a lookup for me? Queet

Don't know if it was part of Maury Co or not. It is always possible but there are 2 counties between Benton and Maury now. Regards, Ron Mitchell ----- Original Message ----- From: jprince <[email protected]> To: <[email protected]> Sent: Saturday, February 12, 2000 8:25 AM Subject: Re: [TNWASHIN] Lick Creek TN > > Thanks for the info. Was that ever a part of Maury Co, TN? > > -----Original Message----- > From: Ron <[email protected]> > To: [email protected] <[email protected]> > Date: Saturday, February 12, 2000 9:21 AM > Subject: Re: [TNWASHIN] Lick Creek TN > > > >Hi, > >My info says Lick Creek is in Benton County. > >Ron > > > > > >----- Original Message ----- > >From: jprince <[email protected]> > >To: <[email protected]> > >Sent: Saturday, February 12, 2000 8:04 AM > >Subject: [TNWASHIN] Lick Creek TN > > > > > >> > >> Can anyone tell me where Lick Creek TN is located? > >> Thanks > >> Judy > >> > >> > > > > >

I watched Grandpa kill hogs. Jim and Idy Leach made cracklins out behind the store. I can smell them now. Would I have enough nerve to watch a hog killing now...doubt it. -----Original Message----- From: rose haun <[email protected]> To: [email protected] <[email protected]> Date: Saturday, February 12, 2000 9:52 AM Subject: Re: [TNWASHIN] Molasses Making Time My grandma made molasses by herself, applebutter and peach butter and applesauce and i pounded that churn stick up and down many atime on the front porch. I hated that cause the churn crock was big as i was but loved to eat that white butter and drink that cold buttermilk from the spring house and steal her favorite little "tommytoe" tomatos and eat them dirt and all<grin> how about home made sauerkkraut? Sure beat the taste of the store version. Pickles and relish and that yellow relish with the corn in it that was hot and eaten with beans.Her pickled green beans were yummy too.

My grandma made molasses by herself, applebutter and peach butter and applesauce and i pounded that churn stick up and down many atime on the front porch. I hated that cause the churn crock was big as i was but loved to eat that white butter and drink that cold buttermilk from the spring house and steal her favorite little "tommytoe" tomatos and eat them dirt and all<grin> how about home made sauerkkraut? Sure beat the taste of the store version. Pickles and relish and that yellow relish with the corn in it that was hot and eaten with beans.Her pickled green beans were yummy too.