I found this and thought I'd pass it on to both counties. http://www.migrations.org Robert B. ARNOLD b: abt 1839 in Gibson Co TN Additional Notes: Source: History of the State of Kansas, Wm G. Cutler, 1883; NOTES: marr. Mary Eckley, 1868; father of Sophia, Flora, Martha, Ephraim B., Harvey E., Mary M., and Robert B. Arnold. Migrations Steps: to Hadley, Lawrence Co., IL in 1863 to TN in 1866 to Reno Co., KS in 1874 to Humbolt, Allen Co., KS in 1877 Researcher: Teresa Lindquist ----- Original Message ---- From: "[email protected]" <[email protected]> To: [email protected] Sent: Sun, December 5, 2010 5:30:17 PM Subject: TNWEAKLE Digest, Vol 5, Issue 246 Today's Topics: 1. Making sorghum molasses (MaryCarol) 2. Historical English Connections (MaryCarol) 3. Re: Making sorghum molasses (ROBBIE ELLIOTT) 4. SORGHUM ([email protected]) 5. Re: Making sorghum molasses (Sali) 6. Re: SORGHUM (Russell Hehemann) 7. Re: SORGHUM ([email protected]) ---------------------------------------------------------------------- Message: 1 Date: Sun, 5 Dec 2010 02:06:12 -0600 From: MaryCarol <[email protected]> Subject: [TNWEAKLE] Making sorghum molasses To: [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed MAKING SORGHUM MOLASSES This was the latest article published in the Cumberland Lore...Archives Publication by Jeannie Travis - she has given permission to share it. "This nippy Fall weather reminds me of the good old days when times were hard. When I was growing up folks didn't have a sorghum cooking apparatus, but one traveled around and would set up at one farm or another..You hauled your sorghum to the Mill.....I suppose the farms owner got a small portion of the sorghum...and probably got to run his through first. Wood supplied the heat but I don't know who supplied that. We grew the sorghum like corn, and in the fall cut it down after the men had gone through each row and knocked off all the leaves with a sort of wooden sword. . Then they went back through and cut it all down with a blade on a long handle.....Then it was piled up at the side. I can remember cutting off sorghum heads when I was real little..maybe 7 years old. It was SO cold I was crying...remember cutting nicks out of my knees with the big Butcher knife Daddy made from a saw blade. The sorghum was loaded onto a wagon ..all straight and nice, and hauled away....We took some of the seed heads to the house to feed the chickens, but I don't remember Daddy saving all the heads for winter. A mule pulled the long handle{sweep } that was attached to the crusher, and an elderly man sat up under that long sweep and fed the cane into the crusher. The juice came out one side and crushed stalks came out the other..Bagasse, I think they call it. The juice is poured into a big flat pan that has a fir burning under it. Men stir the syrup as it cooks till it get thick...Once Daddy was helping a neighbor make up sorghum and he brought home a quart jar of the golden foam that they had skimmed off..... That pan they cook the syrup in has always fascinated me...They keep on adding fresh syrup to it on one end , and it is stirred, stirred , stirred! The heat from the fires burning under it and the men's paddles causes the liquid to thicken and is moved from one end of the 'pan' to another. It is then drained out into glass jugs or jars and sold or used in the home kitchen as ' Long sweetnin'... On cold winter mornings the delicious thick syrup flowed slowwwllllyyy over the rim of the syrup jar ..It had beautiful amber bubbles in it and they would stretch out like a rubber balloon. Folks said kids were as slow as Sorghum molasses... Sure tasted good when we mixed molasses and butter on our plate, and sopped it up with one of Mama's big flaky biscuits" ------------------------------ Message: 2 Date: Sun, 5 Dec 2010 06:08:51 -0600 From: MaryCarol <[email protected]> Subject: [TNWEAKLE] Historical English Connections To: [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed Sent to me by a cousin - Thanks, Joy! MaryCarol 1. They used to use urine to tan animal skins, so families used to all pee in a pot & then once a day it was taken & sold to the tannery. If you had to do this to survive, you were "Piss Poor". 2. But worse than that were the really poor folk who couldn't even afford to buy a pot. They "didn't have a pot to piss in" & were the lowest of the low. 3. The floor was dirt. Only the wealthy had something other than dirt; hence the saying, "Dirt Poor." 4. The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh (straw) on floor to help keep their footing. As winter wore on, they added more thrush until, when you opened the door, it would all start slipping outside. A piece of wood was placed in the entrance-way; hence a "thresh-hold". 5. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man could, "Bring home the bacon." They would cut off a little to share with guests and would all sit around and "Chew the fat." 6. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guest got the top, or "Upper crust." 7. Lead cups were used to drink ale or whisky. The combination would sometimes knock the imbibers out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gather around and eat and drink and wait to see if they would wake up; hence the custom of "holding a wake." 8. England is old and small and the local folks started running out of places to bury people so they would dig up coffins and take the bones to a bone-house, and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So, they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night ("The graveyard shift") to listen for the bell, thus, someone could be, "saved by the bell" or was considered a "dead ringer". And that's the truth...now, whoever said History was boring! ------------------------------ Message: 3 Date: Sun, 5 Dec 2010 06:15:20 -0600 From: "ROBBIE ELLIOTT" <[email protected]> Subject: Re: [TNWEAKLE] Making sorghum molasses To: <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; charset="US-ASCII" Excellent description I almost cut the end of my finger off while cutting off the tops of the sorghum to feed the chickens. Mama soaked my finger in some coal oil then wrapped it in white cloth. I still have the scar. I felt sorry for the mule having to go round & round turning the wheel. I still remember the wonderful taste and smell, wish I had some today. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of MaryCarol Sent: Sunday, December 05, 2010 2:06 AM To: [email protected] Subject: [TNWEAKLE] Making sorghum molasses MAKING SORGHUM MOLASSES This was the latest article published in the Cumberland Lore...Archives Publication by Jeannie Travis - she has given permission to share it. "This nippy Fall weather reminds me of the good old days when times were hard. When I was growing up folks didn't have a sorghum cooking apparatus, but one traveled around and would set up at one farm or another..You hauled your sorghum to the Mill.....I suppose the farms owner got a small portion of the sorghum...and probably got to run his through first. Wood supplied the heat but I don't know who supplied that. We grew the sorghum like corn, and in the fall cut it down after the men had gone through each row and knocked off all the leaves with a sort of wooden sword. . Then they went back through and cut it all down with a blade on a long handle.....Then it was piled up at the side. I can remember cutting off sorghum heads when I was real little..maybe 7 years old. It was SO cold I was crying...remember cutting nicks out of my knees with the big Butcher knife Daddy made from a saw blade. The sorghum was loaded onto a wagon ..all straight and nice, and hauled away....We took some of the seed heads to the house to feed the chickens, but I don't remember Daddy saving all the heads for winter. A mule pulled the long handle{sweep } that was attached to the crusher, and an elderly man sat up under that long sweep and fed the cane into the crusher. The juice came out one side and crushed stalks came out the other..Bagasse, I think they call it. The juice is poured into a big flat pan that has a fir burning under it. Men stir the syrup as it cooks till it get thick...Once Daddy was helping a neighbor make up sorghum and he brought home a quart jar of the golden foam that they had skimmed off..... That pan they cook the syrup in has always fascinated me...They keep on adding fresh syrup to it on one end , and it is stirred, stirred , stirred! The heat from the fires burning under it and the men's paddles causes the liquid to thicken and is moved from one end of the 'pan' to another. It is then drained out into glass jugs or jars and sold or used in the home kitchen as ' Long sweetnin'... On cold winter mornings the delicious thick syrup flowed slowwwllllyyy over the rim of the syrup jar ..It had beautiful amber bubbles in it and they would stretch out like a rubber balloon. Folks said kids were as slow as Sorghum molasses... Sure tasted good when we mixed molasses and butter on our plate, and sopped it up with one of Mama's big flaky biscuits" ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------ Message: 4 Date: Sun, 5 Dec 2010 09:50:05 -0500 From: <[email protected]> Subject: [TNWEAKLE] SORGHUM To: <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; charset="iso-8859-1" Linda and I were in Tn. for a reunion back in September, and we bought some Sorghum Molasses at McKenzie Tn. It's a little expensive, but we wanted some. I am diabetic so I can't eat much. She uses it in cookies. I remember when I was a kid it used to be sold in 1 gallon buckets. Thank you for the discussion. I love it when someone digs up these wonderful memories of my childhood! So it goes for a man from Gleason in Weakley county.......Bud Ray ------------------------------ Message: 5 Date: Sun, 5 Dec 2010 10:56:24 -0600 From: "Sali" <[email protected]> Subject: Re: [TNWEAKLE] Making sorghum molasses To: <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original There is nothing better than sorghum on hot cornbread or on hot biscuits... I remember my mom always having it on the kitchen table at meal time growing up.. I found some a few years back at a roadside stand in Arkansas but haven't found any since... sure brought back some great memories tho..... Sally Standley ----- Original Message ----- From: "MaryCarol" <[email protected]> To: <[email protected]> Sent: Sunday, December 05, 2010 2:06 AM Subject: [TNWEAKLE] Making sorghum molasses > MAKING SORGHUM MOLASSES > > This was the latest article published in the Cumberland > Lore...Archives Publication by Jeannie Travis - she has given > permission to share it. > > "This nippy Fall weather reminds me of the good old days when times > were hard. When I was growing up folks didn't have a sorghum cooking > apparatus, but one traveled around and would set up at one farm or > another..You hauled your sorghum to the Mill.....I suppose the farms > owner got a small portion of the sorghum...and probably got to run > his through first. Wood supplied the heat but I don't know who > supplied that. > > We grew the sorghum like corn, and in the fall cut it down after the > men had gone through each row and knocked off all the leaves with a > sort of wooden sword. . Then they went back through and cut it all > down with a blade on a long handle.....Then it was piled up at the > side. I can > remember cutting off sorghum heads when I was real little..maybe 7 > years old. It was SO cold I was crying...remember cutting nicks out > of my knees with the big Butcher knife Daddy made from a saw blade. > > The sorghum was loaded onto a wagon ..all straight and nice, and > hauled away....We took some of the seed heads to the house to feed > the chickens, but I don't remember Daddy saving all the heads for > winter. A mule pulled the long handle{sweep } that was attached to > the crusher, and an elderly man sat up under that long sweep and fed > the cane into the crusher. The juice came out one side and crushed > stalks came out the other..Bagasse, I think they call it. The juice > is poured into a big flat pan that has a fir burning under it. Men > stir the syrup as it cooks till it get > thick...Once Daddy was helping a neighbor make up sorghum and he > brought home a quart jar of the golden foam that they had skimmed > off..... > > That pan they cook the syrup in has always fascinated me...They keep > on adding fresh syrup to it on one end , and it is stirred, stirred , > stirred! The heat from the fires burning under it and the men's > paddles causes the liquid to thicken and is moved from one end of the > 'pan' to > another. It is then drained out into glass jugs or jars and sold or > used in the home kitchen as ' Long sweetnin'... > > On cold winter mornings the delicious thick syrup flowed > slowwwllllyyy over the rim of the syrup jar ..It had beautiful amber > bubbles in it and they would stretch out like a rubber balloon. > Folks said kids were as slow as Sorghum molasses... Sure tasted good > when we mixed molasses and butter on our plate, and sopped it up with > one of Mama's big flaky biscuits" > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > __________ Information from ESET Smart Security, version of virus > signature database 5675 (20101205) __________ > > The message was checked by ESET Smart Security. > > http://www.eset.com > > > __________ Information from ESET Smart Security, version of virus signature database 5675 (20101205) __________ The message was checked by ESET Smart Security. http://www.eset.com ------------------------------ Message: 6 Date: Sun, 05 Dec 2010 14:45:45 -0500 From: Russell Hehemann <[email protected]> Subject: Re: [TNWEAKLE] SORGHUM To: [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset=ISO-8859-1; format=flowed Bud, will you share your recipe for the molasses cookies? Cmhh On 12/5/2010 9:50 AM, [email protected] wrote: > Linda and I were in Tn. for a reunion back in September, and we bought some >Sorghum Molasses at McKenzie Tn. It's a little expensive, but we wanted some. I >am diabetic so I can't eat much. She uses it in cookies. > I remember when I was a kid it used to be sold in 1 gallon buckets. > Thank you for the discussion. I love it when someone digs up these wonderful >memories of my childhood! So it goes for a man from Gleason in Weakley >county.......Bud Ray > > ------------------------------- > To unsubscribe from the list, please send an email to >[email protected] with the word 'unsubscribe' without the quotes in >the subject and the body of the message > > > > No virus found in this incoming message. > Checked by AVG - www.avg.com > Version: 9.0.872 / Virus Database: 271.1.1/3297 - Release Date: 12/04/10 >14:34:00 > ------------------------------ Message: 7 Date: Sun, 5 Dec 2010 18:30:12 -0500 From: <[email protected]> Subject: Re: [TNWEAKLE] SORGHUM To: <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; format=flowed; charset="iso-8859-1"; reply-type=original MY WIFE SAYS SHE WILL FIND IT FOR ME. ----- Original Message ----- From: "Russell Hehemann" <[email protected]> To: <[email protected]> Sent: Sunday, December 05, 2010 2:45 PM Subject: Re: [TNWEAKLE] SORGHUM > Bud, will you share your recipe for the molasses cookies? > Cmhh > > > On 12/5/2010 9:50 AM, [email protected] wrote: >> Linda and I were in Tn. for a reunion back in September, and we bought >> some Sorghum Molasses at McKenzie Tn. It's a little expensive, but we >> wanted some. I am diabetic so I can't eat much. She uses it in cookies. >> I remember when I was a kid it used to be sold in 1 gallon buckets. >> Thank you for the discussion. I love it when someone digs up these >> wonderful memories of my childhood! So it goes for a man from Gleason in >> Weakley county.......Bud Ray >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> >> >> >> No virus found in this incoming message. >> Checked by AVG - www.avg.com >> Version: 9.0.872 / Virus Database: 271.1.1/3297 - Release Date: 12/04/10 >> 14:34:00 >> > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message ------------------------------ To contact the TNWEAKLE list administrator, send an email to [email protected] To post a message to the TNWEAKLE mailing list, send an email to [email protected] __________________________________________________________ To unsubscribe from the list, please send an email to [email protected] with the word "unsubscribe" without the quotes in the subject and the body of the email with no additional text. End of TNWEAKLE Digest, Vol 5, Issue 246 ****************************************