My search came up with recipe same as what we call sloppy pot pie....Meat [Ham],broth and 2 inch squares of dough like pie crust.

Mom's dumplings were in chicken broth and were about 1 1/2 inch wide and 14 inch thick cooked - not balls at all. Never had them on sauerkraut but then I wouldn't have eaten them! Only way I like that is with tomatoes, onions, brown sugar and polish sausage. Apple dumplings were a totally different thing - wrap apples in pie dough fill with cinnamon and butter - bake - YUM! Bev In a message dated 2/7/2008 10:03:32 P.M. Eastern Standard Time, [email protected] writes: Good evening, everyone. Bev, it's interesting that you brought up dumplings. I've had sauerkraut and dumplings on my mind all evening!!! My mother made dumplings. They included baking powder which made them plump up like a ball. She fixed them on top of the cooked homemade sauerkraut and we ate homemade apple butter on them. Yummy!!! However, it was important that you didn't lift the lid on the pot while the dumplings were cooking. But then there are other kinds of dumplings made with pie dough and baked such as apple dumplings. Sorry that I've messed up the "rivel" thread. I get the posts by digest in email, and then I read them at the site, also. Nancy PS: I don't think I've read anything about homemade noodles yet. My Grandma Sue Grandstaff made them, and I guess the ones I get at Cracker Barrel in beef broth are homemade. They are thick, and I love 'em. "Shine like stars in the universe as you hold out the word of life......." Phil 2:15, 16 NIV From: [email protected] Subject: Re: [VASHENAN] A recipe for Rivels Date: Thu, 7 Feb 2008 17:34:51 EST I've never had these even though my mother's family was over in Luray. I will have to ask my sister if she remembers them. They sound a lot like tiny dumplings. Bev In a message dated 2/7/2008 10:44:32 A.M. Eastern Standard Time, [email protected] writes: Hello Listers: I've enjoyed the dialogue going on about Rivels. When Gloria just mentioned Pennsylvania Dutch I was reminded that I have a Pennsylvania Dutch cook booklet (dated 1961) that gives the directions for Rivels. Maybe this will help the other listers as well. RIVELS 1 cup flour 1/2 teaspoon salt 1 egg, beaten Combine flour, salt and egg until mixture is crumbly. Rub through hands into the boiling liquid / broth / soup, and cook about 10 minutes. The rivels will look like boiled rice when cooked. I remember my mother (of German heritage) making rivels. She would put the dough on a dinner plate and use a paring knife to cut small pieces from the edge, continually working the dough to the edge until it had all been cut off and dropped in the steaming liquid. Boy, does this ever bring back memories. Estelle ------------------------------- 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 **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Good evening, everyone. Bev, it's interesting that you brought up dumplings. I've had sauerkraut and dumplings on my mind all evening!!! My mother made dumplings. They included baking powder which made them plump up like a ball. She fixed them on top of the cooked homemade sauerkraut and we ate homemade apple butter on them. Yummy!!! However, it was important that you didn't lift the lid on the pot while the dumplings were cooking. But then there are other kinds of dumplings made with pie dough and baked such as apple dumplings. Sorry that I've messed up the "rivel" thread. I get the posts by digest in email, and then I read them at the site, also. Nancy PS: I don't think I've read anything about homemade noodles yet. My Grandma Sue Grandstaff made them, and I guess the ones I get at Cracker Barrel in beef broth are homemade. They are thick, and I love 'em. "Shine like stars in the universe as you hold out the word of life......." Phil 2:15, 16 NIV From: [email protected] Subject: Re: [VASHENAN] A recipe for Rivels Date: Thu, 7 Feb 2008 17:34:51 EST I've never had these even though my mother's family was over in Luray. I will have to ask my sister if she remembers them. They sound a lot like tiny dumplings. Bev In a message dated 2/7/2008 10:44:32 A.M. Eastern Standard Time, [email protected] writes: Hello Listers: I've enjoyed the dialogue going on about Rivels. When Gloria just mentioned Pennsylvania Dutch I was reminded that I have a Pennsylvania Dutch cook booklet (dated 1961) that gives the directions for Rivels. Maybe this will help the other listers as well. RIVELS 1 cup flour 1/2 teaspoon salt 1 egg, beaten Combine flour, salt and egg until mixture is crumbly. Rub through hands into the boiling liquid / broth / soup, and cook about 10 minutes. The rivels will look like boiled rice when cooked. I remember my mother (of German heritage) making rivels. She would put the dough on a dinner plate and use a paring knife to cut small pieces from the edge, continually working the dough to the edge until it had all been cut off and dropped in the steaming liquid. Boy, does this ever bring back memories. Estelle

I've never had these even though my mother's family was over in Luray. I will have to ask my sister if she remembers them. They sound a lot like tiny dumplings. Bev In a message dated 2/7/2008 10:44:32 A.M. Eastern Standard Time, [email protected] writes: Hello Listers: I've enjoyed the dialogue going on about Rivels. When Gloria just mentioned Pennsylvania Dutch I was reminded that I have a Pennsylvania Dutch cook booklet (dated 1961) that gives the directions for Rivels. Maybe this will help the other listers as well. RIVELS 1 cup flour 1/2 teaspoon salt 1 egg, beaten Combine flour, salt and egg until mixture is crumbly. Rub through hands into the boiling liquid / broth / soup, and cook about 10 minutes. The rivels will look like boiled rice when cooked. I remember my mother (of German heritage) making rivels. She would put the dough on a dinner plate and use a paring knife to cut small pieces from the edge, continually working the dough to the edge until it had all been cut off and dropped in the steaming liquid. Boy, does this ever bring back memories. Estelle ------------------------------- 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 **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Okay - question for you - my grandfather was the Lehew and was born in Wisconsin, raised in Iowa and his line left Virginia around 1800. He used to make for us Nothings - which are pretty much today's funnel cakes - he also made for us - usually for breakfast.. it was deepfried bread and I think we put salt on it. He died when I was 12, so I don't remember what he called them. sound familiar to anyone? --------------------------------- Looking for last minute shopping deals? Find them fast with Yahoo! Search.

you can do the same for Rivels google.com http://wc.rootsweb.com/cgi-bin/igm.cgi?db=fox2 updated dec 30,2007 D.L.M.F ----- Original Message ----- From: [email protected] To: [email protected] Sent: Thursday, February 07, 2008 3:18 PM Subject: Re: [VASHENAN] A recipe for Rivels and Slickers In a message dated 2/7/2008 9:48:55 A.M. Central Standard Time, [email protected] writes: Does anyone have a recipe for slickers? Go to google.com and type in slickers recipe **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48) ------------------------------- 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

Hi, I have been reading the emails about rivels, I have never had any, but will try them soon, they sound great A search on internet showed a recipe for Rivel chicken soup http://www.berksweb.com/pam/rivel.html ________________________________________________________________________ More new features than ever. Check out the new AOL Mail ! - http://webmail.aol.com

In a message dated 2/7/2008 9:48:55 A.M. Central Standard Time, [email protected] writes: Does anyone have a recipe for slickers? Go to google.com and type in slickers recipe **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Hello Listers: I've enjoyed the dialogue going on about Rivels. When Gloria just mentioned Pennsylvania Dutch I was reminded that I have a Pennsylvania Dutch cook booklet (dated 1961) that gives the directions for Rivels. Maybe this will help the other listers as well. RIVELS 1 cup flour 1/2 teaspoon salt 1 egg, beaten Combine flour, salt and egg until mixture is crumbly. Rub through hands into the boiling liquid / broth / soup, and cook about 10 minutes. The rivels will look like boiled rice when cooked. I remember my mother (of German heritage) making rivels. She would put the dough on a dinner plate and use a paring knife to cut small pieces from the edge, continually working the dough to the edge until it had all been cut off and dropped in the steaming liquid. Boy, does this ever bring back memories. Estelle

Hi Nancy, Jody, Jane and all, My mother always spelled it rivels as that is how it is pronounced. Nancy, you reminded me that my mother used to put rivels in several recipes. She never was good at making those cute little dumplings so she did rivels in her stewed chicken but I had all but forgotten that she also put them in white bean soup with ham added! You triggered that memory. Thanks. Jody, Rivels in our family goes back to the Pennsylvania Dutch country where my great grandmother grew up. She probably got the recipe from her family and passed it along. There was never anything written down as Nancy pointed out and it was frustrating as a young bride back in 1966 to get the family recipes from my mother and aunts who never measured anything! Just a sprinkle of this and a dab of that and so forth. I personally love rivels but haven't had them since my mother died. Guess I will try them from the recipes that have been sent to me. Thanks everyone. Makes my mouth water to think about them! Nancy, Russell and I truly love your stories about the Fort area since some of his relatives lived there. His great grandfather Andrew J. Bushong left Virginia on a train in 1893 for Indiana where a lot of the other relatives had settled earlier. Gloria Bushong **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Hi, I have been reading the emails about rivels, I have never had any, but will try them soon, they sound great. My grandmother who married a Pennsylvania Dutch man ( Bevelhymer ) used to make slickers, I have tried for years to find a recipe for them but no luck, they are like a extra wide noodle, she would put them in chicken broth, they are not a dumpling. Does anyone have a recipe for slickers? My daughter also complains about my recipes that I don't measure anything, this is the way I was taught. Vicki ----- Original Message ----- From: [email protected] Sent: Thursday, February 07, 2008 8:22 AM To: [email protected] Subject: Re: [VASHENAN] A recipe for Rivels and a little about quilting Hi Nancy, Jody, Jane and all, My mother always spelled it rivels as that is how it is pronounced. Nancy, you reminded me that my mother used to put rivels in several recipes. She never was good at making those cute little dumplings so she did rivels in her stewed chicken but I had all but forgotten that she also put them in white bean soup with ham added! You triggered that memory. Thanks. Jody, Rivels in our family goes back to the Pennsylvania Dutch country where my great grandmother grew up. She probably got the recipe from her family and passed it along. There was never anything written down as Nancy pointed out and it was frustrating as a young bride back in 1966 to get the family recipes from my mother and aunts who never measured anything! Just a sprinkle of this and a dab of that and so forth. I personally love rivels but haven't had them since my mother died. Guess I will try them from the recipes that have been sent to me. Thanks everyone Makes my mouth water to think about them! Nancy, Russell and I truly love your stories about the Fort area since some of his relatives lived there. His great grandfather Andrew J. Bushong left Virginia on a train in 1893 for Indiana where a lot of the other relatives had settled earlier. Gloria Bushong **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48) ------------------------------- 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

I never, ever knew where rivels came from. I only knew it came somehow from my mother's mother (born 1909), whose forebears were Hottels and Boehms from around Tom's Brook, but I had NO idea any other family ate rivels. And who knows how it has been changed since her forebears left the valley in the 1850s (to escape service in the Civil War). Anyway, here is how we make rivels. It really isn't a recipe, it's more like directions. Make a pile of flour (about 1 cup). Sprinkle on some salt and pepper. Crack an egg on the pile. Mix the egg in with your fingers. Eventually, the mixture should be a very dry dough. When it gets to that stage, crumble the mix with your fingers & thumbs into very small irregular cylindrical shapes. Crumble these further as you drop them into 3 or 4 cups of boiling chicken broth. When you've crumbled all the dough into the chicken broth, cover the pot, reduce the heat, and let it all steam for at least 5 minutes. (Depends on the size of your crumbles. Larger crumbles take more time.) The rivels are done when they are soft all the way through. We (siblings & I) imagined that rivels was spelled rivvels, but I don't know why. This soupy mess is still a favorite comfort dish for my 19, 22, and 24 year old kids and their cousins -- although I'm the only one of my siblings still making it. Glad to hear the old way might be living beyond our family! Could you let me know how you came to know about rivels? Jody Benjamin > > ------------------------------ > > Message: 3 > Date: Tue, 5 Feb 2008 22:23:05 EST > From: [email protected] > Subject: [VASHENAN] A recipe for Rivels > To: [email protected] > Message-ID: <[email protected]> > Content-Type: text/plain; charset="US-ASCII" > > Vashenan Listmates, > > Does anyone have an old fashioned recipe for Rivels from the Valley of > Virginia? > > Please share it! > Thanks. > Gloria Bushong > > >

Hello everyone!!! Jane, what a nice surprise to find you in here posting about rivels! They sound delicious. You, Gloria, and others are making me hungry while I sit here "starving" myself on Ash Wednesday! Last night Jane and I became charter members of the Crazy Quilt Club in Woodstock, and tonight we are out in cyberspace talking about rivels. Who knows what tomorrow might bring?!? My mom made rivels at home in Fort Valley. I don't recall her using a recipe. She just sort of crumbled up the egg and flour with her fingers or, maybe, one of those skinny little three-pronged meat forks. My sister in West VA has all of her composition notebooks of recipes. Maybe, someday I will look at them. Mom put rivels in white bean soup, and we cut up onions with them. Also, she put them in potato soup which was usually flavored with chunks of fried stuffed sausage. I used to put rivils in bean soup, and will have to give it a try again soon. (I am getting hungry!!!) My most recent rivel encounters were in the cafeteria of Shenandoah Memorial Hospital when I worked there years back. Martha Ritenour made the best rivel soup with beef broth. They had some GOOD cooks there. Martha was in her glory when she dished out her comforting Shenandoah County Epicurean delights. Another wonderful cook at the hospital was my friend, Eva Cline. I love Eva. She resides at the rest home on Ox Road across from the Shenandoah County Fairgrounds. Several years back she stayed home from worship service down at Valley Pike COB to cook a meal for the preacher, his wife, Billy Bob and me. What a pleasant memory of a home cooked dinner (at lunchtime, that is!!!)........fried chicken, mashed potatoes, gravy, creamed limas and anything else you can imagine. (Gosh, am I ever hungry?!?) Eva was a dedicated quilter, too. She was always there on Tuesdays with the Ladies Fellowship group at her certain spot quilting away. Only a few of the quilters remain at Valley Pike, but they are keeping on. Jane and I went last week and had lunch with them. We sat there, and crocheted blocks for COB disaster relief. I doubt that I will ever be able to hand quilt again with my injured hands, but who knows about Jane? I'm enjoying our friendship. She gets me out and going. Thanks for the kind words, Jane. I'll have to give you another pretty feedsack!!! Later, Nancy PS: I hope I spelled "rivels" correctly. Spell Check didn't recognize it, and wanted me to use rival instead. "Shine like stars in the universe as you hold out the word of life......." Phil 2:15, 16 NIV

You are most welcome for the recipe and you may use it any way you like, Gloria. I would be interested in your Mom's recipe for Chicken and Rivels? My Mom made Chicken and Dumplin's--another recipe for extending the meat, the most expensive ingredient. Thus, both dumplin's and rivels could be classified as "Meat and Veggie Helpers"--or, antecedents to Hamburger Helper, don't you think? FYI--> My previous message was my first venture in contributing to VASHENAN. My friend, Nancy Grandstaff Shrum, introduced me to this means of sharing Shenandoah Valley history. After more than 40 years, Nancy and I reconnected in October, 2007, when we were both enrolled in a genealogy class at Edinburg Library. I am consistently learning interesting and new information from Nancy; she is a creative and artistic genius...and a very generous one, to wit! My husband and I are now living in the Valley, following his career w/ the USCG. I am a native of the Valley and my ancestors are deeply rooted here. My Mom, a Dellinger, loved sharing family history w/ others. Unfortunately, I was not ready to appreciate, really appreciate my heritage until later in life, and unfortunately, that did not occur until the passing of my parents. As a matter of fact, my husband and I are both researching our families and enjoying the process and the wonderful people we are meeting along the way. He completed the genealogy class w/ me. My husband is a native Virginian, whose relatives hail from Orange and Fauquier counties. At this point in our research, neither of us seems to be connected to the Bushong family. HOWEVER, if we trace our lineage and do find a Bushong, we'll surely advise you. Will you do the same? Thanks for asking. Best, Jane -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Wednesday, February 06, 2008 11:38 AM To: [email protected] Subject: Re: [VASHENAN] A recipe for Rivels Thank you Jane! That is what we are looking for. In Mattie's diaries she mentions Rivels many times. People used to stop in and get them from her so her family must have made good ones Yes, you are right about there being no lunch in the Valley. Mattie just refers to dinner and supper for what we would call lunch (dinner) and dinner (supper) today. My mother made Rivels with chicken added. Her roots go back to Maryland and Pennsylvania but she never wrote the recipe down and for some dumb reason, I never asked her for that particular recipe. She was a great cook and I have many of her recipes, just not that one! Thank you again and we will give you credit for the submission. Any Bushong branches at all in your family trees? Gloria B. **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp0030000 00025 48) ------------------------------- 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

Forgot to tell you. There are Perry's mentioned in Mattie's diaries. Gloria **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Thank you Jane! That is what we are looking for. In Mattie's diaries she mentions Rivels many times. People used to stop in and get them from her so her family must have made good ones Yes, you are right about there being no lunch in the Valley. Mattie just refers to dinner and supper for what we would call lunch (dinner) and dinner (supper) today. My mother made Rivels with chicken added. Her roots go back to Maryland and Pennsylvania but she never wrote the recipe down and for some dumb reason, I never asked her for that particular recipe. She was a great cook and I have many of her recipes, just not that one! Thank you again and we will give you credit for the submission. Any Bushong branches at all in your family trees? Gloria B. **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Dear Gloria--> Here is how my mother made rivels. To approximately 1/2 cup of flour, add a pinch of salt and one egg. Dice the mixture with a knife and a fork to form beads or clumps of dough. When the mixture to which you are adding it is hot, introduce the "little dough balls,"--a few at a time and stir gently. Cover and cook until the rivels are done and the mixture to which you added the rivels is thickened. My mother added rivels to potato soup, which we only ate in the winter time. She also added these tasty little dough morsels to brown beans, which were rather soupy, but served on a plate rather than a bowl, along with fried potatoes and cooked or fried meat. Another favorite use of rivels was adding them to hot beef broth and rice. This dish was simply called "rice and rivels," and performed as an antidote when we weren't feeling well. Of course rice and rivels are tasty anytime for dinner or supper. (An aside: Remember there is no "lunch" in the Valley, unless you are referring to the meal you had at school.) I think you would classify all these dishes "comfort food." The reader will quickly recognize the dough pieces acted as extenders to the food budget of the frugal household, while filling the belly before working in the back forty. I am prone to say the making of rivels has its roots in German cookery. I have not researched that topic, but perhaps some kind VASHENAN Listmates will enhance and extend our understanding of this food extender????? One more thing: You may alter this recipe to use the egg yolk ONLY, which will make the mixture richer. Adding a little baking powder, which means "a pinch," will make the dough pieces fluffier, but still "stuffier." DO NOT WASTE the egg white: Women folk in the Valley never wasted anything! Best, Jane Dodson Perry -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Tuesday, February 05, 2008 10:23 PM To: [email protected] Subject: [VASHENAN] A recipe for Rivels Vashenan Listmates, Does anyone have an old fashioned recipe for Rivels from the Valley of Virginia? Please share it! Thanks. Gloria Bushong **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp0030000 00025 48) ------------------------------- 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

Vashenan Listmates, Does anyone have an old fashioned recipe for Rivels from the Valley of Virginia? Please share it! Thanks. Gloria Bushong **************Biggest Grammy Award surprises of all time on AOL Music. (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025 48)

Hi Gloria and Russ, I am not related to Boyd Vernon Swartz but I have him in my family tree as an offshoot family. Go to my tree at http://trees.ancestry.com/fhs/home.aspx?tid=1790928<http://trees.ancestry.com/fhs/home.aspx?tid=1790928> and you can see him, his parents, his two wives, children, etc. Hopefully you can find the answers to your questions. Mary Randall ----- Original Message ----- From: [email protected]<mailto:[email protected]> To: [email protected]<mailto:[email protected]> Sent: Thursday, January 31, 2008 6:47 PM Subject: [VASHENAN] Boyd Vernon Swartz and Mary Catharine Wine married 1903,Shenandoah Co. VA Vashenan Listmates, Does anyone have Boyd Vernon Swartz born about 1874, son of Jacob Swartz and wife Lucinda who married 19 August 1903 to Mary Catharine Wine born about 1877, daughter of J. Michael Wine and wife Hannah S. in their lineage? We are looking for a living descendant. Mattie Bushong Good mentions Boyd in her diary and we have a few questions that possibly a descendant could answer. Thanks, Russell and Gloria Bushong **************Start the year off right. Easy ways to stay in shape. http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489<http://body.aol.com/fitness/winter-exercise?NCID=aolcmp00300000002489> ------------------------------- To unsubscribe from the list, please send an email to [email protected]<mailto:[email protected]> with the word 'unsubscribe' without the quotes in the subject and the body of the message

James I am resending my request. I am hoping for a copy of my great grandfather's death record/certificate. This is his information: WILLIAM MORGAN BARNETTE b. 4-16-1832 d. 8-31-1917 Castlewood Russell Co VA. S/O JAMES BARNETTE & MARY BELCHER. I want to thank you for this wonderful gesture to all who do research. Regenia Willmann Campbell [email protected] ----- Original Message ----- From: "JGBIII" <[email protected]> To: <[email protected]>; <[email protected]> Sent: Monday, February 04, 2008 8:31 PM Subject: [VASHENAN] Lets try this again! >I seriously underestimated the Library of Virginia and what it would take >to > get useful information! Day to day I am a keyboard cowboy and am used to > scouring through details on the web fairly quickly... Apparently, its not > that > easy on microfilm! > > I am planning on driving back up to Richmond this coming Saturday and > wanted > to re-extend my offer to do lookups. After last weeks debacle I do have > some > additional criterion. Please be specific as possible in your request. > Requests like, "Anything you find on this name", is not enough. Now that I > have found my way around the Library and how to use its resources with > some > more specific info I feel comfortable in getting tangible results back to > you. > If you have already sent a request on my short notice thread last week and > didn't hear back please reply with the same request. I can't promise to > get > everyone's, but I anticipate going back to Richmond nearly every Saturday > over > the next 4 months. So what would really help would be if you could check > out > the website and give me specific reel information. > > http://www.lva.lib.va.us/whatwehave/gene/index.htm > > Additionally, include the below and any additional information you think > may > be relevant. I have signed up for access to the research room where they > keep > bibles and stuff, but not sure where that index may be online... > > Name: > Date (range): > event: Marriage, Birth, Taxes, Deeds, Wills (Anything like this) > Unique Identifier: This can be anything that can help in getting the right > family line in order to differentiate among same surnames perhaps this can > be > a known fact. > > I am working on getting a request list online that I can update for > viewing > on > my webpage (kinda like a work queue) so you know where I am with your > request. > If anyone has any suggestions I am open to them! > > - James > > > > > ------------------------------- > 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