> Hi All, > > This was sent to me from the Census Online List. I thought you all might > enjoy it!! Happy Thanksgiving to All. > > Thanksgiving Poem (a bit of fun) > > Twas the night of Thanksgiving, but I just couldn't sleep > I tried counting backwards, I tried counting sheep. > > The leftovers beckoned -- the dark meat and white, > but I fought the temptation with all of my might. > > Tossing and turning with anticipation, > the thought of a snack became infatuation. > > So, I raced to the kitchen, flung open the door > and gazed at the fridge, full of goodies galore. > > I gobbled up turkey and buttered potatoes, > pickles and carrots, beans and tomatoes. > > I felt myself swelling so plump and so round, > till all of a sudden, I rose off the ground. > > I crashed through the ceiling, floating into the sky > With a mouthful of pudding and a handful of pie > > But, I managed to yell as I soared past the trees... > happy eating to all -- pass the cranberries, please!

Thanks Cousin Jo! May your stuffing's be tasty; May your turkey be plump; May your potatoes and gravy Have "nary" a lump. May your yams be delicious; May your pies take the prize; May your Thanksgiving dinner Stay off of your thighs.

> The vision of both Ancestry.com and MyFamily.com is to connect and strengthen > families on the World Wide Web. To better communicate and realize this vision > the company name is changing from Ancestry.com, Inc. to MyFamily.com, Inc. > today, November 17. The name MyFamily.com more accurately reflects the desire > of the company to bring families together. > > The corporate name change does not affect the Ancestry.com brand, nor its > independent functionality as the premier resource for tracing family history > online. Ancestry.com, as well as Ancestry magazine and other Ancestry > publications will continue to be leading resources for family history > information. Ancestry.com is positioned as an integral member of the > MyFamily.com family as we move toward our goal of providing more than 1 billion > names online by the end of the year 2,000. In the past year, Ancestry.com has > expanded to include 500 million names in more than 1800 databases, upholding the > commitment to add at least two new databases each business day. > > Last year Ancestry.com launched its sister site, MyFamily.com. MyFamily.com > connects and strengthens families online in a secure and private setting. Using > advanced technology to facilitate the communication of family members, MyFamily > is easing distance and time constraints. With more than 460,000 active members > and more than 200,000 active sites, MyFamily is one of the largest family > communities online. > > As Curt Allen, CEO of MyFamily.com, Inc. explains, "Our three Internet > properties, MyFamily.com, Ancestry.com, and FamilyHistory.com together > constitute the leading service for families on the Internet. The broader > corporate name of MyFamily.com, Inc. more effectively unifies these services > under one master brand, and communicates our vision of connecting and > strengthening families - past, present and future - on the World Wide Web" > (MyFamily.com press release, Nov. 17, 1999). > > > ____________________________________________________________ > To unsubscribe, mailto:U-A26.33.355230@anclist001.ancestry.com and hit send, or > if the email address is not clickable, simply copy the text to the right of the > 'mailto:' command and paste it into your email application and hit send. You > will be taken off the list immediately. Thank you! > > > > >

I don't know if your one of ours or not. Good possible because the rest came to Lewis Co. I have some information on Taylor's from Va. Be glad to xerox it for you. There were 5 to 7 brothers who orginally came to America. Joan jconnick@toledotel.com -----Original Message----- From: Gayle Fuson <gayle@olypen.com> To: WALEWIS-L@rootsweb.com <WALEWIS-L@rootsweb.com> Date: Wednesday, November 17, 1999 12:51 PM Subject: [WALEWIS-L] TAYLOR/Griffing/Griffith; NY>MN; 1835-abt 1877 >Looking for info on this Taylor family. Perhaps they might be familiar to >someone. >Individual Summary - 17 Nov 1999 >--------------------------------------------------------------------------- - >--- >Name: Mary T. TAYLOR >Sex: Female >Father: William L. TAYLOR (abt 1835 - ) >Mother: Julia A. GRIFFING (abt 1835 - ) > >Individual Facts >Birth 10 Apr 1860 Rochester, Olmsted, MN >Residence 1880 (age 20) ; Cottonwood Co, MN >Death 9 Apr 1911 (age 50) Lewis Co, WA1 > >Marriages/Children >1. James G.B. "Birney" JONES >Marriage abt 1877 (age 17) MN >Children Jennie Amelia JONES (5 Oct 1878 - 20 Jan 1945) > Bertha May JONES (Feb 1886 - 28 Aug 1975) >Thank you, >Gayle >gayle@olypen.com >http://www.olypen.com/gayle > > >==== WALEWIS Mailing List ==== > Old Genealogists never die, they just lose their census. > Pruning the Family Tree is NOT Permitted!!!! > I think my ancestors had several "bad heir" days! >

Looking for info on this Taylor family. Perhaps they might be familiar to someone. Individual Summary - 17 Nov 1999 - -------------------------------------------------------------------------- --- Name: Mary T. TAYLOR Sex: Female Father: William L. TAYLOR (abt 1835 - ) Mother: Julia A. GRIFFING (abt 1835 - ) Individual Facts Birth 10 Apr 1860 Rochester, Olmsted, MN Residence 1880 (age 20) ; Cottonwood Co, MN Death 9 Apr 1911 (age 50) Lewis Co, WA1 Marriages/Children 1. James G.B. "Birney" JONES Marriage abt 1877 (age 17) MN Children Jennie Amelia JONES (5 Oct 1878 - 20 Jan 1945) Bertha May JONES (Feb 1886 - 28 Aug 1975) Thank you, Gayle gayle@olypen.com http://www.olypen.com/gayle

In a message dated 99-11-10 08:20:57 EST, you write: > >I have heard ot this virus on TV. That is one reason I ask you to clearly >state your SUBJECT in e'mail. If I don't recognize the person or the >subject, I delete without opening the mail. Safer to miss some letter than >to get a virus. > > I do the same thing! LaVonne

There is a person looking for STINSON family from Washington State on the Russell Co VA web site.

I have heard ot this virus on TV. That is one reason I ask you to clearly state your SUBJECT in e'mail. If I don't recognize the person or the subject, I delete without opening the mail. Safer to miss some letter than to get a virus.

Please read the following posted on the MSNBC News.....I suggest we all make sure we have good back-ups on our work and computer....finally hackers have figured out how to infect email without attachments....pretty scary...this is not a hoax...click the link below and read this news, probably will be front page news in tomorrows papers. I research every possible hoax before ever sharing, this is NOT A HOAX! , this is directly on the Microsoft home page. The virus is called Bubbleboy... read below. http://www.msnbc.com/news/333265.asp

Those with family connections with the UK may be interested in looking at: http://www.bmajor.dircon.co.uk/ Where there are family trees, obituaries and photographs Bernard Major

Dear All, Once again I'm asking if anyone would like to administer the list? There is really very little to do, except there is the requirement of being a financial supporter of Rootsweb..(Minimum $12.50 a year).......Have loved putting this together and enjoy the fun and queries, but am trying to free up some of my time from all the lists! John Blair The Rules have Changed........Get Paid to surf the Web http://www.alladvantage.com/home.asp?refid=BPJ-453

Bein's it's that time of year, thought I'd pass this on!, my wife was very busy Monday as she went to her mom's and between the two of them they baked 17 pies (Banana Cream, Pumpkin, and of course Apple!) > THANKSGIVING RECIPES > You've opened your mind to holiday cookies. Care to take it a step > further? We wouldn't dare tamper with Grandma's time-tested stuffing, but > how about some of these delicious alternatives to your traditional > favorites? > > > * Exported from MasterCook * > > Creamy Chestnut Soup > > Recipe By : > Serving Size : 8 Preparation Time :2:00 > Categories : Fall International > Soup Winter > > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 pounds chestnuts (8 cups) fresh, whole -- peeled > 1 medium onion > 12 medium shallots > 4 stalks celery > 5 ounces sliced prosciutto > 3 tablespoons butter > 2 1/2 quarts chicken stock -- unsalted > 1 teaspoon fennel seeds > 1 bay leaf > 1/2 teaspoon salt > 1/2 cup heavy cream > 1/2 teaspoon fresh ground white pepper > 1/4 cup dried cepes or porcini mushrooms > > PREPARATION: Adjust oven rack to middle position and heat oven to 400?F. > With a small, sharp knife, slit the outer shell of each chestnut, put them > in a shallow baking pan, and roast until tender, 15 to 20 minutes. Peel > off the outer shells and inner skins while still warm. Reheat if the > chestnuts cool and become difficult to peel. > > Peel and thinly slice the onion and the shallots. Thinly slice the celery > tops and leaves (reserve ribs for another use). Julienne the prosciutto. > Wrap and refrigerate 2 tablespoons prosciutto for garnish. > > COOKING: Heat 2 tablespoons of the butter in an 8-quart soup kettle and > saute the onion, shallots and remaining prosciutto over medium heat until > softened, about 5 minutes. In a large saucepan, bring 6 cups of the > chicken stock to a boil. Stir the hot chicken stock into the shallot > mixture along with the chestnuts, celery, fennel seeds, bay leaf, and 1/2 > teaspoon salt. Bring the mixture to a boil and skim. Reduce the heat and > simmer, covered, for 45 minutes. Remove and set aside 16 chestnuts for > garnish. Continue simmering until remaining chestnuts are very tender, > about 45 minutes longer. > > Remove soup from heat, discard the bay leaf, and set aside to cool 15 > minutes. Pour the soup into the workbowl of a food processor fitted with a > metal blade, or into a blender. Puree, then strain through a fine sieve or > tamis. (Can cover and refrigerate up to 3 days, or freeze up to 1 month.) > > SERVING: Reheat the soup over low heat. Bring the remaining 4 cups of > chicken stock to a boil in a saucepan and stir in enough stock (3 to 4 > cups) to thin soup to the consistency of thick cream. Bring the soup to a > boil, stir in the heavy cream, 1/2 teaspoon white pepper, and salt to > taste. Cover and keep warm over low heat. > > For the garnish, put the dried cepes in a small saucepan with enough water > to cover and simmer until tender, 3 to 4 minutes. Drain and cut into > 1/4-inch dice. Heat the remaining tablespoon butter in a medium nonstick > skillet and saute the cepes, the reserved chestnuts, and the reserved > prosciutto until crisp, 3 to 4 minutes. Remove pan from heat and stir in > the parsley. Divide the garnish evenly among individual soup bowls and > ladle hot soup over it. Serve immediately. > > Description: > "A rich, aromatic fall dish with wild mushrooms." > Cuisine: > "French" > Source: > "Cook's Magazine September/October 1988" > > - - - - - - - - - - - - - - - - - - - > > Per serving: 677 Calories (kcal); 17g Total Fat; (22% calories from fat); > 13g Protein; 115g Carbohydrate; 44mg Cholesterol; 3372mg Sodium Food > Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 > Other Carbohydrates > > NOTES : Many chestnut soups are bland, but not this one, which contains > onion, shallots, and cepes. For a perfectly smooth texture, the soup is > pureed in a food processor and passed through a sieve. > Nutr. Assoc. : 2559 0 0 0 4633 0 0 0 0 0 0 0 3130 > > > * Exported from MasterCook * > > Blackberry Fruit Tart > > Recipe By : > Serving Size : 10 Preparation Time :0:00 > Categories : Fruit Pies Oregon Raspberry & Blackberry > > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > FOR CRUST > 1 1/2 cups all-purpose flour > 1/2 cup sugar > 1/2 cup butter -- cut into 1" pieces > 1 egg -- slightly beaten > 1 egg white -- slightly beaten > > FOR FILLING > 12 ounces cream cheese > 1/3 cup sour cream > 1/2 cup sugar > 1 1/2 teaspoons grated orange rind > 3 tablespoons orange juice > > FOR PUREE > 2 cups frozen whole blackberries > 6 tablespoons sugar > 1 1/2 tablespoons cornstarch and > 1 1/2 tablespoons cold water > > FOR GARNISH > 3 cups frozen whole blackberries -- partially thawed, drained (Fresh may also be used if available) > > > For crust: In large mixing bowl combine flour, sugar and butter. Beat at > medium speed, scraping bowl often until mixture is crumbly- 2 to 3 > minutes. (If using food processor, combine same ingredients in processor > bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer > bowl.) Make well in center of flour mixture and pour in egg, reserving egg > white for later. Blend with fork until incorporated thoroughly. Mixture > will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" > tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees > F. Brush crust with beaten egg white and bake 15 to 20 minutes or until > golden brown. Cool. > > For filling: Beat together softened cream cheese with sour cream. Add > sugar, grated rind and juice and beat until smooth. Spread evenly over > prepared crust and refrigerate. > > For puree: Rinse processor. Place berries in bowl and process until > pureed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add > sugar and continue to cook another 5 minutes. Gradually add cornstarch > mixture to thicken. Cool. > > Pour cooled puree over filling. Just before serving, garnish by placing > fresh or partially thawed individual berries over top. Refrigerate until > serving time. > > Just before serving, remove sides of pan. Best when served same day. > > Serves 8-10 > > Description: > "Create a gorgeous work of art with this striking combination of > colors and flavors- a real show-stopper." > Source: > "Oregon Raspberry & Blackberry Commission" > S(Internet address): > "http://www.oregon-berries.com/" > > - - - - - - - - - - - - - - - - - - - > > Per serving: 455 Calories (kcal); 24g Total Fat; (45% calories from fat); > 7g Protein; 57g Carbohydrate; 84mg Cholesterol; 211mg Sodium Food > Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 > Fat; 2 Other Carbohydrates > > NOTES : For a more colorful approach, try using different color fruit > purees to adorn filling. While puree is cooling, rinse processor and puree > 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. > Cover half the filling with blackberry puree and other half with peach > puree. Garnish with fresh or partially thawed blackberries, diced peaches > and sliced or diced kiwi in a decorative line where the two colors meet. > Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 0 0 0 3435 0 439 0 0 0 2269 0 > > > AUTUMN CRAFT BAZAAR: SEASONAL WREATHS > Wreaths are a beautiful way to decorate your home for any season. > Inexpensive and surprisingly simple to make, you can create a custom > wreath for any room or any occasion. Here's how! > > You'll need: > * 14" diameter grapevine wreath (Purchase at any craft store.) > * Floral picks (They look like big toothpicks with wire wrapped around the end) > * Floral Wire > > Any of the following: > * Evergreen/Fir Boughs > * Colorful dried leaves > * Eucalyptus > * Strings of dried fruit (cinnamon sticks, lemons, apples, oranges) > * Mini pumpkins > * Berries > * Bay leaves (These will be much less expensive if you purchase from a > florist rather than dried from the grocery) > * Baby's Breath or dried Statice > * Thick and/or thin ribbon > * Mittens, ornaments, or mini-wrapped presents > > 1. First, turn your wreath over and use the floral wire to create a wire > loop. (Anticipate how heavy your wreath will be when determining the size > of the loop.) Now, if you prefer, you can hang your wreath and work from > an upright position. > > 2. Turn your wreath back over and, without fastening yet, arrange your > materials until you have an arrangement with which you are pleased. Both > your wreath and your materials will be in much better shape if you can > spare them from being arranged and re-arranged. Keep in mind that fuller > wreaths tend to have a warmer, more complete look about them, but don't be > afraid to try your own ideas! Do arrange your heavier foliage, including > evergreen and eucalyptus, on the lower layers of the wreath so as not to > overpower your more delicate items. > > 3. Once you've decided on placement, use your floral wire to secure the > foliage to the wreath. After your initial layer is complete, compliment it > with strings of dried fruit and berries, or dried flowers. (Use the floral > picks to secure gourds or other heavier items.) For a unique winter look, > fill only the right half of your wreath (from two o'clock to eight > o'clock) with evergreen and berries and suspend mittens, ornaments, or > mini-wrapped packages from the top. Top your wreath with a fabric bow that > compliments your own style. > > 4. Now you're done, and it was easy! Don't be limited by what I've > presented here, though. You can use nearly anything from your home or > garden to decorate a beautiful wreath. Keep your eyes open and bear in > mind that mini-wreaths make quick, lovely gifts for friends and family. > > > That's all for this month...Don't forget to enter your favorite holiday > cookie recipe in the SierraHome.com Great Holiday Cookie Bakeoff and > definitely don't forget to visit HolidaySurvival.com. From all of us at > SierraHome, have a safe and happy Thanksgiving. > > > All best, > > > Jessica Stutman > Editor, SierraHome.com >

> SIERRAHOME.COM GREAT HOLIDAY COOKIE BAKEOFF > I'll be the first to admit that my family has baked the same six kinds of > Christmas cookies since the invention of the oven - and trust me, we're > not planning on celebrating Christmas if we can't have green corn flake > wreaths dotted with cinnamon candies. Still though, it might be kind of > fun to try some other families' holiday cookie favorites. So, get your > oven mitts on and mixers primed: It's the SierraHome.com Great Holiday > Cookie Bakeoff! > > Between now and November 19, submit your world-famous holiday cookie > recipe to cooking@sierra.com. (If you use MasterCook, export the recipe to > a file and attach the file to your e-mail) In December, we'll publish some > of the yummiest-looking recipes and solicit your votes for the most > new-tradition-worthy. In January's newsletter, we'll announce the > SierraHome.com Great Holiday Cookie Bakeoff winner and award him or her a > copy of MasterCook Suite 5.0 Featuring Betty Crocker! Don't forget to read > the rules. > http://www.sierrahome.com/cooking/bakeoff/rules/

Hello all, Wanted everyone to know that a new maillist for cemeteries in Washington State has been started. Issues covered will be the care and preservation of cemeteries, a sharing of information on Washington state cemeteries, news from around the U.S. on the growing cemetery movement, Washington state laws, and everything else cemetery. The list is NOT be for discussing mobid subjects, there are other lists for that purpose. The list is moderated but no emails will be denied as long as they are within the guidelines of the list. Once you subscribe, please allow a few days for emails to begin. If you have a problem subscribing to the list, please send an email to wacemeteries@listbot.com and the moderator will be happy to help. People can subscribe by sending a blank e-mail to: wacemeteries-subscribe@listbot.com New members will receive a verification message after acceptance. Once accepted as list members, new members will send e-mail to: wacemeteries@listbot.com -------------- Andrea D. MacDonald "Andi" http://www.oz.net/~sandymn/ sandymn@oz.net Washington State Cemetery Association http://www.rootsweb.com/~wapsgs/ The Crossman Society Endeavoring to Record Crossman History http://www.geocities.com/Heartland/Meadows/1246

I WOULD LIKE TO SUBSCRIBE

Listers, Addition to below. I have been in the Chehalis Court House reseaching everything on my Pumphrey's Baldwin's and cinnections. There are Marriage alicenses, Marriage Certificate's after they amrried and a Marriage return which covers two pages across the open book . It gives all the imformation listed below plus more that isn't mentioned. Always check this book as well. Maxine in Roy, Wa mmwaw@sprynet.com -----Original Message----- From: Donna DeLeon <dldeleon@ix.netcom.com> To: WALEWIS-L@rootsweb.com <WALEWIS-L@rootsweb.com> Date: Wednesday, October 27, 1999 12:33 PM Subject: [WALEWIS-L] Lewis Co., Marriage Returns >These are marriages from a page out of the Register of Marriage >Statistics for Lewis Co., WA. There is more information for them >including where they were born, their parents' names and where they were >born. > >Date of Licence >1915 >July 9 Literal, George W. 28, Bogar, Lillie N. 22 >July 17 King, Noah, 39, 3rd, Rockwood (Nard), Clara, 37, 2nd >July 17 Lamsitt, Gifford J. 23, Harmanson, Hilda F. 18 >July 15 Laramie, Arthur Frank, 21, Sayre, Ruth E., 18 >July 14 Gumley, John H., 58, 3rd, Slagel (Jones), Mary, 59, 2nd >July 17 Raines, Oscar, 32, 2nd, Stone (Albin), Edythe Violet, 25, >2nd >July 21 Bramlett, Ellis, 27, Young, Anna, 22 >July 17 Carver, C.B., 29, 2nd, Bruer, Daisy, 19 >July 17 Witherspoon, C.D., 45, 2nd, Nott, Ora Lewis, 26 >July 21 Swalley, C.B., 47, Karbanik, Nettie, 31, 2nd >July 23 Johnson, Fred, Jr., 28, Anderson, Iley, 19 >July 20 Kopel, Aaron, 22, Koisti, Bertha M., 20 >July 27 Sheen, Roy, 24, Rutter, Clissie May, 19 >July 26 Long, H.A., 24, Lee, Maebelle, 21 >July 29 Castle, Lewis E., 34, 2nd, Klumb, Minnie E., 25 >July 27 Fox, Earnest E., 37, 2nd, Webber, Bernice Cordelia, 28 > > > > >==== WALEWIS Mailing List ==== >Make sure you also submit your mailing list info requests to the query pages on the County Website as well. You will reach more people, over a longer period of time that way than just through the mailing list. >

These are marriages from a page out of the Register of Marriage Statistics for Lewis Co., WA. There is more information for them including where they were born, their parents' names and where they were born. Date of Licence 1915 July 9 Literal, George W. 28, Bogar, Lillie N. 22 July 17 King, Noah, 39, 3rd, Rockwood (Nard), Clara, 37, 2nd July 17 Lamsitt, Gifford J. 23, Harmanson, Hilda F. 18 July 15 Laramie, Arthur Frank, 21, Sayre, Ruth E., 18 July 14 Gumley, John H., 58, 3rd, Slagel (Jones), Mary, 59, 2nd July 17 Raines, Oscar, 32, 2nd, Stone (Albin), Edythe Violet, 25, 2nd July 21 Bramlett, Ellis, 27, Young, Anna, 22 July 17 Carver, C.B., 29, 2nd, Bruer, Daisy, 19 July 17 Witherspoon, C.D., 45, 2nd, Nott, Ora Lewis, 26 July 21 Swalley, C.B., 47, Karbanik, Nettie, 31, 2nd July 23 Johnson, Fred, Jr., 28, Anderson, Iley, 19 July 20 Kopel, Aaron, 22, Koisti, Bertha M., 20 July 27 Sheen, Roy, 24, Rutter, Clissie May, 19 July 26 Long, H.A., 24, Lee, Maebelle, 21 July 29 Castle, Lewis E., 34, 2nd, Klumb, Minnie E., 25 July 27 Fox, Earnest E., 37, 2nd, Webber, Bernice Cordelia, 28

There is a webpage about the Rosbach family at: http://www.bmajor.dircon.co.uk/Rosbach1.htm Follow the links and read about Ron Rosbach's journey to Wales and see the places he visited. Bernard M J Major

Maxine, the Freebie is at egghead.com website The Rules have Changed........Get Paid to surf the Web http://www.alladvantage.com/home.asp?refid=BPJ-453