Hi There Dibbie & Stan, May I have a copy of the picture of the Cooke/Cook Reunion please are you going sent it E-Mail please let me know ok? and thank you all very much. >>>>>>>>>>>>>>>>>>>>>>>>> >From David Dillow Thomas. My G: Grandma was Mary Ann Cook married to Thomas G. Walker d/o (Rev) Mitchell Cooke and Mary ? Please let me have a copy and thank you very much. >From D.D.T. >>>>>>>>>>>>>>>>>>>>>.. ----- Original Message ----- From: "debbie stringer" <[email protected]> To: <[email protected]> Sent: Saturday, August 02, 2008 11:34 AM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia > Hi Stan...... > Thankyou very much for the info you sent me. i have been trying to do > the Cook family tree. Sooo many Cooks. I have a photo of a Cook family > reunion that my late father, Ernest Cook, gave me. It kind of reminded me > of > a political meeting of some kind! LOL! > So you muxt be related to Nancy Browning? Do you still live in West Va.? > debbie > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]> > Sent: Thursday, July 31, 2008 11:54 PM > Subject: Re: [WVWYOMIN] Growin' Up in Appalachia > > > Hi Deborah, > > Its pretty hard to be from Wyoming County and not be related to the > Cooks. Consider the following: > > (1) John Cooke begat William Cook Sr., who begat Mitchell Cooke, > who begat Ballard Preston Cooke, who begat Irvin Jacob Cook, who > begat Joda othaneal Cooke, who married Lula Mae Cooper. > (2) John Cooke begat William Cook Sr., who begat William Newton > Cooke, who begat Burl Matison Cooke, who begat Burl Hamilton Cook, > who begat Ira Winfred Cook, who begat Ira Cook,Jr. > (3) John Cooke begat William Cook Sr., who begat William Newton > Cooke, who begat Burl Matison Cooke, who begat Martha Cook, who > married Green Browning and begat Mormie Browning, who begat Stanley > Browning. (Wow!! Thats me) > > And how about this? > (4) Austin Cooper begat Isaac Bee Cooper, who begat Lula Mae Cooper > (5) Austin Cooper begat John Cooper who begat Bee Cooper, who begat > Erna Cooper, who married Mormie Browning and begat Stanley Browning. > > STAN > > > > > On Jul 31, 2008, at 11:44 AM, debbie stringer wrote: > >> hi stan..... my name is deborah cook stringer. i think i am related >> to ira >> cook jr. maybe? i was born in pineville hospital in 1953. my >> grandparents >> were Jode & Lula Mae Cook from rockview. there are several of my >> family >> members still there. i live in tampa, fl. now. >> debbie >> ----- Original Message ----- >> From: "Stanley Browning" <[email protected]> >> To: <[email protected]>; <[email protected]>; >> <[email protected]>; <[email protected]> >> Sent: Wednesday, July 30, 2008 6:21 PM >> Subject: [WVWYOMIN] Growin' Up in Appalachia >> >> >> Our mailing lists have been unusually quite of late, and it isn't >> even dog days yet! So I will throw out a little tidbit for you to >> use as fodder to exercise your memories of how it was "back then." >> How many of you helped make hominy? Sour kraut? Pickle beans? Other >> old time staples? >> >> STAN >> >> Making Hominy >> When Ira Cook, Jr. and I were discussing my notes for my new >> book,"Matheny and Me," the subject of making hominy came up. I >> remembered that my mother and granny made hominy several times, but I >> could not remember the details. For that reason, I chose to ignore >> the subject in my book and hope that no one would notice. Now Ira is >> no ordinary reviewer, but I finally concluded that there might be >> others who are just as picky and would feel that hominy should get >> equal coverage with some of the other staple foods we made ourselves, >> which most folks now pick from a grocery store shelf and could not >> care less how they are made. >> >> I think I know the hominy preparation steps my granny May and mother >> followed pretty well, but it's the relative measurements of >> ingredients that evade me. I know that a unique and necessary >> ingredient was lye.[1] They used lye water to make hominy that was >> just like they used to make homemade soap. They soaked dried shelled >> “field corn” for two or three days in the lye water until the grains >> swelled and the skin came off. The mixture was stirred occasionally >> throughout the soaking period. The corn was then washed repeatedly >> to remove all the lye. The last step was simply to cook the corn >> until it was tender. >> >> Our friends further south than West Virginia use cracked corn, thus >> they get hominy grits. >> >> What happens beyond this point in the process is left to the >> imagination of the cook. Most people just heat the hominy, add >> butter and salt and eat it that way. Some make paddies and fry >> them. I don't know how my wife, Connie, prepares that sissy- made >> store-bought hominy she buys, but it turns out just as good as the >> real stuff and it is a lot less trouble. >> >> >> [1] One of my friends says that a couple of boxes of soda dissolved >> in enough water to cover a gallon and a half of beans works just as >> well as lye. I think I like that idea better. >> >> >> >> ------------------------------- >> 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 unsubscribe from the list, please send an email to WVWYOMIN- >> [email protected] with the word 'unsubscribe' without the quotes >> in the subject and the body of the message > > > > ------------------------------- > 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 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 betty ..... what were your grandparents first names? debbie cook stringer from tampa, fl/ ----- Original Message ----- From: "LifeBuyDesign" <[email protected]> To: <[email protected]> Sent: Thursday, July 31, 2008 7:15 PM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia Stan: You made me hungry. The last year I lived with Grandma and Grandpa Cook we put up 200 quarts of tomatoes. As I look back I rather enjoyed it, but at 16, oh well that's teenagers. Grannie always put up pickled beans and oh yes pickled corn. I can almost taste that Molasses Cake and fresh Buttermilk. Sure do miss the good times. Betty Cook Martinez Frederick Maryland ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]> Sent: Wednesday, July 30, 2008 6:21 PM Subject: [WVWYOMIN] Growin' Up in Appalachia Our mailing lists have been unusually quite of late, and it isn't even dog days yet! So I will throw out a little tidbit for you to use as fodder to exercise your memories of how it was "back then." How many of you helped make hominy? Sour kraut? Pickle beans? Other old time staples? STAN Making Hominy When Ira Cook, Jr. and I were discussing my notes for my new book,"Matheny and Me," the subject of making hominy came up. I remembered that my mother and granny made hominy several times, but I could not remember the details. For that reason, I chose to ignore the subject in my book and hope that no one would notice. Now Ira is no ordinary reviewer, but I finally concluded that there might be others who are just as picky and would feel that hominy should get equal coverage with some of the other staple foods we made ourselves, which most folks now pick from a grocery store shelf and could not care less how they are made. I think I know the hominy preparation steps my granny May and mother followed pretty well, but it's the relative measurements of ingredients that evade me. I know that a unique and necessary ingredient was lye.[1] They used lye water to make hominy that was just like they used to make homemade soap. They soaked dried shelled “field corn” for two or three days in the lye water until the grains swelled and the skin came off. The mixture was stirred occasionally throughout the soaking period. The corn was then washed repeatedly to remove all the lye. The last step was simply to cook the corn until it was tender. Our friends further south than West Virginia use cracked corn, thus they get hominy grits. What happens beyond this point in the process is left to the imagination of the cook. Most people just heat the hominy, add butter and salt and eat it that way. Some make paddies and fry them. I don't know how my wife, Connie, prepares that sissy- made store-bought hominy she buys, but it turns out just as good as the real stuff and it is a lot less trouble. [1] One of my friends says that a couple of boxes of soda dissolved in enough water to cover a gallon and a half of beans works just as well as lye. I think I like that idea better. ------------------------------- 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 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 david...i was born in pineville hospital, but lived in mullens on moran ave. gosh its been so long ago. my mom's maiden name was pennington. did you know any? debbie ----- Original Message ----- From: "David Dillow Thomas" <[email protected]> To: <[email protected]> Cc: "Oneida Joyce Halsey" <[email protected]>; "Cynthia Larimore" <[email protected]>; "Lynda Davis-Logan" <[email protected]>; "Dennis W and Chris Watson" <[email protected]> Sent: Friday, August 01, 2008 5:40 PM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia Hi There Stanley, I know just want you are saying about Wyoming County,West Virginia and not like Pickley Bean's,Pickley Corn,Dry Green Bean's,Good old fat back to cook a pot of bean's with. You all was talking about begat Levi Robert HasH and Evelyn Walker, Thomas G. Walker, Winnie Artess HasH abnd George Dillow Thomas begat the Thomas family in Wyoming County,West Virginia. There was George Dillow Thomas b: 1882,Nov,27 in Virginia and Expired in 1945,Aug,05 In Mullens,Wyoming County,West Virginia. The you have the all the HasH,Cooke/Cook.Poe,Halsey,Brooks,Workman, Weaver,Richardson,Perdue,Perdaw,Wyatt, Browning,Tilley,Miller,Goode,Cline,Steel, Wikel,Chester M. Wikel that work at the Chevrolet/Pine Cheverolet in Pineville,Wyoming County,West Virginia. Put the Bowman,Privette,Church,Lusk, Phillips,Manning,Blankenship,Hager, Carr,Mills,York,Belcher,Clay,Stewart, Barton,Blake,Wolfe,Wolf,Green, McGlothlin,Bond,Whitt,McKenney, Brown, George F. Brown,Morgan,Cooper,Lewis, Byrd, Rose,Taylor,Laman,Dorton,Gubb,Butcher, Oscar Butcher, (Rev) Elbert I.Hill,(Rev) Oscar Sparks, I aways was thanking my mother was a (REV) went I did something bad. >>>>>>>>>>>>>>>>>>>>>.. As big as butt locks is I must have been real real bad ore y mother like for me to cry. How about the Funeral Home there in Pineville,Mullens,Wyoming County,West Virginia. How many recall George F.Brown,Pete Morgan, Bailey, If I have left any one out you all may put there are just a few.,I know there are some I never named but if thay was from Mercer,Wyoming Any other County's just name them and we are kin to them. >From David Dillow Thomas. I was begat with George Dillow Thomas and Winnie Artess HasH ther was (1) Georgena Thomas b: 1935,July,15 Itmann,Wyoming County, West Virginia Expired 1985,May,05,Dayton, OhiO, (2) Oneida Joyce Thomas b: 1937,Jan,04 in Itmann,Wyoming County,West Virginia. (3) David Dillow Thomas b: 1939,Dec,12.in Itmann,Wyoming County,West Virginia. >>>>>>>>>>>>>>>>>>. >>>>>>>>>>>>>>>>>>. >>>>>>>>>>>>>>>>>>>>>>>. ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]> Sent: Thursday, July 31, 2008 11:54 PM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia > Hi Deborah, > > Its pretty hard to be from Wyoming County and not be related to the > Cooks. Consider the following: > > (1) John Cooke begat William Cook Sr., who begat Mitchell Cooke, > who begat Ballard Preston Cooke, who begat Irvin Jacob Cook, who > begat Joda othaneal Cooke, who married Lula Mae Cooper. > (2) John Cooke begat William Cook Sr., who begat William Newton > Cooke, who begat Burl Matison Cooke, who begat Burl Hamilton Cook, > who begat Ira Winfred Cook, who begat Ira Cook,Jr. > (3) John Cooke begat William Cook Sr., who begat William Newton > Cooke, who begat Burl Matison Cooke, who begat Martha Cook, who > married Green Browning and begat Mormie Browning, who begat Stanley > Browning. (Wow!! Thats me) > > And how about this? > (4) Austin Cooper begat Isaac Bee Cooper, who begat Lula Mae Cooper > (5) Austin Cooper begat John Cooper who begat Bee Cooper, who begat > Erna Cooper, who married Mormie Browning and begat Stanley Browning. > > STAN > > > > > On Jul 31, 2008, at 11:44 AM, debbie stringer wrote: > >> hi stan..... my name is deborah cook stringer. i think i am related >> to ira >> cook jr. maybe? i was born in pineville hospital in 1953. my >> grandparents >> were Jode & Lula Mae Cook from rockview. there are several of my >> family >> members still there. i live in tampa, fl. now. >> debbie >> ----- Original Message ----- >> From: "Stanley Browning" <[email protected]> >> To: <[email protected]>; <[email protected]>; >> <[email protected]>; <[email protected]> >> Sent: Wednesday, July 30, 2008 6:21 PM >> Subject: [WVWYOMIN] Growin' Up in Appalachia >> >> >> Our mailing lists have been unusually quite of late, and it isn't >> even dog days yet! So I will throw out a little tidbit for you to >> use as fodder to exercise your memories of how it was "back then." >> How many of you helped make hominy? Sour kraut? Pickle beans? Other >> old time staples? >> >> STAN >> >> Making Hominy >> When Ira Cook, Jr. and I were discussing my notes for my new >> book,"Matheny and Me," the subject of making hominy came up. I >> remembered that my mother and granny made hominy several times, but I >> could not remember the details. For that reason, I chose to ignore >> the subject in my book and hope that no one would notice. Now Ira is >> no ordinary reviewer, but I finally concluded that there might be >> others who are just as picky and would feel that hominy should get >> equal coverage with some of the other staple foods we made ourselves, >> which most folks now pick from a grocery store shelf and could not >> care less how they are made. >> >> I think I know the hominy preparation steps my granny May and mother >> followed pretty well, but it's the relative measurements of >> ingredients that evade me. I know that a unique and necessary >> ingredient was lye.[1] They used lye water to make hominy that was >> just like they used to make homemade soap. They soaked dried shelled >> “field corn” for two or three days in the lye water until the grains >> swelled and the skin came off. The mixture was stirred occasionally >> throughout the soaking period. The corn was then washed repeatedly >> to remove all the lye. The last step was simply to cook the corn >> until it was tender. >> >> Our friends further south than West Virginia use cracked corn, thus >> they get hominy grits. >> >> What happens beyond this point in the process is left to the >> imagination of the cook. Most people just heat the hominy, add >> butter and salt and eat it that way. Some make paddies and fry >> them. I don't know how my wife, Connie, prepares that sissy- made >> store-bought hominy she buys, but it turns out just as good as the >> real stuff and it is a lot less trouble. >> >> >> [1] One of my friends says that a couple of boxes of soda dissolved >> in enough water to cover a gallon and a half of beans works just as >> well as lye. I think I like that idea better. >> >> >> >> ------------------------------- >> 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 unsubscribe from the list, please send an email to WVWYOMIN- >> [email protected] with the word 'unsubscribe' without the quotes >> in the subject and the body of the message > > > > ------------------------------- > 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 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 Stan...... Thankyou very much for the info you sent me. i have been trying to do the Cook family tree. Sooo many Cooks. I have a photo of a Cook family reunion that my late father, Ernest Cook, gave me. It kind of reminded me of a political meeting of some kind! LOL! So you muxt be related to Nancy Browning? Do you still live in West Va.? debbie ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]> Sent: Thursday, July 31, 2008 11:54 PM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia Hi Deborah, Its pretty hard to be from Wyoming County and not be related to the Cooks. Consider the following: (1) John Cooke begat William Cook Sr., who begat Mitchell Cooke, who begat Ballard Preston Cooke, who begat Irvin Jacob Cook, who begat Joda othaneal Cooke, who married Lula Mae Cooper. (2) John Cooke begat William Cook Sr., who begat William Newton Cooke, who begat Burl Matison Cooke, who begat Burl Hamilton Cook, who begat Ira Winfred Cook, who begat Ira Cook,Jr. (3) John Cooke begat William Cook Sr., who begat William Newton Cooke, who begat Burl Matison Cooke, who begat Martha Cook, who married Green Browning and begat Mormie Browning, who begat Stanley Browning. (Wow!! Thats me) And how about this? (4) Austin Cooper begat Isaac Bee Cooper, who begat Lula Mae Cooper (5) Austin Cooper begat John Cooper who begat Bee Cooper, who begat Erna Cooper, who married Mormie Browning and begat Stanley Browning. STAN On Jul 31, 2008, at 11:44 AM, debbie stringer wrote: > hi stan..... my name is deborah cook stringer. i think i am related > to ira > cook jr. maybe? i was born in pineville hospital in 1953. my > grandparents > were Jode & Lula Mae Cook from rockview. there are several of my > family > members still there. i live in tampa, fl. now. > debbie > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]>; <[email protected]>; > <[email protected]>; <[email protected]> > Sent: Wednesday, July 30, 2008 6:21 PM > Subject: [WVWYOMIN] Growin' Up in Appalachia > > > Our mailing lists have been unusually quite of late, and it isn't > even dog days yet! So I will throw out a little tidbit for you to > use as fodder to exercise your memories of how it was "back then." > How many of you helped make hominy? Sour kraut? Pickle beans? Other > old time staples? > > STAN > > Making Hominy > When Ira Cook, Jr. and I were discussing my notes for my new > book,"Matheny and Me," the subject of making hominy came up. I > remembered that my mother and granny made hominy several times, but I > could not remember the details. For that reason, I chose to ignore > the subject in my book and hope that no one would notice. Now Ira is > no ordinary reviewer, but I finally concluded that there might be > others who are just as picky and would feel that hominy should get > equal coverage with some of the other staple foods we made ourselves, > which most folks now pick from a grocery store shelf and could not > care less how they are made. > > I think I know the hominy preparation steps my granny May and mother > followed pretty well, but it's the relative measurements of > ingredients that evade me. I know that a unique and necessary > ingredient was lye.[1] They used lye water to make hominy that was > just like they used to make homemade soap. They soaked dried shelled > “field corn” for two or three days in the lye water until the grains > swelled and the skin came off. The mixture was stirred occasionally > throughout the soaking period. The corn was then washed repeatedly > to remove all the lye. The last step was simply to cook the corn > until it was tender. > > Our friends further south than West Virginia use cracked corn, thus > they get hominy grits. > > What happens beyond this point in the process is left to the > imagination of the cook. Most people just heat the hominy, add > butter and salt and eat it that way. Some make paddies and fry > them. I don't know how my wife, Connie, prepares that sissy- made > store-bought hominy she buys, but it turns out just as good as the > real stuff and it is a lot less trouble. > > > [1] One of my friends says that a couple of boxes of soda dissolved > in enough water to cover a gallon and a half of beans works just as > well as lye. I think I like that idea better. > > > > ------------------------------- > 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 unsubscribe from the list, please send an email to WVWYOMIN- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message ------------------------------- 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

----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]> Sent: Friday, August 01, 2008 12:04 AM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia Stan, You forgot something when you listed all of the veggies. What about Leather Britches? Norma Russie

I didn't forget leather britches, Norma, they are covered elsewhere in my book. Did you make yours by stringing the beans on a thread or did you just spread them out on the roof in the sun to dry? On Aug 1, 2008, at 8:36 PM, <[email protected]> <[email protected]> wrote: > > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]> > Sent: Friday, August 01, 2008 12:04 AM > Subject: Re: [WVWYOMIN] Growin' Up in Appalachia > > Stan, > You forgot something when you listed all of the veggies. What about > Leather > Britches? > Norma Russie > > > ------------------------------- > To unsubscribe from the list, please send an email to WVWYOMIN- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Looking for help from you all! My cousin's sister died when she was about 2, in 1945. At that time, I am told her parents (my aunt and uncle) were living in the Appalachia area. Little Louise died of diphtheria. Mom said that the miners were not able to afford a funeral home to take care of the dying children, so the families did the burying themselves. Mom remembers that Louise was buried in what was called the Miners' Cemetery. Does anyone have any information on this cemetery or any way that I can find out about Louise grave site? We are trying to get a copy of her death certificate, but Vital Statistics department tells me that not all birth nor death were reported back then. Any help would be greatly appreciated!! Chris Watson Searching Genealogy for Acord, Brown, Coldiron, Dorton, Evans, Frazier, Grubb, Pizzino, Radcliff, Schlager, Stepp, Tankersley, Walker, and Watson Families On Fri, 1 Aug 2008 19:01:31 -0400 "David Dillow Thomas" <[email protected]> writes: > > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]>; <[email protected]>; > <[email protected]>; <[email protected]> > Sent: Wednesday, July 30, 2008 6:21 PM > Subject: [WVWYOMIN] Growin' Up in Appalachia > > > > Our mailing lists have been unusually quite of late, and it isn't > > even dog days yet! So I will throw out a little tidbit for you to > > use as fodder to exercise your memories of how it was "back then." > > How many of you helped make hominy? Sour kraut? Pickle beans? Other > > old time staples? > > > > STAN > > > > Making Hominy > > When Ira Cook, Jr. and I were discussing my notes for my new > > book,"Matheny and Me," the subject of making hominy came up. I > > remembered that my mother and granny made hominy several times, > but I > > could not remember the details. For that reason, I chose to ignore > > the subject in my book and hope that no one would notice. Now Ira > is > > no ordinary reviewer, but I finally concluded that there might be > > others who are just as picky and would feel that hominy should get > > equal coverage with some of the other staple foods we made > ourselves, > > which most folks now pick from a grocery store shelf and could not > > care less how they are made. > > > > I think I know the hominy preparation steps my granny May and > mother > > followed pretty well, but it's the relative measurements of > > ingredients that evade me. I know that a unique and necessary > > ingredient was lye.[1] They used lye water to make hominy that was > > just like they used to make homemade soap. They soaked dried > shelled > > “field corn” for two or three days in the lye water until the > grains > > swelled and the skin came off. The mixture was stirred > occasionally > > throughout the soaking period. The corn was then washed repeatedly > > to remove all the lye. The last step was simply to cook the corn > > until it was tender. > > > > Our friends further south than West Virginia use cracked corn, thus > > they get hominy grits. > > > > What happens beyond this point in the process is left to the > > imagination of the cook. Most people just heat the hominy, add > > butter and salt and eat it that way. Some make paddies and fry > > them. I don't know how my wife, Connie, prepares that sissy- made > > store-bought hominy she buys, but it turns out just as good as the > > real stuff and it is a lot less trouble. > > > > > > [1] One of my friends says that a couple of boxes of soda dissolved > > in enough water to cover a gallon and a half of beans works just as > > well as lye. I think I like that idea better. > > > > > > > > ------------------------------- > > 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 > > > > > > > Chris Watson Searching Genealogy for Acord, Brown, Coldiron, Dorton, Evans, Frazier, Grubb, Pizzino, Radcliff, Schlager, Stepp, Tankersley, Walker, and Watson Families ____________________________________________________________ Play it loud with a new car stereo! Click here! http://thirdpartyoffers.juno.com/TGL2141/fc/Ioyw6i3n6nDg4cpTGX6YwsrRfZSGsZvmWSEP6KZwqFwGaPQXYBQiiz/

Stan: It has been a long time. Re: the pictures. I personally don't have any of the old pictures. Timing is good. Aunt Zada's Son Jerry will be here Sunday to see me. It has been 37 years since I have seen any of the family. He said he is making the family rounds and gathering pictures to me. Uncle Cebert lives in Milton Florida. As soon as I get the exact address I will email to you. I gather he has been pretty sick with cancer. As soon as I visit with Jerry (Bledsoe) I'll email again Norma: I have lived in Frederick about 6 years, it's a good place. I work at Frederick Memorial Hospital. I am doing great. I really enjoy working with the Doctors. Very exciting work. How are all of you doing? Will email again soon Love Betty Love Betty ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]> Sent: Friday, August 01, 2008 12:04 AM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia Hi Betty, Seems like ages since we communicated. I am counting down on my new book about our area of Wyoming County WV, namely Matheny and Turkey Creek. I am still looking for some pictures of the Spence girls and Cebert, particularly from the times when we were growing up. However, I would accept any of their family pictures. Can you help me out on this? Also, I would like to know Maggie's exact death date and an address for Cebert. Keep in Touch, STAN On Jul 31, 2008, at 5:15 PM, LifeBuyDesign wrote: > Stan: You made me hungry. The last year I lived with Grandma and > Grandpa > Cook we put up 200 quarts of tomatoes. > As I look back I rather enjoyed it, but at 16, oh well that's > teenagers. > Grannie always put up pickled beans and oh yes pickled corn. I can > almost > taste that Molasses Cake and fresh Buttermilk. Sure do miss the > good times. > > Betty Cook Martinez > Frederick Maryland > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]>; <[email protected]>; > <[email protected]>; <[email protected]> > Sent: Wednesday, July 30, 2008 6:21 PM > Subject: [WVWYOMIN] Growin' Up in Appalachia > > > Our mailing lists have been unusually quite of late, and it isn't > even dog days yet! So I will throw out a little tidbit for you to > use as fodder to exercise your memories of how it was "back then." > How many of you helped make hominy? Sour kraut? Pickle beans? Other > old time staples? > > STAN > > Making Hominy > When Ira Cook, Jr. and I were discussing my notes for my new > book,"Matheny and Me," the subject of making hominy came up. I > remembered that my mother and granny made hominy several times, but I > could not remember the details. For that reason, I chose to ignore > the subject in my book and hope that no one would notice. Now Ira is > no ordinary reviewer, but I finally concluded that there might be > others who are just as picky and would feel that hominy should get > equal coverage with some of the other staple foods we made ourselves, > which most folks now pick from a grocery store shelf and could not > care less how they are made. > > I think I know the hominy preparation steps my granny May and mother > followed pretty well, but it's the relative measurements of > ingredients that evade me. I know that a unique and necessary > ingredient was lye.[1] They used lye water to make hominy that was > just like they used to make homemade soap. They soaked dried shelled > “field corn” for two or three days in the lye water until the grains > swelled and the skin came off. The mixture was stirred occasionally > throughout the soaking period. The corn was then washed repeatedly > to remove all the lye. The last step was simply to cook the corn > until it was tender. > > Our friends further south than West Virginia use cracked corn, thus > they get hominy grits. > > What happens beyond this point in the process is left to the > imagination of the cook. Most people just heat the hominy, add > butter and salt and eat it that way. Some make paddies and fry > them. I don't know how my wife, Connie, prepares that sissy- made > store-bought hominy she buys, but it turns out just as good as the > real stuff and it is a lot less trouble. > > > [1] One of my friends says that a couple of boxes of soda dissolved > in enough water to cover a gallon and a half of beans works just as > well as lye. I think I like that idea better. > > > > ------------------------------- > 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 unsubscribe from the list, please send an email to WVWYOMIN- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message ------------------------------- 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 There Stanley, I know just want you are saying about Wyoming County,West Virginia and not like Pickley Bean's,Pickley Corn,Dry Green Bean's,Good old fat back to cook a pot of bean's with. You all was talking about begat Levi Robert HasH and Evelyn Walker, Thomas G. Walker, Winnie Artess HasH abnd George Dillow Thomas begat the Thomas family in Wyoming County,West Virginia. There was George Dillow Thomas b: 1882,Nov,27 in Virginia and Expired in 1945,Aug,05 In Mullens,Wyoming County,West Virginia. The you have the all the HasH,Cooke/Cook.Poe,Halsey,Brooks,Workman, Weaver,Richardson,Perdue,Perdaw,Wyatt, Browning,Tilley,Miller,Goode,Cline,Steel, Wikel,Chester M. Wikel that work at the Chevrolet/Pine Cheverolet in Pineville,Wyoming County,West Virginia. Put the Bowman,Privette,Church,Lusk, Phillips,Manning,Blankenship,Hager, Carr,Mills,York,Belcher,Clay,Stewart, Barton,Blake,Wolfe,Wolf,Green, McGlothlin,Bond,Whitt,McKenney, Brown, George F. Brown,Morgan,Cooper,Lewis, Byrd, Rose,Taylor,Laman,Dorton,Gubb,Butcher, Oscar Butcher, (Rev) Elbert I.Hill,(Rev) Oscar Sparks, I aways was thanking my mother was a (REV) went I did something bad. >>>>>>>>>>>>>>>>>>>>>.. As big as butt locks is I must have been real real bad ore y mother like for me to cry. How about the Funeral Home there in Pineville,Mullens,Wyoming County,West Virginia. How many recall George F.Brown,Pete Morgan, Bailey, If I have left any one out you all may put there are just a few.,I know there are some I never named but if thay was from Mercer,Wyoming Any other County's just name them and we are kin to them. >From David Dillow Thomas. I was begat with George Dillow Thomas and Winnie Artess HasH ther was (1) Georgena Thomas b: 1935,July,15 Itmann,Wyoming County, West Virginia Expired 1985,May,05,Dayton, OhiO, (2) Oneida Joyce Thomas b: 1937,Jan,04 in Itmann,Wyoming County,West Virginia. (3) David Dillow Thomas b: 1939,Dec,12.in Itmann,Wyoming County,West Virginia. >>>>>>>>>>>>>>>>>>. >>>>>>>>>>>>>>>>>>. >>>>>>>>>>>>>>>>>>>>>>>. ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]> Sent: Thursday, July 31, 2008 11:54 PM Subject: Re: [WVWYOMIN] Growin' Up in Appalachia > Hi Deborah, > > Its pretty hard to be from Wyoming County and not be related to the > Cooks. Consider the following: > > (1) John Cooke begat William Cook Sr., who begat Mitchell Cooke, > who begat Ballard Preston Cooke, who begat Irvin Jacob Cook, who > begat Joda othaneal Cooke, who married Lula Mae Cooper. > (2) John Cooke begat William Cook Sr., who begat William Newton > Cooke, who begat Burl Matison Cooke, who begat Burl Hamilton Cook, > who begat Ira Winfred Cook, who begat Ira Cook,Jr. > (3) John Cooke begat William Cook Sr., who begat William Newton > Cooke, who begat Burl Matison Cooke, who begat Martha Cook, who > married Green Browning and begat Mormie Browning, who begat Stanley > Browning. (Wow!! Thats me) > > And how about this? > (4) Austin Cooper begat Isaac Bee Cooper, who begat Lula Mae Cooper > (5) Austin Cooper begat John Cooper who begat Bee Cooper, who begat > Erna Cooper, who married Mormie Browning and begat Stanley Browning. > > STAN > > > > > On Jul 31, 2008, at 11:44 AM, debbie stringer wrote: > >> hi stan..... my name is deborah cook stringer. i think i am related >> to ira >> cook jr. maybe? i was born in pineville hospital in 1953. my >> grandparents >> were Jode & Lula Mae Cook from rockview. there are several of my >> family >> members still there. i live in tampa, fl. now. >> debbie >> ----- Original Message ----- >> From: "Stanley Browning" <[email protected]> >> To: <[email protected]>; <[email protected]>; >> <[email protected]>; <[email protected]> >> Sent: Wednesday, July 30, 2008 6:21 PM >> Subject: [WVWYOMIN] Growin' Up in Appalachia >> >> >> Our mailing lists have been unusually quite of late, and it isn't >> even dog days yet! So I will throw out a little tidbit for you to >> use as fodder to exercise your memories of how it was "back then." >> How many of you helped make hominy? Sour kraut? Pickle beans? Other >> old time staples? >> >> STAN >> >> Making Hominy >> When Ira Cook, Jr. and I were discussing my notes for my new >> book,"Matheny and Me," the subject of making hominy came up. I >> remembered that my mother and granny made hominy several times, but I >> could not remember the details. For that reason, I chose to ignore >> the subject in my book and hope that no one would notice. Now Ira is >> no ordinary reviewer, but I finally concluded that there might be >> others who are just as picky and would feel that hominy should get >> equal coverage with some of the other staple foods we made ourselves, >> which most folks now pick from a grocery store shelf and could not >> care less how they are made. >> >> I think I know the hominy preparation steps my granny May and mother >> followed pretty well, but it's the relative measurements of >> ingredients that evade me. I know that a unique and necessary >> ingredient was lye.[1] They used lye water to make hominy that was >> just like they used to make homemade soap. They soaked dried shelled >> “field corn” for two or three days in the lye water until the grains >> swelled and the skin came off. The mixture was stirred occasionally >> throughout the soaking period. The corn was then washed repeatedly >> to remove all the lye. The last step was simply to cook the corn >> until it was tender. >> >> Our friends further south than West Virginia use cracked corn, thus >> they get hominy grits. >> >> What happens beyond this point in the process is left to the >> imagination of the cook. Most people just heat the hominy, add >> butter and salt and eat it that way. Some make paddies and fry >> them. I don't know how my wife, Connie, prepares that sissy- made >> store-bought hominy she buys, but it turns out just as good as the >> real stuff and it is a lot less trouble. >> >> >> [1] One of my friends says that a couple of boxes of soda dissolved >> in enough water to cover a gallon and a half of beans works just as >> well as lye. I think I like that idea better. >> >> >> >> ------------------------------- >> 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 unsubscribe from the list, please send an email to WVWYOMIN- >> [email protected] with the word 'unsubscribe' without the quotes >> in the subject and the body of the message > > > > ------------------------------- > 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 Betty, Seems like ages since we communicated. I am counting down on my new book about our area of Wyoming County WV, namely Matheny and Turkey Creek. I am still looking for some pictures of the Spence girls and Cebert, particularly from the times when we were growing up. However, I would accept any of their family pictures. Can you help me out on this? Also, I would like to know Maggie's exact death date and an address for Cebert. Keep in Touch, STAN On Jul 31, 2008, at 5:15 PM, LifeBuyDesign wrote: > Stan: You made me hungry. The last year I lived with Grandma and > Grandpa > Cook we put up 200 quarts of tomatoes. > As I look back I rather enjoyed it, but at 16, oh well that's > teenagers. > Grannie always put up pickled beans and oh yes pickled corn. I can > almost > taste that Molasses Cake and fresh Buttermilk. Sure do miss the > good times. > > Betty Cook Martinez > Frederick Maryland > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]>; <[email protected]>; > <[email protected]>; <[email protected]> > Sent: Wednesday, July 30, 2008 6:21 PM > Subject: [WVWYOMIN] Growin' Up in Appalachia > > > Our mailing lists have been unusually quite of late, and it isn't > even dog days yet! So I will throw out a little tidbit for you to > use as fodder to exercise your memories of how it was "back then." > How many of you helped make hominy? Sour kraut? Pickle beans? Other > old time staples? > > STAN > > Making Hominy > When Ira Cook, Jr. and I were discussing my notes for my new > book,"Matheny and Me," the subject of making hominy came up. I > remembered that my mother and granny made hominy several times, but I > could not remember the details. For that reason, I chose to ignore > the subject in my book and hope that no one would notice. Now Ira is > no ordinary reviewer, but I finally concluded that there might be > others who are just as picky and would feel that hominy should get > equal coverage with some of the other staple foods we made ourselves, > which most folks now pick from a grocery store shelf and could not > care less how they are made. > > I think I know the hominy preparation steps my granny May and mother > followed pretty well, but it's the relative measurements of > ingredients that evade me. I know that a unique and necessary > ingredient was lye.[1] They used lye water to make hominy that was > just like they used to make homemade soap. They soaked dried shelled > “field corn” for two or three days in the lye water until the grains > swelled and the skin came off. The mixture was stirred occasionally > throughout the soaking period. The corn was then washed repeatedly > to remove all the lye. The last step was simply to cook the corn > until it was tender. > > Our friends further south than West Virginia use cracked corn, thus > they get hominy grits. > > What happens beyond this point in the process is left to the > imagination of the cook. Most people just heat the hominy, add > butter and salt and eat it that way. Some make paddies and fry > them. I don't know how my wife, Connie, prepares that sissy- made > store-bought hominy she buys, but it turns out just as good as the > real stuff and it is a lot less trouble. > > > [1] One of my friends says that a couple of boxes of soda dissolved > in enough water to cover a gallon and a half of beans works just as > well as lye. I think I like that idea better. > > > > ------------------------------- > 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 unsubscribe from the list, please send an email to WVWYOMIN- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Hi Deborah, Its pretty hard to be from Wyoming County and not be related to the Cooks. Consider the following: (1) John Cooke begat William Cook Sr., who begat Mitchell Cooke, who begat Ballard Preston Cooke, who begat Irvin Jacob Cook, who begat Joda othaneal Cooke, who married Lula Mae Cooper. (2) John Cooke begat William Cook Sr., who begat William Newton Cooke, who begat Burl Matison Cooke, who begat Burl Hamilton Cook, who begat Ira Winfred Cook, who begat Ira Cook,Jr. (3) John Cooke begat William Cook Sr., who begat William Newton Cooke, who begat Burl Matison Cooke, who begat Martha Cook, who married Green Browning and begat Mormie Browning, who begat Stanley Browning. (Wow!! Thats me) And how about this? (4) Austin Cooper begat Isaac Bee Cooper, who begat Lula Mae Cooper (5) Austin Cooper begat John Cooper who begat Bee Cooper, who begat Erna Cooper, who married Mormie Browning and begat Stanley Browning. STAN On Jul 31, 2008, at 11:44 AM, debbie stringer wrote: > hi stan..... my name is deborah cook stringer. i think i am related > to ira > cook jr. maybe? i was born in pineville hospital in 1953. my > grandparents > were Jode & Lula Mae Cook from rockview. there are several of my > family > members still there. i live in tampa, fl. now. > debbie > ----- Original Message ----- > From: "Stanley Browning" <[email protected]> > To: <[email protected]>; <[email protected]>; > <[email protected]>; <[email protected]> > Sent: Wednesday, July 30, 2008 6:21 PM > Subject: [WVWYOMIN] Growin' Up in Appalachia > > > Our mailing lists have been unusually quite of late, and it isn't > even dog days yet! So I will throw out a little tidbit for you to > use as fodder to exercise your memories of how it was "back then." > How many of you helped make hominy? Sour kraut? Pickle beans? Other > old time staples? > > STAN > > Making Hominy > When Ira Cook, Jr. and I were discussing my notes for my new > book,"Matheny and Me," the subject of making hominy came up. I > remembered that my mother and granny made hominy several times, but I > could not remember the details. For that reason, I chose to ignore > the subject in my book and hope that no one would notice. Now Ira is > no ordinary reviewer, but I finally concluded that there might be > others who are just as picky and would feel that hominy should get > equal coverage with some of the other staple foods we made ourselves, > which most folks now pick from a grocery store shelf and could not > care less how they are made. > > I think I know the hominy preparation steps my granny May and mother > followed pretty well, but it's the relative measurements of > ingredients that evade me. I know that a unique and necessary > ingredient was lye.[1] They used lye water to make hominy that was > just like they used to make homemade soap. They soaked dried shelled > “field corn” for two or three days in the lye water until the grains > swelled and the skin came off. The mixture was stirred occasionally > throughout the soaking period. The corn was then washed repeatedly > to remove all the lye. The last step was simply to cook the corn > until it was tender. > > Our friends further south than West Virginia use cracked corn, thus > they get hominy grits. > > What happens beyond this point in the process is left to the > imagination of the cook. Most people just heat the hominy, add > butter and salt and eat it that way. Some make paddies and fry > them. I don't know how my wife, Connie, prepares that sissy- made > store-bought hominy she buys, but it turns out just as good as the > real stuff and it is a lot less trouble. > > > [1] One of my friends says that a couple of boxes of soda dissolved > in enough water to cover a gallon and a half of beans works just as > well as lye. I think I like that idea better. > > > > ------------------------------- > 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 unsubscribe from the list, please send an email to WVWYOMIN- > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Stan: You made me hungry. The last year I lived with Grandma and Grandpa Cook we put up 200 quarts of tomatoes. As I look back I rather enjoyed it, but at 16, oh well that's teenagers. Grannie always put up pickled beans and oh yes pickled corn. I can almost taste that Molasses Cake and fresh Buttermilk. Sure do miss the good times. Betty Cook Martinez Frederick Maryland ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]> Sent: Wednesday, July 30, 2008 6:21 PM Subject: [WVWYOMIN] Growin' Up in Appalachia Our mailing lists have been unusually quite of late, and it isn't even dog days yet! So I will throw out a little tidbit for you to use as fodder to exercise your memories of how it was "back then." How many of you helped make hominy? Sour kraut? Pickle beans? Other old time staples? STAN Making Hominy When Ira Cook, Jr. and I were discussing my notes for my new book,"Matheny and Me," the subject of making hominy came up. I remembered that my mother and granny made hominy several times, but I could not remember the details. For that reason, I chose to ignore the subject in my book and hope that no one would notice. Now Ira is no ordinary reviewer, but I finally concluded that there might be others who are just as picky and would feel that hominy should get equal coverage with some of the other staple foods we made ourselves, which most folks now pick from a grocery store shelf and could not care less how they are made. I think I know the hominy preparation steps my granny May and mother followed pretty well, but it's the relative measurements of ingredients that evade me. I know that a unique and necessary ingredient was lye.[1] They used lye water to make hominy that was just like they used to make homemade soap. They soaked dried shelled “field corn” for two or three days in the lye water until the grains swelled and the skin came off. The mixture was stirred occasionally throughout the soaking period. The corn was then washed repeatedly to remove all the lye. The last step was simply to cook the corn until it was tender. Our friends further south than West Virginia use cracked corn, thus they get hominy grits. What happens beyond this point in the process is left to the imagination of the cook. Most people just heat the hominy, add butter and salt and eat it that way. Some make paddies and fry them. I don't know how my wife, Connie, prepares that sissy- made store-bought hominy she buys, but it turns out just as good as the real stuff and it is a lot less trouble. [1] One of my friends says that a couple of boxes of soda dissolved in enough water to cover a gallon and a half of beans works just as well as lye. I think I like that idea better. ------------------------------- 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 stan..... my name is deborah cook stringer. i think i am related to ira cook jr. maybe? i was born in pineville hospital in 1953. my grandparents were Jode & Lula Mae Cook from rockview. there are several of my family members still there. i live in tampa, fl. now. debbie ----- Original Message ----- From: "Stanley Browning" <[email protected]> To: <[email protected]>; <[email protected]>; <[email protected]>; <[email protected]> Sent: Wednesday, July 30, 2008 6:21 PM Subject: [WVWYOMIN] Growin' Up in Appalachia Our mailing lists have been unusually quite of late, and it isn't even dog days yet! So I will throw out a little tidbit for you to use as fodder to exercise your memories of how it was "back then." How many of you helped make hominy? Sour kraut? Pickle beans? Other old time staples? STAN Making Hominy When Ira Cook, Jr. and I were discussing my notes for my new book,"Matheny and Me," the subject of making hominy came up. I remembered that my mother and granny made hominy several times, but I could not remember the details. For that reason, I chose to ignore the subject in my book and hope that no one would notice. Now Ira is no ordinary reviewer, but I finally concluded that there might be others who are just as picky and would feel that hominy should get equal coverage with some of the other staple foods we made ourselves, which most folks now pick from a grocery store shelf and could not care less how they are made. I think I know the hominy preparation steps my granny May and mother followed pretty well, but it's the relative measurements of ingredients that evade me. I know that a unique and necessary ingredient was lye.[1] They used lye water to make hominy that was just like they used to make homemade soap. They soaked dried shelled “field corn” for two or three days in the lye water until the grains swelled and the skin came off. The mixture was stirred occasionally throughout the soaking period. The corn was then washed repeatedly to remove all the lye. The last step was simply to cook the corn until it was tender. Our friends further south than West Virginia use cracked corn, thus they get hominy grits. What happens beyond this point in the process is left to the imagination of the cook. Most people just heat the hominy, add butter and salt and eat it that way. Some make paddies and fry them. I don't know how my wife, Connie, prepares that sissy- made store-bought hominy she buys, but it turns out just as good as the real stuff and it is a lot less trouble. [1] One of my friends says that a couple of boxes of soda dissolved in enough water to cover a gallon and a half of beans works just as well as lye. I think I like that idea better. ------------------------------- 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

Does anyone know if any of the Lesters received payments? I found an ECA submitted by one of Abner Hulon Lester's granddaughters. Just wondering if their claim to Cherokee ancestors was ever proven. Thanks! Melissa

Our mailing lists have been unusually quite of late, and it isn't even dog days yet! So I will throw out a little tidbit for you to use as fodder to exercise your memories of how it was "back then." How many of you helped make hominy? Sour kraut? Pickle beans? Other old time staples? STAN Making Hominy When Ira Cook, Jr. and I were discussing my notes for my new book,"Matheny and Me," the subject of making hominy came up. I remembered that my mother and granny made hominy several times, but I could not remember the details. For that reason, I chose to ignore the subject in my book and hope that no one would notice. Now Ira is no ordinary reviewer, but I finally concluded that there might be others who are just as picky and would feel that hominy should get equal coverage with some of the other staple foods we made ourselves, which most folks now pick from a grocery store shelf and could not care less how they are made. I think I know the hominy preparation steps my granny May and mother followed pretty well, but it's the relative measurements of ingredients that evade me. I know that a unique and necessary ingredient was lye.[1] They used lye water to make hominy that was just like they used to make homemade soap. They soaked dried shelled “field corn” for two or three days in the lye water until the grains swelled and the skin came off. The mixture was stirred occasionally throughout the soaking period. The corn was then washed repeatedly to remove all the lye. The last step was simply to cook the corn until it was tender. Our friends further south than West Virginia use cracked corn, thus they get hominy grits. What happens beyond this point in the process is left to the imagination of the cook. Most people just heat the hominy, add butter and salt and eat it that way. Some make paddies and fry them. I don't know how my wife, Connie, prepares that sissy- made store-bought hominy she buys, but it turns out just as good as the real stuff and it is a lot less trouble. [1] One of my friends says that a couple of boxes of soda dissolved in enough water to cover a gallon and a half of beans works just as well as lye. I think I like that idea better.

Hi Lee, Sorry to have to ask but I just got back from a fishing and camping trip and saw this info.. The Ralph Stewart your talking about, is he the one who married Mary Clay Jun 1788 Montgomery County Va. Let me know Please. if it is I would love to have any info on him..Thanks Sherry ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Monday, July 14, 2008 10:37 PM Subject: Re: [WVWYOMIN] WVWYOMIN Digest, Vol 3, Issue 67 > Lee, I would very much like a copy of the pension record of Ralph Stewart, > at your convenience. > > Many thanks. Ron Pauley ( formerly of Mullens, Wyoming County) > > > > **************Get the scoop on last night's hottest shows and the live > music > scene in your area - Check out TourTracker.com! > (http://www.tourtracker.com?NCID=aolmus00050000000112) > > ------------------------------- > 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 >

Lee, I would very much like a copy of the pension record of Ralph Stewart, at your convenience. Many thanks. Ron Pauley ( formerly of Mullens, Wyoming County) **************Get the scoop on last night's hottest shows and the live music scene in your area - Check out TourTracker.com! (http://www.tourtracker.com?NCID=aolmus00050000000112)

I was at that school when it burned. I remember it well. **************Get the scoop on last night's hottest shows and the live music scene in your area - Check out TourTracker.com! (http://www.tourtracker.com?NCID=aolmus00050000000112)

I talked to someone whom I thought might have the information you have inquired about. She said her husband had a sweater he would not part with for years from his Milam High School days and the color was maroon and tan. She did not know about a mascot. Shirley ----- Original Message ----- From: <[email protected]> To: <[email protected]> Cc: <[email protected]> Sent: Wednesday, July 09, 2008 11:44 AM Subject: Re: [WVWYOMIN] Mialm High School > In a message dated 7/8/2008 11:13:03 P.M. Eastern Daylight Time, > [email protected] writes: > > There is a history of Milam High School in the WYOMING COUNTY HERITAGE > BOOK > published 1995 by the Genealogical Society. In 1919 to 1943 Milam High > School was in operation, with land purchased from Okey L. McGraw. The > first > graduation class had six members in 1923. Mr. Anthony Farmer from Bolt, WV > was the > first principal. there is a nice history in the book and a few funny > stories. > It was submitted by Hursie Shumate, a student, coach and teacher. > > Great Information! Do you happen to know the school's colors? The mascot? > > I look forward to hearing from you. > > Respectfully, > > Mike Peters > [email protected] > > > > **************Get the scoop on last night's hottest shows and the live > music > scene in your area - Check out TourTracker.com! > (www.tourtracker.com?NCID=aolmus00050000000112) > > ------------------------------- > 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

Here's a good site with interesting information. _http://saulsville.tripod.com/index.html_ (http://saulsville.tripod.com/index.html) **************Get the scoop on last night's hottest shows and the live music scene in your area - Check out TourTracker.com! (http://www.tourtracker.com?NCID=aolmus00050000000112)