Genealogy Research Live in Palm of Your Hand

I know that a number of you have iPhones.  You probably aren’t aware that you can purchase an application to let you access new FamilySearch on your phone!  Check out the mobileTree application. 

I keep much of my genealogy and research on my website (some public, some password protected).  Combine online data with mobileTree and the available GPS application and you have a Killer tool for doing genealogy research!

Imagine…..  The billions of records of nFS, your own data, photos, and ability to interface with all of them using a device that fits in the palm of your hand.   Visit a cemetery, get the GPS coordinates of ancestors graves, take a photo of their headstones and post it all to your site and blog(s) on the spot.  No wasted motion or memory loss!  Wow!

If you have an iPhone, I’ll bet Santa would be happy to give you this application if you ask for it.

Continuing on this theme …..

You may not know that you can post your cemetery, research and other photos directly to your blogs via email.   Both Posterous and blogger.com allow postings this way.  All of the posts to my posterous blog are made that way.  

Suppose you are working with family and friends on genealogy and you are on a research trip.  You can share your finds with them in real-time using this method.  I usually have to find a WiFi hot spot or do a little juggling on a public computer at a library or at the FHL to make on-the-spot posts.  

When you have a active research team but haven’t worked together in real-time, you can’t imagine how the synergy in the groups builds momentum and success in your research.   They help guide your on-the-site search with information they have in their far-flung locations.

I’ve frequently experienced this synergy in real-time and guarantee it happens.   Add Skype to the mix for live video, voice and peer-to-peer file transfers and you too can make it ‘Happen’ — Real Time!

Wow #2!  I may have lived long enough to see some of my dreams become reality!  

The tools are here.  Make it happen.

Technorati Tags: Genealogy,Family History,GPS,New FamilySearch,Skype,Posterous,Lat-Long,Headstones,Research Tips,Family History Library,LDS

Grandpa – You Are So Funny

Talking to your grandchildren is often a shock to your reality.  I tell them stories and they often reply, “Grandpa, you are so funny!” 

I tilt my head to the side and thoughtfully consider what I have said that could elicit such a response.  I quickly realize that my verbal language is full of symbolic phrases that often express full paragraphs and concepts to others of my generation, yet are often meaningless to the Disney Channel generation.

Conversely, some of their phases are equally meaningless to me.

I don’t think I’ll ever abandon the phrases that have been part of my life since my youth.  Most spanned more than my generation.  My parents used them.  As often as not, my grandparents used them.

Today, technology and the rapidly expanding world knowledgebase has lit the afterburners on language mutation.  Most of the current phrases are based on technological concepts that will be obsolete in ever decreasing cycle lengths.

So, for me, I’ll continue to hang on to the phrases that I’ve known and that have exhibited the most longevity in the last two hundred years.  I suppose that means that I’ll continue to be ‘funny’.

In May 1996, a third cousin sent his favorite phrases and their meanings as a punctuation mark to make his point in our discussion.  In honor of his memory, they are listed below:

THE CLINK.

The name of a prison which was on Clink Street in the Southwark area of London.

PATENT LEATHER.

After the Patten shoe which the young women wore in the buttery. When the cream spilled on their shoes, the fat would tend to make the leather shiny.

DONE TO A TURN.

Meat was roasted until cooked on an upright spit which had to be turned by hand.

CUT THROUGH THE RED TAPE.

Solicitors kept their clients papers in a file folder tied with red ribbon to prevent the papers from falling out. Of course, when they wanted to get at the papers, they would have to cut through the red tape.

MINDING YOUR P’s & Q’s.

Ps & Qs Ale was served at local taverns out of a "tankard" … you were charged by the angle of your elbow … half-way up… you drank a pint, all the way up… you drank a quart. Since the Quart cost so much more than the Pint, you were warned to "Mind your Ps & Qs"

GETTING TANKED.

When you drank too much out of the above "tankard" you were said to be "tanked" … if you got so "tanked" that you passed out, there was a chance that somebody might think you had actually died. Since back then they didn’t have experience with taking pulses, they often buried people alive who were actually in a drunken stupor or otherwise comatose.

PITCHER.

A leather jug treated with tar pitch to help it hold its shape.

GETTING BOMBED.

A bombard is a leather jug which holds 8 pints or 4 quarts. A full bombard of ale would make you drunk.

TUMBLER & TIPSY.

Glasses were hand blown, thus flat bottomed glasses were difficult to produce. Those with curved bottoms would tend to tumble over when placed on the table, and too many tumblers of whiskey would make you a little bit tipsy.

SAVED BY THE BELL.

When our ancestors realized that they were burying a great deal of people before their time had actually come, they came up with a solution. They tied a string onto the "dead" person’s hand, buried them, and tied the other end of the string to a bell and then tied it to nearby tree branch. If the person revived enough to ring the bell, their survivors would rush out and dig them up. Hence… "saved by the bell"

THRESHOLD.

The raised door entrance held back the straw (called thresh) on the floor.

CHEW THE FAT.

A host would offer his guests a piece of bacon, which was stored above the fireplace in the parlor, so they could chew the fat during their visit.

GETTING THE SHORT END OF THE STICK.

Candles were expensive to make, so often reeds were dipped in tallow and burned instead. When visitors came, it was the custom for guests to make their exit by the time the lights went out. Therefore, if your host didn’t want you to stay very long, he would give you a "short stick."

BURNING THE CANDLE AT BOTH ENDS.

If they REALLY didn’t want you to stay very long, they would light "both ends" at the same time!

GETTING THE BUM’S RUSH.

A short rush, which would burn for a short time, would be used when company came over rather late; when it burnt out, you would want to see the hind end of your guests out the door.

GIVING SOMEONE THE COLD SHOULDER.

When a guests would over stay their welcome as house guests, the hosts would (instead of feeding them good, warm meals) give their too-long staying guests the worst part of the animal, not warmed, but the COLD SHOULDER.

GETTING A SQUARE MEAL.

Your dinner plate was a square piece of wood with a "bowl" carved out to hold your serving of the perpetual stew that was always cooking over the fire. The kettle was never actually emptied and cleaned out. New ingredients were simply added to the muck. You always took your "square" with you when you went traveling.

UPPER CRUST.

Visitors to the Anne Hathaway’s cottage (near Stratford upon Avon) are given this explanation while looking at the bread oven beside the fireplace in the kitchen: "The bread was put, as a raw lump of dough, straight into the bread oven. No bread tin, it just sits on the floor of the oven. The oven is heated by the fire and is very hot at the bottom. When the bed is done baking and taken out to cool, the base of the loaf is overcooked black and also dirty. The top of the loaf is done just right, and still clean. The bottom of the loaf is for the servants to eat, while the upper crust is for the master of the house.

CLEAN YOUR PLATE BEFORE YOU HAVE DESSERT.

The square plate (above) was never washed either. After your daily dose of stew, you wiped your plate clean with a piece of bread. Then you flipped it over which provided a flat surface for your dessert portion (if there was any, that is)

ROOM & BOARD.

An apprentice would journey to another village to learn more about his craft (journeyman). There he would pay someone for his room, and food for his board.

RULE OF THUMB.

An old English law declared that a man could not beat his wife with a stick any larger than the diameter of his thumb.

GETTING YOUR GOAT.

This apparently refers to an old English (Welsh?) belief that keeping a goat in the barn would have a calming effect on the cows, hence producing more milk. When one wanted to antagonize/terrorize one’s enemy, you would abscond with their goat rendering their milk cows less- to non-productive.

STONE COLD.

Slate floors were often cold enough during the winter months that any bare skin coming in contact with them would "stick". The slate floors were covered with a layer of hay to provide some warmth. The kitchen was the only room kept heated during the winter. All of the family spent the day cooped up in this one room (often 10 kids or more)… also the family cats and dogs who served important functions of "mousing," "garbage disposal," and etc.

BABY’S HIGH CHAIR.

High chair with holes in the seat (a.k.a. "drainage chair"). During the winter months, young babies were strapped into their chairs and were never allowed to crawl around in the hay on the stone-cold floor. They didn’t wear any diapers of any sort. They sat in that chair all day… and you know why there were holes in their chair!

SPRING CLEANING.

The layer of hay in the kitchen, was finally hauled out of the house when the weather turned warm in the Spring.

BON(e)FIRE.

The discarded "bones" from winter meals were piled outside and a bonefire would be set to get rid of them.

SLEEP TIGHT.

The bed frames were strung with ropes on which straw mattresses were placed. After some time the ropes would loosen and one of the young men would pull them tight.

TIE THE KNOT.

Tying the knot of the ropes in the marriage bed.

REASON FOR CANOPY BEDS.

Most English homes of old had "thatched" roofs. Canopies were placed over the beds to keep bugs, mice, dirt, rain, etc. from disturbing your sleep! Of course, I think I would want to stay awake because I’d be so afraid of having to be "saved by the bell"!

Technorati Tags: History,Phrases,Terminology,Genealogy

"Please Pardon Momma from Jail"

Genealogical research often takes you down many paths, sometimes just because they are so interesting.  After several hours of reading interesting documents, this series of documents remained in my memory.

Dear Sir, Would You Please Pardon Momma?

18 Mar 1895 | Logan, Utah

Thirteen year old Polly Beardall found herself raising her siblings due to unfortunate events in the lives of her parents.

Apparently, her father John Gell Beardall left home in 1891 or 1892 saying the was going to Oregon to look for work and was never heard from again. He left his wife, Eliza Richards Beardall and four living children to fend for themselves in Logan, Utah.

Polly was the only daughter in the family. On 18 March 1895, she wrote a letter to the legal authorities asking them to release her mother from jail because Polly had been raising her siblings for over seven months and was worn out.

Her mother, Eliza Richards Beardall had been incarcerated for involuntary manslaughter in the county jail in Logan, Utah. The details of the case aren’t revealed in the pardon documents.

Read Polly’s poignant plead in this letter asking for her mothers release from jail so she could come home and care for her family.

I Scarcely Know What To Say

27 Mar 1895 | Logan, Utah

U. S. Attorney, J. W. Judd was asked by Judge W. C. Maginnis for his opinion in Polly’s pardon request.

Judge Maginnis was at a loss of words as he started penning his letter to Judd.  The impact of young Polly’s letter on both of them was obvious in their letters.

Maginnis stated that he didn’t think it was good for the children to be put in the care of their mother.

On the surface, this would seem to say that she was an unfit mother, but there is little doubt he meant that due to the indigent circumstances of the family, Eliza would struggle to support, feed and clothe her children.

Governor Vest …. The Decision Is Up To You

29 Mar 1895 | Logan, Utah

U. S. Attorney, J. W. Judd was asked by Judge W. C. Maginnis for his opinion in Polly’s pardon request.

Judge Maginnis was at a loss of words as he started penning his letter to Judd.  The impact of young Polly’s letter on both of them was obvious in their letters.

Maginnis stated that he didn’t think it was good for the children to be put in the care of their mother.

On the surface, this would seem to say that she was an unfit mother, but there is little doubt he meant that due to the indigent circumstances of the family, Eliza would struggle to support, feed and clothe her children.

Governor Vest …. The Decision Is Still Up To You

29 Mar 1895 | Logan, Utah

U. S. Attorney J. W. Judd, wrote a letter to Utah Governor, Caleb W. Vest stating that he couldn’t provide a recommendation for pardon, placing the decision on Governor Vest.

Release and Marriage

May 1895 | Logan, Utah

The pardon was granted on 1 Apr 1895 by Governor Vest and Eliza was released to go home and care for her family.. On 18 May 1895, Eliza married Azial Litchfield Riggs of Logan, Utah.

Two children, Fred and Maud, were produced from this union. Azial died when the children were in their teen years and Eliza again faced the difficult task of working a farm to provide for her family as a single mother.

Eliza died on 21 Oct 1936 in Wellsville, Utah.

Technorati Tags: Genealogy,Research,Pardon

History of the Dutch Oven

I’ve always enjoyed eating superior food cooked in a Dutch Oven.  My father used it as his only cooking pot whenever he was outdoors and frequently at home.  I used to almost pray that mom would be gone for an evening so he could cook ‘trail fare’ for dinner.

Don’t get me wrong.  Mom was an excellent cook and loved preparing meals for the family, but Dad – well, Dad cooked ‘Man’ food in the Dutch oven or cast iron pans.  Even today, the whiff of cooking onions or garlic immediately restores a scene in my mind of a six-year-old young man, salivating at the smells and staring into the steaming contents of a Dutch oven.

Just writing about it caused the flashback memory and like any good Pavlonian dog, my mouth is watering yet again.

Today, when my family and I cook using our Dutch ovens, we frequently hear the same refrain:

“Delicious!”  “Devine!”  “Oh My Gosh!”

How did my ancestors stay so thin with food this good?  Tracing the cooking preferences of my male ancestors for four generations, I’ve found that they were all Dutch oven masters.  My early pioneer ancestors designated the Dutch oven as their only cooking pot when crossing the American plains.  They never lost their love of them.

When I visited Grandpa as a youngster, he would roast potatoes in a fire when time was of the essence, but when we wanted to enjoy a good meal, his Dutch ovens were the tool used to create the feast.

Of course our family has continued the tradition.  It wasn’t hard to convince our wives that cooking with the ovens was ‘Man Territory’.

The Dutch Oven: Utah’s Official State Cooking Pot

The IDOS (International Dutch Oven Society) wrote about the history of the Dutch oven in Utah years ago:

“In 1997, the Utah State Legislature approved House Bill HB203, designating the Dutch Oven as the State Cooking Pot. The following information was generously sent to the Utah State Library by the International Dutch Oven Society located in Logan, Utah. Utah is not only the headquarters of the Society but the site of World Championship Dutch Oven Cookoff which is a major event of the Festival of the American West. (Held on 2 August in Logan, Utah this year.)

When the early pioneers came to Utah they used a number of things such as lumbering prairie schooners, teams of massive oxen, mossy wooden water barrels, and heavy dresses which almost dragged on the ground. For most of us, such common pioneer artifacts are difficult to relate to or use in our lives today. However, there is one very popular pioneer indispensable which thousands of Utah families are using in their everyday activities. It not only looks the same but is still made basically the same way–the tried and true Dutch oven.

Explorers like Jim Bridger and Peter Skene Ogden used the kettle versions on the trail but appreciated the standard three-legged, flat top with a rim version together with its “lite” breads, tasty fruit cobblers and delicious stews when they wintered in. Mount ain men who rendezvoused in Cache Valley in the 1820′s used them and Osborne Russell in his Journal of a Trapper writes about how much they appreciated having some greasy, grizzly bear meat to cook because the cast-iron pots needed re-seasoning after boiling roots for meals the previous eleven days.

Pioneer trains gearing up near Independence, Missouri were given a list of essentials with the Dutch oven at the top of the list, the people-powered handcart companies chose to include the heavy pots for their long pull to Utah and the miners digging in the canyons around Bingham, Price and Cedar City counted the black pots almost as essential as their picks.

It’s been asked why Dutch ovens are used by more Utah families than other states and perhaps it’s because for Utahans, families have a special significance and particularly their pioneer forbearers. It’s a unique and generational bonding experience for families to gather around a campfire after a meal from the same kind of Dutch ovens and tell the stories about and history of their pioneer ancestors.”

If you, no, when you decide to acquire your own ovens, buy the best.  Stick with Lodge ovens and ONLY use Kingsford charcoal.  Be sure to avoid any charcoal that his any fuel infused in the briquettes.

The formula to create a 350 F oven temperature is simple.  If you have a 12” oven, put the number of briquettes equal to the size of the oven minus two under it and plus two on the top.   So, for a 12” oven, 10 briquettes would be under and 14 on top for most meals.  If you are cooking bread and cookies, you’ll want to move one or two of the briquettes to the top from the bottom.

Never clean your Dutch oven with soap.  Heat them in hot water and wipe them clean.  Eventually, a highly prized black patina will develop that is better than Teflon and won’t cause any chemical health problems.   Remember that the pores of the metal open up a little when the oven is hot and washing it with soap will not only ruin the black patina but the soap will be trapped in the pores as the metal cools and contracts.  Your next meal will taste a lot better without the flavor of Dawn detergent.

Be sure to wipe your oven very dry after every use.  You may want to coat the surfaces with a light spray of Pam after it is cleaned.  Our family lives in a low humidity environment and we don’t have to worry about rust on our ovens when we store them properly.  Consider the humidity factor in your own storage plan.

We’ve found that with a little thought, anything we can cook in our home ovens can be cooked in our Dutch Ovens.  And the taste?  Well, there aren’t many leftovers to put in the refrigerator.

Here are a few basic ‘good eatin’ recipes that we enjoy.  Sorry, the top award winners aren’t in this group.  They are guarded by lock and key and my poor memory of where the key is kept.

DUTCH OVEN POTATOES

6 large potatoes

5 carrots

2 medium-sized onions

1 lb. mild cheddar cheese

1 can cream of mushroom soup

salt and pepper

Peel and slice potatoes and carrots, 1/4 in. thick. Slice onion rings 1/4 inch thick, cut into fourths. Place potatoes, carrots and onions into 12-inch Dutch oven with 1/8 inch oil on bottom. Salt and pepper to taste. Cook 40 minutes, stirring frequently. Add soup and stir thoroughly. Cook for 10 minutes. Add grated cheese over top of potatoes. Cover to melt cheese. Serve.

BARBECUED SPARE RIBS

4-6 slabs spare ribs

Brown ribs in Dutch oven. Mix sauce ingredients together. Warm to dissolve brown sugar and spices. Cover ribs with sauce. Cook for 90 minutes.

Sauce:

1 medium onion

3/4 cup ketchup

1/4 cup water

1 tsp. salt

1/4 cup vinegar

2 tsp. mustard (wet)

1 tsp. paprika

1/2 tsp. garlic powder

1 tsp. chili powder

1/4 – 1/2 tsp. red cayenne pepper

CHICKEN STIR FRY

4 chicken breasts cut into bite-size pieces

broccoli, carrots, celery, mushrooms, green onions, pea pods

1 can water chestnuts (drained)

Cook vegetables in a little oil until tender. Add water chestnuts.

Add 2 cups chicken broth. Bring to boil and cook 3-5 minutes.

Thicken with 1/4 cup soy sauce mixed with 3 tbls. corn starch.

SWEET AND SOUR PORK OR CHICKEN

1 lb. chicken breasts or lean pork

1 egg yolk

1 tbls. corn starch

1 tbls. water

flour

Cut meat into bite-sized pieces. Mix together egg, salt, cornstarch and water. Add meat and let stand 10 minutes. Remove meat pieces, dip into flour, deep fry several minutes in hot oil until lightly browned. Remove from oil and drain on paper towels. Continue cooking meat pieces until all are browned. Wipe out Dutch oven.

Vegetables:

1 large carrot, sliced

1 green pepper, cut into chunks

1/2 onion, cut into large pieces

1-8 oz. can pineapple chunks (drain, save juice)

Sauce:

pineapple juice plus water to equal 1 cup

1/2 cup ketchup

1/4 cup vinegar

1/2 cup sugar

3 tbls. corn starch

Mix together and set aside.

Into clean Dutch oven, heat 1 tbls. oil. Add onion, carrots and peppers. Stir fry until vegetables are tender. Push vegetables firm center, add sauce. When mixture boils, add meat. Mix all together. Cook 3-5 minutes. If too thick, add a little water. If not thick enough, mix a little cornstarch with water making a thickening. Add until desired thickness is achieved.

Technorati Tags: Dutch Oven,Pioneer,Cooking,Ancestors