Posts Tagged ‘hardy ancestors’

Our Hardy Ancestors, documented

Friday, December 11th, 2009

lyman sheldonWinter is truly here and there is no gardening at 21 degrees F and 30 knots unless you count going through the seed catalogs.  (Here’s where I man up and admit that I’ve already placed my seed orders for summer 2010, so that exercise would be redundant.) At 19:30 EST in July I’d still be working outdoors in broad daylight, but it is late November at 44  Lat and the sun went down hours ago. Winter is the time for research, and I have plenty of indoor projects that need work.

As part of my genealogy project I’ve been going through boxes and scrapbooks to find illustrations of the characters I’m researching. Or at least that’s how the process is supposed to go; I’ve reached Dorothy Filley Bidwell’s part in the family tree and it’s time to find a picture. But sometimes my hand stutters over a snapshot that’s just too good to put back in the box, never mind that I haven’t quite got to that branch of the tree.

This is, right to left, Minnie Cornelia Smith and her husband Walter Alexander Sheldon, and Emma Estelle Smith and her husband George Elisha Lyman. The Smith sisters had a double wedding on October 1, 1895 and this picture was taken on the occasion of their 50th wedding anniversary. Bet that was a heckava party.

Our Hardy Ancestors, continued

Wednesday, December 2nd, 2009

Generally these OHA posts are all about food and the way people cooked the dickens out of it around the turn of the last century, or possibly the one before that. But in the olden days they did more than overcook seafood. When the sun went down and chores were done, my maternal grandfather researched genealogy at his rolltop desk. My mother remembers him calling long lost relatives in New York state, noting marriage lines and cross referencing maiden names. His four children could recite the Barnard line back seven generations: Raymond, Louis, Judah Harrison, Judah Pinney, Ebenezer, Francis and Joseph.

All his work on the family line is gone now, lost with the rolltop desk. A few years ago I inherited a family bible (or three) and tried to begin again. After a few weeks the piece of vellum I had taped to the wall had grown to 5′ x 6′, with extra pieces flapping all over with the names of children I’d forgotten and second marriages. I had to take it down when winter really set in and we started up the wood stove so as not to end the family line in a house fire.

Two years later I tried my first software genealogy program. It sucked – I think that’s actually the technical term. Family Tree Maker 1.0 was deeply flawed, structurally unsound and compulsively tidy. No one ever remarried, had step children or came into the line undocumented. In my family it’s not unusual to have one set of siblings marry another set, and then the remaining two marry after their spouses have passed on. This kind of behaviour is hard on probate courts and software, and don’t even get me started on gender issues. FTM 1.0 hated my family so much it eventually stopped working altogether.

Two weeks ago I bought a copy of Family Tree Maker 2010, because winter is setting in and I knew what would happen if I started taping big sheets of vellum to the wall behind the wood stove. I never thought I’d be plugging software on this blog, but this product is more fun than a video game. Well, any video game that’s not GTA IV.

My favorite of the Barnards has always been Francis. Referred to as “Deacon” Francis in the lore, he married Lucretia Pinney in 1740 when she was 19 and he was 21. Starting  in 1743 they had 13 children: Lucretia, Lydia, Irana, Aaron, Moses, David, Sara, Elizabeth, Elijah, Ebenezer, Samuel, Elihu, Caroline and Francis, Jr. They lived in the same town I grew up in, and my mother often told me of the sign on the side of the house that proclaimed:

house sign FB

The house stood on Duncaster Rd. until 1989. I have a vivid memory of the sign, but now I can’t remember if I saw it myself or simply heard the story often enough to make it real. In ’89 they took the house down and the Wintonbury Historical Society put up a plaque in honor of the sons. Tonight I’m going to fire up the program and record the  daughters, too.

francis barnard 1719 1789 house

plaque

Our Hardy Ancestors, cont.

Friday, November 13th, 2009

fishing group coloradoFour generations go fishing. It sounds like the product of a random sentence generator.

Why do I have a dozen pictures of us fishing? We probably went all of twice – to a beautiful resevoir where Frank and Wat often fished under the bright Colorado sky. We baited hooks  with orange roe that glowed like jewelry and got my fingers all sticky. After a long day we took  home a damp canvas bag of small brown trout.

If you actually catch a fish you will need to read  pages 56 through 58 of the Institute Cookbook, where an extremely thorough description of cleaning, drawing, scaling and disemboweling your fish may be had, so there is no need of us repeating that here. Seriously, this is the only cookbook in my collection that uses the word “putrification” four times in one paragraph. And I had to look up “ptomaines” at Wikipedia. Now we will ignore your gutted fish, resting on it’s plank of ice in the cellar (to avoid tainting the butter in the icebox), and have a nice recipe for deviled crab that requires “cracker dust” instead.  Remember, as you read this, that the crabs being fried for 10 minutes at the end of this recipe have been boiled for half an hour at the beginning and then cooked “over a hot fire” for a little while longer.

6 crabs, 1 hard-boiled egg, 4 Tbs butter, ground nutmeg, 1/2 C heavy cream, salt and cayenne, 1/4 tsp sweet marjoram, cracker dust

Put the crabs into hot water, add salt and boil for thirty minutes. Cut the meat into small pieces, add the hard-boiled egg, cream, butter and seasoning and cook for a few minutes over a hot fire, thickening the mixture with cracker dust. Fill the shells, dip them in the raw egg, beaten, then in cracker dust; place in a hot oven or drop into boiling fat and fry until deep brown.

Don’t try this at home.

Our Hardy Ancestors, Part III

Sunday, October 18th, 2009

birthday 2007

OHA is a series of posts about how my family ate and behaved around the turn of the last century. They (mostly) survived to great age, and I expect some would have past the 120 year mark if any of them had eaten vegetables. Herewith a “skeleton menu”, copied out by my great, great grandmother and pasted into the cover of The Institute Cookbook for her reference.

A Full Course Dinner

Shellfish – on ice with lemon – light oyster crackers, then Clear Soup – in soup plates, half full – thick slices of bread or roll folded in the napkin. Followed by Hors D’Oeurvres – olives, celery, radishes, etc. to be passed after soup is served, then Fish – with appropriate sauce, potato balls and cucumbers if possible. Then the Entree – patties, timable of chicken, or creamed dishes in paper cases (bread passed), then Meat – with appropriate sauce, jelly, potatoes, one vegetable and fruit punch. Then Game – small birds, whole; other in halves or slices with varying accompaniments then Salad – served with the game – Brie, Roquefort orcream cheese and crackers. Then Hot Pudding with lemon sauce; Glace – ice, ice cream or frozen dessert – with sweet wafers, followed by Dessert – nts, fruits, bonbons, crackers, cheese and finally Coffee – black, served with sugar alone.

The painting is “Jacob’s Birthday”, from 2006. And to think, we only had three courses.

Bon apetite!

Our Hardy Ancestors II

Wednesday, October 7th, 2009

twin-lakes-68

You know what all these guys had in common? (Well, besides a gene pool and a fish dinner.)  They all liked cake. And, they all liked bacon. These “Hardy Ancestors” posts are dedicated to recipes that had their best days a lifetime ago, with my great-grandfather (an HA if there ever was one)  at the far left on the sofa. Days when food was abundant if you didn’t mind the lack of variety, and work was hard and long enough that you didn’t. And then there was dessert.

My father liked a “planned dessert”. I don’t think my mother had ever heard of such a thing growing up, but it was an ongoing topic of discussion at the dinner table all their married lives. A planned dessert implied something thought out and prepared long before the meal: apple pie, butterscotch layer cake or bread pudding studded with raisins and served with hard sauce. The category did not include ice cream, store-bought cookies or instant pudding. Occasionally there would be a recipe that would satisfy both husband and wife – the perfect blend of yin and yang for ingredients, formality and ease of preparation. I give you:

Cinnamon Bacon Sponge

1 egg, beaten, 1/2 C sugar, 1/2 C molasses, 1/4 C melted bacon fat, 1/2 C boiling water

1 tsp soda, 1 tsp cinnamon, 1/2 tsp salt, 1 and 1/8 C flour (a heaping cup)

Mix the bacon fat with the boiling water. Stir, and when slightly cooled add the egg and sugars. Add to the dry ingredients and mix well. Place into a greased 8 x 8 pan an bake 35 to 40 minutes at 350. Serve with whipped cream.

I like to add chopped apples or raisins, and I use the pan drippings from our best pepper bacon for extra kick. Bon appetit!