Genealogy and History of the Friday Families from Switzerland, Colonial and Southern America, 1535-2003 PDF Download
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Author: J. S. Friday
Publisher:
ISBN: 0595298966
Category : South Carolina
Languages : en
Pages : 440
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Book Description
"In the mid 1730's the Frydig's/Fridig's left Switzerland ... Two families arrived in South Carolina in 1735 ... This book will document the early settlers in South Carolina and follow [the Friday name] to Georgia, Alabama, Mississippi, Louisiana, Arkansas, Texas, Oklahoma and California."--Introduction.
Author: J. S. Friday
Publisher:
ISBN: 0595298966
Category : South Carolina
Languages : en
Pages : 440
Get Book Here
Book Description
"In the mid 1730's the Frydig's/Fridig's left Switzerland ... Two families arrived in South Carolina in 1735 ... This book will document the early settlers in South Carolina and follow [the Friday name] to Georgia, Alabama, Mississippi, Louisiana, Arkansas, Texas, Oklahoma and California."--Introduction.
Author: State Agricultural Society of South Carolina (1839- )
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 374
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Book Description
Author: Carl W. Nichols
Publisher:
ISBN: 9781883793418
Category : Dutch Fork (S.C.)
Languages : en
Pages : 191
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Book Description
Author: Alexander Samuel Salley
Publisher:
ISBN:
Category : Mortality
Languages : en
Pages : 608
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Book Description
Author: James M. Eleazer
Publisher:
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 172
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Book Description
Author: Orlando Benedict Mayer
Publisher:
ISBN:
Category : History
Languages : en
Pages : 168
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Book Description
Author: Joseph Doddridge
Publisher:
ISBN:
Category : Frontier and pioneer life
Languages : en
Pages : 332
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Book Description
Author: Kevin Mitchell
Publisher: Univ of South Carolina Press
ISBN: 164336197X
Category : Cooking
Languages : en
Pages : 247
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Book Description
Bitter Southerner 2022 Summer Reading pick • Garden & Gun Best Southern Cookbooks pick • Forbes Best New Cookbooks For Travelers pick • 2021 Gourmand International Cookbook Award Finalist • A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes From the influence of 1920 fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more. Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate. Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.
Author: George Leland Summer
Publisher: Genealogical Publishing Com
ISBN: 0806308729
Category : Genealogy
Languages : en
Pages : 492
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Book Description
The opening chapters of this encyclopedic treatment deal with the Newberry County's formation, early settlers, soldiers, notable citizens, government institutions, and social and economic development, while later chapters are given over to biographies, cemetery inscriptions, family reminiscences and folklore. At the heart of the book is a long section devoted to genealogies of pioneer families of Newberry County.
Author: Nancy Lu Wilson Rose
Publisher: Dog Ear Publishing
ISBN: 1608441172
Category : South Carolina
Languages : en
Pages : 422
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Book Description
A cache of numerous letters, romantic poetry, and a diary recovered from the Wilson home place in Columbia, SC, informs the 19th-century story of George Mendenhall Chapin (nee Wilson). Adopted as a child into the Charleston home of Leonard Chapin, George struggled with his stern adoptive mother Sallie F. Chapin who led the Woman's Christian Temperance Union movement in the south. Through narrative and letters George & Son tells of his flight from home, his shipwreck at sea, and his eventual reunion with his biological siblings. Never truly successful, George marries and fathers "the Son" of the book's title. The story continues with this son, Thurston Adger Wilson, who accomplished all George would have aspired to-becoming a leading figure in the NC labor movement of the 1920s and 1930s and advocate for the workers of the state. A transcription of George's letters concludes the illustrated, annotated book.
