|Volume 6, Issue 4||
November 1, 2003
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David Bangs was born at Harwich, Massachusetts (where his grandfather was the first of the name to settle), March 29, 1709. He was the third of eight children born to Samuel Bangs and Mary Hinckley.
There he married miss Eunice Stone, daughter of Reverand Nathaniel, the First Congregational minister in Harwich, September 23, 1731.
They had fourteen children, Azariah (married Huldah Stow), Nathaniel (married Ruth Lane), Enoch (married Hannah Freeman), Mary (married Jacob Hastings), Nathan (Married Abigail Wing), Reliance (married Nathan Billings), Huldah (married Mark Clark), Adnah, Thankful, Thomas, Isaiah (married Leah Vining), David Jr., Eunice (married Amos Thomas) and Keziah.
Mr. Bangs appears to have been a farmer. He and his wife were very prominent church folks and society folks in their native town. But they removed from Harwich to Hardwick, Massachusetts in 1768.
His children had all been born, and the eldest was 35 years of age and the youngest 14. I suppose some of them were going to the newer lands of Franklin County, and they wanted their parents to go with them. There he could help them to such lands as they required, such property being less expensive and more suitable for farming. It was growing hard to make money on the seaboard as the Revolutionary time approached. Some of his children, that went to Hardwick, were Enoch, Nathan, Reliance, Azariah, and probably all those not of age.
After living in Western Massachusetts about thirty years, Mr. David Bangs and his wife went to Wilmington, Windham County, Vermont, and lived with their son Adnah, and there he died April 11, or April 4, 1802, at the age of 94. His wife survived him dying February 5, 1816, aged 104 years 9 months.
Have you ever thought to look at maps and atlases in you family search. Old ones provide a wealth of information.
on the left side of the home-page screen. This will bring you to the official library site. Click on the atlases icon located at the top of the screen, and you will see a list of those available online.
Scope. This document specifies that he bought for $700 from E. Louis Kuhns and Ida Studebaker Kuhns lot number 5 on the recorded plat of E. Louis Kuhn’s sub-division of the west half of large lot number 20 in Samuel L. Cottrell’s First Addition to the Town of Lowell, now part of the City of South Bend.
We really do have a lot to be thankful for.
By Cheryl Lewis
November, what a beautiful time of the year for us in the U.S. For many of us we are experiencing the changing of yet another season. We are watching leaves in the trees turn colors and fall gently to the ground, feeling the bite of cooler morning air and we are beginning to think of the upcoming Holidays.
November is the month for one of the most celebrated holidays in the U.S.—Thanksgiving. There are a whole host of different holidays in December, depending on your religion or lack of it, but Thanksgiving is one of those holidays, which can be celebrated by so many different cultures. Thanksgiving is not a holiday based on race, religion or sexual orientation; it is based simply on giving thanks for what you have. It’s a time to stop and enjoy your family, friends and those people and things in your life that give you joy, a celebration of life without the trappings of cultures, religions and stereotypes.
Thanksgiving, however, is not a holiday without its own traditions. It’s a holiday that is actually steeped heavily in history. If you look closely at Thanksgiving, you’ll most likely find that it actually
goes farther back than just American history, but also to ancient times. For centuries people have been celebrating the harvest, which is actually how our modern-day Thanksgiving has come about.
While the first Thanksgiving was said to have been celebrated in the 1600s, it wasn’t until 1863 while the American Civil War raged on, that President Abraham Lincoln picked the last Thursday in November to celebrate the day of Thanksgiving in order to boost the moral of troops. Even with the President’s morale boosting proclamation it still wasn’t a national holiday until after the Civil War when Congress finally put it in official writing, making Thanksgiving a national holiday. It then became a distinctly American holiday, often used by immigrants of the day to introduce themselves to their new country’s values.
Now-a-days, one of the most widely known traditions of Thanksgiving is football. There are usually two National Football League (NFL) games presented on the last Thursday of the month. It has become an
accepted and usually expected “thing to do” for families to gather and enjoy delicious food until they’ve stuffed themselves silly and watch football.
Look how far we’ve come since the earliest Thanksgiving in the 1600s. We are now able to put on a feast that would make our Pilgrim and Native American ancestors weep. We can watch our football on screens big enough to make you feel as if you’re right there at the game. Afterwards, we can enjoy the luxury of automatic dishwashers to help clean up the whole mess, and snuggle into soft comfortable beds with the automatic heat keeping us war. We really do have a lot to be thankful for, even if we aren’t one of the fortunate ones with a big screen TV. Take the one day of the year just to truly enjoy yourself, your family, and your food and give a thought of thanks for the good things to be found in your life. They are there in abundance if only you’ll take the time to look.
Preparation: In bowl combine 1/2 cup flour, thyme, marjoram, 1/2 tsp. salt and pepper. Add chicken; toss to coat. Reserve excess seasoned flour. In large pot heat 2 Tbs. oil over medium-high heat. Cook chicken, in batches if necessary, turning, until browned, 3-4 minutes. Remove from pot; reserve. Add 1 Tbs. oil, celery, shallot and reserved seasoned flour; cook, stirring, until softened, 3-4 minutes. Stir in broth, 2 cans water, potatoes and chicken. Bring mixture to boil. Reduce heat to medium. Stir in cream; simmer 15 minutes. Meanwhile, in small bowl combine cornmeal, sugar, baking powder and remaining flour and salt. Stir in egg, milk and remaining oil until blended; add red pepper. Drop batter by spoonfuls into stew. Cook 10 minutes. Carefully turn dumplings; simmer until cooked through, 10 minutes.
Gustav Albin Brunstrum
Edla Amanda Johnson
Left to right:
Laura Johnson (maid of honor), unknown, Ella and Albin Brunstrum, Olive Nelson (flower girl)
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Preheat oven to 450˚F. Combine 3/4 tsp. salt and 1/4 tsp. pepper; sprinkle over roast. Place beef in roasting pan. Add carrots and parsnips; roast 20 minutes. Meanwhile, in pot over medium heat combine syrup, wine, mustard, butter and remaining salt and pepper. Bring to boil. Reduce heat to simmer; cook until thickened, about 10 minutes. Reduce oven temperature to 350˚F. Cook roast until meat thermometer inserted in thickest part of beef registers 140˚F for medium-rare, 35-40 minutes, brushing roast with glaze during last 15 minutes of cooking time. Let stand 10 minutes before slicing.
Preheat oven to 425˚F. Coat jellyroll pan with cooking spray. In bowl toss potatoes with 1 Tbs. oil, salt, and pepper; transfer to pan. Roast, turning once, until tender, about 40 minutes. Meanwhile, combine basil, parsley, Parmesan and garlic with remaining oil. Toss roasted potatoes with basil mixture; transfer to serving bowl.
Preheat oven to 350˚F. Fit 1 sheet pie crust into 9” pie pan. Trim and flute edge. At high speed beat cream cheese until fluffy. Reduce speed to medium. Add pumpkin, brown sugar, eggs, pumpkin pie spice, vanilla and salt; beat until smooth, Pour into pie shell. Bake until toothpick inserted into center comes out slightly coated with pumpkin mixture, about 1 hour, 15 minutes. Meanwhile, with 2” Christmas-tree cookie cutter and 1/2” star-shaped cookie cutter, cut trees and red stars from remaining pie crust dough. Sprinkle trees with green decorating sugar and stars with red decorating sugar. Place cutouts on ungreased baking sheet; bake until crisp, about 5 minutes. Cool cutouts and pie completely on racks. Wrap pie and cutouts; freeze up to 1 month. Before serving, thaw in refrigerator. Transfer 2 cups whipped topping to pastry bag fitted with large star tip. Prepare instant pudding according to package directions for pie filling using milk. Fold in remaining whipped topping and , if desired, brandy. Top pie with pudding mixture; garnish with reserved whipped topping and pastry trees and stars.
Quick Gift Wraps
Gift in a Bottle
Create a gift bottle for any occasion. Fill with rattles, small puzzles, stuffed animals, crayons, shirts or any small gift.
Wash and dry a 2-liter clear plastic bottle inside and out. Cut the label, pull it off and remove any glue. Paint cap to match your gifts. Cut a long vertical slit on one side of the bottle by carefully and gently scoring it with craft knife. Run knife over this score gently 5-6 times until slit is open. This side will be the back. Paint bottle if desired to complement your gift and glue on a message.
Pull cut edges apart to insert gifts; the slit will close automatically. Put shredded paper or crumpled tissue in the bottom then add gifts, small ones first. Use the eraser end of a pencil to adjust their position if necessary. Add more tissue or shredded paper at back if needed to steady gifts. Tie one small gift at the top of the bottle and finish with ribbon bow.
Cut two square pieces of fabric or paper. Sew along edges and turn inside out (or glue edges together.)
Bring two adjacent sides together and sew or glue together to form a cone.
If you would like to hang the cones on a tree or doorknob, then glue a loop to the top of the cone.
Place small goodies like candies, small stuffed animals, gift certificates or lace inside. Use for a gift or for table decorations.
Fabric Gift wrap
Cut a square piece of fabric (or use a decorative towel). Sew edges or cut with pinking shears.
Wrap around gift.
Tie loose edges with ribbon.
Buy a few plastic ornament balls and decorate them in a variety of ways.
1. Open them and paint the inside with scenes or in a modern art design.
2. Make scenes inside with twigs, leaves, miniature animals, etc.
3. Spray the inside or the outside with glitter.
4. Glue strips of paper or fabric on the outside in a random fashion.
5. Place on a lace doily and wrap the doily around the ornament gathering at the top. Decorate the top with ribbon and small flowers.
1. Place a bowl in the center of the table. Fill with fruit, pinecones, and a few cinnamon sticks. Place twigs of evergreen around bowl with a few pinecones. This centerpiece is both decorative and has the scent of Christmas.
2. Take some long grasses, grape vines, or decorative fabric. Braid to different lengths. Attach bells to the ends and hang on the door or wall. Make small ones for decorations on the dinner table.
3. Create a little village outside along the sidewalk using twigs and evergreens. Use leaves or pieces of bark for doors and window shutters. Vines make great fence railings, railroad tracks, or stream edges. Add a few stones in various places for added interest.
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