Duchess Mountain Domain

Bayfield, Colorado - Woof! Woof! Finally! There is a sense in the air that Fall is soon to arrive around here in Southwest Colorado. With the Labor Day weekend we have slipped from August to September 2010 with Fall weather creeping upon us soon. Also, The motorcyclists have returned to the area.This year a new item, old classic cars was added to the parade down Main Avenue.

It is just a sense I feel in the air, though. Has it started cooling down on the plains of Oklahoma, Kansas and the heartland prairies yet?

NW Okie is listening to her favorite American Folk song group. She says she is going to take you back to the late 1950s and early 1960s with a walk down memory lane with the Kingston Trio. She says the American Folk trio was before her time, but I do not think by much, because her older sister is only five years older than our NW Okie. Is the Kingston Trio one of your musical memories of growing up in the the late 1950s and early 1960s?

NW Okie also gathered some Home Comfort Cookbook hints from a 1934 Wrought Iron Range cookbook that she found at a garage sale a few years back.

Good Night and Good Luck! View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

NW Okie's Ramblings

Durango, Colorado - The thunder and rumblings of cyclists and classic cars thundered down Main Avenue in Durango, Colorado this Sunday, Labor Day weekend of September 2010. This is just a taste of what NW Okie and David saw Sunday. We all have our own favorite old classic cars and hot rods. These two classic hotrods are my favorites. What are yours?

The two cyclists heading the motorcycle pack was former U.S. Sen. Ben Nighthorse Campbell, his wife, Linda Campbell. Following behind, dressed in traditional native dress and war bonnet was Bennett Thompson, who just moments before had delivered a blessing to the bikers.

Young and old lined the Main Avenue while the Classic Cars lead the motorcyclists on this September, 2010 Labor Day, Rally in the Rockies. You could hear and see them as far up as Vallecito Reservoir as they thundered along the county roads and highways leading through Ignacio, Bayfield and Durango, in Southwest Colorado. We did not get down to Ignacio, Colorado to check out those cyclists gathering, though.

I particularly loved the group of heavy female cyclists with their uniform leather jackets with pink lettering (of which I had a hard time reading) as they rumbled down Durango's Main Avenue. I did not get a photo of them as they passed, but I loved them all the same. Impressive group of ladies! Would not want to mess with them. Way to go ladies!



We are cruising out of here listening to Kingston Trio's version of a traditional cowboy trail song, Colorado Trail!

Happy Birthday to J. T. "TY" Colon (September 7)! View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

Cooking On A Wrought Iron Range

St. Louis, Missouri - A few years ago I found a 1930's Wrought Iron Range Home Comfort Cookbook at a garage sale in my hometown of Alva, Woods County, Oklahoma. So I grabbed this old Home Comfort Cookbook to add to my other antique collectibles. It was not only a cookbook, but a manual for the Model CB Wrought Iron Stove that was heated by wood or coal in the 1930's (approx. 1934).

The Home Comfort Cookbook that I have came with the Model "CB" range and showed instructions for using, installing and cooking on the range. It also has pictures listing the parts for the Wrought Iron Range. I am assuming that this book dates back to around the 1934 time period. My copy of the book has handwritten personal recipes that someone had written on the inside of the front and back covers of the cookbook.

The Model "CB" Wrought Iron Range was considered to be of sturdy, rugged construction with modern, trim appearance. It had gleaming verluc enamel inside and out. Except for the cooking-top and oven. It had an adaptive color to any kitchen. It had a draft control, effecting rapid heating, even baking and economy of fuel.

The dimensions of the range were as follows: top cooking surface, 34 inches by 28 inches; height was 33 inches; extreme height of range was 62 inches; extreme width of range was 55 inches.

The dimensions of the Oven part were as follows: height was equal to 14-1/2 inches; width equaled 18-1/4 inches; and depth was 21-1/4 inches. The approximate shipping weight was 520 pounds.

It had a full floating six-hole cooking-top with malleable iron, unrestricted expansion and greater durability. It was of a duplex grates; for coal or wood. It even had it's own reversible reservoir (waterback) for an abundant supply of hot water.

It was electrically welded, arch-reinforced oven with rounded corners, extra heavy bottom, hammer hardened, adjustable oven-door spring and heat indicator. It had a lower warming closet, a mantle warming closet and asbestos insulated flues. What more could or would you need in this 1930's modern Wrought Iron Range?

Established in 1864, by three Culver brothers, the Culver Company of St. Louis, Missouri began making Wrought Iron Ranges and giving away these manual/cookbooks with each range.

The Ohio born brothers, Henry Harrison Culver, William Wallace Culver and Lucius Lewellyn Culver began their collaborative careers as traveling salesmen for Farmer Cook Stoves in 1864. Traveling door-to-door with mule-drawn wagons loaded with cast iron stoves, each had a different trade territory to cover. Within a decade the trio had garnered enough financial resources to move to St. Louis, establish an office, expand into more states and hire a sales crew. Difficulty obtaining replacement parts for brittle cast iron castings produced by the Farmer Cook Stove Company prompted the Culvers to start manufacturing their own product in a city blessed with nearby coal and iron deposits.

The three founders died around the turn of the century, Culver sons (and Later grandsons) took over the thriving business and family philanthropies including the Culver Military Academy established in 1894 in Culver, Indiana. The Culver Military Academy was located on Lake Maxinkuckee, Culver, Indiana as a preparatory school for boys between the ages of 10 and 18.

In 1910, Wrought Iron Range bought a large tract of land near the city limits and began construction in 1901 of a 250,000 square foot modern fireproof plant at 5661-81 Natural Bridge Road. Designed by Baker & Knell of St. Louis with construction by Murch Brothers, the project was estimated at $180,000. Included in the programming for the new plant was an area devoted to the production of miniature ranges. Correct to the last detail, the small-scale models for traveling salesmen allowed each salesman to be equipped with a horse-drawn buggy rather than the old heavy wagons. Showrooms remained in the old factory on Washington Avenue.

The Wrought Iron Range Company, incorporated with $30,000, opened for business in a modest factory at 9th Street and Christy Avenue in 1881. Breakage problems associated with the competitor's cast iron stoves were solved by adding wrought iron sheets to the body and the oven of the brothers' trademark Home Comfort Stoves. New features included increased cooking top surface and built-in ovens. By the spring of 1883, the company had increased capital stock to $1 million and moved operations west to a new plant at 19th and Washington Avenue. It would cover an entire city block.

Home Comfort Ranges were more thoroughly sold throughout the Middle and Western states than any range on the market. The company's first Home Comfort Cookbook, issued during the St. Louis Fair of 1891, offered admonitions as well as recipes. Published regularly by the company, the cookbooks provided fascinating commentary on contemporary tastes, advertising trends and the physical layout of the corporate showrooms. The one from 1896 included a full-page view of the vast Hotel Kitchen Outfitting Department.

Part of the Wrought Iron Range Company building still stands at 1901-37 Washington Avenue, and is listed on the National Register of Historic Places. Included in the boundary of the St. Louis Central Business District, it occupies the entire city block bounded by Washington Avenue to the south, 19th Street to the east, Lucas Avenue (an alley) to the north and 20th Street to the west.

It was designed for the Wrought Iron Range Company in 1925 by St. Louis architect Albert Knell, the building's rectangular footprint has three divisions that are unified by a continuous and cohesive design scheme. This elongated two-story steel frame and brick Tudor Revival building features a stucco half-timbered second story, a hipped clay-tiled roof containing a series of cross gables, tall brick piers (posing as chimneys) and an elaborate primary entrance surround with an arched hood molding. I am not sure when the Culver Company went out of business.

In the foreward of the book it mentions it was beginning it's 70th year in operation for the Wrought Iron Range Company, established in 1864, St. Louis, Missouri by the three Culver brothers. There is no copyright listed with the book and it was given away free with the purchase of the Wrought Iron Range. I am assuming the cookbook, manual for the Model CB range dates back to around 1934. View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

Home Comfort Cookbook Hints - Canning & Preserving Fruits

St. Louis, Missouri - The following are someHome Comfort Cookbook hints for canning, preserving fruits on your Wrought Iron Range, as taken from the free 1934 Home Comfort Cookbook that the Culver Brothers Company sent out with each range in the earlier 1930's. That does not mean you have to go backwards to the days of cooking on a wood burning range, though.

For the canning, preserving of fruits, two of the most successful open to the home-canner at that time were known as the "Open-Kettle" and the "Can-Cooked" methods. In the first, which was universally employed for fruits and preserves, the cooking is done in the preserving kettle before being placed in the cans.

In the second, which was extensively used for vegetables and other foods, as well as some fruits, all or part of the cooking was done after being placed in the can.

OPEN-KETTLE METHOD -- Prepare the fruit according to the variety. Cook the fruit in its own juice, fruit syrup or simple syrup just enough to render digestible. No longer. If water is used at all, as in the case of some of the larger, dryer fruits, use just as little as possible, otherwise the rich natural flavor of the fruit will be destroyed by too much dilution. The syrup method of canning was far superior to others, and produce a product with all its richness preserved.

Sterilize the jars according to directions. Have them hot and ready when the fruit is cooked. Fill the hot jar with boiling fruit and syrup; run a sterilized silver knife blade around the inside to release all air-pockets or bubbles; and fill to overflowing with the boiling syrup.

Wipe top of jar carefully with a perfectly clean cloth, dipped in boiling water. Next dip a new, fresh sealing-ring, or rubber in boiling water and adjust to the jar. Then adjust and fasten the hot sterilized cover tightly. Invert the jar and place it way from draft to cool. When cooled, if screw caps are used, tighten them again thoroughly, since the cooling has slightly contracted both jar and cap. Wipe jar with damp cloth. Label, store in a dark, cool place.

CAN-COOKED METHOD -- Prepare the fruit according to variety the same as for the open kettle. Also, prepare a sufficient quantity of hot simple syrup of proper density. Fill the hot sterilized jar without the uncooked fruit and add enough syrup to fill jar solidly to within a quarter inch of the opening. Run a sterilized silver knife blade around the inside. Then proceed to cook by one of the two following methods.

1 - OVEN-COOKING -- Back in 1934 they were still using, providing a sheet of asbestos large enough to practically cover the bottom of the Wrought Iron Range oven area. Back then, such sheets could be had at most plumbing establishments or hardware stores. If asbestos was not obtainable, you could provide a large pan, fill with about two inches of hot water. Place the filled, open jars in the moderately heated oven, upon the asbestos, or in the pan of water. Cook for the length of time required for the particular fruit. Remove from oven and fill to top with boiling syrup. Seal, employing the same precautions as in open-kettle method.

2 - BOILER COOKING -- Provide a wash-boiler or large lard-stand, and fit into the bottom a latticed wooden rack for the jars to rest upon, thus preventing them from touching the bottom. Fill the boiler with warm water to about four inches above the rack. Put the filled jars into the boiler, separating them by a latticed, wooden frame, or by weaving around and between them a small cotton rope, to prevent them from touching or hitting together when the water boils. Cover the boiler, bring the water to boiling point and cook for the remaining time counting from this period.

When cooked, draw boiler back from over fire, take off cover, and when steam has passed off, lift out each jar, set it in a pan of boiling water, fill with syrup to top, wipe, and properly seal. Set away from draft to cool, employing the same precautions as in the open-kettle method.

JAMS & MARMALADES -- Jams are primarily preserves reduced to pulp form. Marmalades are jams with seeds and most of the moisture removed, and cooked low into a semi-jellied state. The term conserve is used for jams or marmalades made from a combination of fruits.

The best fruits for jams and marmalades are berries, cherries, grapes, currants, some varieties of plums, apples, quinces, oranges and lemon. In making jams and marmalades, it is essential that no water be added to the more juicy fruits, such as cherries, grapes, berries, etc.; and to the dryer fruits, such as apples, peaches, etc., add only enough water to barely cover the bottom of the pan or kettle in which they are cooked. Even then, it is better to use juice of some other fruit, such as currants, or for apples, sweet cider.

When the more juicy fruits are used, rinse or moisten the inside of the kettle with cold water. For other fruits, cover the bottom with water or fruit juice. Put the prepared fruit in the kettle in light layers, sprinkling each layer generously with the sugar before adding another.

For jam, cook the fruit until soft, reduce it to a pulpy mass and continue cooking gently until just enough of the moisture has been evaporated. For marmalades, gently stew the larger fruits at slow heat until tender, reduce to pulp and pass through a sieve. Reduce smaller fruits to pulp uncooked and pass through a sieve to remove seeds. Then, proceed to cook according to the time required in the subsequent recipes, or until a little of the juice will jell when dropped on a cold plate.

JELLIES -- Jelly can be made from the natural juices of any acid fruit by the addition of sugar, and boiling until the density of the fruit syrup is 25 degrees when tested with a standard syrup gauge. The uncertainties of jelly making in the average household are due to the fact that this degree of density of the fruit-syrup must be gauged, or judged by experience and off-hand judgment alone.

For Jelly-making, select only tart, or acid, fruits in their newly ripened or near-ripened stage. These may be divided into two classes:

1 - Large, firm fruits, such as apples, peaches, quinces, etc. These require the addition of moisture to draw out the flavoring and the pectic acid that combines with the sugar, causing the juice to jell, and to produce a juice of sufficient volume and richness. The amount of water added however, varies with the fruit. Apples usually requiring 4 quarts of water to 8 quarts of sliced fruit, which after boiling until tender and straining without pressing, produces just 3 quarts of strained juice. If there is more than this amount, it should be cooked down to that quantity. Such fruits as peaches, containing a liberal amount of natural juice, require less water, the average requiring 3 to 3-1/2 quarts of water to reduce 3 quarts juice from 8 quarts of prepared fruit. Such semi-juicy fruit as plums require the addition of only 1 quart of water to each 1 gallon fruit, which should be slightly under-ripe when used for jelly.

2 - Small, soft fruits, such as currants, berries, cherries, grapes, etc. These do not require the addition of moisture, or water, since they are rich in natural juice. They should, therefore, never be gathered just after a rain, or after gathering, should not be allowed to stand in water, but should be quickly washed in a colander and drained, since they will readily absorb too much moisture. Grapes, these juicy fruits are best for jelly when just ripening. Grapes should be gathered half-ripe, or half of them newly ripe and half of them green. To extract the juice, some of the fruit is crushed in the bottom of the preserving kettle, some whole fruit added and cooked in its own juice until tender and the juices released. It is then crushed, or jammed, and the juice strained ready for the jelly kettle.

In separating or straining the juice from the pulp, it is best to strain it through cheesecloth without squeezing or pressing. If the cheese-cloth is doubled, or a thin muslin bag used, the juice will be quite clear; and, if a flannel or felt bag is used, the juice will be very clear.

TABLE Of SYRUP DENSITIES: There are several methods of measuring the proportion of sugar or density of syrups, the most accurate of which is the standard syrup gauge. Careful measuring is quite satisfactory in canning, since the syrup need not be boiled long enough to evaporate the water and thereby change the density. As a guide, the following densities are given. The sugar is first dissolved completely in boiling hot water that has just been removed from the fire. It is then put back, brought to the boiling point and boiled for 1 minute without stirring.

SYRUP TABLE DENSITIES: Density, Sugar & Water
40 degrees, 4 parts, 1 part
36 degrees, 3 parts, 1 part
32 degrees, 2 parts 1 part
28 degrees, 2 parts 1-1/2 part
24 degrees, 1 part, 1 part
17 degrees, 1 part, 1-1/2 parts
14 degrees, 1 part, 2 parts

1. For preserving berries, cherries, blue plums, etc. -- syrup using 40 degrees.

2. For preserving peaches, plums, quinces, currants, etc. -- syrup 28 to 36 degrees.

3. For canning acid fruits, such as apples, gooseberries, blue plums, grapes, etc. -- syrup 24 degrees.

4. For canning peaches, pears, cherries, sweet plums, berries, etc. -- Syrup 14 to 17 degrees.

5. For jelly making, syrup of 25 degrees density made by using the fruit juice instead of water, has been found to be right for combining the sugar and pectin bodies, causing the juice to properly jell. This is about the density of 24 degrees syrup boiled for 3 minutes.

A Few Recipes for Preserving and Canning Fruits:
APPLES -- If it becomes necessary to can apples to save the last of the winter storage, they may be prepared in any manner as for the table by the open kettle method. Remember that all fruit must reach boiling temperature, be put into hot sterilized jars, and sealed while hot.

APPLE JUICE -- When canning apples reserve the sound parings and cores. Add a few quartered apples, cover with water and cook about 30 minutes. STrain through the jelly-bag, reheat the juice to boiling, and seal in hot sterilized jars. This juice may then be kept on hand for emergency jelly making, for cooking purposes, or for frozen deserts.

APRICOTS -- Prepare and can exactly the same as Peaches.

PEACHES -- prepare a simple syrup of 14 degrees density, allowing 1 part sugar to 2 parts water for each 4 quarts prepared peaches after boiling 1 minute, skim and set syrup kettle back on range to keep hot, just under the boiling point, but not boil. Wash, skin, halve and seed just enough peaches at a time to make a layer in the bottom of the preserving kettle. Cover them with some of the hot syrup. Bring to boiling point, skim carefully, and boil 10 minutes for until easily pierced with a silver fork. Fill hot sterilized jars with peaches and fill to overflowing with the hot fruit syrup. Allowing about 1 cup syrup to each quart of fruit. Seal as directed. Peaches and similar fruit may also be canned by the can-cooked method by following directions previously given.

Thanks for letting this NW Okie share some Home Comfort Cookbook Hints as used on a Model B Wrought Iron Range. Are you are interested in more Home Comfort Cookbook recipes? View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

Remembering American Folk of The Kingston Trio

America - Remember the Kingston Trio? Are you of the era of this American Folk trio? My older sisters were in that age group of the late 1950s thru the early 1960s. I remember the album collections they had accumulated and played many times. Whatever happened to those records?

The Kingston Trio came on the scene before my teen years, but I still like listening to their music today. Great songs!

The Kingston Trio consisted of Bob Shane, Nick Reynolds, Dave Guard and John Stewart.

Wikipedia states, "Dave Guard (Donald David Guard, October 19, 1934 - March 22, 1991) and Bob Shane (born Robert Castle Schoen, February 1, 1934) had been friends since junior high school at the Punahou School in Honolulu, Hawaii where both had learned to play ukulele in required music classes. They had developed an interest in and admiration for native Hawaiian slack key guitarists like Gabby Pahinui. While in Punahou's secondary school, Shane taught first himself and then Guard the rudiments of the six-string guitar, and the two began performing at parties and in school shows doing an eclectic mix of Tahitian, Hawaiian, and calypso songs.

"After graduating from high school in 1952, Guard enrolled at Stanford University in Palo Alto, California while Shane matriculated at nearby Menlo College. At Menlo, Shane became friends with Nick Reynolds (Nicholas Wells Reynolds, July 27, 1933 - October 1, 2008), a native San Diegan with an extensive knowledge of folk and calypso songs, in part from his guitar-playing father, a career officer in the U.S. Navy. Reynolds was also able to create and sing tenor harmonies (a skill derived in part from family sing-a-longs,) and could play both guitar and bongo and conga drums.

"Shane and Reynolds performed at fraternity parties and luaus for a time, and eventually Shane introduced Reynolds to Guard. The three began performing at campus and neighborhood hangouts, sometimes as a trio but with an aggregation of friends that could swell their ranks to as many as six or seven, according to Reynolds. They usually billed themselves under the name of Dave Guard and the Calypsonians. None of the three at that time had any serious aspirations to enter professional show business, however, and Shane returned to Hawaii following his graduation in late 1956 to work in the family sporting goods business.

"Still in the Bay Area, Guard and Reynolds had organized themselves somewhat more formally into an entity named The Kingston Quartet with friends bassist Joe Gannon and vocalist Barbara Bogue, though as before they were often joined in their performances by other friends.

"At one engagement at Redwood City's Cracked Pot beer garden, they met a young San Francisco publicist named Frank Werber, who had heard of them from a local entertainment reporter. Werber liked the group's raw energy but did not consider them refined enough to want to represent them as an agent or manager at that point, though he left his telephone number with Guard.

"Some weeks later (and following a brief period in which Reynolds was temporarily replaced in the quartet by Don MacArthur), Guard and Reynolds invited Werber to a performance of the group at the Italian Village Restaurant in San Francisco, where Werber was so impressed by the group's progress that he agreed to manage them providing they replace Gannon, in whose professional potential Werber had no faith. Bogue left with Gannon, and Guard, Reynolds, and Werber were unanimous that they should invite Shane to rejoin the now more formally organized band. Shane, who had been performing part-time as a solo act at night in Honolulu, readily assented and returned to the mainland in late February 1957.

"The four drew up a contract as equal partners in Werber's office in San Francisco, deciding first on the name Kingston Trio because it evoked, through its association with Kingston, Jamaica, the calypso music popular at the time, and second on the uniform of three-quarter-length sleeved vertically striped shirts that the group hoped would help their target audience of college students to identify with them." -- WIkipedia - Kingston Trio

The Official Kingston Trio website says, "In 1957 The Kingston Trio emerged from San Francisco's North Beach club scene to take the country by storm, bringing the rich tradition of American folk music into the mainstream for the first time. During the late 50s & early 60s, the Trio enjoyed unprecedented record sales and worldwide fame, while influencing the musical tastes of a generation. Fifty-three years after Tom Dooley shot to the top of the charts, the Trio is still on the road thirty weeks a year, bringing back all the great memories and making new ones."

The Albums recorded from 1958 thru 1961 were:
The Kingston Trio, June 1958
... from the Hungry i, January 1959
Stereo Concert, March 1959
The Kingston Trio At Large, June 1959
Here We Go Again, October 1959
Sold Out, April 1960
String Along, July 1960
The Last Month of the Year, Ocgtober 1960
Make Way, January 1961
Goin' Places, Jun 1961

Some of their first songs were: Tom Dooley, Hard Ain't It Hard, Saro Jane, Sloop John B, Scotch and Soda, Bay of Mexico, Three Jolly Coachmen and Little Maggie. View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

The Legend of Tom Dula (Dooley)

Wilkes County, North Carolina - Who was Tom Dula (Dooley)? Wikipedia states this about the song, Tom Dooley, "Tom Dooley was an old North Carolina folk song based on the 1866 murder of a woman named Laura Foster in Wilkes County, North Carolina.



This song is best known today because of a hit version recorded in 1958 by The Kingston Trio. The song was a multi-format hit, reaching #1 in Billboard, the Billboard R&B listing, and appearing in the Cashbox country music top 20.

HISTORY:

Impoverished Confederate veteran Tom Dula (Dooley, Laura Foster's lover and probable fiance, was convicted of her murder and hanged May 1, 1868. Foster was stabbed to death with a large knife. The brutality of the attack patly accounted for the widespread publicity the murder and subsequent trial received.

Dula had a second lover, Anne Melton. It was her moments that led tot he discovery of Foster's body, but Melton was acquitted in a separate trial based on Dula's word. Dula's enigmatic statement on the gallows that he had not harmed Foster but still deserved his punishment led to press speculation that Melton was the actual killer and that Dula imply covered for her. Melton, who had once expressed jealousy of Dula's purported plans to marry Foster, died insane a few years after the homicide.

The efforts of newspapers such as The New York Times, and the fact that former North carolina governor Zebulon Vance represented Dula pro boon, Dula's murder trial and hanging were given widespread national publicity. A local poet, Thomas C. Land, wrote a popular song about Dula's tragedy after the hanging.

A man named "Grayson," mentioned in the song as pivotal in Dula's downfall, has sometimes been characterized as a romantic rival of Dula's or a vengeful sheriff who captured him and presided over his hanging. Some variant lyrics of the song portray Grayson in that light, and the spoken introduction to the Kingston Trio version did the same. Col. James Grayson was actually a Tennessee politician who had hired Dula on his farm when the young man fled North Carolina under suspicion and was using a false name. Grayson did help North Carolinians capture Dula and was involved in returning him to North Carolina, but otherwise played no role in the case.

Dula was tried in Statesville, because it was believed he could not get a fair trial in Wilkes County. He was given a new trial on appeal but he was again convicted, and hanged on May 1, 1868. His alleged accomplice, Jack Keaton, was set free. On the gallows, Dula reportedly stated, "Gentlemen, do you see this hand? I didn't harm a hair on the girl's head."

Dula's last name was pronounced "Dooley," leading to some confusion in spelling over the years. (The pronunciation of a final "a" like "y" is an old feature in Appalachian speech, as in the term "Grand Ole Opry").

The Kingston Trio hit inspired a feature B-movie, The Legend of Tom Dooley (1959), starring actor Michael Landon, co-starring Richard Rust. A Western set after the Civil War, it was not about traditional Tom Dula legends or the facts of the case, but a fictional treatment tailored to fit the lyrics of the song.

LYRICS:

[Intro:] Throughout history there've been many songs written about the eternal triangle. This next one tells the story of a Mr Grayson, a beautiful woman and a condemned man named Tom Dooley. When the sun rises tomorrow, Tom Dooley must hang.

Hang down your head, Tom Dooley
Hang down your head and cry
Hang down your head, Tom Dooley
Poor boy, you're bound to die
I met her on the mountain
There I took her life
Met her on the mountain
Stabbed her with my knife

Hang down your head, Tom Dooley
Hang down your head and cry
Hang down your head, Tom Dooley
Poor boy, you're bound to die

This time tomorrow
Reckon where I'll be
Hadn't a-been for Grayson
I'd a-been in Tennessee

Hang down your head, Tom Dooley
Hang down your head and cry
Hang down your head, Tom Dooley
Poor boy, you're bound to die

Hang down your head, Tom Dooley
Hang down your head and cry
Hang down your head, Tom Dooley
Poor boy, you're bound to die

This time tomorrow
Reckon where I'll be
Down in some lonesome valley
Hangin' from a white oak tree

Hang down your head, Tom Dooley
Hang down your head and cry
Hang down your head, Tom Dooley
Poor boy, you're bound to die

Hang down your head, Tom Dooley
Hang down your head and cry
Hang down your head, Tom Dooley
Poor boy, you're bound to die

Poor boy, you're bound to die
Poor boy you're bound to die
Poor boy, you're bound to die. View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

Ancestry's Immigration Resources Gets Bigger

America - It was not easy to get here, but it is easy to go back and search the world's largest online collection of U.S. immigration records through Explore immigration resources at Ancestry.com's US Immigration Collection.

You can now search 1.8 million new naturalization records from 11 states. Ancestry's U.S. Naturalization Records Indexes, 1791-1992 offer invaluable details about your immigrant ancestors, like their birth date, arrival date, occupation and address. This is thanks to the efforts of World aRchive Project contributors. They have added records from Alaska, California, Connecticut, Hawaii, Louisiana, Maine, Montana, New York, Pennsylvania, Tennessee and Washington.

The voyage to America was an experience filled with hope, fear, disappointment and promise. Much like some might feel today. You can capture their emotions by hearing stories of those who lived it, in their own words. The Ellis Island Oral Histories puts you on the ship with these brave immigrants. You can research and hear their stories NYC, Ellis Island Oral Histories, 1892-1976.

New York Passenger Lists, 1820-1957 collection is a great place to start your search. Immigrants also came through ports like Philadelphia, Baltimore, New Orleans and San Francisco, so be sure to explore passenger lists from those cities, as well as our Boston collection which includes 2.4 million new crew records. View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

90-year-Old WWII Vet Recounts Remarkable Musical Moment

Nevada - Joel, in Nevada, sent us this link to 90-year-old WWII Vet Recounts Remarkable Musical Moment.

View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

Blowin' In the Wind

America - Some forty-seven years later and Blowing in the Wind is still a great song! I like the Kingston Trio version the best, though!

Blowin' In the Wind was written by Bob Dylan and was first release May 27, 1963. The Kingston Trio first released it on audio album Sunny Side!, Capitol Records. The release date for this LP was in July of 1963. The catalogue number was Capitol T/ST 1935.

Remember Bob Dylan? Dylan was known with such aliases as Blind Boy Grunt and Robert Allen Zimmerman (his real name), born: May 24, 1941, United States. He was a member of Traveling Wilburys and USA for Africa. Bob Dylan 's son was/is Jakob Dylan.

Lyrics:
How many roads must a man walk down before you call him a man? Yes, 'n' how many seas must a white dove sail before she sleeps in the sand? Yes, 'n' how many times must the cannon balls fly before they're forever banned? The answer, my friend, is blowin' in the wind. The answer is blowin' in the wind. How many times must a man look up before he can see the sky?
Yes, 'n' how many ears must one man have before he can hear people cry? Yes, 'n' how many deaths will it take 'till he knows that too many people have died? The answer, my friend, is blowin' in the wind. The answer is blowin' in the wind. View/Write Comments (count 0)   |   Receive updates (0 subscribers)  |   Unsubscribe

Looking For J. E. Crosbie

Tulsa, Oklahoma - Back in Volume 10, Issue 8, dated 2008-02-24, we had a feature concerning someone "Looking For J. E. Crosbie." The inquiry stated, "Looking for information on J.E. Crosbie of Tulsa banker, oil man, and horse breeder. Any pictures or informatiom stories etc. Writing a biography book. -- John Looby - Email: jlooby3@hotmail.com"

The Great Grandson of J. E. Crosbie recently left a comment on that inquiry for those still looking for information concerning J. E. Crosbie. The great grandson says, "I'm a great grandson of JE Crosbie. Have lots info & pics. Contact me (Email: padraigwl@hotmail.com)." View/Write Comments (count 1)   |   Receive updates (0 subscribers)  |   Unsubscribe