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csziggy

(34,189 posts)
25. Yes, Julia Pomeroy has an interesting ancestry
Wed Apr 9, 2014, 02:00 PM
Apr 2014

Her mother was Esther Bradley Bradley, whose mother was Esther Bradley, The second Esther married Jabez Bradley, thus the double last name! Since Jabez and Esther Bradley were early settlers of the area, I think her parents wanted to memorialize the name.

Julia's first husband, Dr. Samuel Milliken (my ancestor), died young, at only 33 leaving her with the four children. She married Nathaniel Spaulding who had a number of children (according to a Bible record compiled by the Illinois DAR, he had nine children with his first wife). In 1850, a daughter by his first wife, the two children he had with Julia and two of her Milliken children are living with them.

Another of Julia's children ran away from home and in 1853 took ship for Australia to make his fortune in the gold rush. We have letters he wrote home on the way and in Australia, then New Zealand. He never made a fortune and ended up managing saw mills in both countries. When his sister's family moved to Vancouver Island, BC in 1890, the brother returned from New Zealand to live with them and is buried in Victoria, BC.

My family pretty much keeps everything and is really into genealogy - we have letters to that Milliken sister's husband from a cousin of his discussing genealogy - in the 1870s and 1880s! I know many of ancestors' stories very well since I grew up hearing about them.

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coolness! Oscarmonster13 Jan 2014 #1
I know a lot of people used to use tea cups before standardized measuring cups csziggy Jan 2014 #3
Korbel is the best Oscarmonster13 Jan 2014 #7
Well, I have some aged Archbishop's mead that is sitting in the cupboard and needs to be used csziggy Jan 2014 #8
1 or 2 WHAT of butter.... Tea Cups? The empressof all Jan 2014 #2
Yes, I would think the butter and pecan measures would be the same as the sugar csziggy Jan 2014 #6
Without any liquid (other than brandy), I'm guessing it would be some kind of shortbread or cookie. Arkansas Granny Jan 2014 #4
Oh - should I make into smaller "cakes" then? csziggy Jan 2014 #5
Classic shortbread sugar cookies are Sentath Jan 2014 #11
Sounds interesting! Let us know how it turns out. woodsprite Jan 2014 #9
OK, a tea cup = 1/3 pint; 1 pint = 2 cups; so a tea cup = 2/3 cup! csziggy Jan 2014 #10
Did the recipe have a name? rdharma Jan 2014 #12
No, no name at all, just the information in my first post here. csziggy Jan 2014 #15
Pearl ash is actually closer to baking soda Major Nikon Jan 2014 #13
Yes - I don't think this is a complete recipe csziggy Jan 2014 #16
The more I thought about it, the more I agree with Arkansas Granny Major Nikon Jan 2014 #17
Good catch - now I am getting very interested in trying it! csziggy Feb 2014 #18
I like old recipes Major Nikon Feb 2014 #19
The earliest date in the notebook is 1812, latest is 1842 csziggy Feb 2014 #20
My guess is the variance had more to do with what you could afford Major Nikon Feb 2014 #21
Let us know how it turns out, if you try it, and how much of each ingredient you used. northoftheborder Jan 2014 #14
I'd try as much brandy as if it were vanilla extract, for this recipe eShirl Feb 2014 #22
I finally made the recipe! Pecan cookies, slightly puffy csziggy Apr 2014 #23
Cool to hear how they turned out! And some info on the cook: Lucinda Apr 2014 #24
Yes, Julia Pomeroy has an interesting ancestry csziggy Apr 2014 #25
Fascinating info! I dig into mine from time to time Lucinda Apr 2014 #26
Latest Discussions»Culture Forums»Cooking & Baking»Found a recipe in a 200 y...»Reply #25