Are you attending the National Genealogical Society (NGS) conference in May in Virginia, USA? You’ll want the new2014 conference app, now available for iOS, Android, Blackberry, Windows Phone, and web-enabled devices. (Need a 5-minute video tutorial on using the app? Click the link above, then click on the App Video Tutorial.)
With the NGS 2014 app you’ll be able to receive breaking news, synch your schedule across multiple devices, connect with other attendees, plan which vendors to visit and more. Speaking of the vendor hall, stop by my booth (#618) early, say hello, and pick up my exclusive schedule of quick classes I’ll be offering free at the booth!
I’ll also be teaching these classes:
Google Search Strategies for Common Surnames
Tech Tools that Catapult the Newspaper Research Process into the 20th Century
Find Living Relatives Like a Private Eye
Looking for more info? Here are some helpful URLS:
Back by popular demand: free Genealogy Gems sessions in the NGS 2016 exhibitor hall. Fabulous speakers, prizes and a free e-book to everyone who comes!
After a fabulous response last year, Genealogy Gems will once again host FREE presentations in the exhibitor hall at the National Genealogical Society conference on May 4-6, 2016 in Ft. Lauderdale.
If you’re attending NGS 2016, check out the 30-minute power sessions below, being taught by powerhouse presenters Lisa Louise Cooke, Your DNA Guide Diahan Southard and Family Tree Magazine writers Lisa Alzo and Jim Beidler. You’ve heard them on the Genealogy Gems podcast and the Family Tree Magazine podcast and you’ve read their work in the magazine and on this blog: now come see them in person!
These smaller free sessions at our booth (#228) offer a great way to meet these top speakers and hear them teach their most popular topics. Because these sessions have been standing-room-only at recent conferences, this year we have created a brand new Genealogy Gems Theater with MORE room to sit and enjoy each session. When you attend, you can sign up for a free e-book with all the session handouts and enter to win a fabulous grand prize, too.
Click here to check out the full Genealogy Gems Theater schedule, see an exhibit room map and download a schedule and prize entry form.
Here’s this week’s roundup of new genealogy records online. Highlights: Canadian marriages, German emigrants, Philippines civil registrations, Russian and Ukrainian church records and Michigan marriages.
GERMANY – EMIGRANTS. The (former) Grand Duchy of Oldenburg Emigrants database just passed the 100.000 person mark. According to a note from the site host, “The database contains beside the emigrant itself also the family members we could trace in Germany or the Country to which he migrated.” Learn more at this blog post from the Oldenburgische Gesellschaft für Familienkunde. Click here to hear online German records expert Jim Beidler talk about new German records online.
PHILIPPINES – CIVIL REGISTRATIONS. FamilySearch.org has added 1.7 million+ browsable records to an existing collection of Philippines national civil registration records (1945-1984). These are described as “marriage and death certificates from various localities,” excluding Manila, for which there is a separate database.
RUSSIA – CHURCH. Nearly half a million browsable records have been added to a free FamilySearch.org collection of church books for Tatarstan, Russia (1721-1939). These are described as “images of births and baptisms, marriages, deaths and burials performed by priests of the Russian Orthodox Church in the republic of Tatarstan.” More records are being added as they are available.
UKRAINE – CHURCH. Another 205,000 browsable records have been added to a free FamilySearch.org collection of church book duplicates for Kyiv, Ukraine (1734-1920).
In honor of our Genealogy Gems Book Club featured author Sarah Chrisman, and her book This Victorian Life, we are publishing a number of Victorian inspired delectable recipes and other sumptuous ideas. This Victorian Thanksgiving turkey recipe celebrates how the holiday came into its own during the Victorian era, complete with a rich, moist roast turkey at the center of the table.
Thanksgiving became a national holiday in the U.S. in 1863, during the Civil War. Over the next few decades, festive cooks dressed up the Thanksgiving turkey with whatever flavors were available to them in season, such as chestnuts, sausage, dried cranberries or other fruits and even oysters!
This recipe for roast turkey with chestnut stuffing is edited slightly from the Fannie Farmer 1896 Cookbook, which you can read on Google Books (click here for more Google Books search tips). We’ve tweaked the wording slightly, separated the instructions into numbered steps and added the modern ingredient list to make it an easier read for the modern cook.
Victorian Thanksgiving Turkey with Chestnut Stuffing and Gravy
1/3 cup butter and 1/2 cup butter
1/4 cup flour
2 1/2 cups boiling water, divided
Parsley or celery tips (for garnish)
1. Dress, clean, stuff and truss a ten-pound turkey. (See quick how-to video tutorial below.) Place on its side on rack in a dripping-pan.
2. Rub entire surface with salt, and spread breast, legs, and wings with 1/3 cup butter, rubbed until creamy and mixed with flour.
3. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add boiling water.
4. Continue basting every 15 minutes until turkey is cooked, which will require about 3 hours. For basting, use 1/2 cup butter buy medication in turkey melted in 1/2 cup boiling water, and after this is used, baste with fat in pan.
5. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper [aluminum foil] to prevent burning.
6. Remove strings and skewers before serving. Garnish with parsley or celery tips.
3 cups French chestnuts
1/2 cup butter
1 tsp salt
1/8 tsp pepper
1/4 cup cream
1 cup cracker crumbs
1. Shell and blanch chestnuts.
2. Cook in boiling salted water until soft.
3. Drain and mash, using a potato ricer [masher].
4. Add 1/2 the butter, salt, pepper and cream.
5. Melt remaining butter, mix with cracker crumbs, then combine mixtures.
6 Tbsp flour
3 cups turkey stock
salt and pepper to taste
optional: finely-chopped giblets or 3/4 cup cooked and mashed chestnuts
1. Pour off liquid in pan in which turkey has been roasted.
2. From liquid, skim off 6 Tbsp fat. Return to pan and brown with flour.
3. Gradually add stock, in which the giblets, neck and tips of wings have been cooked, or use liquor [liquid] left in pan.
4. Cook 5 minutes, season with salt and pepper; and strain.
5. For giblet gravy, add to the above giblets (heart, liver, and gizzard) finely chopped. For chestnut gravy, add chestnuts to 2 cups thin turkey gravy.