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paf-digest V2000 #8
paf-digest Friday, February 4 2000 Volume 2000 : Number 008
In this issue:
[PAF] Re: Solutions to two problems
[PAF] [Fwd: Returned mail: Service unavailable]
Re: [PAF] [Fwd: Returned mail: Service unavailable]
[PAF] Saving Great Ideas
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Date: Mon, 31 Jan 2000 20:32:35 -0800
From: "John Carruthers" <Bracky@telus.net>
Subject: [PAF] Re: Solutions to two problems
In my opinion the surname field should use the exact spelling that the
person himself used. My surname is spelled Carruthers but my relatives in
Ireland spell the name Carrothers. These are not alternate spellings but
actual surnames. My immigrant ancestor was in 5 censuses and was married
twice but his name was never once spelled the same way by the persons making
the records. Of course he was illiterate and couldn't advise or correct the
person making the record. As a general rule the farther back you go the more
likely the spelling was simply phonetic. I make mention of how my ancestors'
name was spelled in these records in my Sources and Notes but in the surname
field he always stays as Carruthers.
If you really want to group them in the alphabetical list of names just
put " ! " in front of each name. They will then sort at the top of your
alphabetical list as in !Seavey !Seavy !Sevey !Sevy and !Zeavie. The "
! " can easily be taken out by doing a GEDCOM out, opening the GEDCOM in a
Word Processor like Notepad or Wordpad, doing a Search and Replace to get
rid of the " ! ", and then do a GEDCOM in.
With regard to missing dates. The term ABT should never be misleading.
It is **always** construed as the best guess, by the compiler of the family
tree, as to the year of the event, given whatever information he has at
hand. It is better than nothing and will at least differentiate between the
Tom Sevy born about 1640 and the Tom Sevy born about 1945. For example if I
know the groom was born in 1900, I subtract 5 years and say the bride was
born ABT 1895. This is pretty wild guessing but more often than not it
proves to be in the ball park. The term EST is different. It means you
have calculated the year knowing two pieces of factual information. If he
died 1 Jan 2000 aged 80 then you give his DOB as EST 1920. This could be off
by one year either side. Similarly if the12 Jun 1841 census says he was 5
years old then you give his DOB as EST 1836. Again this could by off one
year either side.
> Date: Mon, 31 Jan 2000 11:12:29 -0700
> From: "Thomas D. Sevy" <sevy99@deseretonline.com>
> Subject: [PAF] Solutions to two problems
>
> One of my problems is that my surname is spelled several different
> ways: Zeavie, Seavey, Seavy, Sevey, Sevy
> Another problem is what to do when you don't know a date of birth.
> Tom Sevy in Taylorsville, Utah -- The sleeves on my family Coat of
> Arms cross in front and tie in back.....is that normal?
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------------------------------
Date: Wed, 02 Feb 2000 22:32:20 +0200
From: Ed Rogers <Zulander@netsonic.fi>
Subject: [PAF] [Fwd: Returned mail: Service unavailable]
This is a multi-part message in MIME format.
- --------------BE3E7E8967CA27CD9C91CA1E
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Due to a silly error on my part this bounced. Sorry :)
- -Ed
Subject:
Re: [FMA] kotikalja
Date:
Wed, 2 Feb 2000 14:20:38 -0600
From:
Donald B Pratt <dbp@iastate.edu>
To:
fma@innernet.org
References:
1
>I'm sorry. I promise never to mention cookbooks again. Please
>don't leave!
>
>rich
I, however, made no such promises.
Since we've stumbled onto my favorite subject (almost anything culinary)
does anyone out there have any good recipes for Finnish bread? I am
particularly interested in a recipe for that wonderful dark (nearly
black)
sourdough rye that comes in the large ring shape (reikaleipa I think)?
I
remember it being very moist and very good, and this from a man who
hates
almost anything sourdough.
I would also love a good recipe for fish soup. Sisar Valta
(Varkaudesta)
fed us the most wonderful fish soup with a milk and potato base. The
surprising thing was I think she left the bones in the fish. Does
anyone
know how that works?
I have had great success doing Finnish dinner parties for my friends.
The
menu usually includes meatballs and potatoes (tietysti), rye bread (I
have
good ruisleippa and limppu recipes that seem to taste approximately
right),
nakkileippa, edam cheese, and toskakakku. I have even found that
Americans
like kiiselli (you can find perunajauho labeled as potato starch in many
supermarkets with a Kosher section, or sometimes right next to the corn
starch or flour). Menus and recipes available on request.
I am willing to trade recipes with anyone. What does the collective
entity
known as the FMA think about flooding the group with recipes? If we
decide
against it, please email recipes to me privately.
Donald Pratt
'89-91
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To: fma@innernet.org
From: Donald B Pratt <dbp@iastate.edu>
Subject: Re: [FMA] kotikalja
>I'm sorry. I promise never to mention cookbooks again. Please
>don't leave!
>
>rich
I, however, made no such promises.
Since we've stumbled onto my favorite subject (almost anything culinary)
does anyone out there have any good recipes for Finnish bread? I am
particularly interested in a recipe for that wonderful dark (nearly black)
sourdough rye that comes in the large ring shape (reikaleipa I think)? I
remember it being very moist and very good, and this from a man who hates
almost anything sourdough.
I would also love a good recipe for fish soup. Sisar Valta (Varkaudesta)
fed us the most wonderful fish soup with a milk and potato base. The
surprising thing was I think she left the bones in the fish. Does anyone
know how that works?
I have had great success doing Finnish dinner parties for my friends. The
menu usually includes meatballs and potatoes (tietysti), rye bread (I have
good ruisleippa and limppu recipes that seem to taste approximately right),
nakkileippa, edam cheese, and toskakakku. I have even found that Americans
like kiiselli (you can find perunajauho labeled as potato starch in many
supermarkets with a Kosher section, or sometimes right next to the corn
starch or flour). Menus and recipes available on request.
I am willing to trade recipes with anyone. What does the collective entity
known as the FMA think about flooding the group with recipes? If we decide
against it, please email recipes to me privately.
Donald Pratt
'89-91
- --------------BE3E7E8967CA27CD9C91CA1E--
============================================================================
For assistance and help for the PAF Mailing List please contact
ed.rogers@innernet.org or http://www.innernet.org/paf/
============================================================================
------------------------------
Date: Wed, 02 Feb 2000 22:36:26 +0200
From: Ed Rogers <Zulander@netsonic.fi>
Subject: Re: [PAF] [Fwd: Returned mail: Service unavailable]
Oops! Sent to the wrong list. Sorry :)
============================================================================
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------------------------------
Date: Thu, 3 Feb 2000 17:56:27 -0700
From: "Thomas D. Sevy" <sevy99@deseretonline.com>
Subject: [PAF] Saving Great Ideas
I have a digest subscription, so I get from three to a dozen or more
messages at one time. Frequently I see messages that I want to keep,
but I don't want to keep the whole digest. I finally solved this by
creating a file in my word processor named "emposts.100". (emposts
should be obvious, "100" means first month of the year 00. I'd use
*.a00 for october, b00 for november and .c00 for december). Now, when
I see a message I want to keep, I highlight and copy (or CTRL-C), then
open my emposts.100 in my word processor, paste it in (or CTRL-V) and
I've got it. Then I'll know approximately where it is to find it
later, or at the end of each month I'll review the saved messages,
delete those I don't still want, and print & file or organize or save
the rest for future reference. I lost a lot of great ideas until I
started this.
Tom Sevy
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End of paf-digest V2000 #8
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