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Death Finds a Way: A Janie Riley Mystery by Lorine McGinnis Schulze
Janie Riley is an avid genealogist with a habit of stumbling on to dead bodies. She and her husband head to Salt Lake City Utah to research Janie's elusive 4th great-grandmother. But her search into the past leads her to a dark secret. Can she solve the mysteries of the past and the present before disaster strikes? Available now on Amazon.com and and Amazon.ca
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Genealogy Mystery Book!
Death Finds a Way: A Janie Riley Mystery
by Lorine McGinnis Schulze
Janie Riley is an avid genealogist with a habit of stumbling on to dead bodies. She and her husband head to Salt Lake City Utah to research Janie's elusive 4th great-grandmother. But her search into the past leads her to a dark secret. Can she solve the mysteries of the past and the present before disaster strikes? Available now on Amazon.com and Amazon.ca
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New Netherland, New York Genealogy
Obsolete Occupations of the Netherlands© Cor Snabel
BakerBread has been the main ingredient on the menu until the end of the 18th century. The bakers of the 17th century could bake a variety of specific kinds of bread, but rye bread was the main food for the people. That’s why the price, quality and the ingredients, like the amount of bran (used to make the bread heavier) were strictly regulated, but according to the bakers the price was too low. In order to get it their way, they made the bread smaller, but the authorities appointed official controllers, who had to measure and weigh the bread in the shops. It is obvious that these officials were far from popular. The bakers hired some men and women, who were posted at the homes of the controllers and the moment he left his house, all bakers on his route were warned, so they could hide their “illegal” bread.
The fact that the dough is kneaded with the hands is even today completely acceptable, although machines took over that job. But we can hardly believe, that the baker did the kneading with his feet, even until the 19th century.
The type of oven, which was used for baking bread, hardly changed throughout the centuries. The oven was made of heat-resistant stone and was heated with wood, branches, peat or sawdust. After heating the oven for some time, the fire was removed and the oven was washed. The stone walls, floor and ceiling of the oven had accumulated the heat and the bread was inserted. After a few times the oven was cooled down a little and the remaining heat was used for other articles, which needed lower temperatures.
But beside the rye bread the bakers were able to make very delicious fine bread in various kinds of quality and taste. The regulation concerning white bread and other luxurious kinds of bread were not as strict as for rye bread. The bread baker was not allowed to make biscuit, pie or pastry, since 1497 the guild had been split up and each delicacy had its own guild.
>Choose from the following ancient occupations
Seat Caretaker |
Ship Shanghai |
Baker | Beachcomber | Beguine | Candlemaker | Dumpman | Executioner | Fanmaker | Fireman | Gravedigger | Innkeeper | Laundrywoman | Nightwatch | Peddlar | Porter | Seat Caretaker | Ship Shanghai | Soapmaker | Streetpaver | Tolltaker | Pharmacist
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