Preparing the bodies

UndertakerWinward · Post by **UndertakerWinward** » Sat Jun 07, 2008 6:11 pm

I love findagrave.com! Unfortunately, I couldn't find any information or a picture of Undertaker Winward's grave in Oak Grove. You mentioned that he has one living relative left?

doug65oh · Post by **doug65oh** » Sat Jun 07, 2008 7:09 pm

If you hunt over on http://www.archive.org/index.php (selecting American Libraries from the dropdown menu) and search the term Embalming, one of the items found is this pretty little tome ca. 1873: A practical guide for making post-mortem examinations and for the study of morbid anatomy, with directions for embalming the dead, and for the preservation of specimens of morbid anatomy, by A. R. Thomas, MD.

Embalming and preservation are covered near the end of the book. The remainder is somewhat similar it appears to Dr. Frank Draper's book of 1905, mentioned elsewhere here.

Not exactly Bertha Bunsen's Guide To Home Pickling For Pleasure & Profit, but...it'll do.

Shelley · Post by **Shelley** » Sat Jun 07, 2008 8:23 pm

I am not sure if Shirley Winward was a relative- but she was the last Winward I could find in Fall River. Winward had 2 daughters who probably married and had different last names, so it will be hard to trace the family now. I should have more info on Tuesday morning. I will hunt through my Oak Grove pix, I took a photo of the grave a long time ago. If Cemetery Jeff is reading this, he will remember the day we found it. Jeff has a much better head for where things are than I do.

Kat · Post by **Kat** » Sun Jun 08, 2008 5:15 am

Thanks for posting the link Doug-Oh!
And thanks Harry for the cool newspaper item!

UndertakerWinward · Post by **UndertakerWinward** » Sun Jun 08, 2008 10:51 pm

Lately I've been craving mutton broth, and I can't, for the life of me, figure out why! Anyone have any recipes to swap? haha

Shelley · Post by **Shelley** » Mon Jun 09, 2008 9:40 am

YUM- serves ONE.
Title: Mutton Broth
Categories:
Yield: 1 Servings

2 lb Neck of mutton
2 qt Cold water
1 ts Salt
1 sm Turnip; diced
1 Carrot; diced
1 Onion; diced
2 tb Barley
Salt & pepper to taste
1 ts Parsley

Wipe off meat with a damp cloth. Cut meat into
small pieces and put in a small saucepan with
water. Let it come slowly to a boil and then add
the salt, which causes any scum to rise. Simmer
for one hour, skimming the scum occasionally. Add
vegetables and barley and cook till the vegetables
are very tender. Season to taste; add parsley just
before serving.

Shelley · Post by **Shelley** » Mon Jun 09, 2008 12:06 pm

Andrew- if you are free Saturday morning, we can go visit Winward in Oak Grove, he and Annie are buried there. Winward died on December 9, 1916, his wife April 7th of the same year. Their two daughters and their husbands are also buried there with them. I believe there is a mistake in the census- I have Helen and Ellen listed for the daughters (which I thought was odd to name two girls so similarly-). I believe Ellen should be Etta. Some little mystery we can solve!

UndertakerWinward · Post by **UndertakerWinward** » Mon Jun 09, 2008 9:33 pm

That mutton broth sounds scrumptious! I would LOVE to go with you to see Winward's grave, however, I won't be off Cape until Sunday

. Perhaps I could get directions to the grave. I wouldn't be surprised if the names were incorrect in the cenus. While doing genealogy research, I have become EXTREMELY frustrated with them.

Shelley · Post by **Shelley** » Tue Jun 10, 2008 8:03 am

Oh, too bad- I have Friday free if that helps. The office is open then. The stone for Winward is on Fringe Path. I have put up a map of Oak Grove on my OG blog (link below), and have a copy of the cemetery index card for Winward if you want it.

Allen · Post by **Allen** » Tue Jun 10, 2008 9:41 am

I've been away for a couple of days, and have been reading posts to catch up. Thanks for posting the recipe Shelley.

Shelley · Post by **Shelley** » Tue Jun 10, 2008 10:23 am

Actually- the recipe is not too bad, except I use a better cut of lamb-not the neck. I have a great number of 19th century cook books and was surprised to see how often mutton or lamb is mentioned. They ate far more of it than we seem to do today in this country.

UndertakerWinward · Post by **UndertakerWinward** » Tue Jun 10, 2008 10:54 pm

That would be great, Shelley! Unfortunately, I will be at the funeral home on Friday. However, I'm sure I will have no problem finding Winward's plot. The recipe actually sounds quite good. Perhaps Lee Ann should sell tickets to a traditional Borden dinner some evening at the house.

Shelley · Post by **Shelley** » Tue Jun 10, 2008 11:05 pm

I like the dinner idea very much and will suggest it. She is delighted you will be onboard August 4th.
We do Red Hat Teas which are very popular, and we are thinking of maybe a winter lecture series. Lots of ideas.

Angel · Post by **Angel** » Wed Jun 11, 2008 8:56 am

I'm jealous! I had so much fun with everyone a few weeks ago, and now I'm missing you guys. Wish I lived closer so I could join some of your excursions, instead of having it be just a yearly thing.

Shelley · Post by **Shelley** » Wed Jun 11, 2008 9:58 am

I wish you were closer too, Angel. We could have a ball on August 4th. I am assembling the biggest "cast" ever this year. Hope the foot is doing better.

Angel · Post by **Angel** » Wed Jun 11, 2008 10:44 am

Thanks. Yes, it is.