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"By analyzing what she describes as richly detailed archaeological site biographies, De Cunzo reconstructs how Delaware's farming people actively created their identities and shaped their interactions at home, at work, at church, and in the marketplace as they began to confront industrial capitalism. Informed by a contextual, interpretive perspective, this valuable work reveals the complex interrelationships among environment, technology, economy, social order, and cultural praxis that defined the "cultures of agriculture" in Delaware during the last three centuries."--Jacket.
While many Civil War reference books exist, there is no single compendium that contains important details about the combatant states (and territories) that Civil War researchers can readily access for their work. People looking for information about the organizations, activities, economies, demographics, and prominent personalities of Civil War States and state governments must assemble data from a variety of sources, with many key sources remaining unavailable online. This crucial reference book, the fourth in the States at War series, provides vital information on the organization, activities, economies, demographics, and prominent personalities of Delaware, Maryland, and New Jersey during the Civil War. Its principal sources include the Official Records, state adjutant-general reports, legislative journals, state and federal legislation, federal and state executive speeches and proclamations, and the general and special orders issued by the military authorities of both governments, North and South. Designed and organized for easy use by professional historians and amateurs, this book can be read in two ways: by individual state, with each chapter offering a stand-alone history of an individual stateÕs war years; or across states, comparing reactions to the same event or solutions to the same problems.
Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.