Eastern Washington Genealogical Society Blog
Genealogical news from Spokane, Washington, USA, and the Inland Northwest.
Tuesday, August 11, 2026
Nancy's Poem
Friday, August 7, 2026
Dead End Genealogy Tree
Tuesday, August 4, 2026
Wind Power: Yesterday and Today
Friday, July 31, 2026
Palouse: The Rolling Hills
"Our wonderful Palouse region is the most serene and pastoral of the seven wonders of Washington State. It is a region in southeastern Washington characterized by gentle rolling hills covered with wheat fields. The hills were formed over tens of thousands of years from wind blown dust and silt, called loess (and pronouned luss) from dry regions to the southwest. Seen from the summit of 3612-foot high Steptoe Butte they look like giant sand dunes because they were formed in much the same way. The Palouse hills are not only a landscape unique in the world but they are beautiful to behold and worthy to be on the list of Seven Wonders of Washington State."
This was an excerpt from Howard Fisk's book, The Seven Wonders of Washington State: Your guide to exploring the natural wonders of the Evergreen State, published in 2015 and available via Amazon.
Green in the spring, golden brown at harvest time and snowy white in winter.... Washington's Palouse is a beautiful and very unique region.
Tuesday, July 28, 2026
Oregon Grape .... Jelly?
But it is NOT a grape and its origin is NOT Oregon. So how come???
Also known as Holly-Leaved Barberry and Mahonia, this plant has been used by Indigenous peoples of North America for centuries as a food source and a medicine. Lewis and Clark collected specimens of this plant on the expedition of 1804-1806.
Since these berries are ubiquitous to our area, here's the recipe for "Mahonia Berry Jam: a stunning wild preserve made from the tart, vibrant berries of the Mahonia shrub, also known as Oregon Grape. Those these berries are mouth-puckeringly sharp when raw, they transform beautifully into a glossy, jewel-toned jelly with a tangy zing. "
To make 4 small jars of Mahonia Berry Jelly: Gather about 3 1/2 pounds of ripe Mahonia berries, stalks removed and rinsed. Put in large pot with 2 1/2 cups water and bring to a boil, simmer for 20-25 minutes, mashing berries with a spoon or potato masher to release the juices. Pour the mixture through a jelly bag or muslin-lined sieve into a clean bowl. Let it drip overnight. For the clearest jelly, avoid pressing the pulp.
For every 2 1/2 cups of juice, use one pound of sugar (less to taste). For a firmer set, you can add a teaspoon of pectin if Mahonia's natural pectin content isn't enough. Add the lemon juice.
Still continually over low heat until sugar has fully dissolved, then bring the mixture to a rapid boil. Boil until the jelly reaches setting point (104oC or 220oF). Pour into warm, sterilized jars and seal.
TIP: Pick RIPE berries only; under ripe berries are overly bitter.
If anybody makes this jelly, I'd surely like to know how it was. :-)
Friday, July 24, 2026
Cranberry Glass
If you happen to have one of your grandmother's cranberry glass pieces, please know that it is highly collectible but its value varies wildly from $10 to thousands of dollars! The value of the piece is determined by the amount of gold used to make the rich color.
Antique cranberry glass is occasionally found in old outhouse pits (privies). Before city trash pickup, people threw broken household trash—including expensive glassware—into outhouse holes.
I became intrigued when viewing a YouTube video where a fellow found cranberry glass in an old privy pit! (No comments on my eclectic viewing habits, please. :-)