Monday, October 26, 2015

Austin History Center Donation

It's been a long time since our last meeting.  The weather has changed to a cool, crisp and breezy time  and there is something brewing at the Homestead.

On October 14, 2015, my husband Brian and I made an official Donation to the Austin History Center to increase the data on the large John McCain and Martha Gault Family.  The Gault Family file now includes:
The Well Branch Homestead current brochure,
2010 Memo of a Gault Gathering at Wells Branch Homestead with a history of Split Rail Fence Quilt; also, pictures taken by Claudia Keith and my understanding of the event,
Chapter V of Book on Gault Family from the Revolutionary War;
A file on the Gault Slaves with a Nelson Merrill Account; mention Martha Mays slave to J. M. Gault;
The Texas Ranger Hall of Fame file on Manny Gault; information on James A. Sikes; 
Gault School of Archaeological Research letter, brochure, business card; 2014 Austin-American Statesman newspaper article of Gault Artifacts
J.F. Gault 1818
W.A. Gault, MD
Thomas Smith Gault Family
Sons of Benjamin Taylor Gault
1900+ or- McNeil School Picture 1940
Edward Gault, owner of Owl Club

Processing Archivist, Molly Hults shared with us a new resource for research through the Austin-American Statesman  I found my grandfather Hayward Thompson, The Blindfold Wizard who demonstrated his strange skill in 1923 of driving blindfolded through the streets of Austin.


Derrick and Cindy Gault Jewel First Visit to Homestead

On Sunday, October 25th Brian and I gave Derrick and Cindy Gault Jewel their first tour of the old Gault Homestead on a cool and rainy day with Derrick's mother, Cindy is a descendant of Benjamin Taylor Gault.  We served a delicious remembrance of traditional, pioneer food.  Here it is for the making:  Start with the ingredients for Skillet Corn Bread below:

2 Cups Buttermilk
2 Eggs
1 Teaspoon Baking Soda
2 Cups Yellow Cornmeal
2 Tablespoons sugar (optional)
1 Teaspoon Salt
3-4 Tablespoons melted Butter
Drop of Vanilla

Combine the buttermilk, eggs and baking soda and beat well. In a separate bowl, sift together the cornmeal, sugar, if desired, and salt. Add the buttermilk mixture, butter and vanilla and mix well.  Thin this batter with an additional 1/2 to 3/4 cup of buttermilk,milk or water to make waffles. The waffle will be real thin and crispy and a great form of corn bread. It doesn't fall apart on you and it's got the little holes to hold the butter, beans or molasses. Pour into a well-greased waffle iron and watch carefully.  Serves 8 to 10.

If you want to make the Skillet Corn Bread,
use the above listed ingredients (without thinning) and put into a greased cast-iron skillet and bake at 450 degree until golden brown. Let cool slightly and slice like a pie.