The Food Timeline

Ever wonder what foods the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip…and why? Welcome to the Food Timeline.

Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. About culinary research.

food beginningswater & ice—————-
salt I & II—————-
shellfish & fish—————-
eggs & insects —————-
rice I, II & III—————-
emmer grain–17,000BC—
einkorn grain–16,000BC—
sheep —9,000BC—
apples & lentils—8,000BC—
pork —7,000BC—
beans: old world & new—7,000BC—
walnuts old & new—7,000BC—
cattle domestication—6,500BC—

maize & spelt —6000BC—
dates & broccoli—6000BC—
chickpeas & lettuce —5500BC—
olives & olive oil—5000BC—
cucumbers & squash I & II—5000BC—
chilies, avocados & taro—5000BC—
potatoes I & II—5000BC—
milk, yogurt & cheese—5000BC—
citron & citrus fruits—4000BC—
chicken domestication—3200BC—
butter & palm oil—3000BC—
barley, peas & carrots—3000BC—
onions & garlic—3000BC—
spices I, II & III—3000BC—
soybeans I & II—2838BC—
peach palm—2300BC—
radishes —2000BC—
purslane I & II—2000BC—
marshmallows & liquorice —2000BC—
carob —2000BC—
peanuts I & II —1500BC—
tomatoes & tomatillos—900BC—
sausages & artichokes—500BC—
pastries & appetizers—5th century BC—
vinegar—5th century BC—
pasta & macaroni—490BC—
garden cress—400BC—
beets & bananas—4th Century BC—
turkeys & asparagus—200BC—
Devon cattle—55BC—
chestnuts—1st Century—
lobster, crab & shrimp—1st Century— French toast—1st Century—
omlettes—1st Century—
strawberries—1st Century—
raspberries—1st Century—
capers, turnips & kale—1st Century—
ice cream—62—

sushi—2nd Century—
lemons—3rd Century—
pretzels—5th Century—
eggplant—6th Century—
Spinach I & II—7th Century—

coffee—9th Century—
cod—9th century—
loquats—10th century—
baklava & filo—11th century—
corned beef & lychees—11th century—
breadfruit & okra—12th century—

hamburgers—13th century—

kiwis & Mexican limes—14th century—
kebabs—14th century—
gingerbread & Lebkuchen—1395—
coconuts—15th century—

pork & beans—1475—
hot dogs—1487—
pineapples I & II—1493—
Cows in America I & II—1493—
marmelade I & II —1495—
teriyaki chicken—16th century—
pecans & Cornish pastys-16th century—
papayas & cashews-16th century—
turkeys in Europe—16th century—
tempura in Japan—16th century—
Texas Longhorns—16th century—
sweet potatoes in Europe—1517—
vanilla in Europe—1529—

tomatoes in Europe—1544—

Camembert cheese—1554—

Brussels sprouts & kohlrabi—1587—
pot luck—1592—
doughnuts in America—17th Century—
pralines & coffee cake—17th Century—
cream puffs & eclairs—17th Century—
maple syrup I & II—17th Century—
modern ice cream—17th Century—
Jerusalem artichokes—1605—
coffee in Europe—1615—

Kosher food in the U.S.—1654—
cowpeas in America—1675—
cranberries in New Jersey—1680—

rice in South Carolina—1690—

French fries I & II—18th Century—
muffins & crackers-18th Century–
root beer & tapioca —18th Century—
Montelimar nougat—1701—
Stilton cheese—1722—

Hereford cows—1742—

sugar beets—1747—
Swedish meatballs—1754—
Newtown Pippin apples—1755—
Tartar sauce—1756—
figs in California—1759—
oysters in America—1763—
Baker’s chocolate—1764—
Bartlett pears—1765—
soda water—1767—

grapes in California—1769—

Jersey cows—1771—
New Zealand spinach—1771—

tomatoes in America—1781—

Mandarin oranges/Europe—1805—
Bosc Pears—1807—
ice cream cones—1807—
McIntosh apples—1811—
taffy, toffee & butterscotch—1817—

lady fingers—1820—
chicken-fried steak—1824—
A1 Steak Sauce—1824—
Macadamia nuts—1828—

soft drinks in America—1830—
Hopping John—1830s–

Worcestershire Sauce—1835—
Michigan mint—1835—
Idaho potatoes—1837—
Key limes—1839—

Poland Spring water—1845—
Chinese food in America—1847—
Trenton crackers—1848—
Concord grapes—1849—
berries in Oregon—1850—
modern marshmallows –1850—
cherries in Michigan—1852—
potato chips—1853—
condensed milk—1856—
Peek Freans—1857—
Rumford Baking Powder—1859—
fish & chips—1860—
cranberries in Wisconsin—1860—

breakfast cereal—1863—

Underwood Deviled Ham—1867—
synthetic baby food—1867—
Tabasco sauce—1868—
Fleischmann’s Yeast—1868—
Campbell’s Soup—1869—
Paragon tomatoes—1870—
California raisins—1870s—

Long Island duck—1873—

summer pudding—1875—

Heinz Ketchup—1876—

candy corn—1880s—
passion fruit—1880s—
French dressing—1880s–

salt water taffy—1883—
Dr Pepper—1885—
evaporated milk—1885—
oysters in New York—1885—
Coca Cola—1886—
malted milk & Georgia pecans—1887—
Barbados cherries—1887—
pizza as we know it—1895—
peanut butter—1890—
Fig Newtons—1891—
Cracker Jacks & Postum—1893—

fudge & Good and Plenty—1893—
Hershey bars & Sen-Sen—1894—

Salisbury steak—1895—
Chop suey—1896—

Fruitcake, Corsicana TX—1896—
Jell-O & tangelos—1897—
1000 Island dressing —1897—
cotton candy& Melba toast—1897—
Texas sweet onions—1898—

NECCO candies—1901—
peanut butter & jelly—1901—
Nabisco’s Animal Crackers—1902—
Karo syrup—1902—
Conversation Hearts—1902—
Horn & Hardart’s Automats—1902—

Mt. Clemens Flakes & Marmite–1902—
Club sandwiches—1903—
canned tuna—1903—
ice cream cones in the U.S. I & II—1904—
banana splits—1904—

New York pizza —1905—
submarine sandwiches—1905—
Kellogg’s Corn Flakes—1906—
Muffuletta sandwiches—1906—
Divinity fudge—1907—
Steak Diane—1908—

Crisco & Junket—1911—


Fettuccine Alfredo—1914—
hush puppies—1915—

Moon pies—1917—
Marshmallow Fluff—1917—
Fortune cookies—1918—
Chase’s Cherry Mash—1918—
French dip sandwich—1918—

Eskimo Pie & Good Humor—1920—

Wonder Bread & Wheaties —1921—
Gummi Bears—1922—
Girl Scout Cookies—1922—
popsicles —1923—
frozen foods—1924—
pineapple upside-down cake—1924—
Texas hot weiners—1924—

Kool-Aid & Pez—1927—
Gerber’s baby food—1928—
It’s It—1928—
Twizzlers & Karmelkorn—1929—
Po’Boy & hot Italian sandwiches–1929—
Bisquick & Vidalia onions—1931—
tacos in LA —1931—
Marshmallow Sandwich cookies—1932—
Hawaiian Punch—1934—
Gravy Master & sloppy joes—1935—
Kashering of Coca Cola—1935—
Dagwood sandwich—1936—
SPAM & Krispy Kreme—1937—
Kraft macaroni & cheese—1937—

canned soda—1938—
chicken & waffles—1938—
York Peppermint Patties—1940—
M & Ms & Cheerios —1941—
Corn dogs & Pronto pups—1942—
Chicago-style pizza—1943—
frozen french fries—1948—
seedless watermelon—1949—
Jolly Ranchers—1949—
Loco moco—1949—

American Tex-Mex—1950s–
Jello-O instant pudding—1953—
Marshmallow Peeps—1953—
TV Dinners I, II, III & IV—1953—
ranch dressing—1954—

Oregon Marionberries—1956—
Tang & Beefalo—1957—
Rice-A-Roni & Diet-Rite—1958—

Life cereal—1961—
instant mashed potatoes—1962—

Buffalo Wings—1964—
Gatorade & Slurpees—1965—

Kobe beef & wagyu—1976—

Yukon gold potatoes—1981—

Orangetti spaghetti squash—1986—

Flavr Savr tomatoes—1994—
grape tomatoes—1998—

Flat Iron steak—2002—
tear-free onions—2002—
New products from Kraft—2004—

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historic recipes

—10,000BC—Agriculture begins I & II

–10,000BC— bread & beer

—4000BC—yeast breads: pitta & focaccia

—2300BC—Ancient Egypt

—1700BC—Mesopotamia banquets & recipes

—1000BC—Jerusalem, Labeneh

—3rd Century BC—Chinese moon cakes

—1st Century—Ancient Rome I, II, III & IV
—1st Century—fried chicken & foie gras
—1st Century—Italian wedding soup
—1st Century—rice pudding
—1st Century—flan & cheesecake
—1st Century—The Haggis
—70—challah bread
—3rd Century—Roman Britain’s cuisine & recipes
—3rd Century—De Re Culinaria & De Opsoniis et Condimentis, Apicius
—4th Century—Jerusalem, White kidney bean salad
—5th-9th century—Anglo-Saxon foods
—7th century—Jerusalem, Coriander & pine nut salad
—7th century—kimchi
—8th century—Ancient Maya
—8th-12th century—Crusader cuisine in Jerusalem
—8th-12th century—Viking era food I, II, III & IV
—9th century—halva
—10th-15th century—Medieval food
—10th century—Peking duck
—13th Century—ravioli & lasagne
—13th Century—pancakes & waffles
—13th century—Viandier de Taillevent
—13th century—couscous
—14th century—guacamole
—14th century—Humble pie history & recipe
—14th century—Le Menagier de Paris
—1381—apple pie & —1382—crumpets
—1386—Chaucerian Cookery, feasts!
—1390— The Forme of Cury
—1393—Pipefarces (fried cheese sticks)
—15th century—marzipan in England
—15th century— borshch
—15th century, Netherlands Wel Ende Edelike Spijse
—1492—Christopher Columbus old world cuisine
—16th century—salsa
—16th century—quiche
—16th century—puff paste
—1514—Een Notabel Boecxken Van Cokeryen, in Dutch
—1520—Libre…de coch, Robert de Nola (en Espanol) & English
—1545—A Proper newe Booke of Cokerye

—1588—English pastry, from The Good Huswifes Handmaid for Cookerie in her Kitchen
—1590—Shakepeare’s food
—1593—Cocboeck, Carolus Battus (in Dutch)
—1596—English trifle
—1597—potato salad
—17th Century— corn bread, hoe cakes, spoonbread & hominy
—17th Century—chess pie & shortbread
—17th Century—authentic recipes, transcribed
—17th Century—French onion soup & salad
—1604—Raspberry jelly & modern version
—1605—Guy Fawkes’ menus I & II
—1607–-Jamestown settlers ate pottage (p. 20)
—1615—Rice pudding, Gervase Markham’s English Huswife
—1615—A New booke of cookerie
—1616—Koge-Bog (first printed Nordic cookbook)
—1621—Pilgrim Thanksgiving
—1651—Le Cuisinier Francois, La Varenne (en Francias)
—1653—pumpkin pie & lemonade
—1669—De Verstandige Kock, in Dutch
—1672—A Queen-Like Closet, Hannah Wooley
—1675—Gervase Markham’s English House-Wife
—1683—De Verstandige Kock, colonial Dutch recipes
—1685—Robert Mays’ Accomplisht Cook
—1691—lemon meringue pie
—18th century America—Colonial & Early American fare
—18th century America—crab cakes
—18th century Canada—French Canadian fare, Fortress of Louisbourg
—18th century—English muffins & chowder
—18th century—sticky buns (aka cinnamon buns)

—1717—Massialot’s Le Nouveau Cuisiner Royale et Bourgoise I & II
—1720—Receipts of Pastry and Cookery for the Use of his Scholars, Ed. Kidder
—1727—Hasty pudding, The Compleat Housewife E. Smith
—1740—pound cake & cupcakes

—1747—Yorkshire pudding & sweet potato pie
—1747— Salmagundi, Hannah Glasse
—1754—Colonial Williamsburg food

—1756—Welsh rabbit

—1765—apple butter
—1769—ice cream & beef a la mode , Experienced English Housekeeper
—1769—Eccles cakes
—1770—Colonial wedding cakes
—1771— Election Cake
—1771—Colonial Day Menu, Turkey Run VA
—1775—Dried apples from Paul Revere’s kitchen
—1775—Hannah Davis’ Baked apple crunch
—1777—Firecakes & pepper pot from Valley Forge
—1780s—Martha Washington’s Great Cake
—1780s—Thomas Jefferson’s ice cream (manuscript) & muffins
—1780s—Martha Jefferson’s cream cheese
—1785—Kokebok, from Norway
—1786—deviled eggs
—1790s—Atole & pozole, California missions
—1796—pompkin pudding, from Amelia Simmon’s American Cookery
—1796—Jumbles, Fort York Ontario
—1798—Voyageurs ate pemmican
—1798—American Cookery, Amelia Simmons
—19th Century—Frontier foods from Missouri
—19th Century—New England seafood from New Bedford, MA
—19th Century—New England old time recipes
—19th Century–Chile con carne
—19th Century–wedding cake & shepherd’s pie
—19th Century–Napoleons & Linzertortes
—19th Century–ammonia cookies & Cape Breton pork pies
—1800—Regency English recipes [Jane Austen]
—1800—Napoleon’s Chicken Marengo
—1803—Frugal Housewife, Susannah Carter
—1805—Charbonneau’s “white pudding” recipe
—1807—A New System of Domestic Cookery, Mrs. Rundell
—1808—Lucy Emerson’s New England Cookery
—1810—Kentucky Burgoo
—1817—Remoulade, Le Cuisinier Royal (en Francais)
—1818—Mulaga-tawny soup, Dr. William Kitchener
—1821—Tomata catsup & orange marmelade, Frederick Accum’s Culinary Chemistry
—1824—gazpacho in America
—1826—Jean Anthelme Brillat-Savarin’s Physiologie du Gout
—1828—Dr. Creed Haskins’ Brunswick stew
—1828— Vermont common crackers
—1828—Apees (aka A.P.’s)
—1830—Frugal Housewife, Lydia Maria Child
—1830—Washington Cake, Old Sturbridge Village
—1830—Reform Club chef Alex Soyer’s Dessert gelatin
—1830—Mrs. Isaac Cocks’ Long Island corn bread
—1830—Cornmeal mush, early Texas cuisine
—1831— The Cook Not Mad, Watertown NY
—1832—Seventy-five Receipts for Pastry, Cakes and Sweetmeats, Eliza Leslie
—1832—The Cook’s Own Book, N.K.M. Lee
—1836—Wedding menu, from America’s heartland
—1838—The Virginia Housewife, Mary Randolph
—1839—The Good Housekeeper, Sarah Josepha Hale
—1840—La Cuisiniere Canadienne (en Francais)
—1840—Directions for Cookery, Eliza Leslie
—1840—Oregon Trail pioneer foods
—1840s—Sam Houston’s recipes
—1840s–Irish soda bread
—1843—Washington cake, Old Sturbridge Village Cookbook
—1844—Cornish pastys in UP I & II
—1845—roly-poly pudding
—1847—Utah bound!
—1847—peanut brittle
—1848— Skilful Housewife’s Guide, Montreal
—1849—Eliza cookees, Mrs. Hubbell
—1849—California sourdough bread & Hangtown fry
—1850s–Western sandwiches
—1850s–Eliza Leslie’s Strawberry shortcake
—1851—Great Western Cook Book, Anna Collins
—1853—Maryland beaten biscuits
—1855—Boston cream pie
—1857—Hanna Winsnes’ cookbook (in Norwegian)
—1857—Country captain chicken
—1860—Cakes & plum puddings, Godey’s Lady’s Book
—1860s—Baked Alaska & ice tea
—1861—Charles Elme Francatelli’s Baked Goose
—1861—Mrs. Beeton’s Book of Household Management
—1861—Beef Stroganoff
—1863—Confederate Receipt Book, Richmond VA
—1863—fruit salad
—1864—Sanderson’s Complete Confectioner & Complete Cook
—1865—Mrs. Goodfellow’s Cookery as it should be
—1866—The National Cookbook, Hannah Peterson
—1868—The Dominion Home Cookbook, Toronto
—1869—parfait & Chateaubriand
—1869—Wright’s book of 3000 practical receipts
—1869—Pickled limes, Little Women
—1870s—Parker House rolls
—1870—Jennie June’s American Cookbook, Jane Cunningham Croly
—1870—New Orlean’s King cakes
—1870s–Neapolitan ice cream
—1871—groom’s cake
—1873—American cuisine, from Miss Beecher’s Housekeeper and Healthkeeper cookbook
—1875—Breakfast, Luncheon, and Tea, Marion Harland
—1875—Young Housewife’s Counsellor and Friend, Mary Ann Mason
—1876—Practical Cooking and Dinner Giving, Henderson
—1876—Lobster Newburg
—1877— ambrosia
—1877—Buckeye Cookery, Estelle Woods Wilcox
—1877—Cowboy cooking
—1878—Army bread from Ft. Laramie, WY
—1878—Directions Diverses, Montreal
—1879—funnel cakes
—1879—Crimean Tatars ate Chee-Borek & Kobete
—1880—Miss Parloa’s New Cookbook, Maria Parloa
—1880s—angel food & meatloaf
—1881—What Mrs. Fisher Knows About Old Southern Cooking, Abby Fisher
—1883—Christmas pudding
—1884—Mrs. Lincoln’s Boston Cook Book

Cooking Club of Tu-Whit Hollow
—1885—La Cuisine Creole, Lafcadio Hearn
—1886—Woman’s Suffrage Cook Book, Mrs. Hattie A. Burr
—1886—Miss Corson’s Practical American Cookery, Juliet Corson
—1887—Cherries jubilee
—1887—White House Cook Book, F.L. Gillette
—1889—Aunt Babette’s Cook Book: Foreign and Domestic Receipts
—1890—Corn fritters, a.k.a. corn oysters
—1892—Science in the Kitchen, Ella Eaton Kellogg
—1893—La Cuisine Francaise: French Cooking for Every Home, Adapted to American Requirements,
—1893—Favorite Dishes, Carrie V. Shuman
—1894—Ranhofer’s The Epicurean
—1894—Terrapin, from Delmonico’s in NYC
—1894—Eggs Benedict

—1894—Recipes Tried and True, Marion Ohio
—1896—Waldorf salad
—1896—Boston Cooking School Cook Book, Fannie Merritt Farmer
—1896—Military field bread, U.S. Manual for Army Cooks
—1896—Henriette Davidis’ Practical Cookbook, 35th German edition (in English)
—1897—Swedish-American Cookbook (Swedish and English)
—1897—Sweet potato croquettes, Practical Vegetarian Cookery
—1898—New Gault Cook Book, Ontario Canada
—1900′s—Culinary Wrinkles, or how to use Armour’s extract of beef
—1900—My Pet Recipes…, St. Andrews Church, Quebec
—1900—Pensacola Souvenier Cook Book
—1900—Banbury tarts, The Stonington Cookbook, CT
—1900—Enterprising Housekeeper, Pan-American Exhibition
—1901—Pan American Cookbook
—1901—Settlement Cook Book, Mrs. Simon Kander
—1902—Devil’s food cake
—1902—Mrs. Rorer’s New Cook Book, Sarah Tyson Rorer
—1903—U.S. Senate Bean Soup

—1903—Baked stuffed cucumbers, Landmarks Club Cookbook
—1904—Dr. Price’s Delicious Desserts
—1904—Cooking in Old Creole Days, Celestine Eustis
—1904—Blue Grass Cook Book: Kentucky cookery
—1905— Los Angeles Times Cook Book
—1905—Lady Baltimore cake
—1906—Inglenook Cook Book, Elgin IL
—1909—Good Housekeeping Woman’s Home Cookbook, Isabel Gordon Curtis
—1909—Washington Woman’s Cook Book (Seattle)
—1910′s—Jell-O: America’s most famous dessert
—1910—Home Helps: A Pure Food Cook Book
—1910—Chipped beef, Manual for Army Cooks
—1911—Good Things to Eat, Rufus Estes
—1911—Kitchen Encyclopedia, Swift & Company
—1912—Mary Frances Cook Book, Jane Eayre Fryer
—1912—War Time Cooking, Lydia E. Pinkham
—1913—Choice Recipes: Chocolate and Cocoa, Walter Baker & Co.
—1913—Dishes and Beverages of the Old South, Martha Williams
—1913—Coq au vin
—1914—Chinese-Japanese Cook Book, Sara Bosse
—1914—Neighborhood Cook Book, Council of Jewish Women
—1914—ANZAC biscuits I II & III
—1914—Fruit recipes, Encyclopedia of Practical Horticulture
—1914—Clarence Edwords’ Celery Victor
—1915—Dainty Desserts for Dainty People, Knox Gelatin Co.
—1915—Pan-Pacific Cookbook, Exposition fare
—1915—Economical Cook Book, Ottowa
—1916—Field bread, Manual for Army Bakers
—1917—Donuts from the Salvation Army
—1917—Vichyssoise, Louis Diat
—1917—55 Ways to Save Eggs & Best War Time Recipes
—1918—World War I recipes from the Doughboy Cookbook
—1918—Fannie Farmer’s Boston Cooking School Cook Book
—1919—International Jewish Cook Book, Florence Kreisler Greenbaum
—1919—The Hotel St. Francis Cookbook, Victor Hirtzler
—1919—Italian Cook Book, Maria Gentile
—1919—chocolate truffles
—1920s—Popular U.S. foods & menus
—1920s—egg creams
—1920—Fleischmann’s recipes
—1922—Jell-O recipes

—1924—Caesar salad
—1925—George Washington Carver’s peanut recipes
—1925—pecan pie
—1925—Lemon sponge cake from 800 Proved Pecan Recipes
—1927—Electric Refrigerator Recipes, General Electric
—1928—Nellie Aldridge’s orange recipes

—1930′s—Popular U.S. foods & menus
—1930s—Pavlova cake
—1930s—Philadelphia cheese steak
—1930s–banana bread
—1930s–Cajun fried turkey
—1931—souffle, Joy of Cooking
—1933—Ruth Wakefield’s Toll House cookies
—1933—peanut butter cookies
—1936—Dr. George Washington Carver’s 115 tomato recipes
—1937—Dr. Carver’s sweet potato recipes
—1937—Reuben sandwiches
—1937—Old Dutch Recipes from the ladies of Pella, Iowa
—1937—Cobb salad, from the Brown Derby
—1939—Colonel Sanders’ secret recipe
—1940′s—Popular U.S. foods & menus
—1940—British rock cake & syrup biscuits
—1940—Recipes, Britain’s Ministry of Food
—1941—Lord Woolton Pie & sugarless sponge cake
—1941—Rice Krispies treats & Monte Cristo sandwiches
—1941—carpetbag steak
—1942—WWII, spice cake
—1942—MFK Fisher’s Tomato & War cakes
—1943—99 ways to share the Meat, USDA
—1946—city chicken

—1948—Mr. Truman’s recipes I, II, & III
—1949—Pillsbury Bake-Off Contest Theodora Smafield’s No-Knead Water-Rising Twists
—1949—Wacky cake
—1950′s—Popular U.S. foods & menus
—1950′s—Mexican wedding cakes
—1950′s—Nesselrode pie
—1951—Bananas Foster

—1953—Mrs. Eisenhower’s Million Dollar Fudge
—1955—Chex mix
—1957—Poutine from Quebec
—1957—German’s Sweet Chocolate cake
—1958—Navy bean soup & other U.S. Navy traditions
—1960′s—Popular foods & menus
—1960′s–Beef Wellington
—1960s—Digger bread, San Francisco
—1960—Green Eggs & Ham, Dr. Seuss
—1962—Minced beef, Navy-Marine Corps Recipe Service

—1964—Hot Dutch Tuna Buns & pita bread, NYC World’s Fair
—1969—Creamed ground beef, Armed Forces Recipe Service
—1969—Magic Marshmallow Crescent Puffs
—1970′s–Popular U.S. foods & menus
—1970′s—California rolls
—1975—Pasta primavera

—1978—hummingbird cake
—1980′s–Popular U.S. foods & menus
—1980′s–Mud pie & Dirt cake
—1980′s—monkey bread
—1981—Watergate salad & cake (pistachio)


Thanks to The Morris County Library for their great help in putting this information together

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