Sauerkraut Recipes- From A Coal Cracker In the Kitchen

Sauerkraut Recipes From A Coal Cracker In The Kitchen

Make Your Own Home Made Sauerkraut,  Polish Sauerkraut Soup - Kapusniak, Pork and Sauerkraut, Sauerkraut Salad, Sauerkraut Relish., and Chocolate Sauerkraut Cake

The recipe, and instructions, below are all from a post from A CoalCracker In the Kitchen, Lori Fogg.  After her death, her blog was removed from the internet.  This is a saved version of her Recipe & Notes.

View all of these recipes in a facebook photo album here:
https://www.facebook.com/media/set/?set=a.827273166066351&type=3

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Traditional Pork & Sauerkraut

A traditional Pa. Dutch/Coal Region dish often enjoyed at holiday time and New Year’s Day dinner.

Ingredients

• 3 – 4 pounds pork, your choice of chops, roast, boneless or bone-in
• 2 pound bag of sauerkraut, undrained (I prefer the bagged, you can use the equivalent from cans or jars)
• cold water
• 1 eating apple, peeled, cored, and cubed
• 1 medium onion, in wedges or large chunks
• 1 large rib celery, cut into 1/2″ slices
• 1 Tablespoon brown sugar
• Black pepper to taste
• OPTIONAL: 1 teaspoon caraway seeds

Directions

• In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.
• Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).
• Place the remaining sauerkraut, onion, celery, and apple on top of the pork.
• Sprinkle with the brown sugar (and caraway seeds, if using)
• Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock (about 2 cups or so)
• Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart.
• Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.

Notes

To bake in the oven: 350F for 3 – 4 hours in a covered roast pan or until pork is very tender. 

Another Story from Lori's Blog - 

Slow-cooker Pennsylvania Dutch Pork and Sauerkraut

My husband was born and raised right outside Boston, Massachusetts and grew up in New England. He had heard of pork and sauerkraut but was not all that familiar with the dish.

I made it my mission to introduce him to many of the traditional Coal Region foods of my heritage; obviously, pork and sauerkraut was on the menu for our first New Year’s Day together.

My husband’s birthday is December 31st; as a result, his special day sometimes gets overshadowed by the revelry of New Year’s Eve so I thought it would be nice for him to sleep in on New Year’s Day as a continued “birthday gift”.

Before retiring for the evening on the 31st, I assembled some pork and sauerkraut in the slow cooker, turned it on, set the timer, and went to bed.

Early New Year’s Day, still a bit groggy from staying up to usher in the new year, I became aware of my husband stirring in bed and gradually realized he was getting up. I remarked that I thought he would be happy to stay in and relax.

With despair in his voice he said, “I need to get up. Do you smell that? I think one of the dogs had an accident on the floor. I need to clean it up…”

The blissful smile on my face dissolved into a scowl. I turned to him and gave him the “death gaze”. With a chill in my voice as frosty as the sub-zero Pennsylvania weather we’d been experiencing I snarled — emphasizing every word — “That’s. Pork, And. Sauerkraut. You. Smell.”

He sat on the edge of the bed, dead silent for a few seconds. Then this little voice responded, “Ooooh.” And that was the end of that.

I’ll be the first to admit that the smell of cooking fermented cabbage and pork can be, shall we say, rather “pungent”. Okay, maybe “stinky” is the best description. But I will gladly deal with a stinky house any day if the reward is a steaming plate of pork and kraut!

Favored comfort food

Pork and sauerkraut is at the top of the “comfort food” list throughout the Coal Region. It is traditionally served on New Year’s Day “to ensure good luck in the coming year”.

The beloved dish has become so popular it is not unusual to find churches and fire companies serving it at fund-raising dinners — where it is usually a sell-out! It is not uncommon for some restaurants and diners here to have this as a regular item on their menu.

Never a New Year’s Day goes by in my Coalcracker Kitchen without having pork and sauerkraut. My husband has long since made peace with “the smell” and now loves the dish as much as I do.

A little history

The dish originated in Germany and was brought to Pennsylvania by settlers now known as the Pennsylvania Dutch (Pennsylvania “Deutsch” = “German“). 

Winter butchering often took place in the months just before Christmas or New Year’s. Families gathered in celebration around a festive meal which usually included roasted fresh pork. Sauerkraut was often added to meals as a side dish and the brilliant combination was born!

Folklore and superstition

According to folklore, it is believed that pork was thought to bring good luck because “the pig roots forward.” This “rooting forward” by the pig with its snout symbolizes progress whereas chickens and turkeys “scratch backward” — which is not the direction you hope to go in the new year.

The Pennsylvania Dutch are known to tell children that if they eat sauerkraut on New Year’s Day they’re in for “a sweet year.”

It’s also claimed that long strands of sauerkraut represent a long life to be lived, and the green color that sauerkraut starts out as (cabbage) can symbolize money: “The more kraut, the more cash”.

However, if you ask people nowadays why they eat pork and sauerkraut on January 1st to usher in the new year and they will often tell you, “because it’s what you do”, just like shooting off firecrackers, ringing bells, or watching The Mummers’ Parade.

If Mom only knew

Over the years, my usual method of cooking pork and kraut was to bake it for several hours in the oven like my Mom did, but one New Year’s Day I had some at the home of a friend that had been cooked overnight in the slow cooker. I must say, I experienced a “hallelujah” moment. It was delicious, moist, and fall-apart tender. Mom would have loved it. Once I discovered the ease of the slow-cooker method I never looked back.

Until that discovery, pork and kraut was relegated to my winter-only menu rotation. I had no interest in cooking anything during warm weather months that required extended time in an oven because adding heat to an already over-heated kitchen is rarely my goal.

Using the slow cooker method now meant pork and kraut would be appearing on the supper table far more often that its previous singular annual appearance on New Year’s Day. For this Coalcracker, that was very good news.

Cook’s Note

This recipe can be made in a conventional oven should you desire. Bake at 350F degrees for 3 – 4 hours in a covered roast pan or until pork is very tender.

Set it and forget it

My recipe using the slow-cooker means you can start your meal in the morning or, as I prefer, the night before serving.

I simply assemble the ingredients in the slow cooker, turn it on before heading to bed and wake up to a pot of perfect pork and kraut. I only need to make some mashed potatoes and the meal is ready to enjoy with a minimum of effort.

Choices, choices

The choice of pork is a matter of personal preference and your options are pretty flexible. I often use bone-in thick cut ribs or sirloin pork chops; sometimes boneless country-style spare ribs or a rib roast. I do prefer something not exceptionally lean because pork fat adds flavor and keeps the meat moist.

Some folks also toss in a few pieces of smoked kielbasa or even hot dogs to their pot of pork and sauerkraut. The bottom line is to use what you want to use; remember, cooking is only “good cooking” if you enjoy eating what you make!

This little piggy went to market

Since the days of many people raising a pig in their back yard have passed, grocery stores, butcher shops, and farmers’ markets are prime sources for good-quality pork for this traditional dish. Most grocery stores carry a variety of brands of sauerkraut in bags, jars, and cans on a regular basis. If you have access to homemade sauerkraut, definitely use it!

Pork and kraut is traditionally served with mashed potatoes and often accompanied by apple sauce.

My favored “Dutchie” way to enjoy this is to mix my pork, sauerkraut, and mashed potatoes all together on the plate — then squirt on some ketchup!

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Polish Sauerkraut Soup - Kapusniak

Ingredients

14 oz (400g) sauerkraut

12 oz (350g) smoked Kielbasa, split lengthwise and cut into 1/2-inch pieces

2 medium onions, finely chopped

2 medium carrots, diced

4 medium potatoes, cubed

5 oz (150g) smoked bacon, chopped

1 teaspoon caraway seeds

1 sprig thyme (optional)

2 tablespoons tomato paste

3 tablespoons olive oil

2 quarts (liters) water, or chicken or vegetable broth

1 bay leaf

Salt

Pepper

Instructions

In a large soup pot, heat the olive oil, add onions and cook until they soften. Add carrots and cook for few more minutes. Add potatoes and water or broth. Bring to a boil.

Add the bacon and sausage to the frying pan and cook until starting to brown, about 5 minutes. Add the tomato paste and caraway seeds and cook for a few more minutes. Add sauerkraut and simmer for 5-10 minutes more.

When the potatoes are almost done, add the bacon, sausage and sauerkraut mixture into the soup pot. Add bay leaf, thyme and season with salt and pepper. Return to boil and simmer or another 20-30 minutes until the cabbage is soft.

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This recipe has been in my recipe file box for so long, it is nearly unreadable — spotted with cake batter and fingerprints and grease spots. I could simply write up another card, but this one has “personality” and most importantly, it is in my Mom’s handwriting. In some small way, it brings her back to me when I see it. And so, I filed this away on a thumb drive for future reference, but when it comes time to bake this cake, I pull out that beloved, spotted, banged-up recipe card, think of my Mom, and all is well in the world.

You will not taste sauerkraut in this recipe, but its addition adds a wonderful moisture to the cake. In the Coal Region and in PA Dutch kitchens, it is not unusual to have a can or jar or sauerkraut in the pantry, making this an easy to put together cake. Make sure to chop the sauerkraut finely or you will wind up with shreds throughout the cake (like shredded coconut).

This cake is also delicious frosted with a basic vanilla cream cheese frosting. You can make this cake as a layer cake or bake in a 13″ x 9″ pan.

Chocolate Sauerkraut Cake With Sour Cream Frosting

Ingredients

3/4 cup sauerkraut drained, rinsed, drained again and chopped fine
1 1/2 cups sugar
1/2 cup butter, room temperature
3 eggs, room temperature
1 teaspoon pure vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup unsweetened cocoa powder
Sour Cream Frosting
12 ounces semi-sweet chocolate chips
8 Tablespoons butter
1 cup sour cream
2 teaspoons vanilla
1/2 teaspoon salt
5 cups confectioners sugar

Directions

Preheat oven to 350 degrees, grease and flour two 9 inch round cake pans.

Sift all dry ingredients together.

Cream together sugar, butter and vanilla. Beat in eggs one at a time.

Add dry ingredients to creamed mixture alternately with water.

Add sauerkraut and mix thoroughly.

Pour into prepared pans.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans, then turn out onto cooling rack. Cool completely.

Frost with sour cream frosting or frosting of your choice.

Sour Cream Frosting

Melt the chips with butter in a saucepan on low heat until smooth. Remove from heat and pour into bowl or stand mixer or mixing bowl.

Blend in the sour cream, vanilla and salt.

Gradually beat in the confectioners sugar until it is your desired consistency. Whip until smooth.

Spread between layers, frost top and sides. Store cake in the refrigerator.

Notes

This cake is also delicious frosted with a basic vanilla cream cheese frosting.

You can make this cake as a layer cake or bake in a 13″ x 9″ pan.

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MAKE HOME MADE SAUERKRAUT

A Recipe for making your own home made sauerkraut - which is just two ingredients, cabbage, and salt.  It is important to get the ratios correct, and the process takes 3-4 weeks.

Right Click on the above image and choose save as - it will then be easier to zoom in, or you can choose to print it.  Eventually I'll have all of these recipes in a pdf file you can download and print.

Easy to make, homemade sauerkraut takes just two ingredients – cabbage and salt!

Ingredients

• Work with 5 pounds of cabbage at a time, multiply ingredients by the number of batches you plan to make and the crock(s) you have. Example: 25 pounds of cabbage makes about 8 to 10 quarts.
• 5 pounds cabbage after coring and removing undesirable, bruised, or damaged outer leaves
• 3 Tablespoons kosher or pickling salt
• Equipment
• Stone fermenting crock with weights.
• Optional: wooden tamper
• Canning jars and hot water bath canner if planning to can the kraut for future use.

Directions

• Discard damaged outer leaves. Retain some undamaged outer leaves. Rinse heads with cold water and drain. Cut heads in quarters, remove cores. Shred or slice cabbage to a thickness of 1/16th to 1/8th inch.
• Place 5 pounds of shredded cabbage in a large bowl and sprinkle with salt, alternating layers of cabbage and salt. With CLEAN hands or wearing food-safe gloves, squeeze and toss the cabbage to distribute the salt and start juices drawing from the cabbage. (Continue preparing and packing 5-pound quantities of shredded cabbage and 3 tablespoons of salt at a time until finished.)
• Place the cabbage/salt mixture into a CLEAN crock, then use a tamper or your fist to press the cabbage unto a tight layer drawing out more juices. Continue pressing until juices have been worked out as much as possible (takes awhile).
• Cover the cabbage with a crock weight the proper size for the crock(s). To avoid surface mold growth, the goal is to keep the cabbage submerged at all times. If the juice does not cover the cabbage and weights, add boiled and cooled brine prepared with 1 1/2 tablespoons of salt in a quart of water to at least 1 inch above the weights.
• Cover the top of the container with the lid. If using a crock with a trough around the top, seal by pouring salted water made with the proportion of 1 1/2 Tablespoons water in 1 quart of water into the trough on the rim of the crock.
• Store the container at 70 to 75°F while fermenting. At these temperatures, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65°F, fermentation may take 6 weeks. Below 60°F, kraut may not ferment. Above 80°F, kraut may become soft and spoil.
• Fermentation naturally stops because the acids accumulate to such an extent that further growth cannot take place. Kraut should be to desired tartness, with firm texture, have brine that is not cloudy, and be free of any sign of mold or yeast growth. The very top layer of kraut may be dark, skim off this layer and discard. Do not taste if you see mold on the surface, feel a slimy texture, or smell a bad odor. Fully fermented kraut may be kept tightly covered in the refrigerator for several months, or it may be canned using a hot water bath canning process.

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Sauerkraut Salad & Sauerkraut Relish

During cook-out season here in the Coal Region, the requisite potato and macaroni salads show up. As much as I am  fan of both of those, I like to “shake things up a bit” and add something to the mix that is a bit unexpected.

My favorite for warm weather gatherings is Sauerkraut Salad. Embracing the Anthracite Coal Region blending of cultures — the Pennsylvania Dutch, German, and Eastern European cuisines love to make dishes from sauerkraut and cabbage — this fits in perfectly!

Even people who normally do not like sauerkraut (GASP!!!) often like this salad. It’s delicious as a side dish, but also good on burgers, sausages, brats, and sandwiches. Make sure to make it a day ahead so the flavors can blend.

Make it the night before serving. As with so many recipes, this lends itself well to adapting to your tastes;  adjust the sugar and vinegar as you prefer. If in doubt about amounts, always start with less — you can always add, but you cannot take it out once mixed in!

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Index Of Coalcracker Recipes on This Blog
https://susquehannavalley.blogspot.com/2023/12/a-coalcraker-in-kitchen.html

From Lori's now archived blog:
What is a “Coalcracker” and what the heck are you doing in the kitchen?
“Coalcracker“: Affectionate term for a resident of Northeastern Pennsylvania, but particularly of the Anthracite (coal) Region (Scranton to the Lehigh Valley to Schuylkill County).

With the expansion of the mining and railroad industries. English, Welsh, Irish and German (the “Dutch” (Deutsch) in Pennsylvania Dutch) immigrants formed a large portion of the population, followed by Polish, Slovak, Ruthenian, Ukrainian, Hungarian, Italian, Russian and Lithuanian immigrants.

The influence of these immigrant populations is still strongly felt in the region, with various towns possessing pronounced ethnic characters and cuisine. Throw in some influence from the Pennsylvania Dutch of the Schuylkill County and Lehigh Valley areas and you have a sampling of Coal Region comfort foods!

The Coal Region is a historically important Anthracite (“hard coal”) coal-mining area in Northeastern Pennsylvania in the central Appalachian Mountains, comprising Lackawanna, Luzerne, Columbia, Carbon, Schuylkill, Northumberland, and the extreme northeast corner of Dauphin counties.

 

George J. Higgins - "I'm a Rich Man But I Need My Job As A Station Agent"

 George Joseph Higgins, "Duke of Edgewood"

1865-1931

"I'm a rich man, but - I need my job as a station agent!"
Banker, theater owner, prominent in politics, and a railway agent for 40 years.

Also instrumental in bringing the silk mill to Shamokin.

There were several Majestic theaters in Shamokin - the first existing prior to 1909. In 1910 it was purchased by George Joseph Higgins, who within 2 weeks of purchasing was informed the theater could not meet state regulations.

So he built a new theater.

There were a series of large fires in Shamokin in 1917. The New Majestic was one of four buildings destroyed on June 1st 1917. Before the fire, Higgins had already purchased property and was in the process of building another Majestic. On January 25th 1918, the Mount Carmel Item reported that the G.J. Higgins and son of Shamokin 'who operate the two Majestic Theaters in Shamokin, and the Majestic at Pottsville"

The Majestic Theater, Shamokin Pa

More about the Majestic:

https://susquehannavalley.blogspot.com/2025/11/the-majestic-shamokin-pa.html

Higgins would go on to own Majestic Theaters in several towns. George Higgins was a wealthy man - who never gave up his job as a railroad station agent.

In 1928, American Illustrated Magazine ran a 6 page article titled "I'm a rich man, but - I need my job as a station agent!" It's a charming interview with Higgins about his business dealings. (I included scans of the article, at the bottom of this post.)

Born 1865, son of John & Margaret [Franey] Higgins, was born in Tamaqua on July 26th 1865. He married Julia Margaret Tobin in October of 1891. Was a railway agent for more than 40 years. Also a banker, theater owner, and prominent in politics. George died September 7th 1931, age 66. His obituary listed two children, Mrs. Margaret Nagle, and John Higgins.

Recently, while working on something unrelated, I realized that an earlier post on my blog was also about Higgins - and his time in Allenwood Pa.

George J. Higgins, agent,  arrived at Allenwood on the No. 5 Train, October 21st 1888.  He recalled that Martin Kelley was the conductor.  Higgins remained at Allenwood until December 8th 1888.  In 1929, when honored by the Reading Club, he spoke of his time at Allenwood Station - read what he had to say, here: https://susquehannavalley.blogspot.com/2022/02/the-allenwood-train-station.html

George J. Higgins died September 7th 1931.  His obituary, which ran in two parts,  took up 6 columns on two different pages of the  Shamokin News Dispatch.

USEFUL LIFE ENDED

 George J. Higgins, who succumbed yesterday, had in fifty-two years of service as an employee of the Reading Railway company, ascended from messenger boy to company representatives here, where he served for forty successive years. A man of great personal magnetism and popularity , he had contributed to the community a powerful influence in a constructive way toward the Greater Shamokin which has been the ambition of every loyal resident. His one of the town's most familiar figures and his activities have left a lasting monument in the memory of everyone, his death being mourned by men, women and children alike and who unite in their sympathy to the grieving family.

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 The full, longer, obituary is on down below.

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Obituary For George J Higgins

LONG ILLNESS IS FATAL FOR GEO: HIGGINS

 Veteran Reading Station Agent, Outstanding Citizen and Champion of a Greater Shamokin, Succumbs After Valiant Battle to Regain Health- -Brilliant Career

 George J. Higgins, outstanding citizen and champion of a Greater Shamokin, veteran employee of the Reading Railway company and agent for that company here for more than forty years, banker, theatre owner and prominent in politics, died at the family residence, 1610 West Arch street, at 8 yesterday morning from a complication of diseases, his death coming as a shock to the community as a whole and at a time when it was believed by friends that the popular 'Duke of Edgewood,' as Mr. Higgins was familiarly known was recuperating from a protracted illness. News of the demise of Mr. Higgins spread quickly thruout this locality in which he had been such an eminent citizen, and during yesterday was the subject of subdued conversation among grieving neighbors, friends and employees.

A sufferer from diabetes for the past several years and for which he had been receiving treatment at the hands of the family physician and specialists, Mr Higgins' illness did ot become acute until early in May, when he was advised to enter the Dr. Pierce Hospital, Buffalo, N. Y., for treatment. entered that institution on May 18th and for more than three months had been under the care of the eminent specialist. Submitting to a major operation, the widely known man of diversified interests enjoyed slow but steady progress and on Wednesday two weeks had sufficiently regained his ago health and strength to permit his return home.

He arrived in fine spirits and apparently greatly improved health and at once began to take up the threads of his business activities where he had left them almost four months ago. For two days Mr. Higgins moved with alacrity in concentrating his attention to important business matters, welcomed solicitous friends to his home and rejoiced in reunion with his family circle. 

But the improvement was of brief duration. Last Friday night a week ago, Mr. Higgins was stricken with a severe chill and a heart complication, the combined unexpected attacks early manifesting a serious change for the worse in his condition. Physicians were called into consultation and quickly recognized an acute kidney affliction. Two trained nurses were summoned and joined with a devoted wife and family in administering to the critically ill patient. Heroic treatments for a time brought some relief but over the past week-end Mr. Higgins steadily lost strength and early yesterday morning passed into a peaceful last sleep, while grieving members family were gathered at the bedside. 

George Joseph, son of John F. and Margaret E. (Franey) Higgins was born at Tamaqua, July 26, 1865. Early in boyhood he removed with his parents to Shenandoah where the family became one of the best known in that town and where the son, George, received his early education in the parochial and public schools. 

George J. Higgins began his railroad career on February 1st, 1879 as a messenger boy under the office of chief clerk, ticket agent and telegrapher at the Shenandoah station of the Reading Company. As a messenger boy at the telegraph office in the business section of Shenandoah, the embryo telegrapher and future company agent had the distinction on July 2, 18811 of broadcasting by word of mouth to the people Shenandoah the assassination of  President James A. Garfield by Charles Gateau. 

Having acquired a broad and thoro knowledge of railroad work, Mr. Higgins transferred in 1883  to scale clerk, ticket agent and telegrapher at Frackville where he remained until 1886 when he was sent to Cressona as chief clerk to W. H. Keffer, then agent and who subsequently became general superintendent of the Reading Company. A short time later he was made chief clerk and operator at the company's station in his home town of Shenandoah and where he remained until 1888 when he was directed to report as agent at Locust Gap. As he alighted from the train to assume what was to have been first official post under the big railroad company, a messenger handed him a telegram from Superintendent Lawer directing him to return to Shenandoah. In October, 1888, he was transferred to the agency at Allenwood where he continued until May of 1891 when he was appointed agent at  Locust  Gap. Already recognized as a valuable employee, Mr Higgins served as agent at Locust Gap but a short served time for on June 1, the same year, he was made general agent at the local station and continued in that capacity, as well as express agent, to the time of his death.

 Thruout his fifty-two years of service, George Higgins came to win the confidence of every official and employee of the company with whom he came in contact.  It was always said of him that his influence with officials, with many of whom he had toiled as telegrapher and in other capacities and thus counted them among his closest personal friends, was greater than that of any other man in the company's employ. His knowledge of railroad work, his keen observance of business possibilities and conditions, made him a valuable employee and he was oft times called into conference with the executives to assist in solving important freight and other railroading problems. Seldom did any high official of the Reading pass thru Shamokin| without first telegraphing telephoning Mr. Higgins of the hour of his arrival and at these meetings he always cordially welcomed and was times taken on inspection tours to advance recommendations for improvements in service. 

As the head of passenger, freight and express service Mr Higgins was the company's representative in the employment of large numbers of men and over whom he had jurisdiction.  To each of these he imbued the spirit of loyalty and in return for co-operation, many won continued advancement as long as railroad work permitted and several of the present employees have as high as thirty years of service under his direction| and came to look upon Mr. Higgins as their most loyal friend.

On December 11, 1929, highest officials of the Reading Railway company came to this city to attend a meeting of the Reading Club and at Which time Mr. Higgins celebrated the fiftieth anniversary of his service with the corporation.  He was highly praised by General Superintendent W. B. Fisher and Division Superintendent A. J. Farrell, with both of whom he had served as telegrapher in earlier days, as one of the company's most valued and highly respected employees.

Both officials recounted that while entitled to the privileges of retirement, Mr. Higgins had continued his activities because of his interest in the success of the company in a commercial way and to maintain his close contact with his many railroad and other friends with whom he had daily contact while in health.

 The high position thus occupied by George J. Higgins made him a man of influence in Shamokin and Coal Township. His interests became widely diversified and with the coming of the motion picture as a medium of entertainment, he was one of the pioneers in that industry locally, having established his first theater in a small way in what is now the arcade building on Independence Street. The mushroom of the growth of the theater business made it one wherein it early became a business of the survival of the fittest and the present Majestic Theater, which supplanted the original small playhouse, attests to the business acumen of Mr. Higgins in that respect. As one catering to clean and wholesome entertainment, Mr. Higgins quickly won recognition, of amusement seekers coming of success and considerable wealth in his local theater enterprise, he subsequently launched playhouse enterprises at Pottsville, Gettysburg, Mt.Carmel and Tamaqua.

 At the latter place he became co-partner with many fellow officials of the Reading company and citizens of Tamaqua in the building of the combined Majestic the most pretentious business places Theater and hotel property, as one of in the railroad town. As a theatrical man, Mr. Higgins became known to the heads of the greatest film corporations and continued to hold the friendship of the giants of this industry thru many years. 

What is now the Higgins Amusement Enterprises, Inc, of which Mr. Higgins was president, had its beginning with the establishment of the theater in the then market house arcade. The original theater Majestic, had a very small seating capacity and the enterprise popularity of necessitated the two recreational subsequent enlargements to meet the demands of patrons. Its destruction by fire in 1917 prompted the erection of the New Majestic and which launched a new era in regional theater construction as it was then the largest and most elaborate motion picture theater in the anthracite region.

 The Majestic at Pottsville was the second of the amusement enterprises, having been established in 1910 while the Majestic Theater and hotel at Tamaqua was erected in 1924-1925. In the interim, Mr.Higgins was for a time interested in theatrical enterprises at Mt. Carmel and Gettys- burg but because of press of other business disposed of these interests some years ago. 

With the founding of the Shamokin Chamber of Commerce the now lamented citizen was one of its most ardent supporters and served on numerous committees. Thru interceding with higher officials  of the Reading Railway Company and with whom he held close personal as well as business alliances, Mr. Higgins was able to bring many benefits to the commercial interests of Shamokin and also prompted numerous improvements to make the company property, attractive, effected co-operation between the officials of the company and borough authorities and was ever active in advancing every interest Shamokin.

He was one of the original members of Shamokin Council, Knights of Columbus, was identified with the Cresco Club, a charter member and one of the organizers of the Shamokin Country Club and held membership in the Sons of Veterans, Reading Railway Club, Reading Veterans Association and several other organizations.

 Included among his other activities was the presidency of the Edgewood Garage, Inc., directorship of the National Bank of Shamokin and the presidency of the Higgins Entertainment Enterprises, Inc.

 Accepted into the social life of the community early following his appointment to the local Reading agency, Mr. Higgins was one of the original members of the Clover Club, the membership of which ultimately joined in founding Shamokin lodge of Elks.

Mr. Higgins had originally held his Elk membership in Sunbury Lodge and where he was honored with election to the exclusive officerships and ultimately served as exalted ruler. It was [as] a member of the Sunbury Elks that he became active in the founding of Shamokin Lodge and participated as one of the officers in charge of the institution of the lodge here. Completing his period of service as an officer at Sunbury, Mr. Higgins transferred his membership to this city and continued as an active member up to the time of physical incapacitation.

He was also one of the founders of the Shamokin Valley Gun and Country Club, with clubhouse, grove and traps located near Elysburg and enjoyed thoroly the surrounding and  good fellowship within the club. It was at this cub that Mr Higgins found his recreation from diversified business interest until ill-health forced him to obtain  his periods of rest within the confines of  his home. 

That the baseball fans of the community might enjoy professional and league baseball, Mr Higgans was for many years one contributors to the sport and was an ardent follower of the same.  He  was equally liberal in his support of other community  enterprises, was known as a philanthropist, and a  quiet giver to the needy. 

Politically, Mr. Higgins was a follower of the Jeffersonian principles, and at the time of entrance to Northumberland county  he brought into play in the councils of his party the  political schooling he had received at  the hands of masters while a resident of Schuylkill county and from which district a brother, The Hon. John F. Higgins was for a number of years a state senator. Mr. Higgins received recognition of his party in the congressional district with election to  office of national  delegate, and as such attended the national convention at San Francisco, in 1920  and was a champion for a second term for Woodrow  Wilson, memorable World War-time president. 

Locally, Mr. Higgins was active in municipal,  township, and county politics and always a liberal contributor  to local, state and national campaign funds for the Democratic party  principles and elections.  For a time he served in borough council as a representative of the fifth ward where he resided at the  time. 

Religiously, Mr. Higgins was a devout Roman Catholic, held membership in St. Joseph's Church, was a  member of all of  the church organizations, including its charitable bodies  His contributions to religious activities were always  most liberal. 

During the Old Home Week celebration here, Mr.  Higgins was an outstanding member of the executive committee and by reason of his knowledge of detail work in connection with his railroad avocation, became chairman of major sub committees. He was also one of the supporters of ex-Burgess Dr. A. G. Shissler in the Shamokin Mummer  parades which became outstanding in regional history.

 George J. Higgins was married in October, 1891, to Miss Julia M. Tobin, a member of another widely known Shenandoah family and who, with the following children survives: Margaret E., wife of Harry Nagle; John F., identified with the active management of the Higgins Amusement Enterprises, Inc., two sisters, Miss Julia H. Higgins, of Shenandoah Mrs. Ira Wiltshire, of Bristol, Pa., and two brothers, Dr. James E. Higgins, of Philadelphia and Charles A. Higgins, of Tamaqua, and eight grandchildren, also survive. 

The funeral will be held on Friday morning at 9:30 at St. Joseph's Church with solemn high mass of requiem. Burial will be made in St. Edwards cemetery.

The Rockhouse Petroglyphs, Parsippany

Parsipanny Rock House

"Site of the 3,000 year old Indian Rock and unique rock carvings representing prehistoric art.  Artifact is one of the few petroglyph markings found in New Jersey"

While in New Jersey recently, we stopped to see the Parsippany Rockhouse and see the petroglyphs.  

A petroglyph of a “ skirted “ figure, was discovered on the North side of the Rock Shelter.

A carved circle and an “ X “ that was assumed to be a representation of a fire, under a 4 legged creature, was discovered on the south side of the shelter.

The petroglyphs were first discovered in 1973, when a housing development was being built in the area.  The Rockshelter is today in a small area right beside one of the homes.  An archaeological dig was done at the site, and experts were consulted...

According to one of the men who worked on the archaeological dig,  "it was concluded that it was a Late Archaic site which predated the Lenape tribe by thousands of years . It was most probably associated with hunter / gathering people who spent seasonal time in the higher areas. "

The Rockshelter is well marked and easy to find, but the exact location of the petroglyphs is not given - and is not marked.  

1978

Although this was regular news in the 1970s, there is little mention of the final report, or how anyone knows for certain when these images were first carved.  

According to the Historical Society website:

"Edward J. Lenik, an Archeologist, was the first to discover the petroglyphs in 1973. However; the actual date of when the site was occupied by Native American Indians is not known. Archeologist and paleo-geologist have studied the site and all conclude that the site is authentic based on the patination and the carving of the petroglyphs."

Located at the end of Dale Road

GREYSTONE PARK, NJ 07950

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Lenik, E. J. (2002). Picture Rocks: American Indian Rock Art in the Northeast Woodlands. Lebanon: University Press of New England.

Historic Sites in Parsippany

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Ted M. Payne  “Site Report for Parsippany Petroglyph Site Number One” Passaic River Basin Archeological Survey, July 13, 1979

Dr. James Swauger, Assistant Director of Carnegie Institue in Pittsburg Pa. Surveyed the site and concluded the carving were “aboriginal”.

Eward F. Limmer Jr. “A Possible Interpretation of the Petroglyphs Rock Shelter Site” , Parsippany Troy Hills Historical Sites Preservation Committee.

Dr. George Theocratoff (paleo-geologist) Rutgers University. Concluded: September 14, 1973. Letter to Herbert C. Kraft, Seton Hall University concluded that the Rock House petroglyph is authentic and of Indian origin. The workmanship is crude indicating the use of stone tools, not metal, to peck the design. The patination of the site would have taken several hundred years.