Letter from Moses B. Walker to James B. Finley

Moses B. Walker met with the trustees of the Germantown M.E.C. in late January, to present Finley\u27s claim against the church and represent him during the arbitration. [The issue is most likely Finley\u27s previous promise to raise money for the new Germantown church building, from which he asked to be released in 1846.] One of the trustees argues that Finley collected $64 for and in the name of the church, then applied it to his personal subscription of$75 for the new building. Walker was able to bargain successfully with the trustees on Finley\u27s behalf [possibly payment to Preachers Aid Society. See letter from George W. Walker to James B. Finley, February 14,1849]. Abstract Number - 428https://digitalcommons.owu.edu/finley-letters/1626/thumbnail.jp

Letter from Moses B. Walker to James B. Finley

Moses B. Walker has received Finley\u27s concerned letter. Yes, he did agree to pay the taxes on the land in Hancock County that Finley purchased from him. No, the payment has not yet been made. He and his brother George have written several letters to their agent to resolve some confusion over paid and unpaid taxes. Moses reassures Finley that he does still intend to pay, even if it costs $500. He asks Finley to wait patiently and the taxes will eventually be paid. Abstract Number - 267https://digitalcommons.owu.edu/finley-letters/1265/thumbnail.jp

Letter from Moses B. Walker to James B. Finley

Moses B. Walker, brother of George W. Walker, has learned that Finley intends to travel to Hancock County to see his land. Moses wants Finley to know that he has not yet paid the taxes on the land Finley bought from him. If Finley sees fit to pay the taxes while in Hancock County, Moses will repay him. Abstract Number - 249https://digitalcommons.owu.edu/finley-letters/1247/thumbnail.jp

Letter from Moses B. Walker to James B. Finley

Walker is sending Finley a certificate of deposit for $75 payable to him from the Eaton Bank. He hopes to pay the rest of his debt to Finley soon. Abstract Number - 456https://digitalcommons.owu.edu/finley-letters/1654/thumbnail.jp

Letter from Moses B. Walker to James B. Finley

Moses Walker has from $200-$300 on hand for Finley. He had hoped to have all of Finley\u27s money. Unfortunately, his Wilmington attorney lost $500 of Moses\u27 money on the way to deliver it to him. He has promised to refund the money to Walker before Christmas. Walker is anxious to pay Finley, as he wishes to be clear of debt. Abstract Number - 402https://digitalcommons.owu.edu/finley-letters/1600/thumbnail.jp

Improving Household Food Security: A Comparative Analysis of Freezing and Drying on Sensory Qualities of Mushroom

Postharvest loss remains one of the major causes of food insecurity in developing countries such as Ghana. While mushroom is consumed by many Ghanaian households, fresh harvested mushrooms have very limited storage life. The objective of this paper is to examine the effects of freezing and drying on the keeping and sensory qualities of mushroom.  In this study, mushroom samples, namely blanched frozen and unblanched frozen mushroom, were preserved by freezing and drying for a period of eight weeks. Portions of the four preserved samples as well as a control (fresh mushroom) were cooked in equal quantity, slightly seasoned with salt and lightly cooked. Thirteen panelists were involved in a consumer acceptability test in terms of color, texture, aroma, taste and overall acceptability using a nine-point hedonic scale. The results of paired sample t-tests indicated that blanched frozen sample followed by unblanched frozen and unblanched sundried were not statistically significantly different from the fresh mushroom sample in terms of sensory characteristics and overall acceptability. Color is a quality attribute, which together with aroma, taste and texture play an important role in consumer acceptability. It is recommended that fresh mushroom is preserved by blanched or unblanched freezing to avoid food spoilage and ensure food security at the household level. Keywords: food security, preservation, freezing, drying, sensory qualities, mushroom