Saddle Restaurant Placemat

Creator

Saddle Restaurant

Preview

Creation Date

1965

Description

Paper placemat complimentary of the Saddle Restaurant, Murfreesboro and Shelbyville, TN. (Produced roughly 100 years after the end of the Civil War).

Sale of Land And Slaves.

By virtue of a decree of the County Court of Bedford made on the 4^th of Oct., 1854, I will sell to the highest bidder, on a credit of one, two, and three years, the two last notes bearing interest from date, all those valuable lands on the barren Fork of Duck River in said county, now owned by the heirs of Joseph Holt dec’d and John L. Ayers. The lands will be sold in three separate lots. Sale at the late residence of said Holt on the 27^th day of this month. The purchaser will be required to give notes with good security for the purchase money. (sum of $50 in cash.)

John H. Neal, clerk, 4^th Oct., 1854

And by virtue of the decree aforesaid and at the same time and place the undersigned administrator of said estate will sell on a credit of twelve months, the purchasers to give notes with good security for the purchase money,

The Following Slaves:
Lucy about 49 years old,
Chaney “ 27 “ “
John “ 25 “ “
Sarah “ 22 “ “
Mary “ 17 “ “
Ann “ 17 “ “
Henry “ 15 “ “
Simon “ 12 “ “
Green “ 9 “ “
Woodly “ 7 “ “
Angenline “ 9 “ “
Martha a child of Chaney.
Lewis a child of Lucy.

Also, at the same time and place the said administrator will sell on the usual terms all of the balance of the personal estate of said Joseph Holt, consisting of Horses, Cattle, Hogs, Sheep, farming implements, Household furniture, Corn, Oats, Hay, Fodder, Wheat Rye, and other articles.

Oct. 4, 1854

Alexander Kimbr, Adm’r of the estate of Joseph Holt, Deceased

The Saddle Restaurant, Shelbyville, Tennessee; Murphysboro, Tennessee Approved by AAA. Your hosts George & Frances Frey Fine Foods Recommended by Duncan Hines.

Featuring North America’s – Hospitality Dish . . . Col. Sanders’ Recipe Kentucky Fried Chicken. The Story of Kentucky Fried Chicken

Kentucky Fried Chicken is NOT pre-cooked, par boiled, half baked or French fried for speed or convenience of serving. Col. Sanders’ recipe consists of fresh (not frozen) locally grown plump broilers. Chicken is dipped in milk and egg, rolled in flour seasoned with 11 different spices and friend minutes before serving. Col. Sanders’ special method and equipment for fast frying seals in all the natural goodness and juices of the chicken.

We are proud to have been selected to serve this delicacy to our patrons.

Here’s a Delicious “Old South” Terat: Plump, succulent young chicken fried to a turn, by a special process developed by Col. Sanders, sealing in all the natural goodness and flavor. Before frying, the chicken is dipped in milk, then dredged in flour seasoned with herbs and spices lending a zesty richness that you will love. Truly a MEMORABLE MOUTH WATERING TREAT.