John B. Kelly (1837 - 1896) - Butcher and Saloon Owner

PCA Archives

John Barnes Kelly (or Kelley) was born about 1837 in Hermon, St. Lawrence County, New York.   Although he and his older brother Henry initially went to California in 1851 in hopes of finding gold, they instead made their fortune in the butchering trade. 

J. B. married Elizabeth Ann Morrow on July 8, 1860, in Jackson, Amador County, California.  They had four daughters, including a set of twins born in Sutter Creek, Amador County, California.

Apparently Elizabeth died in 1874 or 1875, as J. B. then married Laura E. Hoyt on December 1, 1875.  They had a son and a daughter while living in California, after which they relocated to Phoenix, Arizona, and had three more daughters.

As a butcher, J. B. worked closely with the Balsz family of Phoenix.  The Balszes operated a large ranch near Yuma as well as feedlots in Phoenix, and J. B. was one of the butchers who turned steers into steaks for local restaurants.   The Kellys lived in a fine house at Center and Monroe Streets.   J. B. joined the local Masonic lodge and made a foray into politics; he ran for sheriff but was narrowly defeated.

Men outnumbered women in 1880s Phoenix, so J. B.’s three oldest daughters were a welcome addition to the social scene.  All three married local men.  Harriet Lillian married J. J. Sweeney, a butcher like her father.  Addie married Daniel P. Conroy, and her twin, Ada, had a career as a schoolteacher before and after her marriage.

J. B. died on February 24, 1896, of a stomach hemorrhage (possibly a perforated ulcer?)  He was buried with Masonic and Episcopalian rites in Phoenix’s Masons Cemetery.  

The Cabinet, his upscale saloon on Washington Street, he left to his widow.  She sold it two months later and eventually returned to her home state of California, where she settled in Oakland.  She was last recorded on the 1930 federal census, living with her youngest daughter, Laura R. Kelly.

- by Donna Carr

 

 

An Irish Wake - What is the History of the Irish Wake?

☘️ Join us for a special treat from Our Irish Wake! ☘️ 

One of our beloved presenters is diving into the rich tradition of the Irish wake, a heartfelt and sometimes humorous celebration of life, memory, and community.

Catch the video and step into this timeless Irish custom!

James B. Lacy (abt. 1847 - 1896) - Owned the Phoenix Illuminating Electric and Gas Works

PCA Archives

James B. Lacy was born January 26, 1847 in Erinsville, Ontario, Canada.   The name of the town is appropriate, since it was founded by Irish, largely Roman Catholic, immigrants.   He was the third of eight children born to Bryan Lacey and his wife, Ellen Clancy.  The Laceys were farmers who had immigrated to Canada from County Wexford, Ireland.

In 1868, James Lacy had emigrated to the United States and was living in Mendocino County, California.  Around 1873, he moved to Virginia City, Nevada, possibly with a cousin named Bernard.  They were employed as miners, working the Comstock Lode.

Like many miners, Lacy followed the latest strikes.  By 1889, he was in Tombstone, Arizona Territory, where he was employed as a watchman at the Contention Mine.  

Lacy eventually moved to Phoenix around 1894, where he purchased the Phoenix Illuminating Electric and Gas Company.  Being a prominent businessman, he was elected to a term on the City council.  He was said to have been genial and well-liked. 

At the age of 49, Lacy passed away rather unexpectedly of heart disease.   Whereas he had always appeared to be hale and hearty, a few days after Christmas 1895, he complained of edema in his right arm.   Soon it became clear that his kidneys were failing, too.  He was attended by Drs. Stroud, Helm and Goodfellow, but nothing could be done for him.

James Lacy died on January 1, 1896, and was buried in the Independent Order of Odd Fellows Cemetery.  In accordance with his beliefs, his funeral service was conducted by a Free Thinker, not a Roman Catholic as might have been expected.

John F. Kearney, a cousin of Lacy’s, was a miner in Congress, Arizona.  On January 9, Kearney’s wife Katie entered Lacy’s will into probate, and J. W. Jensen was appointed executor.  Lacy’s estate was divided between his mother and his sister.

 - by Donna Carr

 

 

Irish Wake Cocktail - Nonalcoholic and Alcoholic

 

🍀 Non-Alcoholic Irish Wake Mocktail 🍀

Perfect for an Irish wake gathering. This recipe is for one serving. If you make one, post your pic in the comments! Hey, I know we have chefs out there!

Ingredients
• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1/2 cup lemon-lime soda (or club soda)
• 1/2 oz blue curaçao syrup (non-alcoholic)
• Ice cubes, orange slice, and maraschino cherry

Instructions
1. Fill a tall glass with ice.
2. Pour in the orange juice and pineapple juice.
3. Add blue curaçao syrup and stir until it turns a vibrant green.
4. Top with lemon-lime soda for a little fizz.
5. Garnish with an orange slice and a maraschino cherry.

For a traditional cocktail:

• 1 oz dark rum
• 1 oz light rum
• 1/2 oz blue curaçao
• 2 oz orange juice
• 2 oz pineapple juice

Catherine A. Lacy (1860 - 1896) - Died in a House Fire

 

PCA Archives

Catherine A. Lacy was born March 1, 1860, in Erinsville, Ontario, Canada.   The name of the town is appropriate, since it was founded by Irish, largely Roman Catholic, immigrants.   Catherine was the youngest of eight children born to Bryan Lacey and his wife, Ellen Clancy.  The Laceys were farmers who had immigrated to Canada from County Wexford, Ireland.

While living in Canada, Catherine’s father seems to have Anglicized his name to Bernard  He died on January 23, 1878, and was buried in the local Catholic cemetery.

In 1881, Catherine was still living on the family farm near Sheffield with her widowed mother and several siblings.  Her older brother James, however, had emigrated to the United States and was working as a miner in Virginia City, Nevada, possibly with a cousin named Bernard. 

Catherine seems to have joined James after he had moved to Phoenix, Arizona Territory.  James passed away rather unexpectedly in Phoenix on January 1, 1896, of heart disease.  He was buried in the Independent Order of Odd Fellows Cemetery.

Catherine herself died just a few months later on May 15, 1896, of burns received in a house fire.  Ironically, her apartment was located in a building behind the Phoenix Gas Works, previously owned by her brother James.

She had arisen early and lit a portable gas stove with a match to heat water for her bath.  She may have left the stove or match unattended for a moment, for the curtains ignited.  As she attempted to extinguish the flames, her robe also caught fire, enveloping her in flames.  She tried desperately to get the door open but apparently the smoke was so thick she couldn’t find the doorknob.  Passersby noticed flames, broke out the window and put out the fire, but by then she was unconscious and burned almost beyond recognition.  She died an hour later. 

After a Catholic funeral service, Catherine Lacy was buried near her brother in the IOOF Cemetery.  Neither one of them had ever married.

- by Donna Carr

 

Come Join Us for an Irish Wake! - March 22nd at 10:00 am

 

Flyer by Lezlee

🍀🥃 Experience a Traditional Irish Wake at the Cemetery! 🥃🍀

Join us for a unique demonstration of a traditional Irish wake, right here at the cemetery. Learn about the traditions of Ireland and come "meet" our Irish pioneers!

📅 Date: March 22, 2025

🕒 Time: 10:00am - 1:00pm

📍 Location: 1317 West Jefferson

Irish Wake Bread (aka Irish Soda Bread)

In celebration of our upcoming Irish Wake at the cemetery, we will be featuring some traditional Irish Wake foods. They are easy to make and quite tasty! By the way, if you make some traditional Irish food, please post in the comments!

Traditional Irish Wake Bread (aka Irish Soda Bread)

Ingredients:

• 4 cups all-purpose flour

• 1 tsp baking soda

• 1 ½ tsp salt

• 1 ¾ cups buttermilk

Instructions:

• Preheat oven to 425°F. Use parchment paper on baking sheet.

• In a large bowl, mix flour, baking soda, and salt.

• Gradually add buttermilk, stirring until dough forms.

• Knead briefly on a floured surface and shape into a round loaf.

• Place on the baking sheet, cut a deep ‘X’ on top, and

• Bake for 35-40 minutes. Cool before slicing.

 

 

 

Old Time Songs and Ballads of Ireland (1901) - The Siege of Ennis

 

Monaghan Men's Irish Dancing Class and their Partners

Library of Congress, Washington, D.C.

The Irish Dancing Masters went around Ireland between 1700 - 1800s revitalized Irish dances and songs.  One famous Irish dance was the Siege of Ennis.  Here is a version of it below.  Try it out!

The Siege of Ennis

Formation:

Dancers form in lines of four, facing another line of four, all holding hands, so you have two lines facing each other. This setup is repeated throughout the room.

The Dance

Advance and Retire (twice):

All dancers advance towards the opposite line (four steps forward), clap hands, and then retire back to their original positions (four steps back).

Repeat this advance and retire movement once more.

Swing (Right Hand in Right Hand):

Dancers face their partner, take right hands (or a two-hand hold), and swing around in place for eight counts.

Advance and Retire (once) with the Opposite Line:

After swinging, dancers face the next line of four (moving to the right of their original position) and advance and retire once with this new line.

Swing (Left Hand in Left Hand) with New Partner:

Dancers now swing their new partner (the person they advanced and retired with) using left hands (or a two-hand hold) for eight counts.

House Around:

Each set of four dancers join hands in a circle and move around to the left for eight counts, then switch directions and move to the right for another eight counts.

Repeat:

The dance repeats, with dancers moving to the next new line of four to their right after each cycle, allowing everyone to dance with different partners throughout the song.

 

To learn some great traditional songs and ballads from Ireland,

 click on the image below!

Library of Congress, Washington, D.C.

Victorian Flavors Reimagined: The 1859 Irish "Spice Bag"

 

Photo by Dan Dennis on Unsplash

Come with us as we embark on a culinary time-travel adventure, where flavors of the past and present collide into a “reimagined” dish. This 1859 recipe for “Spiced Beef in the Irish Style” has been created into a present day Irish spice bag.  The original historical recipe is listed following the reinvention. 

The Irish spice bag is a popular fast food dish in Ireland, particularly in urban areas. It typically consists of a mix of fried or battered meat, fries, and a variety of vegetables such as red and green peppers, and onions. These ingredients are tossed together in a spicy seasoning mix and then served in a paper or foil bag. The spice bag has become a common Irish “street food”, reflecting the multicultural influences from Chinese and Asian culinary traditions.

Simplified Beef Irish Spice Bag Recipe

1 lb beef strips (sirloin or flank steak works well)

3 large potatoes, cut into fries

1 red bell pepper, sliced

1 onion, sliced

Oil for frying

Spice Mix: 

1 tsp salt, 1 tsp black pepper, ½ tsp ground cloves, ½ tsp allspice, 

1 tsp brown sugar, 1 tsp chili powder, pinch of garlic

In a small bowl, combine salt, black pepper, ground cloves, allspice, brown sugar, and chili powder. Mix well. Place the beef strips in a bowl and sprinkle half of the spice mix over them. Toss until the beef is evenly coated. Let it marinate for at least 15 minutes, or longer if you have time. Heat oil in a deep fryer or large pan to 180°C (356°F). Fry the potato fries until golden and crispy. Remove and drain on paper towels. In a skillet or wok, heat a little oil over medium-high heat. Add the marinated beef strips and stir-fry until they are just cooked through (about 3-4 minutes, depending on thickness). Remove the beef and set aside. In the same skillet, add a bit more oil if needed, and stir-fry the sliced bell pepper and onion until they are soft but still slightly crisp.

In a large bowl, combine the cooked beef, fries, and stir-fried vegetables. Sprinkle the remaining spice mix over the top and toss everything together.

Serve immediately, either in a large bowl or in individual paper bags.  

(Original Recipe) Spiced Beef in the Irish Style - 1859

*Editor's Note:  The original recipe Below also included an ounce of "saltpetre".  this was a preservative used for meats, and is also used for toothpaste and explosives.  We do not recommend using it in this recipe.  We also recommend that you refrigerate the meat if you do not intend on baking it right away, contrary to the recipe suggestion.  

"To a round weighing from twenty to twenty-five pounds, take a pint of salt, two ounces of pepper, two ounces of cloves, one ounce of allspice, four ounces of brown sugar, all well pulverized, and mixed together; rub the round well with it, and lay it in a small tub or vessel by itself. Turn and rub it once a day for ten days. It will not injure if it remain a week longer in the spices, if it should not be convenient to bake it. When you wish to have it cooked, strew over the top of the round a small handful of suet. Be particular to bind it tight round with a cord, or narrow strip of muslin, which must be wrapped several times round to keep it in shape; put it in a dutch-oven, and add three pints of water when it is first put down; keep water boiling in the tea-kettle, and add a little as it seems necessary, observing not to add too much. It will require a slow heat, and take four hours to bake."

-1859 Domestic Cookery, Useful Receipts and Hints to Young Housekeepers, Elizabeth Lea

Luke Monihon (1841 - 1879) - A Murdered Rancher

 

PCA Archives

Luke Monihon was born November 15, 1841, in Waddington, St. Lawrence County, New York.  He was the son of James Monaghan and Ann Martin, immigrants from Ireland who had arrived in the United States between 1833 and 1837.  The Monaghans were farmers.

James Davidson Monihon, Luke’s older brother, caught ‘gold fever’ in 1854 and went off to California to become a placer miner.

In 1860, Luke was working as a hired hand for a Rutherford family, also in St. Lawrence County.  No evidence has been found that Luke himself served during the Civil War, although his brother James enlisted in Company F, 1st California Infantry, which brought him to Arizona in 1863.  Evidently James saw potential in the Salt River Valley and invited his brothers to join him.

Of Luke’s and James’s siblings, Joseph and Christopher also came to Arizona.  While their kin back in New York continued to spell their surname as Monaghan, the brothers in Arizona were known as Monahans, Monahons and, finally-- Monihons.

Luke Monihon was in Arizona by at least August 1875, when he filed on a homestead near his brother James’s, in the new Phoenix township.  After “proving up”, he received his homestead patent in May, 1878.

He married Sarah Elizabeth Wilcoxen, daughter of his neighbor Andrew Jackson Willcoxen, although the marriage appears to have been of short duration and there were no children.  Sarah had been married previously and had a son by her first husband.

On August 19, 1879, Monihon was driving home with a load of wood when he was shot in the back by an assailant who had been lying in wait along the road.  The team of horses continued home where a ranch hand, seeing no driver, backtracked and found Monihon’s body.

Luke Monihon is buried in City Loosley Cemetery, Block 2, Lot 6, north half.  Come hear the rest of the story at the Pioneer and Military Memorial Park!

-By Donna Carr