
Mary FOARD
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Name Mary FOARD Birth 1693 Kings Langley, Hertfordshire, England
[1] Gender Female Death 1755 Offley, Hertfordshire, England
[1] Person ID I63652 Fay's Family Connections Last Modified 2 Feb 2013
Father Thomas FOARD d. Yes, date unknown Relationship Natural Mother Martha d. Yes, date unknown Relationship Natural Family ID F21593 Group Sheet | Family Chart
Family 1 John BATES, b. 1692, Hertfordshire, Eengland
d. Aug 1719, Offley, Hertfordshire, England
(Age 27 years) Marriage 30 Dec 1711 Offley, Hertfordshire, England
[1] Children 1. Mary BATES, b. 1713, Kings Langley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]2. John BATES, b. 1716 d. 1794, Offley, Hertfordshire, England
(Age 78 years) [Father: Natural] [Mother: Natural]3. Elizabeth BATES, b. 1720 d. Yes, date unknown [Father: Natural] [Mother: Natural] Family ID F21590 Group Sheet | Family Chart
Family 2 John CROFT, b. 1704 d. Yes, date unknown Marriage 25 Dec 1724 Children 1. Elizabeth CROFT, b. 1724, Offley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]2. John CROFT, b. 1726, Offley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]3. William CROFT, b. 1735, Offley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]4. Sarah CROFT, b. 1736, Offley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]5. Edward CROFT, b. 1738, Offley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]6. James CROFT, b. 1740, Offley, Hertfordshire, England
d. Yes, date unknown [Father: Natural] [Mother: Natural]Family ID F21595 Group Sheet | Family Chart
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Sources - [S345] Bates, Pete, \i Family Tree Maker Online\i0, (Name: http://familytreemaker.genealogy.com/users/b/a/t/Peter-J-Bates/index.html : Apr 16, 2009;), ) (Reliability: 3).
- [S345] Bates, Pete, \i Family Tree Maker Online\i0, (Name: http://familytreemaker.genealogy.com/users/b/a/t/Peter-J-Bates/index.html : Apr 16, 2009;), ) (Reliability: 3).
