About
MEET THE AUTHOR
Robert W. Pelton proudly claims a heritage going all the wayback to well before the War for American Independence. One of Mr. Pelton’s ancestors, John Rogers,came to America on the Mayflower and was one of 41 signers of the MayflowerCompact.
Another, John Smith was one of the founders ofJamestown.
Peleg Pelton served as the fifer in the Continental Army atage 18 during the Battle of Saratoga (1777) and again in Yorktown (1781).
Captain Peter Hager was Commander of the Old Stone Fort inSchoharie, New York, in 1780.
Another, Captain Bezaleel Tyler fought in the onlyRevolutionary War Battle taking place in Sullivan County, New York. Here he fought against Mohawk ChiefThayendeneges, who was also known by the name of Joseph Brant,
Mr. Pelton is a member of the Sons of the Revolution, Sonsof the American Revolution and soon to be a member of The Order of Cincinnatiwhich was formed by George Washington and General Knox exclusively for the menand the ancestors of men who served as officers in the Continental Army orNavy. Membership in this organizationis widely considered to be one of the most prestigious and sought afteraccomplishments in the heritage society community.
Pelton has written five historical biographies dealing withGeorge Washington and the Founding Fathers as well as an acclaimed series ofseven historical cook books, two of which contain authentic, updated familyrecipes of every Signer of our Declaration of Independence and ourConstitution.
All areavailable for purchase at
865-776-6644 and910-339-5354 [email protected]
www.robertwpelton.com
All of Mr. Pelton’s books have been unequivocally endorsedby the Freedom & Liberty Foundation; Christian America Foundation; and Sonsof the Revolution (SOR).
For a PowerPoint Presentation or other Speaking Engagement covering the Words, Dreams,Beliefs, and Aspirations of Our Founding Fathers; Cooking and Baking During the Civil WarPeriod; Cooking and Baking in theAmerican Colonies; and Writing for Publication contact Mr. Pelton at865-523-9523; 865-776-6644; or by e-mail at:
[email protected]
