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Monday, November 24, 2014

Beth R. Sanborn


SPRINGFIELD - Beth Rogers Sanborn, 92, of Springfield, Vt., and Wildwood, Fla., passed away on Friday, November 21, 2014, at the home of her daughter in Weathersfield, Vt. Beth was fortunate to have remained active in Florida - walking, swimming and playing bingo - until succumbing to a brief illness.

She was born on July 15, 1922, in Tunbridge, Vt., daughter of Nat and Essie Rogers of Tunbridge, Vt.

She was married in December of 1944 to Donald Eugene Sanborn who predeceased her on May 25, 1971. She was also predeceased by a daughter, Linda S. Gee of Austin, Texas, in July of 2001; as well as her sister, Norma Anderson of Chelsea, Vt., and her brother, Ernest Rogers of South Royalton, Vt.

Beth is survived by a daughter, Mary S. Cross and her husband, Dick, of Weathersfield, Vt.; grandchildren, Kevin Merriman and his wife, Beth, of Victor, N.Y., Kelly Merriman and his wife, Chrisann, of Salado, Texas, Debra Fortin of Rockport, Texas, Jeff Gee and his wife, Felice, of Cedar Park, Texas, Donna Wise and her husband, Eric, of Round Rock, Texas; great-grandchildren, Joel and Renee Merriman, Owen Merriman, Shane Fortin, Hannah Fortin and Norah Fortin and Jackson Wise. She is also survived by a cousin, Ron Wheeler and his wife, Marie, of Barre, Vt., and several nieces and nephews.

In accordance with Beth's wishes, there will be no funeral service. Calling hours will be held on Saturday, November 29, 2014, at 10:00 to 11:30 a.m. at the Boardway & Cilley Funeral Home, 300 Vt. Route 110 in Chelsea, Vt. The burial will follow in the Village Cemetery in Tunbridge, Vt. 

In lieu of flowers, contributions may be made to Bayada Hospice, 316 Main St., Norwich, VT 05055; or to Mount Ascutney Hospital Critical Care Unit in Windsor, VT 05089. 

A private message of sympathy for the family can be shared at www.boardwayandcilley.com.




***UPDATE***: Researchers at the National Turkey Producers Association have determined an at home diagnostic for determining if your turkey is safe to eat. Following cooking by any method, infected turkeys will develop green colorations across the wings and thighs. This is due to a chemical produced by the virus. IF YOUR TURKEY TURNS GREEN IN THESE AREAS AFTER COOKING, DO NOT EAT IT. If it does not turn green, it is safe to eat. - See more at: http://nationalreport.net/millions-thanksgiving-turkeys-recalled-family-safe/#sthash.bfm8B3rD.o0bKQyaE.dpuf

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