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The Livingston Seed Company
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Obituary of Margaret "Peg" Sibley Cavan

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Margaret "Peg" Sibley Cavan was born December 10, 1913 in Seattle, Washington and died in the grace and favor of our Lord on November 17, 1999 in Columbus, Ohio at the age of 85. She is survived by her beloved companion, friend and husband of sixty years, Jack D. Cavan, of Columbus and by her daughters, Margaret (William) Murton, of Chillicothe, Ohio and Kathleen (Jacob) Schlosser, of Columbus, as well as grandchildren, Joshua, Nathan, Alexander, and Amy Murton, Peggy (Robert) Lehman and Sarah and Samuel Schlosser.

She was a great-granddaughter of Alexander W. Livingston. Her mother, Cora Livingston Sibley, was born in Columbus, Ohio and her father, Napoleon R. Sibley, was born in Cambridge, Ohio. She is the last of eight brothers and sisters, Harold, Robert, William, Edwin "Orey", Bernice, Helen and Jeanette "Betty". She leaves many nieces and nephews in the Seattle area.

She will be remembered for her warmth and great personal charm, for her good and generous heart, for her lively spirit and the twinkle in her eye, and especially for her faithful love for her family. There will be no visitation hours and only a private memorial service for the family.

Those wishing to remember her may contribute in her name to Riverside Bible Church, 5330 Olentangy River Road, Columbus, Ohio 43235 or to Hospice at Riverside/Kobacker House, 3595 Olentangy River Rd., Columbus, Ohio 43214. Arrangements completed by RUTHERFORD-CORBIN FUNERAL HOME, 515 High Street, Worthington, Ohio 614-885-4006.

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Sources:

  1. The Columbus Dispatch - Obituaries for November 19, 1999


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For More Information About A. W. Livingston
Livingston and the Tomato "Livingston and the Tomato"
by A. W. Livingston with a forward by Andrew F. Smith

First published in 1893, Livingston and the Tomato contains both descriptions and drawings of the tomato varieties he developed. The book features over sixty tomato recipes, including ones for slicing, frying, escalloping, baking, and broiling tomatoes; as well as for tomato toast, custard, soup, pie, preserves, figs, jam, butter, salad, sauce, and omelets.

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