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James Marshall was an American carpenter and sawmill operator.Who reported the finding of the gold at Coloma on the American River in California on January 24, 1848, the impetus for the California Gold rush.

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He was part of the association of the  California Gold rush.Also he discovered the gold rush.The fort was the first non-indigenous community in the California Central Valley. The fort is famous for its association with the Donner Party, the California Gold rush, and the formation of Sacramento.

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Mifflin Wistar Gibbs was born in 1823 in Philadelphia into a free black
family. By age 16 he was a carpenter’s apprentice as well as a
budding orator for abolition. In 1858 Frederick Douglass invited him to
join an abolitionist lecture tour in New York State, where he heard
enticing tales of the California Gold Rush. He headed to California and
soon established a retail boot store.

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Much like his future partners, Leland Stanford remade himself in gold rush California as a shopkeeper. In 1852, fed up with lawyering, he left the Midwest to become a partner in a wholesale grocery business founded by his brothers. By 1860 the Sacramento store was booming, and Stanford had become its sole proprietor.

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Depending on where a gold miner was, the prices during the gold rush varied. One thing was for sure though and that was that the prices were quite expensive. To get an idea of the prices back in the time of the gold rush, check out the three different lists below.

A price list from an 1848 mining camp:

one-pound of coffee | $40.00
one pair of boots  | $100.00
a piece of candy  |  $0.50
needle and thread  |  $7.50
can of sardines  |  $16.00
bread |  $2.00
one-half pound of cheese |  $3.00
one-pound of beans |  $10.00
one-pound of butter |  $6.00
2 bottles of juice  |  $16.00
shirt  |  $20.00
pan, for gold  |  $15.00
pickax |  $50.00
overalls  |  $45.00
one-pound of sausage |  $5.00
one-dozen eggs |  $3.00.

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During the Gold Rush, many entrepreneurs started
businesses. Domenico Ghirardelli, for example, was a candy
maker from Italy, who found little gold. He opened a general
store in Stockton that burned down in 1851. Ghirardelli went
back to candy making. His company became known for its
chocolates.

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Philip Danforth Armour was born in 1832 on the family farm in upstate New York. At 19, he left for the California gold rush and had made $8,000 by the time he was 24.

During the Civil War, he started a grain business in Chicago, and then opened a meat packing business, Armour and Company, near the Union Stock Yards. His brother Joseph ran the business until his health failed, and then Philip took over, moving to Chicago. Armour's headquarters were in the Home Insurance Building, built by William LeBaron Jenney, the first iron skeleton skyscraper in Chicago.

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John Mohler Studebaker was born in 1833, the third of five sons. The older two brothers, Henry and Clement, opened a blacksmith shop in South Bend, Indiana, in 1852. The name of the company: H&C Studebaker. The first day they shoed a horse in 30 minutes and the customer paid them 25 cents. Days went by without another customer. A few weeks later, a customer came to the shop and asked the brothers to build him a wagon. This they did, in seven days, and earned $175. It was constructed of oak, with iron hinges and wheels made of hickory. In an era when most wagons were painted black, the boys painted theirs red and green – and on the sides, painted in large yellow letters, the name “STUDEBAKER.” Thus was the first of many millions of vehicles to carry the Studebaker name.

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2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 cup shortening, chilled and cut into pieces
1 1/2 sticks cold butter, diced
4 to 8 tablespoons ice water
2 teaspoons apple cider vinegar
Filling:
2 tablespoons unsalted butter
2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)1/4 cup sugar
Scant 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground nutmeg
2 teaspoons lemon juice
Oil, for frying
1 egg
ADD CHECKED ITEMS TO GROCERY LIST
Directions
For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.
Recipe courtesy of Food Network Kitchens