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First Name:   Last Name:   ID:  

Family: Reginald Ernest Ling / Martha Buxton (F5482)

• Male Reginald Ernest Ling

  
  

  Birth	12 May 1887	Holt, , Norfolk, England
  Death	12 Dec 1948	94 Market Street, Clay Cross, , Derbyshire, England
  Burial	15 Dec 1948	Clay Cross, , Derbyshire, England
  Marriage	5 Nov 1911  [1]	Clay Cross, , Derbyshire, England  [1]
  Father
  Mother

  
  

  Female Martha Buxton

  
  

  Birth	21 Dec 1888	Clay Cross, , Derbyshire, England
  Death	Between Apr and Jun 1947	District Chesterfield
  Burial
  Father
  Mother

  
  

  Female Ivy Anne Ling

  
  

  Birth	21 Aug 1912	Clay Cross, , Derbyshire, England
  Death	16 Jul 1984	15 Madeley Court, Limes Avenue, Mickleover, , Derbyshire, England
  Burial
  Spouse	Benjamin Jesup Maw | F5476
  Marriage	Between Apr and Jun 1933	District Chesterfield

  
  

• Notes

  Married: First name(s)      Reginald Ernest Last name      Ling Sex      Male Age      24 Birth year      1887 Marital status      Single Marriage year      1911 Marriage date      05 Nov 1911 Marriage place      Clay Cross, Clay Cross, Derbyshire, England Denomination      Anglican Place      Clay Cross County      Derbyshire Father's first name(s)      Henry Herbert Father's last name      Ling Spouse's first name(s)      Martha Spouse's last name      Buxton Spouse's sex      Female Spouse's age      22 Spouse's birth year      1889 Spouse's marital status      Single Spouse's father's first name(s)      Charles Spouse's father's last name      Buxton Country      England Record set      Derbyshire Marriages Index (c) IRI. Used by permission of FamilySearch Intl

  
  

• Sources

  [S118] England and Wales, Civil Registration Index: 1837-1983, (FreeBMD. England and Wales, Civil Registration Index: 1837-1983. [database online] Provo, UT: Ancestry.com, 2001. Original data: Microfilm and microfiche of the England and Wales, Civil Registration Indexes created by the General Register Office, in London, England.), GRO Reference - District Chesterfield - Volume 7b Page 1494 (Reliability: 3).