According to local historians, the Piankeshaw Indians established a village in the vicinity of modern Bone Gap prior to the arrival of permanent European settlers. This village was situated in a gap in the treeline. When the first permanent European settlers arrived in 1830, they found a large number of discarded animal bones left by the Piankeshaw inhabitants, and named the settlement "Bone Gap."
Surnames among early settlers included Rude, Morgan, Knowlton, Phillips, Leach, Gibson, Rice, and Gould, the latter belonging to Methodist minister Ebenezer Gould. Many of the settlers came from northeastern states, and the community that developed became known as "Yankeetown." This area, now known as "Old Bone Gap" as it was situated just east of the current village, consisted of a store, post office, doctor's office, blacksmith shop, a Baptist church, and a Methodist parsonage. The current village of Bone Gap voted 38-7 to incorporate on March 29, 1892.
According to the 2010 census, Bone Gap has a total area of 0.6 square miles, all land.
As of the census of 2000, there were 272 people, 99 households, and 80 families residing in the village. The population density was 450.5 people per square mile. There were 110 housing units at an average density of 182.2 per square mile. The racial makeup of the village was 99.26% White, 0.37% Native American and 0.37% Asian.
There were 99 households, out of which 38.4% had children under the age of 18 living with them, 67.7% were married couples living together, 12.1% had a female householder with no husband present, and 18.2% were non-families. 18.2% of all households were made up of individuals, and 9.1% had someone living alone who was 65 years of age or older. The average household size was 2.75 and the average family size was 3.07.
What could be better on a cold winter night than a skillet supper bursting with the hearty flavors of smoked sausage and cabbage? Nothing! And few can beat the ease of our Skillet Sausage 'n' Cabbage.
- 1 (14-ounce) package kielbasa sausage, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 1 green bell pepper, cut into thin strips
- 6 cups coarsely chopped cabbage
- 1/2 cup chicken broth
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper