Among the Revolutionary War patriots in our family is Lee Ann Mauk’s 5th great-grandfather, John McGee (1761–1844), and my 6th great-grandfather, Robert McGee (1730–ante 1793), both Scotch-Irish patriots from New Jersey who contributed to the American cause during one of the most difficult periods of the Revolution.

The Scotch-Irish formed a large part of General George Washington’s Continental Army and played a critical role during the harsh winter of 1777–1778 and the Forage Wars in New Jersey. These engagements involved securing food, hay, and supplies for the army while preventing the British from obtaining them.

Robert McGee served as a Forage Master in 1778, helping procure and transport essential supplies that sustained Washington’s army. His work was vital to the survival and effectiveness of the Continental forces.

His son, John McGee, served several tours of duty as a private in the New Jersey militia. He served as a wagoner, transporting military hospitals and public stores from Princeton, New Jersey, across the Delaware River to Bethlehem, Pennsylvania. As a member of Captain David Chambers’ Company, he marched to the field at Monmouth, New Jersey, on June 28, 1778. He assisted in guiding General Charles Scott’s troops into action during the battle. After the battle, John guarded the New Jersey shores against British incursions.

The Battle of Monmouth was one of the largest battles of the Revolutionary War and demonstrated the growing discipline on the open field of battle of the Continental Army after the winter encampment at Valley Forge. Washington directed American forces against the British led by General Sir Henry Clinton and Lieutenant General Charles Cornwallis.