Family
With Birgitta Turesdotter (Bielke):
- Ture Karlsson (Bonde) (dead young before 1447)
- Christina Karlsdotter (Bonde) (ca 1432- before 1500), married 1446 to the noble, councillor and courtier Erik Eriksson (Gyllenstierna)
With Catherine of Bjurum :
- Margaret Karlsdotter (Bonde) (1442–1462)
- Magdalen Karlsdotter (Bonde) (1445–1495), married to noble Ivar Axelsson (Tott) 1466
- Richeza Karlsdotter (Bonde) (born ca. 1445) nun at Vadstena Abbey.
- Bridget Karlsdotter (Bonde) (1446–1469) nun at Vadstena Abbey.
- four sons died early
With Kristina Abrahamsdotter :
- Anna Karlsdotter (Bonde), married to the noble Håkan Svensson (Bölja), governor of Västerås castle.
- Charles Bonde (Karlsson) (1465–1488)
He left only one young son, born of his mistress, Kristina Abrahamsdotter whom he married on his deathbed. Though she was recognized as Queen, the Swedish government did not allow the boy, suddenly legitimized as Prince Charles (Karl Karlsson) to succeed him, but appointed one of their number, Sten Sture the Elder (who was Charles's nephew) as regent.
See also: EngelbrektRead more about this topic: Charles VIII Of Sweden
Famous quotes containing the word family:
“The strongest bond of human sympathy, outside of the family relation, should be one uniting all working people, of all nations, and tongues, and kindreds.”
—Abraham Lincoln (18091865)
“In former times and in less complex societies, children could find their way into the adult world by watching workers and perhaps giving them a hand; by lingering at the general store long enough to chat with, and overhear conversations of, adults...; by sharing and participating in the tasks of family and community that were necessary to survival. They were in, and of, the adult world while yet sensing themselves apart as children.”
—Dorothy H. Cohen (20th century)
“It is best for all parties in the combined family to take matters slowly, to use the crock pot instead of the pressure cooker, and not to aim for a perfect blend but rather to recognize the pleasures to be enjoyed in retaining some of the distinct flavors of the separate ingredients.”
—Claire Berman (20th century)