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Tags
| Item | Title | Type | Subject | Creator | Publisher | Date | Place | Address | Description | |
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| 14632 | Nubble Quarry |
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| 14633 | Granite Quarries of Mount Desert Island |
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| Granite quarrying began as early as 1870 on Mount Desert Island at Hall's Quarry. “The list of public buildings, libraries, state capitols, city halls, churches, and residences built with Maine granite is a lengthy one. Not only building stone but paving and curbing stone and rubble were in such demand that many schooners and larger vessels were kept busy. As in other trades, the quarry owners often owned and operated their own fleets. It was rough and heavy work and the last resort of many an old vessel that had seen her best days. For example, the famous old “Bloomer” launched on the west shore of Mt. Desert Island was still carrying stone out of Penobscot Bay eighty-two years later…” - “The Maritime History of Maine: Three Centuries of Shipbuilding and Seafaring” by William Hutchinson Rowe, published by W.W. Norton and Company, 1948, p. 263. "In 1901 the State of Maine ranked first in the nation in terms of the value of granite produced [$2,689,300]… Maine granite was used for many purposes – literally from tombstones to paving blocks. Maine firms profited from lucrative government contracts for buildings in Washington and customs houses and post offices throughout the country. The pillars of the Cathedral of St. John the Divine in New York City and Grant’s tomb in the nation’s capital were easily visible monuments to the skill and ingenuity of Maine craftsmen. Less obvious were the thousands of tons of stone from the Pine Tree State that went into cemeteries, dry docks, breakwaters, bridge abutments, cellars, fencing, hitching posts, curbing and paving along the eastern seaboard and beyond." “The granite industry in the Pine Tree State, built on the sweat of native and foreign labor and nurtured by the infusion of outside capital, began to retreat from its economic zenith in 1905 as the changes in architectural styles, competing materials, and rising costs swept up the nation.” – "Tombstones and Paving Blocks: The History of the Maine Granite Industry" by Roger L. Grindle, A Courier of Maine Book, Rockland, Maine, 1977, p. xi, p. 183. | 
Description: Granite quarrying began as early as 1870 on Mount Desert Island at Hall's Quarry. “The list of public buildings, libraries, state capitols, city halls, churches, and residences built with Maine granite is a lengthy one. Not only building stone but paving and curbing stone and rubble were in such demand that many schooners and larger vessels were kept busy. As in other trades, the quarry owners often owned and operated their own fleets. It was rough and heavy work and the last resort of many an old vessel that had seen her best days. For example, the famous old “Bloomer” launched on the west shore of Mt. Desert Island was still carrying stone out of Penobscot Bay eighty-two years later…” - “The Maritime History of Maine: Three Centuries of Shipbuilding and Seafaring” by William Hutchinson Rowe, published by W.W. Norton and Company, 1948, p. 263. "In 1901 the State of Maine ranked first in the nation in terms of the value of granite produced [$2,689,300]… Maine granite was used for many purposes – literally from tombstones to paving blocks. Maine firms profited from lucrative government contracts for buildings in Washington and customs houses and post offices throughout the country. The pillars of the Cathedral of St. John the Divine in New York City and Grant’s tomb in the nation’s capital were easily visible monuments to the skill and ingenuity of Maine craftsmen. Less obvious were the thousands of tons of stone from the Pine Tree State that went into cemeteries, dry docks, breakwaters, bridge abutments, cellars, fencing, hitching posts, curbing and paving along the eastern seaboard and beyond." “The granite industry in the Pine Tree State, built on the sweat of native and foreign labor and nurtured by the infusion of outside capital, began to retreat from its economic zenith in 1905 as the changes in architectural styles, competing materials, and rising costs swept up the nation.” – "Tombstones and Paving Blocks: The History of the Maine Granite Industry" by Roger L. Grindle, A Courier of Maine Book, Rockland, Maine, 1977, p. xi, p. 183. [show more] | |||||
| 14947 | Echo Vista Restaurant |
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| Otmar “Otto” Franz Karban bought Echo Vista from Clarence N. Reddish on November 21, 1955. Clarence apparently bought the land and / or the business from Omar Tapley. The part of the land on the edge of the lake had belonged to Ernest T. Richardson and Vina E. (Ray) Richardson before it was sold it to Clarence Reddish. The Richardsons had a business, The Maplewood Lunch, just down the road from Echo Vista on the water side of the road. | 
Description: Otmar “Otto” Franz Karban bought Echo Vista from Clarence N. Reddish on November 21, 1955. Clarence apparently bought the land and / or the business from Omar Tapley. The part of the land on the edge of the lake had belonged to Ernest T. Richardson and Vina E. (Ray) Richardson before it was sold it to Clarence Reddish. The Richardsons had a business, The Maplewood Lunch, just down the road from Echo Vista on the water side of the road. | |||||
| 14957 | Southwest Motor Inn |
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| The Motel, named the "Southwest Motor Inn," was built in 1970 and ran until 1980. New Motel Planned For Area "Southwest Harbor - Three businessmen here have combined resources to build a new 32-unit motel on Route 102 overlooking Norwood Cove. Foundation work is now being done and the motel will be ready for occupancy by June 1, said David Benson, one of the three partners. Druggist George McVety and lawyer Frederick Burrill are Benson's Associates in the business venture. The quarter-million-dollar motel will have two levels, with an outside corridor, plus an office and quarters for the manager. Hanson is acting as contractor for the project. The major subcontractor is John Goodwin, who is handling concrete work. The motel will be built entirely of concrete blocks. The three businessmen have not yet decided on a name for the new motel." - Bangor Daily News, 1971 The property was later Norwood Cove Housing, owned by the Ellsworth and MDI Housing Authorities who provide housing assistance and related services to individuals and families who face income or other life challenges. | 
Description: The Motel, named the "Southwest Motor Inn," was built in 1970 and ran until 1980. New Motel Planned For Area "Southwest Harbor - Three businessmen here have combined resources to build a new 32-unit motel on Route 102 overlooking Norwood Cove. Foundation work is now being done and the motel will be ready for occupancy by June 1, said David Benson, one of the three partners. Druggist George McVety and lawyer Frederick Burrill are Benson's Associates in the business venture. The quarter-million-dollar motel will have two levels, with an outside corridor, plus an office and quarters for the manager. Hanson is acting as contractor for the project. The major subcontractor is John Goodwin, who is handling concrete work. The motel will be built entirely of concrete blocks. The three businessmen have not yet decided on a name for the new motel." - Bangor Daily News, 1971 The property was later Norwood Cove Housing, owned by the Ellsworth and MDI Housing Authorities who provide housing assistance and related services to individuals and families who face income or other life challenges. [show more] | ||||
| 15107 | Dried Cod, and Fish Flakes |
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| Origins of Dried Cod (and other fish) "In the Mediterranean world, where there were not only salt deposits but a strong enough sun to dry sea salt, salting to preserve food was not a new idea. In pre classical times, Egyptians and Romans had salted fish and developed a thriving trade. Salted meats were popular, and Roman Gaul had been famous for salted and smoked hams. Before they turned to cod, the Basques had sometimes salted whale meat; salt whale was found to be good with peas, and the most prized part of the whale, the tongue, was also often salted. …Even dried salted cod will turn if kept long enough in hot humid weather. But for the Middle Ages it was remarkably long-lasting – a miracle comparable to the discovery of the fast-freezing process in the twentieth century, which also debuted with cod. Not only did cod last longer than other salted fish, but it tasted better too. Once dried or salted – or both – and then properly restored through soaking, this fish presents a flaky flesh that to many tastes, even in the modern age of refrigeration, is far superior to the bland white meat of fresh cod. For the poor who could rarely afford fresh fish, it was cheap, high-quality nutrition." - "Cod: A Biography of the Fish That Changed the World" by Mark Kurlansky, Walker Publishing, 1997. p. 22-24. “Fish Flakes” were “A rack or platform for drying fish.” This New England term goes back to 1635. - “Dictionary of American Regional English” by Frederic Gomes Cassidy and Joan Houston Hall, published by the Belknap Press of Harvard University, 1996 For years the "flakes" were set out on wire racks to dry under the sun. Sea Gulls passed over them repeatedly. Today, Federal regulations would not allow this "unsanitary" practice and the racks of drying fish have disappeared. | 
Description: Origins of Dried Cod (and other fish) "In the Mediterranean world, where there were not only salt deposits but a strong enough sun to dry sea salt, salting to preserve food was not a new idea. In pre classical times, Egyptians and Romans had salted fish and developed a thriving trade. Salted meats were popular, and Roman Gaul had been famous for salted and smoked hams. Before they turned to cod, the Basques had sometimes salted whale meat; salt whale was found to be good with peas, and the most prized part of the whale, the tongue, was also often salted. …Even dried salted cod will turn if kept long enough in hot humid weather. But for the Middle Ages it was remarkably long-lasting – a miracle comparable to the discovery of the fast-freezing process in the twentieth century, which also debuted with cod. Not only did cod last longer than other salted fish, but it tasted better too. Once dried or salted – or both – and then properly restored through soaking, this fish presents a flaky flesh that to many tastes, even in the modern age of refrigeration, is far superior to the bland white meat of fresh cod. For the poor who could rarely afford fresh fish, it was cheap, high-quality nutrition." - "Cod: A Biography of the Fish That Changed the World" by Mark Kurlansky, Walker Publishing, 1997. p. 22-24. “Fish Flakes” were “A rack or platform for drying fish.” This New England term goes back to 1635. - “Dictionary of American Regional English” by Frederic Gomes Cassidy and Joan Houston Hall, published by the Belknap Press of Harvard University, 1996 For years the "flakes" were set out on wire racks to dry under the sun. Sea Gulls passed over them repeatedly. Today, Federal regulations would not allow this "unsanitary" practice and the racks of drying fish have disappeared. [show more] | |||||
| 15146 | W.H. Thurston Store |
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| 15807 | George R. Fuller Law Office |
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| 15814 | Loring Studios Inc. |
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| 15970 | Harvard Beal's Boat Shed |
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| 12659 | Ernest E. Emery's Photography Studio Logo - Reverse of a Cabinet Card |
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| 3019 | Gordon and White Garage Playing Cards |
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| 3021 | Hall Quarry |
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| 6523 | Goose Cove Sardine Cannery and Steamboat Wharf |
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| 6357 | Searl's Store on Main Street |
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| 12143 | New Buildings at Jackson Memorial Laboratory |
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| The Kebo Valley Club Race Track is visible behind the newly constructed buildings at the Jackson Lab. Originally the site of Robin Hood Park. | 
Description: The Kebo Valley Club Race Track is visible behind the newly constructed buildings at the Jackson Lab. Originally the site of Robin Hood Park. | ||
| 5901 | Men at the Quarry |
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| 5902 | Men at the Quarry |
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| 12367 | The Franklin Ward Machine Shop as The Dockside Motel and Restaurant |
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| 12368 | The Franklin Ward Machine Shop as The Dockside Motel and XYZ Restaurant |
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| 12369 | The Franklin Ward Machine Shop as The Dockside Motel and XYZ Restaurant |
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| 12370 | Robert Hoyt at The Franklin Ward Machine Shop as The Dockside Motel and XYZ Restaurant |
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| 12371 | The Franklin Ward Machine Shop as The Dockside Motel and XYZ Restaurant |
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| 12591 | Gordon & White Garage Site as Restaurant, Store and Art Galleries |
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| 12605 | Davis Agency |
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| 11205 | Women Packing Sardine Cans in Maine - Probably Bass Harbor or Southwest Harbor |
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| Note the scissors hanging on the wall - typical in the old canning factories. The location of this photograph is unknown, but it was in a collection of pictures taken on Mount Desert and could very well have been taken in Bass Harbor, Southwest Harbor or Manset. | 
Description: Note the scissors hanging on the wall - typical in the old canning factories. The location of this photograph is unknown, but it was in a collection of pictures taken on Mount Desert and could very well have been taken in Bass Harbor, Southwest Harbor or Manset. |
