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| Item | Title | Type | Subject | Creator | Publisher | Date | Place | Address | Description | |
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| 3042 | J.L. Stanley Fishery J.L. Stanley & Sons |
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| J.L. Stanley started the fishery in 1874. He expanded it and made his sons partners as they came of age. “J.L. Stanley has commenced to cut ice on his Lily pond and has put in one day’s hauling, in his ice house, of very superior quality and about ten inches thick.” – Bar Harbor Record, Thursday, January 19, 1888. "The ice dealers have nearly finished filling their ice houses. The weather of the last week was exceptionally good for their work, and the opportunity was improved. Three houses are filled by sluicing direct from the pond. John L. Stanley & Sons put up about 1,300 tons. They have about twenty five men employed cutting and sluicing. W.H. Ward put up about 1,000 tons, and has twenty men employed." - The Ellsworth American, Wednesday, February 12, 1902 - Manset news. Stanley had his own ice pond for the Fishery. There are several photographs of the ice harvesting operation at the pond. Part of the fishery was destroyed by fire in 1918, shortly before J.L. Stanley was prepared to retire. He continued the business to recoup the loss. The business was sold in 1928 after his death to C.W. Marion. The business was sold again in 1944 to William Sklaroff and again around 1955 to four brothers. J.L. Stanley Fisheries was completely destroyed by fire on April 12, 1967. |  J.L. Stanley Fishery J.L. Stanley & Sons
Description: J.L. Stanley started the fishery in 1874. He expanded it and made his sons partners as they came of age. “J.L. Stanley has commenced to cut ice on his Lily pond and has put in one day’s hauling, in his ice house, of very superior quality and about ten inches thick.” – Bar Harbor Record, Thursday, January 19, 1888. "The ice dealers have nearly finished filling their ice houses. The weather of the last week was exceptionally good for their work, and the opportunity was improved. Three houses are filled by sluicing direct from the pond. John L. Stanley & Sons put up about 1,300 tons. They have about twenty five men employed cutting and sluicing. W.H. Ward put up about 1,000 tons, and has twenty men employed." - The Ellsworth American, Wednesday, February 12, 1902 - Manset news. Stanley had his own ice pond for the Fishery. There are several photographs of the ice harvesting operation at the pond. Part of the fishery was destroyed by fire in 1918, shortly before J.L. Stanley was prepared to retire. He continued the business to recoup the loss. The business was sold in 1928 after his death to C.W. Marion. The business was sold again in 1944 to William Sklaroff and again around 1955 to four brothers. J.L. Stanley Fisheries was completely destroyed by fire on April 12, 1967. [show more] | |||
| 11114 | Drying Fish at J.L. Stanley & Sons, Manset, Maine |
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| 13527 | James Parker's Wharf |
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| 3467 | Beal's Fish Wharf Fred Fernald Lobster Business B.R. Simmons Lobster Business H.R. Beal & Sons |
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| 14386 | McKinley Fish & Freezer Co. The Cold Storage |
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| “Maine – McKinley - The McKinley Fish & Freezer Co., recently organized, with S.S. Nickerson, president, is building a modern fish freezing and cold storage plant, the latter to have storage space for about 10,000 barrels of fish. Two 30-ton Palson absorption refrigerating machines will be installed. The sharp freezer, with capacity for about 200 barrels of fish per day, will be located on the third floor, all of which it will occupy, and will be piped with 25,000 feet of 1¼-inch d.e. piping. The two lower floors will be cooled by air circulation from the sharp freezer. A small ice making system will also be added. Plant is to be ready for operation in May. 1911.” – “Ice and Refrigeration” Vol. 39, by Southern Ice Exchange, published by H.S. Rich & Co., p. 317, 1910. The building, always known simply as the "Cold Storage," became Sim Davis' boat shop, later was owned by the Hinckley Co., part of the Morris Yachts property in 2008. Perry Warrington Richardson (1839-1918) was an early President (1915) of the McKinley Fish & Freezer Co. His son, Herbert Perry Richardson (1863-1938) was the Treasurer. |  McKinley Fish & Freezer Co. The Cold Storage
Description: “Maine – McKinley - The McKinley Fish & Freezer Co., recently organized, with S.S. Nickerson, president, is building a modern fish freezing and cold storage plant, the latter to have storage space for about 10,000 barrels of fish. Two 30-ton Palson absorption refrigerating machines will be installed. The sharp freezer, with capacity for about 200 barrels of fish per day, will be located on the third floor, all of which it will occupy, and will be piped with 25,000 feet of 1¼-inch d.e. piping. The two lower floors will be cooled by air circulation from the sharp freezer. A small ice making system will also be added. Plant is to be ready for operation in May. 1911.” – “Ice and Refrigeration” Vol. 39, by Southern Ice Exchange, published by H.S. Rich & Co., p. 317, 1910. The building, always known simply as the "Cold Storage," became Sim Davis' boat shop, later was owned by the Hinckley Co., part of the Morris Yachts property in 2008. Perry Warrington Richardson (1839-1918) was an early President (1915) of the McKinley Fish & Freezer Co. His son, Herbert Perry Richardson (1863-1938) was the Treasurer. [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] | |||||
| 13694 | J.L. Stanley Fisheries Ice Pond |
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| “The beginning of the ice industry was in the 1880's when Capt. John L. Stanley constructed an artificial pond in the swamp at the back of his house, built an ice house, dug a well and prepared to sell ice and water to the fishing vessels at his wharf. He soon enlarged his ice house and he continued in the business all his life, enlarging and improving from time to time and carrying on an extensive fish business. Capt. Benjamin Robinson had a pond constructed on his property and established an ice delivery business in the village, which still continues being now owned by Christopher W, Lawler.” - “Traditions and Records of Southwest Harbor and Somesville, Mount Desert Island, Maine” by Mrs. Seth S. Thornton, 1938, p. 92. “J.L. Stanley has commenced to cut ice on his Lily pond and has put in one day’s hauling, in his ice house, of very superior quality and about ten inches thick.” – Bar Harbor Record, Thursday, January 19, 1888. | 
Description: “The beginning of the ice industry was in the 1880's when Capt. John L. Stanley constructed an artificial pond in the swamp at the back of his house, built an ice house, dug a well and prepared to sell ice and water to the fishing vessels at his wharf. He soon enlarged his ice house and he continued in the business all his life, enlarging and improving from time to time and carrying on an extensive fish business. Capt. Benjamin Robinson had a pond constructed on his property and established an ice delivery business in the village, which still continues being now owned by Christopher W, Lawler.” - “Traditions and Records of Southwest Harbor and Somesville, Mount Desert Island, Maine” by Mrs. Seth S. Thornton, 1938, p. 92. “J.L. Stanley has commenced to cut ice on his Lily pond and has put in one day’s hauling, in his ice house, of very superior quality and about ten inches thick.” – Bar Harbor Record, Thursday, January 19, 1888. [show more] | |||||
| 7938 | J.L. Stanley Fishery in Winter |
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| 5918 | Stanley Fisheries |
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| 5921 | Workers Drying Fish at Stanley Fisheries |
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