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| Item | Title | Type | Subject | Creator | Publisher | Date | Place | Address | Description | |
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| 11037 | Stanley Fisheries Freezer Plant and Sluice After the Fire |
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| Shows the Freezer Plant after fire from J.L. Stanley Wharf. View is from the southwest at low tide on 1/16/19. The fire occurred on 12/02/1918. The prominent house is still there.The ice sluiceway is visible at right as is part of the Ocean View Hotel in the distance. | 
Description: Shows the Freezer Plant after fire from J.L. Stanley Wharf. View is from the southwest at low tide on 1/16/19. The fire occurred on 12/02/1918. The prominent house is still there.The ice sluiceway is visible at right as is part of the Ocean View Hotel in the distance. | ||
| 11039 | Celebration for a Major Catch, Probably at Stanley Fisheries |
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| 11114 | Drying Fish at J.L. Stanley & Sons, Manset, Maine |
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| 11453 | Children Cutting Sardines at the Fish Factory, Echo Bluffs, Maine |
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| The illustration by Edith Brand appears on page 110 in "A Case of Sardines: A Story of the Maine Coast" by Charles Poole Cleaves, The Pilgrim Press, 1904. A sentimental novel that includes descriptions of the lives of those employed by sardine factories on the coast of Maine. The town of Echo Bluffs is fictional. | 
Description: The illustration by Edith Brand appears on page 110 in "A Case of Sardines: A Story of the Maine Coast" by Charles Poole Cleaves, The Pilgrim Press, 1904. A sentimental novel that includes descriptions of the lives of those employed by sardine factories on the coast of Maine. The town of Echo Bluffs is fictional. | ||
| 11735 | Fish Flakes at a Codfish Station at Manset |
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| 11739 | J.L. Stanley & Sons |
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| 13527 | James Parker's Wharf |
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| 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] | |||||
| 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] | |||||
| 16665 | Addison Packing Company |
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| View from up the road of the Addison Packing Company |
