Aug. 6, 1874

From the 1st of August to the 15th of October is the time wisely set apart by the last legislature, as a season of repose for the lobster, in which he can recuperate, shift his clothes, and otherwise make himself ready for next fall’s reappearance. People who want him enough to pay ten dollars can have him in the meantime, however.

Aug. 9, 1877

A pearl white lobster has been taken in a trap at Salem.

Aug. 11, 1881

A mature lobster should measure without his claws from one to two feet, and weigh from two to fifteen pounds. The average shell-fish seen in our market is, however, about ten or twelve inches, and for certain calculations a length of ten and one-half inches is taken as a standard without regard to weight. Occasionally lobsters of immense size will be captured, and their claws are preserved as relics. Some have been taken which weighed twenty-five pounds, and Maine fishermen tell of prodigious shell-fish taken on their shores weighing forty-three pounds. -Boston Budget

Aug. 10, 1882

The Eastport Sentinel says that the lobster business in that section is a growing and important one. The season just closing has been a good one for fishermen and shippers. There was shipped from Eastport to Boston and Portland, during the past season, about 4000 barrels of live lobsters, valued at $16,000. The three factories canned about 2,200 cases valued at $13,200.

Aug. 9, 1900

A Correct Shore Dinner. In an absolutely correct shore dinner, the first course is steamed clams, something like half a peck of them in the shell being served to each person, with broth and melted butter. The next course is fish or clam chowder or lobster stew. The third course is broiled cunners or bluefish. The fourth course consists of crisp potato chips in quantity, and half a peck of fried clams to each person (not half a peck in the shell, but half a peck of the finished product,) together with the necessary “trimmings.” The waiters will also, in this course, pass you the fried clams a second time. This is followed by lobster salad, and then for dessert you are served ice cream and cakes and cafe noir. I may possibly have ommited some details in this schedule, but the essentials are all there.

Aug. 8, 1901

What would New England be without clams and lobsters? -New York Sun

Aug. 10, 1911

John Sanborn is said to be leading a strenuous life at his cottage on the east side. The other morning he baited his lobster traps before breakfast; after breakfast went fishing, then dug clams and went fishing again. If John keeps this up he will be worn down to a skeleton by the time cold weather arrives.

Aug. 11, 1921

Pearl Crockett and wife, accompanied by Mr. and Mrs. Hamilton Jenkins, motored to Pemaquid Beach recently where they spent two days, calling on friends and enjoying shore dinners of lobsters and clams, bringing back with them a quantity of each.

Compiled from archival holdings by Sharon Pietryka, Reference & Special Collections Librarian at the Belfast Free Library.

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