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Cole’s Point Tavern in St. Mary’s County, Md. has a liquor license that requires a Sheriff’s Deputy to inspect to ensure rules are adhered to arrive by boat. One can figure how often that happens. The bar also is governed by Maryland laws but once hell-raisers walk to the shore they are in Virginia. Why? Even though Maryland legislators in a bill sponsored by the late Sen. J. Frank Raley Jr., gave away total control of fishing rights when they created the Potomac River Fisheries Commission, Maryland retains ownership of the river to Virginia shoreline — courtesy of the King of England when he granted the charter to Lord Baltimore.
Most of the barflies in this tavern may not know and likely don’t care. In some years past the distant High Sheriff signed some sort of mutual aid pact with the Virginia side posse to respond to emergencies when they should have just had bad guys walk the plank.
When slot machines were legal in Southern Maryland, the bars with piers connecting them to Virginia had Maryland slot machines. In later years, the Maryland Lottery was and still is available, long before Virginia had a lottery. Maryland has always been good with vice and dice. THE CHESAPEAKE TODAY photo. More about the Chesapeake and Southern Maryland in The Chesapeake: Legends, Yarns & Barnacles…in eBook, paperback, and Audiblehttp://www.amazon.com/Chesapeake-Legends-Yarns…/…/B00LMLVU28
C & O Railway Newport News showing the Virginia starting on her trip to Norfolk.
C & O Railway terminal at Newport News, Va. Courtesy of collection of Mayor J. Harry Norris. Enter to win Kindle Paperwhite Giveaway.
USS CHESAPEAKE, frigate, 36 guns, 1244 tons, keel laid 10 Dec. 1798, launched 2 Dec. 1799. Originally designed as a 44-gun frigate, one of five sister ships of the CONSTITUTION. The CHESAPEAKE was attacked by the British LEOPARD off Cape Henry in 1807 which affair led to the duel between Commodores James Barron and Stephen Decatur, and was one of the causes leading to the War of 1812. She was captured off Boston, 1 June 1813, by the British frigate SHANNON, on which occasion her commander, Capt. James Lawrence uttered his celebrated dying words, “Don’t Give Up the Ship”, which have become a tradition in the Navy. The CHESAPEAKE was taken into the Royal Navy and, in 1820, broken up at Portsmouth, England, her timbers being used to build a flour mill at Wickham. Painting by F. Muller. Enter to win Kindle Paperwhite
Weekend Warrior headed south to Point Lookout. THE CHESAPEAKE TODAY photo See more of tales, boating, and stories from Pepper Langley, Larry Jarboe, Fred McCoy and more in The Chesapeake: Legends, Yarns & Barnacles
Cardinal Gibbons Institute, Ridge, Maryland was a Colored Catholic School in St. Mary’s County. The Cardinal Gibbons Institute was St. Mary’s County’s first high school built to educate Blacks. Located in Ridge, Maryland, it provided academic, vocational and religious instructions to black students from across the United States.-
In May 1917, the land was acquired for the school. Archbishop James Cardinal Gibbons of Baltimore, Maryland donated $8,000 towards the purchase of the land. Consequently, the new school was named after the Archbishop – Cardinal Gibbons Institute.
The Knights of Columbus National Board of Directors donated $38,000 towards the erection of the school building. In February 1922, Archbishop Michael J. Curley of Baltimore, Maryland approved the general plans of the Institute.
Cardinal Gibbons Institute was opened in September 1924 and dedicated in October 1924. Victor and Constance Daniels were hired as the Institute’s first principal and assistant principal. The Institue’s first graduating class held its commencement in June 1929.
Financial difficulties resulting from the Great Depression reportedly caused the closing of Cardinal Gibbons in 1933. Cardinal Gibbons was reopened by Father Horace B. McKenna in 1936. Nathan A. Pitts was hired as the Institute’s principal in 1936. In September 1952, the Oblate Sisters of Providence began their instruction at Cardinal Gibbons Institute under the direction of Mother Mary Anselm Bentley.
In June 1967, the last graduating class held it’s commencement, The school was closed due to new Maryland state laws regarding segregated education. In April 1972, Cardinal Gibbons Institute, also known as the Cardinal Gibbons High School, long abandoned and vandalized, was torn down. In June 1997, the first Cardinal Gibbons Institute/High School class reunion was held.
Information from St. Peter Claver Church, St. Inigoes, Md. Enter to win Kindle Paperwhite.
At 6 pm on one Saturday each month the great buffet at Fitizies Marina opens with fried oysters, steamed shrimp, roast beef and more. Some folk outside were waiting with jackets and sweater but reserving seats like this. Fitzies is located at the end of Joe Hazel Road in Compton. Set it on your GPS. Enter to win Kindle Paperwhite. http://bit.ly/1H52GVs
Leonard Copsey’s Seafood Market on Rt. 5 in New Market Md., is open again for the season. Fresh fish, crabs, shrimp and oysters. Call ahead for orders prepared and waiting. This photo shows prices the day photo was taken. Call PeeWee for today’s price and place an order at 301-884-9529 THE CHESAPEAKE TODAY photo. See story http://bit.ly/1R6PiQp
OYSTERS, CRABS YIELD, RICHES AT SOLOMONS
J. C. Lore Sends Fleet to Gather Output of Chesapeake
By Eugene Warner
The Washington Times-Herald
SOLOMON’S ISLAND, MD. (Sept. 7, 1939) – Sometimes you have to go a long way to find out what you want to know. Look at Columbus. I had to come way down here to find out we’re going to have the best oysters in 12 years this season. So, everybody in Washington, get your palates on edge for the fattest, tastiest oysters in years. Yummy! Please pass the lemon.
J. C. Lore, 76, pipe stuck in his yellowish gray moustache, specs on his forehead, the oldest fisherman on the island – and the most prosperous – gave me the good news in his spotless, white fish and oyster packing plant hard by the Patuxent.
His son, G. I. Rupert Lore, who weighs close to 225 and who calls himself Dick, confirmed the tidings. Another son, Joe, was too busy getting ready for the coming season to waste time talking to a reporter.
“I been in the business all my life and I can’t figure out what make’s ‘em good,” the old man said. “Sometimes they are, sometimes they aren’t, but this year’s crop, for some reason I can’t explain, is a jim-dandy. Fat, clean of spawn, healthy. They’re fine. Best in years.”
Bobbing at the end of the dock were five new boats, ready were the tongs, which look like two long-handled garden rakes fixed together scissorwise, and all that was stopping action was the absence of an “r” in the month. That “r” business is silly, now that we have refrigeration. Oysters are as good to eat in the summertime as clams, but the superstition prevails in Maryland. In other areas, they eat oysters the year ‘round.
Crab Season Over
The crab season is just about over. All summer long the Lores b buy crabs from boys and fisherman up and down the Bay which is literally crawling with the pale, green little fellows. Anybody can catch enough for a meal with only a butterfly net and boat in a half hour. Every season they sell 12 to 15 thousand dozen crabs. I hope you don’t have a nightmare tonight trying to visualize them.
They make a lot of money out of oysters and crabs. Free raw material. All you have to do is go out and get it. Their business in a relatively short time has grown from a little seaside operation to a business serving customers around the nation. They operate from several ports with a fleet of boats (they’re all brand new cruisers, good enough to be called yachts), a fleet of trucks which deliver as far away as Madison, Wis., Detroit, Cincinnati, Cleveland, New York and Miami with Washington the principal market; the business supports three families handsomely. In the spring, the shad come. Last spring the Lores nettined 250,264 pounds of fish and sold them.They shuck and sell 85,000 bushels of oysters a year, getting six pints to the bushel. Ice is the keynote of the business; the seafood is kept iced constantly from river-bottom to dinner plate.
“We used to catch sturgeon around here,” old J. C. recollected. “and we’d get several water buckets full of
roe from each one. All I did for eleven weeks a year was pack caviar, but it doesn’t do me any good because the sturgeon are all gone. Haven’t seen one in years.” …
MORE in The Chesapeake; Oyster Buyboats, Ships & Steamed Crabs now available in paperback and Kindle at Amazon.http://amzn.to/1GxZcuP