Monthly Archives: August 2019

A Deer Portrait

I recently saw a post and a photo of a deer being seen in downtown Norwich, CT on Face Book and was reminded of an article first published in the Norwich Bulletin November 6, 1895 and then published in the New York Times on November 10, 1895 because it was such an important occurrence.

From the Connecticut Department of Energy and Environmental Protection (DEEP) website I learned that in 1648 Connecticut prohibited deer hunting. Probably because the Native Americans population had little effect on deer numbers but as the colonists numbers grew and more and more land was clear cut the deer could not find the shelter it needed to survive and hunting deer became easy sport.

So easy a sport that in 1677 Connecticut law prohibited the export of deer hides and venison. But the extermination of the deer continued and in 1893 Connecticut joined other Eastern states from Maine to Florida by passing a law giving complete protection to white-tailed deer for ten years but that was subsequently extended to 1917 or twenty-four years.

But in 1895 when the numbers of deer in the wild were still low, “A Deer Wanders in the Street,” was reported in Norwich, CT.

“A real live deer appeared in Norwich recently, and its movements were as free and unrestrained as if the city were its natural haunts. The deer was first seen at about 5:30 A.M. In the yard of C.P. Cogswell [President of the 2nd National Bank], on [38] Lincoln Avenue. The deer was frightened by the approach of a boy, and bounded through the street, and disappeared in the direction of Chelsea Parade. The deer was next seen on Chestnut Street, where a dog owned by James McCaffrey scented the big game, and gave chase. The deer left the dog in the lurch, taking a cross-street to Franklin Street. The animal was seen later trotting down to Franklin Square. The approach of a car frightened the animal, and it made a sudden turn, jumping over the head of a lad who was walking through Main Street. The deer sped through East Main Street toward the Preston Bridge. The Legislature of 1893 made it a grave offense to kill a deer in this state, so sportsmen would do well not to shoot at the creature if it should continue in this neighborhood.”

The path of the deer makes an industrious hike through parts of Norwich not usually included in other walks. Some of the streets have remained unchanged while others have no resemblance to what was. For example on Chestnut Street was a veterinary surgeon, a livery, boarding and feed stable, DM Wilson & Co. that did a bit of everything from carpet beating and steam cleaning to dyers, to harness and carriage making, repairs and painting, and cork cutting. It was also the home of the Norwich Nickel & Brass Works at that time known for display fixtures, paper-mache clothing dress forms, and general electroplating with New York salesrooms at 142 8th Street, 2nd building east of Broadway, New York, New York.

Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .

Fort Sumter Flag

So where is the Fort Sumter flag today? I started this blog months ago but then lost the flash drive I had copied the article to. So better late than never. . . or before I forget.

Once upon the Norwich Bulletin of May 31, 1895 was the story of a flag used in the Memorial Day Decorations in Norwich, CT. But what happened to the flag? Why are we not hearing its tale on each Memorial Day? The following is what the newspaper reported that day.

“Among the flags used in decorations yesterday and perhaps the most interesting was the old flag of Fort Sumter, the property of the late General James B. Coit.” There were so many questions asked ” the Bulletin of 1895 referenced an article it had written 30 years earlier.”

Please bear with me for this information commercial but in 2019 I needed a quick history refresher to know that Fort Sumter was built in 1829 at the entrance to the harbor of Charleston, South Carolina smack dab in the center of some of the busiest shipping channels of the time and where in 1861 the first shots attributed to the American Civil War were fired. The first dictionary definition of ensign is ‘a flag especially a military or naval one indicating nationality.’ And now back to the story.

Per the article “It appears that Major-General O. Gilmore was in command at Charleston Harbor and that Sumter was taken and stars and stripes placed thereon at 9 a.m February 18, 1865, and the dispatch as, “The first flag on Sumter was raised by Captain Henry M. Bragg, an aide-de-camp on General Gilmore’s Staff and having for its staff an oar and boathook lashed together.” – Bulletin, February 19, 1865.

The first flag raised over Sumter – “Letters received in this city on Thursday from Captain Campbell and Engineer Brown of the steamer “W.W. Coit,” now in its government service as General Gilmore’s staff boat, state that the “Coit” was the first Army boat to run up to Charleston, following the Admirals vessel, and that her ensign was the first Union flag hoisted on Sumter, – by Captain Bragg of Gilmore’s staff. The flag remained there at the date of the letter.

The Coit was built for and is owned by Captain W.W. Coit of this city [Norwich, CT] who, in buying his ensign, gave little thought it would replace the rebel flag on the spot where the war broke out. (Bulletin, March 8, 1865)

“Ensign Brown” referred to is the “Captain Brown” of Gales Ferry who looks out yearly for the comfort of the Yale crew.

The Coit was burned off Twelfth Street wharf, Washington, D.C., Sunday, November 5th, 1893.”

But calling the flag an ensign of the United States of America reminded me of the engraved stone at the base of the flag on Chelsea Parade for Samuel Chester Reid (1783-1861) who, at the request of U.S. Representative Peter H. Wendover, designed the very flag that was raised that day over Fort Sumter. Reid designed the current flag with thirteen stripes and a field of blue with room for more stars to represent each state as the number was certain to increase. The newly designed flag flew across the U.S. Capitol dome on April 13, 1818 and so I have no doubt it was a flag of his design that flew across Fort Sumter creating yet another Norwich, CT connection.

Samuel Chester Reid is buried in Greenwood Cemetery in Brooklyn, NY.

Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .

Shake Shake Shake

Historical museums throughout the country are gearing up for the annual fall senior citizen and educational visitors. Educational exhibits of rarely seen artifacts and demonstrations with audience participation activities guaranteed to bring visitors and money to their worthy coffers.

Always check your demonstration with your local health department for compliance with local rules and regulations.

The traditional churning of the butter takes a long time and lots of strength and patience so for demonstration purposes in classrooms and on-site, students and visitors may be given a small plastic container (cold slaw takeout size) with a small amount of room temperature heavy or whipping cream.

Given a caution to be certain the lid is on firmly and a reminder that you need to keep the cream in motion for it to turn into the goal of rich, creamy butter.

[Insider giggle:Watch how many people will shake their booty to the song but keep the hand with the cream unmoving and steady.]

Then to the tune of “Row Your Boat” sing with a smile –

Shake, Shake, Shake the cream

Shake it round and round

Never stopping, never stirring

Until the butter’s found.

Keep repeating until you find the butter then pour off or sip the buttermilk. (Personal note: I am not a fan of buttermilk unless its mixed in something else. Salad dressing, pancake batter etc. so you can skip the sip part)

Rinse the butter with small amounts of clean water while pressing the butter with a wooden spoon or a Popsicle stick to express all of the remaining buttermilk. Be firm with it. Don’t be surprised if you have to change the water a few times until the drained water runs clear. Congratulations you now have ‘working butter.’

Now is the time you can choose to add and mix in salt and other seasonings to your working butter.

Mix well for even distribution throughout your butter.

Your options can be sweet or savory. There is always the traditional cinnamon and sugar, or perhaps a bit of jelly, jam or fresh fruit. Are you adventurous? Try savory with some fresh herbs – chives, parsley, thyme or finely chopped pickled peppers or hot pepper relish. Sweet hot pepper relish is surprisingly good on toast. Very rich tasting.

Enjoy your treat on crackers, bread or pancakes!

Suggestion: Coffee urns and iced tea jugs can be used for the running water as they can be set up outside of the working kitchen and refilled easily. I don’t suggest mixing and using everyone’s expressed buttermilk. Perhaps a local farmer or a garden would appreciate it.

Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .

Historic Fundraiser

Once more I was looking at recipes and re-discovered this oldie Adapted from The first American Cookbook, p. 34 and thought what a great fundraiser it would be for a colonial historic group. Very inexpensive to make and easy to prepare in advance and keep warm in an oven. At a dollar a cake a profit could be made. Plates and forks are a bit of over kill. These are fine served in a napkin with butter available to slather on.

Johnny Cakes- for about 8 large cakes
(Good for grades 3 and up)

2 cups Cornmeal
1 cup hot water
pinch of salt 1.Mix cornmeal and water together until the dough stays in a moist ball.
2.Let sit for up to 30 minutes.
3.Make dough into patties.
4.Cook with butter or oil in frying pan over medium heat.
5. Flip when bottom gets golden brown.
6.Serve warm with butter, honey, salt or other toppings.

This recipe is a bit more involved but it is delicious and I will be making my own version this fall as the weather cools a bit. It is Adapted from the Recipes from the Raleigh Tavern Bake Shop. After you’ve made it once you will begin to experiment with all sorts of fruits and veggies just as I am certain the colonists did. I made this in an oblong pan in layers but with small diced red and green peppers sprinkled about. So pretty when I cut it into squares! Once I used dry toast for top and bottom crust with a heavy hand of cinnamon and sugar on the top. I didn’t get to try it but, I am told it was good. If you don’t have apples its OK to use other fleshy fruits like pears.

Be sure to slice the apples and potatoes thin, no more than 1/8”, to be sure they cook through. Also I prefer to use large eggs but the choice is yours. Enjoy!

Onion Pie- (Good for grades 6 and up)
½ lb. Potatoes
½ lb Apples
½ lb. Onions
6 eggs
½ lb. Butter
Pastry Ingredients:
3 c. flour
1 tsp. salt
1 c. shortening – (can include up to 1/4 c. butter)
1 egg, lightly beaten
1/2 c. very cold water

1. Combine the flour and salt.
2. Cut in the shortening with knives or a pastry blender until the mixture is mealy.
3. Add the beaten egg and 1/4 c. cold water.
4. Gradually add the remaining water if necessary to make a soft pastry.
5. Chill well.
6. Divide pastry in half. Roll out each half of pastry to no more than 1/8 inch thick on floured surface.

Pie Recipe
1.Cut the onions, potatoes, and apples into thin slices.
2.Lay half of the pastry in a pie pan.
3.Spread ½ cup butter pats over crust.
4. Beat two eggs. Combine separately,1/4 tsp each Nutmeg, pepper, salt, mace.
4.Add layers of apples, onions, and potatoes until pie is filled, putting some beaten egg and spices between each layer.
6.Spread the left-over butter on top and cover with crust.
7.Cut a few slits in top for steam.
8.Cook in preheated 350 degree oven for l to l ½ hours or until golden brown.
9. Let cool then enjoy.


Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .


Twists on Potato Salad

Nothing brings me more joy then when a friend challenges me to find a different recipe. I love the adventure of imagining new combinations of tastes and textures. From early printed cookbooks to on-line food blogs, I read them all.

The biggest issue I have though is recalling where I saw the recipe I am trying to recall. For example, a friend wanted a potato salad recipe that did not include mayonnaise. I had just seen a photo of one that looked delicious. Being the lazy person I am I did a Google search for potato salad. That turned up the usual all with mayonnaise. Then I looked specifically for no mayonnaise which led me to a number that simply substituted the mayonnaise for yogurt or vinegar.

Neither of the options was unusual or tempting. Or was a match for the photo I had in my mind but I did find this Autumn Sweet Potato Fruit Salad with Maple Vinaigrette that did capture my interest for this fall.

  • 3 large sweet potatoes, peeled and cubed
  • 2 Granny Smith apples, cored and cubed
  • 2 Gala apples, cored and cubed
  • 1/3 C. golden raisins
  • 1/3 C. dark raisins
  • ¼ C. raw cashews, chopped
  • ¼ C. maple syrup
  • 1/3 C. rice wine vinegar
  • 1 T. olive oil
  • Salt and pepper to taste

In a skillet, sauté sweet potatoes in oil until tender (about 10 minutes). Remove from heat and let cool. In a large bowl, combine apples, raisins, cashews, and sweet potatoes. Season with salt and pepper. In a small bowl, whisk together maple syrup and vinegar. Pour vinaigrette over salad and toss until coated evenly. Refrigerate until ready to be served.

Hearing of my search a friend from Morocco shared this recipe. I made this and found it to be so rich in flavor it was a meal by itself although I paired it with slices of cantaloupe, honey dew and apple for a summer supper.

4 large white potatoes

  • 1/2 small onion, finely minced
  • 1/4 teaspoon sea salt, divided
  • 1/4 teaspoon allspice, divided
  • 1/4 teaspoon cinnamon, divided
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano

Boil potatoes until tender but not soft. Peel and cut into cubes. Place on flat tray with sides. Mix the lemon juice and olive oil and stir to coat. Let the potatoes absorb the liquid while you mix onion, salt, allspice and cinnamon and then sprinkle on potatoes. Mix gently while you transfer to the serving bowl. Garnish with oregano leaves.

Australians found a way to mix in Kale and of course make it on the barbie. I can’t wait to try this on my grill.

  • 5 tablespoons olive oil, divided, plus more
  • 2 pounds waxy fingerling potatoes
  • Kosher salt
  • 1 pound shallots (about 12), unpeeled
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper
  • ¼ cup chopped cornichons
  • 2 tablespoons drained capers
  • 1 bunch kale, ribs and stems removed
  • 3 scallions, sliced
  • 1 cup parsley leaves with tender stems
  • Prepare a grill for medium-high heat; lightly oil grate. Boil potatoes until soft. Drain and return to saucepan.
  • Meanwhile, grill shallots, turning occasionally, until skins are blackened and flesh is tender, 15–20 minutes. Let cool. Halve lengthwise and scoop out insides (discard skins).
  • Whisk lemon juice, vinegar, and 3 Tbsp. oil in a large bowl; season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.
  • Toss kale and remaining 2 Tbsp. oil in a medium bowl; season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad along with scallions, parsley, and shallots. Do Ahead: Potato salad can be made 1 hour ahead. Store tightly covered at room temperature.

The Minimalist Baker web-site gave a basic French Potato Salad direction without using chicken broth. I had seen the photo of Ina Gartens French Potato Salad but hers required chicken broth so I chose to share this recipe instead.

2 pounds baby potatoes

  • 1 Pinch sea salt and black pepper
  • 1 Tbsp apple cider vinegar
  • 1 cup diced green onion
  • 1/4 cup fresh chopped parsley
  • 2 1/2 Tbsp spicy brown or dijon mustard
  • 3 cloves garlic, minced
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 3 Tbsp red or white wine vinegar
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • 1/4 cup fresh chopped dill
  1. Boil potatoes until tender and slide off fork when pierced. Drain thoroughly.
  2. When mostly dry, add to a large serving bowl. Seasoning with a dash of salt and black pepper and apple cider vinegar. Set aside.
  3. Prepare dressing by mixing mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar in a bowl and whisk to combine. While continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
  4. Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
  5. Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again. The longer it sits the stronger the flavors.
  6. Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.

There were so many more to discover once I began looking specifically for potato salads. The Koreans add apple and fish to theirs and hard boiled egg yolk is crumbled on top as decoration. Spanish Potato Salad has green olives and roasted red pepper. Puerto Rican Potato Salad also used apples. Romanian Potato Salad had olives and gerkins. You can travel the globe enjoying potato salad with and without mayonnaise.

Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .

2019 Fall Adult Education Time

It came in the mail. Hot off the press the Norwich Regional Adult Education catalog. Three convenient campuses in Norwich, Stonington and East Lyme. Almost 12 pages of classes and adventures! Most classes are held at the Teachers Memorial Magnet School in Norwich, CT.

There are the standards of course, four ways to earn a high school equivalency diploma and three additional courses to chart a career as a Certified Nursing Assistant, school para-professional or a licensed security officer. For families with children in school a mid-afternoon course to learn English, Customer Service Training and job shadowing opportunity.

There is also an English As a Second Language Class and a Free Citizenship Preparation class.

You can explore the culinary delights of through classes of five week Basic Cake Decorating, or Cake Decorating with fondant, A ten week class of Just Desserts, Seven weeks of Sensational Soups and Five weeks of smoking & preserving foods.

Learn the basics of Arts & Crafts. By making seasonal cards with stamps, glass etching, stenciling, tie-dye and macrame.

Health & wellness is designed to keep you moving after work when you need a break from the routines of the gym. There is an introduction to fruitarianism with a “fruit challenge” and a class on how to make healthy choices when it comes to eating. There is even a guide to Care for Aging Parents.

Language is limited to basic and intermediate conversational Spanish.

Two classes are offered on current events for those who just want to chat about major issues and society. Citizen Journalism is being offered for those willing to write about local happenings and news events for an on-line webpage they will create.

English for Academic Purposes [EAP] is to improve your abilities to listen, read, write and develop your vocabulary. On one night for free is a class in Public Speaking. Remember its not always speaking before an audience of hundreds. Sometimes its speaking clearly to two customers looking for an item to purchase, or saying thank you as you accept an award for being the great person you are.

Journaling can help you develop a home management plan or a personal vision.

Survival Sign Language covers the fundamentals of grammar, vocabulary and finger spelling.

Career Readiness and Technology offers a wide range of classes beginning with a free evening on using Facebook for business.

At Norwich Tech you’ll be able to take advantage of a full Driver Education Course.

Chelsea Groton Bank is offering a selection of personal money management classes for free.

Silver Mill Tours is organizing 10 tours of the usual places – lighthouses and shopping in Rhode Island, the Statue of Liberty, the 9/11 museum, the Bronx Zoo, Vermont Fall Foliage, Salem, MA,

Philadelphia Food Tour, Kittery, ME, Radio City Music Hall, and the Macy’s Thanksgiving Day Parade. No, they are not all on the same day. You have to check the catalog for what fits your schedule.

The 3 Rivers catalog will be out soon and they also offer Adult Education classes so be certain to check that before investing in one or more of these classes. In Norwich, CT we have the variety of classes you are looking for but we have to work a little harder at letting people know what and where and for how much they are being offered.

Someday, I would like to see offerings of the community, the Senior Center, the Recreations Dept, Dodd Stadium, The Golf Course, The Ice Skating Rink, and any other group that offers a program to the public in a single publication.

Thank you for reading and sharing my history and Norwich Community blog freely with your family or friends or anyone you think might be interested or in a position to take on some of the suggested projects. Don’t hesitate to contact me for further information. I am happy to pass along anything I can. Together we can make a difference. Email comments on this blog to berylfishbone@yahoo.com View my past columns at http://www.norwichbulletin.com/section/blogs .