December 03, 1981 - Winter's Here, For SureDecember 3, 1981
The *Uffolh Times
} Winter's Here, For Sure
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Winter is surely here and, of course, I
had to wait until now to take up the boat.
Seems we always think there might be one
more good day for sailing. As a matter of
fact, we did sail the boat over to the yard
where the mast was unstepped for hauling.
Such a change in the weather has taken
place since those hot decks and warm sea
breezes of summer that always seemed to
say "Let's go sailing." Now the leaves are
off the trees and most of the slips in the
marina were empty. The bright work had
a cold chill feeling that let you know the
temperature was down. There's something
to be said about seeing your boat out of the
water. Now her sleek lines that she is so
well known for can be seen. A washed
bottom gave the look of a newly - painted
hull. Snug on her cradle, we hauled her
back to my place. A few supports here,
some more there and the job was done.
Tomorrow we'll wrap her up for the
winter.
Of course it was then that winter really
wanted to show herself. High winds the
next day and low temperature made my
cleaning up and squaring away before the
cover went on doubly hard. Fingers
wouldn't work and the cold seemed to
sneak in every opening of my jacket.
At last as the sun went down behind the
trees and the grey evening took over, we
prepared to put the big blue cover over
her. The wind played with the cover in
great whips. Additional hands had to be
called in to help. Slowly the cover was
secured and cocoon -like the boat rested in
her cradle. All winter long she'll sleep
back by the old stable. Next spring she'll
emerge like a new butterfly with new
paint, new polish and ready to sail.
Winter Winds Blow
The wind hasn't stopped blowing yet and
it's right out of the north. It's these
prolonged north winds during the winter
that really blow the water out of our bays
and give us the extremely low tides. It's
time to get the boots on and go clamming.
Soft clams are especially vulnerable at
these low tides, for they are usually found
along the edges of our bays and creeks.
With hard clams it doesn't make that
much difference. It seems to me hard
clams and soft clams are getting scarcer
and scarcer. I'm not exactly sure why but I
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scratch a lot longer than I used to to get a
few dozen clams.
On the brighter side of things, we're
finding oysters slowly coming back to our
waters. This wind will help with a low tide
and make gathering them easier as they
are found along the banks and along the
shores in shallow water. My wife and I just
go a nice mess of small oysters and had
them on the half shell. Now there's
something really good to eat! I'll take
oysters over clams any day. Years ago it
seemed people ate more oysters. Perhaps
they'll make a comeback. They are one of
nature's great gifts.
It's nice to see the oyster factories still
doing well out east. Not only do they
produce a delicious product, but their
industry is compatible to the area and, of
course, they hire a large number of local
men and women.
Every school boy knows pearls come
from oysters, but few realize that our own
local oysters produce pearls. Not of gem
quality, but pearls nevertheless. I've come
across them occasionally, but most have
been poor in shape and color -- mostly grey
to black. Yet I'm sure there are those who
have found good ones.
We're told the pearl is a bit of sand or
debris that happens to get inside the oyster
and irritates it. To prevent this irritation
the oyster covers the irritant with a
calcium substance which makes it smooth.
Reminds you of the old saying, "If you
can't beat 'em, join 'em."
Oysterbeds Once Common in our Bays
I'm sure some of the oldtimers can
remember the many oysterbeds through-
out our bays. In those days long cedar
posts marked the beds and many's the
time you'd almost run them down when a
strong tide was running and the posts
leaned low in the water.
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FRESH OYSTERS TONIGHT - -Some like to use a heavy iron knife to hit
the lip of the oysters. The homemade anvil helps with the job.
Photo by Paul Stoutenburgh
The oysterbeds were the best place to go
flounder fishing and many a "snowshoe"
was caught over them. Every once in a
while if you were lucky, you'd hook on to
an oyster and pull it up. When fishing
wasn't so good, a couple of bare hooks
dragged along the bottom brought up an
odd oyster or two. My they were good!
Perhaps the reason oysters haven't
caught on as well as clams is they require
a bit more effort to open. Yet if you've ever
watched a professional open oysters, it
doesn't look hard at all. Some of those men
and women are truly skillful when it comes
to shucking oysters. One -- two -- three and
it's open. I still have to work at it, although
with the right knife and anvil I now find it
much easier.
The knife I use is specially made for
oysters with a heavy iron handle that
gradually tapers down to a semi - point. It's
built heavy so that you can whack the end
off the oyster. I made an anvil to lay the
oyster on as you hit it and it really makes
the job much easier.
The anvil is a piece of ' /a" x 2" x 5" iron
held upright in place by lead that was
poured around its base. You merely put
the lip of the oyster over the anvil and give
it a whack with the heavy oyster knife. All,
that's left to do is slip the knife in and flip
the shell off. Sounds like a bit of work, but
the reward of these juicy cold oysters with
a bit of cocktail sauce is enough to make a
body swoon. At any rate local oysters are
just another good reason for living out here
on the East End.
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