Tuesday, September 20, 2016

Louis Cyr

 

 

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CYR, LOUIS (baptized Cyprien-Noé, which he used until about 1880), farm-hand, lumberjack, weightlifter, policeman, and strong man; b. 10 Oct. 1863 in Saint-Cyprien (Napierville), Lower Canada, second of the 17 children of Pierre Cyr, a lumberjack and farmer, and Philomène Berger; m. 16 Jan. 1882 Mélina Comtois in Saint-Jean-de-Matha, Que., and they had a daughter, and a son who died in infancy; d. 10 Nov. 1912 in Montreal and was buried 14 November in Saint-Jean-de-Matha.

A quick-witted child, Cyprien-Noé Cyr was wilful yet gentle by nature. From early on he was endowed with exceptional strength, apparently inherited from his paternal grandfather Pierre Cyr, a coureur de bois, trapper, and hunter, but also from his mother, a woman of imposing stature and physical power. The young boy’s unusual ability soon attracted the admiration of his family, who were keenly interested in the strong men and feats of strength popular at the time.

After attending school in his village between the ages of 9 and 12, Cyr began working in a lumber camp in the winters and on the farm the rest of the year. In those places he performed his first feats of strength in public, impressing his fellow-workers with his prowess. According to one of his biographers, his mother then decided he should let his hair grow, like Samson in the Bible, and she herself curled it regularly.

In 1878 the Cyr family emigrated to the United States to seek their fortune and settled at Lowell, Mass. While living in Lowell, Cyprien-Noé changed his name to Louis, which was easier to pronounce in English. He worked in a textile mill, on a farm, in a machine shop, and at various other jobs. There, too, he soon became famous for his prodigious strength. At 17 he weighed some 230 pounds. He was carefree and chubby, and his pink cheeks and long blond curls gave him a babyish look that made him the butt of many jokes. He enjoyed playing the violin, dancing, working out with weights, and showing off his strength. When he was about 18 he entered his first contest of strong men in Boston and succeeded in lifting a horse off the ground. The big baby was then taken seriously and held in respect by the community.

 

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In 1882 the Cyr family returned to the province of Quebec. Louis was married that year and went to work as a lumberjack. At the camp there was little in the way of entertainment, and his demonstrations of strength were among the most popular events. He undertook one feat after another, which soon became widely known for their unusual character. Hoping to improve his financial situation, Cyr moved back to Lowell with his wife in the spring of 1883. He was warmly received by Franco-Americans, who were already familiar with his exploits. A man named MacSohmer offered to organize a tour for him in the Maritime provinces and Quebec, where he would perform feats and challenge other strong men. It began in New Brunswick, but lasted only a few months. Cyr got nothing from it and had to part company with MacSohmer, who was a swindler.

Cyr then went to the Quebec village of Sainte-Hélène (Sainte-Hélène-de-Bagot), where his parents were living. He persuaded his family to organize a tour of shows in which he would present his own acts. His father took charge of it. The Troupe Cyr, as it was called at the time, gave performances throughout the province and met with tremendous success. A natural showman, Louis easily convinced the public that he fully deserved the title of strongest man in Canada.

In 1883 Cyr was offered a position involving less travel, as a policeman in Sainte-Cunégonde (Montreal). He held it until December 1885, and then went on tour again with a troupe of athletes recruited by Gustave Lambert, a Montreal wrestler, boxer, and weightlifter. In March 1886 he competed at Quebec with David Michaud, who was acknowledged as the strongest man in Canada. Cyr won an easy victory, lifting a 218-pound barbell with one hand (to Michaud’s 158 pounds) and a weight of 2,371 pounds on his back (to his opponent’s 2,071). The title of strongest man in the country now belonged to him.

 

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Around 1888 Cyr bought a tavern on Rue Notre-Dame in Montreal, where he did a few feats of strength to amuse his customers. But he felt most at home on stage, and within a year he resumed touring with his own show, which included his wife and his brother Pierre. He travelled across Canada and the United States. In 1890 he joined an American troupe and he earned a growing reputation as the strongest man in the world. In the autumn of the following year he left for Europe, where he wanted to defend this title. He performed mainly in England, but the great champions did not dare challenge him and conceded him the title.

When Cyr returned to Canada in March 1892, he and strong man Horace Barré signed a one-year contract with the Ringling Brothers Circus of the United States. In 1894 the two men started their own circus, which had athletes, jugglers, acrobats, and strong men. It performed on Canadian and American stages for five years.

In 1900, however, Cyr’s health began to fail because of his weight, overeating, and inactive lifestyle. The onset of Bright’s disease put an early end to competitions and public displays of strength. He moved to a farm in Saint-Jean-de-Matha, where he received his friends and told stories of his triumphs; occasionally he took on competitors, such as Beaupré the giant [Édouard Beaupré*] in 1901, who wanted to claim the championship for themselves. The last of these was Hector Décarie, who in February 1906 met him in Montreal’s Parc Sohmer but could not strip him of his title. Well aware of his limitations and the precarious state of his health, Cyr used the occasion, however, to confer the honour on his young challenger.

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Louis Cyr died at his daughter’s home in Montreal on 10 Nov. 1912 at the age of 49. The news appeared in the press the following day.

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Le Soleil and La Presse, among others, announced his death on the front page and, like Le Devoir andLa Patrie, devoted several columns to an account of his life and exploits. According to Le Soleil, “His glorious athletic career . . . helped shed on [the French Canadian] race the lustre of a reputation for strength and uncommon physical vigour.” His contemporaries immortalized their hero with an impressive statue, now held by the Musée de la Civilisation at Quebec; it keeps alive in the province the memory of Louis Cyr, whose feats are still said to be unequalled.

-courtesy Dictionary of Canadian Biography

 

©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved

Monday, September 19, 2016

Old Time Quebec Sugar Pie

 

 

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One pie shell (I cheat and don’t make my own. I find the store bought frozen shells quite good enough)
One cup of brown sugar - packed (but not too tightly)
One tablespoon flour
Half a pint of whipping cream minus 2 tablespoons (for the metric inclined folks, that’s exactly 200ml).
 

Preheat the oven to 325 degrees.
I'll give you the old and the new methods. I use the old method, some use the new one. I swear the old method makes a better pie... but maybe it's just me.
Original method of preparation: dump the sugar and the flour into the pie shell. Mix the flour and sugar with your hands so that the flour is well mixed into the sugar. Dump the cream on top. Mix with your fingers, breaking any sugar clumps until the mix is uniform .
Modern way of doing it: mix the flour and sugar in a bowl. Add the cream and mix thoroughly with a spoon. Dump into pie shell.

Since this is an old-style recipe from the wood stove era, there is no specified amount of time to bake the pie. It will take between 45 and 75 minutes depending on your oven and depending on the ratio of ingredients. A pie with a little more flour than usual will take less time, one where there a bit more cream will take longer. Your baking time will vary from pie to pie.

To check if the pie is fully baked, start checking it at around 45 minutes. The pie filling will start boiling from the outside and move toward the middle. It will first boil with large bubbles which will gradually disappear to be replaced with small tight bubbles. When the entire surface is bubbling with these tight bubbles and the edge of the filling is starting to dry up, the pie is ready. A good test is to shake the pie back and forth a bit. If the center is still liquid, it needs to bake some more. When shaking produces a movement that looks like soft pudding, it’s ready. The pie I baked for this took 65 minutes.

Cool the pie completely to room temperature. The filling stays dangerously hot for a long time. Cool for at least 2-3 hours. Serve at room temperature by itself or with ice cream or whipped cream (for those with a strong liver).

This pie never lasts for very long. It has been known to disappear after a few midnight trips to the kitchen
.

 

©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved

Saturday, September 17, 2016

Don’t Call It A Pancake

 

 

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A ploye is not a crepe. Nor is it a pancake. For one, you don’t flip it.

Seconds after being poured onto a hot, barely greased griddle, the surface of a ploye—a traditional Acadian buckwheat flatbread—will become pocked with hundreds of tiny, bursting bubbles. “Il fait des yeux, they call it in French,” says Father Paul Dumais, who serves as the chaplain of Saint Mary’s medical center in Lewiston, Maine. “they are making eyes [at you].” It’s a beautiful expression. The edges will brown and curl just slightly, and in just over a minute, the ploye is ready; the top still tender, the bottom golden.

The best ones, Dumais remembers, were those just off his grandmother’s spatula. “Mémé, as they say up north, might stand at the stove making them while everyone else ate. You’d fight for the ones that just came off the griddle, because that seared bottom is enviable.” Without a Mémé to cook them à la minute, a stack would be made and kept in a low oven until it was time to eat, much the way fresh tortillas are.

 

1 cup (225 ml) white buckwheat flour
1 cup (225 ml) regular flour
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
1-1/2 cups (350 ml) cold water
1/2 cup (125 ml) boiling water

 

Mix dry ingredients.

Add cold water and let stand for 10 minutes.

Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees I use ungreased cast iron fry pan or non-stick electric griddle, ungreased.

Bake on one side only, until bubbles break and pancake is firm.

Serve on warm platter.

 

©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved

Friday, September 16, 2016

Poutine

 

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There are few foods which will clunk more satisfyingly to the bottom of your gut or stick more to your ribs: poutine, the quintessential pig-out dish from Québec.

Pronounced poo-TEEN, the classical version is a heap of crispy golden fries piled in a disposable bowl, mixed with cheese curds, then smothered in piping hot beef gravy. The stuff has in the past been hard to come by outside of Canada, but it is catching on as desperate French-Canadians export it to places like Florida, California, New York, France, and other poutine-bereft areas where they find themselves stranded.


Although scores of different versions now exist, this artery-clogging junk food was invented in the early 195Os, when a customer walked into a restaurant in Warwick, Québec, called "The Laughing Goblin" [Le Lutin Qui Rit], and special-ordered a pile of "frites" with brown gravy and cheese. The chef remarked, "That's a real mess", using the Québecois slang word for mess, which is "poutine", and dished it up. It was incorporated into his menu, and the rest is history.


There seems to be general agreement as to the original and optimum method of preparation:


Homemade fries, not frozen but ones actually cut off of potatoes in fat sticks, are fried golden, and placed in a bowl containing a handful of a particular type of cheese curd called "fromage en grain". It is not surprisingly a cheese named Kingsley, native to the Warwick area, mild, stringy and white, but not mozzarella or cheddar, similar perhaps to Monterey Jack, but shaped in many small lumps. More of this cheese is dumped on top of the fries, and then the entire melting mass is covered with preferably homemade and extremely hot brown beef gravy. The pile as it cools quickly coagulates into something resembling cement, and must be scarfed in haste, but not so soon that you burn the roof of your mouth.


There are some famous and not-so-famous variations on this theme, although the fries and cheese are considered the Traditional Constant.

"Poutine du Lac Long" has chopped beef and fried onions added.

"Poutine Italienne" has, as one might suspect, spaghetti sauce instead.

"Galvaude" is a poutine with chunks of chicken and green peas mixed in.


The concoction, whatever its ingredients, is admittedly hard on the stomach, an experience not helped by the fact that the traditional liquid accompaniment is lots and lots of beer. These potatoes are for couch potatoes, and exercise of any sort alter consumption is not recommended
.

 

©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved

Thursday, September 15, 2016

Berliner Gramaphone Company/RCA Victor

 

 

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This was home of Berliner Gramophone Company. Note the sign showing Nipper the dog, the Berliner logo, followed by The Home of the Victrola.
(photo dated approx 1912)

The building now known as the RCA Victor building on Lenoir Street was originally built by the Berliner Gramaphone Company between 1908 and 1921 for the production of gramaphone equipment. Emile Berliner was born in Germany, moved to Washington, and finally settled in Montreal. He invented the telephone microphone, the gramophone and the flat record. When construction was completed in 1921, Berliner Gramophone possessed one of the most modern factories in Montreal. The 50,000 sq. ft. plant made both players and records.

 

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The Gramaphone Company bought the now-famous painting of Nipper the Dog from the English painter Francis Barraud in 1896.  Barraud had first offered the painting to representatives of the Edison-Bell Company who turned him down telling him that "dogs don't listen to phonographs".  

This trademark first appeared in 1900 in Montréal on the back of record # 402 - "Hello My Baby", by Frank Banta.   This classic logo has adorned millions of Gramaphone, RCA, and RCA Victor recordings over the last 100 years.

 

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©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved

Tuesday, September 13, 2016

St. Henri Rail Transport

 

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St Henri Train Station on the Grand Trunk Railroad

 

1836: Canada's First Railway

The Champlain & St. Lawrence Railroad, Canada's first railway trunk was built in 1836 between Montreal's South Shore and St. Jean-sur-Richelieu. This 26 km long link was a considerable shortcut since the initial waterway route (St. Jean - Sorel - Montreal) was more than 150 km long.

 

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St. Henri Train Station

 

1847: Montreals's First Railway

The Montreal and Lachine Railroad was inaugurated several years's later in 1847 to provide a land link to bypass the treacherous section of the St Lawrence before the Lachine Canal was built. This railroad went through the middle of through St Henri and stopped near the corner of St Jacques and St Henri. Other stops included Bonaventure, Montreal West, and Beaconfield.

 

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The Grand Trunk Railroad

In 1853, the Grand Trunk Railway was formed from an amalgamation of several smaller rail companies including the Montreal and Lachine Railroad. The first part of this line extended from Sarnia to Toronto and then Montreal. The second part ran from Montreal to Levis (on the South Shore of Quebec City) and then to the border of New Brunswick (then a separate British colony) where it met with the Intercolonial Railway.
Rapid expansion and heavy competition resulted in The Grand Trunk's bankrupcy in 1919. The Federal Government took over the railway that year, placing it under the management of the Canadian National Railways in 1923.

 

©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved

Monday, September 12, 2016

Saint-Henri

 

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Saint-Henri 1859

Saint-Henri is well known as a historically French-Canadian, Irish and black working class neighbourhood. Often contrasted with wealthy Westmount looking down over the Falaise Saint-Jacques, in recent years it has been strongly affected by gentrification.

The area—historically known as Les Tanneries because of the artisans' shops where leather tanning took place—was named for St. Henry via the Église Saint-Henri, which at one time formed Place Saint-Henri along with the community's fire and police station. The bustle of a nearby passenger rail station was immortalized in the song "Place St. Henri" (1964) by Oscar Peterson.

Saint-Henri is part of the municipal district of Saint-Henri–Petite-Bourgogne–Pointe-Saint-Charles. The borough hall for Le Sud-Ouest is located in a converted factory in Saint-Henri, bearing witness to the borough's industrial heritage.

Église Saint-Henri was so named to commemorate Fr. Henri-Auguste Roux (1798–1831), the superior of Saint-Sulpice Seminary. The municipality of Saint-Henri was formed in 1875, joining the village of Saint-Henri and the surrounding settlements of Turcot, Brodie, Saint-Agustin and Sainte-Marguerite into one administrative unit. The municipality was incorporated into the City of Montreal in 1905.

Well-known people from Saint-Henri include strongman Louis Cyr, who served as a police officer there; the Place des Hommes-Forts and the Parc Louis-Cyr are named for him. Celebrated jazz pianist Oscar Peterson grew up in Little Burgundy which is the neighborhood adjacent to Saint-Henri. Stand-up comedian Yvon Deschamps has described the daily struggle of Saint-Henri's citizens with humorous melancholy.

Saint-Henri and Little Burgundy are considered to have a fairly common social makeup. Historically, Saint-Henri was occupied predominantly by European blue-collar workers while Little Burgundy was occupied primarily by African-Canadians who worked on the railroads. – courtesy Wikipedia

Two of my grand aunts lived in Saint-Henri. Evelina (Bernard) Mailhot and her husband Anatole lived near the train because Anatole was an engineer. Anita (Bernard) Blanchette and her husband Joseph lived for a time in Saint-Henri as they had a shop before moving to Verdun.

 

©2016 Linda Sullivan-Simpson
The Past Whispers
All Rights Reserved