Wednesday, September 28, 2016

Lachine Canal

 

Lachine-Canal-Enlargement

In 1819, the project to build the Erie Canal in New York State was a source of worries for the Montreal’s merchants: they feared that the Great Lakes trade would be diverted from the Montreal port and would be drawn towards the port of New York. In order that Montreal attracts commercial traffic, the navigation needed to be improved. Therefore, the Montreal’s merchants planned to build a canal that would allow to navigate without passing through the rapids of Lachine. To this end, they created the Company of the Proprietors of the Lachine Canal.


However, this company went bankrupt, and the government of Lower Canada took over the project. The construction of the Lachine Canal began in 1821, under the direction of engineer Thomas Burnett, and it was completed in 1825. 7 locks were built that allowed to pass through a 14.3 km-denivellation over a distance of 13.5 km between the port of Montreal and the Lake Saint-Louis. At that time, the Lachine Canal enabled the passage of small boats only.


Between 1825 and 1840, the number of boats using the canal increased sevenfold, and the boats were bigger and bigger. Thus, there was a need to enlarge the canal. The work was carried out in the 1840s, after the Act of Union reunited the Upper Canada and the Lower Canada into one entity, the United Province of Canada. In this new context, the British authorities decided to extend the canal system and to connect Montreal and the Lake Erie in order to foster the Canadian economy. Major canalization works were undertaken in 1843 and were carried out until 1848.

The Lachine Canal was widened, as well as the Welland Canal, which runs from Lake Ontario to Lake Erie, and the number of locks on the Lachine Canal was reduced to five. In addition, three new canals were built, in Beauharnois, Cornwall and Williamsburg.
The reconstruction of the Lachine Canal increased its flow in such way that it was now possible to use it to produce hydraulic power. Thus, several factories were established on the shores of the canal, beside the locks, where they benefited from this source of energy. The industries were mainly set up close to the Saint-Gabriel and Côte-Saint-Paul locks, where the denivellation is significant and allows for a good amount of hydraulic power.


During the first phase of industrial development, factories were mainly grouped around the Lachine Canal’s locks, but as the industrial development continued, factories gradually occupied all of the canal’s banks to the east of the Côte-Saint-Paul Lock.
In 1959, the St. Lawrence Seaway opened, allowing boats to navigate from the Greats Lakes to the St. Lawrence River and from there to the Atlantic Ocean. Boats were able to avoid the rapids without having to pass through the Lachine Canal. As a result, the canal was lesser and lesser used, and it closed to maritime traffic in 1970.


In 1978, the Lachine Canal passed under the responsibility of Parks Canada. The canal reopened to boating in 2002.


Sources: ‘’Lachine Canal National Historic Site’’, Parks Canada

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

Monday, September 26, 2016

Tobogganing on Mount Royal Park Montreal, QC, 1885

 

This photo shows the members of the Club de la Tuque Bleue practicing their favourite winter sport on the slopes of Mount Royal.

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-courtesy McCord Museum

Opened in 1876, Mount Royal Park was then considered by the English-speaking elite of the "Golden Square Mile" to be the "natural" extension of their neighbourhood, and they had difficulty conceiving that the park should be accessible to everyone. As a result, an imaginary boundary divided Mount Royal into two parts in the 1880s. For winter sports enthusiasts, this division meant that "proper people" tobogganed in the western part, while the youth of the working-class districts went down the slopes on the east side.

However, tobogganing, that "new craze," did not appeal to everyone. In 1885, the bishop of Montreal, Bishop Fabre (1827-1896), warned Catholics against the opportunities for sin associated with this activity, which was practiced by both men and women.

     

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

    Saturday, September 24, 2016

    The Grand Trunk’s Industrial Complex

     

    In 1856, the Grand Trunk Railway opened a big complex of shops in Montreal to build and repair trains and locomotives. It was located in Point St. Charles, not far from the Victoria Bridge's construction site. An area of this industrial complex was intended to the work on the cars and coaches (metal and wood), while another area was intended to the work on locomotives (metal only).

    Engineering-Department-staff-GTR
    Engineering Dept. Staff - 1896

    By 1961, the Grand Trunk was the main employer in Montreal in regards to manufacturing jobs. In order to provide accommodation to all these workers, a series of houses, called "Sebastopol Row", were built in 1857.

    There were a lot of different buildings at the Grand Trunk's industrial complex: foundries, factories, shops for construction and maintenance, a warehouse, etc. There was also a station for the train passengers. At the beginning of the 20th century, the company's headquarters moved to Downtown Montreal, but the shops remained in Point St. Charles.

    In 1912, the Grand Trunk's President, Charles Hays, died in the sinking of the Titanic. It was a big loss for the company, which encountered financial problems and went bankrupt in 1919. The decision was made to merge with their rival, the Canadian Northern Railway, which was also in bankruptcy, and a new Crown corporation was founded in 1919, he Canadian National.

    The CN managed the industrial complex over the 20th century, and then rented it to ALSTOM in the 1990s. The site served again for construction and maintenance of locomotives and other vehicles. Today, the site is still owned by the CN but is not in use anymore.

    Source: http://www.memorablemontreal.com/print/batiments_menu.php?quartier=14&batiment=267 http://www.mccord-museum.qc.ca/en/collection/artifacts/M990X.371.1.2

     

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

    Thursday, September 22, 2016

    The Borden Company, Ltd. 1857 - 1976

     

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    Borden Milkmen

    Borden Dairy Montreal was a very complex organization so that it has operated under several names. In 1932, Borden marched purchaser of the dairy " Joubert " but the two dairies continued to operate with their respective names until 1976. That year, the "Coopérative agricole de Granby" ( Agropur ) bought the entire organization "Borden - Joubert."

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    borden1857-1957

     

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

    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.

     

    Louis_Cyr_et_famille

     

    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.

     

    Louis_Cyr_vers_les_années_1890

    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