The Furies Cape Cod Cleaning Service

The Furies Cape Cod Cleaning Service

  • HOME
  • Cape Cod Cleaning Services
    • Cleaning Service Options
    • General House Cleaning Services
    • Spring & Fall Cleaning Services
    • Changeover Cleaning Services
    • Post-Construction Cleaning Services
    • Specialty House Cleaning Services
    • Cape Cod Vacation House Cleaning
    • Cape Cod Cleaning Services FAQs
    • Cleaning Service Policies
    • Steam Cleaning
    • Green Cleaning
  • Vacation Linen Rentals
    • Order Linens
    • Cape Cod Linen Rental Policies
    • Cape Cod Linen Rental FAQs
      • Cape Cod Linen Rental FAQs
      • Why Vacationers Rent Linens from The Furies
      • Why Homeowners Rent Linens From The Furies
  • About The Furies
    • Contact Us
    • The Furies’ Mission Statement
    • Employment
  • The Furies Cape Cod Blog
    • The Furies Cape Cod Blog
    • Furies Cape Cod Photo Gallery

The 1939 Wreck of the “Blueberry Boat” the Lutzen

April 11, 2017 by Lou Ann Bowen

1939 Shipwreck Lutzen, Dubbed the Blueberry Boat

By Lou Ann Bowen

Canadian Ship Lutzen wrecked off of Nauset, Cape Cod 1939

The 155-foot Canadian cargo ship Lutzen, aground off Cape Cod, 1939. This torn photograph and those below are in the collection of the Orleans Historical Society.

Early on the morning of February 3rd, 1939, Canadian Cargo ship Lutzen, on its way down the eastern seaboard to New York City, ran aground in shallow waters and heavy fog off Nauset Beach, near the Orleans, Chatham town line. As they were sailing around the Outer Cape, visibility was so bad that neither Captain Robert J. Randell nor any among his six-man crew were able to spot the Highland Light in Truro, nor the Nauset Light in Eastham. They had sailed right past them both.

Not long after, the bow of the 339-ton freighter screeched a terrible noise as it pushed into the soft sand a few hundred feet off the beach, between the Nauset Coast Guard Station in Orleans and the Old Harbor station in Chatham. The wreck had occurred within 100 yards of the spot where the Boston trawler Andover had grounded just five weeks earlier. On the Outer Cape, sandbars have been known to form a mile or more out from the beaches, making its shoreline one of the most treacherous on the east coast.

More than 1,000 shipwrecks have occurred along the 50-mile stretch between Provincetown and Chatham, leaving twisted skeletons now buried by shifting sands. But the Lutzen had such a gentle landing that there was no serious damage to the ship, although one crewman perished when he and a shipmate tried to launch a dory, which overturned in the heavy surf moments later.

Canadian Merchant Ship Lutzen aground off of Nauset, Cape Cod, 1939

All attempts to drag the Lutzen off of the sand and refloat it failed. After several days, salvage efforts were abandoned when the 339-ton ship tipped over on its side. –Collection of the Orleans Historical Society

All attempts to drag the  Lutzen off of the sand and refloat it failed. After several days, salvage efforts were abandoned when the 339-ton ship tipped over on its side.

Over the next few of days there were a number of attempts to refloat the ship during high tides, but when a nor’easter came along and tossed the Lutzen farther up onto the beach, salvage efforts were abandoned, and attention was turned toward saving the unusual cargo. The 155-foot ship was loaded with frozen salmon, 100 barrels of cod liver oil, and 230 tons of frozen blueberries.

Some 50 Cape Cod men, each earning 75 cents an hour, were hired to offload the blueberries. The men worked diligently, and had unloaded nearly half of the fruit onto the beach in a single day, but a warm spell had set in, and it turned out that heavy freezer trucks couldn’t drive miles out onto the soft sand to load up and transport the blueberries to local industrial freezers, as supervising Coast Guard and customs officials had planned, so the berries were thawing fast.

Various accounts told of heavy seas that toppled the ship the next day, but shipwreck historian William Quinn gave a slightly different version of the demise of the “blueberry boat” in his 1973 book Shipwrecks Around Cape Cod. He maintained that the crews had indeed unloaded about half of the blueberries but had inexplicably removed them all from one side of the ship, and it simply tipped over on the next high tide. That ended all salvage efforts.

So people from all over the Cape began making their way to Nauset Beach to take home a big box of free blueberries. And that’s how the heavenly aroma of freshly baked blueberry pies ended up wafting from one end of Cape Cod to the other, in the dead of winter, 1939.

Jarred Blueberrys from the Lutzen

This mason jar of the blueberries from the 1939 shipwreck Lutzen, canned by Addie Williams of Skaket, resides in the collection of the Orleans Historical Society.


TheYearRounder s Guide to Provincetown

Lou Ann Bowen has been a year-round resident on Cape Cod since the 1980s. She has been a tour guide in Provincetown and in the dunes for more than 20 years and has written extensively about the area and it’s history for Provincetown Magazine and on her blog TheYearRounder’s Guide to Provincetown, found at ptownyearround.com. In 2015 she received the Best of Provincetown award for her writing as TheYearRounder.

 

Filed Under: History Tagged With: Cape Cod history, Cape Cod Shipwrecks, Chatham, Eastham, Nauset, Orleans, Ye Olde Cape Cod

Pond Village, Truro, Cape Cod, 1875

January 28, 2016 by Ryan Curley

Pond-Village,-Truro,-Cape-Cod 1875

Filed Under: History Tagged With: Cape Cod history, Pnd Village, Truro, Ye Olde Cape Cod

1920 Map of Cape Cod & The Old Colony Railroad

December 10, 2015 by Ryan Curley

1920-map-of-Cape-Cod-&-Old-Colony-Rail-Road

1920 map of Cape Cod, MA & The Old Colony Railroad.

Filed Under: History Tagged With: Cape Cod history, Cape Cod Map, Old Colony, Railroad, Ye Olde Cape Cod

Commercial Street Provincetown, Summer of 1937

November 17, 2015 by Ryan Curley

Commercial Street, Provincetown, Cape Cod, Massachusetts, Summer of 1937

Love the old signage, also two-way traffic!  This is looking East North East from somewhere between 290 to 300 Commercial Street.

Filed Under: History Tagged With: Cape Cod history, Provincetown, Ye Olde Cape Cod

Turn of the Century Cape Cod Oyster Recipes

October 16, 2015 by Ryan Curley

what we cook on cape cod 1911

 

All of these are from What we Cook on Cape Cod by Amy L Handy published in 1911.

Pigs [Oysters] in Blankets.

—Season large oysters with salt and pepper,
roll in very thin slices of fat bacon and fasten with a toothpick.
Fry in a hot pan until the bacon is done, or run six on a silver
skewer and broil till the bacon is crisp.—[Mrs. E. A. Handy.]

Oyster Pie.

—Line a deep dish with pie crust. Have one quart
of oysters drained. Put a layer of oysters in the dish, a thin
layer of cracker crumbs with some small pieces of butter dotted
over. Then another layer of oysters, crackers, butter; continue
until the dish is nearly full. Mix the liquor from the oysters with
a little salt and pepper and cream; pour this over the pie and put
on the top crust and bake in a moderate oven till brown.—[Mrs. E. A. Handy.]

Pickled Oysters.

—Put a cup of cold water into a sauce pan
with a cup of vinegar, let it boil up and skim. Cook oysters in it
till plump, then take them out and add a little sugar and whole
spices, cloves and allspice. Boil a few minutes and pour it over the
oysters. Serve cold for tea. Use three pints of oysters for this
quantity.—[Mrs. Ruth E. Chipman.]

Oyster Chowder.

—Two slices of fat salt pork, cut in dice,
one onion sliced thin, one pint oysters, one pint potatoes cut as
for French fried, one quart very rich milk, one-half cup fine
cracker crumbs, salt and pepper. Fry the pork and onions together
but do not let them brown. Cook the oysters in their own
liquor until just plump and add the pork, onion and potatoes that
have been boiled till tender. Mix in the cracker crumbs and hot
milk. Let the chowder stand where it will not cook for half an
hour. This “ripens” it and brings out the flavor.—[Mrs. E. A.
Handy.]

Yacht Oyster Soup.

—Two quarts of milk, one head of celery,
one-half pound of butter, one cup of rolled crackers, salt, a pinch
of red pepper. Boil the milk with the celery, strain off the celery,
set the milk back on the stove, add the butter and the seasoning,
one hundred small oysters. Let it simmer a little till the edges
of the oysters curl. Thicken with the cracker and serve at once.
Old-fashioned receipt.—[Grrace B. Holway.]

Broiled Oysters.

—One egg, cracker crumbs, and one pint of
oysters. Dip the oysters in the egg and then in the cracker
crumbs and broil over a clear fire. Make a dressing of one pint
of milk and one teaspoonful of flour, salt and pepper and butter
the size of an egg. Boil up once and pour over the oysters.
—[Grace B. Holway.]

Stuffed Oysters, a Southern Dish.

—Fry one small onion
chopped fine and a little parsley in one tablespoonful of butter.
Wash and drain one quart of oysters and chop with two slices of
toast, season with salt and red pepper, mix with the onion and
cook until it does not taste raw. Fill shells with a mixture, cover
with cracker crumbs and butter. Bake till brown.

Oyster Shortcake.

—Make a good biscuit crust, roll out in two
rounds. Put one in the pan and spread with soft butter, put the
other one on top and bake. Cook one quart of oysters in their own
liquor, drain and keep the oysters hot. Make a sauce of one
tablespoonful of butter and two of flour melted together, add the
oyster liquor and one cup of cream, cook till thick, stirring all the
time. Add the oysters. Split the shortcake and put the creamed
oysters between the layers and on top.—[Mrs. E.A. Handy.]

Oyster Sandwiches.

—One quart of oysters, chopped fine, add
one-half cup of butter, one beaten egg, one-half cup of cracker
crumbs, salt, pepper and a dash of cayenne. Cook very lightly,
stirring with a fork. Use to fill sandwiches when cold.—[* * *]

Sherry Roast.

—Melt one tablespoonful of butter, in the
chafing dish, add one saltspoonful of salt and a dash of paprika,
half a cup of finely cut celery and twenty-five oysters.
Cook until the oysters curl, then add a wine glass of sherry, heat
and serve on toast.—[Mrs. E. A. Handy.]

Curried Oysters.

—Put one tablespoonful of butter, one teaspoonful
of grated onion, one-half teaspoonful of curry powder
and one tablespoonful of flour in a hot chafing dish. When
blended add the oyster liquor and cook a minute, stirring. Add
the oysters and when they curl serve on toast.— [Mrs. E. A.
Handy.]

Oysters and Tomatoes.

—Two tablespoonfuls of butter, one
tablespoonful of flour, one slice of onion, one cup of stewed and
strained tomatoes, one pint of oysters, salt and pepper. Cook
the onion in the butter till light brown, add the flour and brown
again. Add the tomatoes and cook and stir until thick. Add
the oysters, drained, and cook until they plump up. Serve on
toast.—[Mrs. E. A. Handy.]

Delicious Stuffing for Fowl.

—Two dozen oysters chopped
very fine, mixed with two cups of fine bread or cracker crumbs, a
full ounce of butter, a tablespoonful of chopped parsley, a little
grated lemon peel, plenty of salt and black pepper, a little red
pepper, and one tablespoonful of chopped celery. Moisten with a
little oyster liquor, a little cream and the well beaten yolk of an
egg.—[Miss M. L. Bacon.]

Filed Under: History Tagged With: Oysters, Recipes, Seafood, Shellfish, Ye Olde Cape Cod

Next Page »
  • Cape Cod Linen Rentals

  • Cape Cod Cleaning Services

Follow The Furies:

The Furies Linen Rental & Cleaning Service

  • CONTACT US:
  • (508) 349-1145 (Cleaning Service)
  • (508) 349-1141 (Linen Rental)
  • Email:
  • [email protected]
  • Location:
  • 2393 U.S. 6
    Wellfleet, MA 02667

Office Hours

Off-Season Office Hours: Tuesday-Friday, 8:00 am-3:00 pm
Saturday, 10:00 am-2:00 pm

Summer Office Hours:
Monday-Friday, 8:00 am-4:00pm
Saturday, 7:00 am-4:00 pm
Sunday, 7:30 am-2:30 pm

Tags

art Barnstable Beach Brewster Cape Cod Cape Cod cleaning Cape Cod history Cape Cod Map Cape Cod National Seashore (CCNS) Cape Cod Winter Chatham cleaning Craft Shows Eastham Environment erosion events fair Fall fall cleaning festival Festivals fireworks fishing Guide Harbor Harwich Linen Rentals music Orleans Outer Cape Cod Oysterfest parade Provincetown Railroad Recycling Rentals Seafood spring spring cleaning Summer Truro Wellfleet Year Round Cleaning Ye Olde Cape Cod
  • About The Furies
  • Home
  • About Us
  • Contact Us
  • The Furies Cape Cod Blog
  • Helpful Cape Cod Links
  • Posts Archive
  • Cape Cod FEMA Flood Maps
  • Employment at The Furies
  • The Furies Privacy Policy
  • The Furies Brochure
Cape Cod & Islands Level 2 Green Certification
  • Cape Cod Cleaning Services
  • Cleaning Services FAQs
  • Cleaning Service Policies
  • General House Cleaning
  • Changeover Cleaning
  • Vacation House Cleaning
  • Spring & Fall Cleaning
  • Post-Construction Cleaning
  • Window Washing
  • Gutter Cleaning
  • Carpet & Upholstery Cleaning
  • Cape Cod Linen Rentals
  • Cape Cod Linen Rental Ordering
  • Cape Cod Linen Rental FAQs
  • Cape Cod Linen Rental Policies
  • Bed Sheet Set Linen Rentals
  • Towel Set Linen Rentals

The Furies Wellfleet Office

CLICK HERE FOR DIRECTIONS.

The Furies Cape Cod Linen Rental and Cape Cod Cleaning Service
2393 U.S. 6 | PO Box 2033 | Wellfleet, MA 02667
House Cleaning: (508) 349-1145
Linen Rentals: (508) 349-1141
Brewster Linens: (508) 896-8988

The Furies is a proud member of the following Cape Cod Chambers of Commerce: Brewster Chamber, Cape Cod Chamber, Chatham Chamber, Eastham Chamber, Harwich Chamber, Orleans Chamber, Truro Chamber and Wellfleet Chamber

© 2018 The Furies Team LLC
Website Design by Paraclete Multimedia