Hennessey. It is built in the form of a cross with large windows at the end of the nave and transcepts with colored glass which provides an abun- dance of light to the magnificent interior. The side windows are made of tinted cathedral glass arranged to depict a cross in each window.. Seating capacity is 450 in the main church and 75 in the side chapel. The base— ment of the church serves as a parish hall and is most famous for the St. Ann's Lobster Suppers.

It must have been a great joy and comfort to be in the new church, but since the old one had to be torn down and a new one built in its place, there was considerable debt on the parish. This is what gave rise to the idea of Father Denis Gallant to have lobster suppers to help pay off the debt. These began in 1963 and this story is told at the end of this chapter.

The present church is serving the parish very well and at the time of this writing (October 1992), a parish mission is being preached by Father J. Robert Coady who is presently Pastor of St. Pius X Church in Parkdale.

Sunday, July 18, 1993 has been declared a special day of celebration and homecoming to mark the 150 years from the building of the first church at Hope River in 1843.

ST. ANN 'S CHURCH LOBSTER SUPPERS

Our parish is proud to be the home of the world famous St. Ann's Church Lobster Suppers.

In 1963, Father Denis Gallant, the pastor at the time, decided to serve Lobster Dinners in the basement of the Church to raise money to help pay off the existing $35,000. mortgage. The parish was small, about one hundred families, all of modest means, but rich with enthusiastic and hard working people.

The Charlottetown firms, Michael Brothers and Bevan Brothers sup- plied restaurant equipment and plumbing supplies with the understanding that the parish would honor their obligation according to means and with no interest.

In the Spring of 1964, the church basement was set up to serve approximately one hundred people per sitting. Dinners were available only one day per week, with the parishioners volunteering to prepare and serve the food. A full course Lobster Dinner in 1964 cost $1.50 (Lobster was 50 cents per lb. cooked).

By the end of the first season, it was evident that this new adventure had all the signs of a success. The servings were increased to three nights

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