Community Life

refers to goods and chattels consisting of lobster factory, cook house, ware house, bait shed, lobster traps, rope, nets, lobster boats, dories, boilers, packing utensils, furniture, cooking utensils and rights to the fishing license. Angus Brian, Dan MacNeil, and Willy Villet had operated this factory prior to its purchase by Fred Inman. Edith lnman Thompson (daughter of Fred) recalled that her father fished and packed at this plant (on the land ofJohn Inman) from 1910-1928. The Inman family spent April—July in Argyle Shore each summer during this period. Edith was, in fact, baptized there by Reverend]. S.. lVlacKay. Her sister, Isabel taught school in Argyle Shore (1941— 42) where she boarded with Euphemia and Goodwill MacPhail.

Some of the workers at the plant were: Billy Campbell, Basil Holm of DeSable, Doug Cameron and sons Elmer and Whinfred, and Lidy and Florence Inman. Fishermen still refer to the “Inman's Inner and Outer Reefs” off Argyle Shore. When Fred Inman closed it in 1928, the factory was torn down and James Michael lVlacDonald hauled the lumber to his property in Rice Point. Taylors bought the farm where the factory was located. It was later sold to MacDougalls and eventually Malcolm MacPhail took ownership and passed it to his son Murchison. Foster MacPhail bought it from l\/lurchison in 1947 and in 1975, his widow Dorothy sold it. It is now known as uCranberry Lane", a cottage subdivision.

The canning at these factories was done with handmade tin cans. Lobsters were cooked, packed in cans and left overnight. The cans were then boiled for 1.5 hours, a hole was punched in the top to let air out and they were reboiled for another 1.5 hours. The hole was then covered over and they were ready for shipment.

Being a shore community, many older residents in Argyle Shore are familiar with the days of plentiful lobsters. l\/lemories abound of lobster being prevalent enough to be found crawling up on shore, where they could be gathered by horse and cart. Some people would fish lobster with bait and a bucket, and they were able to be stored alive on the cool, damp floors of clay basements. Being so abundant, they were often simply used for fertilizer on the farm fields. They were considered poor fare rather than a delicacy and many former students recall the stigma of taking a lobster sandwich for school lunch.

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