St Peters_St Peters Canal_Cape Breton_Nova Scotia

St Peters Canal Today

Canal

St Peters Canal 1946

Canalpostcard

The village of St. Peters was founded early in the 1800s. Local residents rehabilitated Denys’s old “haul over road”, laying wood skids for portaging small sailing ships across the isthmus. The route through Bras d’Or Lake was considered a much shorter and safer voyage to Sydney than traveling around the exposed southern coast of Cape Breton Island. In 1825 a feasibility study into building a canal was undertaken. Construction of the St. Peters Canal began in 1854 and took 15 years of digging, blasting and drilling through a solid granite hill 20 m (65 ft high to build a channel 800 m (2,600 ft long with an average width of 30 m (100 ft). The canal opened in 1869 at the dawn of the industrial age on Cape Breton Island. There can be a tidal difference of up to 1.4 m (4.5 ft) thus a lock was designed to regulate water levels.

The walls of the canal were lined with timber planking and locks were installed at each end. Modifications to the canal and lock continued until 1917 and the canal saw moderate to heavy use by small coastal steamships and barges, particularly during the First and Second World Wars when coal from the Sydney Coal Field was transported on this sheltered inland route to avoid U boats. A marble quarry on the western shore of Bras d’Or Lake at Marble Mountain also generated some shipping traffic.

The canal was designated a National Historic Site in 1929 and the federal government took over its operation. Parks Canada is the government agency responsible for its maintenance and operation and undertook a major project to restore both entrances to the canal in 1985. During the postwar, commercial shipping has largely avoided traveling through Bras d’Or Lake and the canal is almost exclusively used by pleasure boats, particularly sail boats with the increased popularity of cruising Bras d’Or Lake in recent decades.

Link to Article For Further Info:

http://www.visitstpeters.com/Main/history.htm

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Memories of Eaton’s_Commercial St_Glace Bay_1965_Cape Breton Island

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German Potato Pancakes Recipe_Cape Breton_Nova Scotia

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“These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.”

Ingredients

  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium potatoes, peeled and shredded
  • 1/2 cup finely chopped onion
  • 1/4 cup vegetable oil

Directions

  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

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How to make delicious deep-fried onion rings

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How to make onion rings

The crunchy taste of onion rings makes a delicious appetizer to serve to guests while they are waiting for the main meal. They go great with burgers, chicken and chips and other fast food favorites. Even at a party, everyone digs into these treats.

The secret to making deep-fried onions is to use large onions – Spanish onions are best. Since you get a lot of rings from just one onion, you will have to judge yourself accordingly when deciding how many onions you want to slice. The oil in the deep fryer must also be bubbling hot before you put in the onion rings. Otherwise, they will tend to be soggy and could burn.

The following recipe provides the measurements needed to make batter for three Spanish onions sliced into 1/4 inch rings and will serve six people.

Slice the onions

Select the Spanish onions for the onion rings. Two onions would make enough onion rings for one person. Based on this, you can then calculate the number of onions you need for the number of people that you want to serve.

Peel off the skin of the onion, Run the onion under cold water. This will prevent having tears dripping from your eyes as you slice.

Slice the onion in half and start pushing out the rings. The largest rings come from the outer part of the onion, but even the rings in the middle are great for deep frying.

Prepare the batter

Sift the following dry ingredients together in a large bowl:

– 1/2 cup flour

– 3/4 tsp. salt

– 1/8 tsp. pepper (optional)

– 1/2 tsp. baking powder

Now add in the wet ingredients:

1 beaten egg and 1/2 cup of milk

Stir until all the ingredients are well blended. The mixture should be watery, yet slightly thick.

Dip the rings into the batter

Dip two or three rings into the batter at a time to make sure that they are well coated. Then fry them in hot oil until they are golden brown.

Repeat this process with all the rings.

As the rings are browned, remove them from the deep fryer and let them drain on a paper towel.

Serving the onion rings

Sprinkle the onion rings with salt when you take them out of the deep fryer. Keep them hot until you are ready to serve them all.

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