The Old Fisherman by Walt Murphy Dec. 23 1966

kathydestinhistory Member Photo

Clipped by kathydestinhistory

The Old Fisherman by Walt Murphy Dec. 23 1966 - BY WALT MURPHY the Valuable er Time and tide...
BY WALT MURPHY the Valuable er Time and tide wait for no man; harbor, the pass and the and the calendar sheds its days i His lather followed proudly like the leaves alter the first, the family traditions and the frost Two more days and it's son started going to sea at the Christmas. Where have the days age of five. Proud indeed is gone so rapidly? Another year man \\lio bears the name of almost at the wire and Christ- · the port of Destin. There are mas at the bouy just ready to quite a few who bear this slip ashore. and the man of whom we write The woe ones and the middle ! this day is Dewey E. Destin, ones and the older ones here | who was named after his in this village by the sea are · a n d has a son bearing no different than the children I name to carry on family tradi- of any land or any clime. They, jtion and occupation too, awaft the magic hour \\hen Capt. f t - w e y Destin the stroke of midnight heralds , these parts forty-one years ago. the arrival of their beloved San- , Actually he was born in ta Glaus and the bright star.riso, his mother being trans- on the Eastern horizon tells ; ported across the bay by boat again of the promsie of a better for the occasion. In his early way of life and universal peace youth he lived in a big among all house that sheltered the Destin family, atop the bluff, near a big magnolia tree. Where his childhood home once stood, to- and understanding men. There is a deep underlying spiritual strength a n d belief among the men who daily chal- day a parking lot is crowded len^e the elements to wrest a i with cars from every _ state in'football teams nearcd from mother sea These! the'union' at" one time" or mennot only meet the challenge ' er. ion Thursday of their of the wave and the wind but, Young Dewey started out at have a deep respect for the ca- the age of five on his daddy's pricious whims of trip sen and boat, snapper fishing for mar- its ever-changing" moods Such' kct. It seems that Capt. Dewey a man passes in review in the would let young Dewey keep words and lines that follow. His ' of the fish he caught, of The fish he caught, rather heritage is the sea and boats, than put them in the regular His forefathers were seafaring' catch shared in by the rest of men his grandfather helped to i the crew, his shipmates were found a way of life on the wind-. not too happy about his swept bluffs overlooking the j o u s arrangement a n d (young "Buck" was fishing and sharing alike with all hands. \Ve never did establish where and when the now familiar nickname nickname of 'Buck' came into being As he grew up, Buck fished commercially with Capt. Leonard Leonard Destin and Capt. O.Keefe as well as his dad. At seventeen he entered the service and for the next three years the Coast Guard kept him busy most of the time doing what he loved SPORTSMAN Eddie Meier SWEET-SOUR RABBIT The cottontail rabit produces more meat annually than all big game animals combined, it has been determined by game authorities who point out that deer or various species are legal legal quarry in all but three states. The total rabbit harvest ,is placed at something over 70,000,000 pounds ! Sweet-sour rabbit is one of the reasons for Mr. Bunny's popularity, and here is how to prepare this favored dish. Cut 2 rabbits into serving pieces and dredge in flour seasoned seasoned with salt, pepper and paprika. paprika. Brown the meat in 4 tablespoons tablespoons bacon drippings or other shortening in skillet, then add 1-3 cup vinegar and 1% cups pineapple juice and 3 tablespoons tablespoons red wine. Cover and simmer simmer 45 minutes. Add 1 cup pineapple chunks, % cup diced green pepper, % cup mushrooms, 1-3 cup sugar and 1 teaspoons salt. Simmer 10 m i n u t e s longer. Remove meat and thicken gravy by adding adding 2 tablespoons cornstarch dissolved in a little cold water. Cook for several minutes, stirring stirring constantly. GOOSE GREASE AND BOASTING WIU GEESE The day is apparently gone when grease from a fat goose was a c h e r i s h e d household item! It occassionally took the place of butter, being spread on bread and heavily salted, then eaten \vith some degree of relish! And what youngster of 40 or forgets the the most, operating small boats. Out of the service and back home he was ready to settle down and go in business for himself. His dad had owned two boats, one named the Lorna D. and the other the Gulf Queen. Both of these craft have long since departed the local waters but the names are still being carried to sea on the stern boards of two Destin boats. The present Lorna D. is a trolling boat owned and operated by Capt. Darrell Price and Julf Queen is the the present boat that Dewey Destin had built at the .um Thompson Yards in Fort Walton Beach in 1948. This was to replace the boat that he started in business with in 1946. His first seine boat was the Peggy Joyce, purchased from Jewell Melvin and sold in 194S when the Queen was completed. In the fleet at the moment are the Queen, The new Lady M., the Nina, and the Dewey. The Lary M. was launched this past summer, is a Thompson built hull and named after the skipper's wife, Muriel. Muriel. The smaller, Nina, is named for Buck's daughter and the Dewey, of course, for his son. Capt. Buck and his crew work at their trade the year round and the only difference one timp of the year or another means to them is a different type of fish to catch. This unique fleet of boats operate primarily for one purpose alone. Their job 50 years ago = ^ played by goose grease in the skip jacks is to provide bait for the Destin part i fleet. This means hardtails and and what have you home treatment of a chest cold? 'to be salted down and The hot grease was rubbed o n ' for the snapper boats, the congested chest, a niece o f , minnow and ballyhoos by warm flannel applied, flannel' ton for the trolling boats. This nightgown donned, and into bed ' in itself is an unending task went the ailing youngster, often-, ring the peak of the season times with a. hot water bottle | a days catch of twenty or at his feet to further ward off chill. If the smelly goose grease contributed nothing to the destruction destruction of the offending germs or viruses, it quickly dispelled thoughts of using the cold as an excuse of staying home from school. The remedy was worse than the affliction! But goose grease comes from domestic fowl, which lead inactive inactive lives amid an abundance of food. The wild honkers have much less fat on them and thus must be h a n d l e d differently irom domestic birds in the oven. Wild geese are best roasted breast down so that the bastings and pan liquids can be better absorbed. Several thick strips of bacon on the back of the bird is a good idea.Also, use plenty or moisture in the wild goose stuffing. It will help in ovcrcom- ming the dryness and lack of fat in the wild bird. Roast wild geese 25 minutes per pound, the first .°,0 minutes at 425 degrees (hot oven) and the remainder of the time at 350 degrees (moderate oven). POTTED PARTRIDE A regal dish indeed is potted partridge, for which you will need 4 birds and a bcanpot or casserole. Place the partridge giblets and 3 chicken livers in water and stew until tender. Remove and chop them, add V/s cups of cracker crubs and 3 cup bread crumbs, 5 slices bacon cut into %-inch strips and partly fried (not to a crisp), 1 large egg beaten, 1 teaspoon salt, ] ,fc teaspoon pepper and 1 teaspoon paprika. Stuff the partridges with this liver dressing, place in pot or c a s s e r o l e , and season with ground cloves, n u t m e g and around Ihe birds, add 4 fable- spoons red wine, 4 tablespoons ' of the liquid in which the partridge partridge giblets and chicken livers i mas Holiday. were cooked, and 4 tablespoons j - butter. thousand pounds of bait fish doesn't last long when the fish are biting like they did this su.mmer. These bait boats operate both day and night and there seems to be no regular schedule of arival or departure. At any hour of the day or night Capt. Jimmy Shirrah or "Buck" may learn of a school of bait fish along the coast and out they go to circle the school, set the great, 250 fathom net with its trailing pocket and then work ends of the net together to the fish back into the open pocket. Once trapped, the pocket is worked alongside the boat and the work of bailing the catch into the hold begins. If you never seen t h i r t y pounds o fthrashing skip jack in a seine net, you have a thrilling sight. Remember, loo, that all of work of making a set and the fish is done netting is pur- 1 and loadin by hand. The chased ready woven but all of the floats arid lines and leads ai-e still put on by hand. After the net has rigged it gets a coat of tar to preserve and strengthen it. After After this operation it is wound on the big revolving spools are seep along the docks. These nets run from 150 to fathoms in length. Then there are the smaller meshed nets that are used for cigar minnows and still another size for mullet. Buck keeps nets reels on the dock and always always has on hand at least of the big seines and a couple of mullet nets. When he from a trip he is welcomed his two wife. Muriel, and children, Dewey, his and Nina, 9, and like all of the r^st of us at the moment thoughts are ali on the Christ- Cover casserole or bean pot tightly, place in moderate oven (350 d e g r e e s ) and bake 2 J /2 Another day and another t we will recount the story of Capt. Dewey "Buck" Destin, renowned authority on the art of capturing propoise. Next week A irj? if plannsil i*r -tafe new

Clipped from Playground Daily News23 Dec 1966, FriPage 18

Playground Daily News (Fort Walton Beach, Florida)23 Dec 1966, FriPage 18
kathydestinhistory Member Photo

Want to comment on this Clipping? Sign up for a free account, or sign in