Milton Historical Society & Museum Director Allison Schell displays a Prohibition-era bottle of moonshine and a copper still, circa 1850, that was used to produce illegal alcohol during that time.

By Ashley Dawson  |  This email address is being protected from spambots. You need JavaScript enabled to view it.
From the August 2014 issue

MiltonExhibit-byScottNathanThe colorful display of old bottles filled with bootlegged liquor is like a magnet, drawing visitors to it nearly every time someone begins a tour of  “Dry Spell: The Prohibition Experience in Milton.” The new exhibit at the Milton Historical Society & Museum is designed to flow from the left, showcasing the beginnings of Prohibition and support for the 18th Amendment, which in 1920 made making, transporting and selling alcohol illegal. But once museum-goers catch a glimpse of that bootlegged booze, they veer to the right.

“They see the bottles — this is where they go first,” says the museum’s director, Allison Schell, pointing to the case that also contains steins, goblets and a bottle of rye from 1933. “It’s really funny. I love watching directions people choose.”

One bottle is labeled “Doctor’s Special.” Smaller print describes the contents: “Old Scotch Whiskey.”

“That was one way people got around the system. They would get alcohol prescribed to them as medicine,” Schell explains. In that era, Miltonians may have picked up their “prescription” at Welch’s Drug Store, then located across the street from the museum.

Colin Herlihy’s board skills and Dan Herlihy’s surfing videos have taken the father-son duo far

By John Ryan  |  Photograph by Eddie Compo
From the August 2014 issue

ChasingWavesbyEddieCompoAs the 2014 Atlantic hurricane season rears its ugly head, Delaware surfer Colin Herlihy sees a silver lining in the coming storm clouds. Like hungry animals, he and other die-hard surfers from Miami to Maine will scour weather maps and buoy charts, licking their chops in anticipation of the next big swell. When the waves arrive, jobs and responsibilities are put on hold. Nothing else much matters.

“Only a handful of times each year do East Coast surfers get the chance to ride Hawaiian-size waves in their own backyard,” notes Colin. “We’ll drive hundreds of miles in hopes of hitting it just right.”

Indeed, at a moment’s notice, he and his father, Dan Herlihy, can be found loading their SUV with surfing gear, cameras and enough provisions to weather any approaching storm — once they get there.

And as the younger Herlihy looks forward to riding the next epic swell, the elder family member — no stranger to the waves himself — focuses on capturing each session on high-definition video. For this father and son duo, it’s just another day at the beach.

What does it mean to you?

By Patsy Dill Rankin  |  Photograph by Kevin Fleming
From the July 2014 issue

crabs1What are your memories of the foods that remind you of the beach? What are the things you eat when you go to the beach? We all have different ideas of what would be described as “beach food.” I can remember my first thoughts that food was different when we went to the beach. I was just a toddler when my parents rented a house in Leonardtown, Md., on the Chesapeake Bay. Looking at old pictures, I would now describe it more like a shack with a pier. This is where my brothers Chris and John and my sisters Nancy, Kathy and Debbie and I all learned the fine art of catching and eating the blue crab. We were all patient enough to sit very still and lure them into our nets with chicken necks on a string and brave enough to pick up the crabs and put them in the basket. When the basket was full, Mom would steam them up with lots of spicy Old Bay and we would all help each other pick them clean. She would also put a basket of potato chips and a bowl of sliced dill pickles on the table. The scent of crabs and Old Bay is one of the most incredible smells you will ever experience. We ate crabs until our lips were stinging and puckered from the spices. We would have platters of locally grown sliced tomatoes flavored with just salt and pepper and as many ears of corn as we could eat. We thought this was the best dinner ever! It was beach food, a little bit of heaven, our family tradition.