Mike Brandy Boss emailed me today with the following information:
The hair salon across he way from the town hall used to be the old fur trading post this is a story from wandering Wayne from when I was around 13 years old. If you go on the bridge and look down at the side of the building get you will see a door down there it was used for the natives to enter and trade there furs and pelts that about as much about I can remember.
Author’s Note-I wrote about the Natives and I can’t seem to find the post- so if anyone has information to add please comment. Here is a story I wrote a few years ago and the small door is mentioned.
George Dummert arrived in Carleton Place, Ontario with his wife and children from England around the year of 1872. Dummert was a baker and built a home and shop on the land that would later house Patterson’s Furniture and Robbie Probert’s building. Bread was delivered from the Dummert’s Bakery Shop to Ashton and Franktown one day a week. Those deliveries alone would take up the entire day.
Constantly worried about the possibility of his children drowning, he chose to tie ropes around their waists when they went out to play. Whenever the natives would come to knock at the small door by the water’s edge to trade items for baked goods, George locked his children away for fear they might be taken.
One of George’s specialties was “Bulls Eye” toffee. For many years it was offered at the St. James Anglican Church’s yearly Christmas bazaar. Extremely popular with the local crowd, it was hand pulled, and took a lot of time and skill to make.
The baker retired in the late 1880’s and chose to live in Ottawa as their son Albert lived there, working for the Canadian Pacific Railway. George died in Ottawa on October 20, 1902 and was buried at St. James Cemetery just outside Carleton Place.
The day after his funeral, a family member went to the cemetery to check the grave. What he found drove him to fright! Pieces of clothing were strewn near his grave, and also on another nearby. The places of rest had been recently opened and the bodies had been removed.
That very same day, James Dolan, a close family friend of the Dummerts, was driving visitors along Highway 15 to Smiths Falls. In Numogate, he overtook a wagon traveling in the same direction with two body size Traveller’s Trunks on it. Upon seeing Dolan, the wagon drivers got off the wagon and walked their horses along the side of the road until Dolan was out of sight.
Later, it was presumed that this very same wagon was carrying the two freshly dug up corpses to Queen’s University in Kingston, to be used in the training of future doctors. Unfortunatly, it was a somewhat common practice at the time and noted later by the townsfolk that the crime had not occurred to keep his Bullseye candy recipe sacred for evermore.
Gluten Free-Bulls Eye Candy
2 cups Heavy Cream
1/2 cup Condensed Milk
2 cups Light Corn Syrup
1/2 cup Water
2 cups Granulated Sugar
1/2 cup Butter, softened
1/8 oz unflavored Gelatin (1/2 an envelope)
2 tbsp Cold Water
1/2 cup Shortening
2 1/2 cups Powdered Sugar
1 tsp Vanilla Extract
Powdered Sugar, for dusting
1. Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
3. In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
4. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
5. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
6. Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
7. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
8. Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
9. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
1. Dissolve unflavored gelatin in cold water.
2. Set in heat proof cup in pan; Simmer until clear.
3. Let cool.
–Mike Brandy Boss–If I remember correctly Wayne told me that native used that door and where only allowed in the basement because of the towns people didn’t want them on the streets or something along those lines.
John Stinson–Little door by the river at the Patterson store was called the”Indian Door” It was also used to put stuff on boats for people to take up lake…groceries, furniture and so on. I am pretty sure there was a piece in the Then Canadian sometime, likely in the 80’s (I lived in C Place b/w 69 and 94 and remember reading it Susan Fisher may have written it.)