William Allen Hatch memorial service

At the Sept. 2 excellent service for William Hatch at the Chase Funeral Home in Westbrook, the Rev. Susan Gilpin, of the Pride’s Corner Congregational Church, and the Rev. Dr. Jim Young, retired, conducted the service.

Gilpin mentioned the coincidence of the paintings at the funeral home – “Rocky Coast at Peaks Island,” an oil by Natalie Fague, and a print, “Recital,” by Fredric Meizen, of two beautifully dressed lady musicians, one at the piano, the other seated and holding her cello. These had special interest to the Hatch family, as Bill’s sister, Katherine Hatch Graffam, was a popular cellist and teacher of stringed instruments. (In fact, our three sons studied with her – one a cellist, the other two, bass viol players.)

The Peaks Island oil painting led to the story Gilpin told about the Hatch dog, Bo. Bill Hatch grew up in the Ocean Avenue area in Portland, and often visited his grandmother’s home on Peaks Island, and the family dog accompanied them, too. One day, Bo decided to visit Peaks, but all by himself. He walked to the pier in Portland, boarded the ferry to Peaks Island, and then walked up to the grandmother’s home there. What a story!

Also, Bill Hatch often sailed his boat, for many years, in the ocean. His widow, Margaret, told me that his family recently drove to Two Lights, and in the pouring rain, scattered Bill’s ashes in the ocean.

Young’s remarks were touching, too. He was Bill’s neighbor, and lives across the street from the Hatch residence. He concluded with Alfred, Lord Tennyson’s poem, “Crossing the Bar,” which left us with the feeling that all was well. These are the first and last verses of the four-stanza poem.

Sunset and evening star,

And one clear call for me!

And may there be no moaning of the bar,

When I put out to sea.

For though from out our bourne of Time and Place

The flood may bear me far,

I hope to see my Pilot face to face

When I have crossed the bar.

Nature notes

Now that fall is here, the beautiful asters are in full bloom. We have several lavender asters in our back yard, and along the sidewalk beside Baxter Woods, on Forest Avenue, I found many groups of white asters.

But it is the New England aster that is my favorite. Lawrence Newcomb’s Wildflower Guide describes it: “Stem stout, bristly-hairy, 2-8′ high. Flower heads 1-2″ wide, with numerous (40-50) violet-purple rays (occasionally rose-colored or white). Leaves lance-shaped, clasping.”

And where did I find them? On the Capisic Pond Park path, which I enjoy so much. From the Capisic and Macy street end, the trail is surrounded by many of the deep purple asters, as well as a few of the rose-colored, and many white asters, too. Some are growing in the fields beside the path, some can be seen farther back, in wooded sections.

We haven’t had frost here yet, so a walk up that trail would be well-worth your time and energy. There are occasional benches along that trail, too.

Westbrook’s outstanding ash tree

I had a call recently from Eleanor Pickett of Westbrook, telling me of a huge and beautiful ash tree on a lawn at the corner of Hammond and Longley streets, off Park Road, beyond Mercy Westbrook hospital. It is indeed huge, and a beauty.

Ellie Saunders helped me out greatly. I had asked, last Saturday morning, if the Westbrook Historical Society had information about the tree. Ellie talked with John Marcellino, whom I then called. He knew the tree, thinks it is a white ash, advised me to get in touch with the Arboretum in Augusta, which has records of the largest tree in the state. I understand that this ash has been documented. When I drove to look at it, a neighbor there told me that each year when his children graduate, his family takes a picture of them under the huge ash tree.

I hope that many residents will go see it, and admire that handsome tree.

Redundantly titled recipe

We printed this recipe in 1995, after a friend from Massachusetts baked it for us, when she was visiting us. I think you’ll enjoy this one.

Scalloped Scallops

1 pound scallops

1 cup cracker crumbs

1/2 cup bread crumbs; add a little melted butter

1 can mushroom soup

2/3 cup milk

Salt and pepper

Add milk to soup. In a casserole put alternate layers of cracker crumbs and scallops. Pour the liquids over this. Cover with bread crumbs. Bake at 375 degrees for 25 minutes.