Cap Morrill’s 100th Anniversary
Cap Morrill’s, celebrating 100 years in business since 1904.
Opened as a cigar and tobacco store in 1904 by founder Henry Morrill Sr. (a former machine tender at the Brewer paper mill), Cap Morrill’s has an extremely colorful history of overwhelming change into the wholesale seafood distribution center that it is today.
Cap Morrill’s has been in business in its present locality since 1904, When Henry J. Morrill (a former machine tender at the Brewer paper mill) began a small tobacco and cigar business. In 1913, Cap and his brother, Peter, added a soft drink business, obtaining “medicinal” spring water from the Switzer Spring in Prospect. By 1917 the business split with Cap retaining the tobacco business and Peter running the soda venture. With the end of Prohibition, Cap had a great deal of assistance from his sons until the advent of WWII when all four sons left for overseas duty. With their return, Cap went into semi-retirement and his sons remodeled the bar. Cap passed away in 1947. In 1953 a small kitchen was added to increase the food business and 1956 saw the addition of the first lobsters. In 1965 the kitchen was enlarged and the dining room was added to accommodate 120 people. The above photo was taken in the bar around 1936 and features L to R: James, Henry and “Cap” Morrill.
 
Left: This 1910 photo was taken at 494 South Main Street in Brewer and features Peter Morrill and Walter Smith in the carraige. The building is still standing today, serving as part of Cap Morrill's in South Brewer.
Right: The Morrill brothers of Brewer appear here in this 1950 photo in the parking lot at Cap Morrill's. Identified are, L to R: Richard, Henry, James and Carleton. The dog was "Laddie."
History
Nine years after the opening of the tobacco store, Henry and his brother Peter added a soft drink business, obtaining "medicinal" spring water from the Switzer Spring in Prospect. By 1917 the partnership broke up, Henry and Peter went their separate ways with their own businesses.
Henry then opened Cap Morrill's bar in the cellar of the tobacco store. Unfortunatley, Prohibition came and the bar had to be shut down for a few years. Prohibition was eventually lifted shortly before WWII and the bar was opened for business again. It was then relocated to the tobacco store area and became the primary business.
After WWII ended, Henry's four sons, Henry Jr., Carleton, James and Richard returned from the European campaign and went to work for their father. Henry Jr., Carleton and Jimmie went into the woods in East Bucksport, cut and milled enough wood to build an addition on the front of the existing building and moved the bar yet again into its new location turning the old bar/tobacco store into living quarters. In 1947 Henry Sr. died suddenly, leaving the business to his sons. All four men worked in the bar until 1948 when Henry Jr. decided to venture out on his own and started a service station further up the road on South Main Street.
In 1950, an addition was constructed onto the existing bar, doubling its size from 30 seats to 65 seats. In 1953 a small kitchen area was included and they started serving sandwiches, burgers and pizza - the first in the area! In 1955, another addition was added onto the side of the bar creating a new variety store with Richard taking over its operation, leaving Carleton and Jimmie with the bar and grill.
Carleton became known as "Cap" and it was his imagination and adventure that led to an assortment of endeavors. The lumber business, Filter Queen vacuum cleaner sales, home construction contracting, used cars, Christmas tree sales, jewelry sales, meat sales, multiple concessions at the Blue Hill Fair, and the list goes on and on. Anything that would turn a profit Cap had to try.
In 1956, the first lobster tank and reach-in cooler for lobster and clams was set up in a garage in back of the bar and grill. The holding capacity was about three hundred pounds. Either Cap or his wife Stella would go down to the coast in their Rambler Ambassador station wagon and bring back the lobster in wooden bushel apple baskets.
In 1960, yet another addition was built on the back of the building setting up a small kitchen so some fried foods could be served along with the burgers and pizza menu in the bar.
In 1964, the lobster tanks were moved into the cellar of the future restaurant and another one was added, increasing total capacity to about five hundred pounds.
In 1965, yet another addition was put onto the existing kitchen, tripling its size and turning the living quarters of the original tobacco shop into a sixy-five seat seafood restaurant. A takeout window was installed and Friday night clam fries of ninety nine cents and cooked lobster baskets for $1.95 per basket were among the most popular drawing cards, making it the most popular seafood restaurant and takeout in the area.
An office was put in over the restaurant and Stella managed it for many years. Richard's wife Cecil later came to work in the company office
And then the third generation of young adults came to work in the family business -- Dale, David, Jane, Bruce, Doreen, Jeanne and Phil. Their work ranged from dishwashing in the kitchen to serving the meals in the restaurant. However, for most this was just an in-between spot in their lives and one by one each went their own way. Even Phil left for a four-year enlistment in the Air Force, nor returning until 1972.
Having outgrown the space again, in 1975 they constructed new lobster tanks in the building next to the restaurant (acquired years before) increasing the holding capacity to 2000 pounds.
In 1979, Cap Morrill's retail fish market was built onto the side of the lobster tank room and another lobster tank was built.
In 1983 Cap suddenly died, but his visions and dreams did not. Phil, having the most experience in the day-to-day operations took over the management of the business. More space was desperately needed and a lengthy search for another building ended in 1992 with the purchase of the existing warehouse and distribution center in the East-West Industrial Park in Brewer. And, yes, more lobster tanks were built.
After the relocation process and within an ever-changing business climate, Phil made the business decision to focus only on the wholesale seafood end of the business and divest the rest of the operation. The restaurant was leased out to another company and the retail fish market was sold.
In 2004, expansion was needed again and another addition was built.
Cap Morrill's now has holding capacity for 18,000 pounds of lobster, all in a closed refrigerated system, ample working space, over 1,500 square feet of refrigeration and freezer space, and loading and receiving capabilities from tractor trailers to mid size trucks, all at dock height.
From unloading product and carrying everything by hand to using electric pallet jacks and fork lifts, from letting 300 pounds of lobster loose in a lobster tank to floating 180 plastic lobster crates in a state-of-the-art closed tank system, from a Rambler Ambassador to a 22 foot Kenworth and a fleet of GMC insulated pickup trucks, from the old garage to the 12,000 square foot warehouse -- times have changed, and Cap Morrill's has been able to change with them.
A Tribute to
Carleton "Cap" Morrill
Cap was an intellectual and a visionary. Cap was great businessman and a risk taker. He saw possibilities and would see how far he could go with them. He inspired a whole family generation and gave them the chance to develop on their own. He knew how to connect with the public and gave them the dedication to withstand the test of time. Even his major failures became the best stories over time. He was a pioneer. He was never a follower, always the leader. Not only was he a great businessman but a great humanitarian also. Anyone in trouble would go to Cap and if it was within his power they got the help they needed. Cap went with his inclinations and followed his heart and his instincts.
A Special Thank You
I would personally like to extend a special thank you to all of Cap's loyal employees and all of Cap's loyal customers. Without you, Cap Morrill's would not have been able to reach this special milestone.
With a busy Holiday Season approaching, I wish you all great success and a very
Happy & Prosperous New Year
Phil Morrill, President
Cap Morrill's Inc. |
