§ People leave all kinds 

 of things at Pettigrew 

 State Park. But a year 

 ago, a ranger at the east- 

 ern North Carolina re- 

 serve saw something he'd 

 never forget. 

 He found two parts of a dugout 

 canoe in Lake Phelps that Indians left 

 behind 3,000 years ago. 



The discovery spurred underwater 

 archaeologists to take a closer look. 

 Within months, they found 22 canoes 

 and pottery and stone artifacts sub- 

 merged in the lake. 



The cypress dugouts range from 24 

 to 37 feet and are in unusually good 

 condition. The acidic quality of Lake 

 Phelps and the absence of bacteria and 

 aquatic life preserved the wood and 

 created a time capsule for the canoes. 



Now, many of the markings from 

 construction can be seen. Dugouts 

 were built by burning out the middle 

 of logs, then hollowing the insides with 

 shell and stone tools. 



So far, four canoes have been recov- 

 ered. Two have been radio-carbon 



dated, and vary only by 100 years. 



The archaeologists hope to find 

 funding to test the rest of the canoes. 

 More information will help them 

 decipher the mystery of the canoes' 

 origins. 



One dugout has been on display at 

 the N.C. Museum of History; the oth- 

 ers are being treated in Fort Fisher. 

 The visitor center at Pettigrew State 

 Park is exhibiting some of the artifacts. 



Preparing seafoods in a microwave 

 oven will do more than save you time. 

 Microwaves cook seafoods rapidly 

 without drying them out, making it 

 possible to reduce fats or oils called for 

 in many seafood recipes. 



Remember that overcooking is the 

 most common mistake in preparing 

 seafood. Since microwaves vary in 

 power, be sure to follow the directions 

 in your oven's instruction manual. 



Always cook a recipe for the shortest 

 time first, test for doneness, and cook 

 longer if needed. 



You can easily convert your favorite 

 seafood recipes to microwave oven 



cooking times. Just use similar recipes 

 from your microwave cookbook as a 

 guide. 



Sea Grant is publishing a new 

 special-interest newsletter for people 

 in the seafood industry. Seafood Cur- 

 rent is a quarterly publication about 

 seafood processing, marketing and 

 retailing in North Carolina. 



If you'd like to be placed on the 

 mailing list, write: Seafood Current, 

 UNC Sea Grant, Box 8605. NCSU, 

 Raleigh, N.C. 27695-8605. 



Coastwatch is published monthly 

 except July and December by the 

 University of North Carolina Sea 

 Grant College Program, 105 1911 Build- 

 ing, Box 8605, North Carolina State 

 University, Raleigh, NC 27695-8605. 

 Vol. 14, No. 5, May 1987. Dr. B.J. 

 Copeland, director. Kathy Hart, edi- 

 tor. Nancy Davis and Sarah Friday, 

 staff writers. 



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