Dear Sun Spots: I am wondering if a second edition of Stanley Bearce Attwood’s “Length and Breadth of Maine” was ever published and where I might be able to purchase it, if so. This book is a catalogue of statistics about every place name in Maine. I consulted it at the Kittery Information Center. I have found it very useful for a book I am writing. – Barbara M. Van Dyken, Grand Rapids, Mich.

According to, Attwood had a second edition published in 1973 by the University of Maine. Other references are made online to one published by the University of Maine at Orono Press in 1977. Sun Spots tried to contact the university Aug. 5 but a recording noted they were closed until Aug. 11. You may want to reach them at University of Maine Press, 126A College Ave., Orono, ME 04473, or at (207) 866-0573 to discuss this book and author. In addition, perhaps there is a reader out there who has this book and might be willing to sell it to you for a reasonable price.

Dear Sun Spots: A few years ago, I was able to buy mustard pickles and I believe the name was “Pastor’s Wife.” They have moved from the Dixfield area and I would like to know if these pickles are still available. – Marie Woods, Rumford.

Unfortunately, Sun Spots was unable to locate them and perhaps other readers familiar with this brand may be able to assist you. In the meantime, you may want to try the following recipes that colleague Eileen Adams of the Farmington bureau has provided. Adams says the Cucumber Mustard Pickle recipe is popular among family members and tends to have a nice bite or as she describes it, is “nippy.”

Sweet Mustard Pickle from “The Preserving Kettle.” Ingredients: 1 quart small green tomatoes, quartered; 1 quart small unpeeled cucumbers (about 2 inches); 1 quart unpeeled medium cucumbers; 1 quart tiny pickling onions; 1 small head cauliflower, broken into flowerets; 3 green peppers, seeded and diced; 2 cups green beans, cut into 1-inch slices; 1 cup salt; 1 cup flour; 1/3 cup dry mustard; 2 teaspoons tumeric; 2 cups sugar; 2 quarters vinegar. Method: Combine vegetables and sprinkle with the salt. Cover with cold water and let stand overnight. Place over moderate heat and bring just to boiling point, then drain thoroughly. Combine remaining ingredients smoothly. Stir over moderate heat until smooth and thick. Add well-drained vegetables and bring just to boiling point: they should never be overcooked and mushy. Ladle hot into hot canning jars allow ½ inch of head room, and process in a boiling-water bath (212 degrees Fahrenheit) for 10 minutes for pints or quarts. Makes about 4 quarts.

Cucumber Mustard Pickles. Ingredients: Brine: 2 cups sugar, 1 cup dry mustard, 1 cup salt, 1 teaspoon alum, 1 gallon vinegar, Sliced diced cucumbers. Method: Combine all the ingredients and boil. Pour over chunked and sliced cucumbers. Can. No need to seal.

Dear Sun Spots: Is there a long-lasting spray paint for outdoor wooden furniture? If so, where is it available? I appreciate the help. Thank you. – No Name, No Town.

Dear Sun Spots: I enjoy reading your column and hope your readers can assist me: I need to find someone to repair our foundation. Water seeps in year-round where the cellar floor meets the walls. I’ve contacted some of the names in the yellow pages to no avail (either no callbacks or they only do commercial). I hope your readers can steer me towards other companies or contractors, (207) 783-9527. Thanks. – E. Greenlaw, Lewiston.

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