Philip John Ouless (St. Helier 1817-1885)

'A typical Robin establishment would have consisted of a general store, a house where the manager lived, a warehouse for dry fish, and a stage (or landing platform) where the fish were brought ashore. There would also have been a large area on or near the beach where flakes for drying the fish had been erected. These were waist-high frames on which the split cod would be spread out to dry. Paspébiac was the headquarters. The Robin and Le Boutillier installations on the barachois resembled a small town. Each company had a warehouse four or five storeys high, a general store, a wharf, a carpenter shop, a sail loft, a blacksmith shop and forge, a cooper shop for making barrels, offices, a cook-house, a boarding house for the apprentices, and numerous other buildings besides the large area given over to the flakes and the drying fish. Set on the hill away from the fishery there were the Robin farm buildings and a large house, known as The Park, where the General Manager lived.' (quoted in B. Le Maistre, 'From Jersey to the Gaspé: Charles Robin, 1743-1824, a Forgotten Father of Canada', Gaspesian Heritage WebMagazine)