There never seems to be much litter on the front, at least I have never really noticed any Oxtonhill. If there is it's probably windblown icecreams.
Looking at the picture I meant litter in the marsh.
Oh sorry! Can't help there, the marsh grass looked like beach to me, until I was corrected.
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect. ~Chief Seattle
Pinz is quite right. The end of the marsh was what is know as "Broken Bank", and still is. It was so named because it became broken soon after being built in the 19 century. It remained so, until the RAF expansion period, which was in the 1930's when the RAF re-armed. The Army rifle range was on the edge of RAF Sealand much further back (I have maps), but they were kicked off and into the marsh where they are now, just behind the Broken Bank. However, it was tidal, so they finally repaired the bank, by various means, I have a wartime OS map that shows a narrow gauge along the Broken Bank, and along the training wall to Flint, obviously building them up.
After that, the marsh started to silt up fast. I have RAF aerial photos that show the marsh from ww2 onwards, and it is much more silted up now, than it was in the war.
There is a (very useful ??) layer of radioactive Caesium 137 in the marsh, deposited from leaks at Windscale, so it is fairly easy apparently to measure silt deposited as the deposition dates are known. I think the half life of Caesium 137 is 31 years, so it is decaying pretty fast.
I loved them, couldn't get enough. Seems to me they had a sweet taste combined with the vinegar and pepper. Absolutely gorgeous. I've never been able to replicate that taste. Did I tell you I like shrimp?
http://www.nytimes.com/recipes/1271/Potted-Shrimp.html Try this recipe; it's a good one. The result freezes well too. Just remember that when you come to eat it, the potted shrimps need a very slight heating, just enough to melt the butter. Serve with dry Melba toast. This just doesn't work with anything other than the tiny shrimps, such as you used to get at Parkgate: the French call them Crevettes grises.
http://www.nytimes.com/recipes/1271/Potted-Shrimp.html Try this recipe; it's a good one. The result freezes well too. Just remember that when you come to eat it, the potted shrimps need a very slight heating, just enough to melt the butter. Serve with dry Melba toast. This just doesn't work with anything other than the tiny shrimps, such as you used to get at Parkgate: the French call them Crevettes grises.
not so many cars around then,but famous nicholls ice-cream shop still there old school closed now, part of it is now shored up with scaffolding,what a shame its empty now, anyone now what will happen to it
