PHOTO PROVIDED Members of the Fort Sumpter Hunting Club in the mid 1980’s. Front row, left to right: Clay Fought, Gordon Houseknecht, Lower deer, Bill Myers, Joe Houtman. Second row, (l-r): Ellis Houseknecht, Mike Fought, Tim Kepner, Upper deer, Mel Kepner, Ben Fought, Dave Houseknecht. Third row, (l-r): Hoover Raifsnider, Pete Houseknecht, Michael Sullivan, Jerry Fought. PHOTO PROVIDED

Fort Sumpter, aka Fought’s Cabin, is a well-known locale around this area. It’s been shared by family and friends for hundreds of gatherings over the 90 years it’s been in the hands of the Fought family. Many different types of events have been held here, and the hunters are annual visitors.

Purchased in 1930 by Raymond “Babe” Fought, the property outside Hughesville includes nearly 300 acres of wooded area, just right for hunting. Dubbed the Fort Sumpter Hunting Club in the 1950’s, members continue to spend a few days here every turkey, small-game and deer season.

Some readers will recognize the names on the plaque of the original members of the Fort Sumpter Hunting Club. (See photo) There have been large numbers of members throughout the years, but currently the average count of hunters who come to Fort Sumpter to stay for three to four days in November and/or December averages between 10 and 18.

We spoke with Michael Sullivan, Loyalsock, who has been one of the cooks for the hunters the last couple years for lunch and supper. “Well, I really just cook the suppers because there are always leftovers for the next day’s lunches,” Sullivan says. They also purchase large containers of soup at Rupert’s Meats in Montoursville that go well at lunch time. “Supper fare is usually meat and potatoes, maybe a 10-pound pork roast with sauerkraut, or the same size prime rib, potatoes, gravy,” he added. Word has it that some Italian dishes have been making it into the menu lately, like a delicious lasagna or spaghetti and meatballs.

The hunters split up or work together on the different jobs and preparation needed to make the season successful, like cutting wood in the spring for the woodstove, clearing the logging roads, picking up the groceries, making/tending the fire, and scouting for deer habitats during small game. The night before the first deer hunt, they gather to plan where everyone will be “stationed” the next morning. Asked what landmarks they use, Sullivan and his wife, Nancy, provided these names: “Crooked Tree; The Swamp; Bear Wallow; Coon’s Car; Studebaker Truck; The Bowl and The Rim,” among others.

Sullivan shared that the men head out early and come in mid-morning for a hearty breakfast cooked by Mike Fought of Hughesville. They’ll then organize a drive or go back out to their morning spots. They tag, field dress and drag their kill, usually with ropes, back to the cabin, and the shooter takes it from there, for butchering, etc.

Fort Sumpter Hunting Club members at the cabin this year include: Andy Levering, Cody Fought, David Houseknecht, Michael Sullivan, Todd Kepner, Mike Fought, Riley and Allen Smith, and Ethan Burns.

How do they relax after a full day of hunting? “Some may grab a nap, maybe a beer, then supper and cards in the evening–sometimes a little poker, but Liar’s Dice is the favorite,” Sullivan said. “Then back out to hunt in the morning.” The tradition and camaraderie at Fort Sumpter Hunting Club are alive and well in the 2021 season.