746 HISTORY AND METHODS OP THE FISHERIES. 



and owned by Thomas L. Holmes, and two established in 1879, and owned by Pike & Faben, and 

 P. M. Kane, respectively. These canneries put up nothing but lobsters in 1880. 



Two canneries are located in the province of New Brunswick, in close proximity to this dis- 

 trict, viz., one at Saint Andrews, on the Saint Croix River, owned by Hart & Balkam, and one 

 at Grand Manan, owned by George Underwood & Co. 



FRESH-MARKET DEALERS. In addition to the canneries, two or three of which engaged in 

 shipping fresh lobsters, there were also three exclusively fresh lobster and fish dealers at East- 

 port, with a small working capital. 



SMACKS. There is but one lobster smack owned in this district, the Swampscott of Eastport. 

 She is schooner-rigged, measures 22.88 tons, is valued at $500, and carries a crew of four men. 

 She carries lobsters in the spring and summer, and herring in the summer and fall, to the East- 

 port canneries. 



THE LOBSTER FISHERY AT EASTPORT, IN 1882. While at Eastport in July, 1882, the author 

 made many inquiries regarding the condition of the lobster industry at that time, and it may be in- 

 teresting to note, in this connection, the few changes which have taken place since the official in- 

 vestigation of 1880. Lobsters were much more abundant and averaged larger this year than in 

 1881 and 1880, both of which were considered off years, and although only about the same quantity 

 of canned lobsters was produced, the number shipped fresh to Boston in ice was much greater. 

 The canning of lobsters is no longer profitable at this place, because of the great competition which 

 has arisen in connection with the fresh trade. The dealers, in purchasing of the fishermen, are 

 obliged to take all sizes that are brought in, and the latter are in consequence able to demand a 

 higher price for the poorer part of their catch. Lobsters intended for the fresh-market trade 

 must measure at least 10 inches in length; all under this size, designated as culliugs, are 

 canned. The former, since 1881, have paid to the fishermen 5 cents each, and the latter $1.30 at 

 their cars, Or $1.50 delivered at the canneries. This is an advance, since 1880, of about 50 cents 

 a hundredweight. The dealers claim that they can the cullings simply to prevent a loss, and 

 that the canning of lobsters only about pays its way, without adding to their profits. There are 

 now in Eastport only three lobster canneries, which keep open for lobsters from the first part of 

 April until about the middle of July, or perhaps a week or two longer if supplies remain abundant. 

 After this time, they engage in the sardine business, during the proper seasons. All of these 

 three canning establishments ship fresh lobsters by steamer to Boston, and in addition there 

 are one or two other fresh dealers, who sell their cullings to one or other of the canneries at 

 reduced prices. The fresh lobster trade is said to yield fair profits. Contracts are occasionally 

 made with Boston dealers to supply them with a specified quantity every week, during the 

 season, the latter, on their part, agreeing to receive these quantities, whatever may be the state of 

 the market. 



In 1882 only about 1,500 cases of canned lobsters were prepared in Eastport, against 4,500 

 cases ten years ago. The largest shipper of fresh lobsters states that, in 1879, he canned 1,500 

 cases of lobsters; in 1880, 500 cases ; in 1881, 500 cases ; and in 1882, 500 cases. Ten years ago, when 

 he started in the business, he put up 1,400 cases and also shipped about 1,400 barrels of fresh 

 lobsters. This year, in canning 500 cases, he has shipped about 1,600 barrels. 



Information was solicited respecting the general decrease of lobster supplies during the past 

 ten years, but the result of the inquiries was quite unsatisfactory, from the contradictory state- 

 ments of the informants. It seems quite certain, however, that lobsters are much less abundant 

 now than formerly, in very shallow waters near shore, and in the more inclosed areas, such as 

 the mouths of rivers and inner bays. There appears also to have been a decrease in the 



