794 



HISTORY AND METHODS OF THE FISHERIES. 



Talile of tlie lobxtrr iii/liixtrii of tin: I'niled Htnlvn in 18S-0 Continued. 



The fishing smacks also cnrr\ lit. h . -:iti h to mail,* t . :n,d are tin idore. partly of the nature of market smacks. 



3. THE CRAYFISH FISHERY. 



1. THE CRAYFISH FISHERY OF NORTH AMERICA. 



GENERAL KEVIEW. Although fresh-water crayfish are very abundant in many portions of 

 the United States, they are seldom used as food, and, in fact, there appear to be only two regular 

 markets for their sale New York and New Orleans. One of the principal uses to which they are 

 put is for garnishing fish dishes in hotels and restaurants. Through much of the region where one 

 or more of the many species of crayfish occur, it is probable that they are taken in small quantities 

 for home consumption ; but of so slight and scattered an industry it is impossible to collect 

 statistics. 



NEW YORK CITY. Comparatively large quantities of crayfish an- brought to the New York 

 markets duriug the spring and summer, the sources of supply beiug the Potomac River, at Wash- 

 ington; Milwaukee, Wis. ; and Montreal, Canada. The first supplies come from Washington, 

 where the season opens soon after the ice lias disappeared from the river, and just before the shad 

 commence to run. About June 1 they begin to be received from Milwaukee, and about July 1 from 

 Montreal. Originally all the crayfish sent to New York, at least in large quantities, came from 

 Washington; later Milwaukee began to ship them east, and a year ago (1880) the first shipments 



