766 HISTORY AND METHODS OF THE FISHERIES. 



two later, Messrs. Buruham & Rumery established another cannery, which continued in operation 

 during only a single season. Nothing further was attempted in this line, however, from that date 

 until 1876, when the present canneries were opened. According to the statements of the 

 fishermen, many more lobsters were canned in those early days than at the present time. 



PORTLAND FRESU MARKET. The Portland fresh-lobster market is largely controlled by two 

 firms, although a third firm buys and sells to a greater or less extent. The supplies are brought to 

 the city by about sixteen well smacks, with an aggregate measurement of 345.55 tons. These smacks 

 run up and down the Maine coast, from Cape Porpoise to Eastport and Grand Manau, buying 

 directly of the fishermen. The greater part of the lobsters carried to Portland, bowever, come 

 from between Portland and Mount Desert. The smacks are gone from one to two weeks on 

 each trip, dependent upon the weather and the abundance of supplies, and carry each time from 

 2,000 to 8,000 lobsters by count. As a rule, they buy only' the larger lobsters, those measuring 

 above 10J inches in length, which sell most readily in the fresh markets. In 1880 the fishermen 

 received from the smackmen 3J to 5 cents each for count lobsters, the latter in turn selling to the 

 Portland dealers at a slight advance. Lobsters must reach Portland alive, no dead ones being 

 accepted by the dealers. TLey are transferred at once to floating cars, where they await orders 

 Of late years many lobsters have been shipped to Portland, as well as Boston, packed in barrels, 

 with ice in warm weather. This method of shipping is much in vogue at Eastport, but is also 

 practiced at some other places along the Maine coast. The majority of the fishermen of Gasco 

 Bay bring their lobsters directly to market in their own boats, not depending upon the smacks. 

 About twenty five small boats are thus employed. 



The lobster trade at Portland is most active from March to about the middle of July, tins 

 being the principal lobster fishing season of the coast of Maine, whence all supplies are obtained. 

 From the middle of July until October but little is done in this line, as lobsters are then generally 

 considered to be in poor condition. From October to the end of favorably weather there is, 

 however, a good trade, supplied by the so-called fall fishery. 



The demand for fresh lobsters in Portland generally exceeds the supply, and in case of an 

 overstocked market, which but rarely occurs, the surplus is disposed of to the canneries of the 

 vicinity. The fresh-market trade in Portland in 1880 amounted to about 1,900,000 pounds, 

 valued at $70,000, fishermen's price, and $90,000, market prices. About 1,000 men on the Maine 

 coast catch for the Portland market. 



Lobsters are shipped from Portland to Boston and New York, and to many smaller places in 

 Maine, New Hampshire, Massachusetts, and Canada. About 10 tons are pickled yearly by the 

 dealers, and put up in barrels or kegs for the trade. In 1880, 213,355 lobsters, received from the 

 smacks buying on the Maine coast, were shipped from Portland to Boston by railroad, without 

 passing through the hands of Portland dealers. 



CANNING INTERESTS AT PORTLAND. Although but few lobsters are now canned at Portland, 

 owing to the great demand for fresh lobsters and the high prices paid for them by the fresh- 

 market dealers, that city has probably more capital invested in this industry than any other city 

 in the world, both as regards the coast of Maine and the coast of the British provinces. Port 

 land interests are centered in three firms, which own or control sixteen canneries in Maine and 

 thirty-one in the provinces. The cans and cases for these Maine canneries are mostly made in 

 Portland, this branch of the industry giving employment to about eighty men for three months, 

 at the rate of about $2 a day. The details and statistics of the canneries are given elsewhere. 



