578 GEOGRAPHICAL REVIEW OF THE FISHERIES. 



by destructive fishes, such as the shark, alligator-gar, and creval!6; they are, therefore, in a thiu 

 and poor condition for market. It seems as if some secluded spot were necessary for their attaining 

 the greatest perfection, which they do find among the Mississippi marshes. Here, too, are more 

 favorable conditions of water and better food. 



Besides these salt-water fishes there are some brackish- water species the black bass, perch, 

 and bream which are taken in the trammel-nets and seines in marshy bayous along with salt- 

 water fish, with which they are shipped and sold. 



Some fresh-water catfish and " buffaloes" also appear in the markets. They are chiefly caught 

 by negroes in traps or by line up the river and its tributary streams. This is of small importance, 

 and cannot be included as one of the regular fisheries. The few shad found in these markets come 

 from Charleston, S. C. The demand for them is small. 



The crabs are sent to market alive and in that way are sold. The marketuien pay 50 cents a 

 basket for them ; a basket is supposed to contain five dozen. Few crawfish are seen in the 

 markets, being not thoroughly appreciated, and other fish being much more abundant. The men 

 who gather the crawfish receive 40 cents a basketful. These crustaceans are chiefly used for soup. 



Part of the fish, &c., come to the retail merchant and part to consignees who receive them at 

 the French market for distribution among the smaller dealers. The work, on the part of the stall 

 fishmongers, of buying stock for the day and preparing their stalls commences at midnight, so that 

 they may be ready at an early hour for customers. Many of these stall fishmongers have no store- 

 houses in which to keep their fish, but depend on the larger dealers, such as Bartholomew, Tallou 

 & Co., for their daily supply. Only five dealers pretend to keep a supply of fish independent of 

 other dealers. As a rule, fish, &c., sell for about twice as much at retail as the fishermen receive 

 for them. The fish are not sold at retail by the pound, but at so much each. Shrimp are sold at 

 so many Landfills for so many cents. Crabs sell by the dozen, small turtles by the piece, and large 

 ones by the pound. Crawfish are sold in the same way as shrimp. 



A very small portion of the fish sold in New Orleans is eaten by the citizens. The trade is 

 principally with the hotels, restaurants, steamboats, and the shipping, so that, really, strangers and 

 travelers are the chief consumers of fish at New Orleans. It seems as though those of the popula- 

 tion who are able to buy fish care nothing for it, while, at the present prices, those who would eat 

 fish cannot afford it. 



THE OYSTER- TRADE OF NEW ORLEANS. At New Orleans centers the most extensive oyster- 

 trade of the Gulf of Mexico, and some of the stock sold in that city is of very high quality. There 

 is no locality in the whole United States where the business presents &o many picturesque feat- 

 ures, and the oyster-landing at the levee is one of the most spirited and entertaining sights of the 

 many half-foreign pictures to be got in that polyglot city. 



The market is supplied with oysters from an extent of coast comprising the whole water-front 

 of both Mississippi and Louisiana, and embracing numerous tongiug-grounds. The great majority 

 are taken from the natural and luxurious growth of the "reefs," but the transplanting and conse- 

 quent improvement of oysters is being more and more engaged in. The delta of the Mississippi 

 River forms a partition between the two classes of oysters and oyster-localities tributary to New 

 Orleans a distinction which is perpetuated in the city markets. The first of these divisions to 

 be considered, is that which lies eastward of the delta, extending from Lake Borgne, Point a la 

 Hache, and the Chandaleur Islands to Pascagoula and the end of Mississippi Sound. Though the 

 Chandaleur Islands, and some other points, produce an oyster of good reputation, the general 

 quality and size of the stock from this eastward portion is inferior to that from the western district. 

 They are used for cooking chiefly, and it is this stock which is being bought by the canning com- 



