vi. 



THE HERRING FISHERY AND THE SARDINE INDUSTRY. 



By R. EDWARD EARL.L. 



1. THE HERRING-FISHERY OF THE UNITED STATES. 



1. The fishing grounds. 



2. The vessels and their crews. 



3. The lay and share. 



4. Methods of capture. 



5. Disposition of the catch. 



6. Statistics of the herring fishery. 



2. THE FROZEN-HERRING INDUSTRY. 



1. Origin of the trade. 



2. The fishing grounds. 



3. The vessels and their crews. 



4. The fishermen of Newfoundland 



Brunswick. 



and New 



5. Methods of capture. 



6. Preserving the fish. 



7. Markets. 



8. Extent of the trade. 



3. THE PICKLED-HERRING TRADE WITH THE MAGDALEN ISLANDS, ANTICOSTI. 



NEWFOUNDLAND, AND LABRADOR. 



1. History of the fishery. 



2. The fishing grounds. 



3. The vessels and their crews. 



4. Apparatus and methods of capture. 



5. Lay of the fishermen. 



6. Methods of preserving the fish. 



7. Extent of the fisheries and the export trade. 



4. THE SMOKED-HERRING INDUSTRY. 



a. Hard herring. 



1. Origin of the smoked herring. 



2. Location of the industry. 



3. The fishermen and curers. 



4. Methods of the fishery. 



5. The smoke-houses. 



6. Methods of smoking and packing. 



7. Markets and prices. 



8. Further preparations of smoked herring. 



9. Statistics of the business. 

 6. Bloater herring. 



10. The origin, methods of preparation, and statis- 



tics of the bloater-herring industry. 

 c. Statistics of the indu*try. 



11. Statistics of the smoked-herring industry of 



Maine in 1880. 



5. THE SARDINE INDUSTRY. 



1. Origin and development of the business. 



2. Location of the fisheries. 



3. Apparatus and methods of capture. 



4. Preparation of the fish. 



5. Extent of the business. 



8EO V- 



-27 



417 



