344 THE POPULAR SCIENCE MONTHLY. 



creature." This marine gladiator is not always content to seek only 

 to escape. He knows the capabilities of the weapon which he wields, 

 and sometimes proves a powerful antagonist, sending bis pursuers' ves- 

 sel into harbor almost sinking from injuries which he has inflicted. 

 The fishermen, too, occasionally receive injuries from his sword. One 

 of Captain Ashby's crew was severely wounded by a sword-fish which 

 thrust its beak through the bottom of a boat in which the man was 

 standing, and penetrated two inches into his naked heel. One or two 

 instances are on record of the capture of sword-fish upon an ordinary 

 hand-line, and it is probable that this is much more common than has 

 been usually supposed. Within the past few years it has not been 

 unusual for sword-fish to become entangled in the long lines of hali- 

 but-fishermen on the northern banks. This manner of taking them is, 

 of course, purely accidental, and is rather vexatious than otherwise to 

 the fishermen. 



The bulk of the yearly catch is sold fresh. Most of the fish are 

 taken into New Bedford, and some are carried to New London. 

 Until quite recently nearly all were disposed of in that vicinity. 

 About 1864 a few were sent to Boston as an experiment, and the 

 demand for sword-fish in that market has since rapidly increased. It 

 is not well known in New York. When the first fish reaches New 

 Bedford, it is eagerly sought at twenty cents a pound retail. In 1873 

 within forty-eight hours after the arrival of the first one, fifty-two 

 were brought in, bringing the retail price down to eight and ten 

 cents, for which the fish clear of bone is usually retailed throughout the 

 season. The wholesale price for " clean fish " is about twelve cents 

 for the first catch, falling rapidly to two or three cents. The fish is 

 of a gray color, its texture is coarse, somewhat resembling halibut, 

 and thovtgh a trifle oily is a very acceptable article of food. Its 

 flavor is by many considered fine, and is not unlike that of the blue- 

 fish. Sword-fish are usually cut up into steaks, thick slices across the 

 body, which may be broiled or boiled. 



In Fig. 4 is shown another member of the sword-fish family, the 

 bill-fish or spear-fish. It occurs on our Atlantic coast from the West 

 Indies to Southern New England, and in nearly the same foreign 

 waters in which its more celebrated relative is found. It resembles 

 the sword-fish in movements and manner of feeding. About Mauritius 

 they are taken in deep water with hook and line, or speared when near 

 the surface. When hooked or speared they are said to make for the 

 boats, taking tremendous leaps in the air, and if care is not taken they 

 will jump into the boats, or pierce them with their bills, to the great 

 consternation of the fishermen. The species attains a large size, one 

 having been seen measuring twenty-six feet. The fish is highly es- 

 teemed in the Mauritius. Near the backbone it is of a salmon-color ; 

 lower down it is red and like coarse beef. 



The sail-fish is a member of this family, and is especially notable 



