ABOUT LOBSTERS 113 



Since, however, density varies also with temperature, 

 account has to be taken of this factor in making cal- 

 culations. 



Water temperatures appear to be a limiting factor 

 in the Casco Bay area in Maine, and establish the west- 

 ern limit of lobster pounding. Here water temperatures 

 rise to 65° F. or higher, and the commercial storage of 

 lobsters becomes difficult. 



Feeding 



Pounded lobsters are usually fed, although they 

 may go for several months in winter without feeding. 

 Unfed, they lose weight, and cannibalism becomes 

 more troublesome. Redfish racks [the scrap left after 

 the fish are filleted] and herring are the most popular 

 foods. Trash fish [not suitable for eating] may also be 

 used. The amount of food given can be quite critical. 

 If more is provided than the lobsters can eat, the re- 

 sulting putrefaction consumes oxygen and may release 

 toxic products. Food requirements vary with season 

 and condition of lobsters; therefore, most poundkeepers 

 provide just enough food so that none is left after twen- 

 ty-four hours. 4 



A general rule is one bushel of feed per week per 

 one thousand pounds of lobsters. 



Location of pound. The location of a pound should pref- 

 erably be a natural habitat of lobsters. A rocky shore is pre- 

 ferred, since the problem of silt is then reduced. A pound 

 shaped like a finger extending inland from the sea is not 

 desirable. Dr. Thomas states, " In such a pound, there is a 

 tendency for the water which remains at low tide to be 

 pushed to the landward end of the pound on flood tide, re- 

 turning with the ebb, so that replenishment of the storage 

 water is incomplete. This problem is particularly acute at the 

 end farthest from the open sea." 5 



4 Dow, Harriman, and Scattergood, op. cit. 

 6 H. J. Thomas, " Lobster Storage." 



