CRAB INDUSTRY OF CHESAPEAKE BAY. 21 
Crab dealers buy to keep the good will of the crabber, who might 
otherwise take his catch elsewhere. A direct waste is involved in the 
use of buckrams. 
The marketable crabs are removed from the floats by the use of a 
small hand net (PI. I, fig. 1). As the soft crabs are relatively inactive, 
the bag of the net is very shallow, the mesh being often stretched tightly 
across the hoop. The crab can then be gently slid from the net into 
the box without the crabber being obliged to reach into the net and 
remove it with the hand. The floats are examined three or four 
times a day and the soft crabs removed, “fished out”’ (PI. V, fig. 2), 
and packed for market. 
GRADING AND SHIPPING.—Soft crabs are always shipped in the 
living state. At the present time none are canned before shipping. 
The unit of quotation is the dozen. Four grades are distinguished, 
depending on the size. These range from “culls,”’ averaging about 33 
inches in width, through ‘“‘medium,” 4 to 43 inches, and “primes,” 
5 to 54 inches (PI. VI, fig. 1), to “‘jumbos,”’ 6 to 7 inches (PI. VI, fig. 2). 
The primes are the best grade and command the best prices. The size 
limits of these grades are not fixed, but vary somewhat with the per- 
sonality of the dealer, the exigencies of the catch and the state of 
the market. In shipping to some of the markets no separate class 
of jumbos is recognized, the large crabs being included in the primes. 
This is especially true in the early part of the season when few large 
crabs are yet obtainable. 
Shallow wooden trays (PI. VII, fig.1) are used for packing the soft 
crabs formarket. These vary considerably in size, being usually about 
3 or 4 inches deep and 20 by 40 inches in the other dimensions. Each 
tray is of sufficient depth to accommodate one layer of crabs. Sea- 
weed is spread over the bottom of the tray and the crabs are placed on 
it in rows in almost a vertical position (P]. VI, fig. 1), each crab resting 
on its apron and lapping over the individual before it. This method 
of packing conserves space and the crabs live longer than if lying 
flat, since the water does not run out of their gills as readily. A 
sheet of parchment paper is placed over them and seaweed and 
crushed ice put over this. The paper and the seaweed on it may be 
rolled back, as shown in Plate VI, figure 2, to allow the crabs to be exam- 
ined. Two or three trays are placed in a crate, the latter being of such 
a size that the trays fit neatly one above another without having room 
to slip about. There are sometimes strips on the inside of the crate 
to support the trays; sometimes each tray rests on the one beneath 
it. The crates are of various sizes, the one most commonly used 
weighing 80 pounds when packed with crabs, ice, etc. Such a crate 
holds on an average 15 dozen prime crabs. The crates are shipped 
by express. The percentage of crabs reaching their destination while 
alive is very good except in quite hot weather, when a number die. 
HARD CRABS. 
Harp-craB HousEs.—If the crab house is one at which hard 
crabs are handled, it is known as a ‘“‘hard-crab house,” or if the meat 
is picked out, as a “‘ picking house”’ in Maryland and a “crab factory”’ 
in the lower part of the bay. These vary from small wooden 
structures to permanent buildings of wood or brick (PI. VII, fig. 2), 
and are often well equipped with electricity, plumbing, and office 
