FISHERY INDUSTRIES OF THE UNITED STATES. 101 
land, and South Bend, in Pacific County; Westport, in Grays Har- 
bor County; Utsaladdy, in Island County, and Dungeness, in Clallam 
County. 
Shrimp.—The total catch of shrimp in 1915 amounted to 386,- 
420 pounds, valued at $18,719, taken entirely with beam trawls. 
Nearly three-fourths were taken in the vessels fisheries and the re- 
mainder in the shore fisheries. They were taken in all parts of 
Puget Sound, but the greater part of the shrimp fleet was owned 
and operated from Olympia and Tacoma and vicinities. An im- 
portant industry in Olympia is the picking out and shipment of 
shrimp meat. 
Whales.—The whaling industry of Washington, aside from some 
work done in Bering Sea by a coasting steamer owned in Seattle, 
was confined entirely to one locality in Pacific County. Three 
steamers are employed from the latter place and a plant is located 
there for the manufacture of fertilizer and oil from the whales. 
These steamers go from 20 to 150 miles from port in search of 
whales. Four species of whales are taken; finbacks, sperm, hump- 
backs, and sulphur-bottom. In 1915, 252 humpbacks, 66 finbacks, 
15 sperm, and 1 sulphur-bottom were taken. Some whalebone 
was taken by the whaling steamer out of Seattle, working in Bering 
Sea, but that taken from the whales captured by the steamers from 
Pacific County was not of sufficient length to give it any commer- | 
cial value. 
Practically every part of the whales taken by the Pacific County 
steamers was utilized, except the water extracted from them. The 
flesh, blood, and bones contributed to the manufacture of fertilizer. 
As soon as the whale is brought in, unless it be at night, the blubber 
is stripped off and the meat cut into chunks of about 10 pounds 
each. ‘The bone is then chopped up and put into tanks, after which 
the cooking process begins. The meat is put into vats holding 6 
tons each, of his it is boiled until thoroughly cooked, the oil being 
extracted while cooking by dipping it off by hand with long-handled 
dippers. This applies to oils Nos. 2 and 3, known as whale oil. 
The meat is then put into a press and the residue of oil extracted, 
after which it passes through a drier and comes out as dry scrap, 
in which shape it is sold; as it contains 15 per cent of ammonia it is 
considered a high-grade material for fertilizer. 
After stripping off the blubber it is passed through a slicer into 
boiling tanks, having a capacity of 20 tons each, where it is cooked 
in the same manner as the meat. After cooking, it is allowed to 
stand until the following day, when the oil is run off into oil coolers 
or collectors, when it is ready for market. Practically all of 
the oil from the blubber is No. 1. The different kinds, or grades 
of oil are all manufactured in exactly the same manner, the differ- 
ence in grades being determined by the colors. No. 1 is white, 
No. 2 is dark straw color, No. 3 is still darker, and No. 4 is almost 
black. The fresher the whale, or the more quickly it is utilized 
after killing, the better the oil secured. The latter gets dark by 
holding the whale. 
Most of the oil is sold to soap manufacturers, one large firm in 
the Middle West getting the greater part of it. It is all shipped in 
tank cars. The best grade is an excellent machine oil. 
