106 V. S. BUREAU OF FISHERIES 



The pi('kin<>: rooms are abuut 7.") feet loii^- and 40 feet wide. The 

 ])i('kinir tables are each about 18 feet lon<»: and 42 inches wide, being" 

 made of G-inch phinks held together by wooden cleats on the under 

 side. The middle portion of the table, about 21 inches in width, is 

 inclosed by 4-inch i)lanks set on the edge and running the entire 

 leiigtli of tlie table. This forms a trough in the middle of the table 

 which holds a supply of shrimp for the pickers. The main object 

 of the 4-inch planks, howevei". is to su})i)ly a support for the steel 

 baskets in which the shrimp are unloaded from the l)oats. The 

 basket full of shrimp, after being brought to the table, is turned oA'er 

 on its side, Avith the weight of the basket resting on the side of the 

 trough and the shrimp falling into the trough in the middle of the 

 table. The basket is rolled along on the edge of the plank, distribut- 

 ing the shrimp as it goes, the plank preventing the weight of the 

 basket from rolling on the shrimp and crushing them. There is a 

 space of about 10 inches in width on the side of the trough of the 

 table on whicli the pickers place their buckets. 



The pickers are paid by Aveight. The rate at Avhich they are paid 

 depends altogether on hoAV the shrini}) run as to size. In practically 

 eA'ery lot there AA'ill be some shrimp of every size; but in some lots 

 the larger ones predominate, although there are times Avhen a partic- 

 ular lot of shrimp Avill be almost uniform in size throughout. Before 

 l)icking operations begin, the foreman sizes up the shrimp and then 

 announces to the ])ickers the nunil)ei' of jjounds of meat for which 5 

 cents Avill be paid. This ranges during the season from 5 to 61/2 

 pounds, the smaller weight being required Avhen the shrimp are 

 small. Most of tlie picking is done at the rate of G pounds of meat 

 for 5 cents, although there is no hard and fast rule goA'erning the 

 various prices. The average picker Avill make, on a full day's run. 

 about $1.50. A feAV of the exi)ert pickers have been knoAvn to make 

 as high as $2.50 per day. 



TACKIXG SHRIMP FOR MARKET 



Slirini]) are ])acked for the market in the following conditions: 

 (1) IlaAV Avhole shrimp, (2) raw headed shrimp, ()5) headed cooked 

 shrimi). (4) cooked shrimp meat, (5) canned shrimp meat, (G) 

 dried shrimp meat, (7) shrimp paste. 



All shrimp except those shipped in the raAV state are brine cooked, 

 the concentration of the brine, time of cooking, and conditions after 

 treatment such as drying, cooling, rebi'ining. etc., dei)en(ling u])on 

 size and conditions of shrimp and condition of the market. 



/unr ir/io/e or headed i^liriuip. — Kaw whole or headed shrimp 

 iK'fore being packed are chilled to 40° F. or below. A layer of ice 

 is placed on the bottom of the banvl provided Avith drainage holes. 

 A layer of chilled shrimp is placed on tlie ice, then another layer of 

 ice, and then another layer of shrimp. A large cake of ice, called 

 the " header," is placed on top of the barrel. Another method is 

 to provide a bottom layer of ice and then jilace on end a long narroAV 

 cake of ice. The shrimp are packed around this cake, or core, of ice; 

 the '' header " cake is placed on top of the barrel; and the barrel and 

 its contents are coA-ered Avith builaj). In the case of raw shrimp, 

 car lots of iced l)ari-els occasionally may be sent by iast freight in 

 icfrijicratoi' oi- \('ntilato!' cars. 



