OF THE GRIMSBY TRAWL FISHERY. 359 
on a separate drum of the winch; the after-head is made fast to the 
ship’s side as soon as it arrives in place, while the fore-head is put on to 
the tackle and hoisted on board. All hands lay over the beam, which is 
now along the gunwale, and get in the net by hand, getting the ground- 
rope on board as soon as possible to prevent any fish escaping. As 
soon as may be a rope is got round the neck of the cod-end, and the 
bag of fish is hoisted on the tackle and swung inboard, forward of 
the steam-winch. If the other net is to be shot at once, the bag is 
usually left swinging until that operation has been accomplished. 
Then the cod-end is untied, and the contents come down on deck with 
arush. The crew at once set to work to clean the fish, pitching 
them as they are cleaned into the different pounds, which have been 
formed on deck by letting boards into slots provided for the purpose. 
Turbot are most carefully bled, and care is taken that they only 
he on the coloured side, as the natural position spoils their appearance 
for market. In winter, plaice are often brought in “ alive,” 7. e. with 
the viscera intact. After being cleaned, the fish are thoroughly 
washed, with the aid of the hose, in large tubs, and then stowed 
away 1n separate compartments in ice in the fish-hold. The rubbish 
and viscera are shovelled overboard and the decks washed. 
The regular round of duty is broken only by meals, and it may 
be said that the steamboat men live well, though I believe the same 
is not always the case on smacks. All meals take place in the 
saloon, but as it will not comfortably hold all the crew at once, the 
ofiicers—skipper, second hand, and third hand—and the engineer off 
duty are first served, and then give place to the rest. Breakfast 
appears at about 7 a.m.; it consists of tea, bread and margarine, and 
fried fish, generally dabs. Dinner arrives at twelve noon, including 
hot meat, generally two vegetables, and a pudding of some description. 
Tea is at six, and consists of cold meat, if there is any, bread and mar- 
garine, biscuits and cheese, or jam. Hxcellent bread is baked by the 
steward several times a week. The only beverage is tea, except 
that cocoa or chocolate is sometimes served out after the midnight 
haul, and anyone who wants it gets a biscuit at the same time. I 
have not seen beer or spirits on any fishing vessel, and I believe 
teetotalism is the general rule with Grimsby fishermen when at sea, 
whatever may be their custom when ashore. Personally I have 
seen nothing of “ coopers,” but these work chiefly among the sailing 
fleets, with which I have had httle to do. I remember, during the 
trip of which I am writing, that we were hailed by a Dutch salt- 
herring boat who offered us a bottle of Schnapps for a dish of fish, 
an offer which our skipper declined in language which, if not con- 
cise, was certainly lucid. 
To resume our narrative. The coarse weather continued for 
