FISHERIES OF THE UNITED STATES. [38] 



ically sealed, and intended to be preserved an indefinite time. The 

 trade in "coves" is confinetl priucipully to tLe Chesapeake region, and 

 the process of preparing them is as follows: The oysters, nsually tlie 

 smaller sizes, are taken from the vessels and placed in cars of iron frame- 

 work, 6 or 8 feet long. These cars run on a light iron track, which is 

 laid from the wharf through the "steam-chest" or "steam-box" to the 

 shucking shed. As soon as a car is filled with oysters (in the shell) it 

 is run into the steam-chest, a rectangular oak box, 15 to 20 feet long, 

 lined with sheet iron and fitted with appliances for turning in steam ; 

 the doors, which work vertically and shut closely, are then let down, 

 the steam admitted, and the oysters left for ten or fifteen minutes. The 

 chest is then opened and the cars run into the shucking shed, their 

 places in the chest being immediately occupied by other cars. In the 

 shed the cars are surrounded by the shuckers, each i)rovided with a 

 knife and a can arranged so as to hook to upper bar of the iron frame- 

 work of the car. The steaming having caused the oyster shells to open 

 more or less widely, there is no difficulty in getting out the meats, and 

 the cars are very rapidly emi)tied. As soon as each shucker fills his 

 can he turns iu the contents and receives his tally-check. The oysters, 

 as they are received, are washed in iced water and then transferred to 

 the "tillers' " table, where they lie in great heaps. The " fillers," usually 

 girls, are employed in filling and weighing the round tin cans, which are 

 such familiar objects in every grocery. The cans, having been filled, 

 are removed to another jiart of the room and i^acked in a cylindrical, 

 iron crate or basket, which will hold six dozen or more of them. When 

 the crate is full it is lifted by means of a derrick and lowered into a 

 large cylindrical kettle, called the " process kettle" or " tub." The lid of 

 the "process kettle" is then closed and screwed down, and the oysters 

 again steamed. After this second steaming they are placed, crate and 

 all, in the "cooling tub," a rectangular tub containing cold water, and 

 when sutficiently cool to be handled, the cans are taken to the "cappers," 

 or soldering table, and there "capped ;" that is, are hermetically closed. 

 From the " cappei\s" they are transi)orted to another department, labeled 

 and packed in boxes for shipment. The whole steaming pi-ocess will 

 not occupy an hour from the time the oysters leave the vessel until they 

 are ready for shipment. 



The only other branch of the industry not yet alluded to, is "])lant- 

 ing," and as this varies with the different States, it is considered in de- 

 tail. For the capital invested, number of bushels produced, and persons 

 employed, see the "statistical" table at the end of the pages devoted to 

 the oyster. 



Maine. — This State is noteworthy on account of her past rather than 

 her present resources. At Damariscotta, and the Sheepscot River, great 

 shell-heaps exist, composed mainly of oyster shells of gigantic size ; but 

 there is, at the i)resent day, but one small natural bed, situated some 

 few miles west of Damariscotta. In Portland Harbor, or Casco Bay, a 

 few hundred bushels of oysters, that are brought from the Chesapeake, 



