﻿OTTEE-TEAWL 
  FISHERY. 
  21 
  

  

  tion 
  of 
  the 
  ends 
  of 
  the 
  wings, 
  which 
  are 
  attached 
  to 
  the 
  otter 
  boards 
  

   hanging 
  at 
  the 
  gallows. 
  

  

  Both 
  towing 
  warps 
  are 
  now 
  slowly 
  paid 
  out 
  for 
  a 
  short 
  distance, 
  

   and 
  the 
  vessel 
  moves 
  slowly 
  ahead, 
  turning 
  toward 
  the 
  side 
  from 
  

   which 
  the 
  net 
  is 
  being 
  set. 
  This 
  is 
  continued 
  until 
  the 
  otter 
  boards 
  

   have 
  spread 
  the 
  net 
  properly, 
  and 
  the 
  whole 
  apparatus 
  has 
  assumed 
  

   the 
  position 
  for 
  fishing. 
  The 
  cables 
  are 
  then 
  paid 
  out 
  until 
  the 
  net 
  

   has 
  reached 
  the 
  bottom, 
  when 
  they 
  are 
  stopped 
  and 
  shackled 
  together 
  

   near 
  the 
  stern 
  of 
  the 
  vessel. 
  

  

  The 
  trawl 
  is 
  now 
  towed 
  slowly 
  along 
  the 
  bottom 
  at 
  a 
  rate 
  of 
  

   from 
  2 
  to 
  3 
  miles 
  per 
  hour, 
  usually 
  for 
  about 
  1^ 
  hours. 
  Then 
  

   the 
  cables 
  are 
  released 
  from 
  the 
  shackle 
  at 
  the 
  stern, 
  the 
  winches 
  

   are 
  started, 
  and 
  as 
  the 
  net 
  comes 
  up 
  the 
  vessel 
  is 
  again 
  brought 
  

   broadside 
  to 
  the 
  wind, 
  with 
  the 
  net 
  to 
  the 
  windward, 
  and 
  stopped. 
  

   The 
  otter 
  boards 
  are 
  brought 
  right 
  up 
  to 
  the 
  gallows 
  blocks, 
  and 
  

   the 
  net 
  is 
  further 
  brought 
  in 
  by 
  quarter 
  lines 
  run 
  to 
  the 
  gypsy 
  heads 
  

   of 
  the 
  trawling 
  winches, 
  the 
  crew 
  taking 
  in 
  the 
  slack 
  of 
  the 
  net 
  by 
  

   hand. 
  When 
  the 
  ends 
  of 
  the 
  quarter 
  lines 
  are 
  in, 
  the 
  foot 
  rope 
  of 
  

   the 
  net 
  lies 
  close 
  alongside 
  the 
  vessel. 
  

  

  The 
  remainder 
  of 
  the 
  net 
  is 
  taken 
  in 
  over 
  the 
  side 
  by 
  hand 
  until 
  

   the 
  cod 
  end, 
  which 
  contains 
  the 
  catch, 
  is 
  reached. 
  The 
  throat 
  of 
  

   the 
  cod 
  end 
  is 
  now 
  folded 
  over 
  and 
  bunched 
  together; 
  a 
  sling 
  is 
  

   passed 
  around 
  it, 
  to 
  which 
  is 
  attached 
  a 
  fall 
  from 
  the 
  derrick 
  boom 
  

   on 
  the 
  foremast. 
  A 
  winch 
  now 
  hoists 
  the 
  cod 
  end, 
  with 
  its 
  con- 
  

   tents, 
  and 
  swings 
  it 
  inboard, 
  where 
  it 
  is 
  lowered 
  over 
  one 
  of 
  the 
  

   checkers. 
  The 
  draw 
  string 
  is 
  now 
  released, 
  and 
  the 
  catch 
  falls 
  out 
  

   onto 
  the 
  deck. 
  

  

  If 
  fishing 
  is 
  to 
  be 
  continued 
  in 
  the 
  same 
  locality, 
  the 
  trawl 
  is 
  

   immediately 
  again 
  set 
  as 
  before, 
  and 
  the 
  crew 
  start 
  at 
  once 
  to 
  sort, 
  

   clean, 
  and 
  stow 
  the 
  marketable 
  fish 
  and 
  dispose 
  of 
  the 
  trash. 
  This 
  

   work 
  is 
  accomplished 
  in 
  the 
  following 
  manner: 
  

  

  Two 
  or 
  more 
  men, 
  armed 
  with 
  pitchforks, 
  attack 
  the 
  pile 
  of 
  fish 
  

   in 
  the 
  checker, 
  heaving 
  overboard 
  the 
  skates, 
  dogfish, 
  monkfish, 
  

   and 
  other 
  species 
  considered 
  worthless, 
  and 
  tossing 
  the 
  haddock, 
  cod, 
  

   and 
  other 
  marketable 
  fishes 
  into 
  separate 
  checkers. 
  Here 
  these 
  fish 
  

   (excepting 
  the 
  flat 
  fish), 
  are 
  immediately 
  cut 
  and 
  gutted, 
  a 
  stream 
  

   of 
  salt 
  water 
  from 
  a 
  hose 
  washing 
  away 
  the 
  blood 
  and 
  gurry. 
  The 
  

   livers 
  of 
  the 
  cod, 
  haddock, 
  etc., 
  are 
  usually 
  saved. 
  The 
  gutted 
  fish 
  

   are 
  now 
  forked 
  into 
  a 
  bin 
  where 
  they 
  are 
  further 
  washed 
  by 
  a 
  

   stream 
  of 
  salt 
  water. 
  When 
  this 
  bin 
  is 
  full 
  it 
  is 
  opened 
  by 
  means 
  

   of 
  a 
  hinged 
  bottom, 
  and 
  the 
  fish 
  fall 
  into 
  the 
  hold, 
  where 
  a 
  man 
  is 
  

   stationed 
  who 
  packs 
  them 
  away 
  in 
  pens 
  with 
  chopped 
  ice. 
  The 
  flat 
  

   fish 
  are 
  packed 
  in 
  ice 
  without 
  cutting 
  or 
  cleaning. 
  The 
  fish 
  being 
  

  

  