[25] PLAN OF ‘INQUIRY FOR FISHERY CENSUS. ral 
Wages; where “lay” system is notin use. 
Relations of captain to employer ; to vessel; to crew. 
Share of crew in catch of fish. 
Chance of crew for promotion. 
Relation of fishermen’s family to shoresmen; are goods advanced on 
credit ? 
These questions to be worked out for each community. 
C.—Commerce of the fisheries. 
Market prices, past and present. 
Lines of traffic and centers of consumption for individual articles. 
(This subject will be covered by Circular No. 42, relating to interior fish 
trade and consumption of fish.) 
Exports of fishery products. 
Imports of fishery products. 
Duties. ’ 
(Here may be considered the past commercial history of the fisheries, 
utilizing the vast amount of statistical material already tabulated.) 
Answer specifically these questions: 
1. How many capitalists, owners, or fitters are there in the township 
or port, as the case may be ? 
2. Are the vessels owned wholly or in part by any of the crew ? 
3. Describe the ‘‘ lay” or business arrangements by which the fisher- 
men are remunerated and the vessels fitted out. 
4, Are the fish to be cured by the owner, or are they sold to firms 
making a special business of curing fish? 
5. How many wharves are there where fish are cured or salted? Men- 
tion them by name. 
6. How many wharves or establishments where fish are iced for im- 
mediate shipment ? 
7. Describe the usual method of insurance of vessels. 
METHOD OF INVESTIGATION. 
Each of the topics suggested above should be investigated. Both 
capitalists and employés of all grades should be consulted, and their 
views given as fully as practicable. The subjects mentioned in Section 
C will be studied by the office assistants. 
VIII.—PROTECTION AND CULTURE. 
METHOD OF TREATMENT IN REPORT. 
A.—Fishery laws, past and present; their effect. 
B.—Bounties; their history and results. Drawbacks on salt, &c. 
C.—Flsheries treaties and their results. Seizure of fishing vessels. 
D.—Public fish-culture; its results, its present status, and its pros- 
pects. 
