[19] THE SPANISH MACKEREL. A413 
of value, being Spanish mackerel, tailors, trout, sheepshead, porgies, 
and mixed fish. If the value be neglected and the number of individ- 
uals taken be considered, the order should be changed so as to read: 
trout, tailors, mackerel, maxed fish, porgies, and sheepshead; in addi- 
tion to the refuse fish, which are either thrown away or used for fertil- 
izing purposes.t 
On the western shore of the Chesapeake the pounds are much smaller 
and the catch is proportionately less, while the fishing season is also dif- 
ferent. Here the pounds are put out in time for the run of shad, which 
begins early in March and continues till the last of May. After the 
shad season is over many of the nets aretaken up. Almost none remain 
down throughout the summer, though a number are fished in the fall 
for trout and other species. On the eastern shore the law allows pounds 
to be fished only between the 25th of June and the 1st of October, dur- 
ing which time they are lifted regularly every day when the weather 
will permit. 
10.—FISHING SEASON FOR THE DIFFERENT LOCALITIES. 
Owing to the enormous extent of sea-coast over which Spanish mack- 
erel are taken and to the variation of the fishing season with the locality, 
these fish may be seen in the New York markets during a greater part 
of the year. According to the report of the Fulton Market dealers, 
their first appearance in 1879 occurred in April, when 98 pounds were 
received. The quantity gradually increased till July, during which 
month 114,309 pounds were handled. From this date the catch fell off 
rapidly until in November only 657 pounds were received, and in De- 
cember but a single mackerel was seen in the market. 
The fishing season for Long Island and New Jersey extends over 
several months; but the bulk of the catch is taken between the 20th of 
August and the 20th of September; and, allowing for Sundays and 
means of dip-nets. When there is a large run of “scrap fish,” or when the catch is 
large, asignal is given and a flat-boat or scow is sent ouf from the shore to receive the 
surplus. It is taken to the point K on the outside of the net, and the worthless fish 
are thrown into it as fast as the marketable ones are sorted out. Frequently both 
boats are loaded and the fish are culled after reaching the shore. 
After the fish have been secured the netting is thrown off, and the fishermen proceed 
to re-set the pound, drawing the bowl into place by means of ropes which extend 
from the tops of the stakes through rings at their bases to its lower corners and sides. 
The boat first proceeds to the opening A B, and after this has been properly secured it 
passes out of the pound and visits the different stakes in their order until all the lines 
have been fastened. The pound is now ready for fishing, and is left to itself until the 
next slackwater, while the fishermen are icing and boxing their catch. 
tAccording to the best-informed fishermen, 100,000 trout, 40,000 blue-fish, locally 
known as tailors, 30,000 Spanish mackerel, 10,000 mixed fish, 3,000 porgies, and 1,000 
sheepshead represent the catch of the average pound for 1879. ‘The money value of 
the catch is divided among the species as follows: Mackerel, 36 per cent.; tailors, 24 
per cent.; trout, 21 per cent. ; sheepshead, 6 per cent. ; porgies, 5 per cent. ; mixed fish, 
§ per cent. 
