[105] HISTORY OF THE MACKEREL FISHERY. 



29. — Itinerary of a mackerel voyage to the gulf of saint 



lawrence. 



(By Maj. D. W. Low.) 



We go to Essex, a neighboring town on Cape Ann, six miles from 

 Gloucester, or to the shipyards of Gloucester, where we see on the 

 stocks, ready for launching, a schooner of GO or 70 tons, built in that 

 thorough and staunch manner which makes the American fishing 

 schooner celebrated for her sailing and seaworthy qualities required in 

 the hazardous business she was built for. 



W6 next find the schooner alongside of the wharf in Gloucester, where 

 she is got ready, or "fitted," for a voyage to the Gulf of Saint Lawrence, 

 called a "bay trip." Fifty-five barrels of porgies and seven barrels of 

 clams, with fifty hogsheads of salt in 115 barrels, and sixteen barrels of 

 water are stowed by her crew in her hold, on top of which are stowed 335 

 barrels more with their heads taken out and put inside, both head and 

 barrel beiug numbered. After the provisions, lines, hooks, &c, are on 

 board the flag is hoisted and she is ready for sea, having cost to that time 

 $7,700 for the vessel and $2,075 for her outfits. Had she been fitted 

 for seining her outfits would have cost $750 more, making her total cost 

 with outfits $10,525. 



Leaving Gloucester August 5, 1875, we proceed to the Gulf of Saint 

 Lawrence with seventeen hands, shipped "by the berth," according to 

 their experience as fishermen, the best fishermen getting the best berths, 

 which are nearest to and on each side of the master. The master's 

 berth is forward of the main rigging on the starboard side, nearly in 

 the center of the vessel. Formerly the berths to fish, with exception of 

 the master's and cook's, were sold at auction on board the vessel after 

 she had started, as high as $50 or even more being paid for first choice j 

 the amount of the bids, called "berth money," was equally divided 

 among the sharesmen, they paying the amount of the excess of their 

 bid over the average share. The cook fishes forward so as to be handy 

 to his cooking. After each man's berth is decided upon, each one pre 

 pares the cleats for his lines on the bulwarks under the rail at his berth. 

 "Jigs" are run in the "jigmolds," and the lines, eight to twelve to each 

 man, are neatly put upon the cleats ready tor service. After passing- 

 through the Gut of Canso (stopping there for a little wood), the vessel is 

 ready for fishing. Lashed on the " port" side of the schooner, opposite 

 the skipper, stands the "bait-mill," at which each of the crew, excepting 

 the master and cook, take turns, commencing with the youngest, in 

 grinding bait. The slivers of porgies are ground up fine, and clams 

 are chopped with a long handled chopper, which are mixed with the 

 porgie bait and some of it put iuto a box called the "bait-box" which 

 is hung outside of the bulwarks, to the right of the master's berth, and 

 water is added to it. After the vessel is "hove to" and she commences. 



