REPORT OF COMMISSIONER OF FISH AND FISHERIES. [134] 



parties engaged in lobster-canning, the same apparatus being used for 

 the work. The factories are open for the canning of lobsters about the 

 1st of April, from which date to the 1st of July a large force is kept con- 

 stantly busy. About this time the lobsters begin "shedding" in such 

 numbers as to seriously interfere with the business, and the factories are 

 often obliged to discontinue the work till late in the fall. Fortunately, 

 however, the mackerel usually make their appearance on the coast at this 

 season, and many of the factory-men turn their attention to packing them, 

 thus furnishing employment to their hands during the summer months. 

 The canneries for this work are located on the coast of Maine, and, with 

 the exception of the recently developed canning interest in Boston, Maine 

 has practically a inouopoly of the business for the United States, though 

 limited quantities are put up by the lobster can uers of the British Prov- 

 inces. As has been said, the fish usually arrive early in July, gradually 

 nearing the shore, until, in a few weeks, they are abundant in many 

 of the coves and harbors of the New England coast. For several weeks 

 during the height of the season the majority of the male population of 

 the smaller fishing ports are engaged in hooking mackerel, a considerable 

 revenue being derived from this work. This is especially the case in the 

 vicinity of the canneries, where a good market is usually found for the 

 catch. The fishing continues till early in October, when the mackerel 

 leave for warmer waters. 



In the canning of lobsters it is necessary that each factory should be 

 provided with smacks or small vessels for gathering its supply. These 

 usually visit the different fishing stations within a radius of 20 to 30 

 miles of their respective factories, gathering the lobsters from the fish- 

 ermen, who would find it difficult to run them to market in their small 

 boats. These vessels are often used in the same way for securing a sup- 

 ply of mackerel for the canneries. As a rule, they are ordinary sloops 

 or schooners, but the factory at Castine is provided with a small steamer, 

 by means of which it is enabled to cover a much larger territory, bring- 

 ing the fish to the factories in excellent condition. 



The catch varies greatly with the season ; some years large quanti- 

 ties of mackerel are taken, while again the fish are scarce, and but few 

 are secured. The price paid along the different portions of the coast is 

 quite uniform, the fishermen usually receiving 1 to 1J cents per pound 

 for the fish as they come from the water, though in some localities the 

 fish are dressed by the fishermen, and in this condition bring about 

 two cents per pound. 



To obtain the best results it is necessary that the mackerel should be 

 canned as soon as possible after they are caught. Ou reaching the 

 factory the heads, tails, and entrails are removed, after which the fish 

 are thoroughly washed and placed in strong brine, in which they are 

 allowed to remain long enough to give them a salty flavor. They are 

 then packed in cans which are at once carefully sealed. These are im- 

 mersed in boiling water, where they remain till their contents are thor- 



