[241] HISTORY OF THE MACKEREL FISHERY. 



State than the mackerel fishery. From 1831 to 1840, the depreciation 

 in the catch was 333,225 barrels; and from 1840 to 1845, the increase 

 was only 30,270 barrels, during which, a period of thirteen years, the 

 business had become nearly prostrated, and with it nearly all those who 

 were engaged in it. In 1845, unexpectedly large shoals of mackerel ap- 

 peared on our coast between Cape Ann and Cape Cod, of a small, uni- 

 form size, about 12 inches in length, but very fat. Owing to these fish 

 being so near home, but little or no time was lost by the fishermen in 

 going out and returning with full fares, except the delay in procuring 

 barrels to put their fish in. At the close of the season the inspection 

 returns showed an increase of 110,122 barrels from the previous year. 

 This gave an impulse to the business. 



" In 1840 this great shoal of mackerel did not return again on our coast, 

 which disappointed the hopes of the fishermen, especially those who 

 depend upon their small boats for a living. At the close of the season 

 the catch had fallen off 28,439 barrels. Not being so easily discouraged 

 by this depreciation in one year, they entered into business with renewed 

 energy and enterprise, and were crowned with great success during the 

 next year. In this year, 1847, the fishermen did not find any mackerel 

 on our coast of much account, until late in the season, when a large 

 school appeared off Cape Cod, called the 'Chatham school,' from which 

 great quantities have been taken of the best mackerel that have been 

 in the market for many years. All other mackerel, elsewhere, bore no 

 comparison with these, either for size, fatness, or goodness. Unfortu- 

 nately, however, for the Newburyport and Gloucester fishermen, they 

 were nearly all in the Bay of Chaleur; for the mackerel which they 

 brought home were of an inferior quality. This great difference between 

 the two kinds caused much complaint, and created for a time some 

 little excitement and feeling among the dealers both at home and abroad, 

 which resulted in establishing a greater confidence in the different brands, 

 and a more uniform cull, and a higher standard of inspection in 1848. 



"The inspection returns in 1848 show that the increase is 07,518 bar- 

 rels. More than one-half of this number are No. 3, and only one-quarter 

 are No. 1. This great increase of No. 3 is owing chiefly to the mackerel 

 which came from the Bay of Saint Lawrence, denominated 'Bay Cha- 

 leur,' being a poorer quality than those taken on our coast. For the last 

 two or three years the mackerel in that quarter have been depreciated 

 gradually both in size and quality. Formerly the best mackerel we had 

 in the market came from that place, and they demanded the highest 

 price, and were very much sought after, on account of their superior 

 size and fatness. 



"At one time the George's mackerel were all the rage, on account of 

 their size ; but within the past two years the Chatham mackerel have 

 taken the lead, with the exception of that extraordinary fat school which 

 appeared off Gloucester early in September. The mackerel taken from 

 this school are said to be superior in size and fatness to any ever before 



