152 American Fisheries Society 



Kindred to the oyster fisheries are the shucking and can- 

 ning industries, which furnish employment to several 

 thousand families. In the city of New Orleans are located 

 twelve shipping concerns which handle the raw oysters, 

 while over the remainder of the lower coast are scattered 

 fifteen other plants. These plants vary in capacity and out- 

 put, although the output of each is almost unlimited, the 

 work is conducted on the piece scale, by which the salaries of 

 the employes are governed. 



These plants during the season run at full capacity, while 

 in the summer only a very small output for the furnishing 

 of the immediate market is made. These plants are all well 

 established, and during the busy season transients open up 

 smaller plants and enter the field of furnishing the supply 

 for the enormous demand for Southern oysters. 



The direct shipping industry occupies an equally promi- 

 nent position along with the canneries, especially in the 

 winter months, as the fresh oysters for the trade in all the 

 neighboring states are supplied from these plants. They 

 also run on the scale of piece work, and almost unlimited 

 supplies of oysters are shipped out annually. 



Throughout the lower part of the state are scattered 

 these plants where the oyster is prepared and shipped 

 throughout the northern states, as well as to the adjoining 

 states. On the lower coast, in the heart of the oyster beds, 

 three of the largest plants thrive with many others at dif- 

 ferent points. These plants have their own shucking aux- 

 iliaries where the oysters are prepared for the kettle and 

 then hermetically sealed in tin cans ranging from half pints 

 to gallons, according to the demands by the trade. Also 

 some of these oysters are shipped in bulk for use in res- 

 taurants, hotels and cafes. 



Connected with these oyster canneries are also the 

 shrimp departments where the shrimp, another product of 

 the water, is put up in large quantities. The Louisiana 

 shrimp even exceed the oysters in their excellence and re- 

 nown throughout the country, being universally used in all 



