160 American Fisheries Society 



them. About 100 tons of eels are handled a year. Of 

 these about three tons are smoked. About 300 pounds 

 are smoked each week, from the middle of May to the 

 middle to September, or in about 20 weeks. The eels are 

 skinned, cleaned, split open, washed and salted, rinsed 

 and hung up to drain for an hour or so in the smokehouse 

 shanty. A wire screen is suspended below the eels to 

 catch them in case any fall, as they are liable to do if 

 cooked too rapidly, preliminary to smoking. A quick fire 

 is started of corn cobs and sawdust to cook them and then 

 the fire is converted into a slow smudge. By adding sul- 

 phur to the fire a rich brown color is given which greatly 

 aids the sale. The time required for smoking varies 

 greatly, from 4 to 15 hours. The causes for this great 

 difference in time are not known. The smoked eels sell 

 wholesale at 20 cents per pound, the undressed eels retail 

 at 6.5 cents per pound, and the dressed unsmoked eels at 

 10 cents per pound. 



The large catches of eels follow a strong east wind 

 which, during July and August, blows toward the lake 

 outlet. The average weight of individuals is about four 

 pounds. Mr. Coville had one weighing iy± pounds, 

 which was probably about 3% feet long. 



FROG INDUSTRY. 



The frog industry about Oneida Lake is the most 

 extensive in New York. It is conducted on a scale that 

 is surprising to many persons, particularly to the people 

 of Syracuse. The kinds of frogs concerned are almost 

 exclusively Leopard Frogs (Rana pipiens, Shreber), 

 Green Frogs, locally known as "Clinkers" or "Cow" 

 Frogs (Rana clamitans, Lat.), the Pickerel or Swamp 

 Frog (Rana plaustris, Le Conte) and rarely examples of 

 the Bull Frog (Rana catesbiana, Shaw). 



There are two important methods used in catching 

 frogs. In one case men and boys tramp the borders of 

 the lake and swamps and the upland fields, singly or in 

 small parties, carrying clubs about three feet long. The 



