78 fishermen's memorial and record book. 



of her crew, Mr. Marble, and gave a little foretaste of the clangers 

 accompanying the vocation. The vessel was lying to, the crew hav- 

 ing succeeded in finding some halibut, when Mr. Marble launched 

 the dory, and throwing over his anchor, commenced fishing by him- 

 self. It was quite moderate, and the vessel, drifting with the cur- 

 rent, was soon some distance oflF. This was thought nothing of 

 in the excitement attending fishing, until one of the crew remarked 

 that Marble was about out of sight, and he thought it queer that he 

 didn't row for the vessel, especially as night was coming on and there 

 were indications of a storm. All hands then began to tallc it over, 

 and thought that something must have happened to him. A man was 

 sent aloft to keep the dory in sight, and a little breeze springing up, 

 the vessel was got underway and they succeeded in reaching him, 

 just before the darkness and the storm came on. It seems that in 

 the hurry of launching the dory he forgot the oars, and this account- 

 ed for his not attempting to regain the vessel. There lay the oars on 

 the vessel's deck, and not one on board had observed them. If they 

 had, the mystery of Marble's not attempting to regain the vessel 

 vrould soon have been solved. Soon after he had been picked up, the 

 storm came on in all its fury, a regular Georges blow, with all the 

 accompaniments, which would have proved certain death to any one 

 exposed to its fury in a dory. 



There was quite a difference in the style of living on board the ves- 

 sels in those days in comparison with that of to-day. Fish formed 

 seventy-five per cent, of the food. Twenty-eight pounds of flour was 

 the allowance for a trip, and twent3'-five pounds of beef and pork, 

 with plenty of hard bread. A favorite dish was the " Dundee Pud- 

 ding," made of hard bread, pounded up, sweetened with molasses, 

 with some flour stirred in to give it a little of the adhesive quality. 

 A very palatable dish it was when properly concocted. Hard bread, 

 fried in pork fat, was another standing dish on the bill of fare. What 

 would the fishermen of to-day say to this style of living, and how 

 would they like to return to the days of 1830, when the first Geor- 

 gesman passed out by Eastern Point, and returned with her fare of 

 twentv halibut? 



