AWARD OP THE FISHERY COMMISSION. 2571 



Q. For the fall fishing ? A. Yes, for the end of the trip. They don't 

 fish round Port Hood. When they come there with an easterly gale, 

 they sometimes go off on Fisherman's Bank, and sometimes across to 

 the Magdalen Islands. 



Q. I notice you fishermen always state that the fish are taken oft 

 Banks ; are the waters on those Banks shallower than the general waters 

 of the gnlf? A. It is all fishing-ground on Fisherman's Bank. 



Q. I take it that at Fisherman's Bank the water is shallower than that 

 surrounding it? A. I suppose that Bank implies there Is shallower 

 water there than that surrounding it. 



Q. I want to know from you as a practical man if that is so ? A. Yes ; 

 there is always shallower water on Banks. 



Q. On Banks Bradley and Orphan; are we to understand the water 

 is shallower there ? A. When you come to Bank Orphan you find dif- 

 ferent depths of water from 40 to 300 fathoms. It is deep water down 

 in the gulf and we don't look for mackerel in deep water. We always 

 look for fish off soundings. 

 By Mr. Foster: 



Q. You said you did not know of any market for mackerel except the 

 Gloucester market? A. Not any more than what I ship west in small 

 quantities. 



Q. Gloucester has become a great distributing center ? A. Yes, it is 

 considered so. 



Q. All the mackerel that comes into Gloucester, almost all, comes in 

 American .vessels, does it not? A. I don't know of any other. 



Q. Do you have any mackerel imported into Gloucester that is- im- 

 ported from the provinces and not in American vessels? A. I don't 

 know of any. 



Q. All the imported mackerel comes to Boston ? A. I think invariably. 



Q. Do you know any mackerel by the name of Prince Edward Island 

 mackerel ? A. Nothing more than that I have seen it in print and on 

 the wharves at Boston. 



Q. You have seen it branded in that way ? A. Yes. 



Q. And have you seen other barrels branded Nova Scotia and Hali- 

 fax ? A. I think I have ; Halifax mackerel and herring. 



Q. But whether the Prince Edward Island mackerel is mackerel that 

 is sold before it is inspected in the United States or not, you don't 

 know ? A. I have no practical knowledge of it. 



Q. Can you tell what reinspection of mackerel means ? A. I will 

 tell you the -practical part of reinspection. Mr. Franklin Snow has 

 1,000 barrels of island mackerel branded No. 2's and 1's. He takes those 

 mackerel in his warehouse and reasserts them. Of the No. 2's he makes 

 one half No. 1's, and out of the No. 1's he makes one-half extras, and 

 those extras are sold at $18 and $19, and No. 1's at $16, the prices 1 

 quoted. 



Q. Is the insurance of outfit a common practice at Gloucester ? A. 

 It is. 



Q. In regard to Liverpool salt you stated that the actual cost to the 

 importer, out of bond, would be 87 cents a barrel? A. To the buyer 

 from the importer. 



Q. And that is in a bonded warehouse, some distance from your 

 wharf? A. Some half mile or so. 



Q. And for the handling of it, teaming it, getting it on board the vessel, 

 and for coopering, you have allowed 12J cents a barrel ? A. I have 

 allowed an amount that would cover the expense. The teaming is 10 

 cents a barrel. 



