AWARD OF THE FISHERY COMMISSION. 2613 



Q. How is wharf property, high or low ! A. Wharf property is very 

 valuable is Gloucester. 



Q. I suppose that, like all property, it has decreased in value, owing 

 to the general depression. Is that so or not ? A. Well, I dou't know 

 of any wharves that have been sold in Gloucester. 



Q. Well, it may be that wharf property has held its own more than 

 property in houses and land. How do you think that is ? A. I think 

 it has not diminished so much as houses and lauds up in town. 



Q. I suppose there is a limit of available wharf property. You have 

 your harbor, and the wharf property must be cut out of that ? A. Yes. 



Q. Now, when the vessel comes to the wharf, what is the first thing 

 done ? A. The first thing done is that the mackerel are hoisted out of 

 the vessel to the wharf. 



Q. By the crew ? A. By the crew, with a hired horse. 



Q. They have got beyond hoisting it themselves ? A. Yes ; as soon 

 as it is landed each man knowjs his own fish by the private mark which 

 has been put on the head of the barrel, and each stands by itself. The 

 barrels ate then unheaded by one of the crew and the fish pitched into 

 the culling-crib, which is 2^ feet wide and 4 feet long. At each end 

 there is a culler that is, a man who selects the mackerel as No. 1, 2, 

 and 3. From this culling-crib thy are thrown into the culling-tub, 

 according as the culler regards them as No. 1, 2, or 3. 



Q. Who are those cullers ? A. They are men experienced in that 

 kind of business men of good judgment, because you have to rely on 

 the judgment of the culler, under our laws, in regard to the quality of 

 the mackerel. It is left to his judgment. 



Q. Well, the owner is bound by the act of the caller as well as the 

 fisherman ? A. Certainly. 



Q. Have they ever been rejected ? A. I have not known of it. 



Q. These cullers are sometimes on one wharf and sometimes on another ? 

 A. Yes. When these tubs are full enough, two of the crew take them 

 and lift them on the scales, where they are weighed by the weigher. As 

 soon as they are weighed he cries out " barrels one, two, three," as the 

 case may be, and the captain marks it on bis memorandum-book. Then 

 two of the crew empty the tub into the packing-crib, and there the 

 crew's part of it ends. Then at the packing-crib it is packed in barrels 

 and marked according to the grade. Then a half bushel of salt is put 

 in with it, and the cooper takes it, puts in the head, and gives it a roll 

 on the wharf. The barrel rolls down the wharf to where it is bored by 

 the pickler. 



Q. That is, he makes a bung-hole? A. Yes ; and then he puts a fun- 

 nel in and pickles it. Then he allows it to stand awhile, and fills it up 

 again until it is full of pickle. Then he brings it up, sets it on end, and 

 it is branded with the deputy inspector's name and the grade of the fish. 

 It is then turned out ready for market. 



Q. Are the crew usually present and taking an interest in this? A. 

 Yes; they are right on hand until it is weighed off, and then they don't 

 care any more about it. 



Q. Now, do the owners and outfitters of vessels keep shops for the 

 sale of clothing and such things? A. No; there is very little, if any 

 kept by the outfitters. It used to be so. 



Q. So these men who have clothes to purchase generally go to other 

 places? A. Yes. 



Q. If they have cash or credit they make their own bargains ? If they 

 want the aid of the owner what do they do ? A. They get an order on 

 a storekeeper. 



