MASSACHUSETTS: GLOUCESTER DISTKICT. 149 



in large tiu pans, when the substance separates into a fine fibrous mass and at the same time gives 

 up all its moisture, so that the dry fish in a flaky state may be packed in paper boxes and shipped 

 to all parts of the world, it being claimed by the inventor that it will keep for any length of time 

 in any climate. Use is made of the refuse skin and bones in the manufacture of fish-glue and 

 guano. 



Mackerel are packed in barrels, half-barrels, and smaller wooden packages, also in 3 and 

 5-pound tin cans. As received from the vessel, the fish are not sufficiently salted, neither are they 

 packed carefully enough to insure their preservation. They are therefore emptied from the barrels 

 as they come from the vessel, and after being weighed, are culled into various legal grades and 

 packed in barrels, with new salt, and the barrel filled with pickle. After being properly branded, 

 they are ready for sale. The principal market for these fish is in the West, though large quantities 

 are sold throughout New England. 



THE TRADE IN SMOKED HALIBUT. Gloucester is the headquarters for the manufacture and 

 trade in smoked halibut. The usual annual production of the smoke-houses is about 2,000,001) 

 pounds, but in 1879 only 1,250,000 pounds, valued at $100,000, were made. In 1880, the amount 

 was still less, because of the comparatively small catch of the halibut vessels. There are two 

 firms that own large smoke-houses and do the greater part of the business, while three other firms, 

 with small establishments, have a limited trade. The halibut to be smoked are either received in 

 salt flitches from the bankers and Greenland vessels, or they are bought from the fresh fish com- 

 panies as landed from the fresh halibut vessels. Such fish as are not of suitable quality or fresh- 

 ness to send to market, are sold to the smokers and make about as good smoked fish as the best 

 halibut. At some seasons of the year, when the demand for fresh fish is greatest, very few fresh 

 halibut go to the smokers. Most of the smoking is done in the fall and winter. 



The history of this business dates back to about 1840, when a small quantity of halibut 

 was smoked in a house on the outskirts of Gloucester. In 1855, the quantity smoked was only 

 400,000 pounds, and it was not until about I860 to 1865 that the business assumed any great pro- 

 portions. At that time, some 3,000,000 pounds was the annual product. In 1870, the quantity 

 made was 2,7oO,000 pounds. 



There are several grades of smoked halibut, the principal kinds being known as George's, 

 Shore, and Greenland. The last named is generally considered the best quality, and could be sold 

 in great quantities if the fishery were more extensive. Some Gloucester smoked halibut were sent 

 to Europe a few years ago, but no trade developed there. A small lot was exhibited at Berlin in 

 1880, for which the makers were awarded a medal. 



THE UTILIZATION OF FISH SKINS. Within a few years, there has been produced and invented 

 by Gloucester parties, an article of fish-glue that bids fair to have a very extensive sale. It is 

 made from the skins of dried cusk and codfish, the refuse of the boneless fish factories. Prior 

 to 1876, this refuse, consisting of skins and bones, was considered worthless and was thrown away 

 outside the harbor. The fertilizing properties found in it, and its value for making glue, has 

 created such a demand that instead of throwing it away it was worth about $6 per ton in 1870, 

 and is constantly advancing. Fish-glue is made from the salt skins by desalting and cooking 

 them, when the crude glue is obtained, which is chemically treated and prepared in several 

 qualities. 



The general process for makiug this fish-glue is to desalt the skins by soaking in large vats of 

 spring water. They are then steamed or cooked in tanks, when the crude glue is drained off and 

 subjected to a patent process for evaporating the moisture. The thickened glue is then chemically 

 treated, to prevent decomposition and to adapt it to various uses. It has found a ready sale and 



