THE MENHADEN FISHERY. 337 



Mr. Earll thus describes the methods of seining for menhaden : 



" The steamer is put in readiness for starting by the engineer and fireman as early as 2 to 

 4 o'clock in the morning, depending wholly on the distance to be run before reaching the fishing 

 grounds. When all is ready the captain is called and takes the steamer to the fishing ground. 

 In the mean time the cook is preparing breakfast, and when ready the crew are called, giving them 

 just time to finish their meal before reaching the grounds, which is generally about as soon as it is 

 light enough to see the fish. After breakfast the captain and mate generally repair to the mast- 

 head and keep a sharp lookout, while the steamer jogs slowly along in almost any direction. In 

 the mea>n time the crew are busily engaged in transferring the seine to the two boats, one-half in 

 each, and all is in readiness in a few moments. 



" When a school is seen the crews take their places in the seine-boats, while two of the party 

 known as 'drivers' go out in advance in little 13-foot boats to learn the direction in which the 

 school is moving and to mark out its size. The captain generally takes his place at the inside 

 bow oar in one of the seine-boats, the mate a corresponding position in the other, and by the time 

 they reach the school the drivers give them information of the movements of the fish. They now 

 begin throwing out the seine, each boat going in an opposite direction around the school, the 

 drivers in the mean time doing what they can by splashing to check the fish in case they attempt 

 to run out of the seine. Soon the boats meet and the captain and mate take their places in the 

 middle of the boat, and with others begin hauling in the purse-line while the rest are hauling on 

 the net and cork-liue. The men from the drive-boats help in this, and after it is pursed up the 

 captain frequently goes aboard and brings the steamer alongside, while the other boats go to the 

 opposite side of the seine from the pursers and fasten their boats to the cork-line to prevent the 

 fish from escaping over it. In the mean time the men are hard at work drawing the net in and 

 bringing the fish nearer together. Four will pull corks, two bag or net, and the others lead. 

 After the fish are driven well together the net is fastened to the steamer's side, and they are bailed 

 into the hold by means of a large dip-net run by a donkey-engine. 



"Mr. Maddocks says that 1,300 barrels were taken at one haul by the schooner Wave, Capt. 

 C. A. Esterbrook, of Bound Pond, while fishing off Muscongus Bay. in August of 1870 or 1871. 



" After the fish are all taken from the seine, it is taken aboard the steamer to straighten (or 

 'clear,' as it is called), and again taken into the boats, when everything is ready for another set. 



"Each steamer carries two seines one 300 fathoms long, 20 fathoms deep, with a 3-inch mesh; 

 the other, 200 fathoms long, 15 fathoms deep, with 2i-inch mesh. The larger seine has about 

 5,000 corks, aud the smaller 4,000. Leads are not used, but in their place they have metal com- 

 position rings weighing about 2 pounds, through which the purse-line passes. The larger seine 

 requires about GO and the smaller 40 rings. A seine will last with proper care about two seasons. 



"As soon as the steamer has been filled with fish, the captain generally takes the wheel and 

 heads her for the factory, or, if fishing at a long distance off, he goes for a harbor, whence he 

 ships his fish by a sailing vessel chartered for the purpose. In case few fish have been taken, 

 the vessel continues to jog about till nearly dark, and then either returns to the factory or makes 

 harbor in the vicinity for the night, but in very pleasant weather they will occasionally remain 

 on the ground instead of running in. As soon as the vessel is headed for home the mate sets the 

 men to salting and stowing the seine and putting things to rights. On reaching the factory, the 

 steamer is made fast and the captain goes below to turn in, and the engineer aud fireman, after 

 banking their fires, do the same. The mate now takes charge of the unloading, and sets the crew 

 to work taking out the fish at the rate of 250 barrels per hour, by means of a large hoisting-tub 

 worked by steam from the factory. 



SEC V 22 



