510 HISTORY AND METHODS OF THE FISHERIES. 



nery. To overcome this difficulty, several enterprising firms have purchased steamers, which are 

 used for gathering the fish or for towing the boats to the factory during the warmest weather. 

 This gives a decided advantage in many ways. By the use of steamers the fish can readily be 

 brought to the canneries in better condition, and the territory from which the fish can be gathered 

 is greatly enlarged. By the ordinary sail-boat the fishery is limited to 12 or 15 miles, while there 

 is often considerable difficulty in carrying small herring half that distance. With a steamer prop- 

 erly constructed with trays for holding the fish, we see no reason why the fishery cannot be ex- 

 tended to 25 or even 30 miles on either side of the canneries, and the quantity obtainable be pro- 

 portionately increased. The herring taken at Grand Manan Island would thus be available for 

 the canneries at Eastport, and the business could be carried 011 with a far greater degree of cer- 

 tainty. A firm at Oamdeu already sends its steamer 20 or 30 miles to secure its supply, carrying 

 the herring in barrels that have been filled with water. In this way the fish in the lower portion 

 of the barrel are in a measure relieved from the weight of those above them ; but it seems doubt- 

 ful if fish that have remained in water for any length of time after they have been taken will have 

 as good a flavor as those brought in a dry state. 



The men owning their own boats are paid so much per hogshead for the fish taken, and they 

 are, therefore, quite anxious to secure as many as possible. Those sailing the boats owned by the 

 canneries are paid by the month, receiving an additional percentage on the fish secured as an in- 

 centive to extra exertions. In some cases the weir-owners own boats which they use for carrying 

 the fish to market. 



PBIOB OF THE FISH. The herring are purchased by the hogshead, which, according to the 

 dealers, should hold 5 barrels. In most localities, however, the measure has been enlarged so that 

 it is equivalent to 6 barrels, or to 15 baskets holding upwards of a bushel each. The price paid 

 varies greatly, depending, not only on the supply, but on the amount of competition and other cir- 

 cumstances. When the business started, the herring were bought for $1 per hogshead, with 50 

 cents additional for bringing them to the canneries. Later, as competition increased, the price ad- 

 vanced to $5 and $6, and for a short ,time during the fall of 1879 it reached $10, and even $12. 

 During the season of 1880, the price paid by the Eastport dealers averaged about $4.50 per hogs- 

 head, with $1 additional for "running" the fish. At other points, the price was very much less; 

 in some cases being as low as $1 to $1.50, and contracts were made in the summer of 1880, with 

 the fishermen of Millbridge, Me., to cover all fish taken by them during a period of five years, the 

 price agreed upon being $1.90. 



There seems to be a natural limit to the price for which the herring may sell ; this being gov- 

 erned largely by the price of pomace and oil on the one hand, and by the demand for sardines on 

 the other. The fish ought seldom to have a value of less than $3 at the weir, for the fishermen can 

 realize that price for them, even in the spring when the fish are poor, by boiling and pressing 

 them, and selling the oil and pomace. During the late summer and fall, when they are usually 

 very fat, they are worth $4.50 per hogshead for the same purpose. Again, every hogshead of the 

 larger sized herring caught in the weir is worth $10 to $14 when smoked, and if the fisherman has 

 any leisure time he will prefer to prepare his fish rather than to sell them at too low a figure. The 

 average price to be paid by the canneries must, therefore, under present conditions, range from 

 $4.50 to $5 per hogshead at the weir, in order that a full supply may be insured. 



THE METHOD OF CUTTING AND DRESSING. When the boat uears the wharf, the cannery 

 whistle or bell is sounded as a signal for the cutters, who are usually boys and girls from eight to 

 fifteen years of age. These are presently seen brandishing their large knives as they rush through 

 the street on their way to the building. On entering the cutting-room, each seizes his oil-cloth 



