THE LOBSTER FISHEKY. 685 



with the markets, either by rail or steamer, this method of transporting lobsters has become quite 

 common. This traffic has greatly interfered with the business of the well smacks, but the 

 majority of fishing districts will probably never have the advantages of steam communication 

 with outside markets. Well smacks have not visited Eastport, Me., for some years back, as lob- 

 sters can be sent from there by steamer, in ice, much more quickly and profitably than in sailing 

 vessels. As opposed to this, we may cite the case of No Man's Land and Gay Head, Martha's 

 Vineyard, which localities must depend for some time entirely upon the smacks. 



The total number of lobster smacks above 5 tons measurement owned upon the coast of the 

 United States between Eastport, Me., and New York, is one hundred and two. Of these, thirty- 

 six are well smacks and twenty-one dry smacks, employed in the carrying trade only, and forty - 

 live are dry smacks engaged both in fishing and in carrying to neighboring ports. Seventy-one 

 of all these smacks are schooner rigged, and thirty-one sloop rigged. In measurement they range 

 from 5.77 to 45.35 tons each, in the number of the crew from two to seven men, and in value from $50 

 to $3,800 each. The combined measurement of the entire fleet is 1,862.43 tons, the total value 

 $89,925, and the combined crews three hundred and thirty-two. Some of these smacks are very 

 old, several having been built between 1830 and 1840. Not all of the vessels classed as lobster 

 smacks engage exclusively in flie lobster trade, but about one-half participate in other fisheries 

 during certain seasons. Fifty-eight of the smacks are owned in Maine, twenty-nine being well 

 smacks, twenty one dry smacks, and eight fishing smacks. The well smacks carry to Portland, 

 Boston, and New Yoi k, and the dry smacks to the canneries and other markets near at hand. Nine 

 smacks, all of which engage in fishing, are owned in Massachusetts,, and five smacks of the same 

 character belong to Ehode Island. Connecticut has twenty-two fishing smacks and two well 

 smacks, and New York one fishing smack and five well smacks. As on the coast of Maine, the well 

 smacks of Connecticut and New York carry to the larger markets, especially New York, and the 

 fishing smacks to near localities, but many of the latter class fishing in Long Island Sound carry 

 directly to New York. 



The dry smacks run much smaller in size than the well smacks, the largest one registered 

 being of 20 tons measurement only. Many of these of the fishing class have been described in 

 connection with the appliances and methods of capture. 



Full statistical tables respecting the smacks are given in the account of each district and 

 State in the Coast Review. 



SHIPPING IN BARRELS. The practice of shipping fresh lobsters in barrels from the fishing 

 stations to the larger markets has recently come into vogue in several places along the coast and 

 has proved very successful. It requires somewhat rapid transportation, as by railroad or steamer, 

 but, where possible, offers greater conveniences than the well smacks. Nearly all the shipments of 

 fresh lobsters from Eastport, Me., the most distant fishing station of our coast, are made in barrels. 

 Flour barrels which hold from 135 to 140 pounds, or about fifty-five lobsters, by count, are usually 

 selected. A small hole is first bored in the bottom of the barrel to afford drainage. The lobsters 

 are brought in from the cars in large baskets and emptied upon a table, at which there maybe one 

 or more packers, each lilling a separate barrel. The packer seizes the lobster by the carapax with 

 his right hand; with his left hand bends the tail up under the body, and quickly deposits it in 

 the barrel with the back uppermost. The lobsters are stowed snugly together, so that they cannot 

 move from the position in which they are first placed, rapid packing being necessary to accomplish 

 this. A piece of ice weighingfrom 10 to 15 pounds is placed on top, and the barrel is covered over with 

 a piece of sacking, which is secured by passing the upper hoop of the barrel over it. The packers 

 often wear coarse woolen mittens to protect their hands from the spines of the lobsters. In cold 



