248 NEW ENGLAND FISHERIES 



where the tides run with considerable force, as it is known 

 that the herring remain in strong currents. They are 

 constructed by driving a row of posts into the mud several 

 feet apart which serve as the basis of the weir. Smaller 

 posts, closer together, are placed between the larger ones 

 and fastened at the top by a stringer piece that extends 

 from the top of one larger post to the other. Fine brush 

 is then woven horizontally on the smaller posts after the 

 manner of basket-making. In shallow water where the 

 current is not strong, it is enough to place small brush 

 trees vertically between the larger posts by shoving one 

 end into the mud and nailing the upper portion to the 

 cross-piece. Where the weir is to be in deep water the 

 small posts are generally arranged in sections and woven 

 with brush on shore, to be placed in position between 

 the larger posts at low tide. 



Weirs vary in size and strength according to their po- 

 sition. The cost varies from $40 or $50 for the smallest 

 ones to $800 or $900 for the largest. The value of the aver- 

 age size mud weir is from $200 to $250. The best form of 

 weir is that which is arranged to receive and hold the herring 

 both at flood and ebb tide. Usually one wing is used, with 

 two "pounds" on the deep-water end facing in opposite 

 directions. An extra "pound," or pocket, constructed just 

 outside the weir, is used, in some localities, for retaining 

 the herring until they are needed at the factory. 1 



The sardine canneries are located on wharves, in order 

 that they may be reached easily by the boats that col- 

 lect the fish from the weirs. They are usually two-story 

 frame buildings, varying in value from $1,500 to $40,000, 

 according to the location and the completeness of wharves, 

 buildings, and fixtures. The average value of the can- 

 neries of Maine to-day is $30,000, a considerable increase 

 over their value a few years ago. In 1898, there were 78 



i Goode, Sec. V, Vol. I, pp. 499-508- 



