16 FISH—CULTURAL ASSOCIATION. 
a 
setting the pots singly, each has a separate buoy line and buoy, 
and the fisherman passes in succession from one to the other. 
Where lobsters are much scattered, this is the preferable way of 
setting the pots, as they are shifted slightly every time they are 
hauled, and are supposed thereby to fish much better. The 
latter method is probably the one most universally employed 
along the entire coast. It is customary to visit the pots early 
every morning, or, otherwise, when the tide serves best. 
“The principal lobster markets in the country are Portland, 
Boston, and New York. Three-fourths of all the lobsters dis- 
posed of to the fresh trade are carried by well-smacks or rail- 
roads to one or other of these three centers, where they are sold 
locally or distributed through the country, either alive or boiled, 
but generally in the former state. The dealers have large cars» 
in which a considerable stock can be stored awaiting orders 
Lobsters arein season during the entire year, but are much more 
abundant in the markets, and much more highly prized as food 
during the late spring, summer, and early fall. For most 
lobster fishermen the season is of short duration, lasting only 
about two, three, or four months, after which time, and until the 
next season, they engage in other fisheries, or in farming, mining, 
or other pursuits. Their season’s stock seldom exceeds a few 
hundred dollars. 
“The canning of lobsters in the United States is entirely con- 
fined to the coast of Maine; and most of the provincial canneries 
are controled by American capital. Without its cgnning inter- 
ests the Maine lobster fishery would lose much of its prestige 
as the majority of the lobsters canned are below the regulation 
size established by custom for the fresh markets. The market- 
smacks will seldom buy lobsters measuring less than ten or ten 
and a half inches in length, and those under this size are sold to 
the canneries. The canning industry was first started about 
1840, at Eastport, Me., but several years elapsed before it was 
successfully introduced. In 1880 there were twenty-three can- 
neries in Maine, with a total capital of $289,000, remaining open 
from about April rst to August 1st, and giving employment to 
about 650 factory hands and 2,000 fishermen. The quantity of 
fresh lobsters used amounted to about 9,500,000 pounds, valued 
