422 REPORT OF THE COMMISSIONER OF FISHERIES. 
are made in several sizes, hut the one most commonly used is 18 by 
28 by 10 inches. From 10 to 35 dozen crabs are packed in one box, 
the number varying according to the box and the size of the crab, 
and necessarily decreasing as the season advances and the crabs grow 
larger. . 
The work of packing crabs for shipment is begun by covering the 
bottom of the box to a depth of 2 or 3 inches with seaweed which has 
been thoroughly picked over to remove all lumps. On this soft bed 
the crabs are placed in a nearly vertical position and so close together 
that they can not move out of place. Seaweed or moss is then placed 
over them to protect them, and over this is placed a layer of fine 
crushed ice. The other trays, after being packed in the same manner, 
are placed one above the other, and the lid is nailed on. The box is 
then ready for shipment. Some dealers, in order that their shipments 
may present a more attractive appearance upon reaching market, place 
a piece of cheese-cloth immediately over the crabs and the seaweed 
over that. By reason of the extreme care used in packing, the crabs 
can be kept alive from sixty to seventy hours after leaving the water, 
and crabs shipped from Crisfield to Canada arrive at their destination 
alive and in good condition. In the early days of the fishery, 
‘‘pneelers” were shipped from Deal Island in a large box holding 
5,000, neither seaweed nor ice being used. They were sent only as 
far as Baltimore, however. At present most of the crabs are shipped 
directly to the consumer, and the packers do not hesitate to fill the 
smallest order. Competition among the packers is very keen, and 
considerable secrecy is observed regarding the destination of ship- 
ments. When a box is ready the dealer’s name and address are sten- 
ciled upon it, and a tag bearing the consignee’s name and address is 
attached; but over the latter, so as to hide it completely, is tacked a 
piece of cardboard bearing the letter ‘‘W” (west) or *‘ HK” (east). 
This is known as a “‘blind tag,” and is not removed until after the box 
is in the express car, if shipped by rail, or in Baltimore, if it goes by 
steamer. 
While the great bulk of the catch, in fact nearly all of it, is shipped 
in the manner described above, a small but increasing number of soft 
crabs are being put up in hermetically sealed tin cans for indefinite 
preservation. For this purpose the prime soft crabs are boilea and 
put up very much the same as any other animal product. From 2 to 
24 entire crabs are put into each can, the former number into a can 
holding about one-half pint, the latter into a 1-gallon can. When put 
up in this manner the crabs retain much of their delicious flavor and 
should furnish an admirable substitute for the fresh article during the 
winter season. 
Market prices.—The price received by the fishermen for soft crabs, 
or those in the process of shedding, varies from one-half to 4 cents 
