[21] FISHERIES OF THE UNITED STATES. 665 



extent, I am informed, by the farmers of New England and possibly of 

 other sections of the country. 



The rubber and oil clothing manufactured in ISTew England for fisher- 

 men's wear is not excelled in the world, and " the Cape Ann make" has 

 justly obtained a world wide reputation for superior excellence. The 

 peculiar cut for the oil cloth garments which originated in Gloucester, 

 Mass., has received the unqualified approval of all seamen familiar with 

 it, and has been copied extensively both in the United States and in 

 foreign countries. No class of seamen are so comfortably clothed as 

 are the New England fishermen, though less regard is paid to apparel 

 by those engaged in fishing in milder latitudes. 



FOOD, MEDICINE, AND SHELTER. 



Probably no class of seamen are so well provided for in the matter 

 of food as are the crews of New England fishing vessels. Of course, in 

 making this statement exceptions may be made of the officers of steam- 

 ers and sailing ships, though it is by no means the case that the latter 

 are always better provided for than the fishermen. As a matter of fact 

 it is extremely probable that the average fishermen is better fed than 

 the average officer in the merchant marine. The cook on a fishing 

 schooner is, with the single exception of the captain, the best paid man 

 on board, and often is given a " lay" that makes his remuneration quite 

 equal to that of the skipper. He is therefore expected to be a skillful 

 cook and a generally capable and reliable man ; and to him is usually 

 intrusted the responsible duty of naming the quantity of the provisions 

 which he selects and takes on board for any given cruise. 



All the members of a schooner's crew, from the captain to the small- 

 est boy (if any boys are carried), eat at the same table, and fare pre- 

 cisely alike. Almost without exception the cook decides what he shall 

 prepare for each meal, and if he be well qualified for his work the dishes 

 are sufficiently numerous and varied to suit any but the most fastidious 

 appetite. 



Salt or corned meats are carried, though most vessels on leaving port 

 take more or less fresh meat, and some which are engaged in market 

 fishing have more fresh meat than any other. Hard bread is rarely or 

 never used, except to make puddings; the "soft tack" made on the 

 fishing- vessels often equals in excellence the best bread that can be ob- 

 tained on shore. Canned milk, eggs, fruit, and other delicacies are 

 often carried. 



All of the first-class fishing- vessels are provided with a medicine- 

 chest. The one exhibited is about a fair average. 



The collection of photographs of fishermen's dwellings represents the 

 style of houses generally occupied by this class. Whether in town or 

 along the coast the cottages are of wood, substantially built, and are 

 generally furnished in a comfortable manner. 



