106 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
The specially noteworthy feature of the establishment is a system of 
tramways extending to ail parts of the warehouses and flake yards, 
upon which run platform cars, each carrying from 2J to 3 tons of fish 
at a time. The cars can be moved very easily, and the direction can 
be changed by means of turn-tables. Their use affords a quick and 
economical method of handling large quantities of fish in a short time. 
It is a decided improvement over the primitive wheelbarrow and hand- 
barrow, still unaccountably in general favor on the Atlantic coast. 
When a vessel arrives with a cargo of cod she is moored across the 
end of the wharf and the fish are loaded on the cars. As fast as the 
cars are filled they are run upon a platform scale, where the weight of 
fish is noted, and then off to the washing pond or pickling tanks. At 
other times the cars carry the fish from the tanks to the flake yards, 
or thence to the packing or skinning rooms. 
The manufacture of boneless fish is carried on in the same manner 
as in the East, and the product is packed in cases and boxes holding 
30, 40, 50, and 100 pounds each. The 40-pound boxes are filled with 
2-pound packages of boneless cod, known to the trade as u bricks.” 
Unskinned dried cod are sold in 50-pound bundles. The sloop Star 
carries the prepared products to San Francisco and brings to the sta- 
tion such supplies as are needed. 
On the second floor of the main building is a sail loft and boat building 
shop. Here sails are made or repaired and dories are built. 
From 30 to 65 men are employed here in preparing fish for market. 
All board at the station and eat and sleep in the buildings constructed 
for those purposes. 
The outfitting and curing station, called California City, is very com- 
plete, and one of the most remarkable in the country, since it is a set- 
tlement composed exclusively of men, not a woman or child living on 
the premises. It was established by the fishing firm of Lynde & 
Hough in 1872, and is located on the west side of the bay, nearly op- 
posite Point Richmond, and about 8 miles north of San Francisco. It 
embraces 50 acres within its limits, most of which is a small and rather 
flat valley bordering the bay, with hills and steep mountains on its 
flanks and rear. A pile wharf, at which vessels can discharge their 
cargoes and refit, is almost wholly covered by an oblong two-story 
building and the large, low, sloping-roofed sheds that flank it. This 
storehouse (for sheds and all are part of one structure) has a capacity 
for 1,200 tons of salted fish, that amount having actually been there at 
one time, stored in the pickling tanks and casks. Each of the 36 tanks 
holds 15 tons of fish. They are made of 3-inch redwood plank, dove- 
tailed at the ends. No iron bolts or nails are used in their construction, 
because rust would injure the fish. Besides tanks, many large casks or 
butts are used for pickling fish. On the upper floor of the main build- 
ing are the sail loft and storage rooms for dories, fishing gear, etc. 
There are several other buildings besides the receiving house on the 
