FISH : THEIR HABITS AND HAUNTS. 1 1 



ice for packing, have furnished facilities for 

 sending fish in good condition to all mar- 

 kets ; and the demand for them has in- 

 creased in proportion. The discovery that 

 fish could be made to yield a valuable oil 

 by boiling has contributed an additional 

 means of consumption, and more recently 

 the packing of fish in tins prepared to keep 

 them fresh for any length of time has given 

 employment to both capital and men. But 

 it is with the fish which we take for our 

 sport that we are here concerned. In the 

 sea about our own coast we find the cod, 

 haddock, mackerel, tautog, perch, smelt, 

 striped bass, and bluefish. 



The cod and haddock are taken in water 

 from fifty to one hundred feet deep, with a 

 strong line and sinkers heavy enough to 

 keep it down, and usually with two hooks 

 baited with clams. They swim near the 

 bottom, and when they are biting freely 

 afford considerable sport. 



