208 AMERICAN FISHES. 
In 1875, the earliest Bonito was taken in the Robinson’s Hole weir July 
4, and two more came along July 24. They were not abundant until 
August, when many more were taken in Vineyard Sound by Oak Bluffs 
boats, trolling. The fishermen then believed that they were gradually 
increasing in numbers and importance and taking the place of the sque- 
teague which was disappearing. August 7 the weir at Cedar Tree Neck had 
taken nothing but Bonitoes, while those farther west at Menemsha Bight 
had taken only squeteague. 
The Bonito is not so great a favorite with the angler as it deserves to be. 
It is caught in the vicinity of Block Island with trolling-hooks. He 
bites sharply, like a bluefish. The best bait is an ordinary bluefish 
hook with a petticoat of red and white flannel, though the fish will also 
take any bluefish lure. 
In 1877 four smacks were constantly running between Block Island 
and New York, carrying each from 4,000 to 8,o00 Bonitoes a week, or 
perhaps 20,000 pounds. The yield of Block Island alone that summer 
was probably not less than 2,000,000 pounds. In one haul of the purse- 
seine bythe schooner ‘Lilian,’’ of Noank, 1,500 were taken ; and in 
August, 1874, 1,200 in one pound-net. 
On the eastern shore of Virginia, Bonito are caught by harpooning, says 
Mr. C. R. Moore, and also with the hook. They are most numerous 
about the mouth of the York River. They come in June and leave in 
September. It is quite possible, however, that the Bonito referred to by 
Mr. Moore is quite another fish—the Cobia, 2/acate atlantica. 
When tested side by side with the bluefish, at the same table, the 
Bonito seems not much inferior, though the flesh is somewhat softer and 
more perishable. 
The Bonito may be ranked among the many excellent food-fishes of our 
coast, and, in anycountry not so abundantly suppiied with finely-favored 
kinds, it would be considered of the highest value. Their vitality is so 
great and their supply of blood so abundant that unless bled immediately 
after capture their flesh, especially in warm weather, is apt to deteriorate. 
Great quantities of them are taken to New York, and there, as well as in 
Rhode Island and Connecticut, they are sold exclusively under the name 
of ‘‘ Spanish Mackerel,’’ at prices ranging from thirty-five to fifty cents a 
pound. This was the common practice in 1874, and has continued since. 
The statement made by Scott in 1875, that on account of their rarity 
