108 Fisning iy American Waters. 
Chowder should remain over the fire nearly two hours. This 
chowder has the merit of being simple, and—to a hungry 
sportsman—it is palatable, though not so epicurean as the 
chowder made by the late Daniel Webster, the receipt for 
which is given on another page. 
Chowder- parties and clam-bakes are American institu- 
tions, and they are indulged in annually in July and August 
throughout the whole length of the coasts of New York and 
New England. 
In a commercial point of view, the sea bass ranks with the 
tautog, and next to the cod, being consumed annually to the 
= 
number of millions. 
For capture with rod and reel the common striped bass- 
tackle is used. Thave taken hundreds of small ones in a day 
while angling for sheepshead. They take with equal voraci- 
ty shrimp, clam, and shedder crab. <A shoal of a single pair 
of fish number probably five thousand which attain to the 
weight of half a pound and over; not more, because ground- 
sharks and other marine carnivora thin their ranks when fin- 
gerlings. Their feeding-time is during the lull of the waters, 
between the tum of the tides, when they yield themselves 
willing victims to the anglev’s captivating art. They weigh 
from half a pound to five pounds, and some shoals run from 
eight to fifteen pounds. As one of our common food fishes, 
it is a shade more respectable than most of those which have 
by quality and status been consigned to the hand-line multi- 
tude. 
THE PORGEE, 
This fish runs from a quarter to three pounds in weight, 
and unites with the blacktfish (tantog) and bergall (cachogsct) 
to form the guerrilla army of thieves for robbing bait when 
the angler, with hooks too large for its mouth, is fishing for 
larger game. Its mouth is armed with pin-point teeth like 
those of the perch, and while it can not bite in two a single 
gut snell or thin linen line, is most dexterous in robbing bass 
