70 BULLETIN 121, UNITED STATES NATIONAL MUSEUM. 



have been described by Capt. J. W. Collins (1884). He says that two 

 men in a dory provide themselves with lines five or six fathoms long, 

 and mackerel hooks baited with large pieces of cod liver which float 

 on the surface of the water. 



Should there be a large number of hags, and more especially if they have been 

 without food for a short time, they display an almost indescribable voracity. 

 In their eagerness to obtain the large pieces of liver, which they swallow at 

 a gulp, as they fight among themselves, they do not seem to care whether a 

 hook is concealed within the bait or not. At such times the birds may be 

 easily caught, and are rapidly pulled in by the fishermen, who usually derive 

 much gratification from the sport, not only from the excitement which it affords, 

 but also on account of the prospective profits which may result in obtaining 

 a good supply of birds for bait. When a victim has been hooked, and Is being 

 pulled toward the boat, it struggles most energetically to make its escape by 

 vainly endeavoring to rise in the air, or by spreading out its feet to hold 

 itself back as much as possible as it is dragged unceremoniously over the water, 

 while its vociferous companions follow after it, attempting to snatch away the 

 piece of liver with which it has been decoyed. At times a bird may succeed in 

 disengaging the hook from its beak, but usually the barbed point is well 

 fastened and the hag is landed In the boat. A fisherman then places It under 

 his left arm to prevent its struggles and grasping the head of the unfortunate 

 bird with his right hand he crushes Its skull with his teeth. Or he may try 

 to deprive his victim of life by wringing its neck, striking it on the head with 

 a " gob stick," etc. This may continue until one hundred or perhaps two hun- 

 dred birds are captured, but usually not so many. 



A comparatively short time passes before some of the birds become gorged 

 with the pieces of liver which they have obtained, and then they exhibit the 

 greatest cunning in eluding capture. They seem to be fully conscious of the 

 fact that within the liver there is concealed something which for their own 

 good they should avoid. With wonderful instinct that almost approaches 

 reason, they cautiously approach and take hold of the bait with the tips of 

 their bills, and, by flapping their wings, endeavor to tear it to pieces. In this 

 maneuver the birds are often successful, and as a reward for their enterprise 

 they secure a good lunch, which they hasten to devour as the disappointed and 

 disgruntled fisherman rebaits his hook with the hope of decoying some less 

 wary individuals. 



Captain Collins says the shearwaters were formerly important items 

 in the bill of fare of a Grand Bank fisherman, and that the men were 

 sometimes very fond of this food. I have eaten both the greater and 

 sooty shearwater and have found them not unpalatable, in fact rather 

 good. In preparing sea birds much of the extreme fishy taste can 

 be avoided by first removing the skin and underlying fat and replac- 

 ing it by a thin covering of crumbs and small pieces of pork or 

 lard. The birds should be roasted only slightly so that " the blood 

 follows the knife." 



The cylindrical tapering body, the long-curved and pointed wings 

 and graceful flight make the recognition of the shearwater an easy 

 one. The black bill, white breast and belly, the grayish-brown back 

 and dark head, the white patch at the base of the tail, and the dark 



