130 HISTORY AND METHODS OF THE FISHERIES. 
a 
by means of tackles, into which the fish were thrown, and, after being thoroughly cleansed, were 
taken into a boat alongside and carried ashore, where they were carted to the flake-yard, at the 
Cut, to be ‘made’ After all had been cured, they were weighed off, and the price per quintal 
which the crew were to receive was decided upon by disinterested parties and their proportional 
parts paid them. After taking out the store bill there was not much balance left, and the conse- 
quence was that there was much poverty among most of the fishermen of that time. The fish were 
mostly sent to Bilboa and other foreign ports, where they generally sold for $6 and $7 a quintal. 
It was not uncommon for some of the vessels to carry their fish to France before they were cured. 
“At the close of the season some of the vessels were usually fitted out for trading voyages to 
Virginia. 
“The Bank fishery gradually died out, giving place to the mackereling business and the 
George’s fishery.” 
6. THE MARBLEHEAD HAND-LINE FISHERY. 
The following description of the cod fishery of Marblehead, published in the Boston Sentinel 
of September, 1839, is of special interest, since it acquaints us with the methods of the Bank hand- 
line fishery at the time of its greatest relative importance: 
‘‘There are about eighty vessels, all schooner-rigged, employed from Marblehead in the Bank 
fishery, and are built, principally of oak, in Massachusetts. They make about two fares in a year: 
the first fare commencing early in April, at which time they sail for the Bank of Newfoundland, 
commonly called the ‘Grand Bank’; the second fare commences early in September. The duration 
of each fare depends, of course, on the degree of success attending it, but four months must be 
passed each season in fishing in order to secure the bounty offered by the General Government for 
the encouragement of the fisheries, amounting to $4 per ton on all vessels of 90 tons and under, no 
allowance being made for any excess of burden. Hach vessel takes from 120 to 130 hogsheads of 
salt for a fare, at from $3 to $3.25 per hogshead. Cadiz salt is preferred, but occasionally other 
kinds are used. More salt is now expended in curing the fish than formerly, and 100 quintals of 
fish require about 13 hogsheads of salt. Occasionally, though not seldom, a ‘spring fare’ is made, 
when the vessel is expected to return by old ‘election day.’ This fare is called ‘spring fish,’ and 
usually consumed in the neighborhood, being a superior quality. The word ‘fare’ applies as well 
to the cargo or lading of the fish as to the voyage. 
‘The ‘shoresman,’ as the title implies, and who is generally sole or part owner of the vessel, 
superintends all operations on the shore relating to the fare. In addition to the vessel he furnishes 
the salt and bait, the latter article being either salted clams or mackerel in barrels. He also sup- 
plies the knives for splitting the fish, mittens for the crew while splitting and salting, and trousers 
of oil-cloth or canvas for the ‘salter.’ This part of the outfit is called the ‘ great general,’ three- 
eighths of which is paid for by the shoresman and five-eighths by the crew (consisting generally 
of a skipper and five men) at the final settlement of the fare. In contradiction to the ‘ great 
general,’ the ‘small general’ is furnished by the crew, consisting of their sea-stores, the expense of 
which is entirely defrayed by themselves; and each man provides his own fishing apparatus. 
Barrels are provided by the shoresmen to contain their store of fresh water, but all subsequent 
cooperage is paid for by the crew. 
“A fair passage to the Bank is made in a week, and on their arrival there they generally ‘lie 
to and try, for fish;’ and when ‘they strike a school,’ as the phrase is, they anchor. The depths 
at which they fish are various, from 30 to 60 fathoms; but generally from 35 to 50 fathoms. When 
the fish are plentiful, the fare is made up in about six weeks—that is, when they have wet or expended 
