132 HISTORY AND METHODS OF THE FISHERIES. 
into Marblehead, and with the oil is divided in the same proportion as are the codfish and the 
bounty. As regards the proportional proceeds of the fare, on return of the vessel to the port, 
one-quarter part is considered to be the property of the shoresman and the other three-quarters 
of the crew, but the shoresman is allowed one-eighth part more on articles that it is his province 
to prepare for the market, such as drying the codfish, &c. The sounds or air bladders and the 
tongues of the codfish, with the fins of the halibut, collectively called ‘garney,’ are the perquisites 
of the crew, but of which the shoresman is allowed some proportion according to mutual conven- 
tion. From 20 to 30 barrels to a fare are saved, the fins selling for about $8 per barrel, and the 
sounds and tongues from $6 to $7. When the vessel returns she is moored head and stern at 
about a cable’s length from the shore, and the crew proceed to ‘wash out’ the fare, which is done 
oy unlading it into boats, taking it into 18 inches depth of water, when it is washed clean and then 
ransported to ‘the fence,’ as the inclosure is called, where the fish are dried. It is then placed 
in ‘water-horse,’ that is, it is staked up in a pile, with the skin up, to drain; from thence it is 
taken to ‘the flakes’ to be dried. The flakes are a series of horizontal hurdles, at a convenient 
"height from the earth, for the shoresman and his hired men to spread, turn, and take off the fish, 
the labors of the vessel’s crew ceasing with the ‘ washing out.” 
The following notes in regard to the fitting of the hand-liners from Marblehead previous to 
1850, the method of fishing, &c., have been obtained from an interview with Mr. John Ford, of 
Gloucester, a former resident of Marblehead, and who was employed in the fisheries from that 
place a few years later than the date mentioned above: 
When a vessel was fitting out for the Bank, the owners or fitters supplied her with salt, bait, 
beef, flour, beans, pork, tea, coffee, and one keg of molasses. In addition to the above list each 
man carried a fit-out of his own, the variety and extent of this depending on his means and incli- 
nation, as well as upon the expected length of the proposed trip. As a rule, however, each one 
supplied himself with a sufficient quantity of hard bread, sugar, molasses, and gin (from 2 to 14 
gallons of the latter was taken by each man). Butter was not carried, as a rule, though occa- 
sionally the skipper might take a small quantity. In addition to food, each individual provided 
himself with fishing gear—leads, lines, hooks, gaffs, and reels. In settling, the salt was consid- 
ered as the “great general,” and was deducted from the “gross stock,” while the other provisions, 
bait, &c., furnished by the fitters, were considered the “small generals.” The value of the latter 
is deducted from the crew’s share. 
About 1850 the custom was introduced of employing boys of twelve to fifteen years of age to 
act as cooks, though previous to that time the fishermen usually took turns cooking, each man 
having his day or week, as the ¢ase might be. There was, of course, little cooking to be done 
compared with the present time. The diet, while on the Bank, consisted largely of fish, chiefly 
halibut, prepared in various ways. Large numbers of birds, principally hags (Puffinus major), 
were eaten. The fishermen relished these birds very much, and since they could be obtained in 
large quantities they formed au important item in the bill of fare. It is related of the old Marble- 
head fishermen, those who have not been to sea for many years, that they will exchange a turkey 
for a pair of hags which the fishermen from this port often bring home from the Bank in the fall. 
Almost with no exceptions, hard bread was the only kind used, “soft tack” being rarely cooked. 
Duff was boiled once a week and “ fat-cake” baked on Sunday, on which day no fishing was done. 
The fat-cake was a sort of short-cake, without sweetening, composed of flour, water, pork, &c. 
After being mixed, the dough was spread on one side of a barrel-head and patted down to about. 
one-third of an inch in thickness, after which it, was baked in front of the fire-place. 
Six men and the boy cook usually constituted the crew. 
