THE MACKEREL PURSE-SEINE FISHERY. 259 
be dressed on shares, aud at other times they are given away without expectation of return.* An 
ordinary crew can dress and salt at one time about 100 barrels of small mackerel or 200 barrels of 
large ones.t e 
Very large quantities of fish can be taken care of in a short time. Vessels have been known 
to leave New York on one day and return the next day with 200 to 300 barrels of fresh mackerel, 
while some Gloucester vessels in the course of a week have caught and salted 500 or 600 barrels, 
landing two or three cargoes during that time. 
It sometimes happens that, when a large school of mackerel has been taken in a seine, 
the fish press down so hard on the bottom of the net that the fishermen find it difficult, if not 
impossible, to gather in on the twine sufficiently to “dry the fish up” enough to bring them to the 
surface. It has been found, however, that by throwing coal ashes into the water alongside of the 
seine the fish are caused to rise to the surface, being frightened by the whitish appearance which 
the ashes give to the sea. When the mackerel rise the twine can be readily drawn in. The same 
result is secured in another way by the menhaden fishermen when they have a large school of men- 
haden in their seine alongside of the steamer. If the fish hang heavy on the twine, one or two 
quick turns are given with the propeller and the frightened menhaden rise quickly to the surface. 
This method is called ‘‘ whirling ’em up.” . 
METHODS OF SEINING BY NIGHT.—The practice of fishing for mackerel—purse-seining in the 
night-time—which ‘has recently come into quite general use, was first attempted, so far as we can 
learn, prior to 1874. Captain Merchant says that night seining for pogies was in practice as early 
as 1864, but that up to 1874 no mackerel of any amount had been taken in this way. In 1874, and 
up to 1877, a large quantity was taken. Since the latter date night seining has been the general 
custom in the latter part of the summerand fall. The honor of introducing this method of fishing 
is assigned to a number of the more enterprising captains of the mackerel schooners, and, in con- 
sequence, it is difficult to say here who should receive the credit for the innovation. As is well 
known to all who are familiar with the sea, the water, on dark nights, frequently exhibits a remark- 
ably brilliant phosphorescent display. At such times objects moving in the sea can be distinctly 
traced by the illumination which they leave behind, and schools of fish rising near the surface can 
be readily seen. Indeed, on some occasions so remarkable is the phosphorescence thrown out from 
a large school of fish that it frequently seems to light up the surrounding darkness. From this 
reason, and the fact that the fishermen, by long experience and close observation, can accurately 
*The schooner Oliver Cromwell, while on a mackerel cruise recently, had a curious incident befall her. Her 
seine being out, « school of mackerel suddenly turned, and, making for the seine, took it down. A vessel in the 
neighborhood immediately answered a call for assistance, and swept her seine under that of the Oliver Cromwell. 
Twenty-three hundred dollars’ worth of mackerel were secured, the two vessels dividing the catch, the fish selling on 
an average at nine cents each. The bunt of the seine belonging to the Oliver Cromwell was badly rent by the sudden 
rush of the fish or more would have been secured. This is the second time the seine of the Oliver Cromwell has 
experienced similar treatment, losing all the fish at the first on account of the scine giving way and there being no 
help near. (New Bedford Mercury, 1875 (?).) 
Captain Merchant writes us that “in ‘giving the seine away to another seiner,’ we never expect to get any re- 
turn of fish, as it is supposed the receivers will do the same by us as we have done by them whenever they may have 
the chance. Weare therefore satisfied if proper care is taken of the seine. We expect those vessels to return a part 
of the mackerel who are hook and line fishing and have no seine to catch them with.” 
+A much larger quantity conld be taken care of were it not for the fact that mackerel, after being kept a certain 
length of time, grow ‘‘soft,” and rapidly become unfit for food. This change takes place much sooner when the weather 
is warm than at other times. The fishermen, however, are generally able to tell pretty accurately how many fish can 
be dressed and salted before they spoil. When good catches are made for several days in succession the fishermen get 
no sleep, being constantly employed night and day in taking and curing the fish. The above remarks apply more 
particularly to the methods in nse prior to the general adoption of the mackerel pocket. At present all mackerel 
vessels are supplied with a “ pocket,” and since the fish can be kept alive in this for a considerable length of time, it 
follows, of course, that a part of the catch is seldom given away. 
