THE MACKEREL-HOOK FISHERY. 293 
built in that thorough and stanch manner which makes the American fishing schooner celebrated 
for her sailing and seaworthy qualities required in the hazardous business she was built for. 
We next find the schooner alongside of the wharf in Gloucester, where she is made ready or 
“fitted” for a voyage to the Gulf of Saint Lawrence, called a “bay trip.” Fifty-five barrels of 
pogies and 7 barrels of clams, with 50 hogsheads of salt in 115 barrels, and 16 barrels of water, 
are stowed by her crew in her hold, on top of which are stowed 335 barrels more with their heads 
taken out and put inside, both head and barrel being numbered. After the provisions. lines, 
hooks, &c., are on board the flag is hoisted and she is ready for sea, having cost to that time $7,7 00 
for the vessel and $2,075 for her outfits. Had she been fitted for seining her outfits would have 
cost $750 more, making her total cost with outfits $10,525. 
Leaving Gloucester August 5, 1875, we proceed to the Gulf of Saint Lawrence with seventeen 
hands, shipped “by the berth,” according to their experience as fishermen, the best fishermen 
getting the best berths, which are nearest to and on each side of the master. The master’s berth 
is forward of the main rigging on the starboard side, nearly in the center of the vessel. Formerly 
the berths to fish, with exception of the master’s and cook’s, were sold at auction on board the 
vessel after she had started, as high as $50 or even more being paid for first choice. The amount 
of the bids, called “berth money,” was equally divided among the sharesmen, they paying the 
amount of the excess of their bid over the average share. The cook fishes forward, so as to be 
handy to his cooking. After each man’s berth is decided upon, each one prepares the cleats for 
his lines on the bulwarks under the rail at his berth. “Jigs” are run in the “jig molds,” and the 
lines, eight to twelve to each man, are neatly put upon the cleats ready for service. After passing 
through the Gut of Canso (stopping there for a little wood) the vessel is ready for fishing. Lashed 
on the “port” side of the schooner, opposite the skipper, stands the “ bait-mill,” at which each 
of the crew, excepting the master and cook, take turns, commencing with the youngest, in grind- 
ing bait. The slivers of pogics are ground up fine and clams are chopped with a long-handled 
chopper, which are mixed with the pogy bait, and some of it put into a box called the “ bait- 
box,” which is hung outside of the bulwarks, to the right of the master’s berth, and water is 
added to it. After the vessel is “hove to,” and she commences to drift to leeward, the master, 
with a “bait-heaver,” throws the bait from the bait-box into the water fore and aft the vessel, to 
attract and draw the mackerel alongside. Some of the crew are below and others looking on, or 
perhaps put out a line with the skippev’s to try for them. Soon the peculiar tapping of a mack- 
erel’s tail is heard on the bottom of a barrel, which, with the ery of “ Here they are!” from the 
skipper, brings every man to his berth, and for a time the “strike barrels” standing a little in the. 
rear and at the right of the fisherman, in which the mackerel are slat from the hooks, resound with 
the lively occupants. The best fishermen fish with four and sometimes six lines each. The “spurt,” 
however, is soon over, and after “picking” one once in a while the master orders, “Take in your 
lines;” after which we haul in our mainsail, hoist the jib, and go on. The mackerel are then 
dressed, generally by gangs of three, comprising a “splitter,” one to pass up the mackerel to hin, 
and the ‘“‘gibber;” the mackerel, after being split, are thrown into a “keeler,” which is a shoal 
square box about two by three feet square, which are put on board in nests of three; the “ gib- 
ber,” with mittens on to prevent getting his hands sore from the bones, opens the mackerel, takes 
out the gills and entrails (which are thrown overboard after dressing the catch), and throws the 
mackerel into a barrel partly filled with water to soak the blood from them, which is called a “ wash 
barrel”; after soaking, they are thrown into a keeler of salt, a few at a time, rubbed all over in the 
salt, and packed ina “sea barrel,” 1 barrel of salt (34 bushels) being used in packing 4 sea barrels. 
After the barrel is filled and the fish allowed to shrink it is filled up (sometimes there is not time 
