THE MENHADEN FISHERY. 337 
Mr. Earll thus describes the methods of seining for menhaden: 
“The steamer is put in readiness for starting by the engineer and fireman as early as 2 to 
4 o’clock in the morning, depending wholly on the distance to be run before reaching the fishing 
grounds. When all is ready the captain is called and’ takes the steamer to the fishing ground. 
Jn the mean time the cook is preparing breakfast, and when ready the crew are called, grving them 
just time to finish their meal before reaching the grounds, which is generally about as soon as it is 
light enough to see the fish. After breakfast the captain and mate generally repair to the mast- 
head and keep a sharp lookout, while the steamer jogs slowly along in almost any direction. In 
the mean time the crew are busily engaged in transferring the seine to the two boats, one-half in 
each, and all is in readiness in a few moments. 
‘When a school is seen the crews take their places in the seine-boats, while two of the party 
known as ‘drivers’ go out in advance in little 13-foot boats to learn the direction in which the 
school is moving and to mark out its size. The captain generally takes his place at the inside 
bow oar in one of the seine-boats, the mate a corresponding position in the other, and by the time 
they reach the school the drivers give them information of the movements of the fish. They now 
begin throwing out the seine, each boat going in an opposite direction around the school, the 
drivers in the mean time doing what they can by splashing to check the fish in case they attempt 
to run out of the seine. Soon the boats meet and the captain and mate take their places in the 
middle of the boat, and with others begin hauling in the purse-line while the rest are hauling on 
the net and cork-line. The men from the drive-boats help in this, and after it is pursed up the 
captain frequently goes aboard and brings the steamer alongside, while the other boats go to the 
opposite side of the seine from the pursers and fasten their boats to the cork-line to prevent the 
fish from escaping over it. In the mean time the men are hard at work drawing the net in and 
bringing the fish nearer together. Four will pull corks, two bag or net, and the others lead. 
_ After the fish are driven well together the net is fastened to the steamer’s side, and they are bailed 
into the hold by means of a large dip-net run by a donkey-engine. 
“Mr. Maddocks says that 1,300 barrels were taken at one haul by the schooner Wave, Capt. 
C. A. Esterbrook, of Round Pord, while fishing off Muscomeus Bay, in August of 1870 or 1871. 
“ After the fish are all taken from the seine, it is taken aboard the steamer to straighten (or 
‘clear,’ as it is called), and again taken into the boats, when everything is ready for another set. 
“Each steamer carries two seines—one 300 fathoms long, 20 fathoms deep, with a 3-inch mesh; 
the other, 200 fathoms long, 15 fathoms deep, with 24-inch mesh. The larger seine has about 
5,000 corks, and the smaller 4,000. Leads-are not used, but in their place they have metal com- 
position rings weighing about 2 pounds, through which the purse-line passes. The larger seine 
requires about 60 and the smaller 40 rings. A seine will last with proper care about two seasons. 
‘As soon as the steamer has been filled with fish, the captain generally takes the wheel and 
heads her for the factory, or, if fishing at a long distance off, he goes for a harhor, whence he 
ships his fish by a sailing vessel chartered for the purpose. In case few fish have been taken, 
the vessel continues to jog about till nearly dark, and then either returns to the factory or makes 
harbor in the vicinity for the night, but in very pleasant weather they will occasionally remain 
on the ground instead of running in. As soon as the vessel is headed for home the mate sets the 
men to salting and stowing the seine and putting things to rights. On reaching the factory, the 
steamer is made fast and the captain goes below to turn in, and the engineer and fireman, after 
banking their fires, do the same. The mate now takes charge of the unloading, and sets the crew 
to work taking out the fish at the rate of 250 barrels per hour, by means of a large hoisting-tub 
worked by steam from the factory. 3 
SEO V-—22 
