366 HISTORY AND METHODS OF THE FISHERIES. 
THE CLAIMS OF RHODE ISLAND. — Mr. R. E. Earll obtained from Mr. B. F. Brightman the 
following account of the beginning of the menhaden industry in Rhode Island: 
“ During the war of 1812 paint oils became very scarce and high, and people in the vicinity of 
Southern New England and Long Island conceived the idea of using fish-oil for thispurpose. Among 
the first to go into this business was a family of Gardiners living at Mount Hope Bay, Rhode Island. 
“The first method was to drag the pogies ashore with seines and put them into large casks or 
hogsheads brought down to the water for the purpose. After filling the casks with fish, salt water 
was added to cover them, and boards, weighted with stones, put on top of the fish to press them 
down. The fish were then left to rot for a few days, after which they were thoroughly stirred with 
a long stick daily to break up the fish and liberate the oil, so that it might come to the surface of 
the putrid mass. This process was kept up for from two to three weeks, the oil being dipped off 
daily, after which the barrels were emptied into the water. 
« About 1820 they commenced boiling the fish in large kettles, stirring them frequently, and 
skimming the oil off by hand. Among the first to do this was John Tollman, at Black Point, East 
River. 
“Soon the business reached such dimensions that the kettles were too small, and they were 
obliged to build large cooking tanks, and with these steam was introduced for cooking, the pipes 
being laid at the bottom, as now, but wholly unprotected. The fish were thoroughly cooked and 
stirred, and, after standing for a time, the oil was skimmed off, and a plug pulled from the bottom 
ofthe tank and the whole mass allowed to run off on the ground near by. Quantities of scrap or 
chum accumulated in this way and found a ready sale for manure to thefarmers. The cooking by 
steam was introduced about 1830, when John Tollman had works at Black Point, East River, John 
Herreshoff at*Prudence Island, and a number of parties on Long Island Sound. 
“ About 183540 the chum was coming to be of such value that a false bottom made of wood 
was introduced above the steam pipes to keep it in better condition, and after skimming it was 
pitched out on an inclined platform and allowed to press itself by its own weight. {Thus an addi- 
tional emount of oil was obtained from the drainings, and the chum was in better condition for 
market. At this time the water was drawn off into a separate tank in drying the chum for pitch- 
ing on the platform. Probably Mr. Herreshoff was among the first to introduce the incline-plane 
platform, though other parties at Greenport and Shelter Island used it about the same time. 
“This gave a great start to the pogy business, as it utilized a far larger per cent. of the oil 
and also sqved the chum in-a marketable condition. 
“The next great improvement was the introduction of the press for taking the oil gnd water 
from the chum. This came about in the following way: Between 1855 and 1860, Mr. Charles 
Tuthill went from New York to Greenport for his health, and while there he visited the factory of 
Mr.Wells and saw the scrap-draining on the inclined platform, and it occurred to him to press the 
chum. Accordingly he proposed the subject to Mr. Wells and built a small press or curb in the 
following manner: 
