PART VI. 
THE HERRING FISHERY AND THE SARDINE INDUSTRY. 
By R. EDWARD EARLIL. * 
1—THE HERRING-FISHERY OF THE UNITED STATES. 
. The fishing grounds. 
. The vessels and their crews. 
. The lay and share. 
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4, Methods of capture. 
5. Disposition of the catch. 
6. Statistics of the herring fishery. 
2.—THE FROZEN-HERRING INDUSTRY. 
. Origin of the trade. 
. The fishing grounds. 
. The vessels and their crews. 
. The fishermen of Newfoundland and New 
Brunswick. 
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5. Methods of capture. 
6. Preserving the fish. 
7, Markets. 
8. Extent of the trade. 
3.—THE PICKLED-HERRING TRADE WITH THE MAGDALEN ISLANDS, ANTICOSTI, 
NEWFOUNDLAND, AND LABRADOR. 
. History of the fishery. 
. The fishing grounds, 
. The vessels and their crews. 
. Apparatus and methods of capture. 
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5. Lay of the fishermen. 
6. Methods of preserving the fish. 
7. Extent of the fisheries and the export trade. 
4.—THE SMOKED-HERRING INDUSTRY. 
a. Hard herring. 
. Origin of the smoked herring. 
. Location of the industry. 
The fishermen and curers, ‘ 
. Methods of the fishery. 
. The smoke-houses. 
. Methods of smoking and packing. 
. Markets and prices. 
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8. Further preparations of smoked herring. 
9, Statistics of the business. 
b. Bloater herring. 
10. The origin, methods of preparation, and statis- 
tics of the bloater-herring industry. 
c. Statistics of the industry. 
11. Statistics of the smoked-herring industry of 
“Maine in 1880. 
5.—THE SARDINE INDUSTRY. 
. Origin and development of the business. 
Location of the fisheries. 
. Apparatus and methods of capture. 
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4. Preparation of the fish. 
5. Extent of the business, 
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