498 HISTORY AND METHODS OF THE FISHERIES. 
was limited to a single locality up to 1880 is readily understood when we remember that this was 
the only district within the limits of the United States where small herring had been extensively 
taken during any considerable part of the year. True, herring 5 to 7 inches in length, locally 
known as “spurling,” were caught in large numbers in Ipswich Bay, Massachusetts, for a few weeks 
in the fall, and they were also taken to a limited extent at various points along the coast of 
Maine. Still, the business had never been fully developed in any locality aside from Eastport, 
and many of the fishermen in various sections were ignorant of the abundance of the fish at their 
very doors, while others, though aware of the presence of the small herring, did not consider them 
of any value. 
METHOD OF INTRODUCING THE GOODS.—The business was wholly under the control of New 
York parties, who had long been engaged in the sardine trade. These were doing an extensive 
business in French sardines, and were among the heaviest importers in America. Having a large 
business already established, it was not necessary for them to direct public attention to their home 
canneries, as it was thought that there would be a foolish prejudice against the American pro- 
ducts. For the same reason it was thought necessary to disguise the herring under a French 
label, a practice that has been continued to the present time. Instead of calling attention to their 
growing business, it was natural that the interested parties should keep the matter as quiet as_ 
possible. It was for this reason that the value of the small herring for canning purposes did not 
become generally known, and that the business was so long confined to a single town. 
DEVELOPMENT OF THE BUSINESS IN OTHER LOCALITIES.—Until 1880 only five canneries 
were in operation, and the preparation of the fish had been kept secret as far as possible. In the 
mean time, some of the Eastport merchants who controlled good fishing privileges had become 
thoroughly interested in the business, and, finding that the trade was fully established, a number 
of them decided to build canning establishments, and others soon followed their example. Daur- 
ing the summer of 1880 eight additional canneries were located at Eastport. Fearing that the 
catch of herring would not be large enough to supply the additional demand created by these 
establishments, some of the original packers began to look about for new fishing grounds. On 
examination it was found that there were many localities along the coast of Maine where small 
herring were remarkably abundant, and before the close of the season canneries were established 
at Robbinston, Lubec, Jonesport, East Lamoine, and Camden. 
Camden is situated on the west side of Penobscot Bay, considerably over 100 miles in a direct 
line from Eastport. This distance is increased to upwards of 500 miles if we follow the shore-line, 
which is very irregular, owing to the numerous bays, harbors, and coves that occur on this portion 
of the coast. ; 
The region already described is thus far the limit of the sardine fisheries, and many of the 
localities within this district abound in herring during the entire summer, while others are fre- 
quented by large schools at certain seasons. To the westward of the above region small herring 
are known to occur in considerable numbers. In Ipswich Bay, Massachusetts, on the north side 
of Cape Ann, several thousand barrels are taken every fall, and among the small islands of Casco 
Bay they are reported to be very abundant. From our knowledge of the extensive spawning 
grounds between Cape Ann, Massachusetts, and Seguin Island, Maine, including those in the 
vicinity of Wood Island, and from the quantities of fish taken about Matinicus Island, we feel 
confident that, when the condition of the market will warrant it, large sardine interests may be 
developed at almost any point between Cape Ann and Eastport. 
