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The cod-fishery in the Bay of Fundy differs in many respects from 

 that of Labrador. It qommences earlier, and is pursued more irregu- 

 larly, and to a later period of the season ; while it yields a larger and 

 better fish, and, from the greater depth of water and rise of tide, requires 

 much longer lines. This fishery is pursued principally by the colonists 

 who live along the shores of the bay, and by the fishermen of the 

 eastern part of Maine. 



The vessels which are employed in it, though of greater variety, are 

 neither so large nor so valuable as those which are required for the 

 more hazardous and distant fishing grounds ; and, unlike these, it allows 

 of the^use of sail-boats of the smallest size, as well as of those which 

 can be propelled with safety and celerity by the oars of a single 

 man. The vessels aiichpr upon the outer grounds as often, and for such 

 times, as the weather permits ; while the boats keep within the passages 

 and about the ledges, with which the bay abounds. The time used 

 for fishing is just before high' tide, and just before low water, which 

 states of the sea are called «/ac/<:s. Most of the fishermen own or occupy 

 small farms, so that fishing is an occasional, rather than a constant, 

 employment with them. Two hundred boats are sometimes in sight at 

 Easfport; and when, by a turn of the tide or a change of the wind-, the 

 little fleet draw together and float past the town in line, the scene is 

 not without interest even to those who have witnessed it for many 

 years. 



From the earliest, or, as they are cklled, the spring fares of the cod- 

 fish obtained in the Bay of Fundy, are made a considerable part of the 

 table or (/ww-fish which are consumed in the New England States; and 

 next to the Isles of Shoals fish, they are undoubtedly the best. Those 

 caught in boats are _seldom fit for dunning. They are commonly sold 

 fresh to the little fishing stands or trading establishments set up by the 

 more independent inhabitants. But, owing to a variety of causes, the 

 process of curing is so imperfectly performed, that none are so good as 

 those caught in vessels, and many are wholly unfit for human food. 

 The sprinkling of lime, however, over the defective parts, (a practice 

 which some fishermen deem entirely honest,) will deceive the eye and 

 quiet the nasal organ of the inexperienced or careless purchaser. These 

 waters afford, also, a considerable part of the dried fish known among 

 dealers as pollock, hake, and haddock. They are usually taken when 

 fishing for the cod, and by the same means. The "Quoddy pollock" 

 is a great favorite everywhere in the interior, and is to be found in 

 almost every farm-house of the North. The hake fishery of this bay is 

 small ; nor is it of much consequence on any part, of the American 

 coast. The hake and haddock are poor fish, and neither commands 

 more than half the price of the cod. The hake, however, yields a 

 lar<^er quantity of oil, and is, therefore, held in estimation by those who 

 catch it arid are not compelled to eat it. The haddock, when fresh, 

 suits the taste of some; but when dried, it is without reputation even in 

 the hut of the negro, who is doomed to be its principal consumer. 

 There is a tradition in Catholic countries, that the haddock was the 

 fish out of whose mouth the Apostle took the tribute-money, and that 

 the two dark spots near its gills presei-ve to this day the impression of 

 his thumb and finger. 



