Turner, Harry J., Jr., John C. Ayers, and Charles 

 L. Wheeler. 



1948. Report on investigations of the propa- 

 gation of the soft-shell clam, Mya arenaria. 

 Woods Hole Oceanographic Institution, Con- 

 tribution No. 462, 61 p. 



Predation of blue crabs on clams in Massa- 

 chusetts. 



Tyler, Albert V., and David G. Cargo. 



1963. Size relations of two instars of the blue 

 crab, Callinectes sapidus. Chesapeake Science, 

 vol. 4, No. 1, p. 52-54. 



The size range of the last two instars of 

 females overlaped considerably. The 

 average crab size for the instars changed 

 significantly with locality and date. Dis- 

 cussed the crab schooling phenomenon. 



Uhler, Philip R. 



1876. The edible crab of Maryland, &c. 

 Callinectes hastatus, Ordway. Field and 

 Forest, vol. 2, No. 5, p. 73-76. 



Description of the spawning season, sponge, 

 maturation of the eggs, megalops, and 

 swarms of megalops on the water bot- 

 tom. The author observed that almost all 

 females die after the eggs hatch. He re- 

 ported that crabs are eaten by skates, 

 rays, and many large food fish. 



Ulmer, David H. B., Jr. 



1964. Preparation of chilled meat from 

 Atlantic blue crab. Fishery Industrial Re- 

 search, vol. 2, No. 3, p. 21-45. 



A survey of 180 Atlantic and Gulf crab 

 plants in 1959 provided a description of 

 the practices employed in the production 

 of fresh crab meat. Most plants follow a 

 basic procedure of pressure steaming, 

 cooling, hand picking, and packaging in 

 1-pound containers. 



Ulmer, D. H. B., Jr., Melvin A. Benarde, and 

 Robert A. Littleford; edited by C. F. Dunker. 

 1959. Processing methods for the preparation 

 of chilled crabmeat from the Atlantic Coast 

 blue crab. University of Maryland, Seafood 

 Processing Laboratory, Crisfield, April Bulle- 

 tin, 135 p. 



Comprehensive coverage of the blue crab 

 industry including history, methods of pre- 



paring crab meat, cooking process, by- 

 products, automation, pasteurization, 

 bacteriological control of meat, sanitation, 

 and regulations. Effect of season, environ- 

 ment, and method of cooking on the yield 

 of meat. Statistics on the weight and value 

 of the catch and manufactured product, by 

 State. Bibliography of 134 references on 

 crab meat technology. 



U. S. Bureau of the Census. 



1911. Fisheries of the United States, 1908. U. 

 S. Bureau of the Census, Special Reports, 324 



P- 



Quantity and value of blue crabs landed, by 

 gear and by State. 



U. S. Bureau of Fisheries. 



1904-41. Reports of the Commissioner of 

 Fish and Fisheries. U.S. Bureau of Fisheries, 

 annual reports for years 1902-1939. 



Size and value of blue crab landings are 

 given in sections titled either "Statistics of 

 the fisheries of the middle Atlantic states" 

 or "Fishery industries of the U.S." 

 1929. Crab industry of Chesapeake Bay. U.S. 

 Bureau of Fisheries, Memorandum S-295, 5 p. 

 Methods and gear used to capture hard and 

 soft crabs. Many fishermen sell hard crabs 

 to "buy boats" which convey catches to 

 the crab houses. Discusses how live soft 

 crabs are packed for shipment; some are 

 boiled and sealed in cans. 

 1936. Fish and shell fish of the middle and 

 south Atlantic states. U.S. Bureau of Fish- 

 eries, Memorandum I-134B, 38 p. 



Included is general information on life 

 history, growth, and the blue crab industry. 



1938. Life history of the blue crab of 

 Chesapeake Bay. U.S. Bureau of Fisheries, 

 Memorandum 1-27, 4 p. 



An account of mating, eggs, hatching, larval 

 stages, growth, molt interval, longevity, and 

 winter dormancy of the blue crab. 



1939. A review of conditions and trends of 

 the commercial fisheries. U.S. Bureau of 

 Fisheries, Fishery Market News, vol. 1, No. 6, 

 p. 1-2,7-15. 



The blue crab is one of the species dis- 

 cussed. State and regional consideration of 

 fishing areas, methods, and success. Status 

 of industrial operations. 



72 



