FISHERIES OF THE NEW ENGLAND STATES. 
99 
25 . — Table showing by counties certain average figures for the vessels employed in the fisheries of Maine in 1889. 
Counties. 
Net ton- 
nage. 
| Value 
1 Value 
per 
vessel. 
Value of 
apparatus 
and outfit. 
No. of 
men to 
vessel. 
Si 
Value of 
catch 
per man. 
Value of 
catch per 
vessel. 
Value of 
catch per 
each ton 
employed. 
Value of 
catch per 
each $100 
invested in 
fishing 
vessels. 
Washington 
16.05 
$30 
1 $479 
$444 
i 
5 
$161 
$750 
$47 
$81 
Hancock 
37. 06 
1 39 
1,430 
1, 175 
7 
271 
1,997 
54 
76 
Waldo 
8.20 
j 37 
300 
180 
2 
255 
510 
62 
106 
Knox 
24.13 
| 40 
976 
682 
5 
227 
1,246 
52 
75 
Lincoln 
29.47 
52 
i 1, 531 
908 
7 
251 
1,798 
61 
74 
Sagadahoc 
18. 76 
30 
675 
644 
5 
251 
1, 129 
60 
85 
Cumberland 
l 47. 07 
| 53 
! 2, 512 
1,370 
10 
325 j 
3, 225 
69 
83 
York 
14. 25 
46 
669 
661 
4 
333 
1, 487 
104 
112 
26. — Table showing by counties the percentage of value of each species or product taken in the vessel fish- 
eries of Maine in 1889. 
Species. 
Washing- 
ton. 
Hancock. 
Waldo. 
Knox. 
Lincoln. 
Sagadahoc. 
Cumber- 
land. 
York. 
Alewives, fresh 
. 19 
Alewives, salted 
. 16 
Cod, fresh 
2. 18 
.64 
3. 15 
4. 64 
18.71 
22.10 
13.42 
Cod, salted 
29. 63 
75. 27 
21.24 
37. 97 
18.82 
24. 26 
19.18 
Cunners, fresh 
.44 
Cusk, fresh 
3. 70 
Cusk, salted 
. 08 
. 95 
. 29 
" 03 
Eels, fresh 
'. 23 
Haddock, fresh 
i. 59 
.32 
4. 95 
6. 82 
7. 86 
9.59 
18.10 
Haddock, salted 
1.20 
. 79 
4.43 
.53 
2. 99 
.85 
.57 
Hake, fresh 
.85 
. 07 
3. 53 
1. 06 
1. 77 
.51 
1. 26 
Hake, salted 
9. 67 
S. 36 
14.92 
4.03 
7. 19 
1. 88 
3.88 
Halibut, fresh 
4. 60 
1. 35 
.03 
1.11 
5. 53 
7. 33 
.31 
Halibut salted 
1 .02 
Herring, fresh 
.99 
.75 
. 54 
5. 09 
.38 
1. 98 
Herring, salted 
1 ii. 97 
3. 73 
100. 00 
1 15. 33 
7.38 
18. 26 
. 80 
.59 
Mackerel, fresh 
.01 
6.24 
1. 83 
8.41 
2. 26 
4. 62 
6.62 
2. 77 
8.34 
3. 43 
j 12. 74 
1.24 
Menhaden, fresh 
13. 27 
'. 86 
. 16 
Pollock, fresh 
.07 
1.47 
4. 19 
Pollock, salted 
3. 05 
.82 
.70 
| 1.17 
2. 66 
.63 
Red snappor, fresh 
2.62 
Shad, fresh 
.25 
Smelt, fresh 
.33 
Swordfish, fresh 
3. ii 
8.49 
6. 31 
Lobsters 
20." 2o" 
.64 
5.78 
1. 72 
.35 
22. 29 
Scallops 
1.03 
Clams 
.46 
*77 
.25 
. 16 
Tongues 
.36 
.’72”’ 
.27 
.49 
.27” 
.29 
.27 
Sounds ... - 
.28 
.32 
.57 
.14 
.27 
.07 
.12 
Oil 
1.34 
1. 95 
2.21 
2. 17 
1. 70 
1.84 
Total 
100. 00 
100. 00 
100. 00 
100. 00 
100. 00 
100. 00 
100. 00 
100. 00 
In considering the vessel fisheries of Maine by customs districts, the most notice- 
able feature is the great preponderance of the Portland district in the matters of ton- 
nage, value of vessels, number of crew, and stock of fishing vessels, although the num- 
ber of fishing craft in the Waldoboro district is nearly as great as in Portland. The 
Passamaquoddy district leads all others in the extent and importance of its transport- 
ing fleet, the frozen-herring trade being a prominent feature of the fishing interests of 
the region. 
Examination of the products table will show the districts in which the greatest 
quantities of each species are landed. The Portland district is conspicuous for the 
greatest catch of cod, haddock, mackerel, and swordfish, and Waldoboro leads in the 
yield of menhaden, hake, herring, pollock, and lobster. 
