58 
These lines vary in length from 200 to 1,000 yards and are of 
cotton, manila or grass rope, the size averaging about three-eighths 
of an inch in diameter. Many fishermen tar their lines. 
The bait, consisting of calf pelts, sting rays, hog chokers, spoiled 
beef, tripe, etc., is attached to snoods of fine twine about 18 inches 
in length, which are, in turn, fastened to the main line at intervals 
of 3 to4 feet. ‘Trot lines are always anchored on the bottom of a 
stream. For this purpose grapnels or killicks weighing from 
5 to 10 pounds are used, one being placed at each end of the line. 
A buoy, usually consisting of a small keg or some wooden object, 
is attached to the anchor to mark its location. 
The gasoline engine has revolutionized the work of fishing the 
trot lines. ‘The old method of the sail brought the crabber to one 
of the buoys, and then he was obliged to pull the boat along by the 
trot line itself and net the crabs as the bait came to the surface of 
the water. While hundreds of crabbers are obliged to use this 
method, those owning gasoline boats have a board adjusted about 
amidships and projecting over the side about two feet, and being 
about the same distance above the water. In this board is a hole 
about six inches in diameter for the line and bait to pass through. 
By starting at one end of the line and running very slowly, the 
boat is steered down the line by a man or boy, while another 
stands in the bow and scoops in the crabs. By the use of two trot 
lines the boat can be kept almost continuously at work, going up 
one and down the other. The number of crabs caught by this im- 
proved method is easily 200 per cent more than the old. 
CrRAB-PICKING HousEs 
Located on most of the important rivers are crab houses, where 
the fishermen dispose of the catch at from $1 to $1.50 per barrel 
for male crabs (the females being of much less value). An aver- 
age barrel will hold 200 crabs. From the barrel the crabs are- 
turned into large steam boxes divided into two sections and are 
steamed 45 minutes. They are then turned out on the floor of 
the assorting room, where the crab-pickers go for their supply. 
The pickers separate the meat into three vessels in order that it 
can be graded for market as follows: 
1. “Lump,” average market price $1 to $1.50 gallon. 
2. “Flake,” average market price 60 cents to 80 cents gallon. 
3. “Claw,” average market price 50 cents gallon. 
