; CS = P ; , dom - i's 2 4 ’ . ot Seek te 7 Department of Fisheries | Province of Ontario _Digitize ine DCAM iy She cae ; De aed f . | ee ES rs} fa i& i 4 di) of 6 # 4 4d A Vol. IV. MONTREAL, FEBRUARY, 1917 No. 2 PPAZPAPAIFEIZIAC## AP LAPP AALAL LAA L A SHORE SCENES--- CANADA'S LAKE FISHERIES IAAZe AL ZL ALAA LAA LL LLL AE oe The Magazine of the Commercial Fisheries of Canada and Newfoundland , 30 ow \ SSS SSS SS 4 4 eee eed A | Annual Convention Canadian Fisheries Association 684418 . am | 4 CANADIAN FISHERMAN % aL aR am Li “tr ; z eu It can be seen Look for the on ail Mark of High-Grade 2 is Quality Atlantic Sea 276 Foods = Ms poe bata Uc onic ih Fart pear fp ¥ ber ra ¥ a Maritime Fish Corporation g LIMITED id te Vessel Owners Cold Storage Plants fi i PRODUCERS OF ALL KINDS i Ue OF ATLANTIC SEA FOODS il ue FOR HOME & EXPORT TRADE a Fl u ia Main Office - - - MONTREAL, Canada cit Branches fire ie DIGBY, N.S. CANSO, N.S. a : — § Ei ee * e i © Maritime Fish Corporation | | LIMITED | ft enn RRR | A MONTHLY JOURNAL DEVOTED TO THE COMMERCIAL FISHERIES _ OF C NADA AND NEWFOUNDLAND _ THE SCIENCE OF THE FISH CUL- _ ‘TURE AND THE USE AND VALUE - OF FISH PRODUCTS - - _ F. WILLIAM WALLACE EDITOR Press, Limited 35-45 St. Alexander St. - Montreal = CANADA Toronto Office - 263-265 Adelaide St., W. Newfoundland Agency Garland’s Book Store, St. Johns, N.F. ‘THE CANADIAN FISHERMAN SUBSCRIPTION: Canada, Newfoundland and Great Britain - - - = $1.06 United States and Elsewhere.. $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes of adverti ements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items of Fishe y news, also articles on subjects of practical interest If suitable tor publication these will pe paid for at our regular rates. Official Organ of the Canadian Fisheries Association Vol. IV. MONTREAL, JANUARY, 1917 No. 1 January Fish Day Calendar 1917 wane 1917 Wed. |Thurs.| Fri. | Sat. wr: 4116 6 8 10 | 11 |} 12/| 18 14 |.15 17 | 18 |[i9]| 20 Sun. | Mon.| Tues. 2 9 [716 21 22 |[23)| 24 25 |} 26]| 27 30 Le 28 | 29 31 Every Tuesday is a Fish Day Now! MONDAY, JANUARY 29TH C. F. A. ANNUAL MEETING, gee a a a a a THE EDITOR AND PUBLISHERS OF THE CANADIAN FISHERMAN WISH ALL THEIR READERS A HAPPY AND PROSPEROUS NEW YEAR, ~ SEFRELLARLL LS SS SSSELSE ANNUAL MEETING, CANADIAN FISHERIES ASSOCIATION. The second Annual Meeting of the Canadian Fish- eries Association will be held in Montreal on Monday, January 29th, 1917. The Committees will convene in the morning at the Windsor Hotel, and business will continue throughout the day. In the evening, an infor- mal dinner will be held among the Association mem- bers only—no guests being invited. The question of a meeting place has been carefully discussed by the Executive Committee and expressions of opinion were asked as to the advisability of holding the Annual Meeting in either Halifax, Toronto or Ottawa. The concensus of opinion showed, that, in order to obtain a good attendance of members during these war-time days, Montreal would be the best place to hold the meeting. There are many very important matters to be dis- cussed and acted upon, and a good attendance is ex- pected. Members! Don’t forget Monday, January 29th, at the Windsor Hotel, Montreal. ELECTION OF OFFICERS, C. F. A. The nominations for the 1917 Officers and Directors of the Association are now in the Secretary’s hands. Owing to the number of officers nominated, many failed to secure the ten and five nominations necessary for Officers and Directors respectively. As a conse- quence, ballots will not be sent out, but the nomina- tions will be put up before the members at the Annual 6 CANADIAN FISHERMAN Meeting and the Officers elected there and then. A well attended meeting is expected as it is neces- sary for the new Executive to have the ideas of the members in the campaign plans for the new year. NATIONAL SERVICE. A campaign for National Service is at present being instituted throughout Canada. Briefly it is a census of the man power of Canada—a tally of all male Cana- dians between the ages of 16 and 65, and the trade they are working at for a living. The National Service campaign foreshadows a full utilization of the country’s resources for the success- ful prosecution of the war. Men engaged in necessary occupations will be expected to work to their fullest capacity. Others, not so engaged and physically fit, vill be expected to join the ranks of the fighting men. We strongly urge every fisherman, fish-house work- er, canner, and those actively engaged in the produe- tion and distribution of fish foods, to fill out their National Service cards and send them in. The fisheries are necessary to the life of the country. It is possible that the Fishing Industry will be asked to ‘‘speed up”’ production to supply food for the people at home and overseas. The Government can only do this effectively when it has a list of the men engaged in the industry. There are doubtless many men who have been pro- fessional fishermen or fish workers at one time and who are at present in some other occupation. These men should mention the fact that they are fishermen on their ecards and that they are willing to work again as fishermen if called up to do so. The war is not won yet. We are fighting a mighty and well organized foe—an enemy imbued with ruth- less determination to win and a stubborn defiance of facts to keep them fighting. The Allies will beat them eventually, but it will only be when EVERY MAN, WOMAN AND CHILD IN THE COUNTRY IS EN- ROLLED TO DO THEIR BIT IN NECESSARY WORK. The drones and non-producers, the caterers to pleasure and luxury, the parasites, slackers, _and loafers will be expected to get into the khaki or navy blue, or the overalls of the munition workers. Once again! Fill out your card and send it in! A NEW NAME FOR BLACK COD. Our worthy contemporary, the ‘Pacific Fisherman’’ states that the dealers of the Pacifie Coast are looking for a new name for the black cod. The reasons assign- ed are that the black cod, so-called, is not even a mem- ber of the cod family, nor has it the flesh constituents of the latter. The fish in question is a real fine food- fish and are extremely plentiful in the North Pacific, but its qualities are only now being appreciated. In the overseas fish orders for the Canadian and Bri- tish soldiers, shipments of black cod are now being in- cluded. Some time ago, we ventured to prophesy that black cod will constitute one of the most important fisheries of the Pacific coast and that it will rival the halibut fishery. We still think so. As this fishery is carried on by American and Cana- dian fishermen and is a fishery common to both, why not make the new name typical of the two countries. How would ‘‘UNICA’’ do? The word is made up of ‘‘United States’? and ‘‘Canada’’, and would be in j etymological consistence with the two words. With the : other fish names of ‘‘tuna’’, ‘‘bonita’’, ‘‘barracuta’’, — : | ete., ‘‘unica’’ will not sound so strange. We can imagine ‘‘filleted unica’’; ‘‘smoked unica’’; © ‘‘canned unica’, and so on. We pass our humble sug- _ gestion on to the powers that decide. " WHAT WE WOULD LIKE TO SEE DURING a017. 73 A Government Publicity Department for the Cana- dian Fisheries. N Fish eaten every day in the week. Our fishermen with subsidized engines in their boats and the present Fishing Bounty used for the purpose. Technical Education for our fishermen. The Pickled Fish Inspection Act made compulsory. The dog-fish introduced as ‘‘gray-fish’’ on our own — markets. Every man in the fishing industry a member of the” Canadian Fisheries Association. The value of our fisheries at the fifty million mark. - peer & — 7 A eae erm gta ee Ee ee ee a ~The Commission of Conservation restrained from meddling with our fisheries and a ‘‘live’’ Commission appointed to look after them and receive value for money spent. j Plans for a fishermen’s Naval Reserve formulated. A better appreciation by the Canadian public of fish and fish foods other than salmon, ite eod and had- dock. Every fish on the hook, or in the net, marketable. Good prices for the fishermen and fair profits for the om dealers. ; The war ended with a sweeping victory for the 4 Allies. Our soldiers and sailors coming home viotonia High-line catches everywhere. THE CANADIAN FISHERIES DURING 1916. Undoubtedly, one of the greatest events in our fish- 4 ing industry during the past year has been the over- seas orders of Canadian fish for the troops. Since t appointment of a Canadian fish man, Mr. Hugh A. Green of Saskatoon, this business had developed t = respectable proportions. In addition to the Canadi orders for troops at home and in England, Major Gre fish as a a and the publicity work of the Canadian Fisheries Association and the Fisheries Department has greatly stimulated the demand. As a result, cer- tain varieties failed to meet with the call and became _ high in price. There are numerous other species in plentiful supply and low in price which the consumers Z could have and which are every bit as good food as the ibut, salmon, market cod and haddock so much in F Round: Even the varieties named could have been purchased at lower prices were the consumers not so discriminating as to demand fish of certain exclusive _ weights and sizes. Large halibut, scrod haddock and ~ small cod were easily proeurable at fair prices, but the demand was for the selected fish. ‘The Lunenburg salt fishing fleet had a banner year . —the largest on record. The catch was 218,060 quintals value at $1,635,505. Halibut on the Pacific showed up searce and the fishermen secured record prices for their _eatehes, which caused a rise in price to the consumer. During the year, the B. C. Packers’ Association un- "fortunately lost two of their fishing steamers—the S.S. - “Onward Ho”’ and ‘‘Roman’’—both of the finest type of steam halibuters on the Coast. The ‘“‘Onward Ho”’ "vanished last winter with all hands somewhere in the Gulf of Alaska, and the ‘‘Roman”’ struck on an Alas- kan reef and sank on November 18th. With the’ loss of nese ships, the halibut fishery was depleted by their af On the Atlantic coast, two steam trawlers have been ~ added to the fleets of Canadian companies. The S.S. “‘Rayondor’’ has been purchased by the Maritime Fish : Corporation, Ltd., and is operating out of Canso, N.S., and the SS. “Triumph”? (formerly of Vancouver, B. 6). has been purchased by the National Fish Com- pany of Halifax. These two are the only steam trawl- ers operating out of Canadian ports, and both have been instrumental in keeping up the supply of fish. eo. ae value of Canadian fisheries for the year ending Mareh Sist, 1916, amounted to $35,860,708 — an in- _ erease of $4,596,077 over the previous year. The statis- ‘Gical year 1916-7 should bring the figures over forty WHAT'S THE MATTER WITH FISH? A correspondent brings our notice to a tender for provisions for H. M. Dockyard, Esquimalt, B. C., eall- ed for by the Department of the Naval Service, which is also the Fisheries Department. There are twenty- seven varieties of eatables called for, but not one fish item. While the food ealled for is practically of the non- perishable kinds, yet we’d like to see canned salmon, sardines, herring, chicken haddie, codfish,. ete., getting a look-in. Probably the Department intend? to-reconomize on _ fish and will provide the seamen of the Navy with hooks and lines wherewith to catch their own. Well, well, we suppose the day will come when the Fisheries will cease to be the left hand orphan of the Government, and when the millenium comes along we'll get all we're looking for. At present, the Naval Service Department, whose ward we are, hands out its favours to strangers, while we, like Oliver Twist, will howl in vain for more. PISCATORIAL PARAGRAPHS. The S.S. ‘‘Manhattan”’ of the New England Fishing Co., Ltd., Vancouver, B. C., is being housed in amid- ain for winter fishing. The ‘‘New England’’ of the same company is being fitted as an oil burner at a cost of $20,000. The Government has had an Order-in-Council passed whereby Canadian steam trawlers will be permitted to fish in Canadian Atlantie waters outside the three mile limit for a certain period each year—said to be from January Ist to May 1st. Up to the present, no steam trawler can fish in Canadian waters except twelve miles offshore. The Order has been passed to allow Canadian trawlers access to the inshore fishing grounds that production may be kept up during the winter months. _ * * * The Golden Ray Fishing Company, Ltd., have been granted incorporation papers to ‘‘carry on business as fishermen, producers and canners of fish and lobsters, to operate vessels, ete.’’ The Company have a capital stock of $20,000, in shares of $100 each. The chief place of business is to be Montreal. * . e A company to engage in the fishing and marketing of white-fish has been formed in Montreal to locate on Lake Abbitibi. The promoters of the concern have purchased their nets and gear and will commence operations this winter. * * * Three steam trawlers passed through -the port of Montreal this Fall bound for Boston. These vessels were built in Wisconsin for the Bay State Fishing Company of Boston. . 3 %) Stormy weather last month did an immense amount of damage to the lobstermen’s gear along the Nova Seotia coast. The loss is estimated at $100,000. we ae * : The Boston fishing schooner Titania sailed from Gloucester last month on a mackeral fishing trip off the South African coast. She will call at Cape Town for provisions. This is one of the longest fishing voyages undertaken by a schooner since the days of mackeral fishing off the coast of Ireland. * * * The lobster season opened on the Nova Scotia coast on December 15th. More traps were put in the water than for many years past. The recent storm, however, comes as a bad blow to the industry, but it is to be hoped that the lobstermen will come through all right when the season finishes. * * * Mr. H. C. Walby,.late of the Canadian Fish & Cold ‘Storage Co., Prince Rupert, B. C., has gone into busi- ness in New York handling Halibut. Mr. Walby is at present on a visit to Norway. ® * * Major Hugh A. Green, Director of Fish Supplies, will be in Canada for another month at least. Mail address will be Militia Department, Ottawa, Ont. * * * McLaughlin Bros., of Seal Cove, Grand Manan, N. B., are putting up an exceedingly palatable fish food in their boneless smoked herring. The firm informs us that they have just filled an order for 2,000 boxes for a Chicago firm, and have been highly complimented for the cleanliness and the manner in which the goods were put up. ee Ee Firms contemplating the packing of Scotch cured - herring next season should place their orders for bar- rels now. We can recommend the London & Petrolea Barrel Co., Ltd., and the Chas. Mueller Co., Ltd.,—both of which advertise in this magazine. * * * Mr. Harry Rowlings, representing Messrs. Farquhar & Go., Halifax, in Newfoundland, died of blood poison- ing there recently. Mr. Rowlings belonged to Halifax and was highly esteemed in the Island Colony. * * * The lobster catch for 1916 was eminently satisfac- tory in spite of threatened adverse conditions.’ The weather and the catch was good, and the catch showed an inerease over 1915. Prospects for the future are hazy owing to the probability of restricted imports into the Allied countries. While the war has_ bene- fitted other branches of Canada’s fishing industry, the lobster is subject to publie opinion as to whether it ean be classed as a ‘‘food”’ or a “Iuxury’’. This un- certainty, and the liability of embargo against it, tends to give the packers some concern. However, they, like good sportsmen, are taking a chance and going ahead with the trapping and canning. CANADIAN FISHERMAN A SCHEME TO EXPLOIT B. C. FISHERIES FOR ENGLAND’S FOOD SUPPLY. Mr. Moreton Frewen, writing from Sussex to the Daily Telegraph, confesses to be one of those who see in cold storage salvation from food shortage, and he emphasizes this also with regard to fish supply. The situation, he says, points to the necessity of cold stor- age plants in every town of 10,000 souls. He touches upon Canada’s vast fishery resources, and instances that at the terminal port of- Prince Rupert the re- ceipts of salmon for the first 20 days of September were over 5,000 tons and of halibut 1,567 tons, valued at the local cold stores at £6,950. He adds :— shapely ing 4 lbs., was forwarded from Rupert by Mr. Peter Wallace to Messrs. Spiers and Pond, and was on ex- hibition in their Ludgate Hill establishment. fish, were freights at all normal, can be delivered, iced, not frozen, for 7d. a lb. in London, and, although they do not compare in quality with our own Salmo salar, are still an excellent food fish.’’ Many may not agree with Mr. Frewen’s dictum that the nationalization of the Empire’s fisheries is desir- He argues that the daily receipts of fish at— Prince Rupert, the central port for the British Colum- able. bia Fisheries, is already some 350 tons daily, chiefly halibut and salmon, and if the State would offer to _ pay present prices, namely 4d. per lb. for halibut, and 5d. for salmon, and would arrogate to itself a monopoly, with these as the maximum prices, it would be easy with this advertisement of an unlimited eash demand, to seeure a full trainload—a thowamad tons daily—at that one port. The correspondent states that he has aiscgindlenet that a rail and steamship rate of 1d. per Ib. from Prinee Rupert via Montreal to Liverpool, would be liberal, in- deed generous. If through its agencies in every small town Great Britain distributed such fish supplies at a profit of 1d, per lb., it might in a short time secure a rent from its vast ocean pasture of twenty to thirty millions a year on a consumption of 6 ozs. per day. BUY FROZEN FISH UNTHAWED. The importance of fish as a substitute for meat has been strongly urged; and here again the inertia of habit tsands in the Way. One good tip for household- ers who buy fish inythe market at a distanee from the sea has recently been given out by the storage expert of the Department of Agriculture, however, she says that frozen fish are kept in perfect condition and are perfectly wholesome; but that they should be cooked immediately after thawing. Now the average dealer, in order to make his wares look more attractive thaws — out the fish before exposing them for sale, and they — immediately begin to deteriorate. Insist therefore upon having fish that are still frozen if you live inland. Frozen halibut is now shipped from Alaska to Boston — and from there reshipped all over the Country without deteriorating in the least as long as the fish remains in its thin envelope of ice.—Portland Express. It is stated that articles such as sardines, salmon, pickles, ete., can be obtained in Johannesburg, South Africa, cheaper than landed cost, owing to surplus stocks being heavy. January, 1917. “. ea See ee Douglas B. Conrad, Conrad ... ......... ... 2,500 aeowe Margeson; Conrad... 005 FV Ae eee ek GOMES MOCK <0) 55 ve oe. 0 Slee wi Gast OOO M. M. Gardner, Bachman bie bce vs cn SIR es ot ae Lilian B: Corkum, Corkum ...°). sc Jy.4 «.. 8,270 Carrio. Hirtle, “Hirtle i656... pees ete ee Mary D. Young, Spindler ....... 6... ......... 2,680 J.D. Hazen, Himmelman........ 2,850 Itaska, Riteey jt igs nn csr glee IES cake) ie ea HH; Melntosh;. Wynacht. ccs0i sy ies he autvierk eo Delawann, Goom 03): 56 vv ain. Se aos ee be Areania, Hebb.. Fy alain: e areeeneay: Kine 2,200 F,.M. Toro, Corkum ...... by sbiiial Senet iag Gtecue” aeReeeeD WO; Sidith Seu ae ee in in ot kc ae Se ee Hawatiee: Cook, vie nine ca Junin een os eae 2,850 Benevolence, Corkum ... Doris Vi MEME ols ov a be Nc Araminta, Creaser ... . Uda A. Saunders, Spindler . a: ee ee ae Associate, Bachman ... Marian Adams, Knickle ..... Cecil Beck, Heisler ... . Jennie E. Duff, Himmelman ve eee: ae Annie L. Spindler, Ritcey . oes) Be het le ey bye eee Marjory McGlashen, Wambach . k W. T. White, Knock Fis James Douglas, Romkey ... Lauretta Francis, Spindler oo : Mantanzas, Oickle . Henry W. Adams, Zinck Hite eee Se 4 sae Mary D. Young, Spindler .. ... John B. Young, Himmelman .. KE. B: Walters; Walters... ........... A. H. Hubley, Hubley ... ... C. M. Walters, Walters . ee Cento, Fralie .. eee wee ee Abacenia, Romkey NP ete OS Loyola T., Fralick ... Dorothy L. Sarty, Sarty re ; a : e : ngs s ‘ Clark 8. Corkum, Corkum ... ... Monarehy, Lohnes ... .. W. C. Robertson, Publicover . Review, Bushen Hate Lucille ‘Colp, Colp ... Heobe ig Saat Bane tas Mate Otokio, Ernst . $ Pasadena, Ernst ese Marjory Bachman, Bachman : Be ; rf : Be ° Phylis Westhaver, Westhaver ... Mattawa, Zinck . Earl Grey, Shupe . orgies Marian Mosher, Mosher ... .. Muriel Winters, Winters . Lucille M. Smith, Beck ... 60 « 6 eee Ada M. Westhaver, Mason i a Elsie M. Hart, Corkum ... Benjamin C. Smith, Smith ..... .. A. Ho Whitman, Conrad: ie: o\, as bes Grace Hilda, Conrad wee Bee © . Sp eae eee W..C. McKay; Deal’... c..-005 30. ee Assurance, Wharton .. ...... Granite, Richards :.. Caranza, Conrad . Doris L. Corkum, Corkum = Sine: ne Marian Silver, Silver .. Evelin Miller, Miller Itaska, Ritcey ... ... Jennie Ritcey, Riteey . Dorothy Adams, Tanner 4 Donald A. Silver, Creaser pateh Leta J. Sehwartz, Sehwartz ... ... .. Orinoco, Sarty ... .. Elsie Burdett, Wentzel . Marian Helena, Burgoyne ies : Alfarata, Whynot .. Atacama, Wentzel ... Emily Selig, Selig ... Guide, Getson .. Marina, Greek 6 eG, Slee in ea er ae Total catch. pees ~ Dead ee eee ee S8ES808 2828 LL) = a ee bh i tt oO During the summer of 1914 the writer, working un- der the auspices of the Biological Board of Canada, at- empted to rear lobster fry to the crawling stage, using the now familiar apparatus of the Rhode Island Commission. The site chosen for the repetition of the elebrated Wickford experiments was St. Mary’s Bay, by Co., Nova Scotia. The attempt proved a com- ® failure due chiefly to the extreme cold water (50 dég. F.) and to the extensive development of dia- toms which soon closed up the mouth parts of the fry and eaused an exceedingly high death rate. However, an experiment that was at first supposed to be a very minor one compared with lobster rear- ing turned out to be the major one. It was this. About the middle of June, 47 females and 15 males (all known as ‘‘commercial lobsters,’ because the females when caught in fishermen’s traps have no ‘‘berries’’ on them) were placed in a wooden pound enclosing an area of 10 feet by 20 feet. The slats of which the pound was built were about 44% feet long, 3 inches wide and 1 inch thick. It was intended to retain the animals over winter for the purpose of elucidating the old question of whether or not adult females moult one year and extrude eggs the next, or whether they extrude eggs every year (when mating conditions are favorable) and only moult occasionally as they grow On the 12th of August the whole of the 62 lobsters re dipped up to see what condition they were in. They ali appeared healthy, and 36 per cent of the fe- “males carried eggs. Dr. Herrick in his well-known book on the American lobster quotes from Vinal Ed- wards to the effect that the percentage of berried lob- ‘sters caught by fishermen otf the Massachusetts coast ‘12 per cent. for the autumn of 1893 to June, 30, of 894. Careful inquiries among both canners and fish- ermen of the St. Mary’s Bay area elicited the informa- tion that only about 1% of the females caught in ‘fishermen’s traps carried eggs. And then the question arose: How is it that in fishermen’s traps only one le in every hundred carries eggs, whereas in our 5 zy pen thirty-six out of every hundred carry eggs? The ee ies did not grow any simpler when it was : ound that by the end of September the percentage in our pen had risen to 64 per cent. The 17 females n did not extrude eggs were removed from the ticed pen and the 30 which bore eggs, representing o 64 per cent., were kept over winter in a compart- t by themselves. On April 7, 1915, the 30 were all found to have the full complement of eggs upon them. No. Date. Name of Place. Males. April 24,1916 Tommy's Beach, N.S... .. .. 56 April 20.1916 Tommy’s Beach, N.S... .. . 26 pril 28,1916 Little River, N.S. 23 ‘y 2,1916 Whale Cove, NS. . 25 seed ami FISHERMAN By DR. A. oheer Be dries A Means of Conserving _ The Lobster Industry P. KNIGHT. Subsequently, in June and early July they all hatched out their eggs, and being kept in compartments by themselves 9 of them were found to have extruded eggs in late July and August. These 9 were removed from the pen, the remaining 21 being retained, but unfor- tunately one corner of the enclosure gave way, allow- ing most of the 21 to eseape and mingle with others, so that it was impossible to know how many more of them did extrude eggs. Mating experiments were resumed during the sum- mer of 1915, but were not so successful as those of 1914. Only 40 per cent. of the females extruded eggs, and the eggs were most of them unfertilized. Probably the sole reason for this was lack of males. During the early part of the summer we had only one male to mate with 51 females. Later on, we were fortunate enough to secure 25 more males, but half of these died from accidental poisoning by paint on the inside of our mating pens. Moreover, many of the remaining males were decidedly undersized—91% to 10 inches in length. But perhaps the most fundamental reason for the poor showing of 1915 lay in the fact that the large majority of the females had been retained in the pound over winter, and as a consequence had suffered con- siderably in general health. Few of them had moulted and their ‘‘shells’’ were covered with dark brown algal growths that I have always seen upon lobsters when in lengthened confinement, but never upon those which were taken directly from the open sea. In 1916 the Biological Board authorized an extension of the mating experiments to two other places on the Maritime coast, namely, St. Andrew’s, New Bruns- - wick, and Pietou, on Northumberland Straits. The results to date, 25 ‘‘berried’’ out of 105 in St. Mary’s Bay, 8 out. of 22 at St. Andrew’s and 14 out of 21 at Picton, or, expressed in percentages, 25 per cent., 36 per cent. and 66 per cent., respectively. How do these percentages compare with the per- centages of females caught in lobster traps in these same areas? Fortunately, through the courtesy of the Department of Naval Service, Ottawa, we were able to make a close approximation to an answer to this question. At the request of the Biological Board, the naturalist of the Fisheries Branch, Mr. Andrew Hal- kett, was detailed to spend the summer in going out with lobster fishermen all around the coast, and in collecting statistics as to the total males, total females and pereentages of berried females caught in lobster traps. The following is a copy of his summary of results : . No. Females No. Fe- which Carried males. Eggs. Remarks by Dr. Knight. 58 0 27 0 17 0 28 0 12 CANADIAN FISHERMAN May «3, 1916)=“White: Gove, NS. ror ae 26 May.) 5, 1916>: = Tiverton. NSirenues as +: eee 9 May 15,1916 Lunenburg, N.S.....5. .28: 36 May - 17,1916 Port Mouton,:. N.S, 2.265%. 50 May ae 19167) Shag Harbore NS .5 3) Ses 46 May: 22,0916. Shag’ Harbor; Nidnie aise os 88 May 23; 1916) Shag Harbor, N.S... 2 ta. os 39 May 24,1916 Shag Harbor, N.S. Pitan | May 26,1916 Cape Sable Island, ‘N. S. 2 68 May 30,1916 ~ Lobster Bay, West Pubnico. ; 82 June 2,1916 Cape St. Mary’s, West Pubnico 66 iie=s6;,1916° Mink: Cave NISG 3) sana te 34 dune 10,1916" Tittle River, N.S. 000 32 a ee June 12,1916 = Little River, N.S... 3. 14 June 15,1916 Ostrea Lake, N.S: .. .. .. .. 16 June 16, 1916... Jeddore; N.Siipon a 7 69 June 20,1916 Pope’s Harbour, N.S... .. .. 6 dune: 24,1916): Pugwash, N.S. 05.0)... ies 08 June 28,1916 Skinner’s Reef, N.S. .. 2. .. 56 June 29,1916 Pictou Island, N.S... .... .. 24 yuly, 10, 1916"" “Northport; N.Socy. ens a ed July 13,1916 Shemogue, N.B..:.. 2... ....... -108 July 17,1916 “Dupin’s Corner, N.B....... 50 July 19,1916 Cormierville, N.B... .. .. .. 138 July 20,1916 Chockfish River, N.B....... 139 Aug. 1,1916 Cape Traverse, P.E.I... >... 157 Aug. 2,1916 Cape Traverse, PEI... .. .. 134 Aug. 4,1916 Brae Harbour, P.BK.I.... ... 164 Aug. 5,1916° Rocky Point, P.BI:. 2... 2. 185 Aug, 27,1916" brae Harbours PBs. a ae Ang. 9;1916-° “West. Pot; PBL. oi 2s4%- 4. 325 Aug. 10,1916 Brae Harbour, P.ET... ..... 150 Totals. . wiaweo Samples of all eggs were sent to me for the deter- mination of the age of the eggs. , Let us,compare these results with statistics furnished me by Dr. Hugh M. Smith, the fish commissioner at Washington, as to the number of lobsters taken off the Massachusetts coast. Dr. Smith is careful to state that the number of ber- ried females is probably understated, because of the carelessness of fishermen in making returns. We are quite certain that the percentages for 1894-95 are too low, because we have Vinal Edwards’s eateh off Woods Hole already referred to for these same years, showing 12 per cent. of the females as carrying eggs. Does this mean that 88 per cent of the female lobsters off the Massachusetts coast are sterile? If’ female lobsters moult every second year and extrude eggs in the alternate years, why do not 50 per cent. of them earry eggs? But they do not, as every fisherman knows. No. Egg- Estimated Lobsters bearing Females— Above 10% — Lob-, about Half Percentages of Year Inches sters the Total Berried Females 1888 BA SO BOO ee cn oe 1889 1,359,645 61,832 679,823' 9% berried 1890 1,612,129 70,909 906,065 1891 1,292,791 49,973 646,395 1892. 1,107,764 37,280 553,887 1893 1,149,732 | 32,741 579,866 1894 1,096,834 34,897 548,467 6% nearly 1895 956,365 34,343 478,187 7% nearly 1896 995396 30,470 497,698 6% nearly 1897 896,273 23,719 498,186 Kgg of 1915 19 20 35 Egg of 1915 39 Eggs of 1915 ~ Eggs of 1915 Egg of 1915 =" or oa SccoHooCeNOOCwWHOH 6 392. «5 9-10 old, 1-10 new eBes 36 Egg of 1915 B89 New eggs (1916) A eS 9 old eggs, 1 new 1 egg 1915, 2 new 27 Egg 1916 119 Eggs new 158 Eggs new 112 Last eggs seen hatehing — = oS on Cow HD KF OrFRWOHH OCD 108 New eggs (1916) 77 New eggs (1916) 118 New eggs (1916) 274 New eggs (1916 a 100 New eggs (1916) - | 3,004 97 or 3.2% 1898 720,413 19,931 360,206 1899 644,633 16,470 322,316 1900 646,499 15,638 323,299 1901 578,383 16,353 289,190 1902 670,245 f negiyot VO; Le 1903 665,466 = ..... 332,733 1904 552,290 13,950 276,145 pi Ge 1905 426,071 9,865 213,235 46% 1907? 1,089,886 10,348 519,948 2% | 1908? 1,085,123 9,081 517,561 1909? 1,326,219 11,656 663,109 cree 1910? 935,356 7,857 467,678 16% 'The estimate of females, as half of the totals is — mine—A: PRO Bs By * Number of lobsters above 9 inches. The fact is that the biennial theory of moulting: and: spawning can not be held any longer. In the sixties. | and seventies when about half the females — J eggs (see Vinal Edwards quoted by Herrick in re to 63.7 per cent. of the females off No Man’s Land berried) the theory seemed to fit the facts. it does not. The question to be answered is this: How is it off the Massachusetts coast in 1910, only about 2 cent. of the females carried eggs? Even if the are not absolutely correct, the general falling ¢ " percentage since 1888 is most marked. In Co we a have collected no statisties until last year (1916), and — Mr. Halkett’s returns show that an average of about — 97 per cent. carry no eggs. Are these femetan: all sterile? Impossible belief! _ For the Canadian coast, therefore, it is clear, that the percentage of females which carry eggs in traps _ varies from less than 1 per cent. in the Bay of Fundy a (which may be said to include St. Mary’s and st. Andrew's) to about 4.2 per cent. in Northumber- same areas the percentages are increased by an aver- age of 3,000 per cent. in the former and 1,600 per cent. in the latter area. — Karly in our experiments this summer the possi- bility occurred to me that females in the open sea might in autumn carry more eggs than they do in Spring and ‘early summer. In other Words, many fe- - males might for one reason or another lose their eggs during the winter, and thus reduce the percentage to that elucidated by Mr. Halkett. This possibility was tested to some extent during August and September (1916). Through the courtesy of the Minister of _ Fisheries, the Hon. J. D. Hazen, I was permitted to fish for lobsters from August 19 to August 31, and found the percentage to 24% per cent. for the Pictou area. Fishing was again resumed during the last four _ days of September, when the percentage was found to have increased to 5.6 per cent. Moreover, during eptember we had 25 males and 25 females confined the mating pen, and although the enclosure gave _ way at one corner and allowed some of the lobsters to eseape, nevertheless 13144 per cent. of the females » found to have extruded eggs. Here the increase mating is quite clear, While I dislike theorizing at this stage in the ex- riments, | may be permitted to suggest that pro- ly the majority of female lobsters extrude their eggs every year; but that as the total males and females are now greatly reduced through over-fishing and relatively widely separated from each other in open sea, there is less copulation than formerly, h consequent lack of fertilization of eggs. Being rtilized the eggs soon ‘‘go bad,’’ and drop off. On the other hand, mating brings the sexes together th a resulting increase in the numbers of females carrying fertilized eggs. We may safely conclude, therefore, that the ef- fieacy of mating as a means of increasing the num- ber of berried females is fairly well established, on the supposition, of course, that the catch of berried females fairly represents the number of berried emales in the bottom of the sea. At any rate, the re- sults amply justify further experiments on a large seale, and if further results prove as successful as ‘those of the past three years, they far surpass the ts of either lobster hatching or lobster rearing means of conserving the lobster industry. a REMOVING A FISH BONE. writer in “The Medical Times’’ is authority for statement that a simple and almost invariably ef- ive way to remove a fish bone or other substance ed in the throat is to give the patient a pint of milk, 1 forty minutes afterwards an emetic of sulphate ine. It may be added that the caution of a physician to eat fish always by itself—that is, putting noth- else in the mouth at the same time, even a bit of d or potato. In this way the presence of a bone quickly detected before it has a chance to get be- land Straits; whereas, by mating experiments in these’ CANADIAN FISHERMAN 18 A SALES CABINET FOR FISH. There seems no room for doubt that one of the out- standing obstacles in the way of increasing the demand for fresh fish is the unattractive manner in whieh fish are displayed for sale in the retail stores. With a view to inducing the retailers in their own interests, as well as in the interests of their customers, to use an attractive and also highly efficient method of displaying their fish, the Fisheries Department of Canada has decided to prepare for free distribution, a complete plan and specification of an attractive and comparatively inexpensive refrigerator case or silent salesman. It is constructed in the following manner: The box for containing ice and fish is 24% feet wide, 5 feet long and 10 inehes deep inside, and is lined with sheet zine, held in place, with a one inch dead air space between it and the sides of the case. The bottom of the lining is sloped to a trap drain installed in the lowest corner, which will carry off all water from the melting ice, ete. The top of the case, which has a slope of 4 inches downwards towards the front in order to make the display of fish more easily seen, is made in two sashes 1% inches thick. These are hing- ed at the back and arranged to be held in a raised posi- tion when desired, by means of counter-weights in the back stiles. The sashes are fitted with two thicknesses of ordinary sheet glass, having a 11%4 inch dead air space between the sheets. While the specification that will be prepared will be for a case of a particular size, which is considered most convenient, obviously, any dealer desiring to have one made of another size to suit his own requirements, can readily do so. It is also the idea that this case may be used as a unit, and if further ones are needed they can be installed as required. A sample case was built in the Department and tests made with the following results: Seven inches of cracked ice and three fresh fish were placed in the case. The temperature of the room was raised to 74 degrees Fahrenheit, and maintained at that temperature. For a time the case cover was raised and closed at intervals. It was then kept closed for two hours. and at no time did the glass show signs of clouding. The temperature inside the case while it was closed, remained stationary at 38 degrees Fahrenheit. The sash was then raised and kept open for five min- utes, and at the end of that time the thermometer, which was lying on the ice, registered 40 degrees. It was then suspended six inches above the ice, and the sash was kept open for five minutes longer, by which time the temperature had risen only to 48 degrees. The sash was then closed and watched for fifteen minutes, but no sign of clouding appeared. The cost of the case, using the following existing high prices of articles here, is estimated at about $40.00: Emm bere sis, ¢:he ete ncoh oats $60.00 M. BADE: oh aise PES pod Vk in aD Clee 35 per lb. SULT SE Serine polls eae ot area ew .25 per sq. ft. TMMDOUE «occas es ie ited eRe aioe 3.00 per day. Small hardware, ete., ... ...... in proportion. It is believed that with material at normal prices, the cost should not be more than $30.00, and perhaps less in some localities. Before completing detailed plan and specification, it is the desire of the Department to obtain the views of those interested and experienced in the fish business on this case, and it will welcome any criticisms or sug- gestions for improvement of it. lé All the varieties enumerated in Mr. Lodian’s article ean be purchased in New York. Preservation by Semi-Petrification. | This is instanced in Japanese practice. It is a Nip- onese method of fish preservation. The exhibits are hard as fossils; and one would little suspect a juicy mackerel steak could be make out of those rock-like articles. The method of preparation for preservation is sim- ple. The bonito fish, — a sort of huge and plump espanol-mackerel, — is ripped into four longitudinal quarters, steamed, quickly air-dried without a particle of salt, — and the result is a product of stone-like dens- ity. It will keep for decades without deterioration, provided mite-life is kept from it: small grub-life will ‘‘oo’’ for it as for anythnig else good. Preservation in Wax. The real kaviar of the Bosforos (Levant) is thus preserved, and is illustrated in diverse works on ka- viar. Kaviar is an Arabic word; and the product, as preserved by slight salting and air-drying and pre- servation in besswax in the region of Stambul and Izmir (Osmani), is beyond compare as regards con- trast to the semi-putrid, blackish-greenish mass called ‘“‘kaviar’’? which comes from OpeHrpad (pronounced Orengrad), south of the Ural range. The Russians among themselves do not call it ‘‘kaviar’’, but ‘kra’’, which means roe. It is, at its best even inferior in savoryness and buceal-buke to the wax-preserved Turkish kaviar. CANADIAN FISHERMAN By L. LODIAN. PERCE LE SLES STOPS LSS e eee eee eee See eee Rees CSRS Sun-dried oysters——What. can be done by air-drying. These delectable goods are from the Konfucius Asiatic Republic, where sun-drying, and preservation thereby, has prevailed for the past score milleniums. January, 1917. The Preservation of Sea Foods * : Some Unique Methods Practised in other Lands. uv : . * * The Chinese even make their bar-sugar (with syrup, — or inyert-sugar, intact) by sol-desiecation of the sorg- um-sap. There is quite an import of this cloyingly- sweet brown bar-sugar to America. A dried oyster- farina, of delicate flavor, is now creditably produced in China, and competes with the imported sun-dried oysters and the oyster-oil flavorant. Preservation in Ink. — An Iberian Specialty. This is the real sepia (ink) as used in more concen- — trated form by draftsmen, surveyors, mapping engin- eers, ete., for its black permanency; and is the only instance known of an edible food being preserved in ink. The fish conserved is the cuttlefish, and it is pickled in its own ink: hence the inseription on the container —kalamares en su tinta (kalamars in their ink.) The contents are of a murky discoloration, but quite de-— lectable; they are to the Iberian what lobster is to the American. The inky fluid itself is a juicy relish. The goods are much imported to Ame- riea (via Manhattan), and sold among the bodega- espanola trade of lower Maiden-lane, Manhattan. So preserved, is the octopus cuttlefish itself with suckers intact: it is a diffieult example of air-drying, yet proves the thoroughness with which the work ean be done. There is a big import of these desiccated deyil- fish; some are giants; and the eight suckers, if spread out, would encompass an ordinary room. THE CONDITION OF THE FISH TRADE IN GER- MANY. Germany was in peace times a cosniderable consumer of fish says the ‘‘Fishing News’’. Of fresh sea fish, however, the public never had anything like the sup- ply which Britain enjoys, in fact it must be reckoned one of the great advantages of our insular position that it has enabled fresh fish to reach the consumer at all times and everywhere in the country. In the years which preceded the war, considerable efforts were made to develop the great market which undoubtedly exists for fresh fish in inland Germany, but progress in this direction was slow, that is to say, slow relative- ly to the rapid progress which the Germans showed themselves capable of in other branches of industry. The fish which the ordinary German purchaser knew consisted for the most part of two kinds—cured and freshwater fish. Of the first, the cured herring was, of course, well to the fore. Freshwater fish are of much greater relative importance in Germany than they are in this country. The big German rivers produce a con- siderable quantity, and the slow-moving rivers like the Elbe and the Oder provide a large amount of eels. Be- sides this, Germany was very far advanced in scien- tifie pond-eulture, and the production of fresh-water fish from this sources has shown what can be done in this direction with progressive and scientific fish eul- tivation. Under the conditions of to-day practically the whole German fish ‘‘eatech’’ consists of eels and the artificially reared pond fish, both of which must have been of no small service to Germany in its fight against the British blockade. Fresh-water fish has increased in value, naturally, along with other food-stuffs in the country, but the statistics show that its rise in price has not been exorbitant, the different sorts having risen from 33 per cent. to 115 per cent. On the other i hand, sea fish is considerably advanced as against 1913, the pre-war year. German statistics indicate that the price of whiting has advanced by 525 per cent., cod by 445 per cent., haddock by 190 per cent., plaice by 400 per cent., gurnards by 544 per cent., dogfish by 614 per cent., halibut by 180 per cent., turbot by 146 per cent., soles by 24 per cent., mackerel by 567 per cent. In the interests of the consuming public the German Government has taken measures to keep down the price of fish. To what extent these are effective we have no information; but we may assume that they do serve their purpose in some fashion, as has been the | e meenites: Pes bread and meat. The procedure followed by the German Government has been to eliminate the competition of individual buyers. The Government interposes itself in all transactions between the seller and the wholesale buyer. No fish, ither é¢ured or fresh, can be imported into Germany except through the Central Purchasing Department in Berlin. This is the establishment—which must be a place of enormous dimensions by this time which deals a in all the chief food products of the German people. If it does not actually handle the food-stuffs them- selves, it controls their prices in every part of the Em- pire. The fish markets of the country are under the control of the Central Purchasing Department, and with a view to regulating the fish supplies it has order- _ ed that all fresh fish must be consigned to the fish mar- kets of Altona, Hamburg, Berlin. Geestemunde, or Bremerhaven. At these markets the fish are sold at fixed prices. the market authorities deducting 7 per cent. commission and the charges for freight, ice, and labour. The seale of prices at the Berlin market is given -as follows by a correspondent of the ‘‘Scots- man’’: ‘‘At Berlin market,’’ he says, ‘‘haddocks are sold at from 6d to 1s a pound. according to size; whit- ing at 6d: cod. 7d to 10d; plaice, 7d to 1s 2d: soles, 1s to 2s 6d; halibut. 8d to 1s 6d; turbot, 1s to 2s; mack- -_ erel, 9d: river salmon, 4s; large eels, 8s; carp, 1s; __ pereh, 74; bream, 7d to 9d.’’? These prices, which are __ wholesale, do not seem to be excessive in the light of all we hear about the shortage of food in Germany. SEATTLE SALMON MARKET. _ Salmon—The salmon market is still firm with a ‘Steady upward tendency. Due to the holiday season, fresh inauiries have naturally been light during the past week. Prices continue to bulge. In fact, there 7 is no market. It is entirely a question of packers get- ting about what they ask. Some ask more than others. a Then there are some packs that generally command a a little extra premium and then it depends. too, on _ whether the packer is in a position to make deliveries as wanted. A matters now stand, nobody wants to sell, for it is almost the unanimous opinion that prices _ _ on the little fish still unsold will remain at the pre- sent high mark or go higher before new fish are avail- able, six or seven months’ hence. __ Packers and brokers here are much interested in _ the peace talk, for there are possibilities involved _ in the coming of peace that may have a direct bearing ‘on the canned salmon market. Canned salmon has been just as much a war material as munitions, and it has been the tremendous English demand that kept prices up and eleaned up stock. Now the auestion arises, will Europe want canned salmon after the war is over? Most packers and brokers believe that as a matter of fact the demand for salmon in Europe after the war will be greater than it has been during ‘the war. By this they mean that a cheap food pro- duet will be one of the first things wanted after the ar, and that not only the allies, but the Germans, ill call for canned salmon. Furthermore, much is ade of the fact that the British Government has been _ exploiting canned salmon for the past years, creating - a demand, it is hoped, that could not have been creat- /in any other way, at least without great expense. CANADIAN FISHERMAN 16 The Griffith Durney Company, in its annual re- view of the market, after commenting on the fact the Alaska pack this year is the largest on record, goes on to say that even at the present high prices canned salmon is one of the cheapest of canned foods on the ‘market, and that it is no doubt due to this fact that the record-breaking pack has been so speed- ily marketed. In commenting on the future of the market, this company says: ‘‘It is, of course, too soon to say anything regarding next year’s pack, but it is timely to eall jobbers’ attention to the demand they will have for canned salmon between now and next fall. Remember, no new pack salmon can be ship- ped before the month of July, and then only in limited quantities. With the light carry-over here and the small stocks jobbers and retailers are carrying, what is causing us more concern than anything else is where jobbers will be able to secure salmon to supply the demand until the new pack is ready. ‘Therefore, while present prices may look high, our firm belief is that to-day’s quotations will look cheap 60 days hence. It is freely predicted that Alaska reds © will reach $2 and pinks will be hard to obtain at $1.25. Hence we cannot resist urging the trade to examine their stocks of salmon and buy immediately all they will require for the next six months.’’ Still further evidence of the growing importance of the Siberian salmon fisheries is found in the visit to Seattle this week of Johannes Sagen, representative of the A. G. Denbigh salmon canning interests. Mr. Sagen states that his company has sold all of its last season’s pack to the Russian Government and that the prospects are very bright for a brisk demand for canned salmon during 1917. His company is aeccord- ingly getting ready to establish some new canneries and enlarge its old ones. Mr. Sagen is buying sup- plies here in Seattle. Mr. Sagen will leave here for New York in a few days, thence going to Norway and on to Petrograd, and thence to Vladivostok, where his company has its Pacifie Coast headquarters. E. A. Sims, pioneer Puget Sound salmon eanner, is going to South America. He states that if he likes the country he may locate there permanently. Mr. Sims has his eye on Argentina particularly. Mr. Sims now has a deal on for the sale of his controlling interest in the Soonah Packing Company. It is also said that the deal involves the sale of his.other cannery interests. For years Mr. Sims has been a leader in the salmon ean- ning business. He has been president of the Canners Association and for years has been a member and a leader in the Washington State Legislature. Much of the fisheries legislation on the Washington statutes has been largely shaped by him.—The Canning Trade. FISH DAY IN CANADA HAVING BENEFICIAL AFTER EFFECTS. R. Urquhart, president of the B. C Dealers’ Association, with offices at Gore Avenue wharf, Vancouver, B.C., says that the Fish Day on Oct. 31 (inaugurated by the Canadian Fisheries As- sociation), was highly suecessful and that the effect of the publicity campaign engaged in is still being felt among the fishermen and dealers. He thinks, how- ever, that the dealers should advertise more frequently and the matter is being taken up with the member- ship.—Pacifie Fisherman. \. Wholesale Fish "| 16 CANADIAN FISHERMAN U. S. Fish Bureau Boosting the Cuvee Reduead. the Cost of Living 3 “It knocks H. out of the H. C. of L.’’ — with this unconventional, not to say shocking, phrase, the Bu- reau of Fisheries of the Department of Commerce pre- sents the gxayfish, more commonly known as ‘‘dogfish’’, to the public as one weapon with which to make a dent in the high cost of living. The statement, worded in’ the main in everyday language, calls the attention of Mr. and Mrs. Housekeeper to the economic advantages of fish in general and grayfish in particular and gives recipes from grayfish hassh to grayfish show suey. ‘“‘The man who first spoke of the ‘fickle public,’ ’’ says the Bureau, ‘‘may have beer a milliner, a theat- rieal manager, a baseball star, or a politician; but it is certain that he has not in the fish business, for in few things is the publie so steadfast and conservative as in the fish it eats. This is particularly the case with the American, who, blessed beyond most peoples with a great variety of excellent food fishes, eats but few of them. He, or possibly in this case it is she, talks fluently and often of the high cost of living, but takes. ‘no practical steps to reduce it, even when to do so re- _ quires no more initiative than the substitution of one word for another when the order is placed with the marketman. This is especially true of sea foods, of which today we are wasting by neglect more than we are using, largely because we do not even know the names of them and do not know what to ask for when we wish something at a low price better than some of the high priced things which we have been eating. Fish Must Have a Reputation. ‘Quality and price fix the economic character of a fish. but not until it has a name can it have a reputa- tion, and without a reputation, and a good one, the publie will not eat it. however excellent it may be. Fortunately for the fish, but unfortunately for the public, the early reputation of the grayfish was based not on its high quality asa food, but on its destructive habits. It is a pirate and a marander, like the blue- fish but its weapons are more efficient and it not only eats and drives away food fishes, but it cuts to pieces with its teeth the fisherman’s gear-and leaves him help- less and exasperated. Naturally under such condi- tions no namé was too bad to apply to it, and the mild- est one in common use is ‘dogfish,’ How the Grayfish Operates. ‘Adult grayfish weigh from five to fifteen pounds, seven pounds being a common weight. They feed on fish. crabs. shrimps and even lobsters. In this exelus- ive animal diet they are like bluefish. cod. haddock, and most other of our important food fishes.. but are so ravenous in getting their food that they frequently make themselves nuisanees by robbing the fishermen’s nets and trawl lines. Trawl lines are long, stout lines to which shorter ones each with a hook, are attached at intervals of about six feet. They are stretched on the bottom of the sea, held in place by suitable anchors, and marked by buovs. and as a single dory. or fishing boat will fish several thousand hooks. each baited with a piece of herring. alewife, or other fish. with ten or twelve dories to the sehooner. the fishing banks are thus strewn with food which the grayfish find accept- alle and readily obtainable. Has Been Worthless in the Past. “When schools of grayfish appear they greedily seize these baits and either carry them away or they are themselves hooked, the result to the fishermen be- ing essentially the same in either case, for the line set for other fish is either denuded of its lures or is loaded with grayfish, for which the fisherman until now has -had no market. The address and rapacity of these fish are such that when they are on the banks or along shore in large bodies they seize the baits before other fish can take them, and the fisherman in the past has” lost his time, to labor expended in setting and hauling e his lines, the value of his bait, and all the other items which enter into the expenses of the fishery.” = According to the statement, grayfish are to be found ee on both shores of the North ‘Atlantic. They travel in~ large schools, appearing suddenly on the coasts, re- maining for a time and then disappearing just as sud- denly, They take possession of a fishing ground, eat- ing or driving away every other fish not too bas to ley: swallowed or driven. ; Valuable for Several Things. ae ; “The grayfish,’’ continues the cirenlar, ‘‘is a re clean, clipper-built fish, swift in the water, as is re- quired by its practical habits. Its skin looks sealeless, z but when touched is found to be as rough as emery. iS cloth, owing to clase-sharp little particles encrusting it. The hide is sometimes used for polishing fine me- — tal, ivory and wooden articles, and, as a more import- ant possibility, gives promise of producing a leather suitable for the production of small novelties, The liver ‘ag is valuable for its oil, which is in demand in the arts, particularly for dressing leather, and is said to have — medicinal qualities not inferior to those obtained from — the cod. The eggs which are hatched within the body of the mother, are as large as the yolks of hen’ 8 eggs, and a market has been found for them, also, in the leather trade. All of these uses are important in them- selves, but particularly because the utilizations of these by-products makes it possible to can the fish as food at | an attractively low price. Good Eating Fresh or Preserved. ‘‘Grayfish is excellent eaten fresh, and a market for it in that state has been developed by the Bureau i in New York city, in connection with the tile-fish fishery ; but it is as a preserved product that it will find its largest use. It can be prepared in a number of ways: Salted and dried like cod, smoked and canned in a va- riety of styles. The smoked fish is excelled by few, if — any, porduets of similar nature, and it is robable ia that it will be available to the consumer during 1917. — ‘“At present the fish is obtainable canned plain like . salmon, and a can containing fourteen ounces of solid — meat is purchasable far about ten cents, making it one — of the lowest-priced fishery products on the market. Tee si must not be inferred from this, however, that it is a_ low-grade commodity, for it is rich, wholesome, and — generally excellent, and the variety of ways in whieh — it may be served will make it an important addition to the country’s diet. It has been used as a fresh food on— the shores of the Meditarranean from times jimme-— morial, and of late is has come into consumption in the countries of northern Europe. The officials of the — Bureau of Fisheries have been testing it for years, and some of them are now using it in their own households. — They are now giving the opportunity to others.’? — Gloucester Times. 7 Atlantic Dry and Pfckled Fish Export Trade During 1916 By A. HANDFIELD WHITMAN, of Robin, Jones & Whitman, Ltd. Writing in the Halifax Chronicle, Mr. Whitman says: ‘The year 1916 has proved a prosperous one for those engaged in the Export Dry and Pickled, Fish trade. During both 1915 and 1916 practically all of the Nor- _ Wegian catch of Codfish was bought by the warring nations. In 1915 the bulk of it went to Germany. This year, after Germany had enough, about one-third of the eateh, the British Government secured the balance, ‘part going to France, and part resold in England, and _ practically all used for the European markets. ‘The diverting of this large Norwegian catch from _ the markets of Havana and South Brazil resulted in the necessity of these markets drawing their entire sup- _ plies from Canada and the United States. Hence the _ prosperous condition of the Export fish trade since the war broke out. The demand has exceeded the supply of suitable grades and also the facilities for _ drying and packing of the few export houses now re- maining in the fish trade. 1 ei _ Catch of Shore Fish. . The catch of shore fish for 1916, as dried for export, was about one-third less than 1915. As a matter of fact the quantity of shore fish that is dried is steadily decreasing from year to year. This, however, is not the result of less fish being caught, but from year to year a larger percentage of the catch is being used fresh or for the cut fish trade, giving fully 25 per cent. more profit to the fishermen. Gloucester buyers cover the entire Atlantie coast line of Nova Scotia, and dur- ing the last two years have invaded the North Shore of New Brunswick and the coast of Gaspe. It is esti- mated that during the Summer of 1916, 5,000,000 pounds of salt bulk codfish were bought on the Gasne . Goast by Gloucester houses, the best of it used in Gloucester for the eut fish trade and the inferior dried in Gloucester and dumped into Porto Rico to compete with the Nova Scotia product. a Lunenburg Bankers’ Harvest. The Lunenburg Bank fleet has had one of the most prosperous years in its history. In addition to a good average catch of fish sold at record prices a large portion of the fleet has earned large profits during _ the off season by freighting. The average profit made _ by the vessels in 1910 would probably be 50 per cent. _ The total catch amounted to about 175,000 quintals ' of an approximate value of $1,250,000. The value of _ the vessels and outfit engaged in this fishery, and al- ‘most entirely owned in Lunenburg County, amounts to ‘over $1,000,000. _ The shortage in the supply of dry shore fish was offset by the increase in the Lunenburg catch. The markets, which were supplied by Norway, call for 2 - Pa a medium and large fish. Unfortunately, this year the Lunenburg catch had a larger proportion of small fish than usual, caused by a number of the vessels getting discouraged on the Grand Banks and finish- ing their voyage in the Gulf of St. Lawrence, where small fish prevail. The vessels that stuck to the Grand Banks were rewarded by finally getting good catches, Grand Bank fish are mostly medium and large. Be- fore the war changed the conditions of the export -trade, all sizes of Lunenburg fish were of practically the same value, but to-day there is easily a difference in value of from 75c. to $1.00 per quintal between fish under and over 18 inches in length. As the ex- porters have bought the cargoes on a talqual price, Grand: Bank trips have naturally had the preference. Demand Was Excellent. The demand for dry fish in all the consuming mark- ; ets has been excellent throughout the year. The pro- ducer has had.record prices — last sales of Grand Bank fish being at $8 per quintal delivered Lunen- burg—and exporters have had good margins of profit. The Porto Rico market is at present in bad shape ow- ing to excessive consignments from Gloucester and Nova Scotia. This market is used as a dumping ground for fish not suitable for order business or not wanted elsewhere and it is feared that the Nova Scotia and Gloucester exporters’ anxiety to get rid of their small and inferior codfish will keep the Porto Rico market glutted throughout the Winter. The high prices have very much curtailed the demand in both North and South Brazil, but as stocks suitable for these markets are in short supply, it is thought that everything will be absorbed at high prices. Pickled Fish Business. The piekled fish business has also received a big impetus on account of the war, which resulted in the curtailment of the European fisheries. Prices of all pickled fish rule about 50 per cent. above normal. Un- fortunately, the catch of all grades was the shortest ever known. The result to the fishermen was very disappointing. The exporter, however, has had rather more profit on the smaller quantity handled than is usual on a bigger turnover. The outlook for 1917 is most encouraging. Every shipyard is booked full of orders for new vessels, many of them for the Lunenburg Bank fishery. While the war has certainly resulted in increased prosperity for the fisheries, at the same time it is not thought that its cessation would in any way interfere with the plans for vigorously carrying on all fishing operations during 1917. 18 CANADIAN FISHERMAN ry Fresh or Preserved P wee A Recent Court Case in Great Britain Regarding the Status of Frozen Canadian Fish. In the King’s Bench Division, London, Eng], recent- ly, Mr. Justice Lush and Mr. Justice Bailhache, after listening for a day to arguments, delivered a reserved judgment in the case of the Midland Railway Company v. Wm. Warner’s Sons & Co. At any time-this would have been an interesting case, but at the present time, when there is likely to be, comparatively, a searcity of food, and developments in new directions have been so strongly advocated, it is of great importance. The point at issue was whether frozen fish is fresh fish or preserved fish for the purposes of railway rates. Those who are interested in the question may re- member that the fish about which the bother arose was frozen salmon caught in Alaska and British Columbia. The County Court Judge—we forget who he was— decided that this fish was not fresh within the meaning of the Act. Tn the course of the appeal Mr. Talbot, K.C... who appeared for the railway company, submitted that the fish was fresh. and not preserved. He said: The word preserved applied only to articles such as sardines, or anchovy paste, which had been treated in such a way that they could be eaten at once without anything being done to them; here the article required cooking just as any other fish sold as fresh would do. The railway companies carried large quantities of frozen meat, and that was always classified as fresh meat; and the fish in this case was in an analoguous position. The word ‘‘fresh’’ when applied to fish was contrasted with ‘‘salted’’: freezing was said to keep fish ‘*fresh.’’? Tf this judgment was correct. then any fish which a fishmongver had kept on ice in his shop was ‘‘preserved’’ and not fresh fish; and fruit which had been chilled and was eventually eaten in its natural state would have to be classed as ‘‘preserves.’’? though preserved fruit or jam was a perfectly well-known article. He submitted that the word ‘‘vreserved’’ was only applicable where there had been some process which altered the original nature of the article. The question of what is and is not preserved has more than once been before the Confectionery and Pre- served Food Trade Board. which fixes the minimum waves for ‘‘manufacturers’’ of preserved fish. Thus it has been contended that to be preserved an article must be submitted to some process whereby it is sub- jected to heat or something. and then put in airtight receptacles. For example. potted meat which is put into a glass iar and covered with a laver of fatty sub- stance. butter or margarine or lard, is not preserved. hut bloater paste in a tin is. Messrs. Warners’ counsel, Mr. Hinde. areved that the Countv Court Judge had décided the point on a question of facet. and that his decision. therefore. could not be disturbed. Mr. ‘Justice Lush said that the avnellants con- tended that the salmon should be vaid for as falling within Class TV.. or, alternatively. that it did not fall into anv of the classes set out in the schedule to the Act. and so must be charged as within Class TIT.: while the resnondents contended that it could only be charged for as within Class TT. His Lordship then dealt with the provisions of the schedule, and pointed out that in fixing rates the Legislature had in mind, inter alia, the market value of the article and the comparative ease or difficulty with which it could be handled. The fish in this case was packed in special boxes, and was easy to handle without requiring any special — eare; and its value was not as great as fish of the — same kind which had recently been caught. The evidence was that an honest tradesman would not ed it at a price as high as that of freshly-ceaught ish. Tn his Lordship’s opinion it was impossible to de- scribe frozen fish of this kind as fresh fish. The description of fresh fish in Class TV. pointed to fish — which would have to be promptly sold if it was not to become worthless. The care necessary in dealing with such fish would be greater than that required with the fish in this ease. so both on the construetion of the Act and on applying one’s own sense to the matter it seemed to him that the first contention of the appellants could not ported. ; Their alternative suggestion, that this fish did not come within any of the specified classes, and so must be charged for as in Class TIT., depended — on the contention that freezing was not a presery- ing process; but he could not see why freezing should not be held to be just as much a preserving process as salting or drying. The word “‘pre-— serving’? covered. in his opinion, every method by which an article was kent from putrefaction, and one such method was that of freezing. The County Court Judge was therefore right in his de- cision, and the appeal must be dismissed. The House of Lords is to be asked to decide the We do not know whether Messrs. War- ner & Co. are bearing alone the burden of this litiga- tion, but they deserve support from others interested in — the trade, for the question is of the greatest import- — point at issue. ance in view of possible developments in the future. AS January, 1917. z eg be sup- 7 ‘ bi Tere, for instance. is a question asked in the House of — Commons this week, with Mr. Runciman’s answer: Major Chapple asked the President of the Board of Trade whether he had directed attention to the possibilities of increasing our Army and civilian food supply by getting frozen fish via the Panama Canal from British Columbia? : The President of the Board of Trade: question of obtaining frozen fish from British Cole. umbia and other places is receiving attention, The railway companies at present have a giant’s . strength, and on prineiple they should be fought when- ever possible. There is no doubt that one outeome of the war will be revision of the railways’ position, and any precedent formed now is of the greatest import- ance not only to those who handle country, but also to those overseas who are seeking to build up a trade in this country in sueh food.— Fish Trades Gazette. frozen goods in this etn | seas Fish Export ing is from the St. Johns, Nfld., “Star,” ‘opos of the recent visit there of the Canadian Di- ‘tor of Fish Supplies. Major Hugh Green, whose s Premier Borden has placed at the disposal of the Government of Newfoundland to aid in the intro- ‘duction of our fish in new markets, especially in the ritish Isles, has only recently returned from a ten 1onths’ trip throughout Europe and the British Isles, here he was engaged in the work of boosting Canada’s As a result of his efforts and organizing ability, a reports, upwards of two and a half million ids of Canadian fresh fish have been sent to the dian troops in England, who are now receiving 1 fish once a week, and smoked fish twice a week ‘or breakfast. : “In addition the War Office has undertaken to take quantities, and the first consignment of a million half pounds is now being dispatched, represent- . average value of 8 cents per pound to the Can- . industry. Tf Canada can produce it, and he has no doubt that ‘she can, Major Green declares that Great Britain can take up to five million pounds of fresh fish per week, hile arrangement are being made to secure for the ies canned fish of various sorts. Ten million cans week can be placed if available. Major Green is at present representing the British oard of Trade in organizing the sending of the quan- s required. n addition to the demand for fish for ration, the w Office is negotiating for the securing of the finer _ specimens of Canadian fish such as halibut and salmon for the hospitals and convalescent homes. Once the Canadian fish business has been thorough- anized to produce to capacity,’’ said Major “the War Office orders alone, not making » for publie demand, will mean a million dol- week to Canada. And even if the war was to _ England to stay henceforth and for evermore. ‘We are laying the fish down at prices from 100 to 150 per cent. lower than it could be purchased in Eng- land for before. The saving to the British people as a substitute for beef will be enormous.” Prior to his departure for Canada, M ajor Green re- ved a communication from Sir Thomas R. Robinson. representing the Australian Government. In this let- ter, Sir Thomas says: ‘Will communicate with both the Australian and New Zealand military authorities and inform them of your offer with reference to sup- plies of Canadian fish and I feel satisfied that they will glad to take advantage of your suggestion. Tt may interest you to know that T was so pleased with the Canadian halibut that T managed to seenre three her fish, one of which I am sending to the Tord ~ Mayor. one to the Rt. Hon. Lewis Harcourt, and an- other to Rt. Hon, Wallace Runciman.”’ ‘It is evident that a man of the ability and experience ajor Green will be able to do invaluable work. in same connection for this country, especially if, as derstood will be the case, the Canadian and New- diand Governments co-operate in the matter of iS 2 stop tomorrow, Canadian frozen fish is on the map of. ping up and supplying the prospective new mar-- ~ CANADIAN FISHERMAN 19 kets. There is a great opportunity now available for the placing of our fishery products on the regular Bri- tish bill of fare and the Australian field also appears to promise well in the development. Sueh an enter- prise as this, then, offers almost unlimited possibilities and should result not only in the enhancement of fish values but also in a greater, more modern, develop- ment of our fishing industry and the manner in which it is prosecuted. s A Patent Trawl Setter A revolution in the method of setting trawls will be caused by the patent recently taken out by Mr. Louis Potier, of Yarmouth, N. S. Mr. Potier obtained his patent from the Canadian Patent Office on the 21st day of November last, and has already made applica- tion for a similar patent in the United States. There are three principal features to the patent, which can be use in connection with any trawl tub or box ordi- narily in use by fishermen. First.—The principle whereby the trawl can be set and automatically paid out from a dory, boat or power-boat, without the hooks catching. Under ordi- nary circumstances, one man has to tend the trawl, passing it overboard by hand. With Mr. Potier’s in- vention installed in the tub one man alone ean set his trawl. He merely has to throw over the anchor on the end of the trawl line and then row or sail in the diree- tion he wishes the trawl] set, the trawl paving out from the tub automatieally. ‘ Secondly.—The tub is so arranged that the baited hooks are kept separate from the trawl-line itself, thus keeping it clean, as well as keeping the hooks and gangings from becoming entangled with the line. Thirdly.—Provision is made whereby ice can be placed in the tub or box separate from the line and gangings, thereby preserving the bait. Fishermen will appreciate this feature. especially when using fresh bait. They will be enabled to bait their hooks in port, and if unable to get on the grounds at’ once, the bait will be kept in perfect condition; whereas at present, if the trawls cannot be set after they are baited, the bait spoils and the trawl has to be stripped and rebait- ed, a process which no fisherman enjoys. to say noth- ing of loss of time and bait. In this matter alone, Mr. Potier’s patent will revolutionize trawl] fishing. Fishermen and experts, who have examined the model, are enthusiastic over if. and feel certain that it will prove a success, while those who have tried it ont are already asking Mr. Potier fo provide them with additional tubs fitted with his patent. Mr. Potier informed the ‘‘Times’’ that he has been offered $25.900 for the use of the patent in Canada and the United States. The offer comes from Yarmouth and New York parties, but the sale has not yet been — completed.—Yarmouth Times. ? : NEW B. C. CANNERY INCORPORATIONS. \ Kimsquit Fisheries, Ltd., of Vaneouver, B.C., have been incorporated in the Province of.British Columbia. with a capital stock of $24,000. ; British Columbia and Labrador Fisheries, Ltd., of Victoria, have been incorporated in the Provinee of | British Columbia. with a eapital stock of $25,000) ‘ ‘a CANAD The end of the war is not in sight, but the wounded and otherwise disabled soldiers are coming back, and it is not too early to come to close grips with the prob- lem of finding employment for those who have no claims on previous employers, and of caring for those who are partly or completely disabled. We have to consider what we owe to the man who has fought to defend our lives, our property and our liberty, and we have to consider how to prevent the disorganization of industrial society when the soldiers come back in large numbers and the making of army supplies has come to an end. We do not wish the soldiers’ home-coming to mean, except perhaps temporarily, a cause of industrial dis- turbance. We want, on the contrary, to find in it a great opportunity to increase the prosperity and happi- ness of that part of the Empire which they have fought to save. We shall have lost forever the labouring power of our heroic dead and of those few who are totally dis- abled. We shall have gained the labour of many wo- men untried before the war; we shall have. gained the added strength, physical and mental, of countless sold- iers who through the war have ‘‘found’’ themselves; and we shall, in much fewer cases, have returned sold- iers who are more or less wrecked physically or men- tally but who are not quite useless to the community, I presume much of the work to be done by the Mili- tary Hospitels Commission leads ‘lirectly to the larger work of land and industrial settlement. For obvions reasons we shall hope that many of the returned sold- iers will take up land. The manner of selecting such land so that communities of loval men shall be planted in every province, of caring for the soldier-farmer in his early years of settlement, and of lending him money for improvements, is of prime importance. Meantime the Hospitals Commission has, added to iis other hurdens, the duty of making suitable for work, by training and by the use of newly invented ‘‘implementa”’, men who would otherwise in many cases he a charge upon the country and a monument of our ingratitude . In my younger days the one-legged and one-armed soldier was always present, eloquent of war, and not without a meaning to the community,— ‘lest we for- get.’ We were used to seeing a bank-messenger with one sleeve pinned to his breast and his handsome com- missionaire coat covered with medals. HANDICAPPED, BUT NOT DISABLED. To-day, every employer of labour, manufacturer, merchant, banker, or whatever his calling, should be considering how he can employ a few partly disabled men, and thus do something more in carrying the bur- dens of the war. Many a machine shop can use a certain number of one-armed and one-legged men with hardly any. loss of efficiency. The Hospitals Commission sends them ’ IAN FISHERMAN sist A CALL TO EMPLOYERS = “4 OCCUPATIONS FOR CRIPPLED SOLDIERS. By SIR EDMUND WALKER, Pe President of the Canadian Bank of Commerce. s ‘ their remaining abilities. ae January, 1917. out better prepared to lessen the effect of their dis- abilities than the wounded soldiers of other wars. _ In a recent campaign to raise money for the British if Red Cross, two officers totally blind from the effect of wounds appeared before the public. Both had been trained in the wonderful establishment in England administered by Sir Arthur Pearson. One of these blind officers is now employed as an expert electrician, while the other is a competent actuary and already en- __ gaged in soliciting life insurance. ef _ Totally blind men are being trained as stenographers, taking short-hand notes by a system which enables — them to read by touch before being typewritten by the — same blind operator. Some of these men are already — much more efficient than the average stenographer. 1 What the peaceful communities at home must bear in a i mind is that these men are not rendered unfit for use- 24 the loss of one limb’ or sense to put more energy into — | os . All the ingenuity of this ingenious age should be employed, no matter at what cost, to enable the wound- ed soldier to earn his own living, — which will not — ‘ affect any pension he may receive. fan ful work but that they are handicapped or forced by When everything that human skill and sympathy — can do is done, we shall still have some men to be — entirely taken care of by the state. I hope that in creating Soldiers’ Homes for these, as well as in find- : ing good work for all not totally disabled, we shall — completely revolutionize the past and make the name of Canada shine brightly for its wisdom and its human. — ity in caring for its crippled heroes. ; ae [Many disabled soldiers might be employed by firms in the fishing industry. Such men could work, around the fish flakes; on the docks, in the smoke-houses, and — labelling and packing cans in canneries. There are doubtless many other positions in the industry which could be filled by returned soldiers who have been permanently injured in fighting the Empire battles. We owe these men a great debt, and it behooves us all to do our best to give them a hand and make places for them. — [Editor, C. F.] ae HALIBUT SHORTAGE. A shortage of 20,000,000 pounds of halibut, the re sult of strikes, ete.. will affeet seriously the price of other fish. Last season halibut sold for 9144@10 cents per pound, It has been bringing 18@20 cents this winter, with no relief in sight. It will never sell at— very low prices again. The demand is too great for this popular fish at 25 eents per pound retail. It is. the cheapest fish obtainable, and one of the most palat- able.—-F ishing Gazette. i nection with the marine industry of this country is o be found in the extraordinary small number of steam trawlers owned by American firms, says Ship- ing Illustrated, New York. It was not until 1905 that the Bay State Fishing Co., of Boston, placed an order with the Fore River shipyards, at Quincy, Mass., for a vessel of this type, which was named the “Spray.’’ This vessel was the first steam trawler un- der tie American flag and her general outline followed the arrangements adopted in the construction of her British prototypes, except that, as usual with Ameri- ean vessels the accomodations were vastly superior d in other respects many niceties of equipment de- tails were introduced. The financial success of this boat should have led to the construction of many more, but owing to the threat of prohibitory legislation, no more trawlers were -built in this country until - 1910. Since then a few more have been added to the _ fleet of the Bay State Fishing Co., which up to re- eently owned a fleet of nine vessels. all more or less similar to the ‘‘Spray,’’ which measures 126.6 x ?2 x 12.9 ft., and is driven by triple-expansion engines hav- ing cylinders 12 -4 x 22 x 36 in. with 24 in. stroke. Lately, the Bay State Fishing Co. decided to add to its fleet, but owing to the crowded state of Atlantic eoast shipyards, the order went to a Great Lakes firm, __ the Manitowoc Shipbuilding and Dry Dock Co. of Man- _ itowoe, Wis. One of these trawlers, the ‘*Comber,’’ has a speed of 10 knots, measures about 300 tons gross re- gister and has dimensions 135 x 22.6 x 14.3 ft., with 24-in. stroke, steam being supplied by one Scotch boiler tested for 180 Ibs. working pressure and measur- ing 12.6 x 10.3 3-4 ft. Considering the large number of steam trawlers in use in Great Britain, France, Holland and Germany, it is more than remarkable that there should be so few of these vessels in operation on this coast, but as stated above it was the threat of pro- hibitory legislation induced by unprogressive fisher- men jealous of the success of the Bay State Fishing @o. which deterred others from embarkitig into the steam trawling industry. The campaign against the trawlers was predicted upon the allegation that they seared the fish away and dennded the fishing grounds of their denizens. Whatever truth there may be in this allegation, the campaign against the trawlers has been the means of depriving the country of a class of yessels that could be most useful in case of war for mine-sweeping purposes. The mine-sweeping work per- formed by the steam trawlers in the service of the British Admiralty is too well known to our readers to be gone into at present. But it must not be over- looked that it is thanks to the trawlers and the hardy ass of seamen brought up in them that it’ has been possible for mereantile shipping to escape annihila- tion in the waters that the Germans had sought to make impassable by strewing them with floating mines. form of warfare as brutal as it is unwarranted py the laws of civilization. In a report on the necessi- ties of the national defense, prepared last year by CANADIAN FISHERMAN cles 21 99 9OS9 0090900908 0089099096 60000066006. +ebas FoVeer7e the Navy Department, it was stated that in case of war several hundred steam trawlers would be required along our coasts for mine-sweeping purposes. Of course, this deficiency could be remedied by the em- ployment of deep sea tugs, but this fact alone should Serve as an inducement for the building of more traw- lers, because their owners would have the assurance that in case of war their vessels would be taken over and paid for by the Government. There being so little known here concerning the history of steam trawling, a retrospective glance may not be amiss. Steam was first applied to trawling at Hull about the year 1877, when a wooden vessel was fitted with a rather small propeller. This venture proved a failure. Fishermen generally believed that it would be impossible to fit a propeller so that it would not foul the trawl. But first one and then another tried to apply steam, to deep-sea fishing, and along the Northeast Coast of England many paddle tugs had fishing gear placed on board. These vessels would leave the Tyne, the Tees, or the Wear, in the afternoon and return the following morning with live fish. One of these ves- sels was eventually caught in a gale. Her trawl warp cut through her side and she foundered with serious loss of life. Tub-boats were then abandoned, and gradually steam trawlers. as we know them. were in- troduced. Tt was long before practical fishermen could be persuaded that steamers could be successful as trawl- ers. and the first steamers introduced at Hull and at Grimsby were not catchers but merely carriers. The fishermen were glad to get their catches to market by means of these steamers. but when the winter season came round they demanded that these boats should be Jaid up and that *‘single boating’’ should be resumed. The owners declined to lay un the steamers and there was a strike of fishermen. Trawls were then put on board the steam carriers and they went to sea. picking up a good living, whilst the erews of the sailing vess- els were earining nothine. This put an end to the strike and the men returned to work. since which time there have been but few disputes. Companies were formed at Hull and at Grimsby and the steam trawlers were multiplied enormously. These fine vessels have altogether superseded the sailing smacks at Hull. and also heen adonted in laree numbers by French. Dutch and German fish comnanies. As reeards the ownership of British steam fishing vessels, Hull heads the list. several hundred trawlers being owned at that port. Just as in the mercantile marine. the tendency has been towards larger and faster: vessels. so the steam trawl- ers have increased in size and steaming power, and in normal times go long distances in search of fish. They used to go as far south as the coasts of Portugal and Morocco: amidst the Hebrides and the Orkneys; and away up the Skagerrack as far as the Seaw, while French vessels crossed the Atlantie to the Grand Banks. Tn 1911 an Aberdeen trawler, the ‘‘Coquet”’. eame to New York, but was driven away by the tariff imposed on her catehes. Since the war began, British trawlers have chiefly been employed in mine-sweeping, so that the Dutch fishermen have reaped fortunes. The a. CANADIAN FISHERMAN trawling industry has been the nursery of some of the bravest seamen that ever ploughed the deep. They have proved their worth in the dangerous work if mine sweeping. which is performed entirely by volun- teers recruited from the steam trawl and drifter fleets. In mine-sweeping two trawlers work together at some distance apart — about 300 to 400 yards, They ‘are connected by a steel-wire hawser, which trails in the water between them, and is kept by sinkers or other means at such a depth that. the loop formed by the hawser will be below the mine when the trawlers are steaming ahead. The mooring wires of the mines are thus caught up by the hawser, the mines are swept up, and exploded at some distance from the sweeping ves- sels. It will be seen that in this plan any mine lying between the trawlers is captured, but there is nothing to prevent the trawler itself running down and so exploding a mine with the almost certain consequence that the trawler is destroyed, and probably most of the crew as well. Several suggestions have been made to protect the trawlers and even larger vessels by fitting a spur or net in front of the ship to eateh the mine immediately ahead. but the mechanical difficulties in providing fittings to resist the force of the sea and waves are great, even in vessels of small size and low speed. Besides such devices have been tried, but without success. The mines which become floating mines by being broken from their moorings have to be caught by steam drifters working with nets. These also have to meet the risk referred to above. but they have to face the perhaps additional risks of mines be- ing exploded in the net fairly close to the ship either through the mechanism catching in the net or by two mines being jolted together and both exploding. A mine exploded a few feet away from a ship will prob- ably not destroy her, but when the explosion takes place almost close to her side the damage done is enorm- ous, and such as to make it uncertain whether even the largest merchant ships could survive its effects. This has been proved by the recent foundering of the giant hospital ship ‘‘Britannic’’, which struck a mine in the Aegean Sea. ALL FISH GOOD TO EAT. All fish are good to eat, the varieties which are pop- ularly supposed to be good eating depending entirely upon the locality. In the South, certain varieties of fish are eaten which would not be touched in the North aud viee versa. Fish is generally considered cheaper than meat, and if fresh and properly cooked, it is more easily digested and because it is less stimulating than red meat is better suited to the diet of an invalid. The rheumatic patient may eat fish when meats like beef, mutton and lamb will be denied him. It is also well suited to the diet of children. In composition fish is very similar to meat, though containing less protein and fat, it has sufficient of both to satisfy the demands of the average individual. There are two general classes of fish—the fat and the lean. Salmon and herring are good examples of the first, white and cod belong to the class of lean fish. Fat fish are better when broiled ai.d served with an acid sauee—that is, a sauce highly flavored with lemon juiee, vinegar or tomatoes, and seasoned with pepper or mustard, are | OR a PAS Se, aT ea” | tee ie trot BL Spn Me cok tian ae 42 i : ¥ : Lean fish may be boiled, baked or steamed and sery- ed with a rich sauce, which will inerease the de cient fat and also add to the flavor. er Because fish spoil easily they are always better fla- vored the shorter distance from the water in which they were caught to the table from Which they are eaten. Not only should the transfer be short, but the time in which it is made should be brief. In oth words, fish should be fresh when purchased and shou be prepared for the table in as short a time as sible. , j It is not difficult to distinguish fresh fish one that has been too long out of the water. are two ways to tell whether a fish is fresh or First, if the eyes are bright and glassy it is sunken, dull, discolored, it is stale. Second, finger be pressed on the fleshy part and it and elastic the fish is fresh; if the pressure leaves” mark, it is stale. This applies to salt as well as freeh water fish. Aes eae Fish that is frozen should be cooked imme after it is thawed. The flesh of frozen fish is quite so firm as when freshly caught, nor is the quite so agreeable. ; ay Persons who like seafood and the very many excel- lent dishes which may be based upon it, will be ir ested in an article by W.-I. DeNyse in the eu issue of the Zoological Society Bulletin. The 7 calls attention to the fact that many types of found in plenty in nearby waters, make very food, but is seldom served as such. eke ‘The sea raven,’’ says the writer, ‘‘when skin and the backbone removed, furnishes two pieces of flesh that either broiled or fried is excellent. common sculpin makes a good stew and is also ve good fried. The tail of the big angler (Lophius 1 catorius), when broiled or boiled, is quite equ the ordinary sea fishes as food. ae “The skates, or rays, are edible and very m used for food in other countries. The flesh of skate when boiled tastes much like lobster, and m so-called lobster salads may consist chiefly of skate — meat with a little lobster meat added for the proper coloring.’ i The value of the dogfish as a palatable and nouri ine food. described in previous articles in the He is emphasized by Mr. Nyse, who says: oe The dogfishes (Mastelus canis and Squalus a thias), are good food fishes that will eventually in demand. “On the west coast of England they are util both fresh and salted. At Folkstone quantities of the sre salted. then freshened and afterwards s when thev are called Folkstone beef. x ‘““Qny native dogfishes are now being eaten limited extent in Canada and New England. “The writer has personally tried young drumf: eel pouts. conger eels and even the despised tos and found them palatable.’’—New York Herald. There is still a chance for producers of herring Maine, New Brunswick. Nova Seotia and Ne land to make a killing in New York and, incidental to make a small fortune by shipping right away a res sonablv large supply of svlit and round herring. sent market prices are $8 @ 8.50 for medium ar large, respectively, which is enough of an indueement for any shipper.Fishing Gazette. a CANADIAN FI SHERMAN 23 According to several parties of Grand Manan fisher- men who arrived here recently to look after business interests, the lobster catch this year is only about half normal. The catch is said to be the smallest since the ten-inch law went into effect several years ago, and many place the cause of the great falling off in _ the important industry to changing the opening date of _ the season from January 5 to November 15. Lobsters are said to.come near the shore the latter part of the fall to shed their shells. Before they have a chance to fill out and get to deeper water they are _ caught in traps; besides this they bite each other and often, when caught while the shells are soft, are unfit forthe market. The fishermen heartily believe that the change in the opening date of the season has worked no good, and a great deal of harm. Formerly the eatehes were fair in the fall, and then good in the spring, but since the enactment of the new law, the lobsters are caught when hungry and often while spawning. The catch is thus all made within a very _ short time and the grounds stripped of lobsters for the rest of the season. At the present time the Grand Manan men are being paid forty cents apiece for pound and a half lobsters. Last year at the opening of the season the price was but twenty cents. There are now seven American smacks _ in the heart of the lobster centre, awaiting cargoes _ to earry to Boston and other points. Since the opening of the season only two have been able to sail after securing the average cargo of 5,000 lobsters. In pre- _ vious years the smacks have been able to load and sail = all within two or three days after the opening date. It is claimed that many of the Canadian spawn lob- sters are being pounded—placed in reserve pools in _ tide water—and in the spring 1,000 of the best product _ of the island will have multiplied into 7,000 or even _ $8,000 healthy specimens. _ With the exception of the lobster and the herring _ atch, which has likewise been very small, the island - fishermen have had the most prosperous year of their ' careers. Grand Bay and Woods Island side of the Seal Cove Sound have enjoyed unprecedented pros- _ perity. One fisherman is said to have cleared $10,000 for his catch of sardine herring; other weir owners - took stock from their weirs that netted them fromm _ $15,000 to $18,000 for this season alone. This, however, - Was not in all parts of the island, but only on the east - central side, where catches went to American factor- ies, where as high as $35 a hogshead was paid. The fishermen say that the reason the Canadian mar- s have been short is accounted for by the fact that GRAND MANAN FISHERIES most of the fish have been going into Boston, some 600 tons of herring having been shipped there already this year. A peculiar feature of the situation is that the Island, one of the best fishing grounds off the North American coast, is now importing dry pollock, believing they will eatch some for their own use later, and then ‘‘later’’ never comes.—Telegraph, St. John. NB. EEL FISHING IN QUEBEC. Eels are not in form pleasing to the eye, nor do their habits commend them to the taste. Nevertheless in Europe and America their flesh is in demand, and scientists tell us it has great food value. It may be news to many that eels are caught at certain points in Canada and shipped to the States. where the market for them is steady. The chief center in Canada for this industry is at Iberville, near St. John’s, Quebec. The Thuot family at that point have a license from the government for laying traps, which extend in a zigzag line almost entirely across the Richelien River, which at the point is about half a mile wide. Early every morning the traps are examined, and the catch remov- ed and deposited in large vats which lie partly sub- merged near the shore. These vats are the storehouses from which the eels are taken as the market calls for them. The Richelieu River. by reason of its muddy bottom and the softness of its water, is said to be particularly well adapted for the propagation.of eels. Naturalists, however, tell us that they have not very much precise data as to the habits of this fish. But the fact is eels are caught in the Richelieu River up to a yard or more in length, with a girth equal to that of a man’s arm. Four or five eel catchers are constantly employed, and the director of this unique enterprise is said to have acquired a moderate competence. Some say the net profits last year were not very far short of $10,000. Shipments average about four barrels a day, and they go chiefly to Chicago. GOOD WORK! Bridgewater Bulletin:—‘‘H. R. Sibver, fish mer- chant of Halifax, addressed a meeting in the school room Riverport, Thursday evening on the improving method of curing fish.” {Edueation work of this nature by those in the trade is better than a dozen lectures by professional teachers, We commend Mr. Silver on his work and would sug- gest that others follow his plan.—Ed. ©. F.] O4 CANADIAN FISHERMAN LEATHER FROM SHARK SKINS. The condition of the leather market makes desir- able the utilization of all available supplies of suit- able animal skins. The U. S. Bureau of Fisheries of the Department of Commerce has taken up the pos- sible value of shark skins in making various kinds of leather Such skins, as is well known, have for many years had a limited demand in the United States as coverings for minor articles of ornament avd utility, but their use as leather has been very re- stricted. An acceptable leather has been prepared from shark skins in several foreign countries and there is no apparent reason why the skins of certain sharks caught on our own coasts or in foreign waters may not be converted into serviceable leather by Am- erican tanners. Shark skins are very tough and durable, and some of them show a beautiful surface pattern which per- sists in the tanning process. Leather made from the skins of the larger sharks has very considerable body, and such sharks will be in greatest demand if experi- ments of the Bureau of Fisheries prove as successful as anticipated, although the skins of minor sharks and the grayfish also are being handled. - Arrangements have been made for securing from Florida fishermen a supply of very large shark skins; and further specimens are expected from other sources, especially from a number of lightships off the South Atlantic and Gulf coasts. The Bureau of Light- houses is co-operating in this matter and will author- ize the men on southern lightships to catch sharks and preserve their skins. The Bureau of Fisheries is supplying fishing tackle. The skins will be sent to tanners for treatment in vari- ous ways, and it is hoped that such raw material will prove so useful that fishermen on all parts of our coast may hereafter find a market for skins of all kinds of sharks now incidently caught in line and net fishing. The Bureau of Fisheries solicits correspondence with tanners, leather dealers, and manufacturers who may desire to co-operate with it in exploiting this waste product. (We, in Canada, might take a leaf from Brother Jonathan’s book, and do likewise). IMPORTS OF FISH INTO GREAT BRITAIN DUR- ING OCTOBER, 1916. The value of the fish imported in the month of Oc- tober amounted to £920,683 ($4,603,415), compared with $3,660,070 last year and $2,205,840 in 1914, show- ing an increase of $943,345 against last year, and $2,- 397,575 against 1914. The value of the fresh fish inereased from $603,805 to $784,090; from Norway the value Was only $440, against $10,300 last year. There was a marked decrease in the value of sardines, from $845,420 in 1914 and $371,515 last year to $225,380; the value from Franee was $26,310, against $115,235 last year. The increase in the value of canned salmon was from $1,458,915 to $1,491,405, and it was entirely due to Canadian fish, the value from the United ‘States showing a large decline. The canned lobsters were valued at $284,695, against $200,080 last vear. The value of the ‘‘not canned fish, all sorts, was $1,221,950, against $430,555 last year, and $207,695 in 1914; the value from Norway was $1,440, against $10,720, and from the: Netherlands $58,125, against $440 in 1915. January, 1917. br: LIVE FISH FOUND IN SHAFT 3,800 FEET DEEP. A correspondent, writing to a recent issue of the ‘Fishing Gazette,’’ describes the taking of live fish from the bottom of a Transvaal gold mine. ‘‘The- fish,’’ he states, ‘‘were found in the catehment at the — 900 feet level, and also at the bottom of the shaft. The particular shaft from which they came is vertical and 3,800 feet deep. The fact that they were found — alive at the bottem as well shows, I think, that they must have been merely spawn when they fell. The fish | have seen were barbel, very light in color, and — from 6 inch to 112 inch long, and up to 34 lb. in wei f They were not nearly as black as the river barbel F we get here. What on earth they find at the bottom of : 3 a shaft in the way of food I cannot think. However, they apparently thrive. ‘‘Frogs and water-snakes are much more common than fish. In exceptionally dry weather bull-frogs have been seen to distend themselves and deliberately jump down the shaft, apparently in search of water. This sounds, [ know, rather like Louis de Rougemont, — but it is'a fact. How on earth they ever reach the bottom alive is more than I know.’ The writer adds that it is quite impossible for any surface water (rain or steam) to enter the mouth of the shaft. ‘ +. ee NORWAY’S COD FISHERIES. The great Norwegian cod fishery, which extends — along the coast from Finmarken to the vicinity of Ber- gen, and is most productive at the Lofoten Islands, has closed with a total catch of 51,397,000 fish aceording to the report of E. Haldeman Dennison, United States consul general at Christiania. This is 15,437,000 fish less than in 1915 and less than in any year since 1908, The greater part of the catch, 44,641,000 fish were salt- ed and prepared as split fish 3,256,000 were dried as stock fish and most of the remainder were exported — fresh. Although the catch was under the aver- — age. the great demand for fish, due to the war, made the value greater than in any previous year. The official estimate is $20,100,000. In 1915 the estimated value was only $9,461,000 and in 1914, $8,584,500. 4 The value of the herring landed during the past sea- _ son was about $23,000,000 for the ‘‘green fish,” and the value of the canned fish exported, chiefly aprats 5 and small herring was about $14,000,000. These figures indicate the great profits that the Nor gy wegian fishing industry has made, due to the high — prices obtained beeause of the existing war in Europe. It has been reported that the British government has purchased this year’s entire Norwegian fish eateh, and that the purchase includes also sardines and other ean- ned fish. In virtue of a resolution of the Storthing export — duties have been placed upon a large variety of fish — and fishery products the amounts ranging from 26.8 — cents per 100 kilos for split fish to $1.34 per barrel for — spiced herring. These duties eame into foree on March — 30th and will continue until royal deeree. i : . : ‘ Higher Prices Make the Industry Much More Profitable 4 " Zi — §T JOHN’S, December 30th. has been no change in the loeal price during ek, viz., Prime Merchantable Codfish, $8.00 to 0; Labrador (shore cured), $7.70 to $8, and Labra- soft), #6 to $6.20. About twenty schr. loads ed during the week, mostly large craft belonging the merchants north and west—There are about ten rs to come from northern outports, the arrival of which will end fish freighting in schooners for the sea- on. Of 1,210,000 qtls. caught during 1916 by New- undland fishermen we estimate that 700,000 have n already exported. — - Codoil. » demand for common cod oil holds good at to $180 per tun in the city. Large shipments ‘ing made to New York and Liverpool orders ‘available boat, and the total sent out from St. n’s since August Ist amounts to about 2,800 tuns, : against 2,000 tuns at this date last year. Fully two- ‘irds of this went to New York. Refined oil is still rpid, and $1.35 is the best offering we heard of this week. We have sent out about 300 tuns from St. John’s since August Ist to the eee. markets. ‘The herring fishery in Bay of Islands, Bonne Bay Notre Dame Bay shows very little improvement 1 last week's results, so that the salt herring fishery, ch under ordinary conditions has only a few weeks to run, will be only about half that of last winter. who have been so fortunate as to get fair catches ‘to make good money both with split and Scotch the local prices of which are now respectively 75 and $10 for No. 1 pack. The New York prices and $16 respectively—Trade Review. ‘CURAN MARKET CONDITIONS. ‘he following report of prices ruling at the Havana roduce Exchange for the week ended December 15, 6, has been furnished by Mr. Enrique R. Margarite. .. 16 San Ignacio street, Havana :— Ane ee Fish in Drums. tion— eember 9, SS. Esparta, 352 drums. i mber 12, SS. San Mateo, 222 drums. December 13, SS. Havana, 60 drums. : ‘The market for fish in drums has been active this week, with the same prices in evidence, cod selling at haddock at 1014 and hake at 8% cents per pound. Saas Codfish in Cases. ation— ember 9, SS. Esparta, 1,100 cases from Boston. nber 11, SS. M. Castle, 40 cases from New York. ember 11, SS. Chalmette, 360 cases from New A zi Orleans. ember 12, SS. San Mateo, 1.930 cases from Bos- pier ton. ember 13, SS. Calamares, 1,144 cases from New ee York. demand for codfish in cases has been anything tive and, as the arrivals just alluded to are very , the prices have fallen off. Norwegian cod is at $16 and that from other sources at $11 to 2 Herrings. a good demand prevailing, bloaters are being $1.50 per large box. 25 TRADE INQUIRIES. Addresses cau be obtained only by those especially interested in the respective commodities upon applica- tion to: ‘The Inquiries Branch, The Department of Trade and Commerce, Ottawa,’’ or The Secretary of the Canadian Manufacturers’ Association, Toronto, or The Seeretary of the Board of Trade at London, Tor- onto, Hamilton. Kingtson, Brandon, Halifax, Mont- real, Quebee, St. John, Sherbrooke, Vaneouver, Vie- toria, Winnipeg. Edmonton, Calgary, Saskatoon, Re- gina, Winnipeg Industrial Bureau, Chambre de Com- merece de Montreal and Moneton, N.B. Flease Quote the Reference Number when requesting Addresses. 2065. Fish.—An old firm in Barbados, asks to be put in touch with Canadian exporters of fish in Halifax and St. John. 1996. *Fish oils.-A London firm of importers and brokers asks to be placed in touch with Canadian ex- porters of fish oils, from whom they invite offers. 199. Canned salmon.—One of the largest wholesale grocery and general merchandise companies in Austra- lia doing an extensive distributing business, is desir- ous of entering into direct negotiations with British | Columbia packers of various grades of canned salmon with a view of arranging in advanee for the purchase of their 1917 requirements. This is an exceptional op- portunity for Canadian packers, not already represent- ed in Australia, to secure large business from a wealthy corporation particularly desirous of obtaining their supplies within the Empire. 2002. *Cod and other fish oils—A number of in- quiries have been received from merchants in the Unit- ed Kingdom for cod and other fish oils from Canada. N. 8S. SALMON EXPERIMENT. The Department of Marine and Fisheries has made a successful experiment of considerable interest to scientists and to salmon fishermen. It has been con- tended for a long time by scientists that the same sal- mon do not ascend the Canadian rivers every year, but every second year. In November, 1914, a salmon was stripped of eggs at the Margaree Pond, Nova Scotia, tagged and released. The same fish returned a year later. On November 4th last year a salmon measuring 32in. was stripped at the St. John hatchery, tagged and released. This fish with the tag attached returned this fall and was stripped of 9,000 eggs. The Fish had gained two inches in length and two pounds in weight. LUNENBURGERS PREPARING FOR COMING SEASON. ; It is likely that in the Banking voyage of next sea- son the highest wages ever paid this class of fisher- men will be offered, Already some of the captains are engaging men for the voyage and 1oost of the men prefer to go for a stipulated sum and bonus per thous- and fish eaught, disliking the old custom of engaging for a share. This year the voyage will open earlier than ever before and some vessels should get away by the second or third week in January. Some own- ers of vessels are now buying up bait for the initial trip of the schooners to the Banks. 26 | CANADIAN FISHERMAN HALIBUT ARRIVALS AT PACIFIC COAST PORTS, NOV. 1 TO NOV. 30, INC. AT PRINCE RUPERT B.C.: Nov. 1. Sitka, U.S., 60,000, Booth Fisheries Com- pany. Nov. 3. Tyee, U.S., 80,000, The Canadian Fish & Cold Storage Co., Ltd. Nov. 7. Alten, U.S., 60,000, Atlin Fisheries Limited. Nov. 7. Polaris, U.S., 45,000, Booth Fisheries Com- pany. Nov. 7. Alameda, U.S., 4,000, Booth Fisheries Com- pany. Nov. 8. Geo. E. Foster, 20,000, The C. F. & C. 8. Co. Ltd. Nov. 8. Ltd. Noy. 8. Seymour, U.S., 50,000, The C. F. & C. 8. Co., Ltd. Noy. 8. Chief Skugaid, 10,000, The C. F. & C. 8. Co., Ltd. Nov. 9. La Paloma, U.S., 4,000, National and Inde- pendent Fisheries. : Nov. 10. Vesta, U.S., 15,000, Booth Fisheries Co. Noy. 10...J. P. Todd, Booth Fisheries Co. Nov. 10. Lincoln, U.S., 7,000, The C. F. & C.S. Co., Ltd. Nov. 10. Constitution, U.S., 16,000, The C. F. & C. S. Co., Ltd. Noy. 10. North Cape, U.S., 7,000, The C. F. & C. S. Co., Ltd. Nov: 10. Olympie, U.S., 8,000, The C. F. & C.S. Co., Ltd. Nov. 11. Omaney, U.S., 50,000, The C. F. & C. S. Jas. Carruthers, 14,000, The C. F. & C.8. Co., Co., Ltd. Nov. 14. Jennie, U.S., 5,000, The C. F. & C. 8S. Co., Ltd. Nov.14. Agnes B., 6,000, The C. F. & C. 8. Co., Ltd. Nov. 14. City of Seattle, U.S., 60,000, The C. F. & C. S. Co., Ltd. Noy. 14. Andrew Kelly, 65,000, The C. F. & C. S. Co., Ltd. Noy. 14. Eidsvold, U.S., 12,000, Booth Fisheries Co. Noy. 14. Alaska, U.S., 18,000, Booth Fisheries Co. Noy. 15. Senator, U.S., 22,000, Booth Fisheries Co. Noy. 15. Vansee, U.S., 60,000, The C. F. & C. S. Co., Ltd. 55 Nov. 15. Republic, U.S., 60,000, The C. F. & C. 5S. Co., Ltd. Nov. 15. Orient, U.S., 45,000, The C. F. & C. S. Co., Ltd.- Nov. 15. Arctic, U.S., 20,000, The C. F. & GC. 8. Co., Ltd. Nov. 15. Spit, 5,000, The C. F. & C.’8. Co., Ltd. Nov. 17. Chief Zibassa, 15,000, The C. F. & C. 8. Co., Ltd. ‘ Noy. 17. Helgeland, U.S., 20,000, The C, F. & C. 8. Co., Ltd. Nov. 17. Margalice, 6,000, Atlin Fisheries Limited. Nov. 20. Director, U.S., 5,000, Atlin Fisheries Li- mited, Nov. 20. Liberty, U.S., 30,000, The C. F. & C. 8S. Co., Ltd. Nov. 20. Sumner, U.S., 20.000, Atlin Fisheries Limited. Noy. 22. Aurora, U.S., 8,000, Booth Fisheries Com- pany. ‘ bs Nov. 22. Chief Skngaid, 5,000, The C, F. & C. 8. Co., Ltd. January, 1917. Nov. 23. Venus, U.S., 16,000, Booth Fisheries Com: pany. : Noy. 24. Sitka, U.S., 35,000, The C. F. & OC. 8. Co., Ltd. i Noy. 25. Peseawha, 35,000, Atlin Fisheries Limited. — Nov. 28. Elfin, U.S., 5,000, National & Independent Fisheries. ' ee: Noy. 28. Constance, U.S., 50,000, National & Inde- pendent Fisheries. te: Noy. 28. Jas. Carruthers, 15,000, The C. F. & CG. 8. Co., Ltd. ; a Nov. 29. Grier Starrett, 5,000, The C. F. & C. S. Ltd. Nov. 17. Tom & Al., 35,000, Ripley Fish C AT VANCOUVER, B.C. Noy. 11. Celestial Empire, 30,000, The Fishing Company, Ltd. : 40,000, The Canadian Fishing omp Noy. 13. Flamingo. Company, Ltd. eye Fanti t Nov. 15. Manhattan, 130,000, New England Fish Nov. 17. Kodiak, 65,000, New England Fish Co. Noy. 18. Kingsway, 75,000, The Canadian F Company, Ltd. an ae The Newfoundland herring situation is very glooi indeed says the Gloucester Times on January 3 and from all sources come most discouraging reports of the fishery this season. The catch to date is far below normal and there is nothing at tise to indicate that there will be any improvement. = * Several of the vessels which went to west coast early in the season are still there, some with part cargoes, while others have secured little or none. In years past most of the fleet would have been home e i ‘ some of the crafts been back again on the seene. or nearly loaded with frozen-or salt cargoes. Added to the discouragement of poor fishing condi- — tions is that of no frost, something almost unusual at this time of the year. No drift ice has been seen as y: in the Gulf and winter has been open, with lots of wind and rainy weather, so that when there has been a sign of fish, the fishermen have been unable to do anything There is nothing at all at Bonne Bay, the fleet ha ing left there last month and all are at Bay of Isl now. ‘ ~ ey 4 Reports from Green Bay say that’ fishing is over there and but little is doing now among the packers, There is no fish at Fortune Bay while at Placentia Bay, some fair catches were made recently, although no en couragement can be taken from any prospects there. With the scarcity of fish, Newfoundland herring bound to soar in the market. Coupled with the sear- city, is an advance in price, which it has been fow necessary to pay the Newfoundland fishermen, all + which is bound to make itself felt, when the fish the American market, nan rt There is every prospect that Shelbourne will short- ly be prepared to supply fishermen with bait. Mr, — George R. Earl, of Yarmouth, Manager of the Con. - sumers’ Fish Co., was in town reeently and he says his company purpose putting up a bait storage room here at once. A large number of fishing vessels call © here to land fish and in search of bait and we trust — that the bait freezer will be a reality in the near future. — te - OANADIAN ; FOR NOVEMBER 1916 coast the weather was generally un- roughout the month. Cod and haddock bundant in the inshore waters and when the line fishermen to operate, good > werenecured. It is reported that steam trawl- anded good catches at Canso. From Halifax Harbour westwards to Yarmouth ty shore fishermen were engaged preparing their for the lobster season, which opens on the 15th of aber. Fishing operations on that section of the re thereby limited — except at Lockport and mouth where there are vessels at work. Notwithstanding much rough weather the month’s of cod lande din the whole of Nova Scotia is over hundred weights greater than that for the same ast year; while the total of haddock landed is 000 hundred weights greater. ‘the other hand herring landings fell away to nothing, the quantity being 3,000 ewts. against Kinds of Fish. ; in a Fresh or Green * State. Quantity. Value. 96,079 “— 311 eee eee cette eee wee ee used ‘fresh, or frozen, ewts. eanned, cases .... . ) smoked, ewts. .. ee ee eS seen eevee ase eeveeeves meer ‘Shipped in “shel cite: See eee Ne Oe ee INP 1G. onie 5s gestae A207 124,067 1 used fresh, ewts.. SEE SD eee Wamoked, Gwts. ... 2.2 2-4-2 eeee es ttre green-salted, cwts. ... ..-0.6. ceeee teense smoked fillets, cwts. i ERR Bia oh capensis, DES ste eee . woe Pr eeicn Ooo: 6 ae we” Oy OP Oe ddock ee ewts. addock dried, ewts. ke and Cusk, ewts. .. eandCusk used fresh, ewts.. ce and Cusk smoked ewts. .. .. »and Cusk green-salted, ewts. . and Cusk smoked fillets, ewts. >and Cusk dried, ewts. Ya’, Siab etd ee eh ere ee vere ie Uaie eos 8.67 | €10 ee Oe tle ee Oe me a hs Re ee eee ee See teee aye w Os ste eee sseee eee eee Sie, 50% ee eee Te ere used fresh, ewts. .. .....- seemed, cases Pt et eae Caught and Landed | FISHERMAN 27 64,000 last year. To Canso, Lockeport, and Digby are due the credit for the increased cod and haddock fig- ures. Two Shelburne county fishermen were drowned during the month. The new lobster fishing season opened in St. John and Charlotte counties on the 15th of the month. Lob- sters appeared to be plentiful on the usual grounds, but bad weather interrupted the fishery considerably and caused a good deal of damage to gear. The total quantity landed so far is therefore less than that for the same period last year. The figures are: November 1915 .. .. .. .. .. .. 2,856 ewts. November 1916 .. .. .. .. .. .. 1,726 ewts. Very little fishing was carried on in any part of the ' gulf other than for smelts and oysters. Rough weather prevailed o nthe Pacific coast, conse- quently the landings of halibut for ahe month fell. short of those for November last year by over 10,000 ewts. Herring were plentiful in the Nanaimo and Alberni distriets, and it is noteworthy that over 13,000 cases were canned during the month. mmary of the Quantities and Values of all Sea Fish caught and land- | ‘in a Fresh or Green State; and an estimate of the Quantities Mar- | keted, or intended to be marketed, fresh, dried, pickled, canned, | fis * the WHOLE OF CANADA, for the MONTH of NOVEMBER, | Totals for the Month of NOVEMBER, 1915. ~~ bo ee | Proportion | Proportion !used Fresh,! Caught and Landed in /used Fresh, Dried, | a Fresh or Green State. | Dried, | Pickled, Pickled, wie *d.ete. Canned,ete. | Quantity.! Quantity. | Value. Quantity. ya age 72,096 $261,628 Pee TEI Be fe eA nina eae 59,065 PRB IA ash AS 8,931 TRE SCRE Rea NR csc 11 Aas cas: epee erat ae ees 4,408 erty 2,856 50,558 Po: b By ae ta Aor es 2,865 Sais 37,384 79,997 sree TEAST ees ees ats 8,697 i St AES Satori a 10 MBO oe ated 3,354 7. SI et 223 Uo NR ily er Sear age agg 7,096 Aang 2 26,757 54,203 eg 1S GO6 ok os, wanes Sarees 8,919 Bape ee eu 250 VARs vu eee PEEPS 6,977 CE ee ates 41 SAN eS Ses ey Wilace 1,132 Leer 15,034 15,936 5 aa OF ae ee) Ree: 526 ieee ee Seay eo aiy 1,000 oh eela kuitee ace ieee Ser 38 LOS Soi Stare Mise ‘ 639 MSS Cee adee ean 3,503 an a 7,050 8,846 aE GOR oi eles vtlias 228 DAG! en are Re 2,273 reat 130,695 138,333 pashan SG urs 68,038 ps OFF Rm cee ae 750 ’ 28 CANADIAN FISHERMAN January, 1917. Herring smoked, ewts... .. ..... 534 ris 1,565 Herring dry-salted, ewts. .... ... OMOOU eae tela se 26,642 Herring pickled, bris. ... ........ $00 is 5 A, Dee 2,690 Herring used as bait, bris. ... ... B60 ie sae be 2,820 Macketel,cwtsi = Nice en ee 7,006 BA AOE ris tS as 4,567 20,909 ea oh ai. Toe Mackerel used fresh, Swit uit D8 2 ee te hates eee 2,491 Mackerel salted, bris. TREES, CEA ln BMG oe eo a OTE urease ee 692 Alewivas, ewts 60:00. so ees 15 CO u aaa ree Sec 12 2: Saale ho yt Alewives used fresh, ewts. ... ... GOs eet hd Sechk se Soyey 12 Sands, TIS: os sua eet ek lee eo 22,685 Re eine! abner 29,150 43,670 (= 5a Sardines canned, cases. ... .....- LOGON Se Sree heey 13,631 Sardines sold fresh and salted, brls. | Tg 28p i. ) SA eee 26,075 Halibut, ewts. Facet tay cn Oe Oe AES EUG Sag ae A 27,678 140,721 Say ee Halibut used fresh, ee ee: 16708 Se ea ees engl 27,678 SOTON SOWA Sree ay tyemk Nero ese SSS, pe 490 1,572 490 242 968 242 Flounders, cwts. . i... 008 vee ee 286 347 286 280 391 280— ate Wie s Kb oe a Bete eorex care 325 325 325 255 198 255 RV CLER) ME WHSS 6 ¢.0.0) Kiva poste 'steien's's vk OVaAD 19,935 3,510 2,256 13,027 2,256 Whiting, ewts. ..... Nae 2 6 2 8 16 8 Tom Cod, ewts. ...... 173 153 173 weal ee yey ail RIGTO DUB OWLS ov edivde she waking cect 5 35 5 28 168 28 Swordfish, ewts. eos > canis li cteg pine erage 15 75 Oysters, bris. ..... Se ane we eo ROP 15,341 3,271 3,106 10,858 3,106 — Chama pore. i i, Gh Sikes earn 2,181 B.409) bets Res a 1,726 2,180. ee Clams used fresh, bris. i G09! 1. cB AS iid pela re tetany 658 Clams canned, cases..... ... ...-. 4 ASO) eS = BEE tees peels er oen 1,068 WURMBDE IAS or wow ssw awe cdo 750 LSID eae as 530 1,860.2. ore Seallops shelled, gals. ..... .. ... 1,500) S753 bi secrete etre or gleams 1,060 Crabs, Cockles, ete., ewts.. .. .... 447 1,796 387 294 1,108 294 Squid“ (bait fish, ‘bris.s, 2.060 daa 606 2,605 606 324 1,328 324 PPOCL: VAG sy Ge ier tase cin aeneatie SLOTS SB Bs 528 or ea eae ae $851,452 Bava FOR SALE Schr. VIOLET M. HUTT, 23 tons, 2 years old. Will be sold as a bargain fully equipped with dories and fishing gear. For particulars apply Reuben Hutt, Owls Head, Halifax Co., Nova Scotia. SALMON FOR RUSSIA. The Canadian Trade Commissioner at Petrograd, Mr. F. Just, states that in any readjustment of the Rus- sian tariff in favour of the Allied countries, a redue- tion in the duties on canned salmon would be a matter of great importance to Canada in view of the potentia- lities of the Russian market for this article if it can be brought within the reach of the masses. The Russian people are great fish users, and as one of the results of the war has been to reduce the meat supplies of Russia to a point from which it will take years to recover, it is believed that the city population, on account of the high price of meat, will turn more than ever to a fish diet. GIVE PRIVILEGE TO FISHERMEN. In order to prevent persons of enemy nationality in Canada, under the guise of neutrals, a regulation has been adopted providing that no alien master or member of the crew of a vessel arriving at a Canadian port, shall be allowed to land without the production of proof that he is not an alien enemy. An alien may, however, land for a temporary purpose, by permission of the Customs or Imigration officials, and the regu- lations do not apply to United States fishermen visit- ing Canadian ports for purposes authorized by treaty. MUELLER’S Hardwood Barrels and Half Barrels “THEY RETAIN THE PICKLE” FOR PACKING MACKEREL. HERRING and SCOTCH CURED HERRING Prompt Shipments our Motto Write Direct to The Charles Mueller Co. LIMITED WATERLOO ONTARIO Soe ae = UC eS A MONTHLY JOURNAL DEVOTED TO THE COMMERCIAL FISHERIES OF CANADA AND NEWFOUNDLAND THE SCIENCE OF THE FISH CUL- ' TURE AND THE USE AND VALUE - OF FISH PRODUCTS - - F. WILLIAM WALLACE EDITOR The Industrial & Educational Press, Limited 35-45 St. Alexander St. - Montreal CANADA Toronto Office - 263-265 Adelaide St., W. Newfoundland Agency Garland’s Book Store, St. Johns, N.F. SUBSCRIPTION: Canada, Newfoundland and Great Britain $1.00 $1.50 United States and Elsewhere. . payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes of advertisements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items of Fishery news, alse articles on subjects of practical interest If suitable tor publication these will ne paid for at our regular rates. ; i. Official Organ of the Canadian Fisheries Association Vol. IV. MONTREAL, FEBRUARY, 1917 No. 2 Second Annual Convention, The Second Annual Convention of the Canadian Fisheries Association was held in the Windsor Hotel, : Montreal, on Monday January 29th, 1917. It was a aa purely business meeting in keeping with war-time and the unusual developments in the Fishing Industry of Canada. Owing to the season and the difficulty which most of our members found in leaving their busi- ness at this time, the attendance was not as large as it would have been had the meeting been held later, but notwithstanding the absence of distant members, the meeting was representative of all branches of the trade. Among those present were Mr. D. J. Byrne, Presi- dent, Montreal; Mr. S. Y. Wilson, Vice-President, Ha- lifax; Mr. W. R. Spooner, Montreal; Mr. A. H. Brit- tain, Montreal; Mr. F. T. James, Toronto; Mr. C. P. Rhodes, Calgary; Mr. T. W. C. Binns, Ottawa; Mr. ‘ Moise Lapointe, Ottawa; Mr. Emery Lapointe, Otta- a wa; Mr. J. N. McIntosh, Ottawa; Mr. J. A. Paulhus, : Montreal; Mr. Jos. T. O’Connor, Montreal; Mr. Russ- el Hodge, Montreal; Mr. H. G. Connor, Montreal; Mr. H. Welham, Montreal; Mr. W. S. Loggie, M.P., Cha- tham, N.B.; Major Hugh A. Green, Saskatoon; Mr. J. J. Harpell, Montreal; Mr. Walter Lambert, N.A., _ Montreal; Mr. T. J. MeKenna, Montreal; Mr. W. Morse, Montreal; Mr. F. W. Wallace, Montreal — all _ eonnected with the production and distribution of - fish. Mr. James White, Vice-Chairman of the Com- mission of Conservation, and Mr. J. B. Fielding, F.ZS., also of the Commission, attended the Annual Meeting __ and the Dinner. Canadian Fisheries Associa- tion, Montreal, Monday, Jan. 29, 19|7 After registration of members, the Executive Com- mittee went into session at 10,30 a.m. Date of Annual Meeting Changed. In view of the fact that so many members had ad- vised the Executive of their inability to leave their business and attended a Convention in the winter. months, the Committee discussed altering the date of the Annual Meeting. After considerable discussion, a day, or days, in the month of August was recommend- ed and it was proposed that the Meeting be made in the nature of a two or three day Convention to which the members could bring their wives. By holding the Convention in the summer months, it would be more of a vacation with business and pleasure combined, and travelling would be pleasanter. The recommend- ation was well received and tabled for the consider- ation of the members at the afternoon Annual Meet- ing. Head of The Lakes Branch, Canadian Fisheries Association. The President announced that the Head of the Lakes Branch of the Canadian Fisheries Association had been successfully formed aceording to the By-Laws and Constitution of the C.F.A. The headquarters of this Branch is in Port Arthur, Ont., and the membership is made up of fishermen and producers of the West- ern portion of Lake Superior and district. Mr. F. Bowman is Chairman and Mr. T. Craigie, Secretary. It was moved by Mr. Brittain and seconded by Mr. Wilson :—‘That this Executive Committee ratify and accept the formation of the Head of the Lakes Branch vi 30 of the Canadian Fisheries Association.’’ The motion was carried unanimously. Election of Officers for 1917. Owing to the fact that a number of nominees failed to qualify for officers and directors by numbers of nominations necessary for election under our By-Laws, it was proposed that the nominations received be put up for election by ballot before the members assemb- led at the Annual Meeting. It was therefore moved by Mr. Spooner and seconded by Mr. Binns:—‘‘That Art- icle 4 of the Constitution and By-Laws be temporarily suspended for the election of officers at this elec- tion.’’ Carried unanimously. Lake Erie Fishermen’s Association. A communication was read from the Lake Erie Fish- CANADIAN FISHERMAN February, 1917. ermen’s Association inviting the Secretary (Mr. Wall- ace) to attend their Annual Convention at St. Thomas, Ont., on Feb. 7th & 8th. The Secretary was authoriz- ed to attend and was einpowered to discuss with them the question of affiliation. Moved by Mr. James, se- econded by Mr. Brittain. Membership Committee. For the purpose of making the Association’s objects — Eee" known among all engaged in Canada’s Fishing Indus- — try and increase the membership, is was moved by Mr. Brittain, and seconded by Mr. Spooner :—‘‘That — the Executive recommend to the Annual Meeting, the formation of a Membership Committee.’’ Carried. Several other matters came up for discussion at the Meeting and the members adjourned for lunch at £ p.m. et Annual Meeting Canadian Fisheries Association The Annual Meeting went into session at 2.30 p.m. When the members were seated, President D. J. Byrne, opened the meeting by reading his report of the year’s work. The Report of the Transportation Committee was read by its Chairman, Mr. A. H. Brittain, and that of the Publicity Commit- tee, by Mr. J. A. Paulhus. The Financial Statement was read by the Secretary, Mr. F. W. Wallace. All the Reports were approved of by the members and the work of the President, the Committees and the Seeret- ary heartily appreciated. Mr. J. B&B. Feilding, F.Z.S., addressed the meeting on the utilization of fish offal and waste. He pointed out that from 25 to 75 per cent of the various species of fish caught by Canadian fishermen constituted absolute waste. By treating this waste with chemical and other processes, it was possible to produce excellent animal and poultry feed, fertilizers, and various kinds of fish oils. Could the present waste be taken care of and utilized, the value of our fisheries could be greatly increased, and Bk _- Fine the fishermen and farmers benefitted thereby. It w the opinion of the members that Mr. Feilding should be encouraged i in his work for the advancement of o Fishing Industry. ot An excellent paper on ok dvarliode Fish’? was read _ by Mr. T. W. C. Binns of the Matthews-Blackwell Com- pany, Ottawa — a practical fish man who believes in the value of advertising. This paper, along with some of the Association Reports, is published in this issue of the CANADIAN FISHERMAN. ‘‘Marine and Fisheries’’ Instead of ‘‘Naval Service” After some discussion, the Canadian Fisheries Ass ociation was unanimous in supporting the followin: motion: — ‘‘That the Association puts itself on reeord that the name of the Government Department admin- istering the Fisheries be changed from ‘‘Naval Serv- ice Department’? to ‘‘Marine and Fisheries —— ment.’ Honorary Members. 5 The Hon. J. D. Hazen, K.C., L.L.D., Minister of Marine and Fisheries, was unanimously elected February Fish Day Calendar 1917 FEBRUARY 1917 Sun. | Mon.| Tue. |Wed.| Thu, | Fri. | Sat- 1{j/2]| 3 4| 5|16]| 7] 8 |} gq} 10 11 | 12 |[ 13] 14 | 15 |[a6}] 17 18 | 19 |} 20)} 21[| 22 [231 24 25 | 26 |[27 [2a February 21st, Ash Wednesday, Feb. 28. 16 Fish Days in Lent, and every Tuesday is a Fish Day also. March Fish Day Calendar 1917 MARCH 1917 Sun. | Mon. | Tue. | Wed. | Thu. Sat. 1/213) 4} Silo ll 71] 8 |P9}} 10 ui | 12 |[a3}| [ag] 15 |i] 17 18 | 19 |] 20] |[ai]| 22 [23] | 24 25 | 26 |[ 27] |[-28]| 29 [30]} 31 March 8rd, Ember Days. R 16 Fish Days in Lent, and every Tuesday is a Fish Day also, , the Association for the year 1917- ee Vice-Chairman of the Commiss- lowe the fishing interests for the progress nt of the Industry ms for Officers and Directors were read upon by ballot. Mr, D. J. Byrne, who was ninated in conjunction with Mr. S. Y. Wilson , for the Presidency, retired from the nomi- _ declared in favour of Mr. Wilson whose as unanimous both by nominating vote | of the members present. The voting re- [D VICE-PRESIDENT. Mr. A. L, Hager, Can- Fishing Co., Ltd., Vancouver, B.C. ETARY-TREASURER. Mr. Frederick Wil- am Wallace, Editor ‘‘Canadian Fisherman’’, . W. R. Spooner, Fish Dealer, Montreal. 2 H. A. Letourneau, Fish Dealer, Mont- , Ltd., Ottawa, Ont. ‘ies, rd St. ‘John, N.B. W. Connors, Connors Bros., Black’s : NB. y. S. Loggie, M.P.. W. S. Loggie & Chatham, N.B. Mr. H. B. Short, Maritime. Fish Cor- tion, Ltd., Digby, N.S. Arth “ae Boutilier, National Fish Co., W. M. Hodge, Lockeport Cold Storage Ltd., Lockeport, N.S. ae Hon. John McLean, Matthews & eveston, B.C. E. Burke, Wallace Fisheries Ltd., couver, B.C. T. H. Johnson, Can. Fish & Cold Stor- , Ltd., Prince Rupert, B.C. a. v7 Thompson, Can. Fish & Cold e Co., Ltd., Prince Rupert, B.C. n. Hugh Armstrong, Armstrong g Co., oe la ng ae Man. “CANADIAN FISHERMAN 81 ALBERTA. Mr. C. P. Rhodes, P. Burns & Co., Cal- gary, Alb. Mr. Jos. T. O’Connor, Fish Dealer, Mon- treal (Acting Director). SASKATCHEWAN, Major Hugh A. Green, Saska- toon, Sask. (On active service). Mr. J. N. MeIntosh, Fish Dealer, Ottawa. (Acting Director). The following gentlemen were nominated as Chair- men of the various Committees. TRANSPORT- ATION COMMITTEE, Mr. W. R. Spooner, Montreal. EDUCATIONAL & PUBLICITY COMMITTEE, Mr. J. A. Paulhus, Montreal. GENERAL IMPROVEMENT COMMITTEE, Mr. H. B. Short, Digby, N.S. MEM- BERSHIP COMMITTEE, Mr. A. H. Brittain, Montreal. Past Presidents to be Members of Executive Committee The following resolution was passed. ‘‘Resolved— . that all past Presidents be ex-officio members of the Executive Committee.’’ Carried. Annual Meetings. The motion of the Executive regarding the date of future Annual Meetings was put before the meeting, and it was moved: ‘‘That the next Annual Meeting be held in the month of August 1918. Date and place of meeting to be decided upon by the Executive Com- mittee.’’ Carried unanimously. Membership Committee, The motion to form a Membership Committee was read and the motion passed. Revision of Fees. The Committee considering the revision of Member- ship Fees reported that for the present they would favour the retention of the present seale of fees in order that fishermen and small dealers be brought with- in our membership. The Chairman, Mr. James, sug- gested that additional funds for Association work be subscribed from among the members until such | time as the Association was self-supporting. Conclusion of Business. The meeting concluded business at 7 p.m., when the new President, Mr. Wilson arose and thanked the members for electing him to the Presidency of an in- creasingly important Association. He referred to the work of the ex-President, Mr. Byrne, in terms of sin- cere appreciation and voiced the hope that during his term of office he would keep up with the pace already set him by the retiring officer. ‘‘The fisheries of Canada’*, said Mr. Wilson, ‘‘are becoming of greater value and importance every day. The Association came into existence at the right moment and there is a great work for us to do in developing a market at home: educating both the producer and the consum- er; watching transportation in order that the Industry might not be stifled, and making recommendations un- ceasingly unfil the Fisheries attain — not the name of ‘‘a great national asset’’ but ‘‘the greatest national asset of Canada’’. To adequately carry out the work before us, [ look for the earnest support of the gentle- men present and our absent members.’’ The Meeting coneluded with a hearty vote of thanks to the ex-President, Mr. D. J. Byrne, the Chair- men of the various Committees, and the Secretary, Mr. Wallace. All the members then repaired to the Oak Room where the Association’s Annual Dinner was held, CANADIAN FISHERMAN February, 1917. Annual Dinner Canadian Fisheries Association AS this is a War Year and ostentation is looked upon as being ‘‘bad form’’, the powers that be in the Canadian Fisheries Association decided that this year’s Annual Banquet would be a purely informal affair—a ‘* vet-together- bite-and-sup’’ where a man could feel at ease among his fellows and not be strangled in a high dress collar or feel that he has been ‘‘shoe-horned’”’ into a dress suit. So the meal was not dignified by the name of a Banquet. It was called just plain ‘‘Tinner’’, though, if one will glance through the Menu appended here- with, it could easily have been designated with the more aristocratic nomenclature. MAAN) ZA «nye — MENU — ‘Thank God we don’t have to eat war rations here!’’ Celery Olives Shemogue Oyster Cocktail Bisque of Lobster Byrne Consomme a la Barker Fillets of Striped Bass Wilson Potatoes Brittainese Vol au Vint Paulhusiane Gosling, Stuffed Avec Sauce Hagerine Flageolets Beans Bermuda Potatoes a la James Salad Douglas Tee Cream Spoonerian Petit Fours Assorted Cheese Tea Crackers Coffee “Just think how they’d appreciate this dinner in Berlin now!’’ The Menu Card bore the crest of the Association and was elaborated with some doubtful poetry—said to have been written for the occasion by Alfred Noyes— and which, in the opinion of Major ‘‘Hughie’’ Green, should be set to music and sung as the National Anthem of the Fish Trade. This Noyes-some effusion is herewith set down: reo '. “Not only the men at the Front With bayonet, bomb and gun— Not only the men of the Fleets, Are engaged in strafing the Hun. Remember the ones at home— The toilers at net and trawl Who’re fighting the waters in storm and shine— Providing food for us all.’’ ; OF COURSE, being a gathering of fish men, anything in the shape of meat would have | been rank, poison to us, therefore fish was the principal feature, though ‘‘Gosling, stuff- ed, avec sauce Hagerine’’ appeared as a break in the menu—just to keep us from being too conceited and imagining that there was nothing else to eat in the world but fish. There were other things too—liquid things—that do not appear in the menu. We distinctly remember a ‘‘Finnan Haddie Cocktail’’ the secret composition of which was bequeathed to Brother Brit- tain by an ex-barkeep on his death-bed, They say that Alf keeps the recipe in a Trust Deposit Vault and only brings it out at C. F. A. Annuals. Suffice to say, it’s a good drink and it has been sampled by a good many notables in the fish world. There was champagne too, but that seemed to hover up where the notables were seated. I never noticed any coming down towards the foot of the table. Nectar may be the drink of the Gods; Tokay may be the wine of Kings, but I think champagne—Mumm’s the word —is the liquid refreshement of Canadian Fisheries As- sociation Presidents, ex-Presidents, Committee Chair- men, and the guests. The common herd have to be content with what comes their way. When the diners arrived at that stage of the menn where the coffee and cigars are passed around, all the coming speech-makers ‘‘cleared for action’’ as it were, by taking a last drink and giving themselves up to soulful contemplation of the subject they thought they would be slated for. The King’s health was drunk, the National Anthem sung, and then President Wilson (Sam—not Woodrow) proposed the toast of ‘‘Our Fighting Men’’ and called upon Major Green for a response. “Our ‘‘Fish-Monger General’? opened his remarks with a pathetic picture of the fighting fishermen in Scotland. He had visited famous fishing ports in the Highlands where none but boys. old men and women were left; where the boats had laid above tide-water for two years and the nets were still on the drying racks as their owners had left them to go to the war. — Manv of the Seots fishermen would never return. Whole villages had been bereft when the ‘‘ Aboukir’’, “‘Cressy’’ and ‘‘Hogue’’ were torpedoed: hundreds had perished in the mine-fields and on naval auxilia- ries, and ethers. soldier reservists in the kilted Tich- land regiments fell during the retreat from Mons. But their spirit was ut dead. as the boys would take their place in the fisheries of the future, and in far-off Can- ada, the Canadian fishermen were engaged in supply- ing the neers of the present. Turning from pathos to himnour, the Majer told of his experiences in France. Arriving in a small town a safe distance, as he thought, behind the firing line, he noticed that the buildings and streets had the appearance as if an earthquake had struck the vicinity. As the Huns had never been anywhere nearer the town than 20 miles, the Major could not understand it, and made enquiries of a French officer. ‘‘Oui, m’sieu,’’ he replied. ‘‘On clear days. the Boches drop shells from their big guns on the town.’’ The Major admits that he anxiously seru- tinized the appearance of the weather and telephoned Headquarters for a car to take him out of town as it looked like clearing up! Hughie is modest, however, and we know he has plenty of nerve. It is recorded that he told Sir Sam Hughes, that if the transports — could not get Canadian fish to the boys in the front- line trenches, he'd take it to them himself in a wheel- barrow—and we believe he would. ‘ The toast of ‘‘Our Fisheries’? was responded to by ex-President Byrne, and no one could have done more justice to the subject than he. Apart from being in the business, and a naturally eloquent speaker, Mr. — Byrne had a fine training, as President of the Cana-_ dian Fisheries Association, and as such, he had spoken February, 1917. on many occasions before American Conventions, Rotary Clubs, Conservation Commissions, and news- __ papermen, on Canada’s Fisheries. Invariably, after _ these orations, we felt that it was worth while being - eonnected with Canada’s Fishing Industry. President - Wilson (Sam—not Woodrow) yYemarked that once upon a time a man would be ashamed to say that he was connected with the Fish business. Tt was looked upon as a scurvy occupation, but nowadays, all was changed. The fish men today were among the best in the Dominion. They were Senators, Members of Fed- eral and Provincial Parliaments, Mayors of towns, shining lights in Boards of Trade and Chambers of _ Commerce, and very often leading society in their localities. Indeed, one only had to be present at a _ Fisheries Association dinner, or look over the C.F.A. membership list to see what a solid aristocratic crowd we were. Mr. J. B. Fielding, F. Z. S. spoke upon the utilization _ of fish waste and his remarks were followed with in- terest by the members. There is no doubt whatever _ but what scientific research along the lines of Mr. Feilding’s hobby, is of the utmost value to the Indus- try and would be greatly appreciated by all engaged in it. MR. F. W. WALLACE, Secretary of the As- sociation, responded to the toast of ‘‘Our es Fishermen’’. In doing so, he said that he was only paying a tribute to many hundreds of _ personal friends and shipmates on both the Pacific, Atlantic and Great Lakes. He characterized our fisher- - men as being the finest and most daring seamen afloat today, and had a Naval Reserve been inexistance in Canada, they too would have shown as much courage and resource as the fishermen reservists of Great Bri- tain. After relating several anecdotes of their nerve ‘and hardihood, Mr. Wallace voiced the hope that oppor- tunities would be given promising young fishermen to absorb something of a technical education in fishery ___work so that they may return to their shipmates and __ preach the gospel of up-to-date methods in fishing and handling fish. _ President Wilson then read a communication from __ one of our fishermen members reading as follows: 4 ARICHAT, C. B., January 15th, 1917. _ Mr. Chairman and gentlemen of the CANADIAN FISHERIES ASSOCIATION assembled. As I am unable to attend this Annual Meeting owing to the fact that I have just finished haddock fishing, which has been one of the best seasons in the history _of the Industry both in price and in the amount caught. I hereby wish to thank the Canadian Fisheries As- __ sociation for the good work done in the Fishing Indus- tries of this country. We owe to your assistance, the good prices we have enjoyed this season. _ Wishing you all a prosperous season in fish busi- ness and a continuation of the good work already done, -Tremain, yours truly, (Signed). CAPTAIN FRANK YOUNG, Fisherman, Arichat, C. B. % __ The President remarked, after reading this commu- nication, that if the fishermen would only keep in touch with our work and join the Association, they would undoubtedly learn to appreciate it and would value their occupation more. The average fisherman, pod ed is a singularly independent individual and bothers himself about anything outside of catch- CANADIAN FISHERMAN 33 ing a trip of fish. There were a number of fishermen members of the Association and these men were of the best class and took an interest in the development and progress of the fisheries. They kept in touch with all developments through the Association’s bulletins and the official organ—the CANADIAN FISHERMAN— and as a consequence knew all that was being done to increase the consumption of fish at home and abroad. and what was being done by others in improving fish- ing methods and marketing little used fish. The fisher- man, well informed and intelligent, was a better fisher- man and kept pace with the times, and the day would come when the men of the trawl and twine would real- ize the value of belonging to an Association which could do so much for them. THE next toast on the list was ‘‘Ourselves’’. Why not? Were we not worth toasting? One wishes success to a growing Industry, a growing Association, and an_ increasingly valuable National Resource, and we, ourselves, had a great deal to do with the whole thing. As we did not all wish to brag, Mr. J. A. Paulhus, Chairman of the Publicity Committee did the talking for the crowd, and prefaced his remarks by saying that ‘‘we were a fine bunch!’’ which was loudly applauded. A little egotis- tical, no doubt, but we had something to boast about. In the past, the fishmen hid their lights under a bushel, but nowadays we dawned upon the world as participators in a thirty-five million dollar industry— an industry with only the sky as a limit to its possibi- lities and exploitinig the greatest fishery resources in the world. Mr. Paulhus sounded a note of extreme optimism. He voiced the opinion that our fishing industry was coming out of the dark and into the light. We possess- ed a great future, and if we, ourselves, watched our step and proceeded boldly, we should be marching along the macadamized road of Progress. We were already on the way in spite of a World War, and when the fighting was all over, we’d be still on the march. In blazing the trail, the Association had done much. but it had still much to do in removing the snags and obstacles of ignorance and prejudice, and it behooved all in the Fisheries to pull together and fight for the common weal. The standard of progress had been raised when the Association came into existence, and an over increas- ing army was following the flag. The times were show- ing a Renaissance; fish was being more appreciated as a food by our citizens, and the Association was fight- ing to give the consumer more fish, better fish, and cheaper fish. MR. T. W. C. BINNS followed and gave opi- nions from a retailer’s point of view — all solid, good talk providing food for thought. However, one must not gain the impression that the Association dinner was all prose and speeches. The Fish Monger General, Major Hughie Green, oblig- ed with an Irish song entitled, ‘‘The Mountains of Moran’’. For a braw Scotsman, Hughie sang in Irish very well and warmed the hearts of the Byrnes, 0’Con- nors and M’Kenna’s present. Friend Hughie possesses many natural resources. Aggressiveness, nerve, vim, humor, faith in his business and a mellow voice are his, and when listening to the latter, we could imagine that if all else failed, Hughie could be driving a fish cart and captivating the housewife by erying his wares 34 CANADIAN FISHERMAN ‘Fresh lake whitefish, jist from the watter, and only five cents a pun’!”’ The diners being mostly sober married men and examples in their particular home spheres, when the witching hour of midnight approached, they arose to February, 1917. the tune of ‘‘Auld Lang Syne’’ and departed their various ways. Retrospection of this year’s Annual gives one a feeling of satisfaction with a sense of opti- mism for the future. The next Annual in August 1918 - promises to be a ‘‘hummer’’. Let’s hope that all who read this will be there. President’s Address Canadian Fisheries Association To the Officers and Members. Gentlemen :— In presenting the Annual Report for the year which has just closed I have deemed it advisable to draw your attention to the changed conditions, caused to a large extent by the European war, which have affected our industry in many ways. The production of fish on both the Atlantic and Pacific Coasts, as well as on the lakes and rivers, has not been so great as in former years. This is accounted for in part by the shortage of labor, which has been general and has similarly affected all other industries. The partial closing of the North Sea fisheries has made for a decided shortage in Europe, to relieve which our Government arranged for shipment of quan- tities of Canadian fish to England, not alone to supply the Canadian troops in training camps there, but also for the Imperial troops, so that we may fairly claim for those engaged in the fishing industry a share in the work of helping to provide food requirements for the Empire’s soldiers, which is a patriotie duty devolv- ing upon us. Overseas Shipments. THE effect of shipping quantities overseas, combined with shortage in production, has tended to advance prices and I have deemed it my duty to explain the causes in a general way, in order to correct the wrong impression which prevails in some quarters,—that the high prices now obtaining for practically kinds of fish products is due to any effort at control, but rather is it the result of the extraordinary conditions referred to above. We realize that the business recently developed for Canadian fish in England is but temporary and is one of the direct results of the war, also that when peace comes this trade will disappear as soon as normal conditions return in Great Britain and a large number of the men who have been recruited for the army and navy from the ranks of British fishermen have again returned to their normal pursuits. So long as the war lasts quantities of fresh, frozen, smoked, canned and salted fish will continue to be shipped from Canada to the Mother Country and this shortening of supply for the local trade must have the effect of enhancing prices to the Canadian consumer. It will no doubt interest our members to learn that large quantities of frozen fish shipped by steamers from various Canadian ports under refrigeration, have reached destination in good condition and proved to be so satisfactory that the Imperial authorities decided to procure further supplies and have placed orders for quantities which are only limited by our capacity for production. It will afford pleasure to our members to know that this important assistance from Canada was the result of sample shipments forwarded to England under the auspices of our Association from the port of Montreal | during the summer of 1915 and it is also a source of pride to the Canadian Fisheries Association that the handling and distribution of these fish were under the direct personal supervision of Major Hugh Green,— a member and director of this Association, whose tech- nical knowledge of fishery products and methods of transportation thereof were largely responsible for the — success of the venture. IT has been proven beyond doubt that the sha fishery products of this Country ean be ship- A ped overseas and landed in good condition, =“S .vhich means that the market for Canadian fish in future will be world-wide for frozen and smoked varieties, as it has been in the past for our salt eured and canned fish. Home Markets. ay NOTWITHSTANDING the development of devoted, as usual, most of its energies to the development of trade in our home market. It — has been our aim and endeavor to popularize fish as a — regular article of food,.and economical as well as healthful substitute for meats and for this purpose we have in every way possible endeavored to educate the Canadian people to the advantages of fish as a regular diet instead of an occasional substitute for other foods. With this end in view the Association deemed it ad- visable, following the precedent established February 29th, 1916, which was made a National Fish Day, to — repeat this experiment on Tuesday, October 31st, 1916. A large amount of advertising matter was distributed, advertising by individual members in trade and daily papers, also a lot of general work with this end in- view resulted in a decided success. The efforts put forth by Directors and Members of your Association were not only to make Tuesday, October 31st, 1916, a National Fish Day, but also to make it generally known that every Tuesday would be a Fish Day and dealers were encouraged to stock fresh supplies so that con- — sumers can depend on obtaining their requirements — in a large variety of edible fish from their loeal sup- pliers practically every day in the week. Publicity. YOUR Publicity Committee put forth great efforts in this direction and by disseminating making the venture a decided success. It may be well to mention that our example has been followed by similar Associations in the United States, inaugur- ating a National Fish Day last November and their a4 imitation of our efforts along these lines may be con- sidered as very flattering. : overseas trade in our line the Association has — reading matter of various kinds sueceeded in — February, 1917. IT will not deal further with this subject, which will be fully covered by the report from our Chairman of the Publicity Committee, but it would be well to note that as a result of this and similar efforts on the part our Association the demand for fish throughout anada has shown a decided increase and now bids fair to become a staple article of food with our people, thereby affording a greater variety of edible foods _ which are of Canadian origin. Transportation. ONE of the great problems, if not the great- est connected with the handling and market- ing of our fishery products, is that of trans- portation and in this connection I would ask your careful attention to the report of the Chairman of the Committee on transportation, which will cover this important question in full detail. It has been due to the constant watchfulness of our Members composing this Committee that recent efforts on the part of transportation Companies to increase rates or modify service existing, have been frustrated _ and I would urge upon our Members, not only the ad- ___Visability, but the absolute necessity of promptly re- ae porting all matters connected with their transporta- tion troubles, such as delays in service, unfair in- attempted with a view to restricting or curtailing the service to which they are entitled, so that these mat- fair by your Committee, even to the extent of bring- ing them before the highest tribunal for adjudication, , During the past year we have been successful in _ having withdrawn two distinct cases of this kind,— distributing points, which had been cancelled and an- other ease involving a decided increase in tariff rates, SEVERAL Members of your Association ap- Bz peared and gave evidence before the fisheries : the inquiry held last year at Ottawa, which have already produced some beneficial results, while lead us to believe that further improvements in the rtation services, as well as other matters deal- of benefit to our Members and all those engaged in the = of Fisheries, at which Members of your Executive - Committee met the Officials of the various Railways June. The object of the Meeting was to obtain for ____ the fisheries an improved Express service on Canadian _ ment for transportation of perishable fish, but I regret - to say that the promises made were not fully carried he — being provided for the safe shipment of fresh in ice, as well as perishable smoked fish, _ shipment from points of production to the various dis- as aeating centres in the interior. ment of the fish trade in Canada and the development, as well as the increase for home creases in tariffs and any modifications which may be _ ters may be investigated and corrected if deemed un- _ should this become necessary. one affecting free cartage of fresh fish in carlots at : —both of which were disallowed. ‘ Committee of the House of Commons during the recommendations of the Committee in their report ing with the handling and distributing of fish will be a Most was also arranged by the Superintendent and Express Cos. at a meeting held in Montreal last - Government Railway lines, with more adequate equip- out, and in this connection we should insist on proper ago by providing separate insulated refrigerator cars for IT is an absolute fact that the full develop- consumption has been seriously retarded by GANADIAN FISHERMAN $5 obsolete methods of transportation which are still in vogue and which it has been our constant effort to improve. We should insist that Railway and Express Companies carrying perishable fish products provide up-to-date equipment for the purpose, because in no other way can the home market be developed to its fullest extent and it is quite safe to predict that when fresh fish can be delivered at consuming centres in the best possible condition the demand will increase to an extent which cannot be hoped for without these neces- sary improvements. I would strongly recommend that the incoming Exeeutive Committee spare no effort to secure the im- proved facilities and proper service from the various transportation Companies handling our products, from which they derive large revenues. I suggest that the assistance of the Naval Service Department of our Federal Government be again enlisted with this object in view. Production. DURING the past year the value of our fish- ery products again increased and now reaches a total of more than $34,000,000, but if the industry is to be developed as one of our great national resources, which the fisheries of Canada un- doubtedly are, it will be necessary to devote all the energies we can to bear upon the question of increased production. Our market’ is world-wide and our fisheries are pro- lific, but we must have means provided to materially increase the quantities produced and this can best be done by the employment of modern fishing appliances without restriction and will require the hearty sup- port, as well as the active co-operation of the Federal authorities to permit of full and free development with a view to minimizing the cost of production, also best possible means of transporting the products of our seas, lakes and rivers to distributing markets, so that the Canadian consumer will get the benefit of wholesome edible fish at a moderate cost, thereby pro- viding our Canadian public with inexpensive food at reasonable prices and at the same time assist in build- ing up the fisheries of Canada, which is not only a national, but patriotic duty. It has become absolutely necessary to stimulate the production and in our efforts to do so we should have the active assistance of the Federal and Provincial Governments, as well as the transportation Companies in order to carry on these improvements. Branches. A BRANCH of our Association has recently os been formed at Port Arthur, Ont., where an wes inaugural Meeting was held in December, 1916, and a request made to your Executive Com- mittee to form this Branch under the name of the Head of the Lakes Branch of the Canadian Fisheries Association, at which Mr. F. Bowman acted as tem- porary ‘Chairman and Mr. T. Craigie as Secretary. The institution of this Branch has been carried out by sev- eral Members of our Association and it will be for you, Gentlemen, to decide our future policy with regard to Branches at various fishing centres. Our Secretary has also received an invitation to at- tend the Annual Convention of the Lake Erie Fisher- men Association, which will be held in the near future and at which it is possible that the question of affilia- tion with the C. F. A. will be discussed. 36 Revenue. IN view of the important work undertaken --A and carried out by your Association it is quite evident that our present revenues are not sufficient and I would strongly urge the advi- sability of re-adjusting the Membership Fees, which will permit a wider field and greater activity to carry on the valuable advertising work which has been of such great benefit to the industry at large. The work connected with our Secretary’s Office has now assumed decidedly large proportions and during the past year more than eleven hundred communica- tions have been handled, including telegrams, enqui- ries and letters on various subjects connected with our work. There is also an expenditure for advertising posters and hand-bills in connection with National Fish Days, which amounted to more than three hundred dollars. I desire to take occasion of this opportunity to ex- press my personal appreciation to the unfailing cour- tesy and constant energy devoted to his work by our Seeretary. During the past two years he has given freely of his time and undoubted ability to further the best interests of our Association and the industry which we represent and I would be failing in my duty to the office to which you have elected me, did I not CANADIAN FISHERMAN convey my tribute of appreciation and sincere admira- February, 1917. tion for all that Mr. Wallace has done during my term of office, for the best interests of the Association. My thanks are also due to the Chairmen and Mem- ~bers of the Transportation and Publicity Committees for their constant devotion to our best interests, which have tended to make my term of office and the arduous duties connected therewith, rather pleasant than other- wise. . : IN conclusion I wish to tender my thanks to ~ all the members without distinction for the — very high honour they conferred on me be | = electing me as your first President and to — assure you that my best efforts have been gladly given to the cause which we all have so much at heart inthe __ development of our fisheries. ae I will also bespeak for my successor the same cour- - teous and cordial support which I have at all times — received to the end that it may be of lasting benefit and tend to place Canada’s fisheries in the fore-front, so that they may keep the prominent place in our national resources to which they are entitled and thereby bring greater credit, with enlarging influence - to the Canadian Fisheries Association. D. J. BYRNE, President. Report of the Publicity Committee FOR the second time it is my privilege to submit the work of the Publicity Com- mittee. I will do it as concisely as poss- ible. Firstly, I shall bring forward the inauguration of the National Fish Day. According to general opinion, it was a marked success. Launched out by the Publicity Committee, originated by its chairman, the idea was received with great favor not only by the Press generally, but also by the different Transportation Companies, the Trade and the Public. It was welcomed with enthusiasm in many sections of the Dominion, and it was given as wide a publicity as any movement of the kind could expect. IT should mention that the first article that was pub- lished on the subject by our magazine (written by the chairman) was taken up by a prominent railway offi- cial of the eastern provinces and distributed to 150 papers of this section of the country for reproduction. Our local daily papers—the Gazette, the Star, the Herald, La Presse, La Patrie, Le Devoir, and commer- cial papers such as the Canadian Grocer, the Prix Courant, the Journal of Commerce, the Pacifie Fish- erman, gave articles in their editorial and news co- lumns in which general efforts to foster the ‘‘Day’s”’ success were evidenced; original and new ideas were contributed to influence the reading masses upon the advantages and the benefits that would accrue to everybody from participating coneretely in the move- ment, I want to make special mention of the La Pa- trie and La Presse which devoted the front page of their respective papers to this object, with colored illustrations of fishing seenes most appropriate, and of a fine artistic effect. The Publicity Committee distributed 70,000 posters for this Fish Day. These were a great help and re- ceived great favor and a wide distribution. In the west the cards were placed on street Railway above named chairman appeared the following:— ears and were conspicuous all over Canada, according to reports. : a & ar} On the Second National Fish Day we destri- Tal buted 150,000 hand-bills. Judging from re- a, @ sults, I may say that they have been a good medium in announcing the object in view. In the western and the Pacific coast specially, the Na- tional Fish Day, besides being advertised as a business _ proposition was also kept as a social event. I have — recorded the different communications received from leading captains of the fish industry and patrons of the fish business generally. Annexed to this report are a few letters that I have received personally, and some addressed to the secretary of the Association, and which can be perused at will by any member of this Association
swe spe Mie elon creas Lobsters, shipped in shell, ewts... 2.2.0. 5. eens Cod, ewts. .. .. 23,064 77,363 Cod, used fresh, ewts, ovate ees Cod, smoked, ewts. Cod, green-salted, ewts. a Cod, smoked fillets, ewts. .. .. .. Cod, dried, ewts. Haddock, Cwies a: 56,687 195,963 Haddock, used fresh ewts. ie, Sea aie Ore Haddock, canned, cases .. .. .. .. Haddock, smoked, OW: ear erie Haddock, green-salted, ewts. .. .. Haddock dried; wise 2 ses eae ee ee Hake and Cusk, ewts. .. ..... .: . 7,662 12,606 Hake and Cusk, used fresh, ewts. . Pca test Hake and Cusk, green-salted, ewts. Hake and Cusk, smoked fillets, ewts Hake and Cusk, dried, ewts.... . ap aN Pattee vide Pollock, ewts. .. . Ft Aca cha eee 6,980 Pollock, used fresh, owts. Se ne aang Sart aig Polloel., smoked fillets, ewts. .. . Pollock, (died, Cwta. 203 5.0 o is wpe lewadases Ao oe oes ee Herring, ewts. .. . 123,514 131,696 Herring, used fresh, ‘ewts: BAST Ws vnc avs Herring, canned, cases .. .. .. .. Herring, smoked, OMB «fo vi teas Herring; dry-salted, ewts. 2. 2. 6. ee eee Herring, pickled, brls. .. -. .. .. ; Herrmg ‘used -as:bait, brisy i705 se iy sae WN tuteane Mackerel, cwts. .. .. Epa Sate ale sear 760 Mackerel, used fresh, cwts. ss Mendis WW phere ny Sardines, brls. Ree 2,445 9,035 Sardines, canned, cases .. perdines, sold fresh and ‘salted, Halibut, ewts. He 18,181 110.965 Halibut, used fresh, ewts. Sema vases PGILOK) CWB i sittin cei 6s besa 430 1,309 PIOONGSIA) OW ties fs oS ee 632 924 PAGS. CHE ica es eee 373 022 Smelta; ewitsis ie ae ee LOO 109,969 WCE OW bash ic ies ee 10 40 Tom Cod. owte.. nc iieenee 6,271 6.215 Detopuss GWtS. 66 on as 18 144 Oysters, brls. 638 3,108 Clams, brs. .. . Clams, used fresh, bris. cet g eens ig Clams, ‘canned, cases i225 ov ee Per Seallops, bris. .. .. sae neue aee 400 1,000 Seallops, shelled, gals. REDE apie, ny aes shox Crabs, Cockles, ete., ewts. .. .. .. 361 2,151 Squid (bait fish), brls. .. .. .. .. 574 5,500 Total Values oo Ake oe 803.505 February, 1917. 1,192 Be aa 3.456 We See Eee 25,225 55,005 14,659 Peed Pee 592 3 ; 1,129 ete sack 369 ieee 1,286 fee es ee 46,978 109,213 34,226 at eae TO Se Sih aoe s 8.143 entitles Y ‘20 8 Pe ee 1,020 hey Rares, cu 5 7,590 6,551 3,063 cas aise ie 375 ales 1,158 Riper aie aah sate 1,496 1,660 2° Rees CAP ape Np RRL eR SS Us e 1.163 aay 5 eA vanes 97,391 105,617 38,915 ; apae 1,711 ‘ ees 4 5 eats 48,000 Bers 5 896 Pe geN Saaz 6,235 6.660 12,000 <2 45 Aap NAG ae pear 15,333 79,915 18,181 Ga tee Saw eee 4380 466 1,384 - 632 539 430 373 227 214 15,090 14,340 73,010 10 18 TZ 6.271 5,298 4,345 © 18 1418 4537 638 6,693 49,287 — cae 4,836 6,770 2,466 Fawn Ties 1,064 sya Eee A 2,033 4,866 800 eran Ute paket 361 "486 1,848 574 252 2,280 IMPORTANT EXPRESS COY, DECISION. A decision of considerable importance to shippers of perishable products has just been handed down by the Court of Appeals in British Columbia. In times past it has been a matter of doubt as to what the duties of an Express Company have been in the matter of prompt delivery of goods handed in for shipment by express. Although in the past there has been but lit- tle contention in the matter, the Express Companies have assumed that they were not bound to forward goods received, immediately, and by the first outgoing conveyance. It appears that a moving picture com- pany delivered some films to the Dominion Express Company in Vancouver, in time to reach Victoria th _ following Monday morning, to be shown on the M day afternoon. For some unknown reason, th press Company did not send the shipment from couver to Victoria, which is only a matter of six h : run by the first boat, and the films did not reach ” i toria until Tuesday, causing a loss to the consig e there, through his inability to show the films on Monday. The British Columbia Court of Appeals decided that it is the duty of an Express Com forward a shipment as soon as possible after it ia ceived, and to deliver same to consignee with the possible delay. ry, 1917. CANADIAN FISHERMAN ONTARIO _ Department of Game and ; Fisheries i. The attention of the fishermen is invited to the | following provisions of the Dominion Special Fish- _ ery Regulations for the Province of Ontario and of the Ontario Game and Fisheries Act. Fishing by means other than angling or trolling except under the authority of u lease, ‘license or permit issued by this Department is prohibited. Non-residents, that is persons d-te ff i ed ed de Vol. IV. TS ff wad SOM + > . fe “30 N\ Pe SF Ss Ss J eee eee dete “\ . Lae aaa 2 a. 4 Teese eA EOC e&A#AA#ABAA#AAZALZL¢#A £ £4 td MONTREAL, MARCH, 1917 No. 3 o_f SOME OF OUR BIG ONES The Magazine of the Commercial Fisheries of Canada I PPCCOP#&O#AALABAEAeELA A 2d dé dw | | MOO MOMMOTV OOM ad of OPA AL Ld and Newfoundland CANADIAN FISHERMAN Se ee ee Une Ue eS eit = = Poe | | aoe It can be seen Se nu Look for the on all High-Grade Atlantic Sea Foods Mark of SAlonl Quality = Shieh yes sea a p= oad =a Maritime Fish Corporation LIMITED URL wi = eee ee ae Pow ofl Vessel Owners Cold Storage Plants PRODUCERS OF ALL KINDS OF ATLANTIC SEA FOODS FOR HOME & EXPORT TRADE Mota ic) ent ic — woe |B may ue . nis 4) — 4 aaa Seen = SN. Main Office - - - MONTREAL, Canada Branches DIGBY, N.S. CANSO, NSS. 7 Maritime Fish Corporation LIMITED Baa ft SSeS Set ie tel el tel tel hel el lett el =r el eget tg el herp el hep =the =i et 1917. : CANADIAN FISHERMAN iad Salmon O.MUSTAD & SON HW ] Manufacturers =; ‘i : of all kinds ackor t L a Bright. ae of Fish Hooks : Ate best Fishermen like the ~ Fishermens’ at award: IMUSTAD HOOK : ; on account of their 4 ea Seiya den Perfect * OMustideS mn ae. Shape, Temper and Finish * Establ. 1832 ‘| Chicago Buffalo New York THE THREE GREAT DISTRIBUTING. MARKET Fresh Water Fish Send your fish to the market that can handle your catch to get you the highest prices. Correspond with us and find out where your best market is. CHARLES C. ROBBINS, Inc. F. R. ROBBINS & CO. FINLAY FISH CO., Inc. 362 WEST KINZIE ST. 159 CHURCH ST. 233 FRONT ST. CHICAGO BUFFALO NEW YORK CONSIGNMENTS SOLICITED DAILY RETURNS oie References DUN’S AND BRADSTREET’S ANYONE IN THE FISH TRADE 68 CANADIAN FISHERMAN Department of The Naval Service Fisheries Branch In addition to the full statistics of the Fisheries which are published yearly in the Annual Report, the Department issues monthly bulletins containing statistics of the sea fisheries and general information in regard thereto. Copies of these will be sent free to any applicant. ; The value of the Fisheries of Canada is now about $36,000,000.00 annually. The demand in the home markets for fresh and mildly cured fish, is expanding ver rapidly. The Department pays one-third of the express charges on less than car-load lots on all shipments of such fish from the Atlantic Coast to points as far west as the eastern boundary of Manitoba, and from the Pacific Coast, as far east as this boundary. Close Seasons for Fish in Force on June Ist, 1916 Kid of Fish: Nova Scotia. New Brunswick. P. E. Island. Quebec. Bass (Achigan) Maskinonge Ounaniche Pickerel Salmon Salmon netting). angling). Sturgeon Speckled Trout Salmon Trout Whitefish. bl Jan. to 30 Sept. Oct. 1 to May 10 & July 1 to Aug 31. Aug 16 to Feb. 28 eAug. 16 to Jan. 31. fApril 1 to July 1. bl Jan. to 30 Sept. Oct. 1 to May 10 and July1 to Aug. 31. Aug. 16 to Feb. 28. Sept 16 to March 31. fMarch 1 to June 30. June 1 to July 1 Oct. 1 to March 31. bl Jan. to 30 Sept. Oct. 1 to May 10 and July 1 to Aug 31. Aug. 16 to Feb. 28 Sept. 16 to Mareh 31 fApril 1 to June 30. 1 April to 15 June. 15 April to 15 June. 1 Oct. to 30 Nov. Sept. April 15 to M 15. Aug. 1 to April 30. Sept. 16 to April 30, April 1 to June 30 r June 1 to June 30. Oct. 1 to April 30 Oct. 15 to Dec 1. ee as tee Kind of Fish: Manitoba. Saskatchewan and Iberta British Columbia. Bass (Achigan) Maskinonge. Ounaniche Oreknn <> uahaugs. Vickerel ; z Salmon (netting) Salmon (angling) Smelt Speckled Trout Salmon T. Whitefish. al Jan to 15 June. 1 Jan. to 15 June. cApril 15 to May 15. cSept. 15 to April 30. gOct. 5 to Nov. 30. . 5 to Nov. 30. Sept. 15 to Nov. 19. ? Sept. 15 to Dec. 15. a—Except in Lake Erie west of Pt. Pelee son is May 24 to July 15, b—Except on leased areas, Aug. c—See regulations. where close season is from where close sea- 1 July to Sept. 27 to May 31. Oct. nets. 15 to Feb. 15, e—Except in Cape Breton Island, where close season is from f—Bag-net fishing season Dec. 1 to Feb. 15; gill-net fishing season Licenses require for bag-nets or gill- d—Except in waters north of or intersected by 54th parallel north lat. between eastern boundary of Saskatchewan, and 109th meridian and in waters intersected by or north of 55th parallel n. lat. west of this meridian to western boundary of Alberta, where there is no close season. g—For exceptions see regulations. i-—~Except in waters specified in (d) where close season is from 1 Oct. to Nov. 30. For British Columbia See Regulations. A MONTHLY JOURNAL DEVOTED 0 THE COMMERCIAL FISHERIES - CANADA AND NEWFOUNDLAND THE SCIENCE OF THE FISH CUL- “TURE AND THE USE AND VALUE - OF FISH PRODUCTS - - F. WILLIAM WALLACE EDITOR 35-45 St. Alexander St. - Montreal ”” Newleundland Agency Garland’s Book Store, St. Johns, N.F. FISHERMAN SUBSCRIPTION: Canada, Newfoundland and Great Britain - - - = $1.06 United States and Elsewhere... $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes of adverti ements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items of Fishe:y news, alse articles on subjects of practical interest If suitable tor publication these will ne paid for at our regular rates Official Organ of the Canadian Fisheries Association Vol. IV. MONTREAL, MARCH, 1917 No. 3 SIXTEEN OUNCES—ONE POUND. We were taught the above in school, and it still holds good. However, in this modern age, the old iaw of avoirdupois becomes strangely controverted. The innocerit consumer goes into a store and buys a pound tea. The grocer hands over a package containing which weighs one pound — weight of package in- eluded. Instead of receiving a pound of tea, the con. sumer receives about 14 or 15 ounces. The same holds good with various other kinds of package and canned goods, though there are some lines which put up their articles nett weight exclusive of package. _ In various lines of canned goods, one finds in pur- ehasing a so-called 1 Ib. tin, that it is certified to con- not less than 14 ounces of meat, fruit, etc. We presume the deficiency is for the purpose of defraying the cost of the package and to make the price appear reasonable. A well known Canadian packer of canned fish calls our attention to certain provisions of the proposed and Shellfish Cannery Inspection Act.’’ Sec- (e) Paragraph 27 states: ‘Descriptive iniatters on the label shall be free ‘from any statement, design or devise regarding the fish, ete., which is false or misleading in any ics (b) and (e) of the same paragraph state “that a true and correct description of the contents Bene. ean and the nett weight of the fish shall be y printed in a conspicuous place on the label,’’ All of this is in order and very proper, but the De- partment of Fisheries, in a communication to canners accompanying the draft of the Act, states: ‘‘The De- partment is in possession of information to the effect that it is highly advisable to explicitly provide for the uniform net weight of the meat to be contained in each ean, rather than leave the weight to the discre- tion of each individual canner. It is proposed, there- fore, that the following provisions be made: 1 pound ean shall contain not less than fourteen ounces of meat. *4, pound can shall contain not less than ten and one- half ounces of meat. 1% pound can shall contain not less than seven ounces of meat. Unusual weights shall contain an amount of meat in proportion to the weight of the can used.’’ From the standpoint of a consumer, and having the best interests of the Canadian fish canning industry at heart, we cannot endorse this deception. A one pound ean should contain one pound of meat exclusive of the weight of the can, and at the rate of sixteen ounees to the pound—the other weights in a similar ratio. Short weights, however honestly they may be made under duly legalized provisions, are to be deprecated. The public is beginning to wake up to these things, and the High Cost of Living has set machinery in motion which is rousing the consumer to demand value and weight for money paid. Full weight packing may raise the cost for the goods, but the public will always 70 CANADIAN FISHERMAN pay for full weight, and same should be marked on the can. Legislation, countenancing short weights, estab- lishes bad precedents. If it continues, the consumer will be purchasing cloth at 32 inches to the yard: coal at 1,950 lbs. to the ton, and so on. The day will come when everything will have to be standardized in weight and measure. Let the Fish Canning Indus- try of Canada standardize everything now and keep to the old avoirdupois rule of 16 ounces to one pound —exclusive of the package. TALKED TO DEATH. On the Pacific Coast, an agitation has been imstituted by United States fishing interests to have a Bill pass- ed in Congress ‘‘Prohibiting the importation into the United States of all fish caught in the North Pacific, through any foreign country, unless in bond from a port of the United States or Alaska.’’ Briefly, this is aimed by the Seattle fishing inter- ests at the huge fishing industry of Prince Rupert— which owing to its strategical position as the terminus of the Grand Trunk Pacific Railway and the nearest rail shipping point to the Gulf of Alaska fishing banks, has captured a great share of the North Pacific halibut fishery formerly enjoyed by Seattle. We are not at all impressed by the reasons which the Seattle interests put forth in advocating the pas- sage of the bill, and the charges which they make against the Canadian Government are childish inas- much as they overlook all the rights invested in prox- imity. of Prince Rupert, and Prince Rupert is justified in making full use of every means to expand through the development of a natural resource within easy access. The halibut fishing grounds are at the doors — . March, 1917. 4 Seattle, as a terminus for the North Pacific hali- " but fishery, is out of it, and the Alaskan town of Ketchikan, some 80 miles north of Prince Rupert, is 4 suggested as the landing port for United States fish-_ ing vessels. Ketchikan, however, has no rail communi-— cation with the United States, and fish landed there _ would have to be shipped by steamer to Seattle. For the shortest rail haul to the Eastern U. S. markets, the fish would have to be landed at Prince Rupert and ~ shipped over the G. T. P. Ketchikan’s existence as a fishing terminus will depend on the Canadian Gov- : ernment and the Grand Trunk Pacific. Our friends to the south are out for all they can gets Were the position reversed, and Prince Rupert in Seats tle’s place, it is safe to assume that we would suffer exactly the same treatment. If they have such legis- lation as the above put through, Canada can retaliate by abolishing the modus vivendi license of the Atlan- 4 tic fisheries. As the Huns would have it, our_claims are justified by looking at the map. The territory of Alaska south — of the sixtieth parallel of latitude should belong to Bri- _ tish Columbia. This part of United States territory J is to the British Columbian much as a German colony — = a in England would be to a Britisher. 6 However, it’s an ill-wind, ete. The same United — States Senators who talked President Wilson’s Armed Neutrality Bill to death, also talked the aforementioned Pacific Fisheries Bill out of the present session of Congress. For the present, the Bill is dead. EXPORT TRADE IN FISH FROM CANADA, __ For the twelve months ending January, 1917, Can- ada exported fishery products amounting to $24,696,944 — in value. During the month of January, 1917, fish to the value of $2,784,824 was exported. " March Fish Day Calendar 1917 MARCH 1917 Sun. | Mon. | Tue. | Wed. | Thu. | Fri. | Sat. 1 |[2]|[3] 4} 5ileliz7]| 8 I[9]] 10 11 | 12 |{ 13] |[a4}} 15 |[ a6] 17 18 | 19 |{ 20] |[2i}| 22 |[o3}) 24 25 | 26 If o7/\T 281} 29 | | 30 31 EVERY TUESDAY A FISH DAY ALSO. April Fish Day Calendar 1917 APRIL 1917 Sun. | Mon.| Tue. |Wed.| Thu.| Fri. | Sat. 1} 3 Es cz 5116 ]) 7 8 | 9 |[ 10] 12 | [13]} 14 15 | 16 |[17|] 18 | 19 || 20]) 21 22 | 23 |[24]| 25 | 26 |[27| 28 29 | 30 fee ds gear ns Se . . $18,661,560 t for the year 1916 .. .. .. 22,407,687 Export for the year 1917 . 24,696,944 fwo years, oc our fish exports advanced $6,- value. ° a Looking up the export statistics for the year previ- _ ous to the war, we find that Canada’s fish exports z the statistical year, March 31st, 1913, to March , 1914, were valued: at $20,698,849. The statistics the twelve months ending January, 1917, show an erease of practically $4,000,000. Considering that the large German and other mar- have been closed to our fish products, and pro- m has fallen off, the figures show a healthy ad- . The exports of frozen fish to Great Britain, ‘resources of the Empire in order to pay the is war debt which will rest upon us after the from the above sources, the fisheries scheme as follows: The Committee’s ideas regard- trade for the Government and he takes t Government control of the whole sie might be established, with, of course, the the Dominions, and in this way we could CANADIAN FISHERMAN 11 dividuals, but should take it up and push it as an Im- perial asset. The whole of the vessels now used in the North Sea for minesweeping and other purposes could, after the war, form the nucleus of an Empire fishing fleet and thus increase the British fish supply to at least four times the present British fish consumption, which is 600,000 tons yearly. He contemplates a scheme extending over ten years, and he caleulates that if the State secured a profit of two cents a pound, which is $44.80 a ton, it would be quite possible to make a gross profit in 10 years of $180,000,000, out of which the sinking fund for the development charges must be met. Further, ‘‘it would be for the State to regulate the prices in every town in the country; and the State should have the control of the home fisheries as well.’’ The information at our disposal being meagre, we are loathe to attempt any critical analysis of the scheme, and our present remarks are subject to cor- rection. The idea is very large and rather sweeping in the easy manner in which the fisheries of Canada and Newfoundland are to be harvested by great fleets of British steam trawlers for the benefit of the Empire. The Canadians who have money invested in our fish- ing industry, and who have established plants and built up a fishery at much expense in time, money and labor, are not at all likely to welcome an Imperial Govern- ment fishing scheme whereby Government owned ves- sels will fish Canadian waters and sell the product at Imperial prices to Imperial consumers—the profit re- tained by the Government to pay off the National Debt. The fishing industry in Canada was established by pioneers who were under no obligation to the Mother Country. In the days when they came to Canada, they were left to scratch along as best as they could. Can- ada and her resources were not thought a great deal of then. The fisheries of the present day were de- veloped by these pioneers and their descendants, and most of them made but a bare living at it. Of recent years,.our fishery resources have developed and pro- gressed to be of great value. The years of toil are bearing fruit, and the fishing industry of Canada is now coming into its own and reaping the benefit. Not for one moment do we believe that the Can- adian salmon canners of the Pacific Coast, the salt and dried fish interests of the Atlantic, the fresh fish- ermen, lobster canners, the inland waters fishermen, ete., will stand idle while all the fisheries which they have developed are to be thrown into one jack-pot for an Imperial monopoly. ; In the Atlantic salt Bank and market fishery there are about 200 fishing schooners which represent an investment of from $4,000 to $15,000 for each vessel. Were an Imperial fleet of steam trawlers loosed on our fishing banks, these craft, useless for any other calling but fishing, would be laid up. The steam trawler is not yet general in our fishing fleets, and 72 CANADIAN FISHERMAN while we believe it will be in the future, yet steam trawling in Canada will be carried on by Canadians in Canadian owned trawlers—built to replace the schoon- er fishing craft when the demands of the market make it necessary. Imperialism and State Ownership is splendid thing to talk and write about—especially by those who have no invested interest in the natural resources of the Empire. Canada’s fisheries belong to Canada, and while we will welcome British capital for their devel- opment, yet we think the Bigland scheme too colossal and in danger of infringing on the rights of the Cana- dians who have already developed the Industry in Canada, and who will be willing to bear their share of the War Debt with the same spirit as they have con- tributed money and men to the Empire’s forces. PERSONALS. Visitors to Montreal recently were Mr. F. J. Hay- ward, Vancouver, B.C.; Mr. S. Y. Wilson, Halifax, N.S.; Mr. W. Hamar Greenwood, Vancouver, B.C.; Mr. W. F. Leonard, St. John, N.B.; Mr. R. T. Mat- thews, and W. P. Scott, Queensport, N.S.; Capt. Geo. Doggett, Douglastown, Que. All are well known in the fish business. Writing from England recently, Sergeant Roy M. Whynacht, formerly with the Maritime Fish Corpora- tion, Ltd., at Digby, says: ““T note with pleasure that the Canadian fish busi- ness is booming; and I am firmly of the opinion that it will continue to boom. Shortly after my arrival in England, I had the privilege of taking a journey along the east coast from London to Edinburgh, and, after spending a few days in visiting the historic places of the two capitals, I decided to run up to. Aberdeen and have a look at their fisheries. On visiting one of the large plants, I was, at first, surprised to find that they apparently had nothing on some of our Canadian plants; but, after hearing an explanation for this state of affairs, I concluded that young Miss Canada was not yet quite abreast of old John Bull so far as the handling of fish was concerned. The condition of the stock was by no means good, but my remark to that effect was answered by the word, ‘‘Norway’’ from my conductor. They are foreed to import almost any grade of stock available, as their own production is limited to the operations of only such steam trawlers as are unfit for sweeping mines and ramming sub- marines. But there certainly must be something doing when.the whole of their fine fleet of trawlers are on the job. Their method of indoor drying is totally different from ours; instead of spreading their fish, they hang them up by the tails over numerous small ‘oke fires. A great portion of this work is carried on y women—some fine looking ones too;—and_ they seemed quite amused over the surprise of the Canadian visitor. Before I left the plant, my conductor handed me a fine tribute to the quality of recent schiie of pickled fish from Nova as er which T know not said simply to please me.’ PISCATORIAL renkoniene ; Referring to a shortage of feed for cattle, a paper states: ‘‘From all parts of the province ports are readin the Department of Agriculture t the shortage and high cost of feed is causing fa: ernment get as and - investigate the possibilities processed fish waste as cattle feed. It has been tried 0 * * * With regard to the reports of a Mtge: which emanated from Ottawa recently. report was published in the press, wires were ed from several producers offering all kinds of prices but little in advance of pre-war days. is no famine; prices have advanced less than commodities, and the whole blame for apparent city rests with the transportation companies, wh been unable to bring the fish up from the p points. They, in turn, blame the cold and snow of this winter and the: heavy: ‘demands for rolling to transport troops and munitions. A sitting of the cena Court was held i in } real on March 6th, to adjust the claims of Me W C. Smith & Co., Ltd., of Lunenburg, N. ‘S.—owners: the fishing schooner “‘Lucille B. Sehnare’”’ which w run down and sunk on Grand Bank last summer steamer ‘‘Wartenfels’’. The ‘‘Schnare’s’’ « claimed $25,000 damages from the owners steamer. Curiously’ enough, the ‘‘Wartenfels’ the time of the collision, was a former German steamer an a British prize, and was sunk shortly afterwards torpedo from a German submarine. Judgment 4 w served. * * * out in the middle of March, have decided to $ unmarried men between the ages of 20 and 3 have not offered their services to the country, they remain at home to permit other relatives at the front. The sealing flotilla will be the s on record. It will consist of 10 ir The ~ Nova, ” ‘*Kagle, »? ‘*Viking,,’’. ‘Range >> ‘*Ne ptune,”? “*Brik,’’ ‘*Diana,’’ “Bloodhoun “Njord. ”? All are wooden vessels of the old ty none will take more than 200 men, while the | number will carry smaller erews. The reason all the steel ships have been sent to Russia, smaller ones have been withdrawn for service ir ous capacities in connection with Biba work, — Mr. John N. Cobb, ieaitor st the “Pacific: Fish man,’’ has resigned to take up the position of . sistant Superintendent of the Alaska Packers’ . sociation... Mr. Cobb is one of the best informed m on the commercial fisheries in, North America, and one of the few who combine a practical knowledge of the fishing business with the theories of the scien-_ tist. As members of the ‘‘Fourth Estate,’’ we his leaving the ranks, but wah: aga every. wim ctong: his new position. . DO you realize that out of 88 pounds of sal- mon caught on the Pacific Coast, only 48 pounds goes into the cans? Of the 32,000,- 3 000 pounds of lobsters used by canners on the intie, only 6,500,000 pounds are canned, and the nee, 25,500,000 pounds is thrown away as waste. ery variety of marketable fish caught and dressed the table represents a waste of from 30 per cent to per cent on the round fish. In the halibut, 14 lbs. very 100 Ibs. is caleulated for the head of the fish hich is slashed off at the docks on the Pacifie and \tlantic. These wastes, combined with the vast amount dogfish and other unmarketable species knocked the hooks and hove out of. the nets into the water n, represent a waste of fish material in our own dustry of something like 250,000 tons annually. _ hese are startling figures, but they ean easily be intiated. Just think of the enormous amount of | which is dumped into the sea by the vessels fish- on the banks of the Atlantic and Pacific; think yf the offal buried and dumped by the lake fisher- ; the waste material of the canneries and the shore ing stations. Every Atlantic fishing schooner land- trip of, say 100,000 Ibs. of fresh cod, haddock, , hake, cusk, halibut, ete., has, in dressing the rown at least 25,000 lbs. of waste overboard. amount of unmarketable fish slatted off the hooks y amount to as much more. _ The question of utilizing this enormous fish waste is one of the most important in our fisheries to-day. 1 be economically utilized and processed to yield profit — that has been proved by work in other ntries, and to a very small extent, in our own. On ce Erie, the Producer’s Fish Company at Port Stan- have erected a small plant to manufacture fer- and fish oil out of the fish waste which comes to They have made a profit on their venture, and d make more were their machinery more suitable ‘the particular work of processing fish material. ‘Robinson Glue Company, at Canso, N.S., manu- ture an excellent fish glue from the fish offal of nso fish docks, and operate profitably. The Government have the Dogfish Reduction manufacturing fertilizer located at Canso, owing to either lack of proper machinery, wledge, or good management, the scheme 000000909 0000000000000000000006 BY THE EDITOR. has been a failure, though the products found a ready market. These, to our knowledge, are the only fish waste plants in the Dominion. The importance of present day economic problems demand that an investigation be made into the pos- sibilities of utilizing this fish waste, and the investiga- tions should be started now. The Canadian Fisheries’ Association have looked into the problem and have already memorialized the Marine and Fisheries De- partment to have investigations and experiments con- ducted with a view to making the best use of this fish waste as soon as it is possible to get the necessary ap- propriations and secure the services of the biologists to undertake the work. With proper plant and machinery, and not ex- pensive either, it is possible to manufacture fish offal into fertilizer worth $30 per ton. Every ton of fish waste can produce from 12 to 15 gallons of fish oil as well, which is worth from 35 cents to 80 cents a gal- lon according to its grade of refinement. Fish meal, manufactured from strictly fresh offal, is worth from $50 to $60 per ton as food for live stock. Fish glue is worth from 75 cents to $2.50 per gallon according to grade. There are many other things which can be man- ufactured from fish offal, but which need some ex- perimental work to determine the most economical way of producing them. The enormous benefit to the fishing industry in a profitable utilization of this fish waste cannot be over- estimated. The fishermen, in every branch of the industry, will receive more for their fish. At the present time, they are getting paid for just that por- tion which is marketable — the balance represents waste for which they get nothing. Everything that comes on the hooks or in the nets is of value and worth something if it could be utilized, and if can be utilized. The drug, soap, leather, oil, paint, glue trades and agriculture are heavy purchasers of products manu- factured from fish waste, and in every instance, so far as Canada is concerned, they have to purchase these materials from foreign manufacturers — who, more. astute than we are, have realized the value of fishery waste. We strongly urge that every man engaged in the Fishing Industry of Canada give some thought to. this problem and demand that Governmental machinery be set in motion to make use of the enormous waste in- . cidental to the fisheries. 74 CANADIAN FISHERMAN EVIDENTLY something that I said at that time*that I first had the pleasure of meeting your Hon. Officer of Fisheries, Mr. Schlei- hauf, gave him the impression that I knew something about the propagation of the fishes of the Great Lakes, for he wrote to me asking that I come over and address this meeting and upon my informing him that I was not a public speaker and could not comply with his request, he said, ‘‘Then if you can’t make a speech, come over and tell us a story’’, and assuming, I suppose, that the subject of fish would be the one that I would be the least likely to fall down on, he said, ‘‘Tell us a fish story’’, and as fish stories have been in vogue ever since the incidents were occurring from which the Bible was written, I could not well refuse. You know that in holy writ, we read of one, Jonah having been swallowed by a whale, and after three day’s residence in the whale’s belly, was spewed up on dry land. There is no record of just why the whale disgorged Jonah, but it is just possible that he had been smoking cut plug or natural leaf and the nicotine was too strong for the whale’s stomach. How- ever, be that as it may, it seems that ever since the telling of this whale of a story, anybody and everybody consider themselves licensed to tell fish stories. -But I am inclined to think that the story that Mr. Schleihauf really expected me to tell at this time, is a true statement along the lines of artificial propagation of the better species of the fishes of the Great Lakes, together with my opinion of the good resulting from the work; also for my reasons for thinking that this work is necessary. Why Is Artificial Propagation Necessary? In trying to answer this question we will confine our remarks to the discussion of that best of all fresh water fishes, the Whitefish, and the same reasoning will apply ao the other species of fishes, of the Great Lakes that are being propagated for the purpose of perpetuating the fishing industry, and the conserv- ation of one of the best and cheapest natural food sup- plies that God has given us; and, as the time for pre- paring an article on this subject is limited, I will take the liberty of quoting verbatim an article that was prepared by myself, and read before the Fourth In- ternational Fisheries Congress, held at Washington, D.C., in 1908, entitled, ‘‘Plans for Promoting the Whitefish Production in the Great Lakes.’’ “Tn discussing this subject it will first be necessary that we understand something of the habits and the manner of reproduction of these fishes, and the prob- able increase and losses in numbers under natural con- ditions, and since the same conditions exist. and the game reasoning will apply to all the lakes of the chain, we will confine our remarks to the conditions in Lake Erie. Propagation of Fish on the Great Lakes: are by Mr. ey W. DOWNEY, The adult whitefishes are migratory, | lower end of the lake and the deeper waters each as the spawning season approaches and th instinct prompts them, and seeking t spawning beds, which consists of the ree islands and the rocky and sandy bottoms of er portions of the lake. Most oF iow reefs are of that particular formation called ‘ rock’’ — that is, instead of being era these rocks are dotted with holes and s into which the eggs, as they are voided b drop and be comparatively safe from b the suckers and other spawn-eating fis ards, or other enemies, and also from bein mud, silt, and other filth, and smothered, be if deposited upon mud bottom. | Were the whitefish nest builders, and as some of the other fishes do so as to function of fertilizing their eggs with a certainty, the chances for a large produe under such favorable conditions would b indeed. But they are not nest builders they mate; on the contrary, they approach ing grounds singly and in schools, and known as ‘‘school spawners’’, the female ext eggs wherever she may happen to be, re; whether there is a male fish within close not. In consequence, but very few of the together so as to perform the functions of ferti And when it is known, and was demonstrate J. J. Stranahan, by a very careful experi fall of 1897, that ‘the life of an unfertiliz egg, if left under water, is less than four m more than 50 per cent. of them perish in and the life germ contained in the milt of th may be fairly supposed to liye no longer same conditions, it will readily be seen that | age of eggs fertilized under natural cond a necessity be very small. In faet it is those fish culturists who have had most. to. propagation of whitefish that not more— cent. of the eggs are fertilized when d natural conditions. Now at this rate let many fertile eggs each pair of adult w produce each season. It is estimated that number of eggs produced annually by eac whitefish is 35.000, The greatest number of writer has ever known to be seeured from. one f ‘isl 150,000 from a fish weighing 11 pounds, givi eggs to the pound of fish. This would be eq to a little more than 37,000 eggs to the fish 2% pounds, and as the average weight of ing whitefish is from 24% to 8 pounds, it will that 35.000 eggs to the fish should be near Then if each pair of whitefish produce and but one per cent, of them are fertiliz CANADIAN to the pair is all that can be expected to ce with. As the period of incubation for h eggs is from 128 to 150 days, and as these eggs must lie on the lake bottom all this time, ver of destruction by being smothered in mud or as previously shown, and exposed to the still ter ger of being eaten by all kinds of aquatic e that feed at the lake bottom, it is quite evident but few of these 350 fertile eggs will survive to the fry stage. It is evident, moreover, that never intended there should be such a large in- in numbers as would result from anything like a fertilization and hatch, for in that case the » in a short time would be so densely inhabited that waters could not produce sufficient food for all; her would there be room in the lake for them if came to maturity. It is therefore safe to sup- that naturally the number increases but little if rbalances the loss, and reasoning from the known e unknown, we are sure that this is true. e number of young produced each year by those 2s, of which there is a large number, which carry eir young through the period of incubation and pro- luce them alive so far as the writer has been able to learn, ranges from one to 22, giving an average of 11 to each pair of fish; and as these fishes are very 1erous where found, it appears that this rate of in- in the fry state is sufficient to more than over- the losses under natural conditions. Thus by we have the proof that an increase of 11 young each pair of fish of any kind including whitefish than enough to overcome the natural losses. Work of the Hatcheries. ‘BUT the whitefish on account of being such an excellent food fish, is more sought after than many others and is taken by every device that man has been able to invent and in the t numbers possible on all occasions, so that the losses are many times multiplied by this take 1 which may justly be termed “‘artificial’’ losses his artificial loss is continued, then in order loss shall not greatly overbalance the natural m, there must of a necessity be introduced an increase. Happily this can be accomplished 1 places by the aid of the hatcheries. The employed is to have men go out with the com- fishermen when they raise their nets, and col- eggs from the ripe fish. This is done by x the eggs from the female fish into a com- < pan in as dry a state as possible, after which sy are fertilized by using the milk of the ripe male ‘immediately. They are then carefully washed, to the hatchery and placed in the jars, where ‘remain until hatched. In addition to this method ‘saving the eggs, many fish are penned each year. done by hanging a net on the back of that part ound net ealled the crib and when the fish first ce coming onto the grounds, before they are ough to spawn, the fishermen as they raise their take out the unripe fish and place them in these the back of the crib. Then the station tug provided with large tanks on the deck through a stream of water is constantly pumped, visits “se nets and takes out the fish, transferring them to tanks and conveying them to the station where ‘transferred to the pens. Here they are held ‘they ripen when the eggs are secured, and the FISHERMAN 75 fish after a few days when they have regained their normal condition are returned to the fishermen from whom they were obtained and are sent to the market. It is perhaps well to say in this connection that spawn- ing the whitefish in this manner in no way injures them for food; in fact these fish that are spawned and then held a few days before putting them on the mark- et are in much better condition for consumption than if they had been marketed while still carrying the eggs. Moreover the whitefish, unlike many others, in the best condition for food at spawning time for the reason that it is very fat and the flesh is juicy and sweet, and the water temperature being low at this time the flesh is firm and flaky, while earlier in the season, when the water is yet warm the flesh is much softer and the flavor not as fine. But no digress further, we will continue by saying that from the fish colleeted and held in pens as described above, we have collected in a single season at one point along 122,- 160,000 eggs of fair quality. In other instances, where the fishermen operate on a small scale and small boats are used for the purpose, arrangements are made whereby the fishermen collect the eggs themselves and are paid for them at so much per quart for fertile eggs whereas if we put men in boats to spawn the fish we pay nothing for the eggs as the fishermen are directly benefited by the work of propagation. These small operators usually fish gill nets on the reefs, and as the whitefish do not frequent the reefs until ready to spawn, from 50 to 75 per cent of their catch are ripe fish. Measures Necessary to Insure Increased Production. From a practical experience in whitefish work of over thirty years, and by consultation with other fish culturists, we find that the average hatch of the eggs collected and taken to the hatcheries is from 75 to 85 per cent. Assuming the lower figure to be the correct one, if each pair of whitefish as was previously shown, produce 35,000 eggs, by the assistance of the hatcheries we get three fourths of 35,000 or 26,331 fry as against the 11 fry that these same fish would have produced if eggs had been left to themselves, or 2,398 times as many as it was intended by nature for them to pro- duce. Even allowing that the whole of the 1 per cent naturally fertilized hatch, giving 350 fry as the num- ber produced by each pair of fish, the hatchery would still beat nature by 25,981 fry, or a little over 74 times as many and the fry produced at the hatcheries are just as strong and vigorous and their chances for reaching maturity are just as great.as are those hatch- ed naturally. Then if by the lower: caleulation we produce 74 times as many fry by collecting the eggs and hatching them at the hatcheries as the fish would produce if left to themselves, it is obvious that the best plan to promote the whitefish production of the great lakes is: To so arrange matters that artificial propagation shall be generally applied to the reproduction by havy- ing hatcheries established at every available point where a sufficient number of eggs can be secured to warrant their maintenance. It is not necessary that the hatcheries be operated upon as large a seale as those at Detroit, Sandwich and Put-in-Bay, but wher- ever enough eggs can be secured to give a hatch of from 25 to 50 millions, if these points are remote from the larger stations put up a hatchery and operate 76 ; CANADIAN FISHERMAN Ss ae eg upon as economical a scale as possible to stock these hatcheries, not only collecting the eggs from the ripe fish as caught by the fishermen, but penning and holding the green, but nearly ripe fish, until they do ripen, pursuing the method described above so that practically all the fish caught will have contributed toward this production before being placed upon the market. To make this plan the more effective, so as to get the greatest increase possible from the fish caught, a law should be enacted compelling the fishermen to collect, or allow the hatcheries to collect, all the eggs from the ripe fish, and to place the green fish in the auxiliary nets for penning; the fishermen to be paid a fair price for the eggs so taken by them, and a fair remnueration for their labor in penning the fish, and to receive pay for all fish lost in penning. As a further part of the plan we would have a law enacted prohibiting the taking or the offering for sale any undersized whitefish, making the size limit large enough so that every fish before being placed upon the market would have had a chance to reproduce at least onee and thereby contributing toward increasing the production. That you may form some idea of the amount accomplished by the hatcheries, I hav. prepa table showing the number of eggs collee species of fish propagated at Ns; Fats during the past 16 years. Making a grand total of 12 413, 227, 000 oeee at the station during this time. It ‘would be state right here, that not all the eggs taken station were kept and hatched here, but near. half of them were shipped to other ‘points to be ed, but from the eggs retained at the station were hatched and distributed fry of the differe ies of fish, in totals as follows :—Whitefish, 000; pike-perch, 1,845,980,000; lake herring, 000; lake trout, 4,796,000 and about 6,000,000 common perch. Showing an average hatch 535,000 white-fish, 115,373,75 pike-perch, 2 lake herring for the eight years that h propagated ,and 959,100 lake trout for the 4 that they were propagated and 3 ,000,000 two years that they were handled. A comparison of this table by a series show that the first five years produced: Number of Eggs Collected During the Years From 1900 To 1915. Whitefish Pike-Perch. Lake eae Lake Trout. 1900 So ee eee 138,900,000 61,760,000 1,500,000 19008) os eee Se eee 341,025,000 1002 Ss. ok elisa Rele ee eee 305,000,000 47,680,000 1908 oh. Sa weno ic, Dee 325,000,000 1904). oS As. eae. ee 431,375,000 . 1,500,000 BDOG | asst eS, ee eee 380,250,000 228,640,000 1,900,000 1906. eis snter sass. 2 oR Oe 422,100,000 84,470,000 2,000,000 TOO ass eo se oa 784,750,000 18,325,000 2,000,000 M006 Oe Uaedt) BO [e19yOVU gp cape oi + BQ ctttt tet teers aula 6 Basse ee **** osuug JO @ C1 ality ec i Sujis9y ON re 62 L908 ets EL PASTS ROR 538 a AE SOC sey go ‘a’s's 891 a O1 “Tng % OF fe os yn Tar path eset aA Rn = 2g “* ee BG tse eres Rae aula ob Ko) * IROqIey A£ajUn0D jo now : “4sy mng 2. jae :poo# ee a a “* Sz GG eee wee “. pura a[qelre, 62 yea a osuey yo asa soya z ‘quepunge ysysoq “ayez AUTEND Pat Ss ar Reale rls oak “ Ne He ee pes Soy puv ea uy or Ainge *H soves, JO ‘HSH « Spocttttte tees be 3 wy at Ae li ee Rena el ny Bak ULE imibimae $6.9 ‘da Zz z 96,5: PUB NOS 86 a i S * * osuv) JO GH « bt ; ¥ 204 qo 4[;uL “ou yjI 3037%] eu) ‘TINnZ seulOZ: e434 :uanypout puv* esse, “‘pexrur “ 0 Sa na yet 5 ane bed “ Le é $s as “ ‘« LZ nw 5? 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SF "30g “PUIM “MS WUSIT ¢ ounr VQOOQVOOQOIOI DY PVUVVUVVUVVTVCVTCCT TCT VUVOPS GIP SOVOOOP bbbbbSbGOSGOS > (rbxbsi» OOVVOSS OGG OOO999D Sh he hh lh ha hh a ba hn bn Cada Bureau of Information Organized Canadian Fisheries Association Well Represented at Distinguished Gathering to Promote a Canadian Bureau of Industrial and Commercial Informa- tion and Technical Education. 00000095006 O00N000000000¢ $665400000OO50560900000009O00O bo Dy pr br dor ler lertertersies este tes tery les les >teytey ey ey o> > > & > > & O&O QQOQVVQVOVIGVIPEIPOPOPY? ON the invitation of the Industrial and Edu- cational Press, Limited, a distinguished com- pany, composed of the leaders sn educational, scientific, industrial and commercial spheres in Canada, assembled at a Banquet in the University Club, Montreal, on the evening of March 5th. Some sixty gentlemen accepted the invitation and sat down to an excellent dinner and amidst company entirely free from the frigidity and dignity usually associated with an academic gathering. With the Hon. W. S. Fielding, ex-Minister of Finance, as Chairman of the meeting, the Fishing Industry was well repre- sented by the presence of Mr. S. Y. Wilson, President of the Canadian Fisheries Association; Mr. A. H. Brit- tain, Vice-President; Mr. J. A. Paulhus, Chairman, Publicity Committee; Mr. W. R. Spooner, Chairman, Transportation Committee ; Mr. D. J. Byrne, Past Presi- dent; Mr. F. W. Wallace, Beorptary: Teeapure®) and Editor of the ‘‘Canadian Fisherman’; Mr. T. Mat- thews and Mr. W. P. Scott, of Queensport, N.S.—all members of the Canadian Fisheries Association and representing the industry. Seated at the Chairman’s table were Sir William Peterson, K.C.M.G., LL.D., Principal of McGill Uni- versity; Mr. S. Y. ‘Wilson, President, Canadian Fish- eries Association; Dr. Jas. W. Robertson, C.M.G., LL.D., Past President Dominion Educational Associa- tion, Ottawa; Dr. A. B. Maccallum, Ph.D., F.R.S., Chairman Advisory Council of Industrial and Scien- tific Research, Department of Trade and Commerce ; Mr. Arthur A. Cole, President, Canadian Mining In- stitute; Mr. C. Howard Smith, President, Canadian Pulp and Paper Association; Mr. Carl Riordon, Past President, Pulp and Paper Association, and Mr. Horace Chevrier, President, Retail Merchants’ Association of Canada. : Other guests were: Adams, Frank, D., Ph.D., D.Sc., F.R.S., Ex-President Canadian Mining Institute. Bacon, Norman H., Hudson Bay Company. Bates, John S., Ph.D., President Technical Section Canadian Pulp and Paper Association. Bates, Chas. W., Carleton Place, Ont., Vice-President Manadian Textile Institute. Bates, Stanley, E., Editor Canadian Textile Journal and Secretary Canadian Textile Institute. Beaudry, J. A., Editor Le Prix Courant and Treas- urer of Retail Merchants’ Association of Canada. Bissett, Alex., President Life Officers Association of Canada. Black, W. .J., Ottawa, Ont., Dominion Commissioner of Agriculture. Boyd, Leslie H., K Municipalities. Brown, Warren G., Association. C., President Union of Canadian Secretary Montreal Publicity ‘Trunk Railway. Campbell, Roy, Formerly Seeretary Canadian and Paper Association. Charlton, H. R., Publicity Agent, Grand Railway. Christie, A. S., Advertising Manager of Ind and Educational. Press, Limited. Carruthers, George, Toronto, Ont., lake Tissue Mills, Limited. Dale, Prof. J. A., M.A., Departments of 1 Edu and Commeree, McGill University. es Daniels, G. F., President Canadian Textile Insti Daoust, J. A. C., President La Chambre de C Dawson, A. O., Member of the Executive Textile Institute. - Delage, The Hon. Cyrille F., Gueben Vie Dominion ange ec Association. Presiden Engineers. Dowe, A. L., Secretary Canadian Pulp ond Association. Drinkwater, Graham, Company, Limited. : Fitzsimons, W. P., Industrial Commissioner, Canadian Fai Goodwin, W. L., LL.D., Kingston, Ont., vi 5 man Society of Chemical. Industry. Harpell, J. J., President Industrial an Press, Limited. Harrison, F. C., FR.S.C., donald College. Hore, Reg. E., M.A., Toronto, Ont., Editor Mining Journal, and Member of Couneil Ci Mining Institute. Howe, Harrison E., Canadian Arthur D. Little Company. Lamb, H. Mortimer, Sec. Canadian Mining Lighthall, W.D., K.C., Honorary Secretary- Union of Canadian Municipalities. Lorrain, Leon, Seeretary La Chambre de MeLeod, Prof. C. H., Seeretary Canad: of Civil Engineers. e Putman, J. H., LL.D., Ottawa, Ont., Soe ur minion Educational Association. ; Ross, Henry T., Seeretary Canadian sociation. Ross, R. A., C.E.. Member of Honoraty Council of Industrial and Scientific Research, partment of Trade and Commeree. | _ Ross, H. S., K.C. Ross, J. C., Associate Editor Journal of Com Ruttan, Prof. R. F., M.D., Canadian Member — Council, Society of Chemical Industry also membe the Honorary Advisory Council of Industrial and $ tifie Research, Department of Trade and Com Canada. Sexton, Fred. H., Halifax, N.S. Direetor Teel Education Province of Nova Scotia. D.Se., Prin ea asi coe CANADIAN FISHERMAN 83 om mbs, Guy, Canadian Northern Railway. Van Brysell, F. N enna T. P., Dominion Textile Company. ams, Geo. "E. Chairman Executive Committee, nderwriters Association of Canada. zht, _ Mrederiek, Editor Canadian Municipal “AFTER the toast to The King, the Hon. Mr. arose and explained that the gathering was result of a visit taken by Mr. J. J. Harpell, of the Industrial and Educational Press, tha Commercial Museum of Philadelphia. The e and objects of the Philadelphia Museum had d Mr. Harpell with the manifold advantages similar organization to take care of the interests rapidly merelaping natural resources and manu- Canada. We ‘outlined the work of the Commercial Philadelphia and explained its relation to ees and industries of the State of Pennsyl- In Canada, he stated, there was a lack of facilities for those desiring to enter special li ries and trades; there were insufficient means ided for the distribution of technical knowledge eneral information upon our resources and in- and practically no museums or libraries con- ng specimens and literature of the products of the al and manufactured. The higher of hé workers in our industries presented roblem, and a central bureau of informa- anyone could procure reliable matter re- our commerce and industry called for im- ‘immediate establishment to combat the re de struggle after the war. : Dale followed by comparing the educa- ties of Canada with other European coun- out what Germany, Scotland and for the technical education of the work- advantages of the Continuation. Classes zy men and women were enabled to study ities of their particular industries while ued at their work. In Germany, he stated, were twenty persons in a town employed trade, the local authorities would provide which these workers would be enabled to ost approved methods and modern ways in ; iewckon their particular work. The result e German workman was thoroughly prac- p-to-date and kept himself informed of le progress of his industry. a7 ward Smith spoke from the viewpoint manufacturer, and deplored the lack of nal facilities which would take care of ation of the worker. He cited an in- own mill when a certain chemical formula proper results. His foremen struggled n for weeks until, at last, he was forced advice of Professor Ruttan. The latter adjusted the trouble in fifteen minutes. Were facili- ties provided for the technical education of the paper trade workers, such delays and expense would never occur. SPEAKING for the fishing industry, Mr. S. Y. Wilson, President of the Canadian Fisher- ies’ Association, stated that there was an immense amount of educational and research work needed in the production, packing and curing of fish. The utilization of fish waste, intelligent methods of fish conservation and propagation, and technical education of the fisherman called for extensive and enlightening propaganda. He expressed the hearty co-operation of the Canadian Fishing Industry in the scheme outlined by Mr. Harpell. Sir William Peterson, Professor McCallum, Dr. Robertson, Mr. Riordon, Mr. Bates, Mr. Chevrier, and others, made strong speeches approving of the move- ment, and Mr. George Carruthers, President of the In- terlake Tissue Mills, moved the following resolution, which was seconded by Mr. D. J. Byrne, Past Presi- dent of the Canadian Fisheries’ Association. WHEREAS there is need in Canada for some move- ment caleulated to give greater effectiveness to the facilities already provided, and to be provided, by the various government and municipal authorities. for the collection and dissemination of industrial and com- mercial information, and for the promotion of technical education. AND WHEREAS in the opinion of those present such a movement might arise from a co-ordinate effort on the part of existing technical, trade and profesisonal organizations. BE IT THEREFOR RESOLVED, that we here pre-. — sent, together with such others as may wish to join us, form ourselves into an organization to be known as the “CANADIAN BUREAU OF INFORMATION.”’ The objects of this organization to be as follows: First: To provide a central Bureau of Information which may eventually be equipped with a library, files and a staff capable of supplying information and.advice concerning industrial and commercial matters, particularly those that have to do with domestic production and the domestic and for- eign trade of Canada. Second: To encourage, and where possible, provide for the strengthening of the public libraries, and the libraries of secondary schools, with literature calculated to give their readers an up-to-date and reliable account of the industries, commerce, fi- nances and resources of Canada, as well as a knowledge of the opportunities these spheres of- fer, and the preparation necessary to take full advantage of them. Third: To encourage and assist in the establishment of museums for the exhibition of Canadian pro- ducts and those of other countries that might be produced in Canada, as well as the products of other countries which are necessary to the indus- try and commerce of Canada. Fourth: To provide, in so far as possible, and en- courage the production of photographs, plates and other reproductions of scenes pertaining to Canadian industries and resources for use in schools and for public lectures. Fifth: To assist in the establishment of trade and 84 CANADIAN FISHERMAN y technical schools, as well as to encuurage the peo- ple to take fuller advantage of such facilities for education and training. BE IT FURTHER RESOLVED that the above men- tioned ‘‘Canadian Bureau of Information’’ be under the contrql of a Board of, Directors, composed of ten Directors elected annually by the members of the organization, together with the following ~ ex-officio members, or such of them as may wish to act: The President. of the Union of Canadian Munici- palities. : The President of the Canadian Manufacturers’ As- sociation. The President of the Canadian Bankers’ Association. The President of the Dominion Educational » WHOLE OF CANADA, for the MONTH of JANUARY, | 87 (Furnished by Marine and Fisheries Dept.). The haddock fishery during January this year was about equal to that of the preceding January ; but January this year and January last year both gave considerably smaller results, in point of quantity, than the corresponding month in 1915; the shofteoming be- ing due in both cases to rough weather. Notwithstanding scarcity in some districts the out- come of the smelt fishery over all, during the month was above the average for the same month in the last four seasons. 4 One fisherman was drowned in Varwsath county NS. The weather in the Vancouver Island district of British Columbia was favourable during nearly the whole of the month, and herring fishing was success- fully prosecuted; the cateh being much greater than that of January last year. In the northern district stormy weather was ex- perienced in the latter half of the month. The catch of halibut is less than half of that for the preceding January, this is largely owing to searcity of bait. There. were no herring landed in the Prince Rupert district in January this year, nor in January last year. ae eins Quantities oad sain of all Sea Fish caught and land- | Quantities Mar- | Totals for the month of canned | JANUARY, 1917. ] Re ck) | Proportion fused Fresh| Caught and Landed in — |used Fresh, \Caught and Landed | Dried, | a Fresh or Green State, | Dried lin a Fresh or Green | Pickled, | | Pickled, State. i\Canned.ete oe ete. | Pe a er eo! [Quantity. — Bi: | Quantity.! Quantity. | _ | Quantity. 5,208 46,851 14.678 117,539 Sie 5,123 Pores Go 7,928 Rieter 0 50 ee Sees Fee cial a etasehon a a Sista ape ee gen ae 5,400 11,460 239.947 maps 18,911 240.838 Peeks Fs era 2,868 wiahate Cire 4,731 Beas Wiel alae peta’ 5,722 FR inrt ee ese, 2 aa 9.448 19,312 69.067 eee 18,073 45,238 ee icage ae Ge 13.473 B thot 10,769 RNs ae er SERN a le eds yaa WR SS SEPA Cale MSE Aa we ev Bir. Wane 354 eras 1,982 Re Bee aback aes cane oo SRN es ih ye iam a cpap We 204 i a Pe ia es hs, 875 it oh eer 910 eae: 25,190 91,878 Mee 25,923 67,591 eee h. ewts. De pe ee 14.498 Gp pila hs 15,014 ’ Socaae ee ht pean AR PTR 1 Rea nie aS ant Se Sa 4,962 Nts pote eatold i eee aa 252 Ee Siasprpadie SWRI E Sek 9.o iol 327 wts. 3,621 6,045 etvase 3,383 3,568 i Cees PUN EWE aise aa a ye 1,479 eee eee SeoE ope 545 oe Bae 109 na 178 eee gad 605 ie ea peek 768 88 CANADIAN FISHERMAN POLLOCK, ewts. .. .. .. .. +. 1,686 3,251 Neer 1,309 ae Pollock, used fresh, ewts.”:.% {02 .+stesbhoae ee eee See Vado ls, aa Pollock, smoked fillets, ¢wts. \). 25°...) Ho eee 81 eh catcdel Pollock, dried, cwts. .. 2. Jv RE itigae Pe aa? 481 | (acs) Ree aes eee HERRING, ewts. .. .. oes a Ones 80,790 Sra Cow 47,717 ~ 64,128 Herring, used fresh, owta: coe ine era 27,797 ET Herring canned, cases ..... 1... 0 tee eee Bl rome ee 4,569 Bee diss aR ems pi” Herring; smoked; cwtiii.: 500. 52 ene emeeinns 738 Seen ous es see ea ae ne Herring, dity-salted;:cwtsi i090 es sess he ne ean 16,895 patna ee Ny Re eae Herring, pickled; brig.>. seep eee 5 250 tee Peg ee ae Herring: ased. as ‘bait; Drie. (5 sw genes, ae terre ae 620 eee aaa ae OLRM a Pek HALIBUT, ewts. .. . .. .. 10,348 76,534 pies 16,472 89,598 Halibut, used fresh, ewts, Ce cy ae se anh em gelia : 10,348 Fosse 5, alae aera SOLES wts tS fo Pe 511 2,091 : 511 ~ 214 at Lg FLOUNDERS, ewts.. BS noes ng beh 7 1 268 1,165 . 584 oe SICA TI. CWHes Sa err ens ace ees 220 326_ 220 172 . SMELTS, ewts.. 2. ies. 06 4 29,880 239,343 29.830 23,801 139,440 WHITING: cowie ee es 14 56 14 47 i TOM: COD, (Cwis o.oo ss Ai 2 eee 2.6385 | 2.134 3,098 2,332. OOBOP UR WEBS oo a Meee seats es eg 216 27 mB: 94 OYSTERS prise coc ete 12 42 Fe? teres ar aah ae CLAMS, brls. .. .. ap rey ig SEY Soa 3.784 raat 6,676 8,143 Clams, used fresh, oriss. at aoe seen oa eres 2,927 | ind Boab SO eae ty “Clavie: Canned, CABeSs i): cc 2! cee east pee emis i 203 aha eins Pirie ate SCALLOPS;: bris.. 40 oss. 22 71,400 3,500 By anol 1,004: ere Se eRe Seallops. shelled, gals. .. .. Fern Dre pa Bane pki 2,800 rie Fee (a eee CRABS, COCKLES.,. &c., ewts : 369 2,244 369 133 7h Potal Vale. a er as eee 869,868 bie ous Sioa 781,514 ~ THE FISHERMAN. CUBAN MARKET CONDITI The fisherman faces the cold and wet, (Trade and Commerce Bull bee The troublesome tide and the buffeting breeze. The following repart “of prides calbae Hardships and hazards he has to offset Product Exchange for the week ended 1 The wages he wrings from the seas. 1917, has been furnished by Mr. Enrique R. Ma: S. en C., 66 San Ignacio street, Havana: The banker abroad on the briny deep, A great dullness has been in evidence Seeking to harvest that fruitful field, week as a result of the present political Where winds uneasy, so seldom sleep, accordance with the official reports publi A skilful hand must wield. ' local press a prompt settlement is expect: With hearts of hope. with cheerful looks Importation — alerig nas hz : They rie and bait, they set and haul, , February 11, SS. Mexico, 50 aeueiat And rean the harvest of the hooks, ; February 13, Ss. Esparta, 271 droms, — From off the tubs of trawl. Tvl business has been effected with isl is 5 But he who would gather the “ of the sea a . prey tapiell Aice 2 codfish, bss 50. Has foes to follow his footsteps oft Many and mighty and tricky they be Codfish in Cases. And they live alow and aloft. Importation— ) February 9, SS. Calamares, 100 ¢: February 12, SS. Chalmette, 400 ¢ February 13, SS. Esparta, 1 045 February 14, SS. Tenadores, 25° The prices on codfish i in-eases have fal what and sales were made at $11.50 to $1. The blinding fog. with its clammy hand And its cloak of confusion, may stealthily creep Like a thief in the night, and shut out the land And cover the face of the deep. How suddenly out of a sky serene for that from United States and Canada The blinding blizzard, the savage squall Herrings. : Can gather and grow, then spitting its spleen Holders of bloaters are ee * P Full on the fisherman fall. per large box. ; A good stout heart and a nerve you need Not easily daunted, where dangers are rife. “That fellow certainly is a dub. me It calls for a tough and rugged breed ‘For why?’’ To win in the fisherman’s life. “*T told him I bossed wife, ) wet : CECIL BOYD, her,”? st 19 ca mc iboats Canadian fishing interests should spare no effort to levelop the industry and to increase production as much as possible. Apart from business considerations, s a patriotic duty, for it is certain that in the very future every ounce of food Canada can send to other country will be needed. So far Great Brit- has not suffered from lack of food, but prices have ily inereased, and there is a general expectation t a serious situation will begin to develop by spring What the authorities think of the prospects is y enough indicated by the appointment of a Food tator, and the initiation of measures designed to ote produtcion and conserve supplies. Farmers being urged to increase their activities; city folks stalling pigs in their front gardens; public parks eing plowed up. 2 - The government is assisting the fishing industry to ease production and organize an improved system distribution; but it is unlikely that the British in- try can do anything adequate in the way of mak- up the shortage. The Admiralty has taken over val duties more than 75 per cent of the first class ishing vessels, and more than 50 per cent. of the total er of fishermen of all ages, including boys, en- d in the industry. Owing to the demands of the and the necessary restrictions of fishing indus- the quantity of fish landed by British fishing ves- now about 30 per ent. of the normal. As a result ese conditions the price of fish in Great Britain is ow a little less than 3 times its pre-war average. Possibly the outlook for the development of a Cana- an fresh fish trade with England is not very bright, ie problem could probably be solved, if organized were brought to bear. Frozen salmon from B. ‘reach England in excellent condition, and find a eady market. At present the British government is ding standardized ships, specially designed for carrying, and some facilities may be provided for rrying frozen fish of various varieties. But there ‘no reason why Canada should not, if she can increase supplies, augment her exports of salt and canned to England. Hitherto the consumption of salt nd canned fish has been confined to rural and out of y districts, but the time is coming when the in the great cities will be glad to get salt and ned fish. At present the supply of such commod- s in England is very small, and even if the depre- ons the submarine pirates are checked, the food | will hecome more serious as the war goes on, r some years after the war is over. CANADIAN FISHERMAN 89 Increasing Production for British Markets Utilize the Bounty to Assist Fishermen With Motor Engines. By COLIN McKAY, R.N.R., (In England). No doubt for Canada the chief difficulty is much the same as it is here the problem of increasing the catch. Even in peace times many Canadian companies were unable to obtain as big a supply as they could readily sell in the home markets for fresh fish. And now that many fishermen have joined the colors the difficulty has no doubt been considerably accentuated. In the circumstances the most obvious method of in- creasing production is to increase the efficiency. of the tools the fishermen work with. That condition could to a considerable extent be assured by adopting the suggestion of the CANADIAN FISHERMAN that the bounty fund should be utilized to assist fishermen to equip their vessels and boats with motor engines. Since the war broke out the British government has been making loans to fishermen for the purpose of en- . abling them to equip their boats with motor power, and it is reported that the results have been very satisfactory, the fishermen being able to make bigger eatches, and out of increased profits, to make unexpect- edly large repayments on their loans. At a time when the inerease of fish production may be in considerable measure vital to the existence of the Empire it is an interesting question whether or not the interest on the Washington Award—something over $160,000 yearly —might not be utilized to better adavantage then by distributing it in small sums to vessel owners and fish- ermen. Years ago when the maritime fishing industry was wedded to the truck system, the.bounty was in many cases a God-send to the fishermen; it was ready money ; sometimes the only ready money the fishermen got out of his calling, if he happened to be in debt when settling day with the first merchant came round, But now when the cash system is more or less the rule, and the fisherman réceives larger returns, the bounty has become more or less of a mere bagatelle. Of course the bounty fund belongs to the fishermen; but in these critical times they might very well consider whether a better method of utilizing it ought to be devised. Some winters ago I stood on a wharf in Lockport N. S. listening to a youngster of 20 years, employed on a little schooner with a motor engine, grouching because during the past week he had only made $25. No doubt the fact that his vessel had auxiliary power wasn’t the sole reason why that boy was making money that his father at the same age would never have dreamed of; other conditions favorable to fish- ermen had developed; but it was one reason, and I don’t doubt what the decision of the boy would have been if he had been asked to make a choice between, foregoing his bounty, and leaving the motor vessel to fish on one at the merey of the winds. . 90 CANADIAN FISHERMAN By J. B. FEILDING, FISH culture as we know it today is a very different science from that practiced by the Romans but was none the less considered as necesary to the nation’s food supply than we consider it in these enlightened days of scientifie dis- covery. We know that even before the days of the Roman Empire the Chinese practiced the art of artifi- cial propagation of their fisheries, for like many Asia- tie races they were and are dependent on fish to a very large extent as a necessary article of diet. The earliest record Chinese fish culturist was Kung in 500 B. C. What processes these early peoples used we do not ex- actly know but it is not thought that they practiced artificial fecundition but rather contented themselves with stimulating the natural process and earefully pro- tecting the results. We know that they transported fish ova, probably that of the earp prineipally, but it is not thought that they ever attempted the eulture of such valuable species as those of the salmonidae. Several of the Roman historians have told us how much the fisheries were appreciated and valued by the State and were probably as carefully protected as they are by any modern Government. Fish culture made very little head-way after the Roman period until the rise and spread of the church which was naturally the source of all learning and the centre of research at that time. There are few old monastries in England and elsewhere where there were no carp or other fish ponds in whieh artificially reared fish were grown to maturity. Probably the methods of carp culture as then adopted were similar to those of today. We know that these early fathers kept regist- ers of their brood stock as the well known carp breed- ers of today but how far they studied the complex subject of feeding we cannot say. Artificial foods were used but as for the relation they bore to nutrition it is doubted if the problem was ever considered. They probably acted on the analogy of the hog who will eat anything whether it carried any nutritive value or not. Artificial fecundition was, we believe, unknown until the middle of the eighteenth century, about 1770, when an Alsatian by name Jacobi experimented on the first salmonoid as represented by the Brown trout Salmo- trutta var: fario, sometimes unfortunately known as the German trout, in this country. I do not think Jacobi’s experiments were ever recorded in detail, at any rate the art was‘lost and was not rediscovered - until two simple French fishermen of Remirement by name Gehin and Renny in 1842, artificially impregnated ova the same way that Jacobi had done and after hateh- ing them out planted the little alevins in a tributary of the Moselle. THE process of artificial impregnation adopt- ed by those early fish culturists was what is known as the wet process. The ova of a ripe female were expressed into a shallow pan of water in which the milt of the male had already been stirred up. Fish-Cultural Notes No. 1. Historical, F.ZS., British Fish Breeders’ Association. it is interesting to enquire w hat has been ana? in our late President Those early experiments soon got to be known the French Government and in turn they reached Eng. land were it was found that English scientists had a for some few years been following along the lines of Jacobi and had obtained the same results. : Very little progress was made in the artificial cul- tivation of fish until the year 1856 when V Russian of no mean scientific attainments, discovered the process of dry impregnation Vrasski was a great reader and careful writer. He had studied ali the early | ie works on fish-culture and saw the short comi of his predecessors, none of whom had, he thought fully studied the strueture of the ovum nor the sper-— matozoa. With the aid Sf the microscope and a fe as wantetal asin wild nature. Be noticed | see spermatozoa when thrown into water were extre ly active for a minute or two then fell to the botto: of 4 the pan to all intents apparent dead, therefore, argued thes the sooner the ReipC CRESS: reach With all theis active vivacity he felt sure ii progetlale w ould take place. Mea se further discovered that th the “alt on ers ova. they would at once impreigad them and have less ehanee of avoiding the mieropy This was indeed a great step forward for by this means he discoverad. that he was able to impregnate oe: nearly 100% as against 20 to 50 per cent at best by the other process. Vrasski further satisfied — himself that it was useless to use any but ‘‘ripe’’ brood fish al- — though former investigators inferred the contrary was possible. Following Vrasski’s results we hear of inve in all countries taking up this question of artifi impregnation and cultivation of both fresh water ¢ marine fish. Amongst the most prominent were : Buckland of the English Fisheries Service, and whom the writer knew well as a boy; Seth Green a native of. = the United States; also Dr. Garlick, and most — -promi- nent of all, Livingston Stone, at one time U. S. Depu iy Commissioner of Fisheries. THE Japanese have of late years been fore- most in the economic development of their waters by artificial means. Perhaps such is not to he surpr ised at; Seeing that they are | food. Some cranky. i Fe years ago, “when: the Be was in Japan, little Was being done along scientifie lines, but since then the artificial propagation of bo inland and marine fish, and not only that, but the eul- tivation of algal for isinglass,iodine and potash, the — cultivation of shells for the button industry have been taken up vigorously as a Government poliey. Now, as a result of all this research by early work what countries have made the most use already acquired. There is little t -writer’s mind that Germany and Japan made the greatest strides, for they have realized e proper admixture of practice with science pro- the best results when guided by a sound Gov- nt authority which appreciates the natural re- of its country and the necessity for adequate pe into their value and conservation. n Germany the writer has visited many large fish ms, that is land devoted entirely to fish breeding, ind also land that produces a erep of fish in a seven ‘ear rotation as in field crops. In the latter case, of ourse, the boundaries of the fields are dykes through ae brought under a high state of agricultural cultivation adopting this system. ~The writer visited several times a large farm in rthern Hanover consisting originally of blow sand pine serub being farmed along these lines. It was Government Penal Establishment and large crops of were taken off this farm, some 2,000 or 3,000 acres extent. ‘ ‘Extensive tracts of alkali land in the Hungarian Plain are gradually being brought under productive griculture through fish farming. In a recent report the International Agric. Institute we are told of operations of some of the principal fish breeding blishments in this alkaline area; they are interest- ng as showing the productivity of the soil under pro- yer treatment. The particulars of those areas are: _-:1914 acres produced 176,000 Ibs. of fish - 1050 acres produced 220,000 Ibs. of fish 262 acres produced 50,600 Ibs. of fish 889 acres produced 10,000 Ibs. of fish d further after four or five years of fish culture D0 Ibs. of wheat per acre were taken off the pre- ly submerged land and 403 ewt. of forage, corn, beets, per acre. — st, the late Herr Siegfried Jaffe, whom the writer aim amongst his best friends, began some _ in- ng experiments in order to ascertain what econo- crop, either animal or vegetable, was able to ex- act the most from the soil of a given area. ‘ing an amateur farmer. a man of considerable entific attainments and a high Government official the German inland fisheries. he was able to carry periments of this nature under many varied con- but unfortunately ill-health and subsequent eut off the completion of what promised to be the most valuable work in soil development ertaken. - n many oceasions the writer visited some of the ations of these tests and always kept in touch with 1 until recent years. It was great satisfaction to laffe, who was always an enthusiast, to see how early conclusions were working out. In oth- . he discovered that taking a definite area of d dividing it up into suitable equal sized he found that by submerging one block and under fish, he obtained a greater weight of food per acre per annum than he did by put- der a field crop or farm live stock. is a great solvent we know, but the curious it does not appear to impoverish the land an extent, if properly handled in fallow, otherwise treated. ‘ommencing in the year 1897 the noted German fish. CANADIAN FISHERMAN 91 It is true that submerged land, if it is to be cropped with fish annually, has to be treated just in the same systematic way as dry land if the utmost is to be ex- tracted from it. Soil acidity becomes a common fea- ture unless carefully watched and stopped in time. We must all realize that food, be it beast, bird, fish, crustacean or vegetable must originate in the soil, and unless that soil is so treated as to make it give up its necessary salts to the vegetable we cannot expect the maximum produetion of flesh. It was this realization that put Herr Jaffe on the track of soil treatment for fish production and made -him in Europe the greatest authority on fish culture, during the last thirty or fifty years. The next step in the history of agriculture has been the wonderful development of the study of the artifi- cial production of our economie clam shells so neces- sary to the Pearl Button Industry in the United States. The U. 8. Government has established a Biological Sta- tion at Fairpont, lowa, where very-satisfactory results have been obtained, much to the benefit of the manu- facturer, and further cultural stations have been erect- ed for introducing those bi-valves into the various tri- butaries of the Mississippi. We in Canada have a lot of way to make up, but like all young countries we can onlyafford to go steadily, step by step. We should, however, take all the advantage possible of much of this valuable work of research that has been done and which has cost us nothing. We have extensive areas of rocky land in Algoma, Thunder Bay, and elsewhere in Canada interspread with small lakes, This land can never be of any agricultural value, however great our eventual population may become, but that land can produce a vast tonnage of fish and therefore food for some one under proper management, You never see any of those lakes in these rocky areas devoid of vegetation and where you have healthy sub- aquatic vegetation you can produce fish in proportion to the luxuriance or otherwise of the growth of the former. Herr Jaffe’s eXperiments went to prove that land submerged and properly handled can produce anything from 250 Ibs. to 1,500 lbs. and upwards of fish per annum per acre. If this can be done in other countries why should not we in these times of high food cost wake up to the fact that our so-called waste lands, much of them sub- merged are just as much food producers as our rich pastures in South Ontario or our rich wheat lands on the Prairies. WE have first to work up an interest in the public mind and make it realize that all the store of knowledge we now have should be applied to practical issues now we are put to it, and produce all the food we ean, particularly, sueh food as demands the least labor to create. Let us look at a few practical facts. Our Gr e trout Cristivomer namayeush, often wrongly ealled the salmon-frout, is one of our easiest cultivated fish cn this side of the Rockies and is perhaps the easiest after the Rainbow Trout, Salmon iridius of the Pacific Coast, to bring up under artificial conditions. * It is a hardy fish and though cannibalistic by nature can easily be weaned from that habit if no opportun- ity is offered it to prey on smaller fish. It is a fish, when grown in those cold Northern waters, that will pack and travel well, and as a result make good cheap fresh food for the people of the interior of this great country who are denied access to cheap marine fish. 92 CANADIAN FISHERMAN In 1913 Prof. Dyehe of Kansas University read a paper before the American Fisheries Society, at Bos- ton, in which he deseribed the possibilities of an acre pond on the farm. The experiment, had it been more earefully carried out, would have been exceedingly valuable. I mean by ‘carefully’ that had fish of a great- er economie value been used ‘in the experiment and more care used in counting and weighing, I venture to think it would have attracted greater attention, but the experimental result are given here simply to show the productivity of an acre of sour land, for sour it must have been in view of the fact that it was an old fish pond. In 1910 the pond was first planted with fish and a few more were added subsequently making a total of about 16.000, weighing about 700 lbs. The species used were Black Bass. Catfish, Bull- heads. Crappie, Goldfish, Carp and similar stagnant water loving types. IN April of 1913 a total of 26,448 fish were taken out weighing 6,780 lbs. This it will be seen that this old pond under apparently no svstem of artificial culture produced in three years 6.680 Ibs. of fish on a total artificial food supply of 1,400 lbs. consisting of meat and fish offals, corn chop and sundry table seraps. Had the experiment been carried out in a pond of new ground and no artificial food given it would have been a more valuable experiment for it was along this line the German fish culturists were working. Only natural fish foods should be stimulated for it is by that means the cheapest production can be attained. Seepties we will always have with us. Those who disbelieve in the value of fish culture by artificial means as a way of stimulating the productivity of our very over fished waters. Do not let us believe, however, as many tell us, fish culture is the panacea—it can at best only assist nature. The writer has often heard it said in European countries, as well as on this side, that no stasifactory results can ever be attained from the arti- ficial culture or rather incubation of marine fish, but there is growing a general census of opinion that as science progresses many obstacles will be overcome. No good was ever done by condemning a process or a scheme untried. Those of my readers, who, while believ- ing in fish culture as a means of stimulating our in- land waters, should study the work being done by Herr G. Dannevig Director of the Marine Hatchery at Flo- devig, Norway. on the artificial incubation of the cod as a means of helping to replenish the supply in some of the depleted fiords. We must carefully watch and follow the results of the many economic biologists studying these fish cultural problems in Europe, Asia and America, and not mere- ly condemn their results as not being applicable to our country. After all, as has been said before all food has a common basic origin. The means of extracting it are many and varied. We in Canada have a valuable heritage in our fisheries. Let us look to it we use it properly, with judgment based on the laws of science and without waste. (To be continued). Willis—‘Bump has a very up-to-date office’’ Gillis. —‘Yes. He has one of these office systems where you can find just what you want when you don’t want it by looking where it wouldn’t be if you did want it.’’—Life. Frances - titv of munch needed food material off the market. March, 1917 FISH HATCHERY PROPOSED FOR FORT FRANCES, ONT., ON weil es “ BASIS. THE American fishermen, having headquart ers at Ranier, Minn., are endeavoring to make arrangements to start a fish hatchery on a co- operative basis at Fort Frances._ ~ The proposition to build a barge on which to install inl the hatchery apparatus and machinery and when the — fish are of sufficient size to tow the barge to the fish- ing grounds and put them in the lake. In this work, water must be kept fresh and in cir- culation all the time and it is the intention to i ; an electric pump. As Ranier has no electricity, they propose to anchor the barge in the river near Fort shore. They have approached the Fort — Frances couneil for a low rate for electricity and their — request is receiving very favorable consideration, the council feeling that in a proposition of this kind the lowest possible rate should be given’ in order to en- courage the work. It is said that whitefish are of a nonin geen ma- ture and that when put in the lake at one point are — inclined to make that locality their habitat. For this — reason, would it not be a good move on the part of our- Canadian fishermen to follow the example of their American friends. The Ranier men already have a portion of the apparatus purchased and expect to be in readiness when the season opens. During the past few years there have been- fre- quent agitations raised on both sides of the boundary | here, in the Commercial Clubs and Boards of Trade to petition the legislative bodies at Ottawa and Ste Paul to secure the passing of legislation to prevent ic: commercial fishing in the waters of Rainy Lake and Lake of the Woods. The purpose of the proposed legis- a lation is that the fish be allowed to inerease to such — an extent as to make these lakes still more a tourist. fisherman’s paradise and thus attract more summer ue tourist business to the lakes. This would take | away : the means of livelihood of a considerable number of — fishermen on both sides of the line and would also_ take away the business these fishermen leave with — the towns in the vicinity of the lakes, which business — is of considerable extent, and also take a large TRO 3 Tt is said that a couple of fish hatcheries such as hex American fishermen are prenaring to install will re- store to the lakes more fish than the fishermen would — take out and so this step is eood business for the fish-— ermen who will profit in both ways—inerease of fish | and less agitation against commercial fishing. __ The Canadian fishermen should get together and — netition the proper authorities at Ottawa and eceneae 3 to assist. in some such arrangement as the American — fishermen are bringing about. The cost would be 3 small and the benefit probably large. — The Honorary Freedom of the Fishmongers’ Com- pany of London was conferred on Admiral Jellicoe re- cently. At the luncheon which accompanied the cere- mony, the Admiral made a notable speech on the work of the navy during the war. The men engaged in the ‘ishing industry of Great Britain consider themselves connected with one of the oldest and most honorable professions, »nd the Fishmongers’ Company is one o the most ancient of the famous English Trades’ Guilds, We, in Canada, are only beginning to realize that the “a fish business is not a trade to be ashamed of. RT RESTRICTIONS MODIFIED. orge’s recent ‘Restriction of Im- expressed a total embargo on canned lob- 50 per cent embargo on imports of can- When the eables first came to Canada, < blue for the two industries here. For- for us, Premier Borden and Mr. Hazen, of Mariné and Fisheries of Canada, were in idon at the time, and they, undoubtedly looked after he interests of our fishermen in the matter. teports to hand, are to the effeet that all the Bri- umbia salmon pack will be admitted, and that cent of the Canadian lobster pack will be allow- r importation. : a loaf is better than no bread, in so far as the en are concerned, and with this modification, Hl not be hit so hard. Opportunities in other ‘ies are better than ever before, and it will pay obster fishermen to go in for boat or vessel fish- s summer. The overseas market and the home et are open for all the fish they ean get, and men h the fish are badly needed. SION OF LOBSTER SEASON WANTED. fishermen of Gaspe Country are petitioning the ent for an extension of the lobster fishing follows: ‘‘Open season from April 20 to 10; then closed until September 1; then open October 10 for shipment of live lobsters only mit. 9 inches. Strict liberation of seed and bsters, and each fisherman to be compelled lieense for fishing lobsters at a small fee, to be fixed by the government. lobster canning to be allowed from Barachois bridge east to Pt. Peters; thence northerly ra on the Gulf of St. Lawrence, inelud- y resent law was changed so that lobsters shipped during September to October. the Montreal and other towns and cities of East- ida could get lobsters about the whole year ‘or above stated petition is as follows: For Ww years there has been only one canning nt on this part of the coast, and the price he canner is not sufficient to encourage the 1 to prepare for catching lobsters. On the nd if we had the opportunity of shipping live during the spring and fall months it would -remunerative. opened a fish shop, and he ordered a new d. of which he was very proud. It read, ‘ish Sold Here.”’ did you put the word ‘‘fresh’’ in for?’’ said eustomer. ‘‘You wouldn't sell them if they h, would you?”’ 1 out the word, leaving just, ‘‘Fish Sold y do you say “‘here?”’ asked his second custom- ou’re not selling them elsewhere, are you?”’ ie rubbed out the word ‘‘here’’. : “use ‘‘Sold?’’ asked the next customer. ot giving them away, are you?”’ sd out everything but the word ‘‘Fish”’. later another customer came in. t see the use of that sign ‘‘Fish’’ up there’’ “whe you ¢an smell them a mile away.” — CANADIAN FISHERMAN 93 CARGO OF CODFISH. Sequel to British Government Embargo on Exports to Greece, Before Mr. Justice Laurence, without a jury, at the Liverpool (Eng.) Assizes recently, Arthur Ritchie trading as Thomas Boyd and Co., general merchants, Liverpool, brought an action for breach of contract against G. N. Lionda and Co., of Fenchurch Street, London, | Mr. Procter (instructed by Messrs. Weightman, Ped- der and Co.) represented the plaintiff, and Mr, Max- well (instructed by Messrs. Frederick Foss and Sons) appeared for the defendants. On behalf of the plaintiff, it was stated that in Oct- ober, 1915, the defendants, in written contracts, agreed to purchase from the plaintiff 250 casks of Labrador codfish. The Government, by an Order in Council, on November 3, prohibited the exportation of codfish to Greece. The fish was left on plaintiff’s hands, and on November 26 plaintiff agreed to store the fish at the request of the defendants. On December 6 de- fendants asked plaintiff to sell the fish for their (de- fendants’) account. The fish was sold by plaintiff in April, but it realised an amount which was less than the price which defendants had agreed to pay the plaintiff, who claimed for £321 19s 8d. Mr. Procter said the contract was entered into be- fore the Order in Council was made. The fish in question were too large, and they were usually shipped to Catholic countries, and the best season for it was in Lent. This particular consignment of fish was sold by the plaintiff in Spain. In reply to Mr. Maxwell, plaintiff said he did his best to get rid of the fish before it was sent to Spain, but could not obtain a better price. Mr. Maxwells for the defendants, remarked that both parties knew quite well that the fish was intended for Greece. When the fish was stored the defendants hoped that the embargo would be lifted within a reasonable time, and that it could be exported to Greece. Plaintiff was instructed not to sell the fish without the defendants’ consent, but he did not carry out such instructions. His Lordship entered claimed—£321-19-8d. — judgment for the amount Fishing News. MOTOR FISHING BOATS IN JAPAN. By far the greatest use of the marine internal-com- bustion engine in Japan (says an American Consular report) is in the fishing trade. As a rule the engines are not used in the fishing boats themselves, but on vessels which visit the small villages in certain districts, collect the fish from the local fishermen, and take them to the cities. The vessels are of Japanese or foreign type, the predominent one being a round-bottomed craft, 40 feet or 50 feet long, with a beam of 12 feet to 15 feet, and a draught of about 3 feet. The engines are usually slow-speed, heavy-duty motors, with one or two cylinders, and from 20 to 50 b.h.p. They are of European or Japanese make, and burn kerosene or producer gas. These engines generally operate three. bladed propellers at the rate of about 400 revolutions per minute, and give the vessel a speed of seven or eight knots per hour. The older models have heated carburettors and are fired by electricity, but the later types use the semi-Diesel system of a hot bulb and fuel injection for vaporisation and ignition. o4 CANADIAN FISHERMAN MONTREAL WHOLESALE FISH MARKETS. March 6th. The following are the dates of coming Lenten Fish Days: Wednesday, Mareh 7th; Friday, Mareh 9th; Wednesday, March 14th; Friday, March 16th; Wed- nesday, March 21st; Friday, March 23rd; Wednesday, Mareh 28th; Friday, March 30th; Wednesday, April 4th; Good Friday, April 6th; Holy Saturday, April 7th. ; With meat prices soaring, the fish sales during the present Lenten season should exceed all previous years. Of late, there is an undoubted increase in the general consumption of fish as a food, and it is an absolute certainty that fish will become more popu- lar as a staple article of diet apart from religious pre- seriptions. Much of the talk of scarcity in stocks of fish is unfounded True, there are certain lines which are searce and high in price, but there are plenty of other varieties of fish which can be had at reason- able prices and in abundance. The retail trade, up to the present, insist in stocking only certain lines of fish and certain sizes. They make no effort to intro- dueé other varieties to the consumer. Excellent sea fish which can be produced easily and at reasonable prices are pollock, hake and cusk. These are all of the codfish family and excellent cooking and eating fish. There has been considerable difficulty experienced by dealers in procuring their stocks of fish owing to the tie-ups in freight transportation over the rail- roads. As a consequence, much fish has been brought in by express which makes the cost a little more. Trans- portation, and not scarcity, is responsible for small supplies and higher prices, but with better weather, this should improve. The producers report that all classes of Atlantic sea fish are in good supply for the Lenten Season. Had- dock is plentiful and prices reasonable. Lobsters (live) are easing up due to better weather and fishing. Frozen halibut is plentiful at from 17 to 18 cents per lb. Some fresh Atlantic halibut coming in, but price is high. The first fresh Pacifie halibut of the season will be on the market this week—price from 18 to 20 cents per lb. All kinds of frozen and pickled stocks are getting lower. Bloaters are cheap and in good supply. The following wholesale prices are quoted to-day: Fresh Fish: per Ib. Pacific Halibut... 0S a es Se eee PORK: COO Ws oss. < acicie eee ee 0.10 0.12 Market Cod.. 0.0814, Haddock . ohn oR ib ae, alas aie} ass i aR eee Opry 0a nia cg em «Oe eae cena ee Fresh Frozen Sea Fish: Halibut ..... «ey og eee 0.18 0.20 Mackerel (me dium) each Paes 0.20 Mackerel (medium) large.. .. .. .. ,... 0.20 BeMMNOnsT.C. ce. Ska ls ea 0.16 0.18 malmOr, ase ie. mee S48 4 Soe 0.18 0.20 Cod, Steak, by express ........ Sie 5 Rhee tae) OD Haddock, faney, by express ... ... 0.09 0.10 Smelts, No. 1 and No. 1 large...... 0.15 0.20 Fresh Frozen Lake Fish: Dake Trout: e455 ee sy ie. 10,04 Coke WW MICCHON 280 ey isi 6 ed sso vk fo cane ed ee BOON iste tse nt eee aah np te ee EURO Gp gahe cstided ie beh eaeis bees 0.12 0.18 Pike Seog eer hee ee Belg. ci us Smoked Fish: oaceias Pinnan> Haddies: 3: iiy<. ee peers 0.12. . 0.13 Finnan Haddies, Finest, Boned Finnan Haddie Fillets . ‘ Digby Herrings, per bundle of 5 boxes. Smoked Boneless Herring, 10 lb. box. Kippers, 40s and 50s, per box .. .. Salted and Pickled Fish. Herring (Labrador), per bbl. B ieee sea phe ee Salmon (B. C. Red) .. Sea Trout, red and pale, per bbl. RES i ) Green Cod, No. 1; per bbls): ieee 14.00 Mackerel, No. 1, per bbl. 20.0. .0 ees ee 21.00 Salt Eels, per Ib. 3 Codfish (Skinless), (100-Ib. beak. Ces ae ) Codfish (Boneless), blocks, per lb...... «ee Codfish, Shredded, 12 1b. box ss ee ae Strip Cod, boxes, 30 Ib., per Ib. . ah Shellfish: Lobsters, medium and large, lb. .. . Shrimps, Imperial gallon Scallops s ice See eae ye Oysters, Selected, per gallon . ) Oysters, Ordinary, per gallon . Pee .. 1.5¢ Oysters, Malpeque, Choice, per bbl. .......13.00 Oysters, Malpeque, Shell, Ordinary, per un 0.00 Oysters, Cape Cod, Shell, pee bbLs eco Clams, medium, per bbl. «va atin ie See te eee BAY OF ISLANDS SCOTCH PACK. The following is a list of packers of Seoteh in Bay of Islands the past season together with a tities receiving the Government brand. Thos. J. Power, 3914 brls. Mike Basha, 404. Joseph Flett, 156014. Farquhar Co., 175%. Bay of Islands Co., 575. John W. Anderson, 7014. Frank Benard, 4814. Elias Basha, 910%. Alex Dunphey, 426. George Corbage, 184. George Allan, 17114. W. J. O’Brien, 8144. George Massey, 4881. J. H. Baggs, 709. J. T. Thorne, 240. C. W. O’Brien, 1414. HOSPITAL SHIP ON PACIFIO as The steamer Unalga of the Coast Guard Service a rived at Juneau, January 20 and is now on a erui through the waters of Southeastern Alaska and th Gulf of Alaska for the purpose of rendering medie aid to the crews of American fishing boats. The Unalga will travel from Sitka to Cape St. and Middleton Island and over Portlock fishing b Medical aid may be obtained aboard the vessel in. utat when the ship is not eruising over the al routes. ie R. G. Dodge, captain United States Coast Survey in command of the Unalga. ely a: a " ANADIAN Piieehals of Eaite Means Thousands of Dollars = on the Annual Halibut Catch —Cod Also Figures Largely. ‘he increased rates to be paid to fishermen on com- -owned fishing vessels under the new schedule now in force, will mean a substantial rise in mount of wages they will receive during the vari- trips they make to the fishing grounds, says thie ouver News, but whether this will also mean an se in the prices paid by consumers does not ap- at present to be anything like certain. nder the new agreement that has just been arrived etween the Deep Sea Fishermen’s Union of the Coast and the companies, the rate paid to the Her has been increased from 114 cents per panne r pound, and from two cents per pound Anite ‘the winter months beste pied January and Febru- he ‘old rate for black cod was 114 cents per pound it was accepted, and this has now been raised to same price as halibut when the amount of black d caught exceeds the amount of halibut caught in e fishing venture. Formerly cod was a sort of drug the market. The fishermen caught cod as well as ibut on the same lines, but the cod was usually wn back into the sea again. Now, however, the alue of cod is being more and more recognized. is now forming a staple article of diet, and it may refore be expected that in the future catches of fish will pay the fishermen as much as halibut. ae 1915 the quantity of halibut caught by Brit- Columbia boats was 27,000,000-Ibs. Averaging this or the 12 months, the amount earned by the fishermen uri ing. the three winter months (December, January ebruary), under the old rate of two cents per would work out at something like $135,000, » under the new rate of 244 cents per pound it be $168,750. In the like manner for the re- of the year the old rate of 1%4 cents per pound yuld amount to about $303,750, while the new rate two cents per pound would be $405,000. gures are not available for last year, but it is d that the catch was approximately 35,000,000 ogc an average of this for the three win- per pound it would be $218,750. For the re- er of the year the old rate of 1% cents per id would amount to $393,750, while the abs of two ee poe would work out at about $25,000 ae there are a large number of private cad nt vessels out fishing. The number of ners employed in the business is estimated at 350 d the men employed total some 4,000. It is reckoned of the total catch, 50 per cent was caught by com- pany-owned vessels, and it is to these only that the v schedule of rates applies. To arrive at an estim- fference in the rates effected by the new therefore necessary to divide the above ISHERMAN 95 figures in half, which would give the approximate gain to the fishermen. Making a computation oa the figures already given, the change would work out as follows: 1915, winter schedule, old rate, $67,5vU; new rate, $84,375. For the remainder of the year, the old rate, $151,875; new rate, $202,500. For 1916, winter schedule, old rate, $87,500; new. rate, $109,375. For the remainder of the year old rate, $196,875; new rate, $262,500. DECREASE IN BRITISH SEA FISHERIES. The Board of Agriculture and Fisheries has publish- ed the sea fisheries returns for England and Wales for the ealendar year. The total of wet fish—4,244,172 ewt., shows a furth- er and heavy decrease from the already diminished 5,785,233 of 1915, and the serious nature of the falling- off i in this important article of food is better appreciat- ed by comparison with the quantity of the eateh in 1914 and 1913 as follows: Fisheries. (Wet Fish Only). Quantity. Value. Cwt. £ DOR oer nh ae eee GS RO AO OEE 10,009,326 Lg 0 Se eee ee tree Ser 10,124,948 7,846,130 1 FJ Sa saab pcan Mae aa 025 7,391,115 1916 . 4.244.179 7,222,917 As at ike same ‘tiie the value of the 1916 eatch, £7,222.917 fell but little short of the 1915 take, £7,391, 115, which exceeded it by nearly 30 per cent in quan- tity, the heavy inerease in the price of all fish is ap- parent. As regards shell fish, although there was an in- crease of 6,000,000 oysters over the previous year, the number of others + captured fell away considerably, but in the same way the value £325,645, overtopped the £290,406 of 1915. Comparative Prices at Beginning of 1916 and 1917. Large Towns Small Towns Whole (populations and United over 50,000). Villages. Kingdom. Jan. Jan. Jan. Jan. Jan. Jan. wy 1, ae 1, At i 916. 1917. 1916, 1917. 191 Beef, British-— one PDE Si ete OT 66 34 62 35 64 Thin flank .. ..51 93 39 74 45 84 Beef, chilled or frozen—- Ribs*:.;.... i, O1 90 43 81 47 85 Thin flank. Regis (i apein |! 57 96 63 101 Mutton, British— RGR ac bi Oe 61 28 57 28 59 Bregat oo. (as 96 34 73 41 84 Mutton, frozen— FL epee 6: 90 38 83 42 86 Breast. 3 oo IO FS 1aT 56 0=«117 63 122 Bacon, streaky... ..34 60 28 53 31 56 Fish. .+.. reg 3 | eos fs35, 75 ~=-:108 SO TS Wlours oe eo ae 84 52 93 49 88 Bread 753 tas 0 6 79 39 68 42 73 Tea, ie 49 51 48 50 48 51 Sugar, granulated. oT 1% 89 167 93. 170 MRS igs ss, eee 59 78 54 29 57 96 ae TY a Motor Boats Arrest Decline of British Inshore F henee MR. Stephen Reynolds, Inspector of Fisher- ies lecturing on motor fishing developments to members of the Plymouth Institution (England) recently said that during the last years nothing short of a motor revolution had been quietly going on, especially in the inshore and in- termediate fisheries, says the Fishing News. A few years ago everyone was asking how the decay of the fisheries could be arrested. Now they were asking what expansion was going to happen. He did not know anything that had done more to bring that about in the smaller fisheries than the motor. A few years ago the remarkable thing was the growth of the steam fisheries—the building of bigger boats and fish- ing further grounds, while the inshore fisheries were gradually declining. The youngsters were not com- ing on to the smaller fisheries. About that time there was a demand for State aid for maintaining the coastal population, and it ended by the Harmsworth Com- mittee, of which he was a member, going around the West country. As they went round they got more and more depressed, and when they got to West Corn- wall were too sick and raw to talk about the fisheries. A State experiment was made, a grant of £4000 being given, and the fishermen were enabled to get their money for installing motors through the Fisheries’ Society at 314 per cent., the loan to last for six years. What made the scheme go was the promise that no fisherman would have his dwelling sold up for that, debt because he had had bad luek at sea. The boats had been running since two years last August, and there were no arrears. The committee had so many applications that they started a new loan of £2000 out of the repayments. The West Cornwall Fishery Loan Committee in applying for those further loans, said the repayments had been made out of the inereased fish caught by the motor boats; out of the quayside price of fish. Hence, from the standpoint of food brought into the country, it may be said that the State, with a returnable loan, had proeured for the country a worth of food far in excess of the money lent. In four or five years at most £37,500 worth of motors: had gone into Cornwall alone. He supposed the conversion to motor power in Cornwall had been more complete than in any other county, and that was why he had enlarged on Cornish matters. In Devon, Saleombe was about the first to take to motors, Plymouth soon followed suit, | 5 re few CANADIAN FISHERMAN VW but practically nowhere else were there any installed for some time. On other parts of the English coast = motor boats-were found in little colonies. An exper iment at Beer, a beach port, proved so successful that there were now nearly a dozen motor boats in that Devon village. The Advantages of the Motor. MR. REYNOLDS contended that the motor boat gave increased mobility, made for great- _ er regularity of fishing due to sea and al gies human conditions, and had other advantages. The most important thing it had done, however, was the bringing of the youngsters back into the fishing. The motors were a delightful novelty, and the young- sters who ran the motor were as good as anybody — aboard—(laughter). If the youngsters came into the fishing with their motor knowledge, they would launch out in ways that would not be possible to the older people. About 75 per cent. of the first-class fishing boats were on Admiralty service, including all the big — steamers, and half the fishermen were gone. Yet the supply of fish had only dropped to approximately 30 per cent., of normal. More dependence had to be — placed on the fisheries, and the motors eame in time to enable many of the inshore fisheries difference in the amount of fish, as compared with what they would have been able to do with the sailing boats. That was_ particularly the case in the West country. Fish was dear, but the money paid for it remained in the coun- try. If the available sailing boats in his distriet had motors installed at a cost of £25,000, and, assuming that they caught only 25 per cent. more fish, the cost would be repaid six times over in the first year. The greatest value of the motor boats was the stopping of the threatened decay in the fishing industry and the renewed activities that it had brought to those com- munities, ‘Do you see anything you like on the bill of fare?’ “How can I judge by reading a printed ecard? Just tell the waiter to bring it all. Then if I see anyth Journal, » ae ‘espon ent of the “Canning Trade” from Seattle, Wash., March 2, says :— ‘of real importance to the canned ‘salmon y of this Coast has developed during the past The most’ important development of the week n the announcement from England that the Gov- nment has decided to cut down the amount of can- d salmon that may be imported into the country. new regulations provide that only 50 per cent. of uantity of fish imported during 1916 can be into England during the evant year. This wiring “a acetal 3 into England has been to fill a eat and urgent demand, and even now some of the <] and brokers here ‘believe that the Government | not shut down on the immportations of fish. A Ingle ‘a; just as it did the year before. And judging =e inquiries and correspondence that has been in rress for the past few weeks, it was almost a cer- ty that more fish would be shipped to England out 4 1917 pack than ever before in the history of the y. Now, with a ruling coming on which may praele the shipments 50 per cent., there is anything cheerful feeling in canned salmon circles, es- illy in offices where the British business has been he whole thing for a good many months. he 28 to market their =a this year. The eries constitute the main industry of the colony ( d in normal times” a large fleet of schooners and in carrying to Europe and South America fish the spring and summer and cured by being The vessels trading ly with Portugal, Spain, Italy. and Greece, trade ‘exeept for a temporary Boyton off y eek market by the Entente blockade. Since uv Ay. arbi six fish carrying vesesls have Js at present available, but as the British Ad- has ee uoned many steamers formerly used e trade ‘will require at least 35,000 tons of salt to this years catch of fish. Thus far-only enough ve been secured to bring in 9,000 tons. r Edward Morris, Premier of Newfoundland, who EY England recently to participate in the forth- imperial conference, carried with him strong tions from fish merchants and others as to of assistance from the Admiralty in solving off, at least for the present. 97 NEWFOUNDLAND MARKET. Codfish. Feb, 17th, Merehantable is strong at $8.40 to $8.50. The foreign markets are good, but short tonnage and war-risk insurance cut deep into exporters profits, Very little Labrador left. The entire holdings of all qualities in St. John’s is about 100,000 quintals, , and most of this is the quality suitable for the Brazil market. Codoil. Common cod oil is holding up to $182.00 and $182.50 per tun in St. John’s.The holdings are now very low, and there are only two firms who sold considerable stocks waiting for $190.00 offers, which are expected to come before next May. Refined oil is gone below the dollar limit, and 95 cents is the best offer this week. ° Herring. Split herring, which are not plentiful in the market if well-packed and ready for foreign shipment, ean now command $5.00 a barrel. Stock pack fetch about $9.00 in St. John’s, and $8.00 to $8.50 on the coast. There are not more than 10,000 barrels altogether in store here at the present time. There is no danger of a slump if the owners use their own natural eold stor- age, and send out to New York by small shipments Lobsters. Only a few cases remain unshipped in the city, and as far as we can learn there are none held over in the outports. The price here to-day is $19.00, and next season will probably be $20.00,This better price is likely to result in more packers taking up the business next summer, The grounds have had a rest in many parts of the coast since 1914, and it is believed that a favorable result will be noticeable next season. . The North Sydney Herald learns that an offer was reecntly made -by the Leonard Fisheries Company, owners of the largest fish plant in Canada, at Port Hawkesbury, for the purchase of the business block, shipping piers and fish plant of the Moultons, at the head of Regent street. The amount offered however, was not quite up to the price asked, and the deal is Later the Hawkesbury plant owners,, composed chiefly of Halifax people, made a proposition to Mr. J. A. Farquhar, owner of the large and valuable water front and business site ad- joining the North Sydney Herald building, with a view to erecting a shipping pier close to the railway terminus for the purpose of facilitating the quick tran- sportation of fresh fish. What suecess had attended their efforts is not yet known; but should the deal go through a large cold storage plant i is likely to be erect- ed on the Farquhar property, in addition to wharves and other necessary buildings. ‘*What was the slip?’’ was the natural question. ‘It was a slip of the pen,’’ he said. ‘‘In filling in a death certificate for a patient who had died I absent mindedly signed my name in the space, ‘‘Cause of death.’’ 98 CANADIAN FISHERMAN EXPORT OF CANADIAN FALL SALMON TO BE RESTRICTED. Measures will shortly be put into effect by the Can- adian Government which will practically prevent the export of what is known at British Columbia ‘fall to the United States. During the past season there has been a large export of fall salmon from Can- ada to the United States, in which country the product has been canned and sold at British Columbia salmon salmon’”’ packed in Puget Sound. As a matter of fact the salmon was not allowed to be canned in Canada at all, as it was considered that at the-time of year it would not be in sufficiently good condition. to the Marine and Fisheries Department by Canadian eanners and as a Protests were made result the government will frame regulations increas- in the size of the mesh of nets after September 15, This will prevent the salmon being caught at all where nets are when the fish commence to become poor. used. From those portions of the coast where the fish are caught in drag seines the export of salmon taken after September will not be allowed. An exception will be made in favor of fish of good condition exported in 200-pound boxes. CATCHING FISH BY ELECTRIC LIGHTS AND — SUCTION. March, 1917. Popular Science Magazine describes a new fishing. device. “The fish of the deep are getting wiser, if one can take the numerous devices invented for their capture as a eriterion. One of the most recent of these is an apparatus for enticing the fish into a net and then drawing them up through a pipe to a con- tainer on deck. C. P. Droz, of Nilversun, Holland, is the inventor. Th» apparatus comprises a suction pipe connected with a centrifugal pump,.a souree of light such as an enclosed electric lamp placed in front of the suction — opening, end a funnel-shaped net so arranged as to guide the fish to the suction opening, The fish, seeing the light, enter the net, approach the suction opering and are drawn through the pipe and delivered to a container on deck, Steel hoops brace the net and at its front end to a frame pivotally suspended from the boat, so that the net can be removed from the pipe raised together with the frame. There is a recess made in the boat into which the pipe may be raised and stored away when it is not in use. Canadian Boat and Engine Exchange 295 Queen Street West Toronto. Boat Factory We are exclusive agents for the best Marine Engines known—money refunded with bonus if not satisfied. ]} 16-ft. Launch, complete, $205; 18-ft. Motor Boat, $260; 22-ft. Runabout, $320. Order early. ‘ Head Office: 1, Aux. Yawl, 30x 10x2. Sleep 6. Heavy built, make good fishing boat, only $400 oc 00, Toronto. 49, cockpit, engine room, 70. Steam Yacht, 90x15 x7.6, 2 cab- ins, saloon, 5 staterooms, speed 16, $15,000 Toronto. Ss Passenger steamer, 60x 14x 4, speed 10, $2,000, f.o.b. Ontario, eoll, earburetor, $60, Ont. Glass-cabin Cruiser, 45x9, motor 4 cyl, $800 Toronto. Canadian Boat bi He ‘Exchange, oo HERE ARE SOME SECOND-HAND MARINE ENGINES FOR SALE OR EXCHANGE. 7. Sterling, high speed 8 cyl., 200 h.p, 10. Evinrude outboard motor, magneto 13. Speedway, 6 eyl, 4 eye., 40 h.p. unit - Bosch equipped, $1,500, U. 8. ignition, reversing, $85, Ont. plant with gear, $500. "Ont. % St. Lawrence Unit B Ingine Plant, 20 11. Buick, 4 cyl, 4 eye., 60 h.p., Split- i4. Auto Marine, $4 he hp. carburetor, | hp, 3 ev, outfit, $175, Ontar'o. dorf mag. ignition, $185, Ont. coil, timer, ba $40, 9 Adams, 4 hip., M. & B. ignition, 12. Southam, 3 cyt, 4 cye, 9 hp., 16. Palmer, reverse gear, rear starter, : Kingston, Ont. 22. Steam Yacht, 56x10.6x 4.6, strongly built, late Domi- nion Government Patrol boat. Two boats, roomy, well equi ped. Trade for real esta $3,500, Toronto. $75 for this splendid Out- board Motor, Battery Type, Toronto. Magneto Type, $90. Don't Delay. Order Today. cabin, Ny hp, sos M. & B. ig- U. 8. $110, Ont. nition coil, pi a TM, $60, and strengthen it so that = it vetains its shape in spite of the action of the waves. — The net is secured at its rear end to the suction pipe ” CANADIAN FISHERMAN 99 ONTARIO Department of Game and Fisheries ; The attention of the fishermen is invited to the following provisions of the Dominion Special Fish- | ery Regulations for the Province of Ontario and of | the Ontario Game and Fisheries Act. Fishing by means other than angling or trolling except under the authority of u lease, license or | permit issued by this Department is prohibited. f Non-residents, that is persons dcmiciled in the - Province for a period of less than six months, are S “not allowed to angle or troll without an a. permit. No one shall fish for or take large mouthed or small mouthed black bass, maskinonge, speckled - trout, brown trout, rainbow or other Pacific trouts, otherwise than by angling. No one shall fish for large mcuthed or small mouthed black bass, maskinonge, salmon, speckled _ trout, brown trout, rainbow or other Pacific trouts through the ice. ‘The sale or export of small or large mouthed | black bass, of maskinonge and of speckled trout, eee trout, rainbow or other Pacific trouts is pro- _ The sale or export of pickerel (dore) less than fifteen inches in length, measuring from the point of - the nose to the centre of the posterior margin of the tail, is prohibited. — ‘The taking of whitefish or salmon trout less than _ two pounds in weight is prohibited. The use of trap nets is prohibited. Fishing with gill nets in Lake Erie, from De- - ecember 15th to March 15th, both days inclusive, is _ prohibited. No one shall set or place nets other than hoop nets, dip or roll nets, in any river or creek or with- _ in five hundred yards of the entrance thereto. This : prohibition shall not apply to carp fishing. CLOSE SEASONS (Commercial Fish.) . " Pickerel. —In water other than the Great Lakes, Georgian Bay, North Channel anc connecting waters—April 15th to June 15th. _ Whitefish and Salmon Trout.—In waters where commercial fishing with gill nets is not permitted - —October 5th to November 5th, both days in- clusive. In the Bay of Quinte—November ist to No- mber 30th, both days inclusive. In waters other than the Bay of Quinte, Great Lakes, Georgian Bay, North Channel and connect- _ ing waters,"where commerc’al fishing with gill nets ; permitted—October 5th to November 30th, both days inclusive. LIMIT OF CATCH (Commercial Fish.) (By Angling or Troiling.) -Pickerel.—Twelve per day. Salmon Trout.—Big and Little Rideau Lakes, ree per day. Other waters except Great Lakes, ecigian Bay, North Channel and connecting aters, five per day. A. SHERIFF, _ Deputy Mirister of Game and Fisheries. Department of Game and Fisheries. Toronto, Feb. ist., 1916. Exceptional Angling Opportunities are offered by the Province of Quebec, which is the only one that leases exclusive hunting and fishing territories over large areas of forest, lakes and rivers, both to Clubs and pri- vate individuals, with the privilege of erect- ing camps thereon. Pas * if desired, in many existing clubs, with camp privileges Membership may be obtained, already provided, and often with the right of erecting private summer homes on suitable sites on the club territory. On all unleased Crown Lands and Waters, angling and hunting are absolutely free to resi- dents of the Province, and the only charge to nou-residents is the cost of the non-reside™: fishing or hunting license, To the Wholesale Fish Trade The attention of dealers who receive their fresh fish from Portland and other foreign sources is directed to the exceptional oppor- tunities of obtaining their supply from the Baie des Chaleurs and the North Shore of the St. Lawrence, to their own advantage and that of their customers, and to the benefit of the fishermen of the Province of Quebec. For all Information apply to— The Minister of Colonization, Mines and Fisheries Of the Province of Quebec 100 CANADIAN FISHERMAN Mareh, 1917. for full details. ROBERTS MOTORS THE ROBERTS FISHERMAN $150.00 = 7 1g Fisherman’s Work Engine 8-10 H. P. Bore 6-in. Stroke 614-in. Crankshaft 1 1/3-in. A strong, sturdy, dependable work boat en- gine that you can absolutely rely upon to give consistent service in your boat. Write to-day 2104 Roberts Bldg. - Sandusky, O., U.S.A. MUELLER’S Hardwood Barrels and Half Bare ““ THEY RETAIN THE PICKLE” FOR PACKING MACKEREL. HERRING and SCOTCH CURED HERRING Prompt Shipments our Motto Write Direct to The Charles Mueller Co. LIMITED WATERLOO ONTARIO SSUINTUUGUUUUUOUUGHUOUAEAE UATE ‘Brunswick Brand HIGH SEA St. John, N.B. QQNQQ0Q000OUUUOANO00OUEUOOOOOONEOOOEOOOOOOEOOUOEYOUOOOOOEOUUOOOOOUEEOAGOGAOEEU UU | Conmore Broa Lit ae Blackb Marbottr SL. SSE CONNORS BROTHERS, LIMITED Branch Offices PACKERS AND CANNERS, Cable Address: 6 Ward Street, BLACK’S HARBOUR, Telegraphic Address: GRADE FOODS SARDINES IN OIL PACKE iv Connors, St. George N.B. St..George, N.B. TITANIUM LITT TNT TOTTI TUTTI a orn ee me ee — Oe ee 'e a 5 ee ve Ce : Paluiten March, 1917. CANADIAN FISHERMAN 101 TO INVESTORS THOSE WHO, FROM TIME TO TIME, HAVE FUNDS REQUIRING INVESTMENT MAY PURCHASE AT PAR DOMINION OF CANADA DEBENTURE STOCK IN SUMS OF $500, OR ANY MULTIPLE THEREOF Principal repayable Ist October, 1919. Interest payable half-yearly, Ist April and 1st October by cheque (free of exchange at any chartered Bank in Canada) at the rate of five per cent per annum from the date of purchase. Holders of this stock will have the privilege of surrendering at par and accrued interest, as the equivalent of cash, in pay- ment of any allotment made under any future war loan issue in Canada other than an issue of Treasury Bills or other like short date security. « Proceeds of this stock are for war purposes only. A commission of one-quarter of one per cent will be allowed to recognized bond ané stock brokers on allotments made in respect of applications for this stock which bear their stamp. For application forms apply to the Deputy Minister «* Finance, Ottawa. DEPARTMENT OF FINANCE, OTTAWA OCTOBER 7th, 1916. | | | I H CANADIAN EXPORTERS OF ALL KINDs OF ris SHOULD ADVERTISE IN AND SUBSCRIBE TO are FISH TRADES GAZETTE Subscription, 15s. 2d. per annum, post free Advertisement Rates on Application CIRCULATES WIDELY THROUGHOUT THE WORLD Only Address—Peninsular House, Monument St., LONDON, ENGLAND 102 CANADIAN FISHERMAN March, 1917. THE Lockeport Cold Storage Co. A. Wilson & Cah W. M. HODGE, President. Lockeport - Nova Scotia HALIFAX, N.S. Producers and Distributors of all kinds of Fresh, Frozen, Smoked, Pickled and Dried Atlantic Sea Foods Cold Storage, Smoke Houses and Docks Located at PIONEERS IN THE FISH TRADE Lockeport, N.S., gor ncoctihig the Best Fishing : ON THE ATLANTIC COAST : Established 1878 - DEALERS IN FRESH, FROZEN AND a FARQUHAR & COMPANY pai! a LIMITED q If you want the best in Finnan Be is Haddies or Boneless Strip Cod Dry and Pickled #ish, i s Lobsters, Cod Oil, etc. ie ,—Branches at— NY FARQUHAR’S WHARF CANSO NORTH SYDNEY INGONISH — HALIFAX, Nova Scotia. | PETIT DE GRAT, NS. _ 1 Receivers and Distributors Le Ti ESTABLISHED 1883 | THOM AG ROBINSON € GRIMSBY, -- ENGLAND 0000-00 Trawler Owner Fish Salesman “eS r boy Tie ee Pee ee ae Apt 9) Fish Merchant 000000 = Avent for the sale of Newfoundland, Labrador i Agent for the sale and purehase of STEAM and other SALTED COD and HADDOCKS. | TRAWLERS, ete. } CONSULTING DIRECTOR to the CANADIAN | aye Rey FISH & COLD STORAGE CO., Limited., Prince | ‘The LARGEST BRITISH IMPORTER of Cana- Rupert, B. C. | dian Frozen Fish, Contractor to the British Government and Overseas Forces. 000000000000 Bankers :— . Telegraphic and Cable address: THE NATIONAL PROVINCIAL “RELIANCE, GRIMSBY”. BANK OF ENGLAND LTD., GRIMSBY Branch. SU LLLLLLLLLLLLLLLLLLLLLL LLLLLLLLLLLLLLLLLLLLLLPLLLLLLLPLLPPPPPLLPPLPLLDDDLCLOPDLOLUDLDDonooLOLeLUOOUUUUUUDLUPPPEDPLLTUIUOOUDIVAODHIIIOII LLLP ID 22) QNN00N00NNUUUUUULAQQQUU000S00UULUUOONOQUEEOUUUUUUOOOOOOGOOEOEOUOUUG AAO AAGAA EEE “Mareh, 1917. “CANADIAN FISHERMAN “Brown's Bank or Hell, ’ll make a wake for th’ rest steer b '??___ So spoke ‘ Drive-her-an’-be-damned’ Judson fo + Kemble when he shipped as a trawler on the hoodooed schooner ANNIE CROSBY. aed the yarn and many others in THE SHACK LOCKER —tales of the daring, sail-carrying, reckless fishermen of Canada’s deep sea fishing fleets. Canadian Sea Tales by a Canadian The Shack Locker Yarns of the Deep Sea Fishing Fleets By FREDERICK WILLIAM WALLACE “Faithful pictures of the lives of a partienlarly sturdy and picturesque race of men — an interesting and at- tractive volume of deep sea yarns.’’—Saturday Night, Toronto. ‘“We owe Mr. Wallace a debt for this book. It eom- prizes a dozen of as good stories of deep sea adven- ture as it has been one’s fortune to run aeross.’’- Montreal Star. ‘Grips the imagination of the reader and holds him spellbound with perils and adventures of hard sea faring life.’’-—Journal of Commerce. Special Offer to the New Subscribers for the Canadian Fisherman A copy of THE SHACK LOCKER tastefully bound in stiff paper covers will be sent to all new subseribers to the CANADIAN FISHERMAN for $1.50. ; bound copy of THE SHACK LOCKER will be sent along with a year’s subseription to the CAN- ADIAN FISHERMAN—the Journal that is putting Canada’s Fisheries on the Map. ORDER YOUR COPY OF THE BOOK AND MAGAZINE NOW! For one dollar and fifty cents, a paper Messrs. Industrial and Educational Press, Ltd. 600 Read Building, Montreal, Que. I am enclosing $1.50 for which please send me the CANADIAN FISHERMAN for one year, also the paper bound edition of THE SHACK LOCKER. 0S OS a MNO ag wale o's 6p: oa.6's THE SHACK LOCKER bound in cloth covers costs $1.50 net. For those who wish to keep the book in their library or give as a present, we mail to any address on receipt of the price. 103 104 Peiticieleleivisisisisisisivicieisieieieieieleiobeieioiei si eleiei ie i si | aenens PROMPT SALES PROMPT RETURNS P. C. PARKHURST Commission Dealer in Fistie Office and Wharf : * 28 Vincent Street, GLOUCESTER, Mass. Correspondence Solicited PetetetetvioivicioteteisivitisicieicleisicisisisisisioieieioleisieieielsDeisieie tel «| sn Pickled Canned | SCHOHOHCHOHO CHCHOHOHOHCCHCHOHGHCHO CHCHOHOHCHG CHOW ooo CANADIAN FISHERMAN March, 1917. @MAX FINKI @MAX FINKELSTEIN: WHOLESALE PRODUCER OF SMOKED FISH 124 HAVEMEYER ST. BROOKLYN - - - N.Y HERRINGS. Red and fat, Pacific Coast / B Y CISCOES: CHUBS. U S mild cured SAL- IN. 5 8 well as salted round TULIBEES; BLUE FINS;.white STUR- MO I pay market prices for all varieties of prime, fresh or Remittances upon safe GEON; frozen as Communi- frozen fish, suitable for smoking. Authentic reference. and satisfactory arrival. cate with me. Sooonpoooco felotetetotieletolotetotolsisisticisiticicieisioieleieis ici +i] boiey W. Irving Atwood, Prest. N. D. Freeman, Treas. W. Elmer = OB Irving M. . : Atwood, am a BE ANN) a r @ BB}: Atwood, j 3 Vice-Prest. Sy Sec’y 3 and Mgr. 4 q F ALL 4 WACHUSET - VARIETIES 2 BRAND OF THE E FINNAN HADD SEASON a 31 Boston Fish Pier Boston, Mass. 1 pocogoooooooooOOoO oo nono OOOO OO OOOO OnOOoO Oooo oO Oooo oo SOOKE THE GENUINE INDEPENDENT HOUSE q | CHARLES LYONS CO, Wholesale and Commission Dealers in Carp, Sturgeon, Caviar, and all Lake and River Fish Tel. 1658 Beekman 26 PECK SLIP No connection with any other house. DOCOOO OOOO OOOO OOO OO OOO OOOO OOOOOOOO OOOO OO OOOO OO OOOO OO OOOO OOOO Oe Oooo SLE Je WHOLESALE PRODUCERS. IMPORTERS AND SHIPPERS OF FRESH CHILLED, SMOKED, SALTED LAKE AND OCEAN Fl SH OYSTERS+r CLAMS Inc. NEW YORK Correspondence solicited a {OCCCHOH 0 OHOHO010: CHOH0H000) CHOHCHOHCHO O10 CH00H0 OHCHOHOHOHO CHOHCHOHOH? os GEO. L. CLAYTON CONSULTING ENGINEER PLANS AND SPECIFICATIONS FURNISHED FOR. ICEMAKING, FISH FREEZING, AND COLD STORAGE PLANTS VICTORIA and PRINCE RUPERT, B.C. oooooDooooodoooooOoOoDoDOoROOoeOROOD rivieisieioioieisieisietelsieieicivicleleleioleleisieicicioleleleletole] ANT. B. DIMITRIOU & CO., PIRAEUS, GREECE Wholesale Grocers, Fish Merchants, Commission Agents THE LARGEST HERRING, CODFISH, FISH AND LOBSTER DEALERS IN GREECE Telegrams: * Codes used: ABC 5th Edition, Scott's, 10th Edition, and Private cooooS SeoRoooNnsNOOAAoEoNNEAeNNOooenDOoooND © . “Dimitriou, Piraeus.’ “se SS CANADIAN The einies of fishermen who operate at Three athom Harbor, The Grave, Seaforth, Maisonneuve’s e (a local name) are independent of all the world, use they fish with their own gear, boats, ete. and et their fish to suit themselves. As theim-number close on three hundred, their takings from the sea mount to a great deal, during the season. Season of ourse with these people does not include the Winter use, owing their own homes, and fishing gear, they haul up the boats when ‘‘old Boreas’’ begins to t round the little grey shanties where ‘the men have nt the Summer months. The gear is stowed away, d the various beaches are deserted and lonely, their ~ Grand Desert, Lower East Chezzetcooke, and Sea- orth, where the Winter is spent in hauling firewood d the usual work round the little farms. There are three big fishing schooners owned among these men and these with their owners forming part of their crews, go every year to the fishing grounds yund the Magdalen Islands where they remain until their fare is garnered from the sea, and returning, they _ go to Three Fathoms Harbor where the eateh is taken Yah of, and where the vessels are laid up for the Win- ter. The past season has been a very good one and although e prices of things they must buy have soared to hat one of them called a “dizzy height’’, these men y they have nothing to grumble about, because fish nay continue, as it surely would if the Fisheries of nada were advertised as well as some of the break- t foods about which there is a poster on every fence t can almost be seen through the fog. ' CLAMS llow harbor, whose sandy flats, bared by the vanish- tides each day disclose to view stretches of what literally be called buried treasure. It is estimated t during the past year about ten thousand dollars rth of clams were gprten out of these flats and sold A man, (CAKE a WHITEFISH DORE ordersincarloadlots. Shipment JACKFISH tight from the’ Lakes. We. TULLIBEES ~ ' specialize in Lake Winnipeg fish, =| We are established for handling @ GOLDEYES the finest Lake fish in the world. Sianeli Pan-frozen and Winter weather frozen fish handled ESTABLISHED 1890 “WINNIPEG, MAN. spocoooHOoOEN OOOCoKOCODOD FISHERMAN 105 of the crustaceans, which when shelled, yield one bar- rel of meat, or bait, for it is called by both names. The digger, during the season when bait of this sort is being purchased, makes approximately five dollars each day. This five dollars he calls ‘‘clear’’ money because he has it as a profit after paying for the barrel used, and the salt. Sometimes the purchasing company furnish- es both barrel and salt, sending both from Halifax by schooner, in which case the profit is greater. During the whole year bi-weekly trips are taken to the towns of Halifax and Dartmouth, by a dozen of teams, the owners of which make a good living by the sale of the large, cleanly and succulent elams which they carry, and for which there is always a good mark- et. The money made by these people is exclusive of that made by the diggers in the bait buying season, but one of them told the writer how many quarts he sold week- ly, and on figuring up after making allowances for all necessary expenses, there was a profit of twenty dol- lars. The flats in question are an inexhaustible source of supply, and it is a great wonder that there has never been a factory put in operation by some interested person. ; ADULTERATION OF COD-LIVER OIL IN NORWAY. According to an article in the Oil and Color Trade Journal, 50, (1916), 1815, the oils of exotie fishes used for the adulteration of eod-liver oil by some merchants are mostly those obtained from the so-called ‘‘eoal- fish’’, ‘‘cusk’’ and haddock. It is asserted that the Lofoten merchants do not practice adulteration during winter fishing, and that the oil then made is extracted exclusively from cods’ livers because no other fish is eaught at that season there. Chemicals are not used for purposes of adulteration as far as is known, except- ing perhaps a very small percentage of sulfuric acid during the steaming process in order to facilitate the extraction of the oil. If cod-lived oil be mixed with oils from the livers of fish skin to the cod (such as mentioned above), the mixture is never more than 10% or less. It is very difficult to prove this adulteration by methods of analysis. Medically pure genuine cod- liver oil is of a bright yellow color with a slight odor only. The adulteration of this oil is said to have start- ed in Norway just about 1900. COOCOOO COCOOOOCOOOOO OOOoCoOOoOOoOoOOOOO J. BOWMAN & CO. Trout, Whitefish, Jumbo White, Yellow Pike, Jacks, Fresh Herring, Salted Herring, frontal cut or flats. si are booking orders now for car ots. Frozen herring, 100 lbs. in sacks, 240 sacks to car for November and December delivery. Write us for prices. HEAD OFFICE, ater ARTHUR TORONTO - - - - * MONTREAL 26 Duncan St. 47 William St. Sonne ooKooO Oooo oooKNNoooorooRAoONoNNoOD 106 CANADIAN FISHERMAN March, 1917, goccocs Peleleteieicleieieteicteleivicivicioleivicteivioteieicteteisteteicioleicloieicioleioieisitieicieieicivisicieioicivieisicieiisielsislelsieielsiololelelsis ts] : Long Distance hebenesaet ae! : P.O. Box 1425 FISH & OYSTERS |=; conapp Bros. ALL KINDS OF Fresh, Frozen, Smoked, Dried, Pickled 20, 22, 24 & 26 YOUVILLE SQUARE, : * and Prepared FISH in Season . (Near Custom House) oe 000000 = MONTREAL 3 OYSTERS A SPECIALTY ad Sayan 000000 . 900000 Haste St. John, N.B. Grand River, Geis Gaspe, Que. Westport, N.S. Correspondence Invited COLD STORAGE ON THE PREMISES JCHOHCHOHOH OHO CHO HOH 90100010 00.00.00 0000000 O00 OOOO 9 OOOO 00 HOO OOOOH 000000000000 007008019 0000 OOO e tea (040001000) 0 00000 0/00H100010 00000000 0H0H0H0. OHOHCHOHOHOCHCHCHOHCHG (CCHOHOHOHO OH 0HC0HOHOO CHCHOHONCHO OHOHOHCHOHG CHOCO OHO “RUPERT” BRAND THE CANADIAN FISH & COLD STORAGE CO. LTD. Wholesale Dealers, Packers and Shippers OF ; FRESH, FROZEN, SMOKED, SALT and CANNED FISH No order too large None too small CORRESPONDENCE INVITED cwsoesst PRINCE RUPERT, B.C. a2: Capacity --7000. tons. Chicago, IH, U.S.A. 20H0H0H000 010101000 0020000000000 0000100000000 0000009000000 000100010) 000000000000) 000 OHO OOOO OS o Brokerage and National Brand some W. R. SPOONER soauaat | WHOLESALE : FISH : MERCHANT CONSIGNMENTS DISTRIBUTING AGENT FOR PRODUCERS OF FRESH CoLb STORAGE § SOLICITED FROZEN, SMOKED AND SALT SEA AND LAKE FISH ON PREMISES g Representing: National Fish Co., Ltd., Halifax, N.S.; Ansley W. Fader, Canso, N.S.; Harbor Breton Fish Co., Harbor Breton, Nfld; J. Bowman & Co., Port Arthur, Ont.; R. E. Jamieson, Rustico, P.E.1, 119 Youville Square - - - - MONTREAL — OOOO OOOO OOOO OOOOOO OO OOOO OOO OOO OOOO OOOO OOOO OOOO OOOO COO OO00OS COOOOO OO OOOO OOnOOOoOooOnE OOCOOOCOOOOOOOCOOOOOOOO0 COCO 0 000000 COCO OOOO OO OC OOO COO COO OOO OOOO OOOO OOOO OOOO Oooo c TO THE FISH TRADE:- LET US DO YOUR PRINTING. PRICE LISTS; TRADE BULLETINS, PAMPHLETS, BILL HEADS, LETTER HEADS, ~ ENVELOPES, CARDS, ETC. Our staff is experienced in the technical work called © for in the Fishing Industry. INDUSTRIAL & EDUCATIONAL PRESS, LTD.” 45 ST. ALEXANDER ST., MONTREAL, Que. (PUBLISHERS OF THE G ANADIAN FISHERMAN) o00000 COODDOODCDOO DOOD OO OOCOOOOOONOOOO COON OOCOODOOOOOU OODOODOOCOONNOOOOOOOEDOOONEOOOND * 8 : = HOE Rae EM IE a a o Ve — No. 2.—Some Fundamental Principles. ii By J. B. FEILDING, F.ZS., ~ — Late President British Fish Breeders’ % Association. carried on to-day, though much in advance SHERMAN really has to do with the incubation of fish ova was once proved by the writer by hatching out some 450 Atlantic salmon ova out of a possible 500 on a damp pocket handkerchief laid on a plate in the dining room, Don’t think for a moment this is a system recom- mended for it is not economic nor practicable, but the experiment proved that that particular type of ovum only required moisture enough to hold the free oxygen necessary to its proper embryonic development. In fact, the experiment established one ‘‘fundamental principle.’’ We had previously thought that salmon ova re- quired to be placed in running water and if the current stopped the ova would die almost immediately. The question evolved then was that so long as there is sufficient free oxygen available in the water film enveloping the ovum the latter will develop and hatch out. This is only one of many fundamental principles, now let us begin at the beginning and study some of the others. ° LET us take as our model the principles as- : sociated with the artificial propagation of /“,| the Atlantic salmon, often called the ‘‘King of Fish,’’ or indeed any member of the ‘‘ genus salmo.’’ Before, however, discussing these funda- mentals let it be said that some have yet to be under- stood scientifically in order that. our minds may be set at rest as to whether they are really essential, as for. example the fact that our Atlantic salmonoid seems always to be less subject to disease in its early life in the so-called ‘‘softer’’ waters, whereas the op- posite is the case with the minor salmonidae of the Pacifie slope. First, in looking for a site for a hatchery it is es- sential that the water be ample at all times of the year. In order to arrive at the capacity it is necessary to guage the supply of water during the dryest period of the year. The volume necessary to deal with a given quantity of ova depends on its temperature and oxygen holding capacity. In selecting a water supply it is wisest to be on the safe side and select a water supply in excess of the actual requirement. Secondly, it is well to have two sources of water of different character, namely one of spring origin and the other from a creek. The spring water would be used for incubating, and for such purpose should not vary in temperature more than 3 deg. on either side of 47 deg. Fah. if the best results are to be expected. As soon as there is the least sign of feeding on the part of the alevins, or rather as soon as the yolk sae is about — one-quarter absorbed, ereek water should be added and increased gradually until such time as the fry are on full feed when spring water may be entirely cut off, unless it it necessary to assist in keeping the temperature of the creek water during feeding in the neighborhood of from 50 deg. to 55 deg. Fah. ’ 116 Thirdly, and the most essential fundamental con- nected with fisheulture—that of control. No water supply whatever should be taken on trust. We must have absolute control of the source of our supply or not at all. We must also have entire and undivided control of the supply in transit until it has passed over the eggs or fry. There must be associated with it no means by which any form of pollution can find its way into the system or watershed, be it either a chemi- eal or mechanical pollution. The creek supply should be as little exposed to the sun as possible so as to minimize algal growth of an oxygen consuming char- acter. The spring water supply is best taken entirely in pipes underground from its source and aerated in the hatchery before it passes over the eggs. In this Way we maintain the most uniform femperature. It is essential that the creek water contains as little decomposing, non- aquatic vegetable matter, such as leaves in it, and if possible it is best to encourage the growth of marginal vegetation along the creeks and on the bed of the stream. It is by this means we stimu- late the production of entomostraca—the most valu- able food for the young of the salmonidae. + PRODUCTS Of PLANT LIFE SOIL Never select a creek that is subject to flood after heavy rainfall for it is by this means we court dis- aster through the introduction of land surface wash- ings often carrying toxie elements used in agriculture or street crossings and such like, We have to be sure also that the waters we use for - ineubation contain no metallic toxin of any kind, salts of lead; blende, and copper are particularly fatal and with that in view it is best to test the water not only. in the laboratory, but also with live fish. Laboratory examinations will often not give us sufficient infor- mation particularly where there is decomposition of rock holding some of these minerals. Unsuitable spring waters are not so common as unsuitable ereek waters, but care must be taken. Clearness of the water is no test—no waters having the slightest trace of acidity ean be used since fish demand a water if anything slightly alkaline. It must not, however, be inferred that a spring carrying salts of sodium or magnesium ean be accepted as suitable but rather water originating in a limestone formation or a stratum of ealeareous drift is much to be preferred to any. CANADIAN FISHERMAN PRODUCTS Of ° ANIMAL LIFE life obtains its food-nitrates, ete., fro IN selecting a cree i | fully that no industrial way in storm water or soa ply and great care shoul that no domestie sewerage, logging liquor, tannery wastes, spent dye liqi coal gas liquors can find their w shed. It has been satisfactoril oxygen saturation is better | fish cultural purposes from subaqua: by agitation. For this reason it is we such plants in the creek as give off the and do not break up too easily. This for good reason that plants detached fro float only generate starch and Hip decid thus use up instead of give off. In selecting suitable plant life “it ; adopt species of quick growing habit t in growth and suceulent. The latter i is impo it produces food for univalve moll able of scavengers. For this reason Cl not of such value as. rape wes) ee piooueeh ° pe pivot sieaeci habit. Subaquatie plants of the species: spicatum—water milfoil, the water tanv carioliniana, Canadian water. weed— deniss and swiral of the pond weeds, ton are invaluable, indeed necessary of ‘‘healthy’’ water for fish-cultural pu While on the subject of the fundamei of having a healthy growth of subaqua perhaps it is as well for ue to look for it. . We must first in order to ‘fully e tionship of plant life to animal life we stand the circle of food production. — A glance at the diagram will assist stand this problem. Let us. start wit in its turn it gives off oxygen and dioxide, the former essential to fish poisonous. The next stage we fin produces food for miero-life from and fats, while these in turn provide In course of time fish die rs c at ) , in other words the ted elements whieh in combination with the nitrifying bacteria form the basic foods of life. In touching vefy briefly on this elementary ct it is only intended to point out certain salient onnected with the relationship of plant to . It must be noted that the plant not only éff oxygen so necessary to the fish, but also is indirect basis of food both during the period of rowth and also im the process of decomposition. hile alive, the plant is preyed upon by many species univalve and bivalve molluseca—Limnea, Physa norbis, Ancylus, Pisidium, ete., while in the process -deeay we find Entomostraca of the groups Bran- iopods, Ostracods and Copepods feeding on the » and types of parasitic growth subsisting on the mposing tissues of the plant. We must not over- the vast variety of insect life living on this sub- tie vegetation which form valuable food for fish, ut it should be observed not so valuable as the Mol- fuse and _Entomostraca, a, atau es , SOME of these insects form food in their q larval form, while other in the imago. It is curious, however, that fish do not seem to ~eare and indeed will not eat unless forced Notonecta, Corixa Nepa, ete. The principle insects devoured by fish in their larval form are the Phry- eidac, Limnophilidae, Ephemeridae, ete., and these to be found in,almost all ‘‘healthy’’ waters amongst quatic vegetation. ‘In making a careful survey of such waters we would well to see that they do not contain such predatory ures as the water mites—Hydrachnidae, the car- rous water bettles—Dytiscidae. The former if get into a hatchery play havoe with both ova and ins, the latter are destructive to ova and fish at ost every stage of development. ne great question of healthy vegetation and animal in fish raising water as we have seen is an import- int factor in fish culture for it can bé used even when it rises to a higher temperature than water without conditions. Aquatic vegetation, while living, we essential; while in the process of decay it is of value too as food to the lesser forms of fish food. There are many other questions relating to fish- 1 water supplies of less importance, but space eludes further discussion on the subject. We now will look into some of the essentials sur- ng the utilization of water when it enters the As a rule if the water enters at a suitable tempera- we need have little fear of the shortage of avail- le free oxygen. We have dealt with the necessity two sources of water supply, and the care which -to be taken against mechanical and chemical in- ice, but we now consider its adaptation to our ments in fisheulture. given the conditions referred to, it is not ne- to do more than pass the water perhaps +h a flannel filter to protect the ova from the ; of mites, though to make it doubly sure it has found that it is safest to use also a charcoal filter It may be said by some that filtration of prevents a suitable volume of water being the writer has always found if the water is y’’ a very much smaller quantity of water is CANADIAN FISHERMAN . wholly aquatie insects as the Water Boatman— itv The type of hatching trough is a minor detail so long as it is designed so as to carry the maximum of ova in the minimum of space compatable with con- venience in extracting dead ova. The hatching troughs are best made of white pine with as few knots as pos- sible, and should be treated in such a way as to steri- lize the wood tissue and prevent it assimilating the spores of any of the aquatic fungi such as Saprolegnia and Byssus. It is true that neither of these parasitic fungi need be feared when incubating healthy ova, but should for any reason the vitality drop, one or other of these fungi is sure to attack the ova unless every precaution is taken. Prevention is always better than cure. Now there are many methods adopted for the treat- ment of wood so as to permanently sterilize it, but one system adopted successfully during the past 20 years by the writer is as follows: Assuming the wood to be dry and well jointed it has been found that a coat of thé undermentioned fluids as a preliminary measure is invaluable. First paint the entire woodwork with a saturated solution of sulphate of copper and repeat this three or four times letting it soak in well between each coat. Then when thoroughly dry paint the whole well with lime water. The reason of this is that copper sulphate in the most dilute form is very destructive to all unicellular life, but is soluble in water, the painting with lime water converts into an insoluble element. As soon as the woodwork is thoroughly dry it is well to enamel it with a black enamel. Probably the most widely used black enamel adopted is a preparation of asphal- tum made up in the following way: Take Syrian Asphaltum .. bee jet a go LDS, Coal Tat: Oils Acs oie s . .. 6 gals. Litharge.. : bee Ole: Turpentine .. . . ..20 gals. Heat the asphaltum to boiling for six hours then take the tar oil also to boiling point and add_ the litharge gradually while boiling then add the mixture to the asphaltum. When cool add, while stirring, 25 gallons of turpentine. The preparation is best poured while cooling into an old coal oil barrel, then the tur- pentine can be stirred in well with a paddle withou making a mess. ; >r 7, THIS will produce one of the best black 4 enamels on which no parasitic spores can find a hold. It can be easily wiped since the sur- face is, or should be if properly put on, of a glassy nature. Should the enamel get scratched or chalked the copper sulphate will offer no opportinity to fungal growth. . All that will be necessary from year to year if the enamel is not scratched is a sterilization of the trough with weak formaldehyde or perman- ganate of potash before using. A hatching trough like everything else in a hatchery cannot be kept too clean for it is a well known fact that if an epidemic should start it is almost impossible to stop it going right through the whole plant. The question of whether a hatching trough should be covered or not is not of importance, though early fish-culturists maintained they get better results with darkened hatcheries or covered troughs. We hear the opposite theory in connection with the incubation of white fish and lake herrings though there is no scientifie reason for it. The ova of the brook trout, the rainbow, Atlantic salmon and fish of similar habit all deposit their ova 118 . in shallow water where light can and does penetrate while on the contrary white fish deposit their ova in comparatively deep water during the equinox when the water is turbid so little light can possibly ieach the ova. Further when winter comes and ice with snow cover the lakes the ova must be in total darkness for several months. For these reasons it is certain there can be little if anything in the theory that salmon and trout eggs should be incubated in the dark while white fish should be ineubated in glass jars with every access to all available light. In conclusion we think it may be fairly laid down that with a fair knowledge of limnology and the prin- ciples of life a careful student may overcome many 0. the difficulties of fisheulture, but fundamentals must Le accepted and lived up to for it is no excuse that your ova alevins were lost because your water supply was polluted, was insufficient or the system of delivery broke down, for these must never be possible. In- efticient impregnation, disturbance during transporta- tion, and similar exercises should equally not carry_ weight. Impregnation should be efficient or it 1s waste of money and space putting doubtful ova in a hatchery. Ova should always be accompanied dur- ing transportation if at all possible, on short one day trips it is not necessary if they are properly packed. As an example of long transportation of ova the writer ean testify to the safe travelling of several interesting consignments in which he was associated one con- signment for example was shipped from the Trinity hiver, Oregon, to England, and from thence to Buenos Aires, Argentine Republic; one from England to Brit- ish East Africa, viz. Suez Canal, one to Kandy, Cey- lon, one to New Zealand and so on. (To be continued.) FISHING BY TELEPHONE. A strange way of discovering the whereabouts of fish is practised in some parts of Norway,-and the method was discovered by a clever Norwegian. However. after fully diseussing the auestio several occasions. the members of the British G ment to whom I before referred agreed to ree that the imports of canned lobsters should be to fifty percent of the imports for 1916. supplies permitted from Canada and the United States in p portion to the pre-war imports from each of — countries: IT have looked up the trade returns and that the imports of eanned lobsters from Canadé and the United States are as follows: a Canada —_— United States. 1911... ... Go A.w STARE owe eee oe 1912 .. .. .. .. .. 28,764 ewts. 5,680 cwts Wed Ae shes 33,139 ewts. 2,091 ewts. 1914 .. 32,919 ewts. 1,641 ewts. 1915... 38,610 ewts, 4.847 ewts,. - 50,109 ewts. 2,025 ke asin ‘from the United States have been a negligible quantity. Therefore on the he export of 1916 the Government will re- Canada about 25,000 ewts. y was further expressed that there might be ty of getting further amounts imported un- ent for using empty space in vessels, present time it could not be told how much ents worked out and they did not care to say definite on this point. I believe, however, worked out in such a way as to provide fur- » for Canadian Lobsters without interfering importation of other articles that are consi- here at present. I trust therefore resell: of the restrictions will not prove as injury as you evidently feared it would be to ster industry in the Maritime Provinces. ; Yours very truly, J. D. HAZEN. COPY. Downing Street, March, 1917. eur: reference to our conversation this morning, the ition as regards the importation of canned as I explained really more favourable to than to the United States. It is intended to lf the amount imported in 1916 and to dis- this between Canada and the United States on jis of pre-war imports. The imports into the Kingdom i in ewts. were as follows :-— Canada. United States. eee ee sic) LOO.OT0 226,789 Mee eee t.O16 125,206 eee wipe ro,ooe 265,817 ee) COLLIE 510,330 alr Sy pe WBE 555,524 479. 634 850,745 ‘proportion to their pre-war importations, be allowed rather more than half, say 000 ewts. The figures would have been favourable to Canada if the amount had been on the basis of the- 1916 division instead of division. I do not think the Foreign | have agreed to stop American imports is differentiation I think you will agree against Canada. over suggesting to the Government that an quantity might be bought for the troops in the imports from Canada up to the 1916 of canned lobsters, imports have been as From Canada. Total yt Saber 42,427 28,764 34,394 33,139 35,230 32,919 34,660 38,610 43.457 50,109 52,134 rill pe a imports ‘from the United States n negligible and that Canada will be able to 2 CANADIAN FISHERMAN 123 send us 25,000 ewt, this year as compared with 29,000 ewt. in 1912 and 33,000 in 1913. There might also be a possibility of getting further amounts imported under the arrangement for utilizing empty space in vessels, but, as we do not know exactly how these arrangements will work out, I am afraid that I cannot say anything definite as to this point. Sincerely yours, (Sgd.) WALTER H. LONG. FIVE FISHERMAN DROWN—LOST LIVES IN GALE WHICH SWEPT NOVA SCOTIA. HALIFAX, N.S.—Five fishermen lost their lives in a terrific southeast gale which swept Nova Scotia April 9th. The dead are: Charles Conrod, 39; Dunean Con- rod, 20; Frederick Dunean, 28, all of Liverpool, N.S.; Thomas Musey, Yarmouth, N.S.; and George Therian, Digby, N.S. A sloop containing the first three named foundered. The powerful gasoline boat of Musey and Therian came ashore with oars and trawls in position and it was thought at the time the men had been pick- ed up by a passing schooner, but the washing ashore of one of the bodies has shattered this hope. NEW LIFE FOR B.C. FISHERIES COMPANY. D. T. Sandison, a long-headed Seotechman who has been in the deep-sea fishing business for twenty years, is in Vancouver, B.C.. representing a syndicate of Lon- don capitalists who have bought assets of the B.C. Fisheries Company, at Skidegate, Queen Charlotte Island. Among the members of the syndicate are Sir Thomas Lipton, the man who put T in tea; Andrew Weir, whose ships go to all part of the world, and ©. Williamson Milne, Crown Court, Old Broad St., Lon- don, England, the well known financier. The price paid for the various plants of the Company was $50,- 000, but before the money: is paid over to the receivers, Seotchman Sandison wants to be sure that the assets are intact, hence he is going up north the first week in April to look things over and if all is in ship-shape, he will return in ten days time and complete the deal, which it is hoped in British Columbia will give new life to the north country and make every one forget the hurrah days of Sir George Doughty in the light of more cautious development of the fisheries. Mr. San- dison is not unknown to the fishermen of B. CG. for he has had dealing with them in the past. His people have béen in the fish trade in Scotland for generations and he is hard-headed. GERMANY’'S FLAN TO HIDE U-BOAT LOSSES. The German Admiralty are deeply concerned with the effect that their recent heavy losses in submarines, if known, could not fail to produce upon their U-boat crews, who are no longer dauntless volunteers af the earlier type. No precautions, therefore, are spared in order to prevent these lukewarm pirates from learn- ing the truth about those who have ‘‘gone before.” That is why under a recent order no U-boat employed on blockading duties, if and when it returns, is allow- ed to return to its port of departure, but proceeds to another base. In this way the U-boat crews in training or at rest cannot ascertain whether their comrades have come home safely or have met with due retri- bution, - Canada’s Fisheries tok F ebruary 1917 (Furnished: by the Marine and Fisharies Dept)’ Notwitstanding rough cold weather the quantity of cod and haddock landed on the Atlantic coast during February was considerably greater than that landed in the same month last year. On the other hand the total landings of lobsters fell short of that for the preceding February, chiefly owing to exceptional ice conditions. The present lobster season opened on ‘the 15th of November in Charlotte and St. John counties N. B., and is now on progress on both sides of the Bay of Fundy, and on the western and southern shores of Nova Scotia as far eastward as Halifax harbour. ._ Up to the end of February thé total pack was 4,922 cases while 13.845 ewts. were shipped in shell. During the corresponding period in the preceding year the pack was 9,953 cases, while 30,315 ewts. were shipped in shell. The following table shows the quantity of fresh lob- Summary of the Quantities and Values of all Sea Fish’ cee ae fend: | . ed in a Fresh or Green State; and an estimate of the Quantities Mar- 1 _ keted, or intended to be marketed, fresh, dried, pickled. canned, ete., in the WHOLE OF CANADA, for the bate of FEBRUARY, I. 1917. Kinds of Fish. | ‘State. Caught and Landed | lin a Fresh or Green | Pickled. | es 4914) 43.997. 1915, ae © than that for the pee extension of the open season neficial in some districts, but, tity thereby added to the — In the Vancouver Island. herring were reported in la of Nanoose Bay and Nanaimo at the But the total quantity landed in the. ‘the month was 11,500 ewts. les February last year and 54 for February two years There were af 441 ewts ee lused Fresh! — Dried.. | Chat: pen a Fresh or Green \Canned.ete| — SALMON, ewts. Salmon, used fresh ‘e frozen), CWts. a. ap ages Salmon smoked. wis. Re ates ao LOBSTERS) cwtse ek 20. Lobsters, canned, cases ..-. Lobsters, shipped in shell, ewts. COD, ewts. 646 “4,666 11,452 Cod, used fresh, ewts. sa tS : ‘ ' f Feary A. Cod, smoked. ewts. RY eee Cod, green-salted, ewts. .. .... Cod. smoked fillets, ewts. .. .. . C100 GPIE0. CWE. ke eae s Ba DDOOCK Sowts, (2) ee aes Haddock. used fresh, ewts. . 2. > Haddock. smoked, ewts. .. Haddoek. dried. ewts. 2.0.0.0... HAKE AND CUSK. ewts 5 Hake and Cusk. used fresh. ewts. Hake and Cusk. smoked fillets, Cwts.. 5. -. e Hake ond Cuek: dried. owta: wee POLLOEK. .ewtae oo. Pollock used fresh. ewts : Prlinek smoked fillets, ewts. . . MERRING. ewts, Horring. used fresh, ewts. canned, eases .. e amoked. ewts. .. .. 6. drv-salted, ewts. niekled. bris 1.169 Sraweliny Horring Harring, THoarrine Herring, bi eae 4 Quantity. — bee | Quantity. | "6,089 ee S88 FaaW Eee) o wilete\we ye Bs = ase x aie 47.525 73.194 used as bait, bris s Rei copa FISHERMAN 125 5 10 RI eh AU os Ree migeive See 5 ee Rac al Tipe ala 300 BO ee i angen tie FUN ast ei co GS Bes esr 300 peta get 254 wi ka he Bs cag 7,603 46,879 bs 18,505 96,724 ee age eee 7,603 ya pe at ne Ss 18,505 1,242 6,166 1,242 311 1525 ~ 311 723 1,021 723 1,672 1,357 1,672 215 236 215 295 186 225 22,224 205,190 22,294 21,393 115,994 21,393 16 96 16 hi KSAT Ee Duh 6 24 6° 18 54 18 4,019 6,272 4,019 4,918 2.579 4.918 y= 184 23 26 221 26 oe 900 315 900 ge” Sepa el 42 294 42 335 1,340 335 2,532 3.110 ad 6,846 13,147 igre Pair rte 4 2,132 PRE aE vee res 6,531 ae ee _ 400 Seek agra Eo 315 aoe 200 500 ee 670 1,390 nat a ops, shelled, WO ae Uses Sin sio os 400 a ORR BU ae 1,340 ‘COCKLES, ete., ewts. 174 1,059 174 263 1,737 268 - 580,864 500.759 AL VALUE .. FISHERIES IN PRINCE EDWARD ISLAND. \t the annual meeting recently of the Prince ward Island Development Commission an organiz- n instituted in March 1916 for the purpose of devis- plans for the development of our natural resources. report on our Fisheries was submitted by W. 5 arsh, Chairman of a Sub-Committee composed ne largest fishing concerns in the province. reported that our fisheries so far as they are ed are in a healthy condition. ¢ lobster fishery the only branch of the industry developed, showed a notable increase in 1916 over Canners and exporters are urged to assist the Government in enforcing the close season. were too many violations of the law last year. ‘ommittee asked the lobster fishermen to direct ergies to a greater extent in the future to the of cod and other ground fish after the close bster season. year there was a substantial increase in the it of cod, hake and other ground fish.- ne of the great needs of our cod fishery is a conti- ipply of fresh bait. This can best be done by ig cold storage plants at different centres, for ng of herring, in the early spring, when they assisted companies composed chiefly of fish- build and operate such plants. This move, ry successful. Plants were abandoned, or to other uses, because the schéme was in ad- the necessities and because of inexperience or nent among the owners. mmittee emia the enlargement of the boat harbours which were constructed by the Government some years ago, and also the ment of additional harbours of this kind. : strongly emphasized the need of | training for fishermen. The Federal eee out appropriate large sums for ‘mo ost plentiful. Some years ago the Federal Gov-: agricultural education. A similar educational effort applied to our fishermen would produce possibly, 100 fish at least, to every one that %s produced today. Organized education in Canada is now being extended to nearly all our occupations. It is difficult to under- stand why the fishermen have been neglected. The Committee outline what the British Isles, Nor- way, the Netherlands, Japan and other countries are doing in the time of instructing fishermen by schools, shot cruises, ete. “Our plan,’’ says the Committee, must be to train the more intelligent young fishermen as instructors and our methods must be of such a nature that the interests of these young fishermen shall be gained. When this is furnished, they will soon find means of adding to their equipment, whatever more is necessary.”’ The Committee further suggested that the Govern- ment circulate illustrated bulletins, provide demon- strations by means of travelling instructions at snit- able centres, also short courses suitable for selected leaders from all fishing localities. Short courses in Nature study, having to do with the fisheries should be taught in all publie schools in fish- ing comniunities. : The oyster industry also received considerable atten- tion from the Committee, and they recommended among other things that theer should be an amendment of the plan under which oyster areas are granted for arti- ficial cultivation, also the retention and utilization of oyster areas planted by the Government for education- al purposes. The utilization of the Fishery Protection Service for obtaining data concerning all edible fish, including a number of kinds that are practically unused at present and concerning the best methods of dealing with the by-products of fish now universally wasted, was: also advocated in the meeting. [P.S.—It is interesting to note that the reforms urged are identical with those proposed by the Cana- dian Fisheries Association and this magazine. There is an undoubted awakening in our fisheries all over the country.—Editor. | 126 BOOMING SABLEFISH, ALIAS BLACK COD. Sablefish, more commonly known as black cod, was formally presented to the elite of available aquatic food supplies of the United States Bureau of Fish- eries. Officials of the department, believing that the democracy of high prices has upset the old exelusive- ness of the so-called ‘‘codfish aristoeracy,’’ establish- ed by the Pilgrim fathers, have -inaugurated a cam- paign to demonstrate to the people who are protest- ing against the high cost of living that the sablefish are entitled to the same regard aceorded the fish which have been accepted by the honsewife for generations. They stand sponsor for the st :itement that the so-call- ed black cod, free from bone, white in flesh, and requiring little time for cooking, is suitable for the humblest home beeause of its price and for the mil- lionaire’s table for its firmness of texture and delicious flavor. Although the sablefish was discovered off the coast of Alaska in 1811, until now its excellence has been known to only a few persons. The department be- lieves, however, that the time has come when because of its edible qualities and low price, it should be made known to all. It is found in the deep water off the Pacific coast from San Francisco to Alaska, and is particularly abundant from Oregon northward. It has been caught more or less freely by halibut fisher- men for many years, but has been regarded as a nuisance rather than at its true worth, because, ‘“‘with characteristic American heedlessness of the value of natural resources,’’ it has been neglected by the con- sumer and there has been no market for it. Millions of pounds have been returned to the sea annually, while the people who should have been using it have been clamoring for investigations into the Trea- sons for the high cost of living. The sablefish as caught averages about fifteen pounds in weight, although it grows much larger. Because of its firm texture, it is transported easily, and, according to the depart- ment, is available for use as far east as New York and New England. The fish can be used in as many ways as can cod. Cod is dry-meated, but the department officials say that the sablefish is one of the richest and . fattest of the American fishes. Mr. Walter Lambert, naval architect of Montreal, and who has been devoting a great deal of attention to the designing of trawlers and auxiliary sailing fish- ing craft, has severed his connection with Messrs. John Reid and Company, Ltd., and will open an office for himself. Mr. Lambert is a member of the In- stitute of Naval Architects: the Canadian Fisheries’ Association, and is already known to our readers by the designs published in the Canadian Fisherman, BIGGEST KELP BARGE. Built at a cost of over $2,000, probably the largest kelp barge on the Pacifie Coast was launched recently from-the private ways of the Pacifie Products Com- pany, Los Angeles, Cal. The big secow is equipped for coastwise commerce, and has a capacity of 325 tons. The dimensions of the boat is 30 by 80 feet and 8 feet deep. CANADIAN OWNED? . The Canadian-owned iron serew trawler Crocus, 113 tons gross and 62 tons net register, has been sold for about £2,100. She was built at Middlesborough, in 1899, and has compound engines 35 h.p.n.; eylinders CANADIAN FISHERMAN 4 15% inch and 29 inch by 21 inch strok I knots. Her dimensions are: Length, 95 feet; 20.7 feet; depth, 10.7 feet.—British Fishing Ne (There is no steam trawler named Crocus me ed in either Lloyd’s Register or the Canadian Shi List— Ed. C. F.) i oe oe The custom of soaking scallops in fresh water, w] has been practiced for a number of years i Federal Food and Drugs Act, and, with the o the scallop season, shippers are being warned the opinion of the.department it is unla interstate commerce, scallops that have b in this way. The effect of soaking sea'lo water to increase their volume, even when is only to wash the shellfish, and such an held to be adulteration within the meanin and drugs act. ek To those shippers who find it is difficult clean scallops that are shucked in a dry baske partment recommends the use of fresh brine 21% per cent of salt. Two pounds of salt to of water will give approximately the pro. and small amounts of this liquid can be — shucking basket without much danger of scallops. Brine of a similar strength may to wash the shueked scallops, but the be changed frequently and should not by dirty. ; ; Clean salt water from the ocean may be stead of the brine if it is possible to obtain sources which are free from all risk of ¢ by sewerage. < ; It is also recommended that the scallops, wheney possible, should be washed in clean salt water they are brought ashore. This will get rid of deal of mud. If clean tables and receptacle: clean, dry place for storing the molluses are provided, there will be less difficulty the scallops clean without the use of water. If fresh water is used for washing pur] lops must not remain in contaet with it for two or three minutes. If they are left in any longer there is danger of ‘‘soaking,”’ say, they will absorb the water and inereas This, it is held, affeets the quality or substance in a manner prohibited by © .drugs act. whe In its investigation into the conditions shucking establishments the departmen that it takes from 30 to 45 minutes for shuecker to fill a pail. If therefore, the shueked into pails of fresh water, they alm ly will remain there sufficiently long for so take place. Even when smaller receptacles a if water be present, soaking will probably occur, — effect of this process is heightened when they a washed subsequently in tubs of fresh water. The us of brine as deseribed above is, therefore, recomme’ as a means of securing cleanliness and attractiven the shuecked seallops, without violating the pro of the Federal food and drugs aet. : The washed scallops should be earefully and ¢ pletely drained before shipment, as the presence free liquid would be regarded as an adulteration. Eastport Sentinel, Bee 3 f Oo = ‘ CANADIAN " % PACIFIC NOTES. e first of the herring struck in at Port Simpson on urch 7, and three seining crews which were operating secured fair catches. As the run increased, more Ss were put into operation, and as much as fifty per day were caught and taken to Prince Rupert - freezing. The run has continued through the month March, and is not yet over. Mr. W. E. Anderson, of the Quathiaski Canning Co., mited, Quathiaski Cove, B.C., returned to Vancouver March 7th after visiting Ottawa, Toronto, Mont- and various Eastern United States points. le 5 trawling operations of the S.S. ‘‘ James Carruth- * out of Prince Rupert are continuing, although it as yet impossible to say whether or not these oper- s are a financial success. On March 8th the ‘‘Car- hers’’ brought in 43,000 lbs. of fish, of which only ) Ibs. was halibut, 10,000 lbs. cod, and the balance fish of various kinds. This experiment is being tehed with great interest by the fishing industry, ind if successful there is no doubt that many other vats will be fitted up to operate as steam trawlers. I Gosse-Millerd Packing Company, which has erto been known only in the salmon canning busi- has recently erected a small cold storage plant fish freezing plant at Bella Bella, B.C. This plant s now making ice, and for about a month past has een freezing a quantity of bait. They expect to do lite a business with halibut schooners in bait during e Summer, and they also except to purchase hali- -eaught by Indians and loeal fishermen and freeze sc the early part of March the fied shortage efrigerator cars which exists at Prince Rupert be- accentuated, and for practically one week no rator cars were available at all at that port. As ult, a number of schooners which put in to Rupert rips of halibut, were obliged to go to Seattle in to dispose of their fish, The Canadian Express 1y, which operates over the Grand Trunk Paci- ine, were unable to supply the refrigerator equip- and were obliged to call on the Great Northern ress Company, who supplied refrigerator cars via nipeg, and relieved the shortage, on March 12th. F. E. Payson, Manager of the Goletas Fish Com- of Vancouver, B.C., has left for Boston and other n Cities. i Goletad Fish Company, Limited, of Vancouver, pod. Shushartie Bay, has changed the name to n Packers Limited. The new Company will under the same management as the former FISHERMAN SW qo 5 es een “also built the launch ‘‘Kitwinmar’’. = 127 Goletas Fish Company, and will in addition operate the Butedale Cannery, and cold storage plant, at Bute- dale, B.C. The schooner ‘‘Knickerbocker’’, while proceeding South from the Yakutat fishing banks, with a cargo of fish, broke her starboard tail shaft and lost her pro- pellor. The vessel put into Seward, Alaska, and dis- charged her cargo. A new tail shaft propellor was shipped to Seward and repairs effected at that port. Capt. W. i. Gillen, formerly of the Schooner ‘‘Jess- ie’’ will fish this Summer out of Prince Rupert on the Schooner ‘‘Sealight’’. Capt. Jacob Hansen, late of the Steamer ‘‘New England’’, has taken command of the Steamer ‘‘Chi- >? cago. A new company has been formed to operate out of Prince Rupert, to be known as the Deep Sea Fishing Company, the shareholders including Messrs. George Selig, William Selig, Bainter and MeNulty. They have acquired the ““Haysport No. 1’’ and the ‘‘Haysport No. 2’’ from the Skeena River Fisheries Limited, and have The latter vessel will be operated in the Herring business. HALIBUT ARRIVALS AT PACIFIC COAST PORTS DURING THE MONTH OF FEBRUARY 1917. Feb. 2.. Chief Skugaid, 4,000, The C. F. & C. S. Co., Ltd. Feb. 3. Tom & Al, U.S., 23,000, The C. F. & C. 8S Co., Ltd. - Feb. 3. Washington, U.S., 17,000, The C. F. & C. 8S. Co., Ltd. Feb. 6. Pacifie, U.S., 15,000, Pacifie Fisheries Com- pany. ‘ Feb. 7. America, U.S., 20,000, The C. F. & C. S. Co., Ltd. Feb. 7. Gilford, 6,000, The C. F. & C. 8S. Co., Ltd. Feb. 9. Geo. E. Foster, 7,000. The C. F. & C. S. Co., Ltd. : Feb. 9. Grier Starrett, 13,000, The C. F. & C. S. Co., Ltd. “ Feb. 10. Carruthers, Jas., 5,000, The C. F, & C. S. Co., Ltd. Feb. 13. Malola, U.S., 16,000, The C. F. & C. S. Co., Ltd. Feb. 15. Sumner, U.S., 16,000, Atlin Fisheries Ltd. : Feb. 15. Agnes B., 10,000, Atlin Fisheries Ltd. Feb. 15. Trio, U.S., 12,000, Royal Fish Company. Feb. 16. Director, U.S., 7,000, Atlin Fisheries Limited. Feb. 18. Republic, U.S., 30,000, The C. F. & C. S. Co., Ltd. 128 “Feb. 18. Rolfe, U.S., 11,000, The C, F. & G.S. Co., Ltd. : ; Feb. 18. W. R. Lord, 15,000, The C. F. & C. S. Co., Ltd. : ; Feb, 18. Chief Skugaid, 20,000, The C. F. & ©. S. Co., Ltd. ; Feb. 19. Carruthers, Jas., 10,000, The C. F. & C. 8. Co Co., Ltd. ; Feb. 20. Puritan, U.S., 20,000, Booth Fisheries Com- pany. Feb. 20. Olympic, U.S., 15,000, Pacific Fisheries Co. Feb. 20. Panama, U.S., 80,000, Atlin Fisheries Ltd. ‘ Feb. 21. Kodiak, U.S., 30,000, The C. F. & C. 8. Co., td. Feb. 21. Constance, U.S., 26,000, The C. F. & C. S. Co., Ltd. : Feb. 23. Commonwealth, U.S., 13,000, Booth Fish- eries Company. ~ Feb. 23. Nellie, U.S., 8,000, Booth Fisheries. Com- pany. Feb. 23. Tuladi, 5,000, The C. F. & C. 8. Co., Ltd. Feb, 23. P. Doreen, 10,000, The C. F. & C. 8. Co., Ltd. : ‘ Feb. 23. Margalice, 5,000, Royal Fish Company. Feb, 23. Lillian M., 5,000, Atlin Fisheries Limited. Feb. 24. Arctic, U.S., 15,000, The C. F. & C. 8. Co., Ltd. “Feb. 24. Atlantic, U.S., 15,000, The C. F. & C. 8. Co., Ltd. ; ; Feb. 24. Wireless, U.S., 5,000, Royal Fish Com- pany. Feb, 26. E. Nielson, U.S., 10,000, The C. F. & C. 8. Co. Ltd, ‘ : Feb. 26. Alvilda, U.S., 5,000, The C. F. & C. 8. Co., Ltd. j Feb. 26. America, U.S., 20,000, The C. F. & C.S. Co., Ltd. Feb. 26.. Eagle, U.S., 26,000, The C. F. & C. 8. Co., Ltd. : Feb. 27. Tom & Al, U.S., 45,000, The C. F. & Cr8. Co., Ltd. : Feb. 27. M. T. 8, 8,000, Royal Fish Co. Feb. 28. Nornen, 5,000, Atlin Fisheries Limited. _ s Feb. 28. Loyal, US., 14, 000, The C.F. & C. 8. Co., Ltd. Vessels not specified ‘U.S.”’ ‘are of Canadian Regis- ter. AT ugh aie B.C.: Feb. Celestial Empire, 60,000, The Canadian Fishing " o., Ltd. Feb. 5. Borealis, 40,000, The Canadian Fishing Co., Ltd. Feb. 5. Kingsway, 35,000, The Canadian Fishing Co., Ltd. Feb. 10. Peseawha, 25,000. The Canadian Fishing Co., Ltd. Feb. 24. Carlotta G. Cox, 50,000, The Canadian Ltd. Celestial Empire, Ltd. Flamingo, 60,000, The Canadian Fishing Fishing Co., Feb. 27, Fishing Co., Feb. 28. Co., Ltd. AT KETCHIKAN, ALASKA: Feb. 1. Prospector, 10,000, New England Fish Com- pany. 100,000, The Canadian CANADIAN FISHE Feb. =e Knickerbocker, “35.000, Company. . S Feb. 10. Tordensk jd, 13,06 pany. Ses Feb. 10. Feb, 12. Seattle, 11,000, Rile Omaney, 11,000, | : 7 : Feb. 14. Liberty, 30,000, San eb 14. Senator 7,000 San Tuan Feb. 14. Active, 6,000, Ripley Fish Co ian: 15, J.P. Todd, 11,000, W, ieee 20.. Yakutat, 20,000, ‘San Juan Fis Feb. 22. Tyee, 25,000, New Bugis n Feb. 23. Prospector, 25,000, New | Company. Feb. 23. {Knickepnbele, 25,00 Company. s HALIBUT aprvars AT pant 1 _ MARCH 18ST TO MARCH 31ST At Prince Rupert, B. C.: ; Mar. 1.—Loyal, U.S., 14, 000, ‘The CG Limited. . Mar. 1.—Grier Starrett, 8,000, ‘The Limited. Mar. 1.—Jennie, U.S., 9,000, The Cc Limited. Mar. 1 —Pauline, US., 14,000, The Limited. : ‘Mar. 1 —Omaney, U. 8. 55,000, Th Limited. Mar. 1 —Carruthers, Jas., 20,000, Co., Limited. Ri j Mar. 1.—Chief Zibassa, Ww 000, ‘The om Limited. ; Mar. 1.—Orient. U.S., 15,000, Atlin ‘is Mar. 1.—Tordenskjold, U. 3, 25,000 Limited. Mar. 1.—Kidsvold, U.S., 16,000, “Atli : Mar. 1.—Nautilus, U.S., 7,000, At ' Mar. 1.—Seattle, U.S., "45,000, Bo. Mar. 1——Washington, U.S., 95, Company. Mar. 1.—Pacific, U.S., 28,000, Ps Mar. 1.—Ed. Rodel, 5,000, Royal Mar. ce U. S., 35, el Th ait Limited. f Limited. | Mar. res US. 10,000, Booth | Mar. 4.—Andrew Kelly, 40,000 he C. vie B., §000 The ©. Mar. yee es: . PL & Mar. 4.—Glacier, us , 13,000, ‘The Limited. 4 Mar. 4,—Mars, U.S., 10,000, The: Limited. 4 “ Mar. 4.—Senator, U. S., 20,000, Mar. 4.—Thelma, ap a 14,000 Mar. 4—Viking, U o fe Mar. 6.—Sitka, us. € CANADIAN 8,000, The 6. F. & C. S. Co, dy, J. | S., 15,000, The ©. F.& C.8 TS. US. 7,000, ” Atlin Fisheries Ltd. US. 10,000, The C. Bee: 6... Co.,, eae U.S., 30,000, Booth Fish- Arctic, U.S., 15,000, Booth Fisheries Co. 2.—Active, U.S., 6,000, Booth Fisheries Co. fas. Carruthers, 20,000, The C. F. & C.S Kodiak, U.S., 20,000, The ©. F. & C. S$. Co., —Olympie, US, 20,000, Booth Fisheries Co —Gjoa, US., 12, 000, Booth Fisheries Co. 3.—Corona, U.S., 10,000, Pacifie Fisheries Co. —Borealist, 10,000, Atlin Fisheries Limited. 3.—Nornen, 15,000, Atlin Fisheries Limited. Fairbanks, ‘ULS., 16,000, Booth Fisheries Dh oo Todd. U.S., 9,000, Booth Fisheries Co. Yora, U.S., 8,000, "Pacific Fisheries Co. BE. Nielson, US., 6,000 Pacifie Fisheries Co. Onah, U.S., 10,000, The C. F. & C. S. Co.. 14 Margalice, 8,000 The C. F. & C. S. Co., Ltd. . 5.— Alten, US., 55,000, The C. F. &C. S. Co.. 6.- Tordenskjold US., Pe Alvilda, US., 9,000, Pacific Fisheries Co. C.F. 1, 6.000, The ©. F.& 0.8. Co., Ltd. autilus, 6.000, The C. F. & C. 8S. Co., Ltd. tlantie, U.S., "90,000, Booth Fisheries Co. idsvold, US. 7,000, Booth Fisheries Co. , US., 55,000, Pacific Fisheries Co. 9. Tom & Al, US: 55,000, The ©. F. & C. 8. eames US., 40,000, Atlin Fisheries Agnes B, 5,000 Atlin Fisheries Limited. - spit, 15,000, Atlin Fisheries Limited. C. S. Co. Katy 40,000. The C. F. & C.S. ‘ 15,000, Pacifie Fish- FISHERMAN 129 Mar. 26. Co,, Limited. Mar. 27 Limited. Mar. 27.—Shamrock, U.S Co., Limited. Mar, 30.—Joe Baker, 5,000, Royal Fish Company. Mar, 31.—Nornen, 10,000, The C. F. & C. S. Co., Ltd. Vessels not specified ‘‘U.S.”’ are of Canadian Registry. At Vancouver, B.C.: Mar. 1.—Borealis, 50,000, The Canadian Fishing Co., Limited. Mar. 3.—Kingsway, Co., Limited. Mar. 20.—Celestial Empire, Fishing Co., Limited. Mar. 21.—Flamingo, 55,000, The Canadian Fishing Co., Limited. Mar. 24.-Iskum, 15,000, The Canadian Fishing Co., Limited. 26—Kingsway, Limited. Mar. 30.—Carlotta G@. Cox, 25, 000, The Fishing Co., Limited. At Ketchikan Alaska: Flamingo, U.S., 8,000, The C. F. & C. 5. —Bryan, U.S., 5,000, The C. F. & C. S Co. . 5,000, The C. F. & ©. 8. 50,000, The Canadian Fishing 50,000, The Canadian . 55,000, The Canadian Fishing Co., Canadian Mar. 12.—Dolphin, 12,000, New England Fish Co. Mar. 12.—Lister, 10,000, New England Fish Co. Mar. 12.—Hi Gill, 12,000, New England Fish Co. Mar. 12.—Daisy, 11.000, New England Fish Co. Mar. 12.—-Rolfe,. 14,000, New England Fish Co. Mar. 13.—-IT. & R., 6,000, New England Fish Co. Mar. 13 —Roald, 12,000, New England Fish Co, Mar. 13.—Venus, 25,000, New England Fish Co. Mar. 1 5.—Prospector, 15,000, New England Fish Co. Mar. 17. —E, Nilsen, 8,000, New_England Fish Co. Mar. 17.—Kingfisher, 6.000, New England Fish Co. ~ Mar. 20 —Lineoln, 5,000, New England Fish Co. Mar, 20.—Panline, 13,000, New England Fish Co. Mar. 20.—T yee, 30.000, New England Fish Co. Mar. 20.—Loyal, 13,000, New England Fish Co. Mar. 20.—Hellenic, 12,000, New Engfand Fish Co. Mar. 21 —Orient. 32.000, New England Fish Co. Mar. 22.—J. P. Todd, 5,000, New England Fish Co. Mar. 22.—Star, 15,000, New England Fish Co. Mar 22.—Senator, 17,000, New England Fish Co. Mar, 22.—Rureka, 5,000, New England Fish Co. Mar. 24.—Omaney, 50,000, New England Fish Co. Mar. 26.—Manhattan, 80,000, New England Fish Co. Mar. 27.—Aurora, 5,000, New England Fish Co. BOOTH FISHERIES CO. BUYS BRITISH COLUMBIA CANNERY. The Booth Fisheries company on March 12 took over the Scotch-Canadian cannery property at Steveston, B. C., and will direct the operation of the plant from Seattle. The property includes a large four-line sani- tary cannery, with full equipment of American Can company machinery, located at the mouth of the Fraser river, whieh has been a producer of some consequence in the past. : Operations will be econdueted wnder the name of Booth Fisheries Company of Canada, Ltd., a Canadian subsidiary of the American corporation. Oscar Berg- seth, formerly assistant purchasing agent of the North- western Fisheries Company at Seattle, has been ap- pointed superintendent, and is now at the plant mak- ing preparations for the season’s work. — Pacifie 130 : CANADIAN FISHERMAN April, 1917 ESTABLISHED 1736 Gourock Ropework Export Co. LIMITED (OF SCOTLAND) MANUFACTURERS OF The Gelebrated ‘Gourock” Brand of Herring and Mackerel Nets _| SOLD EVERYWHERE Canadian Branch : Montreal McKeough & Trotter Busy Wa pani . New Brunswick Cold ie Storage Co., Limited — : ST. JOHN, N.B., CANADA Manufacturers of Gasoline Engines and Ry 750,000 CUBIC FEET. Launches : STRICTLY PUBLIC WAREHOUSING. NO CHATHAM - ONTARIO TRADING IN LINES HANDLED. SWITCHING TO ALL RAILWAYS. THE We Manufacture Fish Boats; Gaso- ONLY COLD STORAGE WITH SIDINGS line Engines, two and four cycle, LOCATED AT A CANADIAN WINTER both Marine and Stationary; also ee Stake Drivers and Pullers; Ice BETTER FACILITIES FOR ACCUMU: 3 xs LATING LOCAL GOODS FOR CARLOT Crushers, etc, for Fishermen. WESTERN SHIPMENT OR - WHSTREM Our Output is first class; made GOODS FOR EXPORT FURTHERANCE ; : : THAN ANY OTHER HOUSE. from the best material obtainable; Z ay put together by experienced mech- Sec aby US YOUR PROPOSITIONS, anics; and sold a: reasonable prices. PLEASE. 2A = ~~ ONTARIO Department of Game and Fisheries The attention of:the fishermen is invited to the following provisions of the Dominion Special Fish- ery Regulations for the Province of Ontario and of the Ontario Game and Fisheries Act. Fishing by means other than angling or trolling except under the authority of u lease, license or permit issued by this Department is prohibited. Non-residents, that is persons dcmiciled in the Province for a period of less than six months, are not allowed to angle or troll without an angler’s permit. No one shall fish for or take large mouthed or small mouthed black bass, maskinonge, speckled trout, brown trout, rainbow or other Pacific trouts, otherwise than by angling. No one shall fish for large mcuthed or small mouthed black bass, maskinonge, salmon, speckled trout, brown trout, rainbow or other Pacific trouts . through the ice. The sale or export of small or large mouthed — black bass, of maskinonge and of speckled trout, brown trout, rainbow or other Pacific trouts is pro- hibited. The sale or export cf pickerel (dore) less than fifteen inches in length, measuring from the point of | the nose to the centre of the posterior margin of the _ tail, is prohibited. ¢ The taking of whitefish or salmon trout less than _ two pounds in weight is prohibited. _ The use of trap nets is prohibited. Fishing with gill nets in Lake Erie, from De- | cember 15th to March 15th, both days inclusive, is __ prohibited. No one shall set or place nets other than hoop _ nets, dip or roll nets, in any river or creek or with- - in five hundred yards ‘of the entrance thereto. This prohibition shall not apply to carp fishing. CLOSE SEASONS (Commercial Fish.) Pickerel.—In water other than the Great Lakes, Georgian Bay, North Channel ané connecting waters—April 15th to June 15th. Whitefish and Salmon Trout.—In waters where ' commercial fishing with gill nets is not permitted _ —Oetober 5th to November 5th, both days in- clusive. In the Bay of Quinte—November Ist to No- vember 30th, both days inclusive. In waters other than the Bay of Quinte, Great Lakes, Georgian Bay, North Channel and connect- ing waters, where commerc‘al fishing with gill nets is permitted—October 5th to November 30th, both days inclusive. LIMIT OF CATCH (Commercial Fish.) (By Angling or Troiling.) Pickerel.—_Twelve per day. Salmon Trout.—Big and Little Rideau Lakes, three per day. Other waters except Great Lakes, Georgian Pay, North Channel and _ connecting waters, five per day. A. SHERIFF, Deputy Minister of Game and Fisheries. Department of Game and Fisheries. Toronto, Feb. Ist., 1916. CANADIAN FISHERMAN 131 Exceptional Angling Opportunities are offered by the Province of Quebec, which is the only one that leases exclusive hunting and fishing territories over large areas of forest, lakes and rivers, both to Clubs and pri vate individuals, with the privilege of erect ing camps thereon. Membership may be obtained, if desired, in many existing clubs, with camp privileges already provided, and often with the right of erecting private summer homes on suitable sites on the club territory. On all unleased Crown Lands and Waters. angling and hunting are absolutely free to resi- dents of the Province, and the only charge to non-residents is the cost of the non-resident fishing or hunting license. To the Wholesale Fish Trade The attention of dealers who receive their fresh fish from Portland and other foreign sources is directed to the exceptional oppor- tunities of obtaining their supply from the Baie des Chaleurs and the North Shore of the St. Lawrence, to their own advantage and that of their customers, and to the benefit of the fishermen of the Provinee of Quebec. For all Information apply to— The Minister of Colonization, Mines and Fisheries Of the Province of Quebec 1 Sa 132 CANADIAN FISHERMAN April, 1917 — THE ROBERTS FISHERMAN $150.00 MUELLER’S Hardwood Barrels | | and Half Barrels “THEY RETAIN THE PICKLE” | ~~ = FOR PACKING MACKEREL. HERRING and SCOTCH CURED HERRING Fisherman's Work Engine 8-10 H. P. Prompt Shipments our Motto Bore 6-in. Stroke 614-in. Crankshaft 1 1/3-in. A strong, sturdy, dependable work boat en- vine that you can absolutely rely upon to give consistent service in your boat. Write to-day for full details. ROBERTS MOTORS 2104 Roberts Bldg. - Sandusky, O., U.S.A. Write Direct “to The Charles Mueller Co. LIMITED WATERLOO ONTARIO “ ‘ SAUUUUTNNNUUUNUANENUUGGEUEUUUNUUUE0CUE0UUUU0U00000U0EUUUUEUUEREOOEOOOEOCUOUUUEOOUOUOOOOOOGQOGG0GNGOGOGGOOOONONAOOOOOOOOOOOOOOGOSSSOO00 ON OROAOOOOOOOAAOOOOOOOOOOO Brunswick Brand HIGH gm, 2) GeapE katoae : “oul Ty PACKED Ov SS = CONNORS BROTHERS, LIMITED Branch Office: PACKERS AND CANNERS, Cable Address: 6 Ward Street, | BE ACK’S HARBOU R, Connors, St Coorge ‘ ' Telegraphic Address: St. John, N.B. N.B. St. George, N.B. STUUUUIANUUUUUUUUUQON0000000000000000000 00000000 0UTNUUU UT TTTEEAAOUOAAAEEEA AAPA TA : S2U) HN (441NUUN00UNUUNUUUALUUUAULOUOAQUETOOUEUOUEUU DUES a" ow CANADIAN FISHERMAN 3 UNAVOUN0000000000E0000EAEEOOAEEUAAEOOOEUAOEOUGAOUAAEEUAAEE UES ESTABLISHED 1883 THOMAS ROBINSON GRIMSBY, - ENGLAND Trawler Owner Fish Salesman Fish Merchant 000000 Agent for the sale of Newfoundland, Labrador || Agent for the sale and purchase of STEAM and other SALTED COD and HADDOCKS. | TRAWLERS, ete. i CONSULTING DIRECTOR to the CANADIAN | LS 3 ; ; FISH & COLD STORAGE CO., Limited., Prince | The LARGEST BRITISH IMPORTER of Cana- Rupert, B. C. ~ || dian Frozen Fish. Contractor to the British Government and Overseas Forces. 00-0-0-0-00-0-0-0-0-0 ; si Bankers :— _ Telegraphic and Cable address :— THE NATIONAL PROVINCIAL “RELIANCE, GRIMSBY”’. : BANK OF ENGLAND LTD., GRIMSBY Branch. iil u DUOUUQOUQUONONOQQQQONONEOOOOUUUOUOOUAAONOGOGRAOROGEGEEEEOOOEU UU AA AA OUAOOOAEOASOGGNEEET UAE iil iin es —anr CANADIAN EXPORTERS OF ALL KIND8 OF i SHOULD ADVERTISE IN AND 1. SUBSCRIBE TO P-THE FISH TRADES GAZETTE Subscription, 15s. 2d. per annum, post free Advertisement Rates on Application CIRCULATES WIDELY THROUGHOUT THE WORLD STUMULAAAUUUUNNNQONONNQQNUOUUUOUUUAUOVOERUUUOOSOOS0OUCQQQQQCOOOUA CETTE GEANOUOOOUUUOUOUAOOOUOUA Only Address—Peninsular House, Monument St., LONDON, ENGLAND SS —E CANADIAN Lockeport Cold Storage Co. LIMITED W. M. HODGE, President. Nova Scotia Producers and Distributors of all kinds of Fresh, Frozen, Smoked, Pickled and Dried Atlantic Sea Foods Cold Storage, Smoke Houses and Docks Located at Lockeport, N.S., adjacent to the Best Fishing Grounds Lockeport - FISHERMAN The E. F. HART CO., Limited Dry and Pickled Fish : Canned Lobsters : Farquhar’s Wharf HALIFAX, N.S. H. R. SILVER, Ltd., Exporters of all kinds of dry and pickled fish. Large stock carried, suit- able for all markets. Halifax, - Nova Scotia. 2 on a A. Wilson & Son HALIFAX, N.S. Established 1878 PIONEERS IN THE FISH TRADE | ON THE ATLANTIC COAST : ee | DEALERS IN FRESH, FROZEN AND SMOKED FISH If you want the best in Finnan Haddies or Boneless Strip Cod get WILSON’S. —Branches at— NORTH SYDNEY INGONISH . PETIT DE GRAT, NS. | CANSO Dry and Pickled Fish Sh Fish Oils es Fishery Salt. Fish Packages me Fishing Doruts Ask us for Prices Arthur N. Whitman, Ltd. Halifax, - Nova Scotia. — ; ONE POUND NET ENUING ATLANTIG CODFISH &,. (/\ TAS Le, EPARED WITH GREAT SD Mies @ ====% W.5.LOGGIE CO.,LTD., CHATHAM.N.B Beret | W. S. LOGGIE COMPANY LIMITED CHATHAM - EB. Producers and Distributors of Fresh and Frozen Fish, Canned Lobsters, best in Pure Boneless Codfish, try our Golden — Crown, 1 Ib. Lithographed Wrap~ pers, 24 x 1 Ib. boxes, Star Brand, 1 Ib. tablets, parch- ment wrapped, Pure Codfish, no bones. 24 x 1 Ib. boxes. Write us for quotations, If you want the CANADIAN FISHERMAN “ Brown’s Bank or Hell, I'll make a wake for th’ rest to steer by! 9? So spoke ‘ Drive-her-an’-be-damned’ Judson Kemble when he shipped as a trawler on the hoodooed schooner ANNIE CROSBY. Read the yarn and many others in THE SHACK LOCKER—tales of the daring, sail-carrying, reckless fishermen of Canada’s deep sea fishing fleets. Canadian Sea Tales by a Canadian The Shack Locker Yarns of the Deep Sea Fishing Fleets By ‘ FREDERICK WILLIAM WALLACE Faithful pictures of the lives of a partienlarly sturdy and picturesque race of men — an interesting and at- tractive volume of deep sea yarns.’’—Saturday Night, Toronto. ; ‘*We owe Mr. Wallace a debt for this book. It com- prizes a dozen of as good stories of deep sea adven- ture as it has been one’s fortune to run aecross.’’— Montreal Star. ‘Grips the imagination of the reader and holds him spellbound with perils and adventures of hard sea faring life.’’—Journal of Commerce. Special Offer to the New Subscribers for the Canadian Fisherman A copy of THE SHACK LOCKER tastefully bound in stiff paper covers will be sent to all new subseribers to the CANADIAN FISHERMAN for $1.50. For one dollar and fifty cents, a paper bound copy of THE SHACK LOCKER will be sent along with a year’s subscription to the CAN- ADIAN FISHERMAN —the Journal that is putting Canada’s Fisheries on the Map. ORDER YOUR COPY OF THE BOOK AND MAGAZINE NOW! ‘Messrs. Industrial and Educational Press, Ltd. 600 Read Building, Montreal, Que. I am enclosing $1.50 for which please send ms the CANADIAN FISHERMAN for one year, also the paper bound edition of THE SHACK LOCKER. BS a ikaw en 47" Address. .. . THE SHACK LOCKER bound in cloth covers costs $1.50 net. For those who wish to keep the book in their library or give as a present, we mail to any address on receipt of the price. 126 CANADIAN gooococcDoDDOOOOOOOooOoD oOOODNooReAsosooD PROMPT SALES PROMPT RETURNS P. Cc. PARKHURST +] i+] Commission Dealer in é +] FISH= Office and Wharf : 28 Vincent Street, GLOUCESTER, Mass. Correspondence Solicited Peistvioisisivicivicieioleicivieivieleisisieivicisisicieisieleleieisieis ds isis iets to] = Pickled Canad pvivisieleieicieieioisieivisieieicieleisleieteleleicic! FISHERMAN tiviticivisioiticieisieieisieieieieleioieisi sis] MAX FINKELSTEIN | WHOLESALE PRODUCER OF SMOKED FISH 124 HAVEMEYER ST. N. Ya BROOKLYN - - CISCOES: CHUBS. TULIBEES; BLUE FINS; white STUR- GEON; frozen as well as salted round HERRINGS. Red and fat, Pacific Coast mild cured SAL- MON. I pay market prices for all varieties of prime, fresh or frozen fish, suitable for smoking. Remittances upon safe and satisfactory arrival. Authentic reference. uni- cate with me. ‘ CECHCCHOHOCHCHOHOHOH CHCHOHOHOHO CHOCO CHOHOHOEHG CHO SCHOHOHOHCHO OHO CHOC) CHC eC: W. Irving Atwood, Prest. W. Elmer Atwood, Vice-Prest. BRAND — FINNAN HADD 31 Boston Fish Pier N. D. Freeman, Treas. ALL VARIETIES OF THE SEASON Boston, Mass. ooooooococoon cooooEoooonooOooOOOOOROOoOOOOooO Oooo oOOOnOoOOooooNooOoOOoooosoOOSoD THE GENUINE INDEPENDENT HOUSE CHARLES LYONS CO, Wholesale and Commission Dealers in Carp, Sturgeon, Caviar, and all Lake and River Fish 1658 Beekman 26 PECK SLIP Tel. Oooo o No cénnection with any other house. PeteteleleteieicicieleisicicicioititisisicisicisieisieieisieisisioisioisivivisicicioieisicieisieiessieisisieieisisisieleleieisivtelolelTelelelol els] | CHARLE: : WHOLESALE PRODUCERS, IMPORTERS FRESH CHILLED, SMOKED, SALTED LAKE AND OCEAN FISH OYSTERS*©C AMS AND SHIPPERS OF z BuUFFALC. N.Y Inc. NEW YORK Correspondence solicited ap CHOHOHOHOHC] CHO00010) OF OHOHOHOHO) CHONCHOHOHOH OHOHOHOHOHO OACHOHOHOHOE GEO. L. CLAYTON i CONSULTING ENGINEER PLANS AND SPECIFICATIONS FURNISHED FOR ICEMAKING, FISH FREEZING, AND COLD STORAGE PLANTS VICTORIA and PRINCE RUPERT, B.C. onoooNoooooooSooODooooDooKOOSoORoOO COCO COCOC OCC OOO COC COO COOCCOCCOOOO OOOO ANT. B. DIMITRIOU & CO., PIRAEUS, GREECE Wholesale Grocers, Fish Merchants, Commission Agents : THE LARGEST HERRING, CODFISH, FISH AND LOBSTER DEALERS IN GREECE Telegrams: ‘‘Dimitriou, Piraeus.’’ Codes used: ABC Sth Edition, Scott's, 10th Edition, and Private isisisieielebeieieieivislsielelelelsl eooooooooooD CANADTAN FISHERMAN 137 “Caille” _ Fisherman’s Engine Igniter No Coils No Batteries No Timer Agents Wanted Write for Catalogue Sole Distributors | Beha are large profits in Fresh Water Clam Shells, and any person interested in fishing fresh water clams, can get full particu- lars by corresponding with Canadian Pearl Button Co., Ltd. Trenton Ontario SEATTLE SALMON CANNING TRADE. _ SEATTLE, Wash, April 6.—The says: The war preparations have had an extremely stimulating influence on the local canned salmon situa- tion. Brokers have had many inquiries as to what they are in a position to do in the way of supplying canned salmon as an army and navy ration. At present, of course, they cannot do anything worth mentioning. What little salmon is available would cut no figure in rationing the nation’s fighting men. Nor is the salmon to be found anywhere in the United States, for the bulk of it has gone out of the country, mostly to Eng- land. In years past it has frequently happened that when packers were out of fish jobbers and distributors had large supplies. This is not the situation here to- y. There is no doubt but that prices all the way from ten to fifteen cents, possibly more, could be ob- ined for canned salmon for prompt delivery, were same available. Just like many other commodities, _ there is no market on canned salmon. Price is not the In the face of the present demand and the possibility at the United States Government will be in the mar- + for canned salmon out of the new pack, canners nd brokers generally are very bullish in their ideas «i not inclined to close contracts, even on the basis prevailing prices. In fact, the situation is very un- boisisicivisisisisioisislsieisioieic] a -AKE FISH WHITEFISH DO We are established for handling &® DORE ordersincarloadlots. Shipment § JACKFISH right from the Lakes. {We | TULLIBEES / specialize in Lake Winnipeg fish, . GOLDEYES | the finest Lake fish in the world. SUCKERS Pan-frozen and Winter weather frozen fish handled ESTABLISHED 1890 The W. J. Guest Fish Co. Limited WINNIPEG, MAN. ouonoDooDODOONOOOCOODOOO - demand from the Government will keep values right : : Ne rood level. througho » year. “Qanning Trade”. up at a good level throughout the yea) Gray Fish.—The car situation is not improving at all, notwithstanding that railroad officials had stated that the situation would show improvement by this time. Largely as an experiment, the Booth Fisheries Com- pany is planning to pack gray fish at its Anacortes (Wash.) cannery. Should the experiment prove as sue- cessful as the officers of the company anticipate, it is announced that the company will put up a plant exclusively for the canning of this fish. The packing of gray fish is something new in Puget Sound. The fish abounds in great’ quantities. Hereto- fore, however, packers have not considered the fish a commercial possibility. The United States Bureau of Fisheries, however, interested itself in this fish. A number of tests were made. Some of the fish were can- ned and earefully tested for food value, taste, texture, appearance, etc. The Government came out strong for this fish. A summary of its finding was published in the Seattle market report of The Canning Trade. Brief- ly, the Government found that the food value was very high as compared with other fish and that really the product was very delectable. The first real attempt to can this fish in commercial quantities will be made by the Booth Fisheries CGom- pany, which is prepared to give the product a fair test under favorable conditions. The canning will be done in connection with the company’s mild curing plant at Anacortes, which will be managed this year by Wil- liam P. McCracken. C0000 COO COO CCOC0O OC OCOOO CO OCOOO OOOCOO OOOO J. BOWMAN & CO. Trout, Whitefish, Jumbo White, Yellow Pike, Jacks, Fresh Herring, Salted Herring, frontal cut or flats. hos are booking orders now for car ots. Frozen herring, 100 lbs. in sacks, 240 sacks to car for November and December delivery. Write us for prices. HEAD OFFICE, ides ARTHUR TORONTO MONTREAL 26 Duncan St. 47 William Sr. ieee ei isisiel isieisisicieieleieleleisieleleleleletelololotetete] sooccoceccseanccodccnssccen CANADIAN FISHERMAN April, 1917 138 goceosoccoscusosc0s0as0e0ss0En0sceDoRsec0ercesersEcoesoncosooooRcoaoEsoEsooosoROEaoR o ' o o Long Distance LRateeree - : P.O. Box 1425 : | FISH & OYSTERS o 3 ALL KINDS OF LEONARD BROS. a Fresh, Frozen, Smoked, Dried, Pickled 20, 22, 24 & 26 YOUVILLE SQUARE, 2 8 . and Prepared FISH in Season . (Near Custom House) e 5 2$OOOO MONTREAL . : : OYSTERS A SPECIALTY 609008 F corr St Job, NB. Grand River, Que. Gaspe, Que. Westport, N.S. . COLD STORAGE ON THE PREMISES Se ane NE pee PRS : } feteleleisisisisivisieieicicicicicisisisisielsisicisieielsivieleieieisisisioisioleivivicicicicieioioisivieieivivivieioinieieisieieisicleieieisisielsieie isi eis |» OHO foleloteteivicisioiotsioleicisicieieioieicicicisicisivieieieicicieivicleleleieioleieicieisieisisfeleieieivisteleteteleieieleteloieietoleieielel i+] “RUPERT” BRAND THE CANADIAN FISH & COLD STORAGE CO. LTD. Wholesale Dealers, Packers and Shippers OF FRESH, FROZEN, SMOKED, SALT and CANNED FISH No order too large None too small CORRESPONDENCE INVITED cusses PRINCE RUPERT, B.C. atte. | Capacity --7000. tons. Chicago, TH, U.S.A Ff foletetetetsisitisicisivisitieisisivicisisicisisieieieietelsisisicivicicisieleleieleieicioisieleieicieivicleieieieoleleloisieieieieleleieioioioleleleieieieis oie store leletetetetsisisicisisisisivicieioisisivicieicieioivicieleieleisleicieiolsicieicivicivicivicivioteieicieieioicieisieieieicisicieieieisivicieieieieieieieietel: Erector} Brokerage and i National Brand 8 Commission W ‘ R. SPOONER Smoked Fish . WHOLESALE : FISH : MERCHANT CONSIGNMENTS DISTRIBUTING AGENT FOR PRODUCERS OF FRESH Cop SToRAGE 9 SOLICITED FROZEN, SMOKED AND SALT SEA AND LAKE FISH ON PREMISES § Representing: National Fish Co., Ltd., Halifax, N.S.; Ansley W. Fader, Canso, N.S.; Harbor Breton Fish Co., Harbor Breton, Nfld: J. Bowman & Co., Port Arthur, Ont,; R. E. Jamieson, Rustico, P.E.1. t 119 Youville Square - act om - MONTREAL Plstetstsisieloisioisicisioisicisioieisicivieiolsisicicisisisisieisieicieivicieisicieivicieieioleieicivieioleisieieieisisleleieieieieivieieieleieieieieielelelslelelels a ieleloleteisisioieioisisisicisielisieleieisicieleleleieloleleisieisicisioieieieioieisieieieleieicieisicieivisioleivicicisicivicieieisisivieieieielelsisieieisisl. TO THE FISH TRADE:-:.-- LET US DO YOUR PRINTING. | PRICE LISTS;*TRADE BULLETINS, PAMPHLETS, BILL HEADS, LETTER HEADS, ‘aa ENVELOPES, CARDS, ETC. me i : Our staff is experienced in the technical work called a3 COCO CCC OC CC CCO CCC CCH 6 CO CHOCHOO OCHO O OOOO Oooo: for in the Fishing Industry. INDUSTRIAL & EDUCATIONAL PRESS, LTD. $ 45 ST. ALEXANDER ST., MONTREAL, Que. (PUBLISHERS OF THE CANADIAN FISHERMAN) Pelelelelelsisieisisisieisisielsisieisisleisisisisicleisisleisisieieielelvisleieisleieieleleleleis is isis jo tolelsieielels | «| INCREASE FISH PRODUCTION CAMPAIGN. ————— VOL. IV MONTREAL, MAY, 1917 hex ‘Lion Brand» yHUvVNW BRAND S S a mS UPHOLDING TRADITIONS ALWAYS RELIABLE MADE FOR HARD SERVICE > Consumers Cordage Co. a \ XY @\ Established 1825 Limited. | \ - Montreal Halifax Toronto AGENTS: _ wry — Qos + 7] Beef) ee CANADIAN FISHERMAN PACIFIC FISHERIES’ SECTION. The New “Iron Chink’ — be A eee , $ ovEL? \RON CHIng- ~ . ‘ oN om a!91y ~ | - << >>! _ A COMBINED BUTCHERING, CLEANING AND SLIMING MA- CHINE. THE ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. We are now taking orders for 1918 delivery. Full information, prices, terms, ete., furnished on application. Smith Cannery Machines Company PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH - SEATTLE, WASHINGTON omer, 4 fee oh Rates ay Fee Oey | ee Ce en Pew oe ae eT ee ee ee oe ee " CANADIAN FISHERMAN 139 = Olfice of the Minister of Marine and Fisheries. 4 | Ottawa. To the Fishermen of Canada:— Owing to our rapidly increasing home demand for fish, the quantities required for our soldiers overseas and for the domestic needs of the Old Coun- try, the landings of fish in Canada are not equal to the demand. As there is an abundance of fish in our waters, what is necessary is that the industry should be prosecuted with all the increased energy pos- sible. This involves not only an opportunity to the fishermen, but a clear cut patriotic duty. Indeed, at this time, there is no more effective service that anyone who cannot actually undertake military duties, can render in 3 _ furthering the interests of the war than to increase the food supply. Increased _ production on the land is needed, and is being effected, but for the land crops we must wait until they are ready. The fish are there now for the catching, _ and by each fisherman doing his part to increase the production, an adequate supply to meet all requirements will be produced. Let no fishermen treat this as an impersonal matter. If each one leaves it for the other to exercise increased effort, nothing in this direction will be done. If, on the other hand, each will loyally accept this as a duty resting upon himself individually, the end in view will. be achieved. The ranks of the fishermen, like those of other callings, have been seriously reduced by enlistments, but I am confident that the country may rely on those who have remained to more than make up for the deficiency by persistent increased effort. SOC Acting Minister. May Ist, 1917. Everything for Fishermen Knoxs’ & Barbours’ GILLING NETS ‘and TWINES STURGEON NETS and TWINES Pound Nets Purse Seines Trap Nets Haul Seines Fyke Nets Minnow Seines Lobster Pots Cod Traps | Cedar or Aluminum Floats, Leads, Anchors Lamps, “Plymouth” Fishing Rope, Sails Oars, Oilskins, Netting Needles Ship Logs, Anchor Chains Life Buoys ESTABLISHED FOR FORTY YEARS WRITE FOR PRICE LISTS John Leckie Limited 77a WELLINGTON ST. WEST, — - TORONTO | we -_ ‘on ae Va oe ih 4 ole thn, ‘all ge a ee ee | ee + ean CANADIAN FISHERMAN 141 ete Wher of the C. F. A. and ‘the Fishing Industry of Canada. _ The question which should be uppermost in the minds of the members of the Canadian Fisheries Association is: What can we as individuals and as an Association do to win the war? With this question in view the executive of the Association has entered on a six months campaign of education through the official organ The Canadian Fisherman, hoping to stimulate production and distribution so as to thereby relieve the strain on other food staples and also to provide for a larger surplus for the export to the United Kingdom, where there is an unlimited demand for all edible fish which we can spare. The producer ean assist this movement by adopting the most modern methods in the capture and care of this production which in many cases would mean greater volume and a higher grade of quality. The distributor can also assist materially by using the most modern and scientific methods of handling and preserving the fish they distribute thereby preventing a consider- able waste which now obtains, but should be eliminated; also it would mean a more satis- factory service to the consumer at no increased cost. The development of the fisheries of Canada has been considerable during the past thirty-five or forty years, and more especially during the last ten years, but it has not by any means reached its limit. The problems that have already been met and solved will no doubt lead to a further development, but we anticipate, in fact, know that the future will present many diffieul- ties that must be mastered if this great national natural resource is made to flourish and grow as it should, and will, if every member does his duty and keeps abreast of the times rid a study of all the latest and best methods pertaining to his particular branch of the in- ustry. The obsolete methods of the past will not do for the future. Hach succeeding year sees a greater demand for goods that are up to the standard, whereas it is more. difficult to dispose’ of goods that are indifferent and lack uniformity. During the educational campaign in The Canadian Fisherman there will be many articles and papers along the line of practical and technical training which I am sure it will well repay any one interested to read, mark,and carefully digest. Our production last year is estimated at something like $35,000,000 for all Canada. Our slogan should be $50,000,000 for the next year. Can we do it? Yes! If everyone interested in the industry puts his mind and» energy unreservedly to it. 5 dmren + 246 President, Canadian Fisheries Association. Halifax, N.S., April 28, 1917. 142 CANADIAN FISHERMAN May, 1917. Us @- a9 2 Marine Engines, Two and Four Cycle 5 to 200 H.P. Bronze Shaft, Propellers, Bearings, Lobster Hoists, Boat Lights, Fish Scales, Trucks, Power Shafting, Hangers, Pulleys, Belting, etc. Boilers and Engines, Steam Goods, Valves, Tools, § Pumps, Electric Motors, Electric Generators, etc. MORE FISH # More Fish More Boats “ti” — More Engines More Men More Equipment You Will Need Them All FAIRBANKS-MORSE * Made in Canada”’ ENGINES and Fishing Equipment is just what you require. Our engines are the accepted standard for fishing boats throughout the Dominion. The list in the margin gives some idea of the wide range of goods we can supply for the canning factory as well as the fisherman. WRITE FOR PRICES The Canadian Fairbanks-Morse Co. Limited ST. JOHN QUEBEC HAMILTON WIND CALGARY nt PATA MONTREAL OTTAWA TORONTO SOR WINNIPEG SASKATOON - VANCOUVER VICTORIA al House for Mechanical Goods W Spee? ed aria a So aa 5 MONTHLY JOURNAL DEVOTED _ TO THE COMMERCIAL FISHERIES OF C\NADA AND NEWFOUNDLAND ‘THE SCIENCE OF THE FISH CUL- TURE AND THE USE AND VALUE - OF FISH PRODUCTS - - F. WILLIAM WALLACE EDITOR 4 BS The Industrial & Educational Press, Limited 35-45 St. Alexander St. - Montreal CANADA Toronto Office - 263-265 Adelaide St., W. - Garland’s Book Store, St. Johns, N.F. SUBSCRIPTION: Canada, Newfoundland and Great Britain - - - - $1.0 United States and Elsewhere... $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes of adverti-ements should be in the publisher’s hands ten days before that date. Cuts should be sent by. mail, not by express. Readers are cordially invited to send to the Editor items of Fishe y news, alse articles on subjects of practical interest If suitable tor publication these will ne paid for at our regular raten. Official Organ of the Chrnadiah Fisheries Association —— Vol. IV. MONTREAL, MAY, 1917 No. 5 INCREASE PRODUCTION OF FISH. We are facing a critical period in our food supplies, and we cannot blind ourselves to the fact. True, we are not feeling the pinch as yet, but the day is coming when we will if we do not prepare now to meet it with inereased production. The war is not yet won by the Allies, nor is there any prospect of it being ended this ear. There is two years’ fight left in the Huns yet, and the falling down of Russia will prolong the con- fliet . Food experts are prophesying food shortage. It exists several cases at present. Meat is becoming increas- ingly dear and searce. Potatoes are also high, and far from plentiful. Both are, with bread, the staple of the Anglo-Saxon races, and. bread has gone up, too. To produce all three takes time, labour d capital. They all depend upon the land. There is one great food resource which we have that uires no tilling, seeding or preliminary investment harvest. That is our fisheries. God put the fish ‘into the seas, rivers and lakes. They are there yet, and ean be easily harvested for the use of mankind. Fish is the only substitute for meat. Canadians are eognizing this fact, and though not a fish eating peo- aa are beginning to see that, with meat prices soaring, _ fish must take its place. The demand for fish in Can- ada is growing daily. A similar demand is coming ym the United States, who, as our Allies, must be en a chance to take our surplus. A still more’ in- sistent demand for Canadian fish comes from Great ain, who, unable to fish in her own waters and ing fishermen, calls to Canada to supply the defi- ey. Three cargoes of frozen fish can be shipped rt from Canada in the time taken by a cargo of frozen meat from the Argentine and with less danger. The cost is also cheaper. It is up to the fishermen and fish producers of Can- ada to ‘‘do their bit’? now. Let every man who ean fish at all get out-on the water and harvest the finny food. Let the boat and vessel fishermen of both oceans and the inland waters keep at work fishing steadily without ‘‘knocking off’’ for rests and ‘‘spells ashore.” Our’ fishermen, like other people, after a hard spell at sea, like a run ashore. Let them cut down the shore time. Keep the boats at sea. Land your -catch and get out to sea again without wasting valuable time. Remember the boys in the trenches are getting no‘“‘lay-offs.’’ The men in the Navy are getting but little shore leave. We're fighting an enemy who never slacks up, and who keeps a weather eye lifting for slacking up on our part. Every day you waste means a loss in production. Bad weather is the only thing that should keep you from fishing. A day in port, on a ten dory vessel, a fish tug, a boat fisherman, ete.,; means a loss of fish from 100 to 15,000 pounds—enough to provide a meal for at least 150 to 20,000 people. . Let us re-print part of an appeal to the British fish- ermen issued recently by the British Government. The same applies to us: An Appeal to Fishermen. FISHERMEN,—How fishermen came to the res- cue of their country, how they kept in check the under-water attacks of the enemy, and all that’ they have done in the mine-sweepers and patrols, that is a tale that cannot be told till the war is over, 144 If the country is going to win the war, the coun- try must be féd. Next to fighting for his country, a fisherman cannot do it better service than by fishing for it and bringing in food for its popula- tion. On behalf of the Government, I ask you to in- crease your efforts; to follow up as far as possible those fisheries which produce the largest bulk of food for the people; to alter your fishing ways and customs, when necessary, according to the needs of the time; to fish all you know how. Do not misunderstand me. I wish to drive no man to sea. A proper fisherman deserves his time off—his occasional trip ashore, or his night or two in—as much as any other man whose labour is hard and trying. provided that he does not by his absence cause others, who are willing, to stay in from sea. But, however hard we work, we usually find we ean do still a little more if we make an ef- fort. It is that extra effort I now ask you to make. Every landing of fish, however small, is a contribution to the food of the country. I ask you, therefore, as far as you can, to postpone holidays ashore—to fish hard, to fish for fish and fish for your country, too. I ask it, feeling sure that the fishermen who re- main fishing will respond to their country’s need no less than those who are on Naval Service. A COMMISSION WANTED TO INVESTIGATE B. C. FISHING REGULATIONS. From British Columbia comes the news that the pro- posed changes in the federal fisheries regulations whereby the boat-rating on the northern rivers will be done away with and motor-boats permitted, beginning with next year, do not meet with the approval of the whole fishing industry. ” The large majority of the packers in British Colum- bia think that these regulations will not only disturb and disarrange the business of canning salmon, but will also necessitate the outlay on the part of the can- ners of large sums of money with which to equip the fishermen with motors. In the main, the packers think that the enforcement of the proposed regulations will tend to decrease the supply of fish as well as shake confidence in the fishing industry as an invest- ment. While the packers will not admit that the proposed regulations are in the interest of the conservation of the fish and the fishing industry, yet they are pre- pared to say that even if these regulations are wise, which has yet to be proven, the third year of the war is no time to revolutionize the administration of the federal fisheries on the Pacifie. In common with oth- er basic industries in Canada, the fishing industry has had to meet and cope with many and varied difficul- ties consequent on the war. It has had to pay war prices for all materials that go into the making of preserved fish products. Freights have gone up. Labor is searce and costly. What will happen after the war is over no one can say. Why complicate that problem by instituting new and drastic regulations = CANADIAN FISHERMAN Be . which do not meet with the approval of those who are vitally interested in the conservation of the fish and the permanency of the industry? Strange though it may seem to the man who is not acquainted with the fisheries problems in British Columbia, yet it is a fact that the packers maintain — that all they desire is a square deal and that they are emphatically not getting that square deal if the pro- — 4 posed regulations are put into execution. Thus it is that the official mind and the mind of the packers come into conflict. On the one hand you have the packers saying that the proposed regulations are not in the — a best interest of the industry and on the other, you have the official hand, as represented by the federal fisheries department, declaring that the proposed regu- lations are in the best interests of the industry and of the country. With the issue so clearly drawn, with each side so vigorous in its point of view, and with a great national asset at stake, is it not reasonable to assume that there may be truth on each side and that perhaps fundamental truth may be found in the mid- dle way? How to get both parties to the dispute on that middle way is the problem to engage all who are fair-minded and realize how important it is to have Canada’s natural resources developed on sane and proper lines. We give ground to no one in our admiration for the work that the officials of the federal department of fisheries have done in protecting and encouraging the - fisheries of British Columbia. Without exception, all the officials of that department, from the lowest to the highest, are imbued with their responsibility to con- serve this national resource not only for to-day but for posterity. They are disinterested servants of the people of Canada and do their duty without fear or favor. Men like Deputy Minister DesBarats, and Su- perintendent Found, are fisheries experts, experienced — gi and skilled in all modern methods of administration and intimately conversant with every phase of the fish- eries problems of Canada. Their worth to Canada is inealeulable. May, 1917. They have made the fisheries depart-— 3 = ment of Canada one of the great public benefactions — of the country and a model for other countries. But in the same breath we say that in dealing with a na- tional and basie industry, the facts possessed by the members of that industry, which may not be within a the view of the official mind, must be known and ap- preeciated before any drastic regulations, which the in- (> 3 dustry says are detrimental to the development of the industry, should be imposed. That seems so simple as to appear as a truism. The fishing industry of British Columbia as repre- sented by the packers declare that the fisheries de- partment at Ottawa has proposed regulations without :. first obtaining all the facts, the knowledge of which underlies all statesmanlike action, relative to the S fisheries. They are prepared to furnish some of those | facts and they ask for an opportunity of gathering other facts, and cross-examining the sources of the in- formation reeeived by the department that has led it to propound regulations that militate against the ord- erly progress of the industry, which, after all is said and done, it is fair to assume that they, with their large capital investments, have a right to see is made per- manent and not too frequently subjected to vexations and unsettling governmental action. In a word the packers of British Columbia ask that a commission of business men be appointed to investi- gate the British Columbia fisheries problems before e proposed regulations for 1918 are enforced. In the light of the statement of the case made, The Canadian Fisherman is of the opinion that the appointment of such a commission would be in the best interests of the industry and of the country. All Canada is inter- ested in the fisheries of British Columbia, for they form a national asset, and a Royal Commission of influ- ential business men taking evidence on oath and sub- mitting a report to the Minister of Fisheries would do what is urgently desired, namely, adduce all the facts, io make recommendations and lay the groundwork for 4 future consistent development in the interest of all. a We anticipate the argument that such a commission a ‘would delay the enforcement of the proposed regula- tions. That would not be harmful, for a difference of a few months could do no great damage to the fish- eries under rules and regulations that have these many years been productive of good. If the need for hasty enforcement of the proposed regulations is urged then there at once appears reason for a thorough investiga- tion into the problem, for hasty regulation may be ill- advised and dictated to meet only a local situation rather than to survey the whole field. It may also be urged that Royal Commissions never get very far. That all depends upon the commis- sioners as history will prove. The Federal Fisheries Commission appointed in 1905 to make an inquiry into the state of the industry on the British Columbia coast was composed of business men and resulted in bilizing the industry for ten years, to the common antage of all concerned. As an aid to the depart- ment and as an educational influence the work of another such Commission should be productive of ; By all means let a Commission be appointed to look into the state of the fishing industry on the Brit- ish Columbia coast and let the fisheries department stay its hand on its new regulations till all parties to the dispute have been heard and the evidence digested by business men as well as by departmental and indus- trial experts. — PISCATORIAL PARAGRAPHS. Mr. F. E. Payson, of the Western Packers, Ltd., Van- couver, has just returned after making an extensive ur of Canada and the Eastern States. On his trip, . Payson met the various fish people, and gave us a look-in, in Montreal. CANADIAN FISHERMAN 146 A good move for aiding the sale of fish has been started by the D. Hatton Company of Montreal, who have had 150 display cases made according to the plan suggested by the Marine & Fisheries Department last winter, and which was published in the CANADIAN FISHERMAN. These cases are in the shape of a glass covered show case on legs capable of holding 75 to 100 Ibs. of fresh fish on crushed ice. The Company loan these to their customers, and hope by their use to en- courage the consumption and sale of fish, which in the past has been diseredited by unsanitary methods and poor display. Mr. J. A. Paulhus, senior partner of the D. Hatton Company, is Chairman of the Publicity Com- mittee of the Canadian Fisheries Association, and be- — in living up to his title, and boosting the sale of ish. A card from Mr. H. C. Walby, late of Prince Rupert, announces his return from Norway. He is now in busi- ness in New York. Mr. Walter Lambert, Naval Architect, of Montreal, and a designer of fishing craft, has received the im- portant appointment of Superintendent of Steel Ship- building under Col. W. I. Gear, Director of Steel Ship- building, Imperial Munitions Board. Mr. Lambert has closed his office temporarily, but will take up his work again at the close of the war. The Lake Erie fishermen have struck tough luck this spring. The heavy spring gales played havoe with the gill-net fleet, and destroyed hundreds of yards of twine. Nets have been torn from their buoys and east up on a lee shore; dragged across the steamer chan- nels and fouled with clinkers, and one gang was raised with no less than 25 tons of drowned ducks in it. The birds were brought to Port Stanley and put through the fertilizer plant there. The herring is becoming scarce, and disease has struck the blue pike. The tug men, according to reports, are feeling blue over the season’s outlook. The heavy weather and lake ice has hindered the pound net men in driving their stakes. The Lake Superior fishermen at the western end of the lake have béen held up by ice, and only started fishing on May 15th. The Ontario National Resources Commission has been formed to exploit and increase production in Ontario’s resources. An effort will be made to increase the con- sumption of Ontario fish among the people of the Pro- vinee. pig There will be six of these big issues on Increase Fish Production. This one features British Columbia. The other provinces will be features in turn during the six months. — Mr. T. Craigie, Fort William; Mr. Chas. Finlay, Port Stanley; Mr. W. Crewe, Merlin; Mr. F. T. James, To- ronto—representing the Lake fisheries—attended a meeting of the Ontario Resources Commission in To- ronto on May 14th. The Canadian Fisheries Association is booming these days. New branches have been formed; new mem- bers are coming in, and the organization is keeping tab of events and giving a helping hand where it will do the most good. The Increase Production Campaign is being run under its auspices, and with the help of its members. 146 THE MOTOR IN FISHING CRAFT. One of the greatest aids for increasing production is tle oil, gasolene or ketosene engine. Since their in- vention the fishing fleets of the world have been re- volutionized, and the production of the fish greatly in- creased. Just what the motor has done, and what it is doing may be itemized as follows :— Bie a (1)—It has lightened the fisherman’s labor by taking the place of oars. (2).—It has saved valuable time at sea by tak- ing the place of sail and rendered the fishermen independent of the wind. : : (3).—It has enabled the fishermen to make longer journeys off-shore to the fishing grounds, and therefore increased his sphere of operations and his opportunities for catching fish.” (4).—It has inereased his catch, inasmuch as he ean get to the fishing grounds quickers remain’ fishing on them longer, carry’a greater Joad; and get back to port in less time than by the sail and oar method. (5).—It gives the fishermen more reliability in his work. It gives the fish dealer a steadier sup- ly. : ‘6).—In the larger sailing schooners, as an auxil- iary, it saves towage bills; enables the vessel to be manoeuvred in narrow channels; brings her into » market quicker with the fish fresher; gives the dealers a chance to figure on her supply and time of arrival; less risk for dory fishermen in squally weather on the Banks, as they can be picked up ~ quicker, and finally, it may save the ship and crew in clawing off a lee-shore. : ae: In Canada, according to the last statistics, there were 9,302 motor boats in the fisheries; 225 steam vessels ; 1,236 sailing and motor vessels of the larger type; 431 earrying smacks, and 29,842 boats using oars and: sails —a great field for motor development. In the previous year, there were 8,700 motor boats, which shows that within a year 602 motor boats were added to the fleet. The increase in motor boats within two years was 3,391 —an enormous development. The motor engine in the fishing industry has come to stay, and its universal adoption will result in the development of the fisher- 1es. LEONARD FISHERIES, LTD., NOW OPERATING. An important advance in the development of Can- ada’s Fishing Industry on the Atlantic coast is the consolidating of several old established Canadian fish producers into the Leonard Fisheries, Ltd.—a million dollar corporation which commenced active operations under that name on May Ist. : per ae The old established firms of Leonard Bros., of St. John, N.B., Montreal and Grand River, P.Q.; A. Wilson & Sons, of Halifax, N.S., and Matthews & Scott, of Queensport, N.S., form the’ new corporation, and the Leonard Fisheries, Ltd.; is now operating their plants at St. John, N.B., Grand River, Canso, Port Hawkes- bury, North Sydney, Queensport, Eastern Harbor and Halifax, N.S., with head office in Montreal. The firm have purchased the $250,000 cold storage plant at Port Hawkesbury, formerly operated by the North Atlan- tie Fisheries, Ltd., and this will be used as a receiving cold storage for fish in eonjunction with their distri- buting cold storage at the Montreal sales office. The corporation intend developing the Atlantic fish- eries on modern and up-to-date lines, and in addition to utilizing boats and schooners for producing fish, intend to operate steam trawlers to maintain steady supplies just as soon as they can be purchased or built. CANADIAN FISHERMAN May, 191 - f a 4 The best efforts of the direetors will be put forth to improve the handling, euring, packing and distribu tion of fish for the Canadian market, and every facil- ity for improving these items will be utilized. The officers of the company represent men who are practical in every | particular, and who have been brought up‘ in the fish business. They are: Walter F. Leonard, St. John, N.B., President; D. J. mi Montreal, Managing Director; S. Y. Wilson, Halifax R. T. Matthews, Port Hawkesbury, and W. P. Scott, Queensport, Directors. Mr. Byrne is also on the Dirée- — torate. With officials of their calibre and experience, t ture of the Leonard Fisheries, Ltd., is in able 1} and is assured of success. They have our best wi CANADIAN FISHERIES ASSOCIATION ‘ ACTIVITIES. ie The Transportation Committee of the C. F. . members of the Express Traffic Association in real on Wednesday, May 16th, and discussed - tion of standard sized fish boxes from Maritime px The C. F. A. Committee felt that it was not po: the present time to reduce the weights of the bi low 250 Ibs. nett weight, as the extra cost woul to be added on to the consumer, and such was 1 sired. However, the fish men promised to assist ir gradually reducing the weights, and urged that the C. R. put on an Express Refrigerator Car service from eastern points daily. A conference between the r road: companies and the C. F. A. to discuss se refrigerator cars will be held shortly. = OBITUARY. ‘ Mr. ‘Alfred Sheriff, Deputy Minister of Game & Fisheries for the Province of Ontario, passed away on May 14th at his residence in Toronto, after a long and painful illness. Mr. Sheriff was a native of the Channel Islands, and at the time of his death was only 47 years of age. ile leaves a widow and four children. Coming to Canada many years ago, Mr Sheriff was, for a time, engaged in newspa) work, and on the staff of the Toronto Mail and — Empire. On entering the Civil Service, he be- — came Secretary to Hon. Dr. Rheaume, former _ Minister of Public Works in Ontario, and lat-_ terly Deputy Minister of Game & Fisheries for the Province. tes il Mr. Sheriff’s work brought him in touch with the commercial fishermen of the Lakes, — and his sympathetic interest in their affairs, and his ready understanding of their diffi- — culties made him a very popular official. His administration of Ontario’s fisheries was con- — ducted in-the most intelligent and capable manner, and his relations with the fishermen - andthe fisheries officers were most cordial. He will be ‘greatly missed. : j We extend our sincerest sympathies to Mr. F. E. Payson, of the Western Packers, Ltd., — Vancouver, who boat a help-mate and a good ‘“pal’’ when his wife, Evelyn L. Payson, passed away in the Homoeopathic Hospital Woibeds Mass., on April 3rd, following an operation. The late Mrs. Payson was a native of Cam-— bridge, Mass., and married Mr. Payson years ago. ie 4 te ar out cae page, fold in it a dollar bill and forward both sus in return we will send you THE CANADIAN FISHERMAN for Paci You will also thereny. be iis in the development Hoey resource, because AES issue of the CANADIAN FISHERMAN: =: Po eascunces the fisherman’ to produce as.much fish as Ag possible immediately: 80 as to increase the coun- ; try' s food supply. oS es “Make> Canada's food fishes better known and more appreciated by her own people, ‘so that*in ordinary times the industry will not have to depend so much . upon foreign markets.— | (Signed), F. W. WALLACE, Editor of The Canadian Fisherman. ys and Secy. Canadian Fisheries. Association i 5 Sagara Baie iat ae Sirah se beat . ae a i , PET ES ate ee eu L beck wrote tale & Oa Re eres CANADIAN FISHERMAN 147 Navigation for Fishermen Written Specially for Fishermen and the Requirements of Fishing Craft. | | a No. 1. importance to the fishing industry—especi- ally in the deep sea fishing off our coasts where the fishing grounds are out of sight of Without a knowledge of navigation, the fisher- n command of a vessel, if he has nerve enough » command, is as useless as the Dutchman’s 4 THE science of navigation is of the utmost Canada, we are up against a dearth of men cap- skippering off-shore fishing craft. We have ds of smart young fishermen, good fish killers erienced seamen, but having little or no ye of the navigational science. This lack of ve prevents them from taking command. They id to sail out of sight of land and get lost, y have no confidence in their ability to take out to the fishing grounds and bring her back - Could these young men be given a chance to elementary navigation by a system of navigation ‘established by our Government at certain local- around our coasts, we could have more men for and better fishermen. , fishing skipper of today must be an expert in hing that pertains to his profession. He should a first class knowledge of marine biology—that fish life, their spawning seasons, their food, their grounds, their habits, and their value as food He should have an intimate knowledge of the + grounds, the composition of the bottom, the of water on them, currents, tides, and water ture. The care and handling of fish, proper d salting, and the value of the by-products as livers, roes, tongues, sounds, heads and offal— which are worth money if properly utilized—are upon which he should be an expert. And of aS great importance is a knowledge of navigation, thout it, he cannot find the fishing grounds or ‘the ship properly in the many situations which at sea. - e writer has known many smart fishing skippers ave wasted valuable time through poor navig- ‘They could fetch an off-shore Bank alright, if were favorable, but if a blow came on and were hove-to for any length of time, they would grounds altogether and have to run in and land again in order to make a new departure. soasting, where they knew the land-marks, they “t be beaten, but when off-shore and with only to give them an idea of their whereabouts, if ost soundings, they were literally ‘‘all at sea’’. The Compass By FREDERICK WILLIAM WALLACE. THEN again, in heavy breezes, or when the Be barometer portended bad weather, they “egies §=would stand in for a harbor to eseape a ‘‘dust- eg ing.’’ Probably a dense snowstorm would shut down before they made the land. In that case, the skip- per, none too sure of his position and his navigational abilities, would ‘‘lay her head off-shore’’ and take the breeze outside. He may be hove-to for days and have drifted a hundred miles. When it faired up again, his decks may have been swept, dories smashed, gear gone, or it may take him so long to beat back to the fishing grounds that the bait was rotten, water tanks empty, grub running low, and it was time to get home. The result is a ‘‘broker’’ trip and no money for fishermen or owners. : A poor knowledge of navigation keeps many a smart fishing skipper fishing only in waters that he is ac- quainted with. Many a man can fish successfully in Hecate Straits or on Browns’, Roseway, Sambro, and - Canso Bank, but who would be afraid to tackle the trip to the Gulf of Alaska grounds or in the Gulf of St. Lawrence or the Labrador. That, to him, would be getting too far from home. Yet, if he only had the knowledge, it is just as easy to take a ship from Van- couver or Prince Rupert to Cape St. Elias or the Shu- magin Island grounds, or on the Atlantic, from Digby, Halifax or Canso to the north shore of Anticosti or the Labrador, as it is to make a local run of a hundred miles. All this keeps the supply of fish down. The man who loses the fishing berth in a breeze loses a lot of fish. The vessel beating about trying to make a Bank after being hove-to outside when she might have been in a handy port, loses valuable fishing days getting back to the grounds. The man who ean only fish in waters he is acquainted with could make more money and catch more fish if he could travel further to new grounds. It works in a hundred ways which needs no further explanation. Every fisherman knows the value of navigation and a good knowledge of it. The first thing a young fisherman must know is the compass. Without it, no sailor or fisherman could get anywhere, yet there are plenty of men taking a wheel today and steering a trick who have only the faintest knowledge of its functions and make-up. The writer has known men take a wheel and who could steer ‘‘through the eye of a needle’’, who didn’t even know all the points of the compass card. They saw a certain black speck on the compass card pointing at the lubber’s mark, and they knew how to turn the wheel to keep it there, but if they lifted their eyes from the binnacle for any length of time, or the ship gave a wide yaw, they lost the course and would have 148 the ship steering anywhere but on the right point. Such men steered best by the wind or with a star in- side the fore-rigging, but their compass steering was decidedly precarious. The writer does not claim to be an expert on naviga- tion, and these articles are not for the sailor who knows all about it. This is written for the fisherman who is anxious to improve his knowledge, and there are many, and who has never had a chance to get the ground-work. All the books on navigation today are written by scientists who will persist in writing in words not easily understood by the man with a limited education, or else by sea captains who are anxious to show their command of scientific and astronomical terms, and as a result they talk right over the heads of their students. One would need a dictionary ,to translate their meanings. EVERY fishing craft has a compass. In the =— large steam vessels it is contained inside a brass or copper stand called a BINNACLE = which is lighted at night by either two oil lamps fixed at each side of the binnacle hood, or by an electric light fixed underneath the compass card. Some steam fishing vessels have no binnacle stand, but have the compass placed up in the ceiling of the wheel- house. On schooner fishermen, and other sailing craft of the larger type, the compass is placed inside the cabin house abreast of the wheel, and there is a hole cut in the planking through which the helmsman views the card. The compass card is lighted at night by means of a lamp inside the cabin. Many fishing schoon- ers, notably those of the Lunenburg fleet, have the compass contained in a wooden binnacle placed on top of the cabin house—usually on the starboard side of the cabin gangway and abreast the wheel. In all fish- ing schooners the compass is placed in the starboard binnacle as a general rule. In smaller craft, sloops, motor-boats, and dories, the compass is contained in a plain wooden box and may be placed wherever it is handiest for the helmsman to see. Compasses may be of two kinds—DRY or LIQUID. The dry eard is only useful for navigators when it is of large size—otherwise it swings too much with the motion of the vessel. The liquid compass is the best’ CANADIAN FISHERMAN NORTH Written N. “NORTH by EAST ¢e IN See NORTH NORTH EAST oN Ne ie NORTH EAST by NORTH Nebo. NORTH EAST ON NORTH EAST by EAST 7) NE, EAST NORTH EAST ” BN.Be EAST by NORTH 229 Be ee EAST 7 a 8 poin In this compass, the ecard is suspended in liquid an its motion is slower. The larger the compass, the be ter. A small compass is a poor thing to steer by one would need eye-glasses to see the points. It is not my intention to confuse. the reader the whole scientific make-up of the compass. T knowledge is alright for the master of a liner, but fi the fisherman it is sufficient for him to know that NORTH POINT of the compass eard points to MAGNETIC NORTH—not the TRUE NORTH. 1] that fact in mind. ~ ‘ THE compass card is divided into POIN’ Starting from the NORTH POINT on the « and going round to the north point ag . either way, there are THIRTY-TWO POINTS each of which have a name. Commencing with NORTH | and following the easterly part of the card, we f EIGHT points between NORTH and EAST, nam Looking at the compass card you will notice that these eight points are exactly one quarter of the w circle of the compass. The other three quarters are composed of eight points in each also and they are named in a similar manner. Thus we continue around the cirele: EAST by SOUTH Written E. x8. EAST SOUTH EAST 7 aes ‘SOUTH EAST by EAST ” §.E.xE SOUTH EAST ”' Soy SOUTH EAST by SOUTH ” §.E.xS SOUTH SOUTH EAST - ” S§.8.E SOUTH by EAST | See SOUTH Utes This completes one-half of the compass points—six teen points in all. The whole thirty-two points of the compass are as follows: ipa NOBTH- Asciias cea nane ree Opoints 0 Degrees. NORTH by HAST. 2.0.3. « 1 point: Ve ee NORTH NORTH EAST .... 2points 221% NORTH EAST by NORTH . 3 points 3334 NORTH BAST ......:...... 4pomts ae NORTH EAST by EAST .. 5points 5614 EAST NORTH EAST ..... 6points 67% EAST by NORTH .... .... Tpoints 7884 AE <7 iat phew hace see uw 8 points 90 EAST by SOUTH .... .... 9 points EAST SOUTH EAST . .... 10 points SOUTH EAST by EAST .. 11 points SOUTH RAST aii s adewes 12 points SOUTH EAST by SOUTH .. 18 points SOUTH SOUTH EAST .... 14 points SOUTH by ASTo. oy... 404 15 points SOUTH i aces ewes Coes 2 Denes SOUTH by. WHST 3 ice 4 17 points SOUTH SOUTH WEST .... 18 points SOUTH WEST by SOUTH . 19 points SOUTH WHET. cio er. a: 20 points SOUTH WEST by WEST .. 21 points WEST SOUTH WEST .... 22 points WEST by SOUTH 23 points eee bee CANADIAN eae edit sis tg ss» 24 points 270 Degrees. by . 25 points ST NORTH WEST .... 26 points RTH WEST by WEST . 27 points RTH WEST.. .... .... 28 points NORTH WEST by NORTH . 29 points ORTH NORTH WEST Ol . 30 points (ORTH by WEST .... .... 31 points MEG ie ae a) yok; 82 points 360 4: THE whole of the THIRTY-TWO POINTS of the compass are given in this table and they should be learnt off by heart. Don’t ; gabble it off like a parrot, but study the com- ass card illustrated here, or the compass on your sel, and ¢ommence with the principal points first uch as NORTH, EAST, SOUTH and WEST. Then finally the whole card, until you know them all ean ‘‘box the compass”’ either way and from any . There is nothing difficult in it, and you will after mastering the first eight points that all the are easy. ou will notice that the table also gives degrees. addition to points, the compass is also divided into grees—that whole circle making 360 degrees. One is equal to 1114 degrees; four points 45 degrees; t points 90 degrees—otherwise a right angle— on until the whole circle is traversed up to 360 it is not necessary for steering on fishing ves- it is well to know the degrees in laying off s and taking bearings, and each quarter of the pass should be memorized with the degreee for point. There are only eight points in every r and 1114 degrees to each point; two points egrees; four points 45 degrees; eight points 90 s. The points between these are easily mem- sdk inge steamers, steering is usually by degrees in- stea points, and the courses are usually given in such as ‘‘North 47 degrees East.’’ On a fishing el this course would be given as ‘‘North East one arter East’? which brings us into another division f the compass. ap YOU can readily understand that were the sailor to steer on courses of the thirty-two ee points only, the steering would be rather broad. The skipper, who, on a vessel out on Bank, says: ‘‘Our port lays to the west’ard. west!’’ is liable to fetch up on the Nova Seotia anywhere within fifty miles of the home port. er to steer finer courses, we can head the ship to a quarter of a point if necessary. ‘ All fair sized steering compasses are marked with the full thirty-two points and the quarter points. That point is divided into four quarter points mark- the compass card by an arrow head or a nick. mpass illustrated in this article shows the half only, but the quarter points will be found on sized compass cards and we illustrate a section of s herewith. By these quarter points we are enabled teer finer courses, and taking the first point from ‘orth to North by East, we have the quarter points: NORTH 1, EAST NORTH 1% EAST NORTH % EAST norize one quarter of the compass, then another; FISHERMAN hi 35 149 then comes, of course NORTH by EAST. In rotation, the others follows: NORTH by EAST 4 EAST NORTH by EAST 14 EAST NORTH by EAST 34 EAST and then the point NORTH NORTH EAST and so on. Whenever possible call the quarter point by the last name of the point. Thus, S.W. % W. instead of S.W. by W. 4 S. or N.W. by W. 4 W. rather than W.N.W. 34 N. Both mean the same thing and indicate the fractional point, but it doesn’t sound right to a sailor. You will notice that ‘‘Nor’west by west three quarters west!’’ sounds better than ‘‘ West nor’west a quarter north !’’ In naming some of the quarter points, just remember that little rule. Of course this cannot be done at all times as for example the N.E., N.W., S.E. and $.W. points. A half point north of N.E. is N.E. N. and so on. This article covers the actual compass fully enough for the fisherman’s purpose. The main thing is to Drawing showing quarter points. Compass pointing N.N.E. % E. memorize the points and be able to box the compass, and name the quarter points intelligently. A little - study and observation of the compass card, and the whole thing is easily mastered. Remember! The com- pass North points to the Magnetie North. There are thirty-two points. Each point is divided into four quarter points. There are 1114 degrees in each point; 45 degrees in four points; 90 degrees in eight points or one quarter of the compass circle, and 360 degrees in the whole circle of 32 points. (Another article will be published next month). WEIGHTS OF FILLED SALMON CASES. Cans. Weight. Case of No. 2 size cans, ........... 24 48 lbs. Case of No. 1 size cans, talls, ....., 48 (hi ee Case of No. 1 size cans, flats, ...... 48 68 .’’ Case of No. 1 size cans, oval, ...... 48 10.7" Export shipping measurement of Salmon Talls are 10% x 19 x 20. Cubic measurement, 1 foot 6 inches, 150 CANADIAN FISHERMAN House of Commons Ottawa To the Fishermen of Canada:— The demand for increased production of food is becoming more urgent day by day. It is the opportunity | of a lifetime for the Can- adian fishermen, It is not. only an opportunity to make money, for prices are good, but one to strike a blow for the cause we all have at heart. No class of our population has made greater sacrifices in the present war. There is scarce- ly a harbour or a hamlet on the coast of the Maritime Provinces, but has its representa- tives in the trenches. This is only an addi- tional reason, if one were necessary, why those who stay at home to man the fishing fleet should strain every nerve in order that the food supply should be kept up. The great importance of this phase of the war was emphasized a few days ago at Wash- ington by Hon. Mr. Balfour, the British Foreign Secretary. He pointed out that one of the main dangers to the allied cause is the probable failure of the food supply. In this matter Britain is not only concerned about food for her own soldiers and her civilian popula- tion, but for the Allies as well. She has agreed to share her last loaf with her Allies. Our young and vigorous men here in Canada, with red blood in their veins, will want to fol- low their comrades to the front, but there will still be men left to man the fishing fleet, and it may well be, that the man who day by day, as the result of the special energy that he puts into his task, adds an extra barrel of mackerel or an extra quintal of cod to the common stock, is doing as much to win the war as the man who is wielding the bayonet in the trenches in Flanders. Everybody knows that most of the European fishermen have been put out of business. Of the three thousand trawlers and thousands of — other smaller crafts operating in the North Sea and adjacent waters before the war, there _ are few indeed left. They have become U-boat hunters and mine sweepers. Their crews in the — meantime have become skippers are wearing the King’s uniform. The men who man the ‘‘little grey ships” have done splendid work. They have braved the darkness and the ice-cold winds and storms during the last three winters. They have ecap- tured and sunk those hyenas of the deep by the _ score, and I doubt not that when the history of this struggle comes to be written they will re es found to be the heroes of the war. ed Be that as it may, this condition of affairs furnishes another strong reason for special ef- fort on the part of Canadian fishermen. Let us | ag hope that a determined effort will be made to_ add at least from 25 to 50% to last year’s Bec: and, while the farmers and munition catch ; : workers all over this continent are being suc- — cessfully appealed to for an increased output, let it not be said that the Canadian fishermen — have fallen behind in the hour of their coun- try’s need. Today, people are asking themselves every- where if we who remain safely at home are worthy of the sacrifices that are being made for us. Men have died in France, in Flanders, — at Gallipoli, on the Tigris, on the high seas— died by thousands and tens of thousands. They have staked their lives and their hopes in mil- lions. who are left should escape what they have en- dured. We should be unworthy to be called — a citizens of the country for which these men — died, unless their example made us willing to spend and be spent in the common cause. JE Can April 26th, 1917. M.P. for Guysboro, N.S. jolly tars, and their What for? Surely not merely that we ~ May, 1917. THE East is East and the West is West, and never more so than when one discusses the fishing industry. Yet if the twain are ever to meet, and everyone agrees that they should meet, it is necessary that the strong hand of publicity be called in to enlighten the East regarding the pro- blems of the West. Happily that hand is present in the Canadian Fisheries Association and its official organ, the CANADIAN FISHERMAN, whose merits Mr. J. J. Harpell, President of the Industrial and _ Edueational Press, Limited, has recently been exem- _ plifying with such suecess on this coast. From now on, it is hoped that the industry on the Pacific coast will be put and kept in touch with the brethern in the fraternity in the rest of Canada. 3 Not all is rosy with the fishing industry in British Columbia for the war has had its effect here as else- where, in making labor scarce and materials high in price and hard to get at any price. The new scale of wages to the Halibut fishermen has greatly increased the cost of this fish and added to the risk that the producers must ever run in deep-sea fishing, where adverse weather conditions play so important a part in making good catches. And, whether the weather is fair or foul, the expense of keeping large steamers in operation goes on without let or hindrance. If the old storage men could get all the fish they wanted at all the times they want it, their would be a happy _ life. But when a big schooner is out for three weeks - and returns with only 20,000 lbs., as did one of the _ New England’s fleet the other day, then there is woe - and lamentation. The high price of 1734 cents a pound » _ for halibut at Prince Rupert in the first week in April _ __i8 an index of what the independent halibut fishermen _ make out of their fishing, and what the big producers - have to pay for fish in the open market when they — __ have to buy to make up the supply to fill their orders _ from the east. Some producers say that the fishermen _ make all the real profit in the deep-sea business. AND the salmon canners are not without their troubles also and chiefly over the possibility of there not being a sufficient supply this year to satisfy the demand and keep the _¢anneries going at profitable capacity. There is much doubt whether the big year on the Fraser will _ materialize this year, as is due. This doubt has caused _ the canners to buy with caution, so that if the big run really does come, they now find themselves unable to _ get guarantees of further supplies before September, __ which will be too late. The effect of this situation will _ bear most heavily upon the smaller canners for they CANADIAN FISHERMAN 151 The B. C. Salmon Canning Outlook are not financially able to risk tying up large sums in supplies of canning material when they have no cer- tainty that they will be able to use them, and especial- ly when canning material is perishable. The larger canners are giving much thought to this question and never before in B. C. has there been so much uncer- tainty in the business. The matter of supply is always a consideration with the canners, not only for the present season but also for years to come. It is upon the certainty of the supply of salmon that the permanency of the industry depends and to the securing of that permanency, every canner devotes much time and care. Thus it is that there has arisen a demand for the imposition of an embargo on raw salmon going into foreign points for the canners claim that they could use all the salmon caught in the B.C. waters in their own canneries and cold storages. This would give them on the Fraser and in the waters of Vancouver Island additional sup- plies of salmon and add to the fish production of B.C. Such an embargo is opposed by the fishermen of the Fraser for they claim, and their claim is true, that the foreign buyer is prepared to pay higher prices for the cheaper grades of salmon than is the B.C. canner, although the B.C. cold storage man offers close com- petition to the foreign buyer of raw salmon. The foreign buyer represents foreign packers who by using trans and seines, which are not allowed on the Fraser. in their own waters get the bulk of their pack at prices ner fish that are much lower than any prices paid in B.C. They can then afford for the smaller part of their pack, to maintain buyers in B.C. waters who will pay higher prices than the B.C. can- ners can profitably pay. This is so, also because the foreign packers have highly protected markets for all their pack which are practically closed to the B.C. packers. The request for this embargo was not listen- ed to by Ottawa though the demand for it still per- sists and may come up again in another way later in the season, for as the cheaper grades of fish do not run in any numbers till late in August or early in Sep- tember it is thought that more mature consideration may be given to it before that time. THE supply of salmon on the Fraser is view- ed also from a larger angle by men like Mr. H. Bell-Irving of the A.B.C. Packing Co. He believes that the supply is so threatened with depletion that the only hope for the river is to close it to all fishing during 1918, 1919 and 1920. There is no doubt that a serious condition does exist, as was pointed out by the federal commission appointed in 152 1905. It may be that the broad policy advocated by Mr. H. Bell-Trving is the proper course to pursue. This year may add weight to his arguments already so foreefully presented at Ottawa, but so far,Ottawa is not persuaded. Tt is an axiom that if the salmon are allowed to get to the spawning grounds, and those grounds are freed from obstructions, and the fish unmolested while spawning, the natural increase of the fish would keep up the supply and perhaps justify more extensive fish- ing. Ottawa has paid much attention to this task but to the thinking of many canners not enough. This is a fruitful field for the government to work in, in ¢o- operation with the canners, and it is even suggested that greater efforts be made at once to clear all the spawning streams of obstruction even if it should eost money. The eanners are prepared to share the expense with the department. This is proper conserva- tion and should be considered. The high cost of production is the practical matter that is giving the canners concern at this time just as the season is about to begin. Tin-plate never was so high before and never has there been such difficulty in making sure of shipments. This difficulty is aug- mented by the fact that the U.S. with the Allies and of necessity steel will be more than ever in demand for making munitions. While the price of tin, which is obtained from the United Kingdom, enters somewhat in the price of tin-plate, yet the determining element is the price of steel billets. If the demand for steel billets is great for the purposes of the war, then their price soars so far as the tin-plate makers are concerned. ; There is at present a moyement on foot in the U.S, whereby it is expected that the government will make it ineumbent on the steel producers to see to it that the supply of steel billets is kept up. to the tin-plate producers, for it is pointed out, with great show of ' force, that the canning industry not only as it is rep- resented by the salmon eanners but also by the vege- table and meat canners, is a necessary adjunct to the military or ganization, as food stuffs can be more read- ily handled in tins than in any other way. THIS is all very well so far as the future is ner on the Pacific coast is the fact he has to N pay to-day $10 for what cost him at the begin- ning of the year around $5.75, when contracts are usually made, and even at that price, he must be con- tent’ with the statement that no shipments will be guaranteed till September. Happily, however, most of the ecanners figured on their supplies earlier in the sea- son and have no need to go into the market and buy tin-plate to-day. There are cases of new eanners who failed to buy at the proper moment and who have been foreed to delay operations on the Fraser this year beeause they could not get deliveries of tin-plate. The situation is in no way due to the makers of tin-plate but is solely caused by the unprecedented demand for tin-plate owing to the war. What is true of tin-plate is true also of other sup- plies needed by the fishermen. Nets that cost $175 last year cost #300 this year and the supply even at that price does not meet the demand. Some of the eanners find that the nets that they ordered last year are still in Mngland and they are not sure that they will reach this coast before the fish begin to run, It is estimated that on the average the cost of pro CANADIAN FISHERMAN } . is now at war in line’ eneerned but what interests the salmon ecan-~* duction this year will be fifty per cent. over tps, Besides that the recruiting efforts have > cessful in B.C., that the problem of labor and fisher- men is acute. Most of the able-bodied white, native- born and British-born fishermen have enlisted ‘and are either overseas or in training. The result will be that fishing will have to be done by inexperienced an therefore inefficient fishermen, which will mean addi- sh tional cost to the packers. The bright side of the shield, however, is tha demand for canned salmon keeps up and the pt rule high. The buyers of canned salmon buy at own risk f.o.b. the cannery wharf, for the most and their troubles are to get space in ships to their purchases to their destination. Space tha’ 50 shillings before the war now costs 200 shillings is to be had only after much waiting. Most. B.C. packers have already sold all their pack be put up, that they desire to sell, believing policy to take a fair oped now and let the bh one in which a aed manufacturer’s hear ean if good business pera Ny is exercised pe it is and the excessive cost of all materials th the making of canned fish, render the indt fraught with many. obstacles that only exp : edge and good luck ean surmount. : BESIDES that, the worked un, over the changes m Devartment of Fisheries: at Ottaw. — the proposed policy of the Departme it fo year 1918. These changes, in the opinion 0 the : canning industry as a whole, revolutionize business. Thev will, it is said, necessitate | expensive readiustments of administration an¢ tion and yield little or no. compensation to the « In their opinion. the time for their enforcement opportune in this the third year of the war, v¥ every resource at the disposal of the industry is voted to the Pelee of increased fish for f 10. investment ail ey septs the supplies - r through over-fishing. While objection is made to the announced Vality of the Department in granting yearly one additic license for a cannery on the northern streams if - supply of fish warrants it, on the ground” Aes ae i are already enough and more canneries to take care | of all the fish caught and that few eannheries in B. are run to capacity, yet the main opposition arises over the proposed new and, to the canners, disturbing re- gulations, that will be put in foree at the beginning: of the year 1918. ; ONE of these proposed regulations is: First, the abolition of all attached boat licenses on the northern streams of British Columbia making them like the Fraser River where the CANADIAN - tain number of boats with fishermen attached to each “ cannery, while of course, there were a number of in- ependent white fishermen, yearly increasing, who could sell their catches to anybody who wanted them. _ And the second of the proposed regulations is that “permission is to be given for the use of gasoline boats in fishing operations on the northern streams. ~ The result of the first regulation, relating to un- attached boat licenses, will be to make the fishermen free to contract with any canner they wish, for their season’s work and catch, That is to say, the Labor “Market will be open and the services of the fishermen vill have to be bidden for. In time no doubt this con- ition would work itself out in a satisfactory way, but at the beginning it would undoubtedly cause in- convenience, and uncertainty to all. It would prob- ably come about that the large canneries would get _ the best fishermen and the small canneries the inferior FISHERMAN 153 ' rule has been on the northern streams to have a cer- of inshore deep-sea fishing has been found to progress with the use of motor-boats. While canners think that this tendency is bound to be felt and in fact is being felt now to a greater or less extent in British Colum- bia, yet they believe that this year or next year, the third or the fourth year of the war, is no time to in- troduce this comparative innovation in a wholesale manner. It is believed that to make a complete change from the old sailing boat or row boat to the motor-boat would not be economical. It has been suggested that perhaps the spirit behind the regulation might be met by stipulating that not more than ten per cent. of the fishing licenses should be allowed to operate with motor-boats to begin with and an increase of ten per cent. be allowed each succeeding year. It is believed that the change to motor boats should not be sudden but rather gradual and thus give the older canneries which are equipped wholly with row and sail-boats, a chance to sell some of their boats to the newer can- ~ fishermen, for the capacity of the fishermen differs _ yery greatly. Then, again, the old order by which the eanners advanced money, boats and nets would con- _ tinue, but it is likely that the advancement would have _ to be larger than formerly in order to hold the fisher- _ men to their agreement in the face of competition. _ This regulation is an effort on the part of the De- partment to render assistance to the independent white fishermen for whom no one ean do too much, and in this work and aim the canners are in sympathy with the Department. It will also put the larger can- ners on a par with the smaller ones so far as fishermen are concerned in the open market and the only advant- age one will have over the other will be in the ability of one to outbid the other. As to the regulation referring to the use of motor- boats on the northern streams, this is said to be, and it undoubtedly is, a fundamental tendency of the fishing industry throughout the world, where the development ‘ neries which are not fully equipped and thus prevent the wholesale scrapping of fishing boats that seem to have served their time. THEN, again, the cost of equipping nearly a thousand fishermen with gasoline boats, all of which would have to be new and costing => from two hundred and fifty dollars to five hundred dollars, a piece, would be very great and is not warranted by the conditions of the fishing trade at the moment. The Department says that there is no need for the ecanners to equip the fishermen with motor boats, but the history of the Fraser River tells the story that where one cannery provides any number of motor-boats for the fishermen it employs, then all the canneries must provide them, because the fishermen demand it, and in the salmon fishing industry, what the fishermen want, because they are the ones who bring the supply to the canneries, they generally get. So this regulation will result in the eanneries of the 154 north having to expend several hundred thousand dol- lars in buying motor-boats to be used by their fisher- men, an expenditure which will press very hard upon many of the canneries and is not in the nature of good business, because extensions to plant should invariably be made out of profits. The canners contemplate such expenditure with much disapproval and anxiety and the credit agencies are not enthusiastic over the pros- pect. Perhaps the strongest argument that is urged against motor-boat fishing on the northern streams is that the fisherman can catch twice as many fish by using a motor-boat as he can by using a row boat and that therefore motor-boats will mean over-fishing, and over-fishing inevitably means depletion of the supply. This is a problem that the department is as vitally in- terested in perhaps as the canner, but there is no doubt from the canner’s standpoint that if the supply is de- CANADIAN FISHERM AN May, 1917. dependent business men, and one representative from the canners, and one representative from the fisher- men, might result in recommendations being made that would attain the objects the Department has in view and at the same time safeguard the industry in it’s operations as well as take precautions to prevent the depletion of the supply of salmon. The canners of Bri- ~ tish Columbia say that they are willing to abide by the decision of such a commission for they claim that when all the facts are adduced that their contention will be proven. They say that all they ask is a fair deal, which they claim they are not receiving at the hands of the department in the light of the proposed new regula- tions for the year 1918. One of the regulations made by the advisory board at Ottawa in January was that salmon canners should sell Chum Salmon for bait to halibut fishermen when called on to do so at the same price that the Chum Room of a B. C. Cannery. Filled Salmon Cans in the Cooling pleted then the salmon canning industry of British Columbia is wholly destroyed. It will be seen that there are differences of opinion regarding the wisdom of putting into foree these regu- lations relating to the northern streams, and while one must be willing to admit that the Department is con- scientious in all it does, yet it is open to question whether the department sees the situation as it appears and appeals to the cannery men who have to consider methods of operation and financial expenditure. The question with the canners is: Where is the money to come from with which to buy motor-boats to supply the fishermen? This is a question which does not con- cern the fishery department but is vital to the canner. In this regard, as well as in others, it seems reasonable to suggest that perhaps a thorough investigation into the whole state of the fishing industry in British Columbia by an independent commission of three in Salmon were worth to the canners. On April the 11th this regulation was changed by order from Ottawa whereby it is made optional on the part of the ean- ners to sell Chum Salmon to Halibut fishermen for bait. This was one of the regulations that met with, the disapproval of the British Columbia Salmon Can- ners, and while it was given out as part of the policy of the Department of Fisheries early in the year it seems now that the criticism offered it has caused the de- partment to reconsider it’s decision and mitigate the offending regulation. This would seem to indicate that when that particular regulation was put into foree that the Department had not all the necessary inform- ation in it’s possession relative to the effect of the regulation upon the salmon canning industry. Cer- tainly it seems strange that the department would cause the canners to assist in the use of a good food fish for bait to catch other food fish when the canners Ie tery FN Oe es ee ee ee ae eee ee ee ry re rise ee en \ bas baw! ‘It spared at first glance to be a dir- discrimination against the salmon canners and in of the halibut pepruaier onal a diserimination that oN the light of this episode, it is reasonable to assume that perhaps when the Department has more closely considered the proposed re- ® culations for 1918, and has received further ormation, particularly as to how they will effect the mon canning industry, will see fit to change them withhold them altogether. If the Department can persuaded to change one regulation it may be pos- to persuade it to change others, particularly the regulations most grievously complained , are such as threaten to revolutionize the whole n canning industry of British Columbia, in the lion of the canners who are most vitally ‘nicrested financial way, and who are not the least of those ned about-the conservation of the salmon sup- pon which their whole business depends. Sits. sung of the ocean wave until some per- ubtless think of the vast expanses of water as a e which thought is carried toward the artistic f silvery moonlight or ominous storm clouds e rolling deep. e ocean, since earliest times has provided the e as well as adventure to the differ- men who fared forth upon its broad bosom and sanguine search of either. I say san- se none but he whose heart is brave with blood which is indeed ‘‘The wine of life’’, - the risks assumed by them whose chosen is the sea-faring life. )sea’’, was once, to the writer, a passport roman lands, or of tales of soul racking and hardily . wrecks. ul of the fisheries of Canada and Newfound- ge many such stories, but the fishermen, = to pose as heroes will laugh derisively at the searcher after details and say, ‘‘Aw that’s =). when yeu speak of some known «i: — en- hundred years ago, the adventurous fishermen » past, croesed from different varts of Europe to rild and formidable coasts of Newfoundland, in tiny vessels as were then in nee. rom anybody and made the precarious living of shers of long ago. The locality of “anso is one e most ancient fishing stations in Canada, and ts authentic proof that even as early as the h century, Welsh fishermen came to these for the abundant catches to be obtained. historian states that the Indians possessed nets of fibrous roots and the sinews of animals with ho fished i in the sea, using the boat ealled by historian a proa in which they went about all over ae: a CANADIAN FISHERMAN , tie stories conjured by the ‘traveller i in- 155 Regarding the inducements offered to the colonists hundreds of years ago, a perusal of the archives shows ‘that the fisheries were cited as one of the principal ways of earning a living in the new land. For a long time the fishermen worked their way and to a great extent it is still the case, unaided. By their brave industry and perseverance they have accom- plished what the early colonial mind would have doubtless seemed a fairy dream, because it is such a far ery from the primitive appliances of early days and the tiny vessels, to the gears, and machinery used in the modern handling of fish and the valuable ton- nage owned in the industry. But the fishermen of the past and present, own the same stout hearts. Now, let us see what the profession of a fisherman has to offer to the young manhood of Canada and New- foundland:; We will contrast the profession of law as an example. The boy who becomes a lawyer, is sometimes considered as on a better social plane than his brother who has gone into training as an ‘‘Aquati- cist’’, as a very affected clown in a circus once ealled a fisherman, To obtain the privilege to spend his life in a stuffy office and depend on law ‘breakers, whether corp- orations or criminals, for his ‘‘Salary’’, he has to qualify by long and expensive years at college, and unless luck and Providence are both on his side he will never have much coin. He can’t even get either ‘elbow room or the great whiffs or God’s own air’’ that are free to the fisherman. ° Outside of a pecuniary consideration, when it rains a few drops he dodges home through the smoky streets jostled by all and sundry, and usually has a little cough, because of his sedentary life, to which his pa- rents because of the wish to make him superior (save the mark) have condemned him. See the other lad. He ean face the danger with a song in his heart and his lusty voice roars out un- trammelled by the confines of City walls. The asso- ciations of his daily life make him self reliant and dependable, and living among his comrades makes him human, and therefore nearer the image of the Creator than those whose social code is like an iron band, And —altho’ some would not think so he has more to spend than a great many of professional men, and is conse- quently of greater value in a commercial sense to his country. Therefore the fisherman should look upon his occupation as a trade or profession of which he may be proud. Many Cityites know nothing whatever about the fishermen or their work. Recently, after the usual performance in a Halifax theatre, a ‘‘ Fishery Film’’, showing scenes at the ‘‘Banks’’ was put on. Great interest was manifested by those present, and some young men remarked that ‘‘That was the life’’. So it is. It is a great pity that more is not done to place before the youth of Canada that there is room for them in its fisheries, and no over crowding as in other professions. Statistics show that since the year 1857 the fisheries of Canada and Newfoundland have increased wonder- fully. The greatest increase is noticeable during the last five years. Tn conelusion the writer would say that the Cana- dian Fisheries have been developed to their present magnitude by Canadian effort, the slogan should be ‘Canadian fisheries for Canadians,’’ and rigid care should prevent the infringement of our rights in that regard. 156 CANADIAN FISHERMAN A Naval Reserve of Canadian Fishermen By FREDERICK WILLIAM WALLACE, Se eset >. THE present war has shown the value of trained fishermen in the naval operations of the British Fleet. Trained and untrained, since the outbreak of the war in Aug., 1914, the fish- ermen of Great Britain have played an enormous part in keeping the Hun at bay and foiling his schemes on the sea and under the sea. ~ Almost automatically, these men and their vessels slipped into their places. as part of the great auxiliary fleet assisting the main fighting flotilla in maintaining the glory of the Em- pire’s flag and guarding the ships that sail under it. Rudyard Kipling, Alfred Noyes and other noted writers and poets have been permitted to see and hear a little of what the fishermen have accomplished in the War, and what they are doing. Both have sounded their praises in song and story, and both have ventur- ed the opinion that without her fishermen and fishing fleet, Britain would have been in hard straits today, In their steam trawlers they are steering through the German-mine fields with wire hawsers between them sweeping the deadly. undersea bombs to the surface and exploding them; they are keeping ceaseless patrol in the waters of the North Sea, the English Channel, Eastern Atlantic and Mediterranean, with guns mount- ed ready for the unwary submarine of the enemy; with nets and other devices they are hunting the U-boats and putting many out of business, and as tenders, con- voys, and guard-boats, they are doing their bit in a manner beyond praise. When the call came for men for the Navy, the British fishermen rolled up in thousands. The battle-cruiseis, the dreadnaughts, scouts and torpedo-boat-destroyers claimed many; the transports, hospital ships and auxi- liary cruisers took others, but where they did their best work was in their own ships—the steam trawlers, herring drifters and fish carriers. were tricked out in Navy grey with the white ensign flying from the mizzen on jack-staff, Fishermen Jack shed his blue ‘‘gensey’’, his ‘‘fearnaught’’ pants, and his ‘‘dopper’’ for the regulation rig of the man-o- war’s man. Under their own skippers, now uniformed and rated as skippers ‘‘Royal Naval Reserve Trawler Section’’, they took hold of the work to be done, and ‘‘earried on’’ like the bully brave hearts that they were. There were skippers who never wore a white starch- ed collar in their lives before, and to whom anything in the shape of a uniform was a badge of servility, who, in tight places and not to be out-done by the regular Navy men, accomplished deeds which were almost startling in cold blooded coolness and brazen nerve. Where the skippers went, the fishermen erews went also. arid it is recorded that they did things that caus- ed the Navy men to characterize them as a ‘‘erowd 0’ bloody terrors’’ right stuff and the best sail- ormen in the world. You can’t beat fishermen for handling small craft in any kind of weather. — It’s part of their profession. and if they never got credit for their seamanship before, they’re getting it now. Of course they are the fine a breed of sailormen that one could ; When their ships - naval affairs, and it is in patrol work, mine-sweeping Here we have in our fisheries, in Canada, - men are the more — There. anywhere. The Atlantic merous and are the genuine off-shore type. salt water, and ten thousand on the Inland Lakes, of this sixty thousand seafaring men, seareely a thou- sand have been enlisted in the Navy and none of the ever received a Naval training. ae ‘As long ago as 1911, the writer came out sti in Toronto ‘‘Saturday Night’’ and other papers, ad- vocating that a Naval Reserve of our fish organized in Canada. The Canadian Naval _ before the public then and, various orators were ing it up and telling the people that our fish would be falling all over themselves to enlist in a Ca dian Navy. The writer pointed out, at that time, the fishermen of Canada would not. enlist | the pay was not high enough to induee them their free and - remunerative vocations. | fishermen were conser nee: It was then that the writer wiigooatl the ternative of a Naval Reserve. A training four to six weeks per annum was proposed an seasons when fishing was slack at various centers. suggested that a few of Great Britain’s obsolete ers, gun-boats or torpedo-boat destroyers be by the Canadian Government and anchored in located ports. One could be stationed at St oh B.. another at Halifax, N.S., others at Quebee, ston, Toronto or Port Arthur (for the lake Vancouver or Esquimalt, and Prinee Rupert. vessels need never leave their moorings. They training purposes only and in them the servist could be trained in cunnery, i drill, navigation.ete. As the fisherman, by virtue of his calling, is pert seaman, it is not essential that he be sent to sea on a man-o-war for training. The technicalities of naval work ean be imparted to him on a moored school-ship He doesn’t have to be Mei atl or how oO pr ov ed, In the training of the fisherman reservist, 5% course followed shonld be along the lines for whieh he is most. adapted, and that is as a small boat sailor. The pre- sent war has shown the value of the small craft— mine-laying, and submarine catching that the fisher- man is most valuable. Tt would be a mistake to train him for work on a battle-ship. Tn that, his pecalaey individuality and abilities would be lost. Tn order to stimulate interest in the movement, “f retaining allowance should be granted all fishermen — joining the Reserve and putting in the drills and he h ee ea ~—y iets — immediately of Imperial naval defence, May, 1917. CANADIAN should be paid for the time he is drilling. Officers ‘should be selected from among the many bright young skippers to be found in the fishing fleets and let them be given the intermediate Reserve ratings of Skipper and Mate with opportunities to qualify for commis- sions. The appointment of yachtsmen and landsmen to officer’s ratings over fishermen will not be relished ‘and will make the service unpopular. The fisherman has a great contempt for ‘‘yachters’’ and ‘‘dude offi- eers’’ and would much prefer to obey the orders of men who have experienced the ways of the sea much as he himself has experienced it. NEWFOUNLAND has beaten Canada out in the Naval Reserve scheme. A Naval Reserve of fishermen has been in existence there for many years and the gun-boat ‘‘Calypso’”’ was nsed for training them. Since war broke out, the Island Colony has contributed over two thousand men her FISHERMAN 157 both of them will give to the problem. Shortly before the Council whereby the Reserve was formed much. thought and consideration war, Canada passed an Order-in Royal Naval Canadian Volunteer with authority to raise 12 Com panies of 100 men in each. One company was raised in Vancouver and helped to man the ‘‘Rainbow’’ when the war broke out, but the others did not materialize. Since then, the R.N.C.V.R. constitutes the Canadian Naval Services and some overseas drafts for the Im perial Navy, but the enlistmments for it were not drawn from the fisherman class. In our scheme for a Naval Reserve we are looking to the future. now of our fishermen, Plans should be prepared for execution immediately after the war. At the nresent time our fishermen are necessary for the pro- duction of food and it would be a mistake to divert them into naval work. There may come a time when A Record ‘‘Deck’’ of Pacific Halibut. Some of the Trip of 320,000 lbs. Landed by the SS. ‘‘Flamingo’’ in August, 1912. to the British naval forces. Canada, with three or four times the number of eligible fishermen, has contributed practically none, though many of our fishermen joined the military branches. At the recent Imperial War Conference in London, one of the resolutions passed reads: ‘‘It is recom- mended that the Admiralty be requested to work out, after the war, the most effective scheme for consideration of the Governments concerned at a conference to be held _ with representatives of the Admiralty regarding the ‘future security of the Empire.’’ Sir Robert Borden and the Hon. J. D. Hazen, Min- ister of Marine and Fisheries of Canada were present at this conference and we have no doubt but what the naval end will be of paramount importance, it would then be a splendid thing, if for Canada to be able, in an instant, to have a trained naval force of many thousand men; for the best and most suitable of our fishing boats and tugs to be in- stantly turned over into war-craft, and our harbors defended and coast patrolled. The proper personnel; the trained seamen we always have with us, are the fishermen. As the journal of the fisherman and the fishing industry of Canada, the Hon. Mr. Hazen, in- augurate a Naval will be acting up to the doctrine of Preparedness, which after and oceasion arose, let us voice the hope that in his administration, will Reserve. By doing so we all, is the surest guarantee of peace. 158 CANADIAN FISHERMAN Mr. Editor :— - Let me wish you the largest possible measure of suecess in the campaign upon which you are entering with the support of the Canadian Fisheries Association. It will, I am confident, give eminent satisfaction to everyone who has the welfare of the fisheries at heart. For reasons that are so obvious as not to need citation, Canada as a whole, has in the past had no adequate realization of what an asset she has in her fisheries. This condition necessarily reflected itself in the conduct of the industry, and there has, consequently, been in years gone by, especially on the Atlantic coast, a serious lack of progression in the fish- eries and of that pride in the industry that those engaging in it have such good reason to entertain. While there has been rapid development of the demand for fish in Canada during the past time as the present to make the use of fish general. It would be a national pity if this op- portunity were lost. Butcher’s meat is now so expensive as to be beyond the reach of many, at least for daily use. Moreover, we should not forget that the less that is consumed here, the more there will be to send across to the sol- diers. At such a time as this, it is of immeas- urable national importance to be able to turn to our seas and inland waters, and there find exeellent food in such abundant quantities as to much more than meet all requirements. One sometimes hears it said, that fish is not very sustaining, and therefore may not be #e- lied upon with safety to the health to replace meat to any great extent. This is far from the fact. Pound for pound it is as nourishing as butcher’s meat. Analysis has demonstrat- ed this beyond room for question. Therefore, there need be no hesitation in increasing the personal consumption of fish as much as de- sired. In Great Britain, in normal times the consumption of fish averages over fifty-eight pounds per head per annum, ineluding children and infants. This is about twice as much per eapita as in Canada, and the consumption of fish was inereasing in Great Britain year by year. Office of the Superintendant of Fisheries Ottawa few years, there never was such an opportune | The experiment of supplying fish to our sol- — diers overseas worked so well that it is being | continued in inereasing proportions, not be- cause it is cheaper, but beeause they desire it. This has created a considerably increased demand, and added to this, come large. orders from Great Britain to meet the civilian demands : there owing to the shortage of the landings by British fishermen on account of the war. These sonditions have combined to change the problem — in Canada from one of finding remunerative — markets for our fish, to one of producing suf- ficient quantities to meet demands. ; This problem is vexed by the faet that. en- listments from the ranks of the fishermen — have seriously reduced their number, and ow- ing to the inducements in the merchant ser- vice, some fishing vessels have been converted = into traders. According to the fishing bounty — claims, there were approximately three thous- — and fewer fishermen on the Atlantic coast in 1916 than in 1915. How in the face of* these conditions, is pro- duction going to be increased and inere sufficiently? There seems only one way, but it is a perfectly feasible one, viz.—by increased _ individual effort. It is not suggested that the fishermen are not industrious, or are not now working hard, but this is a time when each us, whatever our calling may be, must be pre- pared to exert the last possible effort to do what may lie in our power to further the prin- ~ ciples for which we are fighting, and to help to — bring the war to a successful finish, even if we — cannot ourselves join the fighting ranks. An individual fisherman may ask himaelf, what the use of additional effort by him ey fe , THE bulk of the salmon taken in British Col- ae umbia is caught by means of gill-nets set from ieee small row and sail boats in the estuaries, inlets %, and rivers. The nets, of varying length, may be either ‘‘set nets’ or ‘‘drift nets.’’ The former are anchored so as to remain in a certain location by being made fast to stakes or anchors, while in drift net fish- ing, one end of the net is buoyed, and the fishermen pay the rest of the ‘‘twine’’ out across tide or current and drift to the last end. The nets used are made of flax, cotton or linen twine, tan-barked, with cork or wooden floats along the head rope and leads along the foot. The drift net fishing is usually carried on at night, when the darkness hides the entangling meshes from the sight of the salmon heading upstream, and it is a , “Resgieas peer x a4 iw én vimanas Cannery Wharf. of the boat. Spring and Coho sal- | Rowing or motoring ahead, the trolls are — towed astern and hauled in when a salmon has taken © the hook. Salmon trap nets, which are the principal means of catching salmon in U §. waters, are not general in Brit- ish Columbia, though there are a few on Vancouver Is- — land, and they were only allowed in order that our fish- — ermen may be placed on an equality with the American fishermen on the Straits of San Juan de Fuca, who, by their use, were catching enormous quantities of the sal- mon heading for British Columbia waters. The salmon trap is an expensive structure, consisting of stakes driven into the bottom and leading out from the shore. The spaces between the stakes are walled in by wire or net webbing, and the whole trap is designed so as to turn the schooling fish coming in from sea, into several chambers, and finally into the “‘pot’’ and ‘‘spiller.”’ The latter chamber is so arranged that it ean be brailed up by windlass or derrick, and the trapped fish dumped — into a scow or on the deck of a tender. The sea y, 1917 © trap is similar in design and purpose to the pound nets of the Great Lakes, and the herring weirs of the Atlantic coast. _ Yet another appliance is used for catching the salmon _—the fish wheel. This is an Indian invention, we be- lieve, and the one illustrated herewith is located on the Yukon River, Canada. The current turns the wheel hich is equipped with two or more scoops. The fish iught in these revolving scoops are simply thrown into pan or net placed in the right position to receive them. Other Indian methods of fishing salmon are by means hand-gaffs and dip-nets. The purse seine is also used in the salmon fishery of the Pacific. These are set from gas boats from a plat- form built on the stern of the craft. On sighting the _ schooling fish, the seiner heads towards them, launches her dory or seine boat with a man in it to hold the end of the net, and then, paying out the ‘‘twine’’ from the platform aft, encircles the fish by coming around to the seine boat again. The seine is pursed up by means of brail running along the bottom, and the net is hauled in CANADIAN FISHERMAN 167 small boats in all weathers—gives them an occupation which does not appeal to the white man, though there are a number of the latter in the fishery as well. In the trollers and seiners, cannery tenders, traps and shore workers, the white men are to be found. As workers in the canneries, Indians (men and women), and Chinamen are employed. The Indian is also a fish- erman, Value of the Salmon Fishery. WITHIN the last five years, the salmon pack of British Columbia has averaged between 1,000,000 and 1,100,000 cases annually. This pack is only exceeded by that of Alaska. The pack is made up largely of sockeye, pink and chum, with coho, spring or chinook, in lesser proportion. In the prosecution of the salmon fishery and the canning industry an enormous quantity of supplies is neeessary. Many of the canneries are in isolated places, and when the season opens everything necessary for the prosecution of the fishery has to be freighted to them. The canneries often constitute settlements in them- by power or hand and the fish in the bunt are dipped out by dip-net. Another method of catching the salmon in Canada is _ worthy of mention. A Grand Trunk Pacific train was stalled on the banks of the Skeena, and a keen disciple of Isaak Walton among the passengers noticed the sal- “mon heading up the river close to the shore. With a ‘window pole and a clothes-net, such as are found in the Sleeping berths, he hied to the water’s edge, and landed three or four fine salmon in a few minutes. The salmon were served up in the dining car later. Salmon Fishermen. The fishermen engaged in the salmon fishery of British Columbia are cosmopolitan, and include Brit- shers, Americans, Scandinavians, Chinese, Japanese and ative Indians—briefly summarized in three classes as hites, orientals and Indians. The Japanese are ex- tremely numerous in the gill-net fishery, and the ar- duous nature of the life—on the water day and night in A Fishing Wheel on the Yukon. —Photo, Janet M. Cumming. selves, with cottages, shacks, houses, and stores there for the season. The heaviest supply item is tin-plate for manufac- turing cans, if the cans are made at the cannery, or the cans themselves. Then comes the boxes for packing the cans and the incidentals in connection with the cans themselves, as solder, acids, labels and paste. When one figures that a million or more cases and forty-eight million eans are used in a season’s pack, some idea of the quantity of wood, tin, nails and in- cidentals required may be gathered. The cannery owners usually supply the gear for catching the fish. This includes boats and nets, rope, canvas, and the hundred and one things for floating craft; gasolene and kerosene for propulsion of boats tenders, and lighting. Coal for the boilers of the can- nery ; food-stuffs, gasolene engines, rubber boots, oiled clothing, clothing for men, women and children, tar, bunk-houses, boarding for the employees who migrate 168 CANADIAN paint, tools, labor-saving machinery, stationery and office equipment, tobacco, crockery, cooking utensils, ete. These are all items purchased heavily for the ear- rying on of the work. Other heavy items are freight charges, insurance and storage. It can be readily seen that with such heavy outlays, a great deal of capital must be invested in the salmon fishery before profitable returns are made. Even though the fish are so prolific and easily caught, it is not all found money, and the successful prosecution of the salmon canning industry calls for much in good judgment, reduction of operating costs without the sacrifice of efficiency, and the ability to take charge of spasmodic runs of fish with labour and material al- ways ready. The Halibut Fishery. SECOND in importance to the salmon is the Pacific halibut fishery. The catch of halibut by British Columbia fishermen amounted to Two years around 200,000 ewts. last year. Cannery Tender Picking up Salmon from Boats. previously, the eatch was 223,000 ewts., and the latest statistics show a decrease,.though the value of the fish has risen considerably. The decrease in the eateh of halibut is giving rise to fears that the extremely heavy fishing of the banks by both Canadian and American halibuters is depleting the supply. Proposals to conserve this valuable flat- fish by closed seasons or restricted fishery are im- portant questions for both Canada and the United States, and before long something must be done. The centres of the halibut fishery are Prince Ru- pert, Vancouver and Steveston. At these ports are lo- cated the plants of the Canadian Fish & Cold Storage Co., Lid.; the Canadian Fishing Co., Ltd.; New Eng- land Fish Co., Ltd.; B. C. Packers’ Association; West- ern Packers, Ltd., and others. Halibut Fishing Grounds, fishing grounds of British Columbia The halibut FISHERMAN 4 a May 1917 proper lie within the hundred fathom limit of the coast from the Straits of San Juan de Fuca to Dixon Entrance — almost four hundred miles of — latitude. Within this area and including the territor- ial waters inside the three-mile-limit, halibut are found in more or less abundance at certain seasons. The heavy fishing of recent years, however, has caused a depletion in these inshore grounds, and while big trips are still taken from these waters, yet there is undoubt- — ed evidence that the yield is falling off yearly, and © that the grounds must be given a chance to become re- — stocked. F The halibut banks adjacent to the Provinee, and — where the bulk of the halibut is caught nowadays is — in the Gulf of Alaska, from Dixon Entrance to the Aleutian Islands. This area is open to our fishermen- outside the three-mile-limit — Alaska being United States territory—and huge fares are taken there by British Columbia fishermen. As in the inshore grounds, the catch is falling off yearly, and the hali- 4 j } : ‘ ‘ , ‘ Oe a ee eS Ee but will have to be protected in some way to prevent extinction. Method of Capture. ‘ THE halibut fishery is practically a hook and — line operation, though a few are caught by — the steam otter trawler now operating out of — Prince Rupert. The vessels employed range — BZ ZZ from small gasolene boats carrying four to ten men and using long lines and dories, to large auxiliary — schooners and steamers operating entirely with long — lines or dories, or both. . The dory fishing is by means of trawls, and was — introduced on the coast by Atlantie halibut fishermen. — The trawls, as used in the dory halibuters, consist of — 7 “‘lines’’ or ‘‘shots’’ of a heavy tarred cotton trawl — of 28 Ib. line, all bent together and ealled a ‘‘skate.”” Kach shot or line is 50 fathoms in length, and the whole skate is 360 fathoms. Unlike Atlantic haddock or cod — a halibut gear is not coiled down in tubs, but. is lashed up on a square piece of canvas with tying ropes seized into each corner. The resemblance of this can- vas jacket to a skate-fish probably accounts for the e. On this ground line, and bent into beckets hitched to it at intervals of from 8 to 12 feet, are 14 lb. snoods gangens, to which heavy halibut hooks—either Mus- ~ tad’s No. 6283, Arthur James, or others—are seized— he whole rigging making up a skate of halibut gear. Arriving on the fishing ground, the fishermen—two > a dory—bait up from eight to ten of these skates with herring or shack bait—the latter may be pieces of dogfish, cod, ete.—and swinging out their dories, proceed to set the skates of baited gear on the bank. An anchor with a buoy and line attached is thrown over first, and to the ring or crown of the anchor is bent the first end of the skate. One fisherman rows the dory, while the other heaves out the baited gear, skate after skate, until the whole has been set. An- other anchor and buoy is made fast to the last end. After being on the bottom for an hour or so, the ____ fishermen haul up the last anchor and proceed to get the gear in. In the bow of the dory, a lignum vitae ~ roller is placed i in the gunwale, and the bow man pulls the line in over it. His dory-mate, immediately aft of him, gaffs the fish as they come up on the hooks; clubs them if necessary, and hauls them into. the boat. a He also coils the gear down as it is hauled in. The fish _ are laid in a square net with iron cringles worked in at each corner, and when all the gear has been hauled and the dory has come alongside the parent vessel, a tackle is hooked into the four corners of the net and the fish are thus hoisted aboard. A small hand-winch, known as a gurdy, which fits over the bow gunwales of the dory, is also used for heaving up trawl, and is very necessary for breaking out the anchor, or disengaging the trawl when snarled on hard bottom. ‘The dory is a type of boat peculiar to the fisheries only. It is an Eastern product evolved by the New England and Nova Scotia fishermen, and while simple of construction, and ugly in appearance, is a wonder- ful sea boat when properly managed. The dory used in the Pacifie halibut fisheries is larger and heavier _in construction than the Atlantic type, and is strong — to be hoisted bodily aboard with men and gear em. _ The dory halibut fishing vessels of British Columbia range from the small power boat carrying three or four dories and ten men, to the big steamers, of the British CANADIAN FISHERMAN 169 trawler type, carrying twelve dories and a crew of thirty-five. The smaller craft fish in the inside chan- nels of the coast, and the inshore banks, while the larger craft make the long voyages to the Gulf of Alaska—often steaming from Vancouver as far west as the Kodiak and Shumagin Islands. Another method, which dispenses with dories alto- gether, is long lining. This is an Old Country manner of fishing, and was successfully introduced on the Pa- cific Coast by the Canadian Fish & Cold Storage Co., Ltd., of Prince Rupert, who imported the gear and the crews to operate it from Grimsby, England. The long- lining, as practised by them. is worked from steamers of the British trawler type. The gear is rigged of three stranded Italian hemp, 7-8ths circumference, tan bark- ed, with gangens of 14lb. tarred cotton, one fathom long, bent into beckets hitched into the ground line at 8 or 9 foot intervals. The hooks are seized on and are the same as in the dory gear. Hight lines of 37 fathoms each usually make a long line skate. When ready to set the baited gear, the skates are all placed aft on the quarter of the steamer. With the vessel steaming slow or dead slow ahead, the fishermen heave the first buoy over, and while the buoy line is running out, the first end of the baited gear is made fast to the buoy anchor. The buoy used is usually a keg or cork float with a twelve foot spar through it, and a colored flag attached. The bottom of the spar is weighted to keep it floating upright. The anchors are a trifle heavier than the usual halibut trawl an- chors. When the first skate has been bent on, the anchor is hové over the stern of the steamer, and one of the fish- ermen heaves the trawl overboard by means of a heav- ing stick—pausing when some 50 to 100 fathoms have been paid out to allow the trawl to be tautened up. After five skates have been set in the manner describ- Motor Dory Halibuter. ed, another buoy and anchor are bent on to the end line of the fifth skate and the first end of the sixth is also attached. These five buoyed and anchored skates are known as a ‘‘shank.’’ From six to eight of these shanks may be set, which means from thirty to forty skates of gear. The gear may be set in shanks running in one continuous line, or in separate shanks parallel or at angles to each other—the setting depend- 170 CANADIAN FISHERMAN ing on the size of the bank, the run of the fish, and the depth of water. In hauling the gear, the anchor and buoys are brought aboard and the first end of the skate is led over a roller placed on either the port or starboard rail on the main-deck forward, and thence to a steam gurdy winch located in the centre of the deck and just abaft the fore mast. The fishermen take up their sta- tions—one tending the line at the winch, one at the roller on the rail, two with gaffs to gaff the fish as soon as they appear at the surface, and others clearing the fish from the hooks, coiling down the trawl and re- baiting again ready for the next set. The skipper or mate are in the wheel-house watch- ing the trawl coming and working the ship’s engines to ensure that the vessel does not strain on the gear or get too far over it. The engines and the wheel are worked almost continually in tending trawl. May 1917 ly a long liner. Otter trawl gear consists of a huge bag net, cone shaped, the mouth of which is kept open by what are known as ‘‘otter boards.’’ The whole gear is lowered into the water by steel wire warps at- tached to the boards, and towed astern of the vessel. The net is dragged over the bottom for a certain length of time, and then hauled up by steam winch. A strop is placed around the cone, or ‘‘cod end”’ of the net, and the whole hove aboard by a derrick. The cod-end containing the fish is opened and the catch falls on deck. Among the many species of fish caught are a number of halibut. Market for Halibut. IN addition to the home market in Canada, great quantities of British Columbia halibut goes to the Eastern United States, in a fresh and frozen state. Of late years, quite a trade in frozen B.C. halibut has been built up in Great = Steam Dory Halibuter. Long lining has the advantage of dispensing with dories altogether, and working with less of a crew. It ean also be worked in rough weather when it would be impossible to put dories over. The dory boats, how- ever, can cover a bank better, and both systems have their merits. of the big steam halibuters out of Vancouver and Seat- tle have been fitted with both long lines and dory gear. The long line gear has also been fitted on small motor craft in the Coast fisheries. Illustrated herewith are types of the vessels employ- ed in the halibut fishery of British Columbia. Some are converted British steam trawlers; others are American fishing steamers built on the Atlantic coast, and others are altered Atlantic bank fishing schoon- ers. The motor halibuter is a purely Pacifie Coast type evolved for the fishery there. A new method of catching halibut is on the Coast, though not fitted primarily for that purpose, is steam otter trawling. This is being carried on from the trawler ‘James Carruthers’’ of Prince Rupert, former- This has been recognized and a number Britain. The war, and the searecity of fish in Great Britain, has given quite an impetus to this business and the British people have, to a great extent, overcome their prejudice to frozen or glazed fish. The Canadian soldiers in England have been receiving rations of frozen halibut for over a year now. So much publicity has been given the Pacifie halibut in England ‘of late, that several Imperialistic schemes are being mooted whereby this fishery is proposed to become a Govern- ment monopoly. Such however, we do not think will ever mature. : The Pacific Cod Fishery. FOLLOWING the halibut, we give third place to the Paeifie cod, as we believe, in the future, that this fishery will become one of the most valuable and important in British Columbia. The present year has seen quite a boom in the use and marketing of the Pacifie black eod, and large shipments of this fish have been sent overseas to Great Britain. Ny There are two species of cod in Pacific waters—grey and black. The former is similar to the codfish of At- lantic fame, and the latter, though somewhat the same _ in build, is of darker colour and entirely different in _ taste. Some people claim that the black cod is superior as a food fish to the common cod. However, this is entirely a matter of opinion and taste, but there is no ’ doubt whatever but what the black cod is an excellent ' food-fish with a promising future. q The black cod has recently been the subject of a Publicity Campaign by the United States Bureau of » Fisheries, and re-named ‘“‘sable-fish,’’ it has been in- _ troduced in eastern markets with great success. ’ Fresh, filleted and smoked, it is the ‘‘finnan haddie’’ CANADIAN FISHERMAN 171 late, the fish orders for overseas has called for huge quantities of sable-fish, and the fishery has received an impetus accordingly. There is no doubt whatever but what the sable-fish will constitute an important fishery in the near future. The grey cod is a native of the far northern waters, and the Bering Sea. The fishery is largely carried on by U. S. firms from San Francisco and Washington ports, who salt and dry the fish for home and export. Canadians have not yet made a permanent fishery af- ter this fish, though two ventures were made in 1903 and 1913 by the Western Canadian Fish Co., of Bar- net, and the Canadian Fish and Cold Storage Co., Ltd., of. Prince Rupert. The latter company fitted out the a van ~ “' _ a3 "ya | = of the Pacific, and will become, in time, as popular as - the latter. Method of Capture. THE bulk, of the sable-fish caught to-day is by hook and line and a large proportion are caught on halibut gear, and are brought in by the halibuters. No large vessels fit out for catching sable-fish exclusively, though a - few small craft do so. Many are picked up in the otter ’ trawl gear now being used out of Prince Rupert. They are also caught on hand-lines by local boat fishermen. - As the market has only been a local one, with a limited demand, sable-fish was regarded as being of no value by the halibut fishermen who caught them on their "hooks, and they were thrown back into the sea. Of SSS res sas: b3 Auxiliary Dory Halibuter. Atlantic Bank Fishing Schooner Remodelled. three-mast schooner ‘‘ Albert Meyer,’’ and sent her to the Bering Sea. She brought back 100,000 fish, but the market was ‘‘off,’’ and the venture was not con- tinued. With steadier markets and increased demand for fish, the grey cod is another future exploitation for British Columbia fishermen. This fish is caught al- most exclusively by handlines from vessel and dory. Herring. ACCORDING to the last statistics, something like $876,851 worth of herring were caught and prepared in British Columbia. The catch for the year ending March 31st, 1917, will probably exceed this. Some account of this fishery is given in a Provincial publication, and we reprint it herewith. 172 CANADIAN ‘Although there is a great abundance of herring in British Columbia waters, the catching and curing of these fish is only beginning to secure the attention which its importance deserves. The Atlantic herring fishery has been a profitable branch of the fishing in- dustry for many years, herring occupying the fourth place on the list of principal commercial fishes, from 1869 to 1908, and yielding in that period an average value of over $2,000,000 annually. Canadian herring have always had as strong rivals in the foreign markets, the Scottish, Norwegian and Dutch products, although they were declared by experts to be quite equal to their competitors in size, quality and flavour, the drawback to their acceptance being defective methods of curing and packing, which resulted in deterioration if they were kept for a considerable time. To over- come this defect the Dominion Fisheries Department engaged the services of Mr. John J. Cowie, of Lossie- mouth, Scotland, an expert herring curer, and a crew of Scotch fishermen and curers, to conduct a series of experiments on the coast of Nova Scotia, and prove onee for all the truth or fallacy of Canada’s claims. These experiments were carried out during the season FISHERMAN May 1917 ‘‘Nanaimo seems to be the chief seat of the herring fishery, so far, in British Columbia. ‘‘From the middle of November on to the month of March, herring come into the harbour of Nanaimo in such apparently incredible quantities that, during some — : seasons, they are left stranded on the beach in huge ~ they lie rotting © masses, and become a nuisance as there. ‘‘The herring of the Pacific coast appear to be, gen- erally speaking, of a smaller class, and contain a far _ greater amount of oil than the herring of the Atlantic. ‘“While I found that these Pacific herring make very — good kippers, they may not prove to be so well adapt- ed as the Atlantic herring for curing purposes, owing to the great amount of oil they contain, even after the roe and milt has formed in them. ‘When I say that these herring differ from the At- lantic herring for purposes of curing, I do not mean that they cannot be cured, but that they will not keep in good condition for such a length of time as_ the herring of the Atlantic. ‘ si to touch briefly on each of these periods so = that we may fully appreciate the conditions most favorable to each stage in the salmon’s life his- tory so far as we have to deal with it in fresh or river water. In discussing the true Atlantic salmon I do not want my remarks to be considered as being applicable to the ‘‘Landlocked”’ type, though zoologically speak- ing it is the same fish. By the latter I mean the so- ealled ‘‘Ouananiche’’ or Sebago salmon common to Lake St. John, Lake Sebago and many other lakes in the Maritime Provinces and Maine, : First let us consider the ovum or egg of the salmon. It is deposited in the late fall before the freeze-up and usually in water just deep enough to cover the fish while depositing its ova. The site selected is in- variably a clean gravel bed of such & nature that the ova can roll down into the crevices for protection. The female prepares her ‘‘redd’’ (Norwegian for nest and always applied to salmon egg laying grounds) by slow movement of her tail. This has in my opinion three objects, first the cleaning of all possible vegetable matter which might promote disease affecting the ova, secondly to loosen up the ova in the ova saes and thus facilitate the free passage of them, and thirdly to level*out a suitable bed on which the ova can lie where they ean be properly impregnated by the male fish. The male is generally waiting behind the female until such time as she is ready and finished performing her duties. The male watches her every movement and wards off all intruders by vicious attacks, be they of his own species or any of the predatory creatures that hover about spawning redds. Now modern e¢onditions have tended to create arti- ficial surroundings in many of our rivers so that the salmon cannot obtain sufficient suitable spawning ground. These conditions are of two classes, mechanical pol- lution and obstruction. PERHAPS it would not be superfluous were T 188 The former may be composed of sawdust, or bark resulting from log ‘‘driving,’’ sewerage sludge and other! decomposing organic matter. Any of these, materials covering what was once, good clean gravel would prevent any ‘‘gravid’’ salmon frequenting the area. There must be no foreign matter at all if sal- mon are to make use of a gravel bed. Hence we must keep our rivers as clean as possible and free from industrial and municipal effluents as I believe the law directs. By obstructions I mean dams, weirs and water falls. It is said by many students of economic zoology that more ova is wasted by overcrowded spawning redds than by any other means and nothing promotes a crowded redd more than such an obstruction to the free upward migration of the, salmon. Picture what happens. A few female fish come up as far as they can, followed, of course, by such males as are ‘‘ripe’’ and being in close quarters the latter commence to fight. This continues until the first batch of females have completed their spawning while the now hungry males commence to rout up the redds and devour all ova in sight. These now ‘‘ruddy’’ males wait about for other fe- males to come up and as fast as ova is deposited so fast do these pent up male fish devour all in sight. This is no exaggeration, anyone who watches an ob- struction, be it natural or artificial on a river, will observe this struggle for breeding space of migratory fish. Now, how can this dreadful state of affairs be got over? The answer is obvious, either prevent gravid fish entering such a river or assist them over the ob- struction. The former is well-nigh impracticable so that the latter is essential. We now come to the means of attaining this ob- ject. Much has been written about salmon passes, ladders, slides and elevators, but few practical schemes have been devised. The principle faults in the engineering of what I prefer to call a ‘‘Salmon Pass’’ originate in the fact that they have for the most part been designed by engineers with no knowledge of fish life and in par- ticular the conditions essential to the upward migra- tion of a gravid female, fish. THE fundamental principle underlying the designing of a Pass, no matter what height, ‘ eannot be better explained than it was to me years ago by a Highland Scottish gillie: ‘“‘Na fush wi’ eggs ul jump if she may crawl and na fush in such a condition can crawl except through black water.’’ In other words what is meant by this is that a fish heavy in eggs cannot be expected to do any successful jumping and deposit eggs that can be prefectly impregnated and further she cannot penetrate super-aerated water since there is not sufficient re- sistance for the eandal fin in order to proper her forward. I have always found that the following rules if fol- lewed out produce a successful salmon pass: 1. Design a pass that will enable a fish to travel with the minimum of water. 2. The pass should operate at all stages of water volume passing down the river. 3. It should be eonstructed in such a way that it will not be blocked with ice coming down the river. CANADIAN FISHERMAN May, 1917. — 4. A gradient of not more than 1 in 9 to 12 should be provided for. $ 5. There must be a minimum of aerated water in Za the pass. “g 6. At each rise of 9 inches there should be, devised. a means by which the fish may rest in still — water and also admit of the water being liberat- __ ed of its aeration before passing on. ae 7. The downstream entrance must always be locat- — ed at a spot where fish naturally congregate — before attempting the obstacle. ey 8. Sufficient water must be allowed down the pass to attract fish to the base, otherwise they may — fail to find it. Mite oq With these principles in mind it is a simple matter q to construct a pass that will be used throughout the whole season by fish moving up and down stream. — T have heard, as have many of your readers, that some great fishery authorities have spent great sums on erecting salmon passes and have turned all down as — failures eventually and when you come to examine the reason of failure you are sure to find some funda- mental principle has been forgotten. THE ‘‘BROWN”’ FISHERMAN’S ENGINE. The accompanying illustration shows one of the — fishermen’s marine engines, manufactured by the — Brown Engineering Corporation, Limited, Toronto, whose announcement appears in another column. This is a 714 horse power cylinder engine of about 260 — pounds’ weight, which operates on either gasolene or _ coal oil, and sells complete with sight feed oilers, grease cups and carburetors, f.o.b., Toronto, for — $98.25, a price which puts it within the reach of every — fisherman throughout the country. Every manufactured by this eoneern carries with it a five- year guarantee, and as they have been manufaetured — in Toronto for over eleven years, hundreds of fisher- men throughout the country ean testify as to their durability and effectiveness. Full particulars will be gladly supplied by the Company on request. . Following the visit of Major Hugh A. Green, Direc- of Canadian Fish Supplies, to Newfoundland last where he met prominent members of the fishing dustry there, and told them of the possibilities in h fish, an interesting project, destined to revolu- onize the Island’s fishing industry, has been started. __ A full account of the initial operations are given herewith from the St. John’s Trade Review: The Reid-Newfoundland Company began work last Monday on the erection of a Cold Storage Plant for h at their premises near the Railway Station. The ilding will be of concrete, 200 x 90 feet, and three : eys high. It will have a cold storage capacity of ten million pounds of fish. All fish fit to eat will be handled there, as well as codfish, and cash will be to the fishermen immediately on delivery. In the of codfish all the fishermen will need to do after ‘ching it is to take out the entrails. There will be 0 splitting and no salting. It is the intention to have receiving branches in “different parts of the Island, six for a start, one at Port-aux-Basques, one at Bonavista, one at Lewisport, e at Placentia, probably one each at Bay-de-Verde Trepassey. The market will be on both sides of e Atlantic, and liners with cold storage will take the h from St. John’s after being brought in from the -outports on cold storage trains. The Bay steamers _ will be equiped with cold storage plants in conveying » fish from the outport centres. The outport plants will have a capacity of five lion pounds of fish, and exporting will be done di- et to Canada from the depot at Port-aux-Basques. tor boats will be used to collect the fish in the and bring it too the storage centres. It is also ntemplated to have a plant at some convenient port _ Labrador. CANADIAN FISHERMAN Mewtotndland Enters F ish Industry on Large Scale Mr. Cowan, the Cold Storage expert, who is here from Scotland, initiating the work, says that fish can be kept two years by his process and be as good as when it came from the water. The demand for fresh fish has been brought about by necessity. The beef supply of the world has been practically destroyed by the war demand for meat ra- tions and leather. It will take ten years at least for its recovery to anything like the normal standard; mean- time the people must have food and fish is the best substitute, in fact, food analysts say that good fresh codfish is by no means inferior to beef, pound for pound, in nutritive qualities. The next question, as far as the trade of Newfound- land is concerned, is: What will be the effect on the dry codfish export; will that business be killed out? We donot think so. Where we get a million and a half quintals now in an average year the new conditions ought to enable our fishermen to increase the year’s catch fifty per cent. They will be relieved from split- ting, salting, and the many hours spent in drying. This time will be spent on the fishing ground. |Competi- tion will drive up the price of both kinds of fish, and the lessening of the catch of dry-cured will enhance its price in the foreign markets, and we shall hear no more of periodic congestion that so often in the past has resulted in slumping the prices abroad. A feature in favor of the cold storage system that may be kept in mind is that the Company will not con- fine all its energies to codfish, but will utilize all the fishes in our waters that are fit to eat, including her- ring, salmon, lobsters, plaice, caplin, perch, ete., most of which are now either only half developed industries or ones entirely neglected. The new company is capi- talized at $2,000,000, and will be called Newfoundland Cold Storage Fresh Fish Corporation, Ltd., with head- quarters at St. John’s Newfoundland. Index to Advertisers ie G. New England Fish Company, Ltd... 9 Gas Engine Co., Ltd. .. .. 79 Gourock Rope Export Co., Ltd... .. 84 Niagara Motors Corporation .. .... 98 B. Gosse-Millerd Packing Co., Ltd. .... 12 Noble, Charles Jr., Co., Ine. 16 Co. 99 ney and Ee ae 1 Ce sa ee a Nova Scotia Government POE 9 a's So ee x a Lita. 90 uarantee Motor Co. .. .. «.. «+ «+ oO. pees “ang Canada, F % Guest, W. J., sme” a Ltd. .. .. 84 Ontario Government .. .. .. ..°,. 94 ‘ ‘Columbia overnment ... P. Fatiam,: Jolin, Tse. 0k oe. 5 Hie 16 emia bia ere Asso- F Hamilton, R. &. Ca ee 7 i ne ag, er fia Pie a oiaie ee as BEE POO ad Gea ee wees wBniginesring " Gorporation, 81 PERRO EYAL s Sai in aed SN AR ae Q. as ‘os : : Bs 1k a us Quebec rh ree a, 4's bres oh ee veer, James, F. T., Co., LP ad ene Gs . Co. ERY AS eee | ‘ SF xK. Robbins, Chas. C.)Ine. \. 5.00... BT fing é Excliange 80 Kildala Packing Co., Ltd. 2... .. 15 Robbins, F. R. & Co... 2. 2: 1) 87 ks-Morse Co:, Ltd. 142 L. Roberts Motors . Meret a” | . and Cold. Storage Soe = ge WERICOE CH. Ce) eee et. a inige kee Robin, Jones & Whitman, Ltd, ED) 4 Ltda... hes ek Leckie, Ltd. .. iv . 140 Robinson, Thomas .. 85 : Fisheries Association v6 7 Leonard "pisheries, Ltd. ‘ Back Cover 2. On x a8 Sette son an urpee, Lt oh Brod u a ae 82 Lincoln, Willey & Co. rato ‘ “ci 78 Sivan Smarr s Co. a is johnc achine Fc cngaie : ati ay ey sos r cers or . 15 Smith Cannery Giachines: $i “a a others, Lipsett, ward .. ae a . Co., Lita. ‘Front Gover Lipsett-Cunningham & Co., Ltd. ..)) 3 Stairs, SS Wocmlos Morrow, Uta. 77 D. Lockeport Cold irene Co., Ltd... $2 ry amfor vw RS ry = a 82 ment of Naval Service CUR US RD ee 5 Loggie, W. 8., Co., Ltd. 88 pooner, W. R. Hf 73 y, *8, Pras iiaa nt ae London & Petrolia pare! Co., Ltd. 79 zr Fisheries, Ltd. .. 88 ie sts Thorne, W. BW. & Co, Ltd .. .... 88 aree. “ 5 eC Y: : “ehh Maritime a Fish’ Corporation. Ltd. ees Tuckett Tobaeee Co, Ltd... .. |) 6 Motor Co. 21 MeAvity, T. & Sons, Ltd. .. aa w. Pr. MeKeough & Trotter, Ltd. .. .. .. 75 Walker, Thos. & Son, Ltd. .. .. .. 77 ah and Co., poe if 89 Mueller, Charles, Co., Tete Dirge eee ee Wallace Fisheries, 1 2 7, Ea REE 16 top iS 4 Mustad, O. & Son ye: ‘ee 7s Whi ace an Yo Os a ates 18 ic. te 0. t A ve 08 ‘Trades : 85 New Brunswick Cold Storage Co., Whitman, Arthur N.. Lid. 8s Cobb Co., Inc. 87 Ltd 83 Williams, w. , Machinery €o., Ltd. 74 189 - 190 CANADIAN MANITOBA NOTES. (Special Correspondence). For some years it has been rumoured that the big fishing interests, of Chicago, were indirectly connected with some of our largest producing sections in the West, but the reports were generally denied by those who ought to have known the facts, and who doubtless did know all about them. Some days ago rumor went to the winds entirely and we learn from the advertising columns of the Winnipeg papers that the Booth Fish- eries Clo. of Canada have decided to make great changes in their western arrangements. The re-arrangement applies only to the interests of the Armstrong Trading Company, formerly at Portage La Prairie, but whose head office has been moved to the premises of the Winnipeg Fish Co. in Winnipeg. In future the operation of the Armstrong Trading Company will be divided into several districts under resident managers and the following appointments have been made: Le Pas district Mr. H. S. Johnson, manager; Winnipegosis district, Mr. J. P. Grenon, manager; Warroad, Minn., district, Mr. Paul Mar- schaek, manager; Kenora district, Capt. A. J. Johnson, manager, all of whom will come under the jurisdiction of the Winnipeg office. The Hon. Hugh Armstrong, who is one of the diree- tors of the Canadian Fisheries Association for Mani- toba, will be the western representative of the Booth Fisheries Company of Canada, Limited, with head- quarters in his home town—Portage La Prairie. The fishing town of Selkirk is actively preparing for the Lake Winnipeg fishing season which should open June Ist, but the lake is still ice bound and it is certain’ operations will be delayed this year. The Northern Fish Company are overhauling the $.8. Wolverine prior to taking up her usual sailing schedule and the same company are completing an additional tug for their lake fleet. The North-West Navigation Co. and other parties are getting their boats and gear overhauled also. In common with the other parts of the continent this district is being hit with the H. C. of L. bug and it is admitted that higher prices will prevail this sum- mer for all varieties of lake fish. ian The Fish Companies in Winnipeg are extendin their motive delivery services somewhat. The W. J. Guesh Fish Co., Limited, have recently purchased a Reo delivery truck, which with their Detroit electric truck, will enable the Pioneer Company of the west to extend their service which is one of the strong claims in the programme of the guest concern. Mr. W. R. Spooner spent a day or.two in Winnipeg enroute to the Pacific Coast. ‘‘Bill’’ seems to have quite a strong love for the West and if his annual trip is a criterion of this, he is consistent to a degree. We look for ‘‘Bill’’ every year now and hope to see more of his Eastern messmates in the West this summer. Mr. J. J. Harpell, of Montreal, was in Winnipeg re- cently and an endeavor was made to form a local branch of the Canadian Fisheries Association, but it was impossible to have a meeting, fully representative of the industry in Manitoba. consequently the matter was delayed until later in the summer when an at- tempt will be made towards this desirable end. Many of the dealers in the province have a grudge against the continuance of the 1/3 rebate off the Paci- fic Coast. Express rates and rightly so. This subsidy “PISHERMAN for twenty-four hours, yet she arrived i actually works a hardship on the fish produced le as well as the fish adventurers in the fish busin port. The fact that adventurers in the fish busin: who have nothing at stake, have no business pre to keep up, no business tax to pay come into the try and get the advantage of a low express rate, reason of the subsidy from the Pacifie Coast, is s an injustice to those men whose all is invested Storage plants, fishing fleets, expenses warehous Moreover, we produce fish ourselves in this P and when a man in the country ean transport fish f Vancouver or Prince Rupert at an express rate is and in some cases lower than our own local prod costs in express charges, then this discrimination to be discontinued. pi eas The fish business is not a railroad com nd th men in it ought to be independent enough to say, ¥ can stand on our own legs, we want no can develop what is here, without any str bow. MARITIME FISH CORPORATION A (Special Correspondence). ALIVE to the necessities of the Py eager to meet the demands of an_ fe).\ ket, the Maritime Fish Corporation. cently made additions to their fishi which they firmly believe will provide them more regular and inereased supply of fish. Some few weeks ago, the Schooners ‘‘ Alb and ‘‘Dorothy G. Snow’’—vessels that h tached to the Digby fleet, were sold for trade, and after sailing to Halifax we auxilliary power; and it was no easy task these with other schooners equally capable. _ The Maritime Fish Corporation decided to two steam trawlers for their trade, and negot Boston for the ‘‘‘swell’’ for Digby, and the ‘‘tid Canso. ; = The ‘‘Swell’’, which flies the American flag, an American Captain, Mate and Engineer, bu hands are all Nova Scotians, and shipped f trip from Yarmouth last Friday. a She steamed for the Western Bank, and in fishing secured her load of 150,000 lbs. dock. The gale of Wednesday caused her Friday, and at onee proceeded to dische The ‘‘Dorothy M. Smart’’, Capt. Anse ed on Tuesday last with 92,000 lbs. of m after discharging made preparations for again. < The ‘‘Tide’’ is a much larger trawler — ‘“Swell’’ and has a capacity of 250,000 Tbs. ates at Canso, and brought in her first eate day last. y In addition to this vessel the Corporation h own trawler ‘‘Rayandor’’, an up-to-date eraft, with a capacity of 800,000 Ibs. which is in connection with the Canso branch regularly, The outlook for future supply is very encou and in a chat with H. B. Short, President of 1 poration, we learned that present prices wet slightly above the normal, being a little more those obtaining this time last year. If people wot only be content to take the fish in season. he did 1 see any necessity for very high prices. The de for fish is consistently good and is likely to rem: ts a a aa a b> bi * vi ¥ May, 1917 CANADIAN FISHERMAN rar: es PO GR ere — Smoke TUCKETTS T. & B. The best Virginia leaf, mellowed and blended by experts. Will give you pipe satisfaction. T. & B. Plug is sold in three sizes, 10c, 25c and 30c per plug. Has been smoked for 60 years by Canadians who prefer the best. If you like a high grade tobacco, cut ready for the pipe, smoke Tucketts T. & B. Myrtle Cut. Sold in ga packages 10c, 1-2 lb. tins 60c, full lb. tins THE TUCKETT TOBACCO CO., Limited, oe Ontario ERS RET TREY AGES ae ee (eT dead Sena er A Gl Fe et "eR RBEN Led SSRIS (ORENSTEIN EE 1 192 ALBERTA BRANCH OF THE CANADIAN FISH- ERIES ASSOCIATION FORMED On a recent visit to Eastern Canada, Mr. A. S. Duclos, of the Edmonton Cold Storage, came in con- tact with, and was very much impressed by the good work which the Canadian Fisheries Association was doing, and decided that its influence should be extend- ed to the Fishing Industry of the Province of Alberta. On his return to Edmonton, he arranged for a meet- ing of local interests. The meeting was held in the afternoon of April 24th, at the office of the Edmon ton Cold Storage. There were present: F. H. Miller (generally known throughout the north eountry as ‘‘Dad’’ Miller). W. C. Campbell, of the Alberta Fish Company. W. H. Wallace, of Menzie & Company. j F. W. Miles, of the Northern Fish Company. R. B. Hunter, of the Swift Canadian Company. C. B. Stewart, of P. Burns & Company. A. S. Duclos, of the Edmonton Cold Storage. J. H. Lyon. J. J. Harpell, of Montreal, who was on his way back from the Pacific Coast, was invited to be present and explain the organization and work of the Canadian Fisheries Association. : Mr. Duclos opened the meeting and outlined the sev- eral matters which should have immediate attention if the fish resources of Alberta were to be kept up by re-stocking and propagation to the point where the Province would have a continual resource with a mixi- mum annual catch. He felt that the Canadian Fisher- ies Association was well designed to bring about this result, and strongly urged the establishment of a branch in the Province of Alberta, with headquarters at Edmonton. Mr. Harpell gave an account of the workings of the Association, and the procedure necessary for the es- tablishment of a branch at Edmonton. After a con- siderable discussion, in which all present took part, a branch was duly established with the following ex- ecutive, which it was understood would hold office, and arrange for the first general meeting, that in all likelihood would be held at Edmonton some time dur- ing the coming autumn; Mr. F. H. Miller, Chairman, / Mr. J. H. Lyons, Seeretary, Messrs. W. Menzie and W. C. Campbell, as repre- sentatives of the fishermen of Lesser Slave Lake. Messrs. F. W. Miles and Clark, representing the fishermen of Lake La Biche. Mr. E. Cressey, representing Lake Wabamun. Messrs. R. B, Hunter and C. G. Stewart, representing the trade. It was understood that this Executive would con- tinue to look after the affairs of the branch as pro tem offieers, and each would make a special effort to see that as large an attendance as possible from the districts represented would be present at the general meeting to be held in the autumn It was explained that membership in the Canadian Fisheries Association was open to anyone who was connected in any way with the production, prepara- tion or distribution of fish, and all such.in the Prov- inee of Alberta would be earnestly solicited to become members of the Alberta Branch of the Canadian Fish- eries Association. ‘ the fishermen of CANADIAN FISHERMAN May, 1917. THE CANNING OF HERRING. . Replying to an enquiry by a Prince Edward Island subseriber, Mr. J. F. Calder, Inspector of Fisheries Campobello, N.B., states :-— ae You do not state the kind of herring whieh is con- templated being canned, but from what I know of con- — ditions at Prince Edward Island, I eonelude that i large herring. The best size of can for large herring is a one patel tall. The packed fish are better in cans that are lined The heads and tails should be cut of the herring and entrails taken out. They should be cut the full 1 : of the can, and the can should be crowded full of as they shrink very much in the bathing process. The fish should be salted for at least’24 hours in pickle. It is not necessary to put either salt or in the cans. With regard to the bathing process, which of course le is for sterilization purposes, the retort process is much ~ better than the old style water bath. The best pro- | cessing for large herring is to retort the cans for about — one half hour before the covers are put on them; then put the covers on while the cans are still hot, and re- + tort them for one hour with 10 pounds of pressure, — which is equivalent to 240 degrees of heat. If you have — the water bath only, large herring should have three — runs on three successive days. Each run should be — about an hour and a half, and the cans should be opened and stopped each time. i A barrel of herring will make about three cases, — each containing 48 one-pound cans; therefore, if all other costs amount to $5.30 per case, as you state, the total cost per case, including the cost for fish, would be about $5.75, which is about 12c. per can. The labels can be procured from most any litho- : graphing concern. From my knowledge of the business and also of the run of large spawn herring which frequent the Gulf | of St. Lawrence and Northumberland Straits in the — spring of the year, I have grave doubts as to the ad- visability of packing such fish. They are both too — large and too poor to make a first class article. Spring fish contain a much larger percentage of water than — the summer and fall runs do; water boils out in the bath and leaves the cans only partially filled with fish. — The run of summer herring caught in nets of about 2 ye mesh, would make excellent goods if properly — packe Of course the cheapest and best method to pack these — fish would be to procure sanitary cans, automatic elos- ing machines and retort baths. To use open _top cans which must be soldered by hand is an slow and expensive way. of Montreal and Halifax, is making his annual trip to — the Pacific Coast. He is at present in Vancouver, and will visit Seattle and Victoria before returning, = THE Jie IV CANADIAN Official Organ of the Canadian Fisheries MONTREAL, JUNE, 1917 Ara ® Se ae " ey ¥ Ap AN AANAA WrAAy Ss +4 | of 44 VA YA JA a 4 oe y, 4 4 a For Your Requirements at Sea dir, e.My WS vy SS we ~ > | TSN ‘ Cy ws AS hs CES TES 6 3 A Po ‘kak! xo x +~<5 4h * +i YeNe TY Se we as ROARS VESUY + yt AANA ALRAAAAAARRRY iy DRA AAR ny MARRAAAAR (YARRA i) CRRA wt ARRAN a BARBARA .o CRAAAAARARS “SEES _ " LION BRAND” CORDAGE ess SANS 'S INCREASE FISH PRODUCTION CAMPAIGN. Association Crack Fishing Schooner, “Lion Brand” ed SS Branches at Toronto and St. John, N.'B. Tees & Persse, Limited, Winnipeg, Regina, Saskatoon, Calgary, Moose Jaw, Edmonton, and Fort William, Ont. James Bisset & Co., Quebec, P.Q.; Macgowan & Co., Vancouver, B.C. eS ae S —— <— < ” 7 ere SD INDEX TO ADVERTISERS, PAGE 244. OS Sse aS Albert J. Cordage. Lutz, an Sees —— wee CONSUMERS CORDAGE CO., LIMITED is at Dartmouth, N.S., and Montreal using CANADIAN FISHERMAN PACIFIC FISHERIES SECTION. The New “Iron Chink” | i 4 ea ee § i 5 ae A COMBINED BUTCHERING, CLEANING AND SLIMING MA- CHINE. THE ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. We are now taking orders for 1918 delivery. Full information, prices, terms, ete., furnished on application. WwW Smith Cannery Machines Company 7 : PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH - SEATTLE, WASHINGTON ( ILY JOURNAL DEVOTED ) THE COMMERCIAL FISHERIES = CANADA AND NEWFOUNDLAND : SCIENCE OF THE FISH CUL- -E AND THE USE AND VALUE WILLIAM WALLACE EDITOR ustrial & Educational CANADIAN FISHERMAN 193 IE CANADIAN FISHERMAN SUBSCRIPTION: Canada, {Newfoundland and Great Britain - - - = $1.00 United States and Elsewhere... $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes of advertisements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items-of Fishery news, alse articles on subjects of practizal interest. If suitable tor publication these will ne paid for at our regular rates. Official Organ of the Canadian Fisheries Association MONTREAL, JUNE, 1917 No. 6 _ ONTARIO’S FISH CAMPAIGN. Organization of Resources Commission of the ee of Ontario, through a special sub-commit- » the use of Ontario fish among the Ontario A cook book showing how whitefish, ra pike, pickerel, bass, etc., should be cooked, compiled and will be distributed coupbtat province; the value of fish as a food will be ad- t d, and dealers will be encouraged to push their of Ontario fish. Means are being considered eby the fishermen will be enabled to increase "production of fish to take eare of the demand. ough ‘this campaign is confined solely to the Pro- of Ontario, and is for the purpose of increasing consumption of Ontario lake and river fish among residents of the province, yet we commend it heart- and believe it is a step in the right direction. The is so good that it should be universal and we would igly advocate similar work being done by the oth- Provincial Governments. British Columbia and Nova Scotia are the greatest producing provinces in the Dominion. There is opportunity for both Governments to odvertise their products and form a Commission for the purpose, alone in preaching the gospel of ‘‘Eat fish and of it,’’ in their particular province, but through- ut the Dominion. The other provinces can take their ie as well and start a campaign along the same lines. The Canadian Fisheries Association’s scheme of a Tuesday fish day can be very well embodied in these campaigns. ERASING THE BORDER LINE. The entrance of the United States into the war arena on the side of the Allies has given rise to a feeling in Canada of gratefulness at the recognition of the justice of our cause by the world’s greatest republic. Yet another feeling has arisen, and that is a desire on our part to effect an amicable adjustment of the- fishery disputes which have arisen in the past between Canada and the United States. When nations are fighting side by side, pooling their resources and gold, it is only logical that petty discriminations and trade barriers should be done away with and relaxed if it is at all possible to do so without permanent injury to one or the other. Ottawa and Washington, are, we hear, getting to- gether on outstanding fishery questions, and the changes will be far reaching. The Canadian Modus Vivendi will probably be abolished, and it is probable that the United States regulation forbidding Canadian fishing vessels to clear from American ports direct to the fishing grounds will be rescinded also, There are other matters affecting the Lake and Pa- cifie fisheries which will come under discussion, and with the new spirit of fair play animating both eoun- tries, there will be enacted legislation beneficial to the fishing industries of both countries. 194 heeek = WHAT THE HUNS ARE DOING TO BRITISH FISHERMEN. Fishermen of Canada! Just read here what the gentle Hun is doing to our brother fishermen across the Atlantic. The story is from the most reliable and authentic sources: A trawler, of the ordinary steam-fishing type, was on her ground fishing, when a German sub. opened fire at about 8,000 yards, using shrapnel and small calibre high-explosives. The crew of the trawler com- menced to abandon her, and take to their boats, though a heavy sea was running, and they were more than 70 miles from land. The submarine continued her shelling, even at the boats in the water, and as she gradually closed up the fire became more intense and deadly. The skipper was killed as he stood at the wheel in the wheel-house; another shell carried away the fun- nel and put the steering gear out of order, while a shrapnel shell burst on deck, killing four more men, The submarine then made off, while the survivors in CANADIAN FISHERMAN i F ; Wore. the boats made towards land, and repoiaad toa camel 3 ship. The patrol ship went out, and found the trawler still floating, and towed her in to safety. I saw h coming in, and went down to the wharf. There w the poor fellows’ bodies, partly covered with the own nets; and the sight of those mangled | die, the ship’s seuppers dripping with human b terrible in the extreme.’ ““Tt is my daily lot now to come in direct conta : these things; and I can assure you there is n geration in anything you are likely to hear ab damnable Huns. They have taken our men | ; They have dived with our men standing on dec leaving them to struggle or to drown. . . . So y such monstrosites of crime.’ Fish As Food in England . COLIN McKAY, H. M. Transport ‘‘St. George,’’ Southampton, Eng. Now that the British Government is seriously tack- ling the problem of regulating the prices of foodstuffs and rationing the people, it is interesting to recall that similar action has been taken at more than one period in the checkered history of England. In the times of the Norman kings the fishing industry was regulated by edicts or customs having the force of edicts. Edward I fixed maximum prices of fish sold in London. Best fresh cod could not be sold for more than 3 pence each, or best haddock sold for more than 1 penny each in Lent or for more than 14d. out of Lent. The state or its agents insisted on quality. In 1382 John Wellingham sold some pieces of conger which his customers said were unwholesome. Twelve men (cooks and regrators) were called to decide, and on their verdict Master Wellingham was placed in the pillory for an hour and the fish were burned beneath him. : According to old chronicles whale meat was not an insignificant article of diet in England. In the time of Edward IL. salted whale was considered a great deli- cacy in some circles; it is questionable, however, wheth- er whale blubber was ever so popular in England as it is in some parts of Greenland. Possibly the ancient friend of Jonah may achieve something of his old importance, if the war continues for fifty years as some soldiers predict; it is said that thrifty Nor- wegians are putting whales in cans, and selling them under yarious disguises. Possibly, too, Tommie’s stom- ach, adapted to the bully beef of Chicago, might not find whale flesh unpalatable. Once upon a time, too, the people of England, not and Zealand. The Germans now base their hopes of victory up the ability of their tin-sharks to starve the Engli people. But sharks are slow and sluggish—and cow ardly creatures; their rage and rapacity makes little effect, after all, upon the food fishes. So al Germany’ s tin sharks i in respect to Britain’s fi ply; they annoy, worry and enrage—but t never be numerous enough to cut off Bri ; supplies. Mistress of the seas Britain still re and if the worst comes to the worst she can largely reaping the possible harvests of bik on for several years yet. In Great Britain the question of equipping boats with auxiliary oil engines is receiving m more attention. Some days ago a representative Board of Agriculture and Fisheries informed east organizations that applications for loans to equip ing vessels with motors would have careful atte as it was considered of first importance to do. ‘y= thing possible to increase the nation’s food supplic . About three years ago the Fisheries Board of and Cornwall obtained £4,000 from the Develo Fund, and lent it in small sums at 314 per cent im for this purpose. It is estimated that if the availa sailing craft in these two countries alone had gines installed, the eost—about £25,000 pounds be repaid six times over in the first year, even: PY 25 per cent more fish were landed. In Norway and Sweden this system has been in operation for sever al years with very satisfactory results. e, 1917. CANADIAN FISHERMAN yh | “i Wy Ue Ly tedie y Pula YH We believe the Federal Government, acting as the Governor-General-in-Council will appoint a small com- sion of independent business men to thoroughly investigate the whole fishing industry of British Columbia before the new regulations sproposed for 918 are enforced by federal action in British Columbia. ' Our reasons for so believing are many, and grow out ofa fairly intimate acquaintance with Canadian public opinion, but particularly is our belief strengthened by the fact that the British Columbia canners, whose large interests are vitally affected by these proposed regu- tions, are asking only what is fair and what should be accorded them and their industry, against which the proposed government action threatens to militate. t is reasonable to expect that one of the first ques- ons a responsible minister would ask when con- mplating definite changesin regulations relating to he administration of his office is, ‘‘ What, if any, in- terests will be injured by this action; what, if any, in- ests will be benefited?’’ Ordinarily he would call 1 to confer with him all the interests likely to be af- ted, and after hearing all sides of the question mulate his policy. That strikes us as the reason- le manner of administering a high office. But in the case under discussion this was not done either by intent or oversight, and by just this lack of prevision, - due possibly to pressure of other and weightier busi- _ ness, in not getting the considered views of the can- ning industry, the proposed regulations are justly open _ to the criticism of being ex parte, and not in the in- terest of all. But we are firm believers in the capacity of the Hon. . D. Hazen, who has wrought wonders in the de- lopment of the fisheries of Canada since he took office. Never before in the history of Canada has there been greater activity in our national fisheries. The popularity of fish for food, that has been evident 0 all during the past few years, is due almost entirely } the personal work and interest of the minister him- lf, who has been untiring in his advocacy of the economic value of fish for food as compared with other ‘and more costly forms of food. His annual speech on fish at the Toronto Exposition has become a natioyal event, and by it he has drawn all minds to consider at fish is good food and should be more frequently ten. His encouragement of the Biological Board of Can- ada with Dr. A. B. Macallum, as Secretary, stands as a nonument to his appreciation of the need of scientific estigation into the life habits of our food fishes. y a Commission Should Be Appointed to Survey the Fisheries of B. C. A lesser man would have treated this Board as child’s play, but Mr. Hazen is aman of culture and vision and sees that the logical development of the fisheries of Canada must be laid upon a foundation of scientifically accurate information if it is to be of permanent value. Mr. Hazen is a man of exceptional mental equipment, with a cosmopolitan outlook, and brings to the dis- charge of his responsible duties habits of mind, trained in dealing with large affairs and capable of formulat- ing investigations and drafting policies in the manner of a statesman. His support and championship of scientific research within his department is a fair in- dex to the man. The first announcement of the proposed fisheries regulations for 1918 was made a few days before he left for London with Sir Robert Borden and the Hon Robt. Rogers, to attend the meetings of the Imperial Conference. He had been unusually busy during the short session of parliament, and was compelled to view many matters hastily and decide others off-hand in order to clear his desk before leaving Canada. That the proposed regulations will not in any event become active till 1918 is suggestive of the possibility that he took this means of making them public in order to test public opinion as their efficacy. To believe that he would put into execution regula- tions detrimental to the canning industry of British Columbia without hearing the canners’ side of the case is grossly to misjudge a man whose every public act has been the result of careful investigation into the facts and considered application of the just remedy to fit the ease as has seemed to him. This was his re- cord while he was Prime Minister of New Brunswick where he began his notable career as a public man. It has been his record since he joined Sir Robert Bord- en’s Cabinet as Minister of Marine and Fisheries and Naval Affairs. We think: he will not go back on his record. j At the same time in order to make certainty doubly certain, we suggest to those engaged in the salmon canning industry of British Columbia that they should continue their work of conveying to the Department of Marine and Fisheries their emphatic desire that not only should their side of the ease be heard, but also that the evidence on which the Department bases its regulations be presented to them for examination, It is obvious that it would be difficult.to: have all sides to the controversy assemble in the ante-room with the Minister and thresh the matter out. There is no wish 196 to duplicate a Donny Brook affair. The questions at issue are too large and too vital to be subjected to the eareless vehemence of rival disputants. The proper tribunal, in keeping with the magnitude of the problem to be solved, is a commission of independent business men who will take evidence from both canners and fishermen as well as others interested, and having sift- ed the facts, present recommendations to the Minister. It is not difficult for us to understand the official mind that drafted the proposed regulations. Nor ‘have we any trouble in seeing the point of view of the can- ners and of the fishermen. We also know the spirit that actuated the Prince Rupert deputation that went to Ottawa and we have no quarrel with it. We have made a careful study of the fishing industry in British Columbia. We realize the extent of its operations. We comprehend the business acumen and practical skill, backed by large capital investments that built up the British Columbia Salmon Canning Industry. Hence, in the midst of so many varying and varied interests and points-of-view, we find it hard to believe that the official mind, great though we acknowledge it to be, carries in it all the salient facts that lead to the proof. That official mind is worthy of all praise for it has been the guiding force that has developed our fisheries and prevented their utter depletion. But CANADIAN FISHERMAN when, according to the canners, the wien fabric of the canning industry, financial, administrative and opera- — tive, is made restive as it is by the proposed regula- tions for 1918, then minds others than official. mu be called in to adduce the facts and peradventure s off disaster to a national and basic industry. And that time has come. Therefore, we believe - the Hon. J. D. Hazen, when he has had time to r the signs of public opinion on ‘this question, which w have been brought to his attention, will recomme the appointment of a small commission of inde business men to investigate thoroughly the the fishing industry in British Columbia. No harn ever done by proving the facts. A commission ean lect them and logical action arising from their s can not be successfully disputed. This illustration 0: the fair way in which all interested in th Brit Columbia fisheries view the matter, that no one de: anything but a square deal. This attitude should the responsible minister in coming to a decisi garding the appointing of a commission for persuaded that he more than any other ee ested Creates only fairness to all. WM. HAMAR G Vancouver? June 11, 1917. THE FISHERIES IN PARLIAMENT. ON June 5th, Mr. Clarence .Jameson, M.P. for Digby, N.S. introduced a motion to ap- point a separate Minister for the administra- tion of Canada’s fisheries. Mr. Jameson’s mo- tion read as follows:—‘‘In the opinion of the House, in view of the food shortage with which this country is confronted, and for the purpose of materially in- creasing the resources and food supply of Canada, a Department of Fisheries, under a separate minister, should forthwith be organized.”’ Fe Se The member for Digby explained to the House that the development of our fisheries was not as great as it should be and that the present Minister (Mr. Hazen) administered 37 different departments—one of which was the fisheries. The placing of so many depart- ments in one man’s hands was too much, and the fish- eries, the most important and productive department of the whole, could not receive the attention’ they merited. The Industry was of sufficient importance to warrant a separate department under a separate minister. Replying, Mr. Hazen, Minister of Marine and Fish- eries, outlined the work of his department and stated that the present would not be a good time to make such a change, and that it should be left until after the War. The Liberal members from fishing constitu- encies strongly advocated Mr. Jameson’s motion and urged a more vigorous fishery policy. Mr. Jameson withdrew his motion for the present. ——gesy ‘THE Minister of Marine and Fisheries stated oe in the House the following facts regarding 4 Canada’s fisheries. The fishery value of $35,860,708 for 1915 will be substantially exceeded by the figures for 1916. There has been a falling off in the bounty payments during 1916 over those of 1915. The enlistments of fishermen probably account for that, as fewer claims were made. mits operations se a greater range 24 grounds than was possible with the old sail. boat. Ww do not know exactly how many motor-boats were usec in the fisheries of 1916, but the figures for 1915 in were 5,580 motor fishing boats in the whole of in 1912, 5,911; in 1918, 8,700; in 1914, 9,302 1915, 11,097. ; It is expected that the value of the Fishe for 1917 will reach the forty million mark. CAILLE PERFECTION MOTORS, One of the well known engines in the f try is the Caille Perfection, manufactured Caille Perfection Motor Co., Detroit and sold ay ern Canada by the Perfection Motor Co. Mont in Newfoundland by F. G. House & Co., St. Johns. makers tell us there are over 1,000 Perfection in constant use in Newfoundland alone where ; this year they have shipped over 125 with a large ber of unfilled orders still on hand. Caille Perf Motors are built in a large variety of sizes, m and types. The makers wish to draw the attent Fishermen particularly to their Perfection Wat Ignition System which they claim eliminates all ger of the engine stopping if caught in a storm on count of the Perfection Igniter being absolutely wate proof. They recently tested this by deluging ev part of the ignition system with water and the engine continued to run showing the same power and speed as when perfectly dry. | Catala’ Fisheries n those sections of the Atlantic coast where the ’s operations had begun the weather was favour- generally throughout April. h the exception of some herring fishing in West- id county N.B. and in Kings county P.E.1. no ‘took place in the Gulf of St. Lawrence. the Nova Scotia coast the chief features of the ’s operations compared with those of April last the greatly increased quantities of cod and taken. Of cod there was an increase of 16,- . and of haddock an increase of 12,639 cwts; also increased by 2,098 ewts. Guysboro and e returned considerably greater quantities of haddock but the main increase was in Lunen- ing month last year, but owing to high prices e was $4,820 greater. . : catches of alewives were made in St. John during the latter half of April, part of which in a Fresh or Green State; and an estimate of th the WHOLE OF CANADA, for the MONTH CANADIAN FISHERMAN ; 197 for April, 1917 (Furnished by Marine and Fisheries Department.) 295 ewts. against 36,125 ewts. for April last year, Since the opening of the current lobster season on November 15th until the end of April there were pack- ed 16,279 cases, while 31,819 ewts. were shipped in shell. During the corresponding period last year 20,- bs cases were packed and 50,602 ewts. shipped in shell. Two men were reported drowned from Lunenburg County, four from Queens County, and one from Shel- burne County. There were also reported from Lunen- burg County the loss of a schooner by collision, and the loss of a motor boat from Queen County and another from Shelburne County. In the Southern district of British Columbia the weather was stormy and wet, while in the north it was favourable for fishing. The landings of halibut in the north during April . were greater by 12,000 ewts. than during the same month last year. The quantity landed in the southern and Vancouver island districts, however, was less by over 2,000 ewts. It may be noted that the total value of the landings of sea fish in the whole of Canada fer April is 36% greater than that for the same month last year. wry of the Quantities and Values of all Sea Fish caught and land- | e Quantities mar- | d, or intended to be marketed, fresh, dried, pickled, canned, ete., Totals for the month of of APRIL. APRIL, 1916. -|Proportion Proportion used Fresh} Caught and Landed in |used Fresh, _ - Kinds 2 Caught and Landed | Dried, a Fresh or Green State, Dried a silage i Feat or Green | Pickled, Pickled, State. Cann’d, ete Cann’d, ete. | $ Quantity. Quantity. | pe | Quantity. Quantity. Value. ee per m 24,324 3,155 26,090 ° fresh (or frozen), cor ih As sa ‘ Ss ee 2,263 ute eRe cee ’ 2.868 SU MMMM ee a ace os 72 Cee eae te. 15 SB amoked, cwts. .... 05. see see Sire git oe 27 re eee eh Fe RPI OUREOH, GWE ee ee cece | Ne pence hie PR etRs Saree is 159 DUE OW Re bc de eect ie aDjeoO 855,902 2a 36,125 389,961 rye PIPE ORNOR og tho ia age pase ep Hie ae 68 10,520 PU OTN SOU anieis 9,188 , shipped in shell, ewts. ...... 9 .+.+++: 14,267 Bie alae pees ee 17,748 | Nae Sep eer tore: GAVE RS 131,280 Pei 29,683 64,517 RT: Uae ont Ae aa ial eer 10,114 tates 6,977 eeenWalted, CWI. 2... ewe eie ee ee 1,555 Rabie aay 1,067 smoked fillets, ewts. .. ©. 0 -sesue 0 tee ee ee 300 Pphig Weir cre caine) Senet 130 naa MW ss aa csi, Sideipere le Ts) Saag tn oe 10,296 pile wands leatiik: ibaa Bese 6,726 BREMIOG) CWhik tsk. tbe ks, 6,484 30,254 Biss ace 7,395 82,979 er evel, eed IPORR OWha. ose ease ceo ee 5,516 Pie eae ee pale tae 6.675 ES SO ee = pa ee 484 eRe eh Vea OL WS 360 ADDOCK, ewts... .. .. ... 29,831 80,348 je 17,192 39,860 ee dock, used fresh, ewts an SS) peep ete 10,600 FSA Beaael 5 appt 7,309 kK, canned, cases LAA Sep eget enrages 283 cab PRED yee ke “eure RNG, EWR 50 cc chssee scan ss 1,710 ee 2,090 SEA WM ce li ag tas 642 sia We en ee ie Sat es ey Re RS ere anh kia aie oleic 1,901 SHERMAN 198 CANADIAN FI HAKE AND CUSK, ewts. .. . 3,509 5,934 sere ' 4,543 Hake and Cusk, used fresh, ewts. ta ae 1,639 pase Fete poice Hake and Cusk, smoked fillets, : ewts. oe. Te a eee ce mae nee Oe a 33 see ee ee Hake and Cusk, dried, owia eee ees 590 oak bape) ie eae POLLOCK, ewts. Dir. 3s Bowe, 3,553 yiocaiyen 922 Pollock, used fresh, cwts. 260.0 3 eve es 177 LRU O Ramer the ener eae Pollock, smoked fillets, ewts.. 20 ..c.0.00 0 cee e eee 20 I Pollock, dried, ewts.... .. .. .. 15,859 28,803 692 esr aman holt 55) 8 ~ HERRING, ewts..... .... ... 15,859 28,803 * eikie 16,516 Hevrite used: fresh, ¢wise 1. =o sehen at Uc ae tae 11,859 Py eet ere oS Herring, canned, eases .. be en eT aa aes 677 0 ab OPA oe eee Herring, smoked, ewts. .. .. .. Ses Sen 621 Soke ee meal een Herring, pickled, bris. .. .. ... eet. 72 «bok aes Na aaa Herring, used as bait, brls..... cca Frade eae eee emery 1,032 ae aa Herring, used as clues brls. Se ce ra ee Pk 158 St Dera GC: SHAD, ewts. .. .. a 10 faeck 1 Shad, used fresh, Ob. ate RA ee oo eS 1 Perro Se are ALEWIVES, CWI 6 ci.0c 2s eee wee boe 23,839 Shin 26,565 . Alewives, used fresh, ewts..... Rear ee 4,896 de mesy ee em deta TALE WiVER BALLEG: DEIR. oo. lee tice side seta eae mies 6,000 BD acest ee STATOUD ENG, DYIS. chs a. < (etetcerd, coos DOD 30,920 Meer 9,940 Sardines, canned, cases .. .. ec emcitod | Capes 15,000 Teves, dude) ao aie vehage neal Sardines, sold fresh and salted, Grae A ape era NC 8 Iie le UR tl 3,265 Spe ares re HALIBUT, wis. ide Shea tc tees ee 259,446 Bie 15,784 Halibut, sed fresh, ewe 6 6 ob eae ee ee ie 27,506 Seuss aero Halibut, smoked, ewts. . a cap SOC ga 7 2a PTO RE eee BODNS: Gwis. 0) es asa 2,001 - 9,979 2,001 167 FLOUNDERS, ewts. .. .. 750 948 750 352 SKATE, ewts. .. ..... 304 457 304 195 EM IGET EIS, SCWEP, cn tects a vitals 23 179 23 19 OULACHONS, ewts. .. ‘ 126 756 126 441 WHITING, ewts. . ‘ 16 64 16 9 TOM COD, ewts. .. . 5 25 5 ee OCTOPUS Ss CWiiintcccaec. otha 49 392 49 21 TESS Stes PING «Wilco tia cae aes 840 2.130 340 " 367 COAMS ibris.:...° <. S565 11,479 16,597 sien 2,985 Clams, used fresh, brls. .. .. 4 pe ome c coe goer ea 6,486 Dw ae Ae Me Clams, canned, cases .. .... .. rer Mae (raga oe aie): 4,993 eee MNS Se SOALLOPS;: bris. 03s. s 200 500 | ee 310 Seallops, shelled, PAIS yas ORIG ele aaa 400 5G Rie ie ae ee CRABS, COCKLES, &c., cwts. : 470 2,373 470 331 POTAL V.ALIUW 535 5e ee 1,009,013, APPROXIMATE RETURN OF CATCH FOR DIGBY Sailing & Gasoline Boats .. ...... COUNTY FOR THE YEAR 1916-1917. Smacks and Steam Boats ........ Some idea of the amount of fish taken in the Bay of uae gear and equipment. i Fundy by the hardy fishermen of Digby County may be gathered from the following figures, which are a close estimate of the catch for the year ending 31st March last, and comprise the district of Clare and Dig- by. Salmon, 47 ewts; Lobsters 20,730 ewts; Cod 47,000 ewts; Haddock 76,260 ewts; Hake and Cusk 146,520 ewts; Pollock 17,300 ewts; Herring 380,000 ewts; Mackerel 116 ewts; Shad 80 ewts; Alewives 385 cwts; Halibut 1,950 ewts; Flounders 435 ewts: Smelts 106 ewts; Trout 50 ewts; Skate 160 ewts; Eels 75 ewts; Mixed Fish 725 ewts; Squid 35 ewts; Clams 2,700 bar- rels; Winkles 630 ewts; Dulse 8,200 ewts. The gross value approximates $1,250,000 and _ be- comes a much larger figure when prepared for the market, in either a smoked or filleted or canned state. The estimated value of boats engaged in the work is :— Nets, Seines, Traps, Weirs, , Trawls 001 Lobster Canneries .......... 5 Freezers and Ice Houses Smoke and Fish Houses .......... Fishing Piers and Wharves ...... The number of persons engaged app? oxim ee ey SMOKED iiataries sale PA FINNAN HADDIE. We have had the pleasure of enjoyin g some smoked blaek eod, or sablefish, eee the ci of Mr. W. Shrubsall, Fish Curer, Prince Rupe Without a doubt, this is an excellent food fish, serves to be called the ‘‘finnan haddie of the P. Mr. Shrubsall is to be complimented on the ex manner in which he has prepared the fish. Tt great future. ie ah FOR several years Digby County has ranked second to Lunenburg in the value of its catch marketed, but this may not long continue as SS Digby made a big increase last year and add- id to its output $367,600. This was done in spite of the t that for nearly the whole fishing season two ners—‘Cora May’’, and ‘‘Emerson. Fay’’, of freeport were lost to the fleet, having been sold for he West Indies fishing. in the Bay of Fundy largely interfered with our rmen, and the severe gales did ecnsiderable @, particularly in the district of Centreville, much gear was lost, boats destroyed and wharves ed. Notwithstanding this many boats did ex- ally well for several months, and as prices above the average, their owners were well re- msed for their labours. The year has been very from serious personal aecidents—only one termi- fatally, when William Smith, who left Digby thers in a gasoline boat to join the ‘‘Lila G. Bou- at Centreville was drowned when the boat was ed to pieces at Theriault’s Cove in April 1916. fishing being conducted all the year round by 1 men, this is an extremely good record, for rk in the winter time on the Banks is particu- - hazardous, requiring men of stamina and deter- tion. The fleet is well equipped, and has intre- pers, who for years have braved the storms of , and trip after trip safely made harbour with teh. Noo Ansel Snow and the crew of the ‘Dorothy M. t’? have featured on many a Moving Picture and tended to familiarise the general public t. William Snow, skipper of the ‘‘Lila G. Bouti- * has just brought the banner catch to port, and was considerable elation at Centreville over the 0 pound haul. Capt. Simms has transferred to Yarmouth; Capt. Ar- yur Casey is making the usual good trips with the oran B. Snow’’, and finding employment for Capt. ). Snow’s establishment. ‘he ‘‘Swan’”’ Capt. Calvin Stevens, Freeport; ‘‘Gy- Capt. Ed. Thompson, Westport; ‘‘Laurette C’’ W. L. Comeau, Comeauville ; ‘‘Bella’’ Capt. F. E. u, Meteghan River; ‘‘America’’ Capt. Freeman w, Meteghan; ‘‘Nora’’, Capt. P. Doucette and a D.’’ Capt. F. S. Doucette, both of Cape St. are all adding their quota to the general in- ig, and aided by hundreds of smaller craft are the toll of finny tribe captures, which mean h towards supplying the needs for food pro- the way from Digby to Cape St. Mary, warehouses “wharves are alive with workers getting ready the ant catches for market, and either in the fresh, or canned state the productions will be ship- an ever waiting and eager market. jority of Digby fish is prepared for export; ; as a rule being particularly dainty in their mption of fish, and only fancy the choicest qua- CANADIAN FISHERMAN The Fisheries of Digby County 199 New wharves and sheds are being built by Alden Elliott, and Elliott Bros., Charles Harris and Theriault Bros. at Tiverton, who will engage in the fishery busi- ness in the future. Capt. Manning Trask, one of the largest buyers and shippers in the Little River District, passed to his long home recently, and will be greatly missed. Mr. Frank L. Anderson of the Maritime Fish Cor- poration, Digby, is endeavouring to encourage the fish- ermen of Clare from Weymouth to Salmon River to exert themselves in the matter of production, and has arranged to purchase their catches for his Corporation. THE question of increased production has be- ee come one of intense interest to shippers, and padded Mr. H. B. Short of the Maritime Fish Corpora- ae tion thinks that the present year will prove to_ be the best from the standpoint of output. Several new boats have been added, and the prevailing high prices will do much to stimulate the men. In a com- parison with Lunenburg, whose vessels are taken from the fishing grounds during the winter, he said the two kinds of fishing were so distinct that it was difficult to adapt the Lunenburg vessels to the Digby fishing. His company offered to fit up two or three schooners for winter fishing, but the offer came to nothing; they could very well do with half a dozen this next fall and winter. In the immediate neigbourhood of what he called ‘‘the best fishing ground of the world’’ with in- creased and improved facilities he believed the busi- ness was capable of permanent expansion. More men and more vessels was the secret. There are 55 brush weirs in the county built for catching herring and the Government official seeks to advise fishermen of the locality of bait caught; but he thinks the weir tenders might lend much more assist- ance by advising the office of their catches promptly and regularly. Want of bait often holds back a vessel, and the scarcity during periods of bad weather affects the re- | turns of market fish. The Lobster fishery has drawn quite a number of men in its pursuit, and because of the prevailing very high prices obtained has probably been extremely re- munerative; but an Inspector of Fisheries in conversa- tion said that with a view of increasing production of necessary food supplies, he was of opinion that it might be a wise thing to curtail this branch of the industry and apply the men and boats to the more essential fish- ing so greatly needed. He looked upon the lobster more as a luxury than a necessity; at any rate for the purpose of conserving that branch he believed it would be an advantage to cease lobster fishing at the end of May. The Nova Scotia Fish Co. has had a very quiet pe- riod for several months, and is only now beginning to be busy. The trawler ‘‘Swell’’, Capt. Doyle is discharging a fine cargo of 150,000 and the Dorothy M. Smart, Capt. Ansel Snow has arrived with a similar catch; as both vessels are supplying the Maritime Fish Corporation, the arrival on succeeding days makes them particu- larly busy. Three hundred thousand pounds of fish in two days is a record for Digby. 200 CANADIAN FISHERMAN NAVIGATION FOR FISHERMEN. d iz rhea ATP RENE INS IOMNERILST EN | 2s ks SS noe aes eee : Ly Me x \ fh ie Be ™ o see, 3 l ms EON aN ‘ae at s " Be Nah} Wit .% Qs § 3 . 2 -— = Section of Navigator's Chart Showing Sound ings, Aids to Navigation and Compass Rose. | E: % ' , ecen} ‘ 202 CANADIAN FISHERMAN June, 1917. ~ ALFRED H. BRITTAIN, Esq., Montreal Vice-President Canadian Fisheries Association : June, 1917. CANADIAN FISHERMAN 203 T. H. JOHNSON, Esq., Prince Rupert Chairman of the Prince Rupert Branch of the Canadian Fisheries Association ‘ CANADIAN FISHERMAN Navigation for Fishermen Written Specially for Fishermen and the Requirements _of Fishing Craft. Pa. THE chart is merely a plan of the sea or lake — just as a map is a plan of the land. In a map, Le! the land is shown in detail with towns, rivers, lakes, railroads, mountains, etc., all marked, e water areas are left blank. In a chart, the area is left blank, while the water areas are care- ly marked with the depths of water in fathoms; the uls and rocks are plotted and all the aids to navi- lights and buoys, are shown. With the depths - are also given the nature of the bottom — y, rocky, sandy, mud, etc. y detail on a chart is of the utmost importance. nothing on it of no use. They are the result of my years of careful and painstaking surveys by vari- us clever engineers and navigators, and the Admir- ity charts of either the United States and British Gov- ts are extremely reliable and accurate. 1ocking around with many of our fishermen on coasts and on the lakes, one is struck by the hazy they have of the real science of chartwork in its ion to careful navigation. While they appreciate ‘soundings given on it and ean lay off a rough and y course, yet they ignore the details of the make- the bottom; the set of tidal streams; the various neces marking the character of lights and buoys, their distance visible from seaward; the lines of on, and altogher do not really understand its in aceurate navigation or make full use of its ; ges. ermen tell a yarn of a certain Gloucester skipper, his first trip in command, laid off his course chart, southeast for Georges Banks. He ar- ived on the ground and got a trip of fish, and when wheelsman swung her off for Gloucester again and ked the skipper for the course, that worthy studied rt for a while and sung out: ‘‘Let her go south- That course took us here, an’ I eal’late *twill jback!’’ The story does not tell us if he steer- ¢ stern end of the compass or not or fetched t by making sternway. her skipper leaving for sea yrabbed his wife’s y-blind in mistake for his chart and actually Georges Bank on it, so ‘tis said. When studying idow-blind chart looking for confirmation on his ngs, he remarked: ‘‘Man an’ boy, I’ve sailed - years to Georges Banks an’ never saw fly on it before!’ milar yarn is told of a skipper who had laid his » off on the chart by pencil. Running in on the strong breeze and sea, he was becoming d noting the number of miles the, vessel had he pricked them off on the charted course. No. 2. The Chart By FREDERICK WILLIAM WALLACE. The distance run brought him up almost on top of a blot of ink on the chart and he ealled the mate. ‘‘John,’’ said he, pointing to the blot. ‘‘If that’s a blot, we're all right, but if it’s a rock we’ll be gone to Hell in five minutes !’’ JZ, HOWEVER, we’re getting off our course, but A these are well founded yarns which give an idea of the ‘‘By guess and by God,’’ naviga- ; tion which is peculiar to many fishermen. If it were not for the fact that the most of them are first class seamen and have vessels that can be hauled up running and dragged off a lee shore under sail, there would be more wrecks and ‘‘drowning scrapes’’ thau there are. The charts commonly used by seamen are dr what is known as MERCATOR’S PROJECTION acd are called MERCATOR CHARTS. They are drawn accurately to seale so that the distances between each point on the chart can be determined easily by refer- ence to the seale to which it is drawn. In order to determine these various distances the whole globe has been sealed off into LATITUDE and LONGITUDE. The MERIDIANS of longitude run NORTH and SOUTH, while the PARALLELS of latitude run EAST and WEST. The first or prime meridian of longitude runs through Greenwich, England, and all longitude is reckoned east and west of Greenwich. It is at Greenwich where the Royal Observatory is located and British and American chart makers use Greenwich as being longitude 0°. The first parallel of latitude is the equator—commonly called ‘‘The Line’’ by sea- men—and all latitude is reckoned north and south of the equator. The latitude at the equator is 0°. On all the fishing grounds of Canadian and New- foundland fishermen, the longitude is WEST of Green- wich, and the latitude is NORTH of the equator, there- fore in our waters, longitude is always West and lati- tude North. Hach parallel of latitude and meridian of longitude is divided into DEGREES, MINUTES and SECONDS (written ©’ ’’). There are 60 seconds in a minute and 60 minutes in a degree. A degree of LATITUDE js equal to 60 nautical miles, but while there is the same number of seconds and minutes in a degree of longi- tude, yet it is only at the equator where a degree of longitude will equal 60 miles. The parallels of latitude are all at an equal distance from each other, but the meridians of longitude meet at the poles and the further north or south we go the nearer the meridians get to each other. Thus in latitude 59° North, a degree - soaeee measures only 31 nautical miles instead of 60. 206 Keeping this in mind, turn to the chart illustrated herewith and you will notice that it is framed by a graduated scale on both sides and top and bottom. The seale of longitude is marked on the TOP and BOTTOM of the chart. The latitude is marked at BOTH SIDES. In measuring the distance between any two points on the chart always take your measurements from the latitude scale at the sides. If you take it from the longitude scale, your distance will be less than what it should be. Before one can do any work with a chart it is neces- sary to have two instruments—a pair of dividers and a parallel rule. The dividers are for the purpose of measuring distances and the rules are for shaping and determining courses. The fisherman desirous of read- ing up on navigation should, for the purpose of prac- tice, purchase a chart of the coast he is in the habit of fishing around, dividers and parallel rule. The three ean be purchased in Vancouver, Prince Rupert, Port Arthur, Toronto, Montreal, Quebee, St. John, Halifax, Sydney, Charlottetown from any nautical bookstore or marine opticians for three or four dollars. We will suppose that the reader has provided him- self with these, and if not, some idea of our explana- tions may be given by the section of chart published herewith. It is a part of the Nova Scotia coast around Cape Sable and Brazil Rock. On this, as in all charts, the information on them is printed in signs and letters which «]] mean something, THE numbers scattered over the chart rep- resent the depths of water in fathoms. Every fisherman knows how to take a cast of the lead and read the depth, but all of them do not pay much attention to aceurate determination of the bottom as brought up on the ‘‘priming”’ or ‘‘arm- ing’’ of the lead. More attention to this and use of the signs marked on the chart would give a better idea of the ship’s position. Under the fathom figures may be noted various letters—f.s., d.cl., sm.st., ete. This means that the bottom is composed of ‘‘fine sand’’, ‘‘dark clay’’, ‘‘small stones’, and we give a list of the letters used and their meanings. b.blue. blk.black. br.brown. brk. broken. c.coarse. cal.caleareous (containing lime). chk. chalk. choc.chocolate. cin.cinders. cel.clay. erl. coral. d.dark. di.diatom (very small flinty organisms). f.fine. for.forminifera (many celled organisms) g.gravel. gl.globigerina (deep water forminifera), gn.green. grd.ground. gy.gray. h. hard. _ large. lv.lava. It.light. m.mud. mad.madrepore (branch coral). man. manganese. ml.marl (lime and clay mixed). mus. mussels. osy.oysters. 02.002Ze. peb.pebbles. pt.pteropod. pum. pumice. r. rock. rad.radiolaria (00ze containing small shells). s.sand. se.secoria (voleanie ashes). sft.soft. sh. shells. shin.shingle. sm.small. sp.sponge. spk. specks, speckled. st.stones. stf.stiff. stk.sticky. t.tufa (soft sandy stone). vol. voleaniec. w.white. wd.weed. y. yellow. CANADIAN FISHERMAN ad THESE signs describe the quality of the bot- his tom very fully and are of the greatest assis- — aN tance to fishermen who have to depend so : much on the lead for locating fishing berths. Many fishermen just give the bottom two classes hard and soft—and pay little or no attention to th minute differences in clay, ooze, marl, mud and colors of it which are to be found in various dep‘ and in different places. A better knowledge o quality of the bottom and the ability to tell w bottom is composed of outside of just hard or be of great help to the fisherman trying to small fishing spot or the ship’s position. With an telligent use of the lead and the priming on it, toge' with the chart and the signs, the fisherm more accurate in his work. These chart signs, li points of the compass, should be commi memory. \ ee So much for soundings. We’ll now take up series of signs in the aids of navigation of lig vessels and buoys. Ligits are usually mat charts used by our fishermen with a red and y spot of colour on them. Alongside these ¢ you will read something like this—‘Lt.FLe 116 ft. vis. 16m.’’ In plain English this me Flashing every 214 seconds. It is 116 feet al level and visible for 16 miles in fine weather height of a light is reckoned above high wat level if there are no tides. The visibility is in miles assuming the observer to be 15 feet sea. On fishing craft, owing to their low free. light will not be seen as far as marked on and in running for a light in clear weather to keep a look-out for it from the rigging. — off one picks up a light,ethe safer the nav: The signs one will find alongside lights on are as folows: Lt., Lts. Light, Lights. z mai Lt.Alt.Light Alternating (A light which alte colour), pie Lt.F. Light Fixed (A.steady Light, eithe or green), ia Lt.Fl.Light Flashing. (A flashing light at re; intervals—the duration of LIGHT being alwa then that of darkness). ane Gp.F1.Group Flashing. (Showing at re vals, a group of two or more flashes). Oce. Light Oeeulting. (A steady light darkening at regular intervals. The DARKNESS being LESS or EQUAL to that Note the difference between Occulting and Gp.Oce.Group Oceulting. (A steady group of two or more sudden eclipses at tervals). : F.F1. Fixed and Flashing, (A fixed light wh show a brilliant flash at regular intervals. may show up as a sudden brightening light, or the flash light may follow, or be foll an eclipse of the fixed light). ey F.Gp.F1.Fixed and Group Flashing. (Similar above only with a group of two or more flashes). Rey. Revolving. (A light which gradually inere to full brillianey and fades again to an interva’ darkness. This must not be confused with an o ing or flashing light, or a fixed and flashing. I these the change from light to darkness is sudden, — hull CANADIAN ‘in the volving the light increases and decreases in denoting the character of a light, the follow- are used: oR p orizontally—lights placed beside each other. -irregular, . miles (of visibility from seaward). nin.minute or minutes (of light or darkness). obscured (darkened). oceasional (in fog signals means a_ signal Unwatched. (No keeper tending the light at cautioning the mariner not to depend upon ; ertical, (Lights placed above each other). is important that these signs and their meanings ighly understood. It simplifies navigation by onderfully and vet a large number of fishing know very little about it and can only name s they are familiar with. Many a vessel has en lost or had a narrow shave through the skipper unable to name a certain light. To many fisher- n there are only two kinds of lights—steady and —and under the last name comes all the . flashing, .group flashing and_ revolving watch will report ‘“‘A flash light off the ' The skipper will take a squint at it and iis chart for flashing lights. He finds two or three | vicinity. One may be a revolving white light on other an oceculting light on a buoy, and yet . group occulting on a light-ship. To him, the 1 the lee bow may be any of them. He doesn’t for sure, so he damns the Government for ball- » lights up and-hauls the vessel offshore, or else on and trusts to luck that he’s all right. Some- he is, and sometimes he isn’t and the crowd will beach in the dories while the vessel pounds ces on some ledge—all because the skipper was . to determine the light. TIE old-timers, when they’re not sure, usual- @) ly stop the ship or jog until day-light—a safe enough course, but a sinful waste of time. In shaping a course down the coast, the ould sean all the lights sighted. If it is a light, count the seconds of darkness and the. of light. Thus in running from the Magdalens orth we raise a light which flashes every five A glance at the chart shows us that Cape marked ‘‘Lt Fl.ey.5 see.’’ Should we raise a Island over the bow. Should we class St. Paul’s » North and haul the ship to the north’ard to cape, we'd fetch up on the rocks of the are of different shapes and painted various s. Thus we have light buoys, bell buoys, whist- ean buoys, conical buoys, spherical buoys, floats, and buoys with top marks. These . second is by economy in food stuffs. FISHERMAN > 207 signs are not shown very much on small seale charts, but are used in plans of harbours, ports, rivers and roadsteads, The shape of the buoy is drawn on the plan with its description by letter according to the following: B., Blk. Black. Cheq.Chequered. G.Green. Gy .Gray. H.S.Horizontal Stripes. No. Numbers. R.Red. S.B.Submarine Bell. V.S. Vertical Stripes. Y. Yellow. W.,Wh. White. WITHOUT ECONOMY WAR IN DANGER OF BEING LOST. “If we do not economize in food stuffs we stand a grave chance of losing the war. Our enemies are eal- culating that America will fail in this, and that our Allies will have to give in.”’ These are not the words ofa professional alarmist. They represent the profound conviction of the man who, in all probability, is better qualified to speak on the food problems of the world than any other man. We are quoting Herbert C. Hoover, who was chair- man of the Belgian Relief Commission, and has been named American Food Dictator by President Wilson. They are words which should be taken to heart by every Canadian. There are two ways in which this situation ean be met. One is by inereased food production, and the Economy, elimi- nation of waste, is as vital as any other part of wat work. Every man cannot fight, every woman cannot work in munitions, but every man, woman or childd can economize and can save. The proper use of savings is to invest them in War Savings Certificates. These are issued by the Govern- ment of Canada and are obtainable at any bank or at any post office where money orders are sold. When one buys a War Savings Certificate one is not only providing funds to carry on the war, but also making a nexcellent investment. : For $21.50 one of these certificates can be purchas- ed, and at the end of three years the Government will pay out $25, that is, the interest on the investment will have inereased its value to that amount. This means interest at nearly 514 per cent — a much better rate than the money would earn if left lying idle in the bank. Besides the $25 certificate which costs $21.50 there is a $50 certificate which ean be bought for $43. and the $100 denomination which is purchasable for $86. Serve by saving and invest in War Savings’ Cer- tificates for your own country’s and own sake. An Act to change the name of dogfish to ‘‘gray- fish’? was introduced by Mr. Hazen, read and passed on to the Select Standing Committee of Fisheries, 20 The Future of DURING the past decade the fisheries of Kast- ern Canada have not shown a growth com- mensurate with their importance, in fact, it is doubtful if there was as much fish produced during the decade as during the previous ten years, for, while there has been a large increase in the pro- duction of fish used fresh and smoked, there certainly has been a very large falling off in the quantity of dried fish cured for export as produced by our fish- ermen. The deep sea fishery, as prosecuted by the Lunenburg Bank fishing fleet has barely held its own, notwithstanding the results have made the people of Lunenburg County the richest per capita of any Coun- ty in the Dominion. A few years ago the writer put down most of the ills that appeared to be keeping back the development of the fisheries to the lack of any progressive policy of research education and scientific methods on the part of the Department of Fisheries at Ottawa.—It might be as well to say here that the present admniistration of the fisheries is no worse than under the previous Government.—For any progress from that quarter, the ‘only hope the writer can present, is that some day a strong man will appear and do to the Fisheries De- partment what Dr. J. W. Robertson did to the De- partment of Agriculture; namely, revolutionize it. The Halifax movement of some ten years ago to try and get the Department, the Fishermen, and the Mer- chants working together under Fisheries Boards to be formed at whatever centres proved desirable was abortive, the fishermen, though their Union leaders opposed the proposition, giving the Department a good excuse to continue to mark time. The writer has now to admit that perhaps too.much | was expected of the powers that be, and believes that a large share of the blame for the falling off of the fish- eries has been due to lack of initiative on the part of the Merchants. A number of the reforms such as bet- ter packages, standardizing of qualities, and up-to-date methods of curing could have been and, in fact, are now being carried out by the Mereantile Houses, so that without any Department help the writer predicts more progress in the fisheries during the next five years than during the preceding twenty years. Towards this end, the conditions brought about by the War are a great incentive for greater production, but the great- est development should come after the War is over, the fresh fish industry. aie THE past ten years have so to speak been a Fisheries. Previous to ten years ago the larg- a er part of the energies of our fishermen were from that time on the development of the fresh and smoked fish business, and the demand from the Unit- less fish trade, have had the result that today, outside of the Gaspe Coast and a few out of the way places, a and it is possible to employ steam trawlers to develop transition period in the Canadian Atlantic given to the production of dry fish for export, but ed States for Pickled Codfish to be used in the Bone- very large proportion of the shore catch of Codfish, ~ CANADIAN FISHERMAN the Canadian Atlantic Fisheries - By A. HANDFIELD WHITMAN, Managing Director, a Robin, Jones & Whitman, Ltd, Halifax, N.S. ordinary demand for fish goods. Opport e, Haddock and Hake is marketed fresh or is pi ed and either manufactured into Boneless fish da, or sold to American concerns for manu the United States, resulting in from 15% to 25% returns to the fishermen on the salted article, anc - cae better returns when the fish ar . resh. These better’ returns cannot but bring about. active prosecution of the fisheries and, American buyer is willing to pay high prices faney article, the fishermen soon realized old time methods had to be brought up t The biggest scope, in the writer’s opinion, ‘te development of the fisheries is in the c pickled fish, under which term are included M Alewives and Herring. This branch of the f has shown a steady falling off—this owing t methods, inferior packages in the case of the competition of cheap Newfoundland f : Re oe ol writer believes it is up to the Me medy matters. Already a high. ' " being used for Mackerel, and, in a lime, it is thought that the old-time, cheap, 1 ring barrel will also be a thing of the past. B this is only one phase of the subject. Jus ant is the proper curing and standardizing It is in this that the Merchant should show establish packing houses, buy the Herring fre ‘ the fishermen, use a first-class barrel and pr article that will enable him to pay the fi than he could get for his Herring if he pae himself. Also, the Merchant would have marketable in Canada and the United States that would give a fair profit, instead of ferior article, only saleable in the West To sum up, Eastern Canada has illim at the doors of both Fishermen and Mere be up and doing. It is just as patriotie to production of fish, in these days of stress, farmer to increase his acreage. It is up to ed in the great fishing industry of Canada best to produce a high-class article, so t War is over, the reputation gained for will hold the consumer against foreign There is no industry in Canada more promi: _velopment with profitable results than the CANADIAN FISHERMAN 209 A. Wilson & Son, Halifax. ‘THE firm of A. Wilson & Son is situated on ‘Morris Street, Halifax. It was established in Sil 1878 by Mr. A. Wilson, and merged into the Leonard Fisheries in December, 1916. ‘e need more men in the fishing industry,’’ said . ¥. Wilson, the present head of the firm. ‘A er production of fish food would, without a doubt, 2 in present conditions, but an increase of our »opulation and improved methods of catching ng are indispensable to this end. Our present cure are more or less by guess or by God. roduction of steam trawlers is, to my mind, to keep up with the demand for fresh fish I am strongly of the opinion that if the athod of curing herring were adopted here it would in a very short time double the of our herring catch. The same, of course, as to the other varieties of fish. ome classes of navigation are being given now in | Seotia Technical College. This should be and technical education applied to every of the industry. Better cure, more careful . better packages and up-to-date standardiza- 0 ao the product is what we all should work for. « one would find considerable difference 01 the trade as to what should be taken up think you will find, generally, that-all con- the trade will agree that a vast improve- ‘could be made if co-operation were secured with ends in view.” Robin, Jones & Whitman, Halifax. = THE firm of Robin, Jones and Whitman was 4 established in 1766 by Charles Robin of Jer- | sey. Associated with the Managing Director, Mr. A. H. Whitman, are Messrs, A. E. Jones, x W. F. Hamon and D. R. Clarke. The firm twenty branches in the Province of Quebec, | New Brunswick and five in Nova Scotia. These @ wharves. warehouses, general stores and dry- nts. 1.000 men are employed during the season. are to inerease production of fish in this iry.’’ said Mr. Whitman, ‘‘we must not only have * fishermen but we must relieve the present salt There is no doubt, of course, that the present s fully justify increased production. T do not t the Government can do a great deal in the ractical instruction. as I consider that our hants are quite capable of handling their end of Le yi ~ i —-_ g Es foe a baa 7 - Lor = : om Sr seen re i Increasing Fish Production in Nova Scotia Opinions of the Trade and Particulars of Their Plants. ik Culled by the Canadian Fisherman. the business, and our fishermen have a good working knowledge of the methods of cure that after all is said and done are best suited to Canadian conditions. I consider that our fishermen are getting the last cent of value out of the fish produced by them, and that our merchants and fishermen may be depended upon to look out for any so-called improved methods that prove to be really profitable. The development of mar- kets, of course, is up to the merchants, not to the fish- ermen. In my opinion our foreign markets are now pretty well developed. The real difficulty is to obtain supplies to meet the demand.’’ W. & C. H. Mitchell, Halifax. » THE firm of W. & C. H. Mitchell, Limited, is situated at, 121 Lower Water Street, Halifax. It was founded by Walter and C. H. Mitchell, in 1896. The present members are: Messrs. Walter Mitchell, C. H. Mitchell, C. S. Stayner, W. R. Wakely and Walter Mitchell, Jr. The plant consists of a large wharf with a commo- dious warehouse, a large*sized store house for storing dry and pickled fish and a well equipped drying plant. Other equipment includes an electric elevator and hydraulic press for packing fish. Forty persons are employed by the firm. Mr. Walter Mitchell believes that three steps should be taken in any campaign looking toward greater pro- duction in the fishing industry. In his opinion the first of these is education. the second, education and the third is education. He believes that the education of fishermen is the remedy for the present unsatisfactory condition of affairs, as if this were undertaken in a practical way most of the problems would solve them- selves. ‘‘T believe that present conditions decidedly justify increased production,’’ said Mr. Mitchell, ‘‘and T would favor the appointment of experts at the prin- cipal centres, with sufficient staffs, to undertake in- street o fishermen in all the most modern methods of fishing end curing. The greater knowledge the fisher- man possesses of his industry the more willing he is to co-operate with the merchant in effecting such im- provements as will be mutually beneficial. Tt seems to me that there are many aspects of the fishing industry thot have not been impressed upon our fishermen Our vounger fishermen are intelligent enough. and IT am spre that they would enter willingly into any practical scheme for the greater development of their industry. Of course, as you will understand fishermen by them- ee iis 210 CANADIAN selves are not in a position to do very much to develop markets either at home or abroad. The development of markets is largely in the hands of the fish mer- chants, but in order to develop markets for any pro- duct, the quality of the product must be raised and maintained. This part of the work is largely in the hands of the fisherman, and that is why I say that co-operation is essential if the highest degree df suc- cess is to be attained.’’ O’Leary and Lee, Halifax. THIS firm was established in 1911 by Richard O’Leary of Richebucto, N. B., and G. Stanley Lee of Halifax. The head office is located at 85 Lower Water Street, Halifax. The lobster packing plants are situated at East Jeddore, Halifax, and Deep Cove, Yarmouth County. About fifty per- sons are employed. FISHERMAN June, 1917. Bay. 250 persons are employed during the season. ‘“‘There surely exists somewhere a rational method of instructing fishermen in up-to-date methods: of fish ing,’’ said Mr. J. Foster Rood. ‘‘I have often thought that a thoroughly practical text book plainly and sim- ply written and well illustrated, showing modern me- thods of cure, could, with advantage, be a among our fishermen. IT know several fishermen who ~ would be glad to attend a course of instruction in” modern methods if such were available. Something is” of demonstration, proper cure and barrel making, ete., but such instruction should be systematic, and demon- stration should be followed up by regular courses of é practical training. ‘Our fishermen in their methods of working are | following too closely the methods adopted by their — grandfathers. It does not seem to be fully impressed — 250,000 lbs. of fish drying at Digby, N.S. regulations | do not think that the lobster fishing can be increased in Nova Scotia,’’ said Mr. Lee. ‘‘I do think, however, that more Government action should be taken in regard to the utilization of waste this industry. Something more besides the crudest kind of fertilizer should be obtained from the large amount of wastage in lobster packing. It seems that this is certainly a matter for investigation Conservation of Resources Commission,’’ ‘Under present in to me by the The Dominion Fisheries, Limited, Halifax. THIS firm is located at 47 Upper Water Street, Halifax. It was established in 1911 by Mr. J. Foster Rood, and with him, on the Board of Directors are W. EB. Rood and G. C. Leslie. Branch factories and warehouses are situated Grand Etang Margaree Harbour, Friar’s Head. Broad Cove Marsh, Mabou, Merigomish and Terrence upon them that their industry is suffering from lack” of adoption of modern methods and equipment. For | instance the waste of by-products in the fishing indus- try in this country is well nigh complete. I would say that assistance should be given by the Government i ' different localities for the pur- fish waste into fertilizer, be such assistance to be in the form of a grant of s fifty per cent of the cost of such plants.”’ establishing plants in pose of transforming Peerless Packers, Halifax. ’ THIS concern is located at 41 Upper Wate Street. Halifax. The firm was established 1915 by Mr. J. W. Smith. With him are asso ciated Messrs. H. A. Smith, John Murray, William Smith snd E. G. Whitman. This firm paek lobsters, haddock, cod, scallops, clams, besides blue June, 1917. CANADIAN berries, apples, evaporated and canned. Forty persons are employed. “One way of reducing the present high cost of living,’’ said Mr. J. W. Smith, ‘‘is to increase our pro- duetion of fish. There is no doubt whatever that this is possible, but to do so we require not only an increas- ed number of fishermen but men trained in a practical manner. The Government is making some attempt now to instruct the workers of the fishing industry, and the advantages of this work are already being felt. *“To my mind, however, there is no reason why we should not have an institution down here devoted to the fishing industry in the same way that our Tech- nical College is devoted to certain trades and our Agri- cultural College is devoted to farming. There need be no fear that the fishermen would not countenance and support such an institution. I am confident that the attendance would be most gratifying once it were FISHERMAN 211 or abroad. On the other hand, without good work on the part of the fishermen, fish merchants are naturally greatly handicapped. “There is no reason in the world why there should be more waste in the fishing industry than in any other industry. All so-called fish waste is merely unutilized by-products and could be manufactured into useful articles of commerce. I know for a fact that not only fertilizer, but chicken feed and cattle feed can be manufactured to advantage out of the so-called fish waste, ’’ Boutilier’s Fish Market, Halifax. THIS establishment is located at 30 Bedford Row, Halifax, and was established in 1902 by the Halifax Cold Storage Company. The firm retails fish throughout the city of Halifax. persons are employed. Twenty found that the institution were really practical. If for instance such an institution would only insure onee for all the use of only first class packages for pickled fish its establishment would be, in my opinion, fully justified. **T should like to see a larger share of co-operation in the fish business. Our fishermen should co-operate with the fish dealers. The one is essential to the other, and a growing sense of this would be entirely bene- ficial all round. Left to themselves our fishermen could never develop markets advantageously either at home N. & M. Smiths’ Wharf, Halifax, N.S. ““‘T would suggest the opening of a class in fish ecur- ing,’ said Mr. I. Dauphinee, the Manager. ‘‘I know personally several fishermen in this city who would be only too glad to take advantage of a class of instrue- tion ,and if the class were under the guidance of an expert there is no reason why excellent results should not be obtained. There is no doubt in my mind that those engaged in the fishing industry should do their utmost to inerease production at the present time. This would not only be profitable to them but would be a God send to many people who are no longer able 212 to purchase meat at the present prices. Close contact with consumers, such as one has in the retail trade, makes retailers realize even more strongly than whole- . salers the value of fish food in the economic nourish- ing of a nation. “‘There is a good deal of talk about the waste in the fishing industry. So far as we are concerned there is no waste around this establishment. The market gar- deners around this city call every day and relieve us of all product elsewhere unsaleable.’’ S. R. Giffin & Sons, Goldoro, N. §. THE firm of S. R. Giffin & Sons, Goldboro, was established in 1892 by. Mr. Samuel R. Giffin. The present members are Messrs. Oswald I. Giffin and S. Osburn Giffin. The plant consists of fish and salt warehouses, general stores, feed store, cold storage plant, ice houses, freight sheds, curing sheds, wharves, ete., situated at Gold- boro, New Harbor and Port Beckerton. Fifty men are employed. ‘«T9 increase production of fish here to advantage,”’ said Mr. Oswald I. Giffin, ‘‘we should have better shipping facilities. As it is now, we have only one steamer per week calling at Goldboro. The nearest railway station is 50 miles, way across the conntry. You can see how we are handicapped in the shipping of fresh fish. ; “We also need a fleet of off-shore fishing vessels carrying from five to ten single dories. If firms could engage profitably in the shipping of fresh fish it would pay them to provide the fishermen with these vessels. The fishermen here have not the resources for obtaining the craft. “‘T do not know that the Government can do very much in the way of instructing fishermen in the curing of fish. Any fishing concern of any importance must surely acquaint themselves with the most modern me- thods of curing different kinds of fish for the different markets. If the fish merchants have this information, nothing much more is required. In this district, fish- ermen sell most of the fish they catch to the fish firms, and these firms do the curing. “Shipping firms are still greatly handicapped through the lack of a first class package that would retain the original pickle. A tight barrel is absolutely essential if our foreign trade in herring and mackerel is to be developed. If the merchants can get the fish it is up to them to cure the fish properly. The develop- ment of markets does not by any means present a for- midable problem at the present time. ‘A fertilizer plant on Harbor Island could we think be operated at a profit. The suggested location is an ideal spot for such a plant, as it would be central for securing all the dog fish and fish offal along the shore from Liscomb to Tor Bay.’’ THE firm of W. ©. Smith & Company, Limit- 4 Director, are H. H. MacIntosh, Secretary, G. story building situated on Montaque Street in which W. C. Smith & Company, Limited, Lunenburg, N. 8. ed, Lunenburg, was established in 1899, Assu- ciated with Mr. W. C. Smith, Managing A. Smith, Benjamin, Cook, B. C. Smith, and Artemas Schnare, Directors. The plant consists of a large four is kept all the general outfitting and ships stores, also flour and feeds. Two large warehouses on the wharf CANADIAN FISHERMAN property which are used to store and pack dry fish for shipments in casks and boxes, together with two boat houses, where the fishing boats are built for the ves- sels. The wharf property consists of one long wharf — and one side wharf, with good room for handling shipping. saeues “The question of inereased production,’’ said Smith, ‘‘resolves itself into the solving of more — tical fishermen. The natives of this country se be particularly adapted for carrying on a fishing in- dustry, and if we had a few thousand more of th kind their services could certainly be utilized to reat advantage. Recent steps taken by the Governme! the way of instructing our fishermen in modern thods of curing are to be commended, particule the pickled fish branch of the business. ; “Tt seems to me that our fish dealers shoul gether and advertise our goods. Co-operati should be productive of much good. The wo beginning to realize the value of fish as a 1 in my opinion the time is ripe for taking fu age of this especially in view of present abnor ditions in the food markets. Many of the best districts of Nova Scotia are handicapped sufficient railway service. ee ‘“As to the utilization of waste, T-un dog fish would also be used as a food by o' ““By the way, I should like our fisherm they should remove the black napes from - tried this plan last year and as a result cw per quintal more for the fish.”’ : consists of a lobster factory, ean sh houses, freight sheds, wharf, ete. dious herring packing factory will sho “‘To inerease production in this distri Abriel, ‘‘we should have lobster hatcheri We should also have cold storage facilities fe bait to help out in our cod and haddock herring industry would be benefited by ment of adequate storing plants to take ¢ larger catch. a “There need be no waste whatever in’ industry. All so called waste could be into fertilizer. The waste should be collecte .. areas and brought cheaply to factories in s smacks or auxiliary schooners of shallow draft good carrying capacity. The waste could he salted sufficiently for temporary preservation. ‘So far as cod. haddock, herring, halibut. e concerned, produetion could certainly be ine Our lobster resourees are, in my opinion. being to the utmost at the present time. Catching an ing should be two entirely different callngs. T- favor instructing those who wish to become exp modern methods of eure. Fishermen should he structed in better methods of fishing. Instruction ir curing, by experts, to include practical demonstration The Government should give financial assistance CANADIAN nterprising enough to import expert curers, as Seotch Herring Industry. This affords excellent tion for all the employees of such a firm en. at the work. most heartily favor the Scotch method of cur- erring. The use of smaller mesh nets is neces- in order to bring fish of a more suitable size than se at present caught, which are much too large. am trawlers increase production of other lines, but ether their use is beneficial to the industry is to be stioned. ‘An advertising campaign is absolutely essential to evelopment of markets for our fisheries. This is tion that I think concerns not only individual en and fisheries associations, but also our Gov- is. Better shipping facilities are also neces- ust now tonnage is the difficulty. A great deal accomplished by educating for the proper cure. fish sell better than ours, our cure should be d accordingly, so that no better product than Scotia fish would be available.’’ FISHERMAN 213 In doing so, however, we should be very careful to endeavour in every way possible to supply only fish of first-rate quality. We have an opportunity just now to capture markets in many directions, and it seems to me that our fish merchants everywhere should get to- gether and co-operate with the fishermen in safeguard- ing the interests of the trade.’’ Thomas Williams & Son, White Point, N. §S. THIS firm was established in Yarmouth in & Point, Victoria County, N. S. “‘The fishing industry will never amount to much in this district,’’ said Mr. Williams, “‘unless we get better steamship service. We can pro- duce the fish all right, but this is an out of the way place and we are handicapped in getting our fish to rail. Our fishermen too are complaining that our local breakwater is not kept in repair. I think it is up to the Public Works authorities to see that this matter is attended to without further delay.’’ ¢ R. Loggie Company, Limited, Mulgrave, N.S. © | THE well known firm of A. & R. Loggie Com- _ | pany, Linlited, of Loggievlle, N. B., establish- : ed a branch at Mulgrave, Nova Scotia, in 1915. _.. The members of the firm are Messrs. Andrew ie, President, Robert Loggie, vice-president and . Loggie, secretary-treasurer. The plant at Mul- ve consists of canning and smoking houses and cold ze plant. Sixty-five persons are employed. es, I think we should increase production,’’ said P. Loggie, ‘‘and to effect this I believe in the of the Otter Steam Trawler. There is no to my mind that the day is drawing near when | of our fishing will be done by trawlers, and the we prepare for the change, the better. In the time it is diffieult to increase production owing e scarcity of men. are passing through an abnormal industrial and the withdrawal of So many men from ie pursnits has largely inereaesd the scarcity cost of nearly all kinds of foods. The market ‘Was never better than at present, and I feel we all do everything within our power to take ad- of this extra demand. , Lockeport Cold Storage Co., Ltd., Lockeport, N.S. E. K. Spinney, Yarmouth, N.S. THIS irm was established in Yarmouth in 1873 by Spinney, Kenney & Co. The plant consists of six mereantile warehouses. Fifteen persons are employed. “If we are to increase production of fish,’’ said _ Mr. Spinney, ‘‘we must provide properly equipped ves- sels and offer inducements that will attract the fisher- men to operate from a home port rather than seek like employment in a foreign port. ‘“‘T consider that present conditions unquestionably justify inereased production. I also believe that great financial benefit would result if immediate and effec- tive steps were taken for the practical training of fish- ermen in every fishing centre of this Province. ‘It seems to me that special attention should be given to the euring and packing of herring by the Seotch method. Demonstrations should be given along these lines and the work should be made an inherent part of our technical education system in Nova Scotia. There is no doubt that a course of training of this kind if properly presented would be taken up by the fisher- men, “The employment of auxiliary power to vessels en- gaged in catching fresh fish for the market is of great 214 CANADIAN value. The use of gasoline engines enables the fisher- men to make close connection with trains and boats, thus ensuring a more evenly balanced market. ““T would suggest the formation of a strong com- bination among fishermen, distributors, and transpor- ‘tation companies. Their interests so far as fish mar- kets are concerned are identical. There should be only cordial and friendly feeling among them. Such a com- bination, together with practical training of the fish- ermen and a campaign of advertising to influence the consumer would be certain to bring gratifying benefits to the trade. ‘*No industry in Nova Scotia gives greater promise of financial results to-day than the fisheries, but the maximum results will not be obtained without addi- tional capital and greater energy. We should all strive for a greater excellence of product and greater at- tractiveness in the package. These features attained, the development of the markets by the distributing end of the trade would prove an easy task.’’ Neva Scotia Swordfish, Joseph E. Snow, Digby, N.S. THIS firm was established about twenty-five years ago at Digby by Mr. Joseph E. Snow. The plant consists of a wharf and buildings suitable for handling dried and smoked fish. Ten persons are employed. ‘To ‘netease production in this district,’’ said Mr. snow, “‘we would require more vessels, more boats more labor. We should endeavor to create a and FISHERMAN June, 1917. greater demand for fish. People should be educated to appreciate the value of various kinds of fish foods. — We are doing what we can to get up a good article, — both as regards finnan haddies and salt fish. Of course, we think that our Digby finnan haddies are the best in Canada, and we find that a good many people agree with us in so thinking. So far as se fish are concerned we are putting up as good an artic as circumstances will allow us. ‘‘As far as waste is concerned, the great trouble seems to be that the stuff is so widely seattered. The waste products would have to be gathered over a very Jarge area in order to make a success of such a venture — as a-glue factory.’’ aad a Zwicker and Company, Lunenburg, NS. THE firm of Zwicker and Company, Lunen- — berg, was established at Lunenburg, in 1789, — by John Zwicker, Associated with the Presi- — dent, Mr. Arthur H. Zwicker, is Mr. EB. Fen-— wick Zwicker, Secretary and Treasurer, and W. Nor- — man Zwicker, Vice-President. The plant is located at — the water front at Lunenburg, and consists of two — large wharves. six fish warehouses, patent steam fish | drier, provision and flour store, cordage and line store, — general store, and three offices. About forty men are — employed. 4 “Conditions ’’ said Mr. Arthur Zwicker, “fully © justify the increased production of ail kinds of fish. © Everything is moving upwards now. What is really © needed, perhaps more than anything else, is more ex-_ perienced hands fo man the fishing fleet. Take this — port of Lunenburg. We could easily employ, profit ably, double the present number of fishing vessels, and double the present number of fishermen. We are just now somewhat badly off for experienced navi- gators and responsible young men for masters. ‘“We also require several plants for handling the — cutting business for boneless and smoked fish. Every — part of a fish should be saved—even the fish washings, which are very beneficial for cultivating the land The fish skins should also be saved as they ean be utilized for boots and shces to take the place of leath er, The sk'ns ean be successfully tanned into a high grade of merchantable leather, and sold at a fair price to pay the producers. All kinds of fish oils should” be saved, as big prices are being paid the world over for oils and fats to-day. Lobster shells should be saved — also and used as a prepared fertilizer on garden plots — ’ making a very rich manure. “TI think proper steps should be ta‘zen at onee encourage all these industries.’’ William Smith & Compeny, Gulf Shore, N.S. THIS firm of Lobster Packers, situated at” Gulf Shore, Cumberland Co., N.S.. was es-— tablished in 1892. The present members are Samuel Smith, President, and Theodore Secretary, while the directors are Mr. Geor The pl with warehow Smith, FF, Smith, and the Bank of Nova Seotia. consists of three lobster factories, wharves, ete. Eighty-five persons are employed. ‘‘Lobster packers are in a quandary to-day,’’ sa Mr. Samuel Smith, *‘owing to the eurtailment of lo s‘ev imports by the British and French Governme Paclers here are in st’ aits to know just what course to follow. Personally I cannot see where present con-- ditions would justify any increased production, indeed, | unless we are shown where our product can be market- June, 1917. CANADIAN ed I would say that conditions to-day would justify ~deereased production. “The decreasing of production would give the lob- sters in Nova Scotia a chance to grow and multiply. “More stringent measures should be taken in enforcing the law and prohibit the illegal catching of lobsters. There should be no respect of persons in this connec- tion and every fisherman caught fishing illegally _. should be prosecuted. I would suggest that the gov- ernment stop granting further licenses, as the business just now is somewhaj overdone. 4 ‘Tn this district all the lobster waste is given to the farmers who distribute it over their lands for fer- tilizer.”’ a Burgess. The plant consists of two lobster eS Oo “S! factories with bait houses, ete., which are situated at Port Mouton, Queen’s County. ‘Some steps must be taken,’’ said Mr. Henry Burgess, ‘‘if the interests of the lobster fishermen are to be safeguarded. All lohsters under eight inches should, when caught, be thrown back into the water. As a matter of fact, I think it would be well to close the lobster factories for a while. The markets are dis- organized and we should seize this opportunity to allow _ the lobsters to develop and multiply. I would like to _ say right here that the law for the protection of lob- sters is being violated so generally that it would really be almost as well not to have any laws of this kind at all. If the industry is to be carried on I would sug- gest that only the largest lobsters be retained an:! these all shipped alive.’’ George W. Atkins & Company, Little Harbor, N'S. 7 THIS firm was established in 1892. The pres- ent members consist of George W. Atkins, Joseph R. Atkins, John A. Cameron and Reuben Atkin. The plant consists of three lobster factories situated at Little Harbor and Car- ribou Island, Pictou County, N.S., together with cook houses, can shops, wharves, ete. Twenty-four persons are employed. “Something should certainly be done to protect the lobster fishery,’ said Mr. George W. Atkins. ‘There is a serious decline in the number of lobsters caught in this district, and it seems to me that our lobste> laws should be more strictly enforced. At present practically every lobster caught is either canned or shipped alive, while in the interests of the industry half of the catch should be returned to the water. There is a chance now to conserve the lobster indus- try that will probably not occur again in this. gen- eration.”’ Henry Burgess, Port Mouton, N.S. THIS firm was established in 1885. The present members are Messrs. Henry and Fred F. B. Lent, Westport, N.S. THIS firm is situated at Westport, Digby County, N.S., and is engaged in the whole sale fish business curing finnan haddies, fil- ; lets, and dealing in fresh fish, boneless cod, cod oil, ete. “In order to increase the production of fish in this district,’’ said Mr. Lent, ‘‘our means of transporta- tion must be improved. We have no direct boat to Yarmouth connecting with the boats to Boston and the lack of this advantage is very detrimental to the in- terests of the fishermen here. The convenience of such a boat would immediately stimulate production, and I hope something can be done in the near future towards this end.”’ FISHERMAN 215 Alexander Hines & Company, Ingonish Ferry, N.S. THIS firm was established twenty-two years ago at Ingonish Ferry, Victoria County, N.S., and the plant consists of a lobster factory with the usual subsidiary structures. ‘“We are scarce of help here,’’ said Mr. Hines, ‘‘we want more fishermen and more fishing gear. At pres- ent marketing conditions are not as good as previ- ously, but personally I do not think we would eall a halt on that account. There are too many people de- pendent on the lobster industry for drastic measures to be taken without the most serious consideration.’’ Nova Scotia Halibut. Mackenzie & Munro, River John, NS. THIS firm was established in 1892, at River John, Pictou County, N.S. The present man- ager is Mr. C. E. Carruthers. The plant con- mes sists of a large lobster factory together with vill house, wharf, warehouses, ete. Eeighty persons are employed. *“To increase production of lobsters here,’’ said Mr. Carruthers, ‘‘we need a hatchery. We should also like to have a longer season and rigid regulations applied whereby spawn lobsters should not on any account be taken. All out of season fishing should be abso- Iutely prohibited. Unless steps of this kind are taken the lobster industry will suffer serious decline in this neighborhood.’’ John McInnis, Wallace Bridge, N.S. THIS firm was established in 1880 by Mr. John MelInnis, at Wallace Bridge, Cumber- land County. The plant consists of a lobster factory with bait house, lobster shop, cook house, can shop, ete. Twenty-four persons are employed. : ‘Just at the present time,’’ said Mr. MeInnis, ‘‘it appears to me that the lobster industry in this, coun- try is at its limit. Lobsters are on the decrease here owing to the lack of efficient protection. What is wanted is officers of the right stamp who will abolish illegal fishing in the fall of the year. F ‘There is no real lobster waste in this district; it is all used by the farmers as a fertilizer.”’ A. V. Conrad, Riverport, N.S. THIS firm was established in 1889 at River- port, Lunenburg County. The plant consists of seven store houses, with wharves, ete. 110 men are employed. “‘T certainly cannot fill the demand made on me for fish products,’’.said Mr. Conrad. ‘““We can dispose of far more fish than we can secure. The real problem with us now is the securing of additional labor. ‘Of course, I fully realize that much is to be desired in the way of better cure. Almost anything in the way of fish will sell just now, but present conditions will not last. While we have the advantage of all ex- port trade just now, we should see to it that the pro- ducts we export are of a high grade. I believe in educating the fishermen, and I think that practical de- monstrations carried on in fishing centres can be pro- duetive of nothing but good. In my opinion, our fishermen are rapidly becoming convinced of the ne- cessity of adopting modern methods, both of catch and of eure, and any practical demonstrator will be wel- comed amongst them. In fact, I know personally of forty young fishermen who would be glad to attend any practical course of instruction. “ E. F. Hart & Company, Halifax, NS. | THIS firm consists of Mr. BE. F. Hart, manager, C4) assisted by Mr. Gilbert Hart. =3 ‘Fish are not produced in this district,’’ | Mr. Hart, ‘‘except at shore points. To increase FISHERMAN 217 production we must increase the number of workers’ in the industry and edueate them in modern methods of cure and in the utilization of fish by-products. I have always advocated the establishment of a central technical fishing school, conducted by experts in * handling of fish. This could be supplemented by a travelling fishing school similar to the travelling dairying waggons in the butter and cheese business. I know that many young men would be glad of an opportunity to attend such classes. ‘“*‘As a matter of fact the catching and euring of fish should be separated. We should have fishermen and fish curers. The fishermen should hand over their catch to the curers and thus all the catch would be standardized by going through the same hands. Fish- ermen should not cure their catch. They should be free to devote all their time to fishing.’’ Annapolis Branch—Robin, Jones & Whitman, Annapolis, N.S. MR. F. C. WHITMAN, the agent of Robin, 2 ~]| Jones and Whitman, Limited, at Annapolis, thinks that at the present time shore fishing could be quadrupled without interfering with price, as the present demand would easily absorb such a supply. ‘‘I favor personal inspection and instruction by competent men visiting all fish stations through- out the fishing season,’’ said Mr. Whitman. ‘There are many kinds of cure required. Market conditions, the wants of buyers and the character and condition of the fish are controlling influences. Cures of cod vary according to where caught, method of catching and the market to which the fish are to be shipped. It is up to the fisherman to do the best he ean. Loeal condition, supply of men and available outfits largely control methods. ““T would suggest the formation of a Maritime Fish- ery Board, which would deal with the various problems arising in our industry in the Maritimes. In order to increase production we must have more fishermen, but before encouraging an influx of foreign fishermen into our fishing population present conditions in our fishing centres should be considered. Our shore fish- eries for the most part mean two men to a boat and a fleet of boats centering at a suitable station where sufficient fish ean be collected and cured for shipment. Shore fishing needs a community of interest centered on fishing, with sufficient fishing or catch of fish to occupy the greater part of the year. Usually this is a close community, with intimate family relationship and knowledge of the immediate fishing grounds. An outsider would find it difficult to come in on the same footing. Needless to say the shore fishermen is_ opposed the introduction of steam trawlers. ‘The inerease or success of vessel and bank fishing depends on the supply of men for erews, and above all on the supply of fishing captains in charge of the ves- sels who know the fishing grounds, know their men, and have a community interest in the venture. Capital, vessels, wages, cannot take the place of and will not sueceed against a fishing venture in which captain and crew are personally and directly interested in the vessel and catch. “‘There need not be any worry about markets. This is a matter of collection and transportation. If the fishermen produce the fish the merchants may be de- pended upon to develop the market.’’ Mr. Whitman recommends the widespread collection ° of fish offal and dog fish to central reduction plants, for the manufacture of oil and fish scrap fertilizer, CANADIAN FISHERMAN ‘ June, 1917. A Navigation School For Fishermen Nova Scotia’s Encouragement to Ambitious Trawlers. By the Editor. WE have often preached the manifold advan- tages of a good knowledge of navigation in our fishermen and advocate it as one of the principal studies in technical education for fishermen. The Province of Nova Scotia has already made a good start in that direction with the Navigation School established in the Nova Scotia Technical Col- lege at Halifax. The good work of this College under Dr. Frederick Sexton has long been celebrated in educational circles, and Dr. Sexton, himself, has created a enviable reputa- tion for his labors in connection with technical eduea- tion and vocational training for returned and wounded enough to leave their work and attend a technical school for three or four weeks at places where they are established. ; Dr. Sexton is of the opinion that the only effective way to carry out a course of technical education for fishermen, is to have travelling schools. The teachers should go from place to place and hold classes and lectures during the times that the fishermen are most likely to be ashore and able to attend. The classes should combine navigation, marine biology and prae- tical exhibitions of the best manner in which to eatch, pack, and cure fish. The present-day fishermen of Noya Scotia have shown, by the opinions many of them have au”) Ga 7 4 Nova Scotia Technical College. soldiers. Interested, as he is, in all classes of industrial workers in Nova Scotia, the fishermen, one of the larg- est bodies of workers in the Province, are a class to whom he has given much thought in plans for their technical education in matters pertaining to their pro- fession. With the fishermen, however, such work is difficult. In the first place, they are scattered over a large area of country. Secondly, the nature of their work keeps them at sea for protracted periods, and they are only certain Thirdly, they are not rich home at seasons, expressed, that they would be willing to attend such classes if they were established. The college, of which Dr. Sexton is Principal, has established one class which is of vital interest to fisher- men, and that is a School of Navigation. The school is located in the college and is well equipped with all — the instruments necessary to instruet the student in — navigation and such seamanship as can be taught — ashore, The school has been very successful since its — inception and the credit must be given to the skill and ability of the Instructor, Captain Jas. Simmonds, June, 1917. CANADIAN It isn’t every master mariner who can teach naviga- ‘tion to others successfully and intelligently, and while there are plenty of men who can poe the science, » yet there are very few who can teach, Captain Sim- ) monds has the happy knack of being able - impart his "knowledge to others in a way that they understand and remember. He is patient, which is a necessary eharacteristic in a teacher, end he is a thorough sailor and experienced navigator, that his explanations tarry the conviction of long years of sea practice. THE courses under so Captain Simmonds’ in- 6 | struction cover the requirements for every we class of certificate from Coasting Mate’s to Master Mariner Foreign Trade, and it speaks well for his ability as a teacher to the many students who have passed through his hands that not one that FISHERMAN 219 recommended for fishermen Simmonds is the Coasting Mates, which will be shown how to work a day’s work, the latitude by meridian altitude of tuke 2a bearing ly compass and determine the ship’s pesition en the chart, and how to shape a course and ce ermine the distance run from any given departure. In seamanship, the student will be taught thoroughly the rule the road as applies to both steamers and sailing vessels, the regulation lights, fog and distress ‘one s, use of the lead and log, ete. The CANADIAN FISHERMAN and the Canadian Fisheries Association would like to have a teacher of Captain Simmonds’ ability take charge of a travelling navigation school catering to fishermen exclusively. There is enough work in that for one man in South- The course by the how the sun Captain student to find how to of Tic Navigation School. Capt. = fi } come 7% a | oF if The has recommended to stand examination has failed to pass. Though the } taken advantage of mostly by men aspiring to mate “and master in coasting vesse Is, and second mate, mate Navigation School at Halifax has been d master in foreign trade ships, yet a number of hermen have gone through the coasting mate’s and Boaster’ s courses. These have been mostly the bright “young fellows of the Lunenburg fishing fleet who are ‘all pretty good navigators on the whole and who take “their vessels on West India voyages in the winter time. Fishermen should take full advantage of this naviga- ‘Hon school. The tuition is free, and all the students are expected to pay for is their own books, pencils and aper> Instructon is given to each person individually Captain Simmonds, and they progress as fast as y are able. There is no time limit set the gth of their studies. upon Simmonds standing on the left. western Nova Scotia alone. Taking that section for example, classes could be held in Lunenburg, Locke- port, Shelburne, Yarmouth and Digby during the year, and they would be well attended by those fishermen unable to go to Halifax. We have had the pleasure of seeing Captain Simmonds at work and of talking with men who received their training under him, and we feel sure the fisheries would benefit if he were enrolled as a factor in the work of technical education for fisher- men. ‘“‘I intend to enjoy some piseatorial diversion to- morrow.’’ ‘Oh, professor, why do. you want to bother with such highbrow party.”’ things.”’ Baltimore Come with us on our American. fishing 220 By AGNES G. McGUIRE. INCREASING production in the Fishing In- hs dustry is handicapped by several factors 1; which other important industries do not have { _. \N to contend with. Not only has it no govern- mental department which could be depended upon to carry on an Increase Production Campaign, but its greatest drawback exists among the very class it is destined to benefit, the medium wage earners gen- erally, whose education from a fish eating point of view, has been sadly neglected. It is as important to have an Increase Consumption propaganda then, as one of Increase Production, as it is appaling when one considers that fish has been an article of diet since earliest bible times, and yet -so little is known of the various edible varieties and of the important part they play as life savers of the nation. I do not mean that there is not enough of certain kinds eaten; there lies the wrong of the matter in a nutshell. Too much attention is paid to popular varieties, and the waste of millions of pounds of good fish in our waters is little short of sinful. Therefore, an important point in the Increase Production Campaign will be to remove these foolish prejudices and to place all fish as food on a sane basis. When it comes to a show down there will be found very, very few sorts that are not good to eat and that are not used in some country and esteemed a delicacy. a food production must be impressed upon the Pe citizens of Canada. The meat demand is depleting the supply at an alarming rate and people must eat more fish. If they hold this as a light matter they may find that the only solution to the scarcity of food problem that the future threatens, lies in the inereased consumption of fish. Through the popularity of some of the more aristo- cratic varieties, their price almost outdistances meat, but providentially the waters abound with countless sorts, nutritious and palatable, which not have yet been boosted by society and consequently may meet the leanest purse. Suppose the average Canadian citizen were asked to a fish dinner at which the following varieties were placed at his approval: Seulpin, skate, cusk, monk fish, perch, grayfish or shark. No one need be at all surprised if he should ‘‘throw a fit,’’ and I think I am safe in saying that he would decline all, without thanks at that. Yet, should you eall them by some other name, he would enjoy them immensely, and that goes to prove how much this prejudice amounts to. Simply nothing. I know for a fact that huge sharks, weighing four of five hundred pounds are palmed off in some very swell eafes as scallops, on their unsuspecting patrons. Fish That Can be Eaten. THE vital importance of speeding up the fish- ing industry as well as all other channels of CANADIAN FISHERMAN = | | : Who’s Who, What’s What, and Why In the Fishing Industry of Lunenberg June, 1 oa They are treated in this manner. Great steaks inch or so in thickness are cut across the fish, stamped out with a small cutter the size of the on scallop. These when baked in seallop shells o loped in ramekins, defy detection. Skate fins also masquerade as scallops. _ Shark steaks sold as sword fish find ready purchasers. In foreign markets, squid, skinned and baked esteemed a delicacy, and men sailing out of thi have eaten them and pronounced them good. Each of the fish I have already named a and are for sale in large quantities in the fish in the United States to meet the tastes of population. Ta es? To prove how easy it is to remove prej cite the case of the flounder, which up t years ago was wasted in Nova Scotia, Halifax merchant informed me recently much sought after. The only persons — it at first, were English people who had Now everybody wanted them. There is also the grayfish, which now food, and canned, has found a steady mai proves that the chief thing against the mu dog was his bad name, and after the agi extermination it is truly amusing to t best way to exterminate him is to eat ] inquire too closely into the habits of animals that are to be used as food. The « about the sought after and despised fish, or of their habits, remind me of certain people like to be considered fastidious and who pork.”’ fs They affect to look with suspicion on pork as because pigs are supposed to be dirty. But they calmly eat ham and not bat an eye. Possibly imagine is goes through a purification process smoke. Bet tee They also are very partial to chicken and @ an experiment, let them turn out pigs, chick ducks together and see which will eat the mo: So also some one who shudders at shark mea’ eat eels, which are notoriously dirty feeders an go into eestacies over crab meat salad, es it is a nice high price, and the Lord alone knows all crabs eat. In faet, our friend the lobster, rosy moments only oceur when he’s a dead one, supposed to be any more particular than he be in his diet. Rie So, it is plain to be seen, that a demand m ereated for hitherto despised fish and traditional ishness must be swept away, and the masses m educated to the belief that there are few, i varieties of fish in our waters that are not e food. - 7! a June, 1917. “4 2 The absolute necessity of adrenalin CANADIAN Medicinal Qualities of Fish. THERE is another very important factor in making fish form a large part of our diet and that is its medicinal qualities. Suppose the average person .were asked why he ate fish? The answer in nine cases out of ten would be ‘‘Because it tastes good.’’ Its food value as a muscle, fat and flesh builder is not considered, and it is only because of a conscious craving that he un- tonsciously ministers to the wants of the body. In the human race, the admirable stability of the body is maintained by the action of the wonderful ductless glands. Two of these most important factors are the secretions of the adrenal and thyroid glands. for the human FISHERMAN 221 Lunenburg, and if I do it with pardonable pride it is, among other reasons, because I recently heard it quoted at a patriotic meeting, as the wealthiest town for its size in the Province of Nova Scotia, possibly the wealthiest for its size in the Dominion. What is the basis of this wealth, this prosperity which is Lunen- burg’s goodly heritage? I am proud to state that it is the fish trade and fishing industry, which from a once despised position has forced its way to the very front ranks of the im- portant industries of the world. From a perhaps somewhat biased viewpoint I can- not see how the fishing industry can be regarded otherwise than really the most important of all the world’s industries, for the reason that it has developed Fish Drying at Lunenburg. system is only equalled in importance by the thyroid secretions which are vital to life. Space forbids the detail of this matter, but the point to consider here is that an absoiutely essential part of the thyroid secretion is iodine, that is, the secretion itself contains that matter. From what source does this marvellous gland obtain the material which it elaborates into an iodized secretion? From food, of course, and in preparing the daily menu, the wish housekeeper will do well to give fish a prominent place, as a large percentage of iodine is found in smoked herring, fresh cod, salmon, trout, tunny, eel, anchovy, gray shrimp, whiting, bream, crab, oyster and lobster. Thus, it would seem that the most potential of all arguments has been advanced for fish, when in addition to being a palatable food it is one of the most important regulators of the body and is really indispensable to the human race. Lunenburg’s Fishery a Wealth Bringer. THERE is still another side to consider and that is the commercial side of the fish ques- tion and that brings me to the point that I have been rather modestly working up to for some time, for it gives me an opportunity to introduce to almost gigantic proportions, yet its limit. is where in sight. Development but means greater production; the more men engaged in fishing the greater the harvest. It is, therefore, worth infinitely more in economic values than any other resource, because the supply is practically inexhaustible. But some one objects, that may also be said of farming, mining, lumbering, ete. The importance of farming no one would attempt to belittle, but it has setbacks in the shape of drouth, frost and floods, to say nothing of the armies of in- sect pests which le in wait for the newly grown plants, all of which can blast a season’s labor, and are the curses of agriculture, yet they hold no terrors for the fishermen. Again in the ease of lumbering, fire can sweep a million dollars worth of valuable timber to blackened ruins and if that is not experienced, continuous ecut- ting at a certain section means depletion and the for- est has to have a chance to rest for renewed growth. This is especially so in Nova Scotia, where conserva- tion of the forests is not carried along scientific lines, entailing enormous waste. Mining often demands costly engineering or the building of long stretches of railroad for its develop- ment, and in the case of gold mining in many parts no- 222 of Nova Scotia there are thousands of dollars worth of expensive machinery rusting into scrap iron, which was bought for mines whose prospects were rosy enough in anticipation, but which petered out to the dreary realization of utter failure. These vast sums of money, invested in staunch bank fishing vessels, would have been paying big dividends and would have been a sane and steady source of -vosperity. Wild cat schemes of sudden wealth ap- veal more strongly to man of the fine coat, his nose tilts skywards at the thought of fish. However, one has the satisfaction of knowing that © supercilious airs affect the fishing industry not one jot, it forges steadily on to recognition and distinction. When considering the value of any industry, it is the future, more than the past or present that really counts, and surely no one is so blind as to deny the vast pos- sibilities the fishing industry holds. The waters teem with fish in 1917; they will teem with fish until the end of time as they have since the beginning of time, and with the assurance of an abund- ance to draw from, all that is necessary to consider is the extension of the industry. The year 1916 was a big year for Lunenburg, the cargoes sold netting $1,635,505, and there is every prospect of 1917 being equally successful, as many of the bankers secured good catches on the early spring trips, the demand is great and the prices high. Last year there were over one hundred vessels en- gaged in fishing, this year there are a number less, ow- ing to sales and losses, but there is no reason why there should not be three or even four times as many vessels prosecuting this industry. The argument has been advanced, that it would not be possible to get hands exfough to man such a fleet. I will refute that argument by the statement, that after the schooners were equipped this year, there were one hundred and eighty applications for berths which could not be granted. How many more could be secured if there were a known need, I will not attempt to estimate. The ap- plications came from Pubnico, Argyle, Arcadia and other places in Yarmouth County, as well as from men in Gloucester, who, tied up by the big strike, were anxious to get employment in Lunenburg. There is not a doubt that many of the men en- gaged in fishing out of Gloucester would return to their native province, should there be any call for extra men, as those who have tried it are well satisfied. Last year Captain Lewis Wharton brought a crew and fished out of this port. When it came to settling the trip the men were so pleased with their treatment they decided that Lunenburg was the place for them, and one member of the crew was so astonished at the size of his check, that he thought a mistake had been made, as it was fully one hundred dollars in excess of his previous earnings or expectations. Fishermen of Good Character. A WORD in passing, regarding the tributes paid these young French fishermen in the out- fitters’ stores. Lunenburg is a conservative town, and does not warm quickly to outsiders, but on all sides there were words of praise for these young men and one or two instances of their scrupulous honesty were related. In one ease a pair of rubber boots had been pur- chased, and when the owner started to haul them on he found a valuable piece of fishing gear in the boat, EE CANADIAN FISHERMAN which he at once sent to the owner. anther your fellow found he had been charged with only one s of oilskins ifistead of the two he had eae He mediately sent the money to the firm ealling their tention to the omission. 5 Incidents such as these from non-residents but attract the outfitters notice and create a fa able impression, so that any time there igs a vac in the fleet, the D’entremonts, Doucettes, La The young fellows from our own country be the fleet, are a fine type of whom too much good not be said. Their bravery and general good qualities 1 himself into thinking that ‘any dub can be a ful fisherman. From the time the mere lad ; abo as a ‘‘throater’’ or ‘“‘header,”’ his one ambition be master of a schooner. This, of course, will depend solely on his. and ability. : A good captain must possess sound judgment, be « b) to handle men, no mean accomplishme Ly one has found to his sorrow; have a keen kn of business, understand a certain amount tion; possess intuition as to the whereabor elusive cod, and be competent to handle 1 and one emergencies that arise from the March to September. Y The first trip is made about March 1 about the 15th of April. On returning the first week in June, they sail about the 8 of June, getting home about September 15 Let no one think that the big divi the Lunenburg fleet. are earned on ie ease.’ : The land lubber who sees the cheq men, when full fares are sold at big to talk of ‘‘easy money,’’ but there is work in the life of a fisherman. : There are probably few men who p calling under such ‘‘distressful cireum these brave chaps, whose adventures 4 bank trip would fill a book. During the months of Mareh, Apr the freezing blizzards make hauling hazardous.’ On the land the spring zephyrs have to verse, on sundry occasions, but I_ piercing gales swooping down on a dory, tossed about, now on the crest of a wave, then in its ‘trough, bobbing abou could inspire much poetry in the most mentalist. Splash! The spray flies, zing falls, and the men with numbered fingers bend oars and endure it as best they ean. Then blinding, bitterly cold fog swirls down on them the men are tending trawls far from their sch Terrible tales of suffering are told of men ° taken the wrong direction and rowed for d fering hunger and thirst, before they were res Then the ocean tramps, with little thought small fry of fishing schooners, which may be path are a constant menace. Men have been di like rats in a trap, when a steamer has crashed an unfortunate trawler, cutting her practically in so that there was no eseape for the poor lads in their bunks asleep, or who, if awake, were po to help themselves. - Bie HAIR raising are the tales of narrow escapes when a steamer shaved the schooner’s rails in passing, and it was over so quickly, that ' nothing but the discordant screech of her ' whistle gave a sense of reality to the night mare. - The captains of the schooners have many bad hours, » When their arch enemy, the fog, settles down for a _ prolonged spell, and the men all loathe fog above every - other kind of bad weather. _ There is something so baffling and weird, in trying » to detect danger, hearing it, feeling it, sensing it, yet | not being able to see it, and the men who accomplish ' their ambition and become skippers of the fleet, carry ’ heavy burdens of worry while the fog lasts. >» Yet there are none so light hearted, as the men of > the fishing fleet. When danger is over they philosophi- » cally refuse to fish over past dangers or consider future ones. _ **A mass is as good as a mile, they decided and as ' their daily fare is heroism and peril, they go about ’ their work cheerfully and are as optimistic a buneh _ as you would wish to meet. . CANADIAN FISHERMAN : 223 They also receive an extra commission of 144% of half of the total stock, which is paid by the owners. The first credit in settling is fish oil, and halibut; the first charge, bait, then fish drying and cost of delivering; master’s commission; headers’ and throat- ers’ wages; oil barrels and water dues. These amounts are deducted from the gross receipts of the trip. After this deduction, one half of the net proceeds go to the crew, who pay cooks’ wages, medicine, gaso- line, and a percentage for use of engine. The other half goes to the owners, who pay provi- sion bills and all outfitters’ costs, such as dories, lines, ete., ete. The vessels are divided into 65 shares, of which the captains own from 1-16 upwards, other shares being divided among merchants, other fishermen cooks, ete. With captains who‘have the reputation of being lucky it is almost impossible for an outsider to buy a share, as the same persons take shares over and over. The prices for outfitters’ supplies have practically doubled in price in the last ten years. A vessel, for They are fairly sure of big prices for their summer’s ork, their schooners are as comfortable as most, their grub is better than the best, and they make the best of everything. Outfitting the Fleet. The Lunenburg fleet is operated and outfitted differently from probably any other. Each trip is settled as soon as the cargo is j ~ Sold. - The method of settling is like this. The captains et 244% of the returns of the trip, half of which is id by the owners and half by the crew. te 2e. Sees eo ae ull Vessel Building in Lunenburg. instance, that cost $4,500 at that period, runs now to $8,500 or $9,000 at the yard. When ready for sea, she stands worth some $14,000. Dories cost about $21.50; 280 fathoms of hawser about $1,470; anchors $60.00 each. Vessels carry two of these and a club anchor with 60 fathoms of chain rus to $300. Salt costs about $850. Sometimes in a big blizzard in early spring a vessel loses her dories and part of her gear. From the fore- going figures it will be seen that such losses tell heavily against the dividends. Bait bills are another big expense item. There are 224 captains who jig their own squid for bait and conse- quently their bills are very light. Others have bait accounts running from $1,100 to $1,800. Some of the hand liners use no bait, and have no charges of that sort, which must be a great relief when settling day comes. A THE H. ©. of L. made apparently little difference in the ‘‘grub’’ outfit this year, although it was considered wise to try to cur- tail the extravagance that had obtained along those lines in past years. An attempt was made by the owners to fe a sche- dule, but the men rebelled and apparently things are as usual, as if one or two items were cut down, some- thing else equally expensive was substituted. An exact copy of a grub outfit account is submitted which proves clearly that the men have little to com- plain of. The bill amounted to $671.61 and provisioned the schooner for three months. Food account: 4 bbls. extra plate beef; 1 bbl. pork; 160 lbs. lard; 175 lbs. creamery butter; 6 bags sugar; 122 lbs. pilot biscuit; 5 bush. beans ($7.50 per bush.) ; 50 lbs. raisins; 3 cases canned peas; 3 do. string beans; 2 do. corn; 1 do. pumpkin; 1 do. blueberries; 1 do. peaches; 1 do. strawberries; 1 do. clams; 50: lbs. eva- porated apples; 2144 cases condensed milk ; 25 lbs. dried green peas; 3 lbs. cocoa; 2 lbs. chocolate; 2 lbs. hops; 60 lbs. onions; 4 buckets jam; 2 packges macaroni; 6 lbs. cornstarch; 16 lbs. baking powder; 6 Ibs. cream of Tartar; 20 Ibs. rolled oats; 6 Ibs. soda; 20 lbs. tea; 30 Ibs. coffee; 15 lbs. rize; 15 Ibs. barley; 6 bottles French mustard ; 26 ozs. lemon; 26 do. vanilla; 20 Ibs. tapioca; 2 doz. bottles Worcestershire sauce; 3 doz. do ketchup; 24 gals. molasses; 9 bbls. flour; 6 packges cream of wheat; 9 bushels turnips 40 bushels potatoes; 30 doz. eggs; 1 lb. nutmegs; 1% lb. ginger; Y% |b. cassia; 7 lbs. pepper; 1 lb. mixed spice; 14 Ib. allspice; lb. cloves; 2 lbs. seasoning for dressing. In addition this cabbage, pickled beans and sauer- kraut are also laid in and with a continuous supply of fresh and pickled fish, there should be nobody hungry. Eggs, which some schooners carried as high as 60 dozen, cost 35 cents a dozen and potatoes which are now being bought for the summer’s outfit are costing $1.50 per bushel. The farmers of this county selling direct to the out- fitters, with no middle to contend with, have no kick coming. More Education in Fish Handling Needed. THE method of trawl fishing as carried on est by the Lunenburg fishermen has been des- Pee cribed in the Canadian Fisherman so often, that it is not necessary to take up space with that detail. But, perhaps it will not be amiss to emphasize the need of more care, both in salting on board the schooner and euring. The substance of the matter is, that the demand at present is so great for the cured product, that our fish- ermen have never really had to face great competi- tion with products which would swamp their output, consequently the trouble is not taken necessary to ensure a perfect result. The real story of a badly cured fish often begins aboard the schooner, although a careless fish maker CANADIAN FISHERMAN ‘J une, 197 can put a jinx on a good clean cargo of fish, by eae ing them in insufficient water. This leaves a deposit of slimy matter on them, whis is not so apparent when dry, but when these fish com to be shipped to a foreign market, and start t ‘“sweat’’, they arrive at their destination, unfit food. i : When the fish are tossed from the dories, on b the schooner to the dressing crew their duty is to’ them, wash them, throw them in the hold and them in*kenches. The proportion of salt used is generally 1 heads to 100 quintals, and irregular one can Y the best fish that ever swam. One captain of the fleet is spoken of as the ‘‘fussy’’ man in this port. ee He insists that all work shall be done properly, is extra careful about the salting. No slack salting of one lot, and anotheek que fairly burned up with the excess of salt that is in at random. Then they must be piled right. If they are tok lows form in which the pickle collects and heats, ing the fish an unpleasant red. This captain knows that there are only two wi do things, the right and the wrong way, and he that his work be done right. When his cargo is delivered to the fish’ pee ' have excellent stock to work on and when the product comes to the market every fish i As PP mark, Many fish makers take pride in their wrath: ha pumps attached to their buildings, use plenty of ele water and take every pains to turn out an exce article, but there should be no question of some livering good stock and others not. In an impo industry like this there should be no imperfeet sto The essential is cleanliness first, last, and always. The fish should also be allowed a longer time in t ‘““sweat’’ pile, and then they should be thoroughly sun dried, the backs being exposed to the sun mue longer than the faces. THE only remedy for the evil of curing is a Dominion Inspection | Ae those interested should insist upon its : passed as it seems ridiculous, that any tion of the biggest money getter in the county, get a black eye through inefficient handling. — Technical training for our fishermen and fish m is suggested as a way out of the wrongs that | at the present time. The Board of Trade of Newf land has already taken this matter up. The old theories of blaming Providence for blight, ete., are luckily left far behind, and the applies his knowledge gathered at Agricultural leges and from short courses in the country, to bat pests and garners big harvests where once was vain labor. I read an article written by a Yarmouth fish ni recently which shows that many of the fishermen the selves realize that they are handicapped by 1 technical education. The letter made such a_ impression on me, I take the liberty of ing it, * ‘The National Service meeting to promi a production’,’’ held here (Yarmouth) last week, stress exclusively on farm and garden work, and: ‘ CANADIAN uth’s interests are those of the sea, and that it important centre for our great provincial fish- dustry. there to be no recognition of fish food production s National Service movement? It may be said at the soaring prices furnish sufficient stimulus for iereased production, but the same is true of the rmers’ products. ] I thought when I heard the Principal of our Agricul- ral College making arguments and suggestions for rm and garden development, that it was time we a Maritime Fishing College for the express pro- on of our fishing interests. Professor Cumming s the need of legislation, and a slogan against g veal. But what ignorance of politicians, in- etors and fishermen has allowed the veal lobster » destroyed by the million and with them the food ‘so valuable to-day. This by the way of ex- nh again is it not worth while to emphasize the of fish offal and kelp for fertilizers which play large part in land crop production. not the National Service have some word of yunsel and wisdom for the larger and better pro- uetion of fish as food in this critical period of high + Whether that article was written by a fisherman not, I do not know, but at any rate it is largely cident with the ideas contained in this article perhaps if hundreds of such letters were pub- d, the need for a fishing school would be made hen it is considered that at the last provincial bition in Halifax the fisheries building did not even a fish’s tail in it, it would seem that there’s g need somewhere. magnificent building provided by the Govern- has every facility for displaying all kinds and itions of fish, and it is not too much to say that shameful for this industry to be represented by minus sign. If the fishing industry should fail in the towns in Nova Scotia, which depend altogether largely on it for their prospering, there would be of lamentation; the calamity would be bewailed the skies, yet those interested do not show their reciation of it, by sending one sign of it even, to.the cial fair. Can that be said of farming or min- + So, perhaps it is a technical school that is needed teach admiration if not appreciation of our king iS) The Norwegian fishermen all have to attend fishing ols and the fish makers as well,~and poor work not tolerated in that country. Edueation i is a slow business. Yet if our fisheries are after the war and our industry is to be eld against the real competition which will then ‘in, the standard will have to be raised. ay vegetable. fruit, meat and other foodstuffs to be good. There is no question of one lot being and the next bad, no poor goods are accepted. prices are paid and the articles must be up to ark, ooner or later that rule will also apply to the fishing ry; wrongs will be righted and losses from spoiling on passage to foreign markets will nown. FISHERMAN 225 Do not gather from the foregoing, that inferior fish are the rule in Lunenburg, for they decidedly are not, but there should be no bad fish, all things being equal and proper care being taken of them from the time they leave the hands of the dressing crew, until they are delivered dry to the fish merchants. Some time ago there was an article going the rounds of the press to the effect that nothing but poor grade fish were shipped from Lunenburg to Porto Rico. This is absolutely untrue as I will prove later on. Zwicker & Co., Ltd. THE oldest fish firm in Lunenburg, that of ies Zwicker and Company, Limited, has been _- shipping to this market for over half a cen- == tury, and so highly is their stock (shipped in sailing vessels only) appreciated by Porto Rico buyers and so excellent is it considered that these buyers often wait a week or more for the arrival of their vessels to secure their cargoes. Although this was not intend- ed for publication, I cannot help using it as further proof of other consignees’ assurance of good stock ar- riving. The letter was from a merchant in Havana, and stated that the consignment of fish had arrived, and though the buyer had not yet seem them, he was quite sure they were O.K. That seemed to me a very ex- cellent testimonial and positive proof that he must have had strong faith in the shippers. The firm of Zwicker and Company has maintained an unbroken business record since 1789. John Zwicker, who started business in that year, had prior to that time been a partner in the firm of W. & M. Rudolf. - This firm wound up its affairs in 1788, and the next year, John Zwicker began business on his own account as a general and West India merchant, shipper of fish, lumber and staves to the Windward Islands and im- porter of molasses, sugar, coffee, tobacco and rum. These imports were chiefly sold at Halifax, and in spite of what, to modern ideas, would seem limitations of opportunity, the old ledgers of the firm show that he at one time owned twelve full rigged brigs, two ships and several schooners. At his death in 1841, his sons Edmund and Nicholas took charge and the firm name was changed to E. & F. Zwicker, but both mén died in 1859, and their young- er brother William N., assumed control of affairs, having in partnership with him John M. Watson. At the end of ten years, Mr. Watson retired and moved to Halifax and W. N. Zwicker carried on the business alone until 1881, when his eldest son, Arthur H. was admitted as a partner. In 1904 two other sons, W. Norman, and E. Fen- wick, were also admitted, and the firm became a limit- ed stock company. Zwicker & Company were the very first to outfit vessels for trawl fishing and this year their outfitters’ list ineludes 21 trawlers and handliners, beside what is known as the ‘‘mosquito fleet,’’ some 16 in number, which operates on the north side of Prince Edward Island. In speaking of the Lunenburg fleet, the local habit is to speak of the vessels that outfit with each firm, as that firm’s vessels. For instance, if you were ask- ed whose schooner is the ‘‘Elsie M. Hart,’’ you’d say at once, Zwicker’s. 226 But if you said the ‘‘Glacies’’ for example, who outfits with the Smith firm was a Zwicker vessel, you’d be corrected at once. And so with the vessels outfitting with each firm. It doesn’t mean that the firm owns the vessel, but is a local method of dis- tinguishing them. The fishermen are very jealous of the reputation of the firms they outfit with, and are very exacting about the credit that each firm gets, and you'll be set right in a jiffy if you assign a schooner to the wrong outfitter. So that, with few exceptions, the outfitters are not sole owners, but neither does it mean in the case of Zwicker and Company, that their holdings are repre- sented alone in what is called their fleet, as they own numbers of shares in other Lunenburg schooners as well as several in Halifax. In past years, their outfitting fleet was considerably . larger, but several schooners have been sold since last year, among them being the ‘‘Edith Marguerite,’’ ‘*Walka,’’ ‘‘Mayola,’’ ‘‘Artisan,’’ ‘‘Elsie Corkum,’’ **Mattawa,’’ and ‘‘Marion Silver.’’ The tern schooner ‘‘W. N. Zwicker,’’ was also sold and tern schooner ‘‘Blandford’’ and the ‘‘F. M. Toro’’ were lost. The handsome new tern schooner ‘‘Hillerest,’’ one of the finest models ever built here, and the new bank- ers, the ‘‘Edith Newhall,’’ Captain Eldridge Spindler; “*Asquith,’’ Capt. Sarty; ‘‘Hazel Herman,’’ Captain George Herman, and the ‘‘Doris L. Corkum,”’ were all added to the fleet within the past year: Zwicker & Company claim to be the only firm in the West India trade, that regularly ships fish in sailing vessels and they continue to do their own freighting, with a surprisingly fast service. They have five schooners engaged in this service, some of them making marvellously quick trips. By this method of transportation there is no expense of transfers, and no extra loss by many handlings. A record trip was made recently by the schooner “Lloyd George,’’ Captain Gabriel Himmelman. The vessel went to Ponce, discharged her cargo of fish, proceeded to Turk’s Island for salt, loaded her cargo and was home, covering the round trip in 27 days. She also made four trips in 121 days, this time cover- ing her sailing and discharging eargo abroad. The brig ‘‘Sceptre,’? some years ago made a trip from Lunenburg to Mayaguez and return in 25 days, and a run from Lunenburg to San Juan in seven days. _ While fish shipped to Porto Rico are carried in the firm’s vessels, large shipments are made to Cuba, Hayti, Jamaica, Trinidad, Guadaloupe and Demerara. These cargoes go to Halifax where they are shipped by Royal Mail steamers, or to New York, where they are carried by the United Fruit Company’s and other steamers. During the past winter, big shipments were made via Yarmouth to Boston, where they were shipped to vari- ous destinations by steamers of the United Fruit Com- pany. In the year 1896, 1897, 1898, 1899, shipments as high as 80,000 quintals yearly were handled by this firm. Probably no other firm in Nova Seotia is better equipped to handle bank fish as they have the largest fish dryer, outside of Halifax, in Canada, installed in their store, CANADIAN FISHERMAN It is capable of drying 300 quintals a day, having 572 flakes, each 10 ft. long and the finished product is most satisfactory. It was installed in 1905 and has paid for itself many times during that period. sd a There is no need of worrying about the wea the work goes steadily on, rain or shine, and at on time, from fall to the following April, the numbe dried was 17,000 quintals. as Since the war, there has been a revolution in th fish trade of this firm, in regard to competition Scottish and Norwegian cured fish. Alaska has been a strong factor in biddin share of trade. The Alaska fish are much harder than the burg product. The normal Alaska fish has abo per cent of moisture taken out of it, and they a dried in patent driers. ec To compete with these, Zwicker & Company’s signees demanded an extra dry fish and after ¢ menting, it was found, that an additional 14 per of moisture must be taken after sun drying for tk fall drying, and 4 or 5 per cent for the sum stock, to make a product equal to meet t stock. These latter fish are all ‘‘white napes, ing a far more attractive looking article when than the Lunenburg fish, a feature the Lun bankers would do well to make a note of. — It is estimated that these (white naped) — worth 35 cents per quintal more, ood toe of the fishermen can’t see it as yet, if that is the el of fish demanded, that is the class that will have to t marketed. oe B The records of the firm of Zwicker & Com of much interest. There is the firm of 8S. P & Company, of Barbadoes, with which th show they have traded for over a century. The late W. N. Zwicker died November 4th, He was 93 years of age, and although in his years, he did not take an active part in the a of the company, he took the greatest interest, until” the end, in the business in which he put all the energy of his younger days. baie a The name of Zwicker has been so indissolubly sociated with the fish business of the town for cee past 125 years, that it would be hard | Lunenburg without it prominent in the | ur . mergers when the names of old establish 1 firms e so fast disappearing one by one that the fh ably for so many years will not lose its id -F W. C. Smith & Company, Limited wet one that has attracted considerable a in the fishing world since its, ine holders. ai Though a mere baby, so to speak, in the bu: gress has been so steady that from its modes only a short time ago, it has advanced to being: Some years ago four of the Smith Brothers, J. G., Abraham, Wiliam C., and Benjamin were sz cognized as men who could be depended upon to ca fish if there were any going. dustry. It is to be hoped that in these Zwicker and Company which has existed s THE firm of W. ©. Smith mre in 1899 with five Smith brothers among world, the business has grown so rapidly and its ag one of the most suecessful firms in Nova Seoti fishing vessels and even then ‘‘The Smiths’’ we The Cariadian Fisherman at one time published @ June, 1917. CANADIAN account of Captain Benjamin Smith’s trip in 1913 when ‘his schooner, the ‘‘Gladys B. Smith’’ divided $9,000 among her owners. The Smith brothers started in business with six vessels, and each of them was known as a lucky one. Tn 1909. as their business was extended, a three storey warehouse was erected for fishing supplies, the top floor of which is used as sail loft. Some time later, an adjoining property, including a ship yard and boat- house was acquired, and in 1913 the general outfitting store was enlarged to double its capacity, and the Com- pany’s offices were extended and fitted with hand- some furniture and modern equipment. The water frontage of this firm now covers an en- tire block. For the year 1917, W. C. Smith & Company have outfitted 24 trawelrs and handliners. In 1916 there were 29 bankers and three large freighters on the outfitting list. Since that time the sehooners ‘‘James Burton Cook,’’ ‘‘Assurance’’ and Benevolence’ were sold; the schooners ‘‘Lucile Schnare’’ and ‘‘Doris V. Myra’’ lost, as well as the tern freighter ‘‘H. R. Silver.’’ Three fine new schooners were added to the fleet this spring, the ‘‘Lucile Schnare No. 2.’’ for Captain Artemus Sehnare; the ‘‘ Alicante’’ for Captain Milton Romkey. and the ‘‘Glacier,’’ for Captain Lemek Knock. The Smith brothers are noted for their close atten- tion to business and the success of the firm to a large degree is due to its careful management. The youngest brother, Lewis H., looked after the office affairs for a number of years, but failing health forced him to retire from the firm and engage in out- of-door employment. The Smith fishing fleet engages in freighting in the fall and winter in part, cthe’s carrying cargoes over- seas in the export fish trade. Ther vessels follow the fishing to Newfoundland and all the ce. areas off the Atlantic Coast of the Dominion _ where ocean fish are obtained. The wharf of this firm is one of the busiest in the Spring and fer several weeks their store is a scene of frazzled ctrenuosity as each skipper wants to haul in and be outfitted first. A feature of the firm that cannot but impress out- siders is the loyalty of the skippers who sail in this employ. There is a spirit of camaraderie between the mem- bers of the firm and those sailing for them that is noticeable to the most ordinary onlooker, and it is cer- tainly productive of reciprocal good wiil. There is a certain open-handed generosity when set- tling day comes; there is always a cigar when the skip- pers call and the odd dollars on account are evened up in such a satisfactory manner to the master of the vessel that he tries to impress every one with the idea that his is the best firm in the world. This is as it should be, because each man that he talks to, is sure his particular firm is the best, so it does no harm whatever. Captain E. C. Mack, of the schooner ‘‘ Vivian P. Smith,’’ sold his spring cargo green to the Parkhurst Fish Company, of Gloucester, at the rate of $9.00 per quintal dry, for cod, and $7.00 per quintal dry for haddock. The demand for green fish is big and a number of " agents for different firms were here in the early spring _ to snap up cargoes. William C. Smith, President of this firm is a mem- ber of the Fishery Advisory Board of Canada, FISHERMAN 227 Robin, Jones and Whitman. AN industry that contains probably as great possibilities of increase as any in the Dominion is the Boneless Cod business of Robin, Jones and Whitman, whose factory store and of- fices are situated at the extreme eastern end of the town. ; Capt. Christian Iverson and his son, Captain Kenneth Iverson, This business, formerly known as The Atlantic Fish Company, was taken over by Robin, Jones and Whit- man, of Halifax in 1906. At that time and until 1911, William Duff, now president of the Lunenburg Fish Company was manager. When he retired he was suc- ceeded by the present manager, Captain Christian Iversen, 228 A trip through the boneless cod factory is of much interest. Surely the motto ‘Cleanliness is next to Godliness,’’ must be strictly observed here, as the place is ideally clean, and the fish in various stages of having their bones extracted, look good enough to eat raw. Since last year the demand for this product is enor- mous. Before the war, trade was steady, at time brisk, but it has simply jumped ahead in the last twelve months, and that this firm will be heard of along the lines of greatly extended business within the next few years is a safe prophecy. Shipments of their excellent product have been made direct to Australia, also to Toronto, where the T. Eaton Company and the Robert Simpson Company are large purchaser, although the F. T. James Company of that city are the biggest buyers. The fish are put up attractively in conveniently sized wooden boxes; the ‘Halifax’? and ‘‘Acadia’”’ brands being cut from the thickest and best parts of the cod. These slabs of pure white solid food, free from bone, offer a solution to the problem of keeping down ex- pense, to the housekeeper, for though this brand is not cheap, every portion of it can be used; there is no need to waste a particle. Other well known brands put up by this firm are: Bluenose, Pilot, Skinless Shredded, Nova Seotia Tur- key and Miemae. The ‘Halifax Shredded’’ product is for fish cakes and hash and is put up in nice cartons, giving direc- tions for preparation in a few minutes. This is another good food with no possibility of waste in cooking. The fish used in the factory are shore cod and green cod brought from the Gaspe Coast. Owing to the situation of the store, the cargoes can be most conveniently handled. From the rear of the second story a pier runs out, covered with wire flakes, on which the green fish are dried for manufacture. The firm’s vessels bring salt, which is hoisted w to this pier and easily placed in the store.. A huge windmill pump carries 4,000 gallons of water to a tank to use for washing fish and in case of fire. The fish are shredded by electric motors and light is furnished throughout the building by their own dynamo. , But if the electric light plant of the town could furnish a day as well as night service, a box factory would be put in operation, and it is up to the town to meet the need of this growing business. At present $12,000 worth of boxes are used yearly. These are furnished by J. F. Mackey, of Northfield, the shooks are brought to the factory where they are made up as needed. There is no doubt that a box factory would give employment to a large number of persons, and it would seem that the demand for this class of food will in a very short time be far in exeess of the supply. There should be steps taken at once to increase the output and to establish a box factory. One city alone in the United States will furnish orders sufficient to keep the hands busy for a year, to the exclusion of their other customers, if the firm wished to accept the offer. Every portion of the fish is utilized at the factory; a market is found for the skins at the glue factories and the farmers use the refuse for fertilizer. CANADIAN. FISHERMAN The Maritime Fish Corporation are the selling of the company in Montreal and Quebee. The firm of Robin, Jones & Whitman, outfits number of vessels although this year between sal and losses, the number has been reduced to t The handsome new tern schooner ““Peree,”” : by this firm, fell a vietim to the Huns on her fi trip. a The schooner ‘‘Mark A. Tobin,’’ sailed by Kenneth Iversen, was lost a few weeks ago on probably the youngest captain to foreign ports ever sailed out of Lunenburg. He went from water to St. Kitts, carrying a return car; to Halifax. This was his fourth voyage and genuine is felt for the boy master who, having ni vessel from Barbadoes to almost the end ation, should be sacrificed to the unfo a stance, which demands that all lights: the coast at a certain time. 2, It is no reflection on anyone’s skill as as ships are being piled on the rocks tries from the same cause, and the ca console themselves that it is necessary ships to save the greater number. Navigators usually are considered to having weathered the hardships encumbent on ¢ any foreign voyage, they run for a light and mak port, but expected to find a light and none there can be nothing expected but disas' ship. ppea John B. Young. THE fish firms of Lunenburg, exception, ‘‘and company,”’ on or have several interested in the The exception is John B. You most suecessful men of the town, and one W other fish merehants speak of with marked for John Young had no help in his business ners, and when he met a loss he met it a he is regarded as one of the wealthiest men 0 and his business is considered as solid as 2 For twenty-two years Mr. Young was firm of J. D. Eisenhauer and Company year 1894 he started business for him a number of shares in the fishing fleet, ar ness extended he built a number of ve ship yard on his own premises, back of his his own banking and freighting trade. | ers were built by the veteran shipbuilder, A. Morash, and were solely owned by John B, Y Several of these have been sold from time to time. tern schooner ‘‘Mary D. Young,’’ another Young’s vessels, probably the only schoone class engaged in trawl fishing, is sailed this by Captain Roland Knickle. é The schooners ‘‘Earl V. S.,"* and ‘John B, Youn; are engaged in freighting and are also the pro Mr. Young, having been built in his yard. For several years Mr. Young gave up Du 3, but in response to the great call for ton- contemplates putting in machinery and build- er ships this year. t bulk and frozen herring trade has always terested Mr. Young, and his schooners have Newfoundland i in that business for many years. owns a large store, handling flour, feed, salt and ehandlery, beside having an extensive coal busi- His property in Newtown is one of the finest in enburg and the success which has crowned his ef- is recognized as due to his shrewd business ability Mr. John B. Young. | ibeciute integrity in all his dealings. ohn Young’s word is as good as his bend, and h it would be hard to find a man of more modest neanor and quiet life, yet it must be conceded that attainment is the result of his own unaided effort due to his own brains and business capacity. | The Lunenburg Fish Company, Ltd. THE Lunenburg Fish Company has been in business for five years and carries on an ex- mas tensive trade in dry and pickled fish, handling an average each year about 4.000 quintals of dry haddock, pollock and hake, and 4.000 barrels of erel and herring. They also purehase kench fish dry them on their premises. They transact busi- $ with firms in Boston, New York, Porto Rico, Hayti Trinidad. is company at the time it was incorporated, pur- the premises of James Eisenhauer and Com- hich are centrally located in the town. manager of the company is Mayor William Duff, always taken a keen interest in the develop- the fisheries, and is at the present time, the CANADIAN FI SHERMAN 229 : largest owner of fishing and coasting vessels in the country, holdnig shares in a large number of the lucky bankers. Mr. Duff is an enthusiastic advocate of ‘‘white nape’’ fish and should these fish be the rule in Lunen- burg instead of the exception, quite a bit of credit will be due him for his efforts to interest the fishermen in the advantages accruing from this method of curing. Last year, when it was impossible for the Norwegian fish to be shipped into Cuba, he saw the opportunity for a new market for the Lunenburg product, and he wrote to the fishing ¢aptains urging them to white nape and elean the blood from their fish, so that their fish could be prepared for this important market. A few of the captains responded to this advice last year. and this year he believes that a great many more will adopt this method as they will bring a far better price than the ordinary cured fish. He has also strongly advocated for a number of years, the idea of the vessels disposing of their catch immediately on their return from fishing, instead of first drying their fish and then selling them, as if the fish were sold green, on the arrival of the vessel, the captains and fishermen would at once get the amount due them for their share, and it would have a marked effect in stimulating the industry. If the fish were purchased in this manner the mer- chant who bought them would then be able to have them made to suit the different markets, and conse- quently a new era in the fishing business would be in- augurated. J. Ernst & Sons, Limited. Mahone Pay. THE firm of J. Ernst & Sons, does a large gen- eral trading business at Mahone Bay, a sea- port town about seven miles from Lunen- burg. It was incorporated under the acts of Nova Scotia in 1916, the incorporators being Selvin A. Ernst, Wil. lis Ernst and Arthur Ernst, all sons of the late Abra- ham Ernst. This company took over the business formerly con- ducted under the name of J. Ernst & Sons. That busi- ness had been established nearly a century ago by Jacob Ernst, the grandfather of the three Ernsts who are now the chief stock holders of the new company. The business originally started by Jacob Ernst grew rapidly and after his death was carried on by his son Abraham, under whose regime, the devetopment of an ordinary trading business was pushed forward to one which included ‘the selling of goods and purchasing of lumberpathen the purchasing and shipping of fish and managing and controlling vessels. He also con- ducted a ship yard and built several steamers, inelud- ing the ‘‘Kinburn,’’ and ‘‘ Mahone,’ which plied be- tween Halifax and Mahone. also several other steam- ers for owners in Halifax. He built many vessels, the models of which were favorably commented upon by all who saw them. Mr. Abraham Ernst died about five years ago, and up to last year, when the business was incorporated, it was carried on by the executors of the estate. The present company is carrying on a large general busi- ness, outfitting a number of vessels for the bank fish- eries, and carrying on extensive lumber operations. The president of the company is 8, A. Ernst ; vice-presi- dent, Willis Ernst, secretary-treasurer, Arthur Ernst. Ritcey Brothers, Limited, Riverport. RITCEY BROTHERS, LIMITED, of River- port, is the newest firm in the country, and it is safe to predict a bright future for this firm as it is backed by men who have been eminently successful in their undertakings. Two brothers, Charles H. Ritcey, and St. Clair Riteey, purchased the general business of H. W. Mac- Gregor, Riverport, and carried on such an extensive trade with the people of Riverport and vicinity, that they suecceded in increasing their turn over one hun- dred per cent. These young men, having faith in themselves, and their ability, interested a number of prominent men and successful fishing captains to such an extent that on January 31, 1917, the business was organized into a Limited Stock Company, with a paid up eapital of $35,000. The business was incorporated under the name of Ritcey Brothers, Limited, with William Duff, of Lunenburg, president; vice-president; Charles H. Ritcey, managing director and St. Clair Ritcey, secretary-treasurer. Improvements and extensions are being made in the CANADIAN FISHERMAN H. R. Silver, of Halifax, June, 1917. inereasing business supplying fishing vessels with all requirements, The premises occupied by them, was formerly owned by the late L. B. Currie, of West Dublin, who in 1901 purchased this property and built a fine store at ‘La- ie Have. His early demise has been much regretted by all in- terested in the fishing industry as he possessed seem- ingly a sixth sense regarding the pulse of the foreign markets. At his death, the property was purchased by the Atlantic Fish Company, who occupied it for several years, and after the removal of their boneless cod business to Lunenburg it was sold by them to the — LaHave Outfitting Company. This company is said to be the only one of the firms a that has the bulk of its stock distributed among masters and ship owners only. Last year they outfitted fourteen tenwlen’ and eleven hand liners; this year there are fewer handliners and more trawlers. They also have a number of echéonéen engaged in és foreign freighting, their values running from mae La Have Outfitting Company. store property to handle the inereasing volume of busi- ness; a large warehouse is under construction with a salt store in connection, and the wharf is to be run out probably 100 feet extra. The LaHave and Riverport fleet have shared in the good fortune of the Lunenburg County fishing vessels in no small degree, and the hustling skippers of this section have caused their vessels to pay big dividends. One new vessel last year outfitted by Riteey Broth- ers, earned one hundred dollars more than her entire original cost, during her banking trips and two freight- ing trips to Oporto. Ritcey Brothers are out for business and no one need be surprised to hear of them giving an excellent account of themselves in future. , They are particularly wide awake to the advantages of the Canadian Fisherman’s Increase Production Cam- paign and are heartily in accord with the movement. The LaHave nnd Company, Limited, LaHave, . THE LaHlave Outfitting Company, is a live concern situated at the mouth of the La- Have River. It was incorporated five years ago, and has since been engaged in a steadily to $20,000. A branch of the Canadian Bank of Commerce oceu- q pies the top floor of the building. The business is managed by a board of directors of ; which Captain Joseph Conrad, of Upper LaHave is President, and Fraser Gray of LaHave is Peeretanys Treasurer. Here are the vessels, the men and the wish to en- ty to develop a fresh fishing industry. At any rate it is the only place that I have heard fresh fish talked at all. Here are the vessels, the men and this wish to en- : gage in this lucrative industry, and the whole scheme is held up because there is no railway, nor any expedi- tious method of shipping fresh fish to the wanted markets. Only twelve miles of road would be necessary to con- — nect with the main line at Bridgewater and a spur road _ of that length should not seem an unsurmountable — Especially so, where it would give impetus — to probably the best paying industry in the world, that — obstacle. could be brought to the county. Lunenburg captains know little about selling their ty y CANADIAN n 1917. i | fresh. Only three of the fleet sold their early stock fresh this year. They were Captain Elli- DO r; Captain Abraham Cook of the Lunenburg Schooner ‘‘Clentonia’’, and Captain David Backman f the Riverport Schooner ‘‘Marjorie Backman.”’ They ran into Halifax after a ten days’ catch and sed of their stock at a big figure. e Majorie Backman stocked $7,200, which was money for the length of time it took to earn it. LaHave Fish Company, Limited. THIS company are packers and shippers of ya eod, haddock, hake, pollock, tongues and \@ewre sounds, cod oil, herring, mackerel, ete. Gen- =~ eral merchants and agents, and are located at ive. Mr. J. E. Backman, of Riverport, is Presi- of the company. This concern is one of the com- ecesses on LaHave River, and is at present doing ving business. : is a sad commentary on our times that a fresh fishing industry in this county should be handicapped ‘lack of a railroad or lack of capital to build it. jally so is this true, when it is known that are hundreds of thousands of good Lunenburg y dollars, reposing peacefully in Western Mus- and lands which will not have a town built near in another century. Tt is said that $100,000 went out of here at one wal- lop, and that was not the only hundred thousand, that ‘ent by any means, and it was the hardly earned cash level headed fishing skippers who tried to persuade ns elves they were J. Rufus Wallingfords in Em- ‘hose fandreds of thousands devoted to building up esh fishing industry in their own county, would enriched themselves and their native land, but would be too sane and practical a scheme to act the average investor, not enough wild cat that to prove an attractive lure. prominent stock broker told me once that his sue- ‘in business was solely due to the fact that he derstood human nature. e never attempted to boom an industry in the town ich it originated because it was human nature to ek it, no matter how good the proposition. His method would be to sell that stock a thousand s or aS many more as he could get away from that and then interest the citizens of that town in mething a thousand miles from them. Tf that is human nature, the sooner it is knocked, out People’s heads the better. If there is a solid money getter as a prospect in your home town, examine it over, under, around and through en if it appears satisfactory, finance it and let the sors such as fox farms, skunk and mink ranches others of dazzling promise severely alone. Many a one in Lunenburg to-day regrets falling for “a smooth stock seller, but opportunity lies right at the door in the shape of a fresh fishing industry, which mean prosperity for all concerned. re has always been a kick about the young men nenburg County going away as soon as they up, because there was not enough lucrative em- ent for them at home. y of these youths, the most valuable asset of FISHERMAN 231 any county, would be glad to come back to engage in the different industries which capital kept at home and wisely invested, could establish in and around Lunenburg. It appears as though the world wide tragedy of the war will restore to their proper place things that real- ly count in life. The aftermath will bring plainer, simpler and better living, s The spending of hoarded monies which were gather- ed during peace will bring less prosperity to the bulk of humanity, and capital must be expended more care- fully and enable all to live with a degree of comfort, with the extravagance of before the war times pro- videntially curtailed. False standards will be lowered and monied people will be forced to realize that the only good of money is the good that it can do. Hoarding money in banks for generations will be regarded as almost wicked and the true value of capital, that of being valuable only when it is working for the benefit of humanity will be learned. The war has taught the world many lessons, many of them sad and sorrowful lessons, but it has opened the eyes and hearts of the monied people as they never were opened before and has restored to their proper place the essentials of life which were in danger of being overlooked in the individual struggle for capital. NORSE FISHERIES SUFFER. Whalers and Sealers Victims of German Subs. London, June 12.—A despatch to the Exchange Tele- graph from Copenhagen says German submarines are operating on the west coast of Norway against the valuable Norwegian sealing and whaling fisheries. The Dagblatt says. according to the correspondent, that yesterday the whaler Sverre IT. was sunk outside Tromsoe. and that another whaler, the Sverdrup, was svnk near Falso, the latter having a cargo of 500 seals. The crew was given two minutes to enter the ship’s boats. A NEW REVERSE GEAR. Athong the newest devices that are being introduced to Canadian Fishermen is the Ball Bearing Marine Re- verse Gear manufactured by the Carlyle Johnson Ma- chine Company of Manchester, Conn., U.S.A. This concern is one of the pioneer Reverse Gear manu- facturers, their various patents covering elutches and Reverse Gears dating back to 1884, and after experi- menting in their own factory and with their own boats they put on the market in 1902 the first Reverse Gear of an encased design manufactured. Improvements followed and in 1911 they brought out a compact light weight gear manufactured from Vanadium Steel, and in 1914 startled the motor boating field by placing on the market the first ball bearing Marine Reverse Gear. The present tvpe of gear manufactured by the Car- Ivle Johnson Machine Company is the only Reverse Gear on the market which has embodied the principles of an automobile transmission, and far surpasses any- thine that has yet been developed. An interesting leaflet is distributed which fully deseribes the John- son Marine Reverse Gear, and readers of ‘‘Canadian Fisherman’’ can obtain a copy of this cirenlar by addressing The Carlyle Johnson Machine Co., Man- chester, Conn., U. S. A, 232 By STEAM trawling by either the beam or otter ) trawl is quite a new departure for Canadians | to engage in. These craft have frequented our Atlantic fishing grounds for many years, -but they came over from France and England in the Spring and returned with their fares salted in the Fall. One of the first steamers to engage in trawling in Cana- . CANADIAN FISHERMAN To Western Bank on a Steam Trawler The Log of a March Trip on a Modern Canadian Steam Fisherman. FREDERICK WALLACE. (Photographs by the Author). June, 1917. WILLIAM . the Pioneer Steam Trawling Co., of Halifax, who were later bought out by the Maritime Fish Corporation, Limited. The latter Company operated the ‘‘Wren’’ for two vears and paid dearly for their experience in otter trawling on the Atlantie coast. The pioneer work in this little craft, however, was the foundation for the Heaving Up on the Trawl Winch. dian waters, was, | think, the Grimsby trawler ‘‘ Mag which salt-fished in the Gulf of St. Lawrence netic : ten or twelve years ago. The first Canadian owned trawler which made a steady try at the work of fresh fishing for the Canadian market was the ‘‘ Wren’ i small British built vessel of 90 tons—-and owned by suceess of the others which followed her. ‘*Coquet’’, another small trawler, came over from Eng- land and fished on our coast for a time, and within the last four’ years came the larger British trawlers ‘‘Cam- — ‘“Carmania’’, ‘St. Leonard’’, ‘‘Rayond’or” ~ bodia’’, and ‘‘Andromache’’ ” The | a The latter vessel was an Irish — “a June, 1917. CANADIAN trawler from Cork and engaged in salt fishing almost * exclusively; the others engaged in fresh fishing and sold their fares to the Maritime Fish Corporation, Ltd., -the North Atlantic Fisheries, Limited, National Fish Company, and Lockeport Cold Storage Company. When war broke out, the ** Andromache’’, ‘‘ Carma- nia’’, ‘‘Cambodia’’ and ‘‘St. Leonard’’ went home to Great Britain, and the **‘Rayond‘or’’ continued fishing for the Maritime Fish Corporation, Limited, and ran her trips to Canso, N. S. The vessel was then owned by Messrs. Olesen & Jensen, who afterwards sold out to the Maritime Fish Corporation’s subsidiary company —The Golden Ray Steam Fishing Company, Limited. Steam trawling was engaged in on the Paeifie coast out of Vancouver by Sir George Doughty. Severa! vessels were operated, but the Company failed and the ships were laid up. One of the largest vessels, the “Triumph’’ was bought recently by the National Fish Co., of Halifax and brought around to that port. The Lockeport Cold Storage Company, Limited, bought a French steam trawler, the ‘‘Baleine’’, but chartered her for naval purposes. At the present time there are two Canadian owned steam trawlers operating upon the Atlantie coast—the *“Rayond’or’’ and the ‘**Triumph’’. Two American trawlers are fishing for the Maritime Fish Corporation at Canso and Digby under charter, so that we now have four vessels fishing by otter trawl out of Cana dian Atlantic ports. The Leonard Fisheries, Limited, will operate one or more steam trawlers shortly, and it was reported that Messrs. A. & R. Loggie of Loggie-. ville, N.B , intend to fit out the steamer ‘‘Orontes’’ for steam trawling. : The writer had fished in practically every other manner of eraft—Pacifie long-liners, dory halibuters, ‘Bank haddockers and on shacking trips, and wishin to keep in touch with all modern developments, took » turn at steam trawling. CAPTAIN MARTIN OLESEN of the big steam trawler ‘‘Rayond’or’’ extended a very hearty invitation for me to have my round bottomed trunk aboard of his ship and try steam trawling for a change. I joined the steamer in Halifax on March 24th, and came prepared to pick out a lower forecastle bunk and sleep in my clothes for a week or more Bank schooner fashion. I was agree- ably surprised when I was ushered down into a decid- edly snug cabin under the wheel-house—a_ specious room panelled in mahogany and furnished with two wide cushioned sofas, steam heat, electric light, elec- tric fans, folding wash-basin, and all the ‘‘trimmings’’ of a de luxe cabin on a tropical liner. It certainly was a contrast to the accommodation on some of the Bank schooners I voyaged in, and I saw at a glance that my oil-clothes and sea boots could remain in my bag. I'd never need them on this hooker. We got out to sea on Sunday morning and headed for a certain spot on Western Bank. At 6.30 p.m. stopped the ship and sounded, and the Skipper passed the word to get ready and ‘‘shoot the gear!"’ The Otter trawl gear consists of a large cone shaped net with a mouth about 80 feet wide, which is kept open when trawling by two Otter doors or boards at each side of the mouth and to which the towing warps are attached. The foot-rope of the net’s mouth is of wire with hardwood rollers or ‘‘bobbins’’ strung on it to prevent the gear snarling on rough bottom. The otter boards are furnished with shoes like sled runners, FISHERMAN 233 and slide over the bottom on their edges. The cone or small end of the net is made of heavier mesh and is | closed and opened with a sort of draw-string. This ‘is known as the ‘‘eod end’’ and the fish caught in the net find their way into it and are retained there until the gear is lifted, the cod end hoisted aboard, and the draw rope pulled to dump the fish on the deck; Hauling the Net Aboard (Note the other board atthe Gallows.) Fitted on deck forward of the midship house is the powerful steam trawl winch. Hundreds of fathoms of steel wire trawl warp are wound around the wineh barrel and pass through leads and around bollards to the two gallows erected fore and aft on both sides ot the ship. Before lowering away, the two trawl boards are hoisted up to each gallows and the net lays inside the rail between them. To shoot the gear, the crew heave the net overboard and the winch man pays away on the trawl warps while the vessel steams slowly ahead. When the gear reaches the bottom, a considerable length of warp is paid out and the vessel steams full speed ahead and tows the trawl astern—keeping the two warps fast 234 CANADIAN FISHERMAN ‘_ June, 1917. alongside the quarter of the vessel by means of a engines of 68 nominal horse power, built at Beverley, messenger warp. After towing for about an hour and a half to two hours, more or less, the ship is stopped and the gear hove up by‘the winch. When the otter boards come up to the gallows, all hands lay hold of the net and haul it up as far as they can; a strop is passed around the net and carried to the winch. The whole is then hove up by steam until the cod-end of the net comes ove the rail by the fore-rigging, when the draw rope is pulled and the fish dumped into the pens on deck. As soon as this is done, if the fishing is worth it, the gear is lowered away again, and night and day the work goes on without cessation. While the trawl is overboard, the crew dress down the fish and stow them on ice in the hold in the same manner as on the schooner fishermen. In steam trawling it is possible to fish in quite rough weather—weather which would prevent dories being The Bag on Deck. Ready to pull the draw rope of the cod end. worked There no bait, hooks or lines to bother about, ‘ but steam trawling is more expensive to operate than chooner and dory fishing and the cost of up-keep and repairs are heavy, so that it requires good trips and short spells at sea to make it pay. THE ‘‘Rayond’or’’ is one of the finest type steam trawler afloat. She is a steel, screw steamer, 191 tons nett, 140 feet long, 24 feet beam, by 13 feet depth, and triple expansion —distant voyages. England in 1912. She is what is known as the Iceland ~ type—a class of trawler used in the Iceland fisheries ~ Spilling the Cod Enr. Equipped with electric light, three compasses, searchlight, Morse flash lamp, and a steam liver ren- ~ dering plant, she is an up-to-date fishing vessel in * © every respect. Dressing the Fish. Captain Martin Olesen has been fishing in the Cana- dian waters for some five or six years and was prac- ~ tically a pioneer in practising steam trawling on our grounds with success. He is a man who believes in taking a chanee and while some of his experiments have been expensive in losing gear and broken trips, — yet, on the whole, he has made a great success of the business. ; 9 return to our log. The first haul yielded us some pounds of haddock, cod and pollock. The second showed the cod end floating on the water, as it when there are over a thousand pounds in the ig, and we dumped 1,500 pounds of fish into the pens. ne clear night, smooth sea, slight swell. MONDAY, MARCH 26th. Fine, smooth sea. Traw)- *“Triumph’’ in sight shooting and hauling her gear. so ten vessels of the Lunenburg fleet anchored and ith dories out. Shot and hauled gear at two hour in- vals all day with-but small hauls. After dark, the was better—two 4,000 pound hauls coming up. ESDAY, MARCH 27th. Morning opened with fog. hauls. Fog continuing, in the afternoon we de a shift to get clear of the schooners anchored und, and shot the gear on Emerald Bank. Very He doing. Fog dense. ESDAY, MARCH 28th. Shifted back to n Bank and worked the gear. Better luck. a full bag of 10,000 pounds. Fog and moderate from southeast. Blowing and raining all day. 5.30 _Trawl warp on after door parted and a big haul ish escaped. Repaired gear and shot again. Good is during the night. RSDAY, MARCH 29th. Fine day. Heavy swell. hauls all day. 5 p.m. Best haul yet. Getting cod d up, net broke and half the fish eseaped. Only 500 Is saved. Bent on a new net. 11.30 p.m. Best | so far. 20,000 pounds dumped aboard. Rough Strong S.W. wind, rough sea, Fishing all night. AY MARCH 30th. Thick fog. Heavy swell. 20,000 pound haul of haddock, cod, pollock fe made. Hauled all day—good fishing. RDAY, MARCH 31st. 2 am. Snowing and zy up from N.W. Crew lashing up the gear. 9 wung off for Canso in a heavy sea. Made Cran- Island Light at midnight and stopped ship 5 ff. Fine night, sea moderating. ~ DAY, APRIL ist. Steamed into dock at Canso tied up. Out-turn of trip—100,000 pounds. Thus s log. PRINCE RUPERT NOTES. month of May has been a proud one in the fish- ne in Prince Rupert. It has seen well on for and a half million pounds landed here during ealendar month. The preceding month of April out two and a half million pounds was regarded rood one but the month that has just closed reach- vearly a million more. connection with this catch there has been practi- no salmon for canning purposes taken. The sea- as not opened for that branch of the business the exception of a few spring salmon that have taken in the Skeena River and which will be mild ed or frozen. zreat producer in May was the halibut which an amount landed at this port that has very om been exceeded. It reached well on for three pounds alone. The amount landed was 2,809,- nds. There is no doubt that it would have ed the total of three millions had it not been for et that during the last days of the month, with a ous amount of fish being landed here, the G. d it impossible to get enough express refri- ears to deal with the situation. ear shortage has occurred onee or twice this n and is a serious handicap to the trade requir- » of the fish to be delivered elsewhere where CANADIAN FISHERMAN 235 shipping can be obtained. The G. T, P. has tried every plan possible to overcome the situation but with- out success at all times at least. It is explained that the congestion of shipping on the American lines has made it a very difficult mat- ters to get cars back again once they pass over the boundary line. The companies on the other side pre- fer to pay the per diem fee rather than get them back on to the Canadian side. The difficulty is explained as due to the fact that in some instances the cars get congested with other ship- ping on the tracks and rather than go to the trouble to get them on their way to their proper destination they allow these empty cars to remain. In other instances the cars are used for the trade of the lines on the other side. The situation is one that has caused a lot of concern not only to the fish men but to the company handling the trade. One effect of this little shortage has been that there has been put into cold storage here in the magnificent plant of the Canadian Fish and Cold Storage Com- pany quite a tonnage of halibut to be frozen which would otherwise have reached the market in a fresh condition. During the month of May about one hundred ears of fish went out by express while in addition there has been a very active trade shipping by steamer from this port for the Prince Rupert halibut is getting an en- viable name for itself for the quality of the fish that is sent out. This is due to the fact that the fish reach this point in the very pink of condition and gets away before there has been any deterioration. The Trawler ‘‘Carruthers’’ belonging to the Cana- dian Fish and Cold Storage company is making good in its particular line which is a new departure for this coast—bringing in about 100.000 pounds of mixed fish each trip — the total catch for the month of May amounted to about half a million pounds. Of the catch- es made by the trawler, flat fish that have hitherto been brought in very small numbers, are new being landed in considerable quantities. The figures for the month in these lines which represent nearly alto- evether the catches of the ‘‘Carruthers’’ are as follows: Soles, 138.100 pounds; Flounders, 50.900 pounds; Skate, 8,000 pounds, other flat fish, 10,400 pounds. The trawling “‘harvest’’ is a wonderful one, espeei- ally in view of the fact that it is a new style of fishing on this coast on the scale on which it is carried out by the Canadian Fish and Cold Storage. The fish are tak- en close to the port in Heeate Straits and the quality is therefore of the best owing to the fact that the trawler is out only a few days. : For the month of May there was 230,600 pounds of salmon landed at this nort. This is of course all spring salmon the season being too early for the commercial eanning fish. This amount, with a very small quan- tity taken in the Skeena in nets, was brought in by the trollers which operate out of here and who will con- tinue to follow this line of enterprise for the summer. As has been mentioned before in these columns this fish finds its way into cans only to a very limited ex- tent. It is used in the fresh condition being the most delicious table variety of the salmon of the Pacific coast. In addition to this the fish is eured by smok- ing slightly and also by the system of mild curing. Cod represented 150,500 pounds during May. Of this quantity no small proportion was black cod which is becoming under different names including that of Alaska cod and Sable fish, very popular. Crabs to the amount of 800 pounds were landed. CANADIAN Better An Interview With a Scotch Barrel Expert MR. ROBERT GRAY, Government Fish In- spector, continues his good work in the Mari- time Provinces. Mr. Gray has some definite ideas respecting the manner in which certain methods used in the fish industry could be improved. Mr. Robert Gray. He is especially interested in the betterment of barrel making, and gives demonstrations in the various fish centres of the proper manner of constructing barrels, as well as of curing fish. Mr. Gray came to this coun- try from Scotland a few years ago, and his’ expert knowledge of the best methods of fish production and cure in the Old Country led to his present appoint- ment by the Dominion Government. the Nova Seotia fish bar- it when you came out?’’ the ‘‘Pisher- representative asked him. “How could you describe rel as you saw man’ ‘‘As being the poorest fish package I ever saw. The staves. and ends were much too thin and only hanging FISHERMAN June, Barrels together. There was no evidence of the barrels hav ing been trussed, and the hooping was also altogether too light.’’ Ss ‘Are barrels of this class good for any purpose?’’ ‘*T dare say they could be used for shipping potatoes — or cabbage in, but for that they may be unsuitable, be-— ing much smaller than the package used for that pur- pose.’ a ‘*Are the native woods of Nova Scotia suited to mak- ing first-class fish barrels?”’ “Yes, there is plenty of good wood in Nova Scotia ; but of course for first-class pickle barrels the woe has to be carefully selected, only the best being used in their manufacture. Other grades of wood ean be — worked up in what are known as dry barrels or box es.”’ 3 “Do the Nova Scotia hardwoods make good bar. rels?”’ ; “The hardwoods make a strong barrel, but person-— ally I prefer good spruce which is much lighter, cheap-~ er, and more easily worked. Spruce is also closer in~ the grain, and where I can blow pickle right through hardwood I cannot do so with good spruce. Another thing of importance is that in the manufacture of bar- rels to be used for herring eured by the Seotech meth- od, a facsimile of the Scotch barrel is desired. That in fact is necessary, and spruce with a very small per- centage of fir is the only wood used for the purpose now.’ s ‘Will you state the different kinds or elasses of barrels suitable for packing different kinds of fish.”” ‘“At present there are three standard sizes of bar- rels and half barrels being made in Nova Seotia. . Scotch whole and half herring barrel, the mack whole and half barrel which is also used for sahron and the Canadian herring barrel into whieh is packed alewives.’ ‘How would you make an absolutely tight | barrel ?”’ “To begin with IT would see that [ had the r material and tools. Then I would prepare the jo of both ends and staves so as there would be no pi bility of a leak. The barrel or half barrel should ther be properly fired and trussed with at least six hea iron hoops specially made for that purpose, the chime! are then carefully worked out, every suspicious ing knot carefully puttied or coated with a solution te prevent the pickle leaking through them. The Seote herring whole and half barrel is particularly cleaneé on the outside with a tool called a plucker, across the grain of the wood, but other pickle fish barrels onl have the overwood taken off with a spokeshave. ane very often left uncleaned altogether. A line shoul then be drawn around the barrel or half barrel to gauge about a third of the whole length of the stay from the end, and the first hoop should fit absolutel tight on that line. After the package is quart hooped the bottom is put in and hooped as firmly ag possible with several wood or an iron hoop. Previous 237 CANADIAN FISHERMAN utting in the head, a little pickle, about half a pint, {stock for their barrel-making, and employ practical d be poured into the package for testing its tight-\)) men to do the coopering, but the quantity of barrels ; * used by the fishermen are so smali that the saving in thy this would be only a small item. In a fishing com- munity where a carload of barrels would be used, fish- ermen could club together and order a carload instead of each individual ordering his own. This 1 imagine would mean a saving in freight. It is quite apparent to me that fishermen would pre- fer selling their fish, and allow the fish merchant to do the curing, and I believe that this system will be adopted Very generally before long. ‘lhe fishermen The heading up and hooping is then completed. ‘say that the bottom and head should fit perfect- as to be firm when in the croze, not too large so as se the joints of the staves to open, neither should y be so small as to be loose when the end hoop is nm off. When the package is finished a hole three- gths of an inch is bored in the head, not in a joint of @ head, and the package blown full of wind. The ckage is then rolled round in such a way that the ickle which is inside should touch every part of every ‘force the pickle through. I may add that wher * consequence. _ ‘ARE you instructing the Nova Scotia fish- 4 ermen in barrel making ?’’ | _ ““Wherever my services are required I give NW all the assistance I possibly can, but it seems » fully capable of making a barrel as it should de, There are exceptions, however, and in any demonstrate in various centres so that the work- It is encouraging to notice the results in many _ Indeed with time and patience we shall see enough to carry pickled fish, glad to do their ut ise they will be forced out of the business. ny of the fishermen are now quite alive to the fact ta good package is a most important factor and ot purchase a package just because it is cheap.”’ ow should a barrel be hooped ?”’ ' e Fish Inspection Act allows pickled fish bar holes or halves, made of either hard or soft to be hooped in three different ways: (a) Entirely wooden hoops, (b) Partly with wooden hoops, ly with iron hoops, (¢) Entirely with iro Wooden hoops are preferred on the quarters ne Scotch whole and half herring barrel, with the ation iron hoop on the chimes.’’ ‘ou would then not advise the individual fisher- ‘to attempt to make tight barrels for his own is of course possible for him to do so, but I am not practicable in every case, for a barrel-maker a practical training, and I am afraid the average nan could not devote the necessary time to make If efficient at this work.’’ ‘ou would favor factory manufacture of barrels rge scale rather than individual manufacture ?”’ strongly in favour of practical coopers making els, and I feel sure that until this is done we nd to have more or less trouble with inferior What with keeping their boats and gear in ‘der, besides attending to fishing, the fishermen really enough to do,”’ ; *Would you say that co-operative methods could be to advantage in making barrels?”’ a believer in co-operation, but would not say hat co-operation amongst fishermen making barrels could be applied to advantage. Of ey could co-operate in the purchase of the ve, also the inside of the bottom and head, and d there be the smallest leak the wind will imme- etical man has made the package out of good it is a very rare occurrence to find a leak of = that the rising generation of fishermen prefer to ‘their barrels ready made. This I believe is a wise aing to do, as, speaking generally, a fisherman as a has not the time to practice barrel-making so as to y have a proper idea of what a fish barrel ought le who now think that any kind of a package is to produce packages up to the standard, for would then be able to handle more fishing gear, which would mean a very considerable increase to our fisher- ies, also an improvement in the quality and uniformity of the cure, besides employment for people on shore who cannot for many reasons go fishing. At the present time the majority ot fishermen cure their own catches, and the consequence is that they can handle only a very limited quantity of fishing gear. Thé fisherman has to get on shore and put his catch in salt, or he is not going to be able to produce a good article when cured, There the fishermen’s time is all taken up with his boat, gear, and fishing. The buyer attends to the purchasing of the fish, the tally-man takes deli- very, sees that the fish are up to the standard bought, and that the weight or measure is correct, the fish- ° worker cleans, grades, and salts the fish,-and the cooper who is a practical fisheurer makes the pack- ages, superintends the curing, ete., and makes the pack- ages ready for the market. In this way you can see that each individual is an expert in his own branch.’’ ‘“‘Are the barrels now being made in Nova Seotia of standard size?”’ ‘“‘T am sorry to admit that only a proportion of the barrels and half barrels now being made in Nova Sco- tia are really up to the standard in every sense of the word. There is quite an irregularity in both the sizes and shapes, in fact nearly every barrel-maker has his own style, and it takes time to make coopers see this, and to work them into producing uniform packages.’’ ‘‘Has our industry here suffered much from poor barrels?”’ Undoubtedly, and I believe very serious. The storing of inferior barrels, in buildings with leaky roofs, packing too many fish ina puncheon which expresses the top tiers to rain and air, and the carelessness or want of knowledge in coopering has meant the loss of hundreds of thousands of dollars to the fishermen of Nova Scotia.’’ “Are absolutely tight barrels necessary for cures other than the so-called Scotch cure? “Absolutely tight barrels and half barrels are ne- eessary for all kinds of pickled fish, for when pickle gets off the fish, those fish are bound to become diseol- oured and will deteriorate? Hence it follows that all concerned are losers. The fisherman, from past ex- perience, expects only leaky barrels from the cooper and does not feel like paying an inerease in price for a package he is told is good. The fish merchant expects quite a proportion of bad barrels, and consequently bad fish, from the fisherman and naturally pays a price accordingly. When it comes down to the consumer he is not very anxious to buy, because perhaps the last fish he bought was bad. That sort of thing acts like a brake on the driving gear of the pickled fish: business. But this can be removed.’”’ EVERYBODY knows that Scotland is the greatest herring fishing country in the world, 238 ‘“What consideration is given the barrel when in- specting the pack?”’ ‘“THE barrel is the first consideration, and ~~ <-| before an Inspector proceeds to examine the contents he has to satisfy himself that the bar- rel is a standard package. Therefore, you see the barrel figures very prominently, for it does not matter how good the contents may be or how careful and particular the curer or packer has been, if the cooper has not performed his bit faithfully, the fish in that barrel is condemned through no fault of the fish- erman, curer, packer or merchant.”’ ‘‘What in your opinion would be the easiest and quickest way to overcome this trouble of the inferior barrel ?’’ ““The quickest way, although not the easiest on every one, would be to make the Fish Inspection Act com- pulsory, or, at least that part of it which deals with the construction of barrels and half barrels. By doing so, barrel-making would be tuned up in a very short time. As it is at present a man, be he cooper or fish- erman, who does his very best to produce the goods is not appreciated as he should be. He realizes this and naturally asks himself, ‘‘Why should I go to this extra trouble and expense when my neighbour who uses an inferior package and puts up his fish any old way, gets the same price for his goods as I do?’”’ That ques- tion has been put up to me time and again.”’ THE PICKLED FISH INDUSTRY. Some Suggestions by Inspector Robert Gray. It is generally believed that a certain proportion of the members of the Fish Trade of Nova Scotia are tak- ing the Fish Inspection Act too lightly, and my own observations lead to the same view. This is unfortun- ate, as the less the serious thought given to this most important matter the greater will be the length of time before the pickled fish industry of Nova Scotia comes into its own. I have been told that not so very many years ago the belief was general that a West Indian negro would not eat a Nova Scotia cured herring. Whether this state- ment is true or otherwise, the reason for its currency would not have been hard to find, particularly to a practical man. A glance at the barrel in most cases was sufficient proof that the contents could not possi- bly be good, and even at the present time the majority of fish barrels made in Nova Scotia are not only not standard-made but are leaky. As a matter of fact every barrel should be tested before it leaves the coo- per’s hands, and should there be the least sign of a leak, that leak should be immediately corrected. What this one small move in the right direction would mean in the way of more remunerative returns would aston- ish the easy-going workers who ‘‘can’t be bothered”’ to do things right. I have had long experience in the fish trade of Scot- land, and so far as I could learn I believe the methods of cure practiced in that country were learned from the Hollanders over fifty years ago. But the Scotch were not satisfied with what they learned but went to work determined to beat the Hollander at his own game. This they in time accomplished by simply im- proving on everything they already knew. For one thing they made better barrels. One of the outstand- ing features of barrel making in Scotland is the meth- od of trussing, and until Nova Scotia coopers realize the fact that their barrels are not sufficiently trussed, and adopt a more careful method their fish barrels will CANADIAN FISHERMAN -only in shallow water where they come for ie p ‘by the Scotch method are salted very ligh continue to resemble flour and apple barrels. Amo a stock of Nova Scotia barrels a number will ap all right until they are moved. The proportion tight ones will then gradually lessen. Even if the sta are made two inches thick that will not improve barrel unless the staves are thoroughly trusse gether. : The Scots exercise the greatest of care in the tion or grading of their herring. By experience know just what the consumer wants and therefor duce the goods he will cheerfully pay for. The ing is done in the same painstaking manner, and salting is done as uniformly as possible. a If Nova Scotians would only follow this e fail to see why they cannot fully share in the big obtained by their cousins in the trade overseas. I kno that fifteen dollars per barrel has been paid in United States on several occasions for Nova S Seotch-cured herring, and this fact should surel: courage competition amongst Nova Scotia packers prompt them to use only the very best barrel obi able, handle their fish in the very best way they k np and try hard to come out ahead of their n our. : SS re Some people claim that Nova Scotia herring a1 fat to eure by the Scotch method. From my ex view. In facet, I have never seen herring on th of the Atlantic as fat as the Scotch fish. Herri caught in large quantities on the Nova i of spawning, and at spawning time no fish - fattest condition. The matje herring, very f which are caught in this Province, are really test fish. This quality of herring are caught f, off shore and earlier in the season, just previous the milt or roe advances toward maturity the f dually disappears. Those matje herring when eur strong pickle being used instead of extra salt. | barrels are not filled quite so full as for ordinary ( owing to the fish being soft. As those ma’ meant for immediate consumption they are uw shipped right away and often bring big prices. the same time there is a certain amount of risk in curing. at It may be interesting to some to mention that year 1905, herring drifters to the number of 1783 engaged in fishing around the Shetland Islands, lie off the N. E. Coast of Scotland, 21,201 fish fishworkers, etc., were employed, and 1,024,044 rels of herring, besides other fish, were the res their labours. Those barrels contained appre 250 pounds of fish each. I do not expect to. thirig like this happen in Nova Scotia until after Bill, (the Kaiser) has gone to the happy grounds, but we have the herring pond right here ¢ North and South America waiting anxiously for good ones. pe In conelusion I may add that the Fish Inspee is already showing good results. In my poss this moment T have enquiries from large fish firm: the addresses of people who make application 1 official brand. This is proof positive that the e er is now beginning to realize that he does not nm take the former chance of getting bad fish. growth of this realization will ultimately lead increased consumption, larger prices, and the es ment of the industry upon a sounder basis. 61 Every Fish You Can Catch is Needed! Not for generations has food been so scarce or so high in price! Last _ year’s crops were generally poor the world over—and prospects this year are - none too good. Yet we must produce food in plenty if we are to help supply - Great Britain and feed the men at the Front. Short of help as they are, the farmers of Canada are doing their best — _ yet they cannot do enough. The shortage of grains and meat must be made up as far as possible by more Canadian fish. The supply in our coast and inland _ waters is practically unlimited, and Ms ad The catch can be greatly increased if every fisherman will do his utmost! Remember that there is more than your own profit depending on your work this season! The fighting men at the front, and the armies of workers _ who keep them supplied, are looking to you to ‘‘do your bit’’ by helping feed them! Every extra hour you work — every bit of bad weather you face — _ every extra fish you bring to market — is true ‘‘National service.”’ 4 Your reward will be generous, for present prices mean handsome profits. Save these profits, invest them in Canadian War Savings Certificates, and _ you will be doubling your service, for Money Lent to Canada Helps to Win the War oi For every $21.50 you lend the country now, you will get back $25.00 at the end of three years. Certificates for $25, $50 and $100 are on sale at all Banks and Money Order Post Offices at $21.50, $43, and $86 respectively, and yield over 5% interest. The National Service Board of Canada R. B. Bennett, C. W. Peterson, Chairman Secretary 240 Captain Harry West, one of the old-timers on the Fraser River, has blossomed out as a fish broker and commission with offices. at 811 North West Trust Building, Richards St., Vancouver, The Captain has, man and boy, been in the fishing game in B. C. these thirty years and more, and was kippering her- ring in Billingsgate, when in knee pants and before he could say his prayers unaided. agent, He was brought up on fish in London, England, and has been thinking in terms of fish ever since and doubt- less will continue to the end of the chapter. Henee, whatever he says regarding fish may be taken as ra- ther authoritative as far as the circumstances will allow. At any rate, allowing for a splendid imagina- tion, what he says of the fisheries of the Pacific may be considered as right and the product of an intimate acquaintance from every angle, from boat-rower to boss of the job. No matter what his title, it is as a fisherman that he will be known to fame and fortune; and to give him eredit, he has no desire to be considered as anything He talks as a fisherman. He knows their trials and tribulations, through having gone through them, and being gifted with exceptional powers of express- ion he can better than any other fisherman in B. C., give voice to their opinions and tell their story. Hav- ing also had @Xperience as a producer, he can’ weave into the tale both sides of the question, until he stands else. as the voeal embodiment of the fishing industry, if it Besides what the fishermen CANADIAN FISHERMAN Who's Who in the Fishing World June, 1917. is humanly possible for one man to attest that title. Some little time ago, he organized the Herring Fish-~ ermen’s Union and affiliated it with the Deep Sea — Fishermen’s Union, as secretary and treasurer for the Herring fishermen. He was successful in putting some — degree of order into the operations of the herring fish- ermen, getting better prices for their product, ameliorating the regulations surrounding the fishing and elevating the ideals of the members of the associa- tion. At the last annual meeting, however, he dropped out, thinking that the boys could get along all right” without him and they have done fairly well, but it is — likely that at the next annual meeting, which oceurs ~ soon, he will get back into harness, for he is a fisher- — man, though also a broker and commission agent. His heart is with the men who go to sea to fish. Knowing the Fraser River as he does from the days — of Alex, Ewen, Peter Burrell, Old man Harlock, The — Laidlaws, Old man English, and Billy Wadham, he be- lieves that this year will be a fairly big year on the — river. It will likely compare favourably with the — year 1909 which was a fairly big year, is his consider- ed opinion, In this he admits that his view runs count- er to that expressed by others. He recalls that many — attributed the big run in 1913 to the faet that 87 mil- © lion fry were placed in the river in 1909. Following © this line of reasoning, he says that in 1913 there were — placed in the river 147 million fry, and he asks if it is — not reasonable to expect the same results as followed — the placing of fry in the river in 1909? The writer has not checked the Captain up on his faets but the point of his conclusion seems right so far as it can be seen. As a matter of fact, it is the belief of the Captain — that no one can definitely forecast what the run of ~ sockeye on the Fraser will be this year or any other year. He has seen big years in 1897, 1901 and one of the biggest ever known in 1913: In 1905 he fished the river till-the season closed and did not make much more than the price of a net, but after September 15, — the late run of soceye began and developed into un- precedented proportions. Thousands of fish were sold ~ at 3 cents a piece and thousands were thrown away — for there were too many to can. From September 15 ~ to November 19, that year, he made $1,900 by eatching fish and shipping them across the line. The Captain, in spite of the risk, is preparing for a — big run on the Fraser. He expects the price of fish to be a substantial one because it will be a fairly big year. ~ Perhaps it will be the highest price paid for sockeyes in a big year. This high price will induee many white’ men to fish who are now in the lumber camps and else- ~ where working, He figures that the average catch in a poor big year should be about 3,000 to 4,000 fish a fish- erman. This would give the fisherman at 35 cents a fish ~ $1,050 to $1,400. Out of this he would have to pay for his net $200, his boat $50, $10 for the licence, and $60 for gasoline and grub, in all $320, leaving a net total for the season of from $730 to $1080 not bad for six weeks’ work and a great outing on the river, There” will be more intensive fishing on the river this year than ever before, is the Captain’s opinion and it will be due to the demand on’ thé part of the ecanners for _ fish as well as the high price for ‘#i#h-t6 the fishermen, ean make out of the June, 1917. CANADIAN FISHERMAN 63 OTC + Here is your opportunity to get a genuine French briar _ pipe---Free To make you a smoker of I’ & B we make this introductory offer of a genuine French briar pipe, a bundle of pipe cleaners, and one pound of Tucketts IT & B cut or plug tobacco---all for the price of the tobacco alone. You can get Tucketts T & B tobacco --in Myrtle Cut ready for your pipe---or in handy plugs. You -also bf have your choice of a straight or curve £ stem pipe---see the illustrations. 4 You will enjoy Tuckeits T & B. 3 Made from the finest selected Vir- - ginia leaf. Smoke T & B cut or plug | tobacco---then you’ll realize just how really good is pure Virginia leaf of the : best quali.y, carefully matured and ] tucketts T & B Myrtle Out Tobacco sold in handy Mellowed. You won’t be sauisfied @ 10c, packages. Also % lb. and 11b. tins, | With anything but T & B. WHAT TO DO--- Fill in the Coupon. Tear out this page—take it and $1.20 to your dealer—and get your pound of Tucketts T & B, (12 regular 10¢ packages), or (3 No. 3 plugs or 10 No. 10 plugs). Instruct your dealer to send us the page—on receipt of which ‘we will mail you direct a pipe and a bundle of cleaners—free of charge. NOTE: If your dealer does not stock T & B eut or plug—attach express. or money order for $1.20 to this page. Fill in your dealer’s name, and mail to The Tuckett Tobaceo Co., Limited, Hamilton,.Ont. Tucketts T & B Plug Tobacco. Sold in 10c., 25c. We will send you one pound of T & B cut or plug, = and 30c. Plugs. a pipe, and bundle of cleaners to you. Bi I have sold one pound of T & B.............05- CS Cech? ob ab CES a) CAE MOSS FeO OM Cra pial te wieueg-& c\e ems om (cut or plug) (consumer's name and address) Please send him.........-.6++-se+0ee0e+++.8tem pipe, and bundle of cleaners. (straight or curve) Gears ws a eee ee ce Se Wiss ibn tie 18 dca!» (ALO bos cee ka COEM COM bab yy Utes: cows eT eked eednepieks'e (dealer’s name) (street, town and province) NOTE.—If your dealer can't supply you with T & B, just fill in his name in space above. Attach express or postal note for $1.20, mail to us, and we will send you the tobacco, pipe and cleaners. The Tuckett Tobacco Company, Limited, Hamilton, Ont. on—It is necessary to send us this page, with details filled in on coupon — in order to see a Saas Pea | e free 242 (64) sockeye catch there will also be the pinks, the chums and the ecohoes, for all of which the canners will be bidding as well the foreign buyer for export to the other side. On the matter of the advisability of putting an em- bargo on cheap raw salmon going into Puget Sound points, the Captain admits that the cold storage men of B. C. bid almost as high as the foreign buyer for these salmon but says that the eanners do not. If the price offered by the B. C. canners were to approximate to that offered by the Foreign buyer he thinks that perhaps something might be done about it, for the fishermen are in favor of a policy that would use the raw materials of B. C. in B. C. factories to produce fin- ished goods, and give employment to B. C. labor. He suggests that a minimum price be set, which would be agreed upon by all concerned, and he thinks that then the fishermen would give the preference to the B. C. buyer on national grounds. He has no antagonism to our friends across the border, nor does he believe any one who thinks has, but he believes that one of the first to see the justice of a protective policy would be the foreign packer, if the matter of price to the fisherman were fixed upon an equality. PERHAPS because he is a hard one, the Captain is no follower of the late Adam Smith as to freedom of the trade. He thinks that the opening of the rivers of B. C. to anyone who wanted to put a cannery would at the first precipitate, to use his own words, a chaotic condition and result soon after in the smaller canner- ies going out of business and the larger ones becoming larger than ever. He realizes that every canner is out a large sum of money in getting ready for the fish before he gets a dollar back, and that the success of the canning business is pendent on the run of fish, so that it is a very risky business and one in which know- ledge and skill are necessary if success is to be obtain- ed.. Not every man has that knowledge, let alone the skill that comes only after years in the business. At the same time, he thinks that there are some streams where concessions are held but not used, that might with reasonable notice be thrown open to men who know their business and who will guarantee to develop them. As to the use of motor boats in fishing, he says that there is no doubt that a fisherman using a motor boat ean catch more fish than when he uses a row or sail boat. That has been sufficiently proven on the Fraser and he has no doubt it will be also shown on the north- ern streams. And he is free to state. also, that the eost of the motor boat will come out of the pockets of the eanners in the first instance, though they will be repaid in time if the catches are sood by the fisher- men who get the boats on that condition. The initial expenditure will be by the canners and it will amount to a tidy sum. It is the tendency of the fishing in- dustry. says the Captain, that fishing should be done in the most efficient manner, namely by motor boats. Tn the long run, it will work out to the advantage of the eanners for they will get more fish and their fish- ermen will develop more skill. as running a gasoline fishing boat is a liberal education in itself. Tn the Captain’s mind it is a serious question to de- eide whether during the war is the proper time in whieh to do away with the boat-rating and give per- mission for the nse of gasoline boats on the northern Conditions in. the. industry and in finance are rivers. not such as warrant great disturbance in the handling ’ of the fisheries. That these things are bound to come CANADIAN FISHERMAN June, 191 a in time is the Captain’s opinion but he is inclined to believe that much thought should be given to th effect on the industry before they are instituted. He would be in favor of a commission to investigate the state of the fishing industry in B.C. before im ing these regulation. On that commission there sho be a representative of the fishermen as well as of canners. Business men should be chosen who will vestigate thoroughly and recommend fearlessly. It is a long time since all the facts regarding the fisherie have been made publie but it is high time it was dom so that the people may know whether the fisheries a1 being depleted or not, and whether more modern thods of administration should not be employed. — fisheries of B.C. are of such importance from a n. stand-point, that they should have the undivi tention of a responsible minister of the erown vy would inform himself concerning how the fisheries other countries are being administered and profit their example. Perhaps a wholesale re-organization 0 the fisheries of Canada would fit the case. Captain West, as this interview shows, is kee; abreast of the times. He has large views as to ft future of the fisheries of B.C., arising from his p sonal knowledge: of how the city of Yarm built up on the herring trade alone. Similar cities will arise in B.C. His opinion is worth while for he the first man to catch a herring on this coast and he declares, that that herring wasn’t blind at that. E holds himself ready to keep this journal a fait the doings among the herring and salm err and is prepared to keep the whole industr regards the history of fishing on the Fraser This is in the nature of a challenge and Capt. 7 lets it stay as it lies. ; af Sty An _ Exceptional Opportunity for Fi A few new 6 to 7 hp. slow speed Marine Engh made by the Canada Gas Power unines, suitable small fishing boats. These are the last remaining of Bankrupt Stock, and are offered at low prices — quick turnover. Large stock of repair parts " available. : Don't miss this opportunity to secure a high grade engine at a Bargain Price. - Write Marine Sales Dept. to-day. The A. R. Williams Machinery Co., Limited ~ TORONTO - CANADA - CANADIAN FISHERMAN “CANS!---MORE CANS!” When the run of fish is good that is the cry. If the pack is to be successful and profit- able the machines that meet emergencies must be dependable. The supply of cans must meet the incoming rush of fish smoothly — always ahead, no stoppage for repairs, no failure on the part of any of them to perform its share. **Bliss’’ Automatic Can-Making Machinery is used in every part of the world where cans are required—is the development of nearly sixty years—can be depended upon, ~~ “BLISS ’’ AUTOMATIC LOCK-AND-LAP SEAM BODY-MAKER ca No. 22-N is the machine illustrated above. Shown with automatic suction blank feed and roll solder attachment. Production speed up- wards of 150 per minute. Write for Catalogue Section No. 18-A E. W. BLISS COMPANY Main Office and Works; BROOKLYN, N.Y., U.S.A. CHICAGO OFFICE DETROIT OFFICE CLEVELAND OFFICE 1857 People’s Ga8 Bldg. Dime Bank Bldg. Union Bank Bldg. 1917 LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road PARIS, FRANCE, 100 Boulevard Victor-Hugo St. Quen 65 LOOKING backward to the time when the present clash of arms began in 1914, one real- izes that the Lobster industry of the Maritime Provinces has passed through many crises. The trade from time to time has faced some alarming possibilities and been kept keenly upon the alert. Fortunately, later events have disproved its ‘ well- founded fears, and the results up to now have render- ed the results satisfactory. The first alarm in August 1914 over the financial situation was soon cleared by the prompt action of the British Chancellor, and the attitude of Canadian Bank- ers towards those who had shipments on the way to Europe or goods left on this side awaiting shipment. The loss of the German markets was considered a severe blow to the business, and to find a new outlet for forty thousand additional cases of lobsters was looked upon as a stupendous task, but the new markets that arose in the military training camps and canteens in England and France or the increased monies put in- to circulation through higher wages earned in munitiou factories and elsewhere increased the demand suffi- ciently to absorb the supply without very drastic re- ductions in value becoming necessary. The tightening of the German blockade reduced the quantities allowed to go into neutral countries, or else they created such complications that lessened the value of those markets to exporters, but no bad effects be- came visible. As time went on exchange rates fell lower and lower, while the Allies were pouring their money to the American side in payment of their enormous orders, freight rates increased steadily and war risk rates for insurance fluctuated seriously, but all these took place without materially decreasing the returns to the fish- ermen and packers of Canada. et Index to Advertisers CANADIAN FISHERMAN The Lobster Situation -- Spring 191 ie By HOMER D. food stuffs. Much publicity was — a great deal of correspondence ensued, and presentations made until eventually a censes was established so that all the lo trade wished to send to that country during the last season. Prices for all goods entering into the increased gradually and steadily, but up turns from the business have hese: ad all advances. During the past winter the British regarding restricted importations storm, but the later permission given for the usual shipments to be sent to ~~ again. j Following closely upon this came a cree regarding similar restrictions pe? tails remain up to now a matter of mv some modification seems probable. _ Lately the submarine menace ‘has | least its possibilities more vividly realize allied governments require most of the s going steamers from this side of the A a tion of transportation stands pre-emit of lobster exporters. Hi Thus far, however, even withoue or of the obstacles to the lobster business away, and yet as one disappears another day the trade stands on the threshold o son confident of a good demand for its filled with doubt as to the difficulties are ahead. The present season viewed from toda; o ? A. Gray and Prior Machine Heri 71 Acadia Gas Engine Co., Ltd. .. .. .. 79 Guarantee Motor Co. 75 Guest, W. J., Fish Co., Lta. 89 yo BK. he Co. ‘4 ce: BS x. Jooth Fisheries Co. of Gana a, ‘Ltd. 90 Hallam, John, 1 5 allam, J Sea 5: Mae Plymouth Cordnyé ; British ¢ aieainn G jovernment .. |. 73 Hamilton, R. S., Co. .. - 7 Process Engineers. Lt¢ : = ois Bai Hart, BE. F., Co. 88 Perfection Motor Co. .. aia is ‘olumbia Packers’ Asso- . Hatton, D:. Coc x 67 . ciation aed ee Oe Ae Be : : ; Brown Engineering Corporation, “Ltd. 81 Hudson Fish Co. ‘; 78, c. a James, F. T., Co. Ltd 9 Canada Metal Co., Ltd. . 76 | Pinal 7 Canadian Boat & "Engine: Exchange 80 3 x. Bp et ery Chas oe Canadian Fairbanks-Morse Co., Ltd. 18 Wildala Packing Co., Ltd. 5 Roberts’ Motors .. Canadian Fish and Cold Storage th. Robin, Jones & A ; Co,, Ltd. ea) ee Leckis,.J.. Ltd. igs se 16 Robinson, Thomas — Canadian Fisheries Association .., .. 72 Leonard Fisheries, Ltd Back ‘Cover é Canadian Fishing Co., Ltd. 15 Letson and Burpee, Ltd. |. . ; 6 “ : Canadian Milk Produc ta Ad Re LH Lincoln, Willey & Co., Inc. |. 22). 98 Ss Tradl Canadian Pearl Button Co. € 7 Lind Scott an Carlyle Johnson Machine Co. . 7 e le Canadian becca” Con 45 Sherman's Fish 8s ‘, bY onnors Brothers, Ltd, eas ‘é 89 Lipsett, dward .. 3 Fo oP a Sonar onsumers Cordage Co “ron ‘over Lock x m nnery Cullen Motor Boat Co. .. ae 5 | Lockeport Cold Storage C Co., Ltd. ae ee Ww. c Mg Co. : D. lone & Petrolia Barrel Go., Ltd. 9 tairs, W., Department of Noval Service .. .. 938 ™M. : Stamford Foundry DesBrisay, M., & Co., Ltd. fe 4 Magee, Fred . 83 Spooner, W. R. .. Disappearing P rope lier Roat Co. » Ltd. 70 Maritime Fish ‘Corporation, "Uta. bt 91 ; Dominion Fisheries, Ltd, .. bales McAvity, T., & Sons, Ltd... .. .. 74 Thorne, W. H., & Co. Sf é McKeough & Trotter, Ltd, ‘ 75 Trask, L. M., Gorin ae Evinrude Motor Co. .. 81 Mueller, Charles, Co., a r 79 Tuckett ‘Fobaede Co, ‘Lta, F. Mustad, O. & Son ..'.. 78 w. ; Farquhar and Co., Ltd. 89 N WwW: 3 4 . alker, Thos. & S Ltd. inlay Fisk aap peor aac $F National Service Board of Canada . 61 wees aa ct pitts on Nvahed Coletti oe 86 ew > Nara k Cold sab tg sag a3 Freeman & Cobb 8 Inc. .. 87 Rew. idniland ‘Fish G ompany, : Ltd, 15 vingara Motors Corporation 0, ae Mo Cow Ltd. a4 Noble, Charles Jr., Co... Ine. 1. 1... 76 cael ng Co., Ltd. 8 Nova Scotia Government .. 86 June, 1917. ; CANADIAN FISHERMAN 67 Established 1874 | D. Hatton Company MONTREAL Largest Receivers and Distributors of all kinds of FISH IN THE DOMINION Experts in the handling of Bulk and Shell Oysters Proprietors of the NIOBE BRAND Haddies, Fillets, Kippers, Bloaters and Sardines in the Purest of Olive Oil Also IVORY BRAND of Boneless Codfish put up in 1 and 2 lb. Blocks, 20 lb. Boxes Whether you want to Buy, Sell or Talk FISH, communicate with us It will always pay and interest you 246 CANADIAN is fraught with uncertainty. Cautious operators are proceeding more slowly than usual. The fishermen’s supplies are costing them more money than ever. Rope, as an example, has more than doubled itself in price since the war opened. The packers’ needs of Tinplates, cans, tin, lead, parchment, have soared to fabulous heights. Some of them have trebbled. their cost in the past two seasons. THE shippers are confronted with freight [71 rates, etc., that are in some cases from five to if ten times greater than they were before war was declared. The difference between f.o.b. and e.i.f. prices today means several dollars per case for some of the usual markets—and to all those are added the doubt as to whether the lobsters when pack- ed can be transported to the countries wherein lies the best demand. The general feeling is that up to a certain stage all buying is safe. The wise buyer is he who knows when to stop. Many of the lobster-buyers appear to believe that the moment for them has arrived. Some calculate that within a month there will be large stocks of these goods packed arid accumulating in various parts of the Maritime Provinces that can- not be moved to their original destinations, and will either have to be held here or dumped upon the home and near-by markets until such quantities will cause a heavy slump in values. Some packers, however, refuse to accept warnings of this nature, and consider those who venture such opi- nions merely like the Bears of a Stock Market. In a foolish spirit of competition many are paying more _than ever for their supplies, trusting that all obstacles in the future will be removed as surely as those of the past. The cautious attitude of the regular buyers is how- ever a noticeable feature at the present time. One of them is said to have recently remarked that buyers with reputation, character and money must go slow now and let those who consider these three essentials less vital have the field to themselves. There is a gambling chance for their success but it is hardly a business proposition. Perhaps by the time this appears to the public the situation will have resolved itself, but to the writer the importance of the present situation — whatever may transpire — demonstrates the need, but lack of organization and co-operation between factors in this business. Many in their despair declare the lobster industry to be one of the insoluble human problems recently referred to by Premier Lloyd George. They cannot see a distinction between a co-operation to protect trade and a combination that restrains it, being seared by the prayings of Socialistie Agitators and Frenzied Politicians who have found a ‘‘happy hunting ground’’ for making a noise in this complicated business for years and drowning thereby the ery of those really in- terested in its reform. BY co-operation means for transportation glutting any particular outlets avoided, and a stability of all markets established, even if it ‘should become necessary to hold the present sea- son’s pack unshipped for several months. One could then conduct a business with some assurance of sue- vess. Tt will be little use for a fisherman to get high prices for his lobsters unless he gets paid for all of them. It ‘end of a season. Foolish competition in one s A could more easily be found, the danger of: FISHERMAN will be no advantage to any packer if fie tae pack and cannot dispose of it. It will benefit if the packer or the buyer cannot meet his _— almost invariably aets like a boomerang in the r sane business might rob the industry of its newsp popularity and the partisan politician of much « power, but it would leave a steadier income fisherman, packer and exporter, a more re nual revenue to the Dominion and a surer conservation of future supplies than is now The lessons of the war may be fruitful fo and it is hoped that these can be learned ing forced upon it by a disaster.” A NEW TRAWL BOX AND HOW 70 BOAT. : Editor, Canadian Fisherman, In the Fisherman-February I notice an item hat Traw] Line box had been invented and pat don’t know what it is like but I had made one I was fixing up my hooks, moods and gr and thought it was an old woman’s way to n hooks with the moods and line; so dump business out on the floor: cut a piece length and height of the box; inside: eut a with a saw half way down the board and about one third from one side, coiled up moods on the larger side and droppe the narrow side with the moods laying ij It works O.K. and pays out fine. hooks could be baited; and ice or sno with the bait. All fishermen are very welcome to vance. & How to build a boat 6’.6’’ x 26’.— Clin Lay the keel, set up and fasten the Pe post: then put one mould amidships; on fasten the garboard plank to stem, keel a then the next plank is nailed to the stem aie upper edge of the second nh when the ed the planking has no more use for Le only amidships; but depends on its own blen and when the upper edge of the hearst is 6’’ away from the mould. A stiffening piece 1%” x 2” is thar ner edge of the hearstake and both sid Remember there is no frame at all The frames 1 x 1% are put in the 1 foot apart are marked on the inner sid already in position. As soon as the frames are soft enough out one by one, forced down inside to fit and nailed in place while soft. — So made to fit the planking and not th the frame. oe I claim that no man is able to ben side of a boat by eye and hand; so that fuller on one side than the Rat res ra T had a small 12 foot skiff built a counl ago and T never could make out why the th wanted to go to Port—never to starboard. Now I know.—He is fuller on one side than Did you ever hear of a boat of any kind 1 in this manner? Tt is the practice here.” Natashauan, North Shore, 26 Mareh 1917. ee 3 B.6) Official Organ of the Canadian Fisheries Association MONTREAL, JULY, 1917 en ee ae. MONTHEAL MILL OPERATED BINCE 1825 MANILA, SISAL, ITALIAN, RUSSIA, JUTE CORDAGE ano TWINES OF EVERY DESCRIPTION BINDER TWINE Head Office MONTREAL. Mills---MONTREAL AND DARTMOUTH. Branches---ST . JOHN, N.B. AND TORONTO. Agencies---James Bisset & Co., QUEBEC, Macgowan & Co., VANCOUVER. Tees & Persse---WINNIPEG, REGINA, SASKATOON, MOOSE JAW, CALGARY, EDMONTON, FORT WILLIAM. DARTMOUTH MILL OPERATED SINCE 1a68 CANADIAN FISHERMAN PACIFIC FISHERIES SECTION. The New “Iron Chink” A COMBINED BUTCHERING, CLEANING AND SLIMING MA- CHINE, THE“ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have'been manufacturing Butchering and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. We are now taking orders for 1918 delivery. ‘Pull, information, prices, terms, ete., furnished on application. ee Smith Cannery Machines Company PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH - SEATTLE, WASHINGTON ILY JOURNAL DEVOTED —E COMMERCIAL FISHERIES DA AND NEWFOUNDLAND = SCIENCE OF THE FISH CUL- RE AND THE USE AND VALUE - OF FISH PRODUCTS - - . WILLIAM WALLACE EDITOR Industrial & Educational a. Press, Limited CANADIAN FISHERMAN SUBSCRIPT‘ON: Canada, }Newfoundland and Great Britain - - - - ‘£1.40 United States and Elsewhere. . payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes otf adverti ements should be in the publishe:’s hands ten days betore that date. Cuts should be Alexander St. .- Montreal sent by mail, not by express. Readers ; CANADA are cordially invited to send to th Office - 263-265 Adelaide St.. W Editor items of Fishe y news, also Bi ot iad artic es on subjects of practizal inter si. Newfoundland Agency If suitable tor publication thes: will ne ’s Book Store, St. Johns, N.F. paid for at our regular rites. Official Organ of the Canadian Fisheries Association : MONTREAL, JULY, 1917 No. 7 “Canadian Fisherman’’ was glad to learn from marks made by the Minister of the Naval Service, his Fisheries Estimates were under discussion in ouse of Commons, that negotiations with the States Government were on foot, which will ly lead to a settlement for good and all of cer- itters on both the Atlantic and Pacific coasts, have been causing considerable unrest, and have consequently been militating against stabil- the industry in both countries. brief summary of these questions may be of value. cle 1 of the Treaty of 1818 between Great Brit- d the United States measures the liberties which Staes fishermen enjoy in Canadian waters. uestion had, ever since the American war of In- lence, been in controversy. Under this Treaty, | States fishermen are given the liberty to fish in n with British subjects in the territorrial waters the Magdalen Islands and on the north shore of if, eastward from Point Joli, as well as to land e fish on unsettled portions of this part of the shore. Similar liberties are provided on portions Newfoundland coast. The Article also speci- at American fishing vessels shall be permitted to our harbours and bays for the four humanitari- poses of obtaining wood, water and shelter and eting repairs, and in order that there might be t Bt the matter it pertinently adds ‘‘for no e whatever.”’ Bettlement of F ishery Questions With United States Differences of interpretation as to the meaning of some of the terms of this Article soon arose and gave rise to a great deal of diplomatic controversy. Pro- minent amongst these, so far as Canada is concerned, was the definition of a ‘‘bay’’ as contemplated by the Treaty. The United States contended that it meant a territorial bay in the strict sense of the term,—that is a bay not more than six miles wide or three miles from either side, — so that American vessels might fish in our bays up to within three miles of the shore to a point three miles from a line drawn across the bay at the first place where it ceased to be more than six miles wide. Canada, on the other hand, contended that the term meant a geographical bay, no matter how wide it might be. This and other points in doubt were not settled un- til 1911, when they were the subject of an exceedingly interesting and important arbitration at the Hague. Canada’s contention on this point was upheld, but both countries felt satisfied with the outcome. which to say the least is an unusual experience. No doubt, one of the main reasons for this situation was, that both coun- tries were glad to have the troublesome questions set- tled. In the earlier years before the advent of the steam trawler and cold storage, the successful exploitation of the fisheries depended mainly on three factors,—bait, crews and handy base of operation, Canada, situated as she is, in juxtaposition to the most important fish- — 24 $1.50 * 248 ing banks, and with her inshore waters teaming with ' bait fishes, as well having a large fishing population, was in a much more favourable position to carry on the fisheries than the Americans, but, on the other hand, her home demand for her product was small, and she needed the markets of the United States as well as other countries. Hence, we find that in all the in- ternational negotiations on the subject, the United States sought for her fishermen the advantages of Canadian ports and bait supplies, as well as the ship- ping of crews, while Canada sought freedom to the United States markets. These reciprocal advantages were exchanged by the reciprocity treaty of 1854 to 1865, and the Washington Treaty of 1871, — which came into effect in 1873,—to 1885. Both these Treaties were terminated at the instance of the United States. When, in 1886, the United States fishermen were again restricted to their liber- ties under the Treaty of 1818, seizures and interfer- ences of their vessels for invasion of our laws began with all the irritation incident thereto. Negotiations were opened up for another reciprocal treaty arrange- ment, and these culminated in what has since been known as the Unratified Treaty of 1888. Thie treaty was even more advantageous to Canada than the pre- vious ones, and while it was approved by the Canadian Parliament it failed to receive the ratification of the United States Senate. Newfoundland was also a party to this treaty, and it was approved by the legislature of that colony. It was out of this treaty that the so-called ‘‘modus vivendi’’ grew. The treaty was signed. too late in the year to enable it to be considered by the Canadian Par- liament, the legislature of Newfoundland and the Unit- ed States Senate before the opening of the then pend- ing fishing season, and in order to prevent further dif- ficulties arising by seizures of vessels, and to enable its advantages to be anticipated in a considerable mea- sure, the British plenipotentiaries offered a temporary arrangement, which was not to last more than two years, by which United States vessels would be per- mitted to enter Canadian and Newfoundland bays and harbours,— (a) for the purchase of bait, ice, seins, lines and all other supplies and outfits; and (b) the transhipment of catches and the shipping of crews,— on taking out annual licenses, the fee on which would be $1.50 per registered ton of the vessel. It also pro- vided for the return of the license fees should the United States make retroactive the remission of duties collected on Canadian and Newfoundland fish. Though the treaty was not ratified by the United States Senate, the ‘‘modus vivendi’’ was continued in both Canada and Newfoundland. A special Act of Parliament was passed in Canada, authorizing it in 1890 and again in 1891, and in 1892 power was given the Governor in Council to authorize the renewal of the arrangement from year to year, and such has been done up to the present. There were those who felt that this was a mistake on Canada’s part, and that if she had, following the fail ure of the United States’ Senate to ratify the treaty, held United States fishing vessels down to their bare liberties under the treaty of 1818, they could not have stiecessfully competed with those of Canada. — It was, no doubt, owing to a strong feeling in this direction that in 1904, when it was Itarned that United States fishing vessels which had installed auxiliary power CANADIAN FISHERMAN Ld were taking out licenses,and were thus able to themselves of the priivleges to a greater extent had been originally contemplated, such vesse declared by Order in Council to be inelig licenses. The effect of this is to render the p of the modus vivendi of less and less value to. States fishing vessels as the years ge by, as m them are installing auxiliary power. ss In Newfoundland, following the failure of the ed States Senate in 1905 to ratify the Bond- vention which provided for reciprocal arran between the two countries,that colony absolt continued the ‘‘modus vivendi’’, and has s restricting United States vessels to their lib der the Treaty of 1818. - With the changing conditions, owing to the of cold storage and the development of the trawling industry, as wellas the ever iz growth of the fresh fish markets, obviousl: vileges are not of the same vital importance United States that they were in earlier years, are still of great value, particularly to the ve gaging in the salt fish industry, and as will later on, with some modifications their val vastly increased to the United States. All the above has reference to the Atlan’ when the deep sea fisheries of the Pacific developed, dificulties of a largely similar to be experienced there. ‘ _ The halibut fishery, which even up to time is the only deep sea fishery on that ea been extensively developed, was started 1 but as the most prolifie banks were off th lumbia coast, and the ©.P.R. afforded as’ cheap transportation facilities te the marl United States as the United States railre England Fish Company, the pioneer organizat industry, opened a branch at Vancouver in nineties, At that time, the duty on fresh ing the United States was 1%4c a pound, a pany, owing to being. able to operate — from Vancouver than Seattle, found it fi Canadian boats in the fishery and pay still more than successfully compete with Se in 1897 the United States tariff was raised pound. The company then represented. dian Government that unless it would a United States fishing vessels and ship bond from Vancouver, it would be una competition with Seattle, and would have carry on its business wholly from that pe After much hesitation, it was decided to requests for that year only, but like | vivendi’’ on the Atlantic, the privileges. newed yearly since that time. eae As well as being allowed to ship their vessels bringing their catches to Vaneor purposes, were also permitted to purchase and outfits and to ship crews, — sce When a few years ago the G.T.P. was ope Prince Rupert, the situation became even plicated, and the agitation for discontinuing leges altogether was very strong. Indeed, seem that the only thing that saved the privil the fact that the duty had been removed on the United States. It will be readily seen th as the duty remained, this arrangement plae States operators in British Columbia ports tinctly advantagous position as compared | competitors, as while the former could ship their nto the United States in bond and thus eseape , the Canadians had to pay a duty of le a No doubt, in the earlier days this fact militat- st the development of the Canadian fishery, e selling organization of the American com- in the United States at that time made it ely difficult to break into it. any event, whe nit was decided to renew the pri- res of the G.T.P., it was also decided to meet the ests of the smaller individually owned United s’ fishing vessels, which were not in a position to their own fish in bond, to sell their fish in bond adian ports to duly licensed purchasers who in ould ship them in bond to the United States. nes allowed to purchase bait, ete., representations e made on behalf of the United States’ vessels to be wed to come to Canadian ports and get bait on their the fishing grounds before landing a fare of this was granted conditional on the vessels an undertaking that the fish caught from such s would be taken to Canadian ports. were however, some ‘‘flies in the ointment’’ - working out of the arrangement to the United vessels. They claim that it is particularly un- them to be made to give the undertaking above to, and that they should be free to bring their to Canadian or United States ports as they t d most desirable. Also, some Customs rulings given in connection with shipments by water, ‘a time seriously upset arrangements, but e been revoked, and there is no difficulty now hat standpoint... yearly nature of the arrangement however, the operators in doubt as to its stability, and, ently, prevents the development of the busi- m to the extent that they otherwise would ted in effecting. e, as on the Atlantic coast, the geographical po- of British Columbia, and particularly of Prince , give advantages greatly above those offered by hington State port, or even by Ketchikan, ow- the latter being about one hundred miles away railway, the conditions on that coast are chang- . The richest halibut grounds off the British ja coast have already been seriously depleted, for the greater part of the year the halibut are now caught on banks well north of the Alaskan Also, while as a usual thing, bait fishes are plen- 1 the British Columbia coast, there are times bait is found in the United States side when it is in Canada, and it is therefore advantageous that hermen should be assured that at any time they to United States waters for baiting purposes if y desire. ° ip » are several other matters of minor importance, f distinct value, which space forbids dealing with : present time, but it will be seen from the above here are difficulties .on both coasts. Tf the time lair-splitting arrangements on either side ever , that time has fortunately passed. It is now rally recognized that what is needed is a well bal- arrangement that would be fair and just to both and that would assure that stability which d encourage development in the industry all along line by the fishermen of either country. CANADIAN FISHERMAN only vessels shipping fish or selling fish in bond 249 On the Atlantic coast, it would be of tremendous value to United States’ fishing vessels having auxiliary power, if they could avail themselves of the ‘‘modus vivendi’’ privileges. _ The value of these privileges to all United States fish- ing vessels would be vastly implemented if they were permitted to sell their fish in Canadian ports, even in the face of a duty, as well as to ship them in bond from such ports. Merely superficial examination reveals this While these vessels would always go to the Unit- ed States’ markets under ordinary conditions, it too fre- quently happens that owing to inclement weather or running short of bait on account of poor fishing, ves- . sels find it necessary to make for port with an insig- nificant fare. In such instances valuable time would be saved if the vessels were permitted to visit the near- est port, and there dispose of her small amount of fish which it would not pay to tranship, and then imme- diately refit and get back to the banks. Such an ar- rangement would in the aggregate, save months of fishing time to United States vessels, and would thus result in greatly increased food production and earn- ings. Also, while the license fee is a serious matter for in- dividual vessels, the revenue even if licenses were tak- en out by the whole United States’ fleet would not be a matter of much importance to the Canadian Gover ment, and the reduction of such fee to a merely nomi- nal one therefore appears practicable. On the other hand, Canadian vessels are not allowed ed to go directly from the fishing grounds to United States’ ports with their catches and sell them there, but they must forward their fish through the ordinary merchantile routes. In years gone by, when they were permitted to go to such ports, they were not given clearance after disposing of their fish for the high seas, but they had to return to a home port. While owing to the proximity of Canadian ports to the fishing grounds and the ready transportation faci- lities from such ports, Canadian fishing vessels would not frequently go direct to United States ports even if they were permitted to do so, there are occasions when they could go there with advantage, and at such a time no detrimental competition by them with United States vessels would be experienced as they would only go there because the demand would be greater than the supply. An agreement on broad lines covering a long term of years, by which United States’ vessels, no matter how propelled, — proeuring licenses merely to recog- nize the over-stepping of treaty concessions to which licenses only a nominal fee would attach—would be permitted on both coasts to come to Canadian ports to tranship or sell their catches in bond or locally, on pay- ment of the duty, if they chose, to then replenish their stores and outfits, as well as ship crews and then be granted clearances for the fishing grounds, similar pri- vileges to be accorded Canadian vessels in United States’ ports, would in the opinion of the ‘‘Canadian Fisherman’’ greatly inure to the benefit of the fish- ing industry in both countries and would prevent diffi- culties arising which tend to cause international com- plications, Such an arrangement would be eminently more re- liable than one depending on tariff provisions, which are unstable and liable to change at any time. We trust that the negotiations will be successful in bring- ing some such settlement, 250 COMMISSIONERS TO DEAL WITH FISH FOODS. Acting under Section 6 of the creating his office, the Honorable W. J. Hanna, Food Controller for Canada, has appointed Messrs. G. Frank Beer, of Toronto; R. Y. Eaton, of Toronto, and F. 8. Wiley, of Port Arthur, as Commissioners, having the same power as the Food Controller to deal with all Order-in-Council matters concerning Canadian fish. According to the above-mentioned Order-in-Coun- cil, the Food Controller for Canada possesses the following powers: (a) To make such inquiry and investigation as he deems necessary for the purpose hereinafter set forth into the quantities, location and ownership, and into the sources of supply of any article of food used by the people of Can- ada and into the prices at which same is sold or held for sale and the causes of such prices. (b) To ascertain the food requirements of Canada and to facilitate the export of the surplus to Great Britain and her Allies. (ec) To make regulations where he deems it in the public interest and subject to the approval of the Governor in Council. Governing the prices of any article of food a" and the storage, distribution, sale and deliv- ery thereof. Providing for the conservation of food and the prevention of waste thereof, and govern- ing the consumption of food in hotels, res- taurants, cafes, private houses, clubs and other places. (3) Respecting the manufacture, preparation, stor- age and transport of food. (4) Authorizing the Food Controller to purchase, requisition, store, sell and deliver food. For all the purposes of these orders, the Food Controller shall have the powers of a Com- missioner appointed under the provisions of Part One of the Inquiries Act. All conferred and all duties imposed on the Food powers Controller by these Orders, or by any subse- quent Order of the Governor in Couneil, may he @xercised and performed by him either in- dependently or in co-operation with any De- the any Provisional Government, or with any De- officer of the Gfeat Britain or of any Allied country vested partment of Government of Canada, or partment or tovernment of with similar powers. For every one dollar’s worth of fish that is produced from our inland lakes, British Columbia and the Mari time Provinees produce six dollars’ worth of ocean fish, and in view of the very special character of this busir would have expected that at least one of Commissione! Food Controller appointe (dl by the CANADIAN FISHERMAN July, 1917. would have been a British Columbian or Maritime Province fisherman. However, the three Commis- sioners that have already been appointed will be given every facility and assistance by the fishing industry in the prosecution of their work. BRITISH COLUMBIA COMMISSION. In order to determine the best policy to adopt in connection with the Salmon Packing Industry of Dis- trict No. 2, British Columbia, the Dominion Govern- ment have appointed a Commission composed of Mr. W. Sanford Evans, of Ottawa, Chairman; Mr. H. B. Thompson, of Victoria, and Mr. F. T. James, of To- ronto, as a Commission to éxamine into the following matters: W. SANDFORD EVANS, Ottawa. 1. Whether the number of salmon canneries al- lowed to be operated in district No. 2. Brit- ish Columbia, should be restricted to the num- ber of licenses for such establishments as are now effective, and if so, for what length of — time. + 2. Whether motor boats should be allowed to be used in salmon fishing operations in the said —~ district. 4 3. Whether the number of fishing boats now al- lowed to be used in any area should be en — larged or reduced, (a) if motor boats are alk ~ ~ July, 1917. lowed, and (b) if row boats only are permit- ted, and if so, how many in either case and in either direction. . 4. Whether any of the boats authorized to be used in any area should be licensed to fish in connection with specified canneries only, and if so, what proportion of such boats. 5. Whether the export in a fresh condition of other varieties of salmon than sockeye should be prohibited, and if so, to what extent. 6. The actual amount of money in cash originally and at present invested in each cannery and equipment; the annual business done and the expenses connected therewith, and the gross and net annual profits or losses sustained by each cannery in the said district since the boat rating became effective, such informa- H. B. THOMPSON Victoria, B.C., member of the recent- ly appointed B. C. Commission. tion to be obtained by the examination of witnesses under oath, or by an audit of the books or both, as may be found most desir- able by the Commissioners. 7. Such other points directly connected with the salmon fishing and canning industries in this district as in the opinion of the Com- missioners will better enable them to reach proper conclusions on the aforesaid subjects. These gentlemen left immediately for the West af- ter receiving their appcintmert, and are now on the ground making the necessi:ry investigation. CANADIAN FISHERMAN tribute the cook book to their customers. Ontario to Use More Fish May 15th, 1917. Chairman, Ontario National Resources Commission. Toronto, Ont. Gentlemen: As Editor of the CANADIAN FISHERMAN, Secre- tary-Treasurer of the Canadian Fisheries Association. and a member of the sub-committee appointed by you at the meeting on Monday, May 14th, I would make the following personal recommendations and sugges- tions for the utilization and larger consumption of On- tario fish among the citizens of the Province. FIRST. EDUCATE THE PEOPLE TO THE VALUE AND ECONOMY OF FISH AS A FOOD This can be done by ADVERTISING and DEM- ONSTRATION. Advertise in newspapers and magazines which reach the home and the house-wife. Enumerate the species of edible fish which Ontario waters provide. Urge the people to eat more fish. Separate fish from Friday and encourage its ¢onsumption three and four times a week at least. Have the ads. designed showing the fishermen hauling the nets, ete., and have the wording telling, forceful and calling attention to the urgent necessity of using our natural resources to the limit in these war-time days. WITH every advertising contract given, sup- ply a series of reading notes and fish recipes which must be published in the ‘‘Home Notes’’ or ‘‘Women’s Page’’ of the news- paper or magazine receiving advertising. Ask the editors to write editorials on the subject of using more fish in place of meat, eggs and poultry. Have a small pamphlet printed giving a list of edible Ontario fish; their food value; how to dress them; and how to cook them. AVOID RECIPES with ingredients which are costly. AVOID RECIPES which eall for much preparation and attention. The simpler, the better. Have this book bound by a saddle stitch so that it will remain open at any page. The cook may want to have the book in front of her while preparing the fish, and she won’t be bothered with a book that persists in closing up like the booklet produced by the Department of the Naval Service. THIS BOOKLET SHOULD BE SUPPLIED TO ALL DEALERS IN FISH, wholesale and retail. Let them mail it to their customers and have it upon their counters. Also have it distributed in the rural districts through the local postmasters. ; Have a small poster designed for display in fish stores. It should be of stiff cardboard—not too large and not too small. The design could be a string of white-fish, trout. herring, ete., with the outstanding words. ‘‘EAT MORE FISH AND KEEP DOWN THE COST OF LIVING. IT IS A NATIONAL DUTY.’’ Or “UTILIZE HOME RESOURCES. EAT FISH AND SAVE MONEY. CHEAPER THAN MEAT.’’ Cireularize the fish dealers and urge them to aid the Commission in increasing fish consumption. Ask them to advertise locally. Urge them to make good displays on both Tuesdays and Fridays, and get them to take eare in displaying and handling fish-foods. Get them to give prominence to the poster in their windows and on their delivery carts and wagons. Have them dis- As many fish dealers are butchers also, it may be policy to leave out. the ‘‘cheaper than meat’’ slogan. IN ALL PUBLICITY WORK remember there are seasons when certain lines of fish are dear. Advertise the fish in season and make the publie aequainted with the seasons and the varieties plentiful, Endeavour to popularize species of Lake fish which through appearance and prejudice are not generally consumed. Eelpouts, catfish, carp, sturgeon, ete., are all first-class edible fish and are largely consumed in the United States. There is no reason why they should not be in Ontario. DEMONSTRATION. One of the best means of practical demonstration is through the domestie science elasses in colleges. If the students are taught how to cook fish, they will carry the knowledge home and spread the gospel. Demonstration booths in charge of a good cook ean be established for a week or so in the fish department of large city stores. Have the restaurants and hotels feature fish on Tuesdays as well as*¥ridays. The Tues- day Fish Day was originated and given much public- ity by the CANADIAN FISHERIES ASSOCIATION and it has been very successful in many localities. Most of the dealers throughout the country know of the Tuesday fish day, and the Association is still keeping the idea alive and will continue*to do so until it is universally adopted. The idea of a railroad car as a demonstration booth as mooted by Mr. F. T. James of Toronto, is a good one and would be invaluable for promoting the fish eating campaign in the rural districts. For the benefit of the store-keepers in country dis- triets who find it hard to stoek fresh fish in the sum- mer-time, I would suggest that they be supplied with a glass topped show-case, lined with zine and capable of holding 50 to 100 Ibs. of fish. The Dominion Depart- ment of Fisheries advocate this idea and had sample eases made and tested. One of our Montreal dealers has had 150 eases built and is loaning them to his ecus- tomers in the rural districts of Quebec. The fish are laid in ice in this case and the whole makes a tasteful display. Particulars of this ease are appended, and the Ontario Government might supply these eases with svitable legends stencilled on them urging the eating of more fish. SECOND. SUPPLY. onen to correction In my opinion, which may be the demand has to be created first. Create the demand and the supply will take eare of itself. Our fishermen will ship to the Ontario markets just es readily as they will to the American, The U.S. market has proved a good one far Ontario fishermen in certain localities both in price and quantity bought. 1900 Ihs. than 100 Ths. and the With a the svonly will follow. and war-time davs It is less trouble to shin that the saplent in Ontario these nn on the Provineial fishing restrictions and enen un has heen reason nm nast good during it would he a good move to ease many This will tend to lower The fishermen and prodneers econld be apneal- ed to inerease nroduetion end shin to both markets We must not forvet the fact that the TInited States ore our Allies against would be unpatriotic and lead to retaliation. Our joint ree now being pooled for the eommon good, THIRD. Tt is the the Commission to advise regarding the future of the fish- eris Following an inerease in CONSUMPTION and closed lakes and waters prices and anv diserimination them trees are probably within scope of CANADIAN FISHERMAN July, 1917. PRODUCTION, there must be PROPAGATION to make good the loss. This can be done by the establish- ment of FISH HATCHERIES under competent fish culturists in order to preserve the fisheries and main- — tain the supply. The fishermen and the producers will gladly co-operate with the Government in this work. FOURTH. Utilization of Fish Waste. Enormous quantities of fish offal are thrown away in our fish- eries. Great quantities of this could be utilized for fertilizer, cattle feed and oils at very little expense. Mr. J. B. Feilding, F.Z.C.—an expert upon this sub- ject—has made a number of experiments in the manu- facture of waste fish products on the Lakes for the Conservation Commission. and I would suggest that your Commission get in touch with him. His address is Barrie, Ont. An editorial by myself on this subject is attached for your perusal, I would suggest that vour Commission work in har- mony with the Head of the Lakes Branch, Canadian Fisheries Association, Mr. T. Craigie, Secretary, Fort William, Ont. Lake Erie Fishermen’s Association, Mr. Chas. Finlay. Secretary. Port Stanley, Ont., affi- liated with the C.F.A. Mr. FT. James. 29 Chureh St., Toronto, Ontario Director, Canadian Fisheries Asso- ejation—all of whom were present at your session on Monday. P Needless to say. both the CANADIAN FISHERMAN and myself will do everything possible to aid the cause of fish production and consumption in Ontario. The whole respectfully submitted. ACADIA CAS FNGINES.LTD., HAS HAD REMARK- ABLE GROWTH. The Acadia Gas Engines Limited, is not unfamiliar to people doing business in the fishing districts of the Maritime Provinces and Newfoundland, for the pro- ducts of the concern are so well known along our coasts that it is hardly conceivable the existence of the com- pany can have escaped the notice of business men. And ye* we imagine many will be surprised to learn of the dimensions to which this industry has grown in eight W. T. RITCEY. years. w: ’. Riteey, the foundgy, is a native of the South Shore, who spent many years in the United States. Being in need of a change for the benefit of health he came back to Nova Scotia to enjoy a short holiday, and as he had the agency for an American Gas Engine and found that there was field in this country, e conceived the idea of doing a little business on the side for himself. The opportunity opened up so well before him that presently he decided to engage in the business of producing gas engines in Bridgewater. As- ‘sociating some others with him, a joint stock company was formed with an authorized capital of $50,000. Of this amount $12,400 was paid in. The first year’s sales amounted to $7,000; last year they reached over $250.- The Acadia Gas Engines, Limited, is a reorganization of the firm of the Acadia Gas Engine Company, Limit- ed, which was organized in 1908 with a paid in capital of $12,400, and although the capital was then so small, the company has since become and enjoys the distinc- tion of being the largest manufacturers of Two-Cycle Engines in Canada. The growth has been somewhat enomenal, and has beem due largely to catering to the needs and requirements of the trade, and also to the simplicity and working qualities of the products anufactured. The business of this company consists principally n the manufacture of internal Combustion Engines for e use of fishermen, and also Power Winches for Hoist- x of sails and cargo, and the heaving of anchors, ete., schooners. Part of its organization consists of Local Represen- ‘tatives. all along the seaboard of Eastern Canada, La- rador, and Newfoundland, and in the latter Colony an Office and Warehouse have been established, where complete stock of engines and accessories is carried. The main buildings of its plant consist of factory and foundry buildings which are most thoroughly uilt, covered with asbestos slate shingles, equipped with automatic sprinkler systems, elevator, and mod- ern machinery especially adapted to the manufacture of its product. ‘The plant is situated on the bank of the LaHave River, and has a large pier and warehouse, and the facilities for the discharge of cargoes are excellent. _ The prospects and future of the old company were so bright and the growth so rapid that it was impos- sible to make the necessary additions, and to carry the creased stock and volume of business without addi- tional capital, and therefore a reorganization was effected and bond issue has been made, which is to be used partly for additional equipment, but principally to take care of the ‘future increase, which is sure to come, if the business of the past several years can be _used as a basis. The company also antgcipates manufacturing new lines, which will inerease the field, and there are yet greater ilities and opportunities of increasing the business in the fields now being canvassed, as much of it is only being slightly skimmed on account of more being offered than can be handled. Each year recently, many orders have been cancelled, and it is that this additional capital will make these ean- -eellations unnecessary. The first four months of this year show an increase 34 per | cent over last,and the months of January and are months that do not reach the average. e present year promises to be the largest and most essful in the history of the company, CANADIAN FISHERMAN 253 PRESERVING FISH WITHOUT ICE OPPORTUNITY FOR THE SMALL PRODUCER. ‘*Sherman’s’’ Fish Sterilising Co., Ltd., 1416 Stand- ard Bank Bldg., Vancouver, B.C., is the owner of the Henderson Process for preserving fish without ice. A, H, Sherman, proprietor of the Defiance Packing Co., is the Britisher who introduced this process into Canada, being impressed with its importance from the fact that the Board of Agriculture and Fisheries, 43 Parliament Street, Londen, England, reported in Feb- ruary, 1917, that ‘‘there appears to be no ground for doubting Mr, Henderson’s claims as to the practicabil- ity of the process on a commercial scale.’’ When a British Government Board puts it’s seal of approval on a fish preserving process, it is good enough for all Britishers, is Mr. Sherman’s opinion. Many tests with an experimental plant have been carried out in Vancouver, and their results have been satisfactory to all concerned. After a recent test, Mr. Sherman received the following unsolicited testimonial from Edward G. Taylor, Inspector of Dominion Fish- eries, Nanaimo, B.C. “The test proved entirely successful and the process was exceedingly simple, and no ice was used at any time during the process. I also ate salmon which had gone through this process, and had been out of the water for fourteen days, and this salmon was jus’ as fresh and firm as if it had been taken out of the water that very day. The bone of the salmon was strong, sound and sweet, proving conclusively that the Process was entirely successful in preserving fish without ice for at least fourteen days, and from what I have seen, I have no doubt it would keep a very much longer time. I believe the process will be a great boon to the country and be an immense factor in the development of the fishing industry. Some of the processed fish was expressed to W. A. Found, Department of Naval Service, Dominion Fish- eries, Ottawa, and he wrote after sampling it: ‘‘There was nothing in the taste of either fish that suggested to me that they had not been cured immediately follow- ing their being landed.’’ It is claimed by the owners of this patented process for preserving fish without ice, that because no ice is needed the cost of preservation is lessened, and there- fore the fish can be sold cheaper. All the original flavor of the fish is maintained, The process applies to fresh and smoked fish, and also to meats, with which successful tests have already been made, The whole process from aint to finish takes only three hours. Salt, low temperatures and sterilization are sabent features of the process, First the fish is put into a cooling tank filled with water and brought to a low temperature. In half an hour the latent heat in the fish is extracted gradually and entirely. Then the fish is put into ®@ second tank of sea water or fresh water strengthened by the addition of salt. In order to prevent freezing the water is agitated by a pump which draws it off through one pipe and drives it back again through another, passing through a_ filtering chamber charged with ‘willow charcoal to kill the germs. The extremely low temperature of the salt solu. tion seals up the pores of the fish and prevents satura- tion, acting as an antiseptic protection on the outside. After three hours the fish is taken out and presents a fresh appearance. It is impervious to decay for ten days, and may be kept in a cool room for months. 254 Robert Mann, Superintendent of the Henderson Pro- cess Plant at Dock St., Fleetwood, England, who in- stalled the first plant at Lisbon (Portugal) writing under date of February 28th, 1917, of the Process of the Fleetwood Plant days: “‘T cannot speak too highly of the great success of this plant. Treated fish kept in excellent condition for a fortnight or longer in changing weather, the flavor heing equal to that of newly caught fish; it never be- comes flabby as in the ease of fish that has been on ice. It is also admirably adapted for use in connection with smoked fish being first treated and then smoked. It keeps for a much longer time, especially in hot weather and has a better flavor.’’ Mr. Sherman sees great possibilities in this Process for it is cheap to install and it will give the small pro- ducer of fish a means of preserving his catch so that he may reach the distant markets with his fish in good condition. He considers this process will not antago- nize the cold storage companies, but will supplement the work they are doing in increasing the production of fish, ‘“Who’s Who and Why,” gives the following refer- ences to the three gentlemen who have been appoint- ed by the Honorable W. J. Hanna, Food Controller for Canada, to look after all fish matters :— BEER, George Frank.—Born at Bedeque, P.E.I., Jan- uary 12, 1864, son of the late John Beer, M.P.P., of Charlottetown, Educated public school and Prince of Wales College, Charlottetown. Partner off Brothers, General Store, Charlottetown, 1886-1897. Partner Beer Brothers, Financial Agents, Nelson B.C., 1897-1900. Treasurer Eclipse Whitewear Com- MR. G. FRANK BEER, TORONTO. pany, Toronto, 1901-1913. Retired from business 1913. President Toronto Housing Co., Limited; Vice-President, National Housing Association of America; Direetor, Toronto Playground Associa- tion; Member Executive Toronto Red Cross Society ; Member of Committee appointed by Conservation CANADIAN FISHERMAN Beer: July, 191%, = Commission of Canada to draft model eity plan bill for Canada; Honorary Treasurer of Commission ap- pointed by Ontario Government to build Toronto- Hamilton highway; Member of Commission ap- pointed by Ontario Government upon Unemploy- ment; representative Ontario Government at Im- perial Health Conference at London, England, 1914. — EATON, Robt, Y.—Vice-President, T. Eaton Co., To- ronto and Winnipeg. Born Ballymena, Ireland, nephew of the late Timothy Eaton. Educated Bally- mena, Ireland. Came to Toronto when 22. WILEY, Franklin Samuel—of Wiley & Co., and Thomas — Marks & Co., President Canadian Northwest Steam- ship Co., Ltd.; Vice-President, Lake Coast Trading Co.; Secretary, Thunder Bay Harbour Improve- ment Co.; President, Port Arthur Board of Trade, MR. F. S. WILEY, FORT WILLIAM. three years. Born Penetanguishene, Ont., May 17, 1859, son of late Captain Thomas and Maria Marks- Wiley. Removed to Bruce Mines, Ont., 1870, where was connected with firm of Thomas Marks & Brother, established there, 1856; joined firm of Thomas Marks — & Co., Port Arthur, 1871, and has been connected — with that firm since then in lake carrying traffie — and jobbing trade. Member of Board of Governors, — Toronto General Hospital, i SUMMER FISHING. St. John’s, Nfld. Several hundred Newfoundland schooners have sailed — for the Labrador coast on their annual fishing expedi- tion, which will last all summer. y The number engaged is somewhat less than usual as the high cost of provisions makes the fitting out of two vessels as expensive as the supplying of three in” ordinary years. oy Maine sardine packers at Eastport recently paid $80 per hogshead for fish, This is just four times the normal prices a year ago. What wiil Maine sardines cost the ultimate consumer this year? CANADIAN FISHERMAN July, 1917. J. H, PAULHUS, Esq., Montreal Director of the Canadian Fisheries Association and Chairman of its Eduea- tional and Publicity Committee. July, 1917. CANADIAN FISHERMAN F. T, JAMES, Esq., Toronto Director of the Canadian Fisheries Association, who has been appointed by the Dominion Government one of three Commissioners to enquire into the conditions of the Salmon Canning Industry in District No. 2, British Columbia. J. STAFFORD, a) _IN CANADA there are two species of oys- Pee ters: The large one found on the eastern Gee coast and the small one on the western » coast, The large species is known across breadth of Canada, and is shipped in ear- and transplanted on the Pacific coast. The small es is for the most part unknown over the greater tion of the country to the east, but is well known much used in the west. the United States there are the same two species, extensively used as an article of food. the oysters from Canadian waters are shipped ie fresh—in the shell—and few go outside of dian territory. United States oysters, on the er hand, come into Canada in the shells as well as alk —with the shells removed. The first are served sh, on the half shell; the second are used extensively soups, fries, and in other ways. The rich nutricious- and delicate flavor of the oyster always cause to be sought after on the menus of hotels, restau- its, and the meetings of societies; yet in this coun- rat least it must count as a luxury, never or rarely ng its way to the tables of the masses. e oyster was known and esteemed in ancient nes and has been praised throughout mediaeval and ages. At the time of Julius Caesar it was ated in Italy; and had been transported from eoast of Britain, in fact, it has been hinted that it the oyster that lured Caesar to the shores of Jand. Throughout this vast period there have been numer- contributions to the literature of the oyster, many ‘most of which are of little or no value, but are still interest as showing the simple and quaint thoughts, ms, or methods of our ancestors. At the present the sight or the mention of an oyster is sufficient bring any ordinary man to the position of attention most people are fertile in enquiries about every se of the subject. n recent times our knowledge has been so far ex- d that it is ‘difficult to include even the main ons of the subject in the compass of a single le without overtaxing the patience of the reader. is the oyster itself, meaning its organization and vities, including its manner of living; then there CANADIAN FISHERMAN distributed, but in greater abundance and . Canadian Oysters M.A., Ph.D., Montreal. is its mode of origin; a third department is the sur- roundings among which it lives; and in the last place we may mention its methods of culture, leaving trade and commerce and uses and many other subjects to be filled in by the general knowledge of the reader. Organization and Activities. That the oyster is an animal distinct from other species, has doubtless been recognized as long as the animal has been known, but double names to distinguish one species from another were first introduced by Linnaens (1707-1778, from 1762 written Linn), professor in the university of Upsala in Sweden. Be- fore his time such common animals as were known were called by common names such as **the edible oys- ter.’’ Linnaens gave double Latin names to the ani- mals known to him. For the oyster his name was “‘Ostrea edulis,’’ which means the same as the com- mon name, ostrea being the Latin word for the older Greek name of the oyster, while edulis is Latin for eatable. The first word of the double name is the namé of the genus and the last is the name of the speeies. After the oyster of the eastern coast of America (Figs. 1, 2) came to be known, it was soon regardéd as sufficiently different from the European oyster to warrant its being looked upon as a different species and it was called ostrea virginiana, after the common name used by Lister (1638-1713, physician to Queen Ann), and later Ostrea virginica by Gmelin (1748-1804, pro- fessor in Tubingen), who edited the 13th edition of Linnaens’ great work Systema Natural (System of Nature). The name appears to have been first given to the long narrow variety of the American oyster, and later Lamarck (1744-1829, professor in Paris) recognized the shorter and broader variety, which he named Ostrea borealis, and another variety not very clearly distinguished from the other two, which he called Ostrea canadensis. These are only form vyarie- ties, not different species. They all agree in structure, habits and manner of breeding, but they differ from the European species. In still more recent times the com- mon oyster of the Pacific coast (Fig. 3), has been dis- covered and come to be named Ostrea lurida — the name given by Carpenter ‘(1820-1877, Montreal), al- though the older name Ostrea columbieusis of Hanley, is more proper. This is quite distinct from the At- 260 lantic coast oyster and is much more closely related to the European species. THE eastern oyster occurs at intervals from the Bay of Chaleurs to the Gulf of Mexico. It is often ealled by special local or trade names such as Caraquette, Mal- peque, Cape Cod, Blue Point, ete. In a similar way the western oyster is often called the Olympia oyster. It oceurs at places on the coasts of British Columbia, Washington, Oregon, California, and con- tinues farther south. The most superficial character of any species of oys- ter is the shell, which is composed largely of the same chemical material as limestone. It is in two pieces (valves) held together at one place by a hinge ,which Fig. 1—Ostrea virginiana, short variety, from Mal- peque, P.E.I.. Reduced from the natural size. permits the opposite edges to diverge to allow the entrance of water and food, and the exit of waste matters. Each valve is marked by semi-circular creases, that serve to exhibit former sizes and shapes of the growing oyster, but there are periods of ‘rapid and of slow growth. The shell is not a living part of the oyster, but is of a basis nature to our nails, serv- ing a similar purpose, viz.: protection of the parts covered. It is built out at the edges as the body of the animal grows inside. One valve is larger, heavier and deeper than the other and in the natural position of the oyster should lie underneath; this is the left valve. When the smaller right valve is carefully Laintsbanl the soft body of the animal with its appended parts can be observed (Fig. 4). Perhaps the first distinct part to attract attention is a large, strong muscle situated just behind the centre of the animal and attached at both ends to the opposite valves of the shell. It is this that offers resistance in opening the shell. It. used to be called the heart by fishermen, but that is a wrong name, for the oyster has a true heart situated in a little transparent spot just in front of the muscle, and in the freshly-opened oyster may be seen to slowly pulsate. Placing the oyster with the straight edge of the shell away from you and the smaller (hinge) end towards your right hand, it will be seen that the two ends dif- fer from each other and the near and far edges also ’ CANADIAN FISHERMAN differ. The hinge aad is anterior anc i is ventral, The ‘soft parts alse the yentr: separable into six leaf-like structures, (Figs. lying parallel with and just inside of the which the two valves separate or gape. — most leaf, that lying against each valve, is oe m an’ difference, that the mantle of the fee is part of its living flesh. It is the thickened the mantle that is responsible for building | growing edges of the shell. The other four | pie one aitene to the ye ‘and the right side of the ges Fig. 2.—Ostrea virginiana, long: variety, from necticut, transplanted and grown a t Crescent, Natural size. now be plain that the oyster is not a shape- of soft flesh, but that there are distinct parts . each of which has some special work to do life of the animal. A closer examination of the show transferse creases and minute slits which sea-water is filtered and brought into contact with blood-vessels connected with the | Im this way oxygen can be given to and im. yurities remoyed from the blood. ut the gills have another use. Their surfaces are ed with little hair-like processes that, by their ping movements, not only keep fresh supplies of water passing over their surfaces and into their pores, it also bring in the food of the oyster. This consists numbers of minute plants, called Diatoms, that suspended in the water, and it is by the filtering of the gills that these can be separated out the water and passed forwards to the mouth. The 1 is situated between the anterior edges of the Pig. 3—Ostrea columbiensis (— O. lurida), native of Boundary Bay at Crescent, B.C. Natural size. antle, just behind the hinge, and is guarded by four ) that look something like small gills, the two being in reality anterior and connected in front e mouth, while the two inner are posterior to it. collected food matter is pushed forwards from gills and is directed by the palps into the mouth. are no teeth, but there is a gullet, a stomach a liver, and a long coiled intestine, the latter ting posteriorly, just above the adductor muscle, permitting the undigested waste matter to be car- off by the current of water flowing away from re is an exeretory organ situated just below adductor muscle, a nervous system that connects controls all parts of the body, and a reproductive m that gives rise to eggs for perpetuating the WHILE the oyster has an anterior and a pos- terior end, a dorsal and a ventral edge, and a right and a left side, yet it is not a locomotory, but a fixed animal. It is normally attached to or to another shell by its left valve, which ex- why the two halves of the shell, as well as to a extent the soft parts, are not equally developed. ee, locomotory relatives of the oyster, such as the there is a muscular outgrowth of the median a CANADIAN FISHERMAN 261 Fig. 4.—Ostrea columbiensis, from the right side with right half of shell removed, showing edge of mantle (m), heart (ht.), adductor muscle (am.). ventral part of the body, the so-called foot, which can stretch forwards outside of the shell and by means of which the animal can creep about, turn itself over, and ’ dig itself into the mud or sand. The oyster can do none of these things, but on the other hand it is well adapted to the mode of life it pursues. The absence of a foot, the slight lob-sidedness of the body and shell, and the habit of fixation show that it must have been a long time since the ancestors of the oyster were as active and as symmetrical as a clam. Yet the pres- ence of single median organs like the digestive canal and the heart and of paired lateral organs like the mantle and the gills point towards an ancient bilateral symmetry of structure such as is possessed by all good runners or swimmers. Sprat (1669) wrote ‘‘The Oys- ters when the tide comes in, lie with hollow shell down- wards, and when it goes out they turn on the other side; they remove not from their places unless in cold weather, to cover themselves in the Ouse.’’ This was of course all wrong and Sprat must have got his information second-hand or conflicted some of the habits of the clam or cockle with those of the oyster. Yet there are many people of even the present day who have just as erroneous notions. I have sometimes been asked by summer visitors at the seaside where they might go to ‘‘dig’’ some oysters. Others again, seeing a float in which were temporarily kept a few sbc Fiig. 5.—Same with right half of mantle removed, showing course of intestinal canal from the mouth (mo) through the stomach (st.), and backwards to the vent above the adductor muscle, the striated gills curving from below backwards and upwards, the reproductive organs (gd.), &c. 262 oysters for convenience in filling orders, remarked to the manager of the company, ‘‘Oh, I see, this is where you raise your oysters!”’ Oysters cannot live very long if kept in a great heap, at least the under ones can not. In old beds along the Atlantie coast there is often a depth of several feet of shells, but the only oysters living are on the surface. The newer generations have built on the shells of the * Fig. 6—A cross section of the body of the same in the region of the heart (v.), showing a bit of the muscle (am.), the intestine (r., dd., ad.), the repro- ductive organs (gd.), the gills, (loh, lih), and their cavities (she, wt.) containing water. older, which either died naturally of old age or were smothered or starved by the deposit above them. The surfaces of these beds are usually eight to twenty feet below the surface of the water. Many oysters be- come broken away free from the mass and are tumbled about by strong currents. Many live singly or few in a bunch, attached to a stone or other solid object or broken loose. Those that are transplanted or that are brought into commerce are separated from each other. CANADIAN FISHERMAN * OCCUPATIONAL DISEASES AND vocaTIONA HYGIENE. A subject of great interest to everyone engaged industry or commerce, is that of Se a a, Dis and Vocational Hygiene. ; It has been a well understood fact, for hundreds years, that every particular oceupation has i particular diseases, and a book recently publis der the editorship of George M. Kober, and Wil Hanson recalls our attention to this in a very f manner. The life of the seafaring man is asunity re as a healthy one, even if somewhat hazardo compares very favorably with other occupations, ing eighth in the list of twenty- two oes tabulated. The sailor’s greatest enemies are dailies d mp- ness, insufficient air space in sleeping quarters, regular meals and sleeping hours, exposure to e: of heat and cold, hard work and accident during storms. As a result we see an undue . of injuries, diseases of the respiratory organs, rheu- matic and neuralgie afflictions. Heat exhaustio an uncommon trouble in the tropics. Fortunat coholism is dying out, and the genet mo is rapidly decreasing. : The off-shore fisherman has many ad the deep water sea-goer, in as much as _ settled abode, with all that means in home life and home eomforts. The work of fish curing has some special cause of the employment of a large number of wo long and irregular working hours. Rhaneatioae chitis, and diseases of the lungs are the pena Severe cuts, slow healing, and septie wounds are quent. In days past, the very ground on hich workers stood was a.menace to health, for ence of proper paving and drainage, the. impregnated with decaying organic matter, created a constantly foul atmosphere that was) pletely counteracted by the open-air surrow The hygiene of the industry has been won ( improved since the establishment of modern and while primitive methods still prevail in th of herring and cod in a few backward di handling of most of the sea food is now earr under most favorable working conditions, As” goes on, no doubt there will be still greater imp rove: ments, for while there is a growing demand that food which is to be placed on the market shall be under strictly hygienic conditions, there is also’ mand that no one shall work under conditions injurious to health, or that will impair the effici of the worker. Special attention is being given construction of buildings. Cement floors with”) en lattice work for the workers to stand on are placed. Good ventilation for the removal of is arranged for, while rubber aprons and boots: coming better appreciated. Much of the work - being done by machinery, and the methods for lection and utilization of the offal have been pe so as not to create a menace to public or private } Altogether, the fishing industry is being made attractive, and it would not be surprising, later on, see a large influx of both eapital and labor in business. Pav ‘ Oxxs) i SSOCORN es RSIS eats SSK oe RRO SO Utilization rs. The Canadian Fisherman, Montreal, Que. tlemen :— In one of your issues recently we notice that you ed attention to the enormous waste which apper- ns in modern fish packing factories because of the bsence of means for handling waste fish and fish al. We are entirely in agreement with you. The 2 is appalling. The matter is of such large public ity and benefit that we are glad to note the advice ntained in your article that the Canadian Fisheries sociation are taking the matter up with the Marine id Fisheries Department with the request for an in- tigation. We desire, however, to correct the im- ession which may be given by your article that there is no proper equipment for handling this problem and that the investigation will necessarily require large propriations and the services of skilled investigators. ‘a matter of fact this problem has already been effectively overcome and a large number—upwards of : —fish packing companies are now equipped with yparatus. The firms so equipped are however, si- ated in Great Britain, South Africa, Australia and sw Zealand. None have yet been furnished to merican or Canadian fish packing companies for ough we have sought to interest people on this sidein matter, we have not come across a firm sufficiently terested or enterprising to take the matter up. Per- ps they are making so much profit that they do not need to look for further returns!! _ The method by which this problem is best overcome ‘is by our ‘‘SCOTT’’ Gasoline Oil Extraction Plant 2 hich we have specially adapted for the handling of waste fish and fish offal. In this adaptation of our “SCOTT” Extraction Plant we take the wet fish and ‘fish offal just as it comes and put it into the extrac- ion vessel and without any intermediate apparatus we tract the oil therefrom and turn out the residue in a e bone dry powder emminently suitable for fish eal or fertilizer purposes, The best market for the extracted residue is to dispose of it as fish meal to ¢attle and poultry food makers. That this was the view aken by the British Board of Agriculture even several ‘ ears ago as instanced by the fact that they issued a special pamphlet directing the farmers’ attention to _ the advantages aceruing from the use of this material a peor feeding stock and the result has been that the pro- t has been extensively taken up for that purpose. Owing to the fact that this oil has been removed the eeping properties of the fish meal are indefinitely ag than appertains in the case of ordinary dried fish Por fertilizer purposes the extracted residue is also much better because owing to the fact that the oil CANADIAN FISHERMAN of Fish Waste has been removed the residue is in very much better condition for fertilizer purposes as the oil in ordinary dried fish scrap is a deterrent to its absorption into the ground and not only that but the presence of the oil in ordinary fish dried serap makes the ordinary fertilizer ferment, or go sour, because the oil is acidified on ex- posure to the air. This i is entirely avoided by the pro- duct from our machine because the oil is eliminated. By our method of removing the oil all the nitrogenous values are retained and the percentage of ammonia etc., obtained is therefore higher. When the extracted residue is to be used for feed purposes the fish meal is usually finished off leaving not more than 3% of oil in the dried residue but for fertilizer purposes the oil is extracted even further. The ordinary size of extractor deals with about 10,- 000 Ibs. in about twelve hours. We are however, making extractors of larger size, say up to about 18,- 000 lbs. but the operation takes proportionately long- — er in the larger machines so that there is not much gained by increasing the size of the extractors. The plant is extremely simple and is operated by ordinary intelligent unskilled laborers. We should like to make a suggestion how this prob- lem of equipment far handling waste fish and fish offal can be most advantageously conducted. It is that the material should be collected and disposed of at a central plant — run perhaps on co-operative lines. Each central plant would be able to take care of the material obtained from a certain locality. Such an arrangement would avoid duplication of equipment and it would be to the interest of the packing com- panies to send their waste fish and fish offal to the central plant for extraction. One reason advanced to us by American-Canadian packing companies has been that the season is short but that seems to us all the more reason why it is ne- cessary to get all there is from the fish while the season is on. You correctly mention in your article the waste is colossal. The profits are so large that even though the season be short the return on the in- vestment is very high and in fact a few months work- ing would be all that would be necessary to return the full amount of the investment. We shall be very pleased to furnish the Canadian Fisheries Association or the Marine Fisheries Depart- ment with full information concerning the installations which we have installed for this purpose and to assist them in any way in their investigation of-this im- portant matter. Yours faithfully, ERNEST SCOTT & CO. F. C. AUSTIN. 264 » tated “achat tac ti lias al St She 4 4 P « a VUVCTC? ° Judgment—‘‘Frozen’’ Not ‘‘Fresh’’ Confirmed. In the Court of Appeal, on the 27th ult., before Lord Justice Swinfen Eady, Lord Justice Barnes, and Mr. Justice Bray, judgment was given in an appeal by the Midland Railway Co., against a judgment given in the Divisional Court, at Leicester (vide Cold Storage, Apl. and Dee., 1916) in favor of Messrs. William Warner’s Sons & Co., Ltd., affirming a judgment of a County Court judge. Mr. G. J. Talbot, K.C., and Mr. Frank Gover ap- peared for the appellants, and Mr. H. Holman Gregory, K.C., and Mr. F. Hinde appeared for the respondents. Judgment. Lord Justice Swinfen Eady said: The point raised is a short one, but one which is by no means free from difficulty. The question is: within which class, for the purpose of railway charges, salmon imported from Alaska, and, I think, some from British Columbia, and coming forward in a frozen state, should be classified. Now before the learned County Court Judge, the actual method of packing was described. It was de- seribed by Mr. Warner, and he said that the salmon in question comes from Alaska and British Columbia. He says: ‘‘The fish is perfectly hard frozen when it reaches us. It is packed in wooden cases, wrapped in a number of wrappers, each fish or piece of fish be- ing separately wrapped in two sheets of grease-proof paper, and also in brown paper.’’ Then ‘‘The Loggie salmon, a thick paper bag encloses the fish and each piece of fish separately. The case itself is lined inside with bituminous card. There are holes at each end of the case for corks, when the case is not in a cold storage chamber. The corks are in the holes when the cases reach us. Corks are 214 to 3 inches in diameter. Tt must be “some weeks old before it reaches Liver- pool’’—that is the fish—and then ‘‘We buy the fish _ from importers who consigned the fish to us.”’ Now that is the state and condition in which the fish is sent forward, and it is sold here on arrival. The first question raised by the appellants, the railway company, was this. They contended that this was fresh fish, coming under Class 4, where certain classes of fresh fish, which includes salmon, are classified. The contention on behalf of the appellants was that this is fresh fish——salmon—within Class 4. In my opinion the fish so preserved cannot be called fresh fish. It is fish which by reason of the freezing or refrigerating process to which it is subjected has been preserved from decay, but it cannot be called fresh fish. Then the next question is whether it comes within Class 2, which is: Preserves, fish, fruit, meat, and provisions, in easks, boxes, or eases. It was said that this, coming inside a strong wooden case, comes within Class 2 as ‘Preserves, Fish in cases.’’ Now it will be noticed that the classification of goods includes in Class 1 ‘‘fish’’ preserved by, I think, almost every other meth- od than refrigeration or freezing, for instance, fish that is dried, that is cured in brine, and, as regards red herrings, thoroughly cured. All such fish pre- served in that manner comes within Class 1, so that the classification ‘‘Preserves, fish,’’ ete., is obviously not intended to include fish preserved in any of those methods. CANADIAN FISHERMAN Judgment re Frozen Fish in England — GSO 0999009909004 6 00000099 H9O99909999 000000909008 9OOOOOO Now can it be said that under a heading of ‘“ serves’’ although extending to fish, fruit, and pro- visions, a whole salmon so frozen ig properly included In my opinion this heading in Class 2 of ‘‘Preserve in casks, boxes, or cases’’ does not extend to a elude a preserved fish, that is to say a fish pres by the freezing process. ‘‘Preserves’’ is not a properly applicable to such a fish. The best con that I can arrive at, although the matter is n from doubt, is that this i is a fish preserved in a not provided for in the detailed classification ; therefore the effect of it is that it is covered by C 20 of the Schedule, and is to be included in until it is duly added to the detailed classificati For those reasons I am of ( opinion that it is Class 4 as ‘‘Fresh fish,’’ and it is not in Class 2 as ‘* serves,’’ but it is fish preserved in a manner not tioned in the classification; and was unclassified, a should properly be dealt with according to the re in Class 3. In that way the order below should altered to that extent, and, as the parties have | about the costs, there will be no costs of the appeal Lord Justice Barnes said: There are two poi which have to be decided, first of all whether his | fresh fish within the meaning of the language of Cl 4, which speaks of fresh fish, including amongst fish salmon. Well, there are a great many sense which you may use the word ‘‘fresh’’ as app fish. You may use it as opposed to stinking fish, that is quite obviously not the meaning in which ii applied here. ) A salmon which has been brought thousandag 0 away from Alaska, and has been frozen stiff and ed in a particular way so as to maintain it in a condition until it arrives, and then has to be before it is exposed for sale, or at any rate. it is used, to a salmon in that state, in my opi word ‘‘fresh”’ is not properly applied. Then the. tion is, not being fresh fish, is it ‘‘preserves,’’ a question, it seems to me, is whether the word ‘‘p serves,’’ as used throughout this classification, wher speaking in reference to fish, is a reference to served fish or only a reference to preserves Again there is some difficulty about this, and the clusion I have come to is that they are spe: preserves of these different articles. That m say something that has gone through some tre or process, which has, to some extent, chang original character. In my opinion, this” appeal to be allowed on the point that this particular. not classified at all and therefore comes under tion 20. Mr. Justice Bray: The first contention of the way company here is that this is fresh salmon, | I feel quite clear that it is not fresh salmon. We got the advantage of the evidence of a fish who says that frozen fish would always be frozen fish. As to the other point, I have a great deal of d diffic ty, and I do not feel sufficient doubt to differ fi my brothers on that point. I agree on the whole t this appeal should be allowed to the extent been mentioned. Be m the London Times Supplement, January 1917). 4 = war has greatly diminished the present supply of fish, it has also, potentially, greatly increased the erwar supplies. aval exigencies have closed more fishing grounds n by-laws ever tried to do, and, in view of the old troversy over restrictive measures for preventing letion, it will be interesting to see, after the war, > far some of the most heavily fished grounds will e recovered, and how long the recovery will last. ‘he searcity of fish has widened the range of fish eh is marketable to something approaching — the nch standard, though unfortunately it cannot be that domestic fish cookery has correspondingly oved. There is still too much frying-pan. And , the importance of the fisheries, as a national ‘their unique economic position, and their possi- es of great and relatively cheap development, have demonstrated to a degree only anticipated before- by a few enthusiasts. - Acland surprised most people when he said in he British House of Commons on May 22 last that Deuicy is fully one-third of the weight of meat, ether grown here or imported. Perhaps he rather fi ied them when he stated the yet more important nom ie truth :— ‘ish is a home product which costs nothing to cul- te, an import for which no money goes out of the mtry, while the capital outlay in proportion to the is similar in the case of the fisheries than in the of any other food-producing industry. From a nal point of view, therefore, fish is the cheapest ood we can have’’. He might have ad@ed, too, that fish is the only im- sd food which does not take up mercantile tonn- since it is landed by the fishing vessels them- Why Fish Is Dear. Be fish on December 1. as compared with July. 4, has gone up in price 147 per cent. in the large ‘How is it’’, the consumer very naturally asks. “that the cheapest food to the nation is one of dearest to me?’’ Before inauiring where the money goes—and fling- blame about — it is well to consider the excent- nally heavy double pull to which the fishing in- y has been subjected throughout the war — the il of the Navy on the one hand, and of food de- d on the other. An official stament of the Board grieulture and Fisheries runs as follows :— The importance of the British fishing industry has nm demonstrated by the war. It is. in effect. a sub- y arm of the Navy from which both ships and 1 are drawn for naval services. largely of special J. as events have proved, of most important and in- alnable character ....... The Navy has already claimed for naval duties ‘than 75 ner cent. of the first-class fishing vessels, more than 50 per cent. of the total number of fish- n ‘fof all ages, including boys,’’ engaged in the ng industry. CANADIAN FISHERMAN Fish As Food Great Britain’s Fishing Industry In War Time And After. the Weight of fish landed and consumed in - 265 ‘As a result of the demands of the Navy, combined with necessary restrictions of fishing operations, the quantity of fish landed by British fishing vessels is now about 30 per cent, of the normal.’’ In other words, while the supply has gone down to rather less than a third, the price has gone up to rather less than three times, its pre-war level—a not undue rise if we are to endorse the commercial maxim that the price of a thing is what it will fetch; if we are con- tent to leave fish to the unfettered inter-action of sup- ply and demand. That the fisheries, with half their men gone and three-quarters of the first-class boats (and those the biggest and best steamers)—to say nothing of vessels sunk and captured, and enemy submarines round about —that they should, under those conditions, have kept the supply up to one third of the normal speaks: elo- quently, not only of the energy and hardihood of the men who remain fishing but also of the magnitude of their ‘‘civil’’ contribubtion to the war. Government Aid. Needless to say, the earnings of steam fishing vess- els, too old for Admiralty service, have been very great and the prices obtained by fishermen in general have been high beyond record. Where fishing has not been too much restricted, the inshore fisheries, which were ina state of decay, have so improved their position that in some parts they are in a fair way to find themselves re-capitalized. For inshore fishermen, remembering their lean years, have certain ly not squandered their increased earnings; and it so happens that high prices have more or less tallied with the introduction of the marine moter, which, with the same or a smaller crew, at least doubles the productivity of a sailing boat. In the south-west, the Government has aided the install- ation of motors, by means of a loan, with such strk- ing results. both as to repayments in advance of due and as to inereased landings of fish, that it becomes a question whether the nation would not be immensely the gainer from a universal State-aided conversion of every possible sailing boat to moter power. There is. however, this to be noted as regards the prices obtained by the fishermen: they are not the re- sult of any bargaining power possessed by him. He brings ashore an extremely perishable commodity which he must needs sell quickly — and off to sea again. Now. as heretofore, the price he gets is the price prevailing when and where he lands his fish; and that price is the result of competition among the fish merchants themselves to obtain the supplies they want. What further is added to the consumer de- nends on what he can get to nay. If the fishermen forwent the market price for his eatch, the money would merely go into the pocket of one or other middleman. Dogfish. Tt seems a far ery. thongh it is only a few years ago, sinee fish not ‘fnrime’’ was ealled, and treated as. ‘offal’. A week or two past I saw on the ‘menu’ of a London restaurant ‘‘Matelotte de ”? some- thing or other — name unreadable. The proprietor told me it was ‘frock salmon’’. And when, after eat- 266 ing an exceedingly well-cooked and palatable stew of dogfish, I asked him how many of his customers knew what it was, ‘he replied :—‘‘Hush! Nobody! Nobody! They like it.’’? So they should; it was very good. But those wise men who initiated the advertising campaign to popularize dogfish under the name of ‘‘hake’’ — and so, in the West Country, transformed a fisher- man’s pest into the fisherman’s stand-by—probably never foresaw the day when dogfish would fetch up to 8s. a stone, as it did the week before Christmas. Even sead, variously called horse-mackerel or ecow’s pigs, have fetched their 5s. 6d. a hundred. Every possible fish has been pressed into service. And that is a per- manent gain; for each new fish that people learn to cook and eat, instead of throwing it away, is, in effect, an addition to the fish resources of the country. A Serious Warning. The above-quoted statement of the Board of Agri- eulture and Fisheries goes on to utter a very serious warning :— . “The trade at home and abroad upon which fisher- men depend is so curtailed as to be on the verge of a total collapse ... Before the outbreak of war the British fishing industry occupied a position of un- challenged supremacy. Now that the bulk of the fish- ermen and of the fishing vessels are employed for other purposes, neutral European nations, tempted by the huge prices at present obtainable for fish, are so de- veloping their fishing activities as to threaten most se- | rious rivalry.’’ Even more than the fishing, it is the distributive channels which. have broken down, and which eannot be recreated simply by saying the word. simply by de- mobilizing boats and men. The fried fish shops, that wonderful, if odorous, modern development. may well be described as the backbone ofthe modern fish trade. since by absorbing the ‘‘rough’’ they make the ‘‘prime’’ worth catching. They form the main chan- nel by which fish reaches the industrial population. That they have struggled well for existence is evidenc- ed by the fact that the price of rough fish has risen considerably more than that of prime. Squeezed out. however, by dear supplies on the one hand, and mili- | tary service on the other, they have in many working- class quarters become a thing of the vast. Value for value, the price of fish still compares favourably with that of meat. But is it not too much to say that if the fish supply could suddenlv be raised to normal it would prove impossible at first to distribute it to the consumer. Whether the Food Controller will tackle fish _ re- mains to be seen. Fish is not a food which ean wait while licenses are procured or ‘‘adinstments’’ made. The trade is more complex that outsiders realize. An attempt to control prices at one end only micht easilv lead to fish heecoming searcer still. Government rail- way transport of the fish. or at least a flat rate from anywhere to anywhere, should be possible under the present system of railwav control, and in the writer’s opinion that would be a ‘‘sine ana non’? of fish control. For only by that means eould the multitudinons rail- way charges be eanalized, and clear-eut prices be es- tablished for the fisherman at one end and the eon- sumer at the other. Better Transport Facilities Ureently Necessary. The after-war problems of the industry—eradual de- mobilization, renewal of the foreign fish trade, and the for ‘the improvement of the sespaele “or inshore fisheries. It is beginning to be realized responsive the fisheries are to well-planned schen of development. Certainly no other industry: such a return to the nation for a comparatively State expenditure. Cheaper and better STARR cilities ; better arrangements for the point-to d creat markets and down again; dsvelanuten 4 cultivable shell and fresh-water fisheries, great food potentialities; a general tauntening whole fish trade organization, which, ee Os that work on big bargains, is decidedly s wasteful — those are some of the tivcatl action should be taken. It is possible that di help will be needed to set many of the smaller ors on their legs gain. The middleman. w a necessary function, is as worthy of his other labourer, but in the fish trade there are t who do comparatively nothing and are in levv a high charge for doing it. For the of the fisherman and of the consumer, their services will have to be dispensed with, or more useful channels. Only then will the to the nation become also the cheapest to The ‘Scotch packing’’ System. The Imperial Trade Correspondent at writing under date Apri? 18, states that Newfoundland in the year. 1916 gave ve results, the great increase in the price articles having been fully me! bv the in of ‘exports. Transport difficulties an Kingdom restrictions on exnorts of many in the fishing and shipbuildine industries ¢ restricting trade with the United Kingdom, a creasing that with the United. States. ~ coe The 1916 catch of fish was fully up to the. yearly catch. and was sold to advantage. the markets of the world taking liberal supplies year. The extra demands for fish foods created by war conditions has inereased these products to an nnnrecedented exten of herrings nearly doubled during 1916 mand for this fish having sprung up i » Unit States owing to the decreased North S eh. also to the adoption of the ‘Scotch packing syste in Newfoundland. Efforts are being made p lv to secure this trade; this is not conside difficult undertaking, as the herrings cau eoast are eaual in size and flavour to those it: the North Sea. The trade in fish oils also largely inoreashd the year. The compulsory Government inspeet i¢ cod-liver oil has led to a much better auality b ported; many authorities state that the oil wh es the test is equal to the best Norwegian oil. The year proved highly suecessfnl for seal fis The catch constituted a record one for the small ; ber of ships engaged, 11 steamers bene ! in * li seals, valued at 642,463 dollars. : ‘teliowine article on a timely subject was pre- e at our special request by Mr. R. H. Williams, ver of the well-known Lobster Exporting Firm Simpson & Company, Halifax.—The Editor. | THE restrictions against importations of Lobsters to Britain and France at this time ‘and the difficulties of shipping them to other | European countries when considered with the arine menace causes many to divert their atten- _to the possibility of a Lobster business entirely nfined to the American Continent. According to statistics the pack of Canned Lobsters out 160,000 cases or 8 million pounds of meat ed from say 32 million pounds of lobsters in the The quantity shipped in shell is given as slight- er 814 million pounds. The annual catch jthere- may be said to be about 40 million pounds. he United States has been for many years the prin- ‘outlet for shipments of lobsters in their fresh . Attempts have been made to send live and boil- rs to England, Germany and France, but none ese were sufficiently suecessful to render any ex- sive business possible. ‘The various States of our neighboring republic have gulations governing the size that may be sent or there, and in all but one small section of Canada claimed that lobster fishing wonld not be profit- unless accompanied with the canning industry. must be admitted too, that the quantity sent in a state to American markets because of the size imposed on their side and the short season on 's side. cannot be materially increased under present itions. Tf large quantities were sent then lower ices would prevail so »s to render the returns to : ermen unprofitable. Even as it is now it is only xy a part of the season the prices obtained are able to the fishermen or dealers that handle Sinee the inception of this branch of the business ton has always been the centre, and while present lations and conditions exist. it is likely to remain d be the controlling factor as to prices. American do this business through a medium of dealers commission firms and these reap profits which ny contend should be made by our own people if unity between the fishermen and dealers in the ‘ime Provinces prevailed. - Maine, Massachusetts, Rhode Island and Connecti- enjoy a business in fresh lobsters and although all bined have not an equal supply to that obtainable Nova Scotia itself, they, not us, are the masters the situation. ‘There are, of course, some features rein these States have an advantage over Cana- n dealers inasmuch as they are from 12 to 24 hours er to the principal consuming centres. Maine stocks mds and cars with Nova Seotian lobsters when es rule low and retails them to the consumer when h, selling in the meantime such lobsters as develop ‘spawn during the warm weather at a good profit he State authorities so as to replenish Maine waters h lobsters for future seasons. Boston collects a CANADIAN FISHERMAN The De eicean Continent as a Consumer of Lobsters By R. H. WILLIAMS. 267 : : ; AR 8 OH 8 GB 8 8 8 commission of five per cent on nearly all the Canadian lobsters that go there, and a profit besides. Dealers in Canadian cities prefer to buy from the States than from Halifax because the latter cannot furnish their requirements for the whole year. Thus they pay higher prices and an import duty as well. The fishermen and dealers in these Provinces quar- rel among themselves and refuse to be reconciled to- each other so that the American dealer steps in and takes their profits. They remind one of that picture showing two men disputing about a cow, the one tug- ging at its tail and the other pulling at the head while a lawyer between the iw. is taking all the milk. The American fishermen and dealers are perhaps quite as ‘uilty of quarrelling with their neighbors arid com- petitors, but as a rule they appear to get together before thejr profits fall in the hand of outside parties. opi WHILE divided into so many fraements, the business in fresh lobsters for Canada ean only be improved with much diffieulty and will never he as remunerative to the country as it should be. If more closely linked together our fish- ermen and dealers could have ponds and ears like those of Maine where the stocks could be stored and disposed of throughout the year. They could furnish buyers with supplies at any and all required dates. They could arrange for transportation facilities and proper accommodations by railways and steamers for earry- ing lobsters to their destinations, and compete suecess- fully with those points that may be nearer the large cities of the States and Canada than ourselves. They could develop the trade in our own country and extend it further West than is possible at present and make it a larger and more profitable business for themselves and Canada. Even if they did not wish to disturb the present Bos- ton connections they could by joining hands in a com- mon cause save thousands of dollars annually by get- ting their lobsters to that market in better condition and seeing that they get a ‘‘square deal’’ when they land them there. This feature needs attention irrespective of whe- ther the canned lobster branch is confined to this Con- tinent or not. Moreover this is not advocated as anta- gonistie to our American ally, but in the spirit of self- preservation and ‘‘Canada First’’. According to the Government export statistics for 1914 the quantity of canned lobsters sent to the Unit- ed States was about 47 thousand cases, and to the West Indies, Central and South America about 350 eases. Deducting the total exports of these goods from Canada during the year from the total pack the quan- tity as being used in Canada is about 4,200 cases. These figures do not agree with those furnished from well-informed trade cireles. It is pointed out that quite a large portion sent to the States is usually re-shipped from there to European and other coun- tries, and that many lobsters find their way to the central and southern portions of our Continent from English ports. The generally accepted proportions of 268 an annual pack consumed on this Continent are given as follows: 3214 M. cases in the United States. 1214 M. cases in the Canada. 5 M. eases in the other parts of America. The American trade in canned lobsters is well cater- ed for by the American packers in our midst and by various others who specialize for that market. The trade in the Eastern States is small when considered ‘‘ner capita’’ of their population because lobsters in the shell are frequently preferred. The Middle and Western States provide a good market and with the increasing population, should the present prosperity of that country continue, the business there is capable. of a steady development. The same may be said of Canada. In the east sup- plies of fresh lobsters are obtainable and because our own country has in the past been made a dumping ground for inferior grades there is perhaps more pre- judice against lobsters in tins evinced here than in any other country. It is said that many canadian consum- ers having become accustomed to poor qualities actually consider canned lobsters like live Jobsters more black and green than red and white. The in- creasing English, Scotch, Irish and Welsh population in the Western provinces makes a good market for good qualities such as these immigrants had been ac- customed to buy from the grocers in the Old Country. The other American markets have been only partly explored. Canadians have not entered the Spanish American business, lacking: knowledge of the language and currencies and modes of payments in these coun- tries, being handicapped as well by the smallness. of individual orders and the absence of direct communi- eation. - THROUGH ignorance Nova Scotia has ne- eZ glected to cater properly to trade in the West Indies. All inferior food-stuffs used to be " considered suitable for the colored people of those islands and so goods that were unmerchantable in other markets were sent there. Canadians know more about the West Indies now and realize that good foods are wanted there as in all other countries. The extent of these markets is of course limited at present high prices, enhanced by existing rates of import duties. The orders for canned lobsters being small, are usually given in connection with other groceries, so that direct trade between packers and dealers there can be expected only from places in touch by steamer with the ports of these provinces. To hope that we can make this continent, with its estimated population of 175 millions, consume eight million pounds of lobsters in a year, does not seem a very difficult proposition since it will average less than loz. per person for 365 days. It means but little over a pound of lobster per capita per annum for each Canadian—or a tenth of a pound for each resident in the United States. This amount surely could be eaten without increasing the distresses of indigestion. This system of reckoning while interesting, may be some- what misleading. Rather should we ask whether the people on this continent can be induced to eat three times as much lobster as they have been in the habit of doing. For the immediate future it is believed easily pos- sible when all food-stuffs are in such demand and prices ef all other canned products so greatly advanced, Proper organization, however, is necessary to pro- duce the best results, and as to ‘‘After the War Con- CANADIAN FISHERMAN _ s -vanneries, as it silliets would in a big year. ditions’’ unity in the trade is even more ‘etal and the best means of ‘‘Preparedness’’ should be consi ed now. 4 One of our leading Canadian statesmen has rece suggested that possibly those interested in the lobs industry should GET TOGETHER. In unity there is strength and if the trade will mit itself to be brought closer together and adopt maxim of ‘‘Live and let live’? more than in the many things that now appear impossible may be complished. After all, this lobster business only one of those supposed insoluble human which the British premier tells us can be su Catches Are Small and Few Fishermen pe Ba iy for Pome: Run, Bae very poor. An indication of the situation is fact that the Fisheries Office has so. far are ee small. yee one cannery that nine fish were secured by three boats as the ible that the spring salmon run is merely lat come on later. An officer of the fisheries branch, sent eggs of a certain species of trout, reported son given is that four years ago a slide caused struction work on the C. N. R. hurled tons earth into the Fraser at Hell’s Gate, cau: which, it is claimed, prevented many sean ing up the river to ‘the spawning ground. In t nection, Mr. F. H. Cunningham, chief inspector of fis eries, says that no forecast as to the probable effect that obstruction on the sockeye run is po Whether it had no serious effect can only be ed after the run. The early run in 1913 got past be- fore the slide came down, and prompt measures were taken by the department to facilitate the passage the second run by the construction of flumes. In a tion some millions of eggs were gathered and ha’ out at the Harrison Lake hatchery. It is hoped. tl these measures will prove to have been effective, a that the sockeye run will not have been seriously creased. It is also pointed out that the number of fish the obstruction was much larger that it would been under normal conditions for the reason that was a strike of fishermen on at the time, and — thousands of fish that would ordinarily have caught in the nets and never got to the spa grounds were thus allowed to go up. WALKING down Bay Street in Nassau a few days ago, we turned in to the office of the Dominion Government Agent, and there we . were surprised and pleased to find a copy of ‘he Canadian Fisherman.’’ (We promptly borrowed copy from the gentleman-in-charge, and took it e with us to read). On seeing ‘‘The Fisherman’”’ felt at once as if we had met an old friend who e not alone, but brought along other old friends— far outports of Newfoundland and Labrador, the dalens, the French shore in Cape Breton, down h and up along toward Cape North, Canso and the ern shore of Nova Scotia, the Southwestern to Yarmouth, and the Bay of Fundy to Digby, in most of which from time to time we have seen the fisher- , splendid fellows all, reaping the harvest of our thern seas—the silvery herring and mackerel, the -loads and ‘‘bankers’’ of cod, lobsters fit for and in the Magdalens women digging in the ‘or the dainty clam with which the men bait their * then occurred to us that perhaps our Northern ermen may enjoy hearing something about the sh of these tropic waters—the fish that compete ainst codfish, in the markets of the different West dia Islands. : |Z THERE is a great variety of these southern ae 19 fish, but with the exception of ‘‘Jew Fish,”’ : 7S ‘*Rockfish,’’ and ‘‘Grouners,’’ none of them are large. Though Jewfish and rockfish are n caught, that turn the scales at a hundred pounds Sut all the others are fish weighing under twelve pounds, and most of them on the market are ‘‘pan’’ sh, weighing from six or eight ounces to two or three The water in which these fish are caught:is clear to a great depth, so all going on at the bottom is visible _ to the fisherman in his boat above, and when the water is deep or rough, the fisherman uses a water-glass, ly a pane of window-glass set in the bottom of a or bucket, and puttied around so as not to leak. This water-glass he holds firmly against the top of the waves, and looking through it sees all the actions ‘of the fish as plainly as though he were at a theatre soking at the actors on the stage. Just think what a heap of hauling-in of line, our northern fishermen would be saved, what wear and tear of clothes and tackle, if they could look through _ a pane of glass and see if a cod had taken the hook not! Z FISH, living in such sunlit water as this, south of the Gulf Stream, so that the water is always warm and full of light, take on the most beautiful ecolors—colors such as the rainbow paints in its are of the sky, such as our North- n Lights flash from out the Arctic, such as the rich- t opals and amethysts emit when sunlight falls upon CANADIAN FISHERMAN : BAHAMIAN FISH Some Notes About Fish and Fishermen in the Bahamas—Trade Opportunities for Canada, Written by Victoria Hayward. Edith S. Watson. DOS999999G99 9999999099900 0090 ON 00900000 0000000 269 Photographs by 6646466666 bbrénénte he oe eh them. It does not matter whether one is a fisherman or not, there is unbounded pleasure in looking at the color in these fish, and their grace. Artists love to paint them. There is one artist here now, in Nassau, specializing on fish, trying to paint them swimming about naturally in the water. This artist is an Eng- lishman, and already his work in painting these fish, depicting their jewel-like colors and their grace of mo- tion, has won him a place in the world «of art. If he were to go north and try our codfish and our pictur- esque codfishers in sou’westers and oil-skins, I am sure he would find them equally excellent subjects, and it would be good advertisement for our fish to have our northern ‘‘Captains Courageous’’ appear in our art galleries, and I am equally sure that ‘‘the bigness’’ of the theme would be welcome to all true lovers of art, in Canada. Here are some of the names of these fish. One they call an ‘‘Angel.’’ His colors are blue— Royal blue and a golden yellow! The dorsal and ven- tral fins end in long graceful whips—as wide as it is long. The body of the angel fish is saved from elum- siness by these whips; while the blue-and-gold head ends in a mouth about the size of a thumb nail. Look- ing through a water-glass at one of these angel fish is like looking at a fairy creature. It seems too beau- tiful to eat, but even so, it is considered the mos dainty to the palate of all this southern fish. : ANOTHER fish has a hard three-sided shell. BA This specimen is cooked much as_ lobster, ~~ though it is frequently opened on the bottom, ; stuffed and broiled in the shell. In Nassau there are several varieties of these shell-fish, but ‘‘cow- fish’’ and ‘‘euckold’’ are the commonest. School-master’s, Margaret fish, sailor’s choice, grunts, hinds, snappers, sargeant-majors or cow- pilots, Jacks, cavelli, bonitas, hog-fish, turbot, shad, goggles, hamlets, nigger-fish and Spainards are always in the market, The flesh of all these fish is firm and fresh-looking, most of the fish being brought to market alive - in ‘‘wells’’ that allow the water to flow in and out, so that in its constant change the fish is always ‘‘drink- ing’’ afresh. Many fishermen put any extra fish they may happen to catch in ‘‘crawls’’ or ‘‘kraals,’’ or en- closures, built of stone, out from the shore, forming a sort of ‘‘room,’’ through which a fresh supply of sea- water is always flowing. Excellent as this southern fish is in flavor and great as the variety, none of it keeps for any length of time when salted, which, of course, prevents its exporta- tion. And also, although there are so many varieties, no one of them is caught in the great quantities that cod is eaptured in northern waters. Of course, attempts are made to salt some of this fish, and strings of it may be seen hoisted up the masts, hung on poles and spread on the decks of fishing-craft in the harbor of Nassau at any time at this season of 270 the year. But all this ‘‘salted’’ fish is for home con- sumption, and is sold here in the general market of Nassau, and in little retail shops presided over by colored people, in the suburbs over the hills, where the negroes live, in tiny cabins, half-hidden by groves of cocoanuts, sapadilloes, oranges, bananas and grape- fruit. THE Southern fishermen, like most of our Northern men, build their own boats, but the model is altogether different. A dory would not do for southern waters. For one thing a boat carrying a ‘‘well’’ must of necessity draw consid- erable water, and the more she ‘‘settles’’ the more sail can be carried. Great attention can here be paid to a boat’s sailing qualities, because the equipment, an- chors, ete., for this clear and shallower water is lighter than in the North. I remember reading in Judge Prowse’s History of Newfoundland, that in the early jays some boats came up from Bermuda to fish on the ‘Banks, and that these same vessels could ‘beat’ out of St. John’s harbor when the Newfoundland craft Bahamian Fisking Boats, Nassau. Photo Edith 8. Watson. could not, and for this reason the Bermudians could make more voyages to the Banks and bring in more fish than the native fishermen.’’ After a time, in- stead of the islanders improving the models of their eraft, they legislated against the competition of the ‘‘foreigners.’’ This incident shows how much at- tention even in those early days was paid to “‘speed with strength,’’ by the fishermen of the sub-tropies. The slow boat in these waters would perhaps find her catch rotten before getting to market, or she would find herself out-sold by a speedier boat. As competi- tion is the life of trade, so it is the man quick to see and take advantage of the least opening, the first op- portunity, who stands the best chance for success in the fish-trade. No stone should be left unturned by shippers of codfish to the West Indies to have a good sound fish well-salted, but not burnt with salt, put be- fore these people. Do not commit the fallacy of thinking because two-thirds of these island people happen to be black that they don’t know good food. Man for man being cooks, they are even better ‘‘judges’’ of fine foods than the white, and even these negroes are accustomed to surroundings—palms and CANADIAN FISHERMAN taste of the white people of these islands is! — fruits and vegetables altogether prohibited our North ern fishermen. If the black man is fastidious as te what he eats, and how it is cooked, think what If some of these simple truths were borne in min some of the codfish I have seen in our*northern por destined for the West Indies would never have b shipped. vies The people here are great fish-eaters. They every day of their lives, and many families” twice a day. Fish is the natural food of the ' that and fruit. The press does not here have - upon the people ‘‘two fish days a week.” Every Day is a Fish Day. ; NOW think a moment what that m would have to be pretty nice, attractive that Canadians would eat every day of week, every week and every year. This natir fish of the West Indies is attractive. as I have sho it is a thing of beauty pleasing to look upon please the eye. By If the codfish arriving here were even tempting to the eye on the simple merit o without being ‘‘salt as the ocean seas’’ t IT am sure that more of it would be eaten here Surely there ought to be a good market adian fish among a people eating fish every their lives! 6 sumed as formerly. If at the present time fish is bringing too high a price at hot here, then I am afraid when the time comes these markets again there may be no mat or other competitors may have tacked under adians’ lea and got to windward. Al Transportation, quick and sure, will be features that anyone planning to embark o} must very seriously consider before unde At present visitors to Nassau may almost tell of day by the whistle of the passenger and 1 from New York and grocery men know almost minute when a barrel of flour or a tub of bu drum of fish from ‘‘The States’’ will be in ready for the retail trade. - sins There is no reason why Canada cannot not with ‘‘The States’? in particular, but w tions, in the possession of steamers and sailing of all types that can do the work required | and Canadians must not think it a virtue to with less than the best. They must insist upoi ‘‘Canada’’ is to be the powerful talisman in the fish trade in particular, that it ou eo | TO come back to a small matter, ; 2. been surprised at the sort of boat-bailer f4 the average fisherman of our Canadian uses to get the water out of his boat. It is to his credit that he has made it himself form is ill-fitted to its purpose since it ‘takes little water. It is unnecessary to deseribe it be every reader is familiar with the seoop that looks a box with one end knocked out, haying a handle tached to the end left in. Fishermen in the Tropies girdling the entire use the half of a gourd for a bailer, and I think i fishermen once used one of these gourds, or a ‘eo or ‘‘ealabash,’’ which are nearly the same thin cept that one grows on a vine and one on a tree would never use anything else. These gourds e wo only. Any importer along the coast could 1. 1 believe, too, our fishermen would take deal of comfort in a sponge for the boat. never a fishboat going to ‘‘the grounds’’ as Banks’’ are called, but has its sponge for ‘a boat there are a thousand uses. After bail- the boat the fisherman sponges out any re- ng water. The best fishermen in these warm tes may easily be known by the spotless condition hich he keeps his boat. Some of the expert fisher- find it pays to paint boats inside and out twice a -. Being drier they are lighter in the water and in uence sail faster and row lighter. e Bahamas is the home of sisal, but the most of . fibre is shipped raw to the United States. Some it comes back as rope, but the fishermen find a very factory rope in that which the islanders make m the twisted fibre of the Palmetto Palm-leaf. The stiffer than hemp or sisal, but if care is taken it after using it, lasts a satisfactory length of ind, of course, is much cheaper than the rope ly in use everywhere. does the fisherman of these regions use for THE flesh of the conch. One ‘‘conch’’ makes - quite a number of ‘‘baits.’’ : _ There is one advantage about this kind of ~ bait—it is always in season, Every day of the chs are to be had for the simple exertion of them up from bottom with a two-pronged rake. -“eonchs’’ the fisherman occasionally has the to find a pink pearl of considerable value. these ‘‘finds’’ are rare. fisherman makes a little additional money by conch-shells to a dealer. Before the war a good ss was done in these conch shells, both here id abroad. All who have seen one of these conchs recall their beautiful pink lining looking like fine Jain, but few will realize that it is the material which cameos are cut. ealers have the lip of the shell sawed off by hine. These lips are then packed in barrels and d to Rotterdam where the cameo-cutting is most- remains of the shell is used for road-making filling in wharves to which the fish-boats e fast’’ while marketing the catch. 2 conch meat is excellent eating and tastes not lobster when made into an attractive salad. t may be judged that in these molluscs nature ovided the fisherman with a very excellent bait ie which these fish almost over-fastidious as to they eat, since they have in these sun-lit waters ds of marine tid-bits from which to choose, accept. more use is made of the conch. Greek sculptors ways placed in the hand of Neptune, the great sea- i, one of these conch-shells for a horn. — e god himself a myth, few of us realize that the lowing is a touch of realism. , if you could hear ‘‘the conching,’’ the blatant ting ‘“‘honking’’ from the conch of the incom- amain fishermen as they sail up the harbor au ‘‘to market’? you would appreciate that e fish-trade has its element of romance. s a sound that once heard will always ibered. When it first begins away . distance, when only the white sails may be f the blue-sea against some distant low-lying CANADIAN FISHERMAN a 271 point of land with its palm trees silhouetted against the Tropic ksy, and then gradually grows louder and louder as the beat comes nearer in her sailing it is one of the most pleasing and suggestive ways of an- nouncing ‘‘a ware for sale’’ that trade has ever in- vented. If local fish-merchants were to use one of these eonchs at his shop door on Tuesday and Friday morn- ings he’d soon have a crowd assembled, and his fish would sell like hot-cakes. FISH CATCH TO BE LARGE, SAYS LOCAL EXPERT. ‘The fish catch will not be affected by the cold and late spring of this year’’, declares J. A. Paulhus, man- ager of the D. Hatton Company. ‘‘On the contrary, the eatch will reach its normal point, and may even be greater than in other years owing to the prevailing easterly winds. The lobster season has just closed very satisfactorily. Owing to lesser exportation to the old world and a drop in the bulk canned, the lob- ster has been selling at a low price, heretofore un- known. Mackerel is reported as being very abundant, but this fishing will not be on before ten days.’’ Mr. Paulhus also touched on the question of duties on fish, which the Canadian consumer has to pay on fish brought in from the United States. Things, he said, are illogically conducted. The American ‘can come over to Canada, acquire a plentiful supply of fish and then transport it home free of duty; whereas the Can- adian is constrained to go over to the American market, purchase the fish taken from the Canadian market and ship it home only when duty upon it has been paid. The Canadian consumer, for instance, has to pay a duty of ten cents on every gallon of oysters imported from the States. Again, when the shad is in Florida waters, Canadians have to pay one cent per pound duty for its importation, whereas the American, at the period of the shad’s migration to Canadian waters, can import the fish free of charge. VALUE OF ONTARIO’S FISHERIES. . The commercial fishing in Lake Erie began a little lat- er this year than last, and from the reports received up to date the catch would appear to be an average one. The statistics for this year are not yet available. Last year, however, there were caught from March 15th to May 31st, in the waters of Lake Erie fronting the province of Ontario, 401,234 pounds of whitefish, 5,699 pounds of trout, 141,282 pounds of pickerel, 11,- 596 pounds of sturgeon, 928 pounds of ecaviare, 391,- 551 pound§ of herring, 109,633 pounds of perch, 1,305,- 636 pounds of blue pickerel, 24,708 pounds of pike, 4,- 959 pounds of catfish, 4,823 pounds of carp and 342,- 209 pounds of coarse fish valued at $232,691.97. Fishing in the other lakes of the province is not carried on to any extent until the month of May. A great portion of the fish caught are sold in the United States market, and frequent protests against this are lodged with the Ontario government. The fishermen, however, must be allowed, say the prov- incial Government, the privilege of disposing of their fish in the market which will bring them the best re- turns, and fish of the coarser kind, which could find no buyer in Ontario, are quickly sold at good prices in the large cities of the United States. All licensed fish- ermen are required to furnish for home consumption such fish as are required for local consumption at their contract prices. : CANADIAN THE problems associated with industrial wastes during the past twenty or thirty years have been all absorbing subjects in the old — world, but owing to the great natural re- sources and wealth on this Continent these problems have not become as important as they should. Now the world is at war, food producing is the topic of the hour, be the food of the character that is known as ‘‘direct’’ or ‘‘indirect,’’ in other words, be the food adaptable to the human being, the farm ani- mal or the farm and garden crop. When there is ‘‘direct’’ foor shortage it is invariably due to condi- tions associated with ‘‘indirect’’ food shortage. To- day we are faced, owing to many millions of men taken from fields of production and put into spheres of destruction, hence all conditions of life are abnormal. Raw material diverted to other than normal uses; many bye-products are being entirely neglected for the essentials of war, hence the producer of food, name- ly the farmer is ‘‘up against’’ many serious problems connected with the proper running of his industry— namely, food production on the land. Starting at the basic origin of food the soil, we find shortage of soil stimulents, i.e., fertilizers. The fertilizing elements, phosphorus, nitrogen and potash, are all affected in these time. Phosphatic fertilizers are affected by the high price of chemicals necessary to the conversion of bone and coprolites into phosphate of lime. Nitrogen is dear owing to the great demand on Chilian nitrate of soda for explosives and potash is scarce owing to the fact that the basis of potassic fertilizers is obtained in Germany ih the form of kainite and stassfortitie. With this searcity and high cost of chemical fer- tilizers existing it must naturally cost more to pro- duce our crops. Another element we must not overlook and this has, as a matter of fact, in the past been always with us, naturally the fact that we in Canada are dependent, to a great. extent, on foreign countries for our artificial fertilizers. Hitherto our phosphaties have com® from Florida and other states. Nitrates come from Chili and our potash from Germany. Now there is no reason whatever why all these elements could not be obtained in Canada just as cheaply and in some eases cheaper, where methods adopted to conserve and make use of products, waste and otherwise around us in our fish- ing industry. Fisheries Waste Its Use and Value By J. B. FEILDING, F.Z:S. percentage of bone and tissue building m er can grow? Regarding the latter it — FISHERMAN Let us now look at the conditions surtonedea other form of ‘‘indirect’’ food, namely that to our farm live stock. The fundamental element cessary for the building up of animal bone and t we all know to be protein, fat, carbohy lime. Of these elements protein and f come high priced commodities not only on acco war conditions, but even before the war ow greater and wider consumption. Animal — to market price are based on the quantity | and fat contained in them and which m anteed by the manufacturer. Again another | must not be overlooked, that of digestability protein and the purity and sweetness of the fat; foods may show on analysis high protein and — tent, but a large proportion of the former indigestable and the latter may have broken di become acid. We must realize that the fe to a food that is palatable, keeps well in sto out chemical change, is digestable, and con Now, what are the market conditions what are the sources of protein and fat farm as live-stock food, other than the erc economy at present prices if the farm whole grain on the farm, but it is a matter as to what is the cheapest source of protein these times. At any rate protein and fat co: are essential and absolutely necessary to the order to balance his cereal feeds containing chiefly carbohydrates. Further, there are “‘offals’’? such as bran, shorts, ete., which ; sources of food, but require the addition concentrate to make them economic, The concentrates chiefly used at the pr this country are linseed cake meal and « cake meal, both termed protein concentr are wastes from other industries—the oil industry. Both as to price are controlled countries, both are in the hands of a few peop: can, if they wish, manipulate prices and qu available for the market. The prices of these two feeds have been goi yearly and to-day, of course, are influenced like thing else by war conditions, but their compar prices are based on their protein and oil cont The following prices and analysis have quite been quoted of these two feeds: Price F.O.B. Toronto, oes Protein, Fat. per ton, i MGA. 5. sss 40% 6% $56 seed cake meal..... 23% 5% $40 ‘THESE apparently are the only protein con- —centrates used for cattle in Canada, but for hogs another source is looked to, again an industrial waste known as ‘‘Tankage.’’ This ; waste from the pork packers slaughter houses and psists mainly of blood. It is a material that even en dried does not keep well, but it is rich in pro- ough poor in fat. It is rich as a rule in phosphate ne, an essential in a feed as a builder of bone A late analysis and price sent the writer follows : ae Price, F.0.B. Toronto, Protein. Fat. per ton. Me rayas > snes? 60% 8% $65 r packers’ waste is what is known as beef These consist of the unsaleable portions of s of animals, for example the lungs, diges- et, and so on. The current price of this com- ‘ity as put up by a leading packer is $90 per ton, n rail at Toronto. Its feed value is approxi- the same as ‘‘tankage,’’ perhaps a little better content, but it keeps better and is easier handled. uese packers’ wastes vary very little in price from * to year, in other words we find that for a 60% concentrate the farmer has to pay a price of $60 to $90 a ton. Now, there is no doubt that tein and fat in these packers’ wastes are easily lable by hogs if not spoiled in storage, but are for feeding herbivorous animals such as eattle and sheep. is possible the reader will be wondering why I sing all these points which apparently at first ve no bearing on the fishing industry, but it is very reason that the fisherman as a rule has edge of the possible markets for his ‘‘waste,”’ am giving him some idea of other commodities d in agriculture which have an analogy. he fishing industry we have many ‘‘wastes,”’ are materials of no value on the human food yet are rich in protein fat and phosphate of necessary body building elements. Now the m is can these be used to the same advantage as waste’’ from the packer and oil refiner? From ears experience in Germany, and other coun- s the writer can definitely assert they can, and than that, some of these fish wastes have been to be richer than any protein and fat concen- own on the market, and more easily digestible ie protein and fats of either linseed or cotton . Further, another somewhat startling feature it these fish feeds is that cattle and sheep do well n and can make more economic gains from them y can from the usual feeds of both animal and egetable origin. This cannot be said of ‘‘tankage,’’ tich is solely a hog food. food value of fishery waste has been tested out ope over and over again on all classes of live- h satisfactory results. Why then has it never tried here? It is true, however, a few feeding have been made in the United States, but no great been made to popularize this source of pro- CANADIAN FISHERMAN 3 273 tein. Possibly one of the reasons of this holding back is due to the fact that the process of manufacture is not generally understood on this continent and a cer- tain quantity of unsuitable fish waste has been put on the market only to produce ill effects on live stock. Once a farmer-has been ‘‘bitten’’ and lost a few head of stock by feeding unsuitable foods to his livestock he will never try the material a second time, and further than that he advertises its bad qualities throughout his neighborhood. I have often heard of fish waste as only being suitable as a fertilizer and it is often too true, owing to improper manufacture. The antipathy for fish waste as a basic food pro- duet has in the past been often justified, but that is no reason for its wholesale condemnation. In Germany, Holland, Denmark, Norway, England and other old world countries fish meats are used. Indeed Germany, previous to the war, took from 18,000 to 20,000 tons of England’s surplus in addition to her own, for her agricultural industry chiefly as ‘‘food stuff.’’ Fish waste fertilizers are well known on this con- tinent, but then again they have not gained as high a reputation as they should for the same reason — generally too much oil has been left in them, and further they are not a chemically ‘‘complete’’ fertiliz- er as all organic fertilizers should be until compounded with other essentials. Now as to the value of these fish waste products. We can base them like all other livestock foods on their chemical content in protein fat and phosphate of lime. As fertilizers we base their value on their nitrogen and phosphoric acid content. It is diffieult to give a chemical formula which would be applicable at every fishing port for the waste must vary in its composition. Sometimes it consists of only viscera or guts, sometimes only heads, tails and guts, sometimes it is whole fish of no value on the fish market, some- times it is a mixture of all, but I think if safe to say that in the vast majority of cases its protein content is higher than that in packers ‘‘tankage,’’ generally higher in fat and about the same in phosphate of lime. This being the case it should be valued at the same, if not better prices, than tankage in view of the fact that it has a wider range of usage. Fish meals proper- ly made are by no means uncommon carrying 62 per cent. to 64 per cent. protein, 15 per cent. to 20 per cent. fat, 10 per cent. to 15 per cent. phosphate of lime. Is it not time then that some of our large canning industries of fish companies looked into this problem? The editor of The CANADIAN FISHERMAN has re- cently stated that the raw material from which these foods ean be made is ample, namely some 250,000 tons a year, in other words, nearly 50 per cent. of the sal- mon used on the Pacific Coast in the annual pack, 45 per cent. of our total catch on our inland waters, 75 per cent. in our lobster pack, and from 45 per cent. to 50 per cent in our Atlantic fisheries. THIS is not all the sad tale, for beside this wee, valuable source of indirect food supply is Ki there not much valuable oil also going to waste =< and even if made is generally only of—shall we say—2nd grade quality. Many are the trades asking for high as well as low grade animal oils, oils which are getting more scarce every day on account of the greater demand for them and general shortage. : Few vegetable or mineral oils can replace a high 274 } grade animal oil in many of our industries. With lard standing around 28 cents a pound, and linseed oil now at $1.50 a gallon in barrel lots, something will have to be introduced to help out the situation. Even in normal times linseed is quoted around $1 a gallon. Again cotton and oil stands to-day about 17 cents per pound for No. 1 quality. While fish oils are quoted on a foreign market at prices according to quality ranging from 35c. to $4 per ga.l I suppose the oils principally used in our industries would be petroleum oil of various types, linseed oil. and cotton seed oil practically all controlled as to quantity and price outside of Canada and yet here we have oils of high grade and very varied as to the industries they can be used in being thrown over- board, buried or otherwise wasted. The drug trade demands high grades of fish oil and I am told little if any is made in Canada of the quality needed though we have all the raw material available. The paint trade demands a drying fish oil for outside work, but none I believe is made in Canada though the paint trade is paying $1.50 a gal- lon for its linseed oil at this time. For outside work on ships and on either wood or iron no oils, linseed included, have such resisting qualities as fish oils properly selected and suitably blended with a tungate drier. It is more resistant of heat than linseed oil so it becomes invaluable for boilers and smoke stacks. The prejudice against fish oil as a paint conveyor is often justified when one sees some of the offensive smelling materials sometimes offered. A good fish oil for paint use should be practically free from smell, it should not in any case be offensive. The leather trade demands large quantities of fish in the currying of leather, yet it has to buy it in foreign markets. The same ¢an be said of many other indus- tries, let us ask ourselves why? I wonder how many of my readers glance through the weekly or monthly circular of the Department of Commerce and notice the continual applications from foreign buyers of fish oils, and yet we turn a deaf ear and still dump our ‘‘waste.’’ The utilization and conversion of these raw wastes are not new to commercial history for they have been used for twenty or thirty years, but the time has come when we in Canada will have to look more carefully into the leakages in our industries, for though great wars come and go, civilization we hope will spread and with it the demand for such products as we are now throwing away. Don’t let us handle our great fishing industry as we have our timber in the past without any consideration of waste for a day of reckoning will come. Now is the time for our canning companies and fish- ermen to follow the meat packers and oil refiners and prevent these wastes. I do not wish it to be understood that the manu- facture of a high grade and chemically delicate sub- stance is ‘‘as easy as falling off a log,’’ for many mis- takes, indeed disastrous failures have been made in the past and it is by these we learn for the future, The elements of which the fish and its waste con- sists is very delicate and unless handled as it should be will invariably call for trouble if certain funda- mentals are overlooked, but the finished product, be it food for cattle, sheep, pigs, or poultry, is very valu- able now and will be more so in the near future. As to the oils it is needless to say anything for every reader of the daily newspaper can see at a glance the “CANADIAN FISHERMAN oS hea serious state of avian and high } prices. of all for all requirements. : I have lived. in no countries in the world and Germany where I have been so the intensive and economie developn noe eg The former because she’ me THERE are many other ae 1 of tke fishing wastes and bye pi should like to touch upon, but s] cludes for the present, but twen of eee and experience of the problem | many things to my notice which are no’ absorbing in our everyday economic pi The products of our land have been careful study than the products of 0: would surprise many of us were a list requirements made whose origin is of the not composed of at least one product of th To the ordinary observer fish for only product of the water, he dost not " iodine now so largely used in the field of battle, isinglass, sizes for | feeds for live stock, leather, many chemical products, oils for painting, lub i ering steel, for making soap, and many a modities besides fish for human consumpti They say all things come to those truly may it be said that the ‘‘Old Lion « are slow to originate new industries, appreciated they generally come up With the great central powers now ow competition surely we have a glorious. getting under way. EAT MORE FISH. To eat more fish is one practical mea economy according to the New York of fish per capita is about all the sea f en annually’’, declares The Mail. ‘‘To x is a rare food, to be eaten only on oceas would be fed more cheaply and quite people of other countries, we ate fifty | a year. Fish eating cuts down beef e¢ pastures of the sea supplement to a far than now the grassy plains on which we animals, all meats will be more plentiful If the food scarcity brings to us a better ; the value of fish, we shall be the oon om : Halifax, June 5.— The waters of coast to the eastward and westward | teeming with mackerel are reported — and other places adjacent to Halifax har’ thousands of No, 1 beauties were brough city recently from those places for shipment and New York markets. Captain Jollimore, in the ‘schooner James has landed at the wharf of the North Atlantic I over 40,000 count mackerel in two days, pee 19,000 respecitvely, ‘Phese were caught os netters and iced for immediate i tigi to x —Lunenberg Weekly News, July 7, ‘July, 1917. CANADIAN ers Americans are eredited with being the most ex- travagant and wasteful people in the world with re- ' Spect to their natural resources. When a review is - made of the history of the United States from Colonial _ times until a comparatively recent date, it must be re- gretfully admitted that there was a sound basis of truth in this unpleasant reputation. Much has been ' done towards repairing the destructiveness that was _ wrought, but those who would conserve and have made _ great strides in that direction, have to bear witness | to the truth of the old saying that it is hard to be rid of a bad name. Besides, notwithstanding the over- ' whelming sentiment and active work towards restora- FISHERMAN ° ? es , Ai} ARR A Ww AY s HRANUSS: se — The Battle for the Fishes What the Heedless and Selfish Did to Depopulate the Streams By the HON. WILLIAM E. MEEHAN. Formerly Commissioner of Fisheries of the Commonwealth of Pennsylvania, Superintendent of the Publie Aquarium, Philadelphia, Author of Fish Waters, Ete. Culture in Ponds and Other Inland From the Gulf of St. Lawrence to the Gulf of Mexieo, there were almost unbroken forests that extended from the shores of the Atlantic to the prairie lands of the Mississippi Valley. The colonists laid waste forest areas. They ploughed, sowed and reaped food stuffs without doing anything to maintain the fertility of the land, they swept the waters of fish. Their children and children’s children followed their example, until the forests nearly disappeared, much land became in- fertile, the waters decreased appreciably in volume and in many instances entirely depopulated of fish life. With conditions as they now exist, and with the vastness of the sea water supply within their ken, it ; "UE AG pate, Vee Ahad e (a ak arty ha Wie arate The Shad. tion there is yet a large element that insists that the ' minerals, the woods, the birds, the wild animals and > the fish are God given to the people, free to be done > with as the finder wills, and who contends that his ~ personal interests are paramount to those of the ¢om- munity. There is a reason, though not a palliation, for the wasteful streak im the composition of Americans. When the pioneer immigrants from Europe landed on the coast of North America they found apparently ) boundless natural wealth, beyond their wildest dreams. ‘The treasures of the land, air and water seemed to their eyes to be inexhaustible and made intoxicated and eeckless by the unexpected wealth, squandered it. is hard to conceive an idea of the multitude of fresh water life from the latter part of the seventeenth cen- tury to the beginning of the nineteenth. Early writ- ers themselves found words inadequate: to convey a comprehensive idea of its magnitude. The best that one of them could do when dealing with shad in the Delaware and Susquehanna Rivers was, ‘‘They came in such vast multitudes that the still waters seemed filled with eddies, while the shallows were beaten into foam by them in their struggles to reach the spawning grounds,’’ A modern writer on the herring, in order to show the possibilities, other influences not preventing, of its fecundity, said that if all the progeny of a single pair 276 of herring were to reach maturity and their progeny were to survive and spawn, and this were to continue for about ten years, all the seas of the earth would be filled solid with herring, all the land would be sub- merged and all other creatures in the world would be crowded out of existence. : This is something all can understand. It is a sim- ple ease of arithmetic made even plainer when given as a further basis of calculation, the fact that an aver- age mature female herring produces annually about 30,000 eggs. All eggs of a female herring, however, do not hatch, neither do all the eggs of any fish. Nature has seen to that. She made most fish and many other forms of wild life, spawn eaters and carniverous feeders, and arranged that under normal conditions only sufficient eggs hatch and the young reach maturity to maintain the species or a little more, until in the process of time she saw fit to exterminate it in favor of some other species, better suited to perhaps changed environ- ments. ; Man is the only creature that could and has upset the plans of nature for the continued existence of fish life. As man, in America, before the landing of Euro- peans was not only a negligible factor in natures ar- rangements, was indeed rather helpful, by dwelling a little on the possibilities of the herring as just noted a faint but better realization may be had of what the quantity of fresh water life must have been in primeval days. Shad swarmed each spring from mouth to head- waters in every river from Maine to Florida, and other anadramous fishes were equally abundant in all the tidal streams of the latitudes in which they be- longed. Among these may be prominently mentioned the striped bass, sometimes called rock, one of the most valuable food fishes. Prior to 1850 it was not uncom- mon for a single fishery on the Delaware River to take from 500 to 1,000 striped bass in one day. As late as the close of the Civil War on several occasions over 10,000 shad were taken in one haul of the big seine net at Gloucester on the Delaware. Every river flowing into the Atlantic along the New England coast was over-run annually with sal- mon. Atlantic salmon, to-day the most expensive fish in the markets, was so cheap and common that it was almost a daily article of food in the New England states, Pennsylvania and New York. Its use was so extensive that in a great strike of apprentices it is CANADIAN FISHERMAN The Alewife, Gaspereau, or Branck Herring. ’ said that the chief demand was that they not on salmon more than three times a week. delphia the strikers secured a clause in their in that they should not be given shad but twice a Shad was undoubtedly the most important in the early days of the nation on account of th coastal area of its habitat. They were eaten and were smoked and salted for winter use. the spring runs, people travelled long 4 wagons to the shad rivers to obtain their wi ply. With ham it was the chief article of for the whole year for those who dwelt in tl A Pennsylvania. writer in the middle of the ury said, ‘‘leaning on the gate after breakfas the children passing to school what they little baskets for dinner, and the universa from the cheery uptirned little faces was ‘ shad’.”’ Le Ps Although shad was undoubtedly one of foods in colonial times it was not everyone admit making a practice of eating it. The was derived from a similar appearing Bur of fish of very inferior quality, and rar cepting by the very poorest and commonest Hence, notwithstanding the toothsome quali American shad, many people, especially 1 settlers in Connecticut, seldom ate it ex strangers were not around. There is a early history of the Nutmeg State, that | i casion, a family was about to.begin a dinner off. roe shad, when a well known garrulous 1 seen coming up the walk to the house. In the platter was hidden under the table, and ¢ substituted hurriedly, until the unweleome departed. 1s As a matter of course, fish was one of the of the primitive Indians. Many of the t as much or more time to fishing than to huntin were experts in cooking and euring, both fish fish. It was probably from them that the e learned the superiority of a broiled fish over was fried. It was from the Indians that they the wonderful secret of ‘‘planking’’ a shad o fish, the superlative method of cooking these well as certain other large delicately flavor Harriott, an English writer in 1585 of a lit called, ‘‘A Voyage to Virginia,’’ has this quaint Chaucer-like English, of the Indian mi broiling and smoking fish: - ant they haue taken store of fishe, they gett ynto a place fitt- to dress yt. Ther they sticke » in the growned 4 stakes in a square roome and lay potes vpon them, and other ouer thwart the same, e same like vnto an hurdle of sufficient heighthe, id laying their fishe vpon this hurdle, they make a re vnderneathe to broile the same, not after the man- ner of the people of Florida, which aoe but schorte schorche) and harden their meat in the smoke only a e the same during all the winter. For this le, reseruing nothinge for store, thei do broile, id spend away all at once, and when they haue furth- * neede they roste or seethe fresh, as we shall see reaffter. And when as the hurdle can not holde all hes, they hange the Reste by the fyrres on sticks » afie the grounde against the fyres, and than inishe the rest of theire cookerye. They take -heede that they bee not burntt. When the first broyled they lay others on that weare newlye ht, continuing the dressinge of theire meate in sorte vntil they thincke they haue sufficient.’’ itive Indians are expert fishermen. They used gill nets, trap nets, weirs, spears, bows and Ws, scoop nets, set lines, hook and lines, and even ble substances to stupify fishes. But though y caught, unlike their immediate white successors, did conservation work. They stocked and re- ed, sometimes carrying fish and eggs considerable ees from one water to another. fisherman Harriot, to quote him again, has this y of the primitive Indians: ey haue likewise a notable way to catche fishe in their rivers, for hereas they lacke both yron and teele, they fasten vnto their Reedes or longe Rodds the hollowe tayle of a certain fishe like to a sea crabb, 1 steede of a poynte, wherewith by nighte or day hey stricke fishes and take them off into theire boates. y also know how to vse the prickles and pricks of fishes. They also make weares, with settinge opp or twiggs in the water, which they soe plant with another that they growe still narrower, as eth by this figure. There way neurer seene - ys sO cunnunge a way to take fishe withall, and goinge sometymes sailings in those Riv- h are shallowe and not deepe, free from all heaping opp Riches for theire posterite, con- Uae CANADIAN FISHERMAN 277 tent with theire state, and liuing frendlye tohether of those things which god of his bountye hath giuen vnto them, yet without giving hym any thankes ac- cordinge to his desartes.’’ The colonists were not slow to adopt all the most effective of the various devices used by the Indians for catching fish. Having tools of steel and an inventive turn of mind, they made these devices more effective. From the brush weir they evolved the pound net and they enlarged and improved the racks so that not a fish could go down stream without being caught in them. 4 Of all the apparatus invented and improved for fishing purposes, the rack now variously known as fish basket, eel pot, and eel weir is the most dangerous and destructive. It is to-day the most difficult to get rid of legally or even to get under legal control, in sections where eels abound. It is unquestionably the most effective devise known for catching eels on their annual migration from the headwaters of rivers to the sea. As many as two tons of eels have been taken from a fish basket in one night. With the Indian devices and others imported from Europe the work of ravaging the waters was begun and condueted actively and unrelentingly. The ap- The Striped Bass. parently inexhaustible supply of shad appreciably di- minished, and shortly after the Civil War some of the best rivers for that fish scarcely yielded profitable returns. The Delaware River for example, from which early in 1800, when the population was small, more than $200,000 worth of shad were taken annually, yielded in 1880 less than $80,000, worth and that with prices ruling much higher than in colonial days. The majority. of the rivers in New York and the New England states ceased entirely to be shad streams. The sturgeon, in some respects the most valuable of all the commercial fishes was, by 1890 almost entirely exterminated. At one time they were in vast abund- ance in nearly every river visited by shad. The Great Lakes were full of a species that lives entirely in fresh water. The Delaware River, a large stream navigable for the largest vessels for more than one hundred miles, flowing from the mountains to the sea and separating the states of New York, Pennsylvania, New Jersey and Delaware, and on the banks of which is Phila- delphia, one of the dozen largest cities in the world, was perhaps the most abundantly supplied with the huge ganoid fish, one of the few survivors of a long past age. 278 For many years it is said that seven-tenths of the famous Russian caviar was made from the roes of the Delaware River sturgeon. The fish were so numerous fifty or seventy-five years ago, that it was nothing uncommon for persons while being ferried between Philadelphia and Camden to see a number of the huge fish jumping. Nowadays it is doubtful if as many stur- geon are caught in a whole season as could be caught in one day in 1880 and before. From ten dollars a keg of about one hundred pounds, the price of sturgeon roe has risen to over one dollar a pound. The fish have become so searce, that the catching of a large female is considered of sufficient importance to be re- corded as a new despatch in the daily papers. Of all forms of fish life the destruction of the sturgeon in both the rivers and at L was the most wanton and ruthless. In the earlier days the flesh was not considered as of much value as a food pro- duet. There was a prejudice against it, and few would eat it. ‘‘Nigger fish’’ it was often contemptuously ealled. It was finally fairly introduced on the market suecessfully under the guise of ‘‘Albany Beef.’ As before then, it had little sale, and the big crea- tures tore the nets of the shad fishermen, an actual warfare of extermination was waged against the sturgeon. The young when caught were clubbed to death and thrown overboard by the fishermen. People living along the Great Lakes made up parties to go after sturgeon and kill them as parties are now some- times made up to round up and kill noxious animals, and as is sometimes done in Australia to be rid of the rabbit and kangaroo pests. But disastrous as was the work of those who fished without regard to the future conservation of the sup- ply there were other elements that entered the field of destruction and completed the crime even more quickly and effectively. One was the manufacturing interests and the other canal companies. The White Fish, It was the manufacturing interests that utterly de- stroyed and without much hope of their future re- storation, all the shad rivers in New England with the exception of the Connecticut. Across this stream a huge dam forty-five feet high. was erected a few miles above its mouth, and this barred the migration of the shad as well as other anadramous fishes. That stream, the only one in New England in which shad are found in any part thereof, is only maintained as a shad river by the most strenuous cultural efforts of the CANADIAN FISHERMAN National Government. The same interests compl wiped out the salmon from all the New Engla streams excepting the Kennebec and the Penobscot. The salmon would have disappeared from there als only for the unselfish labors of the United States ernment. It is a huge and searcely profitable and to use a‘phrase of one of the members of — United States Bureau of Fisheries only persisted chiefly for ‘‘sentimental reasons.’’ pee - The efficient method of the manufacturing — ests to destroy the fresh water fisheries was to e1 the filth and disearded poisons directly into the rivers and smaller streams, and to build dams over which fish could not pass. There is little blacker or more nearly criminal in the history of the country or an exhi of greater disregard for the rights and health of t people than the pollution of the streams by manufa turing and other industrial interests. It is harder repair the damage they have done, than all the acts careless fishermen. To those who know the fa have seen the dire results, and have the wo habilitation in hand, the faults of Judas Iseario of Benedict Arnold are more to be condoned and harm to the people than the ruin of the fisher the water supply for domestic purposes, wrought by t! interests named. oo In most of the New England States and Mid States and some of the middle west, where w turies, mines and other industrial enterprises the greatest number there was hardly to be fe twenty years ago an unpolluted stream. Some of were and are yet so impregnated with filth that a living thing, animal or vegetable is to be foun them. In some cases the stench arising is— that only a person with an exceptionally strong can approach the banks. In some a person therein, will contract ulcerated sores, and catt ing the water will die. As a class the manufacturing and industrial ime tries bitterly resisted and many still resist all eff to have stream pollution stopped. The present Ge Kaiser could not more arrogantly uphold his rig and resent their being questioned, than the m of mill, faetory and mine owners a few years ago. steps for conservation and the rehabilitation o waters for domestic purposes and fish life we their infancy. ‘‘What’’ they would exclaim ¢ when protest against pollution was made, “‘Wo . troy our great industries for the sake of a few fish; he sake of the cattle of a few farmers or the th of a few people! If people want fish let them to the sea or somewhere else and get them. Let farmers dig wells for water for their cattle. Let few people who live along the water courses where empty our refuse into go somewhere else where the ter is better.”’ ‘Astounding and ineredible as this little speech may sem, it was actually uttered by the owner of a big dustrial plant about thirty years ago before a Legis- ye Committee that had under consideration a very dest bill designed to abate water pollution and a ng at which the writer was present as one of afters of the bill. The speech seemed astounding e conservationists present, but logical to the lative Committee for it killed that particular he awakening of the public did not come until the h water fisheries were well nigh ruined, and the water fisheries threatened. And the awakening ot sudden. It was gradual and almost discourag- to the small forces that were working for better CANADIAN FISHERMAN 279 things. The beginnings for conservation were not much more than fifty years ago. To pleas for some consideration for the rights of posterity, fishermen, mill and mine owners took the same stand as a cer- tain notorious stump speaker, on thé same question. ‘*Posterity,’’ he cried contemptuously. ‘‘Why should we consider posterity? What has posterity ever done for us.’’ The Atlantic Salmon. But the small forces. increased, became powerful. They labored, they educated, and finally became strong to a point that they dominated the legislative assem- blages. They organized a vast system of education. They educated the forester and the fisherman, and have made some progress with manufacturers and owners of industrial establishments. They banded the farmer and the fishermen into protective organizations. They had forestry and fishery matter introduced into the public school system, they encouraged and de- veloped fish culture, they have started to establish public aquaria in the leading cities. Some of the wealth so recklessly thrown away is returning, but it will be years before the great natural wealth that was ours is restored. OUR FISHERY. ; Trade Review Report, June 9. twithstanding the increased cost of outfits, there spirit of buoyaney evident among the fishermen ) have undertaken the Labrador voyage this year. is spirit is part and parcel of our hardy toilers, though underlying during the other seasons of ear, it comes to the surface in the spring, and stimulation to all and sundry to be up and doing. er all is said and done, the cod fishery still re- the staple product of our Island. It is a great ulation, and the results are often fatally uncer- but in its prosecution there is no uncertainty. all goes well, and good catches result, this year probably be a record year for prices, and will be aordinary profitable to those engaged therein. he system of cold storage now being inaugurated , when fully in force, relieve any surplus which ise would tend to decrease the value of hard- codfish. It will likewise enhance the commer- value of other branches of the fishery, salmon, cap- obsters, ete. , e possibility of an evenly distribution of baits at principal outports should aid the fishermen in the eatch, when baits in their immediate localities can- t otherwise be obtained. The establishment of auxiliary resources, such as cold storage which will continue for all time, is a model way to endeavor to offset in a slow, steady man- ner, the high cost of living —Tvinity Enterprise. FIRST SWORDFISH OF THE SEASON. Dealers Quoted 25 Cents Pound For Them This Fore- noon At Pier. Gloucester Daily Times. July 22. Receipts at the Boston fish pier today were extremely light, one with mackerel and one craft with tilefish be- ing in. The latter had 50,000 pounds, besides a small quantity of hake and one swordfish. Sch. Virginia arrived yesterday afternoon with the first swordfish fare of the season, having 37 fish in count. Swordfish this morning was quoted at 25 cents a pound, Boston Arrivals and Receipts. The arrivals in detail are: Sch. On Time, 3,600 large and medium fresh mack- erel, Sch. Waltham, 50,000 tilefish, 3,500 hake, 1 sword- fish. Arrived Yesterday. Sch. Virginia, 37 swordfish. Haddock, $6.50 per ewt.; large cod, $6; tilefish, 34%4e lb.; pollock, $2 to $3.50; fresh mackerel, 12¢ lb,; sword- fish, 25¢ lb, CANADIAN FISHERMAN To Increase the Consumption of Fish COLIN McKAY. “TT IS a question of prime importance, the cultivation of markets for fish,’’ said a promi- nent fish merchant of Boulogne. ‘‘Sinee the war our difficulty has been to procure fish to sell, but before this question was receiving a good deal of attention. One of the duties with which the Fishery Bureau of the Republie was charged lay along this line. ‘‘Of course, in most good hotels and among the wealthier classes generally, fish usually from a course at one or two meals daily; here in France fish is a rare axis on the breakfast table, though in England finnan haddie appear to be almost as popular in some places as the inevitable bacon and eggs. The problem for the fishing industry is to increase the consumption of fish among the working people. The nutritive value of fish does not need to be demonstrated; the figures of savants, often published, should suffice. But men who live by hard labor make an objection to fish that must be considered. They say a repast of fish digests itself too quickly (ne tenait pas au corps), does not stick to the ribs, according to the popular expression. When the Germans were developing their fishing in- dustry with characteristic energy and thoroughness they met with this objection, and they answered it. Their newspapers were filled with articles on the sub- ject. They said, treat fish like meats—serve it with vegetables make soups and chowders. In their meth- odical and thorough fashion the German fishing so- cieties circulated hundreds of thousands of booklets, instructing housewives how to prepare appetizing and satisfying meals from fish. These barbarians, no doubt, learned a good deal from the Americans. On a visit to Boston some years ago I sampled their famous fish chowders; enjoyed also a fine dish prepared -of dry salted fish, served with potatoes, Irish turnips and greens, morsels of pork, and plenty of the fat of pork. These dishes gave the feeling of repletion which fol- lows a good meal, without the heaviness which comes of indulgence in too much of baked meats. Also these dishes stood by one. This business of Instructing the work-people as to the cooking of fish with proper accessories has made progress considerable in France, but theer is much yet to do. ““As patrons of the fishing industry, we do not dis- charge our duty to the nation, or ourselves, by telling housewives how to cook and serve fish. This problem of promoting the consumption of fish has other aspects. Not the least important is—what shall T eall it?—the psychological aspect. Most of us are creatures of habit; the most contented people in the world are those whose lives run in a routine as secure from interruption as the movements of the planets. If the people of a household acquire the habit of eating fish on certain days, then it is our duty, our business, to see that nothing happens to interrupt that habit. That is to say, we must be prepared to put on the market a regular supply of fish. Also it is of first importance that the fish be placed on the retail markets in good condition, and at prices within the reach of the work- ing people. This requirement raises a whole series of considerations. It raises, for example, the question whether for the wholesalers co-operation, may not be-more profitable than competition in the long run. 'f I am for one week, unable to supply the retailers, i who ordinarily look to me for supplies, the habit of a certain circle of consumers is interrupted, and the fol- — lowing week they may show little interest in a fine supply. ““But co-operation between wholesalers on the lines I have suggested will not of itself be suf- ficient. Of a similar importance is the question of co- operation in the matter of transportation. Our experi- ence in France may or may not be peculiar. In any case our production of fish has increased more rapidly than our consumption; we are exporters. Interest in this state of affairs lies in the fact that our fish con- sumption per head of population is relatively small. We have fairly good transportation facilities for fish to the larger cities; but we are not yet in a position to develop the market possibilities of smaller communi- ties—a condition which confronts the fishing interests in other lands. Still some progress is being made, and it is largely along the lines of co-operative efforts and organization. As individuals we would not be able to offer sufficient business to railways to make them anxious to serve us; as societies we are able to put beforg them programmes which command their interest. Only by co-operation can we hope to establish depots at important points, from which local distribution can be made to the smaller communities. This matter of establishing depots for local distribution is receiving attention, and in time we hope to have a net-work of such depots, provided with cold storage facilities, estab- lished in all the centres of population in France.’’ ane Lager i a i Captain T. E. Ryder, manager of the St. John — House of the Canadian Fairbanks-Morse Co., Limited, — on leave of absence at the front, has just received — his promotion from the grade of Lieutenant. He has — also been awarded the Military Cross, and on more — than one occasion has been mentioned jn the despatches. He was, previous to the war, an officer in the St. John — Battery, When the war broke out he immediately — enlisted for active service and was attached to the — Ammunition Column, Heavy Battery. be Capt. Ryder is one of the many big hearted patriotic cc: men who are doing their bit for Canada and the Em- pire in the very thick of the battle. 7 July, 1917. CANADIAN FISHERMAN The Pearl Button Industry % By ARTHUR A. ULLYOT, Of Canadian Pearl Button Co., Limited, Trenton, Ontario. Few people realize that the beautiful pearl buttons used are obtained from a natural product of our in- land waters. In order, therefor, to interest my read- ers in the conservation of one of our Canadian raw materials, the writer proposes to offer a few remarks on this important industrial subject from the point of view of a manufacturer. The history of the pearl button industry dates back to about thirty years ago, when up to that time, fresh water clams were a menace to the American Govern- ment, in as much as that they formed beds in the Mississippi River, and hindered navigation. These beds had the habit of shifting from one place to another, which made it impossible to define a channel with any degree of certainty. They also usually formed their beds on the edge of a channel, just outside the main stream. A great deal of money was spent trying to solve this problem of navigation with no practical re- sults, until a German farm hand, named Beppell, who in Germany had worked in the manufacture of horn buttons, coneeived the idea that the shell could be worked into buttons. He therefor devised a erude machine for cutting the shells. which he made into buttons, and for which he found a ready market. This was the start of what has since become a very large industry, and in the United States they manu- facture about 100,000 gross of buttons daily, and the consumption of shell is about 500 tons in the same period. When the jndustry was first started, and for some considerable time after, the button manu- facturers believed that their supply of raw material was inexhaustible, and the waste at that time was al- most unbelievable. They éut from one to three but- tons out of a shell, whereas to-day they cut from one to two dozen. They also culled everything but the ‘‘Nig- gerhead’’ shell (Quadrula Ebena) which they pre- ferred, as it was of a very fine quality. The price of the shell at that time ranged from $3.00 to $6.00 per ton, while to-day it is many times that figure. There has been a great development in the ma- ehinery used for finishing the blank, as the first cut ‘is termed, to a button. For the first ten years the work was done altogether by hand. which although the raw material was very cheap made the finished pro- duct expensive. About this time Nicholos Barry, of Muscatine, Iowa, invented an automatic machine which faced, and drill- ed the buttons, automatically doing the work previously done by the hand operators. Until this time pearl buttons were not in general use, because of their high cost. The saving of labor cut their cost in two, and they very shortly displaced glass, agate, horn and bone buttons. This increased demand stimulated the business, which very shortly diminished the visible supply of raw material. The manufacturers became alarmed and appealed to the American Government who in turn investigated scientifically the possible re- production of the economie clam with the following results: They discovered, contrary to the general belief, that they matured more rapidly than supposed. It was.con- sidered that it took about twenty years to attain an economic size, but the investigation proved without a doubt that this was accomplished in from five to ten years, depending on the different species of shell. They also discovered that clam propagation was im- possible without the aid of fish. The clam exudes its spawn, which in turn is east off in the form of what is known as glochidia, which become parasitic on fish. After a period of encystment they drop off and lead an independent life. As a result of this the Govern- ment established propagation stations at different points, one at Rock Island, Ill., where thousands of fish laden with glochidia are released into the Mississippi with the result that they are fast replenishing their hitherto depleted supply. The bass is one of the prin- cipal ‘‘hosts’’ adopted by the glochidia of these large bi-valves and for that reason should be protected as also is the yellow perch, the sheepshead, and the gar Fig. 1 shows shells known to the trade as pigtoes Canadian three and (below). (above), warty backs ridge (large central), Until 1910, the Canadian manufacturer believed there was no raw material to be found in Canada, but on the 23rd of May of that year, the writer dis- covered a very fine quality of bi-valve in the Grand River, a pure white shell known as ‘‘three ridge’’ (Quadrula heros). These shell beds extend from the mouth of the river for a distance of about twenty miles and also in the feeder which runs from the Grand River to the Welland canal for a distance of about five miles. Since 1910, my firm has been operating here, 281 929 20S employing yearly a great number of fishermen with the inevitable result that the supply each year is di- minishinge. The main reason of this may be the quan- tity we have fished, but two other reasons are prob- able, namely, the diminishing of the fish ‘‘hosts,”’ and the pollution of the water by sewerage. The American Government receives no remuneration from the parties who control the fishing industry there, while here, we pay the Government of Ontario a fee of $1.00 per ton for every ton fished, and would have no objection to paying more, providing something was doné to stimulate a greater supply. We believe from the knowledge we have of the different rivers of the provinee, that the very finest quality of shell could be produced in sufficient quantities to supply all pres- ent and future demands at a cost which should pay the country for any outlay which it might make. There are a great many species of shell and each obtains its name from some peculiarity of its shape, that is some resemblance to some object in general use or otherwise, such as the washboard (Quadrula heros), the pigtoe (Quadrula undulata), the niggerhead (Quadrula The wash- ebena), the butterfly (pegiola securus). Fig. 2 shows large Canadian three ridge, small Am- erican blanks and finished buttons, crow- foot pigtoes, board or three ridge shell has three ridges on its back, such ridges as are found on a washboard, the pigtoe is somewhat after the shape of a pig’s toe, and the niggerhead is round and black, and the butterfly re- sembles the shape of a butterfly’s wing. In all there We have here in Can ada large quantities of what are known as paper shell lanpsiles laevissima). These latter are very thin and broken, and consequently of no value to the There are a great many qualities of the same economic variety of shell, as each river produces a are about a hundred varieties. easily trade, CANADIAN FISHERMAN July, 1917, different quality. The difference is in the texture which is very important to the button manufacture, as for instance, the Grand River washboard is snow white. and of a very fine texture, the Ohio River washboard is very much discolored and coarse in texture which causes a great deal of breakage in the course of manu- facture. The finest quality. of shell is the northern niggerhead because ‘of its irideseence, while the south- — ern niggerhead while iridescent does not work up near- ly as well. or this reason the manufacturer is very particular in buying shell to have specified the river — from which the variety of shell he is buying has been — fished. The farther north shell is fished, the whiter it is, and the finer its texture, hence the necessity for Canadian production of the valuable raw material. The different methods employed in fishing shell are as follows: The crowfoot method which is most commonly used is to attach wire hooks to a piece of cord about 15”’ long, one hook to the end of each cord, which are tied securely to a gas pipe 34’’ in diameter, and about 8’ long and about 8’’ apart. To this pipe is seeured a light weight rope. and dropped to the bottom of the river, when it is dragged some distance from a row boat. The idea is that the bar carries the hooks to the bottom, and acts as 9 sinker. but its main funetion is, that as it is dragged over the clams, it startles them when they close, and as they do close quick it catches one of the hooks pass*ne over them and hang on. This method can he used in any denth of water. Another method and the one which we are using here is to tew © behind a gasoline launch two flat bottom boats. in each of which is a man with a heavy scoop net. fitted with strong iron teeth which he drops along the river bed. the teeth sink into the mud sufficiently to get under the clams, and the momentum at which the boat is going rolls the clams into the basket of the scoop. This method is very satisfactory where the water does not exceed 18’ in depth, but at a greater depth it is © impossible to handle the seroon. Where the water is 5 anite shallow they wade in and gather them by hand. © which is the fastest method there is. but unfortunately _ 't is not often they are found where the water is _ shallow enough to permit this method. ‘ When the clams are fished they are taken to the shore, where they are cleaned in the following man- ner. They are put in shallow pans, where they are enoed until they onen of themselves. A live clam ‘s » powerful fish, and has wonderful resistance. After they are. cooked they are allowed to cool. and the men emnloyved at this work separate the meat from the shell, — and incidentally look for pearls. A ereat many brosques — “re found. but very rarely a valuable nearl. The elam heing cooked, makes an ideal pig feed, and as many as can be disposed of for that purpose is done so by | viving them to farmers who come for them once a day, | A quantity is also disposed of to farmers for fertilizing nurposes, but the supply is usually so great, that the ereater quantity has to be buried. Mr, Feilding hea investigated fish wastes and tells me it is a very valu ble food for young trout in a fish breeding establish: = ment, indeed far more valuable than liver, the usne food employed. Further, Mr. Feilding tells me that by a special process the waste product can be conve t2 ed into a useful food for live stock on the farm. eom peting with any now on the market. a The shells after cleaning are shipped as soon as pos- sible to the factory, where they are put under cover, hit ie it aes Tia and sun have a disastrous action on the shell, latter consists of thin layers of practically pure nate of lime which break down under the action density, humidity or otherwise. is the history of the clam which is so ex- ely used commercially in the following products: ‘buttons, crushed poultry shell, dust used as fill- fertilizing and varnish makers lime. offering these few remarks on the industry in sh the writer is interested, he has done so with the of bringing to light a condition in his trade not ther desirable, namely, the dependence of his CANADIAN FISHERMAN 283 firm and all others in Canada or the United States as the source of supply of these clams. In Canada we have the water, climate, geological conditions necessary for the production of an almost unlimited supply of economic mussels. Why is it that the ‘‘powers that be’’ have not realized? There is no aquatie biological survey of our waters on which the manufacturer can rely as a source of information as to the whereabouts of these shells; there is no legislation on the Statute Book to protect and conserve our raw material, and finally there is no effort being made to artificially pro- pagate these elams in waters we know to be well suited to their proper development. “THE history of Yarmouth fishing, the present operations. and the prospects for ‘the future.’’ That’s some text the editor ™ has given me to handle in one small Of course, there is a firstly, secondly hirdly, and each one of them would require ») erable time if handled exhaustively. AS far as our resources are co . =A there is nothing to beat us. ieza__| right on the grounds; the fishing Saeed vizht close inshore and extends off The fact that this is no bottom for makes a fisherman’s paradise for the boa good harbors all along the coast and Yai affords every facility. Located right as v where the Bay of Fundy branches off lantie Ocean, we have good fishing all the y for vessels, although the months of F March are possibly too stormy for boats. fishing, that is for the best grades of halib in a time when no other locality is taking the Shoal halibut, it is well known, are of the sible variety, and the season lasts from the dogfish — pardon me, I mean gray fish Then comes the cod fishery, the haddock to say nothing of mackerel and herring. — Lobsters, probably, are our chief fish fact, Yarmouth has the reputation of doing export business in live lobsters in the world. the season—from December to June—our w is lined with pots, and thousands of dollars shipped on every boat. And it is in connee the lobster export that the fishermen are better transportation facilities. The boa storage and if anything happens to delay is sure to be several times during the seas lot of the shipment dies and the fishermen pocket. The last trip of lobsters carried year was delayed, and five-sixths were de landed in Boston and were a total loss. T! freight rates also are a bugbear, but possi D1 abnormal times, excessive rates must pre What the town needs now is a good cold st plant, even if only of sufficient capacity to han bait required for the vessels and boats. Th on a number of occasions, vessels have had to St. John or Lockeport for bait, and the delay caused is a serious one. 2 Summing it all up the principal needs of the fis ies in Yarmouth are: Pia vii More boats. Better transportation facilities. Reduced freights. Cold storage. Given those, we can produce the men, as th try is full of good fishermen—men who require to lessons from no one, , em ishing operations were carried on during May er unfavourable weather conditions on all parts the coast. Notwithstanding this handicap, how- rer, such fish as cod, haddock and halibut were land- din much greater quantities than during the same ionth last year. There was a phenomenally large eh of haddock landed at Ingonish, Victoria County, , the total amounted to 80,000 ewts. for the month nst 2,809 ewts. for the same month in the preced- year, all the traps in the vicinity had an equal of the big run of fish. the Canso district of Guysboro county there were 2 ewts. of haddock and cod landed as against 5 ewts. in May, 1916. In Lunenburg country there e 25,850 ewts. of cod and haddock landed in place 9,917. In Digby county, May this year gave 10,458 2) - against 8,772 ewts. The sardine fishery during May in Charlotte Coun- NB. gave rather poor results; not more than 6,615 rrel. being taken as against 37, 837 barrels in May year. In the course of the month some large atches of alewives were made by weirs and nets in ohn harbour. the counties of Bonaventure and Gaspe, Quebec, mma landed in a Fresh or Green State; and an estimate of MAY, ‘1917. Caught and Landed in a Fresh or Green : State. Kinds of Fish. CANADIAN FISHERMAN Canada’s Fisheries for May, 1917 y of the Quantities and Values of all Sea Fish caught and tities Marketed, or intended to be marketed, fresh, dried, pick- led, canned, ete., in the WHOLE OF CANADA, for the MONTH there were 3,730 ewts. of cod landed against 10,120 ewts, during May last year. The shortage in the land- ings is caused by the backward state of the spring _ this year. At the Magdalen Islands fishing, generally, was not very successful. The quantity of herring taken during May amounted to 95,600 ewts. against 122,000 ewts. for the same month last year. . The catch of lobsters for the month on the whole Atlantic coast amounted to 140,718 ewts, for the same month last year the catch was 166,102 ewts. Since the opening of the lobster season on Novem- ber 15th until the end of May there were packed 73,831 eases, while 57,410 ewts, were shipped in shell. During the corresponding period last year 87,398 cases were packed and 83,022 ewts .shipped in shell. In the course of the month four men in Nova Scotia, one man in Prince Edward Island and one man in New Brunswick lost their lives while engaged in fishing. The values herein shown are based on the prices of the various kinds when first brought to land by the fishermen. The figures contained in the Monthly Bul- letins are subject to revision before publication in the Annual Report. “Quantity. | Value. 7,542 $ 80,818 MON, ewts. used fresh (or frozen), ewts. canned, cases smoked, ewts. mild cured, cwts. ed BP ewe: be Oe Sete Se a ey eae te ie eo sewer oe eee a, ee eS pe eje'et) ewe ee "shipped in shell, ewts...... |, ewts. Pcmd fresh, ewts. green-salted, ewts. ... smoked fillets, ewts. PRIMO ya. Coui sk ce ACK RAID OWEs eb ccs ba ane used fresh, ot a ae ” green-salted, ewts. 3 pe MmOked, CWis: .......... a RE Sn a are ee EPO NI kay cc ws iso 121,056 used fresh, ewts. canned, cases. smoked, ewts. ... green-salted, ewts. dried, ewts. eee ee ee ee ee SC ea te eS Mee mere, TEN. oD see eee Oe 6 et) Sh wees 8.0 eee Ae ee ee ae eeeee ee see eee Sabon Fee ts ede vee (eee 6:06 wy a se | ES, A A et tee gs Tot eS oor ae eee ek ak eo 2 a eee seeee used fresh, ewts. n-salted, ewts. smoked fillets, ewts. Tsdiats oa ss. aie S00 66 .0'6 -. 8 68-0 60 Ce ot: ne Soe ST See Say i-o eo Bree ey ee oo ae ia ol) eee. le oe eT of the Quan- Totals for the Month of MAY, 1916. Proportion Proportion used Fresh, used Fresh, Dried, Caught and Landed in Dried, Pickled, | a Fresh or Green State. | Pickled, Canned, ete. | Canned, ete. Quantity. Quantity. | Value. Quantity. ee 8,022 $ 72,560 nies Be acta sre gregh EE Hae e was 6,708 pL 7 ees ie = oN Ma ea 1,324 1 Gc eth clay Pe a Ua 6 SE Ee, EE SAP Ee 128: 5 a Aas 166,102 1,067,902 ree Ere ah aay ee wea es 66,837 epee Gerais sp a hey ae 32,420 ee 51,614 97,597 eects “1 cot EARS re ret ie rameter ae 9,538 OPRE eet a ts pa a 3,090 U0 (So Si Rg st a i RO, “eee ASS PO 5s aaa 8 eee 11,962 Jas ats 4,959 SEAN iy ena DOs eke gals foo ne pe 4,459 A ahs yl eee per 12 Lh See ete 238 LGU ae ae we a ow pepcaenn eeO a meee Tee 23,206 36,566 tiara BOA. Sibsts yh ng ere eee 7,725 OS c= eam alga. eee Sates 481 es aan, > OREO NE asa? ioe he 1,235 1 Na IR SPR oT 1,164 Pi ON EN a Nan) ae RRL) 3,304 ES a 15,182 16,149 Skee cs psralaeererag Ooty pad tg bse nee hay 1,414 RO ett tepals ose tye yar sc eteats fe aaa Sr ae ke aR ae FEL Eade Pe ae ge AND ais ei eae STE tela 9 MA ek 4,590 286 22,125 see eee POLLOCK, ewts, 2.53... ? ‘ased. fresh, ewts.... 6020.0 green-salted, cwts. ..... smoked fillets, ewts. GNIGG; WHS: 5: ss As ace ee HERRING, ewts. oY used fresh, Cwtais i. vce canned, cases. smoked. :C Wiss 5 s00 ck eens dry-salted, ewts. . PPTL PIGHIGOS DPIB: 25s se pass) tise 12° aed as bart pris: cae oo ** used as fertilizer, bris.... MACKERKL, ewts. ..... pared: Tresh -Cwts.. et aa aoe SHAD. cWtss ooo. vee anoeele 8,298 ~~ sed: fresh, CWtss Sirs os. Pree *’ salted, bris, ALEWIVES, ewts ’> used fresh, ewts. ’’ salted, bris. RE LIN UO DENSE. 555555 ee ee Sa 6,615 54,040 *? eanned, cases ’? sold fresh and salted, brls.. HALIBUT, ewts. ..... 2 ged: fresh, CWHS.. 2.10") 4.53 72 SSM OK Cds OWilSee a vis canis: we byaey SOLES, ewts. FLOUNDERS, ewts RAPD AS GUE a oes xtercsecs viganonie SMLIUS. CWHS ss 02 cba 95h tenes OULACHONS, ewts. ..... ..... WHITING, ewts. .. TOM: COD, -ewts.) 2 35a ts 8 40 OCTOPUS, ewts. ..--. CLAMS, brls. »> used fresh, bris. 19. WaWNOG) COSCS:: cas s.6, 66 seas SOA MOPS PUSS fon anal ewe 79 ghelled, @@ls8: >. .05.. Kom eh CRABS, COCKLES, etc., ewts.. SQUID (bait fish), BLISS Son sv ws see LAUNCE (bait fish), brls........ 34,790 ” 0 6 C08 gf PL ee el eeeiem >? 60,0 0.8 b, -50) 6 Oe ele!) uty ee Se 2? ee ae eee ee Py eee 7 Pave See ee Mae td hh eet eth iy eee x LT a 79 be Pe he Yee ee oy Je ON Seo ih. Gee ce oe in ey eS OG) Cay Ge eae ree see ee Pr ae oth OR Pe el tk i) ee, BA a poe eter C8 ae) Celeste! le & 6g we ae ek Bis ee ri oe ee ee en a et Pe a SG ona) Ge bE". S. Seheralegre, eae ee, Paris TS at Le 00 bees eae we TOTAL VALUE ate Ree es hy Ae el, et Me yale CANADIAN FISHERMAN ) aes 6,397 6,691 shoe G2ai ree pe eee 5010 28 ee Z $30 po eee 8.000 12 ee he 370,417 155,629 12,097, 0° Se eee BOOK 5 ae ST AEG 8 ee ae : 9,000.) Fo cee T1952 i eee eee 52,055, ': aa eee oe 48,049 090 A ee eee 158 1,261 29609 -< wN e ae eee es 2,037 11,059 1,889... eee eee 10... re ee np ye 26,852 28,081 8,235 Fd epee nee 7,295 27 Beis neta eee yer 37,837 76,959 16200.) oS ee See ee oy Bee Ei ie we 24,157 138,626 $5,810. 7 ae eae: 1,623 203 979 1,880 834 956 390 224 327 Saal 13 125 1,135 3,487 1 16 5 10 12 25 175. Se 4,741 6,459 1607 eee ee ; 10 |. ee oe ee 280 560 400 ieee hey (to ae ee 374 554 1,985 eae. 260 520 et 600 320 disobey Ona: are ee The BEREC Electriz Sigzel Lamp which is fitted with » Morse Key, was designed by the British Ever Ready Com- pany, of London. England, for Marine and Military Signal- ling. The lamp is strongly con- structed of Polished Ragoon Teak, with solid brass bound corners and is capable of with- standing-very rough usage. In ’ addition to the Morse Key. the lamp is fitted with a switch en- abling it to be used as an ordinary eleetrie lantern. Two spar bulbs are fitted inside the case, the leather handle is re- movable enabling the lamp to be carried on a shoulder strap, Numbers of these lamps have been supplied to the Admiralty and War Office for use by submarine chas- ers, trawlers, ete , and also to fishing fleets, ete. The makers claim the lamp is alwa immediate use and cannot blow out or size and is easily proepriblact: Ba The lamp can be read from four to seven Jand and up to fifteen miles at sea. Spielmann Agencies Reg’d, No. 45 St. 2 Strect. Montreal, who are the Agents in Cana the British Ever Ready Company, keep these lam stock and have supplied them to many Overseas” talions, Military Regiments, bie Seout Units, Y. men, ete. Robinson: ‘‘Do you think fishes can ae? Dobson: ‘‘I should hope not. Listen to wid Smith he smashed his rod!’’ ul < Book Reviews ae The ‘‘F. M. Book.”’ Exen those best acquainted with the Canadian Fair- nks-Morse Company will be surprised at the very wide range of goods shown in their new general cata- logue which they have called the ‘‘F. M. Book.’’ This book is a marvel of complete mechanical information ndensed into a convenient size for easy reference. It contains 1048 pages, and over 4670 illustrations. It is, in fact, a key or index to the vast warehouses “Canada’s Departmental House for Mechanical oods,’’ and contains a very wide selection of ‘* Made Canada’’ Goods. ' Twelve distinct department are represented; each department covering a line of goods which is ordinar- ily considered a business in itself. The Scale Departrnent (52 pages) covers a full line of Fairbanks Seales. . The Valve and Steam Goods Department (138 pages) contains 42 pages of Valves, and 96 pages of Pipe, Fittings, Steam Specialties and Tools. The Automobile Accessory Department (140 pages) —you will find practical accessory for Automobile, Ford and otherwise, besides a complete line of Motor oat Fittings. ; ; Engine Department (16 pages). Electrical Depart- ment (22 pages) — These pages are merely an index of the various styles of Fairbanks-Morse Oil and Gas- oline Engines, Electrical Generators and Motors. Com- _ plete descriptive bulletins of this apparatus will be sent on request. Pump Department (62 pages)—Here is shown a very omplete line of Steam, Power and Hand Pumps, Duplex, Triplex and Centrifugal, besides a number of Pump Accessories and Windmills, _ Machine Tool Department (110 pages) — Nearly every type of Machine Tool is represented ; among them some of the best known Machine Tools on the Con- _tinent. Truly a representative department. - Wood Working Machinery Department (88 pages) _—As fully representative as the Machine Tools. CANADIAN FISHERMAN 287 Transmission Department (86 pages) — Every appliance for Transmission of power through belts, ropes, chains, conveyors, etc., is here shown. Railway and Contractors Department (100 pages)— Containing Railway Track Tools, Motor Cars, Road Machinery, Trucks, ete., etc. A very interesting sec- tion. Supply Department (138 pages)—Representing a line of Tools and Supplies for equipping any Factory. Safe and Vault Department 26 pages)—showing a line of high grade Fireproof Safes and Vaults Fronts. In addition to all this is a 65 pages section, printed on yellow paper, and containing beside, an excellent index, a quantity of tabulated information most com- monly used. ’ A copy of the ‘‘F. M. Book’? will be sent free to any one interested in mechanical lines, on receipt of their request. SERIOUS SITUATION IN STRAITS. Fishery Season on and No Salt. The Western Star Curling, Bay of Island New- foundland, June 27. From Bonne Bay to Point Riche and all along St. John’s Bay, there is a good sign of cod both with trap and trawl, stated Capt. Goobie of the S.S. Ethie when his ship reached Curling at 6 o’clock last evening from a regular trip to the Straits of Belle Isle. From Farrole to Flowers Cove traps are doing nothing, but trawls are doing well On the Labrador side of the Straits from Bonne Espearance to Red Bay there is a good trawl and hook-and-line fishery, but nothing doing with traps when the ship went north but on Monday when the ship was coming south there was a slight improvement in the trap fishery and some traps at Blanee Sablon had good catches. From Chatteau to Battle Harbor there was no codfish either by trawl or trap up to Monday, though eaplin had been on the shore for some time. It is apparent, howéver, that the cod are working eastward for on Monday some good catches were made at York Harbor ten miles east of Red Bay. Some two or three cargoes of salt and provisions have reached Flower’s Cove, but all the other places on both sides of the Straits there is a great scarcity of salt, which is creating a very serious situation for the fishermen. At several places too, provisions, such as flour, ete., are scarce. The ship made a quick voyage, though she was delayed two nights with fog on La- brador coast. THE LOBSTER SEASON. The lobster “season, which was extended one week, has closed. It cannot be said to have been a successful season. The second day after this fishing commenced, it will be remembered that a fierce gale swept the coast and a result the fishermen lost heavily in gear, and even since then the fishing has been none too good. It was on account of the rather hard luck of the men since the season opened that the Government exterided te season for a week, and it is needless to say that the extension was appreciated very much. i We sincerely trust that our fishermen, now that they are engaged in other branches of the fisheries, will get in a good summer’s work, 666666 FISHING is a dignified calling recognized from the earliest time in the story of man. In primitive religions, the fish was held in great veneration by the simple men who saw in it a symbol of creative power. Fish as a religious symbol is now, perhaps, unintel- ligible to the majority of people and has become solely a thing of commerce, yet it is well to remind ourselves that in the dark days of mankind fish presented a wealth of mystery to men in the solving of which the brain of man was greatly exercised. This is written in order that fishermen may realize that they are members of no mean calling, and that, if they so de- sire, they can by reading and study emulate the ex- ample of their worthy brethren of years ago. It is interesting to recall that the world’s canning CANADIAN FISHERMAN. 66466666 000900000000000000 SOO OSOOOHOOOOO9O DOD ODO OOOO O00 OOOO OOO GOOD OO OOOO DO OE . i di i ln lin hn in ho an han i han in hn a bn i a 4 ; KE The Salmon Fishermen 990000000 00000005004500000000000000004009940090OO0000000000 0000000008 sirable and that there is nothing new under the sun. Napoleon was the wise man who spurred the in- ventive genius of Appert and paid the price, but Eng land soon saw the utility of the preserving jar and took it as her own. To-day there is not a housewife i n the British Empire who does not preserve fruit did Nicholas Appert and without a thought as to how the discovery was made. By the same token, not much progress—so far as the average household is — concerned—has been made in preserving fruits since the days of the Little Corporal. : In 1815 Ezra Daggert brought from England to. America a process for canning salmon, lobsters and oysters, that began in the Western Hemisphere the preservation of food stuffs; and to-day hundreds of - millions of people eat out of tin cans. This brings us to treat of the salmon canning in- yl * aq Salmon Fishermen on the Skeena River. ae industry was evolved one hundred years ago in France by Napoleon. The British fleet was successfully blockading Freneh ports. Napoleon’s army was em- barrassed by the lack of food. He knew great wealth in valuable but perishable foods was wasted because there were in existence no adequate means of pre- serving them. This led him to offer a prize of 12,000 franes to anyone who would devise a_ practicable method of preserving foodstuffs other than by drying and smoking. “Nicholas Appert was the lucky Frenchman to win this prize. His method was to put the food to be preserved in glass jars, set them in boiling water and when the contents were thoroughly heated seal the jars. Yet Nicholas Appert merely built on the founda- tions truly laid by Spallanzain nearly fifty years be- fore, proving again that the study of history is de- dustry from the fishermen’s standpoint. The fishe men are an essential part of the industry, whose material is fish. As the self-binder over-runs th wheatfields and puts up the grain into portable f so the fishermen with their nets over-run the - fields, catch the fish in nets, dump them into boats and take them to the cannery wharves they can be handled by the eanners. The fishe are the middlemen between the fish and the cant Sanning salmon is a process of manufactu Methods and principles of factory organization administration are the essentials of a succesful — mon canning enterprise. Of course the canner get the salmon or he can’t can them, still the ea ing of the fish is a co-operative business in which the favors are all for the fishermen and the canner solely as banker, philosopher and friend. : All that pertains: to catching fish is pretty well au ized on the Pacifie Coast. The fishermen at- ets and boats, provisions and oil, undertaking ay for the same out of the catches they expect to e. Some few fishermen either with cannery gear ‘their own, make an attempt to fish whenever fish throughout the year, their catches reaching the h fish market in the spring, fall and winter. But hen we speak of salmon fishermen we refer to the army of 3,500 or 4,000 Whites, Japs and Indians who fish without cessation for the six weeks in June and - when the sockeye salmon run is on, and later : * pinks and*the chums enter the rivers and the rea driven by nature to spawn. From the 15th 20th’ of June to the 15th of September every year army of fishermen are working at the harvest h in the final issue produces the canned salmon pA SALMON eannery when the fishing season is on is the centre of a cosmopolitan summer resort. When things are going at full blast, when the fish are running and canning opera- s are under way, a salmon cannery in British mbia, with its environs, is a hive of industry, the nnery being the hive and the fishermen and their ; and children and the other employees in and d the cannery being the bees. A spectator gets pression that’ things are humming. There is the obise of machinery in the cannery itself. There are the Indian women with white gloves putting the fish eans. There is the constant coming of fishermen | fish, of scows tugged up to the wharf, of big mers arriving with supplies and departing with s of salmon. The place is over-run with fisher- , Whites, Japanese, Chinese and Indians, with hinists, with clerical persons, all seemingly having ething special to do, though what it is the in- ent spectator cannot tell. Yet he gets the correct when he sees bright tins of salmon taken out of the retorts and placed on the floor of the drying rooms, id further on, when he sees the cans lacquered and lied and put into cases and the cases trucked on steamer. Finally he makes up his mind that all e people are canning salmon. Long before a salmon is caught and canned in a on eannery. in British Columbia a lot fo work to be done by the manager of the cannery and men. While the season does not open till the idle of June, yet the work of gethting ready is begun the Ist of May. Getting ready means that 1 equipment must be overhauled and made work- le. The cannery store has to be opened and re- ked. The housing arrangements for fishermen help must be completed. In some places a whole in village must be transplanted and the inhabi- taborioraly settled. e manager of a cannery makes his contracts with men before the season opens. With white fish- ar it is a comparatively easy task, although it may that some of the white fishermen do not decide to sh until the last moment. Contracts with Japanese men are made through a ‘‘Boss Jap,’’ who acts in capacity of manager for the Japs and is their sman with the cannery manager. The cannery ver makes no individual deals with the Japs. He s only with the ‘Boss Jap.’ This saves time and nts “complications. Similar contracts with Chin- neers. or helpers are made through a ‘‘Boss 4 TO CANADIAN FISHERMAN 289 Chinaman.’ Also the Indians are negotiated with in a similar manner as there is always a chief somewhere around when Indians go afishing. In the majority of instances the chief is boss and the Indians do his bidding. A salmon cafery and its appendages are so ar- ranged that the Japs live in a house or houses by themselves, known as the Jap house; the Chinks in the Chink house; the Indians in the Indian houses; the white men in separate houses. There is no com- mingling of the races. This makes for peace. The manager lives in a house by himself, generally a resi- dence similar to those valued at from $7,500 to $8,500 in Vancouver. He is very comfortably found with all the conveniences of modern life, hot and cold water, electric light, open fireplace in the den and a furnace in the cellar. When his day’s work is over, one finds him in a business suit, with white collar, smoking a cigar and reading the latest current literature, for all the world like a prosperous merchant of the city. And why not? He spends only three months of the year at the cannery. The rest of the year he is a citizen of Van- couver, as like any other citizen of that great city as two peas in a pod. The manager of a salmon cannery must be a mighty fine specimen of mankind. Generally he has graduated from the ranks of the fishermen. He must know fish- ermen and fish. Particularly he must be versed in the peculiarities of the fishing grounds that are fished by his cannery. This knowledge is got only through ex- perience. He is weighted with responsibility, for on his shoulders is the necessity of putting up an ade- quate pack of fish. If the fish are on the fishing grounds it is his task to see that the fishermen cateh them and bring them to the cannery. Long before the first fish is caught his cannery has expended at least $50,000 in getting ready. His job is to put up enough canned salmon to get back that $50,000 and some more besides; the more the merrier. WHEN one deals with two or three hundred Se fishermen and helpers and keeps them in ad order and up to the mark for fishing, he - m= must be a man sure of himself and competent to command. The manager of a cannery is the abso- lute boss of everything in and around his cannery. He is a general and his army of workers are under mar- tial law. What he says goes. Those who object to his rulings leave the cannery by the earliest boat. Should a fisherman land at the cannery with a flask of whiskey, and be seen with it by the manager, then that fisherman is off the list. He is ordered to turn in his boat and net and quit. The boot-legger is always on the go, so every boat that stops at the cannery wharf is serutinized, and should the boot-legger land and ply his trade he gets short shrift. The Chinks are the prize boot-leggers. All Chinks look alike, and it is hard to pick out the stranger who earries the bottle. The fact necessitates overhauling the Chink house ever so often and breaking bottles, for the Chink does dearly love to drink booze, either case goods or his own make which is especially deadly. The manager of a cannery must have a positive genius for organization. Not only has he to organize the perfect working of his factory, where cans are made and salmon eanner, but also he has to organize the fishermen in their attacks upon the fish. To do this suecessfully he must see that they are properly equipped for fishing. The nets and the boats with their equipment, which the cannery supplies to the 290 fisherman, are in charge of the net boss, who is -al- ways a big strapping fellow who can put up an argu- ment. Care must be taken that all equipment is in ship-shape when it is-issued to the fishermen. If the net boss doesn’t do this the fisherman will himself, for he does not want to reach the fishing grounds only to find a big hole in his net, which would mean that he could not catch as many fish as he should and, as he is paid according to his catch, it is in his interest to see that he makes a big catch. Through careful selection the manager can get a net boss who really helps the fishermen to catch fish. By keeping all equipment in shape the net boss ean keep the fisher- men fishing and not loafing on shore or mending his net on the fishing grounds. Nets do get badly damaged during fishing opera- tions. In rivers like the Fraser and the Skeena, swift running, snags are often encountered and a large part of the web of the net destroyed before the fisherman can get free. Dog fish also damage the nets. They bite their way through. Seals seize. sal- mon gilled in the nets and in their struggles part the strands of the web. In Rivers Inlet last year a ground-shark got entangled in a net and carried away practically the whole web. It must be stated, too, that sea-lions, a few years ago, did damage to nets at _Rivers Inlet and Barkley Sound, but since the method of searing the sea-lions by firing off guns at the rook- eries has been instituted no further damage to nets at these points has been reported. It is a strange phenomenon, but one often observed, that more damage is done to nets when the fish are not running than when they are going strong. A damaged net is often a good excuse for not getting the fish. A good net in these war times costs from $170 to $200, and hard twine has gone up in price, so it is a valuable piece of gear worthy of being taken care of by the fisher- man in the interest of the cannery. Then the manager of a cannery is also the manager of a little navigation company, whose fleet consists of two or more ocean-going cannery tenders, capable of facing any sea, and several launches. Success with cannery tenders and launches depends upon the man- ager engaging a competent skipper, preferably a Scots- man, for he is sure to be canny and able to see things and say nothing. If the manager is wise he will leave his Seotch skipper to choose his cwn engineers, and they will almost invariably be Scotsmen, for they are the only engineers in the canning industry. These eannery tenders tow the fishermen out to the fishing grounds on Sunday evenings and then anchor in con- venient coves with their escort of scows to which the fishermen may bring their fish or in which they may place them when the tender makes a collecing tour. This is a clever scheme to keep the fishermen fishing and not wasting time by sailing home with his catch. It is a splendid example of efficiency in the salmon canning business, which has been defined as getting the other fellow to work for you. It was first thought of by a Scotch skipper. It is now in vogue wherever salmon is eanned in British Columbia, for it saves time, and time is fish in the canning business. FURTHERMORE, the manager of a» cannery is also general manager of a small department store which caters to the multifarious needs and desires of a mixed population. Nothing but the best of everything is sold at a cannery store. The Japs, the Chinks, the Indian, and the white men, who work in and for canneries are well paid when the CANADIAN FISHERMAN ' the writer was in a cannery store at Rivers Inle fish run well and they spend their money free have been edueated by the big stores of V; Victoria and Prince Rupert, vand they deman they have been accustomed to. Only experienc tell the store-keeper what stock he will need, but it will be large and high priced goes without sa; The Indians and the Orientals like bright colors the store-keeper keeps gaudy cloths. s who can afford it has a gramophone. vated cost find a ready sale over the counte cannery store. Red is the usual color worn cannery; it may be due to association with Patent medicines are plentiful in the store fo fisherman is his own doetor. Generally h something that will bite or taste bad. It is a instinct, but not confined to fishermen. saw a big Swede fisherman come in and ask tum. That seemed strange and a far ery fr Creek, Mich., but the fisherman had been magazine and wanted to try the effect of The odd part of the matter is that the st liver the goods. So far the environment of the salmon fish been indicated. Now what about the fisher self? White men, Japs and Indians fish for in British Columbia. All fishermen must subjects. Each fisherman must have a | either attached to the canney for which he it is an independent license giving him the pr fishing for any cannery he wants to. To th the Indian the salmon season is the bi year. It provides him with means of e: money to keep him the rest of the year. —and there seems every reason to bel Jap fisherman makes in a good year $1,500, and this enables him to take a | and return when the season opens up applies only to the young bachelor Jap. make as much money fishing as the Jap Indian is not a willing worker, seeming too much money is an added worry to be possible. When the fishing season is over th takes things easy till necessity, and the r combine to set him to work again. The white fisherman is in a different elas Jap and the Indian. The best white fisher tlers who find in the fishing an opportuni ‘y 0 a few extra dollars to keep them going um cleared their pre-emptions or freeholds and produetive. For the most part they are | have not been deterred by the formida from entering a wooded land, in the hope of seeing the land logged off and covered with grain, Seotchmen, Irishmen, Englishmen, Sw wegians, Russians and Canadians, all are repre in the ranks of the white fishermen. They the canneries from their settlement, 50, 100, 1 away, leaving their wives and young ones to the farm while they toil over their nets to wherewithal to provide against the coming They are the real Salmon Fishermen of British bia, and they are a stalwart breed, worthy of all and support. The best of them equal the Japs as fishermedl worst surpass the Indians. The Jap has no pre-em on which he has made a clearing and planted a en garden. He has not ties he cannot break. T dian is no farmer. He prefers to squat rathe July, 1917. CANADIAN FISHERMAN 59 NIAGA FOR CRUISING, RACING, FISHING, FREIGHTING FOUR CYCLE TYPE Made in 2, 4, 6 and 8 Cylinders 5 to 200 Horsepower Over 11 Years’ Successful Service Throughout the World WHY ‘*Put the Power of Niagara in Your Boat?’”’ , BECAUSE 1. NIAGARA MOTORS are no ex- periment; neither have they been de- signed for the sole purpose of making sales regardless of service. cha, = | 2. NIAGARA MOTORS are made for SER- VICE; that’s why they have outlived many inferior makes. It has been simply a ques- tion of the survival of the fittest; quality lasts long after the inferior is gone, but not for- gotten; quality costs more to produce and to buy, but it eventually proves to be the best bar- gain. 38. NIAGARA MOTORS have been in suc- cessful service, throughout the world, over 11 years. This fact in itself should be sufficient guarantee as to their high quality. And they are backed by a company thoroughly responsible, finan- cially; by a company that does not forget the buyer after it gets his money, but takes close persona] interest in the successful operation of his NIAGARA. En Le eM All 4. NIAGARA MOTORS are the embodiment of the high- est and best in engineering practice; simple in design rugged and powerful, and in operation always dependable no matter how severe the service, They wil, give more ; miles per gallon than any motor of equal size. And the : NIAGARA wil, last a generation, if given reasonably good ; care. If you = . + . . « PUT THE POWER OF NIAGARA i* P q vy : IN YOUR BOAT 4 me - you will be insured against numberless perplexities and uncer- 5. tainties that harass and haunt the penny wise and pound fool- t ish, who would save on first cost, at the expense of quality. “4 ra + Be wise and investigate. Send for the NIAGARA catalog, a {. work of art, replete with illustrations of engines and boats, and testimonials of users in many lands, NIAGARA MOTORS CORPORATION 520 ELLICOTT SQUARE, BUFFALO, N.Y. 292 to spade. But for the white fisherman there is al- ways a light in the window of his shack on his pathetic clearing, while within sits his wife working and wait- ing for his return and his children listen for Daddy’s boat to grate against the gravelly beach on his home- coming. Take off your hat to the white fisherman and settler, for it is he who is doing heroic things to eut out for himself and his own a bit of land on which, if God is kind, he may make a living and rear a family as sturdy, as self-reliant and as sincere as himself. These settlers have a veritable passion to own a strip of land and no obstacle, no matter how prodigious, cows them. This is the stuff from which an independ- ent peasantry is moulded. May Heaven prosper their just and courageous endeavors. One shock-headed, blue-eyed Scotch settler was en- countered a year ago in the height of the fishing sea- son, 250 miles np the coast. It was on a Sunday, a closed day to fishing. (It is a mystery who gave the fish their Sunday). He had just received a letter from Dressing the Fish, his wife who was left on the homestead with her two little children. That spring he had cleared half an acre and planted it to garden truck and to keep the deer out of it he had put up a clap-boarded fence. The letter said that the deer had come up to the garden, broken down the fence and eaten up everything green in sight. Not only that but his brother-in-law, who liv- ed on the adjoining homestead, had tried to frighten the deer off and in doing so had shot away his left hand. That was a preety kettle of fish for a fisher- man to care for on a Sunday afternoon and his home- stead was seventy miles away reached only by boat or air-ship. That Scotch settler fished through the sea- gon and made less than $300. But he went back to his wife and family and his deer eaten garden. Better luck to him, Another white fisherman and settler was seventy years of age and had been fishing every season for the past twenty years. He looked like Father Time as he stood up in his boat and pulled a sturdy oar. In his CANADIAN FISHERMAN pared. July, 1917 time he must have been a skookum chap for his should- ers, though bent, wre broad and heavy. He had the face of a Patriarch, lined with care yet unafraid. His hair was long, unkempt and gray. He never talked to — anyone. He had come to fish and he fished as if Destiny were at his back. The other day a friend from up there brought word that the old man would not fis this year. He had died on his clearing last winter, Not for him, dear old soul, the promised land. : The essential tools for the salmon fisherman are his — boat and net. The boat is a strongly built round bot- — tom sailing boat, 30 feet long, 614 foot beam with a 6 foot centre-board. On either side of the centre-board are the fish tanks capable of holding two and a half — tons of fish, live weight. The sails are a jib and an or- dinary sloop rigged main sail. The net is 150 fathoms — long with a width that varies with the depth of water — on the fishing grounds. The mesh is 534 inches and this is the regulation standard through British Colum bia. Up to twenty years ago the salmon fisherman’s boat was an ordinary skiff, and in some cases it is yet. That is twenty years after salmon canning began in British Columbia (in 1876), the salmon fishermen still used two-oared skiff. But a score of years ago Gilbert Ro ertson, then owner of the Alliance Cannery on the Fraser River, built twenty round bottomed sail bos and used them with great success in his fishing opera- tions. Following his lead, all salmon fishermen’s boats became round-bottomed sail boats, with big — sweeps as auxiliary power, when the wind fails, and | so it is today. Twenty-five years ago salmon nets on the Fras River were made of soft twine. The same Gilbert Robertson, a Labradorean and a fisherman up down the Atlantic for years, made with his own hand salmon net of a hard laid sturgeon twine, oiled it 2 used it with exceptional success. The soft twine bunech- and did not spread easily. The hard twine kee its shape and place, and if properly oiled can be hand led without danger of tangling up. That was the b ginning of salmon nets made with hard twine, dou knotted. After Robertson had demonstrated t utility the net stores stocked up with the new nets. this must be true history, for Gilbert Robertson sé so himself, and all who know him vouch for his v city.. Doubtless, however, there are old-timers the gift of imagination and impressed for years wi the strength of their own stories who will take i with Gilbert Robertson. That will then be ano: story. The salmon fisherman’s boat is his house and. h On it he carries not only his net but all the paraph nalia he thinks to make a big catch and to give comfort. He leaves the cannery before 6 o’clock | Sunday night and it is either towed to or sailes to fishing grounds to that he may, as soon as the 6 0’¢l gun is heard, drop his net and prepare to eatch the as they make their way up the stream or inlet. He going to fish till 6 o’elock Saturday morning. knows he will need to eat, to keep warm and dry sleep, to read and possibly to pray. So he goes On his boat is a week’s supply of food and f water. He has a stove made out of a diseard can that burns gasolene. In one end he has rigg wigwam into which he crawls when it rains or wh wants to sleep. He goes warmly clad but he ke change of dry garments on board, His long rubbe boots and slicker, and a sou’s Wwester are always @ CANADIAN FISHERMAN 61 Cut your own stencils on a Bradley Stencil Machine SIP RABE ORF EKFEIEERKORGRSET EY: As ee e? s od me Saves time, labor and money. Cuts a stencil in less than a minute. s Prevents delays while waiting for metal stencils which are ordered. Prevents loss of shipments through illegible addressing. Will please your customers and add to your reputation as an up-to-date and progressive business house. Hundreds of large shippers are now using and will recommend it. The Hamilton Stamp and Stencil Works, Limited HAMILTON and TORONTO Agents for the Dominion of Canada Descriptive circulars on application. 294 hand, for it rains frequently in certain parts of British Columbia. Many fishermen have dogs of strange breeds that go fishing with them and some even earry gramophones to lighten the tedious hours of waiting for the fish to get in the nets. Most fishermen smoke, those who don’t ‘‘chaw terbacker’’. Some achieve the impossible by doing both at one and the same time. The younger fishermen carry safety razors and a look- ing glass but the oldtimers let their beards grow and look only for fish. Some fishermen have been known to take a daily dip in the river but most of them fore- gothat exhilaration on the ground that their business is to fish not to frivol. Salmon fishermen are gregarious and fish in couples, one pal keeping near the other to lend him a hand if needs be or forcompanion ship. In fair weather--except for the cramped quarters—the fisherman has a fairly pleasant time, that would be enjoyed by a husky city man. In bad weather, however, with the rain falling in cataracts, the water rough, the wind blowing and the night dark, it is no fun and even the stoutest fish- erman gets his net aboard and beats it for the nearest shelter till better weather ensues. The method of fishing with a gill net is simple, though to succeed at it requires strength and endu- rance. The fisherman having chosen his ground, pays out one end of his net which is anchored! to a small eask on which in the daytime is placed a red flag and at night a small lantern. He rows away from the paid out end, paying out a little net as he goes till the whole is in the water. He then ties the other end to another cask and flags it. Then the net is out and from . flag to flag is seen a row of floats three feet apart on the surface of the water the whole length of the net. The fisherman takes up a position in his boat away from the net but near enough to watch it ¢losely. When the fish are on the net the small floats go, under water and other signs are made near the net to indicate that the salmon have been gilled. If only a few floats sink under a few inches the fisherman rows to the agitated part of the net and lifting it takes out the fish and puts them in his boat. If a great part of the net is struck by the fish then the fisherman pulls it in, taking off the fish as they come with the net to the side of the boat. When the fish are gilled in a net they are securely caught for they have run thei noses through the meshes which are too small to admit their whole bodies. When they try to back up they are caught in the gills which for respiratory purposes are never still on a fish. Seldom does anyone fisherman get a boat load of fish at a cast. If he catches one hundred fish a day he is doing well for a catch of 3,000 fish per boat in the Sockeye Season of six weeks means money for the fisherman and happiness to the canner. Prices vary for the fish the fisherman catches. On the Fraser as high as 50e a fish has been paid though itis expect- ed that .40c¢ a fish will be the high price this year. In the northern waters a slightly less price is paid per fish. The price depends upon the supply of and the the demand for fish as well as the scarcity or plentitude of labor. The fishermen generally meet and agree on a price to ask the canners before the season begins, though it often happens that when the season is on and the need of fish imperative, competition among the eanners raises the price to the immediate advantage of the fishermen. If the fisherman catches the fish he ean make excellent wages, but in this, as ever, luck plays a predominant part. When 6 o’elock Saturday morning comes around the CANADIAN FISHERMAN © ‘at the fish. And so it goes on until the sie of fisherman turns his boat toward the cannery it a full day. Toa tlt Arrived at the cannery he ties up his b his net and puts it in a bluestone tank, ¢ to spend a few hours on shore, fratern fellows and stocking up for the next week’s w urday and Sunday afternoon finds him mend net and putting things into ship-shape for an son. Such is the life of the palttion fisherman’ in ern waters of British Columbia. It is some ferent on the Fraser River and in the Gulf 0 ( where gasolene boats are used in fishing. - sort of net is used, but there are generally two each boat and fishing operations are intere: ever, the cannery manager indicates the fishing trip, except in exceptional cases and proven fishermen are allowed to do as with good results. é the spring salmon in all British Colmmibiaan also true of the sockeye salmon in the | Hence with more fishermen fishing ; running it is inevitable that not ‘all the fis! make big catches and make much mon fishing is only an aid to a livelihood for of white fishermen, who find remnuerative oceuy during the rest of the year, it partakes of the a vacation which is spent in the open air. the river or the stream and doubtless prolor of many of its devotees. Three years ago a with an income in the five figures, spent a S Noden Harbor fishing spring salmon and eatch and got his money from the cannery Haida Indians, yet he said he was — by the sport itself. nified manner of earning a living, and the to keep them physically fit to assume all ties as citizens of the British Empire. SALMON SAUSAGE NEW FORM OF Company Organized to Place it on the Market New Incorporations. ‘ Victoria, Salmon sausage will be a new form of food shortly placed upon the market by the Fraser Salmon Sausage Manufacturing Co. Ltd., a 00) notice of the incorporation of which is given in rent issue of the Birtish Columbia Gazette. T office will be at Vancouver. The Company wi manufacture fish oil and carry on the business curing. Its eapital is $10,000, ey S duly, 1917, CANADIAN FISHERMAN 63 To make you a smoker of | & B we make this introductory offer of a genuine French briar pipe, a bundle of pipe cleaners, and one pound of Tucketts I’ & B cut or plug tobacco---all for the price of the tobacco alone. You can get Tuckerts T & B tobacco --in Myrtle Cut ready tor your pipe--or in handy plugs. You also have your choice of a straight or curve stem pipe---see the illustrations. You will enjoy Tuckeits T & B. Made from the finest selected Vir- ginia leaf. Smoke T & B cut or plug tobacco---then you’ll realize just how really good is pure Virginia leaf of the best quali:y, carefully matured and mellowed. ou won’ : isfi Tucketts T & B Myrtle Cut Tobacco sold in handy oak ; ae * : T. Q. B be sauisfied 10c, packages. Also 1% lb. and 1 Ib. tins, with anything but 1 & b. WHAT TO DO--- Fill in the Coupon. Tear out this page—take it and $1.20 to your dealer—and get your pound of Tucketts T & B, (12 regular 10¢ packages-, or (4 No. 3 plugs or 12 No. 10 plugs). Instruct your dealer to send us the page—on receipt of which we will mail you direct a pipe and a bundle of cleaners—free of charge. NOTE: If your dealer does not stock T & B cut or plug—attach express or money order for $1.20 to this page. Fill in your dealer’s name, and mail to The Tuckett Tobacco Co., Limited, Hamilton, Ont. Tucketts T & B Plug Tobacco. Sold in 10c., 25c. We will send you one pound of T & B cut or plug, and 30c. Plugs. - a pipe, and bundle of cleaners to you. I have sold one pound of T & B (cut or plug) (consumer's name"and address) Please send him................++..++s+++-Stem pipe, and bundle of cleaners. (straight or curve) AAG SS wks da ec enw O oie ¥.0 02 SANNA Eee 6 (dealer’s name) (street, town and province) NOTE.—If your dealer can’t supply you with T & B, just fill in his 1.ame in space above. Attach express or postal note for $1.20; mail to us, and we will send you the tobacco, pipe and cleaners. The Tuckett Tobacco Company, Limited, Hamilton, Ont. 296 A DISAPPEARING PROPELLER FOR A FISHING BOAT. The Disappearing Boat Propeller Co., Limited, Tor- onto, have placed upon the market a device which is particularly adaptable to the needs of the fishermen of Canada. This is a propeller device, with a motor which ean be installed in any fishing boat without trouble, and will turn it into a motor boat with a speed up to ten miles per hour. Equipped with a propeller and shaft that can be made to disappear at will, the boat is transformed into a row-buat, capable of making a land. ing anywhere. It will also ride, without damage, over any obstruction, such as submerged logs, driftwood, CANADIAN FISHERMAN rocks or sand bars, being furnished with a we hi automatically raises the propeller and shaft into housing above the keel, on striking an obstruction. skeg, when raised, forms a continuation of the k and, at the same time, throttles the engine fro ing. A handy lever in the flooring gives a compl control over the speed of the boat, without toue! the engine, and also enables the ego to with its housing when desired. ie change - boat to motor-boat can be made without lea’ seat. The engine is a Waterman make. The will be glad to send illustrated literature to upon request, ae — \ \ /2— = [hw FM inegp Ss EH ise | =38 ZZZZZAW_1 £7 " ' Y) No. 2 [Pde fier corm fl iI" yqytetnnee A STENCILING MACHINE FOR FISHERMEN. The readers of the Canadian Fisherman are practi- eally all shippers of boxes, bales or packages, and will be interested in the announcement of the Hamilton Stamp and Stencil Works Limited, Hamilton, Ontario, in another column, illustrating their Bradley Stencil Machine. A machine of this nature, in the hands of our fishing firms, will mark the smallest package to the largest box, bale or tin with equal legibility, and mark them uniformly, thus preventing goods going astray, and presents a much more businesslike appear- ance than the old-time hand marking. Any kind of stencil can be eut with it in a minute or two, and the makers claim it will save its price the first year in the cost of metal stencil alone. besides being a great labor saver, particularly now, when labor is so searce. It can also be used for advertising purposes for show cards, posters, ete. The company will be glad to send illus- trated literature to anyone upon request, FISHING NOTES. Mr. A. L. Hager, manager of the Canadian Fishing Company, Limited, and New England Fish Company, left Vancouver on June Ist for an extended visit to Eastern Canadian and United States points. Mr. Hager spent considerable time in Boston taking up with his directors various contemplated extensions of his com- panies’ activities. Pete? Buchan, Well known to the fish trade in Van- conver and Prince Rupert, met with a nasty accident at Prince Rupert some time ago. Whil one of the fish sheds in connection with ur boat he got his foot erushed in an ice ly mauled about. After being in the time, he was able to return to his home in. and is progressing favorably. Naty Mr. Harry Lipsett, manager of Lips ham & Company of Prince Rupert, spent : in Vancouver during the past month, on a health. : i The casualty lists recently received from announce the death of Private Harry Park lv in the emplov of the New England Fish at Vancouver. Parker was one of the many of the New England Fish Company who- Canadian expeditionary forces as soom as broke out. and is the first one reported as ha killed. Another employee, James Coombs, been reported as being seriously wounded, | The Canadian Fish & Cold Storage Compa ed, of Prince Rupert are continuing their tra ture with the steamer ‘‘ James Carruthers’? wit ing success. The steamer has encountered co had weather which has had a adverse influe her operations, but outside of this she has curing considerable quantities of fish. Her in the middle of June amounted to about pounds of fish. ney The steamer ‘“‘New England”? sailed from § the fishing banks via Ketchikan, on the 17th CANADIAN FISHERMAN Modern Cannery Practice Allows little time to elapse between the catch and the final operations on the pack. Prompt and continuous streams of all the elements necessary to make cans are depended upon to avert loss. Clean cut, high quality output is required of all “Bliss” Automatic Can Making Machinery, but steadily continued production at high speed is likewise a feature of importance, These things have been developed in The “Bliss” lines through nearly sixty years of experience and co-operation with canners and can makers in all parts of the world. “BLISS” AUTOMATIC ROUND-CAN DOUBLE-END FLANGER, NO. 15-K, This machines flanges both ends of can bodies simultaneously and is entirely automatic and continuous in operation. It produces flanges on 100 to 150 cans per minute and can be readily adjusted from one size to another. Write us for Catalogue Section No. 18-A E. W. BLISS COMPANY Main Office and Works; BROOKLYN, N.Y., U.S.A. CHICAGO OFFICE DETROIT OFFICE CLEVELAND OFFICE 1857 People’s Gas Bldg. Dime Bank Bldg. Union Bank Bldg. 1917 LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road PARIS, FRANCE, 100 Boulevard Victor-Hugo St. Oue 1 298 (66) under the command of Capt. Otto Holmstrom. This steamer, during the past four months, has undergone a thorough overhaul at Vancouver, B.C. Her coal bunk- ers were removed and replaced with oil tanks, and an oil burning system installed. Heretofore the operations of this vessel were handicapped because she could not earry sufficient coal to enable her to go to the Yakutat and Portlock Banks and return. As an oil burner her radius of operation will be equal to that of any other steamer in the halibut business. Her machinery also received a thorough overhaul. Another improvement which was carried out was the removal of the galley from the forecastle to the after cabin: Formerly the galley was in the forecastle which it shared with the fishermen’s sleeping quarters. The fishermen, firemen and deckhands now all sleep forward, and the after cabin is divided between the officers’ staterooms and the galley. Everyone who has inspected the new arrangement states that this vessel now has more con- | venient and commodious quarters than any other steamer. Her old fish hold was also torn out and en- tirely rebuilt. A new record in large sized halibut has been set up, but unfortunately for the Pacifie Coast, the honor goes to the East. The Echooner ‘‘Eva Avina’’ while fishing on the Middle Bank, South East of Cape Canso, on June 11th, eaught a halibut which measured 9-ft. 8-in. in length, 4-ft. from the tip of the tail fin to the tip of the back fin and 16-in. through the thickest part of the belly. This fish weighed 625 pounds after the en- trails had been removed; but with the head on. This is the largest halibut that has ever been landed at the Boston Fish Pier. Some very large halibut have been landed on the Pacific Coast in years-past. Capt. Gott of the Steamer ‘‘Manhattan’’, in 1911, landed a hali- but which weighed 387 pounds dressed with the head on few hours in Vancouver while his ship was undergoing a few repairs in Seattle. ' MANITOBA NOTES, (Special Correspondence). One of the best known Norsemen of the provinee passed away May 16, in the Winnipeg General Hos- pital. Captain Stephen Sigurdsson, a real pioneer of the fishing industry on Lake Winnipeg. ‘‘Steve,’’ as he was familiarly known to all who knew him, in the fish business and out of it, was admitted to the hospital suffering from hemorrhage (?) of the brain. Even the strong vitality of this big man was unable to stay the hand of death. The industry mourns the loss of one whose activit yon Lake Winnipeg has ecoy- ered a period of over forty years, during which time he had watched the development of the local fisheries, and likewise took a live interest in the expansion of the business. He was born in Iceland in 1863 and settled on the shores of Lake Winnipg in 1876, ad the passing years witnessed his constant effort in marketing the pro- duets of his favorite lake. During his career he owned the SS. Lady of the Lake, also the SS. Mikado. He leaves a widow. A. li, Hager, of the Canadian Fishing Co. Ltd., Van- couver, spent a.day in Winnipeg recently en route to Toronto, Montreal and Hastern Points. A new tug has been added to Lake Winnipeg fishing fleet and in honor of the pioneer fish man of the Prov- CANADIAN FISHERMAN | era os Capt. Peter Keough of the Steamer ‘‘Starr’”’ spent a luck to the W. J. Bola ee. The Industrial Bureau of Winnipeg are now interest- dents of this community in in popularizing fish — food. A research committee to follow out this idea’ been appointed. The chairman of this sub-commi is Mr. J. B. Hugg, who acted as one of the Con sioners appointed by the Dominion Government years ago to investigate the fishing industry and problems in Manitoba. One of the main objects committee will be to interest the citizens of Winni and Manitoba to a more extended use of fish, 7 cularly the fish produced in the loeal wate province. This is & move in the right direction, the Fisheries Association will doubtless weleome interest which is thus indicated by one inflvential public bodies in Western Ca the Lakes of Manitoba produce the fines the world yet our own Canadian people a whole a fish-eating class. The tastes of are indeed strange and we find it a hard — educate the people to a fuller use of fresh la preference to canned goods. Not that w little canned fish at all, as there is a large | public mind for that class of our industry. It is an undisputed fact that thosuands uy thousands of pounds of lake fish, of all varieties a exported annually, and the quality and flavor of Hl renowned ‘‘Seikirk’’ whitefish has been firmly es ENGINE 2°CYCLE -— > 4 CYCLE 3 to 50 H. P., 1 to 4 Cylinder — Send for catalog and second-hand list of bargains. — CHANGE ISLAND, Newfoundland. | There is no other make of engine (and there are ne y) around here but what have doubled the Guarantee in running expenses this year. The two-cycle men ‘ < ing to burn kero, but are having a lot of ie. Guarantee four-cycle engine will run a whole agg eet son on the lowest grade of kero without cleaning. We not so much as take out a spark plug to clean it summer, Fishermen should buy four cycle * two reasons. First, because the running be sg we little more than half of the two cycle. ‘Secondly, becau it is much less trouble to keep them in working order. This is how I have found it after three years of ex- — perience and a thorough knowledge of the running Oxe penses of both, Arch. Scammell. — SEND FOR CATALOG GUARANTEE MOTOR CO. — HAMILTON, CANADA -——. CANADIAN FISHERMAN A few vew § to7 hp. slow speed available. ‘engine at a Bargain Price. Write Marine Sales Dept. to-day. The A. R. Williams Machinery Co., Limited TORONTO : CANADA Marine Cngines, made by the Canada Gas Power Launscnes, suitable ter small fishing boats. These are the last remaining of a Bankrupt Stoc’, and are offered at low prices for quick turnover. Large stock of repair parts always Don't miss this opportunity to secure a high grade 299 (67) ft Se ROW Saves Time and Labor OR five years the Columbian Row-Boat Motor has been giving SATISFACTION to thou- sands of fishermen, whose en- gines must be RELIABLE, STURDY, SIMPLE and ECO- NOMICAL, Although this motor contains every modern im- provement, we .are still selling it at ($10 extra for hich DOO tension waterproof magneto built fly-wheéel). With the ail of this highly efficient motor; Fishermen not only save themselves mien heavy toll, but are able to go farther in less time, an‘ so increase their fares to it large extent. We can supply complete equipments of tvyo and forr cycle marine engines up to c Tell us your needs to-day, and we will te pleased to send you a catalogue. Ad- cress:— CULLEN MOTOR COMPANY 112 W. Lake St., CHICAGO, ILL. "MOTOR 4 Index to Advertisers ee A. Gosse-Millerd Packing 8s Ltd, .. af N. ‘ Gray and Prior yr 8 me Co. .. ..+. New Brunswick Cold ee Co., dia Gas Engines, Ltd. .. .... 7 Guarantee SAT. a ENS aerate & PtGse cs oe Rare B. Guest, W. J., Fish "Con RAGS Mis ae 89 New England Fish Company, Ltd. |. me Niagara Motors Corporation .. .. 59 E. W., Co. 85 Noble, Charles Jr., Co., Inc. , oth Fisheries Co. of Canada, Ltd. 90 Nova Scotia Government ; J., & Co. seen 95 Hallam, John, 76 tish "Columbia Government .: 73 Hamilton; 26. O00. aoe ee BT é oO. itish Columbia Packers’ Asso- ié Hamilton Stamp & Stencil Works, re Meth os el 1 ciation . SIU sk. os ok ns ree aa ee bhi gir ek Sonnor’s Fish Marke Reieen on Enginéering ‘Corporation, Ltd. 81 Hart, BE. F. Co. gras 88 Pp atton, I et toe tee . c. Hudson Fish Co. 78 Aopen Mba rc po. eo A : *rocess Eng srs, Ltd. Wariada Metal Co., Ltd. » .. .. .. 6 noes s gineer fadian Boat & Engine Exchange 70 Perfection Motor Co. adian Fairbanks-Morse Co., Ltd. 18 Imperial Oil Co., Ltd. ase rire | | a. sae Fish and Cold Storage - Independent Rubber Co., Ltd. |; 1.) 71 Quebec Government Sire as Panadian ° isheries’ Association |. 72 Re ss veer oe ‘Canadian Fishing Co., Ltd... .. .. 15 Robbins, Chas. C., Nas wnadian Milk Products, Ltd, ..... 82 James, F, T., Lite Gane eur Oe Se nteyen ESeie and Co. 1a) . *. eedian Fearl Button Co. Ltd... 76 Robin, Jones and Whitman, ‘Ltd, Conners Brothers, Ltd. . 89 Robinson.” Thomas Cousumers Cordage Co., Lta. “Front ‘Cover - Pe east ab Meas en Motor Boat Co. .. .. . 67 Kildala Packing Co., Ltd. .. .. .. 5 8. pS Kermath Motor =. bike hs dans a ee Seaboard Trading Co. Neel partment of Naval Service .. .. 93 Leckie, J., st Rie Seat tas toe 16 Silver, it .s td eer a - Cc Ltd : 4 Leonard Fisheries, eo atieg Back Cover Smith Cannery Machines Co., ‘Vtd. Brisay, M., & Co., + oe ee Letson and Burpee, Ltd. .. .. .. 6 : . : Smith, W. C. and Co., Lt ominion Fisheries, Ltd. .. .. .. 88 Lincoln, Willey and Co., Inc, ..... 78 Stairs, W., Son and. Morrow, “Lea. 4 . aire A gaia ge Refrigeration Co., ; Stamford jFounary Co. je . Eile nak: ea a) we wi ad ls Be r vere Eiicinda: Motor Co 81 Lipsett, Cunningham and Co, pee ) BPOOHONs: W eRe tes boi ie eel eae f win nr RL a cae eh pais Lipsett, Bdward St; att gaa! 3 r. Lockeport Co § torage 0. 82 y a ¥. London and Petrolia Barrel Co., Ltd, 79 ere EER Bd Ht > Pesta Seine meronhar Oe gh Se ria |] ; woe BOs Cs Sab Pinklestein. Max... .. .. .. .. +. 87 w. ri Pewomiah Co. ING. 9.4) +35 <4 .+. 87 Walker, Thos. and oom. Lat ‘Tere | Trades eeetta aoe 2.2. 4. 86 Magee, fred . oo §8 Wallace Fisheries, Ltd. .. .. .. .. an & Cobb Co., Se aan 1 4 Maritime Fish ‘Corporation, Lta. tare Western Packers, Ltd. ; bi Wachee McAvity, T., and Sons, Ltd. . ere (| White and Co., Ltd. .. re i Ga. McKeough and Trotter, ae vw ae Whitman, Arthur N., Ltd. ).°)."! rich, B. F., & Co., Ltd. . 80 Mueller, Charles, Co., Ltd. «es oe 99 Whittall, A. R., Can. Co, Ltd. .. ork “Ropework (ey Co., Ltd. 84 Mustad, O., and Son ., «+ ++ ++ ++ 78 Williams, A. R., Machinery Co., Ltd. By. : 300 (68) CANADIAN FISHERMAN July, 16 is abundance of fish in many of the inland seas as | untouched. Why is it that lake fish finds greater favor in B falo, Dertoit, Chieago and other United States ci than in Montreal and other Canadian cities of i east? ey If fish from the Pacifie ocean can be safely tram: sported across the entire continent and landed in ton in a first class condition, there should be no r¢ in the wide world why lake products cannot be wise transported, but the demand does not exist such a quantity of lake fish in one centre, atone during the summer months. One factor will considerably help the deve of the fibric demand for lake fish, i.e., the entire « cellation of all subsidies granted by the Dominion Go ernment for Pacific and Atlantic fish, The existen of these subsidies whilst fostering and exten demand for sea fish in inland communities d ates considerably against locally produced is this? —well, fish from the Pacifie points i Manitoba towns have the advantage of the subsidy off the usual express tariff, whilst the caught right at home in this province must stand full local express rate and consequently the FE fish has in the past cost less than what loeal fish y cost laid down in many western towns. geet The fishing industry of Lake Superior, all al North Shore, also the Manitoba interests could greater opportunity for developing the home cau article of the subsidy was cancelled altogether. It is unjust that any specifie branch of the ind should have an unfair advantage over another especially when such advantage is Government and in the end works to the disadvantage of the di trict which derives no subsidiary assistance. ) But enough of this for the present issue. Your spondent may refer again to this subject later on. — Messrs. W. Sanford Evans of Ottawa, and James of Toronto, members of the Dominion C sion to investigate the salmon industry of Columbia, accompanied by Mr. W. F. Found, intendent of the Fisheries Department, spent in Winnipeg en route to the Pacifie coast, wher labors as a commission will shortly commence, The fishing on Lake Winnipeg whilst de about ten days at the beginning of the season count of ice, is fully better to date than last ing the same period. Weather conditions have excellent and a full pack is expected. The qu Shipmate Ranges 10 Sizes---14 Numbers A Soldier's wind is a fair wind, but any wind’s a fair wind that blows you aboard of a craft with a SHIPMATE in her galley. | North-wester or South- easter, the SHIPMATE'’S below, doing its duty, Always Reliable -- Fair Weather or Foul Made by the fish is the finest and the demand good. The run of catfish has failed entirely and the ony & tion, offered is, the water has been too eold : The ditions generally against the cat. However, 1 is late to expect any cats, this may be but a stra of nature and we may have them in shoals late The Dominion Government have made some in the regulations and restrictions on Lake W: and the full text of the alterations are expecte the department shortly. Stamford Foundry Company STAMFORD CONN. Established 1830 ENGINE BARGAINS 50 engines 3 to 45 H.P., 2 and 4 eyele, 3 H.P. Ferro, 5 H.P, Adams, $80; 6 ELP. 2 cyl. Guarantee, 15; 10H Gray, $110; Row boat motor, $55; 7 HLP. e, 8 H.P. Buffalo, $175, and many others, also propel rings and all supplies. Send for list. y= GUARANTEE MOTOR co, HAMILTON - - CANADAL © & — 4 THE’ 2 &&&: CANADIAN Official Organ of the Canadian Fisheries Association VOL. IV MONTREAL, AUGUST, 1917 me er ‘Lion Brand Cordage Is quickly available in any part of Canada No matter what part of Canada you are located in, Lion Brand Service is always at your disposal. By means of our system of distributing agencies extending from Coast to Coast, we can supply your wants at shortest notice. | Ii i ) 3 DT ii: a alll i ' Consumers Cordage Company, Limited * Mills at Dartmouth, N.S., and Montreal Branches at Toronto and St. John. N.B. . Bay Lion Brand because it’s Made in Canada and because it is the Best Index to Advertisers, page 353. CANADIAN FISHERMAN PACIFIC FISHERIES SECTION. The New " ‘tron Chink” A COMBINED BUTCHERING, CLEANING AND SLIMING MACHINE. THE ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering: and Cleaning Machines for use in the salmon industry. _ These-machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. — The above illustration shows our latest improved model—one that is far superior to.any we have’ heretofore manufactured. + 1A We are niow taking orders for 1918 delivery. Full information, —» prices,, terms, etc., furnished on application. “a Smith Cannery Machines Company PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH 2 SEATTLE, WASHINGTON 7 st, 1917, CANADIAN ‘0 THE COMMERCIAL FISHERIES OF CANADA AND NEWFOUNDLAND HE SCIENCE OF THE FISH CUL- ‘URE AND THE USE AND VALUE OF FISH PRODUCTS - - WILLIAM WALLACE , EDITOR Industrial & Educational Press, Limited St. Alexander St. - is CANADA » Office - 263-265 Adelaide St., W. _ Newfoundland Agency Book Store, St. Johns, N.F. Montreal FISHERMAN 301 SUBSCRIPTION: Canada, Newfoundland and Great Britain - - - - £1.00 United States and Elsewhere.. $1.50 payable in advance. ADVERTISING RATES ON APPLICATION ee Published on the 24th day of each month. Changes of adverti ements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items of Fishe y news, alse articles on subjects of practical interest If suitable tor publication these will ne paid for at our regular rates. Official Organ of the Canadian Fisheries Association MONTREAL, AUGUST, 1917 No. 8 ‘With a critical inquisitiveness calculated to arouse or blesome suspicion, a prominent Toronto daily, in : issue of August 7th, comments upon the first car of fresh fish which the Food Controller of Canada brought from the Atlantic seaboard and distributed to the consumers of that city at prices lower than what the people of Toronto heretofore had been paying for a poorer quality of the same article. In doing this rhe Food Controller disturbed neither the ordinary E “machinery of the fish trade nor asked the producer aecept a price one iota less than he had been re- eeiving, which, by the way, as a result of the excel- lent foreign demand, has been considerably higher _ during the last year than he received for many years previous. This does not imply that the price paid was _ too high, because, when the fisherman’s market de- ded upon Canadian consumption he received a ce for the products of his labor insufficient to pay equipment and provide a living, and the number raged in the business of fishing decreased from $2,871 in 1905 to 65,081 in 1913. During the same od the boats engaged decreased from 41,463 to 1. Even present prices do not- leave sufficient if any margin, and, unless the Food Controller effects considerable reduction in the prices of the articles The Case of the Producer ‘ the fisherman has to buy, a much higher price will ave to be paid for his fish, if the supply of this com- modity is to be maintained. This matter has been brought to the attention of the Controller and assur- ance received that it will be attended to. But the point we wish to impress upon the Toronto daily press is that the improvement the Controller effected in the fish services of the consumer has been iicught about by increasing the demand and improv- ‘ng transportation facilities, and not by forcing the producer to receive a lower price for his product or by interfering with the price he was receiving for his exports. How different is this from the methods by which the metropolitan press of Canada, including the above mentioned Toronto paper, prevailed upon the Do- minion Government to foree down the price of news- print. They struck directly at the producer. The forests of Canada annually produce about 660,- 000 tons of newsprint, over 600,000 tons of which, as well as 560,000 tons of pulp, and 1,100,000 cords of pulp’ is 8 sold in foreign markets, » principally _ in > United States, and in this way - helps to pay the inital on Canada’s foreign borrowings and reduce her adverse balance of trade. _At the instigation of the 302 metropolitan press of this country, which consumes only 60,000 tons of newsprint, the Canadian Govern- ment has forced down the prices of this commodity to a ridiculous level and thereby protected the Can- adian daily press from an expenditure of a couple of million dollars, and at the same time reduced the value of the country’s exports of pulpwood, pulp and news- print by at least 20 million, all of which come out of the pockets of the producers of these commodities— every man who had a stick of pulpwood for sale con- ..ibuting his share. This action ot tne metropolitan press and the Gov- ernment has so reduced the profits of the newsprint producers that most of their projected improvement and expansion had to be cancelled and their position thereby weakened when they come into competition with foreign countries after the war. Another instance of where the Canadian producer paid the piper is that of cheese, By the fixing of the price of this commodity, the Canadian producer has lost several million and the value of the country’s ex- . ports has suffered a reduction of the same amount. It is significant that while the price of cheese to the Canadian producers has been regulated, no attempt has been made to adjust the price the Canadian con- sumer has to pay for his cheese, nor to reduce tue prices paid for the articles used in the production of cheese. It is unfair to regulate the prices produvers receive without at the same time regulating the price of the articles used in production. It is also unfair to permit, much less to assist in a course calculated to reduce the value of the country’s exports without receiving some quid pro quo in the way of a reduction in the commodities Canada has to import. Canada imports large quantities of anthracite coal, a commodity which figures largely in the cost of living of most Canadian producers. At the present time the price of anthracite coal is unreasonably high, due io two causes, namely the price which producers of an- thracite coal in the United States are asking and the excessive profit exacted by the importing companies. Yet the Canadian Fuel Controller acknowledged, in a meeting at the Montreal Board of Trade a few days ago, that no effort had been made to effect a lower price at the point of production and that it was not his intention nor the wish of the Dominion Government to interfere with the coal trade. The controller of prices in the United States has not hesitated to ask for the assistance and co-operation of the Canadian authorities in the regulation of prices which Cana- dian producers are charging American buyers, and why should there not be reciprocal action. The Fed- eral Trade Commissioners, who investigated the news- print situation in the United States, did not hesitate to send their auditor to Canada for the purpose of examining the books of Canadian Paper Mills. Fur- thermore, at the instigation of the sardine factories of Maine, the Food Controller of the United States did CANADIAN FISHERMAN ~ and the lower the prices her people are wick should not be forced to accept a lower price the fish they sold to these factories. The controllers of prices in Great Britain, Un States and Canada must necessarily work tog the best results are to be obtained. But, heret any such international effort has resulted to th advantage of the Canadian producer. The Can producer of cheese receives a fixed price for hi duct in order to keep down the price of this modity to the British consumer, and the Can producers of newsprint is forced to accept th mum price for his product in order to sup metropolitan press of the United States and with cheap paper. But we do not know of any the price of which has been regulated with ad to the producers of cheese or newsprint, and cidedly unfair to force a producer to accept a price for his products without first reduc of the articles that enter into the cost of h tion. Neither do we know of any article, t which has been regulated with advantage Y national trade of Canada. Canada pays th on her foreign borrowing, her anthracite coal b her bills for imports with her exports of pulp, pulpwood, fish, wheat and other the products of her natural resources; and th the prices her people have to pay for accept for the things they have for export, th will be the adverse balance of trade of t SMART SCIENTIST. The scientist had given a very scientifi at the end he said, beaming down on his descendingly : ‘‘Now, if there is any scientific question - my friends would like to ask, Ibeg th hesitate. I shall be only too happy to quiry in my power.”’ An old lady in spectacles that gave stern look, rose and said: : ‘“Why do wet tea leaves kill cockroach The scientist did not know wet tea leav thing of the kind, much less the cause ¢ menon: but, never at a loss, he replied? — ‘‘Beeause, madam, when a cockroach ¢ wet tea leaf, he Says: ‘Halloa, here’s a wraps himself up in it, catches cold, an Bits. MAJOR H. GREENE I Major Hughie Green, Canadian quarte’ eral’s staff, familiarly known as ‘‘the General,”’ through superintending C tions, was married to-day to Violet Elenore well-known as a vocalist, Lieut.-Col. Charles of Montreal, was best man. babe present time it is more than ever necessary to meek of our national resources, whether natural . The collossal struggle that was precipit- in chtheal Europe and has spread to the inclusion ijor parts of every continent, is a contest not sim- between the man-power of the opposing nations, atrial of strength in a more comprehensive Beside the immense numbers of men and their “Mandard of quality, there is the backing which ; into support every resource of the countries con- d—the natural and the artificially acquired th, the morals, sense of duty, judgment, invention skill of the people. original natural resources may be pretty well hended in the three divisions— fa game and fur*animals, es and water power, ich may: be added the artificial resources — eulture and manufactures, rh Atlantic Salmon (Salmo salar) as a type of the a Vertebrata (and the Fishes). anged these may be classified and exemplified Vegetables, fruits, Wood, timber, lumber, Buildin gs, ships, furniture, implements. : , linen, paper, oil, tar, etc. i game and fnr animals, Five ced animals that form our companions, earry our burdens, and furnish food and cloth- Metals, ores, chemicals. Water, coal, oil, salts. : t P eubdivision of our natural resources selected especial value in the present connection is the oe of which may be kept in mind as the Salmon fishery Lobster ”’ Oyster” Whale” CANADIAN FISHERMAN Canada’s Fisheries as a Source of Food Supply J. STAFFORD, 303 M.A., Ph.D. It is, of course, plain to everybody that, for want of a more technical knowledge, the masses of our people speak of many animals as fish that are not fish in the true sense of the word. In this latter sense the last three of the above four types would be ruled out. It does not need years of experience in the fishing pro- fession to recognize that a salmon, a lobster, and an oyster are distinctly different types of animals, not- withstanding that they may be caught in the same bay and by somewhat similar methods. This becomes in- creasingly evident if we introduce another animal, such as a cod, into the comparison. All would agree that the cod must be classed with the salmon and not with the lobster or the oyster. The salmon and the cod are fishes, the lobster and the oyster and the whale are not fishes at all, but animals so different from fishes that it is confusing to speak of them under the same name, It adds immensely to the accuracy of conversa- tion and reasoning to be able to speak of each distinct animal or each distinet class by a distinct name; and fishermen, merchants or others should not object to making use of this advantage. Another confusing cus- tom is the grouping of lobsters and oysters together under the term shell-fish, when they are not only not fish, but the vast difference in their organization, even in their shells, does not warrant their being called by the same class-name. If a number of children are ushered into a large furniture store, they will all agree in elassifying the furniture into chairs, tables, sofas, beds, ete., accord- ing to the construction of the articles. In the same way, those who have made themselves familiar with great numbers of animals have learned to classify them according to their strueture. The salmon, the lobster. and the oyster (see cuts) may be taken as types of three great groups of animals, of which the members Pore 027 The Lobster (Homarus americanus) as a type of the Arthropoda (and the Crustacea). of each group are as much alike as are the different makes of chairs and as much different from each member of the other two groups as a chair is from a table. These three great groups of animals are ealled Sub-kingdoms of the animal kingdom and are named— Vertebrata (ver-te-bra-ta). (ar-throp-od-a). Molluska (mol-lusk-a). Nearly all animals that have been found useful to man, and all that have been found most useful, belong to one or other of these three sub-kingdoms. In fact ~ 304 CANADIAN man himself is a member of the Vertebrata. The Vertebrata are all those animals that possess a vertebral column or backbone composed of separable pieces (vertebrae) jointed together. The group con- tains five subdivisions or classes: Fishes (salmon). Amphibians (frog). Reptiles (turtle). Birds (duck). Mammals (cow ,whale). The fishes are very valuable for food; the amphi- bians and reptiles are of relatively small value; the birds are of value for food and feathers; the mam- mals for food, clothing, and beasts of burden. Birds and mammals are represented by numerous wild spe- cies (game animals) and also by many domestic species (poultry and farm-stock), Fishes, so far as is known, are all good to eat, i.e., are not poisonous. It is hardly necessary to say that some are better than others. And this is true not only from the standpoint of taste or flavour but also as The Oyster (Ostrea virginiana) as a type of the Mol- luska (and the Bivalves). regards nutrition and the amount of meat in propor- tion to waste such as bone. It must be admitted that we have become biassed by custom, that what we have been in the habit of bnying we continue to accept without question, that whatever tastes a little different or possesses a slightly different texture or even bears a different name must be accepted cautiously and subjected to test and eri- ticism before it becomes a staple article of our food. How many of us have seen fresh-water fish caught by hook and line, when, as long as they turned out to be trout or bass they were respected, but as soon as a chub or a perch appeared it was thrown away, while a eat-fish or an eel would be shunned and even the hook and part of the line sacrificed in an attempt to get rid of it without contact. Whoever will visit Bonsecours fishanowket in Mont- real or a similar market elsewhere on a fish-day will find that there are species of fish disposed of now. and even sought after by certain foreigners, that in earlier years we never dreamed of seeing offered as food. Tn the sea there are also eels and other cel-like fish, eat- fish of a different species from those in fresh-water, dog fish of a different order from those bearing the same name in lakes, and many other kinds that are doubt- FISHERMAN less good eating, notwithstanding their unattractive — appearance and repellant names. ian With regard to the last the U. S. Bureau of Fish- eries has recently initiated an attempt to overcome any prejudice that might be conveyed in the name by pro- — posing new and more euphonious appellations. The — salt-water dog-fish is to be called ‘‘grayfish’’; the mis- — named black cod is now to be known as ‘‘sable-fish. The dog-fish does not belong to the same great group of fishes that supplies our most reputable marketable species, but that is not a sufficient reason for diseard- ing it without trial. It undoubtedly possesses a whi flesh. and lives on good food itself. Examinati the stomach-contents of numerous individuals | that herring and other small fish form a large part its diet—in fact the name dogfish suggests that in the sea resembles that of the dog on land. an men ean testify to its destructiveness to the and also to their nets. Its abundance at ti ereat as to constitute it a pest, oecasionin: ment bounties for its destruction, or the buil¢ fertilizer-plants for its conversion to useful pro The black cod is not a eod at all, belonging ferent family of fishes, and it is anite proper should bear a common name that does not associ with cods. It has been called eoal-fish. skil. and b: of which the first is also applied to the pollae mon member of the cod-family on the Atlanti The black cod. or as we must now call it the sa is a resident of the Pacifie coast. oceurrir fornia to Alaska, but commonest. and most a food-fish in the northern part of its di The blue cod, cultus eod, line end. or b another misnamed Paceifie-coast fish elosaly rel the last. but belonging to a different family and ly vsefrl as a food-fish. eee The red cod, red rock-fish. or tambor belon a still different family. that has numerons representatives on the Pacifie coast and the single Atlantic species ea ed the rose-fish, Norway haddock. hemdurgan, : snapper, and red perch. 2 SS taces If the grayfish proves to be more palatab: the dogfish, then there are many of its larger r among the sharks that are doubtless of equal the skates may come into more extensive ust tofore. Sturgeons and their eges (caviar more sought after and even the gar-pike an fin (fresh-water dog-fish) may come into t Cat-fishes and suckers furnish a mass of fis inland districts, while carp, chub and moon-eyve 1 over to the great group of the herrings with © Atlantic and Pacifie marine and fresh-w , tatives. To the former belong the comm summer herrings, the gaspereau (or alewife shad, and menhaden: to the latter the skip-jae shad and the gizzard or hickory shad, Th capelin must be mentioned, and then the. family, ineluding the white-fishes and the the first are grouped the common, the round Sault white-fishes together with the ciseo and t bee of the great lakes: in the second the gr: northern rivers, the Atlantie salmon with locked varieties. the lake trouts and the br On the Paeifie coast and entering the rivers’ Columbia are half a dozen species of salmon, fo a different genus from our Atlante salmon, as as several species of trout distinet from our eas tronts. The salmon family constitutes our most at tive and most valuable group of fishes _ : To continue the enumeration of the more outs CANADIAN food-fishes there are the pikes, of which the chief the common pike and the muskallunge of our in- \d waters, the eel of both sea and fresh waters and conger eel of the sea. The sword-fish,and the tun- are large and valuable fishes but with a restricted et. The mackerel, with its graceful shape and utiful colouration, is another salt-water fish, well n from its abundance. and food-qualities, In i-water are the calico and rock basses, the sun- es and the black basses, the yellow perch, the pick- or dorys, the striped and white basses, and the or sheep’s-head among others of good quality. eunner attracted by the offal about wharves and D hrother the tautog from deeper water, the rose-fish red perch, the wolf-fish or cat-fish of the sea, and wveral less likely looking species such as the wry- outh. the eel-pout. the lump-fish, mola and angler or fose-fish must, not be passed unnoticed. The cod-fishes nd next in importance to the salmons and are rep- ented by the cod, haddock, pollack, hake cusk, tom- and silver-hake of salt water and the ling of fresh vater. The flat fishes are also of great importance, headed by the halibut of both Atlantic and Paci- coasts, the turbot, flounders and sand-dabs. estimating our fisheries, it is important to distin- 1 those fishes that occur singly or in small num- from those that are found in schools or large num- . The first can not be depended upon in building p a demand and ‘supplying a constant market. They of value chiefly as novelties and in catering to spe- tastes. The masses of the people want something y are aequainted with, that they ean depend upon, t they can obtain regularly. Such are the white-fish a a. ekere], herrings, smelt, cod, haddock and halibut m the sea, These not only oceur in greatest numbers _ but have the broadest distribution, so that people have become most familiar with them and have received r knowledge of fish from them, whether as to beauty form, colour, and movements or as to quality of taste nourishment. r most valuable single fishery is that of the sal- n, amounting last year to $11,262.381. The cod-fish- ery totalled last year $4,489,496. For brevity and facility of comparison those of over $100,000 yearly alue may be tabulated : (NSO I RTI re a a $11,262,281 Mae areata ce, 4,489,496 S)\O28 ere 6 61 8r a eb 0 6 we o ee 8 1 239. ‘022 1,229,006 1,048,641 990,329 901,183 870,209 632,733 520,051 347,355 193,788 165,569 120,126 106,090 eaeee Lean is 104,237 since SAY trout, white- fish and tullibee all belong e salmon family, the total value of this family is $13,346,800. ilarly the cod, haddock, pollock, hake and eusk to the cod family and net $6,435,367. rring, “sardines (which are small herrings) and wives, of the herring family, aggregate $4,256,109. i ek) cg te ee eet ee oe ie Yer a eh ee FUP Sw oil 2406 ss le-e. \e's 0-0 a oe Sia kp fe en be Ba PE Se ON ee ee eee et ee) Re ee ee ee eee ee ee ee et et) Spe Oe. Oeste 0 610 ai oe (a 8-8 Aaa) nok we, eee 6.9 wae wee Wipre) 6 Owe tele seo wb eee o ce owe Se ee ee oe ee es ey Tullibee . Alewiyes .. Swort Ifish ee te eee eee. ele 66 | eb nw d trouts of fresh-water and the trouts, salmons, FISHERMAN 305 ATLANTIC BIOLOGICAL STATION. (By a Special Correspondent). IN MUCH the same spirit that weary souls retire to a religious retreat for meditation, uninterrupted study and communion with kindred minds, scientists flock from far and near to the Atlantic Biological Station at St. An- drew’s, N.B. Charmingly situated on a point of land jutting out into the St. Croix River, where it empties into Passamaquoddy Bay, the little settlement clusters together half hidden among the trees. The Biological Station, which is under the juris- diction of the Department of Marine and Fisheries at Ottawa, was built some eight or nine years ago. At first the research work was carried on in a houseboat that was moved from place to place, Malpeque, Gaspe Bay, and other districts in the Gulf of St. Lawrence. Finally after considerable wandering it was decided to locate the permanent station at St. Andrew’s by-the- sea. Some twelve or fifteen Canadian scientists, most- ly professors or teachers from universities, annually investigate the scientific problems connected with the fisheries. The greater part of the work is carried on during the summer holidays, but it is rare that these devotees of the cause of science do not depart in the autumn laden with many specimens and resolutions for continuing their studies throughout the winter. Most of the work is done gratis, except for actual expenses which are defrayed by the Government. Dr. A. G. Huntsman, of the University of Toronto, the permanent curator of the station, is conducting an expedition to investigate the fisheries in the Gulf of St. Lawrence, and in his absence Dr. J. W. Mavor, professor of zoology at Union College, Scheneectedy, is in charge. An investigation into the fluctuations of the fisher- ies was commenced some four years ago by Dr. Mavor. The fisheries differ in quantity from year to year, and the object of this branch of the work is to ascertain whether there is a continuous decrease of fish in Can- adian waters, or a decrease for a few years followed by a corresponding i increase. In the same way that a statistician studies the population of a country, not- ing the age of the inhabitants, Dr. Mavor is studying the population of fish, investigating the length of their life and the causes of their death. The age of the fish is determined from the number of rings on the scales in the same way as the rings in a eross section of wood gives the age of a tree. Fish differ from human beings in that they are practically all born or spawned at the same time of the year. Another dif- ference is that fish continue to grow practically throughout their whole lives, while the human popula- tion reaches. physical maturity at about 21 years. Thus the age of a fish can also be told approximately from its size. In particularly favorable years a great many fish are spawned and this gives rise later to a heavy har- vest of fish of that year’s ‘‘class’’ or age. Thus, sue- cessful years are often caused by the abundance of fish of a certain age. When the fish of a certain age are being caught there follows a period of searcity until the offspring of these abundant fish have grown to maturity. By studying the nature of the fish popu. lation through a number of years it is possible to pre- diet in which years there will be an abundance, and in which years a searcity of fish. This is one of the chief causes of fluctuations in the fisheries. But there is also the question of fish dis- eases to be considered and their effect on the fish 306 CANADIAN population. Dr. Mayor has determined that except for far-reaching epidemics, diseases do not attack fish, but it is an open question as to whether it will be pos- sible to control these epidemics in the same way as hu- man diseases are checked. Dr. Mavor has confined this phase to the gadoid species, cod, haddock, pollack and hake. FOR nearly three years Dr. J. Playfair Me- Murrick, professor of anatomy at the Uni- versity of Toronto, has been engaged in a com- prehensive study of the minute-organisms found in the waters adjacent to the station. All water is teeming with life on which the fish feed directly or indirectly. Either they consume this ‘‘plankton’’ or they feed on creatures which live on it. Therefore, the importance of an exhaustive survey of the varie- ties and abundance of animal life existing in Canadian waters can hardly be over-estimated from a point of Atlantic Biological Station, view of obtaining basic knowledge on which to build further experiments on the habits of fish. To emphasize the value of a study of this kind, it is only necessary to turn to the work that has been carried on by European scientists. In 1902 and 1903 a survey, similar to that of Dr. MeMurrick, was organ- ized by all the countries bordering on the North Sea, to classify the animal life found in those waters. It was not until 1908 or 1909 that the work was fairly under way, but from then until the outbreak of the war a very exhaustive study was made and records of utmost value were compiled. The North Sea area was divided among the neighboring countries, Great Britain undertaking her share, France, Belgium and Holland co-operating in the work, while Germany, Den- mark, Norway, Sweden and Russia completed the list FISHERMAN August, 1917. of countries interested. Russia explored the nature of the waters of the Arctic coast, and Denmark studied the Icelandic shores. Unfortunately the work js at a standstill at present, as such international co-opera- tion is impossible under warring conditions, apart from the fact that the majority of these scien- tists have been actually drawn into the war. The investigations made by Dr. MeMurrick in the St. Andrew’s district since 1915, show a marked sim- ilarity in general character to the results obtained by the European scientists. Tows are taken at a num- ber of specified localities in this vicinity, either once a week or once a month, as the case may be, through- out the year. For this purpose Dr. MeMurrick uses a net of fine silk voile, towed for twenty minutes be- hind a motor boat. From the results of these tows Dr. MeMurrick has selected some forty or fifty species of animal and plant life. He has compiled a chart show- St. Andrew’s, N.B. (Low tide). ing how abundant these forms are at different periods of the year. He has found that there is a period when plant life is very abundant and another when animal life predominates, and also that certain species occur to a marked degree in one locality and are entirely absent in ancther. It is expected that these results will prove to have a direct bearing on the migration — of fish. The work of Miss Clara Fritz of MeGill University, — may be considered to be almost a subdivision of the general survey being made by Dr. MeMurrick. Miss Fritz is engaged in classifying the diatoms found in the tows. of his chart to the diatom family, but these Miss Fritz has classified more minutely into fifty different species. — She goes on to de- — But her work does not end here. quite | Dr. MeMurrick devotes some three columns — a ee ee a Yi = els.’ om August, 1917. termine which varieties predominate, at what seasons of the year they are most prevalent, and how deep in _ the water they grow. Her laboratory experiments also _ show that certain species may be cultivated in much greater numbers than they occur in the sea. Her re- sults promise to be of unusual scientific interest as _ these diatoms form one of the main sources of nutri- _ The task undertaken by Prof. Alexander Vachon, of _ Laval University, Quebec, is also basie in character, _ designed to form a foundation for further experiments on thé habits and idiosyncrasies of fish. Dr. Vachon is determining the salinity of the water in Passama- a - quoddy Bay and the Bay of Fundy. By the chemical _ method of titration he is able to ascertain the amount of common salt or sodium chloride in the water. It has been found that the total salt content of water is "always in a definite proportion to the amount of com- mon salt in the water. Samples of water have been _ taken in various localities every week or every month throughout the year. They were taken at different _ depths and in as many eases as possible results were - obtained at 10 metres under water, 20m., 30m., 40m., 50m., 75m., 100m., 125m., 150m. and 175m., respective. Ly Thus, on his arrival at the station this summer _ Father Vachon found awaiting him a goodly store of bottles, rows and rows of bottles that resolved them- - selves into square feet of bottles that opened up the 3 possibility of cubic feet of bottles—each one exactly _ like its fellows and no one any more like a ginger ale - bottle than any other. For each bottle the professor pi paler the same pretty chemical experiment, filling the long summer days with an unending repetition, and his notebooks with the combinations and permuta- tions of the numbers from 35 to 37 carried to two - decimal places. Father Vachon has now completed _ the cycle of two localities up to date. In the one, which _ is situated at the mouth of the river St. Croix, the _ salinity increases in the winter when the river freezes and very little fresh water flows down. The other, situated in the ocean, shows little change. When he 4 has completed another summer’s work, he looks for interesting comparisons between one year’s results and the next. ; DR. CHAS. E. BURKE, of the University of Vermont, has undertaken a_ study which promises to be of primary importance in solving the great question of food distribu- tion. Since the commencement of the war, foodstuffs _ have played a part that has become more prominent each year as the means of transportation have been intercepted and existing stocks depleted. The ery _ of ‘‘conservation’’ is taken up on all sides and every feasible method is being encouraged, whether it be - salting, pickling, drying or freezing. The general feeling of antipathy towards cold storage plants has _ turned to one of sympathy and interest, as these com- _ panies are destined to play a large part in tiding the Allies through their annual food erisis. In turn these - eompanies look to the scientists to help them bring their task to a state of greater efficiency. It is pre- cisely on this far-reaching question that Dr. Burke has commenced his exhaustive studies. Tt is a well-known fact that when meat is placed in eold storage for any length of time certain chemical changes take place. Although the temperature of the storage house is low enough to arrest bacterial action, autolytie action continues. Autolysis is recognized to _ deprive meat of some of its nutriment, as if it had been E pereedy subjected to some of the processes of human CANADIAN FISHERMAN 307 digestion. Autolysis does not occur to any extent in eggs, and the question arises whether it has a deter- iorating effect on fish, and if so how it may best be prevented. Experiments must be made with smoked, pickled and cold storage fish, but before doing so it is necessary to set up a standard of comparison. To this end Dr. Burke is working this summer on fresh fish. He disinfeets his samples with toluine to prevent the development of bacteria, which reduces the chemical action simply to that of autolysis. Ex- periments are made with samples kept at different temperatures, the heat of the room, blood heat, ete., and the freezing point noted every three hours in the beginning and at greater intervals later on, this being one of the most accurate methods of determining the progress of this chemical action. Another test is to measure the alkaline content which increases as the fish autolyses. As Dr. Burke continues his research he hopes to obtain information of great commercial value, as to whether fish can be handled in such a way that autolysis can be prevented. At the present time fish usually stand about twenty-four hours before they are treated and very possibly this has a more harmful effect than is generally supposed. The investigations carried on by Mr. Wilfrid Sadler and Miss Eleanor Shanly, both of McGill University, have a direct commercial bearing. Sardines have be- come the aim and object of the experiments, research, and excursions of these two ardent devotees of the cause of science. As is unfortunately but too well known to fish wholesalers—although the distressing fact may be hidden from the public at large who eat these fish—a tin of sardines is very liable to putrefy and swell. This is often a great loss to the trade. The Government has requested Mr. Sadler to make a thor- ough investigation of the conditions and causes in- volved. As a result of his last year’s work, he has proved that certain species of gas forming bacteria bring about this putrefaction and swelling. By in- noculating a good tin of sardines with these bacteria, he has produced a swelling similar to that of affected tins, and in this way he has defined the exact nature of the micro-organisms involved. , THIS summer his work lies in studying and p= experimenting with a view to discovering a = ae where the bacteria which cause this swelling Mees come from and how they may be avoided. He is now concentrating his efforts on the canning process as employed at the factories. The sardines, after they have been sealed in the tin, are subjected to 129 deg. Centigrade of heat for an hour and a half, in order to kill all the micro-organisms contained. Apparently the bacteria that cause the swelling are immune to this treatment. Good tins of sardines are again being innoculated with the bacteria and sub- jected to varying temperatures, and results of a very practical nature are looked for at the end of the summer. Miss Shanly’s work on the sardine bacteria is of a more general nature. Each and every weir in this prolific herring district is visited and samples are brought back. Bacteria are taken from different parts of the intestinal tract and other viscera, in every case, and the results of the cultures are classified and compared. These experiments will show whether sar- dines found in salt or brackish water are more suit- able for canning; whether it is possible for a weir to become contaminated and produce harmful bacteria in the sardines caught in them; why the bacteria 308 CANADIAN vary in different species; how fast the organisms grow and spread through the fish, and therefore how long they can be allowed to remain out of the water before they are actually canned—truly a monumental piece of work! Dr. C. C. Benson, associate professor of physiologi- cal chemistry at the University of Toronto, is work- ing on the pigment found in the shell and eggs of lob- sters. There has been found to be a certain relation between the different kinds of pigment found in ani- mals and plants, and considerable similarity in their chemical nature. For example chlorophyl in plants and haemogloben, the red coloring matter of human blood, have certain fundamental chemical character- istics in common. It is with the object of tracing some of .these fundamental points of structure that Miss Benson is working. The whole subject of pigmenta- tion and animal pigment is of considerable scientific importance to-day. The work of the station with regard to clams and mussels is under the care of Miss B. K. Mossop, of the University of Toronto, and Mr. Gerald Coote. Miss Mossop finds great diversion dressing herself up in her oilskins and exploring the mussel beds of the neighborhood. These she carefully charts on her re- turn to the station, indicating the size of the mussels, the extent of the bed and the quantities found in a given area. She is also studying the rings on the shells to determine the age of the mussels. The object of her studies is to find out whether these shellfish oceur in sufficiently large quantities to make them of commercial value for food, and whether a canning FISHERMAN ‘ August, 1917. — industry would be a profitable investment. Mussels are used as bait in England and Scotland, and this phase of the work is not being overlooked by Miss Mossop. ‘‘The local fishermen have hitherto used herring as bait,’’ she says, ‘‘but then herring have been cheap. Now they are becoming too dear for this purpose and jit may be that the use of mussels will solve the difficulty.’’? She is also studying Eu- ropean methods of mussel cultivation in beds similar to oyster beds to prevent over-crowding. so that the mussels can obtain sufficient nourishment. Fine large — shellfish are produced in this way, and Miss Mossop | emphasizes the importance of such an industry to Can- ada where the High Cost of Living has become a spee- _ tre all too menacing in its reality. Mr. Coote’s work | on clams is along the same lines as Miss Mossop’s in- — vestigation of mussels. Two successful clam canning — factories are already located in the vicinity of St. — Andrew’s, and it is possible that the. field will admit — of more extensive operations. ts As yet no suecessful methods of preserving winter flounders have been discovered, and this delicate fish is still the luxury of the few who can afford to pay for special transportation facilities. Dr. Robert — Chambers, professor at the Cornell Medical College, — New York, has recently arrived at the station to — study the life history, distribution and methods of catching these fish. Flounder fisheries have been car- — ried on for considerable time off the New England — Coast, but it is only recently that it has been taken up — in Canada. . Fort Stanley, Ontario, East Side of Harbor, showing half of fishing fleet. have many such centres of production of fresh-water fishes, The inland waters of Canada ‘‘WHO’S WHO, 1917.”’ DESBARATS, GEORGE JOSEPH, C.M.G., 1915; B. Ap. Sc., M. Can. Soc. C.E.; Deputy Minister of the Naval Service of Canada since 1910; born 1861; son of George E. Desbarats and Lucianne Bosse; maiden name Lilian, daughter of Sir Richard Scott; two sons, two daughters. Educated Terrebonne College and Montreal Polytechnic School; honor graduate, 1879. Various engineering positions on designing and con- struction of canals in Canada; railway construction in British Columbia; in charge hydrographic survey of River St. Lawrence, 1899; Director of Government! Shipyard at Sorel, 1901; Deputy Minister of Marine and Fisheries, 1909; Plenipotentiary Delegate for Ca: ada to the International Wireless Conference, Lo! 1912. Address: 330 Wilbrod Street, Ottawa.. Rideau, Ottawa. 310 CANADIAN FISHERMAN August, 1917. G. J. DESBARATS, C.M.G. Ottawa, Canada. Deputy Minister of the Naval Service of Canada. ee ee ee August, 1917. CANADIAN FISHERMAN H. B. SHORT, Digby, N.S., Chairman, General Improvement Committee, Canadian Fisheries Association. em fo CANADIAN FISHERMAN 313 THE sardine industry is, and has been for some time, a fairly important branch of our commercial fisheries, but it strikes me, as one ae familiar with the industry and who knows ething of the trade in the products of that indus- that it has never reached as great a development yorable natural condition would indicate it should 2 attained. this article I wish to first outline the industry now conducted, for the benefit of those not familiar h it, and then to deal with some factors which d, I believe, lead to a considerable extension of industry. e true sardine (Clupea sardina) is a small fish of Mediterranean and derives its name from the island Sardinia. This is the sardine which is put up in rance. The sardine packed in Canada, the United tes, and Norway is the young of the Common Her- (Clupea harengus), from five to seven inches in ese young herring come in on our Atlantic coast, ieularly on the coast of the Bay of Fundy, in im- e schools from June to October. They are caught veirs, which are large hoop-shaped enclosures of es, brush and net. The weirs are constructed far enough out from shore so that at low tide there will be from four to ten feet of water in them. A fence of stakes and brush, known as the ‘‘lead’’ runs out from the shore to the gate of the weir. In the construction of a weir stakes are first driven in with a pile-driver mounted on a scow. Cross-pieces e then nailed from stake to stake, and long spruce birch poles with the topmost branches still at- tached, known as ‘“‘weir-brush,’’ are bent in and out, with the top end downward, between the cross-pieces. Long poles are next nailed to the stakes, so as to ex- d high above them, and from these a net is stretch- Over the gate of the weir a weighted net is sus- ded so that it can be dropped and thus close the yeir. Some weirs have but one gate, but most of those now-a-days have two—one on each side of the 1. Weirs cost from $300 to $1,700 to build. They nay not be built closer than a thousand feet from one another, and a license fee of $5 is required by the Government. young herring, coming in from the sea, keep close the shore. When they strike a lead they will not m between the brush of which it is composed, but The Sardine Industry in Canada By A. BROOKER KLUGH. swim along it into the mouth of the weir. The man who is running a weir lives close to it during the sea- son, and as the fish fill into a weir on the high tide he inspects his weir each high tide, and if he finds fish in it he drops the gate. Usually the fish come in on a night high tide. At low tide the weir is seined. The seine used is long enough to reach round the inner circumference of the weir and deep enough to reach to the bottom. The seine is stretched round the inside of the weir by a man in a dinghy or dory, then gradually drawn in until the fish are gathered into a practically solid mass. Then the fish are dipped out with a huge dip-net having a long bag. The hoop of the net is placed in the boat and the bag pulled in, hand over hand, thus loading the fish into the boat. Some idea of the im- mense numbers of sardines which sometimes run into a weir may be obtained from the fact that as high as three hundred hogsheads, and a hogshead equals four barrels, have been taken at one time. From fifteen to thirty hogsheads is considered a fair catch and any- thing over two hogsheads as worth seining for. The price paid the owner of the weir varies from $3 to $30 per hogshead depending upon the abundance or scarcity of sardines. When the weir fisherman has fish in his weir he signals to a sardine boat, a flag or a little barrel set on the top of one of the weir-poles con- stituting the usual signal, and the sardine boat puts in alongside the weir. , THE sardine boats are usually from forty- five to fifty feet long and about thirteen feet beam, though some are larger. Until a few years ago they were sailing vessels only. Now, in addition to sails, they are equipped with gaso- line engines, usually of about fifteen horse-power. Some of these boats are eighty-footers and carry more power. Some are owned by the sardine factories, while many of them are owned by private individuals who are paid $1.50 per hogshead for short runs of from five to twenty miles, and $3.00 per hogshead for longer runs. As soon as a dory or dinghy has been filled with fish inside the weir it is rowed out to the sardine boat, into the hold of which the fish are loaded with a scoop-net, salt being shovelled on them as they are packed in. On arrival at the factory the fish are hoisted from the hold to the dock and are sent down a sluice, and 314 deposited in brine-tanks. From these they go through the flaking machine which raises them to the next floor and arranges them in a layer over large trays known as ‘‘flakes.’? These flakes are placed in a large rack on wheels, which is wheeled into the s&team-chest, where they are steamed for ten minutes. From the steam-chest they are wheeled into the drying-room, where they are dried in a hot-air blast. When dry they are removed from the rack and the flakes are earried to the packing tables, at which girls are at work packing the fish into tins. The tins and covers are stamped out of sheet tin by machines on the premises. In some factories scissors are used to re- move the heads; in others they are pulled off by hand. So expert do the girls become at packing that the fish seem to fall naturally into their proper posi- tion in the tins. The tins are on trays which hold twen- ty-five tins each, and from the packing table they are taken to the oiling machine. The tray is placed in the machine and the pressure of a lever drops the right quantity of oil into all the tins at once. The low- priced sardines are packed in cotton-seed oil, while those to be retailed at a higher price are put up in olive oil. Many are put up in mustard sauce, in which ease they go to the mustard machine instead of to the ‘‘oiler.”’ The tins are next fed into a machine which holds a supply of covers, and as each tin passes through the machine a cover is clamped upon it. The covers used to be soldered on, but now these machines clamp the covers on hermetically at the rate of thirty-five per minute. Next, the tins are placed in a huge vat where they are boiled for two hours. Then the tins are dipped out of the vat with chain dip-nets, dried in sawdust, and shot down into the shipping-room, where the cases are made, and the tins labelled and packed for ship- ment. When one considers the immense numbers of young herring which are caught in the weirs there must arise in his mind the thought that such a high ‘‘infant mor- tality’? must surely deplete the supply of herring in a comparatively short time. Such a catastrophe has been predicted for a long time, in fact, ever since the operation of weirs began. Yet up to the present there has been no sign of any such depletion. In fact, some of the recent years have been among the best in the history of the industry, one weir-owner in 1911 mak- ing $5,000 in two weeks. The probable biological ex- planation of the way in which the supply of herring is maintained in spite of the heavy loss of young fish lies in the very fact that it is young fish and not mature fish which are captured. At first sight it might seem that it amounts to much the same thing— that a herring taken is a herring lost to the race no matter what its age. But such in not the case, as among the young fish captured there is a very large percentage which would never reach maturity in any event, which would fall a prey to natural enemies. In the ease of fairly long-lived fish which are captured when adult the loss is far more serious, as the individuals taken are those which have passed the dangers of juvenile exist- ence and are about to perpetuate the species. So much for the present condition of the sardine industry and for the outlook of a supply of sardines for the future. Now what of the further development of the industry ? CANADIAN FISHERMAN they will almost certainly be able to hold - rns ea teen OE August, -1917. , THE first consideration is the turning out — rae by Canadian factories of a higher cide sar-— Pyeza__| dine than that which they now put on the — Sete@ market. If we ask at the grocery for anextra fine sardine, what do we get—a Canadian? No! a — French! If we ask for a good sardine, what do we _ get—a Canadian? No! a Norwegian! Not until w demand a cheap sardine are we offered the Canadian product. In this industry, as in so many others our factories have not catered to the high-class trade Their product is good as far as it goes, but it do not go far enough—it stops short of supremacy. N what constitutes supreme quality in a sardine? things—the fish, the manner of preparation, and the package. The fish we have in abundance, the very — same species which is canned in Norway, and on equally as good in flavor as that put up in Fran from which countries they are shipped to supply high-class Canadian trade. It is in the manner of pre paration mainly that our sardines are inferior to imported product. In the first place I believe that | French sardines are not steamed and ae boiled when in the ean, but are cooked in boilin oil before packing. Then in the highest-grade | the olive oil is flavored with a little bit of bit of truffle, and probably with other which impart a superior savour to the fish. I see good reason why our sardine should not in the same manner. In the matter of the again the Canadian product does not bear compar with the imported article. True, we do not eat | package, but the way in which products are put - particularly food products, has a lot to do w h success or failure in capturing the high-class And now is the time for Canadian sardines t¢ the best class trade of the home market, n¢ eign products are much harder to import 1 mal times. I know well enough that la and the price of tinplate and other com in the canning industries make a great extensi trade difficult at this time, but these factor; bar to the improvement in the quality of and it should be possible for our ‘‘ Made | brands to secure a firm enough foothol market that after the war they may be tain their superiority and increase th well-known Canadian firm of biscuit has recently for the first time put out a class biscuits equal to the best British bisev have secured a hold on the high-class tra industry which I have in mind is the est of weirs and canneries on the Pacifie eo British Columbia coast we have a very - herring, the young of which run in cou bers along the shores, as I have seen for m: it seems to me is a possibility whieh should be tigated. oe “How fast is your ear, Jimpson?’’ asked at a1 ‘‘Well,’” said Jimpson, ‘‘it keeps about six ahead of my income, generally.’ August, 1917. CANADIAN Ee POOOOS OOOO bbohbhbaa VVVero 9OOOOO 0090909900900 090000060000000 PORT ARTHUR HATCHERY . J. MeNAB. SHERMAN 315 OOSOSe Mi be tn ie li Mh My Ml Mi ie hy i Mine Mie iy Mie Ni My Mie Me i OOSO6666 4444546666444 666666 SO OOG 999 GOSS OOGO60O PFO GOHGHV OOS OOOO 99 GOGO GG OH PSO POO OOD GP O99 OOOO OOOO OL OOOO OO OCOOD FISH breeding at the Port Arthur hatchery is carried on extensively. Last spring there were planted out on the natural spawning grounds: Whitefish fry . 19,790,000 Herring fry.. . 13,085,000 Salmon trout fry .. .. ... -. . 8,551,000 Salmon trout fingerlings ... ...... 847,000 Total... <. ; -42,273,000 The collection of eges. begins ‘about October Ist. ' There is a man in charge of each fishing station, who sees that each fisherman is supplied with spawning outfit, such as pails, pans, and dippers, takes the eggs from each boat, measures the quantity of all eggs, keeps records and pays the fishermen at the end of the spawning season. The price paid is 25 cents a quart for salmon-trout eggs and 40 cents a quart for white- fish and herring eggs. Some industrious fishermen make enough in this way, apart from their regular occupation, to clothe themselves for the winter. Jt is much better to return to the waters what be- longs to them than to let go to waste. The old way was to throw all these precious eggs into the offal barrel. The Fishery Branch of the Naval Service insists that all fishermen be taught how to take the eggs ’ without destroying any. When Mr. Harpell visited this hatchery he saw for himself 19,000 salmon-trout eggs on the point of hatching—the young showing con- spicuous eyes. These eggs were taken from one sal- mon-trout weighing 14 pounds. It can be seen at a glance what a waste and a loss to the people would have resulted if these had been thrown away. The fishermen would receive 75 cents for the eggs—the A. J. McNab, Port Arthur. Port Arthur Hatchery. 316 value of the fish producing them. Had this practice been followed for the twenty-nine years of my con- nection with fish-breeding there would be no question of Canada becoming starved out. The waters are dif- ferent from the forests and the wheat fields—the for- ests may be burned and the wheat may be destroyed by hail, but there is little damage can happen to the fish. There is abundance of food in the water for all species: As regards attention, 10,000,000 salmon trout eggs laid down in this hatchery require more care and labor than 150,000,000 whitefish eggs. As soon as the young of whitefish are hatched they are planted out, whereas the salmon trout young have to be kept clean and washed for six or seven months. In winter, at a CANADIAN FISHERMAN August, 1917: food, and spread in the surface of the water. In this way every fry in the trough will get a taste of the food, and in a week or ten days they will find it without having to spread it in the way mentioned. It is best to put most of the food at the head of the trough, in order that it may be carried down with the current. After three weeks feeding with liver we then begin the cooking of shorts or meal of any kind, or unripe roe, which is put through the machine along with beef- liver. This makes good food for the fry and may be made coarser as the fish grow. We feed at sunrise and repeat every two hours until sun-set. After two months the feeding may be repeated only every three hours, but we never fail to feed early and late—those are the times that all fish are looking for food. a oes emul Port Arthur Hatchery Interior. Pe a! temperature of 33 deg., it will take about sixty days before the food sacks are absorbed, and the fry re- quire much care during this time. We have 700 floating trays upon which the young, tender fry are placed until they are strong enough to take care of themselves. They are then liberated into the fry- troughs and the trays re-filled with the younger stages. This happens two or three times during the hatching season. The greatest care of all is to be taken at the period between the absorbing of the food-sack and the beginning of feeding, when the fry swim to the sur- face of the water. This is the time to begin feeding— any delay will prove a great loss in that the fry will become poor feeders and will result in stunted fish. In feeding the fry fresh beef livers are put through a meat chopper until it is fine enough to go through a 32-mesh wire-sereen. It is then diluted with water until it can*be beaten with an egg-beater. We then take something like a bunch of feathers, dip into the YARMOUTH LOBSTER CATCH. During the season of 1916-17, there were 44,101 hundredweight of lobsters, valued at $537,300, caught in the Yarmouth district. Of this total 14,085 cases were canned and 18,201 hundredweight were shipped in shells to the United States and parts of Canada. The average price was $12.18 per hundredweight. During the 1915-16 season, the catch was 60,754 hun- dredweight, which was valued at $614,946. The aver-- age price during that season was $10.12 per hundred- weight. In spite of the fact that lobsters were searce, the past season was fairly successful, owing to the good price brought by live lobsters. The prospects for next season are not bright, owing to the likelihood of the British embargo being con- tinued and the searcity of tin for canning the lobsters. -Yarmouth Herald. a en a ee ee ee —— — on eS a a a DS ft _— oY ee August, 1917. __ The Fishmongers’ Company of London, before which a short time ago Sir John Jellicoe delivered a remark- able speech on the war situation is one of the oldest of the great Livery Companies of London. Its chron- icles go back to the year 1154, and unlike most of the survivors of the old Guilds it still exercises certain _ Guild funetions. For instance, its officers, meeting the new conditions brought about by cold storage, under- _ take to mark and: seal salmon caught in the open sea- son, so that they may be legally sold afterwards. Hazlitt, in his history of the Livery Companies of : _ London says the oldest extant charter of the Fishmong- ] # ers’ Company bears the date of 1364. It is written - in Norman-French, and makes it clear that the Guild 5 : was a flourishing organization many years before. In 1298 the Fishmongers’ celebrated the return of Edward I from Scotland by holding a magnificent pageant. In the Royal charter of 1364, reference js made to rights and privileges enjoyed by the confraternity under the older English regime. It is declared that it was a CANADIAN FISHERMAN The Fishmongers’ Co. of alii 317 very ancient custom that no fish should be sold in London by other than fishmongers, except stock fish which belonged to the Mistery of Stock Fishmongers. An ordinance of the company prescribed the garb of a fishmonger to be ‘‘a jacket doublet or waistcoat without a gown’’; these clothes only to be worn when in the market. Wardens of the company appointed buyers and sellers, and profits were limited toa penny in the shilling. Forestalling and regrating—buying from fishermen away from the market, or buying and then selling in the same market at an enhanced price —were forbidden under heavy penalties. Of course, the company does not now enjoy a monopoly as it did in the old days; but it is still great and powerful and takes a practical interest in the trade. It is rich, sup- ports important charitable enterprises, and since the war has converted its great banquetting hall into a hospital for soldiers. COLIN McKAY. i¢ OLD BOULOGNE in peace times was the Be BA most important fishing port in France, sending Be _ its fleets to Iceland, the West Coast of Africa, ‘a and the Banks of Newfoundland, as well as to the North Sea and neighboring waters. Now its steam trawlers are mostly engaged in the grim and mono- tonous business of fishing for steel sharks and those _ deadly devil fish—the mines which the German pirates with diabolical industry plant about the coasts. And f _ many of its sailing craft are laid up, growing dirty and delapidated, while their former crews are hazard- ing their lives for La Belle France in the Mediter- ranean, or some other part of the world at war. Boulogne-sur-mer. Boulogne as a Fishing Port COLIN McKAY. But in war, as in peace Old Boulogne remains a port of passage—a meeting place of men from the four corners of the earth. Once Caesar’s legionairies gath- ered here to set sail for the white cliffs of Dover; once th great Napoleon assembled here a formidable force to invade England. And now, by the irony of history, here now arrives every day thousands of British sol- diers, bound for the fields of Flanders and Picardy to fight, side by side, with the French, against the descendants of the barbarians who overthrew the once mighty Empire of the Caesars. On the flood tide the troopships come in, swift boats erowded with khaki men, Gangways are flung out; streams of soldiers Fish Market, 318 pour onto the quays. They come in battalions, in drafts of ten or twenty or a hundred, mixed with hundreds of unattached men returning from leave in Blighty. Shepherded by old, fat, hoarse-voiced disembarkation officers, with brass hats and red tabs, they drift out of the docks, across the bridge, and flow into a con- fused sea of khaki along the embankment of the little river Liane under the shadow of the imposing post office. Here the officers who have charge of the task of entraining troops for the front take charge of them. They are mostly ancient of aspect, large of girth and imperturbable, these officers. They bark out hoarse commands. A dozen captains, more leutenants, and scores of N.C.O.’s bark out orders in their turn. They set the sea of khaki in a state of agitation. But in an ineredibly short time the mob of men slips into ordered array, each unit in its place. And then off they march towards the waiting trains. They march past with disciplined step—men of England, Wales, Scotland and Ireland, and men from every land over which the banner of Britain floats. Hulking blacks from the West Indies, childishly curious, white teeth gleam- CANADIAN FISHERMAN August, 1917. —absent minded beggars going casually to war; tall, ‘straight-backed Highlanders, in kilts, their dour faces full of purpose, their buoyant tread, and martial air, compelling one to realize, as the casual English Tom- mie never does, that war is a grim and deadly business. In times that now seem primeval the Taubes used to come over old Boulogne daily. A salvo from the hills to the southward would announce their appear- ance. Bugles would blare; gun erews of patrol boats in the harbor would spring to stations. Soaring at a great height the Taubes would circle about the town, shrapnel shells bursting in fleeey puffs of smoke round about them. Sometimes they would drop bombs, but they never did any damage of importanee. In course of time their visits ceased to attract any attention except from new drafts hearing perhaps for the first time the sound of guns fired with deadly intent. Army service corps men went on unconcernedly loading the long trains with mails, with munitions, with coils of barbed wire, with provisions and supplies of all sorts. R. A. M. C. men composedly transferred wounded from the ambulances to the hospital ships. At the little Boulogne-sur-mer, Dechargement du Poisson. ing in friendly grin; lithe East Indians, turbaned and dignified, impassive and calm, as befits the warriors of ancient fighting tribes; big Boers from the South African veldt who, but a few years ago were valiantly fighting against the might of the British Empire; stalwart Australians in cowboy hats, their faces florid and radiant with the health producing properties of a gracious soil and genial climate, their manner large and expansive breathing the generous democratic spirit of their land; New Zealanders, debonair and self-as- sured, the finest men physically in the Empire; Cana- dians, of a more rugged type, and with the froward air of adventurers; Irishmen of an untamed and reck- less aspect; Englishmen of all aspects and sizes, burly men from the north country, clumsy men from the farming lands, sallow, undersized proletarians of the cities, all good humored, and of an ineredible patience booths, presided over by gracious ladies, seasoned sol- diers sipped their coffee, heedless of the menace over- head. Fish wives haggled cheerfully with customers. And. the Boulognaise generally would look at their watches and laughingly observe: ‘‘Well, the Boche has one virtue; you ean trust him to be methodical in his habits.’’ SITUATED on the Pas-de-Calais, Boulogne is admirably adapted for fishing purposes, and in the decade preceding the war its catch was more than doubled. In 1912 its eateh was valued at 26,000,000 franes—or more than $5,000,- 000. At the beginning of 1914 it filled out 111 steam trawlers, 26 steam drifters, and 108 sailing eraft—not 1 counting a considerable number of small boats for — A goodly proportion of the steam — shore fishing. 4 oi equipped with engines of from 500 to 700 horse-power. All the steam vessels which go to the North Sea, Ice- land, Newfoundland, or the West Coast of Africa, are well furnished, and most are equipped with wireless telegraphy. Boulogne is well equipped to fit out fishing vessels, * and handle their catches, and before the war plans of mprovement were being worked out which would have made it one of the best equipped fishing ports in Europe. It has building yards, repair docks, floating docks and slips. It has factories for the production of Exeellent arrange- ents have been made to quickly supply fishing ves- els with ice, as well as with coal and other necessaries. ttention is given to mackerel—Boulogne mackerel _ having a great reputation in all the markets of France. Boulogne possesses a school which undertakes to teach young fishermen a certain amount of navigation, and the technique of their calling. In connection with this school there is a small steam trawler, the main- tainence of which is guaranteed by a state subvention, and on which the pupils of the school are given prac- tical experience, fishing in the waters of the channel. Courses in wireless telegraphy are also given. A more advanced school, intended to prepare fisher- CANADIAN FISHERMAN 319 men for the position of captain, is also maintained in the port, and this school has facilities for advanced studies in wireless telegraphy. Situated on the quay near the heart of the older part of the town is the fish market, a large and archi- teeturally picturesque building. Here a certain por- tion of the catch is sold by auction, and there are certain section reserved for the retail dealers. This market is within easy reach of the rail- way station. Much of the prosperity of Boulogne as a fishing port has been due to the facilities provided by the railways to enable the wholesalers to ship fish to. the cities of the interior. Before the war the various fishing fleets sailing out of Boulogne employed 6,000 men, and vessel own- ers were finding it necessary to recruit men from neigh- boring ports and from Brittainy. This necessity raised the question of providing the men with house accom- modation, and inducing them to bring their families to the port. With characteristic enterprise the muni- cipality and Chamber of Commerce began to build cot- tages, and to sell them to fishermen on easy terms of payment. In spite of its facilities the vessel owners and fish- mongers of Boulogne are not satisfied that the port ar- rangements are as economical as they ought to be. They have plans for building a new dock to be entirely devoted to the uses of the fishing industry. II.—Mode of Origin. THE article of the previous month dealt with | our two species of oysters as adults. An- other subject is the manner in which such 3 full-grown oysters come to be there—how they come into existence. The mode of origin of birds by the hatching of eggs _is best known of all animals to the masses of people. Oysters also originate from eggs, but the eggs are very small and inconspicuous objects, and are deposited in the bays where oysters abound. The hatching is - performed by the warmth of the sun acting upon the 4 water directly, or upon it indirectly through the in- _ fluence of banks, beaches, bars, flats, and the like, 3 where sand or other earthy matter is warmed by the _ sun and in turn warms the water that washes upon it. The breeding of oysters, and in fact, the whole life of oysters, is confined to comparatively shallow water, . where the heat of the sun has most effect in raising _ the temperature. Since hatching depends so largely upon temperature, it is of course restricted to the - warmest part of the year. viz., the summer months. _ The word hatehing is used provisionally, because of Bits familiarity, but it must be stated that in the oyster _ _ there is no bursting of a hard shell and issuing of the a _ young, as in the case of the bird’s egg. The process is more appropriately described by the terms develop- 4 ment, embryonic development, or embryology. The eggs are produced in the body of the oyster, lose under the surface layers or what corresponds to _ the skin of larger and more highly organized animals. _ When ripe, they are emitted in great numbers through a pair of ducts (oviducts, one on each side of the Canadian Oysters J. STAFFORD, M.A., Ph.D., Montreal. body), that extend backwards and open into the space above the gills. From this they can be carried out by the respiratory current or can fall into the cavities of the gills and pass through the water pores to ‘the chamber surrounding the gills and between the lateral flaps of the mantle. From this they need only to fall through the slit formed by the gaping valves of the shell to get to the outside. In our two species of oysters the conduct of the de- veloping eggs is to some extent different. In the At- lantie oyster the eggs are very small and pass to the sea-water outside at once or in a brief period after they have been discharged from the body. In the sea they are scattered by the slightest movements of the water, but most of them settle to the bottom near where they have been spawned. In the Pacific oyster the eggs are much larger and fewer and are not swept out into the sea at onee, but are retained in the respiratory chamber of the parent for a period of about two weeks. The number of eggs deposited by an Atlantie oys- ter has been estimated at 16,000,000 or more, depend- ing upon the size of the oyster. The actual number in any case is of less importance than the fact that it is very great—up in the millions. In the Pacific oyster it is easier to approximate to the real number, for since they are retained in the branchial cavity they may be poured into a small graduate and the volume measured. Then by taking the measurement of an egg as viewed in a miscroscope and dividing its eubie contents into that of the volume of eggs the number will be sufficiently close. It is something like 10,000 for a single brood, but sometimes an oyster does not deposit all its eggs at one time. 320 CANADIAN FISHERMAN — Angust, 1911 care ae OD Aa De yon ° Diagrams of Development of the Oyster —Embryo—Larva—Spat—to Small | Series |. of Eastern Oyster (Ostrea virginiana). 2 of Western Oyster (O. columbiensis). Placed side Under the same magnification for yy son. Figs. 1-9, Magnified 150 diameters. IE St Fig. ay Fag and Sperm: Figs. 5- 9, Larva from first swimming stage (5), three stages of developing velum and shell (6, the largest size of the larva (9). Figs. 10-12, Magnified 50 diameters, spat showi shell (unshaded) and three stages of growin (Shaded). 5 The un-numbered figures are natural size | ning with a small one like Fig. 12 and going b: to the largest of the first season’s growth about 1st June, spat about 1st July, grown tilt September). The size of the ripe egg (Fig. 1) of the ter is about 1-500 of an inch (or .05 of a m The egg of the western species measures twice 1-250 of an inch (.lmm.) It would take of the former to make one of the latter. — There is another difference that may be 1 here. Only about half of the eastern o eggs—the rest deposit sperm instead- The oysters are not inales and females, but ever spawns both eggs and sperm, although thera when eggs are the main produet and other tin sperm are produced almost entirely. The diff not so great as at first appears—now and Atlantie oyster is found with both eggs and s 1917, JW BEFORE an egg (ovum) ean develop it must ; + | be fertilized, i.e, meet and become united with a sperm-cell (spermatozoon) from an- " other individual—sperm from the same oys- r as the egg are not effective. That is no doubt the ason why in the eastern oyster they have ceased to svelop in the same individual, and why in the west- rn oyster there are rarely both eggs and sperin ought to ripeness in any abundance at the same me. In both cases living, active sperm discharged by 1e individual are taken in by the respiratory cham- sr of another individual that produces eggs. In the stern oyster, on account of the brief time during hich the eggs are passing through the respiratory imber to. the outside, it is likely that most of the rgs are not fertilized until after reaching the sea- ter outside the oyster. But as oysters live in ymmunities and the number of sperm is vastly great- r than that of eggs, the water about oyster beds in breeding sefson must be thickly charged with m, so that there is perhaps but little chance of any going unfertilized. ‘or an egg to become an oyster requires an enor- mous accession and organization of new matter. This ean not be done in great quantity and at once, but little little and slowly. The old is at least partly organized it transforms the new. As the amount of organ- matter increases the amount of transformation ew matter can increase. The egg¢ is a minute, more r less spherical, plastic globule of matter than has considerable resemblance to the white of a hen’s eeg. is what is called protoplasm. It is the really stive, living substance. On the outside is a laver of ttle denser and tongeher nature, the egg-membrane. t the middle of the protoplasm is a still more innte spherule. the nucleus. containing granules and aving a thin membrane of its own. When small bits of an oyster’s body are examined er the magnification of a miscroscone it is found t the whole body is composed of minute elements embling the egg, but smaller in size and generally ffering in shape. They may be spherical. ellintical, ‘indle-shaped. cubical, oblong, or much lengthened; ut they possess similar parts to those already men- tioned for the egg. The body is in reality made un _ of such elements much in the same way as a piece of _ honey-comb is made up of its cells filled with honey. These elements, whether found in animals or in plants. ave long been known as cells, and are the structural ‘units of living organisms in much the same sense as a ’ brick is the structural unit of a brick wall. Eggs are cells that have become enlarged and specialized and eparated from the body for the purpose of giving rise to new individuals. To make up a new oyster an egg has to divide to supply cells, and as that reduces eir size, the cells have to grow to make up for the reduction. Growth in size and weight means the tak- g in of new matter. The taking up of new matter, the transforming of it, and the division of cells, as well is other changes, all require energy. The increase of natter and the inerease of energy in the organism both come from the food-matter eaten and absorbed. ‘or a time the egg and succeeding stages can not take n food and do not grow, but great changes take place hrough the influence of the concentrated food-matter stored as granules in the protoplasm. By the time this used up and transformed into new protoplasm the ” CANADIAN FISHERMAN 321 organism has reached a stage when it is capable of taking in and making use of fresh food. In observing a fertilized egg (oosperm), it soon be- comes evident that it is a living thing, for it not only changes its external shape, but there are movements of the nucleus, the granules and the protoplasm. In two, three, or four hours, depending upon the species, the ripeness and healthiness of the egg, the salinity, aera- tion, and above all, the temperature of the water, the single-celled egg undergoes a partial or almost com- plete division into two, three or more smaller cells, that do not separate from one another, but remain united as one body (Fig. 2). The process is not uni- form all the way around, but proceeds fastest on one side of the egg, requiring more time*to inelude the whole mass. At first the cells are relatively large, but with sueceeding divisions. as they become more numerous. they beeame smaller, until it is diffieult or impossible to distinguish them. From the very first the division of each eell is preceded by division of its nucleus, so that each cell has a nucleus of its own. Another phenomenon is the extrusion of one or two very minute globules from the egg, before its first division, that remain clinging to it for sometime and are known as polar bodies. ALONG with the increase of number and the decrease of size of the cells there must also be mentioned the arrangement in a definite order. The region of the polar bodies and of the first division is different from the opposite region, where division is slow. If the egg is turned so that the small cells (micromeres) are upnermost and the largest cell (macromere) lowermost (Fig. 3) a ver- tical line falling through the centre will represent the chief axis and its ends the poles—the upper the animal pole, where there is greatest activity, the lower the vegetal, where there is greatest storage of food-matter. Already, in a rude way, there is a difference between the dorsal and the ventral surfaces. When the first elear division giving rise to small cells is complete, or when any one of the succeeding divisions ig com- plete, one vertical plane can be distinguished along the chief axis that will divide the egg into equal halves right and left of the chief vertical plane. Already a sort of bilaterality is evident. The half about the animal pole proceeds with division in such a manner that it seems to grow down like a cap pulled over the vegetal half, and the latter ap- pears to be drawn up into the former, leaving a little depression below. When segmentation is complete (Fig. 4), the depression is a mouth, opening into an internal cavity, the stomach. There are two layers of cells, one inwards from the other, and continuous with each other at the mouth. The outer layer (ectoderm) gives rise to the surface and muscular walls of the body; the inner layer (endoderm) form the digestive canal. Between the two is the segmentation cavity. Already the cells are arranged to form certain organs such as mouth, stomach, and body walls. The egg has become a cellular organism. At this stage (called a gastrula) the animal pole seems to rotate somewhat along the chief vertical plane and the little organism , becomes lengthened transversely to the original chief axis. At one end (anterior) minute hair-like processes (cilia) grow out and begin to flap, giving movement to the organism (Fig. 5), which is now to be recognized as an animal. External parts can be determined with some care, 322 CANADIAN but internal structure is difficult to make out and requires all the advantages that different technical methods ean contribute to assist and correct one an- other: microscopic examination of the living organism while in free swimming movement and when hamper- ed by pressure, the use of killing, preserving, staining, and clearing fluids, the delicate and laborious processes of hardening, imbedding, sectioning, mounting, and interpreting of the sections. A shell-gland is formed in the dorsal region and a pair of little shell-valves (Fig. 6) secreted, that grow larger and larger, enclosing more and more of the body. The cells supporting the cilia form a distinct swim- ming organ, which becomes partially folded off from the rest of the body, making a more efficient organ of locomotion (velum) (Fig. 8), and acquiring the ability of being crumpled up and withdrawn into the shell. (Fig. 9). k Papilliform gills grow out along each side of the body, below the folds constituting the mantle, and become increasingly complex and capable. Two ad- ductor muscles (anterior and posterior) stretch across between the valves of the shell, but later the anterior one disappears and the posterior becomes much en- larged. The digestive tract acquires a greater length and becomes folded, as well as showing special re-_ gions and a digestive gland (liver). A heart and blood vessels are formed. A nervous system, ear capsules, pigment spots and other organs may be made out. A second organ of locomotion, a creeping foot, de- veolps on the ventral surface of the soft body. behind velum and mouth, and between the gills. At this time the animal can creep over the surfaces of shells, stones, plants and other smooth objects at the bottom; it can withdraw its foot between the valves of the shell and, protruding its velum, rise and swim in the water above. According to the degree of organization, or accord- ing to the power and mode of activity, there may be distinguished five stages in the life-history of the oyster: egg, embryo, larva, spat, adult. The egg is the single-celled stage as it leaves the parent oyster; it is the simplest condition in the life- history of the animal. (Fig. 1). ZA, THE embryo is the stage of multiplication of cells and their arrangement into layers forming the first cellular organs. Since segmentation of the egg begins by a simple division and proceeds gradually, it is difficult to fix a clear bound between egg and embryo. It has been a common custom to speak of at least the earlier stages of segmentation as still the egg. On the other hand it would seem more logical to inelude all the stages of cell-division as stages of the embryo. (2-4). The larva is the free-swimming or free-creeping stage of development. There ‘s a clear line of demarcation between it and the embryo, not so much in organiza- tion as in action. When the hitherto quiescent organ- ism begins to move and to glide about, it is sufficiently plain to everybody that it has reached a higher plane of development, even if the only new structure that can be detected is the flapping cilia. (5-9). The spat can be clearly delimited from the larva by the loss of locomotion and the assumption of a sessile mode of life—being fixed to a shell, stone or other hard object . (10-12). The adult is difficult to distinguish in any definite manner from the older stages of the spat. One might FISHERMAN August, 1917. say it is the stage of full growth, but in that case an — oyster would never be adult until at the point of — death. Again, it might be said that the adult is ar- rived at when the animal is sexually mature, but in that case some would be adult in the same or succeed- ing year to their birth. All these terms are terms of convenience and are useful and intelligible while we are regarding the most characteristic stage, although it is not always — clear when one stage begins or ends. That comes from — the fact that development is continuous and progres- sive—not by sudden jumps. For purposes of isolation and description, it is an advantage to divide the period of life into stages, even though these are not more clearly separable than the childhood, youth, manhood, and senility of man. It is possible by resorting to more minute differences of organization to indicate second- — ary periods in these primary ones, but that would lead — to great detail. pee = i Eggs begin to be spawned on the Atlantic coast of — Canada in the last of June or first of July, but it is — not possible to specify a fixed date since it depends — upon the season and chiefly on the temperature. On the Pacific coast of Canada spawning begins in some — season as early as the last of May. SERA al The rate of development also depends chiefly upon — temperature. In the heicht of the season the free- — swimming stage is reached about five hours after — spawning (and fertilization). After this, when the — larva begins to feed, the rate of development and — growth are still associated with temperature and food — (which itself is also largely a question of temperature). — It takes five or six days to arrive at the stage when — the soft parts can be enclosed by the shell (8), and — about a month before the largest size of the shell- — bearing larva is reached (9). From the egg to this — stage there has been an increase of leneth. for the east- — ern species, from 1-500 of an inch to 1-65 of an inch — (.05 mm. to .385 mm.) In the western species the — growth is from an egg of 1-250 of an inch to a larva — of 1-98 of an inch (.1 mm. to .25 mm.) The western — oyster begins with a large egg, is protected for a couple — of weeks in the brood-pouch of the mother before is- | suing to a free life in the sea. and changes to a fixed — mode of living at a much smaller size than the eastern As soon as the full-grown larva becomes attached, i is a spat, although its organization is at the moment — unchanged. The first fixation is apparently accom plished by means of a cement-like secretion from — gland in the foot, that is poured out between the shel and the object to which it is being fixed, as the larva — is lying on its left side. “New erowth is soon effected round the edges of the shell, the matter added to the — left valve being made fast to the substratum, inereas- — ing the surface of attachment. s The young spat in a day or two loses its character- _ istically larval organs, such as velum and foot, which — are now of no more use; but gills, intestine, blood ves- — sels and other organs develop rapidly. The early an more fortunate spat may reach a length of over an inch before the cold weather of winter arrests their growth; later spat do not reach so large a size. During winter there is little growth in size, but some thickening of — the shell and perfecting of the internal organization — takes place. The alternation of periods of rapid growth — with periods of little or no growth leaves concentric ridges and furrows on the surface of the shell, such that in many cases the age may be estimated. Tt tak about five years to grow to marketable size. INSTITUTE TRAINING MARINE ENGINEERS. Shipping Congestion Not Due to Lack of Ships But to _ Shortage of Men Necessary to Handle Them. WORD has been received from Washington that one of the most effective ways Tech- nology can do her part in instructing men is to train marine engineers and navigators. To is end, the Institute leads the list of technical col- ; at which free courses are to be established for ant marine. te Public opinion has hastily fixed the great difficulty our transportation problems upon the lack of ships, mber at our disposal, fifty-five vessels were tied up “New York Harbor on June 28 alone, and a corre- ding number at nearly every American port, sim- take charge, brings home the fact forcibly that the stitute’s duty is not a small one. Beginning July 9, freé courses will be started at .; Case School of Applied Science, Cleveland, Ohio ; our Institute of Technology, Chicago, IIl.; Wash- ston University, Seattle, Wash.; and Tulane Uni- , of the completeness of their laboratory equip- ent and of the fact that each one lies on or near a ater front. of Professor E. F. Miller, head of the Depart- t of Mechanical Engineering, who has made ample _ preparation to effectively care for the needs of as many furnish seven members of the Faculty to take arge of the various courses so as to Insure as nearly lividual instruction as possible. Up to the present . ' Professor Miller in Charge. 3 : to take up the duties forced upon us by the ning out engineers trained to man our future mer- the fact that with the present comparatively small because of the lack of necessary marine engineers shnology, Stevens Institute of Technology, Hoboken, rsi y, New Orleans, La. These colleges were chosen . The entire work at Technology is under the direc- an as apply. If the number totals 150, the Institute : , thirty-four men have applied for admittance to he courses given at Technology. “These courses will be open to all who have had suf- nt sea-going experience to warrant their accept- e. Applications for admittance must be sent to the local [J. S. Steamboat Inspector. If the applicant 1s accepted, he will be sent to the nearest technical col- ege which has been designated as a training school for marine engineers, where he will take a course which fit him to hold one of the positions in the en- ginee branch of the merchant marine. . hae his course is completed, he will be sent to sea for three months’ training, after which he must present himself for examination before the Shipping Board at the port from which he started. Graduates of urse II at Technology will be permitted to enter immediately upon the courses which gives the sea- going experience without having to take the prelimin- ary work at any of the institutions named; but the examinations given by the Shipping Board must be taken. . . . . All of the men who wish to obtain licenses as marine ineers in the merehant marine are required to spend the three months at sea for experience. Pay during this time will be $75 a month with board for the first two months, with the possibility of an ad- iently capable to warrant it. CANADIAN FISHERMAN yvancement in salary if the man shows himself suf- 323 The rank which the applicant receives will be de- * pendent upon the grade which he obtains in the Ship- ping Board’s examination. All marine engineers will receive pay which is governed by the rank which they hold and the tonnage of the vessel they run. The pay of a chief engineer is $225 a month with board, while that of an assistant engineer is $190. The assistant engineer of a tug, the smallest eraft that is used, is $90. In addition to the fixed salary granted, a bonus ranging from fifty to one hundred per cent is added for all men whose work carries them through the war zone during the period of the present conflict. The proposition has already appealed to several men because the service does not require regular enlistment in the Navy and employment is independent of the duration of the war. All-‘positions are government paid, but the men act in civilian capacity. Wages at the present time are attractively high and the oppor- tunity for advancement is greater than it will be for many years to come. William H. Seymour, °17. a graduate of Course II, who has had previous sea-going experience, has already taken the Shipping Board examination and received the rank of third class engineer. FISH FOR FOOD. IN extent and variety British Columbia’s fishery wealth surpasses that of any other country in the world. What is being done to male this priceless asset play the part in the solution of the most crucial problem of the day it is capable of playing? What is being done to con- nect the public with a storehouse of sustaining food second only to our granaries? What steps are being taken to prevent the incalculable waste of fish while the whole world is confronted with a food shortage unexampled perhaps in its history? The time is at hand when’ our fiSheries must be viewed by the Government through other glasses than those which disclose only their commercial possibili- ties. It will have to regard them first as a source of food supply for the people. with their exnloitation for profit as a secondary consideration. If this is not done we shall have the extraordinary situation of a country at war suffering with its Allies from scarcity of food with enormous reserves of the finest kind of food only partially utilized at its very door. We shall have a continuance of the exploitation of two or three varie- ties at a rate which is rapidly depleting them and the criminal waste of tons upon tons of numerous other kinds of edible fish on the ground that there is no ‘*demand.”’ We have before us a report on our deep-sea fisheries by an official who three years ago was commissioned to conduet an explanatory survey for the Fisheries Branch of the Department of Naval Service. This officer, Captain Crichton, an expert with many years of experience in the fisheries service of the Old Coun- try. appears to have done his work with great thor- oughness and his report for the year ending March 31, 1916, contains information which the Government should review and act upon with no little profit to the country as well as to itself at this time. Captain Crichton deals particularly with the harvesting of fish other than salmon, halibut and herring, upon which the fishing industry has concentrated with a vigor and enthusiasm which for the most part leaves no room 5. dept ae 324 for the development of other fisheries no less valuable, and for which there has been no systematic cultivation of the market—certainly not the Canadian market. Dealing with the flounder family, for instance, Cap- tain Crichton’s report says: ‘‘I emphatically state that this branch of fishing must eventually have a great future, because we have in every bay and inlet and foreshore along the coast to the north of Seymour Narrows a never-failing source of supply of these fish of magnificent quality, variety and size. So far as I know, no one appears to be engaged in their capture beyond a few small boats which capture mud flound- ers of the lowest type within the environs of the Fraser River and Vancouver Harbor, which are placed on the market in a prehistoric.and almost revolting manner.”’ Elsewhere Captain Crichton says: ““Sueh an enormous variety of edible fish frequent or are indigenous to our waters that it is difficult even to superficially detail them or rather to classify them. However, generally speaking, we have several varieties of bass and rock fish, cultus cod, black cod, grey cod, hake, whiting, and last, but to my mind the most prolific and valuable fish, the -much despised ‘red cod.’ All these fish are in abundance and, as far as I have learned or seen, no one has engaged commercially in their capture, with the exception of the eultus cod in the Gulf of Georgia. ““ONE often wonders why the Pacifie market ne is practically confined to the everlasting hali- Niemi but. The generality of people not engaged ag in the fishing industry no doubt are under the impression that no other fish save halibut and salmon exist on the Pacific coast. It is only a natural conelusion to arrive at. However, those engaged in the distribution of our fish food. supply have no doubt some wise reason in holding, back all other forms of fish food that literally swarm along our shores. “‘T was running along the west coast of Vancouver Island, six or seven miles off shore, one September day, and had the “honor of having on board some gentle- men officially connected with the Fishery Department. For a distance of close upon nine miles we passed through a literal field of dead red cod floating unon the surface of the water. Fish that had been hooked upon the halibut lines, taken off and thrown broadeast over the face of the waters as if they were carrion. Great distress existed in Vancouver that year and at” that moment people were being fed by public subserip- tion, and yet this appalling waste of valuable food existed daily, and yet exists. ‘‘Within this year, 1915, down in the waters of the United States, existed a fish similarly despised, the tilefish. The waters were swarming with them, and yet they were beyond the reach of the people who eraved for fish food in a cheaper form. The United States Government equipped a boat for the harvesting of these fish, and placed the resulting captures upon the publie free. What has resulted? At the moment so enormous has the demand for these hitherto de- spised fish become, that a regular fleet of boats are now engaged in their commercial capture. I hope soon to see the day when these fish now finding no place in our markets may be similarly eaptured and become a source of long-felt food demand that must necessarily exist amongst our people.’’ Captain Crichton’s report of two years ago makes very appropriate literature for to-day. If a food-con- trol board is going to be established by the Govern- ment one department of it certainly should be charged CANADIAN FISHERMAN ‘ authorize the fullest investigation of this question in ~ August, 1917, with the duty of getting our food fish to the people, — and it should be elothed with powers suf- ficient to enable it to stop waste as well as — discrimination in the marketing of the product. In ~ any case the Government would be well advised to. | its relation to the present food situation in the shortest — possible time. ‘ - THE POSSIBILITIES OF UNDERWATER CINEMATOGRAPHY. ; é By ERNEST A. DENCH, (Author of ‘‘Making the Movies.’’) — WHEN the wonderful Williamson submari motion picture invention was heralded, nine out of every ten folks thought that it was only destined to remain a scientifie toy, t is to say, merely to provide entertainment for ion picturegoers. But they were wrong, entirely wrong. Tn the first place, a region which the cinematographer ~ had not previously had aceess to was conquered. a admit that there has been pictures presumably taken — under the water, but the public little knew that these — were deliberate fakes. In a recent nautical drama I saw two divers fighting for life for sunken wealth at the ocean’s bed. The cunning thing about it was that the divers actually went down from a boat on the real sea. But between the filming of those on and under — water, several day’s interval occurred. Expert divers — are hired for the former work. the latter being left — into the hands of the actors. Some movie firms have — a glass tank lake in their studio where they can put — on spectacular stunts along these lines. 4 The first film produced by the Williamson Brothers — was in five reels, but twenty reels were exposed al- together and the choicest views retained. The pro-— duction eost ran into thirty thousand dollars, which — amount they have got back several times over. The inventors are more than mere amusement purveyors, — for they are invading new fields with a practical ob-— ject in view. In taking their first effort off the Ba-— hama Islands, they located a Civil War blockade run- ner, which had vainly tried to escape the penalties of war. The ship was found at a depth of fifty feet, — and George Williamson decided to act as a diver in” order to put his brainchild to a new use. The local government loaned him a diving suit, in which he ; vestigated the wreck while the camera man filmed all” his movements. He came across pieces of eight cannon and other salvage, all of which he despatehed to the surface by means of a wire basket attached to” the end of a rope. Ve La The experiment being successful, it oeeurred to Mr. Williamson that he might recover some of the wealth that has found a watery grave. Speaking of his plans, he said: ‘‘Some say there is more gold at the bottom of the ocean then there is in circulation; gold and silver have been sinking in the sea for centuries; mil- lions a year going ‘down and none ever coming up again. We think we have a method of getting sor of this treasure which is not in too deep water.” The maximum depth the submarine tube invention can be safely used is a thousand feet. The steel tube is wide enough for two men to pass by each oth while ascending or descending, and water is kept by an inner covering of rubberiged cloth. Air is pw ed down, allowing the operator to work for hours at a stretch. The photographic chamber is at the end of st, 1917. » tube. This is hollow and made of steel, it being ve feet in diameter. In a horizontal position is a steel nel of the same dimensions. There is also a sheet glass, two inches thick and a diameter.of five and a t feet... ‘The further down the pictures were taken, it was und that more precautions were necessary to com- » with the enormous pressure of water on all sides. was managed by fixing two portholes at the ther end of the funnel and enclosing them in steel. two glass ports are three inches in diameter, top one being for observation purposes and the om one for focusing the camera. As a further d, the amount of compressed air pumped down rotected against the unexpected, for there is a small eel shutter which blocks out the two port holes so hat if the large outer glass broke, the operator would safe as if nothing had occurred. THE Williamson brothers are also making arrangements to salve the silver bars said to be on the ‘‘Mereda,’’ which sunk off the Virginian coast. They will likewise raise the bles which went down in the ‘‘Empress of nd.’? Films will record their accomplishments, birds thus being killed with one stone. e pictures will not be marred by bad photography, there is a submarine light device which makes it ible to obtain clear views at depths and places there would not be sufficient daylight. A wire nected with a battery on the ship and this is wered above the photographic chamber. At the d of the fuse is a metal submarine globe containing ht mercury vapor lamps, which have a twenty usand candle power capacity. You can now clearly that salvage is likely to be more effective and rough in scope by the new plan. When the film was shown before a distinguished udience at the United States National Museum in ‘ashington, the harbor men and steamship officials ere convinced that the invention would be of con- ‘able use in investigating the supports of wharves piers besides locating dangerous rocks and reefs e known or unknown to navigators. On the other hand, scientists and educationists eed that it could bring to light much on which only ial knowledge exists. They were also delighted to discover a new fish in the picture, which was prompt- ly named ‘‘Old Glory,’’ because of the colored stripes n its body. _ From time to time, producers have given us many mples of natural history studies. There was, how- , always a certain artificialness abuut the produc- ing of them since they were taken in the studio in a glass tank, the creatures being moved about by human hands so as to get everything according to text book wledge. Prior to the advent of the invention, genuine under- ater scenes have only been filmed in places where ure has made it possible. ‘‘Neptune’s Daughter’’ noteworthy for some scenic effects which were ured by the installation of electric lamps in the eaves off Bermuda. _ Sometime back quite a consternation was caused the taking of a motion picture in the Marine Gar- s at Santa Catalina, California, where the water is uted to be most transparent in the world. The nera man worked through a glass bottom boat and fixed small magnifying glasses and mirrors to the CANADIAN FISHERMAN 325 lens of the camera, which penetrated fifteen feet under water. If I am not mistaken, much will be heard of Ernest and George Williamson in future. They have made an auspicious beginning, anyway. PRESERVING FISH FOR HOME USE. WHEN the word “‘preserving’’ or ‘‘canning”’ a ig mentioned,.the housekeeper usually thinks R NS of strawberries, raspberries, peaches and other such delectable berries and fruits; some who have gardens, think also of beans and tomatoes and other vegetables. But féw, doubtless, have ever thought of canning or preserving fish for future use. The Bureau of Fisheries of the United States Depart- ment of Commerce is urging housewives, particularly those who live near lakes or streams or the seashore, to preserve fish during the summer, when they are plertiful, in order to have a good supply on hand for food during the winter, when there are not so many in the market. Practically all fish are edible, they say, and add that purchasers should not be deterred from buying them because of an unattractive appearance, as some of the ugliest-are among the best. Apparently it is a ease of remembering the old saying that ‘‘hand- some is that handsome doas,’’ although in this par- ticular case, ‘‘tastes’’ might be substituted for ‘‘does”’ and the preceding adjective changed to one which might more properly be applied to food. In order te make their advice more valuable, the Bureau of Fish- eries furnish directions for two easy methods of pre- serving, canning and salting. To can fish, according to these instructions, one should begin by sealing or skinning the fish. When the fish to be canned is of the coarse-scaled, thick- skinned variety, the skin and fins should be removed and also the head, backbone and viscera. The meat should be washed thoroughly and cut into strips to fit the length of the jars and rubbed over with dry salt, using one tablespoon of dry salt to each pint jar of fish. The jars should be filled with the pieces of fish, packed as tightly as possible, the rubber ring adjusted and the caps put on loosely, so that the steam may es- cape, but no water should be added. These jars of fish should then be cooked in a pressure cooker for 114 hour after the steam pressure registers 15 pounds or the temperature 250 degrees. Then the caps of the jars should be fastened tightly and they should be per- mitted to cool. The Bureau of Fisheries offers to fur- nish to applicants addresses of manufacturers of vari- ous kinds of cookers and each of these is accompanied with directions for using. * Thin skinned fish, herring and alewives, for ex- ample, should be sealed merely and not skinned, they say. To salt the fish, begin somewhat in the same man- ner; that is, large fish having soft fins, small scales and thin skin, should be sealed, but not skinned. The head, tail, backbone and viscera should be removed. In the ease of slender fish, such as mackerel, whiting, large herring and others of their kind, the backbone need not be removed. Smaller fish of the same order need not be split, but should be carefully eviscerated. Black bass, perch and other fish of the coarse-scaled, thick-skinned, spiny-finned variety, should be skinned, but need not be split unless large and thick meated. When the fish have been thus prepared’ and washed carefully and thoroughly, in water containing a little salt, they are ready to be packéd, Select a tight keg, barrel or other suitable vessel, so the directions con- ad 326 tinue, and cover the bottom with coarse salt. Upon this place a layer of the fish, sprinkle salt thickly all over it, add another layer of the fish and repeat the process until the receptacle is full or the fish all used. These pieces of fish should be packed one deep onl The salt and the moisture from the fish will com- bine in making a strong brine in which the fish should be left for a week or 10 days. After that time it should be removed, thorough washed again, repacked in the barrel and covered with a freshly made brine strong - enough to float a fresh eg@ After another week, this second brine should also be removed and the barrel filled with what is known ag a saturated brine, that is, one in which a little undissolved salt will remain on the bottom of the vessel after the solution has been subjected to a prolonged stirring. The old brine should not be used over again. All this done, the keg or bar- rel should be headed and stored in a cellar or the cool- est place to be had. If these is any leakage—and this may*be detected by the sound made when the barrel is struck with a stick at various heights—strong brine should be added through the bunghole to make it good. Fresh fish should be used always and much care ex- ercised in the salting, the proper mixing of the brine, in keeping the barrel tight, and the fish covered with strong brine. If the keg or barrel cannot be filled at one time, it is added, the fish may be preserved by placing on top of them a cover made of a barrel head or pieces of wood fastened together with cleats and made to fit the container. This must be weighted down with a clean stone, or some other article, which will not be affected by the salt. A GLANCE AT OUR FISHERIES. (By a Special Correspondent). CANADA with its many natural resources RA might well be termed ‘‘The Land of Promise’’ = of modern times, and not the least among these is its fish and fisheries, Beginning with its most eastern extremity, we have in the mighty St. Lawrence its wealth of cod, halibut, salmon, hake and other salt water varieties. Then we come along to Lake Ontario,—the first of the great chain of lakes with its numerous fresh water varieties, and supplying the bulk of the fish food to the people of the central district gf that province, principal of which are white fish, trout, bass, pickerel, ete. Lake Erie, the next in order of the grain chain supplies the south western part of Ontario, with its harvest of white fish, yellow pickerel, perch, herring, silver bass, black bass, ete. Lake Erie white fish is the choicest fish of that variety to be found in any of the Great Lakes. Herring here are most abundant. and run in size from three-quarters of a pound to three pounds each. There are many appetising ways of preparing this plentiful species of fish for the table. A great many of the larger varieties of Lake Erie fish are shipped to the New York fish market. Lake, Huron and Lake Superior, which are much colder and deeper than the other lakes of this great fresh water chain, contain an endless variety of fish, the choicest of which are the salmon trout and white fish. The trout in these lakes grow to great size, weighing as high as forty pounds each, and the white CANADIAN FISHERMAN ‘and which abound in white fish, lake trout, s ae August, 1917. fish run in weight from ten to twelve lbs. each. There — are also sturgeon, perch, pickerel, pike, bass, tullibee, — ete. 2 By far the largest amount of white fish supplied to — the northern section of the country are caught in the inland lakes of the Kenora and Rainy River districts Pike (or Jack fish, as they are more familiarly known — among the northerners) are also more plentiful and caught at less expense in inland waters. The Lake Superior fishing headquarters are at Rc port and Port Arthur. A fleet of small tugs is k busy at the industry right up till the time when lake freezes over. Herring is the big catch in L Superior. , As we leave the Great Lakes and go up to the - Country,—that vast area that lies between th of Lake Superior and the Manitoba bounary, we this section honey-combed with lakes, large and trout, bass, pikerel and pike; the latter grow enormous size, it being no uncommon feat to = a pike three or four feet long. THE lakes and streams of the north co best of them at the present time are al ae accessible. Nipigon River bi, i Lake are the best known, and the most frequente tourists, but there are streams and lakes north west of Nipigon which trappers and Hudson men state excel that region. Above the Tasho ing district, prospectors say there is a big ri is fairly choked with trout, that has never yet. opened up by the fishing industry, or even whipped | a sportsman’s line. You can take almost direction in that north country, and in due time stril a trout stream. At the present time this north coun is the summer paradise of writers, artists, milli and adventurers from all over America, Our Pacific Coast and its Salmon Fisheries and C neries, in British Columbia, are world renowned, an were pretty thoroughly written up in the May issu The Canadian Fisherman,—the first of this series Increased Fish Production. It is said that fishing is Canada’s second industry at the present time, and with the Gove continuing to do its part, and the people of the in- dustry co-operating by putting forth a greater to put more fish on the market—The Canadian man stands ready to do its share through adve and educating the people to eat more fish, the est food for mankind Surely our combined endeay should make fishing, not the second langemt baad largest industry in our glorious land. ‘ NATIONAL FISH DAY IN CANADA. The Cenadian Fisheries Association has sek October 31 as National Fish Day in Canada, rangements are now in progress by the Publicit mittee of the Association to make this the | event in the fishery annals of the Dominion. T selected is a Tuesday, this being fixed upon wit! especial object of separating fish from Fri which it has been attached from time immem is also planned to make this the inauguration of versal Tuesday Fish Day every week in the year, , 1917. : THE SALT SITUATION. —— THE salt situation in the Maritime Provinces @ this year has been nearly akin to a tragedy. free Some districts have suffered more than oth- = ers, but with the exception of Lunenburg ity, Where the banking fleet did its own importing, eally no place has escaped. To make the situa- still more exasperating there has been an unusual of fish and we hear of fishermen having to throw -eatch overboard and then desist from taking because the salt barrel was empty. Magdalen fishermen have been imploring the Halifax shants to come to their help, but without avail. At the time of writing it is hoped that a cargo of salt ow due will be here in time to fill Magdalen orders yy the next boat, but if this happens it will need to be ty close work to do it. There was a report on the front last week to the effect that Gloucester buyers were taking salt to the Magdalens, but her this is true, and whether the quantity taken anted to anything, we do not know. The Magdalen ds bade fair to do very well this season and it be a pity indeed if the slackness of the salt sup- should upset this expectation. To-day’s prices of n store in Halifax is $4.25 per hhd. What a con- with before the war when one could get all he d for $1.25. The belief of the trade locally at is that after this week there will be sufficient es forthcoming to meet all requirements. e late reports from the Lunenburg fleet all in- » that fishing is good and it is now expected that result of the season will surpass all previous re- It can seareely fail to do so if prices hold any- e near to what they are to-day. We hear talk of f.o.b. Lunenburg, as soon as there are any fish to offer. Shippers will probably lose money at figures; that is to say, they will make on the » and lose on the medium and small sizes, but as is one buyer is willing to do so, the others will do the same. The news from the shore fleet is t fish are plenty but salt scarce. The trade is hop- x to get this latter difficulty straightened out by the of the present week, as there is a ship due with ies at the present moment. The West Indies are ig lustily for supplies of dried fish, but nothing g forward, as forsooth there is nothing to send. Lobsters. . An advance in prices is reported, attributable partly e short pack of the past spring and partly to the ed demand from Europe, but chiefly to the competition prevailing among the rival buyers. question of trans-Atlantic carriage is not thor- ly solved for the exporters yet, and so an element speculation is connected with the present opera- . Some sailings have been quite recently cancell- and a steamer from Halifax this week for English kets is reported to be unable to take all that is x offered to it. The general feeling in the trade hat shipping opportunities are bound to occur be- winter traffic opens here, though some claim this merely problematical. The report that a season to h lobsters in Gaspe, parts of New Brunswick, E.I., and possibly along the northern shores of Nova otia, will be granted from August 10th to September th causes some dissatisfaction to the trade and es- ly along the Atlantie Coast. The lobster is not CANADIAN FISHERMAN 327 migratory in its habits, and many fishermen realize that those caught this fall would be the same as those which would be available to them under usual condi- tions next spring when the weight and condition would be more suitable for packing purposes. Most packers find their supply of cans and bait inadequate for any extra pack and new supplies practically unobtainable, while the dealers fear that a new season with addition- al quantities of canned lobsters thrown on the market would tend to make buyers less eager for supplies and cause vafues to fall. One of the Halifax dealers states; “‘It is generally felt that a month’s packing this fall will assure a shortage in next year’s catch, and although political influences are said to be at work to obtain ench a season it is to be hoped that the Government in view of all opinions expressed regard- ing Conservation will resist the appeal. An additional pack placed on the market this fall will reflect unfavor- ably on the prices obtainable for the winter pack on the Western Shores of Nova Seotia, while fishermen in other sections have suffered equally through the catch shortage as those who-are petitioning for a new season. Seeing that the question has been raised some dissatisfaction will occur whatever happens, but the question of conserving supplies for the future should decide the issue. SWAMP BOSTON WITH MACKEREL. Over 425,000 pounds fresh mackerel awaited whole- salers at the Boston pier this morning, there being 13 trips in all th the fish pier. It was one of the biggest mackerel days of the season, the fish selling at 5 cents and 5,1 cents a pound. : The crafts took their fares off No Man’s Land, wher large bodies of fish have been schooling for sever- al days. They average mostly mediums. The arrivals in detail are: Sch. Harvard, Capt. David Keating, 28,000 pounds fresh and salt bbls. salt mackerel. Sch. Mary F. Curtis, Capt. Lemuel Firth, 28,000 pounds fresh and 15 bbls. salt mackerel. Sch. Georgia, Capt. William Surrette, 40,000 pounds fresh mackerel. Sch. Saladin, Capt. Wallace, Parsons, 60,000 pounds, fresh and 10 bbls. salt mackerel. Sch. Vietor, Capt. Douglass McLean, 30,000 pounds fresh and 20 bbls. salt mackerel. Sch. Veda M. MeKown, 35,000 pounds fresh and 16 bbls. salt mackerel. Str. Robert and Edwin, 20,000 pounds fresh and 5 bbls. salt mackerel. Sch. Monarch, Capt. Norman A. Ross, 25,000 pounds fresh mackerel. Sch. Little Fannie, pounds fresh mackerel. Sch. Agnes, Capt. Robertson Giffin, 30,000 pounds fresh mackerel. Sch. Helen B. Thomas, Capt. Rufus McKay, 60,000 pounds fresh mackerel. Sch. Helen B. Thomas, Capt. Rufus McKay, 60,000 pounds fresh mackerel. Str. Helena, Capt. John Matheson, 12,000 pounds fresh mackerel. Sch. Rob Roy, Capt. Waldo, Carrigan, 35,000 pounds, fresh mackerel, 15 barrels salt mackerel. Gloucester Daily Times, July 3. Capt. Charles Nelson, 5,000 328 CANADIAN FISH FOR ENGLAND. It is reported in Canadian papers that the British Government has entered into a contract for the pur- chase of 600 tons of Canadian salmon per month— in addition, it is said, to the importation of canned salmon up to 50 per cent of last year’s imports under the new trade regulations. It is also stated that a eontract to furnish 14,000,000 lb. of frozen fish for consumption by the armies of the Allies has been awarded the Bay State Fishing Company of Boston, U.S.A. A small army of carpenters has been busy making packing cases. A fleet of steam trawlers will be used to bring the fish to port—flounders, as well as cod and haddock. Trawlers will also land fish at Canso, Nova Scotia, where the fish will be made ready for shipment, and the ‘‘freezer’’ at South Boston will be worked to full capacity. The fish will be frozen in pans holding about 200 lb. each, and the cases are the right size to hold this quantity, thus facilitating stow- age and economizing space in the refrigerator ships. With proper care the frozen fish will remain solid for several weeks. A South-African paper says it has been decided that some 5,000 tons of tinned crayfish, at present stored in South African ports, may be re- leased for shipment to England under conditions ruling with dried fruits, and that this has been much ap- preciated by buyers in London, who anticipate a ready sale at high prices. PREPARING MEN FOR BIG MERCHANT FLEET. (From ‘‘The Tech,’’ Cambridge, Mass.) Six more schools for the training of fishermen to fit them for first officerships, will open a week from Monday, under the direction of Dean Burton of the Institute, at Atlantic City, Cape May, Philadelphia, Baltimore, Crisfield, Md., and Norfolk. The work of starting the schools is being rushed and arrangements have nearly been completed for supplying instructors for the young merchant marine officers. For Atlantic City the head of the institute will be Professor Har- rison W. Smith of Technology; for Cape May, Russell Patterson, the son of a well known navigator; at Phila- deplhia, Professor Erie Doolittle of Harverford Ob- servatory; for Norfolk, Professor 8. A. Mitchell, di- rector of the MeCormick Observatory, University of Virginia has been named, while William R. Ransom, Professor of Mathematics at Tufts is still to be as- signed a place. He was originally scheduled for the school in Boothbay, Me., which opened recently, but the director finally chosen is Captain Warren Shepard of the Rudder. The task of running these schools was given the In- stitute by Henry Howard of the Shipping Board for the preparation of chief officers. The plan is to give intensive training in use of instruments, in ecomputa- tion and a few studies of the kind, to men with good nautical experiece. Skilled in the technique of man- agement of vessels the special training will afford to the Government quickly the much needed officers for the steel merchant fleet that is to be built. Mr. Howard, a graduate of the Institute in 1888, has undertaken a great variety of naval work for the Government and in this matter has left the organization and management of the schools to Dean Burton, who has turned for his assistants largely to the instructing staff and recent graduates of Technology. The list given thus far includes fourteen schools and it is the purpose of Professor Burton to establish still other schools in Southern waters. CANADIAN FISHERMAN August, 1917. DOESN’T BOTHER BUREAU. The Bureau of Fisheries now urges the Ameri people to eat whale, informing us that it is ‘‘mea Dig not ‘‘fish’’ and in texture, looks and taste beef. Just where is there any good whale please? We are keen to compare rare roast whale rare roast beef.—Portland Express. » ick eae Anyway, no matter how it eats, it sounds better than dogfish, doesn’t it?—Biddeford Journal. = = It certainly does. By the way, glad to see the J nal sticks to the right name of ‘‘dogfish.’’ ‘‘Gray according to no less an authority than Dr. Harvey ley, is a distinct misrepresentation and violation the intent of the Pure Food and Drugs Act. As Wiley wrote in reply to an inquiry: ‘‘I beg to say t! the law forbids all forms of misrepresentation, an sell dogfish under a name which it is not, would contrary to the provisions of the Food and Dri Act.”’ sigs A little thing like that, however, doesn’t deter t Bureau of Fisheries in its determination to evade th real solution of the dogfish menace by foisting a ‘‘eat—’em—up’’ policy upon a long suffering public. —Portland Express Advertiser. pon Try a few cans of grayfish brother. They won’t kill you. On the contrary, as we have told you oft before you will find it good eating. Cast prejudice and | overboard. Incidentally speaking of misrepres tion, how about those Maine herring which have years and still do masquerade under the name of dines??? What’s in a name anyway? We may jar y delicate stomach which revolts at grayfish by te you that we have just eaten some smoked monk and it was swell; also we ‘‘sat in’’ on a squid recently that was delicious Gloucester Daily n A BIG WASTAGE OF EGGS AT HATC Large Proportion of Spawn Bought Has Been Through Different Causes. Aceording to Sandwich fishermen there is at one item in the department of marine and fish which Ottawa. officials will not be able to ex by blaming the war. This item, amounting to- was lost in fish eggs in Essex county in the years. : It must sound worse to the department to hear t have lost 297,860,000 eggs during this time. — some 113,000,000 eggs out of a total of 178,000,000 p chased, were lost. The balance, 65,000,000 were ped to Kenora, Ont., Collingwood, Ont., and Se Man. a ee In 1915, the loss totalled 65,360,000, out of a of 130,360,000. Then the fish hatchery was me from Sandwich to Kingsville, where the egg tra was continued during the past year. Increased values at Sandwich was given at the cause o move by local government representatives. Fi men say the eggs and alkali in the waste, at wish did not agree, and the eggs got beaten to a in the fight for supremacy. a ge But Kingsville as a selection by the governm a hatchery has nothing to boast about, as alrea 500,000 eggs have been lost out of the total o 000,000 taken there last fall from Sandwich, in other words, means that the government saved the difference, 2,400,000. Eggs are bought at 40¢ quart of 40,000. CANADIAN FISHERMAN 329 wf tM My ; "yi wh, fil } a Db ev. Me i y _ (Photographs and Biographical Notes of the Men, and a Brief Statement of the Objects of the Com- mission, were given in the July Num- ber of The Canadian Fisherman). Prince Rupert. THE Royal Commission inquiring into mat- ters affecting the northern coast of British Columbia, known in the Department of Fish- eries as District No. 2 has completed its work ) as far as it can be done on the actual ‘‘ground.’’ The Commission consisted of W. Sandford Evans, of Ottawa, chairman; F. T. James, of Toronto, well known by reputation at least in all parts of the Dominion as one of the biggest fish dealers in the country; and H. B. Thompson, of Victoria, formerly a member of the . British Columbia legislature, and a shrewd business 3 man. A The commission under which these men worked was z one passed by order in council at Ottawa. It stated _ that the Minister of Fisheries had found it impossible 7° come to a conclusion relative to certain matters, _ whieh affected this district, and directed the commis- sion to proceed to the ground and make investigations there and report upon the matter. _ While the members of the commission were unac- ' quainted with the real situation the basis of the trou- ble originated in an effort on the part of Prince Rupert to obtain what that fishing port felt was its rights and . the rights of the fishing community, as opposed to what - the northerners called a monopoly which the Canners * _ possessed. To one disinterested there is no doubt that ’ there was an exaggeration of the situation from both points of view. The residents of Prince Rupert felt ‘that the canners were systematically boycotting the ’ city in an industrial way and reaping an immense ~ harvest out of the salmon fisheries. On the other hand the canners have forgotten that a community had " grown up in the city of Prince Rupert since they began _ operations in the northern salmon waters and that some attention should of a right be given to that place. The situation is one that will in all probability clear ieee and a better understanding between the parties + “seems already to be asserting itself. Last winter the city of Prince Rupert, feeling that something should be done to assert the rights of the > city and district, sent a delegation of three east, rep- resenting the city council, the Board of Trade, and the ~ fishermen generally to press their claims upon the Fish- The Bntish Columbia Commission 0. H. NELSON. ery Advisory Board at Ottawa. The delegation con- sisted of George W. Morrow, who had had a great deal of experience in various lines connected with the salmon industry in the north, having lived for many years in that part of the province; W. E. Williams, who was the chairman of the Fishery Committee of the Board of Trade, and Alderman 0. H. Nelson, who has since been appointed a member of the Advisory Board for the Pacific coast. From the standpoint of those whom they repre- sented, the mission to Ottawa was a success. The Ad- visory Board made recommendations that were ac- cepted by the Minister and many concessions sovght were granted. These included the use of motor boats by those who wished to use them in fishing on the Skeena, the throwing open of the fishing so that the fishermen might dispose of their catch as they got if to any canner, and the allowing of additional canneries on the rivers if they desired. The object of the citizens of Prince Rupert was to take the salmon can- ning out of the hands of the limited number in which it was and to make the fishermen more independent in the disposal of the fish. Up to the present the fishermen have been attached to the canneries and must sell to the cannery to which they are attached there being a limit placed upon the aumber of fish- ing licenses that are issued each year. When these concessions were announced there was a protest from the cannerymen and strong representa- tions were made to the minister and to the department in the matter. Presumably the minister felt that. it would be well nigh impossible to settle this except by a commission on the ground. The commission, there- fore, had its being and has made investigations on the spot, covering the various parts during the height of the fishing, the latter part of July. The Protection steamer of the Fishery department, Galiano, was placed at the disposal of the commission, and in this way they were able to cover all the ground visiting prac- tically kinds. all the canneries and taking evidence of all THE commission has gathered a great deal of information that will be of value to the department in other lines than that affecting the exact scope of the investigation. They took evidence when it was offered relative to the deep sea fisheries and to trolling and a number of other interesting points. With the conclusion of the month of July the work 330 was finished as far as taking the evidence on the fish- ing grounds were concerned and the commission is now completing its work in the south, where the can- nery interests are all centered and where the evidence from the standpoint of the canners can be obtained. While in the north the cannery managers were called and gave evidence as to what they knew with respect to the operation of the work. The questions involv- ing the returns that are made and the selling prices of the salmon are all to be obtained in Vancouver, Vie- toria and New Westminster. ~ For the most part the cannery men are in favor of attached licenses and for the limit of the number of the canneries on the rivers. They, in fact, state there are now too many canneries and that the rivers are in danger of being depleted. Depletion, in fact, has started in, according to their view. They are also op- posed to the use of motor boats as they contend that the cannery owners would have to provide them and the fishing would be more intense, tending to further deplete the streams. 3 There were some exceptions to these views on the part of cannery men, but these were by eanners who were not ineluded in the association and who are re- garded by the others as intruders. In the case of the Canadian Fish and Cold Storage Company of Prince Rupert, which also operates a cannery, Mr. T. Johnson, the managing director, had no objection to the fisher- men using motor boats where the license held was an independent one. He placed the cold storage and the fresh fish business ahead of the cannery in importance, urging for the fresh fish business the first claim. This he based on analogy with the fruit and other lines of business. In these he contended that the canning fol- lowed only where the production could not be taken care of in a fresh condition. It should be the same in the fish business, and he, therefore, claimed for the fresh fish business the first consideration. F. W. Strang, of the Gosse Millerd Canning Com- pany, which has been another intruder from the stand- point of the canners, was quite agreeable to allowing motor boats as it would allow the fishermen to deliver _ the catches at the cannery and save the putting on of boats to collect these. Both of these canneries are without a boat rating, having for the most part to de- pend upon the independent fishermen for a pack. For the other side, the delegates who had gone to Ottawa defended the position taken and pleaded for a continuation of the conditions that had been promised by the department in response to the representations made. Mr. Morrow showed by the figures for many years past that, while in a season like last year there had been a falling off in the catch of salmon, this was not general but on the contrary there had if anything been an increase in the run of salmon. He filed figures relative to this. He argued also that the canners themselves operated as many as four canner- ies under one company, on the Skeena, showing that they were not consistent in the argument that there were too many canneries now. They were always seeking new canneries. O. H. Nelson pleaded that the citizens of Prince Rupert had desired to build up an independent fishing population in the place. This would-be done in nor- mal times he believed. There might need to be some encouragement and some adjusting of regulations from year to year for a time until it all got in good work- ing condition. While it might be argued that the fish- ermen were as well off when attached to a cannery, CANADIAN FISHERMAN ‘ke 4; TS , yet it was a condition that they did not like. fishermen wanted to be able to sell to any that would buy. For this reason the best of th fishermen had left the salmon seining in the riv taken to trolling, where they operated th 7 ~—a motor boat—and sold to the hig } market. He favored white fishermen exclusion of Orientals, if this could be complications in an imperial way. He event, go as far as possible in the exe tals from the fishing. er Prince Rupert is waiting with a great est the decision of the commission hope concessions that have been granted will be « in the interest of the building up of a white fis population in this centre. : ) he an Prince AT THE taking of the évidence by Commission appointed to investiga’ ery question on the northern 3 Nelson, one of the delegates who had vy: and presented the case which led to the e plained of being made, said that the Rupert had sought to build up at that ce community that would represent the had been the hope of the citizens that both as to deep sea fishing and also with salmon end of the business, would be the best type of white fishermen. The was to have a resident fishing popula could be drawn the men necessary to m ing vessels operating out of the city and This would be to the advantage of the whol for, from the ranks of these men, it wa: ts to expect, the men to man the merchantmen : to man the navy would be drawn in time 2 Mr. Nelson said that there had been tim earlier days of the port, when the re come somewhat discouraged with resp curing of deep sea fishermen as residen the fisherfolk lived elsewhere, even whi came to Prince Rupert to land the fish. T been altered with time, and it was during the past season about three had been coming to the city and locating 7 here, representing the fishermen who we the port. _ re Any alterations that had been asked | tion with the regulations governing fishing in { ers had had for its object the idea of attainino same things with respect to that class’ ji was a matter of time and patience to a object. oe The returns obtained by fishermen i: lines on the Pacifie are such that the there are not more seeking this loeali of what is made by fishermen working vessel, where the returns from each among the members of the crew after taking ship’s share and equipping for the next vo prove interesting. It is not pretended t duplicated in all cases, but on the other h are instances where very much better results: obtained by crews. The ‘‘Malolo,’’ a four | under command of Capt. Bill Hurley, who, > American citizen now, was born in Halifax, | south early during June to enter the fishing port. 12 days out from Seattle, she arrived i ae =) 006 pounds of halibut, and 120 spring salmon caught | a by-product on the halibut lines. The ‘‘Malolo”’ -eatch the best market of the time when she but, after equipping for the trip, the captain among his men on the basis of $208 each. days he was on the hanks again, having taken bait, ice, oil, ete. He returned in eleven days with 00 pounds of halibut and 140 spring salmon. At of writing he had not sold, but would get a ly better price than was obtained -on the last , it is safe to expect, that the men will obtain $300 each. » members of the commission themselves, during roceedings, have given expression to the fact that had learned, when interviewing the trollers who e gasoline boats and take spring and cohoe sal- that they had made in some cases as much as or $3,500 a season, which lasts about eight or months. — = STARTING the season with anything but a good outlook, the salmon canning on the | Northern rivers of British Columbia is show- _ ing up remarkably well. To add to the dif- ; for the year was the shortage of labor for the x on of the work. Northern B. C., in common West, gave liberally towards the prosecution war by enlistments that were perhaps out of rtion to the population when compared with » of the other parts of the Dominion. This made If felt upon the fishing industry as well as upon lines of business. The canneries gave liberally employees towards the war, and so this sea- many of the canners had to employ fresh men. n, again, the demand for labor in all kinds of in- in the province made it difficult to secure fish- who had taken to new employments where er work was assured and where the pay was in- din order to hold them. All is looking promising however, and the pack will luckily be a good one. the prices that prevail this is making the canners ok happy. sockeye pack, which is the most valuable, is exceed that of last year on the Skeena by a considerable amount, according to the outlook gin on the 20th of June the pack on the the end of July totalled about 90,000 cases. Last thee sockeye pack for the river was only a ‘over 60,000 cases. While the total pack to the July is not all sockeye, the great proportion of that variety. Moreover, the sockeye are still - well and a most encouraging sign is that the for the most part is confined to the waters out- e river itself so far. The big run in the river, n the fish are making for the spawning grounds, | not commenced. n the Skeena, during the month of June, the pack eases. During the month of July it reached 82,100 cases. With the fall fish pack yet to ‘there is every reason to expect that the pack will year reach a high average. It totalled for the last. year, 223,153 cases. In 1915 it went to ; and in 1914, it reached 237,634, Naas River is giving good results also, aecord- the reports. The pack there for June was 2,360 while for July it was 21,210 cases. Last season pack of sockeye in that stream was only eases, so that the prospects for far exceeding year are the best. The pack for the Naas CANADIAN FISHERMAN 331 in 1916 was 126,686 cases; in 1915 it was 146,838; in 1914 it was 94,890. _ From Rivers Inlet the other main canning centre in district No. 2, British Columbia, comes the most en- couraging reports, and the outlook there is for a high average at least. This district, which packs about three-quarters of the salmon put up in British Colum- bia, has the prospect of again having an excellent year. The fish have been coming steadily this season with no very large run so far. This has been of advantage to the packers, who in most cases are running a little short-handed and are not therefore as well prepared for a short rush of fish. In addition to the canning that has been carried out by the Skeena packers there has been quite a quan- tity of spring salmon handled in other ways by the canneries. There has been 46,173 pounds of white sal- mon frozen and 10,346 pounds of steel heads treated in the same way. Then in the way of mild curing a large quantity has been taken care of. There has been 385 tierces of red springs put up in that way and 85 tierces of white springs. When it is taken into account that the tierce contains 850 pounds of sal- mon this accounts for quite a large amount of fish. On the Skeena River alone this season, which is not far advanced yet, the value of fish put ap by the can- neries, in canning, as mild eured and in other ways, must pass the half million mark. 0. H. NELSON. EAT FISH For Health and Economy MAKE TUESDAY AND FRIDAY YOUR SPECIAL FISH DAYS EVERY WEEK WESTERN PACKERS LTD. Vancouver - Canada 5 The Canadian Fisherman has received copies of post- ers in red and black type, sent to their customers over the prairies by the Western Packers Limited, of Van- couver, carrying out the original idea of the Canadian Fisheries Association that Tuesday as well as Friday should be Fish Day. We are glad to learn of this effort being made in the West and hope that many other fish businesses will fol- low suit. EAT LESS MEAT AND MORE FISH. An appeal to the public to eat less pork and beef and more fish is contained in a statement issued by the State Committee on Public Safety at Boston, Mass., recently. The statement points to the almost inexhaustible supply within easy reach of this city and calls attention to the availability of various kinds of fish not in general use but-of excellent quality and moderate price. 332 Educational Dept.,. New England Fish Exchange 4 THE United States produces more fish and A eats less than any other sea coast nation. With the most fertile fishing banks in the world lying but a few miles from its shores; the largest fish pier in the world located at Boston, Mass., one of its ports; and one of the swiftest and most efficient transportation systems possible at its service, the United States has not yet learned the lesson long since digested by Europe and Asia, that by increasing the consumption of fish, it will increase its general health and decrease the much discussed ‘‘eost of living.”’ Germany, Russia, with its great sea coast, the Brit- ish Isles, all maritime countries, are such great con- sumers of fish that they are annually forced to import large quantities to supply the needs of their popula- tions. America, ignorant apparently of the advantages to be gained by eating fish, actually exports fish to these countries, instead of using it herself. England, one of the biggest importers of fish, con- sumes nearly 50 pounds per year per person. Am- erica, the greatest fishing nation, consumes between one and two ounces per year per person. Germany consumes over forty pounds per capita, and Russia over thirty pounds. In the New England States, the centre of this coun- ‘try’s fisheries, where the consumption of sea foods should be greatest, only about thirteen pounds of fish per capita are consumed annually. And inland, it is much less. Yet there is no logical reason for this. Transporta- tion facilities are such that fresh fish can be shipped to reach an inland consumer in far better shape than fresh fish caught in the Baltic Sea can reach even the port of Hamberg. The handling of fresh fish from the time it is caught on the banks to its delivery to the consumer has been reduced to a science. Federal government experts, long engaged in what has been to date a somewhat fruitless endeavor to call the attention of the general public to the possibili- ties of fish as a healthful, tasty and economical food, bring out the point that increased consumption of fish should not mean an increase in price. There is no cost of production, as is the case with meats, no cattle to be fed and fattened; no soil to be fertilized and weeded. The sea, unaided, produces the fish, and it requires only an increased demand to bring about. an increase in the catch. Another point to be noted is that Europe and Asia utilize as foods many varieties of fish disdained by the population of this country. The skate or ray, the shark, the squid, the albacore are sold here to some extent, it is true, but they find their sale among the foreign born population, which has learned from ex- perience that they are not only edible, but actually delicious. Familiarity, it is said, breeds contempt, and perchance this is the case with fish foods of this country. They are so easy to get, so reasonable in price, that their desirability is lost sight of by the consumer, while, abroad, where the fish are smaller in size, poorer in quality, and none too reasonable in cost, they are hail- ed with delight. CANADIAN FISHERMAN August, 1917 Fish is shipped daily to the inland West from Boston, but its consumption there is confined pretty much to former inhabitants of the coast States. Its use as a general thing in this country, too, is confined to one day a week, Friday. Abroad it is eaten several times a week, and, in some families, forms a regular part ~ of the daily menu. 4 Knowledge of the many appetizing ways in which — fish may be prepared for the table is largely respons- _ ible for this. The European housewife is an expert — cook, a gentle art in which as yet the average Ameri- _ can housewife has not trained herself. a Bink TO cook fish properly does not require the — bya cognizance of any mystic art, nor any par- — Pam ticular trouble. But it does require knowl- edge. Like all simple matters, it’s easy — enough when you know how. Incidentally, there is — hardly any variety of food susceptible to so many variations of cooking as fish. A cod, for example, may be fried, baked, boiled, made into patties, salads, and served in a thousand ways. In food value, and in taste, it is equally satisfactory whether serve fried, plain, or made into an elaborate dish. cp Nearly 165,000,000 pounds of fish are annually _ landed at the Boston Fish Pier, Boston, Mass., alone, — and from this port fish are shipped to all sections o: the country. This is big salmon season for New England. The 4 delicious and much esteemed red-fleshed fish has been very plentiful, large shipments having come through — from the West Coast, and salmon of fine quality is — selling cheaper at the Boston Fish Pier, South Boston, — than steak cod, halibut, or swordfish. ee Steak cod has been rather scarce for some time, — while the supply of swordfish and halibut has been — noticeably shortening up. The arrival of the big ship- ~_ ments of salmon supplied the New England market a with quantities of one of the favorite sea foods of hotel menus, Dealers at the Boston Fish Pier are quoting salmon _ at nine to fifteen cents a pound wholesale. As salmon — is one of the richest of sea foods, and should be served in.small portions, it can be readily seen that the pub- — lic have an excellent opportunity offered them to ob- tain a delicacy, at the same time reduce the cost of — iving. § q Salmon, of course, may be baked, boiled or broiled. q The New England Fish Exchange cook book offers the following suggestions for cooking the fish: ee Baked Salmon—Take salmon steaks, weighing about y one pound each. Place in buttered saucepan with one pint white wine, one pint white broth, pepper, salt, — grated nutmeg, parsley, and other herbs desired, and | two ounces of butter. Let come to a boil, then cover — and simmer for a half hour. Drain the fish. Thicken — the liquid with flour and boil ten minutes. Then add — yolks of eggs. Spread a layer of thick mashed potato — in an oval baking dish, well buttered. Remove skin. and bones from salmon and place the steaks on the — potato. Fill with more potato, and pour sauce over — all. Sprinkle with bread erumbs and bake until a light brown in a moderate oven. "i Boiled salmon—Rub fish with salt, tie it in a aloth 4 _ August, 1917 _ and boil slowly for three-quarters of an hour. Serve with egg or caper sauce. _ Broiled Salmon—Sprinkle slices of salmon with _ chopped parsley, mixed herbs, salt, pepper and oilve oil. Arrange a well greased gridiron and broil over a clear fire, basting occasionally with oil ‘seasoning. Serve with a white sauce. How many kinds of fish have you ever eaten? In answering this, the average resident of the New England States would probably name a half dozen ' fish, and these would probably be: Cod, Haddock, Bos- _ ton, Bluefish, Salmon, Halibut, and Mackerel. A few persons would add swordfish, smelt and herring. How many kinds of salt water fish are there for sale in your market? “And to this question the average New Englander would probably reply by naming the same fish. But, - as a matter of fact, there are nearly twice as many _ varieties to be had, and from the very varieties not ‘included in the above list are to be made some of the tastiest of sea food dishes. CANADIAN FISHERMAN 333 can housewife in reducing the cost of her food bill considerably. Early New England owed its good financial condi- tions largely to the success of its fisheries. The growth of the industry has given rise to a growth of other industries. Its fisheries still form one of New England’s greatest assets. In these days one hears much of the slogan ‘‘Made in Ameriea.’’ We are told that the proper way to show patriotism is to buy goods ‘‘Made in America.’’ Fish are produced in New England, and the New Englander can show local price, as well as extreme good sense, by taking advan- tage of his fisheries. There are three good reasons why fish should be the great food of New England. First, health demands it; second, it is the most economical; and, third, it is the sole great natural food produce of that section of the country, and the interests of New England industries require it. That fish is one of the healthiest of edibles all au- thorities seem agred. Stomachs which cannot assimilate “Red Cod’’ thrown adrift from a fishing steamer off Prince Rupert because there is no market for them, There is the whiting, for example. This fish, most highly esteemed in England, is little used in this coun- try, except by the foreign populations. In England, they are fried. The tail of each fish is curled into its mouth, making the fish round like a doughnut, and in this way they are sent to the table. FROM the ordinary flounder is to be made the much praised filet of sole. The flesh is cut from the bone, and either rolled over a meat skewer, or cooked flat and served with the proper sauce. Cusk, a fish rich in oil; scup, eels, squid, homely but delicious; skate, or ray, shark, horse mackerel, and catfish are other varieties brought into Boston regularly which find little sale except among our foreign peo- ples. So great is the demand from the foreign sections for some of these varieties that their price is higher than that of the staples. Others, however, are landed in great quantity and their use should aid the Ameri- meats, fruits and coarse grains can digest sea food easily, and for invalids and convalescents fish is fre- quently prescribed. Although the old theory that fish made brains has passed, with many other similar theories, into the fancies of a past age, there is no doubt that fish is good for the stomach and every in- ternal organ. Meats are difficult of digestion; fruits are acid; and grains are unsuitable for a continuous diet; while fish is easily digested, free from acid, and, when prop- erly prepared, is excellent for a continuous yet varied diet. It is a simple fact, which Government statisticians have often demonstrated, that the purchaser of fish gets more nutriment for his or her money than the buyer of any other kind of food. There is little or no waste, and fish contains, per ounce, more food value than an equal amount of almost any other food, 334 On the Troll-Fishery of Prince Rupert THE development of trolling on’ the north- : ern Pacific Coast has brought with it a seri- f /z,| ous question for the authorities to consider. This is the adoption of some method of presery- ing the fish that are taken by trolling and at the same time work as little as possible to the injury of the in- dustry represented by the trolling fleet, which has now become quite a large one at this port. Trolling has been carried on on the coast to some considerable extent for a number of years past, but it was only this present season that it was decided that the trollers should be obliged to take out licenses for plying their trade. To this the trollers have not objected, realizing that it was in the interest of the industry that they should have to take out licenses and thus be brought under the restrictions that may be imposed, as long as the licenses fee is as it now is a nominal one of one dol- lar and the restrictions are not too irksome.. By re- quiring a‘license the regulations are made easier of enforcement, and at the same time the fishermen them- selves are protected against foreigners coming in and interfering with the rights of the local men. But on the score of regulations the fishermen who - have outfitted for trolling are very indignant owing to the fact that the department in issuing the licenses specified that they should observe the same close sea- son each week as has been the practice for the seine fishermen on the rivers. There are two kinds of salmon only that take the hook—the spring and the ecohoe. The latter runs late in the fall near the close of the salmon fishing sea- son and the season for this variety is not a very long one. The spring is taken for a long season extending from early in the spring until quite well advanced into the fall. It is, therefore, a line of fishing that if permitted to be carried on with adequate returns gives employment to the fisherman for a large part of the year and tends to build up a permanent indus- try. In this way it differs from the ordinary seine fishing, which has a very short season each year and which therefore does not offer the same inducements to the building up of a permanent fishing class. The sympathies of the residents of Prince Rupert, as well as other places where the trolling has made a base, has always been with obtaining for the trollers the very best regulations that can be obtained. From the standpoint of the department the spring salmon must have some form of protection, if the in- dustry is to continue. It is alleged that this class of fish is being depleted. The canneries, which have their fishermen taking springs in the first part of the season before the sockeye begins in number, bear evidence to this fact. They contend that the trolling has injuriously affected their industry to this extent. They were able to keep their fishermen earning in the early stages of the season by taking springs until the inerease of the trolling affected it. On the other hand the trolling method is looked upon as a sporting method of taking fish. The oper- ations are carried out in the open waters away from the rivers where the fish are going to spawn. Caught thus with a spoon and hook the fish have abundance of chance to eseape, and it is hard to see how the fish- CANADIAN FISHERMAN take care of the business. August, 1917) ing could deplete the salmon under these conditions. — One of the best fishing grounds for the springs is — off the northern end of the Queen Charlotte Islands, — where these fish are found for a long season. This — appears to be a favorite feeding ground for the salmon, there being an abundance of herring and other small — fish in that neighborhood all season. Fishermen tell — of seeing flocks of seabirds miles off, which is a sure — evidence of springs. Following the birds, they find — that they are feeding upon the herring and small fish that reach the surface, while beneath are the springs following up and preying upon the schools of herring: THE fishermen contend that the fish taken there are not, by any means, all on their . to the spawning grounds. On being opened — ; the spawn is represented by a small thread which indicates to them that the fish will not its spawn in the same year. : pean The fish that are taken by the trollers cannot b protected, it would seem, by the weekly close sea for they are not running, as is understood, in connec tion with the masses of the salmon of the Pacific Coast. The fish are feeding, and may remain about - the locality for weeks, perhaps for months. A ¢ season under these conditions only perhaps pro the time for the salmon. It would, therefore, ap that some other method must be found for the protect-— ing of the salmon in the case of trolling as distin from the seine fishing, when the fish are running i the rivers and making for the spawning grounds. 1 the later case the fish are running, and a elose s allows a certain number to get past while the nets are raised. It is very effective, therefore, in letting the fish reach the spawning beds. It does not so w when applied to the taking of the fish while salt water, where they are feeding and taking - time, even if spawning fish, in getting to the riv The subject is sure to take a lot of pric. fens those charged with the preservation of the fis the coast. ie Aiea PRINCE RUPERT. fe est The car shortage that affected the shipping of fi halibut from here, has been overcome to a large ex-_ tent, and the G. T. P. is now getting enough cars to William Maddock, who, since the opening up of th business of buying here by the Booth Fisheries, been in charge of the buying operations, is leaving ; Seattle, where he will take a position with the company. Cannerymen in this part of the country are y much exercised over the outlook for fishermen : season. In the past they have depended jn large meas- ure upon the Japanese, which class of fishermen supplemented by Indians and white men, The and the changed conditions ‘that have followed upset the whole situation. The Japanese are m them finding better employment and for a longer se. son in other lines. The Indians have also found ployment in large numbers in lumbering along northern coast. White men are, of course, more than ever before and the outlook is not promising. Tom: ‘‘Ts it true that you proposed to Alice and rejected?” ss Jack: ‘‘Not exactly rejected—she said wh i felt like making a fool of herself she’d let me know,’ Premises. : its establishment in 1911, The New York State of Forestry at Syracuse has been continuously hing economic forestry—the right use of non- nitural lands of New York State. According to ental experience, the forest is a community; itains not only timber crops, but its animal life d fish life, beneath the forest canopy and in the eams, together make up the forest. The United s Forest Service recognizes this fact, since they only sell mature timber, but lease grazing privi- es, camp sites, recreation grounds, etc., and the for- r exercise supervision over fish and game. account of the wonderful agricultural resources s nation, the vast possibilities of non-agricultural in producing food have not yet been fully ap- ted. The laws controlling our fish and game been enacted almost entirely at the behest of men, and the use of fresh water fish and game d is comparatively limited in this country. In nental countries, particularly in Germany, fish game propagation has been intensively practised according to newspaper reports. it is easier to-day r the Germans to purchase venison and birds than it to buy butter, eggs and milk. is needless to call to the attention of your eom- the situation in which this State and nation itself at present. We have had two lean agri- years in succession and during the coming we must not only feed our domestic population, , Allies as well. This increased demand must t with a decreasing number of farm laborers, ow- x to enlistment and munition activities. A state- ent issued from the Department of Agriculture at hington ten days ago announced that the national supply ‘‘was causing serious concern to govern- officials and that the domestic meat supply was million pounds below normal.’’? Tn such a crisis, y acre of land whether agricultural or non-agri- 4 should be made to yield every pound of food ‘The College of Forestry has, since its beginning, mnsistently urged that forestry is complementary to ‘ieulture, and that land unsuited to tillage which -agriculturist cannot use must be made -to yield eated crops of forest products of all kinds. The eral Census Report of 1910 states that there are proximately fifteen millions of acres of land in New ; State unsuited to agriculture under present eco- mic conditions. Under continental system of man- rement, such an acreage could, in short time, be made sld a tremendous amount of foodstuff. e extent of the inland waters of New York State seareely dreamed of by the average citizen. These ers particularly in the Adirondacks and the large ; and streams throughout the State should be lized to their maximum capacity in order that the a Sieh may be used to supplement the waning meat Dr a 0, C. Adams, of the New York State College of , in his ‘‘Notes on Oneida Lake Fish and Fish- .? ‘states, that 100 tons of eels are caught each o CANADIAN FISHERMAN } Canada Might Benefit from the Suggestions ment of the New York State College of Forestry Concerning Full Utilization of the Non-Agricultural ___. Lands and Inland Waters of New York State for the Production of More Food Delivered to the Governor’s Patriotic Agricultural Commission, May 3, 1917. 335 year in this lake alone, and a press notice of last fall stated that twenty-three trap nets, illegally set in Oneida Lake, were captured by game wardens and their contents, ¢onsisting of 30 tons of fish, were allowed to escape. From the above instances, some slight idea of the food fish which might be obtained from our inland lakes may be gained. Close utilization of our inland waters would, to a large degree, help out a depleted meat supply. In view of the situation previously described, the Faculty of the College of Forestry with the especial aid of Dr. C. C. Adams, head of the Department of Forest Zoology, respectfully submit the following sug- gestions concerning the utilization of our non-agricul- tural resources, in order that the waning meat supply, particularly, may be increased. I. That netting of inland lakes and streams .for ma- ture FOOD FISH be permitted. under State super- vision by State officials. during the period of the war. This taking of fish should be allowed in general only after the breeding season is over. A further detail would be to provide that the possession of such seines or nets for all except state officials be made illegal, with a heavy penalty provided. Naturally, the above recommendation, if put into ef- feet by your Commission would meet with strong op- position from certain quarters. As previously stated, the game laws have been largely enacted from the re- ereational and sportsmen’s point of view, but in times of national peril, public need must take precedence. Food is and will be lacking, and all the fish that our inland waters can provide should be fully utilized without, however, exterminating any of our species. (See next paragraph for prevention of extermination), II. Increasing the Number of FISH NURSERIES. The Federal and State hatcheries located in New York are already sufficient to turn out large numbers of fry. However, when they are liberated, under ordin- ary circumstances, their natural enemies reduce their numbers tremendously. Fish nurseries can be built very cheaply and quickly to turn out tremendous quan- tities of fish which would soon reach market size. It is commonly the eustom of Federal hatcheries to re- lease a certain number of their employees during the summer season. Such men could easily be utilized by the State to take charge of the fish nurseries at the State hatcheries or elsewhere. Ill. The Breeding of CARP by the State on a Huge Scale. Just as in the Civil War, pork was found to be the war meat, so is Carp the war fish on account of the ease with which it is propagated and the rapidity of its growth. With large numbers of carp bred and dis- tributed throughout the State, a tremendous amount of protein food could be secured within two years. At the present time earp are found upon the markets of thirty-five States, and approximately 20,000,000 pounds are sold annually. IV. Refers to Shooting Licenses, V. Game Farms. VI. Open Lands. ‘ F. F. MOON, Acting Dean. CANADIAN FISHERMAN . August, 1917 (56 EE SF GY GY) DD YY RR YC? DD A Des YG DG} GR) GG) SE DG OB GF bw us GF Ge GP 0 Oe TO THE easterner the West has all kinds of surprises. Unless prepared beforehand for such a condition of things, it would be no small surprise for the visitor to the city of Prince Rupert, that only dates back to 1910 as an incorporated municipality, to find a fish establish- ment doing business there that boasts to be the most modern and the largest fish packing and storage es- tablishment under the British flag. But, thanks to the excellent reputation gained by the product of the Canadian Fish and Cold Storage Company, the name under which the Prince Rupert establishment oper- ates the ‘‘Rupert’’ brand of fish has spread the fame The Canadian Fish and Cold Storage Company, Prince Rupert, B. C. GG BR Oe Be OG 9 eG eB 9 GG BG Ge Ge ee BB GB 8 GG Mr. George Collins, who organized the company and succeeded in getting it ready for operation at the com- ing through of the railway. About the time that active handling of fish began and the operations became such as to require the at- tention of one trained in the fish business in all its aspects, the management was taken over on behalf of the company by Mr. T. H. Johnson, who is still in charge, having been over three years in this capacity. In selecting Mr. Johnson the directors went to the fish centres of England, where the business is carried on under the most careful management in order to meet the keen competition that exists there. Mr. Johnson The Canadian Fish & Cold Storage Co., Limited, Prince Rupert, B.C. of the plant across the whole continent of America. Not only on this side of the Atlantic is the Canadian Fish and Cold Storage known for its high class pro- duction, but to no small extent the firm has made itself known on the British market. With the construction of the G. T. P. as a transcon- tinental line with connections direct with all the main parts of the United States and Canada, Prinee Rupert became the logical place for the location of a great fish centre. This is so because the great bulk of fish caught in the Pacific Ocean are taken within a shorter radius of Prince Rupert than of any other port on the eoast. Those who invested in the Canadian Fish and Cold Storage foresaw this and accordingly have been re- warded by the building up of the great business that has come to them in the few short years that have fol- lowed the opening up of the plant and the completion yf the G, T. P. as a carrier, A lot of credit is due is certainly a fisherman. He has been born to the business in truth for he is the third generation which has continued to follow that line of business without a break. He is the son of Andrew Johnson, of the world famous fish company of Andrew Johnson Knudtzon, Ltd., of Hull, England, His grandfather was in the-fish business when it was carried on by means of sailing smacks. With that style of vessel he did business in the North Sea. For forty years his son, Andrew Johnson, has been following the business, but with the most modern of craft in the same waters, building up one of the greatest concerns in England. For twenty-five years, T, H. Johnson, the manager of the Prinee Rupert business, has been following in his father’s footsteps, as far as the fish business is con- cerned, ‘and as may be imagined received a very thor- ough training in the enterprise, which has served him in good stead in the management of this new Canadian enterprise. In Mr, Johnson, the Canadian Fish and Cold Stor. SI ee ee Ee ee ee ee ee a ee August, 1917 ‘age Company has a most indefatigable worker. He - watches every detail connected with the business and _ gives his undivided attention to it. The fish business - especially on the Pacifie Coast is constantly under- _ going changes and in its many branches is in a trans- _itory stage to no small extent. It thus calls for the _ exercise of the most careful judgment on the part of one placed like Mr. Johnson in charge of business of the immense proportions of the plant he directs. New _ methods of treating fish and the testing out of varie- ties that have not been used to any extent are con- _ Stantly being tried. It is the proud boast of the con- _ ern that wien any product goes out bearing the red ' label ‘“‘Rupert’’ brand that it is the best of its kind _ that can be produced. _ Permaneney marks everything in connection with | the Prince Rupert Cold Storage plant. The main build- _ ing is of solid cone ote, eight storeys high. Of these, ' six are above the main floor, where the fish are re- ¢eived from the boats that deliver them. The two lower Storeys are given over to a considerable extent to the necessary machinery used in connection with the plant. - The floors eace have a space of 10,934 square feet. » There are thus available six storeys of this space for ' fish. It is estimated that there is available in the building insulated space for the storage of fourteen _ million pounds of fish of various kinds. Throughout, the building is of reinforced concrete, with eork in- sulation in all parts, and the most modern style of cold storage construction has been used in every de- tail, including mastie flooring in all parts. Electric elevators are used throughout the building for the conveyance of the fish to and from the various floors. Some idea of the capacity for handling fish in such a plant as this can be conveyed by the statement that the Canadian Fish and Cold Storage has frequently handled 3,500,000 pounds during a month. This in- eludes different varieties and shows that the plant is equipped for practically anything. Such a condi- tion of things is necessary in a plant such as this, as there is a very heavy demand put upon it at times. Fish being so perishable there is no possibility of delay in the taking care of the supply landed. It must be _ taken eare of in short time, and it is in the plant of _ the Canadian Fish and Cold Storage. THERE are six sharp freezer compartments in the plant that are kept going practically all the time. There is a capacity in these of 120,000 pounds a day. But, while there is of necessity every convenience for the taking care of the fish in cold storage, it must not be thought that this is the main end of the business. On the contrary the influx of fish from the north Pacifie Ocean js such that the storage is only a small part of the work done by the company. The main part of the business is that of shipping fresh fish. Halibut is, of course, the main part of the fresh fish shipments and the facilities for handlittg this is of the most modern and up to date _ ¢eharacter. The fish are hoisted by slings from the Steamers or other vessels that land them and deposited on the specially prepared platform in front of the landing room. Here they are beheaded and sorted, placed in conveyers and, by means of an overhead rail- way. taken to the floor where they are packed in boxes with ice for shipment. They are weighed as _ they pass along on the railway. So expeditiously is _ this work carried out that they are placed in the boxes on occasions within five minutes from the time they _ leave the vessel. The facilities enable the company to CANADIAN FISHERMAN 337 pack in boxes for the eastern market or any other part of the globe 30,000 pounds an hour from the fish- ing schooner. The plant handles the greatest quantity of fish on the Pacific Coast. Last year out of a total of about 50,000,000 pounds of halibut that was handled on the Pacific, the Prince Rupert plant had to its credit 13,- 000,000 pounds. This fish is placed almost immediate- ly, and in many cases without any delay whatever, in the express refrigerator cars of the G. T. P., and in that state shipped to the various points in the east, where the Prince Rupert halibut has become so famed. When it is taken into account that the port of Prince Vie \ t ni Sb N > yn T. H. Johnson, Manager. Rupert lies so close to the banks, and the method of handling the fish (which arrive in so fresh a state) is of the most modern and expeditious character, there is little wonder that Prince Rupert has become synonomous with high quality halibut. The company maintains branches in Chicago and in Vancouver. There are agencies in all the other prin- ciple centres in the east and along the coast, and in the distribution of the fish the same modern methods are followed as in connection with the packing. It has only been by such methods that the company has been able to handle the immense quantities of fish that it receives, 338 In connection with such a business as this, the ice of the establishment is a most important one. The cold storage is not only a centre for receiving fish that have been brought in from the banks, but, in addition, it is an outfitting centre for the steamers and gaso- line boats engaged in this line of business. The ves- sels must outfit before leaving for the banks, and at the cold storage plant they are able to obtain prac- tically all they need. They get their bait, their ice for preserving the fish until they get back to port, and their supplies of all kinds, for the company main- tains one of the largest stores on the coast. In it everything that the fisherman wants, from hardware and ship chandlery to beef and clothing, is carried. Nets, lines, and dories are obtainable here. But, to return to the question of the ice, the plant has produced as much as 80 tons a day. The plant sup- plies all the needs of the establishment itself, and in addition takes care of the ice needed in the city of Prince Rupert. It supplies some of the other fish firms in the city, and is always prepared to take care of the needs of its own fleet, and all independent schooners that come. The company has a separate in- sulated ice storage, thoroughly piped up and connected with the main compressors. This storage has a capacity of 2,000 tons, which acts as a reserve supply for the . plant. It is connected with the ice producing part of the main plant by conveyors. so that there is no hand- ling by hand necessary. It is also situated so that it may be used in loading into ears as they stand on the siding. Everything is arranged to avoid delay and to economize in the matter of labor. The ice as it is made js lifted by derrick and sent in an automatic manner to whatever point it is needed. The ice, by the way, is all made from condensed water and is thus pure. 5 : The ice is carried by gravity from the ice storage to any desired point about the plant. There are three ice crushers which supply the fish-packing shed, being delivered at different points where required. It is also delivered in the erushed state right in the storage quarters on board the fishing boats. In the production of the ice, the company has in use two 125 ton Nordberg Compressors. The power for the plant is supplied by two 150 ton Babeoek and Wilcox boilers, which use coal as fuel, having automatic stokers which facilitates the working. The company generates its own electricity, which is used throughout the buildings. THE Canadian Fish and Cold Storage Com- ae yany operates three steamers of its own, the ede Carruthers, Kelly, and Foster. In addition aS to this it has nine schooners of large size, the Zibassa, Skugaid, Starratt, W. R. Lord, Fredelia 111, Phippen, all of Canadian register, and the Sitka and Sumner of American register. The company is, then, in the market for the catches of all comers, and takes care of the catches of a great fleet of inde- pendent schconers that come to Prinee Rupert to dis- pose of their catches. The company owns and operates its own cannery across the harbor from the main plant. This is equipped in the most modern way, also, for the ean- ning of salmon from the Skeena River. It has a capacity of 40,000 eases a year. During the present year the Cold Storage has been successfully operating the English steam trawler system in these waters, the otter trawl. The Carruthers is being used in this work and brings in every few days its quota of soles ‘and other small varieties of fish. It brings in up to 150,000 CANADIAN FISHERMAN August, 1917 pounds a trip and is proving a decided success. This is the first time that trawling has been made a suc on a large scale on this coast. ie nee The company has to its credit the introduction the long line system of halibut fishing on the Pacifi This is now being followed by all vessels to some e: tent at least. F gee oe Needless to add, the company has all the conve encies for the loading and the shipping of its pr from the plant. A spur of the G. T. R. runs the buildings so that it is a simple matter t train load of fish dispatched from the place. It. ed directly into the car and every facility exi the placing of the ice in the chambers of the ear fr the roof. Adjoining the main building, which stitutes the cold storage plant, are other build where the mild curing of salmon is carrie where the smoking and other treatments, th the production of the excellent brands tu the plant, are carried into effect. — The plant of the Canadian Fish and Cold is one that is a credit to the Dominion. It is in any sense, as its product finds its way to of the continent. It is a connecting link bet great productive Pacific ocean and the continent America. With the ever-increasing prices for there may be expected to follow an increased con: tion of fish. The future of the trade in Prince is therefore bright and, while there will be transit in the business in various lines. the demand p. to be largely increased. The wisdom of the pro of the Canadian Fish and Cold Storage Cc therefore, in the placing of its magnificent plan’ is borne out more and more every day. = FISHERY NOTES. . With favorable weather conditions prevs ing operations were carried on energetica the Atlantic and Pacifie coasts throughout of June. ‘ The quantity of cod taken during the month is ewts. greater than that taken in June last year, 1 the catch of haddock is 48,000 ewts. grea and pollock landings on the other hand are less than in the preceding June; also the qu herring landed is considerably less owing to the eateh at the Magdalen Islands being smaller. es The catch of mackerel in June this year, is 60 per cent. better than for the same mon year. ee The total catch of lobsters for the month is 18 ewts. In June, 1916, the catch was 180,671 ew Since the opening of the lobster season on Novemb 15th, until the end of June there were packed 7 36,1; eases, while 67,222 ewts. were shipped in shell. D the corresponding period last year 171,847 eases packed and 93,758 ewts. shipped in shell, This is the year in which the periodic. “big run salmon occurs on the Fraser river and the e there are preparing to handle the usual large qu Spring salmon were only fairly plentiful in th Prince Rupert district, but Sockeye seémed to abundant. Good catches of spring salmon were in the northern parts of Vancouver Island. The British Columbia halibut eateh during amounted to 36,853 ewts. against 6,693 ewts. in of last year. : : One fisherman belonging to Gloucester Co N.B,. was drowned while fishing. Va gust, 1917 CANADIAN GAS ENGINE MAN JOINS AVIATION CORPS. y In these days of stern military necessity many an enlisted man is sacri- ficing his home and busi- ness life without a mur- “mur and marching away to France to do his share of the fighting which his country needs him to do, but when a man volun- tarily and through no military requirement passes up vital business interests because he is pe- culiarly fitted to aid his country and believes that his country should stand before all else, then we have a display of patriot- ism that makes us realize that the same red blood course through American veins as in days of old. _, J. H. CLAYTON, Secretary Standard Gas En- gine Co., Oakland, Cal. _ Examples of this sort we are hearing of all over _ the country and one of the most conspicuous of these eases is that of J. H. Clayton, the secretary of the Standard Gas Engine Co. of Oakland, Cal. Mr. Clay- m became an officer of the Standard Gas Engine in January, 1917, and in addition to being secretary was also direct assistant to President Geo. W. Emmons in the management of the big manufacturing institut- tion. Young, active, capable, and enthusiastic, his _ opportunities with the company were great and his _ eareer a promising one, and yet he did not hesitate ' to sacrifice this immediate future when America sent - out the call for her sons to come to arms in her de- _ fense. Clayton has had much experience in aviation, ' and realizing the need of the country for trained men - in this work, he immediately and without hesitation _ offered his services and was accepted. He took this taking it despite the fact that the business of the ' Standard Gas Engine Co. for the present year is _ greater than ever before in its history and that the - need of Clayton’s experience and knowledge was very _ keenly felt at the home office. Of course, the gap left by Clayton has been filled, _ and the business of turning out ‘‘Frisco Standard’’ - engines for the fishing and work boat fleets of the _ world is going on apace, and Clayton will soon be on _ his way to France to do his bit, secure in the knowl- _ edge that the place which he left is waiting for him ' when he comes back and that his associates in the - company are each and everyone of them behind him in _ the patriotic effort he will make for his country. SPECIAL LOBSTER SEASON. ' Ottawa, July 26. — An order-in-council was passed - today providing for a special lobster season this year for northern New Brunswick and Prince Edward Island, from August 11th to September 15th. The usual - lobster season runs from May 25th to July 10th. The trial of a special lobster season this year is with a view ” to testing out the theory that the later open season _ would give better results in quality and character of - eatch. ¢ FISHERMAN 339 ONLY COST PREVENTS POSSESSION. ‘ MARGARET McLAREN. “ONLY the cost, prevents me installing a motor,’’ is what every fisherman now motor- less says. But, argues the agent, ‘‘Why not have one anyhow, if we give you time to pay for it?’’ The fisherman, thoughtfully aware of the extras, such as gasoline ever soaring, as well as the mounting prices of foodstuffs, shakes his head. ‘‘No, he says quietly, ‘‘I ean’t buy now.’’ ‘‘But,’’ persists the agent, ‘‘You would get more fish if you had a motor, because you could, without fear of not getting back, go out to the far grounds. and were there no wind, you need not wear yourself out rowing, and so on, as we all know a persuasive agent ean talk. The fisherman, however, has a holy fear of debt. Per- haps he has built him a house and wants to pay for it or has some undefined idea that if he gets the motor he will not be anything else but worried as to whether he may meet. as they fall due. the notes given for pur- chase of a thing most urgently needed in the fishing industry, an industry that is of vital necessity at this time to our country. The diseussion as to whether or not motors will be purchased, resolves itself into a hot argument as to the advisability of petitioning the Government for the purpose of having the bounty money taken for the purchase of motors, and it seems this is really a most sensible idea to which no thought- ful person could possibly object. The idea would be to allow any man who applied for a motor to obtain one, his bounty being turned over to the Government for a certain number of years, and all of those not desirous of having motors, but who would leave their bounty with the Government for this most patriotie purpose could obtain thereon a certain rate of inter. ° est. The Government, by purchasing such a large number of motors, could get greatly reduced prices, and also a fixed rate of repairing could be agreed on accommodating of course. the cost of labor and ma- terial. The fisherman, also if he wished might pay as he could for the motor, without having the nervous feeling of debt ineumbrance. In which ease. if he had paid his obligation to the Government, he might draw, or leave on deposit, that small bounty, which in the aggregate is a considerable sum. Should this be ob- tained, the increased business that would be the result in all channels connected with the fishing industry, would cause a sort of awakening in the trade, which. in those times of necessary greater production, would be most acceptable to the interest of our great country, Canada! Land of the Maple, Birthplace of Gallant and Brave Men. FORTUNES MADE IN ONE NIGHT’S CATCH. Says the St. John Telegraph of July 26: There has been a large run of sardines in the two local weirs for the last two nights. Tuesday night, July 24, Alexander Logan caught 18 hogsheads and these sold at $40 per hogshead, On July 23 and 24, Alexander Sillipant and partners netted 160 hogsheads and sold them at the above price, realizing $6,400. It is reported from all the weirs that the sardines are be. ing taken in exceptionally large quantities, although weirs at the mouth of Courtenay Bay have been get- ting the best of it—EHastport Sentinel. 340 CANADIAN FISHERMAN D. Hatton Company, Established ae z r es August, 19: Montreal The well-known and old established firm of D. Hat- ton Company of Montreal has carried out extensive alterations and improvements to their Montreal premises on Bonsecours Street, which will enable them to cope with their ever increasing business. The premises have been entirely remodelled, one of the chief items being the installation of a duplex Refriger- ating plant with the necessary Cold Storage building, which will ensure perfect preservation of both fresh, iced, and frozen stocks and saueuiauee a large and va- ried storage to hand. The Refrigerating and Cold Storage equipment comprises the new building shown by the illustra- tion, which also gives the general arrangement of their premises and property. The Cold Storage by the well-known Tour Co. and, was suppliéd b Canadian Ice Machine Co., Ltd. The Compressors of the Vertical Enclosed-Twin type, each drive rectly from a Motor. Double-pipe Condensers fitted to work in conjunction with a Water upon atmospheric evaporation, so that not only great economy of water be effected, but, in’ of temporary stoppage of water supply, the p quite independent and such stoppage will not sitate shutting down the Machinery, and the atures within the Cold Rooms will not be s fluenced by any such temporary shut doy which frequently happens in a growing Cc As before stated the Plant is really it each complete and independent, so arrange Das Ls = t , 4 : ( \ j 4 IL ‘ ¢ : ae Ces, STeres | 4 ‘- ae oe osfindrore oa — z l ; wTHiiih | pL pees Han CE eet ie: a Si abo 3th Be Cart Hoke ard Sek ove ge } Ee Ss So I a De Harren Company.-< MWonrread.. ——— Seclrera/ Lleralion of Cold On. has been designed not only to handle the various kinds of fish, but to give and maintain steadily, the various degrees of temperature most suitable for these same kinds and as the temperatures range from about 40 degrees above to 5 degrees below zero, or even lower, detail rooms were necessary. The Cellars are also suitably cooled and fitted for the conservation of wet fish, barrelled stock, oysters, ete. and are served by the two Elevators shown, which Elevators also serve the Cold Storage rooms- in the new Building. The Refrigerating Machinery is in two distinet units and is upon the Ammonia Compression principle, cool- ing by the direct expansion system and working with a 25 ton flooded Accumulator, The Plant was made accident to the one plant in no way causes tr the stand-by plant can at once be switched on gives a safeguard against accident and guara steady temperatures; as each plant is fully com to deal with the load. Furthermore this arra although more costly in first place, has a most ant advantage apart from the above duplicatio is contained within the method of operating b of two units and the facilities such silt: obtain. For example:-— , ; In the event of a very heavy aouaieailone be ceived in a condition requiring prompt cooling whole load, the two units ean be at onee put to and the complete stock be quickly overpowered refrigerating capacity available. When this is omplished one of the units is shut down and the then steadily and easily maintains the temper- wes obtained and thus-any injury caused by slow eooling is prevented. - Again: another advantage is gained, as by running me unit on the duty of merely holding steadily a erature already secured a small plant run for a period gives more satisfactory results than a machine run for a shorter period. In the latter the temperatures are naturally brought lower is really necessary in order to gain some margin ist a rise when the machine is stopped. CANADIAN FISHERMAN 341 advantages and altogether the arrangement fully re- pays the extra first cost and the somewhat larger Ma- chine required. Kach of the four floors of Cold Stores are fitted with air locks which are made larger than usual as they are cooled sufficiently to act as collecting rooms to enable goods to be gathered together ready for shipment whilst under cold sir treatment and this ensures goods baing sent o.! in good condition. The hard Freezing is carried out upon the first floor the cleaned fish being placed upon trays which slide upon horizontal shelves of Freezing coils supported by steel frames as usual. The pans are of special kind as a ma Freexeng © oe acta Freqyerep ¥ Coolungs ———D barron Comrany.— on rTREAL —— SIsbhes of Fetrigerah low ra Ee S. —- CBishop . Corrulhin, Wrentrecnl. . we This amount of leaway or factor of safety may be nisjudged and the stock adversely affected by such in any case it is an established fact that a steady temperature is one great essential to good results. By " a small unit for a longer period however it is asily understood that the amount of rise or differ- ence in temperature between the air in the rooms and he actual stock is materially reduced and thereby the isk of judgment also: as a direct result the temper- s are more reliable and subject to considerably ; variation. This division of duty has other real it is found that better results are obtainable with dif- ferent materials according to nature of stock. The arrangement of Freezing connections has been given attention the cooling being so adjusted, regulated or tempered, as to perform the freezing process slowly and thoroughly resulting in best possible stock. The necessary glazing equipment is being fitted for long shipping routes or other cases where ‘air seal’’ is necessary. A complete de-frosting equipment guarantees that the freezing and cooling pipes and surfaces are kept 342 efficient and_sweet and ample sized trapped drains in concrete floors ensure a maintenance of sweet and sa- nitary conditions. The Cold Storage Building is divided by insulated partitions into the required number of separate rooms for the different kinds of fish and various temper- atures. The insulation which was carried out by the Armstrong Cork & Insulation Co. of Montreal is entirely Nonpareil compressed sheet cork, erected in Portland cement or asphalt as necessary, the interior finish being Portland cement plaster painted white. This in conjunction with the concrete floors, and skirt- ing gives a water-tight, fire-proof and sanitary storage. The whole is lighted by an up-to-date Electrical equipment and made as complete as is possible. Small special doors upon each floor give access to the Cold Rooms and these are fitted with locks. By these means the Proprietors are able to make personal and regular inspection of the goods without operating Elevators, interfering with the working, or opening main doors thus exposing goods to injurious draughts of warm air. Automatic self-closing, fire-proof doors isolate the Cold Storage from the main Buildings and safeguard the valuable stock. The present offices have proved inadequate for the business being done and same are being removed and enlarged. The cellars also are being over-hauled, new concrete floors and draining being laid and the re- mainder of premises put into good order. To facilitate cartage and expedite delivery, which has hitherto been a great handicap, the whole frontage has been remodelled and three full length Cart docks are being built for heavy Motor Lorries and Railway Trucks and Rigs and in addition to this a fourth Dock for light carts and express service is being arranged as shown in illustration. CANADIAN FISHERMAN August, 1917 E These improvements in conjunction with the Com- _ pany’s fleet of Motor Lorries and Express Cars will guarantee prompt and rapid delivery. A new building is to be erected which will carry a saw mill and other machinery for the manufacture — and repair of Fish Boxes and also for storage of same, — and will contain the other equipment necessary as well as a store of crushed ice. An Electrically driven Ice crusher has been installed which is mounted upon a moveable truck so that eve box is well iced before being sent out. Great care was necessary in designing these i provements as not only had the work to be none in- shortest possible time with the minimum amount o! disturbance to the present business, but the prese buildings, having to be left intact or utilized as far ever possible, entailed another handicap. The prese state of affairs made the delivery of steel work material a difficult matter to say nothing of os b situation. - The plant was designed by M. Chas. Bishop. of Montreal. Consulting Refrigerating Engineer who is an Expert in this branch of Engineering and has cz ried out such work in many parts of the world. Messrs. D. Hatton Company naturally expect — certainly deserve an increased business as a result their heavy investment and enterprise and as they tend to handle solely first class stock, shipped prom: ly, in best possible condition, taken from a large. varied stock maintained under best conditions| temperature and sanitation, there should be no dow concerning their expectations being fully realized. — The plant although of moderate size, as Fish { go, is still probably the most complete and up-to-d equipment of its kind in the Dominion of Canada it has been erected with the intention of a the near future. Every fisherman knows ‘‘Lion Brand’’ Cordage, manufactured by Consumers Cordage Company, Limit- ed, but few know that nearly a century ago—or to be exact, 1825, this firm was making hawsers, ropes, lines and twines at a plant located in Montreal near their present large up-to-date factory. The cut reproduced is taken from an old painting showing ‘‘The Accommodation,’’ being hauled up the St. Lawrence River through St, Mary’s current. This was the first steamboat in Canada, in fact, in the am any Montreal Mill world, and was built and operated by Ho. ae Mc son. ‘The Accomhodation’’ used. rope made : Company’s first plant. The Montreal plant was established in 1825 | late Mr. John A, Converse, and has grown | est beginnings up to its present large dim shown in the accompanying photograph. The Dartmouth plant was established in f the late Hon. W. J. Stairs, of the well kno ; fax hardware house, William ‘Stairs, Son Moro, od ; as we Operated Since 1825. eae ee ee eS eee ee eee cee ET ee ey ee eee Ne 7 © of rope-making, i.e., the rope walk. August, 1917 Qos OT Dartmouth Mill Operated S'nce 1868. Ltd. It was then known as the Dartmouth Rope- work Co., but twenty years ago was absorbed by Con- sumers Cordage Company, Limited. Both factories specialize in the various cordage re- ) quirements of the fishing industry from the smallest lobster marline and rope to the largest hawsers_ or W. A. C. HAMILTON, Secretary and Sales Manager. eables used on the bank fishing vessels, and mooring lines, tow lines, ete., of the largest ocean liners or ships of the navy. pn Many fishermen have seen the old-fashioned method Although the principle is the same, the method employed by Con- sumers Cordage Company, Limited, Montreal plant, considerably lessens labor. This work is now all done by powerful up-to-date machinery, which will make rope of uniform strength varying from one-half inch > in cireumference up to immense ropes of twenty inches circumference. For larger sizes which may be better produced by the old-fashioned method, a rope walk is now maintained at the Dartmouth plant. In order that no rope may leave the factories below the standard of quality which has been decided upon, a rigid system of inspection is in force from the time the raw material is purchased until the goods reach the buyer. This has resulted in such a uniform and reliable product that the Company has felt a steady and inereasing demand for their cordage which results in continual growth. Just at present a large addition is iv course of construction at the Montreal plant, and at Dartmouth the entire plant has recently been equipped with electric motive power in order to sup- ply the increased demand ¢aused by the continued growth and the revolution in ship-building through- out Canada. FLE&H OF WHALES SAID TO BE MEAT AND NOT FISH. Governmeut Experts Recommend It Highly for Food Whale meat and similar sea meat for food purposes are advocated by the U.S. Bureau of Fisheries, accord- ing to an announcement made by the Department of Commerce. The announcement states: ““Whales and porpoises are mammals, like cattle and sheep, and their flesh is ‘meat’ and not ‘fish.’ In tex- ture and appearance, it resembles beef, though the color is darker red, and the flavor is closer to that of meat than any other. It is devoid of all fishy taste. It is probable that it will soon be obtainable fresh, corned and canned, and it is recommend to those who have the opportunity to purchase it, ‘‘During May, an enterprising whaling company placed whale meat on the market in Seattle, Washing- ton, and Portland. The product met with a ready sale at ten cents a pound, and was immediately placed on the menus of hotels and restaurants under its proper name. ‘‘Two of the Bureau’s employees dining in the cafe of a western hotel found the following on the eard: “Barbecued Alaska black cod and drawn butter’ and ‘sperm whale steak and current jelly.’ One ordered the whale steak and one the cod, and each found his dish very palatable. Incidently it may be said that the ‘black cod’ is another of the food fishes, the use of which this Bureau has been urging and with suc- cess. ‘During the course of the dinner the two gentlemen heard several orders being given for whale steak, and inquired of the waiter whether there was much demand for the meat. He replied that there was a tremendous call for it and that they had just served the last por- tion. The waiter said that the whale meat cost ten 344 cents a pound, and gave as his opinion that if a supply could be maintained it would become as popular as beef. The steaks are served fried, but there is no rea- son why the meat should not be ‘cooked as pot roasts and the like. ‘““Whales are taken at several shore stations on the Pacifie Coast, where the blubber (fat) is rendered for oil and their bones and flesh used to some extent for fertilizer, while their skins appear to be adapted for tanning into leather. ‘As these stations take a considerable number of these huge animuls, each furnishing about five tons °° excellent meat, it is evident that a large quantity of this valuable food has been going to waste, and the fishermen have been converting into fertilizer a pro- duct that has probably ten times greater value to them when sold for food. ‘‘Whaling on the Atlantic side, once the greatest whaling region, has declined greatly, but there are still some whales taken. There is no difference in the food value of the Atlantic and Pacific whales. ‘‘Porpoises are abundant on our coasts, and there is a-regular fishery for them at Cape Hatteras, where they are valued principally for their oil and to some extent for their hides. Canned porpoise and dolphin meat, recently submitted to the Bureau of Fisheries, was favorably regarded by all who tasted it.”’ PRINCE RUPERT NOTES. The amount of fish landed at the port of Prince Rupert during the month of June reached a very high total. The beginning of the salmon season in earnest in the way of canning had its effect upon the total re- ceipts swelling it to well on for four million pounds of fish of all sorts which included the salmon landed at the canneries along the Skeena River just outside the city of Prince Rupert and which are tributary to the city directly. This does not take into account the sal- mon taken at the other canneries like Rivers Inlet and the Naas and which are also tributary to this place, but to the same direct extent as the Skeena which empties into the salt water practically at the entrance to the Prince Rupert harbor. The month was a good one in the line of halibut which accounted for well on for two and a half million pounds. The amount landed was 2,390,000 pounds. Next to the halibut the salmon came into prominence with 768,423 pounds including the canneries of the Skeena as well as the fish of that variety landed for use in a fresh and frozen state. Of this amount there was actually landed in Prince Rupert 155,560 pounds. The number of salt fish being landed as a result of the trawling operations of the Canadian Fish and Cold storage almost exclusively is becoming an important part of the fish landings each month now. Ineluded with this is the whiting a small fish resembling the cod in some respects which cannot be included as a flat fish but which is caught for the most part in the trawling operations. Of the whiting there were landed during June, 932 pounds. In the line of flat fish of the sole type the figures for the month were as follows: brille 213,941 pounds; soles 7,834 pounds; witches 540 pounds; flounder 51,552 pounds; skate 18,129 pounds. Cod stands at 171,293 pounds landed during the month of June. The record for the month for the whole of the fish- ing at the port is therefore over 3,622,700 pounds. O. H, Nelson. CANADIAN FISHERMAN August, 1917 SOCKEYE RALMON. Expected big run of Sockeye Salmon has not loakettala ized—Looking to the full moon for the full ran] —Reasons advanced for the shortage—Grayfish packing increasing—Dry weather is hurting the fruit crop. 5 Seattle, Wash., August 10, 1917. Salmon.—Gloom hangs in great black gobs over the © Puget Sound sockeye salmon canning industry. This_ is due to the fact that the expected run of sock salmon has not as yet materialized in the proporti that had been expected. The first run of sockeye was heavy and hopes of trapmen, seiners and cannery own- ers ran high. With the first catches out of the w: the fishermen and canners commenced to wait more fish, and so far have been disappointed. @ last week the canneries at Bellingham received less a 50,000 fish, where five times that number should reached the city. A. W. Deming, of the P erican Fisheries Company’s big plant at Be says that the cannerymen are hoping against hope tl the much-looked-for run will yet materia veterans are hoping that the run will come ¢ during the full of the moon. Indians and ok declare that the moon does actually affect an petition for the sockeye salmon that have been brow: in to the canneries. For a few days as high as ‘ per fish was paid by canners. Other canners fish by the hundreds and were willing to tal fish and pay for a hundred. The situation bad that a meeting was held with the seiner; result the latter agreed to accept a price ¢ for sockeyes for the balance of the season The principal reason assigned for the po that four years ago, when the fish were toward the Fraser River to spawn, an earth slide “ that river prevented the fish from getting pt i spawning grounds. Four years ago there was a l talk about this earth slide, and the prediction w that the failure of the fish to spawn would aff 1917 run. Experts declare that if this was will take a good many years-to get the supp: normal. oe From Alaska come fairly encouraging r J. Alexander, superintendent of e Pacifie Fisheries Company’ s cannery at Hoonah, has Juneau, Alaska, and reported that the bit salmon ever known in South-eastern Alas progress when he left the cannery. He sa the canneries in that section were taxed 1 Most canneries, he said, were short of hel for that reason unable to box up their st ment as rapidly as they had planned. On the other hand, discouraging reports were e brou; to Bellingham this week by the steamer Windber, o ed by the Pacific American Fisheries Company. vessel arrived from Port Miller and other way points Alaska. The vessel stayed three weeks at Port Mill waiting for the fish to run. The run at that point 4 reported almost a complete failure. on Parent—Do you know the _Parables, my -enildy : Johnnie—Yes, sir, Parent—And which of the parables do you best? Johnnie—I like the one where somebody oats nd fishes.—Philadelphia Record. * is CANADIAN FISHERMAN NONPAREIL CORKBOARD is the best for Freezing and Storage Rooms for Fish NONPAREIL CORKBOARD The type of construction approved by the Underwriters NONPAREIL CORKBOARD has been supplied and erected in the cold storage buildings of the following prominent fish companies: D. HATTON COMPANY, Montreal NORTH ATLANTIC FISHERIES, Port HENRY GATEHOUSE, Montreal. seampeabary,: 2A, LOCKEPORT COLD STORAGE COMPANY, LEONARD BROS., Montreal. Lockeport, N.S, HALIFAX COLD STORAGE COMPANY M. DOYLE FISH COMPANY, Toronto, Ont. Halifax, N.S. F. T. JAMES CO., LTD., Toronto, Ont. NONPAREIL CORK PIPE COVERING FOR AMMONIA AND BRINE PIPES Armstrong Cork & Insulation Company, Limited 902 McGILL BUILDING MONTREAL, Que. Sample and catalogue free on request. 346 On Oyster Culture No. 1.—In Canada. OYSTER culture has been receiving some attention in Eastern Canada during recent, g years, but it cannot be said that very much has been accomplished in this direction, more especially if we consider how we might have profited by the experience of other lands. Oyster culture is a yery ancient science, business, industry—whatever you choose to call it. In Pliny’s natural histories, we read that the Ancient Romans in various parts of their vast empire had made considerable progress in oyster cul- ture; maintained great oyster parks in which by arti- ficial means—practically the same as those employed today—they gave a new lease of life to larvae that in the natural order would have been destroyed, improv- ing the species, and fattening the individual till it was fit to adorn the table of the most fastidious senator of Rome. When the German barbarians of the period overthrew the Roman Empire the science of oyster culture was lost to the world of Europe. In the mid- dle ages oysters continued to be a delicacy, much appre- ciated, but nature was given a free hand in the matter of their propagation. Evidently nature attended to her task with commendable industry, for as late as 1681, the opinion prevailed. in France at any rate, that the oyster beds around the coast, were inexhaustible. In that year an ordinance was passed, imposing cer- tain restrictions on the taking of mussles on various parts of the French coast. Apropos of this Valin, an old writer on the fisheries, observed in effect: ‘‘The restrictions are only of interest to the fishers of muss- les; fishers of all other shell-fish may carry on without fear of exhausting the bottoms.’’ Nevertheless the French oyster beds, prolific as they were, gradually became depleted; oysters became a rarity, even upon the tables of the rich. The French Admiralty, and provincial parliaments adopted regulations intended to arrest this depletion, but they were never applied with sufficient vigor, and the destruction of the beds continued. Only the lack of transport facilities to the markets, prevented the complete destruction of the oyster beds. IN 1849, the French government began to ee consider seriously the.question of the artifi- -me cial propagation of oysters, and by 1852 the Ministry of Marine was carrying on experi- ments on an extensive scale. Many of these experi- ments were from a financial point of view a failure; but together they helped to increase the stock of tech- nical knowledge necessary to solve the problem. By 1863 these experiments had indicated the main lines upon which the problem must be tackled, and since then the development of the industry of oyster ecul- ture in France has been continuous and regular. In more recent years this development has been of an eminently satisfactory character. In 1895 the French oyster yield was valued at 10,000,000 franes; in 1913 it had reached a value of 29,000,000 franes. The importance of artificial culture may be judged from the fact that while in 1912 the value of the oysters taken from the natural beds was 1.200,000 frances in round numbers, the value of the yield from cultivated beds was nearly 28,000,000 frances. It is worth noting, as indicating the ability of the oyster to adapt itself to new conditions, that the in- crease in the yield of the oysters of France is in con- CANADIAN FISHERMAN August, 191’ siderable measure due to the introduction of the ] tuguese oyster. This introduction was of a fortuitous character. In 1866 a small steamer, carrying some Portuguese oysters, was detained at Bordeaux. The oysters began to go bad. The master was ordered to go outside and jettison the oysters but instead of doing so he dumped them in the harbor. Some of the oysters were alive; they pursued their functions, mul- tiplied, formed an enormous bed, and spread along th coast. In 1895 the harvest of their descendants valued at 2,000,000 franes; by 1913 the yield had tained a value of 11,000,000 frances. These oy: received little consideration in the market for year but of late their sale has steadily increased. They a said to lack the flavor and nutritive value of the nativ oysters, but tend as the years pass to approxima’ them. ; * IN England, France and Holland, whe oyster culture is carried on, strict atten salubrity of the parks, and the whole ness of the oysters. As the ancient Roman Pliny natural history studies noted, oysters love fr baths of sweet water. Only in brackish waters oysters grow large and fat, and of a flavor to tic the palate of the epicure; those reared a high degree of salinity are usually small very tasty. Oyster parks for maturing purposes located near the mouth of a river, or in bays, | which rivers and brooks discharge fresh water in : ficient quantities to produce that condition of br: ishness necessary to make the young oyster eager grow up and go adventuring among the haunt wealth and beauty in cities of gaiety and colored li These streams of fresh water carry to the habitat: of the oysters matter of various kinds. Oceas the oyster may absorb microbes which do not with his system; if raised from his bed in this dition he may transmit the microbes to the « who in, his turn becomes sick. That this is a po: there is no reason to doubt. At the same time e: researches made in England and France show t number of cases of illness arising from eating taminated oysters, is, as compared with the total sumed every year, infinitesimal. Besides it does follow that the oyster acquired microbes while on sea bottom; it may have been contaminated whil the wholesaler’s or retailer’s hands, through b washed with impure water or kept in unsanitary ceptacles. oe However, the question of conserving the heal oysters is a matter of first importance, and it bas come the object of state concern in various counti A long time ago Holland organized a system of tary control of oyster culture parks. This contro volves frequent bacteriological examinations of © ters taken from the parks, and analysis of the that flow over them. When the oysters and wate found to be in a satisfactory condition, a ee to that effect is given. Before buying oysters any park, wholesalers require the production ¢ certificate of purity. When oysters are found to in ill-health, the state officials are empowered foree the adoption of such measures as they con necessary. These measures depend upon the d pollution of the park. It is seldom or never r to destroy the oysters. But the operator of may be compelled to remove all the oysters s August, 1917. CANADIAN FISHERMAN 61 W.R. SPOONER Wholesale and Commission Dealer Fish of all Kinds 119 Youville Square, - MONTREAL I am in the market at all times to Buy or Sell on Commission, Fresh, Frozen, Smoked and Salt Sea and Lake Fish, in Carload Lots or Less. Correspondence Solicited ll ll Representing Representing LAKE. FISH ; . SEA FISH y J. Bowman & Co. - Port Arthur, Ont. Wabakin Fish Co. Se: Se eS Montreal, Que. - : ’ A. W. Fader, Canso, N.S. Harbor Breton Fish Co., Ltd. Harbor Breton, Nfld. BONELESS COD FISH R. E. Jamieson Rustico, P.E.I.| fa] National Fish Co., Ltd. Halifax and Port Hawkesbury, N.S. STEAM TRAWLER TRIUMPH. National Fish Company, Limited Halifax and Port Hawkesbury - N.S. “National Brand” Haddies, Fillets, Kippers, Bloaters, Scotch Cured Herring. . Producers Fresh, Frozen and Salt Sea Fish 348 of contamination, and replant them on bottoms where pure seawater is found. In pure sea water oysters soon throw off the germs absorbed from polluted. fresh water streams. Indeed oysters taken from contaml- nated areas can by treatment with pure water be made ready for the market without fear of causing sickness : but this remedy is not encouraged by state authority or the trade. The more stringent precautions are gen- erally practised. Cases of sickness due to eating oys- ters may lead to sensational articles in the press, and the trade may suffer severely. In France, for instance, though the demand for native oysters has shown a steady increase, the demand for imported oysters some- times shows violent fluctuations. IN 1915, Great Britain adopted new regula- 4°| tions designed to assure improved sanitation ee of oyster parks. It is provided and ordered that local health authorities shall make fre- quent examinations of oyster parks in their district, as well as of oysters placed on sale. These authorities, even if they cannot prove contamination, may, if they think there is a possibility of danger, prohibit the sale of oysters, until they have been transplanted in pure water for a period of at least 15 days. These local boards are instructed to attach more importance to topographical considerations and epidemic possibilities | than to the results of bacteriological analysis. They are required to take prompt action on complaints coming from other districts that oysters coming from parks directly under their control are not in a satisfactory condition. ; The British system of regulation has been subjected to some eriticism by the trade. The main objection seems to be that it has the inconveniences inherent in English legislation in general—it leaves too much to local authority, Appeals from the decisions of the local boards may be made through the local government board—which probably knows little of oyster culture. At the annual meeting of the representatives of the fishing industry in 1915 the new regulations were vigorously discussed, and the demand was made that the Board of Fisheries should take over the sanitary control of oyster parks. The Board already has a large personnel of technical experts, and it was argued it could establish a uniformity of conditions impossible under the system of control by local authorities. Lord Selborne, chairman of the Board of Fisheries, was .pre- sent, and stated that the regulations were of a provi- sional character, and that it was intended to make the question of the contamination of oyster parks the sub- ject of a new bill, dealing with the whole matter in a comprehensive manner. The Holland system which provides for greater cen- tralization of authority and more uniformity of action is said to have produced excellent results, and it is along similar lines the French are moving. Their task, however, is not easy, for whereas in Holland large coneerns planting oysters on an extensive scale are the rule, in Franee small concerns, very often indivi- duals, carry on oyster farming. Some years ago the scientific consultative committee of the French Fisheries department took up the ques- tion of the sanitary regulation of oyster culture. They laid down two principles. The first was that as it is exceedingly difficult, if not impossible, to determine the precise degree of contamination of any park, all parks should ,be considered as contaminated, or sus- ceptible of contamination. As a consequence of this CANADIAN FISHERMAN ited August, 1917. E principle it was recommended that all oysters taken from the parks, should before being placed on sale be — submitted to a bath of filtered water—pure salt water either natural or artificial—in order to give them an opportunity to rid themselves of any species of bacilli. . THE second principle, based on the old adage = that an ounce of prevention is better than a pound of*cure, was that the solution of pro- — =~ blems must be found in constant surveillance of oyster culture, and by consequence, the creation a permanent system of sanitary control. The co mittee expressed itself satisfied that the great major ity of existing parks were perfectly healthy; recom-— mended that operators of parks having any defects — should be at once compelled to remedy them; urged — that the few parks, known to be contaminated beyond — remedy, be completely suppressed; objected to t granting of any concessions in waters of which th salubrity was at all doubtful. The committee sugge ed a system of control. It proposed that loeal co missions, composed of medical or other hygi authorities appointed by the local prefect, should ma frequent reports on the condition of existing par and examine and report on the condition of the wat and bottoms where application to establish new pai was made. It was proposed that all such reports a conclusions should be reviewed by a special comr sion of the scientific consultative committee bef action was taken. The hope was expressed that study of the reports and conelusions of the lo authorities, compared and co-ordinated with the con- clusions of the servants of England, Holland and othe countries, would result in a formula, definite and cise, relative to the conditions essential to the eul successful and sanitary, of oysters. Rees In compliance with the recommendations of — scientific committee, the Ministry of Marine (wh as in Canada embraces the Department of Fisher’ issued in 1913 instructions that all applications concessions for proposed oyster parks, must be ace: panied by reports made by the local officials — hygiene, and later the prefects of the Maritime — partments were ordered to see that the hyg authorities made proper investigations before drav ing up their reports. Since then this procedure has been scrupulously followed. Moreover the s committee has been entrusted with the duty of mining the methods of examination, and of reviewing — all reports. This ¢ommittee, although not possessed of — legal authority exercises by virtue of its consultatiy character state powers; it really decides whether not the state will grant concessions to would-be o) ators of oyster parks, and its recommendations regard to existing parks are promptly carried ont. _In order to supplement the activity of the state this connection, the French oyster farmers and deal- ers have formed an association which working in con junction with the public authorities attempts to do the oyster industry what Lloyds does for the shippi industry. Its object, as stated in its act of ineorpe tion, is to determine on scientifie lines the condition installation, maintenance, improvement, and contr of establishments for breeding and growing oyst »nd other shellfish, and to exercise supervision over the transportation, storage and sale of such products of the sea. Making its debut in an advisory and edue: tive capacity, the association soon became an or of sanitary control, and devoted its main efforts ‘ SMA! pe Na =—_ ee a CRabe ae cE tee ee erat mess EO NST ERI EV RL gd SRE DCE EE ROR TS Sree Sak EE Se ge oa ee res Pn st toa pee August, 1917. CANADIAN FISHERMAN Here is your opportunity to get a genuine French briar pipe---Free To make you a smoker of T & B we make this introductory offer of a genuine French briar pipe, a bundle of pipe cleaners, and one pound of Tucketts T & B cut or plug tobacco---all for the price of the tobacco alone. You can get Tucketts T & B tobacco --in Myrtle Cut ready tor your pipe--or in handy plugs. You also have your choice of a straight orcurve stem pipe---see the illustrations. You will enjoy Tuckeits T & B. Made from the finest selected Vir- ginia leaf. Smoke T & B cut or plug tobacco---then you’ll realize just how really good is pure Virginia leaf of the best quali.y, carefully matured and mellowed. You won’t be sauisfied Tucketts T & B Myrtle Cut Tobacco sold in handy 10c, packages. Also 14 Ib. and 1b, tins, | With anything but T & B. 1 WHAT TO DO--- Fill in the Coupon. ‘Tear out this page—take it and $1.20 to your dealer—and get your pound of Tucketts T & B, (12 regular 10¢ packages-, or (4 No. 3 plugs or 12 No. 10 plugs). Instruct your dealer to send us the page—on receipt of which we will mail you direct a pipe and a bundle of cleaners—free of charge. NOTE: If your dealer does not stock T & B eut or plug—attach express or money order for $1.20 to this page. Fill in your dealer’s name, and mail to The Tuckett Tobaeco Co., Limited, Hamilton, Ont. Tucketts T & B Plug Tobacco. Sold in 10c., 25c. We will send you one pound of T & B cut or plug, and 30c. Plugs. a pipe, and bundle of cleaners to you. I have sold one pound of T & B...........55455 COrd este da ew ene cebnwe le b'e9 cea bae as wees washers ca Mee ae (cut or plug) (consumer’s name and address) Please send him...........+..+-++++++ee++--8tem pipe, and bundle of cleaners, (straight or curve) he sath eib baw obo eis vs da'6.6 0.609 Beeb eae Bienes PT PP Pl er ore Ferer ye, Pere be Pe rs tre PEt eT ere (dealer’s name) (street, town and province) NOTE.—If your dealer can’t supply you with T & B, just fill in his 1.ame in space above. Attach express or postal note for $1.20, mail to us, an@ we will send you the tobacco, pipe and cleaners, The Tuckett Tobacco Company, Limited, Hamilton, Ont. Caution—It is necessary to send us this page, with details filled in on coupon — in order to secure free 63 350 assuring of the production of healthy oysters. Organ- izing an expert technical staff, it established a system of classification of oyster parks similar to Lloyd’s register. Members submitting their parks voluntarily to the supervision of the sanitary service of the asso- ciation are granted a certificate and a classification according to the condition of the park. Any improve- ment noted by the inspectors, after bacteriological and other examinations may mean a higher classification; deterioration may mean a lower class. Just as a ship - CANADIAN FISHERMAN August, 1911. to keep up her classification in Lloyd’ s register must satisfy more stringent requirements than is necesse to satisfy the government inspection, go the oyster parks, in order te keep up their classification in the association’s register, must satisfy requirements more stringent than is necessary to secure a certificate from the state authorities. Of course the advantage is obvious; oyster parks in the A-1 class need not worry about markets. While the month of July was free from storms, con- tinued fog on the south and west coasts of Nova Scotia and in the Bay of Fundy hampered operations. Notwithstanding this drawback the landings of cod and haddock in the counties of Guysboro, Halifax and Lunenburg were 45.000 ewts. greater than those for July last vear, and in the counties of Shelburne, Yar- mouth and Digby they were slightly greater, Round the island of Cape Breton weather conditions were more favorable, fish were abundant on the fish- ing grounds, and with a plentiful supply of bait op- erations proceeded steadily in most sections through- out the month, resulting in an increase of 10,000 ewts. in the catch of cod and haddock. Compared with July last year the landings of the Caraquet and Shippegan, N.B., cod fishing fleet for the month were rather less. On the Gaspe coast and at the Magdalen Islands the cod catch was consider- ably less owing to searcity of fish and somewhat un- favourable weather. The catch of sardines in the Bay of Fundy resulted Summary of the Quantities and Values of all Sea Fish caught and landed in a Fresh or Green State; and an estimate of the Quan- tities Marketed, or intended to be marketed, fresh, dried, pick- led, canned, ete., in the WHOLE OF CANADA, for the of JULY, 1917. | Kinds of Fish. Caught and Landed Canada’s Fisheries for July, 1917 fen in an increase of 10,000 barrels over the July last year. Salmon were searee during July in the Marg River, N.S, and the Mirimachi River and Bay, Since the opening of the lobster season | ber 15th, until the end of July, there w 147,954 cases, while 69,255 ewts. were ship During the corresponding period last y cases were packed and 94,209 ewts. shipped On the Pacific Coast fishing was -earried or couver Island; also in the Paae Rive indications point to the recurrence of th run’? which in the ordinary course happens" were very considerably better nv for The landings of halibut, on the other decrease of over 30 per cent. when co those for the same month in the preceding One fisherman was drowned in the south of British Columbia. Totals for the Month JULY, 1916. — MONTH bias ape Proportion used Fresh, ei Dried, Caught and Landed in | — | | in a Fresh or Green | Pickled, | a Fresh or bbs State. | State. Canned, ete. | | — Quantity. Value. Quantity. Quantity. Value. $ $ SALMON, ewts. . va, 215,389 124) B26 na, 174,900 885,665 Do., used fresh wg frozen) ewts. Vuihele pki Ge oe gue eran cites DA OTE Ue RESO E Genre eae BG.; CANNGG, CARER ol A eee ae a FA, LE Re en ae Do., smoked, cwtsy so. eee DUD Ga ee ee 2 Do., salted (dry), cwts, 35. (Ree NG ee pas ee atoms oe ack * Do; mild: cured, ewtas coy eee a ae @O016 oe ee ee eee D0.; pickled, cases fo ee DA RE et aie ene LOBSTERS, ewts. 25,212 106,966: or 20,400 95,076 Do., canned, eases .. Pe i. ga oe URAC A 5 A 0970) Pi gaat a a toed Retire is Pho Do., shipped in shell, ewts... Bee ete enue Mae 2080. PP Sa a COD, ewts. 265,705 GTO 068. er 305,375 545,177 Do., used fresh, “ewts) CREO UNCLE ape Ober 31,244 iSite Go 9 Cine pate say Do., green-salted, ewts. 54,390 f Le a eee Se ey ove eees Oe CANADIAN FISHERMAN ca li A a alt Rs i eae diet iter! atte by ~ 5 alte tp hh }SEALING FILLED CANS When the “speed-up” is at its height and minutes far parts of the earth where repairs or replacements would Le difficult if not impossible to obtain—and has count in the mind of the anxious manager—then is . made £00u, the time when he apprec’ates “Bliss” Automatic Dou- “BLISS” AUTOMATIC DOUBLE-SEAMING MA- ble Seamers, CJTINE No, $1-K is illustrated, above. For sanitary The can supply and the operations of packing must cans —the cans remaining stationary. May also be flow smootiiy and without interruption abreast of used in can shops for double seaming the ends on each other until the last case has been added to the empty can bodies. Continuous chain feed delivers fill- pack. ed or empty can bodies to the seaming position at “Bliss” Equipment—-complete—has been taken to the uniform speed. Covers fed automatically. Write for Catalogue Section No. 18-A E. W. BLISS COMPANY s Main Office and Works; BROOKLYN, N.Y., U.S.A. a CHICAGO OFFICE DETROIT OFFICE CLEVELAND OFFICE ¢ 1857 Peop!.’s Gas Bldg. Dime Bank Bldg. Union Bank Bldg. 1917 q LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road PARIS, FRANCE, 100 Boulevard Victor-Hugo St. Ouen 352 Do., smoked fillets, ewts. .. Do., dried, ewts. .. . BLACK COD, ewts: .. . Do., used fresh, ewts. .. Do., smoked, ewts. .. HADDOCK, ewts. .. .. Do., used fresh, ewts, .. ’ Do., canned, cases .. . Do., smoked, ewts. .. .. .. Do., green-salted, ewts. .. .. Do., dried, ewts. .. . shes HAKE AND CUSK, ewts: re tes Do., used fresh, ewts, .. .. .. Do.., smoked, ewts. . setts Do., green-salted, ewts. .. .. Do, smoked fillets, ewts. .. Do.. dried, ewts. POLLOCK, ewts. ..... - Do, used fresh, cwts. Do., green-salted, ewts. .. .. TNo., smoked fillets, ewts. . 7 Do.. dried, ewts. HERRING, ewts. .. .. . used fresh, cwts: TDo,. canned, cases .. Do., smoked, ewts. .. TDo., dry-salted, ewts. Do., pickled, bris. .. a TDo., used as bait, bris. .. . Do., used as fertilizer, bris. MACKEREL, ewts. Aare ies Do., used fresh, ewt.s . Do., eanend, cases .. Do., salted, bris. SHAD, ewts. 2 Sai Do., used fresh, ewts. Sears." Do.. salted, bris. .. ALEWIVES, ewts. .. Do., used fresh, ctws. Do.. salted, bris. .. SARDINES, bris. Do., canned, cases .. . Do.. sold fresh and salted, bris. HALIBUT, ewts. TDo., used fresh, cwts....... Do.. smoked, ewts. SOLS CWB: ois ss: eben FLOUNDERS, ewts. : SATE sCWte: soc soc eesaae eke SMELTS, cwts: 3) 05 so een OULACHONS, ewts... ‘. BRED OWI oe eae es thos EHO), OW i amr Howes OCTOPUS. ewts.... .. SWORDFISH, ewts. ALBACORE. ewts. .. . sy DOGFISH (for food) ewts. nie CLAMS, brls. .. .. ‘ Do., used fresh, bris. Do., canned, cases . SCALLOPS, bris. .. Do., shelled, gals. .. OU AHAUGH (fresh sold), bris. CRABS, COCKLES, ete., ewts. WINKLES, ewts. Ji jg AE SHRIMPS, ewts. .. Ns SQUID (bait fish), bris, LAUNCE (bait fish), brls. / CANADIAN FI Maritic A few new 6 to 7 h.p. slow speed ae hia ay sie the Canada Gas Power Lannea j pean tt shing vonts. These are the last remainun: of n Bankrupt Stoc’s, and are offered at low prices for quick turnover. Large stock of repair parts alwivs available. Don't miss this opportunity to secure a high grade engine at a Bargain Price. Write Marine Sales Dept. to-day. The A. R. Williams Machinery Co., Limited TORONTO CANADA SHERMAN 353 (67) ss 8 OAT MOTOR Saves Time and Labor F OR five years the Columbian Row-Boat Motor has been giving SATISFACTION to thou- sands of fishermen, whose en- gines must be RELIABLE, STURDY, SIMPLE and ECO- NOMICAL, Although this motor contains every modern im- provement, we are still selling it at ($10 extra for nien > OO tension waterproof magneto built in fly-wheel). With the aid of, this highly efficient motor, Fishermen not only save themselves mneb heavy toil, but are able to go farther in less time, and so increase their fares to a large extent. We can supply complete equipments of two and four cycle marine engines up to 300 H.P. Tell us your needs to-day, and we will be pleased to send you a catalogue. Ad- dress:— CULLEN MOTOR COMPANY 112 W. Lake St., CHICAGO, ILL. ay a Index to Advertisers a 4. ‘ Srich. BF. og Ltd. 80 sew yep i cor Storage Co. cadia Gas ines, Ltd. Goodric *., and Co. ty 83 m Insulation Co., Gourock ‘Ropework Export Co., Ltd. 84 New England Fish Company, ‘Ltd. 15 5B tata Cork a Sishesem ae er set ss 08 Gosse-Millerd Packing Co., Eta: S. 8 Niagara_ Motors Corporation .. .. 9° Gray and Prior Machine Co, .. .. 78 Noble, Charles, Jr., Co., Inc. re th B. aanrentee apg ae nO yg aS Nova Scotia Government J 80 Guest, . J., Fish Co. * 65 o. 90 H. Ontario Government pies 94 95 Hallam, John, Ltd. .. ...... 76 O'Connor's Fish Market _, $2 bts en ri 12 Hamilton, R. S., Co. Hy - itish gc a ackers’ 880- Hart, BE. F., Co. ‘ . ; ciati 14 Hatton, D, Co . 99 Plymouth Cordage Co, 13 “Brown Engineering Corporation, Lta. 81 Hudson Fish Co. 78 Process Engineers, Ltd. 2 49g Perfection Motor Co. .. ‘ 76 c. I. " 7 2 a Doge ORG Imperial Of] Co., Ltd. was 73 Quebec Government 92 Canada Metal se Engine Exchange 70 Independent. Rubber Co., Ltd. 71 R. Canadian Fairbanks-Morse Co., Ltd. 18 J. Robbins, Chas, C,, Ine. BRS ees Een and Cold Storage 11 Robbins, I. R, and Co, + Oe Co. : i} ames, F. T., Co, Ltd. 97 Roberts Motors +» $4 Canadian Fisheries’ ‘Association :. 72 James, BF. T wm f Robin, Jones and W hitman, ‘Lid, ee & 3 meeien Be ne 9 see x. Robinson, Thomas .. ao’ (88 nadian » L “+ - i ‘o., Ltd. ee 69 Kermath Motor Co. . 71 8. ; NGenadian Peacl Button Co., “Lta. 76 Kildala Packing Co., Ltd. 5 Seaboard Trading Co. .. .. ae. BE _ Connors’ Brothers, Ltd. 89 L Scott and Co., Ernest .. eee 1H _ Consumers Cordage Go., Ltd. Front ‘Cover clue ig bn > a Bilver, #. R., ee. z4 a ae . er alee secKle, J, std, «6 se oe Smith Cannery achines Co,” ut f Cullen Motor Boat Co. Leonard Fisheries, Ltd. “Back Cover Smith, W. C, and Co., nes oy 2. aa D. porte enfin oe fre ae Pty anid Foundry Co. .. 68 a neoln ey ar : . $ Stairs, W., Son and Morrow, v " BekBrinny, Mt, Bares BEE TICe ss - at r Linde C ‘anadian Refrigeration Co., ae Standard Gas Engine Coes 1 Ltd. ref : sBrisa: an ‘ Lt¢ s A-ban big toate eis epee: A foto ag pean Co. Lta. 7 Lipsett. Cunningham “and Co., Ltd. ; incertae v. ¢1 Dom non Fisher es, Ltd. .. oe Ot Jipsett, Edward Mes yt uw iota awe m i * Nee neta old tomas COs Tae: 88 Thorne, W. H. and Co, Ltd... .. 88 zB. London and Petrolia Barre) Co,, Ltd. 79 Tuckett Tobacco Co., Ltd. oe oe, 68 inrude Motor Co iemitt kre Bl : Ww. Bvinru r : M. Walker, Thos. and Son, Ltd. .. .. 97 A ‘ , Fred . Ae 83 Wallace sheries, Ltd, .. -» 10 a. $9 Maritime "Fish | Corporation, Ltd. ; 91 Western Packers, Ltd. Va ae 06 9 Farquhar and Co., 1 2 abides Mes 1 McAvity, T., and Sons, Ltd. cone White and Co, Utd...).3... 22. oR ‘Finklestein, Max gr Rot ee uh BT McKeough and Trotter, Ltd. ease | Whitman, Arthur N,, Ltd. .. .. 88 p Rinlay Fish Co., ate 5, ev eae 14 Mueller, Charles, Co., Ltd. a Whittall, A. R., Can. Co., Ltd 14 ii coma and ea is aa . 87 Mustad, O., and Son .. Pe | Williams, A. R., Machinery Co., Ltd.’ 67 354 (68) CANADIAN FISHERMAN |Shipmate Ranges 10 Sizes---14 Numbers MATE — (To prospective cook) :—‘‘ Well, are ye goin’ ter sign on with us this voyage?”’ COOK .—‘‘No, sir.”’ MATE. — ‘‘Why? We?ve got a good boat here —-a good skipper, an’ good fare.’’ COOK — (turning away): — ‘‘Aye, but ye haven’t got a SHIPMATE in th’ galley. Good day, sir.’’ Made by The Stamford Foundry Company STAMFORD Established 1830 CONN. i| | August, 1917. Uncle Sam never thought that the Camp of the Ohio — National Guard at Camp Perry, Ohio, would be flooded — by Lake Erie, or probably the soldiers would have been ~ providedt-with boots. When water almost knee deep — covered the entire camp the soldiers had to provide © their own hip-boots. This picture shows about thirty- — five members of the Guard wearing Goodrich Hiprees — Boots, which they had to purchase themselves. HERRING. Split herring are still holding at $5.50 to $5.60. Nearly all that was remaining in the outports is now stored at St. John’s, and will be held for better price later in the season, as the demand for our splits is likely to be very good in the autumn in New York, owing to the fact that there are such small quantities of Eu- eee herring to come forward. —The Trade Review, John’s, Nfld., August 4. 2 CYCLE:-) ==): 4:CyGie 3 to 50 H. P., 1 to 4 Cylinder Send for catalog and second-hand list of bargains. CHANGE ISLAND, Newfoundland. There is no other make of engine (and there are ma ny) around here but what have doubled the Guarantee in running expenses this year. The two-cycle men are ie ing to burn kero, but are having a lot of trouble. e Guarantee four-cycle engine will run a whole sea- son on the lowest grade of kero without cleaning. We did not so much as take out a spark plug to cl it this summer, Fishermen should buy four cycle engines for two reasons, First, because the running expenses are little more than half of the two cycle. Secondly, because it is much less troub'e to keep them in work! ng order. This is how I have found it after three years of ex- perience and a thorough knowledge of the running ex- penses of both. Arch, Scammell, SEND FOR CATALOG GUARANTEE MOTOR CO. HAMILTON, CANADA — — | THE | | CANADIAN FISHE Official Organ of the Canadian Fisheries Association VOL. IV MONTREAL, SEPTEMBER, 1917 No. 9 For All Your Requirements at Sea Use ete tae CA SE BOPOXOOQ Of4pxmw ZOKnre BOPFPOZFOQ Of2ZPRrRm ZOKer SS ri CONSUMERS CORDAGE CO.. LIMITED 4 7 (f- » - J MILLS AT DARTMOUTH, N.S., AND MONTREAL BRANCHES AT TORONTO AND ST. JOHN, N.B. 4 Tees & Persse, Limited, Winnipeg, Regina, Saskatoon, Calgary, Moose Jaw, Edmonton and Fort William, Ont. i James Bisset & Co., Quebec, P.Q.; Macgowan & Co., Vancouver, B.C. = Index to Advertisers. once 57. CANADIAN FISHERMAN PACIFIC FISHERIES SECTION. The New “Iron Chink” A COMBINED BUTCHERING, CLEANING AND SLIMING MACHINE. THE ONLY : MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. . We are now taking orders for 1918 delivery. Full information, prices, terms, ete., furnished on application. Smith Cannery Machines Company PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH : SEATTLE, WASHINGTON {THLY JOURNAL DEVOTED ‘COMMERCIAL FISHERIES DA AND NEWFOUNDLAND HE SCIENCE OF THE FISH CUL- URE AND THE USE AND VALUE = OF FISH PRODUCTS - - “ ie WILLIAM WALLACE EDITOR il 5 a uM Industrial & Educational Press, Limited ‘St. Alexander St. - nit CANADA Office - 263-265 Adelaide St., W. Newfoundland Agency 's Book Store, St. Johns, N.F. Montreal CANADIAN FISHERMAN 355 SUBSCRIPTiON: Canada, {Newfoundland and Great Britain - $1.00 United States and Elsewhere. . payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th day of each month. Changes of adverti-ements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers ave cordially invited to send to the Editor items of Fishe-y news, alse artic es on subjects of practical interest 'f suitable tor publication these wall ne aid for at our re vlar rate Official Organ of the Canadian Fisheries Association —————_-- MONTREAL, SEPTEMBER, 1917 No. 9 1 control is the question of the day. The war brought about far-reaching changes in the produc- and distribution of the staple foods. Hven in tries so distant as Canada the effects are felt in different ways. ie volunteering, training, supply and transport to front of so many of the most able-bodied young have weakened the power of production, necessi- a re-disposition of labor, and brought about ges in the modes of living. The effects are felt only among farmers and fishermen, but in merean- : and professional vocations. Flour, beef, pork and other staple foods to which have been long accustomed, lend themselves to the luirements of the army and navy, not only in their y nutritious values, but in their case of preserva- tion and readiness to withstand shipment. At home we ake many turns—if we lack one thing we have of others. At the front they have only what nt them and that subject to the vicissitudes of and transport. ntrol of the production and use of wheat, cattle, ‘potatoes, cheese, and some other animals and s at home, will go far to keep up the food supply those fighting for us at the front. To deny our- ves a fair share of the old stand-byes is the least fe can honestly do. It is our patriotie duty to eul- assist, and encourage the raising of the grains n stock which are used in the production of and meats and to temporarily refrain from con- Feel Contiol and. the Fisheries suming them ourselves by making use of the scores of other foods we find at hand to take their places. Milk, vegetables, fruits, eggs, poultry, mutton and other farm products that are best used fresh or are not so well adapted to permanent preservation or are not so economical in shipment should form a larger part of our ineals. Game animals in a pinch ean be resorted to. In this country we have at our disposal an ex- cellent substitute for meats in the abundance of our numerous species of fishes. Cities and towns situated on the borders of the great lakes and rivers, and on the sea-coasts have access to an almost unlimited sup- ply, and when cities and towns are supplied the great masses of our consuming but non-producing inhabi- tants are provided for. When I recommend the sub- stitution of fish for meat I mean fresh fish—leaving canned and cured fish for shipment abroad. Canning is not confined to fishes and meats, but might be greatly extended in application. Instead of being restricted to the great canning companies it might be broadly employed on a small scale through- out the country by farmers and others and along our waterfronts by individual fishermen. They eould at least economically put up enough for their own use and that would liberate great quantities for shipment abroad. Cans may be bought ready-made or the sheet- tin may be bought and the cans easily made at home. A small and cheap can-sealing machine, that can be clamped onto the edge of a table and worked by hand, is, I believe, now obtainable. With this outfit not only 356 CANADIAN may the old-time fruit-jar become largely supplanted but there is brought within the grasp of everybody a means of preserving his own canned fruit, vegetables, cereals, fish and meats at a time when these can be procured at the lowest cost. When fish are searee there is plenty of help to at- tend to all seeured. But when fish come in swarms there is sometimes a shortage of labor, boats, salt, cans, or machinery, and much of the catch goes to waste. This should be provided against by foresight and eal- culation. During the present summer fishermen have been greatly hampered in some parts of our eastern mari- time provinces for lack of salt. The great herring weirs of Passamaocuoddy Bay and Grand Manan Is- land may go for days or weeks without « catch worth seining; then, in one night, individual weirs may capture several thousand dollars worth. The writer has seen fifty hogsheads of sardine-herrings taken from a single weir at St. Andrew’s, N.B., «nd as many more left impounded to be secured at the next low tide; and there are records of three or four times this number having been taken. In the vicinity of Nanaimo, RC., herrings are at times thrown up on the beach like windrows and have to be carted away and used as manure to prevent pollution of the atmosphere of the city. But these are special cases. More often the buyers at salmon canneries limit the number of fish taken from each fisherman or boat, leaving many to go to waste. The big cuadrennial run of sockeye salmon in the Strait of Georgia and Fraser River has failed this year for the first time in the history of the fishery, but, notwithstanding a shortage in the so-called red-sal- mon, there will be an increase in the pack of pink and uncolored salmon. and these are just as nutritious, if not so attractive. The immediate problems connected with increased consumption of fish, with a view to liberating greater quantities of meat for use in the army and navy, have to do with the capture, transport, distribution . and consumption of fish. The number of fish captured depends upon the number in the water and the efficiency of the means of capture. In earlier times when the waters were swarming with fish and when they were procured by rod and line, hand line, trolling line, trawl, gill nets, drift nets, and haul and purse seines, the catch was largely a question of man-power. The use of weirs and traps increased the catch and lessened the labor. The introduction of gasoline engines made a tremen- dous advance in effectiveness—rendering the fisher- man independent of the wind, shortening his time of going and returning, and giving longer time for fishing, adding to the safety of the work and permitting access to more distant fishing grounds. The more recent in- troduction of steam trawlers—making use of beam or otter trawls—is the latest great advance in the use of appliances to save man-power and lighten labor. Such ‘methods are beyond the means of individual fishermen and react towards the throwing of fishing into the hands of wealthy companies. In proportion to the number of men employed, the catch is usually great, and the liberated fishermen may be employed in handling, curing, canning, packing or shipping. This system would tend towards the reduction in number of able seamen and the limitation of fishing vessels to a somewhat small number of rather large steamers —both of which, while economical so far as the fishing FISHERMAN industry is concerned, would be acniatiathatanee in erises such as the present, when trained seamen large steamers might be required by the admiral But as steam trawlers are a comparatively new innova- tion in Canadian waters they have not changed to any great extent the previous methods of fishing. Outside of the trap-fishing, the setting of trawl from dories — is still the effective method. The long-line trawl, set. from a steamer, makes use of the same Principle a ground-line with swords and baited hooks. Another advance has been with regard Ce When we recall the long waits that used to occur (and still do in many places), where fishing schooners in port for weeks at a time and the fishermen n the rounds of the herring and salmon weirs morning looking for bait (herring, mackerel, we are in a position to appreciate the use of col age and refrigerator plants in the laying up of at times when it is plentiful for the porpiae: 0! supply during periods of scarcity. After procuring the fish the next probler of immediate transport to supply the inle for fresh fish and the immediate preser ing of the surplus for use at home in seasons and for the trade abroad. Hitherto Few fishing grounds are near the terminus way, and the fish have first to be shipped by re-loaded onto railway cars. As both the weather, there are unavoidable delays and tions. Fish ean not be caught by schedule to suit time-tables of steamboats and railway trains accommodate last minute hurry-up orders. In war weather ice and refrigerator cars are pri unc there should be cold storage or refrigeration | Nig : requirements are easily mentioned, but are « to construct and operate, and the fish handle manager, or other, who puts his money must be able to see a tolerably sure p saving of the surplus fish of a big cate all orders, and the ability to fill orders tomers during slack fishing periods, as ability to preserve orders that have missed the market, will soon go a grea wards paying the extra cost of the plant At the port of delivery there arises t effective distribution through the wholesaler retailer to the consuming public. Carting ar ing for sale as well as frequent handling tent terioration of the fish both as a pi wholesome food. ; The consumer, with his long-contra buying meat and eggs, is somewhat dou risking new substitutes. The fish must be attractive and so must their surroundings. — link in the chain of the fishing industry is the me important, for upon it depend all the others. — r is no demand from consumers there ean be n tion, no transport, no fishing. To create ar demand from the consuming public it all eoneerned to do their parts in brin purchasing customer an article that is attractive, palatable; nutritious, and- e ap those with which it has to compete. The fish n who puts his prices only a few cents below the per pound is too greedy and is injuring the To adjust a regular and effective ahi of pe g a constant stream of supply to a demand, the food er has something to do; and so long as he s an impartial authority to accomplish this is performing a necessary work towards a y object. It may not come within his sphere of to reduce the prices of food, but with the ac- ishment of the before-mentioned machinery there hould be some results in this also. It must be under- at fishermen (niuch less fish handlers and fish nts) are not producers—except that they bring © commerce a food that might otherwise go lost. fisherman, like the hunter, the lumberman, and miner, takes freely what nature has provided ‘with- his assistance. The farmer is a producer, for he es labor and expense in the origination of his luce. In clearing the land, ploughing, seeding, fer- ilizing, and in breeding, feeding, and managing stock, : subject to an initial expense, labor, and lapse of . for which fishing has no equivalent. Only the ; ng and succeeding processes correspond with he expenses of craft, , gear, tackle and work of the erman. Both in the expense of obtaining and in nutritive value—pound for pound—fish must be r in price than meats, eggs and cheese. This gives n advantage which, along with their lighter and digestible food qualities, contributing to healthi without overstocking and clogging or poisoning system, should bring them into much greater than hitherto in this country. the numbers of varieties and differences of tex- and flavor, and in the rotation of the catch in ent months, there are presented opportunities pice and change to suit the tastes of everybody . haddock, halibut, and salmon may be obtain- throughout most of the year, herring, mack- CANADIAN FISHERMAN 357 erel, trout, whitefish, bass, pike, dory, smelt and many others come in their seasons. The various methods of capture also supply variety in that the troll, the gill net, and the weir take for the most part surface feeders like salmon, mackerel and hérring, while the line and steam trawls take es- pecially ground fish or ground feeders, such as cod, haddock, halibut, flounder, ete. Winter fishing through holes eut in the ice of lakes and rivers gives access to fresh water fish (dories, ete.) to alternate with salt water fish from the ocean. Texture and flavor are contributed to fishes not only by the dif- ferences of salt and fresh waters, but especially by the differences of the animal and plant food-matter upon which the fishes themselves subsist. It must be men- tioned also that both in the sea and in inland waters fishes secure and transform for the use of man food that would not otherwise be available, while the food- supplying farm stock make use of much that could be employed in other ways. The chances are that the more or less emergency supply of meats during the war will so far reduce the live stock of the country that there will be a shortage for some years afterwards. The increase of the use of fish, lobsters, oysters, etc., in the meantime will, without doubt, set habits that will remain to the ‘advantage of the fishing industry. After the more immediate and urgent problems are attended to, there is a long-sighted policy necessary for the replenishment of the more or less depleted waters and the restitution of the catch. This is where production comes in. To be producers the fishermen and wholesale shippers would need to dv something towards restoring to the waters some equivalent for what they extract from them. Fish eculturists and hatcheries are producers in the proper sense of the term. J.S. Office of the Food September 14th, 1917. ly = riasacte) the Members of the Women’s uxiliary of ‘the Organization of Resources Committee and ther co-workers through- ret, Britain aud tik igresean Allies look to Cana- for food. The King has notified the Canadian t that ‘‘Inereased supplies are absolutely the defeat of the enemy’s devices and to a and successful termination of the war.”’ Rhondda, the British Food Controller, has told ninion that Great Brita‘n looks to ‘‘The re- s of Canada and to the indomitable energy of ns for an answer that will shatter Germany’s starvation.”’ e is a world famine of wheat and a world short- of beef and bacon. These are the commodities ¢ required for overseas. It is to ensure supplies of foods and other non-perishable and easily 0 sign the Food Pledge. Canada has abundance foodstuffs. reducing domestic consump- wheat, beef and bacon and by using substitutes wives of the Dominion can give vital war They will give it once they realize the ne- os Controller, Ottawa cessity. And all that is asked at present is that they do not use beef and bacon on two days a week or at more than one meal on any other day, that they reduce their consumption of wheat brcad by one-quarter and that they use perishable and non-exportable products to the greatest possible extent as substitutes for the staple foods re- quired for export. The appeal to the housewives is contained in the one word substitute. When they re- alize the great need of the fighting forces and our Allies they will also save every ounce of food possible in order to release more for export. To do this means the complete conservation of our food supplies and the elimination of waste. To yourself, to the members of your Committee and to your co-workers I wish to express my great appre- ciation of the services you are giving in circulating the Food Service Pledges by a house-to-house canvass and thus bringing home directly to the people the im- perative need for substituting other foods. for those required for export. Your task is an arduous one. but I am confident that the housewives of Ontary will re- spopa splendidly to your war appeal. | Very truly yours, * (Signed) W. J. HANNA, Food Controller. die 358 Th Outline of Structure,as a Guide to the Study of Fishes & of) IN a previous article the importance of tak- a ing an inventory of our food-fishes was point- a @ ed out, and a brief review of our chief com- mercial species was followed by some statis- tics of their value for the preceding year. ; Tt was seen that, although confined to those fishes of greatest economic worth to the country, the num- ber of species is considerable. It is difficult to speak or write of so many different kinds and distinguish them clearly by means of common names that refer to separate species without including different species. The same common name is sometimes applied to sev- eral kinds, and one kind is often known by different names in adjoining localities. As near as I ean recall, the black bass bears about fifty different local names in this country. When fishermen began to operate 1. Dogfish. on the Pacific Coast they called several different kinds of fish by the name ‘‘cod,’’ and distinguished them by some qualifying terms such as grey, black, blue, red, ete., some of which so-called cods not even be- longing to the cod family. In order to speak in a busi- ness-like way about our fishes it becomes necessary to refer to each species by a definite name, reserved for it alone..This can not be expected without some kind of understanding between those who need to talk much about fish, or between different parts of the country, or different countries: When English people first came to this country they spoke of our fish by the names they were familiar with in the old land, even if the fish were not quite the same. The common names in France were applied independently of those in England, and the same may be said of other eountries. Any fish that oceurs in sev- eral countries is known by a different name in eagh, With the inerease of knowledge and interchange of thought between European nations there grew up a method ef international céMimunication by means @ the Latin language, and when, later, there develope CANADIAN FISHERMAN Canada’s Fisheries as a Source of Food J. STAFFORD, M.A., Ph.D, Supply a more scientific method of naming fish, Latin ne or sometimes Greek words changed into a Latin were employed. The name of the salmon in Lat ‘‘Salmo.’’ As there were several different fish bearing a close resemblance to the salme had to be distinguished by descriptive terms. Latin language it was customary to place the after the noun to which it referred, consequent 2. Sturgon. complete designation for ‘‘brook trout’ ‘Salmo fontinalis.’’ The first to introduce name system (binomial nomenclature) w; (1707-1778, called Linne after 1762), prof, any at the University of Upsala in Sw. published editions of whose work, ‘‘Syste contained only the vernacular or common nar the 10th edition (1758) the method was first ap to animals. The 12th edition (1766) brought out by Linnaeus, but a 18th edit lished (1788) by Gmelin, professor in the of Goettingen. The name of the species by the name of the author who first applied In relegat'ng the naming to a single langu: way, a language taught in all countries, a vantage was gained because, for one thing, if name were applied more than once it woul discovered and a different name would be su for all cases except the first to receive it, convenience is the faet that in whatever arr 3. Herring, reads, there is one name for-each fish 1S al a he ™ commercial fishes to know that each . 3 e cod (Fig. 7), and the halibut: ), are derstand, no matter how many others t more or less inappropriate application. FISHERMEN, fi are sufficiently familiar with at su appearances of the sesses characteristic features of a vi not altogether unvarying an fing . 8 ly distinet from one another as ae the dom mals, the dog, the cat, and the horse; yet th ‘ine and study them, the more it is impressed upon ‘that, along with their constantly distinguishing fea- tures, there are others of a more variable nature. It is exactly these two opposing tendencies—the one re- ing certain salient features, the other varying cer- — outstanding characters—that bring about the -and differences which enable us to recog- the ‘individuals of one species and distinguish 4. Catfish. em from the members of another. ‘But resemblances and differences are not all super- ficial, and the more deeply we examine into the strue- ture of fishes the more points of comparison and con- _ trast there are exposed. It would be difficult, if not impossible, to distinguish such numbers of species by ely external characters, and especially as some of 4 are the least constant, such as size and colour. _ The carrying of the comparison to deeper parts is of the same nature as its application to the surface, xcept that it is less convenient, requiring the opening of the fish, and perhaps a_ certa‘n amount of _ With some kinds of fish it is an easy matter te re- gnize the species at sight, such as the mackerel or he halibut, but with many it is not at all easy or cer- tain to judge from appearances, especially where young individuals of a large species may be mixed with older ones of a small species. The young shad is not always to be immediately distinguished from the gaspereau; similar sizes of different species of salmon _ or of whitefish require close scrutiny for recognition. There is little that is hard and fast in the use of descriptive terms — nearly everything is relative. Words referring to size, such as large, medium, small, yary with their application. A large smelt is a small h compared with even a medium-sized salmon, and s latter is small in comparison to a sword-fish. CANADIAN FISHERMAN 359 Colour originates under the influence of light and requires light to bring it into evidence. It is liable to vary in shade and intensity with the brightness of the locality, the clearness of the water, the character of the food, the age of the fish, the approach of the breeding season, even the mood of the fish. Many species rival birds and butterflies in bright colours (such and conspicuous designs, While some as the 7. Cod. brook trout and the mackerel) may be recognized at sight by their colour-markings, in others (salmon, catfish (Fig. 4), pikes (Fig. 6),-flounders) colour can not be depended on in distinguishing the different species in a genus. Shape may change somewhat with growth and age, but is tolerably constant in fishes after they have passed their larval stages. A few, such as the eels 8 Halibut. (Fig. 5), and the flat fishes, are very different when young and when full-grown. The common shape is fusiform or spindle-shape. The broadest part of the body is generally nearer the anterior than the pos- terior end, and, while the fore part may be eylindrical or flattened from side to side (compressed) or from 9. Black Bass. 360 above downwards (depressed, the hind part is usually narrower than deep, facilitating the lateral move- ments of the tail. Fins are very characteristic organs of fishes. They are outstanding, flattened parts, supported by skeletal rays, and capable of vibrating movements, useful in swimming, steering, or balancing. The great propell- ing fin ‘s the one at the hind end of the body, the cau- dal fin (eauda meaning tail). It is frequently half- moon shaped and equally disposed (homocereal) above and below the axis of the vertibral column, but in the dogfish (Fig. 1) and sturgeon (Fig. 2) the upper and lower parts are unequal (heterocercal). There are two pairs of fins that are mated, left and right, on each side of the body, the anterior pair being called pec- toral or breast fins, and the posterior *pelvie or ab- dominal fins. These correspond with the paired limbs (fore and hind legs) of the higher classes of verte- brated animals. In fishes they are not lengthened or jointed, and are more like paddles than legs. All other fins are unpaired, and are not lateral, but median in position. There may be one above (dorsal) and one below (ventral or anal), as in the sturgeon, rs oc 44 a b OF moe - herring (Fig. 3) two above (first or anterior, and second or posterior dorsal), and one below as in the salmon, catfish, dory, perch; or there may be three above (first or anterior, second or middle, third or posterior), and two below (anal and ventral), as in the cod (Fig..7), haddock and others. In the eel the dorsal, caudal and ventral are continuous as one fin, and the pelvie fins are ob- sent, In the salmon and catfish the posterior dorsal fin has no skeletal rays (adipose), In the bass (Fig. 9), the dorsal fin is partly separated into two, the an- terior portion being supported by stiff rays, while the posterior part has soft rays. In many fishes the an- terior rays of some of the fins are modified into bony spines, useful for defensive purposes. In eods, basses, sun-fishes, perches and dories the pectoral fins are raised up along the sides from the ventral surface, and the pelvic fins are moved forwards along the ven- tral surface until they may be below (thoracic) or ac- tually anterior (jugular) to the pectoral fins. CANADIAN _ scales are of a nature to reduce friction. 10. Medium View of Right Half of Salmon, , sucker, pike, chub; or there may be FISHERMAN — Sept., ALL the fins that oceur in the different cies may be derived from a primitive type that begins above the head or anterior end and runs in the median plane backward around the tail and then forwards on the ventral sw face to the anus, where it divides and passes. alone 4 ventro-lateral edges of the body to near the he again. In nearly all fishes some parts of this orig fin have ceased to develop, leaving the variable n ber of dorsal or ventral median fins, but never 0 than two pairs of lateral paired fins. — Fishes are good swimmers, and to this end e thing contributes. The shape of the body is ada to meet and split the resistance of the water. — smooth surface and the set of the fins and ee e | terior end, preceding in locomotion, comes first 1 contact with external objects, and has been speci ed to receive information, being modified into a with the chief organs of special senses, feeli ing, smelling, seeing and hearing. Through grav tion and contact with the bottom, the ventral su has become different from the dorsal, and the left right sides have been equally bitenweds Cin ‘Rapidity of movement, guided by highly de sense organs, enables fishes to pursue and capt many smaller animals, which, in some cases along plants, serve them as. food. brings them into strife with one — which they are protected by scales, bony rola or teeth. © The skin is in some fish soft and slippery, but many tough and leathery, thiekened, strengthen defended by eycloid or etenoid scales or engi plates. The teeth inside the mouth are only spee enlarged and modified skin4eeth, with which, sharks, they are continuous over the margins lips. They receive a solid basis of support in th ton of the jaws. and are turned to new teh pr ing, bit‘ng, and masticating the food. ; sisting of the muscles that bring about. the 1 move of the fins, jaws, gills and other pacts, CANADIAN ér the skin and flesh is the skeleton, which sup- the soft parts, and gives attachment and means ation of the muscles. The skeleton consists of and vertebral column, jaws, gill arches and sup- for the fins. Im sharks and sturgeons the skele- is not bone but cartilage, which is softer than me, but still strong and firm. In salmons there is a pod deal of cartilage and the bones are not so dense id solid as in the great masses of the higher groups, vhere nearly all of the skeleton is bone. In the young always cartilage and only later comes to be part- completely turned to bone. The cartilage ossi- from certain centres outwards, making bones are separated from one another by bands of car- e, the latter becoming reduced until they are mere (sutures), or completely disappearing. > is pre-formed as cartilage, the cartilagin- all (chondro-cranium), surrounding and _ pro- the brain, as well as protecting the nasal, optic ditory organs. There are openings (foramina) ough the walls of the cranium for passage of and blood vessels, and, when bones arise, they formed with reference to the requirements of the , Sense-organs, nerves, muscles, ete. There are ed bones in the median line, above and below, paired bones, left and right, and most of them nstant throughout numerous species of the bony but some are variable. vertebral column consists of a number of some- eylindrieal bones (vertebrae), placed end to and extending through the body to the tail. Be- ‘supporting and strengthening the body, and x insertion to the muscles, and other parts, this on of the skeleton protects the spinal cord, as the minm does the brain. =——|} _THE brain and spinal cord (Fig. 10, br, co), form the central nervous system. From the brain arise ten pairs of cranial nerves, that aa pass through foramina to the organs of sense, juseles or skin; and from the spinal cord a pair of es for each vertebra, supplying muscles and other of the trunk. A branch of the tenth cranial runs back along each side of the body. and is fed by specially modified scales forming the Ime sverse, on the under side of the snout; in other is terminal. There is no protrusible tongue, a fleshy mass in the floor of the mouth is often alled the tongue. The back part of the mouth, more properly the enerally five, on each side of the unconstricted neck- egion. Water is taken in by the mouth and passed mt by the gill-slits, flowing over the gills on its way. n sharks and sturgeons, the most anterior of the gill- lits is small, and a little removed from the rest, and s called the spiracle. In sturgeons and bony fishes the ll-slits are not freely exposed, as in the sharks, but re covered by a backwardly growing flap (opercu- mm), from the cheek, leaving only one external open- ig on each side. Food is passed through the mouth and pharynx into 1e oesophagus (Fig. 10, gul.), leading to the stomach nd the intestine, and the undigested portions are ex- ded at the anvs, on the: ventral surface in front of ie anal fin. The food is operated upon by secre- ons from the inner surfaces of the digestive canal, d from the pyloric caeca, which are finger-like pro- »s from the intestine, after it leaves the stomach. D e mouth in sharks (Fig. 1), skates, and sturgeons — ox (Fig. 10, ph.), opens by a row of gill-slits, - FISHERMAN 361 Digested (i.e., dissolved) portions of the food are ab- sorbed into the blood-capillaries, which abundantly supply the inner walls of the stomach and: intestine, and make their way to the liver and to the heart, and eventually to other parts of the animal. The blood vessels form a closed circulatory system, of which the heart is the thickest and most muscular part. It is situated in the region of the throat and acts much as a force pump in driving the blood forward and upwards through the gills to the chief distribut- ing vessel (aorta), which runs backwards underneath the vertebral column to the tail, and giving off branches on its way to the fins, liver, stomach, intes- tine and other organs. All these vessels branch into smaller and smaller vessels until the smallest, or what are called capillaries, are reached. The latter are very numerous, and are distributed throughout all parts of every organ to which blood is supplied. In these or- gans, by union of the capillaries again, fewer but larg- er vessels are formed, and these unite and re-unite into the largest that bring blood back to the heart. Count- ing the heart the centre, there are the outgoing vessels or arteries, then the capillaries, and finally the return- ing vessels or veins. The blood does not pass outside of these vessels, but, while in the capillaries, whose walls are extremely thin, there can be an interchange of the contents of the blood with the contents of the bodies surrounding them. Oxygen especially penetrates through the thin walls of the-eapillaries into the tis- sues around them, and carbon dioxide especially passes from the tissues into the blood. After the blood has circulated around the body and back to the heart, it is laden with carbon dioxide, and is somewhat blue in colour. On the way from the heart it passes’ through a capillary system in the rows of tender, red gill-filaments, where the carbon dioxide can be given out to the respiratory current of water passing over the gills and oxygen taken up in its place. Blood rich in oxygen is red in colour. There are other substances besides oxygen and carbon-dioxide in the blood; gen- erally speaking we may say that it carries nourish- ment to the tissues, and takes away waste from them. The nourishment is supplied by the food eaten and passed into the intestine for digestion and absorption into the blood; the waste is got rid of through the gills and kidneys, and to some-extent by the skin, liver and other organs. The kidneys are situated below the vertebral col- umn, one on each side, in close contact and sometimes more or less united. From each springs a duct, the ureter, but the two duets often unite to form a urin- ary bladder, which opens to the outside immediately behind the anus. The reproductive organs, ovaries in the fe- male, testis in the male, are situated below the kidneys. There should be one on each side, but they are often united, and each has a duet to carry off the product (eggs or sperm), to the outside, alongside those from the kidneys, with which they often unite. An air-bladder is generally to be found in all the higher groups of fishes, situated between vertebral column, and intestine. It is what is ealled the “‘sound”’ by fishermen, and corresponds with the lungs of air-breathing animals. In a great number of fishes it is connected with the oesophagus by a narrow duct, through which air can pass to and from it. Surrounding the chief viscera (stomach, intestine, liver, ete.), is a body-cavity (coelom), and around the heart a smaller space, the pericardial cavity 362 CANADIAN The sense of touch is broadly distributed over the surface of the body, but is especially sensitive about the snout, where in catfishes there are projecting, movable. feelers. Taste and smell are closely associated in the mouth and nose and on the latter the external nostrils may be noted. Sight is relegated to well-developed eyes. Hearing is accomplished by a pair of internal ears en- closed beside the brain in the back part of the skull. Description of Figures. Fig. 1.—Dogfish. Fig. 2.—Sturgeon. Fig. 3.—Herring. Fig. 4.—Catfish. Fig. 5.—Eel. Fig. 6—Pike. Fig. 7.—Cod. Fig. 8.—Halibut. Fig. 9.—Black Bass. Fig. 10—Median view of right half of a salmon. Ph.—Pharynx (with 5 gill slits.) Gul.—Gullet (oesophagus.) St.—Stomach. Du.—Duodenum. Py C.—Pylorie Caeca. Int.— Intestine. An.—Anus. Lr.—Liver. G. bl.—Gall bladder. Kd.—Kidney. Ur.—Ureter. Ts.—Testis. V. Df.—Vasdeferens. U. G. O.—Urino-genital opening. Ht.—Heart (ventricle and auricle). V. A.o.—Ventral aorta. Cd. A—Caudal artery (continuous with dorsal aorta.) _ Br.—Brain. Sp. Co.—Spinal Cord. Sp. Cl—Spinal Column. FAILURE OF THE SOCKEYE RUN. August 23rd, 1917. The Editor, Canadian Fisherman, Montreal. Dear Sir:—I want to bring to your notice the very serious situation resulting from the failure of the Fraser River Salmon run this season. It means that the Fraser River is practically wiped out as a salmon producer. The total Sockeye pack from fish caught by some two thousand, four hundred fishing boats is, in this the supposedly ‘‘Big Year,’’ only about one- tenth of what it should be, and is divided among some thirty- two eanneries, while one could do the work, Many canneries have remained entirely closed. Were the river producing as of old, the market value of output this season would promptly have reached $10,000,000 to $12,000,000. Does the public realize what a loss this means to the whole community, not only on operation alone, but in the serapping of the plants, which is bound to follow? Our company owned originally half the number of Fraser River Canneries. We never expect to operate on the Fraser River again unless drastic action is taken towards restocking the river. Experts state emphatically that with determined action and co-operation with the United States, the river can be brought back to its former productivity. We have a Royal Fisheries Commission now here. The Fishery Department at Ottawa has been urged by canners, backed by associations of business men of the city, to permit the Commission to investigate eon- ditions on the Fraser River, with a view to making recommendations for restocking. The importance of the matter seems to be of infinitely greater national interest than any other, coming under the scope of the Cominission. The Dominion Fisheries Department ae diag FISHERMAN has so far refused to permit the investigation. — I write this in the hope that through your columns, publie opinion may be sufficiéntly aroused, so that the authorities may be persuaded to seize what appears to be the opportune time for making an inv of such vast interest to British Columbia and to the Dominion as a whole. I am, J Yours truly, (Sgd.) H. 0. BELL-IRVING. F. E. BURKE. | Francis E. Burke, general manager of the Wallac Fisheries, Limited, is one of the younger generat I of packers on. this coast, Dut he leads in know! ability and outlook. He came to his present activities after excep training. He is an honor graduate of West Poi served through the Cuban campaign with dis’ retiring to the reserves with the rank of Major upstanding figure marks him as the — Baap while his direct, though courteous manner of de business, suggests a school where things w For several years he was identified with the Swi of Chicago, in an executive capacity Bye 1 hand knowledge of the organization of | ficient corporations. He is young, ambitious, industrious, alert with an unusual eapacity for sustained a He has done much to energize the functions. associated canners, and is alive to all ‘ tendencies in the industry. He makes team-mate for the president of the co Peter Wallace, his father-in-law, whose enee and matured judgment are happil: by his enthusiasm and driving force. Close observers see in Mr. Burke an figure in the fishing industry of His wide acquaintance among men wh things, both east and west, and his pere ness on a large scale, as well as his undou are an earnest of a promising future. — FRANCIS MILLERD. Francis Millerd, vice- president of the Go Packing Company, is a youn js Trishman to British Columbia via South Africa, after life fighting for Britain. There also he’ mate terms with the financial and co Johannesburg, meriting the observation. i thorough business man. Throughout his career as a cannery man associated with Capt. Richard E. Gosse, and together with-the invaluable aid of the have built up a notable aggregation o fishing establishments. In no small mez pansive progress of the company has benne imagination of this young Trishman and to eut vision, His energy is huge and he t blems that would make the less cour: His worth is marked by his success whi of “Ould Erin.” It is a fair prophecy. that a decade trom : Burke and F, Millerd will oceupy the prom in the British Columbia a now so adequately taken by W. H. Barker. and nO i Irving; and that is a prominence worthy of the am tion of any young man. But, in time, youth served. 364 CANADIAN FISHERMAN September, 1917. FRANCIS MILLERD, Director, Vancouver Branch Canadian Fisheries Association September, 1917. CANADIAN FISHERMAN 365 F, E. BURKE, Vice-Chairman, Vancouver Branch Canadian Fisheries Association La AS in nearly all great movements, the be- “& | ginning for the restoration of the waters mm with fish life was sporadic and ‘scarcely or- zed, excepting perhaps temporarily. Efforts to the use of over destructive devices may be back to shortly after the Revolutionary War. ature of the then newly organized Common- of Pennsylvania was induced to enact a law the use of fish baskets, and about 1830 a law ate the kinds of nets and sizes of mesh for the ge of shad from the Delaware River, also to de- lose season for shad fishing. nnately either those who brought about the basket law thought they had then done their or the act was so loosely drawn as to be un- for little or no attention was paid to it, . baskets flourished as before, and the Dela- r fish laws were completely ignored, except- ‘the interests of the shore and the gill net elashed. In such instances, however, the ies were usually an appeal to personal and uunters rather than the law. physical clashes were productive, however, of benefit. The legal rights of the riparian having been established, the gillers and the fishermen turned their attention to heading off establishments that were showing a dispo- rect dams across the river to the threatened n of the shad fisheries. The matter had prominently before the legislatures of Pennsy1- “New York and New Jersey many times before t Commissions created that had uniformly ced against the projects, but it was not until ermen took a hand that the legislatures of the States specifically prohibited the erection of complete dams, in any part of the Delaware excepting one of low height near the head- _ That was probably the first big step for the ation of fish taken in the United States. ‘States early enacted as loosely drawn and in- » laws as Pennsylvania, but none of them to ibit or regulate the size of dams for many years, > anything that would interfere in the light- ee with the unrestricted operations of mill g industries. Even the highest State courts “and sweeping support to the latter’s whole- destruction of fish life by pollution. About fifty ago, when citizens took legal steps to prevent ing of mine water,.strongly impregnated with CANADIAN FISHERMAN 367 The Battle for the Fishes How the Battle: was Conducted for Restoration By the HON. W. E. MEEHAN, Former Fish Commissioner of the Commonwealth of Pennsylvan‘a—Superintendent of the Fairmount Park, Phila- : delphia| Public Aquarium,—Author of Fish Culture in Ponds and Other Inland Waters, etc. sulphurie acid, into the waters of such streams as the Susquehanna, the highest court in Pennsylvania dis- missed the suit of the plaintiffs in a decree in which it was said in effect that the big coal mining interests were of more importance than those of the people who lived along the polluted water courses, and that when water could be made to naturally run up hill, the pol- lution might be stopped. Years later that more than doubtful doctrine of public policy was disowned by the same tribunal, but that was when publie opinion had become mightier than selfish interests, and had stringent boiler tight conservation laws, with State Department heads having almost Czar-like powers to enforce them. These are the Departments of Health and Fisheries. 7.--.| NOT only were the efforts first made to cause a’ halt on the destruction of fish life sporadic and weak throughout the country, but efforts in behalf of the conservation of other natural resources were also. The growth and spirit of these isolated and unorganized individual conservationists were disheartingly slow. In time, however, there were formed local fish protective asso- ciations, mostly for the protection of what are termed game fish; forestry associations; farmers’ associations ; commercial fishermens’ associations, and health asso- ciations. The farmers speedily banded themselves into a pow- erful nation-wide body, but the others for many years remained local organizations, and with little influence outside of their own locality. But, one after another they began combining until now there are potent na- tional bodies covering all forms of conservation of re- sources. During much of the period when these different in- terests were organizing and growing, each confined itself to the subject it was particularly interested in. The forestry associations worked entirely for the re- habilitation of wooded areas, the anglers for the pre- servation of game and food fishes, the pure water ad- vocates for the conservation and purification, of the water supply, and the health organizations for water purification and other sanitary movements for the improvement of public health. Each worked for and secured for their interests State recognition by the establishment of Departments or Commissions, and for some National recognition of their importance by the creation of Bureaus The fishery interests were among those securing both State and National administrative bodies. 368 It was aggravatingly long before each interest re- alized that the interests of all were closely interwoven, and that a union of all was necessary for complete success. The period when an alliance of all was made is well within the memory of the middle aged. When this was accomplished a big step was taken in con- servation. The combined bodies of forestry, fisher- ies, water, game and health made a mighty force that is sweeping away reckless waste destruction, and the Early Indian Methods of Fishing. evils caused by selfish corporate and individual in- terests. Forestry reserves, both national and state, have been established and are being increased ; the areas holding the headwaters added to and protected; es- tablishments for the hatching of fish have been locat- ed by the United States Government and the States, and billions of young fish planted in the waters every year. Effective laws for the protection of all the conser- vation interests have been enacted by States, and to some extent by the National Congress reviewing the work of the last twenty-five years, the progress made has been almost marvellous. The least progress has been made in abolishing water pollution, manifestly the very foundation of the work of maintaining pub- lic health and of restoring the fresh water fishes. The purification of the waters has been and is yet being bitterly contested by cities, towns and boroughs. The manufacturing interests profess themselves as not op- posed to the purification aims, but excepting in a few sections and in some individual cases, have not ceased polluting the waters. Pennsylvania has undoubtedly the best framed laws against pollution, and the heads of the Departments of Fisheries and of Health, in whose hands the en- forcement of these laws are given almost autocratic powers, and Pennsylvania has probably accomplished more in this direction than any other State. Under its statutes no substance of any kind deleterious to CANADIAN FISHERMAN Sept, 1917. fish life, fish food or aquatic plants can lawfully be “‘run, flowed, washed or allowed to be run, washed or flowed or emptied into any waters within the Com- | monwealth.’’ That is in the Fish Code. Under the ~ laws framed for public health no city, town or borough sewage may be emptied into any river or stream with- out first being put through a process of purification. It is an easy matter for the Commissioner of Fish- eries and the Commissioner of Health to prevent any — refuse from new establishments or any new sewage from being emptied into Pennsylvania streams, and no _ owners of plants or no new sewage systems establish- ed within the last twenty years have discharged re- # fuse into an open stream in the State. The problem — for the two officials to solve is to get rid of that which existed before the enactment of the laws and the erea- tion of the two departments, As Pennsylvania as well as other States in the past, — not only did not forbid individuals and corporations to use the public waterways as open sewers, but ac- tually killed legislation proposing it, there was admit- _ tedly an equity with the owners that made immediate and drastic enforcement of the new laws on long es- tablished plants savor of oppression, and also in some cases impossible. IT takes time for small centres of population A to design, raise money and put into service = sewage disposal plants, and for huge cities like Philadelphia it is a gigantie and stag- gering task. For some owners of industrial estab- lishments an immediate enforcement would either be an impossibility or cause financial ruin, or the closing of the plants. But the work of purification is going © & aU Be ETE Early Indian Methods of Cooking Fish. forward, and the time is relatively not far distant when every stream, large and small, in Pennsylvania, will be running in primal purity. Every corporate city, town and borough in Penn- sylvania has been served with formal notice by the Department of Health to have sewage disposal plans — prepared and submitted within a specified time to the — Jommissioner of Health. Some, have done so and have disposal plants built and in operation. Nearly all, if not all the owners of industrial establishments in the State have been notified by one or the other of the Departments to install purification apparatus. M: have complied, others are installing, others are ex- perimenting to find the most effective as well as the cheapest apparatus. Some are doing nothing, except defying the State and ‘these one by one are being haled before the petty courts and muleted in heavy fines for their recalcitrancy. , 1917. w York and some of the other older States are zy good work towards removing water pollution. of the newer States forbid pollution in their fun- ental law; ingsome sections scarcely anything is ng done, pak these are few, and steadily becoming Some years before the movement for the purifica- of the waters became a great and potential one, ther for the restoration of fish life by transplant- and artificial propagation was inaugurated. they had produced young, notified the French mment. The latter took cognizance of the tre- dous value of the discovery, and, Gehin having d in the meantime, appointed Remy a Commissioner h the new art of fish culture. a AMONG Remy’s pupils was an American, who, A on his return to the United States, taught a \._| friend, a doctor living in Sandusky, Ohio. He @ experimented successfully with lake trout. ugh him several men in New York and Pennsyl- ia, among them Seth Green, Frank Clark, William worth and Thaddeus Norris, established trout e plants as a commercial venture. yater Seth Green experimented successfully with artificial propagation of other fishes, notably shad, by the time the United States Fish Commission ereated by Act of Congress the so-called artificial fish culture was an established and practical fact. - Professor Baird, one of the foremost ichthyologists of his day, was the first Commissioner under the Na- nal Act. Many States, as the outcome of a national vention held in New England in the middle 60’s, ated Fish Commissions, and some authorized the ablishments of fish hatcheries. Among these were ew York, Pennsylvania, Michigan, Massachusetts, ode Island, and Wisconsin, States that in a few were performing almost, and in some respects, as brilliant work in fish culture as the, national ernment. California and several , other States Fish Commissions were established some years those named have also placed themselves among ) emost in fish culture. ‘CANADIAN FISHERMAN 369 The strides made by the National Government and the States in fish culture in the half century since it was first introduced has been little less than marvel- lous. As a whole, the United States has left Europe far behind both in investigation. and practical work. Fish culture has passed entirely from the experimental stage, and is virtually an exact science, Doubtless the urgent need for something of the kind was the impelling force that spurred the mental ac- tivities to extending and raising the art of fish culture to the highest point of scientific and practical effi- ciency. The public has just awakened to results of the devastation of the streams that it had been permit- ting or overlooking, and was beginning to demand that something be done to restore the fish. Thé pub- lie had also begun to awaken to another stupendous and startling fact, namely, that even though the wat- ers be restored to their primitive purity and drastic protective laws enacted and enforced, the natural in- crease of fish life could not keep pace with an increas- ing demand for fish from a rapidly growing popula- tion. ieee 2 Juniata River, Pa., once a great shad stream, The industry has been destroyed by dams. Consequently the discovery of Gehin and Remy came at the opportune moment. Improvements on the ‘methods of incubating the eggs and the care of the trout when hatched were rapidly made. But there were other fish, the eggs of which either could not be handled in the same manner as those of the trout after fertilization or in limited numbers only. To care for these floating boxes were invented by Seth Green, and then, the triumph of fish cultural work on a vast scale, the hatching jar was invented. WHILE experimenting and putting to prac- we tical use the results of fertilizing and hatch- swam ing fish eggs, the interesting discovery was . made that there was a group of fishes from which the eggs could not be taken by expression the same as from trout, shad and most other species. Fore- most among these was the black bass, one of the three or four greatest American fresh water game fishes known. , Experts, and by this time there were many of them in the country, tried in every thinkable way to bring about the extrusion of the eggs and milt by finger pressure, but in vain. They even waited until the fe- male was in the act of expelling the eggs naturally, but a few dribbling eggs was the best result, Also 370 it may be mentioned incidentally that after a female so experimented with was returned to the water, she was herself unable to resume the funetion of spawn- ing naturally. Inability to strip a black bass was the more perplex- ing when it was found there was little or no difficulty found in taking the eggs by finger pressure from some other members of the family, notably the com- mon sunfish. Finding themselves baffled, fish eultur- ists had recourse to the ancient European, Chinese and Japanese method of natural propagation in ponds and this, after many failures, they brought to success, and now pond culture holds nearly as important a place in fish propagation as the jar and hatching trough. From fishes some indefatigable investigators turned their attention to the propagation of other forms of aquatic life of great economic value for food. Fore- most among these were the hatching of lobsters and shell fish. The United States Government and the States of Massachusetts and Rhode Island were in friendly rivalry to solve the problem of lobster culture first. The two States won the honor. Oyster culture F ' E FISH ASSACI Fish house, tugs, ani net reels, Erie, Pa. was solved by University biological laboratories, and the United States Bureau of Fisheries, after many heartbreaking failures, discovered that fresh water pearl and other mussels could be hatched by lodging the spawn in the gills of certain species of fishes. Penn- sylvania experimented with the propagation of frogs, and progressed far enough to indicate that it was working in the right dixection, and that under certain cireumstanees it could be conducted suecessfully and avoid the fate of the experimenter, who found that after he was well under way he met failure because, as he put it, ‘‘the big frogs ate the little frogs, and the little frogs ate the polywogs.’’ From the small beginning of hatching trout, by delving in the different fields of aquatie life, fish ecul- turists in the United States have built a new and mighty industrial enterprise. It is mightier now than was dreamed of at the outset, and the benefits to man- kind are already manifest and increasing. They are upbuilding a food product as valuable and as essen- tial as meat and grain. They are establishing new and valuable commercial enterprises in produets manufac- tured from the shells of fresh and sea water shell fish and the skins of fishes and aquatic animals and rep- tiles. They are giving new life to the sponge indus- try. But they are not through. They are constantly finding new fields to develop that have an important connection with the maintenance and increase of fish CANADIAN FISHERMAN Sept., 1917. and other aquatic life. For example, when the knowledge of the breeding of fish was fairly advanced, it was recognized that the mere hatching and planting of fish was not all that was necessary to bring about invdfiable increase in the waters, even when they are reasonably pure. To thrive they must have food. Many of the waters had become depleted of plankton, small fish and other aquatie life, on which fish live. So fish foods and aquatic plants suitable for plankton life are being studied together with local water conditions. In this work the Governments, and particularly the biological departments of colleges and great universit- ies are engaged. Yes, more, the manual training schools and the higher schools of the public educational system of the more advanced cities have biological laborator- ies with specially trained teachers, in which the sub- ject of aquatic life is given prominent attention. In- deed, the whole fishery question, both fresh and sea water, is considered of such vital importance that cer- tain features of it, notably the economic value, are taught in the higher grades of the elementary public schools. WHILE investigating and doing practical work in other fields of aquatie life, improve- ments ii methods and manipulation in fish culture were made until the incubation of the eggs and the care of the young became almost an ex- act science. Under normal conditions, given the num- ber of eggs, the culturist could tell with almost mathe- matical precision the percentage that would be hatched and in every case the number was far in excess of Five tons of fish taken by one tug in one day, Eria,* Pa. what would have been produced in natural propaga- tion. In some cases a statement of the excess would seem to the layman unbelievable. The excess. varies naturally with different types of fishes. It is smallest with those that build nests and greatest with those that do not, but scatter them and leave them to be free food for spawn eating creatures. Some interesting figures have been presented on this subject. It is perforce impossible to figure accurately on how many eggs of a non-nest-building fish are — Sept., 1917. hatched or how many live reach maturity; but from careful observation it is possible to make an estimate. According to that estimate, generally agreed to be the naximum, not more than two per cent. of the eggs are fertilized and hatched, and not more than two per cent. of the young live to reach breeding age. A moment’s thought, with even only a rudimentary knowledge of fish life, must convince us that this is a liberal and not an under estimate—that half that per- centage would be nearer a fact. Take a shad for ex- ample. The average number of eggs yielded by a fe- male is 30,000. Many have.50,000 and more, A hatch of two per cent. of 30,000 would be 600. A like per- 9. ecntage of the young to reach maturity would be 12 or. if it be allowed that both parents died on spawn- ing or shortly after, an addition to the stock of shad of eight for the pair. If only 1,000 shad ascended a river for the first CANADIAN FISHERMAN 371 the ends of the roes, and hatch from 75 to 80 per cent. at least of such species as the white fish and lake her- ring, and pike perch and blue pike, and would feel aggrieved if he achieved less than 85 per cent. from shad and 90 to 95 per cent. from yellow perch. He has therefore manifestly outclassed Nature, He does not expect more than two per cent. of the fish he plants to reach maturity, or any more propor- tionately than the wild fish after hatching, for when the fish are only a few days old he puts them in the lap of Nature and her negligent care. But he gives her more to eare for than she would have had without his having played the part of accoucher and nurse. From the 30,000 shad eggs he will hatch at least 24,000 young fish. If, after planting, two-per cent, reach ma- turity, there will be 480 fish from the eggs of one fe- male, or forty times the liberal estimate from natural propagation. Trout hatchery, Corry, Pa. time to spawn, there would appear three years after- wards from 8,000 to 10,000, and three years after that at least 75,000: After that the increase would be stag- gering in numbers, and soon over-populate the waters. This figuring, of course, does not take man’s needs into consideration, for Nature did not when she creat- ed fish life, and provided for its maintenance. It must be conceded therefore, that two per cent. is a liberal estimate both for hatching and growth in the epen waters. A fish eculturist would be ashamed of such a smal] percentage of hatching. By his methods, under nor- mal conditions, he will fertilize about all the eggs tak- er. from a female, excepting the few undeveloped at AN effort was made in Pennsylvania to ascer- tain the percentage of loss of young nest. puilding fishes from cannabalism among themselves in as nearly as possible natura environments. The young of ten black bass were pluced in June, as soon as they had been deserted by the parents, in a hatchery pond of sufficient area to sustain them six months. They were fed daily, and as fay as possible protected from reptiles and predatory birds and mammals. Early in October the fish, aver- aging from five to eight inches, were removed and connted. There were found to be less than 11,000. The following spring the experiment was repeated with the same number of young, but they were placed 372 in a pond about five times larger than the year be- fore. The pond was plentifully supplied with aquatic grasses and water lilies. Instead of removing the fish in October they were allowed to remain until May. On removing them there were found only 41 fish. The remainder, or over 23,000, had been devoured. The few that remained had attained a length of nearly a foot. Experience with mature black bass in hatchery ponds in Pennsylvania was that about one half dis- appeared yearly, not including those that died from natural causes, and the assumption was that notwith- ng liberal feeding, the missing ones had found lodgment in the stomachs of their more fortunate com- panions. At present there are at least 200 fish hatching plants operated throughout the year by the United States Government and the States, and at least that many more operated during the season for the propagation CANADIAN FISHERMAN Sept., 1917. is more than $40,000, and it is not the leading State in this business. Doubts have been expressed in some quarters whe- ther the results of artificial propagation equal the cost. But it would seem that the results, so patent to all, should remove all doubt. When they are exam- ined the findings are emphatic in their finality. In nearly every case where a particular fish has been propagated on a huge scale there has been shown a marked increase in the number of that fish. Per con- tra, almost without exception, fish that are not propa- gated are diminishing in numbers, and some, notably the sturgeon, show indications of early extinction. Lake Erie is a conspicuous example of the huge benefits from artificial propagation. As an illustra- tion. Some years ago, white fish had become so searce that Pennsylvania, whose fishery business is second of the States on that lake, did not think it worth while to make a separate item of white fish when compiling Interior of a trout hatchery. of some particular species of fish. In all these there are hatched and planted annually between 6,000,000,- 00G and 7,000,000,000 in public waters. Besides these there are throughout the country a number of sport- ing elubs that maintain plants for the hatching of trout for planting in their own preserves. In addition there are at least a score of establishments operated by individuals and partnerships for the sale of trout and trout eggs for profit, and these keep the markets supplied, for under the laws of nearly all the States, wild trout may not be sold. There are further a few plants where black bass are reared for sale. The rearing of trout for the food market is one of the several valuable industries that have been created through perfecting the artificial propagation of fish. There are no data at hand concerning the value of the industry in the United States, but in Pennsylvania the annual busMess in brook trout for food purposes Three tiers of troughs, Capacity, 5,000,000 fry. the values of the various species, but lumped them among mixed fishes. After several years of heavy stocking by the National Government, Ohio and Penn- sylvania, white fish became again abundant, and at the present time, Pennsylvania white fish industry ranks third in weight among the fishes, and second in value. 2 Pennsylvania’s frontage on Lake—Brie is only 45 miles, yet in that distance and to the Canadian line, since the partial restoration of the fishing industry, nearly fifty large tugs operate daily. These boats have in daily use over 400 miles of gill nets, with an- other 400 miles drying on the reels ‘on the shores in the City of Erie. Five houses handle the fish caught, and it is. said that one-tenth of the population of the City of Erie receives employment in some manner from the fishing industry. a a er ee ee eS eee el ee ee ee ee ee ee ee Sept., 1917. CANADIAN Unused Canadian Sea Foods By A. BROOKER KLUGH. AT this time, when the matter of the food supply has become of such paramount im- + portance, it behooves us to take far more careful stock of our natural food resources than we have been in the habit of doing in the past. We in Canada undoubtedly share with the inhabitants of the United States the distinction of being the most wasteful nations on the face of the earth. With our vast resources and our prosperity we have never need- ed to be economical, and we have picked and chosen among our food-products until our leavings and our -wastage would have maintained a population as large as that of Canada. Some there are, it is true, the writer among the number, who have been pointing out for some years the need of a more efficient me- thod of using our food resources, but it is not until the present stringency arose that this need has be- come apparent to the people as a whole. FISHERMAN 373 needed to induce people to try this most nutritious food. Better systems of refrigeration and better ship- ping facilities now, however, allow the inland popula- tion to obtain sea fish in a condition which quite close- ly approximates that of the freshly-caught product. There is still some room for improvement in this re- spect, and it seems to me that it might be very much werth while to try the experiment of salting marine fish as soon as cleaned very slightly, not heavily brin- ing them, and then shipping in refrigerator cars. The matter of the utilization of sea-foods at pres- ent unused has a two-fold value,—it provides a new source of food, and it lessens the strain upon those species which are now used commercially, many of which are beginning to show the effects of over-fish- ing. One of our- unused sea-foods is the Red Cod, a very fine food fish which is not a true cod, but a species of Sebastodes. These fish are caught in immense num- bers on the trawls when fishing for halibut, and are at present thrown back into the water, and die be- “Red Cod”—good fish and not wanted—sent adrift from a fishing vessel on the Pacific Coast of Canada. The full utilization of our food resources falls under two heads,—Firstly: the discovery and bringing into common use of foods not hitherto used, and, Secondly: the proper handling of all food material so that no waste occurs. With this latter phase of the subject I do not propose to deal here, except to say that when we are dealing with the products of the sea it is of very vital importance that they should be so handled as to become available to as large a proportion of the population as possible. We have made considerable improvement in the past few years in this respect, and sea fish can now be obtained at inland points, which does not taste so much like wet blotting paper as that which used to be offered for sale. When one remem- bers the unpalatable condition in which our splendid marine fishes arrived on the inland markets one ‘does not wonder that the demand has not been heavy and that even more than the slogan ‘‘Eat more fish’’ is cause they are unable to sink. This inability to sink is due to the fact that the gasses in their swim-blad- ders are very much compressed by the pressure of the water at the depths at which they live, but when brought to the surface these gasses expand and ren- der them lighter than water. Thus they float until picked up by the gulls. The Red Cod is a fish of fine flavour, with firm flesh and keeps well, so that it would readily stand transportation, and it is little short of criminal that we should waste tons of them annually. It is not far from the truth that for every pound of halibut which reaches the market a pound of Red Cod or other edible fish is wasted. - THE Black Cod, a species of Anoplopoma, is another good food fish which is caught in hy great numbers on, the halibut trawls. In fact 7 at some settings it sometimes forms the bulk of the catch. Yet it is but rarely brought to market, 974 CANADIAN FISHERMAN and is regarded by the halibut fishermen as a nuis- ance. A much-despised fish which is often caught in large numbers on the trawls set in shallow water on the Atlantic coast is the Mother-of-eels. This is really one of the most excellent of fishes, having firm white flesh of very fine flavour. To its high quality I can personally attest, and while I have eaten, while fresh and in prime condition, all our best-known food fishes, such as halibut, Atlantic salmon, different species of Pacifie salmon, mackerel, haddock, cod, smelt and herring, I am bound to state that Mother-of-eels is the equal of any of them, and superior to some of them. There are a few outstanding examples which oc- cur to me of excellent fishes which are wasted, but I have not the slightest doubt that there are many other species which would prove very good as food if given a fair trial. To create a market for these unused fish a great publicity campaign is necessary. The population at large must be educated away from silly prejudices against all except a comparatively few fishes. The fault at present does not lie with the fisherman; he will naturally bring in the fish for which the demand exists. But he will be able to do his part by supply- ing, at first in limited quantities, some of these spe- cies which the public are urged to try. The two fae- tors must go hand in hand. There is no use asking the public to try a fish which they cannot obtain, and it is also futile to ask the fisherman to bring in quanti- ties of fish for which no market exists. And now, at this time when a good deal of publicity is being given to the use of fish, is the time to introduce these spe- cies to the public. Another sea-food which is at present wasted in Can- ada is roe. Fish roe, that is ‘‘hard roe,’’ the eggs still contained in the ovaries of the fish, is now rejected with the entrails. Yet it is a most nutritious food, and when well salted is not only of excellent flavour, but keeps indefinitelv. This would be purely a by-pro- duct of the various fishing industries, and as such would be a clear gain. As far as I know, no fish ‘‘nastes’’ are put up in Canada, and we have had to depend for our snpply of these upon importations from Eneland. These importations have now ceased, or practically ceased. and it seems to me that the time is opportune to place on the market a paste made of fish roe. a paste similar to the ‘‘Potted Cod’s Roe,’’ which was put up by a well-known British firm. This is onlv a minor point. in comparison with some of our unused sea-food problems, but nevertheless is one worthy of eonsideration, Still another of our unutilized sea-foods is the Aba- This shell-fish is common along the whole outer sritish Columbia, and at the present time is entirelv neeleected. The Abalone is an ally of the ovcter and seallen, but has only one valve to the shell, This shell is from four to six inches in length, snd completely covers the upner surface of the body The shell is red on the upper and has a series of breathing holes which al- low the water to vass over the gills of the animal lone. eoast of almost like an inverted sancer snrfaece within. Tt is found on rocky coasts and attaches itself ty the roeks hy means of its large foot. Sinee the foot composed largely of musele and also has a large m le attached to it the main mass of the animal consists of muscle and it is eonseauently very nutri- fiou food. much more so than the oyster. in whieh ost of the body is softer and more watery. This Sept., 1917. muscle of the Abalone is of very fine texture and fla- vour, and it is now being canned in California, where a species different from, but closely allied to our northern species, is found, Our species has been canned at Bella Bella, B.C., but seems to have been placed on the market in very small quantities. The large Horse Mussel of our Atlantic Coast, is an- other species which never seems to have been used commercially. At some points they are very common, and tests which I have made of them proved them to be of good flavour, equal or perhaps superior to oys- ters. We have an abundance of shell-fish on both coasts, many of which, I am convinced, would prove of value as food if given a fair trial. CAPTAIN GOSSE, THE story of the fishing industry in B. G., when it comes to be written, will have a chap- ter devoted to the activities of Captain Richard E. Gosse, President of the Gosse- Millerd Packing Co., with canneries on the Fraser River, at Bella Bella, and on the Skeena River. Ee For thirty years he has been identified with the fishing and canning industry of B.C., and even to. day at 65 years of age, he works a full day with a vigor and capacity that would overtax a younger man. Captain Gosse, President (left), R. Johnston, of Inverness Cannery (right). f z ‘ ; ee ee ee ee ee In particular he is a firm believer in the possibil- ity of building up an independent class of fishermen on.this coast, who may find occupation in the fish- ing, in the canneries, in the cold storage, in the salter- ies, and in the smoke-houses of the fishing industry, which adjuncts he hopes to see established wherever good locations are available, in order that constant employment the year round may be provided for them. He is carrying on experiments in this direction at his cannery and cold storage at Bella Bella, and has demonstrated the feasibility of his ideas. He is a man east in a herculean mould, standing six feet and tipping the scales at 280 pounds. He earned his title of Captain on the sealing floes off Labrador, where he skippered his own vessels for years. ~The Labrador disaster of 1885 hit him as well as hundreds of other Newfoundlanders, and he came out to British Columbia when canning salmon was in its infancy. He first went into the construction business, and personally superintended and built on the Fraser River and Puget Sound, and other points in B.C., 14 Gosse-Millerd Canrery, salmon canneries’ that won him the championship among cannery builders, a title that he still carries with the runner-up a long way behind. Later he associated himself with the late J, H. Todd as manager of the Richmond Cannery on the Fraser River, and when the founder of J. H. Todd and Sons passed away. he retained his position under his son, Charles Todd, of Victoria, for a number of years, and left him only to embark as a cannery owner for him- self, in which venture he has been successful. In a recent conversation he recalled that it is 22 years ago this year since he built the Star Cannery on the Fraser River for the late and lamented Mike Costello, the pieturesque pioneer of Vancouver. A few weeks ago the Captain inspected this very cannery, which he himself had built, but which his firm now owns. He found the building in the best possible shape, and was impressed with the romantic fact that the cannery he built for another man is now his own. CANADIAN FISHERMAN 375 The story of the building of the Star cannery is one of the epics of the Fraser River. On the day it finished it burned to the ground. But between June 19th and July 9th, it was re-built in exact replica even to the three coats of white paint, to the utter astonishment of everybody on the Fraser River. James Robertson, of Robertson & Hackett, said it could not be done. Everybody laughed at the thought that a cannery with a capacity of 40,000 cases could be put up in three weeks, for those were the days of crude saw-milling and hap-hazard transportation. But the Captain fooled them all, and made his reputation for driving capacity and efficiency besides. Twenty-five of the fifty foot joists for the cannery loft took only one day, from the time they were cut down as trees, trimmed as logs, sawn into proper lengths and sizes and fitted and morticed into the building. This was an unheard of thing, and would stand some beating even to-day. Not only as a builder, but also as the manager of canneries for others, Captain Gosse was a success, and was alee ale: Sets East Bella-Bella, B.C. when he went into the cannery business on his own it was not to be marvelled at that he was equally sue- cessful. He bought the Bella Bella Cannery in the face of coast-wise opinion that-it would not pay, that the fish were not to be got, and-that the past was against it, But the Captain proved that his opinion was right, though it ran contra to the general opinion. Heartened by his success in an independent way, the Captain continued to back his own judgment, which vas re-enforced by his energetic sons and Francis Millerd, an experienced ecanneryman and _ business executive. Out of this grew the Gosse-Millerd Pack- ing Co., which bought the Vancouver Cannery on the Fraser, perhaps one of the largest and best equipped canneries in B, C., and also the Star Cannery. The Fraser River interests are cared for by Bob Gosse, eldest son of the Captain, and Mr. Millerd, the general manager of the firm. To encourage his son re his son-in-law, J. F. Strang, and to further ba nis own faith, the Captain built last year a cannery at 376 Sunnyside, on the Skeena River, with all the old time speed and vigor shown thirty years ago, and succeed- ed in a race against time in putting up a fair pack. Now the Gosse-Millerd Packing Co. may be said to be established, and with some of the keenest minds among the younger cannerymen to draw on for inspiration and action, the future of this company may be said to be assured. ot | Se Gosse-Millerd Cannery, Skeena River, At 65 years of age Captain Gosse may well be proud of what he has accomplished since he came to B.C. in 1887. Particularly may he be congratulated on his sons and the men he has chosen to aid him in the di- rections of his enterprises. This company, like some others that may be named, is propelled by young men and marks a distinctive tendency in the fishing indus- try in this province. The Captain’s capacity is shown in no other particular more clearly than in his genius in selecting the right men with which to surround himself. The proper division of labor and_ respon- CANADIAN FISHERMAN Sept., 1917. sibility in a large fishing enterprise is a great part of its success, The Captain comes from stalwart British stock. He was born at Spaniard’s Bay, Newfoundland, an’ his- toric spot closely associated with the beginnings of the extension of the British Empire. The name of Gosse has been a household word in the Island Colony for generations, and by correspondence the Captain re- BC. tains his associations with his former home, which he expects to visit this fall for the first time since he left. He is one of the landmarks of the B.C. canning’ indus- try, and is entitled to a holiday after the good work he has done in increasing the production of fish. When he goes East he will go as a missionary to the Newfoundlanders, and when he returns it would not be surprising if he brought many families of fish- ermen with him to establish them at his various fish- ing locations in keeping with his ambition to see an independent class of fishermen in this coast. JOHN WALLACE. JOHN Wallace, who up to this year, when he sold out to the Western Packers, Limited, ran the Butedale Cannery on Wark Island, is one Wg) of the real old-timers in the fishing industry on the Pacific Coast. In partnership with his bro- ther, Peter Wallace, now president of the Wallace Fisheries, Ltd., twenty years ago he shipped the first frozen steelhead salmon to Aberdeen, Scotland, and for years afterwards continued his shipping. He believes that the otter-trawl, catching cheaper grades of fish, such as flounders, soles, ling eod, red cod, whiting and turbot, will soon revolutionize deep sea fishing in northern B. C. waters. These cheaper fish are excellent as food, and all that is needed is the building up of a market for them among the con- sumers of Canada. He recalls that half a dozen years ago he bought the takes of the otter trawler Kingsway, then owned by The Standard Fisheries, and by curing the fish as well as freezing them, and shipping many of them to Cigay he was able to make it pay. With conditions greatly changed to the advantage of the marketing of these fish, he thinks the time is opportune to estab- lish the trawling industry on a permanent basis. To this end he considers that the assistance now given to the shipment of halibut should be transferred to the shipment of trawl-caught fish. This would not affect the halibut market, as it is an established one that can afford to pay a little more for its raw pro- duct. But any assistance given the cheaper fish mar- ket would stimulate production to the advantage of the Canadian consumer. The fact that food fishes in quantity equal to the quantity brought to port are destroyed in halibut fishing every year, suggests that something be done not only by the fishermen and cold storage compan- ies, but also by the Government to prevent this waste of valuable food product. Expert knowledge of mar- ket conditions and transportation problems is needed to establish a market for fish which are now prac- tically unknown to consumers. profitable. to be the need of the moment, and it is not unlikely that the Fisheries Commission now in B. GC. will re- _ commend such a move. FE Pioneer work in this ~ direction is necessarily costly and unremunerative at _ first, though doubtless the results in time would be — Encouragement by the Government seems — idl Ly A aA Ds pe ne = 5 5 ECO eRe led as Te Kreme ae! , 1917. CANADIAN NISTRATION OF FISHERIES IN NORWAY. Zs By COLIN McKAY. NORWAY, being a famous fishing country, & brief description of its system of administer- ing its fisheries may be of interest. : ; As other countries, 2 age ny art sr é e of sufficient recognition of the fishing in- had grant it a special Minister. Since 1900 the ‘inister of Commerce has been the official head of Fisheries Administration; the practical direction vested in a bureau with offices at Bergen. This u disposes of a budget of $125,000 per annum at resent time. a . Associated with this bureau in an advisory capacity is what is called the Fisheries Council, composed of 16 representatives elected by the districts interested in shing. This council assembles at Bergen at least once y for a week in the autumn. It consid- the budget prepared by the General Director of ries, and discusses any question relating to the ng, curing and marketing of fish, which may be aght before it. In practice the administration takes ¢ the form of a commercial enterprise than a min- ial function; though the Minister of Commerce is tutionally responsible for all decisions taken. amediately under the General Director there are advisors—one concerned with legal matters and ther with technical affairs. These are assisted by a secretary and four assistants. The eek Gen- ral Director is Johan Hjort, formerly chief biologist f the scientific service, a man famous throughout the ientifie world. He is the somewhat rare combination distinguished savant, with a genius for organiza- and directing scientific researches towards practi- ends. _Many important developments have been di- y due to his initiative and persistence, inspectors, with offices at Bergen, exercise ral supervision over the fishing on all the coasts. y are men of technical knowledge, who frequently spresent Norway on International Commissions, and at ‘expositions. Among their functions is the granting applications from fishermen for loans from the edit Maritime—a state fund. : The Administration maintains two foreign agents, o reside at Hull and Hamburg. These agents furnish ormation necessary for the improvement and ex- ion of the Norwegian markets in England and Ger- Their reports are published in a fortnightly nal, along with extracts from reports of Consuls n all parts of the world. ; i This journal, the ‘‘Fiskets Gang,’’ also publishes eles on the results of scientific research work con- cerning the prosecution of the fisheries and the eur- -and conservation of the product. ot MAINTAINING close relations with the cen-- —|_~A7) tral bureau are numerous societies, composed eese of fishermen, vessel owners, wholesalers, re- ~ tailers. Although of a private character, ny of them receive subsidies from the state. They have interested themselves in fishing problems gener- lly, established museums, founded fishing schools, or- anized courses in the preparation of fish. In 1913 eir subsidies amounted to $12,500. Tn addition, the administration bears the expense of experiments in new methods of transporting fresh fish — nd in the preparation of fish destined for foreign rkets. A considerable sum is also paid to curers nd fishermen, voyaging to foreign lands, with the ect of increasing their professional knowledge. = FISHERMAN 877 The Administration maintains a steamer called the “‘Michael Sars,’’ which is well appointed for scientific and oceanographic research work, A large laboratory is maintained at Bergen, and to this an aquarium is attached. One section of the laboratory specializes in the study of the conservation and curing of fish and fish products. The Administration conducts a fisheries protection Service, costing about $50,000 a year—or more than a third of the total budget. It polices the territorial waters against foreign poachers, and sees that the na- tive fishermen respect the regulations. An armed ves- sel protects the territorial waters, and to enforce the local regulations temporary staffs are appointed, ac- cording to the fishing season, to work under the direc- tion of the Commissioners of Police, who receive in- demnities for their services, é In ¢onnection with the herring fishery, the Admin- istration employs 16 inspectors at the principal sta- tions. They see that the herring is properly packed, mark the barrels according to the grade of their con- tents, and also stamp them with the date on which the fish was caught, The inspection is very careful, and by consequence Norwegian herring have an excel- lent reputation. The distinctive features of the Norwegian system of administration are the centralization of authority and direction, combined with close relations with repre- sentatives of local interests, the attention given to scientific research, and the facility with which it lends itself to the promotion of new enterprises, and the popularization of new methods of fishing, curing, and even cooking. That the Administration has contri- buted largely to the development of the fisheries there ean be no doubt. Royal Commissions appointed to report on the reorganization of the fisheries adminis- trations of England and Scotland have made recom- mendations that indicate they considered the Nor- wegian system a model one. (Mr. Colin MeKay’s name was unintentionally dropped from the article ‘‘On Oyster Culture,’’ in the last number of the Canadian Fisherman.—Ed. ) TYPHOID FROM GERMAN FISH. The marked decline in typhoid cases in London since supplies of undersized plaice and dabs from the mouth of the Elbe have been unavailable owing to the war is diseussed by Dr. Hamer, the L.C.C.. Medical Officer of Health, in his report for 1916. Last year only 461 cases were notified, compared with 789 in 1914 and 607 in 1915. Dr. Hamer recalls how in 1910 and 1911 the “nursery grounds’’ on the Danish and German coasts near the mouth of the Elbe came under suspicion, and remarks that in 1915 typhoid was at a low ebb in London, that the autumnal rise was again absent, and that a similar experience was reported from Hull, Grimsby and Midland towns. In 1916 the changed be- haviour of the disease was again observed, and in- vestigation made it clear that typhoid reached a high level in London in the years when there was a maxi- mum use of the Elbe area, that a decline followed upon a gradual disuse of the area, and that its discourage- ment as a future source of supply to this country was justified. Perhaps some fervent patriot will declare that the Germans sent us typhoid of malice prepense, —The Fish Trades Gazette. .Y 378 Burbot and Sablefish ate Really of “‘Codfish Aristocracy” Dr. H. F. Moore, Deputy U. S. Commissioner of Fisheries: Cousin of the Cod — Black Cod of Pacific now has new Cognomen Back in Days of Chivalry Burbot was Esteemed a Great Luxury — Was Little K States Until Bureau of Fisheries Popularized it — Sablefish a Gonsrextint Meee CANADIAN FISHERMAN ~ ie iy Describes Former as Fresh Water : United — A FAMOUS Italian naturalist of the sixteenth century relates that a certain countess car- ried her fondness for the burbot so far that she expended most of her revenue in its pur- chase. The lady’s income is not stated, but if there be American housewives ambitious to live like count- esses, they now have the opportunity without plung- ing into bankruptey, for the burbot is coming on the markets at a price which will place it within the reach of modest means. That there are additional and bet- ter reasons for using it is shown by the testimony ef other authorities, one of whom says that in conti- nental Europe it ‘“‘has long been esteemed a great luxury; * * * its flesh is white and delicate, while its liver is its most delicious morsel.’’ In our own country it is almost unknown except to fishe:men, and by them it is but little regarded be- cause, heretofore, it has not been readily convertible into eash. Somebody years ago, in an attempt at wit called it ‘‘lawyer,’’ because, as explained by a Lake isrie fisherman, ‘‘it preys on its fellows and is no good itselt.’ The author of the quip and his successors have paid the penalty, so often following an ill-na- tured epigram, and have unwittingly lost a source of revenue, while the public has been deterred from using a needed food supply. The fish is also variously called eelpout, eeling, ling cusk and a score of nanies, most of which properly belong to other species, but its good old Knglish name, burbot, which is rarely used in the United States, outside of books and a few restricted localities in the Mast, has the sanction of propriety and ancient usage. The burbot has the distinction of being the only fresh-water member of the cod family, all of its rela- tives living in the sea. Its habitat circles the earth, two almost indistinguishable species being found, one each, in the lakes and iarger streams of the northern parts of the two hemispheres. In North America it yeeurs trom the Aretie Cirele, and perhaps beyond it, to the Ohio and Missouri Rivers, being particularly abundant in the Great Lakes and the larger waters of New England, New York, Canada and Alaska. it is said to spawn in the winter and early spring and like most of its family is exceedingly prolific, estimates of the number of eggs ranging from 160,000 in a medium-sized fish to 670,000 in a large one. Its voraeity is notorious. By day it hides in the holes and crannies of the bottom or in the deeper waters, but at night it goes forth to prey on other fishes, cray- tishes, and, at least in early life, on aquatic insects and tish eggs. Its highly distensible stomach is as elastic as its appetite dnd it takes a heavy toll of its neighbors, the particular trait which has brought it into disfavor with the fishermen who brook no rivalry jn their calling. * , IN shape the burbot is rather elongate, eA with age it has a tendency to lose its sl ~- figure and become ‘‘pot-bellied.’’ In life i is beautifully marbled with dark green, greenish black, and yellow, but the colors quie after death. The consumer, however, will h ned, dressed, and decapitated, and what he b be all edible, with the exception of a small p backbone. With no transportation charges on waste parts, and its low initial cost, the be as low-priced as it is good. ; The meat of the burbot resembles, ge of the cod and haddock and it may be those fishes, with due consideration to its si If frozen, it should be purchased while still and thawed*in cold water immediately befor Recipes. (Recipe No. 1 was contributed by Mrs. Alb ney Burleson; Nos. 2 and 7 by Mrs. William ©. field; Nos. 3 and 13, Lake Erie fishermen’s reei Nos. 4, 5, 6, 8, 9, 10, 11 and 12 adopted 1 English Fish Exchange recipes.) i 1. Burbot mousse. — Steam the fish until about 30 minutes; remove bones and press — through a colander. Prepare a white sauce Into a saucepan put one tablespoonful bu tablespoonful flour, and one saltspoonful salt. When hot, add gradually one cupful of milk, cook smooth, about 10 minutes, stirring constantly. — To two cupfuls of the prepared fish a one small onion minced, one tablespoonful m ley, one tablespoonful melted butter, and whites of two eggs. Mix all together thor: put in a mould. Put in a cool place for t hours. Turn onto a platter and serve col sauce. 2. Burbot hash.—Flake one pound of « fish, add one pint of boiled potatoes in- mix with one teaspoonful of butter, and season” salt and pepper. Place in a buttered frying pan stir until thoroughly heated, then leave long e to brown on the bottom. Turn out on brown side up. oy ae 3. Fried burbot.—Remove the backbones from pounds of burbot and eut the fish into parks for serving. Salt and pepper both sides, dip in ¢ and roll in eracker dust or bread crumbs. Fry on_ sides to a golden brown. If the fish are large, — are better if the pieees be first parboiled. 4, Boiled burbot.—Boil three pounds of fi serve with egg sauce made as follows: | -Thieken one pint of milk avith corn starch or flour, a lump of butter the size of a walnut, one egg, t, and pepper. Boil and stir’ briskly until flakes f egg yolk come to the top. | : Burbot and spaghetti—Boil about one pound of sh for ten minutes in salt water, drain, cool, and ke it. Prepare two cupfuls of boiled spaghetti. Mix ‘o tablespoonfuls of butter, three tablespoonfuls of pur, two cups of milk, salt, and pepper, and boil until ick. Place a layer of spaghetti in a baking dish, n a layer of fish and cover with the sauce and a slices of hard-boiled egg. Spread bread crumbs er this, moisten them with a little melted butter, bake until brown. 6. Burbot with tomato sauce.—Prepare the fish as in the preceding recipe. Mix one-half can of tomatoes, one chopped onion, one-half tablespoonful of salt, one- q er tablespoonful of pepper, and one clove. Allow ‘this to simmer for ten minutes and strain through a ‘sieve or colander, Mix one tablespoonful of butter nd one tablespoonful of flour, slowly add the tomato uce, stir until smooth, and simmer for five minutes. ill a baking dish with alternate layers of fish and ato sauce, and cover with a cup of bread crumbs _ moistened with three tablespoonfuls of melted butter. own in a hot oven. . ‘ 7. Sealloped burbot.—Boil the fish one-half hour, the bones, and break in fine flakes. Rub to smooth paste, over the fire, a piece of butter the e of an egg and one large spoonful of flour; add slowly one pint of milk until it makes a rich cream, ‘stirring over the fire until thoroughly cooked. Add \ fish, and season with salt, pepper, finely chopped ey, a little chopped onion, Worcester sauce, ete., desired. Put the mixture in a baking dish with of butter and cracker crumbs, and set in an oven ywo. Or the creamed fish may be served on hot Sealloped burbot.—Place two ecupfuls of skin- fish cut into small pieces in a baking dish. Dredge ‘it one-third eup of flour, add one-half teaspoon- of salt, pepper and two tablespoonfuls of butter. Cover with milk, and bake for 30 to 40 minutes: . Burbot pudding—Finely flake one pound of cold fish, add four medium-sized potatoes, mashed, jiece of butter the size of a walnut, and one-half up of milk, mixing the ingredients thoroughly. Place a pudding dish and cook for one hour in an oven moderate temperature. 10, Burbot rarebit—Mix in a pan or chafing dish teaspoonful of melted butter, a few drops of onion juice, one teaspoonful of salt, and a very little paprika. _ As the dish warms, add gradually one cup of milk, three-fourths of a eup of chopped cheese, and one cup- ful of cold finely flaked fish. To the thickening mix- re add one beaten egg and one tablespoonful of lemon _ jniee. Serve.very hot on thin toast. 11. Burbot omelette—Beat four eggs slightly and add a pinch of salt, one tablespoonful of flour, and three-fourths pound of cold, cooked fish. Place in a very hot, well-buttered frying pan, cover tightly, and - 12. Burbot chowder.—Cut the meat from the bones of four pounds of skinned fish. Cover the bones and the head with cold water and boil for one-half hour. until tender two small sliced onions and four _ thin slices of fat salt pork. Skim out the pork and onions and add the strained bone liquor and one quart of sliced raw potato. Cook for 10 minutes and add the fish, one tablespoonful of salt, and one-half tea- Z CANADIAN FISHERMAN 379 spoonful of white pepper. When the potatoes have become tender, add one quart of hot milk, thickened with two ounces of butter and flour mixed together. Serve with crackers. 13. Burbot in sour.—Cut five pounds of burbot into pieces about 1% inches long, without removing back- bone. Steam for one-half hour and pack the pieces in an earthen jar, Take three pints of vinegar, one tea- spoonful sugar, one-half teaspoonful of salt, one heap- ing teaspoonful of whole cloves, pepper and allspice, a sliced onion, and boil for 10 minutes. Pour over the fish and let stand until cold. Dr. H. F. Moore is also author of Economie Cireular No. 23, ‘‘The Sablefish, alias Black Cod.’’ To gain entrance to the best society a new fish, like a new neighbor, must be vouched for and properly introduced. Cod, mackerel, salmon, and a few other members of old and respected fish families of Europe, which came to the shore of America even before the Pilgrim Fathers, were at once recognized and ac- cepted by the Mayflower immigrants and their sueces- sors, and there was established from among them a veritable ‘‘codfish aristocracy”’’ of the markets. From time to time other fish have been added to the elite, but their number is still far short of the ‘‘four hun- dred,’’ which probably could be ineluded if our avail- able aquatic food supplies were fully utilized. Within a few years, however, the democracy of high prices has upset the old exclusiveness and has given to previously unknown or obscure fishes an opportunity to be pushed to the fore and to demonstrate that they are entitled to regard, at least equal to that accorded to those of longer standing in the community. The tilefish has established an assured position, and the grayfish is living down ,the reputation which it ae- quired as a pirate and is acquiring respectability as a fish whose acquaintance is worth cultivating. The Bureau of Fisheries now presents the sablefish, which, for no reason of its own making, has lived here- tofore under the alias ‘‘black eod.’’ It is not a ¢od, and is not related to the members of that family by lineage, structure, or edible qualities. When it was discovered on the Alaska coast in 1811 the only name which it bore was the barbarous one used by the Indians, and the early white settlers and explorers, with the unecon- ventionality common in new communities, gave it a nickname based on superficial appearances. So long as the fish was practically unutilized the misnomer was of little moment, but now that it is entering into com- merce it becomes deceptive and not only runs the risk of being banned under the pure food laws, but is ae- tually misleading to the cofsumer, who may buy it under the impression that in its edible qualities it resembles the cod. a THE cod is diy-meated, while the sablefish ie is one of the richest and fattest of American Vie, fishes and is to be cooked differently. Its flesh is firm, white, and flaky, with a full, rich flavor, while the fats are almost gelatinous in their consistency. A high authority on dieteties in the Department of Home Economies of the University of Washington says thag it ‘‘is excellent from an economic standpoint, as there is little waste, being almost free from bone and requiring very little time for cooking. It is suitable for the humblest home on account of its price and for the millionaire’s table from its fineness of texture and delicious flavor.’’ Until now its excellence has been known to but a few persons on the Pacifie coast, but the time has come when, on aecount of it edible qualities and low 380 7m price, it should be made known to all. It is found in the deep water off the coast from San Francisco to Alaska, and is particularly abundant from Oregon northward. It has been caught more or less freely by the halibut fishermen for many years, but has been regarded as a nuisance rather than at its true worth, because, with the characteristic American heedlessnesS of the value of natural resources, it has been neglected by the consumer and there has been no market for it. Millions of pounds have been returned to the sea an- - nually, while the people who should have been using it have been clamoring for investigations into the reasons for the high cost of living. Here is one reason which requires no legislation for its correction. The sablefish as caught averages about 15 pounds in weight, although it grows much larger. On account of its firm texture it ‘‘ships’’ well and is therefore available fresh far from its home in the Pacific, and frozen (just as good) as far east as New York and New England. To obtain the frozen fish at its best the housewife should buy it still ‘‘in the frost’’ and thaw it in cold water immediately before using. ‘‘Barbecued’’ sablefish is one of the most delicious of sea foods. The fish is kippered or lightly pickled and smoked and in that condition, if kept cool and dry, will keep perfectly for ten or twelve days. As the froz- en fish may be thawed and then barbecued this pro- duct should soon be available everywhere. The fish is also excellent salted, and as it does not rust, al- though fat, there should be a broad market for it in that state to the mutual advantage of the fisherman and the consumer. The culinary experts whose recipes follow advise that the fish should not be allowed to stand unduly long in water, and that it be handled carefully in cook- ing, as the flaky character of the cooked flesh causes it to break apart readily. All fish meals should inelude green vegetables, and this is particularly important with rich, fat species like the sablefish. Miss Rausch suggests the following examples of inexpensive fish dinners: (1) Boiled sablefish, boiled potatoes, parsley sauce, spinach, tomato salad, baked apples, coffee. (2) Fried sablefish, tomato sauce, escalloped pota- toes, cold slaw, apple pudding, coffee. (3) Baked sablefish, stewed tomatoes, celery, let- tuce salad, cranberry pudding, coffee. FRESH FISH FOR CENTRAL CANADA. Refrigerator Car Service to be provided from Pacific and “Atlantic. OTTAWA, August 3. The first step toward the practical consummation of plans upon which the food controller of Canada and the special fish commission have been working during the past few weeks are indicated in an an- nouncement made last night. It is intended to provide a refrigerator car service from both Atlantic and Pa- cific coastal points to facilitate distribution in Cen- tral Canada of the finest fish food. The first ear, as a test ugder this plan, left the At- lantic coast on Saturday, August 4, loaded with fresh Atlantic sea food. It arrived in Toronto on Monday morning, August 6. This is the first time that Atlantie sea food has been: ' expressed right through on the refrigerator carload lot plan as far west’ as Toronto. Arrangements from the Pacifie coast to points in Western Canada will be made later. CANADIAN FISHERMAN Sept., 1917. FISHING VESSELS SHOULD GET BAIT. Supply was ample but deep sea fishermen at St. Mary’s Bay were refused it. DIGBY, August 6. In these days when every available means ought to be put forth to inerease the production of our food supplies, it is not a pleasing matter to record the dif- ficulty our fishermen are laboring under, by being re- stricted in that all-important necessity—bait. The Government makes every effort to ascertain | the amount of bait caught in the various weirs round the shores, and daily reports are telegraphed to the = different centres giving the number of barrels return- ed from the weirs. The weir fishermen are licensed by the Government to build weirs and catch herring and small fish, and though there does not appear to be any law compelling the sale of their catches primarily to fishing vessels a for bait, yet it is an unwritten law, and for the ani _part acted upon. a Recently, cases have come under notice where this y has been very flagrantly ignored; and last week in St. Mary’s Bay a fishing vessel was twice refused bait, when about twenty-five and eighteen barrels respec- tively had been éaught. The reason assigned for not selling to the fishermen was that the catch was sold to the sardine vessel. To sell for sardines is perfectly legitimate when there is an abundance of bait, and the — a fishermen are supplied; but it seems a wrong policy to prevent the fishermen from following their evoes- q tions for lack of bait, when it is there at hand. — The first consideration in. these days of conse production and increasing it, ought certainly to =i = " The weir fishermen have a _ monopoly of bait fishing; and the vessels that go out needs of our own men. to the banks and brave the dangers of the deep, to bring in their catches of fish so much in need, ought ible to be held up for bait unless there is nong ar able Now that the steam trawler has been taken off ‘tie Nova Scotia fishing ground to increase the supply of fish to be taken into the markets across the Bay, every possible boat that can go to the fishing grounds should do so; and all the help that can be afforded in providing them with the essentials should be given. Weir fisher- men should willingly co-operate with their deep-sea brethren, instead of putting insuperable obstacles in the way. Bait is the one thing absolutely necessary, and cer- tainly the claims of the fishermen are to be advanced _ before sardine buyers. to put this matter right at once—Halifax Chronicle. CANADIAN TRAWLER TRIUMPH ARRIVES WITH ; HOLD LOADED. Is first steamer of the Dominion in Portland. With 160,000 pounds of mixed fish in her hold, the Canadian beam trawler Triumph, the first steam 'fish- erman flying the flag of the Dominion to ever come to this port, arrived here recently, and tied up at Com- mercial Wharf. Later in the day the Triumph went to the Burnham & Morrill Company plant at East Deer- : q am to land part of the big fare of fish. In the last four trips the Triumph has brought into port a total’of 700,000 pounds of mixed fish, and previ- - ous to the trip completed here to-day, she "has been going mto Halifax, N.S., with her fares “Portland Evening Express and Advertiser. : Something ought to be eaetes ee . ee THE EVANS AUTOMATIC FISH HOOK. IN observing the large percentage of loss sus- tained by reason of the present inefficient methods used in trolling for salmon and other kinds of fish, the inventor, Mr. J. S. Evans, e employed by one of the large fishing com- nies operating along the coast of British Columbia, me impressed with the urgent need for a more ef- ent device to replace the ordinary hooks in general ; it being conceded from general observation that lly fifty per cent. of the fish caught on the ordinary hooks are lost before they can be landed on account of hooks tearing loose from the fish in its struggles, in such event, the fish die from the effects of be- i so wounded. elieving that some kind of device could be created that would fill the long felt need for a better fish hook, the inventor spent over four years working and imenting with various devices and feels that the ‘problem has now been fully solved in the Evans Auto- matie Fish Hook, which has been covered by patents ssued jointly to himself and A. L. Snow, in Canada, Newfoundland, United States and Great Britain. The proportion and shape of eyery member of the mbination has been determined by careful study and servation, while trying out the practical working of ume in catching various kinds and sizes of fish. The illustrations were made from the working draw- by which the models have been made. ; any kinds of artificial baits can be used on this de- in addition to those shown and described here. arious sizes of the different types would be in de- nd, ranging from smaller to several sizes larger than e cuts shown here. Sataleie .. qitt. Bee The principle object of this invention and time 2A Pe CANADIAN FISHERMAN 381 spent in perfecting same, was for increasing the earn- ing capacity of the thousands of men engaged in the commercial fishing industry. The average price paid fishermen on the Pacific Coast for salmon caught by trolling has been five cents per pound up to the past two years, and this season as high as eleven cents is being paid. On the basis of five cents should a fisherman save but four fish of twenty-five pound weight in a day’s fishing it would increase the value of his catch $5, and from personal observations made, as high as $25 per day additional can be made by substituting this hook for the ordin- ary hook in use. To the scores of practical fishermen who have seen this hook, the unanimous opinion is, that it will meet their requirements in every way. The only criticism or doubt expressed as to the A, im "t "Wh ne ml merits of the’ hooks was by one single man, and that was, that the automatic hooks might fail to operate in certain unusual conditions (which have so far failed to materialize in ‘any practical demonstration made), but grant that such might occur one still has the fish hooked according to the best means now in vogue, that is, impaled on the bait hook. Another important point is that these hooks will do away with the gaffing of fish in landing which de- tracts from the value of the fish. As to the use of these hooks in the inland lakes and rivers, they can be manufactured in sizes to fit the requirements for those who fish for pleasure. The inventive genius as applied to fishing devices the past half century has been along the line of more attractive devices to lure the fish, with no appreciable effort,toward securing the fish after having been so , lured, which the inventor feels has, been suecessfully accomplished in the Evans Automatic Fish Hook, : 382 BABY LOBSTERS FROM NOVA SCOTIA PLANTED. The export of undersized lobsters from Nova Scotia to Boston is turned to good account by the Mas- sachusetts officials who are planting them as future breed serial along the shore. The Wardens collect those ‘‘baby’’ lobsters from the receipts of the dealers, who are not held responsible for the contraband, and put them on board the Gloucester boat which dumps them, at stated intervals, during each outward trip. In this way many thousands of immature lobsters are liberated in New England waters every week; and as there can be no doubt about their flourishing the same as in their former habitat, the Massachusetts commission are working a good scheme for the local fishery at the expense of the provincial shippers, who are strangely short-sighted in this instance. An ap- peal has been made to the commission of conservation, Ottawa, for some steps to prevent the shipments of such shorts. The whole trouble arises from the fact that there is no size limit for lobsters in Nova Scotia. —Fishing Gazette. FRENCH BUY FISH AT NEWFOUNDLAND. French fishing operators are visiting the south coast of Newfoundland to purchase stoeks of cod for ship- ment to France and French colonies. This is due to the cessation of fishing activities in the French islands of St. Pierre and Miquelon, lying off the southern end of this island, because practically the whole male population is either fighting in France or invalided home. The number of French vessels which foenenee came to the Grand Banks to catch cod has been reduced from several hundred to less than a hundred this year. Several French and Spanish vessels have been chart- ered by Newfoundland dealers to take cargoes of fish to European markets. This is the first year in a gen- eration that Spanish ships have engaged in this trade. . SOCKEYE PACK IS VERY SMALL. Estimate of 130,000 Cases is Made, But Even That is Considered too Optimistic. - The extent to which the sockeye run this year has been a failure is indicated by the fact that an esti- mate of the sockeye pack of the Fraser River, emanat- ing from Vancouver, places the total at 130,000 cases, as compared with a pack of 719,000 cases in the last “big year,’’ 1913. Even that estimate is considered too optimistic by Mr. Martin Monk, vice-president of the Glenrose Cannery. In view of the fact that this is the first serious failure in a big run year, within the memory of man, many people interested in the industry feel that some effort should be made to find means of replenishing the supply, and a movement is on foot in Vaneouver to have the Dominion Fishery Commission now on the coast turn their attention to this important question. It has been before them in a general way, but only imeidental to the enquiry they were specifieally commissioned to make. CANADIAN FISHERMAN 7 STRAITS PEOPLE DOING WELL WITH SEALS. i) pe Trawl yee Good—Ethie Returns From recently “rd a "yegular’ trip north | as fe Hr. The ship brought re ort that there i of Belle Isle, particularly in the vicinity of Curtte and both bankers and shoremen are doing we latter, however, are somewhat hampered thro scareity of bait. Fishermen are now se traps and will have all out by the end of week. No salmon yet reported along the ster packers are finding lobsters both svare Seals have been numerous in the Straits ple on the Labrador side with nets and_ done well. This is a source of great reli as they were worried as to how to secure boots owing to the high prices in the St. Jo There are a good many icebergs in the no field ice. The Ethie experienced gales of dense fog during Friday Saturday and Sun going over $20.00, as we ‘shall have the $ S ada to take the ‘balance. The catch the West and South-West coasts is i last year. YARMOUTH LOBSTER CATCH A During the season of 1916-17, th hundredweight of lobsters, valued at $ in the Yarmouth district. hi in shells to the United States and othe: ada. The average price was $12.18 per During the 1915-16 season, the catch dredweight, which was valued at $61: age price during that season was $10 weight. In spite of the facet that lobsters” past season was fairly successful, ow price brought by live lobsters. : The prospects for next season are r to the likelihood of the British en tinued and the scarcity of tin for ca —U. 58. Consul John J. C. Watson, Yart SALT. The salt situation was somewhat commandeering by the Tonnage Comm hhds. held here in merchants’ stores where wanted worse. Hons. J. C. Cro man, and W. F. Coaker have herein. dene of work. The SS. is due Mondi Q tons, and two sailing vessels will also arrive w goes within the next few days. As the trap is now about over, the ill effects of the s not be experienced to any serious degree. 4 , — Te on =— ee ee ee eee ee ee, Sept., 1917. CANADIAN FISHERMAN 383 Canadian Oysters J. STAFFORD, M.A., Ph.D., Montreal. Ii. Conditions of Existence The article for July gave an account of our two species of oysters in their adult life—their organiza- tion and activities. The article for August dealt with the mode of origin wf individuals. Both cover in a brief manner the life-history of the oyster. An adult oyster spawn eggs, which develop and grow through more highly organized stages until they are them- selves adult and deposit their eggs. This is the cycle of events generation after generation. 1. Portion of an Atlantic oyster bed. An Atlantie oyster may produce 16,000,000 eggs or more in a single season. If all the eggs of all he oysters were to develop regularly, as easily and direct- ly as it can be stated, they would soon fill solid all the bays in which they occur. It is evident that such a condition could never be reached—the developing oysters would begin to smother and to starve one another long before the sea-water came to be ex- eluded from the bays, Not only is this true for the oyster, but a similar condition exists for many other animals living in the same waters. We are forced to recognize the fact that there is another aspect to the life of the oyster besides what belongs strictly to it- self, its origin, organization, activities, feeding, growth, breeding. This other aspect has reference to the ex- ternal world, the surroundings, environment, natural conditions of existence. We walk over an oyster bed at low tide and find great numbers of empty shells. We dredge up oysters from a deep-water bed and we pick out a few living individuals from a great mass of dead shells. We cannot find anything like the numbers of spat in the spring that we judged were present the autumn before. Of the myriads of eggs spawned into a bay in summer we have to search to find a few representative spat in autumn. Clearly 2. A native oyster bed in B. C, there are causes at work to reduce the numbers at all times of the year—causes that are not resident in the oyster itself, but exist outside of and react upon it—causes that are not only fatal to adults, but opera- tive throughout the whole life from egg to full-grown oyster. No wonder that every female has to spawn millions of eggs each summer to keep fairly constant the relatively small number of living oysters in a bay. In order to grasp the significance of the action of ex- ternal forces upon living oysters there are open to us two methods of procedure—:we can study the nat- ural conditions under which oysters pursue success- ful lives, or we can experiment upon oysters by in- troducing artificial conditions. > In studying natural conditions we can compare an oyster-producing bay with a non-oyster-producing bay in order to determine what are the favourable conditions present in the former and absent in the latter: we can compare an oyster area’in a bay with an oysterless area in the same bay; we can transplant oysters to an oysterless bay or to an oysterless area of an oyster bay and examine them from time to time to note their growth, state of health, ete. Richmond Bay, P.E.I., is the best known oyster bay on the Atlantic coast of Canada. From it originate the well-known Malpeque and Curtain Island oysters. Passamaquoddy Bay, N.B., has no oysters. The first is located on the north-eastern side of Prince Edward Island. and is an extension of the great Gulf of St. Lawrence, from which it is guarded by a series of 3. Western spat one month old on an oyster shell. sand-dunes that restrict the entrance. The second has much the same relation to the Bay of Fundy, from which it is protected by a string of islands be- tween which the tide finds passage-ways. The two bays are also sufficiently alike in size and shape to fit into the comparison. But here the similarity ends and the contrast begins. TO be impressed by the difference it is neces- sary to see the two bays at both high and low tide. At Malpeque the rise and fall of the water is in the neighbourhood of five feet; at St. Andrew’s it is about 28 feet. At both places the water may fall off great distances from parts of the shore, but at Malpeque this is due to the very slight and gradual slant of the ocean bed, whereas at St. Andrew’s it is due rather to the great fall in depth of the water, for the beaches dip more abruptly into the sea. The rocks, the boulders, the sand, the mud, the colour of the beach, the clothing of seaweeds, the abundance and variety of the animals are different. In Richmond Bay a comparatively small volume of water is exchanged by the rise and fall of the tides, and there are scarcely any strong currents. In Pas- samaquoddy Bay an enormous volume of water is carried away or brought up in the short period of six hours, developing strong tidal currents that re- move soil from one place and deposit depths of black mud at another. The water itself is subject to differences of specific vity and of temperature. The incoming tide- is salter than the outgoing, but the amount of nee depends especially upon the fresh-water i from the rivers entering the bays. The 384 CANADIAN FISHERMAN Sept., 1917. most effective difference is in the temperature, The enormous volume of cold water from the deep Bay of Fundy, mixing with the remaining deep water after the draining of the surface water by the falling tide, serves to keep the temperature of Passama- quoddy Bay at a low average. In Richmond Bay the relatively small exchange of warmed for only partial- ly cooled water and the great extent of exposed beach and heated sand over which it flows serve to maintain a higher average temperature. Geographically, Passamaquoddy Bay lies to the south of Richmond Bay and nearer to the great oys- ter regions of the United States. If we go to the north and select Gaspe Bay there is a closer parallel with Passamaquoddy Bay. Oysters were at one time to be found at Perce, near the entrance to Gaspe Bay, and they persisted until a still later date at places on the coast of Maine not far from Passamaquoddy Bay. In their northern limits they have retreated to Cara- quette in the Bay of Chaleur, and have an interrupted occurrence down the east coast of New Brunswick, and continuing onto Nova Scotia, all around Prince Edward Island, in the Bras d’Or Lakes of Cape Bre- ton, and sparingly on the southern coast of Nova Sco- tia to near Halifax. Passing over the great Gulf of Maine (including the Bay of Fundy), they begin again at Cape Cod and continue in all suitable places to the Gulf of Mexico. On the Pacific coast. the native oyster is distributed sparingly from the region of Bella Bella southward, 4. Spat of two months on an oyster shell. becoming more abundant in the Gulf of Georgia and even on the western side of Vancouver Island. From these it continues into Puget Sound and along the coasts of Washington, Oregon, and California. It is not difficult to select parallel comparisons to those on the eastern side of the continent. - — a ee Sept., 1917. CANADIAN The distribution in a bay depends largely upon the depth and nature of the bottom, the protection against cold and rough seas, the disposal of beaches and flats, the entrance of rivers and the position of channels, the movements of mud, the perature of the water and the presence or absence of rocks, stones, shells and other hard and smooth ob- jects upon which spat can become fixed. In Richmond Bay, P.E.1., the great sand-areas just inside from Bill- Hook and George Islands are devoid of oysters. Ex posed beaches, while they may show an oyster now and again, and at spots (such as Ram Point) ,a good many, do not form the great productive areas. The latter are below low-tide, on beds of old shells that have accumulated through untold periods Some of these beds cover great areas and sand and tem Island oyster- (Fig. 1 =: FISHERMAN 385 manner as river systems do for larger areas of coun try. The substratum is not loose sand or soft mud, but of a more solid and permanent character, sufficiently firm to walk on, although sand and mud have taken At such places the dead shells and the well as the shells of dead and living oysters, offer larvae formation. part in its of clams, mussels cockles. whelks, like, as points of fixation for oyster Figs. 3 t 5 They do not form continuous beds of shells cemented together like the great submerged beds of the Atlan tie coast. There are no deep-water beds on the Pa On parts of flats the oysters may be somewhat the thin, were having crumbled cific. aggregated but free original small, soft shells to which they attached away. For the most part the oysters on natural beds are much seattered. 5. Spat of largest size for the first year on a clam shell. several feet in depth of dead shells, infiltrated with sand and mud or other deposits of the time when they were forming. The living oysters are on the surface of such beds, mostly attached to the next layer below. The best beds are 8 to 20 feet below the surface of the bring up greater water, and methods of fishing—as by tongs relatively few living oysters mixed with a amount of dead shells. Such are the Curtain Island beds. In Boundary Bay, B.C., the beaches to the east of the main channel and the great sand and mud flats to the north and the channel of the Serpentine River are bare of oys The naturally occurring oysters are to be found sandy: and gravelly ters, at and just above low-tide limits, about the mouths and following up along the edges of sloughs (Fig. 2), that cut through the exposed flats in much the same north-west of AN analysis of the facts of natural distribu- tion points to certain primary essentials in the environment of the That oysters do not live on the land, in the the air, in fresh-water ponds and rivers, but do in the sea, proves that they need the salt water of the ocean. That oysters do not live floating on or in the water or on shifting sand or non-supporting mud, shows that they should have a somewhat hard substratum. That oysters grow better near sea-weeds and black the product of organic decay) than on clear gravel and calls attention to the necessity of food. That oysters do not occur in polar seas, but do in oyster: mud (largely sand beaches, temperate and warmer zones, points to the require- ment of heat or warmth. The deductions from the observations of natural oe- 386 : eurrences can be verified and carried to details by ex- periments. If oysters are planted on sandy spots they are likely to get drifted over and smothered. If they are put on soft mud they are in a favourable place for obtaining food, but are liable to settle down into the mud and become smothered. They ean not dig their way out like a cockle, or live buried and still com- municate with the clear water above by means of siphons like a clam. The fixation of an oyster larva is a means of protection against such accidents after the loss of its locomotory organs (velum and foot). To be suecessful, transplanted oysters have to be put down on bottoms and in bays closely resembling the best naturally occurring oyster areas. They may be thickly disposed (Fig. 6), looking very much like beds of transplanted eastern oysters (Fig. 7.) Experiments on adult oysters show that when left exposed to the air, or when placed in river, pond, well 6. Western oysters re-planted in or rain water, or buried in sand or mud, they will not live long. If the weather is cool they may live about a month, otherwise they may die in somewhat shorter time. . Adult oysters are resistent. In experimenting we cannot wait so long for results. Younger stages are more delicate and less protected. They serve our purposes better. For many experiments the larvae of the British Columbia oyster are all that can be de- sired, and are easily obtained in the proper season. Experiment: Some large active larvae from the branchial cavity of Ostrea columbiensis are trans- ferred to a watch-glass of rain water. Result: The larvae cease swimming on the instant and remain quiet as if dead. The larvae give much quicker and more decided re- sults than the adult, and as a consequence are more CANADIAN FISHERMAN - Sept., 1917. practicable for our purposes. Their small size and the exposed position of their swimming organs permit in- stant action of the water, and make observation easy. Youthful and spat oysters are more like the adult and unsatisfactory. Embryos and eggs are too quiescent to be of great value for such experiments. Two things were made use of—the larvae and the rain-water. ‘Two sets of observations can be record- ed—the one referring to the larvae themselves as judged by their behaviour, the other referring to the rain-water as a medium. The first supplements our knowledge of the activities of the oyster, the second contributes to our knowledge of its environment. Withdrawing most of the rain-water by means of a pipette and transferring sea-water to the watch-glass results, in a few minutes, in the larvae again being re- stored to activity. If they are left longer time in rain-water, it takes longer to restore them in sea- 7. Eastern oysters transplanted in B. C. water. If expjosed to rain-water for fifteen min- utes, few or none ean be revived. All forms of fresh- water: rain, pond, river, spring, well and distilled waters act similarly. Larvae (and younger and older stages) are liable to exposure at times to fresh water from rain, rivers, drainage, melting snow of the mountains, glaciers, ete. One hears and reads of river oysters. This is due to a failure to grasp the real conditions or a loose and unscientific mode of expression. We have no river oysters. There are oysters living in estuaries, which are salt water arms of the sea—not fresh water. In some districts it is customary to speak of tidal cur- rents, between the mainland and islands or between two islands, as rivers, where they have nothing to do with rivers. FRESH. water is death-dealing to oysters; sea-water is life-sustaining. But sea water may be somewhat diluted with fresh water and still remain life-sustaining, That is what Prappena at the mouths of rivers and in most bays. ‘The rising tide generally forees sea water up the hannels leading to rivers and the river water flows ver its surface. The water is fresher on the sur- ‘ace and salter on the bottom. Sea water from a dis- tance off shore, out of the influence of rivers, has a _ specific gravity of 1,025 (or thereabouts), the S. G. _ of fresh water being 1.000. As the tide falls in a bay the layer of fresher water on top is lowered along _the beaches and over the flats, washing and scouring the surface. This, for one thing, prevents many sea imals from living in these places. Animals, like the oyster, that have become habituated to a varying sal- ity, may prefer it, but there is a limit to their ability 9 withstand both decrease and increase of salinity. sults is just above the medium between sea and fresh water, ie., about 1.013. It must be noted that there is a difference between salinity and specific _ gravity—the latter may be due to other substances in lution besides salt (common salt). A solution of salt of S. G. 1.025 is not life-sustaining to the oyster. ‘The writer has made up artificial sea waters from dis- water and pure salts. in kinds and quantities as they oceur in sea water, that are just as good as, if “not better than, natural sea water. Another necessary constituent of sea water, from the standpoint of the oyster, is air. Stagnant sea water is much inferior to aerated sea water as a life- ‘sustaining medium. Sperm, as shown by experiments, are more sensi- e to changes of media than larvae, and may be used to test the effects in a similar way. _ Fertilization is the most exacting of all the methods of. testing and comparing media. Fertilization can be ed in artificially compounded sea water.’ ‘Temperature is the most important purely physical tribute of the sea water in which oysters live. If 1e are placed i in sea water in a test-tube and stood ‘a hole bored in a block of ice kept in a cool place, oul examined from time to time, it will be found that as the temperature falls to near the freezing point the larvae become inactive. Ice may be frozen around them and they may be thawed out and swim about again. But after a certain prolongation of the freezing they ent permanently injured or killed outright. They ean _ not be frozen through and again restored to. continued if active life. x A study of temperature with reference to fertili- _ zation and development throws a great deal of light _ on the breeding of oysters. At 2° C. fertilization is not effective. If kept at this temperature for a time and then brought into a warmer one, a few may be- __ gin to develop, but are liable to soon go to pieces. If ey parent a longer time at 2° before exposure to moder- ate warmth, none will develop. At 10°C, they do not develop, but when warmed to 15°C they begin. If kent at 10° for 24 hours before being warmed, a few q will begin to develop, but will soon disintegrate. At 25°C development is rapid, but few cases are regu- lar and free from abnormalities. | Foreed develop- ment does not contribute to regular and_ healthy aa _At 15°C it takes 5 hours to reach the 2 to 3 a -eelled stage—at 25°C it takes only 2 hours, a Bi. CANADIAN FISHERMAN periments show that the degree of S. G. giving best ~ 387 IT now becomes clear why breeding takes place in spring and summer, and why rate of development and growth vary at different places and different times. At Crescent Bay, B.C., the temperature of the sea water for 1916 gave the following readings: March 15, 1916 . 6°C April 1: iui 8.5 April 15 .. .. 11.5 My hia ua: Eyes 30s 14.5 Maytb’s woe: 15 Junel... 17 June 15 .. 20 51 Ege HOE geese See oe Sere tee «29 PULLS. « .: a4 svaliee ek . 20 yo? ein Reape epee ps Be ~ 22 AMO Ai cit 20 Sept.1. 19 Sept. 15. At The distribution of eggs is Lhidtar to thet of the oysters spawning them. Similarly with embryos. The distribution of larvae is at first the same, but, as lar- vae are free-swimming, they may, while in suspension, be carried to other areas by the drift of the tide or by tidal currents. When full-grown larvae begin to set and become spat, the chances are that they will find the most suitable conditions in the same regions as their parents, and that m@st of those which go adrift into other less favourable places will be lost. THE FISH OF LILLABELLE LAKE Two years ago Lillabelle Lake was well stocked with goodly fish which furnished the angler with very satisfactory returns for a few hours’ fishing. It was a source of pleasure to numbers of Cochranites who ap- eae St the results from a few hours spent with rod and line. Then the greedy law-breaker with his nets appeared on the scene, and fish in large quantities were sold in town and country. But this was not all! The supply was much greater than the demand. consequently the surplus had to be disposed of, which was accomplished by the simple process of bagging them up in old sacks and dumping in the adjacent creeks: there they were left to rot and befoul the water which settlers use in many instances. Eight large sacks of decomposing fish it is said were discovered a year ago in one creek. Several times settlers notified the Department and a man was sent to put a stop to these depredations, but as the game goes merrily on, it is presumed the profit is worth the small risk. Nets are still in evi- dence, and it would seem there is still some profit in it, but the unfortunate angler may fish with all the fervor of the renowned ‘‘Sir Tsaac’’ and be equipped with the outfit of the complete angler but his efforts will be in vain. ‘‘The Hun has done his work.’’ H. W. P. DRAGS BIG FISH FOUR MILES. Arkansas City, Ark., Aug. 11. — Unable to pull a 75-pound catfish from the Arkansas River dam. Bloom- er Aleln, an Arkansas City fisherman, chained the fish and dragged it through the river to. this. city, a dis- tance of four miles. When he reached the city several men assisted him in pulling the fish ont of the water, 388 CANADIAN FISHERMAN na pha rar hh brbririr tests trr > tote OOOO OOOOOObO00O 3900000 4 bbbhboabhodt pbohbbhbhaoed a bebooosd Sverre? hbbhbbee VUVere pewyve. ne le OO 00000006 THE Fisheries Administration of England presents the virtues, and defects, inherent in the whole scheme of English public life. The English are a peculiar and perhaps a chosen people. No nation possesses a greater fund of scien- tifie knowledge and technical skill; yet few people are so unscientific in their attitude to questions of public interest. Old Customs die hard in England; individ- ualism, though outlawed by modern conditions, re- mains the keynote of the Englishman’s character. To a certain extent England is still a collection of feudal principalities; a nation of parishes. Loeal self-gov-« ernment is nearly as much of a fetish as it was in the days of the Saxon, when the folk-meet settled all pub- lie affairs. English as she is spoken in this country is ‘a continual source of amazement to the Canadian from the backwoods. I don’t know how many dia- lects were spoken around the tower of Babel, but there’s a lot in this land. Thus it is, perhaps, that England, while it has for years, had a well organized central administration of fisheries, has vermitted local organization — legally subordinate to the central power—to control the fish- eries and adopt rules and regulations not always com- patible with the general interest. England and Wales have for Fishery Administration purposes been divided into 11 districts. Each district frames and enforces its own regulations. True, the central administration has the power to reject or revise these regulations; but naturally, England being constituted as it is, the central administration has rarely exercised its authori- ty. Naturally, too, the district adopted regulations which it considered to be in its own interest, without worrying as to what might be the interests of the fish- ing industry as a whole or the nation in general. This was proper enough when the district was practically self-contained — when the district catch found its market near at hand. But the steam trawler and rail- way enterprise have created a revolution; the Grimsby fishing industry is no longer only interested in Grimsby and neighboring towns—it is interested in the market possibilities of the nation as a whole. The Grimsby dealer may find himself up against ancient regulations that prohibit or render unprofitable the sale of his fish in districts where the consumer would be glad to have them at a reasonable price. At the same time these districts may have a super-abundance of certain kinds of fish which the Grimsby district would offer a market for at reasonable prices. This may be a erude statement of the situation. All the same there is abundant testimony to the contention that the absence of uniformity in district regulations operates to the disadvantage of the fishing industry as a whole, and to the. consumer, too. That a modification of the system of administrative control, adapting it to the revolution in the fishing industry, was necessary has been recognized in Eng- land for some time. A year or so before the war a Royal commission appointed to investigate the fish- eries question made some recommendations on this sub- ject. It recommended that the Central Fisheries ad- 2000000000068 ministration, instead of being a subordinate depart- ment of the Ministry of Agriculture should, owing to the importance of the interests committed to its charge, be placed on the same status as the Department of Agriculture, and have its chief raised to the rank of permanent secretary. It was recommended also th the central administration should exercise its authority. with a view to promoting greater uniformity in regulations, and to be careful before sanctioning variations that such variations were not shorts and incompatible with the general interest. With a view to making the principle of centraliz control more readily operative the Commission a that the number of fishing districts in Eng Wales be reduced to four or five, and that trict should have at its head a resident in: rectly responsible to the central body, and in touch with the local fishing interests and — It also suggested that the district committe: cising in practice legislative function, sh constituted as advisory commissions, their serve without pay. They were to confer’ trict inspector, discuss questions of technical mercial interest, and generally review the w district. : cy, AMONG other things, the Royal YP & recommended that the administr Ny Ny be able to take action to prevent : of threatened fisheries; that it fg control of the development of oyster parks, and motion measures to prevent their contaminatic it continue on an increased scale the scie1 on the practice of fishing and preparation of duct for the market; that it collect and d among the fishermen information conce eries; that it organize a more extensive pro technical education for fishermen; that it a propaganda among the fishermen to e to the advantage of the principle of co. connection with loans and the sale of | develop and improve its system of statisties; tl take measures to secure the establishment of a to improve existing fishing ports and constr ones ; that its budget be made a complete ¢ against the publi¢ treasury, instead of a partial against loeal bodies; that it publish the results tained by the installation of motors in fishing with a view to encouraging this practice, and w sible to make loans to co-operative societies 0: men to permit the purchase of motors. Hat A a: The Fisheries Administration maintains a number of — vessels and a considerable personnel for hydrograph and scientific research work. The direction o work is subject to the supervision of a consultat committee composed of eminent scientists who frequently to consider reports. The Administ also makes grants to scientifie bodies engaged on I investigation and experiment in connection fisheries. In addition it takes its share in the the International Council at Copenhagen is doi respect to the exploration of the North Sea and jacent waters. ; came , 1917. - PRINCE EDWARD ISLAND FISHING. at CHARLOTTETOWN, P.E.I. B/) ABOUT 50 per cent. of the lobster packers Sat on the Island are taking advantage of the Me extension of the season for one month, Aug. ~_ 11th to Sept, 10th, and about forty per cent. the traps are \out. e regular season for the greater part of the Ts- opened on April 25th, and closed June 25th, but small section extending from Cape Traverse to est Cape on Northumberland Strait the season ened May 24th, and closed August 10th. As the tension applies to the whole Province, the fisher- men in the latter section, simply kept on fishing, and very factory is in operation. On the north side of » Island, however, from New London to East Point, are closed with few exceptions. From Souris to Murray Harbor almost all have re-opened, and along ie rest of the coast west of New London about half. All the factories at Rustico, one of the most im- rtant fishing centres of the Island are closed, and fishermen are engaged in catching cod, which pays n better at this time of the year. re is a difference of opinion as to the effect 1 the extension will have upon the lobster indus- try as a whole. _ This Spring the total catch from the Island was nt sixty per cent. of that of the previous season, nd was about 36,000 cases. One argument used in favor of the extension was the shortage in the catch. the second season will bring up the whole season’s tech to a normal one of an average season, it is claim- that no injury will result. A number of packers say that as this is the first time fall fishing is being tried they will wait until the season closes, before they express themselves regard- ing the advantages and the disadvantages of the ex- A leading packer in Tignish says that he does not anticipate a large pack in that section, the general »inion being that the fish will be caught up in a . At the time of writing fair catches are being ~ handled, but it will be very strange if these can be continued. In any ease, he says. the extension is bound to injure the Spring’s fishing. Some packers contend that the extension should not have been grant- |, because it establishes a bad precedent and_ the ‘rictest adherence to the regular season is essential ) the conservation of the lobster. Others use the ar- ument that the lobsters are now closer in shore, and the @eather in September is liable to be stormy, considerable damage to gear may occur. No one holds the view. however, that the catch this fall is likely be such as to seriously affect prices. Shortage of herring, which is most commonly used ‘or bait. is a factor to be reckoned with in the fall hing, but codfish heads are being used as a substi- tute with good results. s Codfishing is carried on toa considerable extent in yme sections, especially in Rustico, Souris and other points. The Gorton-Pew Company of Gloucester, Mass., have established a branch business in Souris, d the indications are that other large firms from the United States may follow their example. Canning eod is being carried on, a new factory for that pur- - pose having been opened at Morrell by R. N. Cox & pany. A new departure with respect to the fish industry this fall was the starting of a motor truck ame CANADIAN FISHERMAN 389 service between Rustico and Hunter River Station. This will be of much advantage to the fresh fish trade. Once the car ferry commences running, and the gauge of the Prince Edward Island Railway is stand- ardized, the fresh fish industry should receive a great stimulus, because shipments can be sent through in cold storage from any point on the Island to any point on the mainland railways without rehandling or breaking bulk.—MACDONALD. PRINCE RUPERT NOTES. While there has been general lamentation on the part of those connected with the salmon fishing in- dustry on the Pacifie Coast over the falling off of the sockeye salmon, reasons for hone and congratulations have appeared as far as the Skeena spawning outlook is concerned. Never since the spawning grounds have been patrolled has there been as good a supply of sockeye in the upper waters of the river as there is this year. Stewart Norris. the Fishery overseer, has return- ed from the headwaters of the river where he in- spected evervthing connected with the stocking of the lakes and streams. To his knowledge, for over ten years there has not been as many fish reach the upper waters as this year. The reports of those who were acquainted with the conditions before that, is that this is a most favorable year as compared with those since fishery began in the river. It is safe to say that the present outlook is the best as far as the stocking of the spawning grounds is concerned’ for the past twelve or fifteen years. Under the four vear cycle which constitutes the life of the salmon there is therefore a splendid out- look for the year 1921 as far as sockeye are concern- ed in the Skeena. The season’s results in this respect will therefore afford excellent scope for the study of conditions on the part of those who are connected with the fishing industry so as to ascertain what were the contributing causes for this large stocking of the headwaters. In this way some rules may be devised’ that will assist in future in the keeping up of the stock of fish. Another feature connected with the conditions found on the spawning grounds is the fact that the fish that have arrived as far as the waters of Babine Lake are in good condition physically. They have made a good run to the-grounds and are not complete-_ ly exhausted. It is held as likely that the early run of sockeye got safely past the fishing areas at the mouth of the river. This was due in no small measure to the fact that there was not nearly as much net fishing for spring salmon as in former years. Trolling has be- come the accepted method of taking the springs, leaving the gill net fishing practically until the sock- eye season is legally opened. While spring salmon nets would not take the sockeye, yet it is more than likely that the fishing operations in the river may have the effect of diverting the sockeye from their run up the river until a later period when they are more ripe and therefore do not stand the long run as well, reaching the beds in an exhausted condition. The season as far as the Skeena River is drawing to a close. Some of the canneries had closed up be- fore the end of Angust and others were to. follow shortly, as soon as the cans on hand were filled. With 390 a poor season on the Fraser and elsewhere there has been a constant shipping of eans from these canner- ies that have had a very short run and a light pack. For this reason there has been a rather long extend- ed season on the Skeena for canneries that are owned by corporations that have them on the Frasef as well. The pack of sockeye has not been a large one on the Skeena this season. It will just about reach the same figures as last year—about 61,000 cases. This is about half what a normal pack of this variety should be for this river. But while there has been a short supply of sockeye, the run of humpbacks has been very large. There has been no difficulty in filling all the surplus cans with these cheaper fish. There is now a good run of cohoes which are regarded as a most valuable fish. These are selling to the canners and the dealers at fifty cents each on the trolling grounds. Tt will thus be seen that the pack of the Skeena will be a full one, although the sockeye, the most valuable fish that is obtained, has not been as good a run as it should be. MANITOBA NOTES. ‘ The season for fishing whitefish on Lake Winnipeg closed 15th August, and the total quantity allowed under the Department of Fisheries regulations is re- ported as having been taken this season. The fisher- men have had a very successful season and they are all making active preparations for the fall fishery, which opens in a few weeks. The demand for Lake Winnipeg whitefish, acknowledged by the most criti- cal to be the finest whitefish in the world, increases, and with the added demand for fish of all varieties, it is expected that this delicacy will be found in all the principal markets of the continent before very long. The regulation by the Food Controller is be- ing observed throughout the principal parts of the provinee, and the fuller introduction of fish into the menu of all the leading cafes, clubs and hotels in Winnipeg is already noticeable. The Town Council and Board of Trade of Selkirk, have forwarded a resolution to Col. Geo. H. Brad- bury, the member for that district in the Federal House, protesting against the removal of the fish hatchery from Selkirk. It is contended that the Sel- kirk Hatehery has served a useful purpose and natur- ally the business interests of the fish town of Selkirk object to the removal of the hatchery. The fishing station of the Northern Fish Company, Ltd., at Black-River, was burned down some time ago and about $2,000 worth of fish totally destroyed. The entire plant was destroyed, and the fishing opera- tions there somewhat handicapped until the different outfits were removed to another station. However, the contractors are busy erecting a new plant in or- der to have everything in order when the season opens next vear. The many friends of Mr. W. J. Guest, the pioneer fish merchant of this province will regret to learn that he has been confined to the General Hospital for some time, suffering from a serious ease of blood poisoning in his right hand. He has had a bad time with the hand, but at time of writing is making progress and is looked for around the warehouse in the near future, CANADIAN FISHERMAN ~ Sept., 1917. Fishing for the fall season has commenced on Lake Winnipegosis, but it is impossible to say just how this will turn out as the first catch is only due—judg- ing by the demand for nets it would seem as if the slogan of the fishermen for 1917-1918 will be ‘‘Pro- duce More Fish.’’—More power to the men at the nets. -4 an BRANDRAM-HENDERSON, Limited MARINE PAINTS oe Recognizing the great future of the shipbuilding industry in Canada, Brandram-Henderson, Ltd., manu-— facturers of Paints and Varnishes, have organized-a new department in their business, known as the — ‘Marine Specialty Branch.’’ One of the earliest efforts of Brandram-Henderson, — Ltd., was in the manufacture of paints, compositions, enamels and varnishes, especially suited for marine work. ‘‘Anchor’’ Marine Paints were among their Jas. G. Lorriman, first products, and the sales of their produets in all parts of the Dominion will now be directed by the new department. James G. Lorriman has been appointed manager of the Marine Specialty Branch, with headquarters at Montreal. Mr. Lorriman was, for four years, sales and advertising manager of the Metal Shingle and Siding Co., Preston, Ont., and was connected with their Montreal and Toronto offices, for nine years. He has been manager of ‘‘Hardware and Metal’’ for the past six years: This new department marks another stage in the growth of Brandram-Henderson, Ltd., who, originally covering the Maritime Provinces only, are now repre- sented by factories or warehouses, in nearly all imports ant Canadian cities. Sept., 1917. THE MANUFACTURERS OF THE ‘‘FRISCO STANDARD.”’ Many good things have come out of the West and especially is this true in the gas engine field. The _ heavy duty gas engine for commercial sérvice originat- ed on the Pacific Coast, and has been developed on that coast to a greater degree than anywhere else in America or the world. Probably no other motor manufactured is so well-known for work boat service as the ‘‘ Frisco Standard’’ engine made by the Standard Gas Engine Co., of San Francisco and Oakland, Cal. CANADIAN FISHERMAN 391 The Standard factory is a first class fully equipped modern plant of very large capacity, splendidly situated in an ideal manufacturing centre on the Oakland side of the San Francisco Bay, having both rail and water transportation facilities. Drafting room, pattern shop, foundry and machine shop, engineering, construction, testing, painting and shipping departments are all very carefully organized and thoroughly systematized, being the direct result of modern efficiency methods. A shipyard and boat building establishment, oper- = ‘Special attention of the readers of this magazine is called to their advertising announcements and to the remarkable claims that they make for the service and reliability of this engine. The history of the growth of the Standard Gas En- gine Co. is an interesting one, and the popularity to which this engine has attained in recent years is equally remarkable. The Standard Gas Engine Company commenced business as a co-partnership under the title of the Standard Machine Works in San Francisco, in 1899 and ating in connection, has deep water frontage, private dock and ways. Frisco Standard Marine and Stationary engines are built in sizes ranging from 4 up to 275 horse-power. Marine cargo hoists are built up to 16 horse-power. Direct connected electric units are built up to 10 horse-power. ; The Frisco Standard engine in design and construe- tion is a development—the result of the application of years of experience to a fixed idea. Its neatness of design, coupled with its simplicity of construction, in June, 1901, just two years later the business was incorporated as the Standard Gas Engine Company, since which time it has enjoyed a very rapid growth. The officers of the company are: President, G. W. Emmons; Vice-President, W, L. Hughson; Secretary, J. H. Clayton. its durability, resulting in low cost of maintenance, its never failing dependability, and its remarkable fuel economy, combine in one engine, points of de- sirability attained in no other. Many special features of merit are claimed for Frisco Standard engines over other makes which, in many 392 CANADIAN instances are original, as, for instance, the massive construction necessary for normal propeller speeds and diameters; the over-head cam or timing shaft. with valve in the head reducing the number of moving parts to the minimum while giving positive action, greatly economizes fuel and increases the power. All recipro- eating parts, wrist pins and crank pins are protected by forced lubrication insuring long and continuous service and minimum wear. Reserve gears recently developed for the Frisco Stan- dard Marine engines will give the same speed ahead or astern, and will not cause any thrust or stress on the propeller, crank or crankshaft when in operation at full power. The Frisco Standard engines, propellers, propeller shafts, bearings, and water circulating parts are es- pecially adapted to marine service on the Pacifie Coast. All engines are designed for slow speed. in R.P.M. which allows for a formidable wheel that will stand great abuse in the ice and along shores where landings are made in the open roadsteads; and on rock shores where lighter and higher speed propellers are not prac- ticable. The heavy correct base construction, the long, eare- fully made bearings, the large erankshafts, the long connecting rods of steam engine type construction, the long pistons, and many other features, all prove, with- out question, that the Frisco Standard demonstrates in the highest possible degree, a true combination of theory and practice. The Frisco Standard engine has been exhibited in competition only three times: At the California State Fair it took first prize as the best marine engine; at the Alaska-Yukon Exposition at Seattle it took first prize as the best marine engine; and at the Panama Pacific International Exposition at San Francisco it took the Grand Prize as the best marine engine. In connection with the winning of the Grand Prize at the Panama Pacifie International Exposition it is interesting to note that the international Jury of Experts, drawn from all four corners Of the earth, held that the Panama Paeifie International Exposi- tion, being a World’s Fair, its exhibits must be meas- ured by World Stendards. Accordingly, in arriving at their decision, they took into consideration every FISHERMAN Sept., 1917. known engine, no matter in what country built, and irrespective of whether exhibited or not. Therefore, by the winning of the Grand Prize, the Frisco Standard Engine stands adjudged as the world’s best, in the highest court ever convened to pass on the relative merits of all engines. In many isolated districts of the World. Frisco Stand- ard engines are the only means of communication, and the service they perform is as unusual ag it is indis- pensable. For instance: Mail is delivered by contract with the postal authori-— 7 ties, over regular routes, by Frisco Standard propelled mail boats. Marriages and christenings are conducted, and re- _ ligious services held on board Frisco Standard pro-— pelled missionary vessels, which regularly ply pre-— seribed waterways, for this purpose. Wireless service, government and private, on both — land and sea, is maintained by the use of Frisco Stand- ard Engines. Life boats on ocean liners are regularly equipped with Frisco Standard Engines. (The passengers and crew of the SS. ‘‘Aeon,”’ wivened on July 18th, 1908, on Christmas Island—a desert island in mid-Pacifie Ocean—were saved alone by means of a Friseo Stand-— i ard motor-equipped life boat, which a volunteer crew navigated close to 200 miles on the Pacifie Ocean to q obtain succor). Marine hospitals (motor boats so equipped), are propelled by Frisco Standard Engines. Floating grocery stores and butcher shops propelled — by Frisco Standard Engines are quite common. Universities are even using Frisco Standard Engines — in their mechanical engineering — as demonstrators, courses. ‘Somewhere in France’? Frisco Standard Station- — ary Engines (similar to our marine type, but without — the reverse gear) are to-day doing their bit for the Allies, operating trench digging machines. j More Frisco Standard Engines are used in the world’s fishing fleets than any two other engines 4 combined. More Frisco Standard Engines are used in passeng, er service, than any other, More Frisco Standard Engines are used in freight. Sept., 1917. ‘service (both coastwise and inter-ocean) than any other. ' More Frisco Standard Engines are used in tow- boat service than any other. ‘ _ he Frisco Standard Engine has been universally adopted for use in -all departments by the United tates, as well as the following foreign governments: The Dominion Government of Canada. The New Zealand Government. _ The Australian Government. The French Government. - The Fijian Government. The Mexican Government. The British Government. _ Frisco Standard Engines have a steady call in the following foreign countries: Peru, Chile, Nicaragua, Samoan Islands, Society Islands, Greece, Columbia, Argentine Republic, Mexico, Panama, Guatemala, Siberia, China, Australia, New Zealand, Canada, Fiji Islands, and Japan. The most remarkable feature of the foreign business enjoyed by the Standard Gas En- gine Company is the fact that we have never sent out a travelling salesman or representative soliciting this business, it has all come to them, being the result of their established world-wide reputation. _ Frisco Standard Engines successfully operate on asoline, benzine, kerosene, alcohol, solar oil, ‘‘tops’’ d gas oil. The fact that they use the low grade oils CANADIAN FISHERMAN 393 with no perceptible loss in power and efficiency while performing with the same reliability as when burning gasoline or benzine, has greatly added to their use- fulness. Frisco Standard Literature of Immense Technical and Educational Value. The Standard Gas Engine Company have just issued the ‘‘Frisco Standard Book of Boats,’ illustrating vessels equipped with the Frisco Standard Engines. This book is the most comprehensive and interesting piece of literature that was ever published. It contains over 200 illustrations and shows 184 boats of every kind and description equipped with motors made by this company. It illustrates a variety of types and range of service and territory which includes almost every kind of work or pleasure boat in use in any of the waters of the world. We suggest that readers of Canadian Fisherman send for this book before the supply is exhausted, mentioning that they are readers of this journal. It has an immense technical and educational value to any one who is looking for any kind of a boat as it summarizes the requirements and shows and describes the models that experience .has proven to be best suit- ed to all kinds of conditions and service, and no pres- ent or prospective owner of a commercial motor boat can afford to be without it. With the increasing demand for fresh fish to take the place of, and conserve, our meat supply, the re- tail dealer is finding that one of the outstanding obstacles in the past in the way of increased sales was the unattractive manner in which fish are displayed, and he is now hastening to improve his store with proper receptacles and cases. _ With a view to inducing the retailers, in their own ' interests, as well as in the interests of their custom- ' ers, to use an attractive, and also highly efficient _ method of displaying their fish, the Fisheries Depart- ' ment of Canada decided to prepare a complete plan _ and specification of an attractive and comparatively ' inexpensive refrigerator case, or silent salesman. NEW FISH DISPLAY CASES The firm of John Hillock & Co., Limited, of Toron- to, manufacturers of the well-known line of ‘‘Arctie’’ refrigerators, have decided to place this line on the market, along with a full line of their different sizes and styles of ‘“‘Arctic’’ fish cases, so that the needs of every class of fish dealer can be supplied promptly. The Canadian Fisherman is always desirous of intro- ducing to its readers lines which will improve the fishing industry in general, and to that end is illus- trating here both the ‘‘Government’’ fish case, and one of the other designs manufactured by this firm. The ‘‘Government’’ case is 24% feet wide, 5 feet long and 10 inches deep inside, and is lined with sheet zine, with a one inch dead air space between it and 394(54) the sides of the ease. The bottom of the lining is sloped to a trap drain installed in the lowest corner, which will carry off all water from the melting ice, ete. The top of the case, which has a slope of 4 inches downwards towards the front, in order to make the display of fish more easily seen, is made in two sashes 13% inches thick. The sashes are fitted with two epiikiieosds of ordinary sheet glass, having % inch dead air space between the sheets. The second case illustrated is 54 inches x 24 inches x 15 inches. Legs 18 inches high. It is made of best American plain oak, with extra lining of tongued and grooved sheeting and waterproof paper; lined with heavy galvanized iron. The partition is removable. It has a slatted rack to protect the bottom, allowing the water to drain off. Plate glass is used in the sash. John Hillock & Co.. Limited, has prepared specially for fish dealers a fully illustrated folder on their dif- ferent size fish display cases, which they will be glad to send upon request. Wholesale dealers are also in- yited to write for prices on quantity lots. St. Andrews, N.B., Sept. 10th, 1917. *‘Canadian Fisherman,’’ Montreal, P.Q., Dear Sir:—While reading with considerable inter- est the very lucid and informative paper on the ‘‘ At- lantie Biological Station,’’ in your issue of August last, I noticed one statement which with your permis- sion I desire to amplify. On page 307, your correspondent writes. “ of olive oil, and the finished product is offered to the — eustomer, noti in an unattractive container, but in hand. cleaned cans wrapped in oil-proof parchment -paper, and the whole surmounted by a most attractive label. Despite these war times when the Canadian con sumer is unable to procure the imported article there of the delicacy of a strictly fancy sardine; and your information, our brands are securing prices on parity with any first-class imported article, exeep that the customer saves the duty when he pan the home product. — We are gratified to say that each tin is arneag with the word ‘‘Canada,’’ as we are proud to dem: trate to the Canadian public that the article ean b and is produced as well at home as in any other f eign producing centre. moRaaS I would be very much pleased to hear from you, and trust that you will see your way clear to correct erroneous impression which may have been left in the minds of your readers by the article in your August issue. Yours very truly, Booth Fisheries Co., of Canada, Ltd., H. B. GRADY, General Superintendent. “JACOBSON” OIL ENGINE Special Fisherman’s Engine 5 to 200 H.P. daqeran first cost of the Semi-Diesel. Hot Head Ignition. The simplicity 0 cylinder head gives better scavenging: than hot bulb ignition and prevents carbon, — * (No. spark plugs, wiring or batteries. Fuel Injection Pumps. Special desir of spray nozzle makes clogging impossible. No carbureter, Sizes 5 to 600 H.P. JACOBSON GAS ENGINE CO. SARATOGA SPRINGS, NY U.S.A. CANADIAN FISHERMAN For All We Have and Are--- To-night—under the wide canopy of Ileaven, trenched in a line from the North Sea of Switzerland, pacing decks of ships, peering into darkness, that holds perils such as God’s omnipotence never formed, - millions of men are braving death for us. Not one among whom but holds some woman dear (even though she be only the Dream Woman of his finer mo- ments). And with thoughts of ‘‘her’’ comes that other thought of the German Michael loosed upon the earth. 55 — —— — Dio you wonder why our men fight hard? Think, then, of what a privilege it is for us women to help send sufficient of the right kinds of food for the bodies of such great souls. HW Think of this and then ask yourself whether you will forbear to substitute other foods for the white bread, beef and bacon you and your family now con- sume; and, in addition, prevent the waste of a single ounce of food in your home. Your service of sacrifice is so small. The result will be so great—you surely cannot refuse. Serve Our Heroes---Sign and Live Up to Your Food Service Pledge Women’s Auxiliary, Organization of Resources Committee, in Co- operation with The Hon. W. J. Hanna, Food Controller. 396 (56) The Dominion Fisheries Commission Vancouver THE Dominion Fisheries Commission has spent two months in British Columbia gathering evidence of conditions and has departed for tea) Ottawa to digest the facts and make findings. The whole case from every angle has been fully pre- sented, and it is remarkable that no one is saying that he did not have a chance to register his complaint. This is due to the tactful patience of Chairman Evans who prolonged the sessions of the commission so that all who desired to be heard might have their say. No commissioners in the memory of British Colum- bia worked harder, endured more and travelled farther in less time than the members of this commission. They took their comfort in their hands when they went north to visit the canneries in one of the fisher- ies patrol boats. They were shut off from organized civilization and all the comforts of home for weeks at a time. They were buffetted with the seas and burnt brown by the clearest sun in all Canada while being frequently stung by the stingiest mosquitoes of the species, all with good cheer in the performance of their duty. And after it all, they reappeared again in Vancouver, pictures of fitness and still going strong as optimists, with never a spot taken off their sense of humor. It was an admirable commission, particularly as to its personnel, though in the opinion of all interested in the fisheries its scope was too limited. W. Sanford Evans made an ideal head of the commission, from the start insuring the approving confidence of the public by clearly enunciating the purpose of the commission and inviting evidence from all and sundry. Harly in a proper method of handling and display. CANADIAN FISHERMAN Service and Satisfaction With the daily increase in fish consumption your sales will increase if you install ®. We manufacture different varieties of fish cases. Write for our illustrated folder. JOHN HILLOCK & CO., 154 George St., TORONTO | Sept., 1917. the investigation he made it plain that it was evidence — and not arguinent that was desired, and he thus shut off the interminable pleadings of counsel who were — ready to air their eloquence. Firsthand evidence was — welcomed at all times, but third party protestations — were frowned upon. Such a course was highly popular. ie While the deepsea fisheries did not come within — the purview of the commission, yet evidence was taken regarding them as it is hardly possible to get a north. ern B. C. fisherman to talk fishing without hearing facts relative to halibut and cod fishing. ‘In this line of inquiry, commissioner Fred T. James rendered valuable service as he is an authority on the distri : tion of sea fishes, being interested both on the Atlantic and the Pacific. The astounding fact was adduced that as much edible fish is destroyed in B. C. as is brough to port. The fish destroyed are black cod or sable fish, 4 red cod, ling cod and grey cod. As 20,000,000 Ibs. of — deepsea fish are marketed yearly in B. C., it follows — that a like quantity is destroyed. The commissioners were gravely interested in the problem presented and promised to do all they could to create a market for the fish now destroyed. The high price of halibut, — reaching at time to 22 cents a pound, as compared with — black cod at 214 cents a pound, is the reason that haji i but. is brought to port and black cod’ caught on the halibut lines is thrown overboard. mi i ps W. A. Found, Superintendent of Fisheries, whose — presence with the commission throughout its tour was — of great help, is greatly exercised by this waste of food — fishes, and it is expected that immediate action to — ‘2 Is what you give your cus- tomers when you equip your store with FISH CASES 1917. ; G@ANADIAN FISHERMAN 57 Opportunity for Fishermen “ROW BOAT MOTOR Saves Time and Labor OR five years the Columbian Row-Boat Motor has been giving SATISFACTION to thou- sands of fishermen, whose en- gines must be RELIABLE, STURDY, SIMPLE and ECO- NOMICAL. Although this motor contains every modern io provement, we still selling it at ($10 extra for high S60 tension -waterproof magneto built in f:y-wheel). With the aid of this highly. efficient motor, Fishermen not only save themselves much heavy toil, but are able to go farther in less time, and so increase their fares to a large extent. We can supply complete equipments of two and four cycle marine engines up to 300 H.P. Tell us your needs to-day, and we will be pleased to send you a catalogue. Ad- y new 6 to 7 h.p. slow speed Marine Engines, aids ty the Canada Gas Power Laun2aes, suitable for small fishing boats. hese are the last remaining of a Bankrupt Stoc, and are offered at low prices for quick turnover. Large stock of repair parts always available. Don't miss this opportunity to secure a high grade engine at a Bargain Price. Write Marine Sales Dept. to-day. dvess: The A. R. Williams Machirery Co., Limited CULLEN MOTOR COMPANY TORONTO E CANACA 112 W. Lake St, CHICAGO, ILL. 9 - Index to Advertisers i ; A. Gosse-Millerd pa 2 Co., Ltd. .. 8 tied heer cing Cold Storage Co ; ) Aca D} ey em ee | Gray and Prior Machine Co. . Pte yi. j . BS SS rere Ppeinoe, its Guarantee Motor Co. oe es 68-76 New England Fish “Company, Ltd. 15 i B. Guest, W. J., Fish Co. Ltd <7. 88 olen" bal neg — pore mae ct een Oo z Noble harles ry. Co Ne. hie si 8 Bliss, BE. W. Co. .. .. .. ++ +. 59 H. or am - ee, §: ' Booth Fisheries Co. of Canada, Lta. 90 Hatizer Tohh Ha cee = 16 Nova Scotia Government .. .. .. 86 Bowman, J.. and Co. sees ee 95 Hariilton<: Re y* Co. is. i535 oleae cst BT i oO. Brandram Henderson Co". Ltdss. .. > 65 Heart; BW) Ceres. ] Exchange 73 ndependent Cordage 1p," Tata: yes i i a te Bots sad aaeine — ng 18 Independent Rubber Co,, Ltd. .. ., 71 Quebec Government .. .. .. .. .. 92 a pepeacian Fish and Cold Storage Z R. Ltd. 4 11 Jacobson Gas Engine Che she ee Resources Committee, Women's iS Canadiin “Bianicries “Associa oy M4 Janos 2.27: Oo. Utara tein, .) = OF Hone ae arin es vane 34 Canadian Milk arpa ase Ltd. a x. meter = pe and Co. y 87 Canadian Oil Co., Lt i ie § oberts otors .. Dur 84 ’ Ganadian Pearl Button Co. Ltd. |: 76 Kermath Motor Co. .. .. 2. 2... Robin, Jones and Whitman, | ‘Ltd. 17 _ Connors’ Brothers, Ltd. 89 Kildala Packing Co., Ltd. .... 2... o Robinson, Thomas 4 85 eemere woranee Co., Ltd. ‘Front t Cover L. s Cullen Motor Co. .. . ee 4 Leckie, John, Ltd. .. .. .. 16 oes = Cutting and Washington .. .. .. 65 Leonard Fisheries, Ltd. Back ‘Cover pre epochal mag COs 9 4 nk mip ese 8 Letson and Burpee, Ltd. .. 6 Silv ee R rnest .. .. .. 4s .. 75 D. Lincoln, Willey and Co., Inc. vs ee TB Smith’ Cannety “Machines © Go hea 88 Peres ucent of Bo reer: a cea anadian Refrigeration Lge Bt Smith, W. C. and Co., Ltd. ee trapete say, 4 +s ? sat Lta. E Stamford Foundry Co. .. «« 68 Disappearing paopelies ber Cs Co., Ltd. s ipeere: Cunningham | ‘and Co.,” ae Stairs, W., Son and Morrow, Ltd. 93 te Pneties oy Ay cee Lockeporte Cold Storage Co,” Ltd. 82 Standard Gas Engine Co... .. ...: a Loggie, W. 8. ee . 5. gw "a> Ph-6 } Evinrude Motor a Seg A PE i ae | London and Petrolia Barre) Co., Ltd. 79 T. Thorne, W. H. and Co., Ltd. .. .. 838 yy 4“: 2 39 Sages. Fred mu. 83 Tuckett Tobacco Co., Ltd. .. .. .. 68 7 “-Earquhar, and Co, “ Pane ¢ 7 Maritime Fish | Corporation, Lta. aie . w. Finlay Fish Co, Inc. .y 0... 1. 1.) 87 McAvity, T., and Sons, Ltd. .. .. 74 Walker, Thos. and Son, Ltd. .. .. 93 Fish Trades Gazette .. AO 14 McKeough and Trotter, Ltd. .. .. 75 Wallace Fisheries, Ltd, .. .. .. .. 10 Freeman and Cobb Co.. Ms vs - BT Mueller, Charles, Co., Ltd. .. .... 79 Western Packers, Ltd. .. .. .. .. 9 G. Mustad, O., and Son .. .. .. «+ .. 78 White ‘and :Cou7ltd > vines acl oe 98 = whiten Tris ee Se ere 4 Ltd» . 80 ' Yhittall, A. R an. Co., Ltd. .. 7 _ Goodrich, F., and Co., “Lta. 84 National Service Board .. .. .. .. 67 Williams, A. R., Machinery Co., Ltd. 57 papourock neuaeark Export Co., Ltd 398 remedy this condition will be effected either through the Department of Marine and Fisheries or through the agency when created by the food controller, the Hon. W. J. Hanna. H. B. Thomson, British Columbia’s representative on the commission, besides bringing one of the keen- est business brains on the coast to bear upon the evi- dence submitted, acted also as guide to the commission for he knows British Columbia like a book in all its conditions. As with all such commission’s evidence was given at times with restraint. It required a man like H. B. Thomson, fully acclimatized and knowing the B. C. spirit to fathom what was merely indicated by the witnesses. When the findings, of the com- missioners come to be written, the shrewd judgment and thorough understanding of Mr. Thomson will be made evident. SO FAR as Vancouver was concerned the commission dealt with the question of the advisability of permitting the export of raw salmon other than Sockeye for canning pur- poses. This matter affects the Fraser River and the west coast of Vancouver Island. The fishermen in the Fraser testified that if a fair price were given for pinks and chums they would prefer to sell to the Canadian eanners rather than to the United States ° ners; but they feared that if United States competi- tion were barred that the price the Canadian canners would pay would not adequately recompense the fish- ermen. They admitted, however, that the price paid by the fresh fish companies approximated to the price paid by the U. S. buyers. The canners on their part said they were prepared to buy all the pinks and chums the fishermen could catch and considered that in the interest of the maintenance of the canning in- dustry they should be given a preference over the U. S. eanners, whose peculiar environment enabled them to offer higher prices for B. C. cheaper salmon that they carried. The canners declared they were prepared to pay a just price for pinks and chums, and would agree to can all the fish caught. The difficulty is over the definition of a ‘‘fair price.’’ On September 6 the canners were paying 20 cents a piece for pinks and 25 cents apiece for chums on the Fraser River, and the fishermen were catching 150 pinks to the boat, which produced $30 a boat. At these prices with the fish running as they are the fisher- men are satisfied and this satisfaction is not yet dis- turbed by the presence of United States buyers in Can- adian waters who may offer slightly higher prices, because the run of pinks on Puget Sound is giving the U. S. canners all the fish they can handle. But when the U. S. buyers come to Canadian waters, after the Puget Sound run falls off, the fishermen may prefer to sell to them than to the Canadian canners. So a fair price so far as the fishermen are concerned is a shifting price and really dissolves itself into the best price that can be got through U. 8. competition. The situation. calls for a price fixer. There is a price for pinks and chums that would be fair to the fisher- men, the canners and the canning public. That price should be ascertained and fixed by government au- thority, if it is desired that a long established industry should be protected against unusual and unfair com- petition from U, 8. industries. That appears simple but there is ever present a clash of publie interest and publie opinion when matters touching the fisheries of the Fraser River are discussed, for these fisheries are viewed in B. C. very much as the Intercolonial Rail- CANADIAN FISHERMAN Sept. 1917. way is viewed in the Maritime Provinces; they are a looked upon as the property of the people of B. C., — whereas as a matter of faet, they are the property of | all the people of Canada. Holding the larger view one may regulate prices in the interest of all Cana- dians; but holding the narrower view, one must deal — with the question from the local aspect of ii. In war time it may be desirable to see that all the people a Canada pay only a fair price for foodstuffs. The fisheries problems in British Colambia are tangled net. There are no hopes that the commission-— ers may find a speedy and successful course out of their difficulties. HALIBUT ARRIVALS AT PACIFIC COAST E FOR THE MONTH OF JULY, 1917. At Prince Rupert, B.C.: ¥ July 1. Corona, U. 8., 12,000, Booth Fisheri pany. July 1. Stranger, U. 8., 15,000, Booth Fish pany. i July 1. Yakutat, U. 8., 50,000, Booth I pany. : : July 1. Tahoma, U.S., 24,000, Atlin Fisheries, Limited, " July 1. Soya, 5,000, "Atlin Fisheries, Limited. _ July 1. Margalice, ‘9,000, Atlin Fisheries, Limited. July 1. Nornen, 15,000, Atlin Fisheries, Limited. July 1. Haysport 1, 25, 000, Atlin cea Limited, July 2. Andrew Kelly, 120,000, The C. /& c * Co., Ltd. July 2. James Carruthers, 25,000, The C. RF & C. Ss. Co., Ltd. ety 2. Viking, U. S., 10,000, The C. F. & GC. 8. Co, td July 2. Onahl, U. S., 18,000, The C. F. & CO. Ss. o Ltd. g Plant Nellie, U. S., 5,000, The C. F. & OC. Ss. ode td July 2, Core, U. 8., 5,000, The C. F. & GC. Ss. Go, July 2. jG el ph a 9,000 Atlin Fisheries, I July 2, Aurora, U. ’s., 9,000, Royal Fish Co. July 2, Director, U. gs, 14,000, Royal Fish Co. July 3, Starr, U. S., ‘15,000, 'Pacific Fisheries Con pany. July 3, Kitwinmar, 7,000, Pacifie Fisheries Com July 3, Roald Amunsden sO Sy 30,000, Booth | ies Company. July 3. Alten, U.S., 60,000, The C. F. & C.8. Co. 1 . Pras 4, Chief Skugaid, 50,000, The C. F. & C. 8. t h - July 4, La Paloma, U. S., 22,000, The C. F. &C. 8. Co., Ltd. July 5, Elfin, U. 8., 8,000, The C. F. & C. S. Co., PhS G. Theckla, U. S., ’5,000, The ©. F. &C. 8. Co Bs 6, Chief Zibassa, 18,000, The C.F. & C. e © t July 6, Rose Spit, 7,000, The C. F. & C. $. Co July 8, Royal F, 6,000, Atlin Fisheries, Linited. a July 8, Joe Baker, 9,000, The C.F. & CS. Co.,. July 9, Agnes B, 5,000, The C. F. & CG. 8. Co., July 9, Mayflower, U. S., 9,000, The ©. F, & 6. Co., Ltd. July 10, North Cape, U. S., 10,000, Royal Fish 0) pany. July 10, Selma, U. S., 11,000, Royal Fish Canis n) July 10, Heeate, 6,000, The 0. F. & ©. 8. Co., July 10, Mayflower, 10,000, The C. F. & C. 8. Co., Ltd. September, 1917. CANADIAN FISHERMAN 59 metrtihy i Uttit ae “CANS!---MORE CANS!” When the run of fish is good that is the ery. If the pack is to be successful and profit- able the machines that meet emergencies must be dependable. The supply of cans must meet the incoming rush of fish smoothly — always ahead, no stoppage for repairs, no failure on the part of any of them to perform its share. “Bliss’’ Automatic Can-Making Machinery is used in every part of the world where cans are required—is the development of nearly sixty years—can be depended upon. “BLISS ’’ AUTOMATIC LOCK-AND-LAP SEAM BODY-MAKER No. 22-N is the machine illustrated above. Shown with automatic suction blank feed and roll solder attachment. Production speed up- wards of 150 per minute. Write for Catalogue Section No. 18-A E. W. BLISS COMPANY Main Office and Works; BROOKLYN, N.Y., U.S.A. CHICAGO OFFICE DETROIT OFFICE CLEVELAND OFFICE 1857 People’s Gas Bldg. Dime Bank Bldg. Union Bank Bldg. 1917 LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road PARIS, FRANCE, 100 Boulevard Victor-Hugo St. Ouen 400 July 10, Nautilus, 11,000, Atlin Fisheries, Limited. July 11, Nornen, 8,000, The Cc. F. & C. 8. Co., Ltd. July 11, Soya, 8,000, The C. F. & C. S. Co., Ltd. July 11, Gilford, 8,000, The C. F. & C.S. Co., Ltd. July 12, Polaris, U. S., 18,000, The C. F. & C. S. Co., Ltd. July 12, Dip, U. §., 6,000, The 0. F. & G8. Co., Ltd. July 12, Dolphin, U. 8., 5,000, The C.F. & C. s. Co., Ltd. July 12, Saturn, U. S., 8,000, The C. F. & C. S. Co., Ltd. July 12, Maud, 8,000, The C. F. & C. 8. Co., Ltd. July 12, Corona; U. S., 22,000, Booth Fisheries Com- pany. July 12, Lincoln, U. S., 8,000, Booth Fisheries Co. July 13, Haysport 2, 24,000, The C.F. & C. 8. Co., Ltd. July 13, Lillian M., 6,000, Atlin Fisheries Company. July 13, Geo. E. Foster, 38,000, The U. F. & C. 8. Co., Ltd. July 14, Doreen, 8,000, The C. F. & C. §. Co., Ltd. July 14, Onah, U. S., 12,000, The C. F. & C. S. Co., itd. July 14, Klatawa, 5,000, The C. F. & C. 8. Co., Ltd. July 15, Venus, U. S., 5,000, Royal Fish Company. aie 15, Flora Bel, 7,000, Royal Fish Company. ‘ly 15, Margalice, 5,000, Royal Fish Company. fly 15, Clara, 8.000 Royal Fish Company. Ju'y 15. James Carruthers, 10,000, The C.F. & C.S. Ltd. July 16, Tordenskjold, U. S., 65,000, Booth Fisher- ies Company. : - July 16, Malola, U. 8., 35,000, The C. F. & C. S. Co., Ltd. Fisher, U. S., 5,000, The C. F. & C. S. Co., , Unimak, U. 8., 13,000, The C. F. & CG. 8. Todd, U. S., 19,000, The C. F. & C. S. Co., N. & §., 12,000, The C. F. & C. 8. Co., Ltd. Rennell, 5,000, The C. F. & C. §. Co., Ltd. Ila, 5,000, The C. F. & C. S. Co., Ltd. Chief Skugaid, 25,000, The C. F. & C. S. Liberty, U. S., 40,000, The ©. F. & ©. 8. Nellie, U. S., 12,000, The C.F. & C. 8. Co., Starr, U. S., 15,000, The C. F. & C. S. Co., Director, U. S., 6,000, The C. F. & C. 8. Co., Margaret, U. S., 5,000, The C. F. & C. S. July 17, Ringleader, 5,000, The C. F, & ©. 8. Co., Ltd. . July 17, Kodiak, U. 8., 50,000, The C. F. & ©. 8. Co., Ltd. July 18, Sitka, U. S., 30,000, The C. F. & C. 8. Co., Ltd. : July 18, Grier Starrett, 10,000, The ©. F. &-C. S. Co., Ltd. July 18, Cora, U. S., 10,000, The C. F. & CG. 8. Co., Ltd. ‘July 18 Viking, 7,000, The C. F. & C. 8. Co.. Ltd. July 19, Elfin, U. S., 10,000, The C. F. & ©. 8. Co., Lid. July 19, Aurora, U. 8., 8,000, The C. F, & ©. S. Co., Ltd. CANADIAN FISHERMAN July 19, Ltd. ? July 19, North Wie: U. 8., 9,000, The ¢ Co., Ltd. . . July 20, Andrew Kelly, 60,0 Ltd. July 22, Chief Zibassa, Ltd. July 22, James Carruthers, ( Co., Ltd. 2 July 22, Dolphin, 14,000, ‘The c. F.& ¢ July 22, Magnhel, U. 8., 2,000, The | Co., Ltd. 3 Vea July 22, Yakutat, U. a Co., Ltd. July Ae2 Teddy J., U. a. A Ltd. : July 22, Lame, U. 8 12 00 July 22, Alvilda, U. &., 8, ‘ July 22, Convention, U. S., 5,000° Roy July 22, La Balmma, U. S., 45,0 R Company. * July 22, Hayspom: 20,000, Atlin: July 22, Mayflower, 9,000, Atl July 22, Kubien, 3,000, Atlin Mish er July 22. Nautilus, 5,000, Atlin Fishe July 23, Corona, U. a: 12,000, Limited. : st July 23, Liberty, U. S., 6,008, Limited. July 24, Lancing, U. S., 7,000, Atlin July 24, G. Techkla, U. 8. 7,000, Limited. July 24, Bringold, U. S., 8,000, Athi July 24, Rosespit, 17, 000, Atlin Fishe July 24. Alten, U. S., 50,000, Boot July 24, H. & R., U. S., 5,000, A e July 24, Kitwinmar, 17,000, Atlin Fisheri July 26. Mayflower. U; 8., 8,000, Bo Company. July 26, Lenor, U. S., 12,000, Booth July 26, Lincoln, U. Ss 7,000, Booth July 26, Selma, U.S , 6,000, Booth July 26, Roald’ ‘A tagandcigh U. Se &C.S. Co., Ltd. July 27, Albatross, U. S., 25,000, The Co., Ltd. July 27, Tom & AL., U.. a 28,000, Co., Ltd. ly 27, Sumner; U. S., 40,000, The Fi 8 td July 27, Clara N., 11,000, The ©. F. July 27, Lilliam M,, 111,000, ‘The C.F. é Ltd. OW July 27, P. Doreen, 11 000, The C. F. July 28, Polaris, U. §., 55,000, Pacifie Fish July 28, Margalice, 5,000, Altin Fisherie July 28, Haysport 2, 35,000, A ember, 1917. CANADIAN FISHERMAN 61 |W. R. SPOONER Wholesale and Commission Dealer Fish of all Kinds 119 Youville Square, - MONTREAL I am in the market at all times to Buy or Sell on Commission, Fresh, Frozen, Smoked and Salt Sea and Lake Fish, in Carload Lots or Less. Correspondence Solicited \\ I Representing Representing LAKE. FISH SEA FISH : om & he ‘ ie aN 3 A; W. Fader, Caro, N.S. i ort Arthur, Ont. Bee | 3 a Noes: Ga eae j Ba me! . ‘|Harbor Breton Fish Co., Montreal, Que. | ime _ SE | Pi ee Z Ltd. ie lagen! re game Harbor Breton, Nfld. BONELESS COD FISH 3a National Fish Co., Ltd. R. E. Jamieson = = —— Halifax and Port 4 Rustico, P.E.1.| = Se Hawkesbury, N.S. STEAM TRAWLER TRIUMPH. National Fish Company, Limited Halifax and Port Hawkesbury - N.S. “National Brand” Haddies, Fillets, Kippers, Bloaters, Scotch Cured Herring. Producers Fresh, Frozen and Salt Sea Fish “2 4 4 4 2 a 2 i 2 fe i oo 7 q ie Poa ge ag a . . . 3 i | is © tf. a - , oa 1% | ; 2 a — 402 Soya, 7,000, Atlin Fisheries, Limited. N. & S., 7,000, Atlin Fisheries, Limited. Tahoma, U. S., 20,000, Booth Fisheries Co. Margaret, U. 8., 5,000, Booth Fisheries Co. Fisher, U. S., 17,000, Royal Fish Company. Director, U. S., 9,000, Royal Fish Company. Venus, U. S., 10,000, The C. F. & C. S. Co., July July : July July July July July Ltd. July July July 30, 8. Co., Ltd. ; July 30, Kodiak U. 8., 40,000, Atlin Fisheries, Ltd. July 30, Malolo, U. S., 50,000, Booth Fisheries Co. July 30, Seymour, U. 8., 40,000, The C. F. & C.S. Co., Ltd. July 31, Co., Ltd. July 31, ies Co. Gilford, 8,000, The C. F. & ©. S. Co., Ltd. Nautilus, 8,000, The C. F. & C. 8. Co., Ltd. James Carruthers, 20,000, The C. F. & C. Chief Skugaid, 25,000, The C. F. & C. 8. Tordenskjold, U. 8., 35,000, Pacifie Fisher- Magnhell, U. S., 7,000, The C. F. & C. S. Nellie, U. S., 7,000, The C. F. & C. 8. Co., Caygeon, 10,000, The C. F. & C. S. Co., Ltd. May Flower, 8,000, The C. F. & C. 8. Co., D. C.F. 1, 18,000, The C. F. & C. 8. Co., Ltd. King George, 8,000, The C. F. & C. S. Co., July 31, Elfin, U. S., 9,000, Booth Fisheries Co. July 31, Todd, U. S., 15,000, Booth Fisheries Co. July 31, Ringleader, 5,000, Atlin Fisheries, Limited. Note.—AH vessels not specified ‘‘U. 8.’’ are of Can- adian registry. At Vancouver, B.C.: July 2, Madeline Dyke, 10,000, Western Packers, Limited. f wae July 2, Flamingo, 80,000, The Canadian Fishing Co., Ltd. July 2, Canada, 40,000, The Canadian Fishing Co., Limited. Ree July 3, Pescawha, 50,000, The Canadian Fishing Co.,. * Limited. July 10, Celestial Empire, 25,000, The Canadian Fishing Co., Ltd. July 10, Iskum, 10,000, Western Packers, Ltd. July 12, Kingsway, 70,000, The Canadian Fishing Co., Limited. July 13, Emma H., 50,000, The Canadian Fishing Co., Limited. July 16, Madeline Dyke, 10,000, The Canadian Fish- ing Co., Limited. July 29, Peseawha, 40,000, The Canadian Fishing Co., Limited. July 19, Manhattan, 150,000, New England Fish Co. July 20, Flamingo, 80,000, The Canadian Fishing Co., Limited. July 21, Canada 60,000, Limited. July 21, Borealis, 30,000, The Canadian Fishing Co., Limited. July 23, Celestial Empire, 85,000, The Canadian Fishing Co., Limited. July 28, Kingsway, 70,000, The Canadian Fishing Co., Limited. : {) July 30, Iskum, 25,000, The Canadian Fishing Co., Limited. The Canadian Fishing Co., CANADIAN FISHERMAN At Ketchikan, Alaska: Tih July 1, Manhattan, 150,000, New England Fish Co. © July 1, Prospector, 30,000, New England Fish Co. — July 2 Tyee, 50,000, New England Fish Co. a July 9, New England, 150,000, New England Fish — Company. ; July 16, Company. July 19, July 19, July 23, Pioneer, 50,000, New England Fish Co . Violet, 10,000, New England Fish Co. Tyee, 80,000, New England Fish Co. GLOUCESTER BOARD OF TRADE STATISTIC! BULLETIN NO. 7.—July, 1917. 1917. 1916. Pounds. Ponnds. Fresh Cod .. ..... 4.081.070 | 1.887.872 Sal€:Cod «33: yx 1.202.665 1768.418 Halibat:.% case: 136.620 174.817 Fresh Haddock .. 502.135 3A8 262 Salt Haddock .... 45.435 > TI Fresh Hake .. . 87.623 288.448 Salt "Hake: sce 5.350 49 251 Salt Cnsk .. 2.010 ROAR Fresh Ovsk .. ... 170.178 BAQ ROR Fresh Pollock .... 62.375 172.976 | Salt Pollock ..... 8.650 28 082. PHbenes 3. Wen 11,836 7,424 Not Products of Am. Fisheries... 4,065,186 2 415.293 10,331,133 7515029 9,031 Fresh Mackerel. bbls. .. 29°. Ta Salt Mackerel, bbls” .. ... 1,520 6492 — Fresh Herring, bbls. ...... 121 ni eee Salt Herring, bbls. ... 952.764 Cured Fish, qtls. .. . 4,058. -@iigee nm Gr Miscellaneous: Mackerel, foreion 294 bbls.: ray- Whiting, 2,000 bbls.; Small Pollock fish. 306.072 Ibs.; 166 bbls. TOTAL CATCH—GLOUCESTER. — January 1st to August ist, 1917. — 1917. 1916, - Pounds. Pounds. Salt Cod 2... oS. 28d: oer Fresh Cod .. .. .. 11,575,110 — 9.952 988 Halibut: f° 2482; 600,178 1.188780 Haddock .. .. .. 2,106,739 3.809.180 Bake Ot. ee ey 230,047 984.743 forecast ces 326,464 943.074 Pollock .. ..... .. 3,845,815 2,746.587 Phishes: 025 es 33.032 44,227 Not Product of i Am. Fisheries .. 7,879,801 4,383,499 28,908,338 28,771,055 Fresh Herring, Ibs. .. 31,789 1,587,100 (bbls. ) ; Salt Herring, bbls. .. 36,192 27,287 Frozen Herring, Ibs. . 487,946 2,816,680 Fresh Mackerel, bbls. 728 1,751 Salt Mackerel, bbls. . 6,888 9,692 Cured Fish, qtls. .... 11,039 11,528 ' Total—1917: 48,133,170 Ibs. ; 1916: 43,246,417 1 ; RPE SNS EES Ep eS to ee a Oe ee ene ee me Ee aa ig, 4 - ; > - SRI LS PTE ERO, September, 1917. CANADIAN FISHERMAN t \ ES Smoke pe ee “‘~ ¢ i i p 7 hy , ix “ Fe A i ra ;& fa,’ ; & g F z | @ Y, oy § e 5 F - “o 1 } ‘ . we Pp a a | 7 7 be —— The best Virginia | leaf, mellowed and blended by experts. Will give you pipe satisfaction. T. & B. Plug is sold in three sizes, 1c, 25c¢ and 30c per plug. Has been smoked for 60 years by Canadians who prefer the best. If you like a high grade tobacco, cut ready for the pipe, smoke Tucketts I. & B. Myrtle Cut. Sold in pocket packages 10c, 1/2 !b. tins 60c, full Ib. tins $1.20 THE TUCKETT TOBACCO CO., Limited, Hamilton, Ontario : _ ne Sa 63 } | ERG SLL 404 DIGBY FISHING NEWS. The Maritime Fish Corporation are very busy now working to their fullest capacity, and could readily find employment for more hands to deal with the fish on shore. They are shipping a large quantity in ice for western markets, and three or four teams are con- stantly employed conveying shipments to the wharf, for transmission aeross the Bay. The catches are falling off somewhat lately and ‘some of the vessels have brought in only small fares. The Nova Scotia Fish Co. is doing nothing recently, but E. Robertson has a few boatmen fishing for him. Schooner Souvenir has landed two fine cargoes of salt hake from the New Brunswick shore, and schooner Cora Gertie from Freeport two loads of salt pollock and hake. J. E. Snow is as usual busy, and the Loren B. Snow after discharging her load is fitting up for haddock fishing again. The Sila G. Boutilier landed another eargo this week. David Sproule & Co. are chiefly supplied by the local fishing boats, and H. H. Syda purchased the fare of the schr. Roseway recently landed. Captain Harry Ross, in his sehr. Morning Star, made a very successful trip recently and landed $4,600 worth at Gloucester, each member of the crew getting $113 clear. CONSUMERS CORDAGE CO., LTD. The cut (which was not to hand for last month’s notice) shows the ‘‘Accommodat'on’’ being hauled up the St. Lawrence River using rope made by their com- pany. SALT FOR CANADIAN FISHERIES FROM TURKS AND CAICOS ISLANDS. Apropos of the shortage of salt for the use of the Canadian fisheries, it may be important to note that a representative of the Turks and Caicos Islands, Brit- ish West Indies, proposes to visit Newfoundland and Canada during the present autumn with the object. of establishing, if possible, a trade in salt between these countries and the islands mentioned, in which salt is the chief product. It is said to be possible to guarantee a yearly output of 75,000 tons of good quality. these islands has lately supplied two cargoes of salt to dealers in Newfoundland. The address of the Commissioner is: George White- field Smith, Grand Trunk, Turks and Caicos Tslands; B.W.1.—Weekly Bulletin. CANADIAN FISHERMAN ‘2000 ewts. short. The Commissioner of . able during August. Codfish generally were abu on the fishing grounds, but bait was somewhat in some sections, while dogfish in many sca trouble and loss. The cod and haddock fishery in Nova Scotia August was greater than for August last year increase being 55,363 ewts. Eastward of Queens County herring were less dant than last year, but westward of that coun quantity taken was considerably greater, exe Digby county where the catch was very much le: Compared with August last year the quantity | herring taken for smoking purposes in Charlotte Cc ty, New Brunswick, was very much short. On hand the quantity of sardines taken was co. greater with. prices nearly back to normal, The codfishing fleet of Caraquet and Ship New Brunswick, had better fishing results during ust which greatly lessened the difference betwe total landings this season and last. About the same quantity of cod and- dock landed in Prince Edward Island, but hake Cod and mackerel were not plentiful, ‘the dalen Islands. Lobster fishing is being continued til Se 10th on that part of the Coast from Antigé northward along the southern part of Lawrence to Gaspe including Prinee Edw Since the opening of the season on Ne until the end of August ‘there were packed cases while 70,124 ewts. were shipped in she . From the opening of the season w ust 11th) in the preceding year there cases sic and 94,409 ewts. used fresh shell. In view - ofthe fact that this is the b the Fraser River, Brit’sh Columbia, sockey eg been disappointing so far. The cateh in th or Fraser River district for August this yea to only 74,685 ewts., whereas for August 191 ‘‘big run’’ year the catch was 388 181 ew The sockeye run in Rivers Tnlet was | fish were small and _ gill-nett' ng was less than usual. ‘Tn the Prince Rupert district humpback plentiful during the month. These fish were abundant in the Vancouver Island district. One Prince Edward Island fisherman : ish Columbia fishermen were drowned du INVENTS FISHING MACHINE. N. A. Lybeck of 309 Broadway. says structed a fishing machine that will p benefit to the publie in keeping up an_ of sea food at moderate cost. The invention is capable of removit M says, all the fish from 92,000,000 squar per minute by a combination of his ne netting, searchlight, scoop, conveyor and sp lowing 1.000 pounds of fish to every 92,000, feet of water, the inventor asserts that he ; 30 tons an hour or 300 tons of fish ina ten-hor work _by steady running.—Kastport Sentine SES EA RE a TST A é A Record ‘‘Deck’’ of Pacific Halibut. Some of a Trip of 320,000 lbs. Landed by SS. ‘‘Flamingo’’. CONSUMERS CORDAGE CO.,. LIMITED MILLS AT DARTMOUTH, N.S., AND MONTREAL BRANCHES AT TORONTO AND ST. JOHN, N.B. LION yUVNW Tees & Persse, Limited, Winnipeg, Regina, Saskatoon, Calgary, Moose Jaw, Edmonton and Fort William, Ont. James Bisset & Co., Quebec, P.O Macgowan & Co., Vancouver, B.C. BRAND “Lion Brand’’ is stocked by the best Ship Chandlers Index to Advertisers, page 67. z CANADIAN FISHERMAN PAOLFIC FISHERIES SECTION. i i eR int Ne ee » MODELTIRON Chip =a saan anion A COMBINED BUTCHERING, CLEANING AND SLIMING MACHINE. THE ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. We are now taking orders for 1918 delivery. Full information, prices, terms, etc., furnished on application. Smith Cannery Machines Company [ a PATENTEES AND MANUFACTURERS i 2413-2423 FIRST AVENUE SOUTH - SEATTLE, WASHINGTON ~ F stober, 1917. ‘CANADA AND NEWFOUNDLAND IE SCIENCE OF THE FISH CUL- ' OF FISH PRODUCTS: - - ¥. WILLIAM WALLACE ; EDITOR he Industrial & Educational Press, Limited ‘St. Alexander St. - Tae CANADA 10 Office - 263-265 Adelaide St., W. Newfoundland Agency Garland’s Book Store, St. Johns, N.F. Montreal CANADIAN FISHERMAN 405 ‘HE CANADIAN FISHERMAN SUBSCRIPTION: Canada, "Newfoundland and Great Britain - - - - $1.00 United States and Elsewhere... $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th dav of each month. Changes of adverti ements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers a-e cordially invited to send to the Editor items of Fishe y news, also artic’es on subjects of practical interest If suitable tor publication these will ne paid for at our regular rate Official Organ of the Canadian Fisheries Association é Vol. IV. MONTREAL, OCTOBER, 1917 No. 10 We regret the delay in getting this issue into the mails. The printing plants at Montreal have been somewhat inconvenienced by a strike of their press- _ men and assistants, declared about the middle of Octo- _ ber and not yet settled. This issue is therefore some two weeks late. But we have brought it up to date k by destroying some of the type that had been already set and by the inclusion of an extra eight pages. PROGRESS AND MORE PROGRESS. _ The success attained by the propaganda of the Can- ~ adian Fisheries Association, waged since the inaugur- tion of that institution three years ago but with ‘special vigour and determination during the last eight months, notwithstanding the reactionary policy ‘of the late Minister of Naval Service, is most encour- ‘aging and will undoubtedly actuate greater efforts. Eight months ago a special effort was inaugurated to interest the Canadian people in the fish resources of their country, and the food products thereof. Since then every member of the C.F.A. has been shouting FISH and doing his utmost to interest every person, firm and corporation about him in this commodity. " Special efforts were made to increase the member- a ship of the Canadian Fisheries Association, and each recruit was given the slogan, Immediately on the appointment of any govern- mental committee to consider resources or encourage economy or increased production of foodsuffs, a depu- tation from the C.F.A. or one of its branches waited upon it, and urged the great possibilities of fish as a food. All the principal fishing ports were visited by one or more members of the C.F.A. Executive, who urged greater efforts in the direction of production and more care in the preparation of the products for the market. Not the least item of this campaign has been the six special issues of the Canadian Fisherman, pre- pared and published at great expense and sent into tens of thousands of offices and homes of Canadians, many of whom had never before given a thought to their country’s resources of fish or the nutritive and economic values of this article as a food. But much remains yet to be done, and now is the opportune time to do it. When the present period of the industrial history of Canada comes to be written and the author places the responsibility for the crim- inal delay there has been in the development of Can- ada’s fish resources, it undoubtedly will be found en- tered up against the governmental departments, both Federal and Provincial, that have had in charge the administration of our fisheries. In the same pages we will find that the first to appreciate the value of 406 CANADIAN FISHERMAN these resources were the late Minister of Militia, Sir Sam Hughes, who must be credited with the export of Canadian fish for the soldiers at the front, and the Food Controller, the Honorable Mr. Hanna, who has recommended it for domestic consumption and secured a similar recommendation to the people of United States. The increased market, resulting from the ac- tion of these two gentlemen, has brought increased production and this increased production has meant prosperity to the industry. In the words of Mr, Brit- tain, ‘‘prosperity breeds a disposition to improve con- ditions and methods.’’ An excellent program of improvement has been recommended by Mr, Paulhus, and it behooves the members of the C.F.A. and every citizen of Canada to encourage the development of our fisheries along the lines so well delineated by the Chairman of the Educational and Publicity Committee of the Canadian Fisheries Association. _ For at least one year let us bend our efforts in the direction of interesting our schools.and colleges. in the wonderful development that is about to take place in our fisheries and the opportunities which this indus- try will present when it is placed on a par as regards scientific and economic operation with the industries of agriculture, mining and those resulting from the de- velopment of our forests. CONCENTRATES FROM THE SPEECHES MADE ON NATIONAL FISH DAY IN MONTREAL. J, A. PAULHUS— It is the purpose of the Canadian Fisheries Association to encourage and promote the de- velopment of the fishing industry. All waters of the Dominion should be explored, surveyed and charted in order to ascertain the present and potential value of the fishing grounds therein, and assist those engaged in the pro- duetion of fish therefrom—Marine exploration and navigation should receive much more at- tention in our schools and colleges in the future than it has in the past. A vigorous policy of re-stocking our inland waters should be instituted, and great care taken to allocate on each fishing ground the species best suited to it as regards condition of water, tem- perature and food—The study of pisciculture should be encouraged. Ee: The producer, distributor and consumer should be educated and kept informed concerning the most economic and scientific methods of handling and preparing fish—These questions should re- ceive more attention in our class of general and domestic science. — See page 412B for complete speech. J. J. HARPELL— It is not generally known that all the important deep sea fishing grounds of the world are situated in the Northern Hemisphere, and that such fishing grounds are only four in number, namely, the these waters are well stocked with a fine quality. — DR. STAFFORD— i October, 1917. eastern and western shores of the North Atlantic 9 and the eastern and western shores of the North — Pacific. The average Canadian does not appre- — ciate that his country thus possesses the unique — geographical advantage of being located in the ~ closest proximity to two out of the world’s four — great deep sea fishing grounds——One on the east 4 coast and one on the west coast. =i Another fact not generally appreciated is that Y the area of Canada’s fresh water fisheries—220,- — 000 square miles—is several times greater thea the fresh water fisheries of any other country, _ A third fact which we should not lose sight oa is that, situated practically in the centre of Can- ada, lies one of the largest inland bodies of salt water found anywhere on the Globe. Little d finite information has been ascertained regarding — the varieties and abundance of fish in the Hudson — Bay, but what little there is would indicate that — Such a survey of the potential value of our — fisheries arouses the question, Why has this great asset not been more fully developed long ere — now? The reasons are two, and two only: ae First.—Little or no effort has been made to — make these resources and the opportunities their development affords known to the people and to — acquaint them of the excellent food value of their products. a Second.—The delay in the application of effi- cient means of development and in the introdue- ra tion of proper education and training for those | in the industry, coupled with the constant. ten- — dency to make the interests of the industry sub- | servient to the political aims and ambitions of 4 the party in control at Ottawa, and elsewhere, has kept the industry for years in a primitive q stage of development, depleted many of ‘the in- — land waters without properly re-stocking them, a made the business of fish production and distri- — bution hazardous and uncertain, and alienated — from it the share of capital and man power which — its potential value deserves. — See page aay for complete speech. k Few men in our fish hatcheries and other Gove ernment departments have acquired the habit of. keeping themselves informed concerning the best — there is to be known and the latest information — regarding the work they have undertaken to do. It is indeed a regrettable fact that so few are even capable of acquiring from books, correspond- ence or conversation, the knowledge best calcula to keep them abreast of the work they have in hand. Very few of them have any libraries or — subseribe to publications or are members of the scientific societies, or possess any of the other — earmarks by which the efficient men in such posi- — tions are known. The average coveraaee ap: stober, 1917. * pointee in the fishing industry seems to consider his work is done when he has secured his appointment, whereas, as a matter of fact, it is only begun. MAJOR HUGH GREEN— : If the increased consumption of fish in Canada continues we will soon have little or none left - for export to feed the people overseas, unless pro- duction is further developed. Where it is impos- sible to increase the number of men engaged in - fish production, the only way of keeping pace with the demand is by engaging a greater number of trawlers. The trawlers of England were not only the backbone of the fishing industry, but the right arm of the Navy. CAPT. F. W. WALLACE— The main purpose which the Food Controller has in encouraging a larger consumption of fish is to conserve beef and other food stuffs which are more easily transported to and required by our boys and our Allies at the front. The matter of “price is a secondary consideration, but it is a source of satisfaction to us all to know that his purpose is being achieved without an undue en- _haneing of the prices. The simple and seasonable fi fishes are being supplied to the consumers in Can- a ada at prices far below those which the consum- ___ ers of any other country have to pay. Further- more, the people of this country are receiving their _--—-— supplies of fish in a finer condition than ever before. ~~ The campaign of advertising which is being x conducted by the Publicity Committee of the Can- adian Fisheries Association was opened on Sat- urday, and there is every reason to believe that it is going to prove a great success. The first e:: day’s mail, after the appearance of the first ad- _——syertisement, brought over four hundred enquiries % for the cook books that are being supplied on eae application to the office’ of the Food Controller. A. HL BRITTAIN— & Increased output in any business means pro- sperity, and prosperity breeds a disposition to _ improve conditions and methods. We are begin- a ning to realize, as a result of the work of the Canadian Fisheries Association, the value of the ap- plication of study and scientifically trained minds to the development of our business. The time is not far distant when companies such as my own o will engage a technically trained man whose a business it will be to assist in directing the opera- eS , tions of our company along the most improved Bi. scientific and economic lines and whose observa- a tions and determinations may not only be of s service to the company engaging him, but of value . to the whole industry. a f 4 CANADIAN FISHERMAN 407 W. R. SPOONER— Transportation is one of the most difficult problems which the distributors of fish in this country have to cope with. The centres of our population lie from one thousand to one thous- and five hundred miles from our fishing grounds on the Atlantic, and nearly three thousand miles from our fishing grounds on the Pacific. We have no reason to feel discouraged, however, when we realize that fresh fish is being brought over these great distances and distributed in Montreal and Toronto in as fine a condition as are those that are being landed in London from Grimsby and other British fishing ports that are only a few miles away. J. J. STANFORD— It may interest you to know that the records in my office show a very considerable reduction in the consumption of meats and a proportionate increase in the demand for fish. This is largely due to the institution of Tuesday as a second fish day in the week. My customers have pretty gen- erally acquired the habit of ordering fish instead of meat for Tuesdays. Two fish days a week, viz., Tuesday and Friday, gives a better speed, and thus encourages the retailer to pay more attention to his supplies of fish. In fact, the campaign for fish consumption is forcing the re- tailer to give more attention to his stocks of fish in order that he may be,able to satisfactorily sup- ply the requirements of his customers. NEW SOURCES OF FISH FOODS. We are much indebted to one of our readers, name- ly, Dr. Robert T. Morris, of 616 Madison Avenue, New York City, for some excellent suggestions concerning three food products which, heretofore, have been over- looked. Dr. Morris’ suggestions are as follows :-— “‘Apropos of the subject of fish food supply at the present time, it seems to me that special effort might be made to employ at least three extremely abundant materials. On the Pacifie Coast chiefly, but also on the Atlantic Coast, the salmon preserving plants either throw away or convert into fertilizer the heavy mass of cecal appendages of the salmon. I have seen vast quantities of this highly nutritious and most delicious food supply dumped into the water. The waste cor- responds to the waste of liver and roe of lobsters, in the fact that one of the best parts is wasted because of the associatiion of ideas. The fatty cecal append- ages of the salmon are not only rich in nitrogen and fat, but when cooked in any one of a half-dozen me- thods are most delicious for the table. The cleansing required is much less than the cleansing required for tripe. “Another wasted product consists in the use of cap- 408 lin on the Atlantic coast, where they are captured by the ton and used for fertilizer. If this most excellent little member of the salmon family were to be preserv- ed in some way for the larger markets, a great addi- tion to the food supply would be forthcoming. In Newfoundland a good many families save a barrel or two of caplin dried in the sun for winter use, but I have never seen them in the market. ‘« Another food supply which has seldom been utilized by anyone excepting Indians and naturalists on ex- ploring expeditions, consists of the mollusk pteropods. These occur in enormous quantities on the surface of the sea at certain times in the early summer. They may be prepared in many ways, and when using them in camp I have often-wondered at their not being made use of by civilized people, as they sometimes are by explorers and Indians.’’ VALE, MR. HAZEN. In the shake-up of the Cabinet, the Hon. J. D. Hazen, Minister of Marine and Fisheries, retires. During his term of office in administering the Can- adian Marine, Canadian Navy, and Canadian Fisheries, Mr. Hazen has not outshone his predecessors in office. Opportunities came his way to do many things for the development of the Canadian fishing industry — the greatest of opportunities these war time days — but Mr, Hazen slumbered on, and for its prosperity and development today, the fishing industry is indebt- ed to Sir Sam Hughes, former Minister of Militia, and Hon. W. J. Hanna, the Food Controller. Mr. Hazen could have done a great deal more than he has done. Nothing of any great importance to the industry came directly from his hand. The moves he has made have been suggested to him by others, or by pressure. Of course, we may be too critical. The requirements of a great national resource and industry may be se- eondary to that of the Royal Canadian Navy and Mr. Hazen may have beeu much engrossed with the needs of this particular service. He probably was. FISH AND THE FOOD CONTROLLER. Through the initial efforts of Sir Sam Hughes and a rigorous follow up movement on the part of the industry and its advance agent, Major Green, a large overseas export trade in fresh frozen Canadian fish has been built up during the past year, and a great home consumption is being created now. Both are the outcome of the war, but even when the war is over, the industry will still retain the benefit of the stimulus. The Food Controller, in naming meatless days, fol- lowed the lead of the Canadian Wisheries Association and chose Tuesday and Friday with the recommend- ation that fish be substituted for beef and bacon. Since his order went into effect, the home consumption of fish has inereased greatly, This gives the producers and distributors in the fish trade a splendid chance to build up a permanent busi- ness. It is the greatest oportunity we have ever had, but it is as well to sound a note of warning. When the publie, endeavouring patriotically to carry out the wishes of the Food Controller, increase the demand for fish, it is exeeedingly bad business on the part of CANADIAN FISHERMAN October, 1917. the trade to raise prices with the increased consump-— tion. The Food Controller is not proclaiming the substitu- tion of fish for meat because he wishes to build up the _ fish business. That follows in due course, but the prime motive is to reduce the consumption of beef and bacon in order, that more can be exported to Great Britain and France. : ‘We are facing a world famine. The War is more _ likely to be won now by the Food Controllers of Great _ Britain, France, Canada and the United States than it is by the Allied armies and navies. The German submarine activities have eut down shipping -enor- mously : sources of supply are cut off for lack of ships” to carry cargoes, and in fighting the submarine, the Allies have been forced to utilize almost all of their _ huge naval forces. Meats can no longer be imported from the Argentine, New Zealand and Australia. The _ voyages there are too long and the routes cannot be _ adequately protected from U-boat depredations. The _ result is that Britain and France must be supplied from __ the nearest protected source — Canada and the United States. ae Sane GERMANY IS STAKING EVERYTHING ON — STARVING THE ALLIES! It ‘s‘her last card. The best brains of the Allies are working overtime to beat her at the game. Ships, ships, and more ships are being turned out by the yards in the United States, — Canada and Great Britain to catch up on the depleted tonnage. Grain and meats have to be supplied and rushed across from North Amer‘ca to feed the hungry millions of soldiers and inhabitants of Britain and France, and in order that we may be able to produce enough to beat Germany’s schemes, it is necessary that we in Canada conserve and produce as we never _ did before. Pahokee Fish foods have attained an importance and pro- minence such as they never attained before. We have the fish in abundance, and while we are not fully equip- ped with the most modern means of catching them, yet the Industry is capable of supplying any home de- _ mand, BUT IT MUST BE CHEAP! Dear fish will not save beef and bacon, and the public will not be stampeded into eating fish if itis as dearas meat. It is up to the fishermen and producers to do their _ bit. This is NOT a time to make big profits, The Food Controller is not fixing prices. He is leaving it to the fish trade to do the right thing and be content with fair margins. Profits will come with increased volume _ of business, and the producer or retailer who raises the _ price of fish without reason is not only a traitor to his _ country, but is paving the way for actions on the part — of the Food Controller which may lead to the fisheries becoming a Government Monopoly and a natural re- source operated by the State. This is a step we trust may never have to be taken. ata On Smee ONTARIO FISH SCHEME UPSETS TRADE. It is to be deprecated that the Ontario Government went into the Fish business in the manner it has. W. do not criticise the commendable objeet which actuated the scheme, but the method of distribution has been rather unfortunate, inasmuch, as it has only served to defeat the end for which it was started. a F The supplies from Lakes Nipissing and Nipigon haye been very small, with only a few thousand pounds of fish distributed in small lots to dealers in various On- tario towns weekly. Bee These fish are very quickly snapped up by consw: at the low cost prices set by the Government, and when the dealers attempt to sell the fish they purchase through the regular channels, the customer balks on ie extra price, refuses, and considers the retail fish an is trying to rob him. . ‘This has had the effect of throwing fish back on the wholesalers, or cutting down orders. With the Ontario Government selling fish at less than cost, it is not poss- - ible for others to compete against them and make a The Ontario Government would show more wisdom _ by fixing the spread on prices of Ontario Lake fish if ey wish to treat the consumer to cheap fish, and ake use of the regular channels for distribution of e product of the Government fishery. It is not fair to place whitefish from Nipissing or pigon at 12144 cents in competition with whitefish ld through the regular channel at 15 cents. The lat- price represents only a fair margin of profit, while e former represents no profit at all. The whole scheme engenders bad feeling and disorganizes trade, and that, without doing any good for the consumer. _ The Ontario fish scheme is more of an irritative than a palliative. _ The Ontario Government Department operating the Government Fisheries at Lakes Nipigon and Nipissing, lan to increase the supplies from these waters, by pur- chasing herring, whitefish, ete., from the Lake Erie shermen at a price to be set. The Government will distribute the fish through the channels already or- ganized for the Nipigon and Nipissing catch. Mr. John P. Babcock, Assistant Commissioner of Fisheries of British Columbia, has been appointed as ~ Pacific Coast adviser to the Fish Committee of the Food - Controller’s Office. ‘The steam trawler ‘‘Orontes,’’ of the A. R. Loggie Company, landed 110,000 lbs. of ground fish at Port Hawkesbury recently on her initial trip since her pur- “Major Hugh A. Greene returned to Montreal on Oc- tober 30th. He expects to be permanently located here _ REGISTRATION OF WHOLESALE HOUSES. _ By an Order-in-Council, every wholesale house in Canada dealing in food stuffs is required to register ‘with the Food Controller’s Office, Ottawa. Heavy penalties are attached to any ommission or failure to register. Any wholesale fish merchant who has not received a registration card can procure one from the Food Controller, Ottawa. CANADIAN FISHERIES ASSOCIATION The center of administrative interest in Canada’s fishing industry seems to have shifted from the Marine and Fisheries Department to the Food Controller’s Of- fice. To the Fish Committee of that Office, officials of the Canadian Fisheries Association have been of ‘uch assistance and a number of the. Association’s of- icers are on various Advisory and Provincial Boards assisting the Food Controller. ‘In transportation problems, Mr, W, R. Spooner of G®ANADIAN FISHERMAN 409 the C. F. A’s Transportation Committee and Vice- President A. H. Brittain have been in almost daily consultation with Mr. W. E. Ireland, Traffic Manager of the Fish Committee, and reports are being made upon every car of fish leaving Atlantic coast points for Quebee and Ontario in order that delivery may be expedited. Plans are being formulated with the rail- road companies to increase facilities in every way. In Publicity work, Mr. J. A. Paulhus ahd Mr. J. J. Harpell of the C. F. A’s Publicity Committee, are ass- isting the Food Controller’s Fish Committee in organ- izing the Eat More Fish Campaign. In Publicity work, the Association intend to lend their best efforts to the Food Controller through its members all over Canada. Directors of the Association in various sections of the Dominion are being called upon for advice and assistance and are giving it willingly. In stimulating the demand and edueating the publie to eat more fish, the Association’s members will be called upon to do most valuable work. What the C. F. A. has done in the past, and what it will be called upon to do in the future,-fully justifies the Associa- tion’s existence, and its establishment three years ago was undoubtedly one of the most progressive steps un- dertaken by the Fishing Industry in all its history. The Association’s Secretary, Capt. F. William Wall- ace, who left last spring for service in the Navy, has been recalled and is now acting as Secretary to the Fish Committee of the Food Controller’s Office, Ot- tawa. PACIFIC FISH EXPRESS SUBSIDY AMENDED. An Order-in-Council has been passed, effective on October 15th, in which the Government Express Sub- sidy of 1-3rd on Pacifie fresh and frozen fish from British Columbia ports to points as far east as the eastern boundary cf Manitoba, has been cancelled on halibut and salmon, and altered to a new subsidy of 2-3rds of the express or freight charses on less car load lots of other Pacific fish such as black, grey, ling and red cod, skate, grey fish and flat fish (except halibut.) The subsidy was taken off halibut and salmon, as it has been proved that the market for these fish is more than equal to the supply. By placing and doub- ling the subsidy on the other fish, the Marine and Fisheries Department intend assisting the recommend- ations of the Food Controller’s Fish Committee that Pacific cod and flat fish should be utilized by Western consumers and purchased by them at a reasonable price. AN INTERIM REPORT FROM THE BRITISH COLUMBIA SALMON COMMISSION. The Deputy Minister of Naval Service has announced the first of the findings of the B. C. Commission in a letter to the secretary of the B. C. Salmon Canners Association, which reads as follows: “T beg to inform you that the Special Commission which was appointed to investigate the salmon fish- eries in district No. 2, and the question of the prohibi- tion of the export of salmon other than sockeye in a fresh state, has conveyed its findings to the Minister on the question of the prohibition of export. ‘*The Commission did not find itself able to recommend that the export of such salmon should be prohibited at 410 b the present time, but appreciating the necessity for affording these salmon adequate protection they re- commended an extension of five days in the annual close time, so as to make the fishing season end on the 9th, instead of on the 14th November, and in order that this close season might be effective they recom- mend that no net fishing for salmon of any kind be allowed during this close time. ““These recommendations have been approved by the Minister, and the necessary steps are now being taken to amend the regulations accordingly. “You will be good enough to so advise the members of your Association.’’ ALBERTA BRANCH OF THE CANADIAN FISHERIES ASSOCIATION. At a meeting of the Alberta Branch of the Cana- dian Fisheries Association, the following officers for the ensuing year were elected :— Honorary President: F. H. Miller. President: W. L. Campbell. First Vice-President: A. Menzies. Second Vice-President: M. MeInnis. Third Vice-President: J. W, Clarke. Fourth Vice-President: Homer Lyons. - Secretary-Treasurer: A. S. Duclos. General Purpose ommittee. — J. W. Publicover, W. Slater, C, Christian, D. H. Watson, E. Menzie, S. Darroch, F. W. Miles, W. M. Armstrong, E. Cressy, R. L. Shimmin, J. Clements, W. Wigle, W. C. Jones, J. Phillips, J. Weicker. A special committee was appointed to wait upon the Food Controller and his Alberta representative. This committee was composed as follows:—W..S. Campbell, A. S, Duclos, R. L. Shimmin, M. McInnis, W. Menzie. The General Purpose Committe was instructed to confer with the Board of Trade in matters relating to the fishing industry of Alberta. It is understood that the Provincial Government was about to appoint a Fish Commissioin for the purpose of assisting the Food Controller in local matters, and the Secretary-Treas- urer was authorized to submit to the Provincial Min- ister of Agriculture the names of the following gen- tlemen from among which members for this Commission should be selected:—R. L. Shimmin, W. Campbell, A. 8. Duclos, M. McInnis, W. Menzies. A vote of thanks was also passed for the good work that had been done by the Organizing Committee appointed last spring, and coupled with this motiion was a resolution approving of all that had been done by this Commitee. A CORRECTION OF MISSTATEMENTS, As much publicity, of a character detrimental to the best interests of the Alberta fishing industry, has re- cently been given in the daily press by parties whose lack of accurate knowledge rendered them incapable of making correct deductions, the General Purpose Committee of the Alberta Branch of the Canadian Fisheries Association submit the following informa- tion: Lesser Slave Lake and Lac La Biche are the largest producing lakes, both in area and quantity of output, in Alberta. The cost of production of whitefish on these lakes is as follows: Lesser Slave Lake. Based on output of 10 cars (200,000 pounds) of dressed whitefish, cost of plant, boats, ete., to attain CANADIAN FISHERMAN Tae ee La Ostober,. 1917. : : written off in five years, as experience has shown this — ; to be the life of the average fish plant. Interest is calculated at 8 per cent., the prevailing bank rate in _ this output is $5,000 as a minimum. Plant, ete,, is Alberta. si ae Per Hundred Pounds. ; Paid to fishermen .. ss 6. ..A00 chun $8.00. 25 om Collecting i sa sk .50 Packing and labor... .. Rada se .50 Leese Css cay see ee poe a .10 Box! 555.3% ss PAWN Sie eee .60 Fixed charges and depreciation .. .. —-.70 ~~ Salaries... 5-50 sGrm cesta mee 45 Expense .)3".. >... G dep snes ue eee -10 Refusals and bad debts... .. ..... S25 $6.20 Lac la Biche costs are 60 cents per hundred pounds — higher owing to the practice of the buyers on that lake purchasing the fish round and not dressed. Last summer the producers sold their fish at 7 cents per a pound f.o.b. the Lake points in ear lots. Thus their profit was 80 cents per hundred pounds—a totally in- adequate profit, as the producers had to guarantee their product and thus become responsible for loss in transit. The profit for the Lake la Biche producers ’ was only 20 cents per hundred pounds, which can only be described as ‘‘unlivable’’ profit. In reply to the allegations that an undue profit is made on Alberta whitefish, a table is appended showing the cost'to the retailers of Edmonton and Calgary of Lesser Slave Lake whitefish : a Cost to the retailers at Lake... 1...) .) 1.0. % Express 1.15 and 25 p.c. for ice and box .. ... 1.44 Transfer from E. D. & B.C. to city... .. .. .. 25 x Cost of whitefish in Edmonton (per Ib.).. .. 8.69 Add express from Edmonton to Calgary 1.20 per hundred plus 25 per cent. for ice and box—$1.50 per hundred pounds, thus the cost of whitefish in Calgary is 10.19 cents per pound. © Wyte een If the wholesalers in Calgary or Edmonton purchase the fish in car lots, the price to the retailer would have to be higher as, although the express on carloads) is less, the wholesalers’ legitimate profit would make __ the price higher to the retailer, and in actual ractice a this is the ease. Up to recently the wholesalers’ prices to the retailer have been 914¢ in Edmonton and from 1014e to 12¢ in.Calgary. In Edmonton, on the market the public can purchase whitefish at 10¢ and in the — a stores at 15c, or 2 Ibs. for 25c, a very reasonable mar- gin of profit to take care of delivery, bad debts, rent, wages, etc., ete. We have no hesitation in stating, that in no part of Canada is the fish industry handled on such a small margin of profit, but, in view of the increasing cost of labor and materials, the cost of whitefish to the public must increase at an early date (if those in the industry are to make the living that is their due), and if the present regulations are con- tinued. ; Re Unjust Regulations and Restrictions. = L Under existing regulations in Alberta a fisherman can only use 300 yards of 54% inch mesh gill,net, and experience has shown that no man can make a living _ using '300 yards of. net in the lakes of Alberta. In Manitoba both on the large and small lakes a fisher- — er, 1917. ean use 1,500 yards of net, and in addition, the toba fisherman has a longer open season than his erta confrere. The Manitoba lakes are still open for fall fishing, the Alberta lakes have closed since early in the nmer, _ The limit of catch for the summer season on Lesser Slave Lake is 500,000 pounds of dressed whitefish. The erficial area of Lesser Slave Lake is 1,500 sqnere es. The fish average dressed weight three pounds, 30 that out of each square mile of water only 115 fish are allowed to be taken, and Lesser Slave Lake has imes its area. t should also be pointed out that Alberta fisher- n are restricted to the use of nets whose mesh is less than 5% inches. This Association states em- eally that it is physically impossible to deplete even injure, the fish supply of a lake with nets of mesh. As proof Lake Wabamun, although fished twenty years, this summer produced more fish Slave Lake lasted 21 days. the ridiculously il limit of catch allowed by the Dominion Govern- ent being caught in that time. It is evident that fisherman can afford to equip himself with boats id nets for such a short season. As a consequence, iy men found themselves in debt as a result of their on’s’’ work. epeated representations have been made to the ister of Naval Service. but no relief has been af- ed. The Government is constantly urging greater od production—the Alberta Lakes are teeming with sh and the fishermen are ready to harvest them and reduce the high cost of living. Tf granted reasonable working conditions. this As- _ sociation will undertake to supply the Alberta market with ample quantities of the finest fish at the lowest possible price. __ Exception has been taken to the export of fish to the United States. We point out that the Alberta 3 cet does not provide an outlet for the large quan- Scag yellow pickerel and jackfish that our lakes produce. Again the United States must always be our _market for any surplus, as every other province in - Canada, without exception, is amply provided with fish- _ ery resources, exceeding even those of Alberta. _ The Association wishes to emphasize that at all times preference is given to the home market, and if the Dominion Government will allow fair regulations and working conditions, fish ean be supplied to the _ Alberta consumer at cheaper prices. If the following _ regulations are at once put into force, the Alberta fish- rmen and producers will be enabled to cheapen food prices, and do their bit ‘‘To win the War.’’ (1) Same regulations with respect to nets, as are now in force in Manitoba. (2) Open summer season on Alberta Lakes to be from May 15th to September 30th. Open winter season November 20th to Febru- ary 15th. (3) Limit of catch for Lesser Slave Lake: (a). Summer season two million (2,000,000) pounds. a (b). Winter season one million (1,000,000) ds of dressed whitefish. ring the summer export only to be allow- ed from August 1st to September 30th...” CANADIAN FISHERMAN sy feeding grounds than an Eastern Lake of ten_ ever, and of a better quality. The open season on. 411 (4) No closed season for Jackfish, as this fish is very destructive of the more edible whitefish. (5) Limit of Catch for Lac la Biche: (a). Summer season three hundred and fifty thousand (350,000) pounds of dressed whitefish. (b). Winter season two hundred thousand (200,000) pounds of dressed whitefish. (ce). No elosed season for Jackfish. The appointment of a Fisheries Commissioner for this province, who will have a_ practical knowledge of the industry and of marketing conditions, and who will give adequate inspec- tion to every phase of the industry. The Association points out that only those lakes touched by a railroad can be commercially fished in the summer time, and thus after the war is over, it would be advisable to close such lakes in the winter, and fish those lakes back from the railroads during the cold weather when the snow allows of trans- portation. (6). Announcements October 24, 1917. The Editor, ‘‘Canadian Fisherman,”’ 35-45 St. Alexander Street, Montreal, Que. Sir,—As you are aware, this Department for a num- ber of vears past has been paying one-third of the ex- press charges on all shipments of fresh and mild cured ’ fish from the Pacific coast to points in the three Prairie ‘Provinces, as well as from the Atlantic coast to points in Quebee and Ontario. With this assistance. the demand for halibut and salmon from the Pacifie coast has been so increased that. counled with the demand for the export markets, the supply is not equal to requirements. It is, there- fore, unnecessary for the Department to continue the payment of any portion of the transportation charges on these fish. While fishing for halibut different kinds of cod and flounders of excellent edible value are taken, but as there is little demand for these at the present time, they are largely thrown away. These fish should be in general use in the Prairie Provinces, as they ean be auickly and cheaply distributed there. and in order to enable dealers to create a widespread demand for such fish, authority has been obtained for discontinuing the payment of any portion of the express charges on halibut and salmon. and instead. this Department will pay two-thirds of the transportation charges on all shipments of the different kinds of cod and flounders, as well as of grayfish from the Pacific coast to points in Alberta, Saskatchewan and Manitoba, no matter whether these fish are forwarded in less than carload or carload lots, or by express or freight. This ar- rangement went into effect on the 15th of this month, and it is hoped that with such cheap transportation facilities the people of these provinces will soon avail themselves of the opportunity of procuring these cheap, yet excellent, fish, and thus reduce the cost of living to them, and at the same time find a market for fish which are now being largely wasted. T am, Sir, Your obedient servant, G. J. DESBERATS, Deputy Minister of the Naval Service. Ottawa, October 24. vw a 412 Vancouver, B.C., October 12th, 1917. Dr. A. B. McCallum, Chairman, Bureau of Industrial Research, Ottawa, Sir,—An intimation of your wish to receive a state- ment regarding the unsatisfactory condition of the Fraser River salmon industry, and reasons why the Royal Fisheries Commission should fully investigate them, having been received in your telegram of Sep- tember 24th. ult., to Messrs. H. Bell Irving & Co., and shown to the Members of this Association, I have been instructed to submit the following brief statement of facts bearing upon the subject, for your esteemed consideration :— The present deplorable condition of the Fraser River salmon industry has arisen primarily by the fact that the fish in their migrations to the head waters of the Fraser River (to spawn), from the Pacifie Ocean, have to traverse waters belonging to the United States and Canada respectively, before reaching their objective. Their progress is arrested by regulations affecting their capture, which vary in character, scope and en- forcement in the respective waters. On their entrance to the Straits of Fuca, about 100 miles from Puget Sound, they were met this year by a fleet of 416 purse seines (500 fathoms each), and 147 drag seines (300 fathoms each), and fished con- tinuously, up to the mouths of the 280 traps installed in the waters of Puget Sound, in addition to which 478 gill nets (300 fathoms each) were fished in various areas in American waters. These appliances took a first heavy toll of salmon, equal in fact, to about three times the number taken by Canadian fishermen in the home waters of the fish. In contrast with this policy, on the Canadian side from Cape Flattery, upwards, only 9 traps and 14 purse seines were licensed this year. On reaching the Fraser River estuary, and in the ad- jacent waters of the Gulf of Georgia, the remainder of the fish had to run the gauntlet of 2,600 gill nets (150 fathoms each) this year, fished from Sunday even- ing at 6 p.m., to midnight on the Friday following. Then again—gill net fishing is‘permitted to Mission Bridge has been sought by the canners, but has not which has entirely nullified the benefits of the weekly close season, as the up river boats go out on the Sun- day night and Monday, and eatch the fish which had reached there during the previous week end. The closing of the Fraser fishing above Westminster _. Bridge has been saught by the canners, but has not been conceded by the Government. The marvel is that any salmon at all are able to reach the spawning grounds—and the serious condition of the industry has long been recognized by the thoughtful eanners and fishermen. Twenty years ago a dam was built across. the en- trance to Quesnelle Lake, the most important spawn- ing area on the Fraser, which for 5 or 6 years com- pletely blocked the salmon from entering, and was the means of depleting the subsequent supply. A fishway was afterwards put in, but the mischief was done and that area has never been restored to its former value. In 1912-13 the Canadian Northern Railway con- structors were allowed to dump the debris from their right of way all down the canyon of the Fraser, and in doing so narrowed the channels and filled in number- less spaces in back eddies wherein the salmon had rested on their way up stream, This condition was CANADIAN FISHERMAN _large run could be expected, and that this has pro ports that the Fraser River spawning beds will be » -improving—for as will be seen by the following state- — October, 1917. aggravated by the collapse into the river of portions — of the mountain at Hell Gate, in 1913-14, which — completely blocked the channel, the result being that — hundreds of thousands of spawning sockeyes failed to get through and died of exhaustion below Hell Gate — —the dead fish being piled upon the banks for miles, — and others being carried down towards the sea. ro Though strenuous efforts were made by the Dominion _ Fisheries Officials to mitigate the obstructions in time to permit some of the fish to pass up, only a com- paratively small number got by. Careful inspection Fraser River Officials made it certain that in 1917 no correct the results of this year will show. f In 1909 there was collected 98,000,000 sockeye eggs at the Fraser River Hatcheries, which was just the same quantity as in 1905—but in 1913 only 86,000,000 wer received, of which 25,000,000 wer collected below Hells Gate and Seuzzie Rapids, after the glides before re- ferred to occurred; and were incubated in the Harrisc Lake Hatchery. pare: ; This year the Provincial Fisheries Department re- better seeded than in average off years, which also shown a serious depreciation since 1910. The packs of Fraser River sockeyes from 1901 have shown steady decreases, except in 1913, the year of the Hell Gate disaster, which was 142,000 cases more than — in 1909—a—nd gave rise to a hope that conditions were ment, the decrease has been steadily increasing :— — _ Fraser River packsof Sockeyes, Other Grades, Year. _ Cases. Cases. 1901 36 920,313 . 69,9 1902 5ct4ipae 293,477 e " 1908 sei #4 f.< 204,809 32,813 19046. ove vice omc ed oth: £4 2j08B spe eee rn 1909: sf sens Se an Cae _ 89,647 1906-6. jaa OS. cGy 188 OO eee oe 1907 . 59,815 “103,301 1908 7S Oh ves 3. ed, AGRO 8 1909 oe es ean Oa 2a 1910 eevee eee 90,103 191) Oe ee oe C3. 1919 | 28 Ree 1918 OS S68heb ee 19145 185,483 142,907 1915! 98,040 9G rer eth bg 27,394 ‘ 1917 Estimated... .. .. 170,000 Still packing in traps in the Straits of Fuea. Ee Since 1914 the gravity of the situation has om truly alarming. -With a paek on the Fraser of only 89,040 cases of sockeyes in 1915—a drop to 27,394 eases in 1916. Whilst the estimated sockeye pack of 17! 000 eases this (1917) season represents only 25 p cent. of the sockeye pack of 1918. This relative 25 per cent..of the salmon this year, as compared with. 1913 was only o! by the intensive efforts of the fishermen, anxious to — make the most, of the high prices being paid for soek~ 4 eyes (35¢ to 75e per fish), and of the Canners to get — up a pack. peated: ie ar It is reasonable therefore to estimate, that as on 25% of the salmon which passed up in 19183 spawned in — the river and returned from the sea in 1917—the num-— bers now on their “way up to the spawning grounds — must be reduced, for the reasons above stated, much, ‘ CANADIAN ow the 25 per cent. ratio; so that even 25 per cent. ee 1913 pack cannot be reasonably expected in Independent reports state that the Indians all up Fraser complain that they have been unable to ecure their winter supplies: that at Quesnelle and other points very small numbers of sockeyes have ap- peared on the spawning grounds; whilst up to date ‘the Harrison, Birkenhead and Seaton Lake Hatcheries have got comparatively few sockeyes, although they should have secured nearly half their supplies at this time of the year. enclose herewith a concise history of the salmon dustry from its commencement in 1867, which shows hat during its best days it was a hazardous business, and that most of the changes made in ownership were sed by inability to make the business profitable. If conditions are not soon improved, the sockeye mon industry on the Fraser River and Puget Sound ll become extinct. In 1905 the depletion of the supply of sockeyes dur- ing the off years, became so painfully apparent to the Canners on Puget Sound and the Fraser River, and » the authorities in both countries that joint efforts were made to remedy the shortage during the ‘‘off years,’’ but unfortunately no effective results acerued. Now the condition of the whole of the four years deplorable, and demands the sympathetic considera- ion of both American and Canadian Governments, n order to devise some scheme or measure for its restoration. The causes for this depletion may be summarized as follows: ' 1. Over fishing by Puget Sound operators, especially ¢.)\..purse seines. - 2. Over fishing by Fraser River operators with. too ‘many gill nets. : 3. Improper fishing above New Westminster Bridge, _ which has nullified the intention to protect the __-soekeyes after getting so far up the River, dur- ing the weekly close times of 36 hours. 4, The capture of spawning fish by Indians, on their - -way up to and upon the spawning grounds. 5. Slockades and log jams on streams frequented by 3 sockeyes, which bar their progress, or render _ the spawning grounds useless for the fish. 6. The absence of a ‘‘Local Fishery Board’’ on this - Coast, with power to deal, under the Minister of Fisheries, with all matters pertaining to. the = economic administration of the British Columbia __ Fisheries; along the lines of the present ‘‘Rail- way Commission.” respect to the administration of Fisheries af- _ fairs in British Columbia. It is respectfully submitted that the foregoing facts in relation to these, the most important fisheries in Canada, will justify the thorough investigation by your Honorable Bureau of Industrial Research and of the Royal Fisheries Commission to which reference was made in your telegram of September 24th, 1917, “All which is respectfully submitted. B. C. Salmon Canners Association, (Sgd.) W. D. BURDIS, Secretary. Phan making inqniries from Chief Inspector of Fisheries, Cunningham, he stated he had received the 5 7. The injurious effects of political influence in ~ FISHERMAN , 412A following report relative to the salmon arrived at the different Up River points on the Fraser this season: September 10th, 1917. From overseer Perkins report on trip of inspection to Stuart, Fraser and Francois Lakes. ‘*During my recent trip to Stuart, Fraser and Fran- cois Lakes I found that many more sockeye are reach- ing these lakes and the creeks running into them than have been seen for several years past. So far there seems to have been two runs, the first about: the 10th of August and the second during the last week of the month.’’ ““T am getting the same favorable reports from the North Fork of the Fraser, Clearwater River, Slim Creek and other streams tributary to the Fraser and Nechaco.’’ ; WESTERN PACKERS, LIMITED, HAS A GOOD YEAR. Becomes Important Factor in Fishing Trade. Western Packers, Limited, is the youngest big com- pany in the canning and fresh and frozen fish busi- ness in British Columbia, and this year is the first of their operations under the re-organization by which several of the keenest men in the industry have held responsible positions in the affairs of the company. The year is ending with gratifying results to all concerned in all departments of the company. Their new cannery at Smith’s Inlet put up this year, did as well as its competitor with sockeyes, but there were not a great number of these fish packed at the Tnlet, for as happens every five years there, the sock- eye took a year off. They will be there next year there is no doubt, for that is the way of nature up north, and this fact is verified by Capt. Chambers, the manager of the Smith’s Inlet cannery, and one of the most experienced and capable cannery men on the coast. The Captain did not attemp to go in for the cheaper grades of salmon this year. but satisfied him- self with a fair pack of sockeye. The new cannery is one of the most complete in British Columbia, Shushartie Bay and Butedale did well for the West- ern Packers, Limited, in all lines. Manager Jeffer- son at Butedale made a record pack of pinks, and put up large quantities for the foreign trade. These two plants have proven their fitness and now only remains their development to capacity. All the fishing grounds of the company, as well as individual contractors kept the fresh fish department well supplied with all varieties of fish, so that F. EB. Payson, general sales manager, has been able to fill the large demands made upan him by the increased consumption of fish in Canada. He specialized, as formerly, in Royal Chinook salmon and found that his repeat orders have exceeded his expectations. With an eye to the winter when fishing is difficult, Mr. Payson has put aside considerable frozen fish to take care of his regular customers. Secretary Hamilton is engrossed in the details of expansion plans for next season, in which additions to the present plants are contemplated. _. Western Packers, Limited, has become a factor in the fishing and canning industry of ‘British Columbia, 412B The Aims and Obstacles in the Way of the C. F. A. To Mr. J. A. Paulhus, chairman of the Education and Publicity Committee of the Canadian Fisheries Association and one of its members, Mr. J. J. Harpell, was assigned the task of opening the discussion at the meeting of the Montreal Branch of the C. F. A. which met at the Windsor Hotel, Montreal, on Tuesday even- ing, October 30th, to pick fish bones together and cele- brate the anniversary of Canada’s National Fish Day. The presentations of these two gentlemen are here given in full: MR, PAULHUS. I venture to say that if the old proverb, ‘‘It is an ill wind that blows nobody good’’ were ever applicable, it, strangely enough, is in this present abominable war. : From this chaos of atrocities and extermination. of life, without parallel in the history of the world—- from this terrible issue, sublime in valorous actions on the one hand and despicable for its horrors on the other, a great lesson must be learned. Not the lesson that might is right, but that organization is power, Though we cannot admire the Hun for his principles, though most of his maxims and methods are repugnant to our ideas of civilization and government, we must nevertheless, give him credit for a talent for organiza- tion, which, as shown in his war methods, has been a revelation to the whole world, It is against this complete and perfect iiechinery that we have been struggling for over three years. We have tried to shatter it with iron and blood, at the cost of cruel sacrifices; and though we have given it severe blows, it still resists our united efforts. Some day, and not far distant, we hope, it will crumble under our pressure, because we have learned to or- ganize. We have become convinced that we have to fight this enemy with his own weapon and out-class him in organization. Organization will win the war. There are, however, other battles to be fought and other victories to be won in the world of polities, economics and industry, and these can be achieved only by or- ganization. We have already, as an Association, drawn our plans of.battle for the future; we have delineated a programme with certain rules to follow.. This is not sufficient, however. This programme does not answer, or, rather, will not answer to the ideals for the future of our Association. We must, therefore, enlarge this programme by a policy which will be broad enough to shelter our aspirations, and to answer at all times, and under all circumstances, to our devotion and efforts in the great cause of the fish interests. This policy, in my opinion, to be sufficiently comprehensive, should comprise these three divisions, viz. : Discoveries, Conservation, Information. Under the heading of Discoveries we could put all research work. When geographical discoveries are considered, we shall find that, in faet, we have a great field for exploration and activity. What is known of our fishing localities and waters is very limited, indeed, compared with the unknown or im- perfectly known waters. Our fisherfolk, as all fisher- folk, are great routineers, and they never, as a rule, depart from the beaten track, Each season as the sun rises and sets, the seas stormy or calm, you will find CANADIAN FISHERMAN studies, a general curriculum of all matters pertaining | October, 1917. them at the same posts from generation to generation. They will not consent nor decide to try new ground until long after its discovery has been directed to them and sufficiently tried as to chances of success. - They cannot be depended’ upon to open up new avenues to the industry, and this is easily explained. Not having any technical knowledge of fish life and habits, they cannot be expected to speculate on such. matters, This is where our work of discovery and research will be important. To be practical decorates some expedition will need to be organized. I believe that a full and com- plete survey of all our waters—coastal and inland— should be thoroughly and systematically mapped out. They should be able without any danger of mislead- ing the industry, to direct surely and safely anyone i wishing to invest or instal fishing operations in any “e part of our country. At present it is impossible, for | instance, to determine accurately what is our wealth of fish in such waters as Hudson Bay, Baffin’s Bay and the Canadian Labrador. The same applies to all — rivers forming the basin of the last named Bay, and — even to the inland waters extending over the Lauren- a tian Range, and the numerous lakes of all our aan American territories. Another field for discoveries would be to find mae use for the fish that is already known and caught, but not marketed on account of being unknown and untried, due to the ignorance of the producer and’ to the indifference of the consumer. hha q We are told that year in and year out, front, our most prolific banks, thousands of tons of good edible — fish are lost owing to the lack of general knowledge. While on this subject; may I recall to your mind that until, at the most, a couple of years ago, aegis | < was considered a pest in our waters—good only to — be destroyed or done away with by any means. Upon the. representat‘ons and constant complaints of the fishermen, the Government undertook to exterminate — the pest by the building of reducing plants, and even — by paying a bonus to fishermen to provide the dogfish _ for these costly plants. With a little research work:® - we should have discovered that dogfish—now gray- fish—is a good food. It is marketed to-day, and fons to be tasty, nutritious and wholesome. Instead of be- ing a liability on our fish industry, grayfish has turned out to be a valuable asset. There are other momentous discoveries to be wake in the Dominion of our fisheries, such as the habits — and life of the fish. the influence of the seasons, of? 7 tides, of currents, winds. storms. ete. All these should — be studied thoroughly and intell'gently for the bene- — fit of all the branches of the fish industry. Of course, to be complete, there should be technical and scienti- fic research work; for instance, a practical course of to the industry—development. produetion, conserv: tion, curing and fishing—should form the subjects to be taught by qualified professors. It would be found | out in these particular studies why we should from fore'gn countries manufactured products of which we possess in the raw state such an abandees 1 supply. - The importance of finding suitable and proitabtel . markets for our different fish food articles, should 4 Soe: a 1917. taken up and specialized upon. Nothing will Ip the prosperity of our fisheries so much as the find- of proper channels to which to direct the wealth our oceans, rivers and lakes. ter we shall have surveyed and mapped out all fisheries. of the country, it will be well to have divided into districts where a constant watch active vigilance shall be maintained. It will not nough to have discovered what wealth of fish we ess, we must preserve it from destruction; we ‘inerease it where possible, and this brings us . the second article of this policy, namely— - Conservation. understand well what conservation means, we ht retrospect a little in the history of our fisher- ;, and we shall find that ‘‘once upon a time’’ we had ur Gulf regions a valuable resource in the oyster is We were growing, that is, nature was wing for us, a bivalve whose value as a luxury ngst the epicureans had no rival the world over. far-famed Malpeque oyster is a thing of the past. beds which produced this delicious oyster are ly extinet. How this came to be and why s were not taken to prevent such a disaster is matter that would take too long to explain. I may ay, however, that as far as I know, political exigen- es and interference, together with lack of fore- ht and publie spirit on the part of interested par- jes, are responsible for this deplorable loss. Even ow, bad as it is, in my opinion the industry could be ed if practical cultivation was resorted to; if adopt the same methods and take the same means s our neighbors, who have an oyster industry, alive und prosperous, yielding a crop worth several millions of do ually, ; her valuable industry which has been subjected lot of vicissitude of late, and whose future is not well assured—due to the same reasons I have an for the decline of the oyster—is the lobster in- try. When we look at our fish statistics we shall that it is near the top of our resources when e is determined. In spite of a maze of legislation, lak nth of regulations, the yield of lobsters is yearly dwindling. There is, however, as sure a medy against the depletion of our lobster fisheries here is against the depletion of fish in our inland rs. This remedy is pisciculture. This science has e rapid strides in the past few years, and the time ot far distant when it will be so perfect as to rapid- conserve our supplies wherever exhaustion is threat- as is well understood by those familiar with the sub- ject that without a certain control over lakes, rivers, and all inland waters, it is very easy to lose much fish life. This has occurred on a large scale in the , particularly with the species migrating from the to the rivers, and also with the fish in inland waters. The only possible remedy is wise legislation, and 1e help of pisciculture or fish farming. No doubt a » will come when fish rearing will be as easy and safe as cattle or poultry raising. In that day in- dividuals will have their own ponds in which to raise their own supply of fish and thus increase the coun- ry’s food supply. Conservation will also look to the preserving and curing of fish, either, for domestic or export purposes. product, easily deteriorates, and, consequently, CANADIAN FISHERMAN nire a great amount of care in handling and pre- © 412C paring for the use of the consumer. From the fisher- man to the markets it is necessary that a process of protection, against any chance of injury, should be given the fish. Fish is sold fresh, pickled, salted, smoked or canned. The tendency at the present time, not only in our own market, but in every market of the world, is to give preference to fresh or frozen fish. This is causing a revolution in the fish trade, and is due to rapid transit and cold storage facilities. Cold storage and quick transportation are the essential requisites of the fish trade at present. They are the forerunners of an era which will dethrone the use of preserved fish to a large extent. We now come to the last article of our new Policy— Information. I would remind you that our Association is not merely an institution for fishermen, traders and car- riers, but is also open to students, professors, and - men with scientific knowledge bearing on the subject of biology and icthyology. Without these our institu- tion would be incomplete. We must be able to direct the fish interests of the country not only on commercial lines, but also in research and student branches, whose value to the scientific and economical world cannot be over estimated. Consequently, our Information policy may be divided into two parts— Science and Economy. Not very long ago the President of oumeAssociation, Mr. Wilson, in addressing a meeting of industrials, claimed that it was imperative for the efficient develop- ment of the fish industry that some set rules, based upon scientific lines, should be given to curers and packers, so as to provide a uniform quality of goods in every centre of fish production. Most of the re- presentatives of the different industries present spoke of the necessity of technical education so as to do away with the rule of the thumb and pail, which is so prejudicial to the interests of the different indus- tries of the country. Science shall remove these obstacles from the path of our activities. It will solve for us many arduous problems in our own. in- dustry. In fact, I believe that science is just starting to unveil some of the mysteries in which are wrapped the inhabitants and wonders of our oceans, lakes, and rivers, Besides helping us to prepare our fish for consump- tion, science will also aid us in the knowledge of the migration of fish, their habits, the causes and reasons for their appearing and disappearing unexpectedly. Particularly in the cause of pisciculture from which we expect so much, the service that can be rendered by biologists is too obvious to be neglected. To the fishermen, technical knowledge will be most valuable, as it will make their calling safer and more secure. The perils of the sea will be minimized. through wider knowledge, production augmented and marketed in a more remunerative way. The scientist will also increase the consumption of fish, because he will be able to appeal more certainly and more practically to the housekeeper. By scienti- fie comparisons and deductions, fish food is presented’ to the consumer with more convincing force, and he cannot fail but surrender to the evidence of the argu- ment, The value of economic information cannot be ignor- ed for just as good reasons. They are of a vital_im- portance to our policy. This will give us a detailed aceount of fish predue ~_. 412D tion, species, quantities, values. A general statistics of fishing operations under proper headings should be tabulated, so as to give at’ any time the exact econo- mical situation of the fish industry. Questions of transportation, tariffs and customs’ duties, and all matters pertaining to the exchange and sale of fish product and by-products, should be in- cluded so as to form not only reliable and interesting information, but it would prove also a source of in- spiration to the association. With the formation of such a policy, I may be per- mitted to say that we shall be in a position to com- mand attention and respect both in the commercial and scientifie world of this Dominion. MR. HARPELL. It is to our worthy chairman, Mr. Paulhus. that we owe the institution—national fish day—which we are assembled here to celebrate, and the excellent re- view of the work and aims of the Canadian Fisheries Association he has just given, stamps this institution with the earmarks of a thanksgiving day of the fishing fraternity. He has asked me to say something, and I will en- deavor to keep on the trail he has blazed. It is a fact not generally known that all the im- portant deep séa fishing grounds of the world are situated in the Northern Hemisphere. The valuable food fishes of the ocean seemingly inhabit only the shallow places of cool seas and all the continents of the Southern Hemisphere end too abruptly and have coasts that are too precipitous to allow of any ex- tensive off-shore shoals. Moreover, none of the con- tinents extend far enough into the Antarctic to secure the low temperatures that are required by the better class of food fishes. The warm tropical and sub- tropical oceans abound with fishes, but not of the varieties which the markets of the world demand. These markets must, therefore, look for their sup- plies of food fishes to the countries of the Northern Hemisphere, and to only such of these as lie in close proximity to the shallow -places of cool seas, or what are generally known as fishing banks. Such places are only four in number, namely, the eastern and west- ern shores of the North Atlantic and the eastern and western shores of the North Pacific. The most important of these four fishing grounds, from the point of development and production, and the second in importance from the point of area, are the shoals of the Northeast Atlantic, lying off the eoasts of Great Britain, Iceland, Norway, Sweden, Russia, Germany, Denmark, Holland, Belgium and France. Great quantities of fish have been taken from these waters continuously by the people of north-wes- tern Europe, since the earliest times of which there is any record, and the value of the present annual pro- duction is still not less than $300,000,000. Of this, fully $75,000,000 represents the catch of British fish- ermen, Thé value of herring alone, landed at the ritish ports, is fully $25,000,000, and eod and had- dock taken by the British fishermen accounts for $15,- 000,000. These great staple fishes, namely, herring, cod. and haddock, are sold either fresh, frozen, dried, smoked or pickled. Next in im- portance on these grounds are flat fishes, such as the halibut, the turbot, the sole, the floun- cer and the skate. These are generally marketed jiesh or frozen, These waters also produce a small CANADIAN FISHERMAN : October, 19 17. } quantity of salmon, mackerel, sword fish, ete. as well as shellfish, of which British’ fishermen take a about two- and-a-half million. dollars’ worth, — ‘a The fishing grounds of second importance as re- gards development, and production, but least of th four as regards area, are those lying off the coasts of — Japan and China. These waters have been fished for fully four thousand years and are still producing an annual catch valued at about $100,000,000. The grounds third in importance as regards’ pr ) duction and development, but first as regards exte of area, are those lying off the shores of Eastern | ada and Newfoundland. They comprise the G: Banks, which alone cover an area as large as that 0 ( Great Britain. These banks are the largest deep se fishing shoals in the world, Lying just where the col Labrador current rounds the south-east co Nawfoundland, these cool shallow waters, with the: abundance of food organisms, that have been brough down from the northern seas, form the gre fishing banks of the world. These grounds inelude a the Gulf of St. Lawrence and the Bay of Fu well as the shoals off the coast of New Br Nova Scotia, Newfoundland and Labrador, grounds are now producing an pena, cateh., about $45,000,000, of which Canada takes abou 000,000 worth, and the United States, Newfou and other countries about $30,000,000. The fishing grounds of fourth importance iz of production and third in extent of area are - lying off the west coast of Canada and Alaska. produce about $40,000,000 worth of fish per of which Canada takes about $15,000,000, United States and other countries about $25,0 The salmon, in one or more varieties, is | all the four grounds above mentioned, but. so plentiful as on those last mentioned. Of production from these waters, the salmon accol fully three- -quarters. The next most impo’ on these grounds in point of value of pro the halibut. oda It is, therefore, a fact not generale: by the average Canadian, that his count the unique geographical advantage: of rat in the closest proximity to two out of the four deep sea fishing grounds of the world, and these first and third in importance as regards extent of are: On these two grounds are to be found prac y of the most important varieties of food fishes, many of them, such as the herring, the cod, salmon, halibut and the lobster, in quantities mw passed ‘by either of the other two grounds. There is another fact that is not rites ey ciated by the people of this country, namely, th area of Canada’s fresh water. fisheries—220,000 s miles—is several times greater than the. Seeks fisheries of any other country. These are — in the form of lakes and rivers pretty regularly ‘ the country, but the majority of them lie well ine centre, compreliending the Great Lakes and Nipissing, Nipegon, Manitoba and Lesser Slave. A third fact not generally appreciated is tha ated in practically the centre of Canada lies the largest inland bodies of salt water to be for anywhere: on the Globe, In area the Hudson’s § ve times as large.as all the Great Lakes combined. waters are-shallow and cold. Mr. J. W. Tyrrell, explorer and author, who spent a year and a half the shore of the Hudson Bay, and who has made study of the navigation and development of this ody of water, a part of his life work, writes in 1908 as follows :— Littlé definite information seems to be available arding the varieties and abundance of fish in the son Bay, but certain it is that some of the finest ish I have ever seen or eaten have come from these ers. . Salmon of the very finest quality are found in ndanee. Lake trout are found in all the streams lakes tributory to it. Sturgeon are plentiful in ‘Nelson and other rivers flowing into it. White- are caught at the mouth of every river. Cod ve been found at a number of points, and doubtless er varieties of deep sea fish will be found when erly fished for, but as yet this has not been go pv eed One of the best evidences that fish are there in quan- lies in the presence of such a large number of fish- ing mammals. The white whale, the sea’ unicorn, he walrus, the bearded seals, the harp seal, the ringed il. the harbor seal and the polar bear are all found ‘in great numbers. Speaking of the white whale, Tyrrell says that he ‘‘has seen the surface of the appear as a living plunged mass of white from the ence of great schools of these creatures, nor do uppear to be appreciably diminishing, as some imals are. I observed them in apparently as great mbers in 1905 as I had in the same locality twenty ars before, although large numbers of them are nually captured by the Hudson’s Bay Company, ‘ho find in them a profitable source of revenue—the »il and hide of one animal being worth on an average bout $30.00.” Such a survey of the potential value of our fisher- - jes arouses the question: Why has this great asset not been more fully developed long ere now?’ Why have the Canadian people been content for so many years 1 only a fish production whose annual value has fluctuated between twenty-five and thirty-five mil- lions, when several times this was possible? This is a question to which I have given a great deal of thought, 1d I have come to the conclusion that there are two, .d only two reasons. These may be set down as fol- First.—Little or no effort has been made to make ‘these resources and the opportunities their develop- ment affords known to the people of Canada, and to aequaint them with the excellent food value of their “p ets. Second—The delay in the application of efficient means of development, and in the introduction of pro- per education and training for those in the industry, coupled with the constant tendency to make the in- terests of the industry subservient to the political aims and ambitions of the party in control at Ottawa and ewhere, has kept the industry for years in a primi- ve stage of development, fished out many of the in- nd waters without properly re-stocking them, made the business of fish production and distribution hazard- ‘s i i d from it the share of ous and uncertain, and alienated ! eapital and man power which its potential value deserved. : In the solution of these important problems, the Canadian Fisheries Associatioin has now been engaged CANADIAN FISHERMAN 412E for little more than three years, and a frank exposi- tion of some of the obstacles encountered during that time cannot but assist in the work that lays before you. It is only by experience that we learn to suc- cessfully evade or surmount the obstacles that lie in the way of progress. Some people may say that this is not the time for controversy concerning domestic affairs, but when these affairs have to do with the putting and keeping of so important a resource of food stuffs as our fisheries, in the highest state of efficiency and production, even the most extreme win-the-war advocate surely cannot find fault. It takes years to produce a carload of beef, pork, or mutton, and twelve months before a new crop of grain or vegetables can be grown, but it requires only a few days to catch a carload of fish from the num- bers that are to be found off the shores of Canada and in her inland waters. The production of this excel- lent food stuff is limited only by the available equip- ment and means of transportation. Had the authorities at Ottawa acted upon the ad- vice of your Association in the early stages of the war, the Canadian fishing industry would be better able now to supply one of the means to victory in Europe. But the several trips which your Executive Com- mittee made to the office of the Minister of Trade and Commerce were in vain. Also your urgent requests to the Minister of Naval Service, to have fish served to the soldiers came to nought. It was only when Major Green interested Sir Sam Huges in the matter that fish received a place in the soldiers’ diet, and it was not until your Committee interested those in charge of the food problem that your urgent requests for better transportation facilities and more publicity to increase the consumption of fish in Canada received attention and produced results. To Sir Sam Hughes and the Hon. Mr. Hanna is due the credit for the in- creased production of fish for export to Europe and for home consumption the industry enjoys. In like manner, the several representations that were made to the Minister of Naval Service to have the appointment of superintendents of fish hatcheries and other important officers in the industry, whose duties called for technical training, taken out of the hands of political patronage boards and placed under the jurisdiction of the Civil Service Commission, re- ceived no encouragement until the Fish Commissioners of the Food Controller’s office interested themselves in this question. But about this time information was _ received, through a source that has always been interested in civil service reform, that the Government of the day was likely to change the status of the Civil Service Commission by removing the one man who had always set his face against political interference and stood out for efficiency in the appointments to the service under his control, and that if these changes were made it might not make much difference whether superintendents of fish hatcheries were appointed by the Civil Service Commission or, as they are now, by patronage boards. Since that time Professor Short has been removed from the Chairmanship of the Civil Service Commis- sion, and it remains to be seen if the predictions of our informant come true or not in the kind of ap- pointments that will be made by the new Civil Ser- vice Commissioin. We cannot help but voice a disappointment at the 412F silence of the press and the public when an efficient publie servant can be so easily removed from so re- sponsible a position without a protest. There is no department of our public service which deserves the careful attention that the fish hatcheries of this country do. They are the only means of re- plenishing our fresh waters, Moreover, they are a most efficient means when under the superintendence of well-trained men. We have in Canada a number of most efficient hatchery superintendents, and I would not. wish that any of my remarks should be taken as aspersions, on the good service they are giving, but the great majority of our hatchery superintendents are incompetent, and their work results more in de- struction than in propagation. For instance, there is reason to believe that the millions of eggs which had been so carefully collected last year by the fishermen of Lake Erie were lost as a result of the incompetency of the men who had to do with the hatching of them. There are districts in which hatcheries have been misplaced, and there are districts which should be supplied with hatcheries before the waters are de- pleted..Undoubtedly there should be a hatchery on the banks of Lesser Slave Lake. When the interests of our fisheries, the food require- ments of the people or the national economy which in- ereased production means, failed for so long to move the Government at Ottawa to investigate the fish re- sources of the Hudson Bay, one would have thought that the needs of the railway that is now being built to its shores would have demanded it, but not so. To date there is no information beyond what has been picked up-by explorers and others equipped with the sportsman’s fishing outfit. The principal value of so large a body of salt water must necessarily lie in the number and kinds of its deep sea fishes, the possibilities of which must be explored and investigated by ex- perienced fishermen, with the aid of a trawler or other equipment used in the commercial fisheries. I believe that the Canadian Fisheries Association is already beginning to move in this matter, and if noth- ing has been done by the Government before, to ex- plore the fish resources of the Hudson Bay, James Bay and Hudson Strait, it is the intention to fit out an ex- pedition under the direction of Captain F. W. Wal- lace, as soon as he can be spared from the work he is now doing for the Food Controller. The constant irritation and uncertainty to which the fishing industry has been subjected by political interference is unbelievable. Let me give you an ex- ample. In 1915 an Order-in-Council was passed at Ottawa for the purpose of extending the bonding privi- leges to vessels landing less than carload lots of fish at Prince Rupert, thus giving smaller vessels the same privilege, as regards the United States markets, which the larger vessels enjoyed. In the preamble of this Order-in-Council it is stated that one of its purposes is to induce the transfer of tonnage from United States to Canadian registrar. The only consideration which could have suggested such a deliberate wording was the value which it might be to some politician. But look at the trouble it has caused the Canadian fishing industry. Shortly after this Order-in-Council was passed the fishing interests of the Pacifie States began an agitation in Washington for a law ‘‘ prohibiting the importation into the United States of fish caught in the North Pacifie through any foreign country, unless in bond from a port of the United States or Alaska.’’ Had such a law been enacted—and it came near enough CANADIAN FISHERMAN October, 1917. 7" to send a shiver through the industry—a heavy loss and much mischief would have resulted. “— Sixty per cent of the success of the above-mention agitation at Washington was due to the wording of t preamble of the above-mentioned Order-in-Council. Another thirty per cent. of the suecess was due to a ruling from Ottawa intending to increase the freight on the Grand Trunk Pacifie Railway by foreing all the fish landed in bond at Prinee Rupert over route, thus depriving the markets of the Pacific Stat of such fish and making it difficult for the fisherm at Prince Rupert to dispose of such o ftheir catch would not stand the transcontinental haul. : You are all aware of the exceptionally small of sockeye salmon there was in the Fraser River year, due, it is authoritatively stated, to the obstrue ing of this River by rock cuttings made in the course « building the Canadian Northern Railway, which pi vented the fish from getting to their spawning grou ; four years ago. So small was the run this year » did not pay to operate many of the canneries on River. Thus, this piece of careless administrati resulted in the loss of much invested capital, inj to an important industry and the destruction of a y able resource. oA ia You will recall the petition which the C. F. warded early this year, begging the Minister o Service to appoint a commission to investigate the | ditions of the salmon industry of the Pacifie Coast fore putting into force the new regulations he pre for 1918. These regulations were such a radica parture from those that have been in force since when the last Commission was appointed, that of the older heads of the salmon canning industry apprehensive of the outcome. But the Minister Naval Service turned a deaf ear to the petition of fishing industry and did not appoint a commission - til urgent representations were made by the ban interests. This is an excellent illustration of the sition in which the fishing industry of this country ever found itself. It has been foreed to work un conditions and regulations imposed by ill-info. and meddling politicians, unless it was able to ¢ the support of some other outside influence. __ With what indifference to the machinery of duction and distribution has the Ontario Gover entered upon the fishing of certain waters within Province and the distribution of the fish therefrom prices below what the private operative ean prod and distribute them for and far below what th costing the Province of Ontario to produce. How better and more economical to the Provinee would for the Ontario Government to improve and s en the existing and experienced forces of pre and distribution instead of weakening them b evreation of new machinery under the operation experienced and hence expensive operators. — The business of catching fish by highly-paid cians and distributing them from the Parliam e Building, must necessarily be but a temporary pt formance, yet how much weaker will the ordinary n chinery of production and distribution be as a of this unfair competition after the war is over when every piece of machinery for production tribution will require to be in the strongest condi in order to stand the strain of the load that will upon it and the competition it will have to meet.” 2 October, 1917. CANADIAN _ A MESSAGE FROM THE FOOD CONTROLLER . FOR CANADA TO BRITISH COLUMBIA FISHERMEN. Greater production of our fisheries is absolutely es- sential to meet the needs of Canada and of the Em- pire. Canada must continue exporting meats and dairy products to the utmost limit, The only adequate - reserve of flesh foods is in our fisheries. To organize ' for maximum production so that the depleted larders or our Allies may be supplied by our experts and so that Canada will be plentifully supplied, will require _ the united and unremitting etforts of everyone prac- tically identified with the fishing industry. a Every addit‘onal pound produced beyond ordinary | domestic requirements will release a corresponding amount of meat for those who are doing our fighting. > It is your duty and privilege to bring to this work _ the same spirit of patriotism that inspires your kins- _ men and comrades at the Front. ' Canada knows that your response to this appeal will be in keeping with the highest traditions of your eall- ing. No more urgent imperial duty could be assigned you than helping to avert a calamitous shortage of _ food-supplies. ; Do not waste good edible fish. a W. J. HANNA, Food Controller for Canada. LAKE FISH PRODUCERS MEET FOOD aa CONTROLLER. qi Representatives of the Canadian fishing interests operating on the Western Canadian Lakes, were in con- ference on October 31 till November 2nd, with the Fish _ Committee of the Food Controller’s Office, Ottawa. The _ object of the conference was to effect a solution of the _ export winter caught frozen fish trade and to ensure to Canadian consumers a sufficient supply of frozen lake fish at reasonable prices. Strong representations have been made to the Food Controller, that the bulk of the winter caught fish of _ the Western Lakes have been going into the United States, and that the competition by irresponsible buy- __ ers and peddlers forced the price of the fish up to an unreasonable figure. 5 The result of the Conference, which was willingly as- sented to by all present, was that all Canadian fisher- men, producers, distributors and retailers shall be _ lieensed with the Food Controller; export trade to the _ United States would not be restricted, but a permit _ would be required for the purpose of export, and such _ permits would only be issued to regularly established - dealers licensed with the Food Controller; the Cana- "dian trade must have first call on the fish, and refusal . to supply a legitimate order from a Canadian dealer in good financial standing, would result in the cancel- - lation of license, and finally, a schedule of prices to be paid the fishermen of the Western Lakes for winter caught frozen fish was drawn up, and the price regu- lated through all channels from fisherman to consumer. _ This schedule is not yet complete, but we hope to have it for publication in the next issue of the Canadian Fisherman. The prices were drawn up subject to al- _ teration whenever it was thought necessary, and ap- plies only to winter caught fish on Lakes Winnipeg, Manitoba, Winnipegosis, The Pas and Big River Dis- triet, Saskatchewan and Alberta Lakes. _ Among the representatives of the Industry present '_ were Walter S. Campbell, President Alberta Branch - Canadian Fisheries Association; A. 8. Duclos, Secre- tary, Alberta Branch, Canadian Fisheries Association ; | t FISHERMAN 412G THE B. C. COMMISSION ON DECK. From Left to Right: F. T. James, H. B. Thompson and W. S. Evans. John Bowman, representing Head of Lakes Branch, Canadian Fisheries Association, Port Arthur, Ont.; Hon. Hugh Armstrong, C.F.A., Portage la Prairie; W. Douglas, Director for Manitoba, C.F.A.; J. Simpson, Director for Manitoba, C.F.A.; Capt. Wm. Robinson, C.F.A., Selkirk, Man.; A. ‘S. Finlay, Seeertary Lake Erie Branch, C.F.A.; P, W. Smithers, Booth Fisheries, Chicago; C. C. Robbins, Chicago; W. Crewe, C. Van Order, Lake Erie Branch, C.F.A.; F. T. James, C.F.A., Director for Ontario. % bd TO ALL WHOLESALERS OF FISH IN CANADA Under the War Measures Act, all wholesalers of fish in Canada must register as such with the Food Controller’s Office, Ottawa. j i | F Failure to register renders the offender liable to a penalty not exceeding One Thousand * Dollars, or to imprisonment for any period not exceeding three months, or both fine and {) - imprisonment. Those who have not already sent in their registration cards, must do so immediately. Wholesalers who have hot received cards, can obtain same on application to the Food Controller's Office, Ottawa. W. J. HANNA, FOOD CONTROLLER. OTTAWA, Nov. Ist, 1917. CANADIAN FISHERMAN October, 1917. HON. CHARLES COLQUHOUN BALLANTYNE. BALLANTYNE, Hon. Charles Colquhoun, Minister of Marine and Fisheries; Vice-President and Managing Director, The Sherwin-Williams Company of Canada, Ltd., Manufacturers of Paints and Varnishes, 897 Centre Street, Montreal ; Director, Canada Cement Co., Ltd.; Director, Canadian Explosives, Ltd.; Direetor, Merchants Bank of Canada. Born in Colquhoun, Ont., Aug. 9, 1867, son of John and Christina M. (Gordon) Ballantyne. Educated in publie school, Colquhoun and Montreal. Began his business career with —— - ——- Paint Manufacturers, Montreal, 1882; appointed Sales Manager, Sherwin-Williams’ entire Canadian business, 1895; General Manager, 1898-1911; one of the pur- chasers of that concern, 1911, becoming Vice-President and Managing Director. President Montreal Branch, Canadian Manufactur- ers’ Association, 1905-1906. Member Montreal Board of Trade. ; Member Chambre de Commerce, Montreal. Harbour Commissioner, Montreal, 1907. Life Governor Montreal General Hospital and West- ern Hospital, Montreal. Married Ethel Trenholme, daughter Trenholme, Montreal, 1901; has three sons. Clubs: Mount Royal; St. James’; Forest and Stream; Montreal Jockey ; Montreal Hunt; Canadian: Polities: Conservative. Creed : Residence : of Thomas 678 Mountain St., Montreal. 3, Ls E : rg ’ t t + } 414 CANADIAN FISHERMAN October, 1917. W. R. SPOONER Chairman Transportation Committee; Director Canadian Fisheries Association scam = dpa October, 1917. CANADIAN FISHERMAN W. H. BARKER Vice-Chairman Canadian Fisheries Association 1915-16; Director Vancouver Branch Canadian Fisheries Association Nee a ce Ruaee ae! Bare Th tas = “ NR SOL RP HO EE. HI arn SRR REDS FRESE Re Me LIM OF FIP October, 1917. CANADIAN We wh Mp eiely y,! | ti Ls welt fle aly] ii} I) ay ) 1A MPRA) i r whit lly, «il : wb delphia. Public Aquarium, Some years ago, an enterprising showman started an Aquarium on Broadway, New York City, as a com- mercial enterprise. He installed large tanks and pools ‘with live fish and aquatie animals. The venture was a pronounced success for the public flocked to the place and paid for the privilege. It was so popular that a demand arose for a public free institution of the same kind, and New: York City was induced to comply. A building in the extreme lower end of the City, popularly known as Castle Garden was chosen for the new public institution. It was originally built for a fort in the latter part of the eighteenth centugy. Later FISHERMAN 417 The Battle for the Fishes 11 By the HON. W. E. Former Fish Commissioner of the Commonwealth of Pennsylvania—Superintendent of the Fairmount Park, Phila- Author of Fish Culture in MEEHAN, Ponds and Other Inland Waters, etc. This caused a situation so serious that the friends of aquatic life took energetic measures to save the Aqua- rium from sinking to practical uselessness as an edu- cational institution, They accomplished this by secur- ing the passage of an act through the New York State Legislature to take the management of the Aquarium away from the City authorities and place it under that of the New York Zoological Society, a wealthy organ- ization of publie spirited men, that had already es- tablished a wonderful Zoological Garden in the Bronx. The City was directed under the term of the act to supply the necessary ground and buildings, and to New York Aquarium, Battery Park. it was used as a Government immigration station but abandoned a short while before its location as an Aquarium for a new station on Ellis Island. Its octagonal shape and massive low walls were ad- mirably adapted and easily altered to the requirements of a public Aquarium. Unfortunately the dominating political element had no interest in the real advance- ment or extended usefulness of the institution; but regarded it as an adjunct to the party machinery. Efficient employes, even to the scientific and capable heads of the institution were removed to make room for incompetent henchmen, appointed as rewards for political services. keep the latter in repair and when needed to enlarge them if financially possible. The employes from the Director to the door man and cleaners are all engaged by the authority of the Zoological Society and paid by that body. It also maintains the collections, The Society put in charge one of the greatest ex- perts in the country on fishery matters — a man form- erly prominently connected with the United States Bureau of Fisheries, and he with an able corps of sub- ordinates has brought the New York Aquarium up to such a high state of excellence that it is known throughout the United States and is almost as well known in Europe. 418 People elsewhere were quick to reeognize the value of an Aquarium as an important medium of public edueation not only of the habits and characteristics of fishes in all parts of the world, but of their econ- omic value as food products. The United States Bu- reau of Fisheries, out of its meagre appropriations, when the vastness of its work is taken into consider- ation, built a small but beautiful grotto Aquarium on the ground floor of its Administration Building in Washington and supplemented it by a nearly complete display of devices used in the fisheries of America and Europe. Wherever there has been an international or na- tional exposition of large proportions in the United States beginning with the international exposition in Chicago, aquaria by the national government or by states or by both have been among the most prominent and attractive features. The exhibits of live fishes by the. United States Government and by Pennsylvania at Chicago in 1893 and in St. Louis in 1903 attracted the world’s attention as did these of the national gov- vernment at all subsequent world’s fairs. CANADIAN FISHERMAN October, 1917, bined aquarium and distributing fish hatchery in Tags enterprising city of Montreal. Detroit was the first of the cities in which an ambi- tion to establish an aquarium was realized after the great institution in New York was in successful oper- ation and the smaller one in Washington was opened to the public. Boston followed, Honolulu third and Philadelphia shortly after. San Francisco it is said, has its aquarium nearly completed. A small plant has also been built at the capital of Maine and there is a small but tasty sea water aquarium operated by a private corporation on one of the great amusement piers at Atlantic City, New Jersey. That city’s public aquarium is still among the enterprises only projected. Chicago has made definite progress. The aquarium has been authorized, the location and scope decided on, the plans for the buildings nearly completed and the maintenance guaranteed by Mr. Cyrus Field, one of the wealthy and most progressive business men of that city. The public exhibition of the New York aquarium is in one large octagonal room, and its more than New York Aquarium—Main Floor View. The movements in different cities, although diligent- ly pushed, made slow progress, and in some they were periodic, as was the case in Philadelphia, where fifteen years elapsed before realization came. It was mani- festly difficult to interest the municipal authorities to the point of definite action. There were nearly always some other public improvements under consideration which they deemed of more immediate interest to them than a display of fishes. It was easier to secure an appropriation for an apology for a zoological display in rude buildings located in some second class park. Among the cities in which the movement for public aquaria were early begun were Philadelphia, Boston and Detroit. Later similar efforts were made in Chi- cago, Cleveland, San Francisco, Cincinnati, Honolulu, Baltimore, Pittéburg, Atlantic City and Augusta. This list will constantly be added to, There is talk for instance, that our Canadian friends are about to inaugurate a movement for the establishment of a com- seventy-five tanks are arranged in two tiers, one on the main floor and the other on a projecting gallery above. The glass fronts are of a uniform height of three by one and one half feet. Until a few months ago there were nearly one hundred of these tanks with a depth back the same as the height. The major- ity were a little over three feet long, some were five feet and others seven. Recently all the tanks on the ground floor were enlarged by extending the backs to the outer wall of the building and removing the partitions dividing a number of them. While this re- duced the number of tanks the swimming space was more than quadrupled, Grouped around the floor of the exhibition room are seven large circular pools in which are displayed sea lions and other large aquatic animals ineluding rep- tiles and huge fishes. Twenty-five smaller glass tanks grouped about these pools contain exhibitions of tur- tles, reptiles and amphibians. The apparatus for Vee — re a a me ee a ee ees Sg ee ee ee ~ October, 1917. ' hatching fish eggs is placed on the walls of the pools. - The big tanks of one half the building hold fresh water ' fish and those on the other sea water life. Nearly _ 6000 specimens including almost 200 species are on ex- » hibition of which more than 4000 are fish, Over the top of each tank are illuminated labels 6n which are set forth the scientific and common names of the fishes _ exhibited; their habitat and range, and a short ac- count of their economic value and any peculiarities ' they may possess. This illuminated label system is ' as a matter of course to be found in all the public - aquaria in the United States. Behind the scenes or back of the tanks and in rooms » where the public may not penetrate are the vitals of the institution; the heart, the lungs, the veins, the © force that maintains the being of the aquarium — on ' which depends the healthful existence of the fish and other aquatic life in confinement. Detroit Aquarium. Few of the thousands who visit the New York and similar aquaria in other parts of the country have the slightest conception of the varied and intricate ma- thinery and the human skill required to successfully _ operate them. The vast majority while enjoying and ' being educated in the habits and value of fishes are - ignorant of the fact that there is something more to be done than to build tanks, arrange them artistically, fill them with water, introduce the fish, feed them regularly and then stand aside for the public to en- joy. They would be astonished to know that, to maintain the exhibit in the highest state or efficiency, _ to keep the death rate to low proportions, human eyes must be open twenty-four hours in the day; human _ brains and hands ceaselessly at work; engines, pumps _ and other machinery operate from one year’s end to _ another without stoppage, and that sick fish are taken from exhibition, placed in a hospital built especially for them, nursed as carefully, and given medicine and medical treatment the same as sick humans. Some _ would be even more astonished if by chance they _ peeped into the pharmacy to find among the various medicines for sick fishes, such familiar remedies as - eastor oil, epsom salts, phenol sodique, Talkington’s balsam, common salt, iodine, and turpentine. The engine room of a complete aquarium has all _ machinery in duplicate, so that in case of a break down _ in one set, the other may be put immediately in oper- ation to keep the heart of the institution going, and also that one set may have periodical rest, for ma- chinery to be long effective must not continually labor. CANADIAN FISHERMAN 419 In the engine room of the New York aquarium are pumps for pumping warm and cold sea water and for refrigerated fresh water to big overhead tanks, from which it drops by gravity to the exhibition and stock tanks. There are pumps to compress air and drive the life sustaining oxygen to the fish, There is a large machine for chilling thousands of gallons of sea and fresh water for the maintenance of the lives of both fresh and ocean fishes that cannot dwell in a water temperature of much over 60. degrees F. Everywhere excepting perhaps on the a seeming maze of pipes of different sizes and many colors. Some are for the conveyance of normal tem- peratured fresh water, some for sea water of a uniform temperature of 70 degrees, and some for refrigerated sea water. Others are for compressed air, electric light wires and for gas. Others again, and these are either on the ground, under the flooring, or back or under the tanks, are for conveying the water after it has flowed from the tanks, either to the sewer or to the filters to be cleaned, aerated and used over again, or perhaps to the great sea water storage tanks outside the building where the reserve sea water is kept, Perhaps the sea water itself, that is used for the ocean fishes, is an object of interest to a large pro- portion of the public only second to that of the fishes themselves. Everyone who visits the New York aqua- rium knows or takes it for granted that the salt water used in that institution is the genuine article; but more than seventy-five per cent are convinced or be- lieve that it is pumped directly from the New York Bay just beyond the walls of the building. Hundreds who have visited both it and the Philadelphia institu- tion have expressed regrets to the superintendent that the latter did not have the same advantage as the former of having a bay of salt water close at hand and was therefore either forced to convey it nearly a hundred miles or as some supposed actually manu- facture sea water. The astonishment of most of these sympathizers is almost ludicrous when informed that ceilings is Detroit Aquarium—Interior. the New York Bav water is not used for the sea fish on account of its low salinity and strong pollution, but brought from the blue ocean beyond Sandy Hook, near- ly as great a distance as for the Philadelphia aquarium. That the Bay water is only used for the aquatic animals in the big pools and then only after being thoroughly filtered. ; Sea water in all public aquaria is used over and over again by what is termed a closed circulation system. 420 CANADIAN When clear and blue and pure and of a specific gravity of at least 1.023, it is brought by water boats or light- ers, thousands of gallons at a time, the sea water is emptied into huge stocege vats, where it is kept shad- ed but air allowed to cireulate over it. There it is kept until needed. New York requires more than 300,- 000 gallons for its work. Philadelphia at present about 100,000 and Detroit and Boston each about the same amount. After the exhibition, stock, gravity tank and filter pool are filled, the water is set in motion. It flows from the gravity tank to the exhibition and stock tanks and from thence by overflows and drains to a filter where it drops in a fine shoot or spray to a sand bed through which it passes and is cleaned, into a collect- HON. WILLIAM E. MEEHAN, Superintendent. Philadelphia Aquarium. Fairmount Park. ing pipe and from thence into the filter pool. From there it is pumped back to the gravity tank, and used over again, ; Thoroughly aerated water is a necessity flor the ex- istence of fish and this is provided for in the cireula- tion of sea water. While making its round it receives an aeration no less than four times without ineluding compressed or sucked air. The first of this oxygena- tion is when the water plunges from the inflow pipes into the exhibition tanks; the second when it flows from the drainage pipe into the filter; the third is when it drops from the collecting pipe into the filter pool and the fourth when after being pumped it emp- ties into the gravity tank. FISHERMAN October, 1917. All the public aquaria in the United States, with the exception of Boston, have to pay for the sea water they use, and considering the quantity. of. it in the world, pay heavily. Consequently the head of each institution guards his supply carefully as something precious, and loss from leakage or other causes cause him more anxiety than almost any other misadventure in the institution. Cracking of pipes or other forms of leaks, the sudden breakage of a pane of glass may cause a serious loss of water in a short time.’ A broken pane of glass in the Philadelphia aquarium one night, and aquarium glass has an exasperating habit of breaking at night only, when, there is a minimum of employes, resulted in a wastage of over 6000 gallons of sea water in less than five minutes, An unexplained cracking of a pipe un- derground caused the loss of nearly 20,000 gallons before the leak was located and repaired. There is naturally an unavoidable loss of sea water through evaporation, and that loss is heavier than would generally be thought, because no matter how cold the weather may be the water temperature must be maintained at about 70 degrees and that means heat- ed for more than half the year and constant evapora- tion. Fortunately evaporation does not take all the chemicals that make perfect sea water, hence most of the loss ean be replaced by the introduction of fresh water. This however cannot be done continuously, because some of the chemicals do disappear. To over- come this it is the practice of the Philadelphia aqua- rium to ‘oceasionally add to the natural water in actual use a few thousand gallons of artificial sea water. This is made by mixing 26.9 parts of sodium chloride; 3.2 parts of magnesium chloride; 2.2 parts of magnesium sulphate; 1.4 parts of calcium sulphate; .6 parts of potassium chloride; .06 parts of sodium bromide; .0t parts of potassium sulphate and 965.6 of pure water or sand-filtered water. Artificial sea water in itself is not very satisfactory for aquarium purposes. It contains the same chenieals and in the same proportions as true sea water, and has the same specific gravity; but it deteriorates ra- pidly, and unless replaced in a short time by an entirely new batch, the fish begin to exhibit a lower standard of health. When mixed with sea water however, there is not only no deterioration but apparently the true sea water is improved, Leakage is not the only danger to be avoided and provided against. The character of the pipe through which the sea water must pass to and from the tanks must be very seriously considered. Iron cannot be used for various reasons, one because it corrodes rapidly and goes to pieces under the action of salt water and another is that the corrosion tints the sea water a red- dish color, This is not necessarily harmful to the fish, but pellucid water is desirable for the most at- tractive display. New York. uses hard rubber, the best piping known and although very expensive, when once installed is virtually indestructable and never gives any trouble. Boston uses lead lined iron pipes but it is unsatisfactory, because it is apt to contain many pin holes, often not detectable until some time after being in operation. The pin holes allow corro- sion of the iron and leaks become frequent. Lead lined pipe was used some years ago in the New York aquarium, but was discarded. Philadelphia experi- mented with wooden pipe and still uses it; but while in many particulars it meets the requirements for conveying sea water, it is apt to erack and leak and 4 i Lea . a Wy e. ¥. 4 ; q q . i . ) a OER Oetober, 1917. there is liability of sap wood which also results in the loss of water. Boston’s aquarium completed and opened to the pub- lie in 1911 is well located in Marine Park on the shores of Massachusetts Bay. The building was erected for aquarium purposes and when completed cost in the neighborhood of $150,000. It is in the form of a Greek eross and contains between 40 and 50 exhibition tanks, and one large circular seal pool. The tanks differ ma- terially from most of those in use in Battery Park. The majority of the latter are built of brick or con- erete and each is a separate and distinet tank. Those in Boston are constructed of wood and are built in series, each divided into separate tanks by sheets of unground plate glass extending to within a couple of inches of the bottom. The divisions are all about three feet apart and the glass frontage is over five and one CANADIAN FISHBRMAN 421 of the waters of Massachusetts Bay is sufficient and pollution is a minimum. Detroit’s aquarium located on Belle Isle, Lake Erie, Detroit’s leading pleasure ground, erected and opened to the public in 1904. The cost and equipment of the structure was $114,000. The annual operating expenses are about $12,000 a year. Along each side of the room which, like the Boston institution was erected for aquarium purposes, are 52 exhibition tanks, 30 for fresh and 22 for sea water fishes . The average number of species displayed is about 75. The original supply of sea water was received from Buzzards Bay, Mass., and the Director of the institution prides him- self on the fact that it has been so carefully conserved, it has not been necessary in the succeeding years to purchase another supply. The water used for trans- porting fish annually from the sea coast is said to be was Philadelphia Aquarium, Fairmount Park—Grounds and Buildings on the Banks of the Schuylkill River, half feet high giving the deepest tanks of any aqua- rium in the country. One drawback to the system in Boston is that if a pane of glass breaks or if for any reason it is desired to run off the water from one tank in the section, all the water in the entire section must also be drawn. On the other hand when the section is filled with water the unground glass seems to shade into the surrounding water and the effect is of one long unbroken body of water. The engine, machinery and most of the necessary work rooms are in the basement, and form one of the most complete and spacious sections of all the Amer- ican aquaria, Unlike New York, Boston uses bay water when a new supply is necessary. The salinity sufficient with oecasional injection of fresh water to replace the loss by evaporation. Those to whom was intrusted the task of building the Philadelphia aquarium had the benefit of the ex- perience of the existing institution in addition to those they themselves possessed. As a result in most features it is the most nearly up to date plant of the kind in the country. It was created by an ordinance of City Coun- cils of the City of Philadelphia, March 1911, and its construction and operation placed in the hands of the Commissioners of Fairmount Park, the City’s huge and rarely beautiful pleasure grounds, In the lower part of Fairmount Park n-ar o-e of the entrances is a strip of ground bounded on one side by the picturesque Schuylkill River and on the other by 422 CANADIAN a high pree ipitous rock faced hill, which gives the name to the city’s recreation ground. It is oceupied by a group of buildings said to be among the finest examples of the Grecian style of architecture in the United States. Built in the early days of the last century the were, for many years, the finest and among the best known water works in the world. Until shortly before the civil war they supplied a large portion of Philadelphia with its water for domestic purposes. A few years ago, on the introduction of filtration, they became both inadequate to meet the modern re- quirements and were abandoned for larger and more up to date plants, The buildings were pronounced admirably adapted with few interior changes, to the requirements of a huge aquarium and it was decided to utilize them instead of erecting new structures, There were two pump rooms. one 200 and the other 100 feet long and from 50 to 70 feet wide. These were set aside to be remodeled for the display of fishes, the smaller for tropical sea water types exclusively and the larger for temperate sea water and fresh water fishes. The roofs of the two pump rooms are flat and on a level with the grounds at one end and one side, and constitute a spacious plaza, with the river on one side Philadelphia Aquarium from the Schuylkill River. and a long narrow pool formerly used as a forebay and spanned by an artistic stone bridge on the other. On the plaza stands the replica of an ancient open Grecian temple and several small buildings. At the lower end is a large edifice of Colonial style architec- ture. house and the others for work shops. The first floor of the mansion it was decided to utilize as a hall for publie free lectures and motion picture exhibitions on aquatie subjects, and other rooms as toilets and rest rooms for men and women. In order that the public might have something to en- joy while the pump and other rooms were being re- modeled and equipped, a temporary fresh water aqua- rium was installed in the big lecture room in the man- sion. This was installed in three weeks and was in operation four years. Crude as it was, the temporary exhibit attained instant popularity and was visited by thousands annually. On the fifteenth of June 1915, the smaller of the two pump rooms was completely equipped, stocked with sea and fresh water fish and opened to the public. The larger pump room was abcut half completed when ivailable funds were exhausted and no work has been One of the smaller buildings was set apart for. an administration office, one for a fish egg hatching ° FISHERMAN October, 1917. | done on it since, although it is expected to be renaca ’ the beginning of the coming year. 4 The great exhibition tanks are built of reinforeed concrete, lined with asphalt to make them perfectly water tight, The glass height is five feet and the length seven, with the exception of one that is twelve feet long and six feet high. Twenty four out of the twenty-five hold each 1350 gallons of water and the” large one a little less than 8000. Arranged down the centre of the room, in place of pools there are eight, all glass tanks, each five feet long and two and on half feet high, and the plumbing work has been s arranged that the ebb and flow of the tides can fairly well timulated. The large tanks are built son what after the Boston system, that is to say in sections but there the similarity ends, for the divisions mak the seven foot tanks are mostly of slate and wate! tight, so that each can be emptied of water without disturbing the others. Glass for the front of an exhibition tank is one of the most important problems to be solved. It is also one of the most troublesome, It is an untrustworthy sub- stance to deal with. No aquarist can feel perfectly sure from day to day that a pane of glass, however thick, will not crack. Irregular temperatured air currents or half a dozen agencies other than water pressure may ‘cause the disaster. Water pres- sure is easy to figure on. It is only a question of multiplication of known figures. Glass one inch thick will resist water pressure in a tank three or three and one half feet deep. Glass seven eighths inches thick held in tanks three feet deep at the Pennsylvania. State Fisheries exhibit at the St. Louis Worlds Fair. Boston’s five and one half feet tanks are fronted with glass one and one quarter inches thick, and half that in the Philadelphia aquarium is the same, and holds as firmly as the other half of one and one half inches, put in because the lighter weight could not be a ed. While one inch glass is undoubtedly thick enough to resist a water pressure in a tank three and one half feet deep, and one and one quarter a tank of five or six feet deep, there is not an aquarist, after so express- ing himself but will add ‘‘but better use a ‘Pane: of glass a quarter of an inch thicker.’ All the machinery and appliances used in peeraes b- lic Aquaria are in place in the Philadelphia institution, although some of the appliances are so arrangen as to. give greater effectiveness. ; Nowadays it is not considered sufficient to provide plain tank, fill it with suitable water and give the fish their required amount of oxygen and food, The tanks must be artistically fitted up. In this particul all the institutions differ according to the ideas of tl heads. All however use rackwork and some employ it addition submerged logs and others replicas of su aqueous coral scenes at the back of the tanks and p tected from the water be heavy plate glass. The | work at the Philadelphia aquarium is ealearious tuf a porous fossiliferous coral like rock found in Ohi It is highly artistic and is easily arranged. For still greater effect, water plants are encouraged to g grow among these submerged stones. pe The cost of the one room of the Philadelphia aq rium together with the other rooms remodeled > ‘approximately $100,000. Had less substantial materia been used, the cost of the remodeling would probabl; not have exceeded half that amount, There is ex! mints as many people almost as the one of live fishes. October, 1917. ited about 1000 fish, including some 75 species, in the 33 exhibition tanks, and about forty species of aquatic reptiles other than snakes. As Pennsylvania is one of the States that leads in fish culture, and as it was in Pennsylvania that almost if not the first battle for the fishes was begun, and as it is in Pennsylvania that the greatest progress has been made towards the repopulation of the waters, it was deemed appropriate that the propagation of fishes be made a conspicuous feature of the Philadelphia aquarium. A separate, though small building on the plaza was set aside for this purpose and added to by a glass house. In the room was built four hatching and rearing troughs for trout and other cold water fish. Against the wall was built a fish hatching battery for the incubation of eggs of such fishes as shad, white fish, yellow perch and pike-perch. In the glass house a concrete tank and shelves. This exhibit draws The Success of this feature of the aquarium is an unans- werable argument in favor, wherever possible, of add- ing a fish cultural establishment on a large scale to any public aquarium that may hereafter be designed. The plant in the Philadelphia aquarium is too small to be of any material assistance in stocking streams and other waters, but one on the same scale as an aquarium proper would, and besides be of inceal- _ c¢ulable benefit as an educator of the public. Attendance is the best evidence of popularity, and with this as a basis for judgment, a public aquarium ‘is the most popular institution that a city can estab- lish. The New York aquarium is visited annually by more than 1,500,000 people and the number has ex- ceeded 2,000,000, said to be the greatest attendance of any one institution in the world. About 1,000,000 go through the Detroit aquarium annually, and the same number visit the institution in Boston, and nei- ther are what the world calls large cities, Over half Philadelphia Aquarium—Exhibition Room, Marine Hall. CANADIAN FISHERMAN 423 a million visit the new unfinished and unadvertised Philadelphia plant. Another evidence of popularity almost equally strong is repeated visits by individuals. The testimony of the heads of all the established public aquaria is that, with the possible exception of cosmopolitan New York with its vast floating population, at least one half of the annual attendance are repeated visits. In every institution of this kind there is an astonishingly large number of people whose faces become familiar to the attendants, and at no time ean an attache stroll among the visitors without hearing remarks from some show- ing that they had been there before. Philadelphia Aquarium—Pickerel Tank. On one Sunday an attendant at the Philadelphia aquarium was directed to make a careful note of every person he heard give utterance to any remark that would indicate a familiarity with the place, or whom he had himself seen before, and at the end of the day of 4733 persons recorded as present, he found 2817 who had been in the place before. By the establishment and operation of the New York, Boston, Philadelphia and the Washington aquaria, more than 6,000,000 people are being directly educated in the habits and characteristics of living fish, both sea and fresh water, from different parts of the world, and education that cannot be imparted in any other way. It is giving a tremendous impetus to the cause of fish conservation, A study of the life habits of fish when in their na- tural environments, can only be made on very narrow lines, both unsatisfactory and usually with extreme difficulty. Little more than glimpses can be had of fish when swimming in the free water. Through the aquarium, especially where effort is made to arrange the tanks so as to imitate as nearly as possible the natural surroundings, and also to arrange the fish themselves in family groups, the curious not to say wonderful habits of fishes are laid bare to human eyes. Until the opening of buildings for the display of living fishes, few excepting scientific men, and many of those only through the imperfect observations of others, know that most fishes have the power and ex- ercise it of changing the color of their bodies under the stress of excitement, anger, fear, courtship and as a protection against enemies. Further, that for each sensation there is a distinct difference in color and shade, and that in some instances the chan~e is made with great rapidity. The publie is learning by direct observaticn the characteristic traits of fishes — very human some of them are although emphatically of the earliest time of 424 primeval man — Conspicuously predominating are un- bounded selfishness and greed, unbridled brutality by all that have the strength to exercise it and self sa- erifice absent, excepting by parents to a limited ex- tent. The field of education is broadened in New York and Philadelphia by the facilities offered and taken advantage of by the school authorities. Children are sent to the two institutions in school hours and in Phil- adelphia given brief lessons in the form of simple lectures on the habits and values of fishes, and in New York there are rooms properly equipped where school teachers can pursue studies in aquatic biology. CANADA’S FISHERIES OCCUPY SECOND PLACE IN COUNTRY’S TRADE. Thirteen Million of Dollars Brought in From the Sea by the Fishermen of the Maritime Provinces Each Year—Unlimited Possibilities. THE fisheries are worth $13,000.000 to $15,- 000,000 annually to the three Maritime Pro- vinees. Nova Scotia’s fishery production every year is worth from $7,000,000 to $10,- 000,000, and the New Brunswick fisheries yield ap- proximately $4,000,000 annually. The Prince Edward Island fisheries always add from $1,000,000 to $1,250,- 000 to the wealth of that province. The fisheries of the Maritime Provinces average from one-third to one-half of the total fishery output of Canada, being equalled only by the provinces of British Columbia. The inland provinces produce a con- siderable quantity of fresh water fish, which help to swell the total values-of the Canadian fishing indus- tries. The fisheries of Canada employ about 98,600 men, of which over 86,000 are employed in the sea fisheries and the balance in the inland fisheries. The boats. traps and other equipment used in the sea fisheries of the Dominion are worth approximately $25,000.000, about equally divided between the Maritime Pro- vinees and British Columbia. At the last published census (1913) the lobster traps in the Maritime Pro- vinees numbered 1,617,195, and the lobster canneries numbered 722. The traps had a value of nearly $1,- 500,000. The lobster industry is one of the biggest depart- ments of the Nova Scotia fisheries, this with finnan haddies, halibut and mackerel, making up the chief products of the Maritime fishing industries. Fish canneries are numerous in Nova Scotia and New Brunswick, their products being shipped to all parts of the world. They give employment to a large num- ber of hands during the canning seasons and are among the biggest industrial enterprises of these pro- vineces. In 1913 there were over 18,000 men in the Maritime Provinees receiving shipping bounties, and of these 2,328 were in Prince Edward Island, 14,300 in Nova Seotia, and 2,225 in New Brunswick. The bounties paid in this year totalled $11,082 in Prince Edward Island, $93,456 in Nova Seotia, and $16,385 in New Brunswick. The total bounties paid in Canada in the year under review amounted to $158,661, Quebec com- ing in for $37,788 paid to over 8,000 men. CANADIAN FISHERMAN Oerdber; 1917. It is no exaggeration to state that Canada possesses the most extensive fisheries in the world. Abundant supplies of all the principal commercial food fish, in- cluding lobsters, herring, mackerel, sardines, haddock, cod, hake and pollock are caught in Canadian terri- torial water, especially along the Atlantic coast, while British Columbia supplies a big percentage of the sal- mon catch of the continent. The coast line of the At- lantie provinces from the Bay of Fundy to the Straits of Belle Isle, without taking into account the lesser bays and indentations, measures over 5,000 miles; and — along this great stretch are to be found innumerable — natural harbors and coves, in many of which valuable — fish are taken in considerable quantities with little effort. On the Atlantic coast—in the Maritime Provinces —the fisheries may be divided into two distinct — the deep-sea and the inshore or coastal fish- _ classes ; eries. The deep-sea fishery. is pursued in vessels of from 40 to 100 tons, carrying crews of from 12 to 20 men. The fishing grounds worked are on the sev- eral banks, which lie from 20 to 90 miles off the Can- adian coast. The style of fishing is that of ‘‘trawling”’ by hook-and-line. The bait used is chiefly herring, squid and capelin; and the fish taken are principally — cod, haddock, hake, pollock and halibut. The inshore or coastal fishery is carried on in small boats with crews of from two to three men; also in a class of small vessels with crews of from four to seven men. fishermen are gill-nets, hooks and lines, both hand- line and trawl; and from the shore are operated trap- nets, haul-seines and weirs. The commercial food fishes taken inshore are the cod, hake, haddock, pollock, halibut, herring, mackerel, alewife, shad, smelt, flound- er and sardine. The Lobster Fishing. The most extensive lobster fishery known is car- ried on along the whole of the’ eastern shore of Can- ada whilst excellent oyster beds exist in many parts of the Gulf of St. Lawrence, notably on the north coast of Prince Edward Island and in the Northumberland Strait. Province include the lobster, sardine and finnan had- die industries. New Brunswick is noted chiefly for its sardine canneries, while Nova Scotia has ‘some of the biggest lobster and finnan haddie canneries. “S Shows Big Increase. __ While most of the fresh fish of the Mattie he _vinees is sold to New England buyers, the trade in cannery products with every part of the co has ee shown big increases in recent years. ANCIENT COLONY SHORT OF SALT Government commandeers all available stocks of salt —Will be distributed among fishermen A serious shortage in salt is causing much aignd. venience to the fisheries interests in Newfo Arrangements made some time ago to provide or. ee needs of the present year have proved inadequ: The Government has now commandeered all availab stocks of salt in the Colony and arranged for their di tribution among the fishermen .to the fullest extent pos- sible, until additional supplies can be obtained from abroad. bound for this port were torpedoed. The means of capture employed by boat The most extensive canneries of the Maritime ee ee ute ST ah pac Two ships laden with this commodity and ee ee i ie a ath a ee _ October, 1917. CANADIAN In spite of much talk about Food Conservation, it a remarkable fact that the most important of our atural food resources has been largely forgotten by the authorities, and almost ignored by the general _ Most people are alarmed at the shortage of pota- _ toes, or beef, or pork, or fruit, or eggs, but what about _ fish? It should be pointed out that in the Food Bill _ prepared by the Committee on War in the New York _ Legislature, no mention whatever is made of fish, _ while in the United States Council of Natural De- _ fence, every industry is represented except the fresh - fish industry, and some of our own Commissions in _ Canada have apparently forgotten that our fish and _ fisheries rank amongst the most important in the world. _ Canada’s fish and fisheries are entitled to a first place - amongst food resources. Fortunately there are far- _ Seeing men amongst us who have realized that fish __ vank amongst the most delicious and most nutritious _ foods. In public addresses some prominent Canadians have lately called attention to these important facts, _ but, speaking generally, it has not been realized that _ the Canadian people have a supply of the best kind of food in the shape of fish, and that in every part of the:Dominion there is a supply which is practically inexhaustible. ' There are ten reasons why our fish and fisheries _ rank amongst our greatest Natural Resources. 1. Fish are unexcelled as food because: : (a) They are rich in proteins, which build up the _ tissues of the human body, and supply energy for _ warmth and muscular exertion and.activity. _- (b) They are more digestible than meat or vege- _ tables, and contain little fat or waste material.. Fish _ digests in 14% to 2% hours. but beef takes 3 to 4 _ hours, and pork as much as 5 hours. _ Doetor Langworthy, a United States’ expert re- _ cently stated that cod-fish steak, for the same cost, provides more than twice the proteins and 2-3 of the _ energy which sirloin beefsteak furnishes. _ 2. Fish are more universally distributed than any _ other food resource. ; ; _ Canada has waters everywhere, great oceans on her _ east, west, and north boundaries, and there are lakes _ and rivers spread like a net all over her vast terri- _ tories. There are local fruit areas, great wheat fields _ and grazing lands here and there, but wherever there _ are waters in the Dominion there are fish, east, west, - north and south. ; _ _ 3. Fish produce more human food per acre than land erops yield. ‘But once in the year,’’ said the British Fisheries _ Commission, 1863, ‘‘an acre of good land carefully till- _ ed produces a ton of wheat or 203 ewts. of meat. The _ Same area on the bottom of the sea, on the best fish- _ ing grounds, yields a greater amount of food to the persevering fisherman every week in the year.’’ The _ waters in the opinion of the best authorities are far FISHERMAN Ten Reasons Why Canada’s Fish are a First Food Resource By PROF. EDWARD E. PRINCE. LL.D., M.A., D.Se., -F.R.S.C., Commissioner of Fisheries for Canada, Ottawa. 425 more productive of food than the land. 4. Fish produce a harvest self-tilled, self-seeded, self-matured; they require only to be harvested and marketed ; but the land requires to be properly plough- ed, seeded, and tilled, with great labor and expense, before the crop is produced. Without labor, expense, and care, the fish harvest ripens ready for the fisher- man to gather, and the publie to enjoy. 5. Fish are food practically ready for use. No factories or manufacturing equipments, abattoirs, or other establishments, are necessary to make the production of the waters ready for the kitchen. Some races, like the Eskimo, and many European nations, eat fish just as they are brought from the water, and in the case of even the most fastidious peoples, the cleaning and cooking of fish is one of the simplest of domestic tasks, ‘ Fish are not only the lightest and most digestible of foods, but they are the most available. 6. The fish harvest is most reliable, in spite of flue- tuations and hindrances, which are commonly called ‘*Fishermen’s luck.’’ The fish harvest is safe from the danger of such calamities as destructive storms, cyclones, earthquakes, volcanic eruptions, ete., which frequently make a wild- _erness where smiling fields, forests, and vineyards formerly thrived. Local destruction of fish occurs, no doubt, owing to storms, pollutions, ete., but such loss is very slight, and in a season or two entirely repaired. 7. The fisheries persist in spite of war and criminal destruction associated with war methods. The first aim of an enemy is to destroy its oppon- ent’s food supply. Ranches and fields and forests are, therefore, burned, but the fish in the seas and lakes and rivers still continue unharmed, prolific, and abundant. Submarines, etc., may destroy a certain amount of fish, but the supply on the whole is little affected. 8. Fish cannot be completely depleted or destroyed by natural or human causes; but may be relied upon to furnish a permanent supply of food. Eminent authorities like Professor Huxley and Pro- fessor MeIntosh claim that our best food fish cannot be completely exterminated. The late Professor Hind estimated, for example, that our Atlantic cod banks had furnished no less than 150 to 175 millions of cod- fish to the bank fishermen during the last half cen- tury, though they have been fished for six hundred years. This is probably much under estimated, and the production of fish having been taken from the wat- ers, the ‘‘Banks’’ still remain the most productive in existence. ; 9. Fish are a cheap food, or should be. Nature produces the harvest, though the cost of the harvesting may increase. The cost of labor, of boats, of nets and fishing apparatus, may rise, but the first cost is the same. In other words the water pro- duces fish without labor or care on man’s part, and 426 very seriously affect the cost of fish, and if they do, any inerease in price is, therefore, due to the condi- tions of catching or marketing, and these should not very seriously affect the cost of f'sh, and if they do, artificial trade causes are at work, and these ean be remedied, and in time of war should be promptly and effectively investigated. 10. Fish are a welcome and palatable food. Many people dislike pork or veal. Some dislike notatoes, and others will not accept oat meal porridge; but the palate must be depraved. and the digestive organs very abnormal, will find fish undesirable and indigestible. Such degenerate natures are rare. What is more appet zing than cod-steak with oysters, and haddock with anchovy sauce, or a trout or salmon- steak with lemon; or a boiled lobster. To most people these form a most delightful and welcome food on the. daily bill of fare. CANADIAN FISHERMAN * October, 1917. The above ten reasons prove the value of fish and fisheries as a source of cheap, nutritious and reliable food for our people, and they are summarized as follows: 1. Fish are the best of foods. 2. They are more universally distributed. 3. They are more productive than other food ma- terials. 4. They are produced at less cost. 5. They are ready for use without any manufac- — turing process. 5 a 6. They are not affected by calamities, storms, ete. — 7. They are immune from the destructive methods — of warfare. m 8. They are 9. They are 10. They are ee a a oy practically inexhaustible. an economical food. welcome and delicious on the table. The Municipalities of Canada antl the: Fisienes FREDERICK W. WALLACE. (From ‘‘The Canadian Municipal Journal,’’ May, 1917.) In the following article Mr. F. W. Wallace points out one of the shortcomings of our municipal administra- tion, namely, the almost contemptible indifference of many local authorities to public markets, the control being left too often in the hands of superintendents who are incapable of understanding that cleanliness is very necessary to our present standards of living. In every public market there should be one part allotted entirely for the display of fish. This part, or separate wing if necessary, should be kept so clean as to create a demand for fish, and thus encourage one of the great industries particularly indigenous to the waters of Canada, but which up to now has had to find for- eign markets for the larger part of the output. There is no doubt but what municipal authorities in Canada can do much, by the building of up-to-date fish mark- ets, to encourage the people to eat one of the most palatable and nourishing of foods, besides being one of the cheapest, and thus help to keep down the cost of foodstuffs in their respective communities. Canada possesses in her rivers and lakes, and in the territorial waters of, and adjacent to, her Atlantic and Pacifie coasts, the most abundant and _ prolific fisheries in the world. There is no limit to their de- velopment, but so far, Canadians have allowed most of our fishery wealth — that immediately outside our ter- ritorial jurisdiction but adjacent to our own ports — to be exploited by the fishermen of other nations — notably American and French. The greater part of the catch of our own fishermen —amounting in value to a total of $34,000,000 annual- ly—is not consumed in Canada, but is exported to oth- er countries. Practically all the salt codfish caught by Canadian fishermen on the Atlantie is exported to Eu- rope, the West Indies and South America; the bulk of our lobsters go to the United States or to Europe; our Pacifie halibut to the United States takes a great proportion of the fresh fish caught on the lakes and rivers. Since the war started, enormous quantities of Canadian fish have been exported to the Allied i, ed 7 ; het countries to make up for the shortage in their own home waters. eens» Huge quantities of the fish foods caught by United States fishermen are taken from the ‘‘grounds’’ and “‘banks’’ outside the three-mile-limit of the Canadian — Pacific and Atlantie coasts. Prior to the war, the ' French Grand Bank fleet, coming from France and operating from St. Pierre and Miquelon, reaped a big harvest from the fishing grounds adjacent to’ Canada and Newfoundland. i } There can be no legal objection to this. The seas are free to all men outside territorial jurisdiction, but it shows that Canadians are not utilizing for them-— selves the valuable sea foods procurable at their own't doors. Why should the bulk of our fish products be exported? Why aren’t the fishing grounds being de-— veloped more by Canadian fishermen? There are two answers to these questions. First —_ the population of Canada is not large enough to con. stitute a market capable of consuming the present catch. Second—the present population does not ap- preciate the value and economy of fish as a food. ‘sae adians are ‘not fish-eaters. AM ad : If the home market developed ta the extent it should to be on a par with the fish consuming public of Great Britain and Europe; if Canadians would eat more fish and less meat, there would be a vast inerease in the market for the products of our fishermen and more fishermen and more vessels would go into the industry. The export trade is largely a canned and cured fish trade. Capital is tied up in the product until such time as it is marketed. The home market is for fresh fish. Such fish is consumed shortly after the fish leaves the water. In the export trade, capital is turned over, say, in six weeks; in the fresh fish home trade, it is turned over inside of two weeks. The home market means a quick turn-over of capi- tal; it keeps the money in the country; Canadians are utilizing as food one of our natural resources; they are keeping down the cost of living; they are assisting ee ee ee TOE Oaare October, 1917. develop the fishing grounds which are primarily ours by virtue of their location to our shores, and, last, but not least, they are encouraging shipbuilding for the fishing fleets and the industries in its train, and et training _ young Canadians in a sea-faring vocation % whigh in Great Britain to-day has proved to be the salvation of the Empire. If the spirit of sea-faring had been allowed to die in Great Britain, the mastery ; ‘s of the sea would be in Germany’s hands now. _ The eradle of the British Navy and the British Mer- 2 _eantile Marine is the British Fishing Fleet. The fish eating population of Gréat Britain has kept the fishing eo fleets alive. There is no gainsaying that fact. _ Every Canadian citizen, who is worthy of citizen- ship and who is proud of his or her citizenship would do well to look into their duties as citizens. Upon the __¢@itizen depends the State. It can either flourish or Be Soecame decadent by the varying moods of public spirit. ae When the citizens of Rome began to fail in their dut- * les as citizens, then Rome fell. When the aristocracy of France began to over-ride the citizens, then the 2s _Monarehy was wiped out, and the aristocracy went with it. Encourage home industries! is a war-time slogan which should live. The fisheries, of all Canada’s na- _ tional industries, has been the most neglected by her _ eitizens. 3 2, How can the municipality do its duty to the fisher- jes? ~Very easily. ____Every town has a public market, if it hasn’t, it _ should have. In most Canadian towns, the public market relegates the poorest and dingiest corner in the building to the local fish merchant. He is re- __ garded by the grocer and the butcher as being a sort __. of peddler to be poked into obscurity. If there is no __ loeal dealer handling fish exclusively, the butcher will earry fish of certain kinds as a Friday side-line for the religious prescriptions of his customers. CANADIAN FISHERMAN 427 This sort of thing should be done away with. The fish stall in a small public market should be a good stand. It should be properly equipped with tiled walls, cement or tiled floors, slab counters, cooled glass show- cases, and refrigerator chambers for storing. In large cities, a market devoted exclusively to fish should be erected. Were these facilities given by the municipality, diate would be no lack of responsible men to occupy the stalls. With first class equipment, fish could be at- tractively displayed and would appeal to the consumer. The occupant of the fish stall would soon -work up a trade. Give him a good stall and he’ll do the rest. In the city of Montreal, the local public fish markets are housed in wretched buildings—antiquated, out-of- date, and anything but attractive. The meréhants who oceupy them would weleome a change. They have fought for modern markets for years, but cannot get them. They have to do the best they can in the places that are given to them by the city. The same applies to other towns and cities throughout Canada. Fish markets are either neglected or conspicuous by their absence. This matter is of the utmost importance. It is a really great problem, and one which should be taken up by every municipal council throughout the Do- minion. We have overlooked many such problems in the past, and it is only in a time of stress like the present that we begin to realize the big things we have neglected. The public fish market, properly equipped and run by a man who knows his business, will encourage the citizens to eat more fish and reduce living costs; assist in developing among ourselves a great natural re- source, and encourage men to pursue a seafaring voca- tion, which from time immemorial, has been the strength of the British Empire. In course of time, following procedure in other countries, the Canadian Government will no doubt re- quire all skippers and second-hands of off-shore fish- ing vessels, to take out certificates of competency. It does not necessarily follow that such a requirement will produce a more efficient type of fishermen; about the first time St. Peter submitted to a public examina- tion he made a very poor showing; the great Drake, after setting ablaze the hearts of English seamen with a fierce resolve to break the ruthless might of Spain, managed to secure from his queen, after paying a tre- mendous fee in Spanish gold, a certificate to the ef- fect that he was not a pirate and outlaw; and in the great days of the sailing clippers many of the most famous drivers were without certificates of compet: ency. But in all departments of human endeavor the State more and more assumes the right to compel men holding positions of responsibility to submit to a test of qualifications. Miners, railwaymen, plumbers are - being required to pass examinations. In England and Ireland, no fishing boat, being a trawler of 25 tons burthen and upwards, may leave port without a duly certificated skipper and a duly certificated second hand. In Canada provision is Qualifications of Seamen made for the examination of fishing skippers, but it is not compulsory for small vessels to carry certificated men. However, just as Canada copied the Merchant Shipping Act from the Mother Country, it is likely it will eventually follow along the same lines in respect to the fishing service, and for this reason the Board of Trade requirements are worth noting. According to the instructions to examiners and notices to candi- dates these are :— For Second Hand. A candidate for a second hand’s certificate will be required to pass in the following subjects:—The sight tests; reading and writing; the working out of a few sums in simple numeration, addition, subtraction, mul- tiplication, and division; the marks on the lead-line and the use of the lead; taking bearings by compass; ability to use a chart and find the course and dis- tance between two points on the chart, and the ship’s position by cross-bearings of two objects; ‘the Rule of the Road at Sea, and generally the duties of a second hand. For Skipper. A candidate for a Skipper’s Certificate will, in ad- 428 dition to the subjects required for a Second Hand’s Certificate, be required to work out a few sums in compound addition, subtraction, multiplication and division; to understand the use of the sextant, and be able to observe with it, read on and off the are, and find the index error by the horizon; to be able to find the latitude by meridian altitude of the sun; to under- stand what is meant by deviation, variation, and local attraction of the compass; to find the deviation of his compass by bearings of two objects when in line, and by bearings of the sun at noon, and approximately by the Pole Star; to find the ship’ S$ position by two bearings of the same object, the course and distance run between the bearings being given; to find the ship’s position approximately by the latitude and line of soundings; and generally the duties of a skipper of a fishing vessel as at present. Limited Certificates. A eandidate for a Limited Certificate as skipper or second hand will be examined in the sight tests, read- ing, chart, and all the oral subjects prescribed for the grade of certificate required, but the examination will not include writing, arithmetic, use of sextant, or finding the latitude by the meridian altitude of the sun. An adequate system of technical schools for fisher- men would be difficult tio establish in Canada, owing to the fact that so many live far from centres of popu- lation. But the general standard of elementary and secondary education is higher than in England, and the young fisherman with the average public school edueation could qualify himself by self-study to pass the examinations. At present, however, facilities are lacking. In Canada small, cheap hand-books ‘on elementary navigatioh such as are available to the fishermen of France or England are not readily accessible. Out- side of Halifax, nautical works of any kind are hard to get. And there the works on navigation usually displayed in the show windows are formidable-look- ing tomes; not the kind of thing at any rate, to in- trigue a young fisherman thinking of spending a few dimes on the small treatise on navigation. In order to arouse the interest of young fishermen, the Fisheries Department of the Government might publish small, cheap handbooks on navigation, and advertise them in the columns of a journal like the Canadian Fisherman. It might go farther and provide something in the na- ture of a correspondence school course. Bounties MANY years ago France adopted the policy of paying bounties to the owners and crews of deep-sea fishing vessels. of the day was less interested in the develop- ment of the fisheries from a commercial point of view than in the maintenance and enlargement of a nursery for the navy; and successive governments, moved by the same considerations, earried on the same policy, modified slightly now and then to meet new con- ditions. WH AW \ In recent years the state changed its attitude some- what. As warships became gigantic boxes of ma- chinery, requiring mechanies and specialists of all CANADIAN FISHERMAN The government . October, 1917. sorts, less importance was attached to the fisheries as a recruiting ground for the naval service. More and more the state authorities began to consider the deep-sea fisheries from an economic point of view. In 1911 the French parliament adopted legislation, evi- dently dictated more by the desire to develop the, deep- — sea fisheries as a national asset than to maintain a nursery for the navy. This legislation is the more significant in that while envisaging the possibilities of the deep-sea fisheries, and providing new forms of _ encouragement, it contemplated the gradual reduction — of state assistance. The act of February 26, 1911, or- — dained a system of subventions, operative from July & 1, 1911 to December 31, 1916. It provided also that — between January 1, 1917, and December 31, 1921, the © various bounties should be reduced by ten per cent, : and that between January 1, 1922, and December 31, — 1926, there should be a further reduction of 10 per — cent. At the end of this period of 15 years new legis- — lation will be required. eae, The bounty system applies to the fisheries of New- — foundland, Iceland, the Feroe Islands, the Dogger Bank, and the West Coast of Africa. The amount of _ money which the French government pays out in bonuses varies from year to year. In 1877 the amount was 1,366,158 franes; in 1910 it was 6,231,834 franes. — The average during nearly 50 years past has been about 3,000,000 franes, or $600,000 yearly. " The bonus paid to the ordinary deep-sea fishing ; hand is only 30 franes a year. Men attached to the — deep-sea fleets as curers receive 50 franes. Masters and second hands have special subventions. oe More important is the bonus paid on the edpontes a tion of dried cod from France, or the place of fishing, — to foreign countries or the colonies. This bonus ranges from 12 to 20 franes per metrie quintal (220 potmds). The whole is only paid if the customs duty of the coun- try to which the fish are sent is 10 franes or less per quintal; the bonus is reduced by one frane per each — franc of customs duty above 10 franes. Indirectly the fishermen benefit from this subvention, since the mer- chant owner is enabled to meet competition in forniay markets, and pay bigger shares or wages. alates A bonus of 15 franes per 100 kilogrammes is paid on all cod roes landed by the fishermen. Cod roes are extensively employed as bait in the sardine fish- eries. Shore fishermen or associations of are given a bonus of 15 franes, if they ee ~~ roes from the French deep-sea fishermen. : Vessels in order to receive the bounties, atte ply with certain conditions as regards equipment, and the housing and provisioning of crews. a adopted under the general provisions of the act have ss considerably improved the lot of the French fishermen. Just before the war France ik a in her ea 000, 000. to 32,000,000 franes per year, with an aver. age during the decade, 1904-1914, of 29,000,000 franes, es, nearly $6,000,000. Of the catch of cod about 24 per cent was exported to foreign countries, the princi markets being Italy, Greece and Spain. The boun' paid averaged about 10 per cent of the value of the catch. Possibly as a result of the war the military view of the value of the bounty system may acquire a new importanee, ; 4 ‘ : On eS ee ee “ . - Order of the British Empire.’’ October, 1917. The Order of the British Empire A New Knight For Grimsby. For some considerable time now it has been known that men (and women) who have rendered their count- ry during the war exceptional and conspicuous service other than military would, in due course, have such service officially recognized by the bestowal upon them of a new ‘‘order’’ called ‘‘The Order of the British Empire.”’ A first list of recipients was pub- lished in all the daily papers last Saturday morning, and it gave great satisfaction in the Borough and Cleethorpes, but particularly ‘‘down dock,’’ that one of our own fellow citizens in the person of Mr. Thomas Robinson, J.P., C.C., had received the great distinction. He has been appointed a ‘‘Knight Commander of the He is now Sir Thomas Robinson, K.B.E., and his wife becomes Lady Robin- eee, ei: eS. ke A] SIR THOMAS ROBINSON, K.B.E. There has been so much in the Press lately about the methods by which, in pre-war days, honours were obtained from and doled out by both political parties that it is refreshing to be able to chronicle that no financial considerations of any kind have entered into the arrangements for the bestowal of the present or- der, but only service, patriotic unremunerated service to the Empire in the time of its greatest need. The motto of the new order ‘‘For God and the Em- pire’’ will appeal to many by its directness and sim- plicity and, if we mistake not, will be at least silently CANADIAN FISHERMAN 429 adopted by others who are working their hardest in the common cause at this critical time of our national history. When the full story of the war comes to be written the needs of the men and women of Grims- by and Cleethorpes will constitute a glorious page therein. Already many coveted honours have been bestowed upon gallant fighters from our midst, and the present recognition of the arduous and important work done by leading civilians amongst us is as gra- tifying as it is well deserved. Mr. Robinson received the first official intimation of what was in store for him from Buckingham Palace nearly nine weeks ago, and this was followed a few days ago by the following letter from the Prime Min- ister: 10, Downing-street, Whitehall, S.W.I. Dear Sir, I have the honour to inform you that His Majesty has been graciously pleased to approve that you should receive the honour of Knight Com- mander of the Order of the British Empire in the forthcoming list of: the new Order of the British Empire. I have the honour to be, Your obedient servant, D. LLOYD GEORGE. Sir Thomas is really not a Grimbarian by birth, as he first saw the light at Cleethorpes as long ago as in 1855. Nobody, to look at his fresh countenance, his alert step, and his jovial ways, would imagine that 62 summers have passed over his head. But so it is, and that fact alone shows that he knows something of*the art of living—living well and looking well. His early education was gained at Cleethorpes National School, and that was followed by three years at Humberstone Grammar School, of which institution he is now one of the governors. Books, however, had no great charm for Master Tom. The pull of the sea meant more for him and induced him to start a seafaring life by form- ing one of the crew of a small vessel of only 19 tons register, He stuck seven years in that ship, afterwards going into a sailing trawler, and eventually qualifying as skipper. Thus began the first steps in the ladder which has led him up and ever up from fisherman to knight, and given him the unique distinction of being the first fisherman in this country ever to be knighted. Sir Thomas was well under thirty when he started business for himself ashore, first as a fish merchant, then as a trawler salesman and later as a steam traw- ler owner, About fifteen years ago he paid his first visit to the great Dominion of Canada. There, as here, fish had a wonderful attraction for him, and induced him to make several journeys across the Atlantic, with the result that he became interested in ‘‘The Canadian Fish and Cold Storage Co.’’ at Prince Rupert, in which concern he holds the position of Consulting Director. Other successful ventures in Eastern Canadian Fishing placed him in the position of being able to advise the Government, where, soon after the outbreak of war, they could put their hands on colossal supplies of frozen fish with which to augment the food supplies of this country as well as provide an agreeable change of diet for the troops. Over two years ago Sir Thomas patriotically put his knowledge, his experience and his services at the disposal of the Government. For many months he has been a member of the Cured Fish Com- mittee and also adviser to the Fish Food Committee. His duties have necessitated his residing in London 430 CANADIAN the greater part of his time, and the knighthood best- owed upon him is some measure of the Government’s appreciation of the services he has been able to render to this country, to the Allied cause and to the Empire. In congratulating Sir Thomas upon the high distine- tion he has attained we must not forget the no in- considerable part played in his career by his splendid helpmate. It was in 1876 that they entered ‘‘double harness’’; they have always pulled together and al- ways in the direction of what was truest and best, and very cordial good wishes will go up from all Grimsby and Cleethorpes that Lady Robinson may live long to enjoy the well-merited honour which has descended n her and hers. aia fails us to chronicle Sir Thomas’s efforts as a county councillor on behalf of Lindsey teachers and edueation generally; to speak at length of his distin- guished connection with the Port of Hull and Primitive Methodist Orphanages, or to dilate on the services he has rendered to his church, but we do say to him, on our own behalf, and on behalf of the great town and industry with which he is connected, ‘‘ Well done, Sir Thomas, and may many a happy year still be yours in which you may utilise your talents to the full for God and the Empire.’’ -MR. PERCY BOUTILIER’S DEATH. Port Hawkesbury, C.B., mourns the death of Mr. Percy Boutilier, for over ten years an active and res- pected citizen. In conjunction with his brother, Pres- ident of the National Fish Co. Ltd., he formed the above company a few years ago, and as a result of their efforts a large business with splendid connections has been built up. The deceased was chiefly instru- mental in making Port Hawkesbury the headquarters for cold storage in Canada. It was the Boutilier bro- thers who initiated, formed and brought into operation the North Atlantic Fisheries. Only to them belongs the credit of the existence of the Leonard Fisheries. Mrs. Boutilier was also badly injured as a result of the auto-accident. Mr. J. K. Johnes, the former efficient book-keeper for the company, is promoted to the managership in succession to the late Mr. Bou- * tilier, CREAMED SHARK SERVED AT COMMERCE CHAMBER DINNER. An Agent of the Bureau of Fisheries, engaged in the work of inducing the people of the South Atlan- tie States to make proper use of neglected fishery resources, recently gave an interesting demonstration in Raleigh, N. C., on the occasion of a dinner given by the Chamber of Commerce in honor of a distin- guished visitor. “At the conclusion of the banquet the Bureau’s representative, Mr. C. Arthur Orr, made some remarks about his work and asked for an ex- pression of opinion regarding the fish course, There was nothing but praise for the dish that had been served, and it was not until Mr. Orr made his an- nouncement that any one at the dinner was aware of the fact that the dish was creamed shark. A company has taken over an old tannery in Pitts- burgh with the intention of operating it hereafter ex- elusively for the handling of fish skins. The com- pany advises the Bureau of Fisheries that, at the out- get, it will be able to handle 150 skins daily and that it is in the market for any shark skins 2 feet or more in length. FISHERMAN October, 1917. The Wondrous Ocean “And, best of all the long, quiet hours at the wheel, hours when life seemed nothing but still waters, and slow moving shores sunshine and brooding clouds, the — throb of a living hull, the beat-beat-beat of a faithful — engine, hours when care and worry were forgotten dreams, when pain and loss turned, somehow into blessed memories ; and when, as the foaming miles were — left behind, and ever new miles stretched out before, the very peace of God came over one’s heart and soul. You've been there, haven’t you?’” — William Daven- port Hulbert. orgy: These beautiful words prove the value of the gi old ocean to the inspired writer. Many are they wi have sung its praises where the zephyr simoons, spisily fragrant, blow caressingly across its calm ex- — panse around the climes where it is ever summer, and at night the golden moon hangs low in a languorous sky. Much too has been written of its tigerish violenee, when rude Boreas has reared the giant rollers high in crested strife. Romance brings her quota of tales out of the past, of those who, wild rovers in search of fickle fortune, trailed the vasty deep and left their — annals of dark crime. < ae eee Modernity sends its menace, the submarine, and mother Shipton’s prophecy is realized, because, ‘* Under water man may walk, sleep and talk’’, Leaving all else aside, there is another aspect of the ocean which, — under present circumstances, is vastly interesting to all Canadians, at home or abroad. ~ aed The Fisheries of Canada, forming half of the indus- — trial life of our Country are well worth our consider- ation. There are close to one hundred thousand men employed in the deep sea and inland fisheries of Can- ada, and, besides, numbers of ‘other employees of both sexes in the numerous industries, canning, and other fish curing establishments. All of these help to sup- port various other industries, and all of this great production of wealth is drawn from the great and lakes and rivers of our native land, teeming fish of all kinds, easily taken, and turned to uses for our benefit. Why, therefore, should any read with apprehension the news that ‘‘] beef are becoming scarce?’’ fe Around the streets of any city in 1ada, today, will be found scores of youths, HALF edueat yur public schools, unfitted to earn their living, w had things been otherwise, be now engaged - from the waters of Canada that bountiful ham will never fail us. To what end are boys 1av to WORK young, kept at algebra and kindred studies when a course of navigation would be more to purpose, and technical training in the work of ] eries givén to those desiring it? It is a notorious fact that there are too many professional men, as well as _ too many doing work that is effeminate. If these men, — only one of whom, say, in one hundred, ever amounts to anything, had been given their choice, the pay the present day fisherman would tempt them if n ing else, Per se The winter fisherman, whom the smug elerk p: and it may be looked upon superciliously, nevertheless has five times the clerk’s earning capacity. Two days winter fishing out of a week give the fisherman thirty dollars to turn into the excheequer of da. AND FOUR DAYS LEFT IN THAT WEEK BE. — SIDES UNINCLUSIVE OF THE SABBATH. ——— ober, 1917. It would be well for those responsible for the pub- ec education of the youth of Canada, to institute a urse of lectures in the schools, illustrated, so as to e them interesting; and the movies, instead of presenting the cut and dried triangle, of divoree, ete., zht just as profitably introduce plays ‘that show ething of the industrial life of Canada. Is not the ture of a graceful schooner gliding along under full sail as inspiring as a scene wherein the heroine looks through a keyhole at her recreant husband, and so on ad nauseum’. And see the dories going over the side, and the ‘set’ by torechlight. There are many real hings in our beautiful country that the youth of its ways knows nothing about. They know that pirates vere once the sporting element who thronged the seas; but would not the life of the high liner be just as in- sting, especially the account of his crew sharing hundred dollars per man for a trip, as the voyage some blood thirsty rover whose harvest of erime brought nothing but remorse or death? In Canada today, fish is not eaten in a great many s other than once a week and then due to reli- us scruples. : ‘ _ The growing scarcity of meats of all kinds makes it erative that we use more fish. The using of fish ee each day will help also to solve the fuel ques- ‘tion, because the preparation of sea foods takes but a ‘minimum of the time accorded for the cooking of meats. Statistics show that fish is a healthy food, be- cause of its easily assimilated properties. It is nearly ‘as strengthening as meat. The waters of Canada con- tain numerous varieties, all edible, and the fame of the salmon fisheries of British Columbia is world wide. ‘There is, too, the flavor of the hidden treasure of old seean upon the fish course, that will inspire the heart to poetic speech. From the depths whence the fisher drew the succulent morsel now upon our table, its finny ancestor gazed upward at the pirate keel, or it “may be, splashed against the sides of the galleon of old ‘as she lay to. On moonlit waves the creatures of the yasty deep sport along, gliding in and out of the little coves and sweet rock strewn crevices of our coast, murmuring seas flowing all about them, our hope of defiance to the enemies legions, those treasures of our wondrous ocean. (By a Special Lady Correspondent.) ‘Ea cree PERSONALS. Major Hugh A. Greene, Director of Fish Supplies to Overseas Troops, is expected back from England sometime this month. The major is to be congratulat- ed on having fallen captive to the charms of a fair English Maid, and when he returns, Mrs. Greene will accompany him to Canada. CANADIAN FISHERMAN TO THE WHOLESALE FISH TRADE. The Fish Committee of the Food Controller’s office, Ottawa, is paying half the cost of an improved Fish Display Case. Why not order a dozen or so and distribute them to your re- tail customers that they may increase their business and yours. The eases will be shipped - for $10 each F.O.B. Montreal, or Toronto. 431 WOMEN AND THE WAR. The women of Canada are playing a most important part in the great world struggle at present going on, as evidenced every day by the splendid work they are doing on the various committees formed throughout the country, for the promotion of the interests of the men at the front, and along other lines. The Organi- zation of Resources Committee of the Province of On- tario, recognizing their value in connection with the work they are carrying on throughout the province, recently invited the women of Ontario to form an auxiliary to their Committee, to work in co-operation with them. This auxiliary is now co-operating with the Food Controller in his endeavor to conserve the food supply of the country. Among other things, they are issuing, through the press of the province, appeals to the women of Canada to dedicate themselves and their families to war service by signing the Food Service Pledge being issued by the Food Controller. In their publicity matter they are asking the women of Canada to substitute other foods for part of the white bread, beef and bacon their’ families now eat. Fish is unquestionably one of the best substitutes that could be found for meats, and the women of Can- ada have it in their power to greatly conserve the meat supply by the increased use of fish as an article of diet. The Canadian Fisherman is in full sympathy with the Women’s Auxiliary of Ontario in the effort they have undertaken, and feel sure that what they have set out to accomplish will be done by the hearty co- operation of the women in this country as has been done in all other undertakings with which they have been connected since the start of the war. GLOUCESTER’S BIGGEST FISH DAY FOR AT LEAST 25 YEARS. Gloucester had its biggest fish day in a quarter of a century on August 20, total receipts up to noon that day being estimated at nearly 5,000,000 pounds of va- rious kinds of fish brought in there since the preced- ing Saturday. The heavy mackerel arrivals of course swelled the receipts, as did a dozen British crafts, 11 of whom had a total alone of 3,714,000 pounds of salt cod and one 1180 barrels of pickled herring. Fresh mackerel receipts figured nearly a half mil- lion pounds alone, or to be more accurate, 488,000 pounds, while there were 1010 barrels of salted mack- erel besides, totalling 202,000 pounds, it is estimated. One shacker with a total of 170,000 pounds salt and fresh fish, brought the morning’s total up to 4,810,000 pounds, which is the port’s record for any one day in the last 25 years, at least, and perhaps longer. Other arrivals, which will probably be recorded, brought the total to nearly 5,000,000 pounds, the larg- est fish day for any New England port in 25 years at least, and perhaps longer. LESS DANGER. Passenger—Why are we going so slow? Captain—This is the shallow part of the bay. Passenger—But I should think you’d go slower in the deepest part. There’s more danger of drowning there.—Philadelphia Ledger. 432 On account of the wholesale waste of fruit and vegetables in the city and district, it is time that the women realized that in order to win the war they must save every ounce of food available and practice strict household economy. Such was the sentiment express- ed at a recent meeting of the Local Council of Women. At the present time in this city several instances are known where raspberries and black currants, as well as cherries and vegetables are spoiling for the want of being picked or taken care of. This might bring to the minds of many the present high cost of sugar, but it is well to remember that a more up-to-date method of canning fruit is one that does not require sugar. Sugar adds nothing to the keeping qualities of a properly sterilized and properly sealed product. It is because it is thoroughly sterilized and properly sealed that it keeps. Fruits canned with sugar lose much of the original exquisite flavor of the raw fruit, and as- sugar is constantly advancing in price it may well be eliminated in some of our canning. Sugar, of course, may be added in serving, as is done with raw fruits, allowing each person to sweeten to taste, and in this way less will be required than for preserving, and furthermore the outlay will be scat- tered over a.period of time and will not interfere with the purchase of fruit and jars in the preserving season. The following is a tested recipe for red raspberries or similar fruits: Red raspberries may be canned without sugar and will keep splendidly. Piek over and clean berries, put in jars cold and fill same with cold water. Put tops on jars; do not put rubbers on or seal down tight, and place same in a boiler or basin of cold water, water to the neck of jars, bring same to a boil grad- ually and boil until fruit.and jars are. thoroughly steri- lized, about fifteen minutes, then remove, place rub- bers on jars and seal down. Put away in a cool, dry place. This recipe is reliable if properly carried out. A little melted parawax will hermitically seal the bot- tles and secure its keeping. Vinegar also may be made more economically at home and at quite a saving. From three pounds of brown sugar, which will cost about twenty-five cents, and two gallons of fresh water, and one-half a Royal yeast cake, a splendid vinegar may be made. This should be kept in a warm place for about three days and in six days will be ready for use. Vinegar at the present time costs fifteen cents a quart and at twenty- five cents for the sugar two gallons of vinegar may be made for this amount of money, which at the store will cost $1.20. F Quite a number of women do not understand the proper method of canning vegetables and fruits, and it is well to remember that every piece of food, wheth- er fruit, vegetable or meat, no matter how fresh, is filled with tiny, invisible organisms, which cause it to spoil. These organisms are in two classes, yeast spores which attack fruits, and which die at from 170 to 180 degrees Fahrenheit, and bacteria, which attacks vege- tables and meats and which is killed only at 212 de- grees of heat. This is the reason that oftentimes when’ vegetables or meats are cooked in an open kettle and canned, they do not keep. Meats and vegetables should always be cooked in the jars and not exposed to the air. Fruits may be cooked in an open kettle and put in the CANADIAN FISHERMAN Practical Hints on Conserving Food i ? October, 1917. jars hot, and it will keep well if the cemperature is studied. j ef ‘a Fish may also be canned at home. The following is a splendid tested recipe for the canning of salmon, which is so plentiful and so reasonable, particularly at this time of the year. ; i tee. ae Clean the fish, take out the backbone and cut i convenient sizes and pack in jars, pepper and salt { taste, fill jars with cold water and place clampe¢ cap on jars. Place jars on a rack in an ordinary was boiler and heat gradually, and after water is b i keep at 212 degrees or rapidly boiling, for four hou Fill boiler to necks of jars and keep the water up t this mark for the full boiling period. Salmon in this manner is delicious and will keep indefinitely Now that string beans are on the market and are t be had in quantities a very good recipe for cannin, same is the following: if si Have the beans as fresh from the vines as possi Be sure all pods are tender and brittle—old pods not cook well. Cut (do not break pods) into ¢ venient lengths, or leave them whole. Pack solidly full, fill to overflowing with fresh cold water. Place jar caps on and proceed as for berries as above, i. only boil for three hours. Keep lid on the boiler the time of boiling. May, oe The above directions may be carried out in ¢ any other kind of solid vegetable. jae Patriotism may be emphasized by housewi ticularly at this time of the year in purchasing home grown products. In doing this they not encourage the producers but keep the money in own province which otherwise would be paid out excessive freight rates, duty charges and in profits” an outsider, and at the same time they are doing t e! duty by their country—British Columbian. _ PROPOSAL FOR A CITY FISH MARKET. Chairman of the Fish Committee, Department of Food Controller, Reports on In ti Mr. Frank R. Beer, chairman of the fish comn in connection with the Food Controllers Departi Ottawa, wrote the Mayor from Toronto that the m ter of prices at Halifax and elsewhere for sea fish ha been under consideration by the committee for s weeks with a view to suggesting a course which n prove satisfactory and feasible. It appeared a seaport town, where the fish are actually del from the fishing boats, he wrote, there might with ad- vantage be arranged a fish wharf market where re- tailers might buy direct from the fishermen. The vestigations made as to costs of retailing in vari cities led the committee to the conclusion that a spread for the retailer in the case of low priced was from 3 to 4 cents per pound, according to le conditions. = 7. For high priced fish a larger spread would be f, The shrinkage involved in the fish business and added cost which frequently occurred where were required to be delivered would be 1 The committee was of opinion the municipal authorities were best able to judge just what spread w. ir in each case. oie The Mayor brought the letter before the of of Control recently and the market suggestion referred back to him for report—Quebee Moa Chronicle. = t: This series of brief articles, setting forth the chief eveuts in the life and culture of the oyster, embraces first (for July) the Adult Oyster (its organization d aetivities), second (August) the Young (mode of gin, development and growth), third (September) he Surroundings (conditions of existncee), and fourth the present article) the Possibility and Method of Culture... - After becoming acquainted with what pertains to the oyster itself, its structure, activities and mode ' of propagation (i.e., with its outfit for the duties of _ life) on the one hand, and with the enternal conditions nder which the oyster is able to live (environment) on the other, we are then in a position to consider methods of culture. Perhaps the first question to arise is ‘‘Can the oys- er be raised by eultural methods from the egg to the ult?’’ The answer is that oysters have not yet en raised and kept under supervision throughout whole period. It is easy to begin with the eggs f the eastern species and raise them to the swimming _ stage or even to the early shelled stage (Brooks, 1879). It is not difficult to obtain embryos or larvae of the _ Western species and to keep them alive for a week or more (Stafford, 1911). In both cases the young soon die off, doubtless for want of food, It is possible to change the sea-water, to aerate it, to maintain a suit- ble temperature, but it is impossible at present to furnish a proper food-supply. The hardest parts are to keep up a circulation of water without carrying _ away and losing the larvae and to supply food without _ overstocking and contaminating the culture. It ap- pears possible to overcome these difficulties, even in a small experimental way. Then will arise the need _ of applying the method on a sufficiently large scale _ to be of commercial value. The period through which oyster-larvae have not been kept alive and progressing in confinement has a duration of about two weeks. During this period, in eir natural course of existence, the larvae are living free life in the sea-water of the bays where their _ parents are and where the eggs were deposited. It was formerly thought that the period from fertilization to _ the setting of the spat was a very brief one, and all CANADIAN FISHERMAN “y pro e— i. at 433 x Canadian Oysters J. STAFFORD, M.A., Ph.D., Montreal. IV. Culture. sorts of guesses were hazarded as to its duration — from a few hours to two or three days. It was. not until 1904 that this idea was shown to be wrong, and nearly all culturists are still unaware of the mistake. All the literature before that date, and most of it since, either does not refer to the point at all or is completely astray. The writer, working at Malpeque, P.E.L., in 1904, had the good fortune to correct this mistake and to make out the first complete story of the life of. the oyster. To study the larva during this period requires. the employment of methods that had never been especially applied to the oyster. Chief of these is the use of. the plankton net. Plankton is the general name given. to all minute plants and animals that live suspended in the water and are helplessly carried about by its moye- ments. A plankton-net is made of close-meshed ma- terial, such as bolting-cloth, that will allow water. to pass through but keeps back small particles. The net is towed by a boat over or in proximity to oyster beds, and the catch is examined by means of a microscope. In this way there can be found all the stages between the oldest larvae raised by cultural methods and the youngest spat to be found on shells and stones. From cultural experiments it may be proved that the first are approximately two weeks old from the time of fertilization and from close study of plankton larvae it may be determined that between the youngest and the oldest larvae there is a space of approximately two weeks, Putting the two together, it takes a month to develop from the egg to the spat. During this month there is a change of size from .05 mm. to .385 mm. — an increase of nearly eight times the dia- meter of the egg. If the length, breadth and depth of the full-grown larvae were of equal dimensions, as they are in a spherical egg, the inerease of cubic .con- tents would be 8X8 8=512 times that of the egg. But as the front and lower edges of the larva are nar- row, let us suppose two larvae applied together in op- posite directions to be equivalent to an egg in shape, and decide, that there has been an increase of at least 250 times the original cubie contents. This is a very considerable growth, but a more note- worthy change is the difference between an unorganiz- 434 CANADIAN ed egg and a completely organized and active larva. Some of the older investigators knew the egg and a few of its succeeding stages. There then followed an interval of about two weeks in the life of the larva upon which there was absolutely nothing known — the changes in size, shape, appearance and organiz- ation of the larva, its age from fertilization, the time of the year, and where and how to capture it. They picked up the thread of the narrative again with Seed from a Great Northern Unloading Connecticut Oyster Car onto a Scow at Crescent, B.C. the spat. It would seem that, even in the absence of special knowledge of the larva, they should have known that such a minute, unorganized, quiescent egg could not pass to the relatively enormous and com- plexly organized living spat in the brief period they proposed. It must be remembered, however, that most problems look easy after they have been solved. The spat is the earliest stage that comes prominently before oystermen. They are familiar with the oyster from some stage of the developing spat onwards to the full-grown oyster. Young spat and stages preced- ing belong rather to the specialist. Stages from fairly small spat forwards are common property. It is with these that all the more practical attempts at oyster eulture begin. Another question may be asked — Are cultural methods that apply only for part of the life of the oyster worth while? It may be answered — Yes, the culture of fishes, lobsters and other animals applies only for a limited per'od. We must apply what we know in order to make progress towards what we do FISHERMAN Ovtober. 1917, not know and can not yet do. Oyster culture dates from about 100 B.C. Why have not all the difficulties been met and overcome? Many reasons may be given; lack of necessity, disinclination towards research, op: position to all scientific progress, limitation to few investigators, the immensity of the field to be covered ete. The cultivation of oysters has been followed rather as a diversion than a business. The observation that little oysters are sometimes found attached to anchors, moorings, wharves, boats or other objects, has no doubt been made in different countries and suggested the putting out of solid bodies such as stakes, stones, shells, earthenware, etc., for their reception. Such things used for this purpose have long been known as ‘‘eultch’’ (clutch). In Italy, England, France, Belgium, Japan, United States and some other countries, there are methods of culture that have either descended from the ancient methods or have been developed independently. There would be nothing remarkable about such countries as Italy, England, Japan, United States developing similar methods without knowledge of one another, The set manner of life of the oyster necessitates a certain likeness in the operations of culture. Whether bund- les (fascines) of the hazel or the gorse, stakes and branches of bamboo, lumber, tiles, or shells are used, they all have this in common that they are for the countries in which used easily obtainable solid objects put out to serve as spat catchers or cultch. The oyster culturist, like the agriculturist, is not satisfied with the natural supply; he seeks to increase it by doing something to help nature. The stones, oysters, oyster or other shells, that oceur as natural eultch, are not enough. He collects and puts ont a greater abundance of shells, or substitutes for them anything else he can procure that he thinks will serve Starting for the Planting Bed. the purpose of collecting greater numbers of spat. There is little use of placing these in the water in the autumn, winter or early spring — they do not catch spat then. There has grown up a practice of putting out cultch at certain times in much the same way as farmers sow or plant seeds at certain times. While cultech is lying in the water it becomes coated with sand, mud, or other sediment, overgrown with plant or animal colonies. or covered with an organic slime to such an entent that it restricts the surface exposed or renders it difficult.for the larvae to find a suitable — October, 1917. CANADIAN place of fixation. The longer the cultch is in the water _ the more this is the case. In some places the deposit ' is greater than at others. Shells may become com- pletely covered. It is a great advantage to delay planting cultch until the very beginning of the time when it will be useful. To determine this time is the point. | The time to put out cultch has been and still is large- _ ly judged by the results of previous plantings. A sort ' of customary time — about the last of June or first of _ July — has been arrived at, but it is known that at some places this has to be advanced a little and in F Shovelling and Scattering (Planting) the Seed Oysters from a Scow while being towed over the Bed at High Tide. _ some years it does not give good results. Those who - want to be more exact open oysters to find when a good proportion are swollen with eggs. As long as it was believed that the egg became fertilized, developed and set as spat in a few hours (or days) after being spawned, the time of spawning could be taken as near enough to the time of spatting to be used as a sign for _ plant ng cultch. The writer has shown that this cal- _ culation is from three weeks to a month astray. To be quite exact and scientific it becomes necessary _ to examine the oysters and the water of each bay for every season it is proposed to plant cultch. A few oys- _ ters may be examined from time to time in order to _ follow first the maturing of the eggs and second the spawning. Then plankton collections should be ey- _ amined every two or three days to follow the growth of the larvae to the largest and oldest sizes. When full-grown larvae begin to get numerous this is the time to put out cultch. Even with the first appear- ance of full-sized larvae a few shells may be put out and examined daily with a lens to® see if spat are caught. The writer has repeatedly put out she!ls on one tide and found spat on them at the next tide. If the weather looks promising it is best not to delay after the first arrival of the full-grown larvae, or of the freshly-caught spat, because there may not be another so opportune an occasion in the whole season, and because the early spat have advantages of climate, food, growth and defence over those of a later date. the numbers of full-grown larvae in the water. If the numbers of full-grown larvae in the water are backed up by suecessive broods of younger larvae, there will be contributions day after day of fresh spat on the eultch, which may ‘catch a good set even though the full-grown larvae are not so very FISHERMAN 435 plentiful. A capable experienced man can converge all his sourees of knowledge upon the decision to plant or not to plant cultch. : The obtaining of spat is the first and most import- ant event in the whole process of oyster culture, Suce- cessful spat grow into oysters. There can be no oysters if there are no spat. The spat is the first stage of the oyster to come under the control of the culturist. Spat become oysters oysters make _ cultch eulteh catches spat. This cycle of events is repeated over and over again with accumulating effect. To procure spat, cultch is necessary. The great bulk of cultch in this country is sure to consist of shells; most of the shells accumulate in the processes of cul- ture. They should be spread out in the sun and shovell- ed over a few times in order to dry the sand or mud and plant or animal growth on them, and to let it drop off and leave a clean surface. In this condition they should be held ready for the time of planting. Such prepared cultch will catch many more spat than the shells that have been left continually in the water. It may hap- pen that they catch more than can properly develop, but too many is safer than too few — especially when we consider the numerous causes of destruction. Only few oyster culturists have busied themselves especially with the catching of spat. Some see only Thinning Out the Planted Oysters and Breaking Apart the Year of Growth. Low Tide. the money end of the business, and, as advanced oys- ters are soonest ready for market, they have begun with fhem. The buying and planting of 3 or 4 year old oysters to be taken up and sent to market in a few months or a year is a very poor kind of oyster cul- Bunches after One 436 ture—it scarcely deserves the name. The buying and planting of two-year-olds, or of spat, is better. The collecting of spat from natural beds may be better still. The raising of one’s own spat is best of all. This last is not only the cheapest way of obtaining seed- oysters, but it is the most satisfying intellectual achievement within the grasp of the culturist. It must be mentioned that the catching of spat can not be practiced at every place where oysters can be grown. From the experiments we have learned that Raking Native Oysters into little Heaps to be Carried and Loaded onto a Scow. Low Tide. the older stages of the oyster are capable of greater defence than the younger stages. Oysters can be grown on flats or beaches that are exposed for several hours to the air and the heat of summer or cold of winter, but such a place is of little or no use for the planting of cultch and catching of spat. The youngest stages of the spat, as well as the preceding stages (larvae, embryos, eggs), must be kept protected by water at all times, otherwise they will soon dry out and die. Many will succeed in living through tidal periods of several hours in the shallow water of sloughs, in the puddles of exposed flats, in the water (one might al- most say moisture) held back by tangled ell-grass. It is in the power of the culturist to reclaim portions of bare flats for this purpose by surrounding them with shallow dikes six inches or more in depth. The chan- nels and lower portions of bays, from low tide mark outwards, are, of course, suitable as far as presence of water is concerned, but larval stages are liable to drift out of the bay and never return, and, as larval stages precede spat stages, there will be a great reduction in the number of spat left as compared with the original larvae. In like manner the larvae within dikes will be continually rising and swarming or drifting out of the dikes at each high-water period. But as soon as they are set even the youngest and minutest spat can no longer be lost from this cause. The culturist should collect young spat from less favorable places and store them—cultch and all—in the diked areas, in the sloughs, in suitable parts of channels, just below low-tide mark of suitable beaches and flats, in eul- ture-ponds and other safe places. Protection against air and sun are just as necessary as against frost. To save a second handling, they may be put down at first where they will be fairly safe during the winter sea- son. Of course by that time the spat saved will have grown and thickened their shells somewhat and are not CANADIAN FISHERMAN so tender and easily destroyed as in their earliest stages. The bulk of cultch should be put out if possible in — places where it will not need to be removed. There — is so much for the culturjst to attend to, and there are so many interruptions with his work, that he must save time and work wherever he can. From the spawning of the eggs to the full growths of the oysters there are natural occurrences and what may be called accidents at work which continually re- duce the numbers. The greatest losses are in the young _ stages. ) oyster has. coated the foreign substance with nacre and this has become a, pearl.—Fishing Garette. October, 1917. . THE FOOD OUTLOOK. _ The outlook in regard to food, is disquieting. There is not only a world shortage, but a wofully diminished supply of shipping in which to carry the goods. Those who predicted — and we faney that Mr. Maurice was among the prophets — that the nation would have to _ turn to fish, and be only too glad to get any, may yet be justified. One cause of difficulty is Government interference with trade—some of it, of course, neces- Sary, but some quite the contrary. The Ministry of ‘ood, for instance, seems obsessed by the idea that the middleman is superfluous; but to hold this opinion only argues ignorance of the delicate fabric of busi- ess. At the present moment firms are being asked to bmit their balance sheets.so that their profits may calculated, and in some eases eliminated. It is easy poe for accountants with figures before them to w conclusions; it is easy, too, to fix prices. But ed prices do not necessarily vield increased sup- ies, and if the nation gets through the coming winter without serious trouble it will be lucky. The ‘‘Daily ail’ and Co. are urging compulsory rations of bread and meat as well as of sugar. We may come to that, just as voluntary military service paved the way ‘or conscription, but we hope not. A fish ration, of course, could be arranged if constant supplies were en- sured, but the task would be almost as difficult as the fixing of maximum prices, against which we advanced what we consider unanswerable arguments last week. In any ease every assistance should be rendered to the fishing industry so that there may be greater landings, for if but half that the butchers fear happens we shall need, as a people, every pound of fish we can get. But et there be no mistake about this—the middleman is essential to the fish trade, and all the ink-slinging in the world will not alter the fact. It is unfortunate that at this critical moment the retail price of fish should be so high. According to the figures in this week’s tail, price of the fish on September 1, as comnared with _ July 1914, was 158 in the big towns and 114 in the small towns and villages, or for the whole of the Unit- ed Kingdom 136. The August figures were respecti- - yely 136. 102, and 119. This inerease of 17 per cent. during the month is the largest of any recorded, eggs - eoming next with an increase of 15 per cent. But this fact alone shows the folly of dealing with fish as though it were meat, or lard, or butter. or milk, be- cause it is obvious that common prudence would have Jed the trade to keep prices down just now if it were humanly possible. Among the perishable articles of food fish is unique. Our readers know this well: we wish that some set in authority, strutting their little hour on the stage, realized it equally. _ Happily, fish is unique in another sense. The seas need no sowing or planting, no spraying and tending except to sweep the mines; if we have the men and boats we can count on a plentiful harvest. By the fortune of war a tremendous proportion of our men and boats has been taken for other service. Fresh from a danger area, we realize afresh the invaluable service _ which our trawlers are doing on patrol and mine- sweeping, and that it is difficult. if not impossible, to spare them for more peaceful pursuits. Sir Auckland - Gedde’s speech in Glasgow on Saturday last leads us to hope that the trade mav obtain his sympathy. if not for national service and another to carry out those Wied CANADIAN FISHERMAN “Labour Gazette’’. the percentage increase in the re- © his active assistance; but it is one thing to make plans. 439 plans effectively. The Ministry of Food means well but there is room for considerable difference of opi- nion as to whether it is doing or is likely to do, well. Ask the butchers and the grocers, to mention merely two food distributors, for their candid opinion; but we will not promise to print it, as our pages are, more sth, for ‘‘family’’ reading.—The Fish Trades Ga- zette, . GOOD AND BAD FISHERIES. The fishermen along the Baie Chaleur are no doubt, thinking at the present time that this is a very perverse world. There they are with good supplies of salt, thanks to the foresight of Robin, Jones & Whit- man, Limited, and seareely a fish in sight on which to use it, while over in Newfoundland and in parts of Nova Scotia there have been more fish than there was salt to salt them. The Gaspe coast fishermen have done very poorly this season; just about half the catch of an average year. Of course, there may come improve- ment during the balance of this month, but unless it does come the season will be one of the poorest the Baie Chaleur has seen for many years. Strange thing, isn’t it, that while fish are so plentiful everywhere else the Chaleur waters have been barren. Along the Atlantic coast of Nova Scotia supplies of fish are re- markably plentiful. The steam trawler operating out of Halifax, we understand, has been able to get what she needs without going any great distance away, and as for the coast of Newfoundland and Labrador, they say that the catches have been so very large that often the fishermen could not get them cleaned and pickled before some of them spoiled. Lobsters. The ‘‘Merchant”’ is indebted to Mr. R. H. Williams, or Roberts, Simpson & Co., for the following review of the lobster situation :— In many minds the question arises as to whether the food value of the lobster is at the present day and un- der existing circumstances commensurate with its cost. To the consumer abroad Canned Lobster is more ex- pensive than ever and yet to the consumer it is less, lucrative. The prospects are that while the present war continues the cost will go on increasing for the former without in any way benefitting the latter. The interim charges account for the difference. Viewing the matter from the consumer’s standpoint it is argued that prices of fish food must be kept low for the public weal. Non-essential items of food should not be inereased in price and used only as they may assist in keeping down the costs of more essential articles or as substitutes therefor. If lobsters sent to Britain or France, for example, shall not exceed pre-war prices. then the price netted by Canadian exporters will have to be about two dol- lers per case to cover extra freight charges and one dollar per case for additional insurance. Three dollars per case is a conservative estimate. Differences equal to six dollars have been reported. The packer receiv- ing three dollars less needs to provide a minimum of two dollars per case to cover the higher costs of cans, solder, linings and labor and for 1918 may need an even greater margin. This means then he will not be able to afford within 21% cents per pound of the prices formerly paid to fishermen. and at such a reduction, it is questionable whether the business would be worth while attempting. 440 The matter ‘from the producer’s viewpoint may be regarded thus: The average fisherman operates say 100 traps and the cost of such equipment, has increased so that these,-with their rope, twine, nails and other fittings, cost twice as much as formerly. If former estimates of $1.00 per trap were correct, then the equipment will average an extra $100 per fisherman. His risk of loss from storms becomes correspondingly greater. Recent government statistics show that an average of 32 lobsters per trap per season are caught, which means that the fisherman averages 3,200 pounds of lobsters per season, and to cover the extra cost of his gear would need to get 31% cents per lb. more for his eatch to produce the same nett results, while the H.C. L inereases his need for money is mere than ever. Such an extra price means at least $6.00 per case and if we add five dollars as shown above for cans, freights etc., the consumer should pay at least $11.00 more per case for his canned lobsters, which means 23 cents extra per pound tin. The English consumer who formerly paid 50 cents per tin should now pay not less than 73 cents and the price for French consumers who have to pay duties in addition would be much higher. ‘ These figures are not excessive but err possibly on the other side, and the averages shown may not apply to every individual fisherman or to each district alike, but they draw the attention of fisherman, packer and exporter to a problem now appearing for the industry. In some districts the fresh lobster business modifies the results to some extent, altho that, too, is confronted with difficulties. The average fisherman cannot afford to go catching lobsters at lower prices and should not: need to while other fisheries with cheaper equipments are producing good returns. Neither can the average consumer af- ford to pay more for Canned Lobsters while other canned goods and fresh foods remain at lower levels. The intermediate charges represent profits for steel and oil producers, shipping and insurance companies and others. The losses from the absence of a lobster business would not injure them, but would enable goods needed for war purposes to be substituted and help to shorten the war. Ss . To reduce the prices means an injustice to our fisher- meén; to inerease it will make the consumer suffer. At present neither fortunately are totally dependant upon this branch of industry for food, and had it not been made to appear by the granting of a snecial lobster. season in these provinces for the present time, some had thought the Canadian Government, in their desire for conservation, would have made an effort to declare a close season for this asset, causing slight inconven- ienee to the people of today. but with considerable benefit for those who are to follow. These statements are not considered conclusive. but may be found worth some reflection by those interested in the industry.—The Maritime Merchant, Halifax, Sept, 6. The Food Controller is paying half the cost of an improved Fish Display Case for the: re- tail fish merchant. They can he secured for £10. from the Secretary of the Fish Committee. Food Controller’s offieé, Ottawa. CANADIAN FISHERMAN building six standard steel steamers to the order of the — rels, and foreign herring fishermen were conspicuous October, 1917. SHIPBUILDING IN CANADA. a One of the most interesting reactions of the war up- we on Canadian industria] life is that which has caused a recrudescence of shipbuilding. The Imperial Munitions Board, on behalf of the Brit-— ish Minister of Shipping, has undertaken a program of steel vessel construction in the Dominion. A sub-- commission to direct the turning out of wooden vessels in British Columbia also has been appointed and is ~ now actively at work on the Coast. The provincial government is guaranteeing 55 per cent of the cost of this auxiliary fleet. hi By the end of June, from one firm’s yards in North — Vancouver, seven wooden schooners, equipped with — twin auxiliary Diesel engines of 320 horsepower, burn ing erude oil, and measuring 260 feet over all with a — 44-foot beam, already had been launched from the ways, and five others are under construction. One and — a quarter million feet of lumber—British Columbia fir—are used for each ship, and each ship takes out on its voyage 1,500,000 feet of lumber as cargo, so that it needs no special knowledge to grasp the immense fill‘p given the coast lumbering industry by this new war undertaking. In fact, before the program was begun the sawmills of the province were everywhere closing down. As T write this—in the early days of July — the first of the auxiliary schooners has just reached Sydney, Australia. after a voyage of seventy- six days. This time will be greatly cut down later, as the ‘nitial trip was really by way of an experiment; __ in fact, the vessel had to put in at Honolulu for engine __ adjustments, after which her behavior gave all-round _ satisfaction to master and owners, i ere Vancouver is situated on a strip of land between the Fraser River and Burrard Inlet; between these two — bodies of water, running up into the city like a elaw- — ing finger, is False Creek. Six months ago there was a small machine shop on the shore of False Creek. The concern that owned that machine shop is now Government, the vessels to be delivered in fourteen months at a contract price of $8,000,000. = ICELAND FISHERIES. The results of the herring fishery at TIeeland this — summer are very poor compared with recent years, owing to a variety of causes, and mainly to the limi; tations which the circumstances of the war have put upon the disposal of the fish. The total number of — barrels of salted herrings prepared up to the end of August was 48,528, as against 314,184 barrels at the same date last year, 256,629 barrels in 1915, and 195,- 807 in 1914. There was great scarcity of salt and bar- — by their absence. The cod fishery was successful, motor boats making up to 350 tons and cutters 65 tons. : ie tse The Canadian Fisheries Association is now helping to Win-the War. If you haven’t en- listed in it, you are in the slacker class! CANADIAN 1917. CANADIAN FISH FOR ENGLAND. t Britain is looking to Canada for increased sup- es of fish. Addressing a meeting of the executive ceil of the newly formed National Organization of The Fish, Game, Poultry and Rabbit Trades, Mr. Towle, e fish controller, drew special attention to the im- ortance of developing the demand for frozen fish from anada. In addition to salmon and halibut, he urged encouragement of the market for commoner vari- jes of frozen fish, such as cod, hake and haddocks, of which are now being imported in large quanti- for supplies to the army. The Government, he add- ‘in a position to import larger quantities of hese fish from Canada, and desired the co-operation ‘the trade in extending the demand for frozen fish mong private consumers. It was very probable that shortage of meats would have to be met by supplies fish, and it was ‘hoped that prices of fish would be nted from soaring the extremes by providing a antial supply of Canadian frozen fish as well as of ickled herrings. _ H. G. Maurice of the Board of Agriculture and eries recently stated that the fish food supplies d by British vessels had fallen since the war to 25 p.c. of the normal, which in peace times was 800.000 tons a year. In view of the enormous de- of the herds of cattle available for food, it was eertain that before very long the fish trades ‘stand in a portion of utmost importance from a onal point of view. When the war is over there vould be a general scramble of all the nations for food stuffs, and there would not be enough to go round. In ‘the eireumstances Great Britain was bound to become a fish eating nation in a sense it has never been. os OE AGREEMENT WITH HOLLAND. : _ -‘The Fishing News. negotiations which have been proceeding for time between the Dutch owners and the British ernment have now been concluded, and a new ent has been effected regulating the exports » Germany, The object of the British Gov- t is to prevent fish supplies reaching Germany any rate, to reduce them as far as possible. In 1e first two years of the war there was a great in- ‘the Duteh exports of fish to Germany. High prices were offered German buyers, and the result was the Dutch fishing industry enjoyed a period of ‘the greatest prosperity. The profits, in fact, were enormous, alike for the vessels engaged in the white _ fishing and for the herring fleet. While this country had no reason to grudge the Dutch their profits, it eould hardly be expected to view with equanimity this big importation of food into Germany, and so last year the British Government took steps to check it. A number of Dutch herring boats were seized in the North Sea and brought into Aberdeen, Kirkwall, and ther East Coast ports, where they were detained for a number of weeks. The measure was admittedly a strong one, but it could be defended technically on he ground that the vessels were engaged in contra- band traffic, that is, carrying food destined for the enemy. This legal point was never threshed out, and the boats were ultimately released. The incident served its purpose, for it led to the Dutch owners accepting an arrangement with the British Govern- ent whereby the exports of fish to Germany were _ severely limited and the bulk ofthe catch was re-- FISHERMAN 441 served for British and Allied or neutral-markets. It has to be recognized, and it ought to be frankly admitted, that the Dutch owners have acted very rea- sonably and fairly all through in this matter. They took the seizure of their boats in wonderfully good part, and they agreed to the limitation of their profits which was involved in the contract entered into last year between them and the British Government. The first proposal made by this country was that the whole of the Dutch fishing fleet should be laid up and that, in return, we should guarantee the owners their ordinary pre-war profits. They declined this offer— naturally enough, for they wanted war profits and not pre-war profits, Finally a compromise was ar- ranged which may be summarised as follows: — ‘‘Ger- many was to receive not more than 20 per. cent. of the catch, 20 per cent. was to be reserved for home con- sumption, and the remaining 60 per cent, was to be sold to neutrals, such as the United States, it being then a neutral. The British Government was to pay a bonus of 30s to the Dutch owners for every case (of 115 kilograms net or 253 Ibs.) of the 60 per cent. sold to neutrals. The fish were still to be sold in the open market. If, for example, Germany offered 60s per barrel and America 40s, the fish were to go to America because the bonus brought the price up to 70s. If, however, Germany offered 75s against Amer- ica’s 40s, Germany was to get the fish if it had not already got its stipulated 20 per cent.’’ This was the arrangement made last August, and the Dutch fish- eries have been regulated under it since then. What- ever the cause be, whether it be this agreement or the obstacles produced by the German U-boat campaign and the declaration of a danger zone, the fact remains that there has been a substantial reduction in the Dutch white fishing. The number of trawlers fishing and the quantity of white fish landed are both ma- terially reduced this year as compared with last. The new agreement that has been made goes back to the principle originally proposed, namely, that of laying up the fleet or part of it and paying compen- sation. The proposal is that 35 per cent. of the steam _ and sailing fleet shall be laid up, provisionally during two months, on condition (1) that the British Govern- ment pay substantial compensation, part to be hand- ed over during the currency of the agreement and part after the war, and (2) that not more than 2000 barrels of fish be exported to Germany during the two months. The agreement is provisional for two months, but one gathers that the idea is to renew it in- definitely. While 65 per cent. of the fleet will not be laid up but will continue fishing, its catch will have to be disposed of inside Holland, all except 2000 bar- rels per two months, which is the most that may be sent to Germany. The arrangement will involve con- siderable expense to this country in the shape of com- pensation, but presumably this is money well spent if it prevents food supplies from reaching Germany. The Dutch trawlowners have by a latge majority ap- proved the agreement, but difficulty has emerged in connection with the herring section of the industry. It is objected that the agreement, while satisfactory to the trawlowners or those engaged in white fishing is less favourable to the herring trade, and the latest report is that on this account the agreement may fall through. This will be regrettable. In connection with last year’s agreement, by which a bonus was pro- mised upon herring in order to level up prices to what would have been got had all the fish been sold to Ger. 442 many, it may be noted that the Dutch dealers have put in a claim for 3,000,000 florins, or £250,000, to the British Government as due on this score. A later re- port from Holland states that the Government has now paid the bonus due, but whether this is the full amount claimed or not is not explained. PRESENT CONDITION OF ‘‘YE ANCIENT COLONY.’ © (Trade Review.) St. Johns, Nfld., Sept. 1, 1917. The future historian of Newfoundland will write down. the year of 1917, as one of the most prosperous in the cheequered history of the country. The cod- fishery, our staple and main industry will, when the whole eatch is gathered in, be the largest on record, and will, we estimate, amount to one million seven hundred and fifty thousand quintals, including Bank, Shore, Straits; and Labrador f'sheries. At a local average value of $8 00 per quintal. this will amount to #14.000 000. Codoil. lobsters, herring, salmon and tur- bot, will, we estimate, be worth roundly six millions more, so that our total income from the fisheries will be worth $20.000.000. A splend‘d showing for a nopn- lation of only a onarter of a million people, and forty- five thousand fishermen. It must be admitted that there is a good deal of rea- son for the apprehension that vrevails amongst the trade in reference to getting this big eatch of fish to the markets. -Tonnage is scarce. fre‘ghts are abnor- mally high, and insurance. especially to Southern En- rove, has gone to staggering proportions: The dark- est hour is before the dawn. and already there seems to be a break in the war cloud. which shuts off our trade from.the Mediterranean markets in Italv and Greece. With the taking of Trieste. Fumme and Pola. rates of insurance will fall and be eut in two, and the danger base of the Austrian littoral being cut off, our ships will probably be able to get up to Italy and Greece before many days. This ‘s: the hope that an- imates the breast of every man interested in the trade of the country. If we are debarred from these mar- kets, with our large Labrador eateh. we can see only one eventuality, and that is a big slumnv in price with- in a few weeks. We refer now particularly to La- brador fish, The Shore fish ations a good chance of holding its own, or, at least, declining very little from the pre- sent price, even if marketing condit‘ons do not im- prove. Brazil will take about 380000 quintals of our new eateh; Portugal. 330.000 quintals; Spa'n, 290,000 cuintals; and the West Indies about 80,000 quintals. Another 100,000 quintals will be required by the Unit- ed Kingdom, Canada, and a few other small importers. This means a total of ‘1,180,000 quintals. We have yet 570,000 quintals to dispose off. Greece, if we get the way open, should take, at least, 70.000 quintals, and Italy will want 200,000 quintals. If we get into these. markets, our estimated surplus is reduced to 300,000 quintals. Half of this will go to the United States — in fact, a good proportion of it is already gone — in the shape of green fish. About twenty thousand of the balance will be absorbed by French West Indies, Malta, Madeira, Columbia, Gu‘ana, ete. We have then left 130,000 qtls. The cold storage plant of the Reid-Nfld. Co, and Nfld.-Am. Packing Go., CANADIAN FISHERMAN will be responsible for 100,000 quintals to be exported — as fresh fish, so that our estimated catch is now down | to 30,000 qtls. Allowing for increased consumptio: in war time, and the fact that the markets of Southern Europe are passing some of our fish on to the French, we may safely conclude that with all our old markets open, the whole catch, large as it is, will be gone in consumption before the new fish of 1918 comes in the market. This is our estimate. If anyone ¢ make a better one, and a more reasonable one. Ww should like to have it for publication. It is well to know where we stand in riaavate to o stable industry, in order that time may be taken the forelock, and that the Government and the Boa of Trade may lose no opportunity of doing every possible to find ways and means to get our f the markets. That we want more tonnage 1 evident. That we should get access to the Greek an Italian markets is imperative. If we, ourselv get the means, the Home Government should ed on to help us. Now is the time to make Now is the time to put forward our case in est manner possible, : EXTRACT FROM NEWSPAPERS _ ‘‘At the thought of what he would accom the Empire, Mr. Macaulay leaped five feet in: rubbed his hands together frantically, laughed delight at the ‘alluring prospect of a_ ‘fish 3 everyone at 12 cents per pound. iss gh 1917. IBUT ARRIVALS AT PACIFIC COAST PORTS osoagg THE MONTH OF AUGUST, 1917. At Prince Rupert, B.C. g. 1, North Cape, U. S., 8,000, The C. F. & GS. ., Ltd. Ug. 1, Cora U. S., 7,000, The ©. F. & C..S. Co., Ltd. ug. 2, H. & R., U. S., 8,000, The C. F. & ©. S. Co., rae Lumen, U; S., 14,000, The C. F. & C. S. Co., g. 2, Karl F., 5,000, The €. F.. &-G.-S. Co.. Ltd. g. 2. Rennell, 10,000, The C. F. & C. S. Co,, Ltd. g. 2, Agnes BB., 8,000, The C. F. & ©. S. Co., Ltd. g. 8, Orient, U. S., 22,000, Pacific Fisheries om 3, Olympic, U. 8. 20,000, The C. F.& ©. te g. 3, Gjoa, U.S., 6,000, The C. F. & ©. S. Co.. Ltd. z. 3, Alpha S., U. S,, 12,000, The C. F. & C. S. z. ‘ Minerva, 5,000, The C. F. &. ©. S. Co.. Ltd. , 4, Geo. E. Foster, 60,000, The C. F. & C..S. Co., 5, Sitka, 12,000 The C. F. & ©. S. Co.. Ltd. 6, Dolphin, U. S., 10,000, Dybhaven. 6, Convention, U. S., 10,000, Dybhaven. 6 Hilda, U. S., 8,000, Dybhaven. 6, Helgeland, U. S., 70,000, Booth Fisheries Co. Kubien, U. 8. 9,000, The C. F. & C. 8. Co, , Jupiter, U. S., 10,000, Booth Fisheries Co. ‘ 7, Jupiter, U. S., 10,000, Booth Fisheries Co. Z Viking, U. S., 9,000, Booth Fisheries Co. North Cape, U, S., 8,000, The C. F. & C.S. ys Rose Spit, 10,000, The C. F. & C. 8. Co., Ltd. 7B. Doreen, 15,000, The C. F. & C.S. Co., Ltd. eae 9.000, The C. F. & C. 8. Co., Ltd. 9, Lincoln, U. S., 12,000, The C.F. & C. 8, Co, 9, Aurora, U. S., 5,000, The C. F&C. §. Co, 1 g. 9, Haysport 1, 10,000, ‘Atlin Fr balsdrton. ‘Limited. veh 9, Lillian M., 6,000, Atlin Fisheries, Limited. ug. 9, ‘Kitwinmar, 13,000, Atlin Fisheries, Limited. Aug. 9, Royal 5, 5000, Atlin Fisheries Limited. ug. 11, Albatross, bis S., 50,000, The C. F. & G.S. Ltd. . ¢ ug. 12, Corona, U. ‘Ss. 27,000, Atlin Fisheries, Ltd. ive 12, ye Paloma, U. S., 35,000 Booth Fisheries ‘Aug. 12, Scot R., U. S., 9,000, Booth Fisheries Co. Aug. 12, North Cape, U. S., 12,000, National & In- ndent. Aug. 12, Starr, U..S., ndent. re 12, Harianct, U. 8., 7,000, National & Inde- Be ey how nic OF k0.8. C0, Ltd. Aug. 12, Margalice, 5,000, The C. F. & C. S. Co,, Ltd. ea 12, Nautilus, 5,000, The C. F..& C. S. Co.,Ltd. 12,000, National & faa CANADIAN FISHERMAN 443 Aug. 13, Yakutat, U. S., 35,000, The C. F. & CG. S. Co., Ltd. Aug. 13, Selma, U. 8., 8,000, The C. F. & C. S. Co., Limited. j Aug. 13, Director, U. S., 9,000, The GC. F. & C; S. Cox Ltd. Aug. 13, Tahoma, U. S., 21,000, Royal Fish Co. Aug. 13, Bringold, U. S., 10,000, Royal Fish Co. Aug. 14, Agnes B., 6,000, The C. F. & CG. S., Co., Ltd. Aug. 14, Haysport 2, 25,000, The C. F. & GC. S. Coz, Limited. Aug. 14, Alaska, U. S., 35,000, The C. F. & C. S. Co., Limited. Aug. 14, Elfin, U. S., 5,000, The C. F. & C. S. Co.. Limited. Aug. 14, Chief Skugaid, 26,000, The C. F. & €..S. Co., Ltd. Aug.: 14, Polaris, U. S., 50,000, Booth Fisherine Co. Aug. 14, Todd, U, S., 22,000; Vacifie Fisheries Co Aug. 14, Tom & Al, U. S., 60,000, Atlin Fisheries; Limited. Aug. 16, Amunsden, U. S., 12,000, The C. F. & C. S. Co., Ltd. Aug. 16, Onah, U. S., 7,000 The 0. F. & C.S. Co., Ltd, Aug. 16, Tla, 8,000, The C. F. & C. 8S. Co., Ltd. Aug. 16, Griet Starrett, 13,000, The C. F. & C. §. Co., Ltd. Aug. 16, Dolphin, U. S., 20,000, Booth ‘Bishéries Co. Aug. 16, Ringleader, 6,000, Atlin Fisheries, Limited. Aug. 16, N. & §., 8,000, Atlin Fisheries, Limited. Aug. 19, Liberty, U. S., 50,000, Atlin Fisheries; ‘hitd. Aug. 19, Constitution, U. S., 50,000, Booth Fisher ies Co. Aug. 19, Gjoa, U. S., 8,000, The C. P. &C. S. Co., Limited. Aug. 19, Nellie, U. S., 5,000, The C. FB & C!S. Co., Limited. Aug 19, Kubien, 5,000, The C. F. & C. bs Co., Ltd. Aug. 19, Heeate, 5,000, The C. F. & CS. Co., Ltd. Aug, 20, Nornen, 6,000, The ¢. F. & C. 8. Co., Ltd. Aug. 20, Lumen, U. S., 5,000; The C. F. & C. S. Co., Limited. Aug. 20, Geo. E. Foster, 60,000, The C. P. & C..S. oie #7 Gee - Signe Aug. 20, Sumner, U. S., 35,000, The C. F. & G'S. Co., Limited. ; Aug. 21, Lincoln, U. S., 11,000; The C, F. & C. §. Co., Ltd. Ang. 21, Viking, U. S., 7,000, The C. F. & CG. S. Co., Limited. Aug. 21, ee 25,000, The CF. & C.S. Co., Ltd. Aug. 23, H.& R., U.S., 8,000, The C. F. & C. S$ Co., Limited. Aug. 23, Teddy. J., U..S., 4,000, The C. F. & CG. S. Co., Limited. Aug. 24, Joe Baker, 6,000, The C. F. & C. 8. Co., Ltd. Aug. 25, Margaret G., U. Ss, 5,000, The C. F. & C. S. Co., Ltd. Aug. 25, Omaney, U. S., 7,000, Atlin Fisheries, Ltd. Aug. 25, Lillian, M., 5,000, The C. F. & C. 8. Co., Ltd. Aug. 26, Director, U. S., 8,000, Booth Fisheries Co. Aug. 26, Clara N., 9,000, Booth Fisheries Co. Aug. 26, D.C. F. 1, ey The C. F. & C. 8. Go., ne Aug. 27, Dolphin, U. S., 12,000, The C. F. & . Co., Ltd. Aug. 27, Corona, U, S., 12,000, “3 C.F. & C. 8. Co., Ltd, , 444 Aug. 27, Limited. Aug. 27, Limited. . 28, Alliance, 10,000, The C. F. & C. 8. Co., Ltd. Maud, 7,000, The C. F. & C. 8. Co., Ltd. Gilford, 5,000, The C. F. & C: S. Co. Ltd. Aug. 28, Unity, 5,000, The C. F. & C. 8S. Co., Ltd. Aug. 28, Andrew Kelly, 50,000, The C. F. & C. 8S. Co., Helgeland, U. S., 85,000, Atlin Fisheries, Chief Skugaid, 5,000, The C. F. & C. 8. Co., . Onah, U. S., 12,000, The C. F. & C. S. Co., Aug. 30, Nellie, U. S., 8,000, The C. F. & CG. 8. Co., Aug. 30, North Cape, U.S., 7,000, The ©. F. & ©. 8. Co., Ltd. Aug. 30, Aurora, U. S., 5,000, The C. F. & C. 8. Co., Limited. Aug. 30, Haysport, 14,000, The C. F. & C. 8. Co., Ltd. Aug. 30, N. & S., 10,000, The C. F. & C. 8. Co., Ltd. Aug. 30, Margalice, 8,000, The C. F. & C. 8. Co., Ltd. Aug. 30, Grier Starrett, 7,000, The C. F. & C. S. Co., Limited. Aug. 31, Tahoma, U.S., 15,000, The C. F. & C. S. Co., Limited. At Vancouver, B.C. Aug. 3, Madelyne Dyke, 8,000, The Canadian Fish- ing Coj; Ltd. Aug. 6, Flamingo, 100,000, The Canadian Fishing Co., Ltd. Aug. 6, Celestial Empire, 70,000, The Canadian Fish- ing Co., Ltd. Aug. 6, Canada, 40,000, The Canadian Fishing Co.. Limited. : ; Aug. 6, Peseawha, 40,000, The Canadian Fishing Co., Limited. : Aug. 7, Carlotta G. Cox, 45,000,.-The Canadian Fish- ing Co., Ltd. Aug. 7, Borealis, 25,000, The Canadian Fishing Oo., Limited. Aug. 14, Washington, U. 8., 40,000, New mote Fish Company. Aug. 15, Kingway, 55,000 .The Canadian Weshiteey Co., Ltd. : Aug. 17, City of San Diego, U. S., 15,000, Crown Fish Co. Aug. 17, Madeline Dyke, 10,000, The Canadian Fish- ing Co., Ltd. Aug. 20, Celestial Empire, Fishing Co., Ltd. Aug. 24, Canada, 30,000, The Canadian Fishing Co., Limited. Aug. 24, New acne: U. S., 100,000, New England Fish. Company. Aug. 25, Carlotta G. Cox, 45,000, The Canadian Fish- ing Co., Ltd. Aug. 25, Peseawha, 35,000, The Canadian Fishing Co., Ltd. Aug. 27, Flamingo, 60,000, The Canadian Fishing Co., Limited. Aug. 29, Borealis, 35,000, The a Fishing Co.., Limited. 60,000, The Canadian At Ketchikan, Alaska. Aug. 1, New England, U. S., 100,000, New England Fish Company. Aug. 10, Manhattan, U. 8., 140,000, New England Fish Company. } Aug. 13, Violet, 8,000, New England Fish Company. CANADIAN FISHERMAN -Octeber, Aug. 15, Eureka, 5,000, New England Fish Company. Note: All vessels not specified ‘‘U. S.’’ are of C: adian registry. ; HALIBUT ARRIVALS AT WEST COAST POR' DURING THE MONTH OF SEPTEMBER. At Prince Rupert, B.C.: Sept. 1, Tahoma, U.S., 15,000, The C. F. & C. S. Ltd. Sept. 1, Polaris, U.S., 50,000, The ©. F. & C. 8. Ltd. Sept. 1, Eureka, U.S., 6,000, The ©. F. & C. 5 Ltd. Sept. 1, Nornen, 15,000, The CG. F. & ©, se ) Sept. 1, Rose Spit, 4,000, The C. F. & C. S. Co Sept. 2, Shamrock, U.S., 15,000, Atlin Fisheri Sept. 2, Kitwinmar, 8,000, ‘Atlin Fisheries, | Sept. 2, Lincoln, US., 9,000, Booth Fishe Sept. 2, Lumen, US. 14 000, Booth Sept. 3, Alaska, U.S., 50,000, The ©, F. Ltd. il ae : Sept. 3, Gjoa, U.S., 18,000, The C. F. igs baa . : Sept. 3.8. & S., US. 8,000. The C. Ltd. Sept. 3, Stranger, US., 9,000, Boot Sept. 3, Todd, U.S., 8,000, Booth Fi Sept. 3, Fram, US., 4,000, Booth Fist Sept. 3, Bringold, US., 4,000, Booth Sept. 3, Joe Baker, 8,000, Booth Fis Sept. 5, Tom & Al, US., ‘40,000, Bo Sept. 5, North Cape, US., 9,000, Company. Soe Sept. 5, Teddy J., U.S., 21,000, Roy Sept. 6, H.& R., US., 7,000, Royal Sept. 5, La Paloma,’ US, 42,000, The Co., Ltd. Sept. 5, Glacier, U.S., 12 ,000, ‘The Ltd. Sept. 5, Dolphin, U.S., 15 000, The Ltd. Sept. 5, Magnhel, US., 4,000, The Ltd. Sept. 5, Mayflower, US., 8,000, The Co., Ltd.’ Sept 5, Tila, 8,000, The ©. F. & C. 8. Co. Sept. 5, Rennell, 13, 000, The On i Sept. 7. Jas. Carruthers, 65, 000, T Co., Ltd.. Sept. 7, Geo. E. Foster, 35,000, The C. Ltd. Sept. 7, Sitka, U.S., 25,000, The C. Ltd. ay Sept. 8, Sumner, U.S., 50,000, The Ltd. Hl Sept. 8, Orient, U.S., 50,000, Atlin F Sept. 8, Tide, 4,000, Atlin Fisheries Li Sept. 8, Doreen, 6,000, Atlin Fisheries, L Sept. 8, Nautilus, 6,000, The C, F. ec Sept. 8, Salten, U.S., 4,000, The C. F Ltd. Sept. Sept. Sept. Sept. Sept. Sept. 9, Karl F., 7,000, Booth Fisheries 9, Unity, 6,000, Booth Fisheries Co 9. Lillian M., 4,000, Atlin Fisheries, 10, Onah, US., 11,000, Dybhaven. — , Cora, U.S., 8,000, Dybhaven. 10, Hunter, 6,000, Dybhaven. 10, Corona, U.S., 21,000, Booth Fisheries Co. ‘10, Murineag, 4.000, Booth Fisheries Co. 10, Saturn, U.S., 8,000, The C. F. & C. S. Co., 0, Director, U.S., 17,000, The C. F. & C.S. Co., 10, Alliance, 9,000, The C. F. & ©. 8. Co., Ltd. 10, Chief Skugaid, 30,000, The C. F, & C. S. |, Lumen, U.S.. 20,000, Atlin Fisheries Ltd. , Decker, Jennie F., U.S., 6,000, Atlin Fish- 11, Gilford, 8,000, The ©, F. & C. 8. Co., Ltd. U1, Ringleader, 5,000, The C. F. & C. 8. Co., _N. &S., 7,000, The ©. F, & C. S. Co., Ltd. ‘Lillian S., 4,000, The C. F. & C. S. Co., Ltd. Margaret G., U.S., 6,000, The C. F. & C. S. , Margalice, 14,000, The C. F. & C. 8. Co, t. 13, Chief Zibassa, 5,000, The C. F. & C. 8. Co., 13, Grayling, U.S., 5,000, The C. F. & C. S. “13 Rove 4,000, Atlin Fisheries Limited. . 13, ¢ , US.. 65,000, The C.F. & ©. S. 14, D. C. F. 1, 7,000, Atlin Fisheries, Ltd. “Mayflower, 12,000, The C. F. & C. S. Co., 15, Grier Starrett, 14,000, The C. F. & ©. S. 5, Shamrock, U.S., 18,000, The C. F. & C. 8. pt. 1 Liberty, US. 85,000, The C. F, & ©. S. Haysport 2, 7,000, The ©. F. & C. S. Co., . 16, Agnes B., 5,000, Atlin Fisheries, Ltd. ept. 16, Borealis, 13,000, Atlin Fisheries, Ltd. t. 17, Tahoma, U.S., 22,000, Royal Fish Co. . 18, Alten, U.S., 65,000, Atlin Fisheries, Ltd. . 18, Polaris, U.S., 55,000, Booth Fisheries Co. t. 18, Helgeland, U.S., 70,000, The C. F. & GC. S. . 18, 8. & S,, U.S., 7,000, The C. F. & C. 8. Co, 18, Lincoln, U.S,, 7,000, The C. F, & C. 8. Co, pt. 18, Dolphin, U.S., 7,000, The C. F. & C. 8, Co, “Sept. 19, Andrew Kelly, 40,000 The ©. F. & €. 8. Co., 9, Rose Spit, 5,000, The C. F. & C. S, Co., Ltd. Sept. 19, Mars, U.S. 21,000, The C. F. & ©. S. Oo., . 19, Magnhel, U.S., 4,000, The C.F, & C. 8. Co., sept. 19, Brothers, U.S., 25,000, Atlin Fisheries, Ltd. pt. 19, Glacier, U.S., 4,000, Atlin Fisheries, Ltd. yt. 19, Joe Baker, 4,000, Atlin Fisheries, Ltd. 21, Lancing, U.S. 11,000, The C. F. & ©. 8. Viking, U.S., 11,000, The C. F. & ©. 8. Co., ~ CRUE As, CANADIAN FISHERMAN 445 Sept. thy 22, Lumen, U.S., 14,000, The C, F. & C. S. Co., 4td. ‘ rie 23, Onah, U.S., 16,000, The C. F. & C. S. Co., atd. Sept. 23, Isla, 5,000, The C, F. & C. S. Co., Ltd. Sept. 24, Alaska, U.S., 35,000, Booth Fisheries Co. Sept. 24, Tide, 5,000, Booth Fisheries Company. Sept. 24, Royal, 3,000. Booth Fisheries Company. : Sept. 24, Stranger, U.S., 7,000, The ©. F, & C, S. Co., utd. Sept. 24, Director, U.S., 10,000, The C. F. & C. S. Co., Ltd. Sept. 24, Murineag, 4,000, The C. F, & C. S. Co., Ltd. Sept. 25, James Carruthers, 50,000, The ©. F. & C. S. Co., Ltd. Sept. 25, Heeate, 5,000, The C. F. & C. S, Co., Ltd. Sept. 25, Agnes B., 10,000, The ©. F. & GC. S. Co., td. Sept. 27, Chief Zibassa, 16,000, The C. F, & C. S. Co., Ltd. Sept. 27, Thelma, U.S., 7,000, The C. F. & C. S. Co., Ltd. A Sept. 27, Ringleader, 6,000, The C. F. & C. S, Co., td. Sept. 27, Mack, 3,000, The C. F. & ©. S. Co., Ltd. Sept. 28, Seymour, U.S., 30,000, The C. F. & CG. S. Co., Ltd. Sept. 29, Corona, U.S., 7,000, The C. F. & C. 8. Co. Ltd. Note: All vessels not specified ‘‘U.S.’’ are of Can- adian registry. At Vancouver, B.C.: Sept. 1, Madelyne Dyke, 8,000, The Canadian Fish- ing Co., Ltd, Sept. 4, Celestial Empire, 80,000, The Canadian Fishing Co., Ltd. : Sept. 5, Manhattan, U.S., 120,000, New England Fish Company. Sept. 10, Carlotta G. Cox, 50,000, The Canadian Fish- ing Co., Ltd. Sept. 24, Celestial Empire, 50,000, The Fishing Co., Ltd, Sept. 26, Madeline Dyke, 5,000, The Canadian Fish- ing Co., Ltd. ~ At Ketchikan, Alaska: Sept. 1, Cora, 5,000. New England Fish Company. Sept. 1, North Cape, 10,000, New England Fish Company. Sept. 1, Selma, 4,000, New England Fish Co. Sept. 19, Tyee, 50,000, New England Fish Company. Sept. 23, New England, 100,000, New England Fish Company, ’ Canadian GERMAN SALMON THRIVE IN THAMES. Some good things come from Germany, and one of them is the German salmon, which is now being bred on a large scale in the Thames and has the advantage of being non-migratory. At least, it is non-migratory in its native waters, but it may change its habit here, as happened with the English and American brook trout which were planted in New Zealand. In Eng- lish waters the brook trout is never migratory, but in New Zealand they rapidly develop into confirmed sea rovers, and have now become a fine and healthy race of sea trout, affording excellent sport and attaining un- usual size. f 446 (56) CANADIAN CAPT..ROBERT A. BARTLETT TELLS OF FISH IN NORTH, Rescuer of the MacMillan Party Tells an Interesting Story of Fish Found in Arctic Waters. The Fishing Gazette in its issue of September 22nd, contains the following :— A‘graduate fisherman and veteran of perhaps fifteen sealing voyages to the whelping ice fields of Labrador, Captain Robert A. Bartlett, once of Newfoundland and now of New York, is back from the most memor- able voyage of his career as an explorer in the frozen North. He rescued the MacMillan party at the en- trance to Smith Sound, off North Greenland, and brought its members safely to Sydney, C.B., his last dash to the polar regions being all-important in its re- sult. ‘“Mo tell of the fish of the North,’’ said the captain, ‘‘would be an almost interminable undertaking, for there are fish in the waters as far into the Arctie as there is water, and for all I know even as far north as there is ice, even in the congealed waters beneath the floes that eross the Poles.’’ ‘*Fish is.more or less a delicacy in the North,’’ said Captain Bartlett, in his discuss‘on. ‘‘ Arctic explorers seldom have the time to fish, and a fish dinner is a rarity. Still, in the far North there is plenty of rock cod, sea trout, char (a kind of salmon), caplin. shrimp, and ,of course, seals, and walrus, besides narwhal, right whales, and perhaps half a dozen other varieties less known in the temperate regions. ‘*A little farther south the cod is to be found, and halibut abounds in waters that are frozen over for eight months in the year. I have caught codfish in FISHERMAN October, 1917. Hudson Strait, and the Greely party actually lived on shrimp at Cape Sabine during one whole summer. The shrimp has been found in abundance as far north as Cape Columbia in. latitude 86”’. The observations of Captain Bartlett are those of a fisherman whose early training in Newfoundland wa- ters has never been forgotten. In the case of the shrimp they clearly show the wide range of this par- t'eular species. Shrimp are found in greatest abund- ance in the tropical waters about the Gulf of Mexico and off the Atlantic coast of Florida and Georgia. “Of course, everybody knows that whales inhabit the waters of the great North,’’ continued Captain Bartlett, ‘‘but no one seems to have discovered just how far north they go. J have seen them in Smith Sound, three or four at a time, and a few odd ones considerably nearer the polar cirele. the whale is not a fish. Sharks may be there, too, but _ I have yet to see one.’’ Wild stories of the thrasher shark have come from _ the frozen lands, and they have been deseribed as be- ing the most vicious of the family of sea monsters. If they actually live in frig'd waters about Grantland the latitudinal range of the shark is from the Equator to the Aretie cirele. ‘The only fish that are known commercially to be found in the northern seas are the sea trout and rock cod. I have caught both in the open waters off the ice- bound coasts of Gréenland and Grantland. As the walrus feeds largely on small fish and shell fish, it may be interesting for fishermen to know that there are clams in the Arctic. I have seen them in clear waters along the coast of Greenland, and actually taken them. They are fine eating; the Eskimo loves them. Service and Satisfaction Is what you givé your cus- tomers when you equip your store with ARCTIC FISH CASES With the daily increase in fish consumption your sales will increase if you install a proper method of handling and display. We manufacture different varieties of fish cases. Write for our illustrated folder. JOHN HILLOCK & CO., 154 George St., TORONTO But, of course, - October, 1917. CANADIAN FISHERMAN An new 6 to 7 made by the CanaJa Gas Power A few small fishing boats. Bankrupt Stuc’s, and are offered quick turnover. Large stock of available. engine at a Bargain Price. Exceptional Opportunity for hep. slow speed Marine Launtnes, si itinbie These are the last remaiumey of # low at repair Don’t miss this opportunity to secure a high grade Fishermen Saves Time and Labor F Cusines, for prices for parts always OR five has nai giving SATISFACTION to thou- years the Columbian Row-Boat Motor sands of fishermen,.whose en- gines must be RELIABLE, STURDY, SIMPLE and ECO- NOMICAL. Although this motor contains every modern a provement, we still selling it at ($10 extra for high S6O tension waterproof magneto built in fty-wheel). With the aid of this highly efficient motor, Fishermen not only save themselves much heavy toil, but are able to go farther in less time, and so increase their fares to a large extent. We can supply complete equipments of two and four cycle marine engines up to 300 ILP. Tell us your needs to-day, and we will Write Marine Sales Dept. to-day. ol Apa to send you a catalogue. Ad- The A. R. Williams Machinery Co., Limited CULLEN MOTOR COMPANY fe . Lake St., a ‘ TOR 112 W, Lake St., CHICAGO, ILL Ind dverti . . . . Pi ndex to Advertisers “i A. Gosse-Millerd Packing Co., Ltd. .. 8 New_ Brunswick Cold Storage Co. Acadia Gas Engines, Ltd... ...... 7 Gray and Prior Machine Co... .... 79 Ltd. eee (yuarantee Motor Co. ‘ 68-75 New England “Fish “Company, Ltd. 15 B. Guest, W. J., Fish Co. Ltd. - 89 Repth Meters Corperarion ba, v0 ae Bliss, Ee. w. Co. 59 A ae NO nity lar es, JT., 0., ne. 4" Booth Fisheries Co. of Canada, Ltd. 90 allam, Sohn, Lita... se 2. 88 Nova Scotia Government 86 Bowman, J., and Co. . . : 96 Hamilton, R. 8., Co. .. .. «se +s 87 oO. Brandram Henderson Co., Ltd. 63 Hgrty By sOe COn eps) se Sok ss 88 Ontario Government .... .. 94 British Columbia Government .. .. 12 pS TOURS 0 tc. PARES RR ae 65 O’Connor’s Fish Market .. $2 British ence aa Packers’ Asso- Hillock, John and Co... ......... 56 ciatio 14 Hudson Fish Co... .. .. .. -- 78 P. Brown Engineering Corporation, Ltd. 81 Hyde Windlass Co... .. .. .. 73 Piymouth Cordage Co... 66 °. * oT a ia g Canada Metal Co, Ltd. . 76 Imperial Oil Co. ; Se ate ee ec ae e . or Lo. 5 Canadian Fairbanks-Morse Co, “Lta. 18 Independent Cordage OO. Badia: 13 cs i aa Se and Cold Storage 1 Independent Rubber Co., Ltd. 71 Quebec Government 92 s J. Ganaaien Fisheries’ Association ae 42 rel R. Canadian Fishing Co, Ltd. ., :: 15 Paina i gob ge SA a ee aaa Robbins, Chas. C,, Inc. 87 oe lye a ase ane. a ea ae ia re Rv ave Tete Robbins, F. R, and Co. 87 nadian ‘0. ° ive Roberts Motors .. 4 Ganadian Pearl Button Co. Ltd. |! 76 = Robin, Jones and Whitman, Lid 3 Connors’ Brothers, Ltd. 89 Kermath Motor Co. . 71 Robinson, Thomas 85 Consumers Cordage Co., Lta. ‘Front ‘Cover Kildala Packing Co., Ltd. 5 ‘ i Cullen Motor Co. ° : 57 Lh. 8. Cutting and Washington. 64 Leckie, John, Ltd. .. .. .. 16 Seaboard Trading Co. .. .. 78 Leonard Fisheries, Ltd. Back Cover Scott and Co., Ernest .. aR ay (| D. Letson and Burpee, Ltd... .. .. .. 6 Silver, H. R., Ltd. .. 43188 Eorertinent of Naval Service q7 Lincoln, Willey and Co., Inc. 78 Smith Cannery Machines Co., “'Lta. 2 DesBri M., and Co., Ltd. 4 Linde » emamaaecy Refrigeration Go.” Smith, W. C, and Co., Ltd. a eee | Disa pearks Propeller Boat Co., Ltd. 69 Ltd 75 Stamford Foundry Co. ue Dominion sheries, Ltd. .. pcre te S| Lipsett, Cunningham ‘and’ Co... Ltd. 3 Stairs, W., Son and Morrow, Lta. 93 = psoeetts Cold, ee ya ey Fs Standard Gas Posine ¢ CO2 4 ise eS 13 S wockepor’ ‘0! orage™ 0. 2 Spooner, é y 1 Eureka Refrigerator Co. ........ 73 Loggie, W. Co. 88 Evinrude Motor Co, .. ........ 81 London and Petrolia Barre) Co., Ltd. 79 tT. ¥ mM. P Nae ok H. and a die 83 . uckett Tobacco Co,, Ltd. .. 99 Farquhar and Co. Ltd. .. .. .. 89 Magee, Fred . -o 83 Finklestein, Max. .. .. ... s.' 8% Maritime Fish Corporation, Ltd. |: 91 w. Finlay Fish Co,, Inc, .. ........ 87 McAvity, T., and Sons, Ltd. .. .. 74 Walker, Thos. and Son, Ltd. .. 93 Fish Trades Gazette .. .. .. .. 85 McKeough and Trotter, Ltd. .. 75 Wallace Fisheries, Ltd, .. .. .. 10 Freeman and sory “hae MGs... 87 lepetn or oak 'ssn” pO Se, Oe + whe. ey mag ioe ‘ 9 ustad, O., and Son .. .. .. «. ..+ yhite and Co,, Ltd. .. .. Of a Whitman) Arthur N., Ltd. 88 Goodrich, B. F., and Co., Ltd. 80 N. Whittall, A. R., Can. Co., Ltd, 7 sonoox ‘Ropework Export Co., “Lta. 84 National Service Board 67 Williams, A, R., Mac hinery Co., Ltd. 67 (48 (58) CANADIAN “‘Once when a walrus was killed by Eskimos at Cape Sheridan, Grantland, and dressed for use, a quantity of clams were found in its stomach. They were re- moved and made into one of the best clam stews ever set before men in any climate. Walrus meat is tough and fibred, but the heart and liver are splendid food, and compare favorably with those of the steer, well known to inhabitants of the temperate zone. ‘‘Food fishes that are sold every day in the markets of the United States are no different when taken in the Arctic, than they are in warmer waters. The sea trout found off Grantland, for instance, is a splendid fish, with firm white meat and a delicate flavor. At the same time some of the salmon found in the fresh waters of Lake Hazen are pale or even white. They are known as char in that country, and the Eskimos eatch them regularly through the ice. The supply seems to be inexhaustible. At certain seasons the meat is pink, like that of the salmon of Newfoundland, the Pacific Coast and Alaska. “In the Arctic, off Disco, North Greenland, I have seen rock cod caught in goodly quantities. I tell you it was a delicacy to the men on board ships bound for the polar regions. Many of them preferred to eat it in place of fresh or frozen meat. Also the squid is to be found in latitudes below 80 degrees, and it is a good food. ‘‘TIn the open sea, in latitude 80 degrees, 30 minutes north, our parties have caught sea trout weighing up to two pounds, and in about the same latitude taken char in fresh water through the ice weighing from four to eight pounds. As far north as 87 degrees shrimp have been found by exploring parties. ‘‘The caplin, which in many respects resembles the sardine herring caught along the coast of Maine, is known to the natives of Greenland as upernavik, and it is taken as far north as latitude 72. It is possible that at other points farther north some caplin are to be found also, but I am telling only of what I have seen with my own eyes.”’ Captain Bartlett will make another voyage to the Arctic, this time at the head of a party. He proposes to have a ship built of steel strong enough to resist the greatest pressure of ice and sail north from Seattle and go around Behring Strait with the drift. THE FISHERMEN’S HARVEST. The high price of food benefits the harvester of the sea as well as of the land. Gloucester, Boston and Portland waterfronts are reported alive with gossip of huge returns. The instange is given of the Glou- eester schooner Higco, which sailed to Barnstable Bay on Monday and arrived at Boston next morning with a cargo of mackerel worth $4,600; the eight members of the erew received $258 apiece. The Nirvana of Gloucester did even better, making a trip to Portland waters from which she returned with 10,000 pounds of fresh and 41 barrels of salt mackerel, worth $10,000, yielding each man about $300. The Natalie Hammond recently landed a mixed cargo of halibut and mackerel for which every member of the crew received $223; the Waldo L. Stream is eredited with bringing in $226 worth of halibut for every member. The schooner Progress is said to have stocked over $11,000 worth of swordfish, and to have given the erew $1,000 each since July 1. Portuguese fishermen who once went out from Boston in dories are now seen in motor boats. —New York Post. FISHERMAN October, 1917. _ TO BREAK ALL SEINING RECORDS. _ Captain Lemuel Firth continues his wonderful mac- 4 kerel seining record in schr. Mary F. Curtis. Captain Firth stocked $12,646 on the last trip landed in Boston — a few days ago. and the erew shared $294.15 for a © week’s fishing. a Capt. Firth is not only high line of the seining fleet © to date, but bids fair to. break all records for a season’s — work in this branch of the fishery. His total stock so far is $65,610 and the erew have shared over $1,650. — Captain John Matheson’s record last season was some- — thing over $67,000, when the vessel was rammed and sunk in Boston harbor. One more trip and Captain Firth will have the record for all time in mackerel sein- ing for a single season.—Shelburne Gazette. he FISHING NETS Wits osee weet pean siNenns SINAN ator tneantn tant Dv ; , Se ee es a ar TWINE PI ER VINES AOE ME SELL ONE REINS oud Moads paserynes Wagers gaat SOO 5 iX) ° OOK AA LY LANA » ’ bates WY X) Bi S oes * *; . A “ant BO RRR Ree Vb FLOATS DORR yan GUNS, TRAPS, ANIMAL BAIT, HEADLIGHTS, FLASHLIGHTS, FISHING TACKLE , SHOEPACKS, SPORTING GOODS AT LOWEST PRICES. CATALOG FREE. ADDRESS, 455 Hallam Building. JOHN HALLAM, Limited - TORONTO “Caille”’ Fisherman’s Engine Igniter No Coils No Batteries No Timer Agents Wanted Write for Catalogue . Sole Distributors — tp Perfection Motor Co., Montreal || NN WHOLESALE PRODUCERS, IMPORTERS AND SHIPPERS OF | FRESH CHILLED, SMOKED, SALTED LAKE AND OCEAN | FISH OYSTERS*=CLAMS| caer a} TNE Pr ee eT =} oe .. e Ps OY TD may October, 1917. CANADIAN FISHERMAN Modern Cannery Practice Allows little time to clapse between the catch and the final operations on the pack. Prompt and continuous streams of all the elements necessary to make cans are depended upon to avert loss. Clean cut, high quality output required of all “Bliss’ Automatic Can Making Machinery, but steadily continued production at high speed is likewise a feature of importance. These things have been developed in The “Bliss” lines through nearly sixty years of experience and co-operation with canners and can makers in all parts of the world. “BLISS” AUTOMATIC ROUND-CAN DOUBLE-END FLANGER, NO, 15-K. This machine flanges both ends of can bodies simultaneously and is entirely automatic and continuous in operation. It produces flanges on 100 to 150 cans per minute and can be readily adjusted from one size to another. _ Write for Catalogue Section No. 18-A FE. W. BLISS COMPANY Main Office and Works; BROOKLYN, N.Y., U.S.A. CHICAGO OFFICE DETROIT OFFICE CLEVELAND OFFICE 1857 Peopl.’s Gas Bldg. Dime Bank Bldg. Union Bank Bldg. 1917 LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road PARIS, FRANCE, 100 Boulevard Victor-Hugo St. Ouen 59 450 CANADIAN FISHERMAN Canada’s Fisheries for August, 1917 — Summary of the Quantities and Values of all Sea Fish caught and landed in a Fresh or Green State; and an estimate of the Quan- tities Marketed, or intended to be marketed, fresh, dried, pick- led, canned, ete., in the WHOLE OF CANADA, for the MONTH of AUGUST, 1917. Totals for the Month of AUGUST, 1916. é Proportion i | Proportio a ci. used Fresh, | Caught and Landed in used F 4 Kinds of Fish. Caught and Landed | Dried, a Fresh or Green State. ee re in a Fresh or Green | Pickled, Pickl - State. Canned, ete. aay Quantity. Value. Quantity. Quantity. Value. SALMON, ewts. : 357,710 1,812,503 anes 300,756 1,355,501 Do., used fresh (or. frozen) : ewts. a oe ae anbee 11,921 Do., canned, Sasba.. 411,845 Do., smoked, ‘ewts.. , 82 Do., salted (dry) ewts. .. 77 Do., mild cured, ewts. ... 4. Do, pickled, cwts. .. ... | eS Keim 12 Peer LOBSTERS, cwt8.. 4:5... -: 44,891 213,469 Ree 13,465 Do., canned, cases... .. .. | FS Se 22,059 wiede as Do., shipped i in shell, CWAS. 2) 28, : panko rae 769 te ee CoD, owts. eS is 283,526 717,827 Coes 190,519 Do., used fresh, cwts, joes piper, acaes 1: Rae 17,545 ie kaaie Do., green- salted, ewts. 51,673 Do., smoked fillets. ewts.. : es Do., dried, ewts. .. Havers Ge er 54,264 Taree BLACK COD, ewts. .. ..... 8,042 42,684 Pee ue 4,020 Do., used fresh, cwts. .... Re cys poeapoae « 6,656 AEA: Do., smoked, ewts... .. . 592 Do., green-salted, ewts.. gle Me Satine 96 het ey ome HADDOCK, ewts.. ee ak 59,380 153,403 geet 47,666 Do., used fresh, ewts, .. .. Ss ets PCN asda 15,429 Be Do., canned, cases...) 2. +. 2,760 Do., smoked, ewts,.. .. .. 1,324 Do., green-salted, ewts.... 2,410 Do., dried, ewts...... 2... Pe on sea 10,689 Stas) HAKE AND CUSK, cwts. .. 81,739 128,623 omen 99,502 Do., used fresh, ewts. Sale Sage wants apt 8,727 Seat een Do., green-salted, ewts.... 4,447 Do., smoked, ewts. .. 120 Do., dried, ewts. . re Pen soa See Phck 22,957 Stents sen POLLOCK, cwtsn fo 8 37,965 67,671 eae 21,432 Do., used fresh, ewts. .... Siete Bp Ss 1,820 ighewe Do., green-salted, ewts, ... 1,977 Do., smoked fillets, ewts... 210 Do., dried, ewts. .. ene Fess 10,519 he oi ae HERRING, ewts. .. .. .. _ 95,009 136,684 Sato 187,766 Do., used fresh, ewts. .... ark! = ee Ce 6,504 4 Me Do., canned, cases... .. .. 1,260 eer Do., smoked, ewts... .. . 2,984 ° alee Do., dry-salted, ewts... Pree Sey Do., piekled, bris, .. 16,629 ath % Do., used as bait, bris.. 15,876 Pe ee Do., used as fertilizer, brls. aie ay Pains ea aS Pinions MACKEREL, ewts. 10,385 52,375 ae 20,504 Do., used fresh, OWE. an vtiveues San kevaye 5,702 Wahu Do.., canned, cases. . Se pintcares oS Do., salted, brs. ep ie ee 1,560 ey SHAD, ewts.. re 268 3,154 Cee 446 Do., used fresh, owhe i... siecun freien 250 ewes Do,, salted, bris. October, 1917. CANADIAN FISHERMAN 61 W. R. SPOONER Wholesale and Commission Dealer Fish of all Kinds 119 Youville Square, - MONTREAL I am in the market at all times to Buy or Sell on Commission, Fresh, Frozen, Smoked and Salt Sea and Lake Fish, in Carload Lots or Less. Correspondence Solicited | li ll Representing Representing LAKE FISH M SEA FISH J. Bowman & Co. Parana. A. W. Fader, Canso, N.S. Port Arthur, Ont.} — Pr heheh La A Wabakin Fish Co. Se es |S wit) Harbor Breton Fish Co., Montreal, Que. |) iene, ee Ltd. Harbor Breton, Nfld. BONELESS COD FISH R. E. Jamieson Rustico, P.E.1. ’ : National Fish Co., Ltd. Halifax and Port Hawkesbury, N.S. STEAM TRAWLER TRIUMPH. National Fish Company, Limited Halifax and Port Hawkesbury - N.S. “National Brand” Haddies, Fillets, Kippers, Bloaters, Scotch Cured Herring. Producers Fresh, Frozen and Salt Sea Fish 452 ALEWIVES, ewts. .. 36 78 Do., used fresh, cwts. .... Bese aie Do. jisalted,.brias.”. 22° 3.2 Sie so Ges pitta Sie. SARDINES; bris... .. -. 67,110 283,171 Do., canned, cases. ... ‘ ; Do., sold fresh and salted, bres. “5a ; POS ig emaas HALIBUT, ew ts. Bree hehe 31,361 309,167 Do., used fresh, ewts. .... Sige wie tee Do., smoked, ewts.. ares Be SOLES, ewts. .. . 80 322 FLOUNDERS, éwtss ¥, 481 873 SKATE, cwte,% 242 As 701 1,347 SMELTS, cwts...... .. 2... 117 1,090 OULACHONS, ewts. .. .. .. WHITING, cwts. .. ........ Pale TOM. BOD, ews. 63 ies Aas DOT ON Mer CWike oc. css ws Pete. SWORDFISH, ewts... 2,896 16,450 ALBACORE, ewts. .. 8,715 16,158 OYSTERS —-brlse teres rite el coe CLAMS, bris. wits 2,620 4,562 Do., used fresh, ‘bris:: Peees Do., eanned, eases... .. .. APEC SCALLOPS, bris. Lf SRE Re © 300 1,200 Do., shelled, gals... .. .. Seley a QUAHAUGS, (sold fresh), pris... Hae CRABS, COCKLES, ete:, ewts. .. . ae Sie ute 1,088 2,895 WINKLES, cwts. eee earpelet ty eee SHRIMPS; ewts. .. 22 2.5. at a Sasa SQUID, (bait fish), brils, ... 940 2,699 LAUNCE (bait fish), brls... 3 24 TOTAL VALUE.. 3,968,429 CANADIAN FISHERMAN October, 1917. as 67 75 FISH VS, MEAT. The Eat-Fish campaign of the Government which has been conducted so vigorously for the past few months has had the effect such free advertising might be expected to bring about. Formerly fish was cheap and palatable. It is palatable now, but it is no longer cheap. It seems not unlikely that unscrupulous and avaricious fish dealers may over-reach themselves. As long as fish remained cheap and in good supply it was quite possible to induce people to eat more of it and less of the high priced meats. But when fish quota- tions soar to a scale about on a par with meat it is a pretty good bet that the ultimate consumer will re- turn to his meat dinner. The Fishing Gazette sizes up the situation in this manner :;— “*Tf, indeed, fish has come into its own as a result of the high prices of other foodtsuffs, a cursory glance at the prices of ‘salt and prepared fish would make it appear that the triumph is doomed to be short-lived. The economic question that arises is whether fish will hold its own with competing food products if it is priced as high. Many believe that it will not. Should fish, whether preserved or canned, become a burden to consumers because of its price, it would soon be rele- gated to innocuous desnetude.’’—Portland Evening Ex- press and Advertiser. 10 ee ry if oe or 57,927 iik054 ooek 23,668 arte Se Xe 26,237 — 61,794 i eer 38,410 215,969 aes 31,339 See Sie 38,410 80 139, 660 481 320 430 701 147 173." 117 409 1,611 tbe ‘5 10 2,896 3,484 18,955 3,715 1,879 5,823 ane 3,159 4 sr 1,718 a eae 902 ae gala ties 2,200 5,500 600 es Lit 9 548 1,425 3956 oO 940 "1,158 "5,524 2,629,552 SPANISH FISHERIES A report from a foreign Consul at Madrid states about 80,000 persons are engaged in the Spanish eries, about 600 steamers, and! between 15,000 16, 000 sailing craft. The total quantity of fish ashore, of all kinds, is estimated at 150,000 tons, a half of which is landed in Galicia. The cons in Spain is estimated at 120,000 tons, or an ave 6 kilogrammes per inhabitant each year, and 2 supplemented by a large importation of dried fish total value of the fish landed is put at about | pesetas (or francs). There are about 1,396 fish- serving works: for salting, 760; for “ ing, 418; and for the production of marinated: va 218 From an American Consular report it appears t portation of dried codfish in 1916 amounted to metric tons, of a value of $4,683,691, as com 43,528 metrie tons and $5,954,625 in 1915, other source it appears that the import in May year was 400,000 kilogrammes, as against 2,3 kilogrammes in 1916 and 2,400,000 kilogr: 1915 in the same month; for the five months May the import this year was 11,400,000 kilogram as against 14,400,000 last year ai 207200000 grammes in 1915. GEA AY SRS ) THE : SHERI Official Organ of the Canadian Fisheries Association MONTREAL, NOVE MBE R, 1917 ON "HONOR PRODUCTS COMPRESSED ’ COOKED CORNED BEEF: Bit GUNNS LIMITED © EST TORONTO — ok The tins shown herewith— familiar throughout Canada-—-are made by the A. R. Whittall Can Company, Limited, and indicate a few of the many firms who are using our cans. We Manufacture All kinds of Cans for packing Salmon, Lobsters, Herrings, Sardines, Gray Fish, etc. LEAD AND PUTTY IRONS A.R. WHITTALL CAN COMPANY, LIMITED MONTREA! CANADA Write to us if you are interested in tin containers of any kind We are doubling our plant to take care of new business. Index to Advertisers, pace 57. CANADIAN FISHERMAN PAOLFIO FISHERIES SECTION. The New “Tron Chink” A COMBINED BUTCHERING, CLEANING AND SLIMING MACHINE. THE ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering ‘and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. We are now taking orders for 1918 delivery. Full information, prices, terms, etc., furnished on application. Smith Cannery Machines Company PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH . SEATTLE, WASHINGTON — MONTHLY JOURNAL DEVOTED lO THE COMMERCIAL FISHERIES CANADA AND NEWFOUNDLAND 4E SCIENCE OF THE FISH CUL- 1E AND THE USE AND VALUE OF FISH PRODUCTS - - -F. WILLIAM WALLACE EDITOR heIndustrial & Educational Press, Limited St. Alexander St. - Montreal CANADA Office - 263-265 Adelaide St., W. id’s Book Store, St. Johns, N.F. CANADIAN FISHERMAN 453 SUBSCRIPTION: Canada, Newfoundland and Great Britain - - - - $1.00 United States and Elsewhere... $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th dav of each month. Changes of advertisements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items of Fishery news, also articles on subjects of practical interest If suitable tor publication these will ne paid for at our regular rate Official Organ of the Canadian Fisheries Association MONTREAL, NOVEMBER, 1917 No. 11 ble expediency of holding up the fishermen of the vince and demanding a portion of their catch at ces below what is being paid in the open market. ese fish are then offered for sale in a manner eal- ated to disorganize and ruin the ordinary business e fish trade. The people of Ontario are being led to feel that ey are’ getting cheap government fish, but when the al costs, including the high salaries of the inex- rienced officials having charge of the provincial machinery of fish production and fish distribution, are brought down in the government return, it will be found that per pound the fish has cost much more than if they had been procured in the ordinary way. ‘The fish produced by the Ontario Government has st not less than fifty or sixty cents a pound. Tf the Province has money to spend it could be laid ut to a much better and more permanent advantage improving conditions in the fishing industry, eal- ated to alleviate the hardships of the fisherman improve his power and cost of production, as has been done for the agriculturists, miner and the manu- B Furthermore, if the Province desires to » down the cost of fish to the consumer, it can eturer. OE better do this by regulating the price. But there is no justice in using the public revenue, part of which - the fishermen provide, to establish a competitive busi- ness. This is bad enough, but when the Province re- sorts to the practice of demanding part of the fisher- inan’s catch, at its own price, it deserves the censure of all fair-minded citizens. The farmer, the miner and the manufacturer would not submit to such tyranny, and we believe they will not stand by and see it prae- tised on their weaker fellow citizen. If the Ontario Government is desirous of increasing the production and consumption of fish in the Pro- vince, it could not pursue a course better caleulated to defeat these aims than the one it is now following. \ ‘discontented and disorganized industry does not inake for increased production, and it is a known fact that the consumption of fish in the Province is less to-day than before government fish came onto the market. With the expensive preparations that have been made by the Province to fish Lake Nipegon, only a few tons have been produced, and the: people who have been led by announcements to look for this fish are being disappointed. When the consumer asks for cheap government fish and is told by the dealer that he has not been able to get the supplies promised, she feels that she has been deceived by the dealer, and goes away without making a purchase from the regu- lar stocks which the dealer has to offer. For this rea- 454 CANADIAN son the people are buying less fish, and hence con- suming less. Since the Ontario Government could not make a success in producing fish during the autumn months— the best time of the year for this business—it realizes that it cannot hope to do even so well during the other months of the year, particularly in the winter, when the hardships of fishing are so great. No doubt it is this situation that has driven the Government to hold up the fishermen for the supplies necessary to make good its promise to the people, justify the lavish expenditure already made and keep employed those who have been engaged to look after this government fish business. We use the term ‘‘hold-up’’ advisedly, beeause the fishermen are complaining of being com- pelled by Government officials to produce any con- ‘tracts they have with private firms, and to break these and undertake to supply a part or all of their catch to the Government, under the threat of having their license cancelled. In an interview which a deputation from the Can- adian Fisheries Association had with the Hon. Mr. Me- Diarmid, the Minister in charge of the Ontario Gov- ernment’s fish business, the Minister defended the 1ight of the Government to see contracts, and while denying any intention of cancelling licenses, did not seem to be very much exercised over the report that threats of cancellation were being made by Govern- ment officials, If the Ontario Government persists in its present course, a very serious and permanent injury will be done an important industry, and it would appear from the sense of security evinced by the Hon.- Mr. Me- Diarmid, that there is not much likelihood of a change being made, unless the public can be aroused to see that justice is done. The history of the opening of Lake Nipegon and the entry of the Ontario Government into ‘the fish business would indicate that this step was taken more to make a good position for a political friend than to serve the consumer or increase the production of fish. Shortly after the Ontario Government, at the request of the Food Controller, decided to open Lake Nipe- gon, a Mr. Geo, H. Rapsey, who is not a fisherman, an- nounced that he had been given the sole right to fish this lake and, from all accounts, was preparing for the work. The fishermen of the province raised a protest against any one person being given the exclusive right of se ‘arge a territory as a lake sixty-five miles square, and appealed to the Food Controller, with the result that a few days thereafter the Provincial Government decided to operate the lake itself, and to put Mr. Rapsey in charge of the operations at a salary much higher than an experienced fisherman could be had for, ISHERMAN Exemption Tribunals to exempt fishermen of military e age in Class I on condition that they remain at the occupation of fishermen for the duration of the war There will be a great number of sexta ase, to the fisheries. For winter fishing, especially, it young men able to stand the hardship of seafar and fishing in rough, cold weather. eee We have suggested elsewhere in this issue that a food producers be conscripted into an army ¢ It is the only fair proposal and we have heard it by fishermen themselves. It is the only form of Na tional Sere that will be effective in ge: sworn in to engage exclusively in fialing! for the ation of the War. Just as soon as the exempted m leaves fishing for some other non-essential o i ‘he should be liable for Military Service. palsinntion of a ual booklet of. simple for war-time meals. The fish chosen are of t est varieties and the menus are economical prepared. some or expens! cocky. gotten up. There is no. or elaborate illustrations, but in its khaki as effective as the boys at the front in | to beat the Hun. Copies in English and French ean | be ne: I the Food Controller, Ottawa. . FISHERY OFFICIALS TO BE CIVIL SE! One of the most pleasing actions to be taken b new Union Government is in the matter —— vice Reform. Under the new plan, all a the ‘‘outside services’’ will have to qualify or 1 positions by examination and will be emplo, ing to their fitness and not according to the of votes they can secure. ts This especially applies to the Fisherié tion. Politics has been its curse. Fishe hatchery officers, and others have received pointments through political influence and tions have been overlooked and ignored. — are only too apparent in the slow corsa ) partment may be progressive cance niny they have to work with have been foisted on | willy-nilly, by the professional politicians w ada ean produce plenty of clever men learned ‘thyology and piscatorial science Whone services : been refused because they had no “‘pull.’’ These will get a chance now, and their employment will y assist the Industry. Fisheries Department is not any worse than administrations. Political patronage has been eurse of our Government for years. Thank Heavens! he dead wood is going to be cut out now, and ef- ney encouraged. _A REVOLUTION IN NEWFOUNDLAND ; FISHERIES. ou ndland i is to be a factor in the fresh fish in- To those who are acquainted with the main s of the Island Colony, this is a momentous an- ment. For centuries, the codfish of Newfound- foundland owes-her new development to the the Reid-Newfoundland Company, and that y of the fish business—Major Hugh Greene. e to the great demand for cheap frozen fish land, Major Greene suggested to the Reid Com- that they build cold storages in the colony for : fish trade. ain storage at St. John’s is nearing completion will be capable of storing 20,000,000 pounds of and of freezing 250,000 pounds per day. Smaller rages will be built at various fishing ports and fish shipped from them to St. John’s or Port aux sques in refrigerator cars on the Reid railway. Sev- of the Reid steamers will be fitted with refrigera- chambers for carrying fish from the out-ports not by the railroad, and for transporting the cargoes ney, N.S., Halifax and Boston. e value of the enterprise lies not alone in the cod h will be shipped, but it will be the means of ceting for the Newfoundland fishermen species erly thrown away. Halibut, salmon, haddock, nders, sole, turbot, skate, etc., will find a ready cet, and Old Newfoundland and her fishermen prosper. _ ‘THE USE OF FISH. — A NATIONAL DUTY. great many people are obsessed with the idea that duties of the Food Controller is to lower the cost of stuffs—to ‘control’ prices. This is an entirely ig conception of the Food Controller’s duties, and of this may be blamed on the inadequacy and nity of the title. Food conserver, or food ad- rato: pula be a better word. CANADIAN FISHERMAN 455 In Great Britain, France and Italy, food controller would be correct as these countries are very much in the nature of the besieged nations, and a scarcity of food stuffs and the difficulty of procuring supplies render it necessary that both consumption and price be controlled. In Canada, we are in no danger of starvation. We are not dependent upon other nations for our staple food stuffs, as are the Allies. Our status is that of a food producing country and events have now placed us and the United States in the position whereby the Allies must look to us for their flour, beef and bacon. To procure sufficient supplies of these articles, the Canadian food ‘controller, so-called, promulgated beef- less days, and enjoined the people to eat less white bread in order that present supplies may be conserved for export. Plans have been made to greatly increase production, and these two policies, conservation and production are the principal features of Mr. Hanna’s work. In order that beef and bacon may be conserved, the food controller suggested that more fish be eaten as the only flesh substitute we have in abundance that ean speed up production and increase facilities for distri- bution. Since fish foods have come to the fore, the universal complaint seems to be that fish is dear in price and that same ought to be regulated 4 the food controller. The general public is very liable to come to conclu- sions through superficial examinations. They work upon the belief that fish costs nothing to produce and that exorbitant profits are made by all engaged in handing it. They expect to get fish cheap and are imbued with the idea that the food controller suggest- ed fish as a substitute for meat because of its cheap- ness. This is an absolutely wrong conception. Fish is the only flesh substitute we have in abundance that can adequately take the place of meat, and even if its cost is high, or higher, than the latter, it is the patriotic duty of every Canadian to eat fish and release the beef and bacon in the country for those who need it more than we do. : Canadians are suffering no war hardships in com- parison with the people of France, Belgium, Serbia, Great Britain and other European countries. Wages are higher than: they ever were before, and prosperity is general throughout Canada, but the public, in spite of these facts, have become critical and whining — arrogating to themselves a species of martyrdom, which is infinitesimal in comparison with that of the millions in the belligerent areas. Until the publie believe more in the efforts of those officials who are devoting their whole time to Win- the-War problems; until they rigidly conform to the requirements of the food administration and refrain from carping and unjustifiable criticism of their re- 456 commendations, the speedy ending of the tremendous fight we are making against a powerful and resource- ful enemy will be postponed to drag on.and on into a period when general exhaustion and misery will call a halt and force us into an inconclusive and ignomi- nous peace. GILL NETTING IN SALT WATER. There is quite a gill-netting fleet of steamers operat- ing out of Gloucester, and it seems to be quite a sue- cessful method of fishing. Last week, one steamer’s crew shared $521 apiece within two weaks. It is said that gill-netting in salt water was introduced by fish- ermen from the Great Lakes. What’s to hinder some of our fishing firms “taking the method up? Arrange- ments could be made with some Canadian tug outfits to bring the boats to the coast before the close of nay- igation and try it out this winter, There are gill net tugs of the larger type on Lake Erie which should be suitable for the work in moderate Weather at sea. It would be better to keep them employed, if possible, than have them laid up all winter in the Lake ports. If it can be done in Gloucester, it can be done here. PRESERVING THE PACIFIC HALIBUT. In this issue we are publishing an article by William I’. Thompson on the regulation of the halibut fishery of the Pacific. The investigations on this subject were conducted under the auspices of the Provincial ‘Fisheries Department of British Columbia—a Depart- ment which has produced some of the best and most. useful Fishery Reports in Canada, and, in their halibut and salmon reports, among the most important fishery publications extant. Thompson is a young man who has specialized in the halibut. From the scholastic atmosphere of Leland Stanford University, he packed his kit and scientific instruments aboard the halibutters out of Vancouver and Prince Rupert and voyaged to the Hecate Straits and Gulf of Alaska “banks’’ and put in months of . careful, painstaking observations. He kept plugging away at his objective in spite of seasickness, rough quarters and the rude, though harmless, pleasantries of his shipmates, the fishermen. Though they jollied the young scientist in his work, yet he was always on deck when the fishing was on, measuring the halibut and deftly extracting their ear-bones or ‘‘ootoliths’’ for age determinations. A fishing vessel is a poor place for the man of science, but Thompson stuck it out, and brought back infortma- tion never before published. In his article in this issue, Mr. Thompson makes tentative suggestions for the regulation of the halibut fishery before it is absolutely depleted. Briefly, he proposes to divide the banks into six areas from the Oregon Banks to the inner Behring Sea —.the said areas being open and closed alternately for a period CANADIAN FISHERMAN of years to be determined and | rogue bs Inter- national agreement. While this seems to be the most feasible means of preserving the halibut and at the same time keepi the halibut fleet and fishermen-employed, the big tas will be to keep the closed parallels properly policed. Poaching is bound to oceur — not that fishermen are dishonest or anxious to break the law — but the spirit of adventure, of ‘‘taking a chance,’’ is strong within them. It is not hard to imagine a vessel homeward- bound with a ‘‘skunk’’ trip and erossing a forbid area rounding up and stringing out her gear fo: halibut in the sanctuary below. And in such an mous area, this is going to be hard to’ prevent -eigecal in foggy weather — the skipper can Seal aching in the North Pacific went. rily years ago, and it was only wiped out sealing fleet was wiped out by International Still, if the fines were heavy enough and seizure and confiscation of vessel and gear. sible to keep the closed areas free from p the banks will have to be well patrolled. This may be done outside the regular Fi Service, if we had a Naval Reserve with a of auxiliary vessels for training purposes. craft, on their training ernises, could very patrols all the year round, and do the polic would be too heavy a burden on the regul Patrol. 2 The sea is very wide. A vessel is below ten miles off. There is no chalk line or sta the limits. . Sun and lead are practical], guides to position, and neither are certain, a thousand miles of latitude is not going to be by two or three fishery cruisers. Some will law, but there are others that will take the give the latter two days on a small hali interrupted, there won’t be much preser NEW DEVELOPMENT OF PACIFIC Halibut and salmon—kings of the Paci —are going to find rivals in the various eod fishes (other than halibut) now being mar The Government are assisting in the market these fish in inland centres as far east as Wi by a rebate of two-thirds of the TRANSPORT, charges—freight or express, and the Food Office are making arrangements with the and the producers on the Coast to have tailed to the consumer around 10 cents per p The arrangements with the fishermen are ternational in order that there will be con bidding on either side of the line to raise t It is expected that the Deep Sea Fishermen will agree to a price of from 114 to 2 cents per a term of ‘years to establish a market, provided profits are cut down all along the line by all 1 CANADIAN a, is representing the U. S. fish producers in the ations, while Mr. A. L. Hager, Second Vice- ent of the Canadian Fisheries Association, C. is sate ‘for the Canadian Food Controller. dition to supplying a war time necessity of sea fish for Western consumers, the scheme will the greatest benefit to Pacifie fish men in ereat- ‘a market to replace the decreasing supply of hali- The Pacific men urge that the transportation re- e be extended to cover every class of edible Pacific sh, other than salmon and halibut, and that centres iles from tide-water be allowed the subsidy. ook book, giving recipes on preparing the new s of fish, will be published and distributed to istumers throughout the West and special efforts will i de by dealers and others to popularize the new IN TWINE FOR NETS AFFECTED BY WAR. lake and river fishermen using gill-nets are up -in Great Britain and the United States is ac- ble for the shortage, and in the pursuits of war, : os to treat it with some dressing that will x their use and prevent rot. ce through the war, but a slight advance in the of fish seems to be regarded as a crime by the 1 publie.. 2 CONSCRIPTION FOR THE FISHERIES. ‘he vast importance of the fisheries to Canada and Empire at the present time calls urgently for ter production. With :Great Britain, the United tates and the home market demanding all that 7 be produced, and with Food Controllers Hanna and Hoover insisting that more fish be used in order producing end of the fishing industry be marshall- as an efficiency working force to keep up produc- men being conscripted for the fighting over- 8, is only fair that men be conscripted for labour t home — essential Jabour i in the production of food- ny nitions. Dealing with our Canadian fish- ry, a start should be made now and the Na- pases ‘Board could+ very well be given an it meat be released for overseas, it is imperative that’ FISHERMAN opportunity to justify its existence. Fishermen should be enrolled into an army of food producers, but along lines most essential to the needs of the country. The salmon fishermen of British Col- umbia could be drafted into the shore and deep sea fishery for halibut, eod, flounder, herring, ete., until the canning season opens again. The lobster fisher- men of the Maritime provinces and the Lunenburg salt fishermen can readily be kept fishing in other branch- es, while the Great Lakes men, not fishing through the ice, could be sent to the Northern Lakes or down to the sea coast. We venture to predict that there would be no pro- test from the fishermen. If it was pointed out to them that by ‘‘earrying on’’ their work along the lines re- quired of them they were doing their bit, they would turn-to willingly in the interests of the Na- tional Service. It remains for the National Service Board to get busy NOW and do something to win the war at home, while others are winning it for us over- seas. HALIBUT AND SALMON — LUXURIES! When we refer to the above fish, we cannot acclaim fish as being cheaper than meat. Retailers are grumb- ling at the price they have to pay for these fish. Con- sumers are writing to the papers about it, and the butcher — oft cursed for the high price of meat — points gleefully to halibut and salmon and expounds upon the high cost of fish. In Montreal, the consumer is paying from 35c to 38¢ . for fresh Pacifie halibut. On the Coast the produe- ers have paid as high as 63 cents apiece for Dog Sal- mon — worthless a few years ago — and salmon of all varieties have reached hitherto unheard of prices. Tru- ly, both fish are in the ‘‘lordly, aristocratic class’’ and will soon be confined to the tables of the rich. In an interview to the Vancouver Sun, Mr. A. L, Hager, Vice-President of the C. F. A., and Manager of the Canadian Fishing Company, Ltd., Vancouver, sums up the situation as follows :— ‘‘Our tonnage is much below last year, both for fresh fish and frozen, in fact, considerably less than in any previous year. This is to be attributed to the scarcity of fish and the scarcity of labor. There are lots of orders in sight, export orders, but we cannot begin to touch them. In the first place, the price offered is too low, and apart from that we cannot get enough fish for the export trade. We are not getting enough fish for our Canadian and American trade. ‘‘Both halibut and salmon are in the luxury class. I cannot say what price halibut is retailing for back east ; T suppose any price can be asked for it, but it is surely very high right here. Halibut has been selling around 16 to 20 cents a pound, and went as high as 30 cents for a little while. This is compared with five 458 GCANADIAN and six cents a pound three or four years ago. Just two years ago it was selling at eight cents a pound, and that was a good price. “Take salmon again. Here we are today having paid as high as 63 cents for dog salmon the cheapest grade of salmon, getting close to what I might call the world’s record for sockeye at 70 cents.”’ “‘But the harvest is the fisherman’s and not that of the fishing and distributing companies, Mr. Hager points out. The huge price for salmon it attributed-to the bidding of the American buyers and the Japanese fishing fraternity being well organized, and Mr. Hager does not question in the least that numbers of Japanese fishing brokers, and even fishermen, are able to win- ter in Japan off their-gains this season. ‘«'The halibut fishermen are also enjoying remarkable winnings by their percentage of the market price of the fish the deep-sea boats bring in. For the halibut fishermen to make $400 and $500 for a two-week’s stay on the fishing grounds has been no exception this summer.”’ A CORRECTION. In our September issue there occurred on page 430 an expression which might lead our readers to believe that the Leonard Fisheries owed their origin to the North Atlantic Fisheries. This, of course, is not cor- rect. The Leonard Fisheries, Ltd., are successors to the businesses of three old, well established firms, viz., Leonard Brothers, Ltd., of Montreal, Que., and St. John, N.B.; Mathews and Scott, Canso, N.S., and A. Wilson & Son, Halifax, N.S. In the course of the ex- tension of its business the Leonard Fisheries, Ltd., purchased the large cold storage plant at Port Hawkesbury, N.S.. which at one time belonged the North Atlantic Fisheries, Ltd. FOOD CONTROLLER’S MAXIMUM PRICES. Maximum prices to be paid to fishermen in the Provinces of Manitoba, Alberta and Saskatchewan for winter-eaught fish have been fixed by the Food Con- troller.. The profit of the ‘‘Producing Companies’’ who buy from the fishermen and sell to the wholesale houses, has been limited to a maximum of 1 per cent per pound, while the profit of the wholesale houses on sales to retail dealers must not be more than 2 cents per pound. In this way, the price charged for such fish to the retail dealers in any part of Western Canada must not exceed by more than 3 cents the price actually paid to the fishermen, plus transportation charges from the primary rail shipping point. While the Food Controller has not fixed the price to the con- sumers, this may be done by the several municipalities which are co-operating with the Fish Committee of the Food Controller’s office. Persons dealing in Western winter- caught fish in quantity will be required to secure a license from the Food Controller. Heavy penalties are provided for failure to register and take out such license or for fail- ure to comply with the Food Controller’s regulations. Deliberate waste of fish will be penalized. Wholesale dealers must give first consideration to the needs of the Canadian market. By. this means it is hoped to ensure for the people of Western Canada an ade- quate supply of fresh fish at fair prices, and thus to FISHERMAN November, 1917. release for export overseas a very large quantity of beef and bacon. 3 The announcement to this effect follows a meeting — between the Fish Committee of the Food Controller’s — office and representatives of the Western fishing indus- _ try. A conference was also held between representa- tives of the Food Controller for Canada and the United States Food Administration at which the international questions involved were considered and an agreem reached. ; Following are the maximum prices ‘iehich may be paid to fishermen for Western winter-caught fish until _ further notice at the shipping points, named, fo railway track in each case: he n ° tri) s Bs Sy es wi 3 a ap. 95 2 one Bz gm Ba @ 5 go Se ae $a S245 foe Lake Trout and eee Whitefish, Round . 8 oS Do., Dressed. . ioe Ti, 7 vin Pickerel and Perch, aia Yellows .. .. . Th Th Th FT Jackfish, Round. 44%, 44%, 4% 4 4 Do., Dressed.. .. .. 5 5 4% 4% 4 Tullibees, Round. Sa te 4 4 4 40 Goldeyes, Round... .. 3 — 3 8 i In making the announcement Mr. Henna stated the Fish Committee had considered a number na ternatives. ‘*The course which has been | adapted, he said, ‘‘ensures that the consumer who uses the f in the fresh state will be able to purchase it at sonable price. The amount which he has to be regulated by the price actually paid to the men. In this way both the fishermen and the will be pr otected against excessive profits to. dlemen.’ THE PAS FISHERIES TO BE AIDED. The threatened tie-up of the winter fishery the line of the Hudson Bay Railway will be | by the action of the Government who have arrat with the contractor for a service twice a week to I winter caught fish into the Pas. It is estimated that between 70 and 80 ears o fish, yellows and jacks will be shipped over th this winter. TO WHOLESALE FISH peste Don’t forget to register with the Food sew ler. Neglect incures a heavy penalty. a: f The Armstrong Independent Fisheries i is the na a new fishing company formed in Manitoba to deal Western lake fish. Hon. Hugh Armstrong, of Pi la Prairie, is president of the new companye, It is reported that Gloucester firms have pu biggest in years which looks as if the fishermen been paying heed-to our Increase Fish Production ¢ paign. : y order of the Food Controller, wholesale dealers fish of all kinds are required to apply for license et as such. All dealers must apply for said license re January Ist, 1918. ll wholesale dealers in fish have been required to ster with the Food Controller. This regulation s been made public for some time and no exeuse will epted for non-compliance with the order now. No licenses will be granted to persons or firms who e not registered. Penalties for non-compliance with z laws are heavy, and we strongly advise all deal- ‘ers who have omitted to register, to do so immediately. ‘hose who have already registered, should now apply r license. There is no fee required. EMBARGO ON FISH EXPORTS. order of the Food Controller, an embargo has placed on the export of dried, smoked, cured, epared, canned and salted fish to the United States id other countries. None of the above products will allowed to go out of the country unless a permit granted by the Food Controller’s Export Bureau, wa. resh fish in usual quantities can be exported with- t a permit. e order went into force on November 17th, PROVINCIAL FISH COMMITTEES FOOD _ CONTROLLER’S OFFICE. h Columbia :— John P. Babeoeck, Asst. Comm’r Fisheries, B. C. _ John Wallace, Vancouver. da.” Li, yee. Vancouver. _ Ald. 0. H. Nelson, Prince Rupert. Scotia :— _ A. E. Jones, Halifax, N. S. +H. R. Silver, Halifax, N. S. E. C. Whitman, Canso, N. 8. Edward Island:— _ W. F. Tidmarsh, Charlottetown. A. F. McFadyen, Tignish. Chas. Sterns, Souris. i ©. H. B. Longworth, Charlottetown. i miei. , _ A. A. Craig, Edmonton. pas Lawton. Walter S. Campbell. F.N. Darke, Regina. -F. H. Auld. Regina. P. MecElmoyle. Regina. EXTENSION OF FISHING SEASON IN B. C. LAKES In order that more fish foods may be produced this ll from the B. C. lakes, the Provincial Fish Com- mittee of the Food Controller’s Office recommended that the net fishing season in the Okanagan, Arrow and Kootenay lakes be extended until Dee. 31st. ee An Order-in-Council has been passed on Nov: 3 by _ the Federal Fisheries Department extending the sea- ‘he as requested. considerable quantity of red fish will thus be CANADIAN FISHERMAN 459 OBITUARY. It is with feelings of the deepest regret that we an- nounce the death of D. N. MeIntvre of Vancouver, B. C., who was instantly killed in France while serving as a lieutenant in the 16th Scottish Canadians of Brit- ish Columbia. Lieut. McIntyre was, until little over a year ago, De- puty Commissioner of Fisheries for British Columbia. He was born in Napanee. Ont., and was a graduate of Queen’s University, Kingston. He entered journalism and was for a time with the Montreal Star—-latterly going out to the coast as news editor of the Victoria Colonist. From the editorial desk he went to the B.C. Fisheries Department and filled the office of Deputy Commissioner of Fisheries for a number of years, *“Mac’’, as he was familiarly known, was a good fellow in every sense of the term. and was well liked by all who came in touch with him -—- officiaily or otherwise. Our sincerest sympathies are extended to his wife and two children resident in Vancouver. AMERICAN STEAM TRAWLERS BREAKING RECORDS. The new steam trawlers ‘‘Walrns”’ and ‘‘Seal’’ Jand- ed trips of 300.000 Ths. each at Boston on November 5th — stocking something like $15000 aniece. The ‘*Walrus’’ landed 75.000 haddock. 150.000 eod. 75.000 serod, The ‘‘Seal’’? landed 120000 haddock, 120.000 eod. 10000 nolloek 50.000 serod. The former vessel is commanded by Cant. Clayton Morrissey—a famous hégh-line salt bank fisherman in schooners. and the lat- ter by Capt. Lem Spinney—another schooner high- liner. Both men are Nova Scotians. The fish were caught on Western Bank. For two month’s mackerel seining on the schooner “‘Helen B. Thomas’’ of Boston, the crew shared $1,- 171 apiece. It pays to be fishing these days. Whalemeat is now coming to the fore as food on the Pacific Coast. and is being sold in Vancouver at 10 cents per pound. The meat is not unlike moose-reat and has no fishy or oily taste — in fact it is as palatable as ordinary beef. In California, where it has been used for some time, Whalemeat is used in restaurants for making Hamburger steaks. At the whaling stat- ions, the meat is cut out in great square blocks, frozen hard, and boxed for shipment to market. Alberton, P. BE. T. To the Editor of Canadian Fisherman- Enclosed you will find money order covering renew- al of my subscription and three other new subscribers whose names and addresses are on the back of this paper. These men saw my copy and they want to subseribe themselves. You are certainly putting out a valuable journal which is full of information for a fisherman. The last week of October has been the best in the history of Alberton — a big run of smclts — and good prices. Some of the buvers were paving as high as 10 cents a pound. Good catches of 20d eleo are coming in. There is a lively time aronnd the wharf. There was a time when evervbody talked Black Fox but every bodv is talking Fish now. (Signed) ONLY A FISHERMAN. 460 In the past the consumption of fish by the population of Canada has been decidedly limited, but now, urged by the high price of meat and by a patriotic desire to conserve the stock of meat, its use is being econsid- erably extended. It is therefore of interest and of importance to enquire into the matter of the food value of fish. It is useful only to augment a reduced meat ration? Is it to be used only as temporary, war- time substitute for meat? Or is it a food which may, without any danger of mal-nutrition, take the place of meat, not only at the present time but indefinitely? These questions of vital importance we can only an- swer by a careful and scientific enquiry into the fune- tion of foods and the composition of fish as compared with other foods. In the first place it is necessary to get a clear idea as to the main constituénts of foods. There are three of these — carbohydrates, fats and proteins. By carbo- hydrates we mean such substances as starch and su- gars. By fats we mean not only the animal fats whieh are usually so termed but also butter and oils. By proteins we mean such substances as the white of eggs, the casein of milk and cheese, or pure lean meat. The human body requires two things of the food taken into it — energy and material for the manu- facture of new cells, that is, material for growth and repair. Energy is furnished by the carbohydrates and fats, they are, as it were, ‘‘burned’’ in the body and the energy liberated in this process supplies the heat which keeps the body at its proper temperature and the energy which is used up in the action of the mus- eles. The fats and carbohydrates provide the fuel which keeps the human machine running, but they do not provide the material which repairs that machine, and for this purpose protein is absolutely essential. Proteins are far more complexschemical compounds than fats or carbohydrates. And not only are they more complex hut they differ far more among them- selves than do the other constituents of foods. The manner in which they differ is so fundamental a mat- ter in. nutrition that we have to consider it in some de- tail. Proteins are made up of combinations of some _ seventeen. different chemical compounds known as amino-acids. Some proteins, known as complete pro- teins, contain all these amino-acids, while others, the ineomplete proteins, lack one or more of these com- pounds. For the maintenance of the body, .and parti- enlarly for growth, all the amino-acids are necessary, and for this reason a diet which consists entirely of in- complete proteins will not maintain the body in its proper state of repair. On such a diet the body will slowly but surely starve for lack of one or more of the essential amino-acids. Now it is among vegetable foods that we find incomplete proteins to be most eom- mon — they are very rare in animal foods. and it is because of this fact that some animal protein must be included in our menu: We may derive all our earbo- CANADIAN FISHERMAN The Food Value of Fish By A. BROOKER KLUGH. November, 1917. oe ea hydrates, and even all our fats, from plant products, — and we may derive two-thirds of our protein from i etable fare, but further than this it is unsafe to go—we must obtain the remaining third of our protein froi animal products. . From the above discussion we can readily see that the greater the content of protein in an animal f the more valuable that food is to the body. BSA Now let us investigate the protein content of differ- ne ent kinds of fish and compare them in this respect with _ other animal foods high in protein, such as vario kinds of meats, eggs, and cheese. Se Taking some of the common food-fishes we find that in the fresh, uncooked, condition the amounts of pro. tein are as follows :— ate. WhiteQahics, seco ie ie Cod steaks. ot. Sai ber. ie ee Halibut steaks. i553 2 oe ae Mackerel .. Lake Trout . Haddot@vne <5 aa ae Now turning to meats we find that the prote tent of uncooked meats are as follows:-— Beef, round steak .. .. : Beef, loin .. Beef, ribs Beef, rump .. . Veal; cutlets tii, oh eee Veal; nibs ss epee Matton, leg 65.70. Saar Mutton, shoulder Mutton, neck .. 1. . Mutton, loin .. .. ambeee = aia Lamb, shoulder . ams needs 561i cee vanan eae Lamb, loin: o7i.4iea eee Bork, ribs 5:55 eter a ee eee Pork, loin’... 6004 see bone ots a Pork, shoulder... 5.45 Sia ce (4) rn Pork, side’... oi. Gs ee Comparing these two lists we see that, fish compares — very well with meet in protein content and ‘ify 2 average the percentages for fish and meat we ag that the average for meat is 17.1% and that for fish is 18.4%, and this in spite of the fact that we have in- in con- cluded all the prime cuts of meats in our list: The protein content of eggs is 13%, that of milk is — 3.2%, and of cheese 25.1%, so that cheese is the only food which compares favorably with h ins amount of protein, and since it is not a raw material but a finished product it would be more correct. compare it with either cured or canned fish than ¥ R ‘ ce.” & raw fish. : = bie fol The percentage of protein in enred fish is as lows :-— ; Sthoked Herting '. i... 'ss. aura ale eee Salt Boneless Code... co. ye ween Smoked Halibut:*. 6-..° 0.004 Sata eeeee aber, 1917 CANADIAN @ values compare well with that of cheese and Iso that of Dried Smoked Beef which has pro- n content. of 29.1%. z to canned fish we find that Canned Salmon 21. 1% of protein and Sardines 22.3%. far we have been concerned only with the per- e of protein in the various foods which we have ared, without referrence to price. Now let us see they compare with regard to the cost of protein + form of meat and the form of fish. The clearest to do this is to give the cost of a pound of protein if bought in the form of the various foods, though we lo not eat protein by the pound and in fact a pound of nimal protein will provide a man engaged in light with all the animal protein he requires for elve days: he cost of a pound of protein in different meats is Tollows :-— er, sirloin @ 35e per Ib... .. .. .. ..°.. 2. $2.18 eef, round, @ 30c per lb... . $1.45 tton, leg, @ 32¢ per Ib. ...... $2.04 loin, @ 30¢ per Ib. $2.25 Chipped Beef @ 500 per Ib. $1.90 steaks @ 12e per lb. Te. lock, @ 12e per lb. 78e. e Trout, @ 15e per ih; $1.10 FISHERMAN 461 Halibut, steaks @ 25e per tb. $1.57 Canned Salmon, @ 25c per Ib: . $1.24 Averaging these figures we see e that the average cost of a pound of protein in the form of meat is $1.96 while in the form of fish it is but $1.08, or to put it in another way the cost of protein in the form of fish is only 4/7 its cost in the form of meat. Considering now the other main foods rich in animal protein we find that the cost of a pound of protein pur- chased in the form of cheese at thirty cents per pound is $1.00, in the form of milk at nine cents per quart it is $1.36 and in the form of eggs at sixty cents per dozen it is $2.40. So here again cheese is the only food which compares favorably with fish. There is also a further point which we have to con- sider in relation to the food value of fish and that is that itis easy of digestion and in this respect it differs very materially from its nearest competitor in food value, namely, cheese, which is not by any means an easy food to digest. Now that we have examined carefuly into the food value of fish we can without any hesitation say that it is a food which should not only very largely replace meat at the present time and thus fulfill the laudable function of conserving the stock of meat. but that it should become a common and constant item on the menu of the Canadian people. The Condition of the Banks. Tt was made evident in a previous paper (B.C, Fish- ry Report for 1915) that intense fishing on the hali- banks of the coast of British Columbia and the ted States has resulted in not only serious deple- mn, but has made its influence felt throughout the ole biological appearance of the species, and in do- so has rendered precarious the future of the banks, ieularly the older or longer known, The numbers still found on them are so small, and the percentage * mature fish in this population has fallen so low, that it appears imminent that the halibut will drop to a 1inor position among the food-fishes of the Pacific. It -yecede northwrd. as it did from the shores of shusetts and from the coast of England, until xists. only in the more remote and difficult to h of the banks. It is very difficult to see wherein e proof than is at hand may be adduced to empha- this tendency, save the final one of the catastrophe commercial extinction itself.” ‘The rate of decrease shown—oxer 70 per cent— wr each decade is surprisingly large. Yet it must be re- bered that the constant shifting to new banks has : a offa portion ‘of the effects of impoverishment. extension is, in its way a measure of depletion. as a mine may be exhausted and its owners re- 2 : The Regulation of the Halibut Fishery of the Pacific B.C. Fisheries Report, 1916 By WILLIAM F. THOMPSON, duced to working over the discarded low-grade ore, so may the halibut fleet be compelled to rely on depleted banks. The progress from Cape Flattery to Hecate Strait, an from there to Yakutat and beyond, has been at a constantly accelerated rate as the total catch has grown from year to year. When the end will be reach- ed, perhaps in the Southern Bering Sea, perhaps on the Siber‘an coast, is, of course, difficult to forecast. In- the meantime the expenses of long voyages are grad- ually growing, and the necessity for vessels of large steaming radius is becoming greater, so that it is a quest’on whether the final reserves of halibut shall be exploited by vessels from our coasts. When expansion is at an end, as will inevitably be, the vessels must return to fishing on the older banks, which will then he depleted beyond their present egpdition unless measures are taken to allow them to recuperate. They cannot support the fishery now existent, it is very plain, or anything comparable with it. There are many reasons why this depletion does not evince itself in the prosperity of the fishing business in direct proportion. The rising prices demanded of the conswmer and the extension to new banks require no comment on their effects. More important than these. however, is the faet that the time and effort required by the boats to eateh the fish is only a portion of that 462 necessary to carry the fish from the ocean to the con- sumer, and a seemingly overwhelming increase in the fishing-time of the boats is but a moderate increase in the total. The length of the voyage, as has been shown, does not increase in the same proportion as the actual fishing-time, and the length of the voyage is but a part of the whole journey over ocean and land. In other words, the inereased expense of obtaining the fish is distributed between that of transporting and selling, and is felt correspondingly less. It is evident, therefore, that an automatic abatement of the fishery in direct proportion to the rate of de- pletion is far from what is to be expected, and those who rest content in the belief that it will not pay com- mercially to deplete the banks beyond the limit of re- cuperation are on unsafe grounds. Remedial Measures. The reason for the existence of halibut-fishing on CANADIAN FISHERMAN November, 1917. farther north, there should be no great obstacle to the application of adequate measures to the older banks. In addition to propos'tions discussed privately, there has been a strong effort to pass a measure designed to meet the urgent need for the protection of the banks. This has resulted in the introduction into the Congress of the United States, and its passage by the Senate, but not by the House, of a Bill (S. 4586), establishing a close season for halibut during the months of De- cember and January, and a nursery of approximately 290 square’ miles near Hecate and Noyes Islands, Alaska. The enforcement of this was to be dependent on the enactment of similar regulations by the Cana- dian Government. It was the present author’s opinion as expressed in a previous communieation to the Pro. vincial Fisheries Department, that the remedy for the depleted condition of the banks ‘‘would be to mater- ially restrict the fishery (1) by stopping fishing en- The Crew of a Halibut Fishing Vessel. the older banks when they are apparently partly de- pleted is seen also in the great seasonal variation in the yield obtained. It is evident from almost all of the data presented that during the winter months the yield falls greatly, but rises to its maximum in summer, dur- ing June and July. It is during these best months that it is possible to do profitable fishing on these banks, and that fact keeps a certain number of vessels in the impoverished areas. Notwithstanding this, it is common knowledge that even during the best season it now pays to go to the Far North. It has also been proved that there is an. alarming lack of mature fish on the older banks. It must be borne in mind, then, that the vital need of the southern banks, with the exception of those off the eoast of Oregon, is protec- {ion during that portion of the year when they are dre their largest proport on of small and imma- ture fish. As the main fishery has shifted to a position tirely over large areas, such as Heeate Strait; (2) by making a close season of, at the very least, twice the length suggested; or (3) by limiting the number of boats and men employed.’’ The provisions of the Bill and the above alternatives are here discussed in greater detail, with the exception of the question of limiting the ‘‘number of boats and men employed,’’ which cannot be seriously considered in view of the necessarily international aspect of the proposed remedies. Brief comment on an additional means of combating depletion—namely, artificial pro- pagation—is also given? Artificial Propagation. The contemplation of experiments in hatching the halibut must lead s'mply to ill-founded optimism on the part of the fishermen. The hatching of cod and plaice has been carried on by several Governments with re- sults which are local and limited, and have been dis- November, 1917 CANADIAN _ puted. These species are much smaller, more easily » handled, come to maturity at a smaller size, and the _ near-ripe fish are obtainable in greater numbers than | is the case with the halibut. The later’s ova are shed ) gradually, so that to get quantities of ripe ova it would _ be necessary to keep fish in breeding enclosures, and, as they reach maturity at a considerable size, this » would be difficult and expensive. It is also very doubt- ' ful whether, on the long sea voyages of the fishing- ' boats, enough ripe spawn could be captured to make the attempt profitable. As the number of eggs pro- ' dnueed by a female during its lifetime is supposed to be | proportional to the d fficult‘es encountered in survival ' after being laid, the value of such ripe eggs as are | obtained from this species would be less than that of | those from less ‘‘prolific’’ forms. The number of ova ri about 300,000 when 35 inches long, and 1,600,000 when 56 inches, and there must be about ten such periods in the normal life of a twenty-year-old fish. So the CELESTIAL exp RE value of hatched eggs cannot be great unless the result- ant young are carried through more of the precarious stages than is usual, or possible without great expense. Henee, in the face of the wholesale reduction in num- bers of halibut on the banks, the establishment of hatcheries cannot be regarded as anything but exceed- ingly expensive experimental work. Its results, un- likely as they are to be of value, could not be known for many years, and those years might mean the ruin of the industry if action were delayed pending the arri- val at a conclusion. Close Season. Recognizing the urgency of the situation, there has been, among fishermen and dealers, a strong sentiment in favor of the imposition of a close season of two months, December and January. This has been per- haps the most widely approved measure of any pro- FISH BRMAWN 463 posed, and in view of the widespread adoption of closed seasons in conserving other species is worthy of careful consideration. To be worthy of adoption, however, it is imperative that a measure be shown capable of conserving the num- bers of the species as a whole or in threatened areas, or adequate to increase the number of spawning fish where it has fallen below the margin of safety. The question in any case is simply one of ensuring the existence of a sufficient number of breeding males and females in those large areas now lacking them. It is a serious question whether the closed season would not simply result in a more intense fishery dur- ing the open portions of the year. It must be remem- bered that the cold-storage facilities now available ren- der it possible to deliver a supply of halibut all the year round, with or without a close season. There is no question, then, of an interruption of the demand from the consumer, with a consequent lessening of the total called for; and there is, as we shall see, every A Halibut Fishing Vessel. reason to believe that this demand will be satisfied, whether there is a close season or not. Catches of the Puget Sound Halibut Fleet. The cost of catching is but a small part of the cost of transporting, preserving, and marketing. It could increase manifold before being felt greatly. If the fish may be purchased on the docks in Seattle at 5 cents per pound, as has been done, and sold by the retailers at 25 cents, then an increase of 24% cents, or 50 per cent of the original eost, would be but 10 per cent of the retail price. Something essentially similar to this has taken place in the fishery, the length of a voyage, and with that the expense of obtaining a cargo, hav- ing inereased by about 100 per cent in the ten years between 1904 and 1914. That means that the yield per vessel has fallen to a half, yet the total catch landed 464 by the fleet has steadily increased in response to the demand. Such being the case, it is hardly to be ex- pected that the reduction of the fishing-time by a sixth would have much effect even if it were cap- able of being accepted at its face value. The apparent value of the close season during the winter is greatly modified by certain considerations. One of the most prominant of these is the fact that dur- ing the two months of December and January the catch is but half that prevailing during the summer months, as is shown on the foregoing chart. That is, the effectiveness of such a close season would be half that of a similar one in the summer. Furthermore, the decrease in total catch is in accordance with the dim- inished catch per unit of gear, and indicates with it the fact that the two proposed months are the most expensive. Providing the far greater consideration of the future of the banks were not in question, there would be no possible objection to legislating away the unprofitable part of a business year. But, aside from the fact that it is not the bona-fide object of the pro- posed legislation to increase the immediate prosperity CANADIAN FISHERMAN November, 191%. of the industry, it ean be shown to have a really detri- mental effect on the condition of the banks. The pro-- posed close season would surely put vessels on a better financial basis, encouraging the building of more and rendering them capable of profitable operation on smaller summer catches than is now the case. This would mean the enlargement of the fleet and the closer fishing of the banks, including those considered the least profitable. : Fishing on these more depleted southern banks off — the coast of British Columbia is prevalent mostly in — summer, because the catch per unit of gear is at that — time highest, and the reliance is on young fish almost entirely. It has been shown that it is these banks which need protection, and if they are to have it, it must come while fishing is being done on them. Instead of that, as has been pointed out above, a winter close season will intensify the fishery, the more so as the most de- pleted banks are nearer to market than the less de- pleted. Cold-storage plants play an important part in inten- sifying this result of the closure. They not merely wae > ak eeu a i! ae, .. Bring‘ng in the Line on Halibut Vessel. 1912. 19138. 1914. 1915. Total. Per Cent. PONRONY, <3 5 4s eee oe 1,310,250 627,500 1,686,500 1,228,150 4,852,400 3.29 WOURMEI fe gear es 1,845,600 2,246,750 3,325,250 2,834,300 10,251,900 6.94 March. PSO pointes Rag Waa a" 3,084,450 3,909,750 3,467,850 2,721,400 13,133,450 8.89 rg | RSet te atl Beale ener he iets 4,276,400 2,628,500 4,039,550 3,863,650 14,808,100 10.09 MOS Foi. a eee ESS 3,901,000 6,040,850 4,585,050 4,556,500 19,083,400 12.91 UN se 3,746,000 4,283,000 4.728.000 3,151,500 15,908,500 10.76 July .. sh 2,844,000 3,516,000 3,255,000 8,058,100 12,673,100 8:58 BUS OC 3,921,000 4,731,000 4,366,950 2,290,400 15,309,350 10.36 September. .. . 3,096,400 2,839,000 3,752,425 2,599,911 12,287,736 8.31 October .. 2,659,250 3,612,000 3,052,500 2,194,325 11,518,075 7.79 November... . 2,446,700 2,747,000 3,053,600 2,147,937 10,395,237 7.03 December . .. 1,071,050 1,479,500 2,512,900 2,487,140 7,550,590 6.11 147,771,838 100.06 Table and Chart Showing the Percentage of the Total Catch which is landed during the Several Months. (Compiled from the years 1912 to 1915, inelusive. Those parts included in the ‘‘elose season’’ indicated — by a triple line. Data taken from ‘‘ Pacifie Fisherman. ’’) November, 1917 CANADIAN inaintain the demand, but tend to counteract the ex- tensive natural increase in price in winter and the de- erease during the summer. This results from the ab- sorption of surplus fish in summer for: freezing and its sale during seasons of scarcity. There is in the winter, nevertheless, a considerable catch of fresh fish with which the frozen produgt must compete. The elimination of this catch during several months would without the cold-storage plants apparently stop the consumption, but with them could simply force the laying by of more extensive stocks of fish frozen dur- ing the summer. It is obvious that this has a tendency to impel still better prices in summer and poorer in _winter. In other words, there would ensue a more pro- fitable summer fishery, hence a more intensive one. It should be observed in this connection that the near-by banks off the coast of British Columbia yield a me- dium of small-sized immature fish (‘‘chicken halibut’’) These banks are those fish- very suitable for freezing. FISHERMAN 465 to the effects of commercial fishing. We therefore come to the anomalous conclusion that protection is proposed for banks which show exhaustion least, as they have a more nearly adequate supply of breeding fish. If, however, the claim had been that within the con- fines of each bank winter fishing was carried on in areas characterized by spawning fish, more weight might be given it. As a matter of fact, however, no proof of such congregation has been found, and obser- vation has not yet disclosed any annual change in average size in one portion of a bank which did not take place in another. The shift in the fishing-grounds according to season, is something entirely different from this, being a removal of the fleet to other banks far distant. It is a fact worthy of every emphasis that no such extensive movement on the part of the fish is to be found, whether there is some possibility of a limited and local movement or not. Dressing Down the Halibut. ed most intensely in sunmer and need better, not poorer, protection. A certain measure of the harm might, it is evident, be averted by forbidding the sale of cold-storage halibut during the close season. The most generally held reason for supporting a winter close season is that it is designed to protect the halibut during its spawning period. The assump- tion is that the fleet resorts td ‘‘spawning-grounds”’ in which are to be found spawning fish congregated from other localities, and that the catch consists to an unusual degree of such fish. . However reasonable this may sound, it is impossible to find any basis of scientific fact behind it. On the contrary, so-called spawning-banks are those less depleted than others be- eause less accessible, or beause it pays to resort to them only during the winter seasons. It has been demon- strated that at one time the banks now characterized by small immature fish had a population of large, un- doubtedly mature, fish, and that their absence is due It would seem certain that the closure would not protect spawning fish especially, and there would be little utility in extending protection to halibut spawn- ing and immature alike at the cost of more intensive fishing during other seasons. As has been indicated, the depleted banks are characterized by a lack of mature fish and a predominance of immature. If the latter are caught, it is a matter of indifference at which season it is done, as all succeeding spawning periods are eliminated, anyway. ‘This is also true of the mature halibut. There is no reason why capture a week before spawning-time should be more disastrous than capture six months previously, all the remain- ing periods of spawning being eliminated, anyway. If the number of fish caught by the fleet remains the same, prohibition of fishing during such a season would mean naturally that of those fish usually eaught dur- ing spawning the more intense fishery would cause just as many to be captured before the season as would 466 be caught later because of the protection. As a result the number of fish present each spawning-time would be unaltered. As a matter of fact, the areas now need- ing protection are those in which halibut rarely have a chance to reach maturity, and to allow them to do so the only method available is to give them a better chance of escaping capture. It is not sufficient merely to alter the time of year at which they are caught. Among other reasons advanced is one implying that fish caught during winter are of poorer quality, with larger heads and leaner bodies, than those taken dur- ing summer. Regarding this it should suffice to state that the observed difference is due rather to the fact that in summer immature fish from banks with rapidly fish are utilized, while in winter mature slow- fish are obtained. These mature poor-quality growing growing CANADIAN FISHERMAN November, 1917. months, it is possible that certain modifications of it might be feasible; for instance, an extension to four — months. But if not disastrous to the fishery and to the fishermen because of its length, the objection previous- ly held that the already depleted banks would be sub. ject to a still greater strain would apply to an even greater degree. The restraint-on the fishery would be accomplished principally, perhaps, by forcing ves- sels and men to lose a third of their time. at present none offers itself; and even if such were the case, the objection to the changed concentration of the fishery still remains. that such a measure could approval. meet with unqualified Deck Showing Fishing Operations on a Halibut Vessel. fish come from undepleted northern, or outside, banks naturally characterized by large-headed fish, and it is extremely improhable that they change their appear- ance greatly with the season. It is just as well that these fish are utilized to some extent at least. The difference between banks in so far as quality i far greater than ean be assign- ed to seasonal differences. It is not to be denied that there is such a seasonal difference, but it cannot be as- signed the importance given it. This is the more true as it has no immediate bearing on the all-important objective of preservation of the banks. is concerned is An Extension of the Close Season. Despite the fact that there are cogent reasons against the adoption of a close season during two winter A Summer Close Season. A course, on the other hand, which might obviate the most dangerous features of the close season would be to place it in the summer. One summer month would be equivalent of two winter months. Such action would result in discouraging the capture of small im- mature fish, of which spring and summer eatches main- ly consist on the okder banks, and would encourage winter fishing. The influence of cold-storage firms would not in such a case be adverse. question would still remain as to whether the total catch from any bank would be sufficiently decreased. If the demand overcame the handicap of an increase of the voyage length of 200 per cent within ten years, would it not overcome one. of a decrease in available — fishing-time of even 30 per cent? Although it is prob- It is pos- — sible that some other fishery could be developed to ~ supplement that for the halibut during that season, but 7 So it is hardly conceivable — But the serious —— Te ee Se ee ee ee y= ee ee ee eee ee eee ee | ti ie te il a ee ee November, 1917 CANADIAN i ple that what the banks need is a total cessation of fish ng in view of the great rate of depletion, yet such | a measure as closure during summer months would be ) certainly effective in its nature, in contrast to the win- ter close season. . A Nursery. upplementing the proposed close season, the Bill ntioned above for the conservation of the fisheries lefined a nursery of about 290 square miles to be with- drawn from use. There are very decisive reasons for yarding the measure as totally inadequate. There re rio considerable m‘grations between banks, as has Gaffing a Halibut as it Comes Out of the Water. been shown, and it is not probable that any but the ' zones nearest to such a permanently closed region - would profit by it at all. The area of the continental shelf within the 140-fathom line off the coasts of - Alaska and British Columbia, between Bering Sea and the Strait of San Juan de Fuca, is certainly in excess of 80,000 square miles, of which about 1-3 of 1 per cent was to be made this nursery. The nursery itself, the _ region to benefit principally, would never be opened to the fishery. Behind the idea of such a nursery there ' is seemingly the conviction that the small fish charae- teristic of this region are young, but it is far more probable that they are simply a slow-growing popula- tion, from which, in addition, the larger mature fish may have been cut off. Added to this is the fact that FISHERMAN 467 there is no reason to believe that the reserve in ques- tion has been bearing even its proportionate amount of fishing. So regarding this proposal it is safe to say that it would protect only the region closed. -How- ever, the idea involved in this plan, that of extending protection to an area by totally eliminating fishing on it, is a suggestive one. Closure of Large Areas. Before considering the last of the proposals designed to protect the banks, it would be well to observe those conditions which are not met by the others. It is obvious that the winter closed season would fail to protect the depleted banks during the proper season and appears inadequate even if changed to summer. In fact, there is doubt whether a season short enough to allow the vessels and fishermen a business in any way continuous would be adequate. The nursery, on the other hand, does not benefit an adequate area outs de its own limits, and is not intended to be re- opened, It is hence obvious that any measure must protect a large area for a sufficient time and during the proper season. This would be possible, consider- ing the welfare of the fishery, only by applying it to portions of the banks alternately, making it adequate w thout doubt by covering all seasons of the year. We come then, logically, to a consideration of the closure of large areas for periods of years.* There are certain general considerations which it would seem must be borne in m‘nd in formulating such regulations. The areas must be so balanced as to add and subtract nearly identical reserves of halibut when closed or opened. Otherwise the fleet would be sub- ject alternately to failure of supply and abundance. This would be the more so, the larger these areas are made, and the embarrassment would reach its maximum w:th a division into two alternately closed or opened areas. Since the depletion of the banks is unequal, it is also obvious that fixed regulations suitable for one year might become unsuitable on the replenishment of the areas. In fact, some flexibility must be given to any regulation applied for the preservation of favour- able conditions in the fleet and the trade. A pre- requis.te for the passage of fixed regulations which would not become dangerous would be the possession of data as to the exact location and extent of the fish- ery and the condition of the banks. It would seem necessary, then, to make a careful collection and survey of the logs of the fishing-vessels preceding definite regulation. A tentative outline of legislation for the regulation of the halibut fishery may be made, taking into aceount the aforesaid general considerations. I.—The banks should be divided into districts of such areas as: (1) Those off the Oregon and outer Washington coasts; (2) the coast of British Columbia; (3) between Icy Strait and Dixon’s Entrance; (4) be- tween ley Strait and Cape Cleare; (5) between Cape Cleare and the entrance to Bering Sea; (6) any subse- quently discovered banks not properly attached to the foregoing, including Bering Sea. Areas 1, 5, and 6 are those least depleted; Area 2 has been shown to be badly exhausted; Areas 3 and 4 are presumably also depleted, the latter less so. Il.—Areas 2 and 3 could be alternately closed and opened, 2 closed for five years, then 3 for the next 468 five, an so on alternately. Areas 1, 4, 5, and 6 could be closed at the same time as either 2 or 3, their closure being subject to the diseretion of confreres appointed by the two Governments; provided that, unless other- w ise agreed upon by these conferees, Areas 1, 3, and 5 would be elosed together, and areas 2, 4, and 6. Bach ara would thus be closed five out of every ten years. This arrangement would allow sufficient latitude of time to overeome any differences in the productive power of the areas, and at the same time make the closures automatic if the times of their inauguration were not agreed upon. It would also obviate any danger of placing any particular port under a dis- advantage. I1I.—To cover the period of adjustment and to ren- der protection immediately available to the most badly depleted regions, a special programme for the first ten years might be formulated. Thus Area 2 could be closed for five years, its opening to be simul- taneous with the closure of Areas 4 and 3. Subse- quent to the first ten years, the provisions of section II. could apply. This programme would be felt very slightly during the first five years, more in the second, and fully in.the third, allowing in the meantime the ex- ploitation of the least- depleted banks and protecting those in the worst condition. It would be advisable to close Area 2 for more than the five years during this first decade. IV.—There should be an emergency clause enabling a further closure of any area upon mutual consent of the conferees, a closure solely in addition to the pre- seribed minimum. V.—Provision could be made for the collection by . each Government of data from the official log-books of the fishing-vessels, it being made compulsory for the masters of such vessels to supply in these books, over their signatures, the following information :— (a.) Place and date of each fishing operation. (b.) Amount of gear utilized and its nature (size of net, or space between hooks on long line). (e.) Number and approximate dressed weight of hali- but taken in each place. This should be collected by each Government and placed at the disposal of the other at the conclusion of each year, it being express- ly stipulated that such data be placed in the hands of the scientific departments of both Governments, and that it be formulated by them, and in a way mutually agreed upon by the conferees. This should be the case in order that the latter could utilize the information obtained in making their decisions regarding the times of closure. The diseretionary power vested in the officers desig- nated as conferees should lead the fishermen to furnish this information willingly, in the interests of their trade. It appears to the writer that the principal objection which will arise will be one of inadequate amount of protection, but it is difficult to see how .any other precaution than the granting of diseretionary powers * On February 26th, 1917, G. J. Desborrats, Esq., Deputy Minister of Naval Service, Ottawa, advised the writer that, ‘‘In all the cireumstances, and in the light of your reports, the most feasible course that appeals to the Department is to divide the ocean into three areas, and allow no halibut-fishing, as such, in a given area during a term of years.’’ CANADIAN FISHERMAN November, 1917. to the appointed officials could be taken. The objection — is one which would apply to any measure. ‘ig There may be some injury worked to vessels unable to fish outside the three-mile limit, or those with — 4 limited ernising radius. This might be greatly magni- — fied by opponents of the measure, but does not seem — important in looking over the list of vessels. It must — follow on the exhaustion of the banks in any case, or — on the imposition of any other regulations. ag Consumers Cordage Co., Ltd., Montreal, manufactur ers of ‘‘Lion Brand’’ cordage, has just issued a very — attractive and serviceable blotter. Canadian Fisher- — man understands that any reader of this paper will be — furnished with these blotters on request, either at the head office of Consumers Cordage Co., Ltd., at Mont- real, or from their branch offices at Halifax, St. John or Toronto, or from their agents, Tees & Persse, Ltd., Winnipeg, Regina, Saskatoon, Calgay, Moosr Jaw, Edmonton and Fort William; James Bisset & Co, Quebee; MacGowan & Co., Vancouver. SARDINE FACTORY AT ST. JOHN, N.B. J. F. Belyea Applies for Concession for New Concern. — The American sardine canneries. are to be subjected to more Canadian opposition according to re- ceived here last week from St, John, N.B., where J. Fred Belyea, the well-known weir owner, is "said to be planning the erection of a plant to be ready pices anin ing at the beginning of the next season. The new factory will be located in the eity of St. John, at the head of No. 15 berth, on the West Side, and will cost around $90,000 to construct. These *¢ ures indicate that it will be a fairly large plant, and also that there is considerable real money back of the project. Mr. Belyea has already applied to the City — Council of St. John for tax exemption, arid free water _ to the extent of 25,000 gallons per day, the sean reserving their decision in the matter. The effect on canneries on this side is pribioniainal The tariff on sardines will prevent any competition in the American market, but it may affect the supply of fish for the Maine factories, which have of late years — been securing a considerable proportion of their her- ring from St. John and Lepreau, in both of which loca- tions Mr, Belyea’s interests in weirs and other fishing property are extensive, and might ‘easily determine who would get the fish in case of opposing interests. There are already two successful sardine canneries on the Canadian side,—that at Chameook and the Con- nors Bros.’ plant at Black’s Harbor, but there have been many failures on the part of those who have tried to build up a stable sardine business in the Dominion. a —Eastport Sentinel. é Canadian Fisherman is receiving each month: font Cutting & Washington, Inc., manufacturers of apparatus especially suited for fishing vessels, a very attractive series of blotters. We understand this series will be mailed gratis to any readers of Canadian Fisherman who wish to apply for them to — Washington, 26 Portland Street, Cambridge, Mass. 470 CANADIAN FISHERMAN November, 1917. T. 'W..C. BINNS Director Canadian Fisheries Association November, 1917. CANADIAN FISHERMAN 471 { @ W. L. DOUGLAS Director Canadian Fisheries Association pagating shad. _ November, 1917 CANADIAN FISHERMAN 473 The Battle for the Fishes How Victory Was Won iIV. By the HON. W. E. MEEHAN, former Fish Commissioner of the Commonwealth of Pennsylvania—Superintendent of the Fairmount Park, Phila. delphia, Public Aquarium,—Author of Fish C In ail important movements someone starts a slogan, —electrical and forceful,—that rallies the forces and encourages them to still greater endeavor, Fish cultur- ists have one. It represents the potential line of work that has done more than all else towards the restoration of the fisheries. In the early days when conservation- ists were battling with selfish individual and corporate interests to stop the wanton slaughter of fish life and to put an end to the universal pollution of the streams, to the destruction of fish life and the peril to human health and life, and with tremendous odds against them, the war cries were along these lines. When their grand objectives were fairly realized and the work of rejuvination was well under way a new rally- ing ery developed among the fish culturists. They had mastered the problems of trout culture and ‘brought it to something approaching mathematical exactness. Seth Green had invented a method of pro- The National Government had de- signed jars for the incubation of eggs in vast quan- tities and Pennsylvania discovered a method to separate the glutinous eggs of the pike-perch so that they could be handled in the hatcheries, when the fish culturists slogan came naturally into existence. — It was ‘‘Save the Waste-’’ The phrase was a catchy one and a literal observance of it has meant that at least seventy-five per cent. of the fish hatched in National and State hatcheries have been from eggs that would, had it not been for the in- tervention of the fish culturist, either have never been impregnated, or would have been mostly destroyed by spawn eating fishes. At the very lowest estimate three billions of young fish hatched under these conditions have been planted every year for almost a quarter of a eentury. et By the process of saving the waste, the principai fisheries of Lake Erie have been almost completely restored; the salmon fisheries of the Pacific maintain- ed nearly to their pristine value and the fisheries of several large tidal rivers almost extermined, have been revived to richly paying industries. As with other big things waste saving started on a small seale, on narrow ulture in Ponds and Other Inland Waters, etc. lines and without much conception of its coming im- portance and vastness. From shad, white fish, lake herring, pike perch and other non nest-building fishes, the eggs of which are deposited in large numbers, it was extended to nest builders like the salmon and the fresh water basses, Perhaps one of the greatest single accomplishment with respect to this character of work was the study of the lobster and its reseue from seriously threatened extinction. Two States, Massachusetts and Rhode Island and the National Government began an investi- gation of the possibilities of lobster cultivation about the same time and independently of each other. The two States solved the problem first and almost simultaneously. Since then millions of young lobsters have been saved and given a chance to grow up, that would otherwise have been totally lost, for with few exceptions the eggs were taken from females that had been caught for the market. Lobster culture was virtually a new line in waste saving as well as a new enterprise in the work of restoring the fisheries. It is true that before investigation into lob- ster culture was begun, efforts had been made with some success in artificial oyster culture, but the triumph of lobster culture antedated the eminently successful waste saving methods of oyster culture as now practised. From the very nature of the methods employed to rescue eggs and young of wild fish from destruction a name had to be found to apply to the enterprise as a whole. Field work fittingly covered it. Under the term field work may be classed all forms of fish eul- tural work and scientific investigation outside of the regular established offices and hatcheries. It embraced the gathering of eggs naturally deposited by wild fish- es; the taking of eggs of ripe fishes caught in the nets and other devices of the market fishermen; the gather- ing and earing for the young naturally hatched and threatened with total destruction by the mature of their own kind and other carnivorous fishes; the gath ering and transferring mature wild fish from one water 474 CANADIAN FISHERMAN to another; the propagation of crustacea and of shell fish like oysters and fresh water mussels; the study of fishes in their natural environments and investiga- tions made at sea with specially equipped vessels. Some discoveries of incalculable economic value have been made by the National Government officials while investigating ocean fauna. One of the greatest was the location of an enormous bed of scallops, several hundred miles in length, extending from the neighbor- hood of Nova Scotia to near Cape Hatteras. In fact the find covered almost the entire area of the Banks. It is estimated that the supply is equal to the highest demand that could be made on it by the world and at the same time bring the market value down approxi- mately to that of oysters. The find assumed a greater importance from the fact that it was the large so-called November, 1917 ed later entirely unknown to science. In a short time he had boated over 5,000 pounds of them. He canght nothing else. The new fish was unusually beautiful. Not unlike the cod in outline, its body. was thickly covered with large yellow spots and the body itself had irredescent tints similar to the weak fish. On it back was a fleshy fin very like that of the salmon but located in front of instead of behind of the dorsal. On the cheeks were vari-colored tile shaped marks. Knowing nothing of the fish, Captain hirby threw overboard most of his cateh. He regretted it however for on his return and testing the fish it was found to be of the highest food quality and a good keeper. Specimens were sent to Washington where it was found that the fish was not only a new species but of REARING PONDS FOR YOUNG BASS. scallop clam, three or four times the size of the usual scallop and of equal flavor. It is said however that before the discovery can be profitably utilized, some other method than the beam trawl] will have to be de- vised to dredge the scallops. Another interesting and valuable work of the Gov- ernment sea investigation was the rediscovery of the Tile fish. This high grade fish considered by many as almost if not quite equal to the eod in flavor and average size, has a remarkable history. It rivals the most thrilling work of human fiction ever written. In human life it would be inere lible One day in May 1879 a Captain Kirby of the schoon- er Hutchings out of Gloucester, Mass. was trawling for cod on the outer edge of the banks southward of Nan- tucket. in about 60 fathoms of water but without find- ing many cod. Suddenly he began hauling in large fish of a kind totally unknown to him and, as it prov- an entirely new family. It was given the family name of Latilidae and the generic or tribal name of Lepel- atilis and the specific name of chamaeleenticeps. The popular name of tile fish was also bestowed by Wash- ington on account of the tile-like markings on the head. The tile fish achieved immediate popularity with the public.’ Huge quantities were brought into the mar- ket and promptly sold. It became one of the most im- portant and most sought for food fish in the Boston, and New York markets. The supply continued abun- dant for nearly three years, then one day early in spring of 1882 the boats that went out to the fishing grounds failed to catch a single tile fish. . This was the more mysterious since on the previous trip, the boats had returned heavily laden with them. A few days later, vessels arriving at the ports of Philadelphia, New York and Boston reported passing ' mercial fishermen. November, 1917 CANADIAN through miles of dead or dying tile fish. Investigation showed that the area covered by these dead fish was between 5,000 and 7,000 sqnere miles and that the number exceeded 1,000,000,000. From 1882 until 1915 not a trace of tile fist) was ) found anywhere in the world although another genus . of the family and a couple of species of little or no ‘yalue were discovered. Scientific men yinced that the valuable food fish had become suddenly ’ exterminated by some sudden submarine disturbances or by some poisonous gas or by a sudden fatal malady. Early in the season of 1915 while the Government Was engaged in marine work off Nantucket, without "any warning, tile fish were caught. ‘The location was on the old grounds in almost the same spot where Cap tain Kirby made his first catch in 1879. = The total value of sea fish land Columbia in October was $1,794,568 aga last year, and for the whole of Car against $2,002,641, niet 5 THE FISH TRADE OF GREAT BRI (By our Special Corresponde t:) In view of the increasing im ce. port trade with the Ola eae % FISHERMAN has made arrangemen weekly report from London on the « pects and prices prevailing in the 1 ports and consuming centres of Gre: In considering the fish trade in | effect which the cataclysm Bad ape August 1914 has had on this section of not be overlooked. From about 191 Admiralty equipped several modern Naval work and sent them ona cruise roun cipal fishing ports of England and Scotl view to forming a Trawler Reserve for ser event of the outbreak of hostilities. For sons this departure was not so suecessful as_ hoped; still a fair nucleus of a servieeabl the Navy was formed, and immediate’ darkened these vessels and their erews we forWar service. This,of course, naturally catching power of the fishing fleets and as t has since 1914 commandeered large n steam trawlers and steam drifters for na ments, the vessels still available for com bears little comparison with the numbe days. Added to this, many vessels have bee mines or sunk by: submarines, thus further waters around our coasts are ‘‘ prohibite order of the Naval Authorities, so far as ing is concerned. In considering the quantities now landed at the British fishing ports as eo: with normal times, all these factors must. mind. The inevitable result of these atten ings has been that prices for all kinds o drift fish have risen steadily until now m readily command rates that a few years ago have been considered impossible. | : The fisheries of Great Britain divide themselves CANADIAN FISHERMAN 57 Saves Time and Labor OR five years the Columbian Row-Boat Motor has been giving SATISFACTION to thou- sands of fishermen, whose en- gines must be RELIABLE, STURDY, SIMPLE and ECO- NOMICAL. Although this motor contains every modern im- provement, we are still selling it at 6 ($10 extra for high O tension waterproof magneto built in f:y-wheel). With the aid of this highly efficient motor, Fishermen not only save themselves much heavy toil, but are able to go farther in less time, and so increase their fares to a large extent. We can supply complete equipments of two and four cycle marine engines up to 300 HLP. 25 Tell us your needs to-day, and we will be pleased to send you a catalogue. Ad- dyess:— CULLEN MOTOR COMPANY Canada Gas Power Engines complete with batteries, spark coil and spark plug. New and absolutely guaran- teed. These are specially suitable for small fishing boats, and are high grade engines in every way. a RE sinc pe pct as AB re ce Write Marine Sales Dept. to-day. The A. R. Williams Machinery Co., Limited TORONTO - CANADA 112 W. Lake St., CHICAGO, ILL. . get Index to Advertisers eM ; si A. 4 nen el ee hm wo ERG: - 0:5 wk Molt baneindon gl Cold sie teaigt Co. pe a i Pear sk «take Gray and Prior Machine Co. .. .... : Acadia Gas Engines, Ltd Gunrantes Motor Co. ta besa bad —— Fish Company,” Ltd, 15 . Guest, W. J., Fis 0. 9 jarara Motors Corporation ...... 98 7 Noble, Charles, Jr., Co., Inc. $1 Bliss, W. Co. 2 =: 90 Nova Scotia Government 86 Hoot Fisheries vom of nada, Lea. 96 Hallam, John, Ltd. $1 2. 0. Brandram Segtarson < Co., Ltd, 7 Bam. a co. * $2 Hr Ontario Government .... .. 94 British ‘Columbia jens Asso- Hatton, D., i ; M7 O'Connor's Fish Masten a 82 4 ciati 14 Hillock, Ton, ‘and Co. x . ion, Lta. 81 Hudson Fish Co. .. .. 78 Plymouth Cordage Co. .. .. ‘aes Bnginéering ani . Hyde Windlass Co. 73 Process Engineers, Ltt... 13 “4 i } Canada Metal Co. Ltd. . bes I. tr Bee goal . Canadian Fairbanks-Morse Co. Ltd. Imperial Oil Co. .. ies 70 Polson Iron Works, 67 ee. and Co ee aa Independent Cordage Co., Ltd. .. 16 a. Reaaicn s Fisheries’ ‘Association 72 Independent Rubber Co., Ltd. .- Ly Quebec Government 92 Pebadien gt a =F br Jacot Gas Engine C 68 = Madian Ice Machine Co. .. acobson Gas Engine Co... .... -. Robbins, Ch Canadian Milk Products, aA. 2 James, F. T., Co., Ltd. 97 Robbins, F, anh Oo Ht Canadian on oo __ Be xan 4, x. Roberts Motors .. 84 feaeors” Brothers, Ltd. . or cae Kermath Motor Co. ..... .. .. +. 71 Robinion, "Thomas ‘Ltd. zs Consumers Cordage Co., Lta., eee ay Kildala Packing Co. Ltd. ........ 5 * Cullen Motor Co. .. ei ee L. Seaboard Tradin Ce Cutting and Washington ¥e Leckie, John, Ltd. ..... 18 Scott and Co., Ernest eke “ 2 i a bor’ ae ered 17 Leonard ig en ey “Back Cover Silver, H. R. Ltda. . 88 tment of Nava Letson and Burpee, “s mith Canner Machines Co , Ltd. Desbrisay, M., and Co., Ltd. | Lincoln, Willey and Co., Inc. {£88 Smith, W. C. Da rhea re ci Lt 9: Disappearing Propeller Boat Co. Ltd. us sick: 2 Genntien: 3 Refrigeration Co. 81 Stamford Foundry Co. .. 68 Dominion Fisheries, ae se t ‘ tairs, W., Son and M std. z. Lipsett, Cunningham and Co, Lta. 3 Standard Gas Engine Co iro “td : 13 _ Bureka Refrigerator Co. .. i Lipsett, Edward .. ce ae. 8 Spooner, W. R. 61 _ Evinrude Motor Co, Lockeport ae Storage: Co., Ltd. = we, : Loggie, W. " a har d Co. ta, 89 London and Setrolia’ Barre) Co., Ltd. 79 faa Pr + at ORs mo $3 3 yerau an eo ™M. ; -Finklestein, Max. 87 =) Inc. .. 87 Magee, Fred . eplal ei. ote 83 Fish trades Gazette ot 85 Marconi Wireless .. .. .. .. 69 ween: op pe ta” sae 3 Forge, Peter .. 74 Maritime Fish Corgoration, Ltd. 91 Western Packers, Ltd... | 9 ‘ Cobb Co. nc: 87 McAvity, T., and Sons, Ltd. .. 4 . Poeermat wo 66 Mueller, Charles, Co., Ltd. 79 White and Co. Lid... =. 96 eman, . ‘0. : * > fe Ae man, rthur om 8s le Mustad, O., and Son .. .. .. .. .. 178 Whittall, A. R., Can. Co. Lia.’ Ltd. 80 a. Front Cover. Se ote nope Co., Ltda. 84 National Service Board .. Williams, A. R., Machinery Co., Ltd. 57 488 methods are employed, such as seining, longlining. ete., but these do not play an important part in the total landings. The chief kinds caught by drifters are herrings, mackerel and sprats, while trawled fish comprise all kinds of white-fish, known respectively as prime fish, flat fish, round fish, and long fish. Of re- cent years increased quantities of herrings and mack- erel have been taken by trawlers, but drifting still re- mains the principal method of capture of pelagie fish- eS- At the present time, the Jandings of fish in Great Britain are insufficient for requirements, and keen competition to seeure a share has resulted in prices, as mentioned above, rising to an extremely high. figure. Under these circumstances, there should be a ready sale for frozen fish for which Canada must be looked to as the main source of supplies. It must be admitted that up to the present the people of Great Britain have not shown that readiness to purchase frozen fish that its quality and condition merit. This is largely explainable by the fact that all parts of this country are comparatively easy of access to the sea, and in or- dinary times can thus rely on receiving regular sup- plies of fresh — ie., unfrozen — fish. Secondly, it must be admitted that largely owing to a lack of know- The “JacoBéon” Semi Diesel Oil Bazine habs Most fishermen realize the importance of erued or fuel oil engines that work sue- cessfully on practically any oil that flows. The manufacturers claim these engines to be giving every satisfaction and draw special attention to the fact that these engines have no carburators and no elec- tric ignition systems. An interesting installation is in a com- bination trolling and halibut boat owned by Mr, A. Strubstad of Tacoma, which it is said is the first of the kind on Puget Sound. The engine is of the Jacobson Semi-Diesel type being a single cylinder two-cycle 7.x 714, developing 10 H.-P. at 425 y.p.m, The engine is of the surface ignition type and it is possible to start with hot toreh and kerosene within three minutes. The oil injection is controlled by a governor built into the flywheel and in operation it is stated that the engine will govern as low as 75 r.p.m. Air compression is said to be about 170 lbs. with fuel injeetion at about 200 Ibs. The Jaeobson Gas Engine Company, Saratoga Springs, New York, are now making a specialty of engines of heavy design slow speed, from 5 to 200 H.P. in from 1 to 6 eyelinders, These engines are said to be exceptionally well suited for fishing vessels. They also build a specially designed engine in from 1 to 6 eylinders, starting with 35 h.p, up to 600 h.p. for aux- iliary power on larger vessels and in such works as require an unusually heavy design, and at the same lime at exceptionally low speed. CANADIAN FISHERMAN November, 1917 _ \ ledge, there is an inherent conservatism among Brit- ishers to anything frozen, although this country. relies” on refrigeration for so much of its food, — meat, rab- bits, butter, cheese, fruit, to mention only a few. Then again it cannot be denied that in many instances fish- mongers,as the retailers of fish are known in this ecoun-— try, have not sold frozen fish for what it actually is; Canadian fish is always disposed of by importers and on the wholesale markets, as frozen fish, but froz- en fish is seareely ever seen adyertized by the fish- monger. No doubt, some of them thaw the fish out and sell it as home caught, thus making a bigger profit. The same thing happened with New Zealand meat some — years ago until the Dominion Government taught a— salutary lesson by prosecuting the offenders. However, many of the leading retailers, including some of the - high-class West End dealers now regularly offer froz- en salmon, No doubt, a little judicious publicity on be-~ half of both the Home and Canadian Governme should do much to popularize frozen fish in th Country, to the benefit of all concerned. There tle question that with the coming world shortage of meat we shall be more and more dependent of the | ‘‘harvest of the sea.”’ pee Se fs, The cut represents single cylinder marine engine, E manufactured on single and multiple cylinder, and in : many sizes. Mr. Charles A. Jacobson, President of the Jacobson Gas Engine Company when asked to give us some information regarding: their engine, sent us _ the following :—‘‘In the Jacobson Semi-Diesel Oil En-— gine we have embodied experience and experiments — of over 25 years of practical designing, — perfecting ¥ from actual service experience, the details and best — suitable materials for producing a high standard of oil engines. We have not patched up an old design gasoline engine and called it an oil engine, but have designed a medium compression engine and a more — perfect burning of the oil, hereby obtaining a remark-— ably low fuel consumption.”’ eae November, 1917. GANADIAN FISHERMAN 59 SEALING FILLED CANS When the “speed-up” is at its height and minutes count in the mind of the anxious manager—then is the time when he apprec'ates “Bliss’*Automatic Dou- ble Seamers, The can supply and the operations of packing must flow smootily and without interruption abreast of each other until the last case has been added to the pack. “Bliss” Equipment—-complete—has been taken to the far parts of the earth where repairs or replacements would Le difficult if not imposs ble to obtain—and has made good, “BLISS” AUTOMATIC DOUBLE-SEAMING MA- CUIINE No. 31-K is illustrated, above, For sanitary cans —the cans remaining stationary. May also be used in can shops for double seaming the ends on empty can bodies. Continuous chain feed delivers fill- ed or empty can bodies to the seaming position at uniform speed. Covers fed automatically. Write for Catalogue Section No. 18-A E. W. BLISS COMPANY Main Office and Works; BROOKLYN, N.Y., U.S.A. CHICAGO OFFICE 1857 Peopl:’s Gas Bldg. LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road DETROIT OFFICE Dime Bank Bldg. CLEVELAND OFFICE Union Bank Bldg. 1917 PARIS, FRANCE, 100 Boulevard Victor-Huge st Oue 490 CANADIAN A.R. Whittall Can Company Makes Steady Progress Probably not in the history.of mankind has there been such an imsistent demand for canned goods of all kinds throughout the world, as at the present time, due to a great extent to the conditions arising out ot the world war. As a result the tin can industry has re- ceived a tremendous impetus in Canada, as elsewhere, and in this connection the achievements ot the A. kK. Whittal Can Company have placed that concern im the front rank of Canada’s successful industrial companies. he busines was started in a modest way in 1885 by A. R. Whittall, and through careful management it: showed a steady development until 1916, when it be- came an incorporated company. ‘The company has the unique distinction of being the first plant in Canada to start work on a war order, the latter being receiv- ed on August 4, 1914. No time was lost in handling the first mstalment of a busines that was to show such enormous development during the next few years. Ex- tra labour was engaged, plant extensions made, and new machinery installed, and for a considerable time work was carried on day and night in order to fulfill these orders. At the present time the company is con- structing an additiénal building at the plant, corner ot Charievoix and Muilins street, in Montreal. In addi- tion the company has recently purchased five acres ot land on the canal bank at St. Henri on which it is the intention to erect a large manufacturing plant, plans for which have already been made, and work will be carried on with the least possible delay. The big factory of the Whittall Company is well laid out; there is a place for everything, and every- thing is in its place. On the ground floor there is stor- ed tin-plate, which should be more properly called tinned-piate. This tin-plate is composed of thin sheet steel, of the very finest and strongest quality to stand bending and stamping of a very strenuous and violent ~ nature. The principal part of the material is steel ; the tin is only a fine, pure metal coating over the steel, but the containers produced from these sheets are ‘tin’? eans all the same. Like in all other cases of manufacturing increased costs enter very largely into the question of production. Tin-plate is costly. Before the war it was purchased at about $3.00 or so ““base’’. To-day for the same quantity the cost price is $10.00, . with the possibility of even a higher figure and great- er scarcity. From the basement the tin-plate is taken up ina box, and in a shining pile the plates come to the first machine, called a ‘‘slitter’’. The work of this machine is to take each plate and slit it to the exact size re- quired for the body of whatever kind of tin is re- quired. After the cutting the plates are piled in an automatic hopper from which they are fed at a great speed into the second machine called the ‘‘loeker.”*. This machine in one swift process curves the metal plate into the body of the ean, a simple cylinder of tin plate, and solders the side seam. The soldering is done as the metal cylinder passes swiftly along through a gas heated section of the machine after the bending has been done. In the meantime two other important but independant machines called power presses have been stamping from smaller sheets of tin-plate the tops and is ably assisted by his two sons, D. S. Whittall, . heshelongs to-the Royal Flying Corps...» _ FISHERMAN November, 1917.. bottoms, accurate as to size, are fed at a furious speed into the next machine called the ‘‘Header’’, which — comes into play the instant the can body leaves ‘the locker, and fits on the tops and bottoms a million times. faster rate than any consumer can ever get them off. again. The next swift stage is from the header to the crimper, the latter making sure the firmness of the tops and bottoms of the. cans, which have still to b soldered, the ‘floater’ looking after the latter work. The floater is fitted with a solder bath and dips the advancing cans rapidly into the solder, first one er and then the other, so that the tops and bottoms firmly fixed and rendered air tight. It, of course, be recalled that the top of most modern cans has aperture left through which the eatables are to be serted in completed can, the final closing and sealing up being left to the packer. While passing the process of the floater the cans are wiped any superfluous solder, and are cooled on the belt veyor as they are carried to the testing machine. Of all the machines the ‘‘tester’’ is the most ] esque, and the most impressive in all consists of a huge wheel inclined at an revolving so that its great spokes or rad a given point at a rate of 9,000 an hour. On each or arm, at the end nearest the cireumference - big wheel, there is a completed can just as it has the cooling conveyor from the floater. As soon cans reach this great wheel they are caught and ly elutehed, while into each ean is forced air at ure of seventeen pounds per square inch. As the turns it plunges each wheel under water at a point, in the steady progress of its revolutions. rectly above this point is applied the indispensil man factor in the making of tin cans. The the finished tin is done by the human eye. -A man like a kingfisher above the pool of water. Duri ten-hour day he eyes these passing cans as the: to the water still holding within them that p air. If there is ever so small a leak, or ev: a defect in the manufacture, air bubbles it. It is for these air bubbles that the steadily ed eyes of the testing operator watch—when 1 pear he has but to touch a lever when th will be tossed aside to be fully examined | if possible repaired so as to stand all thousand cans an hour revolve under cans that show they are in every way p around their giddy course, and drop off into or, which takes them dripping from the wa away. to. the drier, where they remain just lo to get nicely dried, whence finally completed, sent. to the packing room in the basemen’ that point sent to the railroad car awaiting them siding. Mrs ta Mr. A. R. Whittall, the president of the compan; vice-president, and Fred. R. Whittall, director. Both young men have a th ledge of the business with which they are ass and their ability together with the keen int played by them in the development and sue business, cannot but result in the pronoune sion of the company. as Another son, Lieut. F. A. Whittall, is serving King and Country on the battlefields of France, . _ November, 1917. CANADIAN FISHERMAN |w. R. SPOONER Wholesale and Commission Dealer Fish of all Kinds 119 Youville Square, - MONTREAL I am in the market at all times to Buy or Sell on Commission, Fresh, Frozen, Smoked and Salt Sea and Lake Fish, in Carload Lots or Less, Correspondence Solicited Representing National Fish Company, Limited Halifax and Port Hawkesbury - N.S. “National Brand” Haddies, Producers Fillets, Fres h, ippers panpers, Frozen Bloaters, — ) |and Salt Scotch Cured . Herring. | Sea Fish STEAM TRAWLER TRIUMPH. LAKE FISH SEA FISH J. Bowman & Co., Port Arthur, Ont. Wabakin Fish Co., Montreal, Que. A. W. Fader, Canso, N.S. BONELESS COD FISH National Fish Co., Ltd., Halifax and Port R. E. Jamieson, Rustico, P.E.|. Hawkesbury, N.S. 61 THE ATLANTIC SALT FISH SEASON. Both Newfoundland and Nova Scotia report a great harvest of fish and a record cure, while prices have re- mained at top-notch figures. Newfoundland, for a time, was up against a serious difficulty in shipping her fish owing to lack of tonnage, but it is reported that some 20 schooners were purchased from Canada to move the catch, and that the situation is now cleared up. It is estimated that the Newfoundland catch amounts to two million quintals and the price stands at $8.50 pér quintal. The heavy Cape Breton stock dried salt fish has been snapped up by Gloucester buyers, but Lunenburg, fishing the smallest fleet in years, has rung the bell with a record fishing season of 256,215 quintals landed by 95 vessels. Fishing was exceptionally good through- out the summer and all the vessels did well. The schooner ‘‘Lucille Colp’’, Capt. Maynard “olp, was high line with 4,700 quintals. The ‘‘Colp’’ was hand-lining and has made a record for the county. The Lunenburg catch at $10 per quintal amounted to $2,562,150 — an increase of almost a million dollars over the previous year. The stocks are as follows :— Quintals- Arcola, Knieckle .. .. .. Pte 2700 Areania, Hebb . .2400 Araminta, Creaser Fang . 2850 Annie L. Spindler, Ritcey . 2525 Aranoa, Sarty .. .. . .1450 Ada M. Westhaver. Westhaver | ‘ 2350 Alfarata, Wambach . 4 ee . 38050 Allison H. Maxner, Maxner Neier ee 1800 Alicante, Cook . 2950 Atacama. ‘Wentrel . 1600 Annie E. Conrad. Gontad: vers Bs et 3500 Benjamin ©. Smith, Corkum .. .. .... .. 3500 Clintonia, Cook .. .. Pi peng ieee ty a ron nergars 11 Carrie L. Hirtle, Hirtle bE BMT ga CIN capil ag mire OO Cecil L. Beck, Heisler . . .2400 Carranza, Conrad . Se nae GaNareteg eeu Clayton W- Walters, Walters tio kl , sree eee Muriel E. Winters, Winters . PP ari Marian Mosher, Shupe .: ........ | Muriel B. Walters, Walters nine ack eee Mary D. Young, Knickle .. .. .. .. -. Mark H. Gray, Mason . i circa Norma P. Coolen, Coolen .. .. .. .. Norma L. Conrad, Conrad .... .. . Otokio, Ernst . binge aire Pasadenia, Wentzel . : Phylis L. Westhaver, wastkavers Pearl Beatrice, Hubley . Gok R. L. Borden, ‘Himelman. sla peace Revenue, Zink.) 25 cuss. seers Review, Bushien.:3),.:2.\.dos- ae eae ee Silver Thread, Getson).. .. 4. 2.0 a Silver Oek, Lobnes sisi5 ch nee aes Tipperary, Walters). Si sca seeamtotes Uda A. Saunders, Spindler .. Vivian P. Smith, Mack . Vera E. Himmelman, Conrad . Watauga, Zink . William C., Smith, Selig . oe We. Smith, ‘Wihartons15 othe. Warren G. Winters, ASN since W. C. McKay, Deal . seioei ayes W. G. Robertson, Publicover (tis cia A. Hubley, Hubley . Rete hirakea cae iS ae Elsie Porter, Eisenhauer .. .. Grane total—256,215 quintals. BOSTON’S FISH WEEK. “The Food Facts Bureau. of the Bost City Club held a fish week in September. of Fisheries contributed large numbers of circulars and other publications, which - persons attending the lectures. 6 on the ish- : ‘In addition, the Food Facts Burea) Ss printed matter in response to inquiries and mail. It is estimated that nearly three ple were in attendance at the Bureau the week. and the campaign in beha'f | consumption was well received,” November, 1917. CANADIAN FISHERMAN 63 Fleet of Fishing Vessels in Lunenburg Harbour, N.S. Perhaps no picture we could show would demonstrate more clearly the commanding posi- tion occupied in Canada by yes pew awew MARINE PAI NTS Of this fleet of fishing vessels taken in Lunenburg Harbour, the great majority were painted with B-H ANCHOR MARINE PAINTS. For more than 30 years we have specialized in Marine Paint making with the result that our paints for Marine purposes are being supplied in great quantities today to fish- _ermen and shipbuilders throughout Canada. { Among the varieties we manufacture are: Hull Paints Anti-Corrosive Composition Deck Paints Anti-Fouling Composition Marine Zinc White Lower Hold Composition Cabin Enamels Engine Enamels Copper Paints Aluminum Paints White Lead Red Lead Vue wll Mf Wiumgumy Yip mOypyP UR NRL N x wasn HLL HLL LL 494 Billingsgate Market Report * London, October 27th 1917. During the past week the aggregate deliveries of all kinds of fish at Billingsgate Market have been com- paratively generous, exceeding 500 tons on most days. As herrings, and to a lesser extent mackerel, have bulked largely in deliveries, however, the quantities of trawled fish available have been rather on the light side, and prices have ruled at a substantial level. At the week-end several trucks of loose trawled fish were received by a well-known firm from the Naval Author- ities at an Essex port, and these proved very accept- able to the trade, especially the haddock smokers. Fresh haddocks have averaged about 10/6 per stone, and cod much about the same rate, Prime fish—soles, turbots and brills—have been at famine values and no kind has been cheap, even such fish as dogfish, monkfish, cat- fish and colafish, which previous to the war were al- most worthless, and foten a drug. commanding from 4/- to 10/- per stone. Now that the season for home- caught salmon has closed the inquiry for frozen salmon is falling off, but this trade is not quite so inactive as is usual at this season. No doubt the shortage and consequent high prices of all kinds of deep sea fish is concentrating more attention on frozen salmon. Prices for frozen salmon range from 1/- per Ib. where fish are purchased ex-stores by the whole case up to 14 per Ib. for single fish of selected weights. Supplies at all the coast ports, Grimsby, Hull, Aber- deen, Fleetwood, Milford’ Haven, etc., have gradually fallen away as the week progressed, the gales hinder- ing fishing operations, and prices have risen in sym- pathy with the lighter deliveries. Cod appears to have been the principal variety landed at most ports. but haddocks have been short of requirements. Flatfish have been uniformly searce and dear: At this time of the year the great Autumn herrings fishing at the two famous East Anglian ports of Great Yarmouth and Lowestoft is in full swing, but the fleets now operating are but a shadow of those working the herrings grounds in normal times. On several years prior to 1914 the number of drifters, steam, sail and motor, fishing out of these two ports ran into four figures. Buyers have scrambled for the herrings brought in with the result that prices have been forced up to an unremunerative level when the returns from the consuming centres are considered: The appetite of curers for fish for kippering and the bloatering for the requirements of H. M. Forces is almost insatiable, and this handicaps firms catering exclusively for civil- ian demands. Trade in the principal provincial cities and towns has been fairly active at the high price ruling. The immediate outlook is not particularly bright. The weather has been very stormy throughout the past week. and although this has allowed Londoners to sleep soundly o’nights without fear of aerial marauders fish- ing operations have been hampered. Big prices may be expected to rule for some days now and holders of frozen halibut and other Canadian fish should benefit accordingly. London, November 3rd, 1917. Following a period of stormy weather, the general. ports., supplies of fish landed at the various fishing in the United Kingdom have been of meagre propor tions this week, At Grimsby, the premier fishing port — CANADIAN FISHERMAN _ in prices being from 1s to 1s 8d and _fish have advanced in this country. | ‘and the war, and-this year. in this, or in any other country, for the matter of for instance, there was not a single arrival on Tues¢ last. Naturally, with supplies at a famine level, pri have ruled extremely high, owing to keen compet among buyers. The public has not fully responded the increased cost of fish, with the result that the hig] rates have checked demand and business has not been particularly remunerative to distributors. At G touched on a few occasions, quotations at Billing: have not been in harmony with cost values, provincial markets have often been below Flatfish of all kinds have changed hands big prices, while the commoner kinds, used and cut-away fishmongers in working el: have been uniformly expensive. Herrings more prominent than trawled fish, and on thi have gone out pretty freely, although at high and smoked fish—kippers and bloater v value in sympathy. ie Or Despite the scarcity of fresh fish, trade fast for frozen fish; salmon has sold slov frozen fresh haddocks have been off by the base, at 7d per Ib., but th any rush for them. ae ep The following list of typical gate in November over a series of yt 2 Lea) =: ct oO Ss 3 a r = 3 = 5 R = ® ; a —1908 and 1912—were normal times period, and thus are compared with the fi as { Saree eae 1908 1912 Supply Supply Su 654 tons. 566 tons. 482 t : perlb. per lb. Solée.4 ses. 7) 1s 3d 1s 7d ’ Stone. Stone. Turbots. .. .. .. 10s 6d 12s 0d PIgice.. eae 5s 3d Halibut..:...). .... 68 9d... 9s 6d). God iss EA en eRe 38s 9d : Haddock, fresh.. 1s 74d 28 6d 5 | Dogfish: ...”. o2. 2. Nominal value only — Monkfish . Nominal value only From these figures it is pretty evident that her a fine opening for Canadian fish on our is marketed in prime condition at reasona but this will be useless apart from a> licity campaign. i ee TINPLATE SUPPLIES FOR CAN As the readers of Candian Fisherman users of tinplate have had considerable — securing their supplies since the war bega pecially since the United States have enti The Department of Trade and Commerce is, in conjunction with a committee of p e facturers, among whom is Mr. Fred managing director of the Whittal Can Co.,. real; endeavoring to hurry along ‘tinplate for Canada, ee “or or is the w Su om reecumoer le) November. 1917. CANADIAN FISHERMAN 65 LION BRAND CORDAGE Stands the Strain “Lion Brand”’ was used for all the operations in the successful erection of the Quebec Bridge. y ae As one of the world’s engineering feats this stands to the front. Brains, Energy and Lion Brand Cordage all produced in Canada. Vessels and Fishermen Should Use Lion Brand CONSUMERS CORDAGE COMPANY, LIMITED MILLS AT DARTMOUTH, N.S., AND MONTREAL BRANCHES AT TORONTO AND ST. JOHN, N.B. Tees & Persse, Limited, Winnipeg, Regina, Saskatoon, Calgary, Moose Jaw, Edmonton and Fort William, Ont. James Bisset & Co., Quebec, P.Q.; Macgowan & Ce., Vancouver, B.C. 512 HALIBUT ARRIVALS AT WEST COAST PORTS, OCTOBER ist TO OCTOBER 31st INCLUSIVE. AT PRINCE RUPERT, B.C. Oct- 1—Bringold, U.S., 5,000, The C. F. & C..8. Co., Ltd. Oct. 1.—Cora, U.S., 5,000, The C. F. & C. S. Co., Ltd. Oet. 2.—J. P. Todd, U.S., 5,000, The C. F. & C. 8. Co., Ltd. Oct. 2.—Lincoln, U.S., 5,000, The C. F. & C. S. Co., Ltd. Oct. 2—Adeline, U.S., 5,000, The C. F. & C. S. Co., Ltd. Oct: 3.—Mayflower, 6,000, The C. F. & C. S. Co., Ltd. Oct. 4—Shamrock, U.S., 13,000, The C. F. & C. S. Co., Ltd. Oct. 5.—Livingston, U.S., 18,000, The C. F. & C. S. Co., Ltd. Oct. 6—Alten, U.S., 45,000, Booth Fisheries Com- pany. Oct. 6—Fram, U.S., 4,000, Booth Fisheries Com- pany. Oct. 6—Agnes B., 5,500, The C. F. & C. 8. Co., Ltd. Oct. 9—Karl F-, 7,000, The C. F. & C. 8. Co., Ltd. Oct. 9.—Margaret G., 6,000, The C. F. & C. 8. Co, Ltd. Oct. 10.—Geo. E. Foster, 20,000, The C. F. & Cc. $8. Co., Ltd. Oct. 10.—Convention, U.S., 4,000, The C. F. & C. 8: Co., Ltd. Oct. 10.—North Cape, U.S., 4,000, The C. F. & C- 8. Co., Ltd. Oct. 11.—Venus, U.S., 12,000, The C. F. & C. S- Co., Ltd. Oct. 11—Sitka, 41,000, The C. F. & C. 8. Co., Ltd- Oct. 11.—Andrew Kelly, 15,000, The C. F. &CSs. Co., Ltd. Oct. 11 .—Tomandal, U.S., 20,000, The C. F.. & ©. S. Co., Ltd. Oct. 12.— Ringleader, 6,000, Dybhaven. Oct. 12.—Direetor, U.S., 11,000, Dybhaven. Oct. 14.—Lincoln, U.S-, 10,000, Atlin Fisheries Limit- ed. Oct. 14.—Eureka, U.S., 5,000, Atlin Fisheries Limit- 3 eee Oct. 14.—Tahoma, U.S., 5,000, Atlin Fisheries Limit- ed. Oct. 16—Saturn, U.S., 5,000, Dybhaven. Oct. 16.—Corona, U.S., 7,000, Dybhaven. Oct. 16.—Adeline, U.S., 5,000, Dybhaven. Oct. 16.—Allianee, 3,500, Dybhaven. Oct. 16—F. ©. Hergert, 8,000, The C. F. & C. S. Co., Ltd. Oct. 16.—Gilford, 10.000, The C. F. & C. 8. Co., Ltd. Oct. 16.—Ed. 3,000, The C. F. & C. S- Co., Ltd. Oct. 16—Chief Zibassa, 10,000, The C. F. & C. S. Co., Ltd. Oct. 18.—Alaska, U-S., 20,000, Booth Fisheries Co. Oct. 18.—Elfin, US., 5,000, The C. F. & C. S. Co., Ltd. Oct. 18.—-Todd, U.S-, 10,000, The C. F. & C. 8. Co., Ltd. Oct. 18.—P. Doreen, 9.000, The C. F. & C. S. Co., Ltd. Oct. 19.—Agnes B-, 5,000, The C. F. & C. 8. Co., Ltd. Oet. 19.—Selma, U.S., 3,000. Booth Fisheries Co, Oct. 19.—Stranger, U.S., 4,000, The C. F. & C. 8. Co, Ltd. CANADIAN FISHERMAN dian Registry. Oct. 19. —Margaret G., U.S.,. 6,000, rhe Co., Ltd. Oct. 19.—Jas. Carruthers, 80,000, The o. Co., Ltd. 4 Oct 21.—Grier Starrett, 5,000, The C. F t 2 Oct. 21.—Convention, US. 18,000, ‘The Co., Ltd. cae Oct. 21—N. & 8., 7,000, The C.F. ; Oct. 21.—Ruria, 4,000, ‘The €. F. & C. S. Cc Oct. 21.—Carlotta G. Cox, 20,000); Atlin Limited, at . Oct. 22.—Thelma, U.S., 7,000, The ©. F, &O. Ss. td. Oct. 22—Shamrock, U.S., 10,000, ‘The C Co., Ltd. Oct. 24. —Soya, 3,000, Atlin Fisheri Oct. 25.—Karl F., 5,000, The C. F. & Oct. 25.—TIlla, 5,000, The C. F. &0: & : Oct. 25.—Rainier, US, 5,000, The C. F. ¢ td. ce Oct. 26.—Vansee, U.S. 60,000, Booth Oct. 26.—Rainier, U'S., 5,000, The C. F.& Ltd. / Oct. 27.—Bringold, 4,000, The C. F. & Oct. 28.—Seymour, U.S., 35,000, The Ltd. Oct. 29 —Yakutat, Rigs 22,000, The Ltd. - Oct- 30 i New England, US., 110, ies Ltd. / - Oct. 30—Tom & Al., 80,000, The C. td. ; * Oct. 30.—Livingston, U.S., 27, 000, pany. Oct. 30.—Margalice, 7,000, Booth Oct. 30.—Lincoln, U.S., 7,000, Boo Oct. 30—Hilda, US., 5,000, Booth Note :—Vessels’ not. specified “Us ss AT KETCHIKAN, ALASKA. Oct. 4—Manhattan, U.S., 85 ‘te New Co. Oct. 6.—Knickerbocker, US., 5,008 Fish Co. ; Oct. 10.—New England, U.S., 100, Fish Co. AT VANCOUVER, B.C. Oct. 2—Carlotta G. Cox, 50,000, The ¢ Cs 1a ing Co., Ltd. 5, Oct. 3.—Imperial, U.S., 25.000, Ne Co. Oct. 10.—Tyee, U.S., 100,000, New England Oct. 13.—Celestial Empire, oo ‘The Ce Fishing Co., Ltd. Oct. 25. —Manhattan, US., 80,000, ew Co. STEAM TRAWLING IN CANADA Canada has now four steam trawlers in op On the Atlantic, the S. S. ‘‘Rayondor’’ is of Canso, N.S., for the Maritime Fis Ltd.; the S.S. ‘‘Triumph”’ for the Na’ Ltd.. out of Halifax, N.S.. and the S.S: ‘ the A. & R. Loggie Co.. Ltd.. out of Muleray the Pacific. the Canadian Fish & Cold Stora Z Ltd., are operating the S.S. ‘‘ James a Prince Rupert, B.C. : THE CANADIAN _ Official Organ of the Canadian Fisheries Association MONTREAL, DEC EMBER, 1917 LION BRAND CORDAGE Stands the Strain “Lion Brand’’ was used for all the operations in the successful erection of the Quebec Bridge. As one of the world’s engineering feats this stands to the front. Brains, Energy and Lion Brand Cordage all produced in Canada. CONSUMERS CORDAGE COMPANY, LIMITED MILLS AT DARTMOUTH, N.S., AND MONTREAL BRANCHES AT TORONTO AND ST. JOHN, N.B. Tees & Perese, Limited, Winnipeg, Regina, Saskatoon, Calgary, Moose Jaw, Edmonton and Fort William, Ont. James Bisset & Co., Quebec, P.Q.; Macgowan & Co., Vancouver, B.C. (index ta Advertisers. Paae 531.) CANADIAN FISHERMAN ‘4 PACIFIO FISHERIES SECTION. . q a ag The New “Iron Chink” righ Ni io eae ae ee Ee - A tr A COMBINED BUTCHERING, CLEANING AND SLIMING MACHINE. THE ONLY MACHINE OF ITS KIND ON THE MARKET. For the past fifteen years we have been manufacturing Butchering and Cleaning Machines for use in the salmon industry. These machines have proven themselves great labor and fish say- ers and a packing plant is not considered complete without one. ; The above illustration shows our latest improved model—one that is far superior to any we have heretofore manufactured. We are now taking orders for 1918 delivery. Full information, prices, terms, etc., furnished on application. , Smith Cannery Machines Company | PATENTEES AND MANUFACTURERS 2413-2423 FIRST AVENUE SOUTH - SEATTLE, WASHINGTON - December, 1917 _ A MONTHLY JOURNAL DEVOTED _ TO THE COMMERCIAL FISHERIES _ OF CANADA AND NEWFOUNDLAND | THE SCIENCE OF THE FISH CUL- _ TURE AND THE USE AND VALUE q - OF FISH PRODUCTS - - eR. WILLIAM WALLACE EDITOR San & Educational 3 Press, Limited 35-45 St. Alexander St. - Montreal y CANADA ' | Toronto Office - 263-265 Adelaide St., W. 3 Newfoundland Agency _ Garland’s Book Store, St. Johns, N.F CANADIAN ‘THE CANADIAN FISHERMAN FISHERMAN 497 SUBSCRIPTION: Canada, {Newfoundland and Great Britain - - - ~- £1.00 United States and Elsewhere... $1.50 payable in advance. ADVERTISING RATES ON APPLICATION Published on the 24th dav of each month. Changes of advertisements should be in the publisher’s hands ten days before that date. Cuts should be sent by mail, not by express. Readers are cordially invited to send to the Editor items of Fishery news, also articles on subjects of practical interest. If suitable tor vublication these will be paid for at our regular rate Official Organ of the Canadian Fisheries Association MONTREAL, DECEMBER, 1917 No. 12 ANNUM NUN NGNE NG NENGNEN HE Editor and Publishers of the Canadian Fisherman desire to express to their many subscribers and friends, the best and heartiest : wishes for Christmas, and prosperity and a speedy ending to the War, during the coming year. NG NENG NG NGNENG NC NNN NG ee vz S « 498 CANADIAN FISHERMAN EDITORIAL THE HALIFAX DISASTER. No disaster has so universally touched the human heart and stirred the depths of human sympathy as has the explosion of the munition ship at Halifax, which took such a toll of life and property and spread for miles around a plague of suffering and distress which, for days, was so augmented by storms of rain and snow and mid-winter temperatures. This disaster forms the saddest tale in the annals of Canada. But it also furnishes the finest example of the love and sympathy of which an otherwise cold business world is capable. Hardly had the echo of the explosion died down before relief trains and boats were hurrying from dis- tant ports to the scene. These were immediately fol- lowed by a universal effort to dispatch clothing, foodstuffs and building material, which in turn was followed by an equally universal subseription of money. In all these efforts the fishing fraternity has been most active. Halifax, the nestor of Canada’s Atlantic deep-sea fisheries, meant more to them than to most people. Much of what each has done has gone to swell the results of local organizations, so that the subseriptions which have come to the Secretary of the Canadian Fisheries Association represent only a part of what the members of the Association have given. To date, however, the Secretary has received the fol- lowing amounts from the branches of the Canadian Fisheries Association : Canso ... . . $1,000.00 Digby ... 100.00 Montreal ... 780.00 Ottawa .. 10.00 PRGVODRO $556 “a vis Pee 8 Nk s OVE es ee eee Prince Rupert ... 200.00 $2,325.00 A complete report will be given in the next issue of the Canadian Fisherman. A NATIONAL BLUNDER. The person, be he minister or departmental of- ficial, who is responsible for the wording of the Order- in-Council passed Mareh 9th, 1915, dealing with ship- ments of fish in bond from Prince Rupert, should be discovered, and if he is still in office, he should “be - is dismissed. His blunder has been the cause’ of serio disturbance to the Canadian fisheries of the | he Pacific, and since March, 1915, has from time to threatened the cordial relations the people of C are anxious to maintain with their neighbor and the United States. So far as is known, ther is oe a planation that can be offered for the wording of th preamble in this Order-in-Council. Those who are forced to deal with it can only apologize for it, as has the Honorary Secretary of the Vancouver Branch of the Canadian Fisheries Association, a copy of v letter to the Pacific Fisherman appears Hua this issue. Such situation is humiliating t Canadian citizens. * : Z The attitude of the United States towards — Order-in-Couneil was first made known to the Br Ambassador to Washington at a conference i in which Canada was represented by Sir Jose and Mr. Found, Dominion Superintendents of Fi But the Ottawa Government has simply continu blink at the whole affair, evidently in the hope the matter would blow over. The action of a go ment, however, cannot be dealt with in expressed intention of the Canadian Gove forth in the above-mentioned Order-in until it is properly dealt with will continue ie sae: th at g 4 ri bors may be smothered by other considera it will continue to smoulder and may burst im later. The proper and statesmanlike way for the Governor-General-in-Couneil to te matter and negative the intention expressed amble of its Order of March, 1915. ae The report which the United States Go asked should be made by their Bureau of Fi lately been published in Bureau of Fish ment No. 838. The two opening paragraph report read as follows: a “The halibut fishery, not only of Alas the entire Pacific coast, was in a very di unsettled condition throughout 1916 because alleged efforts of the Canadian Government the trade through Prince Rupert, the ter the Grand Trunk Pacific Railway, which is” mately 90 miles southeast of Ketchikan. Mu hension has been felt by residents of Alask the fresh fish interests of Puget Sound’*t the Government afforded relief through ‘prop de and benefits to American labor would be almost y assimilated by Canadian interests. It has also n felt that along with this would go the loss of srican fishermen and their families who would up their residence chiefly at Prince Rupert, and most of the fishing vessels would soon be trans- «1 to the British flag. : it has been said that there has been a well-studied upon the part of the Canadian authorities to ect this assimilation of the American halibut fishery. is a matter of official record, as clearly set forth part of the preamble of which in referring to fish- - vessels registered in the United States says that der certain conditions a considerable number of such ransfer their vessels or boats to the Canadian registry nd permanently operate from Prince Rupert.’ ’’ _ ANOTHER BLUNDER THAT SHOULD BE INVESTIGATED. é ‘The failure of the salmon to run as abundantly 1917 as in former big years entailed a loss that to the fishermen and canners of British Columbia ver $8,000,000, and a loss to the fishermen and united, drastic, and long continued effort, shall d in placing on the spawning beds of the Fraser é the equal of the millions of adult salmon that spawned there every fourth year up till 1913.’’ Thus spoke Mr. John P. Babcock, Assistant Commissioner of Fisheries for British Columbia at Ottawa a few as a matter of fact, international loss, was occasioned by the builders of the Canadian Northern Railway, al- lowing the rock from their cuttings on the banks of e Fraser River to so obstruct that River that the sal- on could not get up to their spawning grounds in the year 1913, and ‘‘millions of sockeye salmon that ‘year died below the blockade without having _ spawned.’ ’ Some person is responsible for this irreparable loss, and the matter should be investigated without furth- er delay. The obstruction of the Fraser River did not occur over night, but was the work of months, and any one of a number of government officials should foreseen the. trouble that would result from this ndifferent filling up of the river. FISHERMAN 499 LACK OF SALT LESSENS FISH PRODUCTION. One of the fish recommendations which the Can- adian Fisheries Association made to the Fish Com- missioners after their appointment by the Food Con- troller, was to arrange for a supply of salt, at all the principal fishing ports, so that when the fish began to run, the quantities taken would not be limited ‘.yv the supply of salt. It was fully three months later, however, before the Commissioners realized the force of this recommendation and arranged for a supply of salt. This arrived at many ports too late to save large quantities of fish, as may be seen from the review given elsewhere of the industry at Lunenburg. This is only one of the many expressions that have reached this office and which points to neglect on the part of some person. TECHNICAL EDUCATION FOR FISHERMEN. This is an old subject with us and it is one which we will never drop until something is accomplished. Our fishermen, more than any others in the world to-day, are remaining in the rut through lack of facilities for technical training in the taking, packing and curing of fish. Japan, that nation of fishermen, realized the advantages of technical training years ago. When Western ideals permeated her deep-rooted and ancient Oriental civilvization, she was quick to pick up the best of the utilitarian phases of our Occidental culture. Students from her colleges were sent at the expense of the Government to British and American shipbuild- ing yards and machine shops; her seamen were en- couraged to sail in foreign ships, and the young Jap was to be found in the colleges and night schools of the Pacifie Coast in great numbers. Insofar as the fish- eries are concerned, the Japanese have spared no pains te perfect themselves in studies that will develop the resources of their waters to the utmost. Fishery stu- dents came to the United States and worked as fisher- men on the halibut schooners of the Pacific and the dory trawlers of the Atlantic, and went to Eng- land to become acquainted with steam trawling and drifting. . The Japanese are but one nation who have gone in for specialized fishery training. Norway, Sweden, Denmark, Holland, Germany and England are others who have given great attention to the subject. Canada, with at least one hundred thousand persons employed in the fisheries, and possessed of the greatest fishery resources in the world, has done practically nothing along the lines of the technical education of the worker in the fishing industry. Now, we are well aware of the demands that are made upon the Dominion’s finances at the present time, and with a war on, we can hope for no appro- _priation to further technical training among our fish- ermen for at least a year to come. The need of tech- 500 nical training, however, is very great, and in two par- ticular fisheries, it is essential at the present time if we are to hold a trade which we can wrest from the Scandinavians, viz.: dried salt fish and pickled herring in the markets of South America and the United States. THE FUTURE OF FROZEN FISH. A great: future awaits the introduction of frozen fish to the Canadian public, and the dealers would do well to encourage the building up of this trade. At the present time, there is a strong prejudice on the part of the public to frozen fish, but this is an an- tipathy which can be dissipated by education and a steady pushing of the product. A similar prejudice existed in Great Britain with regard to frozen beef and mutton from fhe Argentine, Australia and New Zealand, but steady work on the part of the great meat firms who handled it, has suc- ceeded in overcoming the popular aversion, and frozen beef and mutton have become staples in the Old Coun- . try. The U.S. Bureau of Fisheries endorse the frozen fish idea, and they have set Dr, Mary Pennington to work analysing and testing various species of frozen fish. It is stated that Dr. Pennington has found frozen fish to be in better condition for food purposes than fish sold fresh at centres distant from the seaports. This seems natural, as fish placed in the freezer as soon as landed and kept frozen until thawed out by the housewife, is protected from bacteriological deteriora- tion during transit from freezer to market. As those in the trade are well aware, certain fish will stand freezing better than others. In some species, the tissues break with the frost, but careful study will suggest a remedy. In the meantime, it will be worth while to build up a trade in those fish which stand up well with freezing. Frozen Saskatchewan whitefish, some two years old, were placed on the table at a London, England, din- ner by Major Greene, and the guests vowed it was excellent. Halibut, salmon, mackerel, haddock, her- ring and smelts, besides various fresh water species freeze well and will keep indefinitely, provided they are not allowed to thaw out. The advantages of handling fish in a frozen state are manifold. ‘Transportation is greatly simplified, and the loss through shrinkage and deterioration, which is the curse of fresh fish, is done away with, and the retailers’ problems are simplified greatly. The most important factors in the frozen fish trade are in keeping the fish frozen from freezer to house- wife, and the proper thawing out of the product by the latter. Frozen fish has been spoiled by improper thawing, which must not be done by the application of heat, but only by immersion in cold water. CANADIAN FISHERMAN Hisccreken: int Both Ameriean and Canadian dealers recognize ig value of selling fish in a frozen state, and now is the — time to commence a campaign to bring frozen fish — befare the dis . THE CLOSING YEAR. only: substitute for meats, and the great need of the latter for shipment overseas brought fish foods to 1 fore. Tuesdays and Fridays were declared as be fi e was suggested as a substitute, and a substitute it become. ca Tuesday is now a recognized Fish Day, and our lo , an accomplished fact. We were the first to adv 10: Tuesday as a fish day, and the Conese Fisher for the past three years with encouraging suecess. Food Controller’s edict has now sueceeded in clinching fish to Tuesday and the fore-end of the week is giv- ing Friday a run for its money. It’s here to stay. — The substitution of fish for meat in restaurants and hotels has had the effect of introducing many strang to the advantages of a fish diet. The fish | now a staple in most restaurants and is | g becoming a staple in many homes. The consumption of fish in Canada has i oe 25 per cent to 300 per cent in many but largely through scarcity of catch, high operations, competitive bidding through keen d ' and increased wages on the Pacific Coast. While these fish have gone up other lines have at. prices but little over pre-war days. The price t fishermen on cod and haddock has almost doubled an average, but their cost of operation has been g er. The demand for these fish has been heavy both home and British consumption, but the catch has t good. Salt cod brought top-notch prices for and the catch was a record considering the: fleet engaged. - The two steam trawlers operating out of Nova § made a good year with heavy landmgs, Another trawler, the ‘‘Orontes’ has been added to the At fleet during the year, and has augmented the supply The heavy shipments of frozen fish to Great | continue and a great many varieties not m in Canada are being caught and shipped. Fish being contracted for in supplying the Canadian v ’ CANADIAN calling for increased quantities of Canadian fish nee the entry of tis States into the .war and their a Hitoshing element in the fresh water fish trade has been the adventure of the Ontario Government in- to the fish business. While the purpose is laudable e mough, yet the methods of distribution are to be reeated as being Bolshevik in its relation to fish- n, wholesalers and retailers in Ontario. Through a subsidized fishery, whitefish in irregular supply is - deing retailed at less than cost and brought into com- - petition with fish produced through the regular chan- nels—diverting the latter to the United States. In he Western Provinces, the Food Controller has adopt- d a fairer scheme by regulating the prices of winter eaught fish, and the trade are satisfied that the meas- “ure was a necessity and a war-time act. Ontario ‘might have done the same and whitefish would have been retailed at fair prices with a legitimate profit fo all handlers—part of which would have been re- _ turnable to the State in war taxation. On the Pacific Coast, the four-year salmon run was failure and resulted in competitive bidding between “S. and Canadian packers for Fall salmon to ecom- te contracted packs. As high as 70 cents apiece paid for dog salmon. and the price of all er salmon lines were boosted by the fishermen. Halibut is becoming scarcer, and the fishermen are tting high prices through competitive bidding for their catches. Legislation to protect the halibut is being seriously mooted and will probably be intro- ed during 1918. The Food Controller is making arrangements to find market for Pacific ‘‘serap fish’’—the cods, flounders, soles, grey-fish, also herring and oolachons—and ne- otiations are at present under way for an agreement ‘on price to all handlers. The Government intend to help the business by paying two-thirds of the trans- portation charges on these fish to the eastern boundary of Manitoba in order that a market may be made and cheap fish introduced to the Western consumers. This will be the salvation of the Pacific fisheries as the halibut cannot be depended upon for all time, and - elose season legislation will probably cut down the 4 eatch. A Commission investigated conditions in the salmon canning industry of District No. 2 in British Columbia _ during the summer, and made an exhaustive report _ which is now before the Marine and Fisheries Depart- “ment. A decision will probably be announced early in the new year. _ The Food Controller has assisted the consumption of “Ss s oh tation has been facilitated i reel ‘and “many : FISHERMAN 501 restrictions on fishing waters has been raised to in- crease production during the war on his recommenda- tion. The Canadian Fisheries Association and this maga- zine conducted a campaign for increased fish produe- tion during the summer with eminently satisfactory results. The Association has been of great assistance to the Food Controller and has placed all its officials at his service. This organization of the fishing in- dustry has been of inestimable benefit to its members and the fishing industry in general. Plans for the future will be undertaken in greater magnitude and a carefully organized policy for the development of the industry will be carried out. The year has been one of progress and the future augurs well. Here’s to 1918 and the biggest year of all! A MENACE TO CANADA. It is an undoubted fact that an attempt so exten- sively organ‘zed and so deliberately carried out as to make its origin easily attributable to enemy agents has been made in Canada to discredit the Food Con- troller and to check-mate his efforts along the line of conservation. Stories without even a vestige of foundation have been scattered broadcast. Nor have they come to life casually. They have started simul- taneously in different parts of the country, and in each instance have been calenlated to arouse public indignation. These untruths, intang*ble quantities though they be, have the power of destruction that lies in a battalion of soldiers. They are insidions, subtle, persistent. Bit by bit they dissipate public trust, the great essential in the work of food control. They hamper the work of the Food Controller. Tt lies with every individual to forbear from criticism; to re- frain from passing on the vagrant and harmful story; and thus the more effectively to co-operate in work, which is going to mean more’ than the majority of people yet realize. TO MARKET ALL EDIBLE FISH. The Food Controller is planning to find and create markets in Canada for those fish which are at present thrown away or split and salted for export. Samples of fresh pollock and sea cat-fish were tried by the . Food Controller’s staff at recent luncheons, and both were declared delicious and well worth placing upon the market. Skate, hake, cusk, flounders, soles, eels, burbot, greyfish, silver hake, herring, grey, red and ling cod and oolachons are among the fish varieties the Food Controller intends to introduce to the Canadian consumer as an alternative to the high-priced halibut and salmon. All of the fish named aré excellent food fish, but largely on account of their appearance, the public has 502 refused to give them a trial. The heavy demands of the home and overseas markets for certain lesser known fish is causing occasional shortages, but if the lesser known varieties could be introduced there would be a good supply. The campaign to popularise these fish will commence with the New Year, and with the demand which now exists for fish foods, they should soon become staples and result in the commercializing of a present-day waste or non-utilized product. AN EARMARK TO PROGRESS. “‘T have studied this question for several years and do not think that I have ever found a man consist- ently reading the trade papers who was not a live wire. On the other hand, I have found that the men who do not read the trade journals are unprogres- sive.’’? Such is the verdict of Wm. L. Fletcher, Sales Manager of Cutting and Washington, Radio Engin- eers and Manufacturers of Cambridge, Mass., a man who has had a wide and successful experience in sales- manship. NEW REGULATIONS FROM FOOD CONTROLLER’S OFFICE. The maximum price for mullets caught through the ice of the lakes and waters of Manitoba, Saskatchewan and Alberta has been fixed by the Food Controller at two cents at primary railway shipping points. Also that for Southern Saskatchewan lakes half a cent may be added to the prices fixed for winter caught fish at the Big River District. Rumors having reached Food Controller that itinerant American dealers have been offering prices in excess of, those fixed, permission to export has been withdrawn until satisfactory evi- dence to contrary is produced. DEPARTMENT OF THE NAVAL SERVICE. Notes on the Results of Sea Fishing Operations in Canada During the Month of November. On the Atlantic coast sea fishing was carried on during November under rather unfavorable weather conditions, and as a consequence the quantity of the principal kinds landed was barely equal to that land- ed for the same month last year. The total eatch of cod, haddock, hake and pollock in eastern Canada amounted: to 100,564 ewts. This is 5,400 ewts. less than for November, 1916, but almost 18,000 ewts. greater than for November, 1915. Along the south shore of Nova Scotia, which is the chief producing province of the east, fish were found to be plentiful on the fishing grounds; but results at the different centres varied with the condition of the weather and the amount of bait available. For ex- ample, Guysboro county and the counties of Cape Breton Island show an increase compared with the pre- ceding November of 12,900 ewts. of cod, haddock, hake and pollock, while Halifax county and the counties to the westward show a decrease of 20,776 ewts. Gains in some of the other counties, however, reduced the total shortage of these fish in Nova Scotia to 3,242 ewts, that paid in Novenites of the pre- an increase of 85 per cen J tuk kite p ent for cod, and 114 per cent _ The sardine fishery in the Bay of Fun ed in a catch of 23,965 barrels, wedinie 95,685 Vabrole Be ug — eros last year. 28 3 e new lobster fishing season opened i and St. John Counties, Ne B., on the 15th of the ee The catch amounted to 1,080 ewts., against 1,726 ewts. for the same period in the preceding year. ae Very little fishing was carried on in any part of the : Gulf of St. Lawrence other than for smelts and oys- _ ters. The smelt fishery produced 2,598 ewts., wh last year in the same month 3,510 ewts. were ta bi pie paid io fishermen for smelts so far this year is per cent higher than la 33 per cent higher than in 1913. oe wo fishermen of Cape Breton County, N. S., and one fisherman of St. John Count Seu Baty re | owned: the course of the month. i _ ame On the Pacific coast weather conditions, gen: predating igri for fishing. we all salmon fishing during the month r d catch of 168,404 ewts., setae 96,079 ewts. peer period last year. The price paid per ewt. to fish men for the increased catch was 75 per cent higher. _ Herring were caught in fair quantities at Nana Cowichan Gap, Nanoose Bay, and Alberni Canal. — catch for the month amounted to 89,247 ewts., 71,374 ewts. for the same month last year, while price to fishermen is 100 per cent higher this than last. Eine The quantity of halibut landed during Nover was 13,030 ewts., against 15,989 ewts. hist vember, 1916, and 26,415 ewts. during November, 191 A stoppage of railroad traffic out of Prince R due to a slide, caused a number of halibut fishe to land their catches at southern ports for a pa the month. per The total value of fish landed in British Col during November was $1,599,031, against $5 during the same month last year. The total catch of sea fish in the whole of Cana during the month realized a value of $2,145,240 at the — point of landing. In November last year the value — amounted to $1,074,398. ea : NEW CANNING ENTERPRISES. _ Jackfish or pike from the Northern Lakes of Al-— berta is now being canned by the Athabasca Company of Edmonton. The fish are being put in sanitary cans and are quoted at $2.10 per case 1 doz. 1 Ib. talls, f.o.b. Edmonton. Greyfish is be canned in Prince Rupert and is quoted by Nickerso & Co. at about $5.00 per case of 48 one-pound talls o.b. Rupert. 7 frowdess made re cod cheeks is being « ; ned in Nova Scotia by A, P, Tippet . and is an excellent line, e * Mei : Vancouver, B.C. The Pacific Fisherman. Dear Sir,—Your article on pages 14 and 15 of your e of September headed ‘‘Official statement on ce Rupert Question,’’ has interested the fishing ‘in the fishing and canning industry has result- in the eludication of points of view that may be rth your consideration and on publication, worthy In the first place, let it be admitted at once, that the clause in the Order-in-Council of March 9, 1915, referring to the transfer of American vessels to Can- -adian reg'ster, should never have been used; first, be- cause such transfer was never considered by the Can- adian fishing industry, and second, because it is mani- estly offensive to the free people of our sister Nation. Had that clause not appeared in this Order- in-Council, he argument you have so pertinently extended would have had no apparent foundation in words, as I hope to show it has no basis in reality. - Who drafted the order-in-council with the effen- sive clause—the wholly unnecessary and uncalled-for _clause—is no more a mystery than that typographical errors creep into your excellent magazine. That elause should have been exe‘sed before the order-in- eouncil was promulgated. The sooner the order-ip- - eouneil is amended by the excision of that hateful elanse, the better pleased will be the fish men of Brit- ish Columbia. _ So much for the amende honorable to the amour propre of our cousins to the South. It is right for me to assume that if that clause were emitted from the order-in-council, then the order-in- council would have met with the approval of the fish- jing interests in the United States, for its operation and its intention are to grant benefits to United States halibut fishermen and vessels, As to the order-in-council of Janvary 31st, 1916, re- lative to bait, while it was a new feature, yet it did not take any rights from United States halibut fisher- men and vessels, but rather extended to them valu- able concessions if they eared to. avail themselves of them. : T will be glad if you and your readers of this article will appreciate the fact that in all that has been done _ by Canadian orders-in-council, no compulsion has been suggested; privileges have been offered, and it has been left to the United States halibut fishermen and _- vessels to take advantage of them of their own free ‘will and accord. With this fair understanding. ecor- dial co-operation in thinking may be achieved. With the fallacious suggestion that the Canadian orders-in- ‘fishermen and vessels to trade with Prince “and not with Seattle or Ketchikan, neither rAaa CANADIAN FISHERMAN the serious contemplation of your many and influ- 503 Replies to the Contention of United States Fishing Interests re Prince Rupert Dispute you nor I can be a party. For the indisputable fact is that the freedom of the United States halibut fisher- men and vessels and of the seas, is in no way inter- fered with by Canadian governmental regulations. That the privileges extended freely by the Cana- dian orders-in-council to the United States halibut fishermen and vessels were appreciated by them as beneficial commercial aids is admitted by you when .you say that the United States vessels landed at Prince Rupert in 1915, 7,000,000 Ibs. of halibut and in 1916, 13,000,000 Ths. That United States halibut fishermen and vessel owners should protest against this, when they benefit from it, seems hard to under- stand. That Seattle fishing interests may be affect- ed by the transfer of so much of the halibut trade from Seattle to Prince Rupert is more evident and more easily understood ; but if they were benefited by the transfer they would not surely protest. As a gen- eral proposition we must all agree that those who benefit from the privileges extended by Canadian or- ders-in-council do not protest. They say protest who cannot avail themselves of these free privileges. The question arises, then, whether Canada should abrogate these order-in-council and in doing so please certain United States fishing interests and displease certain other United States fishing interests; or whether Canada should continue to offer the present privileges free to all who care to take advantage of them. It seems potent that Canada’s position is em- inently fair and friendly in this present matter. In particular, the fish men of British Columbia say that the obnoxious clause in the order-in-council of 1915 is of no interest to them; they were never consulted about it, all they desired was that United States halibut fishermen and vessels might have the privilege of landing their eatehes at Prince Rupert and shipping them in bond to United States points. That was a concession to the Tnited States fishing interests. Canadian interests are as anxious as the United States fishing interests to see that clause dis- appear fromthe order-in-council, and it will. What is the reason that Prince Rupert is the centre of the deep sea fishing of the Northern Pacific Coast? You quote E. J. Brown as saying: ‘‘The Canadian ad- vantage is considered to be the result of artificial stimulus by way of governmental regulations.”’ He says it is not one of geographic position, of superior transportation facilities. We have referred to the governmental regulations, they are embodied in the orders-in-council. What made Seattle the centre of the Pacific halibut fish- eries for twenty years prior to 1915? Surely it was geographical position, superior fleets, fishermen and methods, and superior transportation facilities. Two things haye made Prince Rupert the new centre for the Pacifie deep sea fishing trade, Ist—the fact that it is nearest to the greatest supply of fish, and second- ly, that the Grand Trunk Pacific js now a finished 504 transcontinental railway with connections over all America. What Seattle was fifteen or twenty years ago, Prince Rupert is to-day. With all due respect to Mr. Brown, the habitats of the halibut, the geog- raphy of North America and adequate transportation facilities have combined to create a condition whereby a Canadain city has a fishing port advantage. Gov- ernmental regulations will not make the halibut mi- grate to more southerly feeding grounds. And giving Ketchikan and Prince Rupert similar facilities, one can easily imagine that the terminal of the transcon- tinental railway will still be the Mecca for the fish- ermen on their own initiative. It has been the superior fleets, fishermen and methods of the former fishing fleet of Seattle that have taken advantage of the natural conditions in the Northern Pacific waters to trade fo and out of the port of Prince Rupert, and the advantage has not all been on the side of the Cana- dian city, as the United States halibut fishermen and vessel owners can testify. So far as the pre-eminence of Prince Rupert over Seattle, as the halibut fishing centre of the Pacific is concerned, it is a matter of creative geography, and the act of creation was performed millions of years ago, once and for all. In regard to Ketchikan there may be another story. There is no good reason why there should not be a United States port and a Canadian port for the halibut fisheries of the North- ern Pacific. That is a matter of business for the in- terests in each country to work out. There is no bar so far as Canada is concerned to the development of a great halibut fishing port at Ketchikan. To the casual observer it would seem strange that it has not been done already. Public and public enterprise, of which our cousins to the South have ample, has an opportunity for a wide swing in this direction. And I know of no more opportune time, when greater food production is desired in our united efforts to win the, war, than the present for action along this line. But in fairness, let not the Canadians be blamed for developing their own port at Prince Rupert. Even the halibut fisheries at Prince Rupert are doing some- thing to feed the allied nations at the moment. And to say that a paltry order-in-council or two can ereate a great fishing centre is to go back on the teachings of history and make the world unlearn all it has been taught. Governmental regulations may assist condi- tions, but only enterprise and energy will establish any great industry on a permanent basis. There seems no danger of the halibut supply caught, in the United States waters and its cost to United States consumers passing from the- United States to Canada. There is only one big Canadian fishing com- pany competing with five or six United States con- cerns at Prince Rupert. The fish caught by inde- pendent boats is offered for sale in the open market.. Every company has the same opportunity to bid for it. It is inconceivable that that one Canadian Com- pany can debate the price, the Booth Fisheries, the Atlin Fisheries or the National Independent Fisheries, must pay for halibut. It is in no more advantageous position than are the United States. Its government subsidy was paid years ago, and it is no longer in re- eipt of governmental assistance. It has to stand on its own feet in the face of the keenest possible com- petition from large United States fishing concerns that had achieved manhood in business before the Canadian Fish and Cold Storage Company was in- 2 _, CANADIAN FISHERMAN December, 1917 cubated. Let not bugaboos frighten the innoéent United States consumers. ] ruled by the law of supply and demand, with the — aid of Hoover and Hanna. Through business fore- sight and fortunate circumstances, the Canadian Fish and Cold Storage Company was in business in a big way with its plant, with a capacity of 14,000,000 Ibs., when the halibut, geograph and railway facilities combined to create Prince Rupert into the deep sea fishing centre of the Northern Pacific. condition. It isn’t any argument. It is a fact. ee Now, the United States fishing companies which have buyers and fish houses at Prince Rupert have been fairly treated by the Canadian Fish and Cold Storage Company, which has supplied them with ice either crushed or in block at $3.00 a ton, a price as cheap as found anywhere on the Coast. No advantage has been attempted to be taken by the Canadian Fish and Cold Storage Company of its competitors. No United States halibut fishing boat has been refused ice at the Company’s plant, nor has it ever been stipu- lated that ice and bait would be supplied only if the boat bought its other supplies in Prince Rupert. T. H. Johnston, General Manager of the C. F. & OG. 8. Company is the authority for this statement. It is eveh said that Capt. Bernhoft, who is said to have been refused ice, but who really himself refused to buy ice and bait in Prince Rupert, proceeded to Ketch- ikan for his supplies and then returned to Hecate Straits, Canadian waters to catch his halibut. But enough of that, for it is dealing with trivialities. Modern business thrives on service and the fishing concerns at Prince Rupert are nothing if not modern. Mr. Brown refers to the culling of halibut. “Tt is not the custom in Prince Rupert to cull the catches of fish as it is the custom on the American side of the line.”’ This culling is a moot point with the halibut fishermen. They seem to be satisfied with the methods adopted in Prince Rupert, by all the fishing houses, both Canadian and United States. It is different from the method in Seattle and Ketchikan, and the fisher- men prefer it. j It seems evident that if the United States buyers are to take advantage to the full of Prince Rupert as the natural centre of the Pacific halibut industry, from the statements published in your paper, they must — erect cold storage and freezing plants there or locate in United States territory and create a new fishing centre. That states the situation. The great halibut: market is already established at Prince Rupert, just as on the Atlantic, Boston is the centre of the deep sea fishing. Other centres have arisen on the Atlan- tie Coast, but Boston still leads; and that deep sea fish market has not been ereated solely through govern- mental regulations. The facts state the ease strongly enough without dragging in the bugaboos of ‘“‘The fear of ultimate. Canadian. assimilation and j conditions because of subsidies and other govern. mental regulations, favorable to Canadian interests,” _ These are specious arguments tending to prejudice impartial judgment. -. In a word, Prince Rupert is a free port to United States halibut fishermen and vessels where spécial privileges by orders-in-couneil are given to our cousins to’ the South. There’ is no eompulsion on the part: of Canada. Nature and natural progress have or- dained that Prince Rupert be the centre of the’ Pacific halibut industry, and the right to trade freely in that The price of fish will be That is the | F. / December, 1917 centre is extended to the United States fishing inter- ests. If restrictions were imposed on the United . States fishing interests one could understand the case as you have presented it, but when the greatest con- sideration is voluntarily tendered to United States - fishing interests, one is at a loss to understand the elaboration of trivialities to make a fair case cloudy. -_- However, finally and in particular, the whole-heart- ed entry of the United States into this world-war, _ shoulder to shoulder with the Allies, has warmed the hearts of Canadians, and he who suggests interna- tional offence where none is intended does a service to his country at this time. Any movement that will _ disorganize an established international trade that is doing national work in increasing the production of _ fish for food-stuffs during the war, must be prepared to withstand criticism from all citizens, both in the United States and Canada, who desire first that this war shall be won by the Allies. - Canadians will be glad if United States interests ean establish a fishing centre in United States terri- tory adjacent to the halibut banks. It is the undoubt- ed and acknowledged right of the United States fish- ing interests, and in no way would Canadians think of interfering with it. But Canadians maintain that their attitude toward the halibut fishing centre: at _Prinee Rupert should be viewed in its true light, and that fair dealing without the slightest shadow of com- - pulsion, should be considéred meritorious rather than _ be construed into insidious means of unfavorably affeeting United States fishing interests, whose pre- __ sence in Prince Rupert is of common advantage, with detriment to none. ‘aaa Yours faithfully, WM. HAMER GREENWOOD, Hon. Secretary, The Vancouver Branch of the Canadian Fisheries Association. DEPARTMENTAL ANNOUNCEMENT. _ Sir,—Adverting to my letter of the 24th October ultimo, with regard to the new arrangement for the transportation of fish from the Pacific coast to points in the three Prairie Provinces, by which this Depart- ment would pay two-thirds of the transportation charges on the different kinds of cod and flounders, as well as grayfish, I now beg to inform you that by Order-in-Council of the 8th instant this arrangement has been amended so as to authorize the payment of two-thirds of the transportation charges on all ship- _ ments of British Columbia fish, other than halibut and salmon. , "Tt is hoped that with this assistance the dealers on the Pacifie coast will be able to work up an im- portant demand in the western provinces for other ‘varieties of fish, such as herring, oolachans, skate, ete. T am, Sir, Your obedient servant, G. J. DESBARATS, Deputy Minister of the Naval Service. Mr. H. Hi. Brittain, Vice-President of the C.F.A., was in a barber shop in Truro, N.S., when the Hali- fax explosion occurred. He states that the shock was so violent there that everybody ran out into the streets 4 Se was on. Truro is over 50 miles CANADIAN FISHERMAN 505 REPORT ON FISH HATCHERY AT BELLEVILLE, ONTARIO. Reports from the Thurlow Hatchery, near Belle- ville, Ontario, which have reached the Department of the Naval Service, show that an eminently successful whitefish egg-collecting season there has come to a close. The best collection of any previous year has been increased by 50 per cent, and the Thurlow Hatchery, which can handle 100,000,000 whitefish eggs, has been filled to capacity and 50,000,000 addi- tional eggs have been sent to the hatchery at Sarnia. This result is clear evidence of the effectiveness of the fish breeding work in Lake Ontario. A few years ago this lake was regarded as practically depleted of whitefish; now the catches are well over a million pounds per year and are rapidly increasing. Whitefish eggs for propagation purposes were first collected in the Bay of Quinte in 1906. For several years the collection of such eggs in this area did not exceed 30,000,000, although no commercial fishing was permitted in the Bay during the month of Novem- ber, and the only nets authorized for whitefish were those that were fished for hatchery purposes. The Bay has been systematically stocked with fry and whitefish have become so abundant that this season the whole Bay with the exception of a small area which is reserved for fishing for hatchery purposes was thrown open for commercial fishing. Notwith- standing the enormous number, taken on their way up the Bay before they reached the hatchery nets, by the commercial fishermen, the fish were so abundant that the best previous collection of eggs was increas- ed by over 50 per cent. hen commercial fishing was not allowed in the Bay, the fish taken in the hatchery nets were liberat- ed after they were stripped of their eggs. In view of the importance of increasing the production of fish and releasing larger quantities of meats for war purposes, the fish taken in the hatchery nets were this season sold after their eggs were procured. The fish were sold at the hatchery to those calling for them for Ie a pound above wholesale prices, and the bal- ance that remained after the local demand was satis- fied was sold to the wholesalers. Some 50,000 pounds of fish were disposed of in this way. LIEUT G. H. FORSTER. The many friends of Lieut. George H. Forster will be sorry to hear that the Linde Canadian Refrigeration Company, Montreal, of which he was manager, has re- eeived a cable that in the recent fighting he was badly gassed. Although his condition is serious, there is hope of his recovery. Lieut. Forster joined the 148th McGill Battalion, under the command of Lieut.-Col Magee, and left in 1916 for England, but later was transferred to the Im- perial Forces. TRAWLERS BEING BUILT AT GREAT LAKES SHIP YARDS FOR ATLANTIC FISHERIES. Nine steel fishing steamers are being built at yards on the Great Lakes for Boston owners, the vessels be- ing intended to replace trawlers of this type which have been sold or taken for war purposes, Two wood- en steam trawlers are being built at Cape Ann for ‘the Gorton-Pew Fisheries Company, 506 CANADIAN FISHERMAN Lunenburg’s Banner Year ‘(inl ie aed Sr t so plentiful and everything was being done to speed 3 ‘*The largest catch in the history of the fleet.’’ Such is the summary of the work of 95 vessels and 1,884 men engaged in the bank fishing industry for the year 1917, and the earning power per capita was $1.360. Every year the resume of the banner industry of Lunenburg spells prosperity; this year, however, it is synonymous with affluence. In 1916, the spring fare was sold for $7.10 per quintal, the summer for $7.80, or an average of $7.50 for the entire season, netting the neat sum of $1,635,- 505. Many said then, ‘‘It can’t last, or at least the end of the high fish prices is in sight.’’ I remember being in the office of one of the busy fish firms on Montague Street last fall, when prices were being discussed. A noted fish killer, whose luck is proverbial, said: ‘‘Don‘t talk such nonsense, the end is not in sight, far from it; the markets will open in 1917 with the figures they closed with this year. Then watch her climb.’’ Let us see how his words were verified: In May 1917, $9.50 was offered for cod, and $7.50 for scale. There was a break then, but at the last of May, $9.60 was offered at Lunenburg, and $9.90 at Halifax. About the first of July $10.00 was offered at Lunen- burg, and $10.20 at Halifax, later in the same month $10.25 was offered. In September $10.10 was the Lunenburg price, $10.30 the Halifax one. About the first of November, Lunenburg offered $10.28. and on Novy. 19, the high- est price was paid, $10.60. ; Some climb, when it is considered that ten years ago, $4.00 or $4.50 was deemed a good price for salt cod. $10.60 about that time as a suggested figure for cod would have been voted as lunacy. But whether figures don’t lie, or liars don’t figure, here we are with our facts: 1916’s catch of 218,060 qls. At an average of $7.50 per quintal totalled $1,- 635,505; 1917’s catch, 256,215 qls., at an average of $10.00, amounts to $2,562,150, yielding a balance of $926,650 in favor of the gross earnings of the fleet for the present year. There were eight hand liner’s car- goes sold green to the local firm of Robin, Jones and Whitman at $5.25 per hundred pounds, and two to American markets. The catch would have been even greater, but the vessels were handicapped by the salt shortage, which obtained in the latter part of August. A number of the schooners had to terminate their voyages on ac- count of lack of salt and the tension in that market was relieved too late to help the fishermen. Only about a dozen vessels engaged in fall fishing for the same reason and, in a year when fish were up the fishing industry, this shortage was little short _ of criminal. It is to be hoped, however, that 1918 will — see no such negligence; every effort should be used to _ guard against such a contingency. It is bad enough — 4 to have a scarcity of fish, but a plentitude of fish and no means of curing them seems unpardonable. — A glance at the following tabulated statement shows _ the history of the industry for the past ten years :— Average Year. Vessels. Quintals. per vessel. NOT ee aes 109 123,625 1,184 © 1908 see de ee 138,180 1,256 TOD8 ae eae ae 93 173,582 1,866 bE Fe eae RR a 0M 102 - 216,400 2051 — 19337 oe etre 122 216,450 1,774 £910 | ee, 136 211,080 1,552 1999. ceardapteer ks eee - 211,405 1,747 1) Reape rae Sigs? oh 118 ~ 154,065 1,305 1915 .. 118 227,245 1,927 19 oot. ee 218,060 2,060 1917 . yea 95 256,215 2696 It will be seen by the foregoing that the cate | per pe see and the total catch was the largest on re- cord. sieht Py lg : The fleet, however, was the smallest this year than — for any year since 1909. This was due to a number of causes. Many vessels were engaged in carrying food _ products to European countries, and in consequence of “ae the extravagant prices offered, a large number have been sold. © hg Serer The schooner Doris V. Myra, Captain Clarence Myra, when fishing on the spring trip, was run down by a British transport ship, and her erew were car- ried to Liverpool, England, Wes tee 2s Na This was a big set back, as not only the fine vessel but her catch of 600 quintals was a total loss. Luckily Captain Myra had contracted for a new schooner be- _ fore leaving on his spring trip, and this having been launched in July he finished up his vedas eh 3:99 350 quintals, which was good wrk for the time — spent. es February. seems to have been an unlucky month for the schooners, as the F. M. Toro was dismasted, and the Henry W. Adams torpedoed in the Bay of Biscay during that period. Among the schooners sold were the tern Mary D. — Young, W. C. McKay, Jennie Ritcey, Marion Silver, Hawanee, Associate, Abyssinia, Wautauga, Mark Gray, Marjorie MeGlashen, W. J. White, Assurance, Gigan- tic, Amy B. Silver, A, H, Whitman, James Parker, — December, 1917 CANADIAN Benevolence, Jennie E. Duff, Marina, Minnie Mosher and Guide. The crews of the schooners have made tidy sums this year, some of them sharing over a:thousand dol- lars per man, while from $800 to $900 was considered ordinary. These sums cover about five months’ work, include board, with little or no chance for expendi- ture. The wages of headers and throaters, boys ranging from 14 to 18 years, were $30.00 a month, and the cooks averaged $100 per month, though some of them got $120. Provisions, outfits, ete., have of course been higher, much higher, than in former years, but even so, there Capt. Maynard Colp of the handliner Lucile Colp high liner of the Lunenburg fleet for 1917. ean be no kick coming from anyone when the cheques are received. One of the schooners sold, the W. T. White, was bought last fall for $9,000. She cleared $8,000 on her fishing trip, and was sold for $17,000, demonstrating pretty clearly how these vessels make money. There never was such a demand for dry fish or, in fact, fish in any shape, as at present, Pessimists say, FISHERMAN 507 **Tt can’t last, times will change, ete., etc.’’, but, why can’t it last? Why can’t Lunenburg be alive to her opportunities and increase her output as her market widen? There is no doubt that with the campaign for in- creased consumption of fish that has been going on during 1917, this article of food is being used in the West particularly, where it was scarcely known before. As for boneless cod, the factory here could dispose of its whole output to one Western American city were it so disposed. This class of fish has become so popu- lar that there is not even a pretence of supplying the extraordinary demand. But, why not supply it? Why aren’t there enough factories engaged in this lucrative business to keep all the markets stocked? Then the fresh fish industry in Lunenburg County. Why aren’t there enough enterprising men here to de- velop this branch of the calling? At the mouth of the La Have river there is a firm, the La Have Outfitting Company, Limited, with vessels, men and the wish to engage in this industry. Markets are erying out for stocks; the solution to the high cost of living problem lies largely in the increased use of fish as food, yet this one spot in the whole of Lunenburg County, where this industry would be prosecuted, is held up by a paltry twelve miles of railroad necessary to connect with the main line at Bridgewater. What is the use of talking about the wonderful things that can be done, the big things that ought to be done, when a vast industry can be held up for the want of a little spur line of railroad? Never in the history of the fisheries has there been a more urgent need for co-operative action. The grave problems which the war has placed before us, ean touch us very nearly when it comes to the fish- eries and the important part they play in cheapening the cost of living, should spur the residents of this county to strive to secure that railroad necessary to earry the fresh fish to a depot where they may be shipped to the needed markets. Should urge them to build boneless cod factories to supply the vast mar- kets which the war is opening steadily. These factories would involve other industries, box- making being one of them. Wooden packages are re- quired of many sizes to put these fish up attractively, and such a faetory would employ many hands, but there is no day service in the town electric light plant, so that industry is handicapped also. But when Beohner Brothers started their business on the La Have river, sash factory, wood working and lastly shipbuilding, they installed their own power, though they were nine miles from the nearest town, and there is not the smallest part of their big plant held up for an instant for want of power. Efficiency raised to the Nth grade enables them to grasp the least or greatest opportunities, and if we are to participate in the competition which we must surely face after the great tragedy is played to the end, it behoves the citizens of this community to gird on their armor and be ready. More vessels and more men should at once be got into action, and when anyone comes along with the time-worn argument that it is impossible to get men, just remember that when the schooners were equipped this year there were one hundred and eighty appli- cations for berths, which had to be refused. The fresh fishing industry should be developed at the earliest possible moment, and the experience of 508 CANADIAN the three bank fishing captains who ran into Halifax last spring after ten days’ fishing and disposed of their catch at a big figure, should be an incentive to others. It would almost seem, in view of the need of fresh fish as a question of economics, that every effort should be made to not only further the exportation of the dried and salted forms to foreign markets, but to eater to the popular, if somewhat recently developed, taste for fish, and to accommodate the housewife who is looking for a nutritious, palatable substitute to re- place the food wanted for our troops, beef and bacon. In former times fish were considered largely in the abstract. They were a widely recognized article of diet of course, but as in many phases of the food ques- tion, it was purely a matter of taste; you could take it or leave it. To-day, through the circumstances, attendant on the world’s greatest tragedy, you help to do your bit through your appetite for fish, and those who have FISHERMAN December, 1917 vast value to Canada, and her value will be no less to those countries to which she will bring the form of food so essential to-day, cheap yet nutritive. With these absolute facts in view, no lethargy should allow these big opportunities to slip from our grasp, for just as surely as we neglect them, just so surely will other countries turn to the waters for their for- tune. Lunenburg has more or less got into a self-satisfied groove, because there has always been the demand for her product, superior or inferior, but she has never had to face very serious competition hitherto, and it is only reasonable to recognize that after the war there will be competition, amd none but the best will get recognition. Pursuing this line of argument, it is to be hoped that our fishermen will give more attention to white naping their catches, so that they may make as good a showing as the Alaska or French stocks, all of which are white naped. One of Capt. Colp’s crews that enjoys the distinction of being the tallest group of men that have ever sailed out of Lunenberg. looked askance at it in the past may now speed up their patriotic fervor by cultivating a taste for fish in any guise, from the kingly lobster, sold at so much —and so much, is right—per half portion, to the hum- blest member of the finny tribe. Fish have arrived, and if life isn’t turned into one glorious long fish day, it has got to the pitch that at least on two days of the week, the eating of it is compulsory. At any time, should the war stretch over a longer period than is anticipated, there may be an edict issued, that four days must be given over to fish, so great a substitute is it for meat, the main- stay of our meat-eating nation. How much better off we would be physically and mentally, were this to be put in foree, can scarcely be measured, as there is absolutely no doubt that Canadians eat too much meat. The home markets then, must be given more attention and the foreign fields where the food problem is more serious and where the fisheries have been blasted by loss of men and ships, there awaits the export trade which will be of It is hard to believe that in the entire fleet this year there were only two vessels whose eaptains in- sisted on white naped fish. These men, Captain Ritcey of the Itaska and Captain Backman of the Marjorie Backman, received 75 cents per quintal more for this class of fish than the other captains, from Zwicker & Company, who are making an uphill fight to have this style of fish the rule, rather than the exception. The French fishermen make a better job of white naping than do the Lunenburg men, among whom it is an innovation which they are slow to approve. The French use a proper knife, which cuts away every vestige of dark part and makes for a finished product. The best class of trade in Rio Janerio, Santos, and Havana, insist on this article, and when the extra work means 75 cents on a quintal, it should be worth while. At any rate, the Lunenberg fishermen should take pride enough in their catch, not to want their) fish compared with any other, to their detriment. While the value of salt cod runs into big figures, CANADIAN there are still other varieties of fish which swell the total value of our products of the sea to over $3,- - 000,000. The edible varieties which commend them- _ selves to the popular appetite and are a source of _ revenue to our fishermen include halibut, mackerel, herring, cod, pollock, hake, salmon, cusk, swordfish, - with lobsters and scallops leading among the crus- taceans. The huge strides that the export business 1 scallops has made in Lunenburg County is surpris- ing. The American markets insist on having all that be possibly spared, as they are of extra quality. V were uncovered in Mahone Bay during the year, which gave the scallop raking industry a which has advanced it among the sure money stters of the county. Hitherto this industry was rosecuted in a rather desultory manner and all for | markets. The American demand, however, has a different face on the matter. With practically no outlay, as nearly all the resi- dents along the shore have boats, these men get $40.00 per half barrel for their shelled seallops in Boston and New York, and they have made good money. Boats from Tancook, Mahone and all along the coast add to their owners’ incomes, and thus one more source of _ revenue is added to Lunenburg. Should the lobster season which has just opened, prove auspicious, the men who depend very largely upon this branch for their livelihood will no doubt have a share in the prosperity which seems to obtain wherever any of the sea foods are marketed. The season in the early part of 1917 was rough and boisterous, and the men suffered heavy losses. Fine weather, is the prayer of the lobster fisherman, as their traps are made into kindling wood, should blizzards and high winds prevail. If the men are only lucky enough to be able to attend their traps and secure a_ haul, the American markets are waiting eagerly to snap up the catch at the highest figure. One hun- _ dred dollars for a crate of large fish under 200 lbs. was often obtained last winter by Nova Scotia fisher- men, during the months of February and March. - When you consider that only about 25 per cent of the weight of a live lobster is actual meat, this means a first cost of nearly $2.00 per pound. Should you care - to do a little mental arithmetic, you might estimate the cost of a ‘‘Broiled Live’’ on Broadway. The poet of the Great White Way who being evidently more fami- liar with lobster palaces than with the briny deep, per- haps had just been muleted of a portion of his year’s salary for one of these when he sang: , Lo, when his scarlé& cleaves the way, The Cardinal of the seas.” ! 2 The lobster, alas, is not invested with the “Red _ Hat”’ while cleaving the seas. It is only when he is a dead one that his rosy moments arrive. The shore cod, haddock, are all cured and sold dry to local markets, and the large No. 1 mackerel, running 110 to 150 to the barrel brought the fisher- men $24.00 at home for 200 Ibs., not including salt or barrels. Herring were very searce, with a big demand from New York and Philadelphia at $10.00 per barrel. §o it may be seen that individually and collectively, the fishermen have received big returns for their labor. ‘Phe crew that can put it all over other fishermen this year is that of the high line fishing schooner Lucile M. Colp, Captain Maynard Colp, who landed the biggest catch ever brought to this port by a traw- Jer or handliner. The Lucile belongs to the latter FISHERMAN 509 class. Captain Colp is proud of his honor, of being high line skipper, proud of his schooner, and his men. This suceessful captain, who is but thirty-two years of age, is a typical master of a lucky Lunenberg fish- ing schooner. When but 23 years of age he bought the schooner Minnee M. Cook from Captain Abraham Cook, whose high line honors occupied a page of .the Canadian Fisherman in 1915 and 1916. Captain Colp had two lucky years in this craft, and then disposed of her to Captain Nat. Butler, of Newfoundland. In 1908 he had his first vessel built, the Argenia, launch- ed December 26. In January of that year he went to Newfoundland for herring for Captain Sol. Jacobs of Gloucester. In the spring he started fishing, making three trips, landing 4,968,000 lbs. of green fish. In the fall of this year he made a trip to Bay of Is- lands for herring, which were disposed of at Boston. For the fishing season of 1910 he landed 2,200 qtls. of fish and in the fall made a freighting trip to the West Indies. In 1911 he had another successful fishing season. In the fall he went to Bay of Islands for frozen herring, and on arriving at Port au Basque, found the harbor frozen. Leaving his schooner, he went to another port by rail, secured a cargo of herring in a week, but on his way back got caught in a blizzard, and had to spend three days in a box car, the passenger coach being upset. The cargo was disposed of at Halifax and the schooner was sold to Captain Burke, of Newfoundland, for $6,530. In 1912 Captain Colp made two trips in the Minnie M. Mosher, and in the fall made a trip to Bay of Is- lands in the schooner Associate for herring, which were sold at Halifax. In May 1913, another new vessel, the Warren Colp, was launched, and his first trip was for the North Bay, where he sailed 1,350 miles searching for fish; on that trip he landed 1,300 quin- tals. In the fall he took a cargo of dry fish to Spain, making a record trip from Newfoundland to Gibral- tar in 11 days. He brought a return cargo of salt to Lunenburg. Early in the following spring the Lucile was loaded with dry fish for Trinidad, to bring a re- turn cargo of salt from Turk’s Island. Captain Spon- agle sailed the vessel this trip and made the round trip in six weeks. For the season of 1914 he fished at North Bay, and landed 1,500 quintals, and in the fall loaded produce at Prince Edward Island for Halifax. In 1915, he made his first bank hand lining trip, land- ing in the spring 900 qtls. of fish and for the sum- mer 1,300 qtls. In the fall, Captain Colp was the first to start double dory handling on Scatterie Bank. That trip extended from October 3 to November 10, the catch being 519 quintals, 200 being fished from the deck. The high liner of the erew shared $112 on this trip. The Warren Colp was then sold to Captain Bond of Newfoundland for $8,400. This schooner cost the owners $6,400 when new. In 30 months she had cleared for the own- ers $14,000. The Lucile Colp, the high liner for 1917 was launch- ed at Lunenburg in May 1916. Her first trip extend- — ed from June 4 to August 9, and her catch was 1- 984 qtls., which was the highest handling cateh ever made. On August 2 Captain Colp started on another double dory hand lining trip, closing November 2, when he landed 745 quintals. In the fall he made a freight- ing trip from Prince Edward Island to Boston. The dividend for that year was $6,850. aaa In 1917 the spring trip started April 22 and closed 510 June 15 with the biggest hand-lining catch ever land- ed. The next trip also was a record beater, extending from June 27 to August 18, and landing 1,987 quintals, which exceeded the best season of the previous year. On September 2, another trip was made, closing Octo- ber 2, with 1.075 quintals, making the grand total of 4,630 quintals, an unprecedented catch in the history of the port. Each of the crew shared for the last trip $202, and for the entire season the average share was $986, the high liner of the crew sharing $1,200. Her total stock for the season equalled $44,892.11, beating Captain Alden Geele, the Gloucester record breaker, of the schooner Elsie, by 86 cents. Captain Geele’s fishing season, however, extended a month longer than Captain Colp’s and he used 22 dories and Captain Colp but 18. The Lucile’s dividend for 1917 was $13,250. Her dividends for two seasons were $20,100.00 and her cost when new was $8,400. The following schooners were added to the fleet during 1917 at Smith & Rhuland’s yard :—The Alicante, for Captain Milton Romkey; George A. Rhuland, Cap- tain Clarence Myra; Frances Louise, Captain Lorraine Backman; Bernice Zinck, Captain Dan Zinck; Irene Corkum, Captain Leo Corkum; Andre is also a new one to be launched this week for Captain Freeman Corkum, and one, a knockabout, for Captain Emil Mack. Captain Mack, it will be remembered, intro- duced the first of the semi-knockabouts here, a style that has been almost universally adopted. New vessels have been contracted. for by Captains George Himmelman, William Cook, John Westhaver, Seott Corkum, Abraham Cook, Angus Walters, Albert Himmelman, Alvin Himmleman, Harris Heisler, James Hertle, Roland Knickle, Roy Spindler, Irving Sindler, Willet Spindler, and Thomas Himmelman. The fishing vessels were built 17 years ago at a coat of $3,500, but have increased steadily until now they run approximately to $12,000, which, ready for sea, means $22,000 or $23,000. Vessels built last year can- not be bought for $25,000. This will give some idea of the vast sums of money represented by the tonnage of the Lunenburg fleet, and the general prosperity which is the reward of the toilers of the deep for 1917, DISTRIBUTION FROM FISH HATCHERIES. Summary, by species, of the ‘distribution of fish from the Dominion Fish Hatcheries during 1917:— Specie. No. Distrubted. Ouananiche Salmon .. .... .. Btecluend Salmon... 65. es se ee eee KaMOns ALPOUb.. 47 (he, access, = cee 655,637 Rainbow Trout .. 25,440 Cut-throat Trout .. i 986,058 MOCKBYS SALMON sy oa ciate ea es 68,794,300 Spring Salmon .. 3 '249 5540 onde Balmon:. 6.5. oe ee ep e ates ee 2,572,210 Dow Salmon... ie Se ae, Sh eeu eee Matron THOU sas i a wees cee Cee eee Speckled Trout 20 026 es gene Wastes 853,391 PU AROTIBDD os). 9350: 89 9 a ee . 497,332,000 PIAUEING. ons ccs os. cs cee 3 ee, Fhe 8 OND PREAEON soc 05. jk 3 witty 59.01 PE ees pee ota ity Gha oe ue 400,000 Lobsters... . 614,798,989 1,490,671,104 CANADIAN FISHERMAN . December, 1917 3 Bulletin 73, Wavicutinnll Dept., New England Fish — : TWO MORE WHITE HOPES. If you happen to be eating Christmas dinner at one _ of the most luxurious New York hotels this year, you — will find yourself eating, not the proverbial turkey a or roast goose, but greyfish! ; Christmas Day is to be strictly observed by the best a New York hotels as a meatless day ; and, to show a true American spirit, the most expensive and exclusiv of the hostelries has decided to accentuate this fact by using the long-despised and re-named dogfish a the basis for its menu. i It might be mentioned that the price per plate of : this menu will be three dollars. ; But this use of greyfish betokens more than a mere change of the Christmas menu. It indicates that after years of effort on the part of government experts, the — A public is beginning to take notice of the two. white: _ hopes of the fisheries, greyfish and whiting. 4 These two varieties, the former long regarded as a a destroyer of fishing gear, and the latter as a harm-— less but useless fish, are the two kinds to which, more than to any other, residents of the Eastern part ‘of the | country must look for really cheap sea food, Pending this delivery of the large fleet of steam: trawlers now building, no radical drop can be ex- pected in the prices of the more widely popular a varieties. . While it is quite true that there are plenty of fish in the sea, it is also true that there is no equipped fleet — prepared to bring to port sufficiently large catches to. fill the abnormal demand. Such a felt is now build. ing, but, pending its delivery, the fishing industry is faced with a terrific demand and a meager supply, so far as the popular varieties are concerned. The hale 3 sale dealers, distributing tuc catch as fast as it reaches port, cannot keep up with the demand on many varie- ties; and, as a consequence, the price is foreed ae slightly. From this situation the consumer may find relief by use of less well known varieties, and foremost : among these are Greyfish and Whiting. ICELAND FISHERIES. The results of the herring fishery at Iceland this summer are very poor compared with recent years, owing to a variety of causes, and mainly to the limi- tations which the cireumstgnces of the war have put upon the disposal of the fish. The total number of barrels of salted herrings prepared up to the end of August was 48,528, as against 314,184 barrels at the — same date last year, 256,629. barrels in 1915 and 195,- 807 in 1914. There was great scarcity of salt ‘and barrels, and foreign herring fishermen were conspicu- ous by their absence. The codfishery was successful — motor boats making up to 350 tons and cutters 65 tons. * —Gloucester Times. None of the fish men in Halifax are reported as be- ing injured in the recent disaster, though some had — narrow escapes. Mem | N.S.y was. in pit Mr. R. H. Matthews, of Queensport;, Montreal recently. ‘The feature of the Salmon Pack in British Colum. ia for 1917, is the small run of sockeye salmon on _ the Fraser River. ‘The big year fervently prayed for did not material- ise. The poverty of sockeye now fairly compensated for by a corresponding high price for other grades of salmon, perforce dropped into the market to take the place of the sockeye. From all standpoints except that by late transporta- m the year of 1917 may be said to have been a fair ear to all concerned, the greatest material advantage ing to the fishermen to whom unprecedented prices ere paid for raw salmon, owing to the great demand and spirited competition among the buyers for the fy canneries, and the buyers for the fresh salmon market. The year 1917 was scheduled in the eycle of Big Years for the sockeye salmon on the Fraser River. So many thought in the fall and winter of 1916, and in preparing for the 1917 pack, fishermen, canners and buyers were all more or less obsessed with the glamour of another Big Year. In the regular course of events the big run which as come every fourth year was due. But in 1913, ur years ago, the passage of the Sockeye up the _ Fraser River was for a considerable time blocked at Hell’s Gate, a narrow canyon, by slides of rock due to ilway construction, and there was uncertainty to what extent the seeding of the spawning beds in the upper reaches had been interfered with. The minority opinion was that notwithstanding this interference with the fish passages sufficient sockeye had reached the spawning beds to ensure a big run in 1917. But the majority opinion was that a half run might be expected, or say a pack of 300,000 cases against a total pack of Fraser River Sockeye in 1913 of 684,596 eases. The actual results for the season of 1917 show- ed that everyone had been too optimistic for the actual pack on the Fraser was only 123,614 cases. _ The short run of sockeye was in itself bad enough, but the position was rendered even worse by the in- _ ereased intensity of fishing in Puget Sound waters; purse seines in addition to traps being operated there _ to such an extent that very little opportunity was af- forded the fish to get through these artificial obstruc- tions to the Fraser River itself, and thence to the up- per reaches, __Extreme prices were paid to fishermen for the raw salmon, not only for sockeyes, but for all other varie- ties. These prices were to a certain extent warranted by the small catches, but were largely due to exces- ‘sive competition between the packers and the fresh fish trade. This competition has been growing strong- er every year during the past three years and bids fair to imerease in intensity rather than to relax. This is a consideration that will now have_to be taken into ae- eount yearly in estimating the pack of B. C. Canned - Salmon. How far reaching it is, is patent to all who know the advance made in cold storage plants and - the facilities afforded transportation companies for the long shipment of fresh salmon. The canned sal- mon trade can adjust itself to this new condition there is no doubt, but it is well to view the situation with é ding, and as’a permanent item, in all, cal- bo oF Sunderstan - eulations regarding the canned salmon pack. mint fa, CANADIAN FISHERMAN 3 2 _ Bnttish Columbia Fisheries in 1917 511 Packers who made early forward sales, basing their estimates on a 50 per cent run of Sockeye on the Fraser, found themselves in a rather bad position be- eause the price of raw fish advanced to such an extent that the costs of the pack exceeded all estimates. Pack- ers were also in all districts faced with considerable labor difficulties, and the necessity of paying such higher wages than in any previous year. The cost of all raw material going into the production of canned salmon was from 50 per cent to 75 per cent higher in 1917 than in 1916, and this created additional anxiety and expense for the packers. It may be said in dealing with each variety of sal- mon in detail: Sockeye. The Fraser River run was quite a failure and the pack of Sockeye in other British Columbia waters was more or less disappointing. The Fraser produced 123,614 cases, less than a 25 per cent big year pack. The Skeena River yielded 65,760 cases; Rivers Inlet, thoroughly disappointing, 61,196 cases; Naas Riv- er 22,128, rather an improvement; Outlying districts 32,902, making a total Sockeye pack of 305,557 cases. Red Springs. ‘The run of these was disappointing, and high prices paid for this variety of salmon by the fresh fish trade made eanning profitable. On the Fraser the pack was 10,197 cases; on the Skeena 13,586 cases; on Rivers Inlet 715 cases; on the Naas River 3.170 cases; and elsewhere 5,248 cases. These fish ap- peal particularly to the fresh fish trade and were pur- chased by the cold storage companies for immediate shipment fresh. Cohoes. There was a strong demand for these from the fresh fish trade, but the run in almost all locali- ties was disappointing, the total pack for the Province being a light one. The prices were so high for the fresh fish trade that most packers found it unprofitable 1o pack. On the Fraser the pack was 25,895 cases; on the Skeena 38,456 cases; on the Naas River 22,180 cases; on Rivers Inlet 8,124 cases; elsewhere 30,201 cases. Pinks. The yin of pinks in Northern British Colum- bia waters was satisfactory, and the quality-in some localities especially good. On the Fraser River the pack was disappointing, because although there was an excellent run of this variety of salmon towards the Fraser River they were mostly intercepted by Ameri- ean fishermen on Puget Sound. The unfortunate posi- tion ot Fraser River packers was accentuated by the fact that Puget Sound Packers sent their collecting hoats up to the Fraser River, and bidding excessively high prices for the raw salmon obtained a large por- tion of the small catches that were made by the Can- adian fishermen. The pack on the Fraser River was 134,442 cases; on the Skeena 148,319 cases; on Rivers Inlet 8,065 cases; on the Naas River 44,568 cases; else- where 112,109 cases. Chums. The run of this variety was patchy. In many localities in Northern British Columbia the pack was quite disappointing, but there was an exception- ally good run on the West Coast of Vancouver Island, and it was possible to take full advantage of it owing to the fact that two new packing plants had been in- stalled and operated there for the first time thi¥ yéar. ) The pack on the Fraser was 59,973 cases; on the Skeena 512 21,516 cases; on Rivers Inlet 16,101 cases; on the Naas 24,938 cases; elsewhere 112,364 cases. White Springs. These fish are slowly coming into the range of the packers. Hitherto they have had only moderate popularity either from the packers or the fresh fish trade. The pack was small, it will be larger as the years go on. On the Fraser it was 18,916 cases ; on the Skeena 2,699 cases; on Rivers Inlet 102 cases; on the Naas 1,326 cases, elsewhere 808 cases. Market. It has been the practice for English buy- ers to make contracts for considerable quantities of the British Columbia pack in advance of actual pack- ing, usually commencing purchases in the early months of the year for the pack to be put up in July, August and September. All buyers were in a very difficult position when considering purchase of the 1917 pack. There was the great uncertainty regarding the Fraser River Sockeye run which would necessarily be a great and even de- termining factor in final prices not only for sockeye, but for all varieties of salmon, and there was in ad- dition the great uncertainty regarding transportation facilities to Europe. Packers were not willing to sell unless buyers definitely undertook to take delivery of salmon when ready, irrespective of freighting or other conditions, and it was therefore highly speculative to buy forward. Notwithstanding this, however, trading in the 1917 pack commenced at the end of September, 1916, and a large portion of the 1917 pack in all varieties had been contracted for before packing actually com- meneed. Had there been even a 50 per cent run of Sockeye on the Fraser River early buyers would have probably found themselves in an unenviable position, but as things turned out these early contracts proved to be exceptionally favorable to buyers, costs advanc- ing to such an extent that packers had to advance their sale prices for such of their pack as remained unsold. The demand continued very active notwithstanding the higher prices, and practically the whole of the British Columbia pack has been sold with the excep- tion of a few Chum talls and Chum half flats. Buyers realizing the danger of transportation dif- ficulties made every effort to ship their purchases as soon as ready, with the fortunate result that a large portion of the pack was shipped out before the freight situation tightened up at the beginning of November. ‘As a whole the British Columbia pack may be consider- ed as disposed of and shipped out most satisfactorily under conditions which have prevailed. Herrings. Increased attention is being given to the canning of herring. The Wallace Fisheries during the last three years have successfully developed a con- siderable business in canned herring, fresh, kippered and in tomato sauce, establishing the reputation of British Columbia Canned Herring in the world markets. Tf care is taken by packers generally to maintain the high standard set the future of this trade is bright. MANITOBA FISH COMMITTEE. The Manitoba Fish Committee of the Food Con- troller’s Fish Committee have been appointed. Mr. W. Douglas, of the Guest Fish Co., Winnipeg, is Chairman, with Mr. Christian Paulson, Selkirk, and Mr. Johannes Sigurdson, Winnipeg, as the other members. CANADIAN FISHERMAN December, 1917 3 SCARCITY OF BAIT. The need in Yarmouth of a cold storage or freezer was urgently felt on Saturday, when the several fish- ing vessels arrived in port with big fares of fish and _ their supply of bait practically gone. The situation — is a very serious one and just how it will be imme- diately met to any great extent is a problem. The Lockport freezer is practically exhausted and a we are informed what little is left will be supplied — only to the vessels operating out of that port. We also learn that what they have on hand at that place a is squid, refrozen, which at its very best is a poor quality compared to frozen or salt herring. : Some two or three months ago tremendous schools — of herring were upon these shores. At that time large — quantities were taken at Lockeport and the freezer filled to capacity. Still the herring continued to school and they were used for fertilizer. About the — same time there were great schools off Yarmouth. Boat load upon boat load was brought into port and local shippers bought the fish, pickled the fares and then shipped to Boston, Gloucester and New York. .Had Yarmouth at that time had a cold storage of some sort whereby these fish could have been taken care of, the fishermen to-day would not be facing the serious situation that is now confronting them, There is a quantity of salt bait at Grand Manan, but for one of the vessels to go to that place at this season of the year may mean many days on account of the changeable weather conditions. The matter is creating considerable consternation among the fisher- men, for when the weather is at all favorable fish im great abundance are on the grounds. DOG-FISH LEATHER, As all fishermen are aware, dog-fish was considered a pest and not valuable as a species of fish, but there has been a gradual development in its uses for sev- eral purposes, until now it is being rated as a most valuable fish. The tanners of Peabody, Mass., have been making _ some interesting experiments lately with shark dog- fish, and even dog-fish skins. It does not seem probable that this hide, if such it may be called, can ever re- place leather for shoes, but according to the tanners, there is no reason to doubt that it will largely super- sede leather, sheep skin and kid for book-bindings and a thousand and one novelties. The shark skins are in line with those recently made in that city by a local tanner, who produced a splendid article from a big dog- fish skin, which was used in the manufacture of pocket- books. It would seem that a new economic field has been opened up which should be developed, particu- larly as leather has attained an almost prohibitive _— a0 far as the manufacture of novelties is concern- ‘Great quantities of herring have been caught e Lakes during November and December. The Bs one of the greatest in years. It is stated that oleomargarine ean be made from ha fish oil. 514 CANADIAN FISHERMAN December 1917. W. F. LEONARD, St. John, New Brunswick Director of Canadian Fisheries Association December 1917. CANADIAN FISHERMAN ili Dal eaten li alts Riel — a Hon. J, McLEAN Souris, Prince Edward Island Director of Canadian Fisheries Association ee a a ; 4 a 4 a ‘ 3 t eV a i li ll cl lel is all 2 . ‘ , y December, 1917 CANADIAN FISHERMAN 517 In the Destruction of the Fraser River Big Run of Sockeye Salmon, Canada Suffers a Heavy Loss in an Important Natural Resource John P. Babcock, Assistant Commissioner of Fisher- ies of British Columbia, read a paper at the annual meeting of the Conservation Commission, Ottawa, on **The Salmon Fishery of the Fraser River District,’’ in which he demonstrated that the sockeye salmon caught in that’ district were all hatched in the Fraser River in British Columbia, spent the first year of their life there, then mi- grated to sea where they remain until the summer of their fourth year, when they return to the Fraser River to spawn and die. In coming back from the sea they pass through both American and Canadian channels in order to again enter the river. In pass- ing through the American channels, 66 per-cent of the total catch is made by American fishermen, and on reaching Canadian wa- ters, 34 per cent of the total catch is made by Canadian fishermen. The fishery is therefore an in- ternational one. Br. Babeock said: ‘‘A study of the recorded eatech of the sockeye sal- mon in the district for the eight years—1909 to 1916—inclusive, affords a comprehensive ‘basis for an understanding of the con- ditions in both Ameri- can and Canadian wa- ters up to 1917. It dis- plays the vast difference in- the eatch every fourth year,—known as the big year—and in the three succeeding years termed the lean years. Up to 1917, as well as the great difference in the propor- tion of the catch in Pro- yincial and State waters, in the lean years. ; eon i816 includes ihe catch for the last two ety — and the last six lean years. The grand ay or t ‘ eight years is 5,775,397 cases, of which 33.9 per cen and the decline of the The catch for the years JOHN P. BABCOCK, Ass’t Commissioner of Fisheries of British Columbia. were taken in Canadian waters and 66.1 per cent in United States waters. The catch in state waters in the two big’ years—1909 and 1913—exceeded the Cana- dian catch more than 100 per cent. The catch in state waters in the last six lean years exceeded the catch in Canadian waters by 157 per cent. The decline in the catch in the lean years is pronounced. Since all the sockeye caught in the district are native to the Fraser, are four years old when caught and die after spawning, it is manifest that the run in the big and the lean years is the pro- duct of the same spawning beds, the run each year consisting of those hateh- ed in the fourth preceding years. Records show that in the big years the beds of the Fraser River have been abundantly seeded and that those same beds have not been at all well seeded in the lean years. The catches in the big years display the maxi- mum product of the spawning area of the river —the vast harvest that ean be reaped four years after the beds have been adequately seeded. The poor runs of the lean years are the natural results. of a failure to seed those same beds. Since the beds were abundantly seeded in the big years, 1909 and 1913, it is manifest that the catches in those years, great as they were, were not made at the expense of the breeding stock.. The catch in those years repre- sents that proportion of the total run of that year that was in excess of the number necessary to stock all the bed abundantly enough to produce other great runs, The catches in the lean years have grown smaller because they were made at the expense of the brood — Ee ee 518 CANADIAN FISHERMAN stock. That enough fish in those years did not reach the beds. The fish that are caught and canned are not factors in the future runs. The fish that escape are the stock in trade. ‘For the past fourteen years, the reports from the spawning bed have called attention to these conditions, conditions that forecasted deple- tion of the runs in the lean years. The history of fishing in the Fraser River District for the past decade and more is a record of depletion, a record of failure on the part of American authorities to realize the necessity of conserving a great fishery, notwith- standing the convincing evidence submitted _by agents of their own creation. ‘“On the other hand,’’ Mr. Babcock said, ‘‘the Cana- dian authorities have by their acts evinced in unmis- takable manner their willingness to deal adequately with conditions and to join with the State of Washing- ton or the United States in legislation to prevent fur- ther depletion. : Considering that the proportion of the eatch made by American fishermen in the last three big years aver- aged 1,399,800 cases per year of an average yearly value of $11,198,464, while their catch in each of the last six lean years has been but 182,091 cases per year of an average value of $1,456,728, it is difficult to appreciate the failure of the American authorities to take action. The failure of the U.S. authorities to join Canada in the adoption of measure to insure the seeding of the spawn beds of the Fraser in the lean years, as abund- antly as they were seeded in the big years has entailed a loss of American fishery interest in excess of $29,- 000,000. Turning from a consideration of conditions in the years previous to 1917, Mr. Babcock dealt with the results of that year’s fishing. He demonstrated that the beds of the Fraser were not well seeded in the previous big year 1913, owing to the fact that the millions of fish which escaped capture im that year did not reach the spawning beds because of a great How to Cure Herring, Cod and Salmon We are indebted to Mr. John P. Babcock, Assistant to the Commissioner of Fisheries for British Columbia, who has supplied the following extracts on “‘How to Cure Herring, Cod and Salmon’’ from the manual on “The Art of Fish-Curing,’’ by R. J. Duthie, published by the Rosemont Press, Aberdeen, Scotland. Pickling Herring. . Barrels or Kits——At the smaller fishing-ports th price of fresh herring is usually too high to permit the smaller dealer to cure profitably, but chances of cheap fish are sure to come to him who waits. It is wise, therefore, to keep a few good barrels in stock—whole barrels, half-barrels, or kits, according to trade re- quirements—as well as sufficient salt for the purpose, so as to be ready to take advantage of the chance when it comes. If the operator is a novice to the trade and has no skilled workers available, he had better be content with one, or at most two, barrels at first; or, even better, he might commence curing small bal- ances left over from the counter trade, provided the fish have not been kept until they have become soft or stale. In the latter case, however, he should select a barrel or kit which the herrings on hand are likely December, 1917 slide of rock which prevented the ascent of the fish. That millions of sock-eye salmon that year died be- low the blockade without having spawned. The catch of 1917, which should have been that of a big year was 1,955,000 cases, or 86 per cent less than that of the previous big year. And not only was the catch 86 per cent less than in 1912, the spawning beds were not any better seeded in 1917 than in recent lean years “The result of that spawning,’’ he said, ‘‘cannot produce greater results in 1921 than were produced b the spawning of 1913. The failure of the salmon run as abundantly in 1917 as in former big years, en tailed a loss that year to the fishermen and eannet of British Columbia of over $8,000,000, and the lo the fishermen and canners of the State of Washing: exceeded $19,500,000, and the loss will net be confix to 1917. It will be repeated every fourth year, until such time as the governments of Canada and th United States by united, drastic and long continue efforts shall succeed in placing on the spawning bh of the Fraser River’ the equal of the millions of dividual adult salmon that spawned there every fo year up to 1913. ‘‘Such .statements should bring a realization of extent of the measure that must be adopted if the to the Fraser River are to be restored. ‘There been, and there will continue to be many sugges as to how this can be accomplished, but all of | that fall short of closing the sock-eye fishery in district for a long period of years—years inelu many four-year cycles, will fail to produce the | of the runs of former big years. The remedy ce be applied by one government alone. Neither Can: or the United States alone can accomplish it. — must be joint action. The need of joint action great. The longer it is postponed the longer it 1 take. No other fishery question ‘on this contin is of such importance. In no other fishery can so m be accomplished.” ~ ane to fill; remnants packed into the same barrel on cessive days do not make a good cure. 2 If the barrels have not already been prepared, curer should now ‘‘unhead”’ as many as he is lik to require, and either fill or thoroughly rinse ~ with water. If the barrels have previously been in a dry place, a good soaking is absolutely nee An old barrel or other good-sized vessel should be vided to hold the offal, which, by the way, sho always be got rid of as quickly as possible after day’s work is finished. If the herrings are to be s leeted—and this should be done if they show mue difference in size and condition—a basket, tub, — other vessel will have to be provided for each sele tion. Ae The knife universally used for the gutting of rings is a sharp-pointed, short-bladed knife with a ed handle, which should be obtainable ar any ire monger’s shop. The extreme length of the blade is about 214 inches, and the handle is about 4 inch Scotch girls who are employed in the curing of rings wrap cotton or linen rags round the thum the right hand and at least the forefinger of the CANADIAN ; and this is a good plan for any novice to follow lessen the risk of accidents. In gutting, take hold of the herring about the mid- le with the left hand, the thumb being over one side ind the rest of the fingers over the other, and the of the fish exposed. Insert the knife through gills, with the edge towards the operaror; give knife a sharp turn upwards, and draw the right outwards over the herring’s head. If the opera- has been entirely successful, the gills and stom- ete., will have been completely removed; if it has a second movement will be necessary. Gentle are with the left hand assists the operation. In ing out the intestines, however, care should be en to draw the right hand outwards rather than wk s, as the latter movement is apt to tear the fish if they are tender. If the gutting is neatly and pro- pe ly done, very little of the fish will have been re- ved—only the pectoral fins and upwards to the Rousing’? and Packing.—The most important pro- in the curing of herrings is know’ as ‘‘rousing."’ is best done by hand in a large tub. A few plate. of sait are first thrown over the gutted herrings, er which the packer turns them up thorcughly from he bottom of the tub, until every herring has tome ly into contact with the salt. They are new ready packing. A tight barrel or kit, damp inside, is d beside the rousing-tub and the packer lifts a puple of handfuls of the roused herrings, shaking the alt treely from them, and drops ther: gently into the arrel. Salt should not be spread in the bottom of the before the herrings are put in. The packer ences by placing one herring on its back, against side of the barrel; two others are placed against their heads to the sides of the barrel, and their tails meeting or overlapping; a middle herring is placed in front of the tails of the last two, followed by two re with their heads to the sides of the barrel, and on until the tier is complete. The herrings should set well up on their backs, and the tier should be nt. Salting is an important matter. The exact am- nt of salt to be used on each tier should depend on ‘size and strength of the fish, the strength of the _ the market the herrings are destined for, and the sth of time they are likely to be kept in stock. ge-sized herrings require more salt to each tier n small, and full herrings more than spent, but in ‘ease should the herrings be buried in salt. As a gen- rule, one barrel of salt will be required to cure three barrels of herrings. ; _ Upon the heads of herrings of the first tier two herrings (known as ‘“‘head herrings’’) are laid at each side, and above these the second tier is laid, the her- 5 rings crossing the first tier at right angles. Salt is again sprinkled over the tier, head herrings laid, and third tier crossed over the second, and so on until the barrel is full. Usually the herrings are packed above the level of the barrel, as they sink rapidty in the salt. n the following or second morning the herrings ould be*filled up level, the ends put in and ‘‘tight- »? and the barrels laid on their sides. Before the of the original, and wash the herrings mn pickle, to “remove any discoloration resulting from exposure to ‘the air. After the barrels have been laid on their sides for eight or ten days they should be bored in the set on end, the heads taken out, and the pickle off through the bunghole. A barrel of herrings mg-up it is usually advisable to lift off the top tier. FISHERMAN 519 will be required to fill up five or six barrels, and the filling up should be done, when possible, with the same fish as those being filled up. Before starting’ to fill the barrels, the herrings in each barrel should be pressed down with the hands, and this will be most easily done while the pickle is being run off. The herrings to be used for upfilling should be well washed in clean pickle in a large-sized tub. A ring of her- rings laid around the sides of the barrel, with their backs to the wood, will ensure firmness in the pack- ing. The filling-up should be done in the same way as the original packing, except that each herring should be handled separately, and pressed into the proper shape for its position in the tier. Great care should be taken with the top tier, which, to make a full barrel, should show above the chimb of the barrel in packing. Each herring should be pressed between the thumbs and fingers of the packer, so that the belly of the fish will be flattened out, and the herrings should be set straight on their backs. When the tier is complete the heads of the herrings should be press- ed down and three head herrings laid at each side. These also should be set straight on their backs. Very little salt shotild be laid between the tiers in the up- fillmg, and none at all on the top tier. A little clear pickle thrown over the top tier improves the appear- ance of the fish. Pressure is required to get the head in, the cooper usually having to get up on the barrel and bring his own weight to bear on the end. When the barrel is ‘‘tighted’’ it should be laid on its side and pickled at the bung, after which, if care is taken that the barrel does not leak, the cure is complete. Pickling.—Immediately after a barrel of herrings is packed, a quantity of clean made pickle should be poured into it—about a bucketful to a whole barrel, and half that quantity to a half-barrel. The usual rough-and-ready method of making pickle is to dis- solve salt in clean water until the liquid is strong enough to float a fresh herring or a potato, preferably the latter. A special form of hydrometer registering up to 40 per cent is also used. Put into the natural pickle which herrings produce in the process of cur- ing, this hydrometer usually shows a buoyancy of about 20 per cent. For herring-curing, pickle made from Spanish salt is generally used; and, as the eur- ing of the fish depends mostly upon the pickle, it should show a buoyancy of 25 per cent. How to Make Bloaters. Salting —If fresh herrings have to be dealt with, the usual method of curing is to rouse them well with dry salt upon a brick or pavement floor, turning them over with a wooden shovel during the process of salt- ing, and leaving them overnight in the salt. In the morning they are washed through light pickle and hung on spits or tenters. Hanging.—Spits, it may be as well to Say, are round- ed wooden rods, 4 feet long, about the thickness of a man’s finger, and sharpened at one end. As the wood is apt to get blunted, tin cones with sharp points are often fixed upon the points of the spits during the process of spitting. Occasionally iron rods are used for spits, and these are much thinner than the wood- en ones. To spit herrings, either for bloaters or reds, enter the sharp end of the spit below the gill-cover of the fish and push it out through the mouth. Hang the spits in the kiln—an ordinary kipper-kiln—in the - Pickling.—Curers who make preparation for doing Same way as the tenters or kippers. 520 a large business in bloaters usually have vats or tanks, large enough to contain great quantities of fish, con- structed on their premises — sometimes below the floors of their stores. When herrings are plentiful and cheap, these vats are filled with roused herrings (usually sea-salted), which are then floated in pickle, and afterwards drawn out and smoked at the curer’s convenience. A regular supply is thus assured for a considerable time, even although prices of fresh her- rings should rise or the fishing come to an end. Smoking.—Bloaters are smoked in much the same way as kippers, but a fire of hardwood billets is usu- ally preferred to chips and sawdust. The soft fuel gives rather more color than is desirable, as bloaters should be dried rather than colored in smoke. Hight hours’ light smoking will generally make the fish ready for market. Packing.—Bloaters are packed across the box with heads all to one side till the tier is complete; then two or four herrings with their heads to opposite ends of the box are laid lengthwise across the tails of the fish in the tier. The second tier is packed across the box like the first, but with the heads of ‘the fish to the opposite side ‘of the box—that is, over the tails of the fish in the lower tier. Herrings are laid over the tails of the fish again, and so on until the box is full. A Small Kiln—The fishmonger who may be left with a balance of fresh herrings unsold—or any one who wishes to prepare a few dozen bloaters—may, in- stead of dry-salting, immerse the herrings in strong clean pickle, and leave them in it overnight. In the morning the fish will be ready for hanging. It should be distinctly understood that the smoking of fish does not depend upon the size of the kiln. All round the Seotch coast, for instance, there may be seen small smoke-houses, in which the fishermen’s wives smoke haddocks to perfection. They are generally rough wooden buildings, often put together by. the fishermen themselves, perhaps 4 feet square and 6 or 7 feet high, with bars at opposite sides and suitable intervals for supporting the spits or tenters. Dwarf walls of stones or clay inside may protect the wooden walls from the fire. Even a large cask, with both ends out and a few holes in each quarter for ventilation, may be convert- ed into a kiln fit to smoke a few dozen bloaters. In this case it is necessary to put the fire in an iron ves- sel, and to spread a sack or other heavy covering over the cask during the process of smoking. How to Make Red Herrings. Curing—Rouse the herrings -well and pack thent- into barrels, with plenty of salt about them, the fish being paeked much flatter than herrings cured for exportation ta the Continent. Herrings intended for ‘“neds’’ are not gutted, although gutted herrings are oceasionally smoked as an after-thought. After stand- ing on end for two or three days the barrels should be filled up, tighter, and laid down. They should be al- lowed to lie on their sides for at least ten days—some curers prefer to leave them six weeks or more—care being taken to keep the herrings well pickled. The curing might also be done in the close tanks referred to in the notes on bloater-curing. In this case thg herrings should be well roused on the floor, and turned over, during the process of rousing, with a wooden shovel; then, when being put into the tanks, salt should be thrown over them freely, and strong pickle afterwards poured in till the herrings are CANADIAN FISHERMAN the market for which they were destined, before the ‘fore till the opposite side of the barrel is once mo! December. 1917 afloat. Curing in barrels is, however, the more satis factory method. Steeping.—When the herrings are sufficiently cured they should be taken out and spitted in the same way as bloaters, the sharp end of the spit being entered under the gill-covers and pushed out through the mouths of the fish. After this the herrings have to be steeped in water to extract some of the salt. The ‘*steeps’’ used are generally long, shallow vats, abou 4 feet wide. Across these the full spits are spread the ‘‘steeps’’ are filled with water, and the herrings left to soak for a night. In the morning the wa’ ef should be drained off and the vats refilled with water. Drying.—After the herrings have been soaking about thirty-six hours they should be removed f: the water. If the weather be favorable the spit should be spread upon racks in the open air to alle the herrings to dry in the wind, after which + should be hung up in the kiln to be smoked. Sho d the weather be wet or otherwise unfavorable for out- side drying, the fish would have to be hung up in th kiln at once after removal from the steeps, but in that case they would have to be allowed to “‘drip’”’ for some time before the fires were applied. ae Smoking.—The smoking is usually done nowsda in modern kipper-kilns. The herrings should first get the smoke from a small billet-wood fire for one night, and then be allowed to cool all the next day and night. The following day and night another billet-wood fire — should be applied, and the fish then allowed to cool again for twenty-four hours. Afterwards fires chips and sawdust should be burned, the fish being smoked and cooled alternately till the required color and firmness have been obtained. It might take from three to six weeks, according to the requirements of fish were satisfactorily smoked. Packing.—When red herrings are put into amalte . boxes they are packed in the same way as bloaters, the tiers being laid across the box, with four herri lengthwise over the tails of each tier. To pack barrels commence with the heads to the side of the barrel, and pack the herrings on their sides till the opposite side of the barrel is reached, when about a third of the bottom of the barrel should be cone : Commence again with the heads to the side of fi barrel, but so that the tails of the herrings previously packed will be completely covered, and pack as be- reached. Begin again with the heads to the side ¢ the barrel, and work across till the tier is finite Repeat this process tier after tier till the barrel is full. The red-herring barrel is a wooden-hogped, dry-ware cask, like the barrels in which ‘all the smoked haddocks. used at one time to be conveyed to market, and the should be from twenty to twenty-five fair-sized ied d rings in each tier. The packing should be flat; th t is, the herrings should be laid on their sides, both i barrels and in boxes. It is scarcely nece€sary to y: that the fish ought to be allowed to cool thoroughly before being packed, otherwise they will deteriorate, How to Pickle Cod. Plant, ete.—The,requisites for this trade are an or- dinary fish- house, with bench and vats, a pt of good fishery salt (second Liverpool generally — ferred), and a stock of cod-barrels, which are al ; December, 1917 CANADIAN _ smaller than ordinary herring-barrels. Offal-barrels, _ earrying-baskets, scrubbing-brushes, and a set of good knives are, of course, indispensible. Water—tThe water-supply is a most important con- sideration, as upon its purity the condition and ap- pearance of the fish when finally cured will largely depend. Spring water containing a moderate solu- of lime will usually give very satisfactory results, it brown, mossy water is apt to leave a stain on the fish that will detract from their value when offered for sale. So well are some curers aware of this that ney will cart water in barrels considerable distances rom suitable wells rather than use the public water- en if the latter does not answer their require- ts. Gutting, ete-—The cod should be headed and gutted - and then put into clean water. They may be washed and taken out of this water, either immediately or af- _ ter about an hour’s immersion; but they should not Splitting—The splitting cannot be too carefully and neatly done. So much depends upon the appear- ance of pickled cod when offered for sale that even greater care is required in handling them than is necessary with fish that are to be dried. Different : rers’ methods of splitting often vary in certain de- tails; 1 ut the following is the method followed by some successful North County curers: The gutted fish ould be laid on the bench with its tail towards the itter, who should take hold of the upper Ing of the oy eth his left hand, and with his right hand enter the knife at the vent and draw it down above the zone to the root of the tail. He should then give the fish a half-turn—its tail outwards and its shoulders in- wards till its back is turned towards him—and, rais- ing the Ing with his left hand, split the fish carefully from the bone from the shoulder downwards, leaving as little fish on the bone as possible, and at the same time trymg to bring tie fish away perfectly clean and smo%th. He should next give the now split fish another half-turn, so that its shoulders will be to- » ai and its tail away from him. Then, steadying the fish with his left hand, he should carefully run the knife down under the bone se as to separate it from the fish, and then cut the bone off about twenty or twenty-two joints from the tail. In doing this he should cut through two joints at once, so as to leave the appearance of the figure 8 on the end of the re- maining bone. The outer ends of the rib-bones, if still adhering to the fish, should be carefully cut, not _ torn away. : - To make sure that the remaining bone will be pro- perly bled, it should be pierced with the knife near the tail; or, if preferred, it may be split down for 2 or 3 inches from, the point of separation . Cleaning —The black lining of the stomach should next be removed, and any rags of fish or skin which may be visible should be carefully cut away. The fish should then be washed thoroughly, a hand-brush being used both inside and out. The bone should re- ceive special attention, to make sure that the blqod is thoroughly removed. ‘ey ing.—After washing, some curers press the fish for a couple of hours. This may be done very easily by laying the fish on a bench with boards and weights above them, the object being to drain off the water and any remaining blood from the fish. Other curers, 4 oe object to pressure being applied, on the ground t it makes the fish look thin. FISHERMAN 521 Salting.—The fish should then be salted into vats. Good second fishery Liverpool salt is usually consid- ered best for this purpose; but if a soft cure is de- sired, Spanish salt is sometimes preferred. In either ease the fish should be completely covered with salt, and the salting should be regular, otherwise the fish are apt to have a spotted appearance when cured. The actual quantity of salt necessary will, however, depend to some extent upon the length of time that the fish are likely to be kept before being sent to market, and this can be learned thoroughly by practical experi- ence. Cod which are to be kept for some time should be salted more heavily than fish that are to be dispos- ed of at once. Three-quarters of a hundredweight of salt may be considered sufficient to cure a barrel of cod. In salting, the fish should be laid in pairs, face to face, just as kippers are packed. If laid otherwise, there is always a risk that the inside of one fish may be discolored through contact with the pigment or natural coloring-matter of the skin of the fish next to it. Extra salt should be added to the top tier; and, as the fish make their own pickle, weights should be put on them to keep them down. Drawing, Washing, and Paring.—After lying in the euring-vat for not less than forty-eight hours the fish should be drawn out of the pickle. During this pro- cess they should be well washed, either in their own or in fresh-made pickle. As each fish is washed it should be laid on the bench in such a position that the pickle will drain from it. After they are washed the fish should be taken one by one and carefully pared. The anal fins should be neatly cut away, and any rags of fish or skin that may have been left about the sides or shoulders should be pared off, so as to leave the fish perfectly clean and well trimmed. Packing into Barrels.—If they are obtainable, birch or other hardwood barrels are preferable to fir. The latter may impart a flavor of the wood to the fish; the former will not. The packer should lift and handle the fish carefully, so as not to damage them. The best way is to grasp the tail of the fish with the right hand and the shoulder with the left, the skin of the fish being downwards. The fish will thus fall into a par- tial fold and allow of its being put inside the barrel easily. The bone of the fish should be laid next the side of the barrel. Two medium-sized fish will make a tier, laid head and tail alternately, but overlapping when necessary. A large fish might occupy the whole circumference of the cask. With the exception of the upper tier, which should be laid back up, the fish may now be all packed with the skin downwards, as with the two washings the slime and pigment should be thoroughly removed from the skin. Salting.—If the fish are destined for immediate con- sumption, no salt will be required between the tiers, provided they are already well cured. This can, of course, only be known by the touch of an experienced eurer, who will be able to tell by the firmness of the fish. As a general rule, however, a light sprinkling of salt is advisable. The barrels should be filled quite full and the ends pressed in and ‘‘tighted,’’ the bar- rels tiered on their sides and bored on the bilge. Pickling.—Pickle to put into the barrels should be made a few days beforehand. Pickle is made by dis- solving salt in clean water until a potato will ‘float, or until a salimeter immersed in it will register about 25 degrees. As for the washing of the fish, so for the making of the pickle, the clearer and purer the 5D 522 CANADIAN FISHERMAN water the better will the cure be. But before being used the pickle should be strained once or oftener through flannel to make it perfectly clean and free from sediment, after which the barrels should be filled with it to the bung and kept so. Repacking—Should they have to lie on hand for a few weeks! a careful curer will, before sending his fish to market, open the barrels, take out the fish, and, if necessary, wash and trim them again. After re- packing, new pickle should be put into the barrels. The Small Dealer.—Although the foregoing notes are intended as a description of the working of a fair- sized business, a small dealer who might be left with some fresh cod unsold should easily manage to cure them in pickle at very little cost by following the above instructions. A couple of good-sized tubs, a clean, tight barrel. and 1 ewt. of fishery salt would be sufficient stock to start with. When salting the fish in the tubs it would not be advisable to put one day’s fish down upon the top of the previous day’s cure. Each day’s fish should be salted in a tub or tank bv themselves. If the dealer has an outlet for them. his fish should be ready for market after forty-eight hours’ eure—or even twenty- four hours if they were going into immediate con- sumption. Tf not. they might. after being drawn, washed, and pared, be packed into the same barrel, one day’s fish on the top of the other. as they became ‘due’’ or ready. A little salt would have to be sprinkled between the tiers, clean pickle sufficient to cover the fish would have to be poured into the bar- rel. and weights would have to be laid on the top tier to keep all the fish immersed until the barrel was full and the end put into it. How to Kivner Salmon.—Scotch Method. The Scotch method of kipnering salmon is simple enough: Wash and head and split it down the back, removing the roe and intestines; then wash again to free it from the blood-stains, ete. Mix equal quanti- ties of strong fishery salt and brown sugar; lay the fish in plenty of this mixture. and allow it to lie in it for forty-eight hours. The fish might be well rubbed with the preservative before being salted down in it. After forty-eight hours, hang the fish up, either in the open air and sun or in an ordinary kipper or fin- nan kiln. Three small double-pointed sticks should he fixed through the skin at intervals along the back of the fish, to keep it spread ont during the process of drying. If dried in a kiln. a few hours’ smoking is recommended. Some curers add a little saltpetre to the salt and sugar. With a fish so rich and fatty as the salmon, it is plain that the above process can only be regarded as a temporary cure; and the fish so cured will only keep for about the same time as kippered herrings or fin- nan haddocks. Norwegian Methods. Mild Cure.—Cut the head off and split the fish down the back. Wash it clean and then put it in salt or or- dinary piekle. After lying in the nickle for three days the fish is taken out and washed in clean, fresh water and then stretched upon pieces of lath. These pieces of lath are about an inch and a half broad, but canite thin. They are ent to a length corresponding to the breadth of the fish and sharpened at the. ends One of these spits is put across the back of. the fish et the “‘Iugs’’ or shoulders, another about half-way “examined. If there were any risk of the pickle turn- December, 197 down, and, if the fish is very large, another still far-— ther down, the points of the spits being stuck through — ‘the skin of the fish. The fish is then “‘tentered’’ and — hung up in a chimney, where it is smoked over a fire - of fir branches for a day and a half or two days. Sal- mon cured by this process come out something similar in appearance to an Aberdeen-cured haddock, b rather darker in the color. Hard Cure.—Salmon meant to be kept for two. { three months are much harder eured. In this ea: the fish are split into halves to facilitate the oper, tion of curing, and to make them easier to handle an to stow in the barrels. These should be clean a tight, and preferably of hardwood. Although not in £ sisted on, it would be advisable first to rub the fish well with a mixture of brown sugar and fishery salt. as in the Seétch method, and a little of the same mi ture might be thrown in between the pieces of fish they are packed into the cask. Hard packing should be avoided, sufficient room should be left to let t pickle circulate freely. The barrel should be filled quite full of strong, clean pickle (which in this case had better be filtered), the end put in and ‘‘tighted,’” and the barrel laid on its bilge. If properly cured, ; salmon treated in this way should keep for two or three months, or even longer if required. The barrel should, however, be opened oceasionally and the fish ing stale, it should be poured off and fresh pickle substituted, the fish being well washed in clean pic before being repacked. As a precautionary measure, the fish might be taken out, washed, and repacked after being two or three weeks in cure, even if there were no suspicion of staleness. A When required, the pieces of fish should be talent? out, well washed in clean, fresh water, and smoked in the same way as the milder-cured fish. Owing to the rich nature of the fish, this is the only method by | which it seems possible to preserve salmon for any — length of time, apart from tinning. Dry-euring would — fail to preserve such a fat fish. In Norway all - smoking is done in the chimneys of the dwelling houses, in much the same way as finnan haddock e : ing was originally done on the Kincardineshire consti CONSUMERS’ CORDAGE PLANT DAMAGED 4 DARTMOUTH. Orders Can Still Be Filled. We learn with regret the Dartmouth plant of the Consumers’ Cordage Company, Limited, was consid- erably damaged in the Halifax explosion. — "Many of the’ employees were injured, bier none fatally. Mr. R. L. Graham, manager, howe was badly bruised and eut about the face. The company is at work on the necessary repairs, — and will soon have everything in normal shape. We — understand that all orders on hand and any new busi- — ness. will receive prompt attention, and that orders which the Dartmouth plant cannot handle will rushed forward from the ¢company’s Montrea = v1 EMBARGO ON OYSTERS AN ERROR. _ The recent hold-up by U.S. Customs authorities of consignments of oysters to Canadian houses, was v intentional. There is no embargo on oysters from the United States, and Customs ations haves’ instructed accordingly, pe Wi wae _ some remarkable chapters. _ ing centres and huge plants hidden away in the re- cesses of the country that are bringing Canada into - this moment. have not been slow to realize that owing to their high CANADIAN FISHERMAN 5% te os The Leonard Fisheries An industry is as great as the men engaged in it. If a book were written describing the growth of the industrial life of Canada from the days of the Fathers _ of Confederation to the present time, it would contain It is the busy manufactur- prominence in the world of commerce, and enabling her to play no mean part in supplying Great Britain with the requirements of the army in war-time. These plants are the work of big men, men with vision, ambi- tion, courage and steady nerve, men who saw_ the _ opportunity and who had faith in the future. There is an element of romance in the speed with which this - eountry has developed. It is as though the change had been created overnight, so amazing is the transition _ from bare fields and rocky shores to hives of productive industry. The fish industry is one that has developed in a re- markable manner, and great strides are being made at Those at the head of the fish business cost, other staple foods can be substituted satisfactorily ; 4 only by fish. An active propaganda has been insti- _ tuted, and already the public is beginning to appre- ciate fish as a food, and to look upon the industry as one containing unlimited possibilities of develop- _ ment. But even yet the average man of the street probably sits down to his meal of fish on the two meatless days a week without connecting the dish before him with anyone more remote than the corner tradesman. Be- hind the retailer, however, is the wholesaler, and be- hind the wholesaler is the producer, while behind them both are years of silent development, concentration and co-operation. Among the leading firms that are contributing to the progress of the fishing industry in Canada, is the Leonard Fisheries Limited, they being to a large ex- tent responsible for the automatic supply of fish in Montreal and other towns in eastern Canada. Al- though the present organization dates back but twelve months or so, it embodies the fish handling facilities, trade and goodwill of three of the oldest houses in the line. Leonard Brothers of St. John, N.B., whose name was adopted at the time of the amalgamation, dates back to the palmy days of wooden sailing ships. In those days the Leonard family did a flourishing business in boat building and fishing at Leonardville, Deer Island, in Passamaquoddy Bay. Deer Island is just as primi- tive to-day as ever it was, but the Leonard’s had an imagination that carried them beyond the pretty is- lands that dotted their horizon. In course of time they established packing houses in St. John and a sell- ing organization in Montreal under the direction of W. F. Leonard and ©. H. Leonard. Later, branches were opened at Westport, N.S., and at Grand River, Gaspe. Instead of confining themselves to the fish peculiar to Passamaquoddy Bay, they extended their line until it included all kinds of lake and river fish, even bringing halibut and salmon from the Pacifie coast. The firm of Matthews and Scott, which was also included in the amalgamation, was founded in 1885, at Queensport, Chedabucto Bay, off the Strait of Canso, N.S., and at Eastern Harbor, Cape Breton. This company brought another aspect of the fish in- dustry into the amalgamation. Having seen the need for supplying the fishermen with the necessities of their trade, as well as with household requirements, they had some years before, opened a general store in Plant of Leonard Fisheries, Ltd., at Port Hawkesbury, N. §, 524 connection with each of their branches. In this way they handled ice, bait, gear, clothing, groceries and drygoods, as well as fish of all descriptions, which was, of course, the outstanding feature of their turn- over. The third firm in the present corporation, introduced the Cape Breton trade, dating back no less than forty- seven years to 1870, when their head office was es- tablished at Halifax. The company was founded by the late Alexander Wilson, who later took his son, S. Y. Wilson, into partnership with him, forming the firm" of A. Wilson and Son, general fish dealers at Halifax, Canso and North Sydney. Head Office of Leonard Fisheries, Ltd., at Montreal. In 1916, when the trade of Leonard Brothers was increasing beyond existing facilities, it was decided to amalgamate with the other two firms and to do busi- ness under the name of the Leonard Fisheries Limited. In addition, a large cold storage plant was purchased from the North Atlantic Fisheries Limited at Port Hawkesbury, as well as the wharves, buildings and producing equipment of the Canso branch of that com- pany. The workings of the large up-to-date plant of this notable combination is of especial interest, if only as an indication of the remarkable progress that has been made in the fish industry by the adoption of modern methods and automatic machinery. To begin at the point of production, the company’s fleet of vessels includes a large steam trawler that plies from the fishing grounds to port at a speed of fifteen knots an hour, laden with a cargo of fish that staggers the proprietor of an old-fashioned dory. ‘*The Baleine,’’ as she is called, is up-to-date in every respect, having a steel screw, triple exnansion engines, electric lighting system, cold storage plant and all the latest appliances for handling fish. With this steamer it is possible to secure the catch and return to port in a few days, landing the fish in the cold storage plant without deterioration. In addition to the service rendered by ‘‘The Baleine’’ the fishermen of the vicinity land their eatches at the company’s wharves, and are supplied with bait and ice ready for their next trip to sea. The fish on landing from the boats are passed through various departments, according to the treatment they are to receive, such as the splitting room, smoke houses, pickling room, freezer, ete., and thence to the store CANADIAN FISHERMAN December, 1917 — room. From the store rooms or directly from the boats the fish may be loaded on to the cars on the company’s siding. The equipment includes ice crushers and chutes which permit the delivery of ice direct to the vessels at the wharves. = Their supplies of fish are drawn not only from their own boats and those of the fishermen of the neigh- borhood, but they also trade with the American fleet, which comes through the Straits of Canso on its way to the fishing grounds of the Gulf of St. Lawrence. — Their market, in addition to the towns of eastern Can- ada, extends throughout the West, and to the larger distributing centres of the United States. No small — item also is the fish supplied to the Canadian military authorities for their camps in Canada and Great Bri-— tain. Large quantities have also been sent to the Im- perial army, the shipments made by this company for this purpose already amounting to over dne hundred cars. In contrast with the humble beginnings of each of the three amalgamated firms, the branches operated by the new organization are very large in number. — They include most of the important fishing centres of the Maritime Provinces, such as St. John in New Bruns. | wick and Halifax, Canso, Digby, Westport, Queens- — port, Mulgrave, Cape George, North Sydney, Ingonish, — Eastern Harbor or Cheticamp, Port Hood and Port — Hawkesbury, in Nova Scotia. roa Few industrial corporations present the elements of stability and success which the Leonard Fisheries pos- sess. This company is not so much the result of capi- talization of assets and goodwill as it is a combination of men who have brought together three old and well established businesses for the purpose of eliminating — unnecessary duplication of effort and to provide the large capital which the newer methods of production and distribution of fish demand. The steam trawler Part of Fleet of Leonard Fisheries, Ltd. brings to port every five or six days from 10 to 20 car loads of fish in a single cargo. If these are to be marketed as fresh they require to be dressed, iced, boxed, dispatched to destination and disposed of wi a rapidity unknown of in any other industry. If the demand is not equal to the production the surplus has to be frozen, pickled, smoked or dry salted. More- over, most fish can be caught only at certain times, and when they are in season an effort has to be made to secure, and store sufficient to supply the market throughout the year. ; met This requires large investments for freezing, curing E mber, 1917 CANADIAN nd storage facilities as well as an excessive capital or carrying stocks. The Directors of the Leonard - Fisheries, Ltd., are all men well seasoned to the fishing _ business—men whose lives have been spent in it in 1e capacity or another, who have their all invested in and whose future depends upon its success. Fur- thermore, none of them are dummies. Each is actively i at the point where he is of the greatest value. % _ The President, W. F. Leonard, Esq., is located at St. _ Johns, N.B., a point which combines both the business _ of production and distribution. He is assisted by Mr. . W. Leonard, Mr. D. J. Byrne, the Vice-President and General ager, is to be found at Montreal, the headquarters _ of the company, where most of the work of distribution, ene wc, all the collections, as well as the majority of the worries of transportation, ete., are to be taken re of. In order to relieve Mr. Byrne of a part of his rries and work, the company has lately engaged le services of an experienced sales’ manager in the son of Mr. C. Pratts, formerly sales manager for The Andrew Radel Oyster Co., of Connecticut. Mr. ratt is well known to the trade in the United States, Great Britain and Western Canada. He will have eharge of the sales distribution. Another indispensible erson at the Montreal office is Mr. W. H. Love, who been with the Leonard people at this point for r seventeen years. He is well known to the trade Montreal and district. Mr. S. Y. Wilson is kept very busy at Halifax, a point, like St. Johns, N.B., which combines production d distribution, so that he finds it difficult to get away attend the meetings of the Canadian Fisheries Asso- ciation, of which he is the President. _ Mr. R. T. Mathews lives at Port Hawkesbury, where, assisted by Mr. Lecnard, Jr., he takes care of the large and varied operations necessitated by the existence of the cold storage plant which is located here. _ Mr. W. P. Scott is located at Queensport, where the eompany not only handles quantities of fish product by independent fishermen, but as well from their own traps and gear, and does an extensive business in sup- plying fishermen with both ice and general equipment. Stores are also operated at Canso under the direc- tion of W. G. Matthews. At Eastern Harbor the business is under the direction of Mr. E. Ellis. Mr. A. A. Zinech, who for twenty years was eastern man- ager for A. Wilson & Co., has charge of the company’s affairs at North Sydney. % SMELT FISHING SEASON OPENS. - §melt fishing in New Brunswick opened November _ 28, and hundreds of nets were set from scows and through the ice at many places in the province. ‘The quality and quantity caught at Chatham and _ yieinity thus far have been small. The fishermen are getting 10 cents a pound, but expect to get more soon. At Rexton the price paid the fishermen is 7 cents pound. Pemhe U. S. is the principal market for smelts. EXPORTATION OF CANNED LOBSTERS. - Canned lobsters can now be authorized for export license by Customs endorsement of usual shipper’s ex- ‘port entry, 525 FISHERMAN MORE TECHNICAL TRAINING FOR FISHERMAN. Arichat, Nova Scotia. Editor, Canadian Fisherman : I have just received a copy of the Fisherman and find it more interesting than ever. I have been very busy this summer fishing off Canso. The fishing has been fairly good, with the result that I have an engine in my vessel now, a Canadian Fairbanks 12 h.p. It is a big help. I have been speaking to some of the fish buyers around here and we are going to ask the Government to send some man around to the different fishing cen- tres this winter to lecture on the methods of handling fish and impress upon the fishermen that every fish taken over the gunwale of his boat is used as an article of food by someone. You know that it is all important to have the fish looked after by the fishermen. Fish that is carried all day in a boat with the gut in in the summer time and then landed on the Fish Buyer’s Wharf at night is a poor article to try and make a dollar out of it — and even as long as 24 hours. Some fishermen keep them this way, but it is not the way a lot of fishermen who bring in large quantities of fish. A man in a small boat has a poor chance to dress his fish and keep them in ice, but those that are fishing in larger boats have a good chance to dress their fish after every run of the trawls and putting a small lot of ice on them. The fish buyers are a pretty decent lot of fellows if we use them right. They willingly find free of charge, ice enough to keep the fish in good condition until sold. Bad fish-on the market hurts the fishermen. If the © man that buys it cannot make a dollar out of it he will not be anxious to buy our fish the next time and pay the price which good fish should bring. The same is also true of those who eat the fish. Now let us get together as fishermen and help to keep the trade that has been open to us by putting the best of our efforts into the businéss. The different Governments of this country have been doing every- thing for the farmer. There are free lectures by the Professors from different colleges, also gifts of animals and seed which enables them to make the most out of their work, but as yet we never have had any help in the fishing line to get the most out of the business that is greater and more important than farming in Nova Scotia. We can all learn a lot yet in the fish and fish curing and the sooner we get it the better. Cour Fisheries Association is doing good work and I bring this to your attention. (Signed) FRANK YOUNG. BRITISH FISHING LAWS SUSPENDED. In exercise of powers conferred upon him under the defense of the realm regulations, the Food Controller, with the consent of the Fishery Board for Scotland, has authorized the use of methods or appliances, other- wise unlawful for the purpose of taking fish in the parts of the sea adjoining Scotland either within or beyond the territorial waters. The landing and salé in Scotland of any fish which it would otherwise be un- lawful to land or sell is also authorized, DEFROSTED FISH. ; In Great Britain, frozen fish are called ‘‘defrosted”’ fish. The name has a good sound, and might be used in Canada to offset the popular aversion to ‘‘frozen,’’ 526 Some Supposed Race Characters in Young Herring, Know as Bay of Fundy Sardines | By PROFESSOR EDWARD E. PRINCE, Dominion Commissioner of Fisheries, Ottawa, The sea-herring, owing to its great commercial im- portance, has attracted the attention of fishery ex- perts for a long period of years, and few points in its structure, habits and life-history, have been neglected. Excepting the salmon and trout, probably no fish has formed the subject of more assiduous biological in- vestigations. Much, however, remains to be done, and information respecting the movements and migrations, the local races and seasonal variations, of the herring in our own and other seas. The Biological Board of Canada, with the approval of the Minister of Naval Service and Fisheries, wisely determined to secure the aid of Dr. John Hjort, the famous Norwegian fish- ery expert, and his researches in the Gulf of St. Law- rence and off the Nova Scotia Coast, last fall and during the present summer, will not only be of un- usual interest but of great practical utility. 1. Do Sardine Catches Endanger the Herring Supply? A very extensive and valuable fishery, valued at over a million dollars annually to our fishermen, has. been long carried on in the waters of Southern New Brunswick, between 400 and 500 traps or ‘‘weirs,’’ of wicker-work or brush and net, studding the shores of Passamaquoddy Bay and the adjacent bays and islands, and providing enormous quantity of small Canadian herring, usually called ‘‘Sardines’’ for the flourishing packing industries of Eastport, Lubec, and other towns in the State of Maine. This so-called Sardine fishery. brought in 1914-15, $1,349,000, and in 1915-16 $1,226,- 236. Twenty years ago, in an official report, publish- ed by the Department of Marine and Fisheries (28th Annual Fishery Report, 1895, pp. XXXI—XXXII), I described this fishery, and raised the question: ‘‘ Will the destruction annually of immature herring endanger the future supply of full-grown herring in our wat- ers?’’ Must not the herring supply become extinct or seriously diminished if Canadian weir fishermen continue to capture vast schools of infant herring to supply the United States’ sardine factories whose pack has ranged from $2,000,000 to $3,000,000 in annual value. . Herring, it is undeniable, have disappeared from many of their former resorts in the Bay of Fundy, and areas off Charlotte County shores, New Brunswick, but I stated in my report, that no sufficient evidence could be gathered to show that the ‘‘sardine fisheries’’ had really resulted so seriously as many persons had anticipated, and Professor Bensley pointed | out, (Contrib. to Can. Biol. 190I, pp. 59-62), that other Clupeoids. (Shad, Alewife, ete.), had also declined, though not captured by the weirs in any great numbers. 2. Are There Different Races or Varieties of Herring? One of the first points to decide, béfore any con- clusions can be drawn, is the alleged existence of local varieties in the Bay of Fundy, and their movements and distribution: Early in August, 1916, I took the opportnuity of examining at the Biological Station, St. Andrews, N.B., three familiar diagnostie features in the structure of the herring (Clupea harengus) taken CANADIAN FISHERMAN ‘precise number of vertebrae, immediately behind in the weirs in the St. Croix River estuary. I did in order to determine the amount of variation exis ing, and to ascertain if evidence appeaned that dif- ferent local schools could be distinguished. I paid at-— tention to the number of rays in the dorsal and anal — fins, and the number of joints or vertebrae in th backbone or vertebral column. ‘ 3. Do Structural Differences Occur? _Zoologists state that the common sea-herring (Clup harengus L.) of the Atlantic Coast has 56 vertebrae in the backbone, 18 supporting bony rays in the dorsal fin, and 17 rays in the anal fin. Owing to the en mous catches frequently made in the brush weirs in t bay near St. Andrews, and on the adjacent coast and — islands, abundance of specimens can be readily ob- tained for such a comparative study as that which began in the laboratory of the Biological Station. course, the accurate counting of small bones, in vertebral column and the two median unpaired fins, a slow and laborious process ; but the results which I ok tained are interesting. See 4. Study of Herring Backbone (Vertebrae.) Taking at random 100 herring from a quantity | cured by the caretaker of the Station, varying f 5% or 6 inches to 71%4 inches (the smallest was 15/32 inches, and the largest was 7 11/16 inches length), I found that over 50 per cent accorded with the specifie characters already mentioned; there was a small. percentage. . . higher and lower, and a very small percentage (4 per cent. to 6 per cent. much above and much below. Thus the largest per- centage had 56 vertebrae, viz., 28 per cent., but about — as many had 57 vertebrae (i. e., 26 per eent.), while — 24 per cent. had 55 vertebrae, and 8 per cent. had 54. Only 6 in a hundred had the highest number of verte- brae noted by me, viz., 58, and 4 per cent. had as low as 53 vertebrae; 8 per cent. had 54 vertebrae. In — some specimens it was very difficult to determine the — basi-occiptal element of the skull, owing to the fact that they are often very much crowded together, even with the aid of a strong lens, it was not certain occasionally whether there existed one more, or one less, in that region. Hence, putting together those with 56 or 57 vertebrae we have a total of 54 per cent. of the hundred fish examined. 5, Variation in Rays of Back Fin. The further interesting fact was elicited by my ex- amination, viz.,’that of those possessing 56 or 57_ vertebrae, the largest percentage had the normal o specific number of dorsal fin-rays; viz., 14 per een with 18 rays (56 vertebrae and 18 rays, 7 per cent and 57 vertebrae, along with 18 rays, 7 per eent) while 4 per cent in both types had 19 rays. Again, | one in a hundred fish (with 56 vertebrae) had, on the — one hand, 16 or 17 rays; and 2 per cent had 20 rays. Of those with 57 yertebrae, 1 per cent had 17 rays, and CANADIAN 1 per cent had 20 rays. In the small number of fish possessing 58 vertebrae, 2 per cent had 18 rays, and 1 per cent had 16 rays. Curiously enough, of those ‘with 55 vertebrae, one less than the aécepted normal number (24 fish in one hundred) 6 per cent had one fin-ray more than the normal, that is to say they had 9 rays. Of those with 53 vertebrae (3 short of the ormal) 1 in 100 had 16 rays, but 1 in 100 also had 9 rays. 8 per cent, as stated, had 54 vertebrae, and of these 1 per cent had 15, 1 per cent 16, 1 per cent som and 1 per cent 19 dorsal rays. 6. Anal Fin Differences. The anal fin is of much importance taxonomically, _ and is of specific or even of generic value. The largest ntage of herring examined had 56 or 57 verte- brae, and 17 per cent of these had 17 or 18 rays; but 4 per cent of herring with 57 vertebrae had 16 anal _ rays, and 3 per cent had 17 rays (the accepted charac- teristic number) ; while 5 per cent had 18 rays or one in excess, and 1 per cent had 19 rays or 2 in excess. The normal type, possessing 56 vertebrae showed 15 ] rays in 1 per cent, 16 rays in 2 per cent, 17 rays 5 per cent, 18 rays in 4 per cent and 19 rays in 1 eent. The maximum number of anal rays noted, , 20 rays (3 in excess of the normal) was possessed by 2 per cent. This variation is curious and interest- ing; but still more so is the fact that those herring having the largest number of vertebrae (58), in no ‘ease possessed the typical number of anal rays (17) ; but in 1 per cent there were 16 rays (one ray short), and 2 per cent had 1 ray in excess, viz., 18. So also ‘the typical anal-fin formula did not apply to those with 2 vertebrae short, for 1 in a hundred respectively had 13, 14, and 18, or even 19 rays, and the herring - with 3 vertebrae short (viz. 53) had in 1 per cent 2 anal _ rays short (15) or 2 anal rays too many (19), but none had the normal number. About one quarter of the fish studied had 1 vertebrae less than the normal and of these only 2 per cent had the normal anal rays (17) ; 1 per cent had 16, 2 per cent had 15, and 1 per cent had 13, while 2 in one hundred had 19 rays and 3 in one hundred had 18 rays. 7. Apparently One Race of Bay of Fundy Herring. These observations were made, as stated. on a hun- dred herring taken haphazard from a ‘‘Sardine Weir,”’ and are regarded as half-grown migratory late summer-.. herring; but I had hoped to have examined a much - larger number, in order to inerease the value and ap- plication of the conditions observed. I shall continue my examination of these so-called ‘‘Sardines’’: but. the main facts, elicited by the study here detailed, will no doubt be merely confirmed, and will show that while ___ there is no absolute uniformity in the diagnostic strue- tural features investigated, but much variation within narrow limits, the majority of specimens centre round the recognized specific type, and possess 56 or 57 vertebrae, 18 or 19 dorsal fin-rays, and 17 or 18 anal _fin-rays. A considerable percentage have one ver- - tebra less, or one fin-ray more or less_in the unpaired - dorsal and anal fins, while very few so depart from the normal type as to have 2 rays less, or 2 or 3 rays ‘more, viz., only one or two in a hundred fish furnish _ these exceptions. One interesting fact is aoticeable, and the study of a large number of herring would add to its interest, viz., the complete coincidence in the number and percentage of dorsal and anal rays, in _ herring possessing the abnormal number of 58 yer- FISHERMAN 527 tebrae. The few specimens obtained with 58 vertebrae agreed in having 16 dorsal and anal rays in 1 per cent of the fish, and 18 dorsal and anal rays in 2 per cent of the fish studied. 8. Age of Sardines. I propose to extend my studies so as to include ex- amination of seales, with reference to age and keel scales behind the ventral fins, also number of verte- brae with haemal arch, and other features; but so far these results confirm the research of Dr, Hunts-. man in 1915, and show that we probably have to do with one ‘‘age-group’’ merely, though the spring and fall hatched herring are mingled. The spring herring reach 31% inches by their first winter and 6 inches in their second winter, while the fall herring are 5 inches by their second winter. The bulk of the sardine catch consists of herring 5 inches to 7 inches long in their third year (26 to 30 months), while the spring herring are 6 inches in their second year, and 8 inches in their. third year (30 months.) — 9. Are Vast Sardine Schools Recruited from East and North? The possibility has been suggested that the amaz- ing schools of young herring, which crowd, each year, the waters from the St. Croix estuary to Grand Manan, resulted from Spawning beds and herring nurseries in western Nova Scotia, Cape Breton, and even the Gulf of St. Lawrence. These distant schools of young herring, carried by currents, or migrating over the 400 or 500 miles of: sea, between the Gulf of St. Lawrence and Grand Manan, would, it was imagined, keep up the numbers in these southern waters. If so, it is almost certain that there would be some ‘‘race characters’’ which would distinguish the Gulf herring from the Bay of Fundy herring. Dr. Hjort’s results in 1914, show that there was a marked difference between the herring (spring spawners) in the Gulf and west of Magdalen Islands; and the open waters of the sea off Cape Breton and Nova Scotia. He regarded the latter fish as of the same type as the western Nova Scotia and Bay of Fundy herring. The age of the fish also presents a contrast, the Gulf herring being mainly of 5 years old, though some were 6 to 10 years old, and a few even 17 years, the 1l-year fish preponderate, while the western coast type or sea variety are mainly 7 to 10 years old, and few 12 or 13 years old, while a small pro- portion near Halifax appear to be only 4 years old. The most valuable kind of herring, the fat or ‘‘matje’’ herring, are stated, by European authorities, to be from 3 to 4, or 5, years old, though farther north these fat herring may be a little older. In their fourth or fifth year they become mature and “‘spawning her- ring,’’ and it is these mature herring which compose the principal catches in Canada. 10. Vast Herring Nursery Near Grand Manan. We know where the young herring, 1-3 of an inch to, %4 of an inch long, abound. They form a wriggling, mass of life on the surface waters from Grand Manan southwest for 20 or 30 miles, as Dr. Huntsman noticed in Oetober this year. Where are the vast schools of fish older than sardines, but younger than the herring which constitute the main catches each year. 11. Where are the Schools of ‘‘Fat’’ Herrings? As I said to the Conservation Commission (November 2nd, 1915), ‘‘ Where are the sizes of herring which ecor- respond to the Norwegian and Scottish herring? Are they, as is the case along the Norwegian coasts, mainly 528 CANADIAN confined to some special areas, or are they widespread in the open waters outside or inside the Gulf of St. Lawrence. Do they anywhere occur in such quantities and under such circumstances that a new fishery of supreme importance could be developed? That the younger stages or immature herrings must oceur in vastly larger quantities than the larger and older ones is obvious. Possibly the younger year-classes are less numerous in a special year, or shorter series of years, but during a longer period of years, it is evident that older herring must be reduced in number in com- parison with the younger individuals.’’ 12, Further Researches Important. One of the great tasks of our marine biologists is to discover the places where the valuable fat herring occur, and determine their migrations; and with better methods of capture, and improvement in handling, euring and packing, our Canadian herring industry may yet rise to the front rank of the herring fisheries of the world. ARMSTRONG INDEPENDENT FISHERIES. Hon, Hugh Armstrong, former provincial treasurer of Manitoba and one of the most progressive business men of the west, regards the food problem of Canada as a most serious one. He believes not only that every effort must be made to conserve the food supplies of the Dominion, but that greater production in all lines must supplement the conservation policy. No man in Canada knows the fishery resources of the country better than Mr. Armstrong, and on the de- velopment and handling of these resources, in his opin- ion, depends in large measure the solution of the food supply difficulty. Last spring Mr. Armstrong resigned from the man- agement of the Armstrong Trading Company and ac- cepted the position of western representative for the Booth Fisheries Company. He has resigned from that position and organized the Armstrong Independent Fisheries, the chief business of which will be dealing in the product of the lakes of the Canadian west. He believes that the business done by the new company, owing to his acquaintanceship both with the sources of production and the markets available for the sale of fish, will result in a wider market and a more equit- able distribution of that product. FOOD CONTROLLER’S RULINGS ON WINTER- CAUGHT WESTERN LAKE FISH. It is to be distinctly understood that the prices set to the fishermen are to be paid at primary railway shipping points and not on the ice or at the lake shore. It is the practice for producers to make advances to fishermen or furnish them with nets and equipment to be paid for out of the catch of such fishermen to be purchased by the producer, and this practice is de- fended on the ground that it stimulates production. The Fish Committee of the Food Controller’s office ‘ request that any cases of sale of eatch to producers other than producer making such advances (until such advances are paid) shall be brought to the attention of the Fish Committee for such action as they may deem advisable, FISHERMAN § SHIPMATE RANGES. The Largest Line — The Oldest Makers. Probably every reader of the Canadian Fisherman knows the Shipmate line of vessel ranges, but all of them may not know that the STAMFORD FOUNDRY CO., STAMFORD, CONN., who manufacture ‘‘Ship- mates’’ is nearly a century old, having been estab- lished in 1830, and that they make the largest line of vessel ranges in the world. ° ee : ee SO CORE EES Wat a i Ta aS ty ee : GHIEMATE) GOOT SECTION A few remarks regarding the Shipmate line are worthy of mention, Up to a short time age the five- foot range was the largest size made, but something larger than this was required in many cases and now three-foot sections are being produced. These sections can be combined with the No. 65 (five-foot size) in as many units as may be necessary so that ranges of, almost any length desired may be had. The five-foot section has one fire and two ovens. the three-foot see- tion has one fire and one oven. The fireboxes in both sections are regularly fitted for burning hard coal, but special fixtures ean be furnished for burning soft coal, and each firebox has can be thoroughly sliced from the front of the range on its front a slicing door so that the soft coal fire without moving vessels that may be over the fire. The three-foot section is made also in the form of a complete range by itself; or it ean be combined with other three-foot sections and ranges can be had in lengths equal to any multiples of three, as 6 feet, 9 feet, 12 feet, 15 feet, ete. One important feature of all these ranges is that they can, any of them, be so taken apart as to be in sec- tions 23% x 28 x 30 inches, and can be put through a doorway of 24 inches in width, Mr. H.R. Silver, of Halifax, N.S., was in Ottawa recently, consulting with the Food Controller on the . report of salt fish from Nova Scotia. Mr, Silver is a member of the Nova Scotia Fish Committee advising the Food Controller, December, 1917 bi lea ee “December, 1917 - TRANSPORTATION SUBSIDY ON PACIFIC FISH. By an Order-in-Council dated December 8th, the pay- ent by the Government of two-thirds of the trans- portation charges on certain varieties of Pacific Coast fish, has been amended to cover all fish, other than alibut or salmon, by all means of transportation and any quantity, from points in British Columbia to nts in Alberta, Saskatchewan and Manitoba. ATLANTIC SALMON HATCHERIES. total of over 30,000,000 Atlantic salmon eggs have n collected by the Fish Culture Branch of the yartment of the Naval Service for the hatcheries ‘Quebee and the Maritime Provinces. The season nich has just come to a close has been a most suc- sssful one, and all the hatcheries are filled to cap- sity. The following quantities of eggs were collect- fork River Pond, Que. ............-++ 600,000 a Padousac Pond, Que..............-.--.+s 3,639,000 New Mills Pond, N.B. ..............:.. 1,554,500 famichi Pond, N.B. .............---- 14,106,000 meni Pond, N.B. ....:..:..--....s-> 6,035,000 Margaree Pond, N.S. .........-.-.-.-++; 4,259,000 ‘fig Ogee Seas eh epee ct, PON 30,193,500 _ §$UMMER CATCH OF SEA FISH SHOWS ‘ INCREASE. A report on the results of sea-fishing operations in Canada for the six months from April to September, and also for the month of October, has been issued ‘by the Department of the Naval Service. It is stated that in comparison with a similar period last year the landings of cod and halibut on the Atlantic coast have increased by over half a million hundredweight. The herring catch for the six months this year, however, was far below that of last, amounting to only 645,844 ewts., as compared with 946,487 ewts. The quantity . of salmon taken on the Atlantic coast during the sea- _ of St. Lawrence, this season’s pack is short of last. Since the opening of the season on the 15th of Novem- per, 1916, until the end of the 10th of September, 1917, «there were packed 181,227 cases, while 70,321 cwts. ___ were used fresh or shipped in shell. The figures for the preceding year show 188,545 cases packed and 94,409 -__ @wts. used fresh or shipped in shell. Particularly rough and unfavorable weather during - October greatly interrupted fishing operations in the be Atlantic, with the result that total landings of the chief kinds of fish were much below the figures of last ¥ year. ; rn ” Jn the whole of the Atlantic provinces there were 153,640 ewts. of cod, haddock, hake and pollock land- ed during October this year, as against 242,580 ewts. a year ago. re "Phe total value of sea fish landed in Eastern Canada during October was $736,567, as against $886,096, for October last year. The total value of the various kinds of sea fish at the point of landing, on both coasts, for the six-month period in 1917, was $11,325,547, as against $12,493,143 for the same period in 1916. CANADIAN FISHERMAN 529 FISH DISTRIBUTED FROM GOVERNMENT HATCHERIES. Figures issued by the Naval Department November 28 show that the large number of 1,490,671,104 fish were distributed from the Dominion fish hatcheries during 1917. Whitefish were distributed in very large number by the hatcheries, a total of 497,332,000 hav- ing gone to re-stock the Canadian waters. More than six hundred million lobsters were distributed and 180,- 000,000 pickerel. The distribution of sockeye salmon totalled 68,794,300 fish. THE FISHERIES PROBLEM. An editorial in the Toronto Globe recently says :— During the war, especially since the Food Controller and the Fish Commission took a hand in the business, the consumption of fresh fish has greatly increased. Many are using it regularly for the first time, and many have it on their tables two or three times a week where formerly they had it once. The greater sale is partly due to lower prices as compared with meat, and partly to the response to the patriotic appeal to substitute fish for beef and bacon. It has been a welcome addition to the stock of wholesome food in a period of scarcity. , Will this boon last only during the war? Will the business go back to the old conditions of restricted supply and high prices? The Government has inter- fered to advantage, and it is probable that the advan- tage will cease if the interference is removed. Why should plans not be laid now to satisfy permanently the demand for fish which has been stimulated by the efforts of the Dominion Commission? One great ob- stacle in Ontario is the long rail haul from the pre- sent sources of supply in fresh and salt waters to the large centres of population. The cost and weight of ice in which fresh fish must be packed add so much to the cost of carrying and handling that it cannot com- pete in cheapness with meat, having regard to food values, unless there is a great increase of the supply in the waters nearer the markets, The small lakes and streams in this Province, except in remote parts, and even the Great Lakes near the cities and towns, have been depleted. Mes" of the lake fishing is in the hands of large concerns, which iind it more profitable to ex- port the ‘bulk of the eatch to the unlimited United States market, with its’ better facilities for distribu- tion. : : Apparently fresh-water fish can only retain’ an im- portant place in the Canadian ‘dietary by a vigorous policy of fish propagation and replenishment in con- venient waters, joined to a marketing organization which will protect consumers. Fresh sea fish is being sold in quantities in Ontario, but experts say prices” must remain high unless the coast fishermen use steam trawlers more extensively. The fisheries problem is deserving of the earnest attention of the Government, with the object of placing the industry on a new basis. In any plans of food production the fisheries cannot be overlooked. The ‘‘Bay State Fisherman’’ is the name of a neat little four-page monthly magazine published by the Bay State Fishing Company, Boston, Mass. Here's ag a to our small brother, and a long life to him! 7 530 CANADIAN FISHERMAN BILLINGSGATE MARKET, London, November 10th, 1917. On the whole, conditions have shown an improve- ment this week. Landings at many ports, notably Grimsby and Fleetwood, have shown a distinet im- provement, which has been reflected in heavier de- liveries at Billingsgate, where arrivals have averaged in the neighborhood of 480 tons daily. In the earlier part of the week, the increased quantities available re- sulted in some decline in prices, but from mid-week onwards values again appreciated, partly owing to the greater demand arising from the easier conditions on the previous days, and partly by the shortage at ports other than those mentioned, such as Hull, Aberdeen, Milford Haven, ete. The autumn herring fishing at the East Anglian ports of Great Yarmouth and Lowestoft, which usually runs well into December, shows signs of finishing. This is much to be regretted, as there will be no other herring fishing in home waters until the New Year. In pre- war days this did not matter so much, as generous supplies of herrings were received from Norway from December until April, and even May. No doubt, Admiralty restrictions — unavoidable under present circumstances — are responsible for the early termina- tion of the East Anglian season. In ordinary times, there were no restrictions on the areas which could be worked provided they were outside territorial waters, but with the fish moving into deeper waters the fleets have been unable to follow the shoals because of the prohibitions of the Authorities. The frozen salmon trade is going through its usual seasonal experience, being more or less dormant, as is always the case when native fish are out of season. Other kinds of frozen fish are offered at the following figures by importers: Cod, 7d; witches, 8d; fresh had- docks, 7d per lb. by the case of about 200 lbs. nett. The eod and haddocks are in excellent condition, but the witches are rather thin when compared with similar fish from home waters. Trade is not fast for any of these fish, Flatfish of all kinds continues very expensive, es- pecially halibut and lemon soles, these two kinds often making as much as, if not more than turbots, selected varieties changing hands at upwards of 20s per stone of 14 lbs. regularly. Frying fish, too, still commands famine rates, dogfish selling up to 11s and 12s, and roker to 14s and 16s per stone. A feature of this week’s markets has been the com- paratively generous shows of plaice, prices for which have dropped appreciably. Cod has predominated at Hull, but has been rather scarce at Grimsby and Aber- deen. Sprats are now coming in more freely, but are worth a lot of money. Smoked fish—bloaters and kip- pers—remain expensive, large quantities being taken daily by the Army. Whitings have been rather promi- nent. Soles have been much more reasonable. For the next few weeks supplies may be expected to vary from day to day, the weather being very uncer- tain at this time of year. Trade except for one or two kinds, now falls away until after Christmas, when in- quiry revives, and there should be a good sale for choice frozen fish, provided this fish is brought prominently before the public. It is rather surprising that some enterprising mer- chant at your side has not tried the possibilities of the London market for skinned dogfish. There is a huge demand for this fish, if in good condition, from fish friers, who freely give 10s, 6d and more per stone for fresh ‘‘dogs.’’ Best frozen ‘‘dogs,’’ if suitable for fry- ing, should certainly be worth round 5s per stone, and might even make more. 4 : London, November 17th, 1917. In the early part of the week landings at East Coast ports were comparatively good, but there was a short- age at West Coast centres. As the week progressed, however, supplies shortened up generally, and the re- port that the trawlers at one or two East Coast ports had been recalled from sea by Admiralty orders og December, 1917 xe strengthened salesmen’s hands. Prices have not shown any violent fluctuations, but from mid-week onwards _ Among flatfish, plaice soles became quite reasonable. has been most prominent, and good fish have been selling round 16s per stone, although selected sizes have on occasions gone as high as 25s. Fewer herrings have come in from Great Yarmouth and Lowestoft, but gen- erous supplies have been received from the numerous small stations in Cornwall and Devon (while Irist mackerel has been prominent. The good arrivals o! the latter two kinds of drift fish have prevented prices of trawled from soaring too high, but present indiea- tions give no reason for altering the opinion previously expressed that supplies will be short and prices high for the next month or two. - Billingsgate had a welcome addition to its supplies this morning, in the shape of three trucks of loose trawled fish, consisting of whitings, plaice, roker, and some prime fish, consigned to a well known salesman, — Mr. Peter Forge, by the Naval Authorities at an Bast Coast port. country to fish sent in railway trucks without first being placed in packages. This fish, was in fine con- dition and met ready buyers at remunerative rates. Consignments of this nature are sold in Billingsgate by publie auction. ~* Statements are being circulated to the effect that it is the intention of the Government to import special shipments of frozen fish from Canada this winter. Should this be the case it is to be hoped that the fish will be marketed at Billingsgate, and that full pub- licity be given to the project in the daily press. If this be done, there need be little doubt as to the suecess of the venture, provided the fish arrives in good con- dition. London, November 24. Aggregate supplies this week have been fairly sat- isfactory, but towards mid-week boisterous weather presaged a shortage, and this prevented prices from falling to any appreciable extent, so far as the ports were concerned, merchants being eager to have sup- plies in reserve in view of an approaching shortage. In the consuming centres, however, prices, although still ruling high, have not given any margin for pro- fit when compared with cost rates at the coast. This has been largely attributable to the fact that some- what generous consignments of mackerel have come in _ from Irish stations, and owing to delays in transit the condition of much of this fish has not been of the best. As is inevitably the case, this has made buyers low- _ minded, which has re-acted on the values given for white fish. It is many years now since supplies of mackerel have come from Ireland as regularly as they have of late, and to the same extent, consignments to individual salesmen being quite liberal. This, of course, is the outcome of the embargo on exports, as in normal times the bulk of the catches of mackerel _ taken off the coasts of Ireland, principally the South tan = ano ey Sa SS ee eer ‘‘Loose”’ fish is the term applied in this © CANADIAN 7 H.P. $85. Canada Gas Power Engines complete with batteries, spark coil and spark plug. New and absolutely guaran- teed. These are specially suitable for small fishing boats, and are high grade engines in every way. Write Marine Sales Dept. to-day. The A. R. Williams Machinery Co., Limited TORONTO : CANADA FIS HERMAN 5 *seeeean se * #8 Saves Time and Labor: OR five years the Columbian Row-Boat Motor has been giving SATISFACTION to thou- sands of fishermen, whose en- gines must be RELIABLE, STURDY, SIMPLE and ECO- NOMICAL. Although this motor contains every modern pe provement, we still selling it at ($10 extra for high O tension waterproof magneto built in £ty-wheel). With the aid of this highly efficient motor, Fishermen not only save themselves much heavy toil, but are able to go farther in less time, and so increase their fares to a large extent. We can supply complete equipments of two and four cycle marine engines up to 300 H.LP. Tell us your needs to-day, and we will be pleased to send you a catalogue. Ad- dress:- CULLEN MOTOR COMPANY 112 W. Lake St., CHICAGO, ILL. 31 ROW BOAT MOTOR Index to Advertisers 7 A. Gosse-Millerd Packing Co., Ltd. .. 8 New_ Brunswick Cold Storage Co. Acadia Gas Engines, Ltd. .. .. .. 99 Gray and Prior Machine Co... .... 79 Ltd. ee B. Guarantee Motor Co. .. wits ep aeee New England Fish “Company, Ltd. 16 Bliss, W. Co. 59 Guest, W. J., Fish Co. Tada oe ae Niagara Motors Corporation ...... 98 et Fisheries Co. of Canada, Ltd. bg = he i nr ages Jr., Co., Ine. $1 : - va Scotia overnment 86 Bowman, J, and Co. Co., a 68 Hallam, John, Ltd. 81 . British Columbia Government pe 12 Hamilton. Bg oy Co. 4 Gulasie"G 4. rs’ sso- ar a ‘oO. é ar 7overnment .. .. Pee, table mae S ae hy ee Hatton, we CO. a CRRES py * O'Connor's Fish Market .. 82 i * Gorporation, oc ohn and Co. eo + —— ne ov po AS ates Hudon Fish Co. .. .. : P. a = Hyde Windlass Co. 73 pmouth Cordaze on. ae 16 Bee = ee Process Engineers, Ltd. .. q Caille oe aioe ei 71 Perfection Motor Co. .. is Ganadian-Fairbanks-Morse Go., Lta. Imperial Oil Co. . Tee | Pitt, Fishmonger .. .. Canadian Fish and Cold Storage Independent Cordage Co., Ltd. .. |. 16 Polson Iron Works .. 67 Co., Ltd. afi iatio +e MW Independent Rubber Co., Ltd. .. .. 68 Q Canadia' Fisherie ssociation .. s ‘ b ers te Fishing Co, Ltd. Fi we ae r mo Quebec Government .. 92 Canadian Ice Machine Co. .. .- -- 67 Jacobson Gas Engine Co. .. .. .. 78 R. Canadian Milk Products, Ltd... .. 82 James, F. T., Co. Ltd. .. .- .. 97 Robbins, Chas. C,, Inc. 87 Canadian Oil Co., Ltd. runes? 65 x. Robbins, F. R, and Co. ‘ 87 Canadian Pearl Button Co. nie 89 Kermath, Motor Co. 5. ' Robin, Jones. and Wiitmiin atid $3 ‘ordage Co., Lta. ont Cover Robinson, Thomas Gelten Motor GO... + 87 b. *] m Cutting and Washington .. 76 Leckie, John, Ltd. .. .. 18 Seaboard Trading Co. .. .. 78 D. Leonard Fisheries, Ltd. “Back Cover Scott and Co., Ernest .. eee ae Department of Naval Service 17 Letson and Burpee, Ltd. .. 6 Silver, H. R., Ltd. .. er De say, M., and Co., Ltd. 4 Lincoln, Willey and Co., Inc. -. 78 Smith Cannery Machines Co., “Lta. 2 Disa) ng Propeller Boat Co., "Ltd. Linde Canadian Refrigeration Co., Smith, W. C, and Co., Ltd. . eee Dominion Fisheries, 7 7 ae 88 Ltd. . 65 Stamford Foundry Co. .. ite zE. Lipsett, Cunningham and Co., ‘Ltd. 3 ‘Stairs, W., Son and Morrow, “Ltda. 93 Eureka Refrigerator Co. $1 Lipsett, Edwar - 3 Standard Gas Engine ¢ Co.’ «2: Te Evinrude Motor Co, .-. 81 Lockeport Cold. § Storage Co., Ltd. be Spooner, W. R. ; 61 egie, ‘©. . re) “Ltd. 79 is ‘ cade bed: 89 London and Ragin sae 6) Co., Lt Thorne, W. H. and Co, Lita. $3 er ucke obacco Co., Ltd. ., pant toad Gé, inc oT ee, Te “ cep de see ee be w nntay Gaze arcon relens. .. 0 coves . : ims Pater Feit ‘ 74 Maritime Fish Corporation, Ltd. 91 wenn Cm Hoge Bry wi Ltd... 33 eerman and Cobb Co.. Inc. . 81 McAvity, T., and Sons, _ Seah 74 Weatern Packers, ‘Lid. ee aa 3 onsen A. Co 73 Mueller, Charles, Co., Ltd. 79 whi an b : Freeman, : Mustad, O., and Son... .. 7 te and Co., Ltd. . 95 a - = Whitman, Arthur N., Ltd. 88 Goodrich, B. F., and Co., = Board Williams, A. Ry Set Se ‘Go, Lia! 8 Gourock ‘Ropework Export Co, “Ltd a4 National Service +: ams, achinery Co., . 532 Western districts, are pickled for the United States and other foreign markets. Herrings have been much scarcer, and prices have risen in sympathy; as high as £9 has been paid in Billingsgate this week for barrels of salted herrings, but trade has been very slow at this figure. Among flatfish, plaice has again been prominent, and compared with other kinds has been fairly reason- able; soles, too, have fallen heavily in value. It isa eurious feature of the fish trade in this country, that when supplies generally are short and prices exces- sive, soles are so often quite reasonable. This week these fish have been down to 1s 9d per Ib. in Billings- gate—quite a normal figure. To sum up, conditions this week have not been con- ducive to successful trading, excepting perhaps from the vessel owners’ point of view. There has been slightly more call for frozen fish, and there is little doubt that this class of food is slowly, in fact very slowly, but none the less surely, increasing in favor. Billingsgate, London, Dee. 1, 1917. This week scarcity has reigned supreme at all mark- ets, owing to severe weather at sea, gale succeeding gale. The natural result has been that in thé resulting seramble to secure supplies merchants have rushed up prices to a high level, so much so that prices at the eoast have on oceasions heen as high as, and in some eases higher, than those ruling in the provincial mark- ets. As an instance of the excessive prices ruling, at Grimsby on Wednesday—fish of a rather large size touched £10.10.0 per box, this figure working out at nearly 20s per stone. Some relief was given to the markets by the arrival at Hull on Thursday of a con- voy from distant waters, but unfortunately the quality ‘ of this fish left much to be desired, although even bearing that fact in mind, prices showing little re- duction. Herrings have been exceptionally scarce, and have freely made £7 0 0 and more per barrel. The one bright spot in the oasis of shortage has been compara- tively good supplies of sprats, but the famine values eurrent for other kinds have been reflected in the big rates realized for sprats. Another result of the scanty deliveries has been a decided run on frozen fish, holders asking as much as Is 6d per Ib. for frozen salmon by the case. At various ports on different days some kinds have been entirely absent. It is fairly obvious that the fish trade in this country is going through a very trying time, as apart from the vessel owners whether limited companies or individual owners, Steps are being taken to removg the prohibition on the prosecutign of fishing operations within territorial limits—thre® miles from shore at low water; in addi- tion, areas what are known as ‘‘oxtra-territorial wat- ers’’—areas such as the Moray Firth, off the north- east coast of Scotland, and areas round the Irish coasts, which have been closed by the Government De- partments administering the fisheries, will in all. prob- ability be thrown open to trawling for the period of the war. Even then, supplies will prove inadequate for requirements, and immediate steps should be taken by the authorities, in conjunction with the Dominion Government, to. encourage, and give facilities for the importation of supplies from Canadian waters. At present fresh haddocks, cod, hake, colefish, pol- Jock, dabs, salmon and halibut, from Canada are offer- CANADIAN FISHERMAN business is being car- ° _.. Tied on at a loss in many instances. - December: 1917-08 -ing, but for some reason or other the firms which occupy the premier position in the fishing industry of Great Britain do not appear to have been given the — opportunity of distributing this fish. — > CAILLE ENGINES IN THE FISHING INDUSTRY. _ The Caille Perfection Motor Company of Detroit, — Mich., are issuing a very attractive monthly house — 4 organ. ‘‘The Compass,’’ which should prove of great — interest to marine engine users, and those contemplat- ing the purchase of same. The December issue con- er oe tains an export section, rides the svnervision of Mr. J. ‘% H. Blake, their Export Manager, and gives a fair idea of the company’s large connections in Canada, New- - foundland and other countries. In an article dealing with export shipments, Mr. Blake gives the following _ timely suggestions to prospective purchasers :— iy ‘‘Since the European War became general, the dif- ficulties attending export shipments Taek multiplied until at the present time quick shipments have become almost impossible. In the first place, our own Goy- ernment requires all shippers to obtain an Export | License before the great majority of American pro- ducts can be shipped anywhere, even to neutral coun- __ tries. Secondly, steamship tonnage is extremely searee, and sailings infrequent. To some of the neu- tral countries of Europe additional permits, or Letters of Assurance, must be obtained from the Allied Goy- ernments before the steamship companies will accept freight. Railroad traffic in all directions is greatly congested, frequently causing shipments to miss con- — nections at seaboard points. These conditions cannot q be bettered while the war situation remains unchanged, and we are, therefore, compelled to suggest to our ~ friends abroad the necessity of ordering supplies of © ; motors as far ahead as they can possibly arrange.”’ 4 _ The Caille Perfection Motor Company is represented . in Canada by the Perfection Motor Company (S. _ Thornton) Montreal, Que.. J. H. Davey, Port Albernie | B.C.; Chas. W. Goyetche, Arichat, N.S.; John Thomas, Graham Island, B.C., and in Newfoundland by F. G@. House & Co., St. Johns. In the latter colony approx- imately 2,000 Caille engines are in use in the fishing industry. EXPORTATION OF FISH. . Arrangements have now been made with the War Trade Board, Washington, until further advised and Collectors of Customs are authorized to issue licenses for dried, cured, prepared, salted and smoked fish "to all points in the United States for local consumption or to foreign points if shipped direct from. Atlanti ports. If routed via a United States port and shippers - hold license from War Trade Board, Washington, that will be sufficient authority for Collectors of Customs i to allow exportation by endorsement. In connection with shipments referred to “‘to for-. eign points’’ when shipped direct from Atlantic ports; that is, where they do not route via an American port, will you please note that by ‘‘foreign points’’ the ruling is hereby given that this will mean to all points in North and South Ameriga including the West In- dies. Therefore, in the ‘meantime, for any shipments to other foreign peints shippers will require a license. - For shipments routed via United States to foreign = pee pg remain as at present, nam ‘license required to be secured Trade Board, Washington, ee 7 . ; . ee oe { 23) ae December, 1917 CANADIAN FISHERMAN 59 ta a 4 m Nig Wy i | ! WU Ne Nt “CANS!---MORE CANS!” When the run of fish is good that is the ery. If the pack is to be successful and profit- able the machines that meet emergencies must be dependable. The supply of cans must meet the incoming rush of fish smoothly — always ahead, no stoppage for repairs, no failure on the part of any of them to perform its share. **Bliss’’ Automatic Can-Making Machinery is used in every part of the world where cans are required—is the development of nearly sixty years—can be depended upon. ‘* BLISS ’’ AUTOMATIC LOCK-AND-LAP SEAM BODY-MAKER No. 22-N is the machine illustrated above. Shown with automatic suction blank feed and roll solder attachment. Production speed up- wards of 150 per minute. Write for Catalogue Section No. 18-A 4 / Main Office and Works; BROOKLYN, N.Y., U.S.A. . E. W. BLISS COMPANY a CHICAGO OFFICE DETROIT OFFICE CLEVELAND OFFICE paw 1857 People’s Gas Bldg. Dime Bank Bldg. Union Bank Bldg. 1917 LONDON, S.E., ENGLAND, Pocock Street, Blackfriars Road PARIS, FRANCE, 100 Boulevard Victor-Huge St. Quen 534 Is the Price of Fish High?---Some Facts By J. A. PAULHUS, Pres. of Educational and Publicity Committee, C.F.A. ‘Bat More Fish, But Pay More For It.’’ Under this heading in one of our weeklies appeared a few days ago an article, which is unfair to the endeavors of our Food Controller, and a reflection upon the standing of the fish trade of this country. It may be admitted that fish is selling to-day at a higher price than it was two or three years ago. In this it has simply and naturally followed the trail of all com- modities in this Dominion. However, fish is still much more economical than butcher’s meat. For in- stance, one can buy many varieties of our sea and lake fish at a retail price of 12¢ to 15¢ a lb, on an average, while butchers’ meat ranges from 25¢ to 45¢ a lb. Bacon sells at 50e lb., eggs at 60c dozen, and butter at 54¢ lb. Of course, if a customer demands a searce kind of fish—some species which is out of season, or which is a scarcity at the time of buying; or if he asks for a fish imported from far-away seas; or for a fish which is such a delicacy, a rarity, that it has to be put up in a particular way and carried in a special manner from the producing point to the market; or if the same customer buys service and attention also—the price will vary accordingly. It would be unfair to judge from these particular eases of high price to general. The law of supply and demand and trade competition will always settle the price of any commodity in any market. Academie dis- sertations will never do it. If we want cheap fish we must increase production. We must also abolish the duties on imported fish. As it is, the consumer ‘has to pay a protective duty ranging from 20 to 30 per cent, besides the war tax on fish that we don’t pro- duce ourselves. Moreover, we have even to pay duty on fish delivered in our own ports, and, in some cases, _ on-fish caught in our own waters. The article in question says that in food saving pro- positions there is an element of patriotism and of money making also. Perhaps so, but in the fish busi- ness there is no more money making (and not so much) than in the boot and shoe business, the auto- mobile business, or the ‘‘movie’’ business. Still, these weeklies are not so eager, so intent to find fault with them. Instead, they fix on provision dealers and de- nounce them as profiteers, extortioneers, thieves, etc., thereby appealing to the prejudices of the consuming classes. It would be wiser for these weeklies to explain ra- tionally the economic situation of the country. The eonsumer is better off at the present time than he has ever been. It is true prices of all commodities have advanced, but the distribution of wealth in this country has increased comparatively and advantage- ously. We have a proof of this in the Statisties published by our Savings Banks, which show the enormous sum of nine hundred millions of dollars, or nearly half a billion more than at any period before the war. cannot eat an apple and have it; we cannot sell all our land and water products and keep the same am- ounts. Instead, we have the money. We are really suffering from too much prosperity. The buying CANADIAN FISHERMAN ‘and the soldiers of the Allies, and thus help to win t One * — ? x 4 t Siar a December, 19: power of money is depreciated. When butter, egg meats were selling at a ridiculously cheap price yea ago, the consuming classes were not complaining the prices—most of them had no money to buy at ai price. To-day they have the money, and they are complaining of the prices. And the people who we e inflnencing public opinion then were doing the same demagogic work they are doing to-day—agreeing with — the public that the consumer was right and every- thing else wrong. a As regards the fish business especially, the Foox Controller is not trying, under cover of patriotism, t deceive the customer. His sincerity in this instane cannot be doubted. Hs work is one of the most ardu- ous tasks ever undertaken. It is well known that o food supply of fish is limited only by our capacity to produce. Contrasted with butchers’ meat supply, pro- duction is all in favor of fish. Hogs and cattle car not be raised in a year or a few year’s time; and this particular epoch, when whole herds are destroy by the allurements of high prices, a meat famine y be staring us in the face long before the present w. is over. : It is to prevent such a calamity and to counterac the evil effects of a meat famine, and at the ‘time develop a great national resouree—the most manent that the country possesses—that the Fish. mittee of the Food Controller’s Office has undert a campaign of publicity, appealing to the com sense of our people and to their patriotism. In encouraging and supporting the Fish indu they allow a considerably large amount of foodstu to be diverted for the use of our soldiers at the fra war and augment at the same time the material w fare of Canada. oF 7 HOW A FISHERMAN FIGHTS FOR LIFE. — Edward Nickerson, of Barrington, a member o crew of the Yarmouth fishing schooner Yafico, h narrow escape from drowning recently. While vessel was 15 miles off Yarmouth Light, Nickerson in his dory attending trawls. A sudden squall cam and Nickerson was thrown from the dory, which capsized. . (=e He managed to divest himself of his rubber boot and part of his oil clothing. Coming to the surface he managed to get on the bottom of the dory only washed off. Again diving, he secured the painter the dory, which he brought to the surface and the end fast to the plug on the bottom of the d He then climbed back on the dory, and holding on the line with one hand, with his other he waved hat and coat in an endeavor to make himself by those on the vessel. De While he was doing this the men on the vessel wer endeavoring to locate him, which was very diffieuw owing to the heavy seas which were running. He wa finally rescued after being in the water three-qu of an hour, and when placed on the vessel ly eollapsed. Much credit is due Capt. Th the Yafico, as well as his men for getting mate to safety. pale yy Mr. John P. Babeock, Assistant Commission Fisheries for British Columbia, is at present in consulting with the Fish Committee of the Food troller’s Office on Pacifie Fishery matters, December, 1917 CANADIAN FISHERMAN 61 W. R. SPOONER Wholesale and Commission Dealer Fish of all Kinds 119 Youville Square, MONTREAL I am in the market at all times to Buy or Sell on Commission, Fresh, Frozen, Smoked and Salt Sea and Lake Fish, in Carload Lots or Less. Correspondence Solicited Representing _Haddies, Fillets, Kippers, Bloaters, Scotch Cured Herring. LAKE National Fish Company, Limited Halifax and Port Hawkesbury - N.S. “National Brand” Producers Fresh, Frozen and Salli =| Sea Fish STEAM TRAWLER TRIUMPH. FISH SEA FISH J. Bowman & Co., Port Arthur, Ont. Wabakin Fish Co., Montreal, Que. A. W. Fader, Canso, N.S. BONELESS COD FISH National Fish Co., Ltd., Halifax and Port R. E. Jamieson, Rustico, P.E.I. Hawkesbury, N.S. 536 THE MINIMUM REQUIREMENTS OF TIN PLATE FOR 1918, 1,500,000. Present Shortage Expected to be Relieved. The Food Controller’s Office has recently issued a set of questions asking the manufacturers of fish and other containers to state the quantity of tin plate they have used for the last three years and also to estimate their requirements for the future. A meeting was recently convened in the Food Con- troller’s Office at Ottawa where representatives of the various can and packing companies met and dis- cussed with Deputy Minister, F. C.-T. O’Hara, the situation. This Committee appointed a smaller com- mittee composed of T. N. Anderson, of the American Can Company, Hamilton; Fred R. Whittall, of the A. R. “Whittall Can Company, Montreal, and F, 8. Corrigan, Sheet Metals Product Company, of Toronto. . § Bea ay 3] MR. FRED R. WHITTALL, Managing Director A. R. Whittall Can Co., Ltd., Montreal. The minimum requirement in Canada for 1918 is estimated to be 1,500,000 boxes. The United States Department has been asked for information as to the definite method to be followed in submitting applica- tions for tin plate, as all plate coming to Canada comes from the United States. The readers of the Canadian Fisherman who have received the questionnaire sent out for the purpose of obtaining exact information as to the quantity used, are asked to state their needs as definitely as pos- CANADIAN FISHERMAN “of market for the unfamiliar varieties. 4 mittee hopes to prevent this waste by developing a sible. Any attempt at oyer-estimating requirements will be very detrimental. Every effort is being made 4 to see that supplies are carefully sent out and judici- ously distributed. MORE FISH FOR PRAIRIES. Committee Hopes to Prevent Waste in the Pacific Fisheries, Mr. John P. Babcock, Assistant Commissioner of Fisheries for British Columbia and advisory member representing the Pacifie Coast on the Fish Committee of the Food Controller’s Office, was in conference with the Committee in Ottawa recently. Under the present practice of the halibut fisheries it is estimated that forty per cent of the total catch consists of gray, ling, and red cod, flounders, soles and herring. Halibut and black cod (sable fish) alone are being marketed. . The other fish, although of high food value, are too soft to be handled without special care, and on the — long halibut fishing trips, which last from eleven to sixteen days, they are generally shaken off the hooks and thrown back into the sea. Mr. Babcock has been negotiating with the Deep Sea Fishermen’s Union and the wholesale dealers in fish with a view to arranging a supply and a market in Alberta, Saskatchewan and Manitoba, where these fish, which up to the present have not been utilized, may be retailed at a popular price. The Federal Govern- ment has agreed to pay two-thirds of the transporta- tion charges for all shipments whether in earload lots or otherwise, and it is hoped, through the efforts of — : the dealers, that the people of the Prairies may be- come familiar with these varieties of Pacifie fish and a demand which will be created will ensure a market. Last October 1,680,000 pounds of halibut were land- ed at Prince Rupert. It is estimated that the fisher- men wasted 1,000,000 pounds of other edible fish through thé difficulty of handling them and the lack The Fish Com- market in the Prairie Provinces.—Bulletin, Food Con- troller’s Office. WAR MEASURES—PROHIBITED EXPORTS. Licenses for Export of Cured Fish, Etc_—Memorandum to Collectors of Customs. Referring to Memo. 2139-B, ete.; respecting food- stuffs, it is ordered that dried, cured, prepared salted and smoked fish for consumption in the United States may be licensed by the endorsement of the Customs Collector at the point of exit, on the usual Shippers’ Export Entry. Arrangements have now been made with Washington War Trade Board, and you are hereby authorized to issue licenses to all points in North and South America, — including the West Indies, for dried, cured, prepared, salted and smoked fish shipped direct from Atlantie ports. When routed via United States ports, if shippers — hold license from War Trade Board, Washington, that will be sufficient authority for you to allow exporta- 4 tion by endorsement for shipments intransit through — United States. S| Note:—Frozen fish are to be classed as fresh fish and dealt with by frontier license as provided in Memo, — 2139-B . Deeember, 1917 : 4 “ya JOHN M. DOUGALD, Commissioner of Customs, December, 1917 CANADIAN FISHERMAN bs 4 , 4 i Tug Helena at St. John, N.B., belonging to the Department of Public Works, Canada BW Hi MARINE PAINTS Tugs, Fishing Schooners and Yachts that see constant service and experience hard usage should be protected inside and out with B-H ANCHOR MARINE PAINTS. Our Marine paints include everything needed for the complete painting of a boat and a uniform high-quality runs throughout the entire line. Among the varieties we manufacture are: Hull Paints Anti-Corrosive Composition Deck Paints Anti-Fouling Composition Marine Zinc White Lower Hold Composition Cabin Enamels Engine Enamels Copper Paints Aluminum Paints White Lead Red Lead Write us for prices and full information. Y EDMONTON VANCOUVER Ui, 538 BEAUTY’S DIET. Those desirous of obtaining (and retaining) a good complexion will achieve success far more speedily by the use of such foods as are conducive to a _ perfect digestion, than by the following of any other method. In travelling about the world the observant may no- tice that the complexion of the women of various fish- ing hamlets, is as well nigh perfect as possible. This is due, at least partly, to the simple fact that their diet consists of fish to a great extent, than which there is no food more easily assimilated by the human sys- tem, and the ensuing: perfect digestion leaves the blood unelogged by poisonous particles which an over- charged liver seeks vainly to dispose of, thus render- ing the skin of the eater of heavy foods, blotchy and unbeautiful. A study of the method of life of the French work- ing classes shows that the heaviest part of the daily menu is reserved for those of the family who are performing the most labor. The ‘‘demoiselles’’ who trip lightly to their labor each morning in the French Capital, are world renouned for their grace and charm. The working girl of all the European countries has always the wild rose blush of perfect digestion mant- ling in her cheeks. Therefore Madam, or Madamoi- selle, as the case may be, eat ‘‘Thy daily bread’’ with a view to increasing thy beauty. Plenty of fish for a month’s diet will be found such a real beautifier that its user will be amazed at the change wrought in her appearance, and the cosmetics will be thrown aside and the time spent in their unprofitable use will be employed in more satisfying fashion. The glowing rose that nature paints, Will now sweet Nora’s beauty make, So rare that he who was heart-faint, Would face dread peril, for her sake. MARGARET McLAREN. MAKES A DEMAND FOR CHEAPER FISH. Order These Varieties at Hotels and Insist on Getting Them. The Educational Department of the New England Fish Exchange issues the following bulletin. It is to a more general use of grayfish, whiting, pollock and hake that we must look if we wish cheaper fish just now, And, despite the fact that those who have tried these varieties praise them, and government experts urge their use, few restaurants or hotels ean be found using them. There is but one way to bring about their general use, and that is by asking for them. Whether you are a housewife or a diner in hotels, you ean do your bit to win the war by continually demanding these varieties. If you are buying your Tuesday or Friday food, ask your merchant for srayfish, whiting, pollock, hake, eusk, shark or skate. If he says he doesn’t keep them, ask him why. Tell him you want them. If you are ordering fish in a restaurant or hotel, ask for the same varieties, and insist that they be served or provided. A general demand for these cheaper fish will, soon- er or later, result in a better supply. CANADIAN FISHERMAN December, 1917 NEWFOUNDLAND FISHERIES. The St. John’s Herald, of Novembér 13, repo from the Straits of Belle Isle and Labrador a catch 224,000 quintals of fish for the season to date: Following is a comparative statement of the cateh of codfish up to November 3rd: 1917. Ferryland .. .. Pade .. 28,200 Placentia and St, - Mary’s een .. 60,170 Burin .. 23 cela Oe Fortune Bay . : aaa do a a Le Loe Burgeo and La Poile Jbl, He 63 thd OO St. Georges aca toes . ». 12,940 St; Barbeoaw vais .. 39,600 Twillingate .. .. 89,250 Fogo .. +5 °31,829 Bonavista .. . . ..131,855 Trinity. . ares . .. 38,180 Harbor ‘Gracepisgt | g Fourth Year for Salmon... .. 114 joming Sablefish, Alias Black - of ee Ff te ef *f ff J 126 me As a Fishing Port .. .. 317 ‘Brine for Shucking Scallops .. .. 126 ih Import Restrictions .. .. 85 ‘ish Salmon Embargo and the _ U.S. Canning Trade .. .. .. 97 t and Sablefish are Really Aristocracy” ++ s+ 878 Frozen Fish Unthawed ee | : 2. ern pe Neen bi 20 4 Might Benefit from " the _ Suggestion .. .. .. .. .. «. ++ 335 caer 6, 57, 87, 124, 197, 285, 350, 450 ’s Fisheries As a Source of - Food Supply .. .. .. 303, 358, 482 ~ Canada's Planers Occupy Second Place in Country Trade .. .. 424 Canadian Bureau of Information Organized .. .....- . 82 Canadian Fish and Cold ‘Storage Co., Prince Rupert, B. C. .. 336 Canadian os pn 319, ‘383, 433 Canning of Herring .. .. .. .. .. 192 Cargo of Codfish .. ........-. 9 Carp as a Food .. FEES 4 4 eens Wi Producer .. .. .. 801 98 Pie ete tO te a oe ee beces oe as oe 162 “Commissioners to Tai Wi Fish " oro La rv a SP LF tr 260 ‘ Page Commission Wanted to Investigate B.C, Fishing Regulations .. .. 144 Concentrates from the Speeches Made on National Fish Day in Montreal .. .. te 2 408 Conscription For the Fisheries. . 457 Consumer's Cordage Co., Ltd., Al- most a Century Old .. .. .. .. 342 D D. Hatton Co., Montreal .. .. .. 340 Dominion Fisheries Commission, VOM OE Sh nha ce back gal ea OOO E Educational Dept. New England Fish Exchange .. .. ., .. ..7832 Eel Fishing in Quebec .. .. .. .. 28 Election of Officers—C.F.A. .. .. 5 ‘Eligible Fishermen and Conscrip- MO stage Ge cere |. | Erasing the Borderline Peres we ee Lee Evans’ Automatic Fish Hook .. . 381 Export of Canadian Fall Salmon to be Restricted .. .. 98 Extension of Lobster Season ‘Want- ed tf ee ? te ? b Bad tt tf ft 93 F Filming Finny Folk .. .. .. «.. «+ 868 Fish and the Food Controller .. .. 408 Fish As Food .. .. .. .. «+ «+265-323 Fish As Food in England .. .. .. 194 Fish Cultural Notes .. .. ..90, 115, 187 Fisheries Administration in Eng- pO Ue deg ey Maya as S08 Fisheries as a Profession ce prete t | | Fisheries at Prince Rupert its 4 ke Cae Fisheries in Prince Edward Island 125 Fisheries Waste .. .. Fe ey | Fish Hatchery Proposed for Fort Frances, Ont., on Co-perative Baale nesses: Pe aa Fishmongers Co., of. London rier * fish Talk From Lunenburg .. .. 40 Fish Trade of Great Britain .. .. 486 Food Control and the Fisheri s .. 355 Food Controller’s Mata Prices 458 Food Outlook .. .. .. Utes a See Food Value of Fish .. .. .. .. .. 460 Fresh or Preserved? .. . 18 Future of the Canadian Atlantic Fisheries .. .. . -. 208 G Germany and the Herring Trade .. 438 Gill Netting in Salt Water .. .. .. 456 Good and Bad Fisheries .. .. .. 439 Good Will the Dominant Note ... 77 Gosse-Millard Co. Speeding up * Production .. .. See Te, | Gramaphone in the Fishing Fleets 113 Grand Manan Fisheries ,. .. .. +, 28 PRINCIPAL CONTENTS _ THE CANADIAN FISHERMAN January—December, 1917 | . H Halibut and Salmon—Luxuries... 457 Imports of Fish into Great Britain During October, 1916 .. .. .. 24 Increase Production Campaign.. .. 111 Increase Production of Fish .. .. 143 Increase the Consumption of Fish. 280 Increasing Fish Production in Nova Scotia .. .. 209 Increasing Production for British Markets .. ... 89 Institute Training Marine ‘Engin- WORM ae uy bees? os 00es ee CeCe J Japanese Oyster Farm .. .. . 438 Judgment re Frozen Fish in Eng- WANG o4cs ce elute 24-09 09 0s OOF L Lake Erie’s Fishermen's Associa- tion Convention .. .. . 52 Lake Fish Producers Meet Food Controller: a9 3. is ek aks eee Leather From Shark Skins... .... 24 Linen Twine for Nets Affected by Wri Free in ee Cale hee Lobster and Salmon Embargo .. .. 122 Lobster Matings; a Means of Con- serving the Lobster Industry.. 11 Lobster Situation—Spring 1917.. 244 Lunenburg Salt Fishing Fleets’ Record’ Yeas 2.6 e000. eee Motor Boats Arrest Decline of British Inshore Fisheries .. .. 96 Motor in Fishing Craft .. .. .. 146 Municipalities of Canada and the Misherten sacks cs ss «sco N National Service... .. hears 6 Navigation for Fishermen ws «0147-205 Navigation School for Fishermen. 219 New Development of Pacific Fish- erles .. . Pre | New Fish Display “Cases se 393 Newfoundland Herring Prospects Poor .. . Ae Ter New Name for ‘Black Coa Pree alas Norway's Cod Fisheries .. .. .. +. 24 ° Occupational Diseases and Voca- tional Hygiene ,. .. +. ++ ++ ++ 262 Il Over 25 19 ; Page. Only Cost Prevents Possession. .. 339 Ontario to Use More Fish .. On the Troll Fishery of Prince Rupert .. . eats tk ee Order of the British “Empire oe uae Overseas Fish Export .. .. .. .3 Dysver Cullereys. 56 606s se va ORO ? P Pacific Fishermen's ee Large- ly Increased .. .. #5, 68 me SOD Packing of Grayfish .. .. ...... 5® Patent Trawl Setter a eee S| Pearl Button Industry .. . 281 Pickled Fish Industry .. .. . 238 Piscatorial Paragraphs. .7, 72, 13, 145 - Pooling the Empire’s Fisheries 71 Port Arthur Hatchery .. .. 315 Possibilities of Underwater Cine- matography .. .. 324 Practical Hints on Conserving Food... . 432 Present Condition of “Ye ‘Ancient Colony” |: s+ Sig hale 4) ee. Preservation of Sea. Foods EER ee |. | Preserving Fish for Home Use .. 325 Preserving Fish Without Ice Op- portunity for the Small Pro- ducer .. «. 253 Preserving the Pacific “Halibut -. 456 Prince Rupert Branch C, F, A. .. 159 Progress and More Progress .. .. 405 Propagation of Fish on the Great Le G's i a SRE St Bee Q Qualifications of Seamen .. .. .. 427 Quebec Has Right in Fisheries Federal] Government 50 x R>? ee. ae Regulation of the Halibut Fishery ; of the: PactMe oases |. cee Report of Drift Net Fishing for Herring .. .. ; P » Revolution in Newfoundland Fish- a Bris wie a5 awed oosala alsa oe Ss Sales Cabinet for Fish .: .. .. .. Salmon Fishermen .. .. .. .. 4... Salt Situation .. .. .. wibis a ae Sardine Industry in Canada ea Scheme to Exploit B, C. Fisheries * for England’s Food Supply .. Sea Fisheries of the Empire Second Annual Convention, C.F.A. Serious Situation in Straits .. .. Settlement of Fishery Questions, With U.S. ohgs ans bF Shipbuilding in Canada Pris epee Shortage of Ships and Lack of Salt Distress Newfoundland Fish- eries .. .. >: rel ee Side-Lights on the: New CURA. CECI SG SF Sixteen Ounces—One Pound hee Sockeye Salmon .. .. .. re ees ae Some Neglected Sea-Weed Pro- . PRINCIPAL CONTENTS ~ Continued 461 78 455. ducts and Methods of Utiliza- — Oe ae MOBS aie s Some Yarmouth History .. .. .. S.0.S. Call from Ontario Fisher- eaMiene s+ Spring Salmon Fishing Poor: «2.0% Steam Trawlers in Peace and War - os Sieriied reales ete 453 268 To Western : Woetsek of Eggs at Hatchery * Talkea to Death Rae MA ete 70 Ten —_ wee Canada’s Fish Food Resource .. 8 Bank on a Steam’ Trawler .. .. Seals 6) eer eae Trade With the Empire ae ele werting sak Use of Fish—A National acd Usieatien. of Fi:ih b fa ncak eam What’s the Matter With Fish What the Huns are Doing to ish Fishermen .. -. .. What We Would Like to A. Li Hague 0.8 see Capt. Harry West ‘\j.°S ofa Who’s Who, at Why id: inva ee Why a Commission Shoula be 4 pointed to Survey the ies (of; B: 6.) sacs ee ee Without Economy War of Being Lost... .. . Women and the Wear, sets ee. BS yeas ae ge POV EP CESS Breer Fe HE AY hw PLEASE DO NOT REMOVE SLIPS FROM THIS POCKET STORAGE UNIVERSITY OF TORONTO LIBRARY Lapras tt stan ee a - ee a hi se8.@ Se atic wo Pibrwey adit iors ene Pee 2 en me te y, i , a 0 - 4 ti j ; oats 4 ; ‘ vis omb pibeapteens er fe mesg i ae peep aha TS ARE le aes ne ere ote : Ra Moe wal ned Py ha emit i oem * een i EF BY Yes sgh ie oe 7 > Sete i fang aie ete pak EAT EAE ig cH EAS te sacbeihy msaaser "poy eeengon steht jas a pe aa a? Seats gas mass eh. Peaiiptces oa phrctea dacat pane . Pare » Het a a ; Latin ; a | he a artanah Sati a) Set shay i ae os itp Reese Sara ee ae nent . 7 | are ey Reese : A | | WeeeEe Men : - 4. thm Bs pani Rear ii sais ; | Spectre ales lee arte a ate ecient : Report She ha - Ar Veen ‘ Sak ekerinoes the. ned Shey waht deep ae ay ss amrfinga TE paatins r n ne at yet rabet at PEER ear eb Sora) pupae pu Ad 2a 0 ee ah Batereel Aor Mwarite bt a hire, . Doth semepeoae ates MOA Ais Has, Ont oP$ ee ars SS) Seng alin on eceterT) os foe oo Gi : Sey ood esd igevlervtie sete ’ Seat se prt ‘ ri : ee * Pay Sipe - ¢ : ; i : Sayeed dal % nee eae ret cou - nye poe pie ache A ee fae Habe atte Bayh A ee , 3 it Acer ad vi bee My z en alg teh rt | if at pete mrmpetirs cert chs ies ; : : ie ert " rhe Sabie ety : sect aa . i 7 is = aaa Sti ghana as RE febeeioe diese tea aac a mn . wie ed Raa rinses wh Se ty tatty. See eo bee 24