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PAMPHLETS ON THE FIKHES AND FISHERIES OF

NOVA SCOTIA.

No. II.

SHORE AND DEEP SEA FISHERIES.

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SHORE AND DEEP SEA

*' >

FISHERIES OF NOVA SCOTIA.

By THOMAS F. KNIGHT,

AUTHOR OF "NOVA SCOTIA AND HER RESOURCES." (PuiZi. Essat.)

man mmts.

PUBLISHED BY DIEEOTION OF THE PEOVINOIAL aOVEENMEHT<

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HALIFAX, N. S.

PUINTED BY A. GRANT,
t«t»IEB TO THE QtJEEN'S MOST EXCELLENT MAJESTY

1867,

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PREFACE.

In the endeavor to prepare a useful work on The Fisheries
of Nova Scotia, the writer is sensible of the disadvantage under
which he labors, from not being favored with the opportunity
of a personal inspection of the several fishing localities. He
might by this means obtain much valuable information from
the people residing in those settlements. To supply this defect
he has been provided with Official Circulars which were sent to
the Collectors of Customs throughout the Province, containing
numerous questions relating to each description of fishery.
These Circulars are, in many cases, carefully filled up; and
together, combine a fund of valuable data. No amount of infor-
mation from other sources can, however, well supply the lack
of personal contact with the places and persons concerned in
this branch of industry.

The published matter concerning Colonial Fisheries is pro-
verbially scanty, so that the facts which are collected together
have not been obtained without research. The writer trusts
that this sequel to his Prize Essay on the Resour^jes of Nova
Scotia will meet witli as favorable a reception as was extended
to that production of his pen. The inception of the present
undertaking was occasioned by an advertisement which appeared
two or three years ago in the city newspapers, in which a prize
was offered to encourage literary assistance to the developement
of our fisheries. In this attempt to supply the requirement,
the writer met with ready concurrence from The Honorable The
Provincial Secretary ; and he would also refer to the countenance he

fF !

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R ii

IV

PREFACE.

has received from other members of the Executive, and to assistance
rendered in conference with other gentlemen who are interested
in the subject. Of the latter he would especially mention his
indebtedness to W. T. Townsend, Esq., and to Rev. John
Ambrose, A. M. •

IIaukax, N. S.. .January, 18(57 .

JN'

Note.— In the " description " of the Mackerel {Scnmhcr vfrmdis and scomber grex) In the
Descriptive Catalogue of Fishes, a slight anachronism occurred. The discovery of two species of
ScomberisassignedtoCuvier, whercfis it should be accredited to Drs. Mitchell and DeKay A
reference to these two species occurs in the English edition of Ouvier which was consulted bj'
the writer; but it la upon the authority of the American naturalists.

Note.— The aggregate value of our fisheries is stated in page 1 to be S2,'JOO,000. This amount
is the value of the fish caught and cured In Nova Scotia as given in tho census of 1860, in
which year the export of fish was quite up to the average ; but after due allowance being made for
fish imported, not caught by Nova Scotians, the average of S3,000,000 would probably be a more
correct estimate at tho present time. , . ,,

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CONTENTS.

. i. l^^i*-^}'A.'>'t -'■'

PAOK

INTRODUCTION I

■■"''■■ ■ - ■ ■ • ■ ■^^ >

CHAPTER I.

THE ATLANTIC COAST.

County of Yarmouth — County of Shelburno — County of Queens — County of
Lunenburg — County of Halifax — County of Guysborougli -County of
Uicliinonil — County of Cape Breton — County of Victoria 4

CHAPTER II.

THIS GULP OP SAINT I.AWUB^VCK.

County of Inverness— County of ^ .itigonishe 12

CHAPTER HI.

TUB BAY OP FUNUY.

County of Cumberland — Counties of Colchester and Hants — Counties of Kings,
Annapolis, and Digby 14

CHAPTER IV.

t

iWn.V (»K SAINT T,AWUEXCE, I.ABUADOR, AND NEWFOCXDLAXD PISHBRIES.

The Cod Fishery — The Herring Fishery — The Mackerel Fishery — The Salmon
Fishery — AVhale and Seal Fishery — Shellfish — General Remarks on this
Chapter 22

CHAPTER V.

CArrruE, cuhixg, exportation.

Cod. Hake, Haddock, &c. — The Macker^ — The Herring — The Salmon —
Shellfish - Fish Oil 31)

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CONTENTS.

CHAPTER VI.

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OENEIUL REMARKS ~ CONCLUSION,

The taking ftsh out of season and other iryurlous practises - ?.. The throwlnir '
over offal at the fishing grounds -3. Any improvement in the nets, lines
and other tackle used in the fisheries -4. The scarcity of bait, which is
likely seriously to impede the progress of certain fisheries -5. Defects in
o"au".?r"'''"*~^' Exportation and markets -7. Reciprocity Treaty
- 8 Shell Fisheries - Propagation of Oysters- 9. Fishery Board - Fish-
ery Societies - - 10. The Report of the British Commission and the Fisheries
of Nova Sootia — Conclusion

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APPENDIX ,

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SOURCES OF INFORMATION.

J0UBNAL8 OF HOUSE OP ASSEMBLY OF NOVA SCOTIA.

OFFICIAL CIRCULARS FROM COLLECTORS OF CUSTOMS IN NO^A SCOTIA.

REPORTS OF GULF FISHERIES, AN'J FISHERIES IN THE BAr OF FUNDY. Bt
M. H. Ferlbt, Esq.

SEORTS OF FISHERIES IN GULF OF SAINT LAWRENCE. By Fierbb Fortik, Ebq

EXPLORATIONS IN LABRADOR. By Henry Yodlb Hihd, M. A., F. R. G. S. ,

TRANSACTIONS OF INSTITUTE OF NATURAL SCIENCE O* JIOVA SCOTIA.

REPORT OF THE COMMISSION ON THE SEA FISHERIES OF THE UNITW)
KINGDOM.

MISCELLANEOUS REPORTS AND PAPERS.

1 i

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ERRATTA.

Pjipo 2, '29tli line- for Quereun, mul Queroau.
'• 12. 18th liiio— for Chap. IV. read Cliap. Vr.
•' 14. fiti) lino— for modes, rcul moclo.
■' 21, 2n(l line— for Xoin Fcotia. rt';al NovaKcotian.
** 2'}. 23r(l lino for Miscan, read Miscou.

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SHORE AND DEEP SEA FISHERIES. «

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A BRANCH of our Provincial resources which gives employment
to a thousand vessels and ten thousand boats, and whose annual
returns amount to two and a half millions of dollars, is one well
worthy the attention of all who cherish an interest in the industrial
progress of our country. Fisheries have ever been deemed of the
highest importance by all nations, and especially by those nations
whose territories are either entirely insular, or partially bounded
by the sea. We see, moreover, so valuable are they considered,
that they are often prosecuted at a great distance from the coun-
tries to which the fishermen claim allegiance. The Duich and
English fishermen have frequented the Northern seas for centuries ;
and upon the discovery of America the French and English
resorted to the rich fishing grounds of this continent, which
abundantly rewarded them for tlieir enterprize. And now, of
the thirty or forty thousand of French fishermen, nearly a third
repair to tlie coasts of Iceland and Newfoundland in search for
cod. It is generally admitted that fisheries provide the best
nursery for the formation of robust men, intrepid sailors, and
skillful navigators ; and so of the highest consequence towards
the attainment of maritime greatness. At a period, which is not
very far removed from our own, this branch of industry occupied
one-fifth of the population of Holland, and so lively an interest
did the Dutch Government take in the furtherance of their fishe-
ries, that they placed superintending men-of-war to aid their fisliing
vessels while engaged off the coasts of Scotland and the Shetland
Islands. They have, even so late as since the introduction cf
steam navigation, provided Government steamers to attend upon
the boats, and receive on board the early catch of fish, so th^it they
may be carried off with all expedition to secure the highest price
in the Continental markets. The Dutch have earned the highest
character in the markets of the w<ufld for the quality of their fish,

■ [

•\ 1!

SHORE AND DEEP SEA FISHERIES.

i!

attributable to the extraordinary care which they take in their
preparation for export. Tlie Dutch people have ever beon proud
to admit that the wealth and strength of the United Provinces were
derived from sea fisheries, the importance of which is emphatically
indicated by an expression in common use among them, that " tiie
foundation of Amsterdam was laid on herring bones." And it is
not surprising that so high an estimate is set upon this department
of industry, when we consider how immeasurable is the wealth
that it contains. Oviparous animals, it is well known, are the most
prolific ; and of these, fish excel all others. A codfish will produce
half a million eggs ; and it is said that a single pair of herrings, if
allowed to reproduce undisturbed, and multiply for twenty years,
would not only supply the whole world with abundance of food,
but would become inconveniently numerous. The average number
of ova in a salmon is stated at twelve thousand ; if it were possible
that all those eggs produced fish, and they arrived at maturity,
there would be twelve thousand salmou, or six thousand pairs,
whose produce at the same rate would be seventy-two millions.
' Of the industrial resources of Nova Scotia, estimating their
relative importance by the number of the prpulation engaged
therein, and by the aggregate value of their return for labour, the
fisheries are second only to agriculture, employing 14,322 of our
male population,* an estimate certainly inaccurate, because a large
proportion of the farming population are also engaged in the
fisheries. Many of our fishermen, besides prosecuting the fishery
on oar own shores, repair in their vessels, at periodical seasons, to
the Labrador, Newfoundland, and the Gulf of St. Lawrence. From
ihe hrst of April they continue cod-fisliing on the various banks
which extend from George's Shoal to Bank Quereau, and in parts
of the Bay of Fundy, until about the 10th of June. After making
one or two voyages of codfish, thoy often proceed to the Gulf of
St. Lawrence, and return home about the last of August.
fe in taking up the subject of our Shore and Deep Sea Fisheries, I
have comprehended the whole coast of the Province in three
sections or divisions ; devoting a chapter to each, viz. : 1. The
Atlantic Coast ; 2. The Gulf of Saint Lawrence ; 3. The Bay
of Fundy. These sections, owing to the insular conformation of
Nova Scotia, embrace in succession the eighteen counties of the

•" Census," 1861.

SHORE AND DEEP SEA FISHERIES. 3

Province, from Yarmouth eastwardly to the counties of Cape
Breton, continuing westwardly to the counties bordering on the
Gulf of St. Lawrence, and southwardly down the Bay of Fundy to
the point of beginning. This partition of the coast is adopted
because there exists, in some degree, a geographical distinction in
our fisheries under these three heads ; it will be found also to be
easy of reference. When, however, our attention is directed to
the several counties of Nova Scotia in their relative position of
priority in this department of indue iry, the following order is
presented: — 1. Halifax; 2. Guysboro; 3. Richmond; 4. Lunen-
burg ; 5. Shelburue ; 6. Yarmouth ; 7. Digby ; 8. Cape Breton ;
9. Liverness ; 10. Queens ; 11. Victoria ; 12. Annapolis ; 13. Au-
tigonishe ; 14. Kings ; 15. Pictou ; 16. Colchester ; IT. Cumber-
land ; 18. Hants.* •»!* ^^ h^^^^^^j vwJ>;

* "Nova Bcotia and Her Reaources," p. 44.

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SHORE AND DEEP SEA FISHERIES.

CHAPTER I.

THE ATLANTIC COAST.

The Fishery on the Atlantic shore of Nova Scotia is pursued
exclusively by Nova Scotian fishermen. Foreign vessels, by the
law of Nations, (except those of the United States, who erjoy
certain privileges by mutual contract between the respective
Governments) are prohibited from fishing within three marine
miles of the coast. American fishermen, though permitted to
approach the shore, occupy the banks, which will be presently
described as situated near the coast; they sometimes appear in
small numbers in the neighbourhood of Cape Sable, and on the
southern and eastern coast of Cape Breton.

Along the coast line of Nova Scotia, from St. Mary's Bay in the
Bay of Fundy, eastward to Cape Canseau, and for a considerable
distance along the Cape Breton coast, there is a bank or ledge,
from five fathoms, or less, to fifty fathoms soundings, and which
extends into the ocean at a distance varying from five miles to
twenty miles, or more. This ledge is the feeding-ground of the
cod ; and the herring and mackerel herd in its waters. This bed
or plateau, in its length and breadth, embraces within its limits
our valuable Shore fishery. Besides this fishing-ground, there are
the numerous banks which exist farther out into the ocean, the size
and form of each being distinguished by the marked difference in the
soundings from those of the surrounding '^ater. The soundings
vary : in some banks from five fathoms to sixty fathoms, in others from
twenty to fifty, and in others from forty to sixty. The most west-
wardly bank to which our fishermen repair is George's Bank»
This bank lies about eighty miles southwest of Cape Sable, and
being of large extent, is a favorite resort of the fishermen from the
United States. Next we have liaHave Bank, situated about sixty
miles from the harbour of Shelburne, which is some sixty miles
in length. There is a smaller bank, called Roseway Bank, about
midway between LaHave Bank and tlie shore. Sable Island Bank
extends south and west from Sable Island, extending -westward
nearly one hundred miles. Sambro Bank, ahout fifty miles from
Sambro Light-house, is a small bank of only ten miles long ; it is

THE ATLANTIC COAST. 5

constantly resorted to by fishermen from Sambro and its vicinity.
Next we have Canseau Bank, thirty miles in length, situate about
twenty miles from Cape Canso. The last of these treasuries of
the deep that deserve notice is the Bank Quereau, seventy miles
S. E. of Cape Canso, the N. E. point of which ap^;roaches nigh to
Bank St. Pierre. This fertile bank is one hundred and forty
miles long, and its widest part is one hundred and ten miles. Its
northern extremity is called Mizen Bank.

Our " Bankers " range from thirty to one hundred tons, and
average eight men each. They go to sea from 1st April to 1st May,
and continue cod-fishing on the various banks, until about the
10th of June. These •" Bankers " sometimes take halibut in large
quantities, mostly on Sable Island Bank and LaHave Bank , but
these fish are decreasing in numbers. In June or July they proceed
to the coast of Cape Breton, a/id thence to Gulf of St. Lawrence.
The cod they take on the banks are fine, thick, well-fed fish, but
being cured in bulk are inferior to the carefully cured fish which are
taken near the shore, and dried on flakes soon after they are caught.
Three hundred to four hundred pounds of fish is considered a good
day's work for one man.

The shore or boat-fishery is carried on to a greater or Icls extent
along our whole coast. The herring and the mackerel, in large
numbers, frequent the whole Atlantic coast ; and the salmon are
intercepted by nets in the bays, and near the islands and points of
land, while returning to the rivers. For the cod and haddock
fishery, whale-boats, manned by two to four men, and large sail-
boats, undecked, are used ; fishermen commence about the 20th
May, and fish within five to fifteen miles from the land. Prose-
cuted within their proper seasons, the cod, herring, mackerel, and
salmon fisheries constitute a most valuable portion of our Provincial
industry. Our fishermen are an athletic, hardy, and industrious
class of our population ; they respect the laws, and are patient
under the vicissitudes of their hazardous and precarious calling.

Pursuing fho plan which has been prescribed, the first County
that is contained within this geographi'^al division is the

i^

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COUNTY OF YARMOUTH.

Along the whole coast of this, and part of the neighbouring
county, from Cape Fourchu to Cape Sable, the cod, herring,

iiij

9 SHORE AND DEEP SEA FISHERIES.

mackerel, and salmon fishery are pursued. Halibut were formerly
abundant, but of late years have diminished in numbers. We
learn from the last census that there were 83 vessels, 266 boats, and
1612 nets and seines used in the fisheries of Yarmouth. Tlie boats
used in the shore-fishery are whale-boats and dories ; and in the
bank-fishery schooners are used, from 5 to 100 tons, averaging
from 4 to 15 men. These schooners cost, according to their size,
finish, and sailing qualities, from $20 to $50 per ton. The vessels,
besides occupying the banks along the Nova Scotia coast, resort
to Bay Chaleur, Magdalen Islands, and other parts of the Gulf of
St. Lawrence. The official return from the port of Tusket states
that sixteen vessels, after returning from the bank-fishery, fitted out
for the mackerel fisliery. For herring, Mud Island and Tusket
Islands are favorite places of resort. Mackerel are taken all along
the coast in May ; in summer and autumn the mackerel fishermen
repair to the well-known localities in the Gulf of St. Lawrence.
They export chiefly to the United States and the West Indies.
Salmon are exported fresh, packed in ice, to the United States.
Lobsters, prepared in tin cases, are also exported to the United
States and West Indies. (See p. 3, and App. No. 1.) ^^

a .

COUNTY OF SHELBURNE.

1 The principal fishing settlements in this County are at Cape
Sable Island, Shag Harbour, Wood's Harbour, Port LaTour, and
Cape Negro. Besides the bays and harbours of these settlements,
the fishermen repair to Ragged Islands, Green Harbour, Gull's
Head, and west of Cape Sable, as far as the Quereau Bank. The
census gives to Shelburne 96 vessels, 780 boats, and 3717 nets and
seines. Whale-boats and large sail-boats are in general use ; and
the vessels average about 60 tons measurement, with a crew of
eight men. These vessels are seen at the fishing season from one
to thirty miles from the headlands of the coast, receiving their rich
freights, soon to be exchanged for the commodities which are required
to minister to the sustenance, or to increase the wealth of their
enterprizing owners. Like their Yarmouth neighbours, they too
resort, after the bank-fishery, to Cape Breton and the Gulf of rit.
Lawrence, for cod and mackerel. Herring and mackerel are
obtained in all the bays and harbours of this County. The latter

THE ATLANTIC COAST.

are less abundant than in former years. Salmon arc not taken
in sufficient quantity for exportation. Halibut have been less
plentiful since the commencement of the "Recipi^city Treaty."
The places of export ore: United States and West Indies, for cod ;
United States, West Indies, and sometimes Canada, for herring ;
Boston, and other parts in the United States, for mackerel. Lob-
sters, which are so abundant on all the Atlantic coast, are also
exported. (See \ . 3, and App. No. 1.)

ill

COUNTY OF QUEENS.

In the County of Queens the fisheries are not so extensive as in
the Counties either of Yarmouth or Shelburne. Queens, in 1861,
possessed 65 vessels, 278 boats, and 674 nets and seines. The
census gives her of " fish cured," 25,110 quintals dry fish, while
Yarmouth cured 38,553 quintals, and Shelburne 61,875 quintals.
Queens cured only 316 barrels mackerel, while Shelburne cured
3407 barrels, and Yarmouth 4688 barrels. In herring, Queens
approximated nearer to her Yarmouth neighbour, having cured in
that year 5400 barrels, while Yarmouth exceeded her by 1055
barrels only ; but in the production of this valuable fish, Shelburne
was very far in advance of either Yarmouth or Queens, having
cured not less than 25,801 barrels. The fishermen of Queens
reside in Liverpool, Port Mouton, Port Medway, and in many
other smaller settlements along the coast. Besides prosecuting
the fishery near the shores, they repair to Lallave and Quereau
Banks, and to Bay Chaleur and Labrador. Their ve'-.^els are of
a smaller class than those of the other western counties, and
average the same number of men. In the shore-fishery they
use whale-boats, skiffs, and dories. Cod are chiefly taken with
hand-lines, but the bultow fishing and trailing are pursued to
some extent on the banks. Nets and seines are chiefly used
for mackerel ; hook and line fishing is, however, coming into
general use. They export to the West Indies, the United States,
and occasionally ship their fish to Halifax. At Port Mouton there
is an establishment for the curing of lobsters in tins, for expor-
tation. (See p. 3, and App. No. 1.)

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SHOKE AND DEEP SEA FISHERIES.

COUNTY OF LUNENBURG.

6.

Amongst the Counties, Lunenburg occupies the fourth rank in
the prosecution of the fisheries ; possessing in 1861, 168 vessels,
969 boats, and 3038 nets and seines. Tlie number of vessels in
this County must have greatly increased since the census was
tak^n ; but it is impossible to ascertain the precise number. The
fishermen of Lunenburg arc largely engaged in the Labrador and
Gulf fisheries. Their vessels are of a superior class, and well
equipped. In the LaHave River alone they have about CO vessels,
manned by about 480 men. They bring large fares of herring,
cod, and haddock, from Newfoundland, the coast of Labrador,
and the Gulf of St. Lawrence, and in the North Bay they periodi-
cally pursue the hook mackerel fishery, each man taking from
3 to 5 barrels per day. Seines are used very generally in the
Bhore-fishery, for herring and mackerel. LaHave Bank is a favorite
resort for cod and halibut, from all parts of the Atlantic coast.
They export from this County t,o the West Indies and the United
States. Salmon as well as lobsters are preserved in tins, and
exported. The exports of fish and fish -oil from Lunenburg,
in the year ending 30th September, 1865, amounted to $34,998.
(See p. 3, a id App. No. 1.) -^

COUNTY OF HALIFAX.

m

The County of Halifax, with a coast line of nearly eighty miles
along the headlands, and with its numberless harbours, occupies
the first place in the fishing interest of our Province. It registered
in th"^ census documents of 1861, 175 vessels, 1932 boats, and
12,006 nets and seines. Lunenburg and Shelburne exceeded it
in that year in the quantity of dry fish ; but in mackerel, omitting
the County of Guysborough, which approached it within 3000
barrels, Halifax cured more than twice the quantity of any other
County in the Province. In herring, it stands first by 8000
barrels. Between the city of Halifax and Cape Sambro, about
twelve miles, there are three principal fishing statio]\s on the
western shore, viz. : Ferguson's Cove, Herring Cove, and Portu-
guese Cove. These supply the Halifax market with cod, haddock,

ma(
fish
fish
Mai

THE ATLANTIC COAST.

9

mackerel, salmon, herring, lobsters, and a few other varieties of
fish. Then, west of Cape Sambro, there are perhaps a dozen
fishing settlements betw^sn that point and the inner extremity of
Margaret's Bay, on the eastern side. The western side of this
capacious Bay washes the shorts of Chester township, in the
County of Lunenburg. East of Halifax, for about sixty miles,
there are numerous fishing stations of greater or less note. Many
of the fishermen along the east shore reside on farms, and prose-
cute both avocations. They are chiefly employed in the shore
fishery. They have also vessels, from 30 to 60 tons, which fish
from 20 to 30 miles from the shores. The Margaret's Bay fisher-
men fish on the shoals lying within and off the Bay, and on LaHave
Bank. They use for in-shore fishing flats of lom 15 to 18 feet
keel, and small whale-boats of from 17 feet to 20 feet keel ; for
outside fishing, schooners from 30 to 40 tons, and schooner-rigged
boats of about 25 feet keel. They generally use the hook and line
for cod, haddock, and halibut ; tl.e " bultow" line is, however, fast
coming into use. After the co .st fishery is over, or after the
periodical season for the Nova Scotia coast fishery is past (cod and
haddock being taken nearly throughout the whole year), they
resort to the Gulf of St. Lawrence.

The Port of Halifax is the principal depot for exportation, not
only for fish caught and cured within the County, but for large
quantities brought from other counties. Cod are exported to the
West Indies and to South America ; herring to the United States,
Canada, and the poorer qualities to the West Indies ; mackerel and
salmon principally to the United States. There is an extensive
establishment in Sambro settlement for the preparation of lobsters
in tin cases. The proprietors employ coasters to visit the fishing
stations along the shore, which collect lobsters in immense quan-
tities to supply their extensive establishment. (See p. 3, and
App. No. 1.)

COUNTY OF GUYSBOROUGH.

The County of Guysborough is second only to Halifax in the
average annual value of this branch of industry. It does not
claim so many vessels as either Lunenburg or Richmond, and only
half the number of Halifax ; but it has 1080 boats, and 7991 nets
and seines, in which implements it is exceeded only by Halifax.

,

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10

SHORE AND DEEP SEA FISHERIES.

»

Its fishing settlements are Marie Joseph, Liscomh Hurbour, St.
Mary's River, Indian Harbour, Isaac's Island, and Country Har-
bours, and some others around Capo Canso, and in Chcdabucto
Bay, and along the west side of the Strait of Canso. There is an
abundant fishery in Chodabucto Bay, and in the Strait of Canso ;
they frequent also the western banks, and St. Peter's Bay, and
the coast of Cape Breton ; and the more distant fishing grounds at
Bay St. George, Magdalen Islands, Bay Chaleur, Labrador, and
Newfoundland. Their vessels and boats are of the same character
and size as are generally used on the coast. An average outfit for
a substantial fishing boat is said to be $200 ; for a vessel 12000.
Seines are used extensively in the shore -fishery; and both the
" bultow line " and trailing are adopted. The fishermen on the
western shore of the County carry the bulk of their fish, when
cured, to Halifax, for sale. Herring they export in part to Prince
Edward Island and Canada. From Guysborough fish ore exported
to the British Provinces and the United States. Shell-fish are not
so abundant in this County as in the western counties ; but many
varieties of the cod family, which frequent the Atlantic coast, as
the hake and the pollock, are frequently taken in considerable
numbers. Halibut are abundant in July and August. (See p. 3,
and App. No. 1.)

COUNTY OF RICHMOND.

r7|]

Richmond County occupies the third place as a fishing County,
owning 109 vessels, 884 boats, and 5424 nets and seines. Its
fishing settlements are numerous, although a small County, form-
? ig a triangular section of the southern part of the Island of Cape
Bieton ; together with Isle Madame, in which is situated the port
of Arichat. In this Island are several flourishing Jersey fishing
establishments, engaged in the foreign trade, the largest of which
is one of the branches of the celebrated house of Messrs. Robin
and Co. The Richmond fishermen prosecute the coast fishery as
far as Cheticamp, on the western side of Cape Breton. They also
frequent the Magdalen Islands. They export herring and mackerel
to the British Provinces and United States ; and cod to West
Indies, Brazil, and to Europe. The character of the fish cured for
the foreign trade, is referred to in the chapter on Curing, «fec.
(See p. 3, and App. No. 1.)

M ' ThK ATLANTIC COAST.

COUNTY OF CAPE BRETON.

-•^.

11

The fisheries of this County are much less oxtensivo than those
of Richmond, employing only one-fourth the number of vessels.
Capo Breton had hi 1801, 23 vessels, 679 boats, and 3423 nets and
seines. The most important fishing stations are west of the Cape,
at GabaruS; Louisburg, Lorraine, and Balleino. The shore-fishery
is prosecuted in boats within about ten miles of the headlands.
There a/o no vessels employed on this part of the coast. North of
the Capo there are fishing stations at Scatterie Island, Mainadieu,
and Mira Bay. Shallops of from 15 to 20 tons are also used at
these stations. There is likewise a considerable fishery in herring
and cod in Bras d'Or Lake. The fish taken west of the Capo aif
sent to Halifax for a market ; from North Sydney mackerel are
exported to Canada and the United States. (See p. 3, and
App. No. 1.)

COUNTY OF VICTORIA. ^

Victoria, in the prosecution of the fisheries, ranks next to
Queens, and holds the third place after Cape Breton. The follow-
ing figures show how she compares with her neighbour Cape
Breton : Capo Breton, dry fish, 26,429 qtls. ; mackerel, 4393 bar-
rels ; herring, 4157 barrels ; salmon, 408 barrels. Victoria, dry
fish, 7513 qtls. ; mackerel, 3874 barrels ; herring, 2352 barrels ;
salmon, 213 barrels. The few fishing stations along this extended
coast are St. Ann's Bay, Bird Island, Ingonishe, Neale's Harbour,
and the North Shore. The " official circular " from St. Ann's
gives 10 vessels to that locality (a considerable increase since
1861) ; it states that the fishery is principally pursued in boats.
These vessels, at certain seasons, frequent the Gulf of St. Lawrence.
They send heir fish to Halifax and the neighbouring Provinces.
(See p. 3, and App. No. 1.)

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SHORE AND DEEP SEA FISHERIES.

CHAPTER a

lt=

11'^

THE GULF OF ST. LAWRENCE.

This chapter is specially devoted to a description of the Shore
and Deep Sea Fisheries, prosecuted in the several Counties of Nova
Scotia and Cape Breton, situated in the Gulf of Saint Lawrence.
If, however, we except the Counties of Inverness and Antigonishe,
the sea fisheries prosecuted in the Counties on the Gulf of Saint
Lawrence are unimportant when compared with those of the
Atlantic coast. These Counties are more celebrated as agricul-
tural Counties. At Merigomish, Pictou, Carriboc, Tutamagouche,
Wallace, and Pugwash, there are a few vessels and boats employed,
only for home consumption. Along the coast from Merigomish to
Pugwash, according to the census, there were in 1861 but 6 vessels
and 118 boats. This shore is the only part of Nova Scotia where
oysters are found. The Collector at Wallace states that about 700
bushels were obtained in that locality last year ; lobsters, clams, and
shrimps, are also abundant. More attention paid to the propagation
of the oyster, would, in a few year?, produce a lucrative fishery.
This is to be accomplished by encouraging the formation of artificial
beds in favorable situations. (See Chapter IV.)

As in the chapter on the sea fisheries of the Atlantic coast, I
proceed to furnish some particulars relative to each County. In
this geographical section, I have remarked, there are but two
fishery Counties, Inverness and Antigonishe.

COUNTY OF INVERNESS.

Inverness ranked next to Cape Breton and higher than Victoria
in the value of fish cured in 1861. The number of vessels was
38; of boats, 424; and of nets and seines, 1267. The fishery is
carried on at Judique, Port Hood, Mabou, Margaree, and its vicinity,
and includes cod, herring, and mackerel. The vessels are owned
principally at Cheticamp, Friar's Head, and at Plaster Cove in the

THE GULF OF ST. LAWRENCE.

13

oria
was
y is

lity,
ned

the

Strait of Canso. The United States fishermen frequent the coast
of this County in quest of mackerel ; as many as 300 of their
vessels sometimes shelter in the harbour of Port Hood. It is on
this coast that the disadvantages arising from our concession to
the United States are most seriously felt. The fish taken in Inver-
ness are seldom exported to other Counties ; Halifax is the principal
market. Inverness, although it is deficient in harbours, from its
proximity to the valuable fishing ground of the Gulf of St. Law-
rence, ought to occupy a foremost place in the fisheries of this
Province. This must be accomplished by the introduction of capi-
tal in the establishment of houses where the fishery is pursued
V ith more systematic energy and enterprize.

COUNTY OF ANTIGONISHE.

The County of Antigonishe, though favorably situated for the
prosecution of the fisheries, is far behind its Guysborough neighbour
in the appliances for fishing, and in the quantity of fish taken. It
owned in 1861, 3 vcbsels, 213 boats, and 990 nets and seines ; not
much more than a tenth the number owned by Guysborough. It
bears a nearer comparison to Pictou, exceeding that County by one
vessel, 132 boats, and 568 nets and seines. It cured in 1861 nearly
twice the quantity of dry fish, and more than twice the number of
barrels of mackerel. While the catch of Pictou is altogether for
home consumption, Antigonishe exports to Halifax, Canada, and
the United States. Hake are very abundant on the coast near
Port Hood, delighting in the muddy bottom ; unlike the cod, which
shuns the turbid water. Oysters are taken in Tracadie harbor.
There are fishing settlements all along the Bay coast to Cape St.
George, and on the north side of the Cape.

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SHORE AND DEEP SEA FISHERIES.

')"..-0'5lv jn;'>f:l!.''-' ''■'!.<; ■^■"''f.f

.-.»•

THE B^y OF FUNDY.

,>fiJl;:y

Although, in treating of the sea fisheries, the Bay of Fundy
presents loss interest to us than either the Atla^itic coast or the
Gulf of Saint Lawrence, neither the cod nor the herring being
found in very great abundance, and the mackerel, except at the
entrance of the Bay, almost unknown, it is remarkable for the
greater variety of its fishes, and the unique modes in which some
of its fisheries are carried on.

Tlir character of the Bay itself is very peculiar. Its shores on
both sides are rocky and abrupt, while near its head (divided into
two separate basins) the tide, pressed in and confined within
diminished limits, rushes with much violence over extensive and
wide-Bpre^diji^ mud-flats, m^ risqs perpendicularly sixty feet or

• It is supposed that the Bay of I'undy has been scooped out by
the powerful action of the Gulf Stream, which, carrying off tlie
softer and more friable rocks thai anciently filled its basin, .las been
checked in its ravages by the stern and unyielding cliffs of primary
rook which now constitute its iron bound shores, and frown down
upon its rushing waters. A modern writer, describing the sup-
posed formation of the Bay, says : .,.r.^^ ,^, -,, ..,., ,..,„.;,

" A vast an(\ uninterrupted body of water, impelled by the trade wind
from the coast of Africa to the American Continent, strikes the Nova &cotia
shore between 44*^ and 45*^ nortli latitude, with a force ahnost adequate to
its total annihilation. A barrier of fifteen miles only in width, between the
Atlantic Ocean and Gulf of St. Lawrence, seems to have escaped such a
catastrophe — while a space of one hundred miles in length, and upwards of
forty in breadth, has been swallowed up in the vortex, which, rolling its
tremendous tide'-, of sixty and seventy feet in perpendicular height, up the
beds of the adjoining rivers, has converted them into inland seas."

'* Such being the character of this Bay and its extraordinary
tides," writes Mr. Perley, " it may readily be supposed that its

.i>"llu

THE JBAY OF FUNDY.

15

t. ,

varied fisheries are iufluenccd by local position, arising from the
greater sweep or indentation of the coast in particular places, and
the position of headlands, islands, and the mouths of rivers ; all
tending to increase or diminish the rush of the tide, thus influ-
encing tlie course of the great bodies of fish which frequent the
Bay during each season, while affording to each some especial or
favourite place of resort where food is found in abundance, or in
which its spawn may be deposited in such manner as will best tend
to the propagation of the species."

It will be readily perceived that the restless waters of this Bay
are unfavourable to the familiar visits of the ocean tribes ; and the/
are consequently frequented by fishes of c ntircly different habits
and characteristics. The capture, curing, and export of thes3
fishes will form the principal matter of the next treatise in this

compilation. ,,.^ *^ |?Ki^4i^i4.p: j- ■:• &..^0i;azjfi o^ui

Reviewing and continuing our imaginary voyage, we have trar
versed the whole Atlantic coast from beyond Cape Sable ; we have
weathered Cape North, the north-eastern oxtremity of the Island of
Capo Breton ; we have skirted the western coast of this Island ; and,
entering the Strait of Northumberland, have traversed the Nova
Scotia shore as far as Bay Verte. We are now in the Cumberland
Bashi, at the head of the Bay of Pundy. Mr. Perley has thoroughly
explored the Nova Scotia side of this capacious Bay, and with the
help of the additional data that wo have obtained, wo will jdace
ourselves under his guidance.

COUNTY OF CUMBERLAND.

I have already stated that the sea fisheries of this County, on the
St. Lawrence side, are but of .ittle account, and the same may be
said respecting the Buy of Funtiy side. Of the 4 vessels employed
in the fisheries of Cumberland in 18G1, two were ov/^ned in the
Bay ; of the 89 boats, 47 were owned on the Bay side ; and of the
495 nets and seines, 362 were owned on the Bay side. Nearly all
the dry fish, and the greater part of the herring, were taken on
this side of the County. Mr. Perley informs us that " Off Apjjlo
River ome goul cod are caught in seine, and herrings, very fine
and fat, are taken in July with a mesh of 2i inches ; halibut, of
exceedingly large size, are taken not far from the Light-house,

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SHORE AND DEEP SEA FISHEEIES.

during the summer." At the large rocks, called tlid Sisters, about
three miles below Apple River, there is very good fishing for cod
during the summer. From the Sisters to Cape Chignecto there is
not much fishing, the coast being loftv, without shelter, and greatly
exposed to southerly or westerly gales. Between Isle Haut and
Capo Chignecto there is a bank extending almost entirely across
that channel, upon which there is good fishinp; the greater part of
every summer. The residents of Advocate Harbour formerly
fished to some extent upon this bank ; but the want of boat shelter
at Isle Haut has induced them to discontinue it almost entirely.
At Fisherman's Cove, inside of Cape D'Or, there is fishing for cod,
pollock, and haddock, commencing about the lOtli May, and ceasing
in August. There were, at the time Mr. Perley A^rites, 25 fishing
boats at this place, 16 feet keel. Early in the season they catch a
large herring, in a mesh of 2i inches ; as the season advances they
take a smaller herring, but fatter, distinguished as " green-backs."
At the end of July a still smaller herring makes its appearance,
only four to five inches in length. From Spencer's Island to Cape
Sharp, a distance of 20 miles, there is good fishing, especially near
Ratchford's River, Diligence River, Fox River, and Black Rock
River. Inside Fox Point, and at the race off Cape Sharp, there is
good pollock fishing. At Black Rock River there are several
brush-weirs for taking herring ; they use no nets. In West Bay
there is good cod fishing until the middle of June ; and halibut
are taken of extraordinary size. At Parrsborough herring strike
in large quantities, and there are three runs during the season.
The cod follow the herring, and continue as long as they remain.
There are no regular fishermen at Parrsborough. As we approach
Cobequid Bay the sea-fish d .crease in numbers. Pollock do not
go up the Basin beyond Five iJands, the waters being too muddy.
The herring and cod taken on these shores are generally consumed
by the inhabitants. Occasionally they are shipped to St. John, N. B.

V'r

COUNTIES OF COLCHESTER AND HANTS.

The answer to the queries in " The Official Circulars," received
from the parts of these Counties situated in the Basin of Minas,
confirm the general correctness of Mr. Perley's remarks concerning
this locality, On the Colchester shore there are neither herring nor

THE BAY OF FUNDY.

'? .( *■•.-''■'

17

cod fisheries. Off Walton, on the Hants shore, sufficient cod and
haddock are caught to supply the local demand. One circular
states that " no herring are taken this side of Parrsboroagli." At
Cheveric enough cod are taken for home use. At Hantsport, on
the opposite side of the Avon, the cod fishery is prosecuted to some
extent, and the herring fishery at Boot Island ; and hake are said
to be abundant between tlie mouth of Cornwallis River and Cape
Blomidon ; they appear about the 1st August, and may be taken
during the rest of the season in seven fathoms water. Very large
sturgeon are also takeu here Basse were formerly plentiful, but
are becoming scarce. Mr. Perley states that spring-nets were in
use at the Cornwallis River, and Habitant River, which destroyed
gi oat quantities of fish of all kinds. Brush-weirs are now prin-
cipally used for herring. The census gives Colchester (on the
Basin of Minas side), 118 boats and 155 nets and seines ; and
Hants 81 boats and 182 nets and seines. =^. . - ; n

COUNTIES OF KINGS, ANNAPOLIS, AND DIGBY,

(SOUTH SHORE OF THE BAY OF FUNDY.)

' V -
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To the southward of Cape Split, is Scotch Bay, a wide, open
roadstead, with extensive rjud-flats at its upper extremity. Below
this, tlie character of the coast changes to bold and rugged cliffs of
trap rocks. From Black Rock down to Brier Island, along the
whole south shore, there are three fishing banks or ledge3, lying
parallel to the shore, outside each other ; their respective distances
from the coast have acquired for them the designations of the three
mile ledge, the five mile ledge, and the nine mile ledge. On these
ledges there are 60 fathoms of water, but on the crown of each
ledge 30 fathoms only. The 8 mile ledge and the 5 mile ledge
extend quite down to Brier Island ; but the 9 mile ledge can only
be traced down the Bay, about 14 miles below Digby Gut, abreast
of Trout Cove, where it ends in deep water. Below Digby Gut,
the 3 mile ledge and 5 mile ledge are composed of hard gravel and
red clay ; above the Gut, the 3 mile ledge has a rough, rocky
bottom, on which anchors are frequently lost. Each of these
ledges is about a mile in width, the outer one something more ;
between them the bottom is soft mud.
2

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SHORE AND DEEP SEA FISHERIES.

In April, the small rock cod strike in on the south shore, which
they follow up to Cape Split, whence they cross to the New Bruns-
wick side of the Bay. This is the opinion of the American fisher-
men, who follow them at that season, fishing close in shore ; and
with them they take many halibut of large size. On the ledges,
the best fishing is in June and July ; but the fishing continues
until the end of September. The cod taken on the ledges, in June
and July, are well-fed fish, 30 of which, on the average, \. ill make
a quintal. Pollock strike in generally during July ; but the past
season they made their appearance in May ; the fishing for them
usually lasts until the end of September — their average size is 40
to the quintal.

On the ledges, line fishing on the bottom can only be followed on
the " slacks" of the tide ; durii\g the run of the tide, the fishermen
employ themselves in taking pollock by trailing near the surface.
Large hake are often taken on the ledges, with the cod ; thirty of
them will make a quintal. It is su^jposed that these hake feed
upon the soft bottom between the ledges, it being such as hake are
usually found upon, and that they venture occasionally upon the
ledges, or are in the act of crossing tliem when taken.

In the iS.nnapolis Basin, long celebrated for its fisheries, cod,
pollock, hake, haddock, and halibut are taken, nearly all the year
round ; and here also are cauglit those delicious small herrings,
which, when smoked, are known everywhere as " Digby Chickens."'
Mackerel frequently enter during the season, and are caught in the
herring-weirs. Lobsters are found in various parts of tlie Basin ;
clams on the flats ; and on Bear Island Bar there are extensive
beds of large scallops. Shrimps abound in the Gut. Porpoises,
while chasing the small herrings, are often shot by the Indians.
The prhicipal fishery, however, is that for the small herrings, to be
cured by smoking, which arc taken altogether in brush-weirs, not
exceeding 8 feet in height ; these are renewed every season, the
ice usually carrying away the greater portion of them at the close
of the winter. The small herrings enter the Basin at the last of
May, but the great bodies of iish come in June and July ; after
passing through tiic Gut, they follow up the Granville shore to the
Potter Settlement, near Annapolis, and thence strike over south-
westerly, to the Clements side, directly across a large bar, or
middle ground. Tlie first herrings of the season aie of all sizes,

THE BAY OF FUNDY.

19

sizes

from four inches in length up to the largest ; in Juno and July
the schulls are of more uniform size. It is supposed that about
one-half of all the fish caught in the weirs are entirely lost; almost
all the weirs are dry at low water ; and sometimes 300 or 400
barrels of small herrings, taken during a single tide, are left in the
weir to spoil. These fis'i l)ecoming putrid prevent the live fish
from entering the weir. This statement, Mr. Perley was of opinion,
required confirmation, while, at the same time, he thought the decay
of the fishery a fit subject of enquiry in Nova Scotia.

There is a large fishing population in the Brier Island fishing
district, which includes Long Island and part of the adjacent shore.
Lieut. Bridges reports to Vice Admiral Seymour in 1858 : " The
population of Brier Island consists chiefly of fishermen, who appear
to carry on their trade with more zeal than is usually shown. The
fishing district consists of Brier Island, Long Island, and part of
the adjacent coast ; there are about sixty small vessels and above
a hundred boats belonging to the district. The fishing consists
chiefly of cod and pollock ;, these, caught in deep water off" Brier
Island, are considered the finest fish in the Bay of Fundy, and
obtain a high price in the American market. Brier Island was a
place greatly resorted to by the Americans formerly." Mr. Perley
writes concerning this locality : —

" The cod fishing commonee? about the 20th of April, and continues until
October. The first fishing is in shore, at the distance of half a mile to a
mile and a half from the land ; as the season advances the fish go into deep
water, on the ledges. Pollock fishing, the next in importance, begins about
the 15th of June and lasts until the end of September; they are caught
chiefiy on ' the rips ' occasioned by the conflict of tides ; those caught off
Brier Isiand will average 35 or 40 to the quintal. In the latter part of the
season, it requires the livers of 18 quintals of pollock only to make a barrel
of oil ; they must therefore be in fine condition, and prime fish.

" From this Island the fisheries are prosecuted chiefly in chebacco-boats
and shallops, from IG to 24 tons burthen ; in these the fish are split and
sahed on board. In the spring they fish off the western part of Brier
Island, and thence to Cape St. Mary, in 15 to 60 fathoms water, with a
tide of four knots. At mid-summer the/ fish in 60 fathoms water, off Bear
Cove, (Petite Passage) and thence to the ' west-north-west bank,' about 9
miles from the L.nd, in 15 to 30 fathoms water, with a 6 knot tide Of
course, bottom fishing can only be prosecuted on ' the slacks.' During the
summer the fishing vessels sometimes run down to the Lurcher Ledge, 20

I !

i

20

SHORE AND DEEP SEA FISHERIES.

f\

i'i

miles S. S. W. from Brier Island, and there fish in 15 to 30 fathoms water;
at this ledge they rarely fail to get a full fare of cod in a few days, with
favourable weather. On the fishing grounds mentioned, it is- very rare to
take either hake or haddock, the bottoms being rocky and very rough.
Halibut are very abundant, and of large size, especially upon a bank, (T
miles west of Brier Island. In summer they are frequently a plague to
fishermen, who shift their ground to avoid them, as they soon fill up a boat
or small vessel.

" The superiority of the large, well-fed cod, caught in the exceedingly
cold and deep water of this part of the Bay of Fundy, especially for table
use, is perfectly understood by the American fishermen, who reiort to these
grounds every season in great numbers. Whole fleets of American fishing
schooners appear off Brier Island in the spring as soon a.? the fishery
commences.

" Herrings make their appearance about the 10th of April every season ;
these are the large spawning herrings, full of roe. At Brier Island they
are chiefly taken for bait ; but at Long Island, and on the south shore up to
Digby Gut, and for some distance above, many «re taken in set-nets and
put up for sale. The nets generally used are 20 fathoms long and 4 fathoms
deep, with a mesh of 2^ inches ; these are set ' off and on ' shore, with
grapnels and buoys.

" The deep sea heiTing fisheiy commences at the end of May ; it . pro-
secuted in open daylight, at half a mile to six miles from the land, with the
same nets as in spring. Wherever the fish are seen to break, the nets are
thrown over and allowed to remain in the water from five to ten minutes
only ; they are then taken in, cleared of fish, and again thrown over — this
is continued as long as any fish can be taken. These are excellent herrings,
and the fishing for them continues until the middle of July. After that
time the herrings sti'ike over to the ' ripplings ' of Grand Manan, where
they continue to play for the rest of the season, these ' ripplings ' abounding
with shrimps in vast quantities. At the full and change of the moon, on
the spring tides, the Brier Island fishing vessels go over to fish on the
' ripplings,' as during those tides the herrings are found there in greatest
abundance."

The official circular states that at Westport, iji Brier Island,
there are 24 vessels, together 628 tons, and 164 men. They
export their fish to the United States and New Brunswick.

There is a considerable mackerel fishery in St. Mary's Bay.
The porgee, a fish abundant in the United States, it is said, occa-
sionally visits St. Mary's Bay in large numbers. Mr. Perley's
enquiries terminated at Brier Island ; and we therefore quote from

THE BAY OF FUNDY.

21

Lieut. Lindsay's report to Vice Admiral Seymour, for information
respecting the mackerel fishery : —

■' The mackerel fishery opens towards the end of June or beginning of
July, continuing until late in October ; the small, or ' tinker mackerel,'
(so called by the fishermen) at the commencement of the season, striking
into the bays, harbors, and towards the shores, in countless numbers. So
plentiful arc they, indeed, that along the beach they arc taken most success-
fully by the common landing-net. The weirs at the head of St. Mary's
Bay, and seines along the shore, are, however, the chief means employed
for taking mackerel ; as many as a hundred barrels have been taken at one
haul ; and insi.ances have been known when', from the myriads taken, the
larger and finer fish have been removed by the fishermen, leaving the
smaller ones in weirs and on the beach, to decompose, or to be carted off as
manure to the nearest farm. This system is much to be deplored, and
cannot be too soon discouraged, as if carried on to a great extent, it must,
in course of time, tend greatly towards ruining the fishery. From the
people along the shore of St. Mary's Bay not giving their whole attention
to the fishery, but dividing it between that and farming, a considerable
drawback is caused to the prosperity of the fisheries." , ....

The census of 1861 gives to Kings County, 6 vessels, 50 boats,
and 141 nets and seines ; to Annapolis, 3 vessels, 184 boats, and
TiOT nets and seines ; to Digby 56 vessels, 295 boats, and 523 nets
and seines. Thus, Digby occupies the seventh place as a fishery
County ; above Cape Breton, Inverness, Queens, and Victoria
Counties, and next after Yarmouth.

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22

SHORE AND DEEP SEA EISHERIES.

CHAPTER IV.

GULF OF SAINT LAWRENCE, LABRADOR, AND NEW-
FOUNDLAND FISHERIES.

Besides the shore and bank fisheries, so profitably prosecuted by
the fishermen of Nova Scotia, which have bcm detoribod in tlie
foregoing pages, there has ever been a much larger field of enter-
prize open to them, in common with the whole people of the British
Provinces. Nova Scotia fishermen every year visit, in their vessels,
the coast of Newfoundland, the Labrador, and all the important
places in the Gulf of Saint Lawrence. They have carried their
enterprize within the boundaries of Canada, periodically frequenting
the Pay of Clialeur, and the coast of Gasp6, and have revealed to the
Canadians themselves how valuable a source of wealth they possess
at their very doors, Pierre Fortin, Esq., who for many years has
been employed by the Canadian Government as Magistrate cora-
mandiug the Expedition for the Protection of the Fisheries in the
Gulf of St. Lawrence, frequently, in his " Reports," eulogises the
enterprise of the fishermen of Nova Scotia on the coast of Gaspd,
and generally in the Gulf of Saint Lawrence. " Every year," he
writes, " the coasts of Canada are visited by from 250 to 350
fishing schooners from Nova Scotia, and by from 200 to 300 fishing
schooners from the United States, from the spring to the autumn,
in well equipped vessels, busily employed taking our finest fish ;
and we find them afterwards, with those very fish, competing with
us in foreign markets, and almost always successfully."

Mr. Perley writes respecting the Gulf fisheries :

'^ There is probably no part of the world in which such extensive and
valuable fisheries are to be found as in the Gulf of Saint Lawrence. Nature
has bountifully provided within its waters, the utmost abundance of those
fishes which are of the greatest impoi'tance to man, as affording not only
nutritious and wholesome food, but also the means of profitable employmcni.

" With such valuable and unlimited fisheries in close proximity to these
Colonies, and as it may be said at the very doors of the inhabitants, it is no

GULF OF SAINT LAWIiENCJ:, ETC.

23

less strange than true, that they are prosecuted to the greatest extent, and
with most profit, bj citizens of Franco and of the United States.*

" The French exercise an almost exclusive right of fishing upon the
western coast of Newfoundland, the fertility and great mineral wealth of
which have only recently become known, and are not yet fully ajipreciated.

" From seven to eight hundred sail of American fishing vessels enter the
Gulf of Saint Lawrence annually ; and scattering over the whole of its
wide extent, with little heed of the limits to which they are restricted by
Treaty, pursue their business unmolested, and but rarely leave their stations
without full and valuable fares.

'' The Jersey merchants also prosecute these fisheries with great zeal and
assiduity, and, as it is belived, with much profit. They have permanent
establishments and fishing stations in Gaspe, Labrador, and Newfoundland,
and three or more establishments in New Brunswick ; but ihey by no means
continc themselves to any particular locality. They em[)loy uj)wards of one
hundred vessels almost exclu>ively in carrying the rich products of the deep
to various foreign markets, besides the smaller craft required upon the coast.
Two of the leading Jersey firms, Messrs. Robin & Co and NicoUe Brothers,
are supposed respectively to afford employment, directly or indirectly, to
nearly one thousand persons.

" The inhabitants of those shores of Cape Breton and Nova Scotia which
are within the Gulf, pursue the fish ries in their immediate neighborhood
to a moderate extent ; and a few of their vessels visit the Magdalen Islands
anu the Labrador coast during the season. The people of Prince Edward
Island, who are favorably placed for securing a goodly portion of the riches
of the sea, make still more limited efforts ; but their efforts can scarcely b(^
described as more limited or more feeble than tho-e of the people of New
Brunswick, who dwell upon its shores, from Bay Verte to the western
extremity of the Bay of Chaleur — those shores commanding as great; an
extent and variety of fishing ground, and as abundant supplies of valuabit
fish of every description, as can be found in any other part of the unrivalled
Gulf of Saint Lawrence, while they possess, equal, and perhaps superior,
facilities for pi'osecuting its fisheries both extensively and profitably."

The most valuable iisheries of the Gulf are those for hcmng,
cod, and mackerel. Although the herring claims the first place
in the order of the fishing season, I propose to consider the cod-
fishery, being the most valuable of the Gulf fisheries, as entitled
to the first consideration.

* Mr. rerley'8 refercuco to France and the United States needs much modification, as a
perusal of the following pages will prove.

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24

SHORE AND DEEP SEA FISHERIES.

i

THE COD FISHERY.

The cod fishery hi the Gulf commences from tlie 1st to the 10th
June, and continues until the end of November. The Nova Scotia
fisliermen, who pursue the Gulf fishery, are generally those who
frequent the banks in the Atlantic, designated " bankers," wlio
follow the cod to their various liaunts in the Gulf of St. Lawrence.
The deep sea fishery for cod is not prosecuted to any great extent
in the Gulf by the people of New Brunswick. They carry on the
sliore fishery in boats from one to fifteen miles from the land. The
Canadian fishermen, as well, carry on this fishery in boats, near
the coast and on the banks in the neighbourhood of the coves and
bays where they reside. Many of the Canadian fishermen, how-
ever, make a voyage to the Labrador, returning in four or five
weeks. The principal localities for cod fishing within the Gulf are
the north shore of Prince Edward Island, the coast of Gaspd and
Bay Chaleur, the Magdalen Islands, the er'stern end of the Island
of Anticosti, and along the north shore of the Gulf.

Capt. Campbell, who visited all parts of the Gulf in H. M. S.
"Devastation," in his report to Admiral Seymour (1852), writes
respecting the Bay Chaleur : —

" Proceeding north from Prince Edward's Island, the Bay Chaieur is the
next important fishing ground. At its mouth, on the south side, is the island
of Miscan, where there are two considerable fishing establishments connected
with the Jersey houses. On Shippagan Island up the Bay, on the same
side, are also several establishments. Again, higher on the main land, is
Barquette, from which there are 1 50 boats ; the people are all of French
extraction, and speak the language ; they sell their fish to the Jersey mer-
chants, of whom they loudly complain in summer for grinding them down
as to px'ices, but in winter are often kept from starvation by advance from
these houses ; they appear to be a most improvident and thoughtless peo-
ple Leaving Chaleur Bay there is a considerable fishery carried

on at Port Daniel, by a race peculiar to that place. They are descended
from some French settlers, who attached themselves to Indian women ; they
are very indolent and improvident, and could not succeed if the fisheries
were ever so productive ; they also sell their fish to the Jersey houses. . . .
Higher up, at Paspebiac, are the large fishing establishments of Messrs.
Robin & Co., and Messrs. LeBoutillier, of Jersey, where vessels, amounting
to about 2,500 or 3,000 tons, assemble in early spring, moor, and dismantle.

GULF OF SAINT LAWRENCE, ETC.

K

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and, is

Trendi

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down

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carried

scended

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isheries

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Messrs.
ounting
mantle.

The crews are then dispersed among the fishing boats and among establish-
ments till the autumn, when they return to their vesaels, load, fit them on*
and proceed to the Mediterranean and South American fishing ports.**- i. '

There arc other Jersey houses referred to at Perc<5, Point St.
Peter, and Gasp6 Bay.

" At the Magdalen Islands," writes Mr. Fortin, " the cod, fol-
lowing the herring, makes its first appearance in the beginning of
May, in Pleasant Bay, and then it is found to the south of Entry
Island and at NorUi Pond. Later in the season, it is found on
banks situated some ten miles from Entry Island, Amherst Island,
and near Deadman's Island, and the Bird Islands."

Capt. Campbell remarks, concerning Anticosti : " Around the
shores of Anticosti, codfish are very numerous ; but from want of
harbours, oven for boats, the pursuit of them would be hazardous.
There is, however, at tlie S. W. light house, a fine harbour for
boats, and a fishery might be established there without difficulty,
and with great advantage."

Mr. Fortin states that around this island American schooners
had been able to obtain full cargoes in three or four weeks. He
laments that the Island of Anticosti is not public property, and that
the means of curing the fish on the shores can only be obtained by
large payment to the proprietor or lessee. This privilege is, how-
ever, of most importance to Canadian fishermen, as our Gulf fish-
ermen '"^re their fish in bulk, so as to make a short voyage, and
try their luck in some other direction, or perhaps engage in the
mackerel fishery. The codfishery along the coast of the river and
Gulf of St. Lawrence, Mr. Fortin also remarks, is carried on chiefly
by fishermen from Nova Scotia and the United States. The
American vessels every spring pursue a profitable halibut fishery
near Cape North, in the Island of Cape Breton. They provide
themselves with an ample supply of ice for the voyage, and are
enabled to carry them in a fresh state to the United States markets.

Professor Hind, in his interesting narrative of Explorations in
the Labrador Peninsula, remarks, respecting the cod-fishery on the
Labrador coast:

" On the north shore of the Rivar and Gulf of Saint Lawrence, and on
the coast of Labrador, the cod abounds almost all along the coast, from
Point des Monts to the boundary of Canada, in Blanc Sablon Bay. In
8

26

SHORE AND DEEP SEA FISHERIES,

many places the cod approaches so near the shore that at times from four
thousand to five thousand may be taken at a single haul of the seine ; but
they are generally fished for with hook and line, baited with a piece of
fresh fish, or even with small fishes whole, ns caplin and launce. The
Labrador coast is indented everywhere with excellent harbors. From the
security of these harbors, and the general certainty of an ample supply of
fish, the coast is preferred by many fishermen to any other fishing station
within the Gulf. The fishermen on the coasts use boats, about sixteen feet
keel, which they buy from the American fishermen. In many places,
where the fishery is ten fathoms or less, they use four lines each ; and some-
times the master of the boat, who is always in the stern, has six to manage.
When fish are plentiful the boats take from three to five drafts each (a
draft being 252 lbs. weight). On the north shore of the Gulf boats manned
by two men only have been known to take from 1,500 to 2,000 codfish in
a single day, during the time they most abound near the beach."

fi|

Tho cod fishery on this coast is prosecuted principally by the
fishermen of Nova Scotia and the United States. The vessels
usually employed are schooners of 70 or 80 tons burthen, and they
arrive on the coast about the end of May. Every part of the coast
is frequented by fishing vessels, during the season, from Mount
Joli, at the southern boundary of Labrador, to the northern extre-
mity of the Straits of Belleisle, and sometimes beyond. On reaching
the coast, the vessel enters some snug harbor, where she is moored,
and there remains quietly at anchor, until a full fare, or the depar-
ture of fish, requires the master to seek another inlet, or return
home. The fishery is carried on entirely in boats, and the number
found most useful is one for every thirty tons of the vessel ; there
vr& two men to each boat. If fish are plentiful, and not too distant
from the vessel, the owners are expected in good weather to get
two loads each day. The return of the boats with the fish is the
signal for the dressing-crew, whs. ''emain on board to commence
their operations. If it is inteutJi -i that the vessel shall remain on
the coast until the fish are reauy for market, they are taken on
shore as caught, and there dressed, salted, and dried, before being
put on board the vessel. But it is the more common practice,
especially with vessels from the United States, to salt the fish on
board, and take their cargoes home in a green state, drying them
after arrival. The vessels from Nova Scotia and Canada, in
general^ carry their cargoes home in a green state. The New-

GULF OF ST. LAWRENCE, ETC.

27

ice
ion
on
fng
ice,
ion
lem
in

3W-

foundland vessels make two voyages : first, a cargo of dried fish ;
the return voyage, " green " or pickled, which is dried at New-
foundland. The average product of this fishery may be estimated
at ten quintals of dry fish to every ton of the vessels employed ; but
the masters of the American schooners are dis«<ati8fied when they
fail to catch 12 or IC quintals per ton.

The cod fishery on the western coast of Newfoundland is almost
wholly in the hands of the French fishermen. Although, by treaty,
they enjoy only a concurrent right of fishing with British subjects,
they have from time to time forcibly prevented British subjects
from fishing at the French stations within the prescribed limits,
and have thereby practically converted the concurrent fishery into
one exclusively French ; thus the Colonies, with the connivance of
the parent state, have been deprived of the fairest portion of their
fishing grounds. Suffering under this grievance, our fellow-
colonists of Newfoundland justly exclaim, " At present, excluded
by force from the fishery between Cape Ray and Cape St. John,
and driven from the Banks by French bounties, we have but two
cod fisheries that are of any importance to us — that carried on on
our south coast from Cape Race westward, and known as the
Western Fishery, and that carried on at the Labrador, between
Blanc Sablon and Cape Harrison."

r

THE HERRING FISHERY.

The common Herrings appear in the Gulf of Saint Lawrence at
the end of April, or early in May, and the fishing continues until
about the 10th June, when they retire to deep water, having depo-
sited their spawn. These " spring herrings," as they are termed,
being caught while in the very act of spawning, are thin and poor,
of little value as an article of food, whether fresh or salted. Another
herring appears on the coast about the 20th August, and remains
inshore for a month ; they are fat and in good condition, furnish-
ing excellent food, and a valuable commodity for export. It is
admitted, that when first caught these "fall herrings" are fully
equal in every respect to the best Scotch herrings; and if they were
cured in the Dutch manner, this fishery, from the increased price
and demand, would become one of the most important and valuable
fisheries of the Gulf. The principal places for herring fishing are

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28

SHORE AND DEEP SEA FISHERIES.

h

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the Magdalen Islands, the Bay of Plaisance, La Grande Entrei?, the
Bay of Chaleurs, Bonaventure, Cascapedia Bay, and Carleton Bay.
" It is impossible," writes Mr. Fortin, " to form a correct idea,
without seeing it, of the prodigious abundance of the ova of tho
herring deposited at the Magdalen Islands, and generally on all the
coasts where tlie herring spawns. I have seen the shore at Pleasant
Bay covered two or three feet deep with them for several miles ;
and oftentimes, on returning to my vessel of a calm evening, I have
seen the sea white with milt for several acres around, though when
I passed the same spot, two hours before, the w?ier was of the
usual color. This will, perhaps, appear astonishing to some per-
sons ; but they will soon recover from their astonishment when they
reflect upon the fact that each female herring has from six to eight
millions of ova in its ovaries, and that each male is furnished with
a proportionate quantity of milt."

On the coast of Labrador the herring fishery is carried on in
September and October, sometimes even beginning as early as the
latter end of August. The first hernngs taken are not generally
very fat ; but after them come those fine fish that are so well known
as " Labrador herring." These are almost always taken with the
seine. Herrings do not frequent all parts of the coast in equal
numbers. There are places where hardly any are to be seen, while
they make their appearance in great numbers at other places, such
as Belles Amours Harbor, Bradore Bay, Blanc Sablons Bay, and
many other smaller bays, as Forteau Bay and Red Bay; at Modeste
Islands, and a greao many other important stations on the coast of
Labrador belonging to Newfoundland. The most expeditious and
profitable way of taking the herring is with the seine, and until
very recently the possession of large seines has been enjoyed exclu-
sively by the Americans and Nova-Scotians. Mr. Fortin remarks,
" I have seen myself a seine set by Nova-Scotian fishermen, after
having being five days in the water, drawn out with 800 barrels of
herring." i'*.i<!'u r.; jii'. i^n : li.; :»;.,'■?<,! ;^i,M}i'i..H^j/'!js- triwu-Hi

For some years past it has been observed that the largest kind of
herring visits Newfoundland and that part of the Labrador coast
under the jurisdiction of the Government of Newfoundland. They
are taken in large numbers in St. Barhe's Bay, St. Genevieve's Bay,
St. F^r^ole's Bay, and St. Margaret's Bay, en the northern coast of
Newibundland. The spring herring fishery is extensively pursued

GTJLF OF ST. LAWRENCE, ETC.

29

by the inhabitants of the Sister Colonies in the bays on the south
and soutli-western coast of Newfoundland. In St. George's Bay it
commences towards the end of April, and lasts about three weeks.
It is thought that the Labrador herrings, which are taken in the
months of September and October, have first made their appearance
in these bays in the spring, and after spawning resort to tiio
northern bays, to the Labrador coast, and from thence to the Arctic

seas. >i>r\rr.-. ? i^: ui:,'A-' ^

1, Professor Hind remarks that " the disappearance of the herring,
from certain parts of the coast of the Gulf, has led to the supposi-
tion that their numbers were diminishing." He thinks it probable
that local and temporary atmospheric causes have diverted the
shoals from their accustomed migrations ; but admits that the sub-
ject is still involved in mystery, and that much light requires to be
thrown u'^'^n the natural history of the herring before its migratory
habits can be said to be understood, Mr. Fortin states, that after
a time they are known to return to their former haunts, and in
greater abundance. The same tiling has happened, he informs us,
on the coast of Norway. For thirty years the summer shoals of
herrings (called there sonimersild) had entirely disappeared from
the coast to the north of Chrisiiansund, which they had frequented
duiing twenty consecutive years ; but for the last twenty-four years,
or thereabouts, they have returned thither regularly again.

ii4'v['/iiJ :■?■<>'« 3.iiBi»ii\>;i -Sinn tx^nmi-ti

. »'u-:.h

Al',

THE MACKEREL FISHERY.

lo

The Mackerel abound in the Gulf of St. Lawrence, and is one of
the chief objects of pursuit with the numerous fleet of American
fishing vessels, which are to be found yearly in every part of the
Gulf. This valuable fish seldom appears in Labrador, and never
frequents the coast of Newfoundland. The / mericans begin fish-
ing for mackerel in the Gulf on the 1st of July, and finish at the
end of September. The Nova-Scot ian fishermen prosecute the
mackerel fishery in the Gulf with little Icps enterprise than their
American rivals, and of late years their vessels have been so im-
proved in fieetness and symmetry, as to bear just comparison with
the American mackerel schooners, wiiich were long reputed to be
the finest vessels and the best sailers of their class in the world.
These schooners are generally? of from GO to 100 tons burthen.

II

it

30

SHORE AND DEEP SEA FISHERIES.

W U

They have little depth of hold, great breadth of beam, rake very
much fore and aft, and carry large cotton sails, which enable them
to sail fast, even with a light breeze. Their decks are roomy, and
on them the whole work of salting and barrelling, &c., is car-
ried on. •i-i;r[ •^"■■i •'>■ I'l::^. v'^iM-^Hp'^. - '^fi';; !'?!■*■

The mackerel is abundant off the western coast of Cape Breton,
off the coast of Prince Edward's Island, in the Bay Chaleur, at Mag-
dalen Islands, and in the lower part of the river St. Lawrence, as
far up as Matane and the River Godbo-it. It is sometimes found
along the shore and the coast of Labrador, but not in great num-
bers. Like the herring, it comes inshore to spawn. It arrives at
the end of May or beginning of June. Mr. Fortin, writing of the
Magdalen Islands, remarks, that after having spawned, it disap-
pears about the 15th June. About the end of July it begins to be
seen at first in small numbers, but afterwards it becomes more
plentiful, and in tiie months August, September, and October, it is
to bo met with all round that group of islands. It makes its
appearance at the same period in the Bay Chaleur also, as well as
ofif the coast of Gaspd, and along the shores of the River St.
Lawrence. It is then in the best possible condition, and more than
twice as fat as it was in the month of June.

The northern coast of Prince Edward's Island is somewhat unfa-
vorable to the prosecution of this fishery, because of the want of
harbours for shelter. The only harbours that contain any depth
of water are Malpeque, Cascumpeque, and Tignish. The Nova-
Scotian fishermen arrive on this shore in July. About the end of
September the larger fish strike in about Mabou, Margaree Island,
and as far noith as Cheticump, and both Colonial and American
fishermen congregate here in large numbers. m/ .^^ : ■

The mackerel fishery is unaccountably neglected by the people
of Canada and Now Brunswick, and is almost altogether in the
hands of American and Nova-Scotian fishermen. The quantity of
mackerel, taken by the American fishermen on the British coast of
the Gulf, Mr. Fortin estimates at 50,000 barrels, worth $600,000.
It is impossible to ascertain the quantity taken by the Nova-Scotian
fishermen in the Gulf of St. Lawrence. In 1865 Nova Scotia ex-
ported, in all, 120,000 packages, amounting to $800,000.

Professor Hind, in adverting to the amount of imports of mackerel
into the United States from the British Provinces during the years

GULF OF ST. LAWEENCE, ETC. ■. 31

1856 to 1861, (unless he refers to the amount taken in by Ameri-
cans only,) has fallen into an egregious error ; as the export from
Nova-Scotia alone in these years far exceeds the quantity which he
gives as being the whole amount of exports from the British Pro-
vinces. . -b'^iji)-- /rr^f-M

' '■''■"■" ■ PROFESSOR hind's TABLE. '>f*-i

^ Imports of Mackerel into the United States from the British Provinces,

'•^ -..-■-.■ during the years 1S5Q to ISQl. ..rif.

Barrels ' .

' , "^ l&o6 38,525 ^"''"

■'■'■■■ ' . 1857 28,852 lo^-^r^.

.1.. v:: 1858 38,525 j: > ; ,v

.; i.,.\, 1859 35,407

' ■ '/ ' 1860 36,728 " - ',

' ': 1861 15,814 ^'-

Exports of Mackerel from the Ports of Nova Scotia to the United States,
during the years 1856 to 1861. [^From the Annual Trade Returns.']

Barrels,

^ 1856 95,627 ; ,j .

, i, 1857

.. 1858 53,321 .

" ' V 1859 50,133 -'• ;

'• • '^ I860) No. of barrels cannot be ascertained in these - ''■ ' '
: > 1861 ( years. Value of Exports in 1860, $448,619.

Tlie exports to the United States had increased in 1865 to
115,391 packages, (including shad and halibut, which compose a
very small proportion of the whole, say 5,000 packages.)

, THE SALMON FISHERY.

The Salmon Fishery might be more approf riately classed amongst
iuj River Fisheries; but there are various bays, beaches, islands
. M points of land, where salmon are intercepted by nets, while
s.5^ i ^- the rivers in whic' they were spawned, whither they will
alwayti icturn. The salmon of the Gulf of St. Lawrence arc noted
for their fine flavor. The quantity of salmon in the rivers which
flow into the Gulf were, in the first settlement of the country, per-
fectly prodigious. Owing, however, to the obstructions which
gradually increased in all those rivers, the supply soon fell off", and
continued to diminish from year to year. Mill-dams without
" fish-ways " were common ; nets were often placed completely
icross the streams, which took every fish that attempted to pass ;

'm

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32

SHORE AND DEEP SEA FISHEEIES.

h

"!'!

(

li^!

and fish of all sizes were destroyed by hundreds, in the very act of
spawning, by torch-light and spear, at a time when they were quite
unfit for food. These practices had become so prevalent, that laws
and regulations, for the protection of the salmon fishery, were at
length enacted.

The salmon fisheries of New Brunswick and of Canada arc
almost exclusively reserved to the inhabitants of those Provinces
respectively. Nova Scotia has no extensive salmon fisheries in the
Gulf; they are chiefly on the Atlantic coast. The salmon fish-
eries of Canada are all at the entrance of the River and in the
Gulf of St. Lawrence. If any of ♦he salmon fisheries of the Gulf
might be deemed to be the common inheritance of all the colonists,
they are the valuable fisheries in those rivers on the northern
coast. Large quantities of salmon are caught every season, on the
North Shore and o'^ the Labrador coast, in stake-nets placed at the
mouths of rivers \\ . ^npty int*^ bays and harbors. These are
split, and salted in It.. tabs, and afterwards re-packed in tierces
of two hundred pounds each. A number of vessels, from New-
foundland and Canada, are engaged annually in this fishery ; but
the American fishing vessels pursue it with great vigor and assid-
uity. One half of the quantity of pickled salmon exported from
Newfoundland in 1847, was the produce of the salmon fishery on "
the coast of Labrador. >,,,>. : ;w. ,> =n,,ti.^ ,; v .....,;,.,., n'v:^;?
It is to be regretted that such reckless indifference to the value
of the salmon fishery continues to prevail ; that while in older
countries artificial means are adopted to re-stock rivers that have
become exhausted through the unceasing demand for this " king
of fishes," with us most stringent enactments prove ineffectual to
arrest their early extinction. Professor Hind judiciously remarks,
in treating of the salmon of British America :

" No description of fish has been so much neglected or abused, in British
America, as the sahnon. It is only within the last three or four years that
the government of Canada has directed attention to the preservation of this
noble fish in the vast number of streams which flow into Canadian waters
on the river and Gulf of St. Lawrence. There are seventy tidal rivers in
Canada which are well known to be frequented by salmon. In many of
them great numbers of fish have been taken with the net for many yeara
past, and although some of them are now visited by a far less number of
fish than formerly, yet, judging from experience, the run of salmon would

GULF OF ST. LAWEENCE, ETC.

33

rapidly increase, if the excellent regulations now established hy the Cana-

dian Government were faithfully carried out."

ft t- »,<^,»e4

WHALE AND SEAL FISEEBY. aK-(t ^-^m f :rKi*

rii\ 'lily- ,f-|<i !.■ ,n •I'l .» u.ii'ij) i. i'i/:" ,•?

The Wlialc fishery is not carried on by vessels from Nova Scotia,
although whales of all sizes are taken ia the Gulf of St. Lawrence,
along the coast of Labrador, and in and through the Straits of Bel-
leisle, cliicfly by vessels from Newfoundland. The Jersey houses
who have fishing establishments in Gaspd, fit out vessels for this
fishery, Avhich cruise about Anticosti and the northern shore of the
St. Lawrence. From this place the descendants of some fishermen
from Nantucket, who came to Gaspd Basin during the war of the
American Revolution, fit out every year some ten schooners,
manned by nearly 200 seamen, who are not inferior to American
or to Eiiglish fishermen, either in skill, hardihood, or courage.

Five different species of whales frequent the Gulf ; they are the
Black whale, the Hamp-backed, the Sulphur-bottomed, the Finner,
and White whale. The rrhales usually caught are called " hump-
backed," which yield on an average about three tons of oil ; some
have been taken seventy feet long, which produce eight tons.
These whaling schooners from Gaspd bring back from twenty
thousand to thirty thousand dollars worth of oil every year.

The herds of Seals that frequent the Gulf of St. Lawrence arrive
there in the month of November. They come chiefly through the
Straits of Belleisle. They keep very close in to the coasts either of
Labrador or of Newfoundland, penetrating into all the bays, and
not going out far from land when doubling the points and capes.
They often stop to sport, when they find a favorable place for the
purpose. It is then tliey are seen to dive repeatedly, coming up
again almost immediately, and to roll themselves about and beat
the water with their hands. The fishermen call this " brewing,"
and hence the name of " brewer" given to those th^t frequent the
Gulf. Li winter they spread themselves through the Gulf in
search of icebergs, on vhich they live for several months. In the
months of May and Juno they reappear on the coast ; but they
pursue an opposite course to that of the preceding autumn. After-
wards they go out of the Gulf into the main ocean, and probably
repair to Hudson's Bay and the Arctic seas. The spring and

' i \\

34

SHORE AND DEEP SEA FISHERIES.

1% ■

autumn seal fishings are carried on along the Canadian shores of
St. Lawrence, from Blanc Sablons Bay to Cape Whittle, and yield
the fishermen annually from 5,000 to 7,000 seals, of the value of
from one pound to three pounds each. But it is rather precarious ;
and it fails sometimes, by reason of the cold, or of the ice, or of
calm weather, or adverse winds.

The autumn seal fishery takes place on the coast of Labrador at
the end of November and in the month of December, and is very
arduous by reason of the severity of the cold at that season, and of
the ice-fields, which often break through the sets and tear the nets,
if care is not taken to take them up. The seals are no sooner
taken out of the water than they become frozen, and in that state
they are put into stores, and it is not until the spring, when the
warm air has softened them, that they arc cut up, and their fat is
melted in iron pots. The spring fishing is carried on nearly in the
same way as the autumn fishing, with this difference, that the
entrance of tlie fishery is to the westward, because then the seals
arc going oiit of the Gulf.

At Newfoundland, sealing, as it is called, is prosecuted on a
large scale. The vessels employed in it are brigs and topsail
schooners, solidly built, well strengthened within, to enable them
to resist pressure from the ice, and plated with iron forward, to
prevent their being cut through by it. They have crews of from
20 to 60 men, and carry half a score of small boats, which the men
drag after them on the ice, and make use of to cross the open
water dividing the fields or bergs from each other. Nearly 350
vessels, measuring more than 30,000 tons, and carrying 10,000
men, leave the ports of Newfoundland every year, in the months
of March and April, for the purpose of hunting seals in the ice-
fields wherever they can be found ; and the profits arising from
this fatiguing and dangerous expeditions are very great indeed,
and sometimes even enormous. These sealing voyages, however,
sometimes end in total failure. From 400,000 to 700,000 seal
skins are exported from Newfoundland every year.

The seal fishery carried on so extensively from Newfoundland
has been little prosecuted from Nova Scotia. The only port where
seal fishing is pursued is Halifax, whence Messrs. Cunard & Mor-
row, last year and the year preceding, despatched one of their
steam-vessels to the Newfoundland coast. The seal fishery, many

H

■^ r^.

GULF OF ST. LAWRENCE, ETC.

35

years ago, was carried on from Cape Breton, encouraged by a small
Provincial bounty. In 1843, twenty-two vessels went to the ice
from Cheticamp and Margaree, and returned with nearly 10,000
seals, which are stated to h^.' ' amply requited those engaged in
the adveniurs, as their ouiiit was on a very limited scale, being
conducted in vessels of not over 40 tons burthen, with crews of
eight men. In 1842, an enterprising merchant of Sydney fitted
out a sealing vessel, on the Newfoundland scale, which in the short
space of three weeks cleared the round sum of .£14,000, and this
extraordinary success encouraged others to enter into the business.
Either subsequent adventures were attended with disaster, or other
discouraging circumstances conspired against it, since we find that
this fishery ceased almost immediately to be carried on from any
part of the Province pf Nova IScotia.

V

3

, . . . . SHELL FISH.

Under this head may be enumerated lobsters, oysters, clams,
mussels, whelks, razor-fish, crabs, and shrimps, all of which are
found in the Gulf in the greatest abundance. Lobsters are found
everywhere on the coast, and in the Bay of Chaleur, in such extra-
ordinary numbers, that they are used by thousands to manure the
land. At Shippagan and Carraquet, on the New Brunswick shore,
carts are sometimes driven down to the beaches at low water, and
readily filled with lobsters left in the shallow pools by the recession
of the tide. Every potato field near the places mentioned is
strewed with lobster shells, each potato hill being furnished with
two, and perhaps three lobsters. There are several establishments
on the New Brunswick coast, where lobsters are put up in tin
cases for exportation. The lobster fishery of Nova Scotia is princi-
pally prosecuted on the Atlantic coast, one establishment having
put up and exported 150,000 tins in one season.

Oysters are found all along the New Brunswick coast, from Bay
Verte to Carraquet, but not within the Bay of Chaleur. Those best
known for their fine quality are the oysters of Shediac ; but the
extensive beds which formerly existed there have been almost
wholly destroyed by improper modes of fishing, an utter disregard
of the spawning season, and the wanton destruction of the fish by
throwing down shells upon the beds. It is a singular fact that ice

i. I!

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36

SHORE AND DEEP SEA FISHERIES.

will not form over an oyster bed, unless the cold is very intense
indeed ; and when the bays are frozen over in winter, the oyster
beds are easily discovered by the water above them remaining
unfrozen. The oysters are then lifted upon the strong ice with
rakes ; the process ot freezing expands the fish, and forces open
the shell, tlio oyster is removed, and the shells are allowed to fall
back into the water, where they tend to destroy the fishery. Oysters
are very abundant on the shores of Prince Edward's Island, from
whence the chief supply for the Provinces is derived. Oyster beds
have been planted on the Canadian coast with good results. This
mode of increasing so valuable a fishery ought to be adopted on the
coast of Nova Scotia, (where the oyster is almost confined to a few
spots on the Cumberland shore, and exists nowhere in abundance.)
In the concluding chapter I shall refer more at length to this
manner of propagating the oyster, which is pursued in Prance,
England, and the United States, with wonderful success.

Clams of ditferent varieties are gathered in great quantities in
the Gulf. They are eaten largely in spring, when they are in the
best condition ; and arc used as bait for cod. The razor-fish is
more rare ; it is well flavored, and not unlike the clam, though
somewhat tougher.

Crabs, of all sizes, are to be had in abundance, but they are not
often caught ; neither are the shrimps, which are to be seen in
endless quantities. At times the waters of the Straits of Northum-
berland appear as if thickened with masses of shrimps moving
about, their course being plainly indicated by the fish of all de-
scriptions which follow in their wake, and feed upon them greedily.

':h:--5):r->!.;'i'?rri-'> Iir*^' ">Vi-5 J'i\i ift-^SX

i:'^ ":•? ']n t:5<; u. . ^i^vtec,)
-i';n>a-( ■:'l -;v.f, ;■>?;•'•; r.

uJilH iiV'A v.;fi "MC

GENERAL REMARKS

ON THE FISHERIES TREATED OP IN THIS CHAPTER, PROM TT^tE WORK
,. ^ ,, OP PROFESSOR HENRY YOULE HIND, OF TORONTO.

" It is very difficult to obtain a close approximation to the actual
annual aggregate value of the fisheries of the Gulf and the coast of
Labrador. It would be necessary to obtain accurate returns from
France, the United States, Great Britain, and the British Provin-
ces. But both French and American fishermen leave the Great

! '''

GULF OF ST. LAWRENCE, ETC.

37

WORK

actual
oast of
IS from
rovin-
Great

Banks, if the season is not successful, and go to the Labrador, or
into the Gulf, so that the distinction cannot be made with an
approach to accuracy as regards the French and the Americans.
The British American fisheries, however, do not now include the
Great Banks, so that a close approximation to the value of the
Gulf of St. Lawrence and the Labrador to the Provinces miy be
determined. The following table shows the value of the exports
of fish, fish-oil, and seal-skins from British America during the
years 1855, 1856, and 1857 : —

■rs-^/'cT} )1

New Brunswick ... , . . .

Canada

Nova Scotia *

Prince Edward's Island
Newfoundland

1855.

£47,193

79,84,'^

568,086

1,028,388

1,723,509

1850.

£64,311

82,960

564,342

1,254,737

1,966,350

1857.

£71,190

98,271 '
387,422 '■
17,545 *
1,529,607

2,104,035

" The exports of Nova Scotia being given for nine months only
of 1857, the addition of one fourth would not bring them up to
the exports of the two previous years. But assuming that they
were equal to those of 1856, the total value of the British American
fisheries in 1857, with respect to exportations alone, amounted to
X2,280,955 sterling, ur about $11,000,000:*^^ '^''* "''^'

" The value of the exports of fish from Nova Scotia reached, in
1860, the large sum of 12,956,788, or within 44,000 of $3,000,000.t
This colony employed, in that year, 3,258 vessels, with a gross
tonnage of 248,061 tons, or a ton for each inhabitant.:}: .^ ,

" The total value of the fisheries of the Gulf of St. Lawferioe dnd
the coast of Labrador, as prosecuted under the enjoyment of the
' concurrent rights ' by the Americans, the French, the British,
and the Provincials, cannot fall short of four millions sterling per
annum, or about twenty millions of dollars."

* A large proportion of the annual exports from Nova Scotia is not of fish taken in the Gulf
or m Labrador. — Author.

t The total amount of exports of fish and fish-oil from Nova Scotia, in 1865, was $3,476,461.—
Trade Keturns.

t The number of vessels given in this quotation embraces all that were engaged in the trade
and commerce of the Province. The vessels engaged in the fisheries, in 1860, were less than
one-third of this number.— uluWtor.

ii'

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38

SHORE A.ND DEEP SEA FISHERIES.

li

^11 :f

Professor Hind, after referring to the inadequate protc tion
which is aforded to the British fisheries against the unlawful en-
croachments of foreign fishermen, remarks: "There can bo no
doubt that of late years the government of Canada has exerted
itself to improve the fisheries belonging to the province, but not in
a degree commensurate with their importance. The great fishing
interests have been grievously sacrificed to others of less moment, and
far more able to expand and grow indefinitely without legislative
assistance. The fact cannot be concealed, that the French Cana-
dians — who ought, from the remarkable facilities they possess, to
hold the Gulf fisheries (in common with their fellow-colonists of
Newfoundland, New Brunswick, "and Nova Scotia) almost exclu-
sively in their grasp — are elbowed here and there by their more
active Yankee competitors, and see the rich treasures of their seas
snatched from the threshold of their homes with scarcely an effort
to seize a tithe of the prize which might be their own."

This testimony to the value of the fisheries of British North
America (especially those in the Gulf of St. Lawrence) is enhanced
from the fact that our Canadian fellow-colonists have been accused
of regarding these fisheries with indifierence, and were ready to
sacrifice them to the agricultural interest which is so largely pre-
dominant in Canada. This was the opinion of the friends of the
fishermen in the Maritime Provinces when the Reciprocity Treaty
was concluded with the United States. That treaty, however,
proved to be of the greatest benefit to the Colonial fishermen, and
its annulment has been followed with very serious loss to them,
from the resumption of the restrictive duties. The present unequal
arrangement, which, for a small tax, gives to the American fisher-
men all the privileges that they enjoyed under the treaty, it is
believed, is only temporary. It is to be hoped that in the event
of continued refusal on the part of the United States government
to revive the treaty with some modifications, the suggestion of
Professor Hind will become the policy of the Colonies, sustained by
the British Government, viz. : " That united action be maintained
by the governments of Canada, Nova Scotia, Newfoundland, New
Brunswick, and Prince Edward's Island, for the preservation, sup-
port, and development of the British American fisheries."

m

an

d

CAPTURE, CURING, EXPORTATION^.

39

CHAPTER V.

CAPTURE, CURL G, EXPORTATION.

In this chapter I purpose to treat of the several fisheries in the
order of their commercial importance, to refer to the mode of cap-
ture, to describe the manner of curing, and, under each section
devoted to each description of fish, to particularize the countries to
which it is exported.

COD, HAKE, HADDOCK, &c.

Capture. — The shore cod-fishery throughout the whole coast of
Nova Scotia and Cape Breton, is carried on in boats, principally
whale-boats, from 15 feet to 20 feet keel, furnished with sails,
and containing from 4 to 10 or 1 2 men each. The fish are taken
with hempen lines of from 15 to 18 thread, and averaging 30
fathoms in length. For haddock small blue cotton lines are often
used, of 10 fathoms in length, called " float lines." Trailing is
seldom adopted, and is employed chiefly in the capture of pollock.
The season most favorable for cod-fishing is said to be during the
months of June, July, and August, but it varies in different locali-
ties. The cod generally follows the course of the herring and
mackerel. The modus operandi, when the fishermen arrive at the
fishing ground, is thus described : " They first cast anchor, take
down the masts and sails, and place them with the oars across the
boat ; then they bait their hooks, and drop the lines into the water,
each with a leaden sinker attached to it weighing from one pound
to four pounds, according to the supposed depth of the water and
the force of the current. The hooks are allowed to sink about a
fathom from the bottom. If there are plenty of fish, the fisherman
has not a moment's rest when once he has begun, for while he is
hauling up one line the other is going down, and before he has
unhooked the fish from the former another fish is fast to the latter.
The lines are always furnished with two hooks, and sometimes they
come up with a fish on each hook." When fish are plentiful, the

i !

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'JP

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40

SHORE AND DEEP SEA FISHERIES.

f

boats take from three to four quintals per man. The bait for the
shore fishery is generally fresh fish of the smaller kinds, as herring,
mackerel, alewives, and sometimes clams and squid. It is only on
the larger banks, where the cod feeds chiefly on Crustacea and
mollusca, that it bites at all freely at a hook baited with salt fish.
It is therefore most essential for the fishermen to be always well
provided with a sufficient quantity of fresh fish for bait. The
fishermen generally set out for the fishing grounds at an early hour
in the morning, returning in the afternoon ; when the distance
is great, they do not return until the evening of the following day.

The deep-sea fishery for cod, which employs a class of snug,
good sailing vessels, of about 60 to 80 tons, is prosecuted in a
somewhat similar manner, the hook and line being generally used.
" Bultow lines" or " sett lines," are coming gradually into use
without regard to the injury which they are said to inflict upon the
propagation of this valuable class of fishes. Vessels employed in
the cod-fishery are manned by from ten to thirty fishermen, accord-
ing to their tonnf;^<^e ; they are anchored by hemp or manilla cables
in from fifteen to fifty fathoms. Bait is obtained by spreading nets
in the sea at a distance from the vessel, and the fishing is then
begun with hook and line, and carried on often by night as 1 as
by day, in spite of wind and storm, until the hold of the a is

filled with fish, all split and salted. On the return of the vessel to
the port the cod is landed, the process of curing completed, and
they are then ready for exportation. The system pursued by
vessels employed in the Labrador fishery is peculiar to that fishery,
as described in Chapter lY. v»i . -

In the Labrador fishery seines are frequently used in taking cod.
In many places the cod approaches so near the coast that at times
from 4000 to 5000 may be taken at a single haul of the seine ;
but the hook and line is the implement most used by British fish-
ermen in all the fisheries.

As the expediency of the " bultow " mode of fishing for cod has
long been a subject of controversy amongst persons engaged in the
fisheries, I will describe it in detail. It was first introduced by the
French at Newfoundland. The "bultow" is a long line, with
hooks fastened along its whole length, at regular distances, by
shorter and smaller cords called moods, which are six feet long, and
are placed on the long line twelve feet apart to prevent the hooks

CAPTURE, CURING, EXPORTATION.

41

l)ocoming entangled. Near the hooks tlieso shorter lines or moods
arc formed of separate threads, loosely fastened together, to guard
against the teeth of the fish. Duoys, buoy ropes, and anchors or
grapnels are fixed to cacli end of the line ; and the lines are always
laid, or as it is termed " shot " across the tide ; for if the tide
runs upon the end of the lino, the hooks will become er tangled,
and the fishing will be wholly lost. For the deep-sea fishery the
" bultow " is of great length. The French fisliing vessels, after
anchoring on the Grand Bank, in about 45 fathoms water, veer
out one hundred fathoms of cable, and prepare to catch cod, with
two lines, each 3000 fathoms in length. The snoods are arranged
as previously described, and the hooks being baite*d, the lines are
neatly coiled in half-bushel baskets, clear for running out. The
baskets arc placed in two strong built lug-sail boats, and at three
o'clock in the afternoon both make sail together, at right angles
from the vessel, on opposite sides ; when the lines are run out
straight, they are sunk to within five feet of the bottom. At day-
break next morning the boats proceed to trip the sinkers at the
extremities of the lines, and while the crew of each boat are
iiauling in line and unhooking fish, the 'ncn on board heave in the
other end of the lines with a winch. 1 i this way four hundred of
the large Bank cod are commonly taken of a night. The fish are
cleaned and salted on board, and stowed in the hold in bulk ; the
divers are boiled to oil, which is put in large casks secured on deck.
The French vessels engaged in this fishery are from 150 to 300 tons
burthen ; they arrive on the Grand Bank early in June, and on the
average complete their cargoes in three months. In fine weather
the largest class of vessels frequently run out three or four
" bultows " in different directions from the ship, and thus fish
10,000 fathoms of line, or more, at one time, with a proportionate
number of hooks. 'Uif; '

'<1 (i!-.

Curing. — The system of curing more generally adopted in Nova
Scotia, is that of curing in pickle before drying ; and it is too
evident to purchasers of codfish that this mode is often practised in
a careless manner. The wretched mode of curing hake, which,
Mr. Perley informs us, prevailed to a large extent on the New,
Brunswick shore, is in some respects applicable (the writer ha*??
been informed) to many localities on the shore of Nova Scotia in? =

4

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42

SHORE AND DEEP SEA FISHERIES.

I I

. I

the curing of both cod-fish and scale-fish. Mr. Perley Uius describes
this mode of curing : —

" At day-break the fishing boats returned to the shore, when the fish were
thrown out upon the beach with a pitch-fork. 8oon after sun-rise the newly
caught hake were observed lying on the gravel beach, sweltering under the
heat. There were no splitting tabic?, as in a well conducted establishment,
btr the fishermen set up pieces of board upon the open beach, in a tempo-
rary manner, on which the nsh were split ; they could not be said to be
cleaned, as no water was used in the operation. Th. heads iuid entrails
were separated from the bodies of the fish, which, being split in a clumsy
manner, with uncommonly bad knives, were thrown down upon the gravel ;
thence they were carried off" on hand-barrows, upon which they were tossed
in a heap, three or four at a time, with pitch-forks. From the barrows the
fish were pitch-forked into the scale to be weighed ; from the scale they
were again pitch-forked upon the barrows, and being carried off to the
pickling casks were once more pitch-forked into the pickle ; by this time
the fish were perforated in all directions, and looked little better than a
mass of blood and dirt. The fish which were drying on the flakes were
covered with scales on the inside, or split portion of the fish, which had a
most disagr able appearance." 'i. r • "u "

As respects the worst ci.red fish in Nova Scotia, the writer's
inforiiiant would not affirm that it is quite so bad as is thus
described, especially as to the use of the pitch-fork ; but it is too
generally the case, that the cod arc imperfectly cleaned, and much
of the refuse skin and slime is allowed to adhere to the fish, which
renduis them unsightly, and greatly deteriorates their value. The
Board of British Fisheries, in their " Directions for curing Cod,
Ling, Tusk, and Hake," recommend that the moment a fish is
taken off the hook it should be bled. This may be done by the
person who is employed in taking it off the hook. The fish must
then be headed, split up, and gutted, — in doing which the sound
should bo carefully preserved for cure. The fish should then have
the bone removed, care being taken that it shall be cut away to
within twenty or twenty-two joints of the tail, not directly across,
but by the splitter pointing the knife towards the tail, and cutting
the bone through two joints at once, in a sloping direction, so as to
leave the appearance of the figure 8. This looks best, and it has
this advantage, that the fish are not mangled, as they are apt to be
when the bone is cut square through one joint. A slight incision
should be also made along all the adhering part of the bone, to

'■}■;

CAPTURE, CURING, EXPORTATION.

43

od,
is

the
iiust
und
lave
,y to

'OSS,

ting

LS to

has
be
sion
to

allow any remaining l)lood to escape, and the splitter should then
drop his fish into clean water. The fish should then be thoroughly
washed in the sea from all impurities ; but where this cannot so
immediately be accomplished, they sliould be droppe ' instantly
into a large tub or vat full of sea water, where they should be
carefully washed, and the water should be poured out of it when
it gets foul, and fresh water supplied. Care must be taken to
remove the black skin that adheres to the laps of the fish.

The writer has found at his hand, contained in Mr. Fortin's
reports, an intelligent description of the manner of curing practised
in the French establishment at Bay Chaleur, which seems to corre-
spond, in all essehtial particulars, with the best methods adopted
in Newfoundland, where codfish are prepared for exportation to
the Mediterranean, and to other distant markets. " The Bay of
Chaleur cod," Mr. Perley observes, " are more prized in the
markets of the Mediterranean, and will at all times sell there
more readily, and at higher pt-ices than any other. They are
beautifully white, and being very dry, can better withstand the
effects of a hot climate and long voyage than a more moist fish.
The peculiarity of tlicir being smaller than cod caught elsewhere,
is also of great importance as regards the South American market,
for which they are packed in tubs of a peculiar shape, called
' drums,' and into which thoy are closely pressed by means of a
powerful screw." The report of the Commissioners who recently
visited the West Indies, Mexico, and Brazil, to enquire into the
trade of those countries, confirms the above reference to the fish
cured by the Jersey houses in tlic Gulf of Saint Lawrence. They
state that : — , . ., . . .,-,

^<»»a'v -ift.'-t. vt-\tA •.itiif-S ■'irfAffr ';•';?* ..T ^<i>. .-f .ij.'j ni .if'ffv, 'i

" While the Commissioners were in Rio de Janeiro, two cargoes of British
North American fii^h arrived at that port — one from Halifax, the other from
Jersey. They were sold at the very remunerative price of $12.50 per
Portuguese quintal of 128 lbs. English. The fish of the brand, C. R. C.
put up by the house of Charles Robin & Co., always commands the highest
price. The superiority of this fish is owing to the circumstance of its being
more carefully selected and packed in better tubs than the fiah of any other
house in the trade, generally uniform in size, and very small, while the tubs
in which it is packed are made with the greatest care."

Mr. Fortin's description of the whole operation of curing, (see
Appendix No. 3,) the writer has been rehably informed, is, though

«:!

1 1'

\l

1 ;

'.V' ?■-:

^^

SHORE AND DEEP SEA FISHERIES.

lis i

i '

not so designated, a correct description of the " kench " mode of
curing, so earnestly recommended to be adopted by the fisheriaen
of Nova Scotia. Much care and attention arc required in the
preparation of fish for foreign countries ; r.nd the loss which a
neglect of this requisite entails, both upon the fisherman and the
merchant, cannot be estimated. For this reason the most approved
manner of curing should be learned by tbo fishermen, and sedu-
lously required by the exporter in the purchase of fish. The
singular success with which the Britisli and French fisheries arc
prosecuted, and the wealth which they produce, are owing, in the
greatest degree, to the superior manner of the preparation of their
fish for home consumption and for export.

While treating of the curing of cod and haddock, I wish to
refer to the " finnan baddies," cured by Mr. John Austin, of
Digby, N. S. This delicacy for the table is well known to all who
have visited Scotland. To those who are lovers of fish as an article
of food, we therefore recommend these " baddies " as the most
palatable of any description of cured fish. For the manner of
their cure, see a letter from Mr. Austin to R. G. Haliburton, Esq.,
Secretary of International Exhibition Committee of 1862 (Appen-
dix No. 4.) This letter, with many other papers touching the
fisheries, were handed to me by W. T. Townsend, Esq., to whom
was committed the preparation of fish for the International Exhi-
bition.

:tj:\-

I i • I •"»</'

i 3 I

! i ■

Exportation. — Nearly one-half of the whole exports of fish in
the year, from 30th Sept., 1864, to 30th Sept., 1865, consisted of
cod-fish and scale-fish, amounting in all to 81,625,911. Of this
amount, in cod-fish, rather more than fifti/ per cent, went to the
British West Indies ; about sixteen per cent, to the Spanish West
Indies ; thirtem per cent, to the United States ; nine per cent, to the
British North American Colonies ; eight per cent, to the French
West Indies ; the remainder distributed throughout Brazil, Italy,
Jersey, Portugal, St. Domingo, Danish West Indies, including
14,757 only to Great Britain. Of scale-fish Uiirty-five per cent.
found its way to the Spanish West Indies ; thirty-two per cent, to
the British West Indies ; eleven per cent, to the Frencli West Indies ;
dghtper cent, to the United States ; tivo per cent, to British North
American Colonies j nearly ten per cent, to Great Britain j and the

{l^!/vi>

I .» j,u> n-i

\iy.i 4 V J

to

CAPTURE,

CURING,

EXPORTATION.

'I6

rest distributed throughout Danish and Dutch West Indies, Africa,
Italy, and Spain. The largest amount exported to Italy was from
Arichat, amounting to $3,150. .f) .., ;l ;*

>•:•

f-': ; '^

i-'Vi-i" '■'■ii !<»->i.' -i' .! <M'!'

THE MACKEREL.

* I

•j, ♦

Capture. — In the bays and harbors of Nova Scotia, the mackerel
is taken with nets and seines. The nets used are from 8 inches to
3i inches mesh ; and the seine is of sufficient size to enclose 800
barrels. The "drift-net" is sometimes used; but this modc^of
fishing for mackerel, which is generally practised on the coast of
England, with great success, is not understood on the coast of Nova
Scotia. (See Appendix No. 5 for a description of drift-net fishing.)
For net fishing, strong breezes from any quarter, with the excep-
tion of heavy off-shore winds, are favorable. Oft'- shore winds
cause a ground swell, which causes the fish to strike off" into deep
water, and likewise prevent the fishermen from tending the boats.
Seining requires fine moderate weather, as the fish are then more
sluggish in their motions, and in general concentrate in larger and
more compact bodies.

In some places in the Gulf of Saint Lawrence, and on the shores
bordering on the Gulf, mackerel are taken with nets and seines ;
but the principal mackerel fishing in the Gulf is with the hook and
line. This mode of fishing, which is universally practised by the
American mackerel schooners, is thus descr'''ed * : —

" The summer mackerel fishing is carried on jh wo ways: with hookct
and lines, and with the seine. ..

" The greater number of fishermen use the hook and Uiio. These aw
the crews of those beautiful schooners to be met with everywhere in the
southern part of the Gulf of Saint Lawrence, during the months of July,
August, and September, and which, from far, look more like a 8rnall
squadron of yachts than a fleet of fishing vessels, so beautiful are Uieir
masts and sails, and so neat and clean are they kept. . • , :..

" But on a nearer approach this is found to be an error ; for on the deck"
of these vessels are to be seen crews of from ten to twenty men, all ocii
pied either in catching fish, in repairing fishing implements, or in splitting
and salting the fish that have been taken ; and wliat is most striiting is the
order that reigns on board of these schooners, whose decks and holds are
almost always full of fish, fish barrels, salt, &c.

" ' '. ■ • Captain Fortln'8 Keporte ■• > . ,

) , 1

' I

ill

t fi

hf

il

46

SHORE A.ND DEEP SEA FISHERIES.

" Before sailing from their port of outfit for the Gulf of St. Lawrence,
they provide themselves with several barrels of very fat little fish, called
poggies, to serve as bait, and as feed for the purpose of attracting the
mackerel to the surface of the water and retaining them near the vessel-
At a later period, when the poggies are exhausted, recourse is had to the
offal of the mackerel for bait, and it is prepared in this way : whole fishes;*
or the offal of fishes, either poggies, mackerel, or others, are chopped up
very fine, in a machme something like a straw-cutter, and then put into a
large bucket full of salt water ; the mixture is then stii'red for a long time
with a small paddle, and this is the whole secret of preparing feed or bait
for mackerel. Machines for chopping up the fish are sold for from $5 to $7,
according to their size.

" As soon as the schooners have reached the places where shoals of mack-
erel are usually found, they keep cruising backwards and forwards, and the
moment there is the least appearance of fish, or their presence is even
suspected, near a vessel, the jibs are taken in, and the vessel is brought to,
v/ith the mizzen sail and mainsail veered half round. Feed is then scat-
tered all around from small pails, the fishermen seize their lines, bait their
hooks with small pieces of the skin of the neck of the mackerel, or
any other fish, (but the mackerel is mucli preferable) and throw them
into the water. The lines are fine and are made of hemp or cotton, gene-
rally the latter. They are from six to eight fathoms long, and to one end is
fastened a small sinker of polished pewter, oblong in shape, and weighing
about two ounces, to one end of which is soldered a middle sized hook.

" Eacli fisherman plies two lines, one in each hand, and leans on the rail
while fishing. He very seldom pays out more than four or five fathoms of
line, for the mackerel, attracted by the chopped fish thrown overboard,
thousands of pieces of which float in mid-water, leaves the depths of the
sea, and comes swimming towards the surface, to feast with avidity on this
excellent bait, prepared for him with so much care ; and while he is gorging
liimself with pieces of poggie and mackerel, he seizes the bait on the fish-
erman's hook, and soon, in spite of his violent efforts to break the iron that
is tearing his mouth and to free himself, he is pulled out of tlue water and
thrown upon tlie deck, where he dies befoie long. ' •

" Such is the method of taking mackerel with the line, pursued by the
American fishermen ; and our own, as well as those of Nova Scotia and the
other Provinces, have adopted it as being the best. But it is far from being
invariably successful ; for it very often happens that the fish, finding i)lenty
of food at the bottom of the sea, Avill not rise to the bait, or care so little for
it as hardly to t)ite at the hooks. But the great difficulty with the fisher-
men is to find the shoals of mackerel. It is almost always an affair of
chance.

I-MW;- f-

■..■i '.uihfs'j ''

11 ,'1

Iri^-.

CAPTURE, CURING, EXPORTATION.

47

rail

ns of

oard,

the

this

•oing

lish-

that

and

" When mackerel swim near the surface, as they do when they are pur-
sued by the porpoise, or some otlier of the large fish that prey upon them,
they are easily recognized, especially by the experienced fishermen, by the
ripple they make in the water, and sometimes by the noise they make by
beating the water with their tails ; and the moment they are seen from the
fishing schooners, these bear down upon them and make all sail, so as to
reach the place where they are as quickly as possible. Then quantities of
bait are thrown into the water, and if the fish are hungry a good take may
be expected. F'rom fifteen to thirty barrels of mackerel, for example, may
be taken in a forenoon by a crew of fifteen. But mackerel do not always
show themselves near the surface ; on the contrary, they generally keep at
a great depth, in order not to be seen ; and then the fishermen are obliged
to seek for them. For this purpose they cruise with their vessels, as I have
said already, in certain places, from sunrise to sunset ; and I should add
that in fine weather they stop every half hour, and sometimes oftener, to
throw bait into the water, in the hope that some shoals of mackerel may
see it, and allow themselves to be attracted by it to the surface. The mack-
erel fishing schooners, which are almost always good sailers, often sail from
60 to 100 miles in a day, on a cruise of this kind ; and they may cruise for
a week at a time, and sometimes longer, without taking a single fish. I
meet many of these schooners dui'ing my cruise in the Gulf; and as I make
it my duty to obtain all the information I can from them, I have often been
told by Captains who had been fishing a great part of tiie season, that they
had not taken fish enough to pay for the board of their hands, while others
have informed me that they liad loaded their vessels in the space of a
fortnight or three weeks." ' ,

The hook and line fishing is now practised by hundreds of Nova
Scotian vessels, a mode of fishing which not many years since was
entirely unknown to Nova Scotian fishermen. The mode in which
the New Englanders follow this lucrative fishery is what is termed
" on shares," that is, each man is entitled to one-half tlie fish he
takes, the other half going to the vessel.

if (

Curing. — Merchantable mackerel are divided into three classes
or qualities, and are numbered respectively I's, 2's, and 8's ; Nos.
1 and 2 being intended for the markets of the United States and
Canada, the lowest quality being principally consumed in the West
Indies. Defective curing does not occur so frequently with the
mackerel as with the lierring, although there are many instances
where carelessness, imperfect cleansing, too little salt, and bad

>T(

48

SHORE AND DEEP SEA FISHERIES.

i I

^1

m r

if 'i:

I' I

barrels, unfit them for mar hot. The common custom is to dip
them in fine salt before salting in the barrels. Where this is neg-
lected, the fish adhere together, and become red and tainted. The
proper mode of packing is with the flesh side down ; this prevente;
the fish from tainting, and allows all impurities in the salt to settle
away from the flesh of the fish. Mackerel are also cured in hermet-
ically sealed tins, but not to a very large extent.

Exportation. — The Trade Returns of the year ending 30th Sep-
tember, 1865, include shad and halibut with the mackerel, but the
quantity of the two latter descriptions of fish is so small a propor-
tion of the aggregate, that the incorrectness of the return as regards
mackerel is not of much consequence ; nevertheless, the importance
of keeping each description offish separate in the annual statistics,
cannot be too earnestly recommended. Chiefly for this reason,
that two such fisheries as the shad fishery and halibut fishery are,
from various causes, likely to decrease almost imperceptibly ; and
where this decrease is not seen in the annual returns, the causes
are not likely to be sought after, nor is any remedy likely to be
applied. The writer regrets that he can obtain no reliable data
respecting the halibut fishery, a fishery which is prosecuted with
in'^reasing enterprise by the American fishermen.

The mackerel, shad, and halibut exported in the years 1864-5
amounted to $1,077,273. Of this amount, rather more than
eighti/ per cent, was sent to the United States ; inhout fifteen per cent.
to the British West Indies ; the remainder to the Foreign West
Indies, and the British North American Colonies, — the latter
amounts to ill, 31 6.

THE HERRING.

Capture. — " As early as March," writes Dr. Gilpin, in his paper
on the Herring, read before the Institute of Natural Science, in
1863, " herring are taken in nets on our coast, but the fish are so
straggling, and the seas so boisterous, that except for bait, fishing
does not commence till May. In this month a run of large fat her-
ring are taken in nets upon the Banks, which lie 10 or 15 miles
seaward, and carry about 76 fathoms water. A net 30 fathoms
long and 3 deep is passed from the stern of a boat at anchor.

CAPTURE, CURING, EXPORTATION.

49

The free end drifts with the tide, held to the surface by cork floats ;
sometimes tlie tides carry the net down 16 fathoms in a slanting
direction, thus drifting from night to morning. The net is over-
hauled, and from 20 to 100 dozen is the ordinary catch. It is
very evident from the distance from shore, the need of calm wea-
ther for the boats and nets, as well as for the fish, who are very
susceptible to rough seas, this fishing must be precarious. The
boats are stout, \^ eatherly keel boats, with a half deck, from 5 to
15 tons, carrying a jib, fore and mainsail, and usually called second
class fishermen, when entered at a regatta.

" The ' in shore run,' a fish of smaller size, are taken in nets set
to a buoy, instead of a boat, the free end drifting to the tide.
These nets are often moored from one buoy to another, to preserve
a permanent position across a creek or small bay. In these vari-
ous ways herring are taken by the shore population of the whole
Atlantic and Gulf coast of Nova Scotia, from the Bay of Fundy to
Cumberland. The immense tides of the Bay of Furidy, leaving
long flats and sand-bars at low tide, and the steep trap formation
of its southern coast line, have singularly altered the character of
the fishing. Hero the drift-net fishing obtains, — boats and nets
drifting for miles upon the flow and returning upon the ebb, the
nets twisted and coiled into apparently impossible masses. The
shores of the trap formation being flat tables of trap, reaching
plane after plane into the sea, with no crevice to hold a stake or
anchor a buoy, the fishermen procure stout spruce fir trees, and
lopping oif the branches, leave the long lateral roots attached to
them. These they place upright in rows upon the bare rock, and
pile heavy stones upon the roots as ballast, stretching their nets
between them. Entirely submerged at flood, at ebb they are left
high and dry, and often loaded down with fish caught by the gills
in the meshes of the net. These nets are usually set for a large,
lean, spring herring, running for the flats in early spring to spawn.
Tliis method of fishing obtains throughout the whole trap district
of the Province bordering upon the Bay of Fundy. With the ex-
ception of Briar and Long Islands, about whose coves nestle a hardy
race of fishermen, whose red-tan sails are seen from Mount Desert
to Cape Sable, and in all weathers ; the population of these districts
are farmers, rather than fishermen, tilling the southern slopes of
the North Mountain, and employing their spare time in procuring

ti.'

'■ i

P

'1^

i

11

:U

50

SHORE AND DEEP SEA FISHERIES.

V:

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;S! : '

'' i;

their winter su])ply, or a few boxes of smoked herring for barter.
Where unopposed by the stern barrier of trap-rock, the great Bay
pours its tide-waters up St. Mary's, or through the Digby Gut,
into tlie Annapolis Basin, or sweeps up tho Avon and Horton estu-
aries, or stays its flood on the Ciimberhind marshes, Minas Basin,
or the Shubenacadie ; there a rural population, dwelling on the
borders of those streams and basins, hail with delight the periodi-
cally returning wealth teeming in its muddy waters. Smootli seas,
sandy bars, and mud flats dry at eWlj, replace trap-dyke and l)ois-
terous waves. The fisheries are curiously modified by these physi-
cal changes. Flats and punts take the place of keel-boats and
whalers. Young fir-trees are driven into the soft sand, dry at ebb.
Standing eight feet high, their green branches interlacing, they are
formed into circles or L's. The retreating tide, which in its flow
swept some 80 feet above them, leaves a teeming mass of helpless
fish stranded in the shallow pools within their circle. This brush
weir-fishing, as it is termed, less rude than the rugged stone-loaded
stakes of the trap coast, yet is inartistic enough to provoke criticism
in its waste of life, fish too small for use being included in the
catch ; yet we must recollect that it requires capital and population
to be humane, and that these fir-trees, renewed yearly, are the
cheapest and only material at hand for a population with no sur-
plus time or capital. In these weirs are taken the Digby or smoked
herring, known so well in all markets."

The following facts I quote from a paper prepared by W. T.
Townsend, Esq., in 1862 : —

" One schule of hei'ring in each spring passes down the shore, some dis-
tance off, from west to east, and are termed by the fishermen ' bank her-
ring.' They are generally large, fat, and of good flavor. Anotlier schule
passes down the coast in the same direction, but somewhat earlier, and close
in shore, entering all the harbors and inlets of the ocean. They ai'c gene-
rally of small size, very poor, and chiefly used as bait for cod-fishing. This
schule is termed by the fishermen ' spring herring,' from being the first to
make their appearance. The difference in size and quality of those two
schules have induced some persons to assert that they are different species.

" It is difficult correctly to trace the course of the common herring on the
shores of this Province, they are so perfectly migratory in tluiir habits They
are, however, in greater abundance and in better condition in June and July
than at any oUier period. At this season they are generally very fat, of

ir

CAPTURE, CURING, EXPORTATION.

61

barter,
eat Bay
by Gut,
on estu-
s Basin,

on the
periodi-
)th seas,
lid bois-
50 physi-
)ats and
J at ebb.
they are

its flow
helpless
is brush
e-loaded
criticism
1 in the

lulation

are the
1 no sur-

smoked

I' W. T.

ome dis-
uik her-
r schule

1(1 close
ire gene-
This
le first to

lose two
species,
a: on the
They
and July
•y fat, of

good size, and are principally ripped, cleanacd inside, and prepared for the
markets of New Brunswick, Canada, the Western United States, and for
home consumption. As a mercantile article, they are termed split herring.
"In September and October herring again make their appearance in
gi-eater or less quantities. They are generally larger in size than those
taken in summer, hut very jjoor, and are cured with the roes and milts in
them, not being rij)ped, and as a merchantable article are termed ' round
herring.' .... Being a poorer description of fish, they keep better in
wann climates."

.-,.'(,

ir.'i,' *xi»!i i'.t\ n/../it.

ft ,'i;

At the Magdalen Islands and in the Bay of Chaleur, as well as
along a portion of the coast of Gaspd, (to which })laccs our fisher-
men resort,) immense numbers of herring are taken in the spring.
At Pleasant Bay more than 50,000 barrels are taken with nets and
seines every year, in the space of fifteen days at the most. The
-ame thing happens on the coast of Gaspd, although there the
seine is less used. The nets, which are generally thirty fathoms
long by five or six wide, are set in the afternoon, and in the morn-
ing the fishermen visit them and take out the fish, generally to the
extent of from five to ten barrels out of each net, when the fishing
is good. The nets remain so long as the fishing lasts, although
they are sometimes taken up to be cleaned. Seines for tlie pur-
pose of taking herring are of la^'ge dimensions, say from 100 to 130
fathoms long by from eight to eleven fathoms wide, with braces
200 fathoms long. Large seines are used in the Gulf, generally
by Americans and Nova Scotians ; and they often take at a single
haul of the seine herring enough to fill 500, 1,000, iC,000, or even
8,000 barrels. We need not be surprised at such great results
(Mr. Fortin remarks), when we reflect that herrings in a shoal are
so crowded together as to form a compact mass from the surface of
the water to the bottom. When the seine is so much loaded with
fish, it cannot be hauled on shore without risk of breaking it, and
losing all the riches it contains. In that case the braces are made
fast on shore, and the fishermen seine with smaller seines inside
the large one ; or, if the fish are very abundant, they are taken out
with scoop-nets or landing-nets.

On the coast of Labrador the herring fishery is carried on in
Heptember and October, sometimes beginning as early as the latter
end of August. The first herrings taken are generally not very
fat, but after them come those fine fish that are so well k^ow^.

i

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m

1 1

62

SHORE AND DEEP SEA FISHERIES.

The Labrador herring is almost always taken with the seine. The
herring tiaken on the southern coast of Newfoundland are spring
herring, and, being caught out of season, are inferior in quality ;
and they are cured without much care, which renders them com-
mercially of little value.

The extract from Dr. Gilpin's paper on " The Herring," refers
to the net only as being used o i the Atlantic c; ast of Nova Scotia.
The " Official Circulars," however, inform me that the teine is
extensively used on our shores in the capture of herring.

Curing. — It is admitted by all who have any knowledge of our
fisheries, that our herring are generally very imperfectly cured ;
indeed, the herring fishery nowhere in the British North American
Colonics is estimated at its real value. The more valuable cod
and mackerel may, perhaps, have engaged the attention of our
fishermen, to the neglect of the herring, which in England,
Scotland, and Holland, proves so rich a source of piscatory wealth.
Mr. Townsend, who is an acknowledged authority, especially in
what relates to pickled fish, remarks in a communication to one of
our newspapers in 1864 : ..j. ,, ,,, ,s;^,j- .>^ns tm i

" The difference in curing makes the great difference in the inarketablc
value of the north of Euroi)e and l?ritish licrring, as compared with the
great proportion of those cured on this side the Atlantic, and especially in
the British Provinces. In the north of Europe herring is treated as food
for human beings. In the British Provinces, generally speaking, they are
treated in the cming as the very reverse. •, s ,, ... iri '

" Of all mercantile fish, herring is the most delicate and tender, and is
therefore the most liable to damage from the air and heat after they are out
of the water. Herring ought to be gibbed, washed, and in pickle, as soon
as possible after they are out of the water ; not a moment ought to be lost
that can be avoided. The flesh being so delicate and tender, not only injures
quicker by exposure, but is much less liable to take the salt. On the other
hand, if the herring get into pickle in a clean state before they have been
any time exposed they take the salt quicker, and therefore preserve much
better the natural quality and taste of the fish.

" Generally speaking, in the North American provinces, herring are not
treated in the curing as human food ; they are allowed to stand for hours before
Baiting, and often in the hot sun, and are cured in the most slovenly, dirty,
and careless manner. A great number are spoiled before it is atterapted to
cure them, and as many more from want of salt, or not being pi-operly salted
afler the attempt is made to cure them.

CAPTURE, CURING, EXPORTATION.

6S

I, and is
are out
as soon
be lost
injures
16 other
e been
te much

are not
k before
(y, dirty,

ipted to
lly salted

"In some cases this cannot be avoided, the general rule and practice in
those provinces being, that the persons who catch the fish also cure them ;
and when such is the case if the catch is large and the help small, it is next
to impossible to get all in pickle before some are spoiled, or nearly so. The
man who catches the fish ought not, if possible to avoid it, have anything to
do with the curing of them. After coming from a trip with a good fare, and
perhaps up all night and half the day, wel and hungry, they are not in a fit
trim to go to work to cure their catch, and it is almost of a necessity that the
work is done in a slovenly, careless, and dirty manner. Add to all this, that
fishermen generally in those provinces set very little value on the herring.
I have oil n heard the remark, 'good enough for herring they will fetch
nothing,' forgetting that it Is in a great measure owing to the manner in
which they are cured tluit they fetch nothing.

Then there is the packages, and I am now only speaking of our own pro-
vince. The merchant who supplies the fishermen is not, as a general rule,
at all concerned about the quality of the package the herring has to go into,
it is his only care to get things called barrels for as little money as possible.
The fisherman very likely being in the merchant's debt, and therefore in his
power, is compelled to take what is given him or go without. Here the
laerchant is injuring himself, for the fishermen will never be able to pay if
supplied with packages that are sure to spoil his fish if kept for any time ;
besides the indirect cost in the shape of salt to make pickle to keep his bar-
rels full, and also add the lost labor in trying to make them tight and keep
them full, bad package is the dearest article a fisherman can be supplied
with, and the greatest risk to the merchant. Bad packages are dear at any
price no matter how small the sum paid for them."

The Dutch mode of curing herrings is universally extolled ; and
so mnch did it elevate the character of the Dutch herrings, on the
continent of Europe, that the Commissioners of the fisheries (in
Scotland,) were induced to devote great attention to it, and to urge
its general adoption. Their officers and inspectors were directed
to brand every barrel of herring, cured according to the Dutch
mode, with the figure of the Crown. In their official report for
18'14, the Commissioners stated that :

" The unprecedented demand from the Continent for Crown brand her-
rings, is a sufficient proof of the care with which the integrity of the brand
is preserved, as well as of tho high value which is set upon it, in all the Con-
tinental markets. It was the strong conviction impressed upon the minds of
the Commissioners, of the vital importance of preserving the integrity of the
brand, which compelled them to exercise the painful duty of dismissing from

I !

i: t

ji

'■■■

ii'--

k^

p'

o4

SHORE AND DEEP SEA FISHERIEH.

the service, one of the Board's oldest offlcerfi. As he had hrnnded a cvrgo
of herrings, which afterwards went to Hamburg, where they were compUined
of, as having been found unworthy of the brand, I lie Board despatches tlie
General Inspector of the East Coast to that [)lace, in order that he might
rigidly examine the contents of all the barreis : and on receiving an unfavor-
able report as to the i-esult of his investigations, the officer was immediately
dismissed. The effect of this prompt measure has been, to raise the charac-
ter of the brand even higher in the estimation of the foreign fish merchants,
to whom the circumstances were generally known. It is by the preservatioji
of the purity of the official brand, that thf> produce of the British herring
fishery is to be upheld in character abroad, and the demand for it largely
extended in foreign markets. *^ "^ ^I if .4;*U iruin-i^'u*! .:a«iai/;;'

" As a proof of the gradually increasing confidence which the Crown brand
received on the Continent, the Commissioners furnish n statement of the
number of barrels expoi'tcd to the Continent, during the preceding seven
years, commencing with 57,'388 barrels in 1838. nnd annually increasing to
181,583 barrels in 1843."

The Commissioners further say : ' " ' ' ' ' ' '

"An extensive export merchant has given it as his opinion, that if great
care shall be continued in the selection, cure, and official inspection of the
fish, the Continent of Europe would consume more British herrings t lanare
now caught in our fisheries. Although they have to contend with all the
disadvantages of a duty levied on them of ten shillings per barrel, British
herrings are now brought into competition with Belgian fish in their own
markets, and are annually diminishing the sale of Dutch herrings, by furnish-
ing part of til- supplies in markets formerly entirely dependent on them.
By this means their price has been so reduced, that the number of ' busses '
fitted out for the deep-sea herring fishery, has been already considerably
diminished." ,; ., V .,....,..: t ..-,,.„:.. a ...... ./v vi>,,vr,;+r,.

•fff;

The Dutch mode of curing herrings is thus described by Mr.
Chambers, in his " Tour in Holland " in 18B5 :

" Immediately on being caught, the herrings are bled, gutted, cleaned, salted,
and barrelled. The bleeding is effected by cutting them across the back of
the neck, and then hanging them up for a fe\V seconds by the tail. By being
thus relieved of the blood, the fish retain a certain sweetness of flavor, and
delicacy of flesh which unbled herrings cannot possibly possess. The rapidity
of the process of curing, must likewise aid in preserving the native delicacy
of the animal, for herring lies salted in the barrel, in a very few minutes
after it has been swimming in the water. I was assured that the superiority
of the Dutch hej;ripgs is solely ascribable to this mode of curing."

-j.nt^

CAPTUUE, CURING, EXrORTATION. ,

55

salted,
ack ol'
being
or, and
apidity
elicacy
inutes
riority

In tho Appendix, No. G, will bo found " Directions for Taking
and Curing Herring," as recommended by the liritish Commission-
ers. These directions liavo been published for years past in Fishery
Reports, Legislative Journals, Ac, and are of inujuestionable
authority and value. These directions practiced will bo tho moans
of furnishing a more palatable food for homo consumption, as well
as an article of export for more profitable markets than our herring
have hitherto l)ecn able to secure.

In confirmation of the foregoing extract concerning the defects
in the curing of herring, I will only refer to the " OfTicial Circulars "
under the query, " Are there any defects in curing or packing so
as to alTect their commercial value ?" Such answers as the follow-
ing occur from almost every county in the Province : " remain
uncured too long after being caught," " defective packing," " not
sufficient salt," " bad barrels," " not properly cleaned," " bad
fish," " not assorted," " dishonesty," &c. ; and I find that in no
case is the Dutch mode of gutting the fish observed. The universal
{U'actico is to seize the entrails by the hand and pull them down-
wards, thus lacerating the flesh, and rendering the fish unsightly
and unmarketable. ' '^'^ "^ -'" ' - 'S'-^

Under herring curing, I have only to refer in conclusion, to the
Digby herring. I have at my hand a detailed description of the
manner of curing these fish, in Mr. Perley's Report of the Fisheries
in the Bay of Fundy : ■ • •

" The fish are scaled by being washed in bushel baskets with a square
bottom, open like a coarse sieve, the men standing in the water up to their
knees. The best fish have very few scales, and only half a bushel of them
arc taken in the basket at once ; they are then salted in large tubs, the salt
being stirred through them by hand ; the quantity used, is lialf a busliel of
salt, to two and a half barrels of fish, which are a tub full. They lay in salt
24 hours, and are then washed in fresh water to prevent their becoming
' salt burnt,' after which, they are sti'ung on rods, with their heads all one
\vay, and then hung up in the smoke-house. In Clements, the smoke-houses
:ire usually 30 feet square, with 14 feet posts, and a high roof; no fish hang
nearer the fire than seven feet, but the most careful curers do not hang
lliem nearer than eight feet. Rock maple only is used for smoking; when
ii cannot be procured, ash is used, being considered the best description of
wood after rock maple. Beech and birch are deemed very inferior ; and
it is thought that prime ' Digby Chickens,' to possess the most perfect cure,'l
and finest flavor, must be smoked with rock maple alone. iJS

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SHORE AND DEEP SEA FISHERIES.

" The process of smoking usually occupies eight weeks ; and it requires
the whole time of one person to watch the fire, and attend to the smoking,
in which much judgment and great care are required. The smoke is
usually made up at night-fall, unless the weatLer is warm and wet, during
which time no fires are made. In fine weather the smoke-houses are
thrown open during the day to cool ; and the greatest care is taken, at all
times, to keep down heat, and to render the smoke-houses as cool as pos-
sible, by numerous windows and openings. After being smoked, the fish
are packed in boxes of the established size ; these are 18 inches long, 10
inches wide, and 8 inches deep, measured on the inside ; and there should
be 12 rods, or 24 dozen of fish, in a box of prime herriugs. If the fish are
large and of the best quality, it requires some pressure to get this number
into a box." . "

The Digby herring are m some instances cured in pickle, un-
smoked, and packed in half barrels.

hi

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Exportation. — The herring and alewivcs exported in the year
ending Hept., 1865, amounted to $452,337. Of this amount about
ijne-lialf was exported to tne United States ; one-third to the West
Indies, chiefly in British West Indies, and about one-sixth to the
B. N. A. Provinces. The amount of 82,022 was exported to Great
Britain. The writer would suggest that the official returns of
herring and alewivcs be made distinct, so as to ensure greater ac-
curacy. The same remark applies to the " smoked and preserved
fish," so that the increase or decrease in the exportation of Digby
herring may be ascertained, by separating them from the preserved
fish.

THE SALMON.

m^

Capture. — The salmon caught in Novn Scotia a^'O for the most
part taken in nets, on the shores, and therefore, are in reality com-
prised in our Shore and Deep Sea Fisheries. The net used is of
hempen twine, and of a mesh from five to six inches. The usual
season for taking salmon is from April to July or August. The
priiicipal portion of salmon exported as " pickled salmon " is
caught on the coasts of Newfoundland and Labrador. In a con-
templated treatise on the River Fisheries of Nova Scotia, the writer
hopes to have an opportunity of enlarging upon the subject of our
salmon fishery ; to refer to its decay, and to indicate the means
for its restoration.

CAPTUKE, CURING, EXPORT ATION.

67

most
ty corn-
ed is of
usual
The
■oil" is
a con-
writer
; of our
means

/During. — Salmon for exportation are either pickled in barrels,
dried and smoked, or preserved in tins. The latter is likely to
become an important trade.

Exportation. — The salmon and trout exportation in 1864-65,
amounted to 162,177. Of this amount, nearly fonr-fifths was
exported to the United States. A large proportion of tlie salmon
is exported fresh, packed in ice.

SHELL FISH.

The only trade in shell fish of any importance in Nova Scotia is
the lobster trade. They are preserved in tins or cans, and within
a few years the quantity thus prepared has grown to considerable
dimensions. A flourishing establishment in Sambro cures per
annum on an average 140,000 cans ; and as manv as 70,000 cans
were shipped to England by anothar establishment at Port Mouton
in 1864. The Sambro firm (Messrs. Hamblin, Baker & €Jo.,) also
cure about 20,000 tins of salmon, and about 30,000 tins of raackeiel.
Tlie shell fish exported in 1864-65 amounted to $51,872, four-fifths
of which was exported to Great Britain.

Lobsters are taken in Nova Scotia, generally by means of a net
stretched on a hoop, in the centre of which the bait is placed. This
net is attached to a line which is pulled up when the fish have
attacked tJio bait. One fisherman will often have twenty or more
of these nets attached to a cable suspended at the surface. In
England, lobsters are most commonly taken in pots and creels.
The pot is a hemispherical coop of basket work closed below, and
with a funnel-shaped or mouse trap entrance at the top, by means
of which the lobster can readily pass in, but having gone completely
through the funnel it cannot very easily return. The creel is a
rectangular cage, with a rounded roof, and is made up of a light
wooden frame, covered at the top and sides with stout netting.
The entrances to the creel are of the same mouse trap character as
in the lobster-pot, and they are placed one on each side near the
opposite end of the cage. These funnels are usually constructed
of small pieces of cane, so as to make a firm smooth passage. Both
pots and creels are weighted with stones, and some kind of coarse
fish is put inside of them as a bait. There is a machine also used
in Nova Scotia, constructed on a similar principle to the lobster-pot.

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58

SHORE AND DEEP SEA FISHERIES.

It is a cage made with lathes with an entrance at each end ; it*is
called a lobster trap. It is not much used being considered an
expensive appliance.

FISH OIL.

The fish oil exported in the year 1864-65 amounted to $194,505.
Of this quantity the proportion of -1108,862 was exported to the
United States.

See Appendix No. 7, for an approved method of making cod-oil,
the result of many experiments. It is taken from the report of
the Select Committee on the working of the Fishery act of Canada.
It is said to be free from unpleasant smell, and to be very fluid ;
and as a medicine, is less disagreeable in taste than the cod-liver
oil bought from the apothecaries. By this metliod, from the same
amount of livers, more than double the quantity of oil can be ob-
tained than by any other. Prom a cask containing 30 gallons,
can be extracted 15 to 17 gallons of oil of the best quality.

Jill

T^-

GENERAL REMARKS — CONCLUSION.

59

CHAPTER VI.

III

GENERAL REMARKS — CONCLUSION.

A few suggestions seem to be indicated by the " Official Circu-
lars," and to arise out of the general subject. Some of tlic questions
contained in tliose circulars refer to injurious practices which often
attend the catching of fish, as the taking them out of season, the
throwing over offal, &c. ; others to the descriptions of nets, lines,
and tackle employed ; others, to defects in curing and pack-
ing; and some general queries respecting the operation of the
Reciprocity Treaty.

1. The taking fish out of season and other injurious practices. — The
answers to this query would imply that the fishermen know no dis-
tinction between one period of the year and another for the taking
of fish. They take them whenever they can obtain them, at the
spawning season as at any other time. These queries are specially
applicable to the herring fishery. Since 1860, a restriction called
close-time has been adopted on the west coast of Scotland, which
makes it illegal to catch herring between the 1st of January and
31st of May. Such restriction, however, does not exist on the
east coast, where the fishery is under the protection of a Govern-
ment Board. The writer can offer no suggestions that would restrict
the time for herring fishing in Nova Scotia, while so large a number
are dependant upon the fisheries for subsistence, to whom a restric-
tion of any sort would be a calamity.

An injurious practice exists in the capture of Digby herring
by means of weirs. A correspondent writes, that in Digby Basin,
" he has known parties to take out of their weirs cveri/ year more
small herrings for manure than would load several vessels." " No
wonder," he adds, "that they complained of the fishing falling off."
This practice is greatly to be dep^ jred. The same wasteful appropria-
tion of cape] in in Newfoundland has occasioned serious injury to the
cod-fishery, from the scarcity of capelin for bait. In Great Britain,
when the trawl encloses large numbers of fry and small fish, they
are invariably restored to the sea to mature for future capture.
This cannot be done by the Digby herring fishermen ; but if the

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60

SHORE AND DEEP SEA FISHERIES.

weir is so constructed that the smaller fish cannot escape, or if weir
fishing from local causes is necessarily attended with such criminal
destruction of fish, the system ought to be abolished.

Under this query 1 may refer to the method of fishing
called " bultow " fishing, which has many enemies in Nova Scotia
and in the other colonies. First, I may state that the opinions of
our own fishermen, as ascertained from the " Official Circulars,"
is almost universally adverse. It is affirmed, that by its use the
largo spawn fish which swim near the bottom are taken, which
hinders propagation ; and that it interferes with hand-line fishing.
W. T. Townsend, Esq., in 1861, and again in 1862, addressed a
letter to Hon. John Locke, Chairman of the Fishery Committee,
setting forth, at length, the pernicious practice of " set-line " or
" bultow " fishing. The latter of these communications will be
found in the Appendix (No. 10.) In 1859 the inhabitants of West-
port and Long Island, in the County of Digby, petitioned the
Legislature to interfere to prohibit set-line or trawl fishing. The
Fisheries Committee recommended that the Government refer the
matter to the two Commissioners of the respective nations of Great
Britain and the United States, The Fisheries Committee in 1862,
in their Report, (Journal 1862, Appendix 50,) refer to the trawl
(?) or set-line fishing, regretting that remonstrances through Great
Britain to the French Government were unavailing, and recom-
mending that representations be made to tiie United States as soon
as peace was restored to the nation, that this mode of fishing de-
manded their co-operation to abolish it.

In January, 1862, Mr. Shea called the attention of the House of
Assembly of Newfoundland to this subject, referring to a Bill
reported to the United States Senate authorizing the President to
meet such Commissioners as Great Britain and France may appoint,
to form a joint commission to frame measures to protect the fislier-
ies on the coast of Newfoundland and North America against de-
terioration and destruction by means offset-lines on the spawn banks,
and other destructive practices. Mr. Shea attributed the falling off
in the Newfoundland fisheries during three or four years past to the
system adopted by the French fishermen, of using "bultows" on the
banks. Notwithstanding the remonstrances of individuals and
committees, this system has grown into such general use by British
fishermen, that any legislative interference would be found

rtrr

GENERAL REMARKS — CONCLUSION.

91

unavailing. It may be added, that there is a difference of opinion
regarding " bultow " fishing. Mr. John Holliddy who is largely
engaged in salmon and cod fishing in the Gulf of St. Lawrence, in
reply to a question from the committee of the working of the Fishery
Act of Canada, stated that he saw no objection to the use of the
bultow. And J. M. Lemoine, Esq., of Quebec, thought it advisable
for the Legislature to encourage " bultow " fishing at Gaspd, as a
far more productive system than the ordinary mode of line fishing.

Mr. Ferlcy also recommended its adoption by the fishermen of New
Brunswick, and adduced evidence to prove that it is the best mode
of fishing ever introduced, as being loss expensive in the outfit and
keeping boats in repair. A correspondent remarks on this head :
" People should be encouraged to catch fish in any way they please,
90 as they oatch them and cure them well."*

2. The throtving over offal at the fishing grounds. — In boat fishing
the fish offal is brought on shore. Where it cannot be brought on
shore, the general opinion of our fishermen is that the practice is
destructive to the fishery. It is the opinion of many of the Gulf
fishermen, that the offal when thrown into the water furnishes food
for bait fish, and for this reason is, on the contrary, beneficial to
the cod-fishery ; it is, however, generally admitted to be a pernicious
practice when pursued at the mouths of 1. vers. It is recommended
that very close enclosures be constructed beneath the flakes, so that
no substance can escape from them,which should serve as receptacles
for all the fish offal. The tide flowing into the enclosures twice a
day has the effect of dissolving in a short period of time all the soft
parts contained in them, without causing any disagreeable smell to
annoy the workmen, and without mingling with the water which
would wash out any deleterious substances contained in them.
In many places the offal is burned on the beach, but the stench
arising from these deposits is sufficient to create disease in the
neighborliood. It is besides a waste of substance that might be
turned into a source of profit.

The use of fish as a manure has long been known. The idea of
converting fish offal and fishes that are valuable for food into a port-

• As a counter opinion to this tlictum of a correspondent as npplinl In nil fisheries alike, refer-
ence may bo mavio to the herring fishery of Newfoundland, where it is alleged that ihi' seine, is a
most jierniciou.i mode of capture. Thoujands of barrels, it is asserted, are annually destroyed by
the use of the>(' seines, and left rottine in the coves. Near one of the western harbors of New-
foundland, a sein;^ wus cast around a large body of herring, and 1,800 barrels were computed to
have been enclosed, lint this haul was too large to save, and before even half of them could be
applied to any use, the remainder were rotten.

62

SHORE AND DEEP SEA FISHERIES.

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able manure was first carried into effect in France, about seven or
eight years since, and establishments were erected in France and
in Newfoundland for tliis object. The offal is placed in large coppers
and heated by steam until thoroughly cooked, after which it is
submitted to pressure, which extracts the water and oil. The
pressed mass is then rasped, dried in a current of hot air, and ground
to powder. One hundred parts of the recent offal yield on an aver-
age twenty-two parts of the powder, besides from two to two and a
half parts of oil. One establishment near the eastern entrance of
the Strait of Belleisle, in a harbour which is greatly resorted to by
vessels engaged in the cod-fishery, produces 8,000 to 10,000 tons of
manure annually. It is estimated that the total yearly produce of
the cod-fisheries of the North American coast is equal to 1,500,000
tons of fresh fish ; of this, one-half is refuse, and is thrown into the
sea or left to decay on the shore, which if converted into manure,
would yield more than 150,000 tons, equal in value to the guano
of the Peruvian islands, which now furnish annually from 300,000
to 400,000 tons. This manure contains, according to an average
of several analysis, 80.0 per cent, of organic matters, 14.1 per cent,
of phosphate of lime and magnesia, besides some common salt, a
little carbonate of lime, small portions of sulphate and carbonate
of ammonia, and only 1.0 per cent, of water. This proportion of
ingredients render it an invaluable fertilizing agent, worth $47 per
ton of 2,000 pounds. Here is a new field for Nova Scotian enter-
prise, which might vie with our auriferous rocks, in productiveness
if not in extent. To any who desire a more detailed description
of this commodity, I would recommend a perusal of Professor
Hind's interresting work on the Labrador, where it is treated upon
with much minuteness. (Vol. I, pp. 308-317.)

3. Any improvement in the nets, lines and other tacJcIe uted in the
fisheries. — The answers to this query are ambiguous. It may be
inferred, either, that the tackle employed is the best suited that has
come to the knowledge of the fishermen, or that they are quite up
to the age in every appliance that is necessary for the successful
prosecution of the fisheries. The writer is not aware to what extent
nets are made by the fishermen themselves, but it would appear
quite practicable to have our nets and seines to be made in the
country, which would give employment to the fishing population
in the winter months, when their ordinary occupation is in a great

GENERAL REMARKS — CONCUUSION.

63

measure interrupted. There is only one suggestion offered with
respect to the modes of fishing, which will come under the next
section, viz. : the experiment of trawling, which is the common
mode of fishing on tlie coast of Great Britain. It may be staged,
however, that as a profitable engine for capturing fish, two or three
tons of liP'ldjck arc frequently taken by a single vessel on the
British trawling grounds, from a three hours trawl.

4. The scarcity of bait, which is likely seriously to impede the pro-
gress of certain fisheries. — The scarcity of bait for the cod-fishery has
been felt in Newfoundland for several years past, but complaints of
this nature have not often occurred in Nova Scotia. At the present
season the fishermen on the shores of the county of Halifax (the
largest fishing county in the province), are loudly complaining of
the scarcity of bait. It has been before remarked, that fresh fish
are indispensable as bait for the shore fisheries, and when herring
and mackerel become scarce, the want of it is seriously felt in pursu-
ing the cod-fishery. So important is this matter to the colonists of
Newfoundland, that the trafiic in bait with the French is expressly
forbidden by law. The value of bait sold in 1856 to the French
fishermen, was estimated by competent authority at not less than
£58,000. " The price which the French give for bait," writes
Professor Hind, " operates as a very seductive temptation towards
illicit traffic. In 1856, an average of 268. to 278. stg. a barrel was paid
by them for herrings sold for bait, while the actual legitimate value
of herrings for exportation was at the same time only Qs. Id. stg.

The writer would suggest, merely as a subject of enquiry, whether
in the event of the scarcity of bait becoming a serious drawback
to the success of the cod and haddock fishery generally in British
North America, whether a resort to the trawl used by the British fish-
ermen, (wherein no bait is required,) might not be advantageous.
Judging from the evidence contained in a recent Report of the British
Fishery Commission, which is before me, there is no mode of fishing
that is attended with better results. It might be the means likewise of
discovering some new species of fish that have not yet been taken
on our coast ; as the turbot, brill or sole, which are so common on
the coast of Great Britain. It is true that the greater depth of
water over our fishing grounds, might render the use of the Irawl
impracticable in many places. On the east coast of England how-

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64

SHORE AND DEEP SEA FISHERIES.

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ever, the larger class of trawlers never trawl within 20 miles of the
shore, or in less water than 20 fathoms.

6. Defects in curing and packing. — Under this head, questions
were submitted in the " Circular," respecting every description of
fish. The replies as regards herring, are to the effect that the
greatest carelessness prevails in curing them, and that frequent
cases of fraud occur in putting tiiem up for exportation. Mackerel,
it is stated, in many cases, are imperfectly cleaned, and in conse-
quence soon become tainted. Cod are often cured with a deficiency
of salt, and on the other hand frequently " burned " through over
salting. These defects should not exist. They not only cause
loss to the fishermen ; they inflict serious injury upon commerce.
[t is only a few years since the inspection of cured fish was secured
3y law. It is thought by some of our merchants that a return to
)fficial inspection is much needed ; hence the question arises, how
ar legislation may be beneficially applied to remedy this evil ? The
British Commissioners in their report allude to the fact that a
^'ishery Board exists in Scotland, and also in Ireland, while in
liJngland no such control is exercised over the fisheries ; and they
conceive that iho functions of these boards, so far as the sea fisher-
ies are concerned, might cease without any injurious effect upon the
fisheries. They conceive further, " that the time has now arrived
when the fishery trade may be entirely thrown open, and the artificial
system created by the brand of the Fishery Board may be abolished,
substituting for it the sounder system already adopted with regard
to all other articles of trade." There is certainly something reason-
able in the theory of committing the business of the curing of fish
to the same principles of honesty and self-interest that guide other
manufactures, though experience seems to have demanded an ex-
ception in the article of fish, and some important correspondence
which is contained in the Commissioners' Report would seem to
imply that the exception ought still to exist. A number of memo-
rials from the leading continental merchants appear in the Appen-
dix to the Report, which rigidly insist upon the continuance of the
official brand on Scotch herring. An extract from one of these
documents will characterise the whole : " The undersigned therefore
strongly recommend the Royal Commissioners for the Sea Fisheries
of Great Britain to leave nothing undone which will speedily and
forever secure the official branding of herrings, and they further

GENERAL REMARKS — CONCLUSION.

e6

give it as their opinion that by so doing the interest of curcrs also
will be better served than if the branding were abolished. Hamburg,
Nov. 9th, 1864." Mr. Alex. Miller, of Leith, addressing George
Traill, Esq.,M.P., on this topic, remarks: " Among the arguments in
xvof of continuing the Fishery Board and the official brand, there is
mo which I think cannot fail to have weight with those who pro-
pose to abolish them, viz. : that in various parts of the continent
the character of Scotch herring has become so thoroughly established
by means of official brands, that documents representing cargoes
as specified quantities, are dealt in and passed from hand to hand in
the same manner as if they represented ' consols,' or any other
well understood commodity of which the description could be
implicitly relied on." " I consider that the abolition of the Fish-
ery Board would be a great calamity to Scotland, and I trust you
will be able to find the means of averting such a blow."

Why the official inspection of fish was discontinued in Nova
Scotia, whether from economic reasons, or because it was found to
be ineffectual, the writer is unable to say ; but tliis he has learned,
that when in operation it was attended with many abuses. He has
been told of one fishing settlement, where it was common for parties
about to cure mackerel to bring a number of barrel-heads to the
deputy inspector, who at their request would brand them of the
quality desired, without examining the fish. It is most probable
that the Legislature was indisposed to appropriate an adequate sum
to maintain such a system in thorough efficiency. On the other
hand, it does appear to be a sufficient check upon dishonesty, where
the merchant requires the brand of the party who has cured the
fish, by means of which, where he has heard of fraudulent acts,
through his foreign agent, he can demand indemnity ; and here,
the law ought to punish the offender with severity.

I have given in the Appendix the best authorized " instructions "
for the curing of cod-fish, and also of herring ; and I will only add
an extract from one of the pamphlets in my possession respecting
salmon and mackerel : " In tiie curing of salmon due care should
be taken to clean the fish thoroughly, especially in taking every
particle of blood from the back bone. The barrels should be also
free from impurities, and tight, and the fish well covered with brine.
More fish are destroyed by carelessness in curing than can possibly be
imagined. Salmon and mackerel require particular care, as they

66

SHORE ANi> DEEP SEA FISHERIES.

i

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M

are easily spoiled — they should be handled as little as possible. I
hope, from the facility of communication, that few salmon will be
salted in future. Fresli, smoked, kippered, spiced, or preserved in
tins, is tlie more preferable way of treating this fine fish. Mackerel
require more care than any other fish in cleaning and curiiig, Ub
they soon get tainted, and arc then valueless."

6. Exportation — Markets. — A reference to Appendix 2 will show
to what markets our fish are exported. Our fisheries since 1853,
have increased, with some variations, from -11,910,129 to $8,476,461
in 1865. It will be equally interesting to mark the ratio of expor-
tation to the principal markets. In 1853, British West Indies
absorbed 37 per cent, of the whole exports ; United States 30 per
cent. ; British N. A. Colonies 17 per cent. ; Great Britain 1 per
cent. : and other countries 15 per cent. In 1855 when the whole
exports reached $3,005,000, the United States received instead of
30 per cent, as in 1853, the larger proportion of 43 per cent. ;
British West Indies 32 per cent. ; British N. A. Colonies fell to 7
per cent. ; Great Britain about i per cent. ; and other countries
rose to 17i per cent. In 1856, (the total exports being about the
same as iu 1855,) the exports 1 he United States fell off 7 per
cent., while those to the British ... A. Colonies increased 3 per
cent., and those to ether countries 4 percent. In 1860, after a
diminution in the exports during two of the intervening years, they
again reached a little over $3,000,000, when we find the following
proportion : United States, 37 per cent. ; British West Indies, 34^
per cent. ; British N. A. Colonies, 6 percent. ; Great Britain about
i per cent; and other countries, 22 per cent. In the years 1861,
1862, 1863j the whole exports fell back to a little over two millions
and a quarter ; but in 1864, they regain the maximum of the 12
years, a little over three millions. In 1865, they reach $3,477,181,
which is thus distributed : United States 42i per cent. ; British
West Indies, 33i per cent. ; British N. A. Colonies, 5^ per cent. ;
Great Britain nearly 3 per cent. ; and other countries, nearly 16 per
cent. It appears from these figures that the proportion of exports
to the British N. A. Colonies has gradually decreased since 1853
from $324,935 to $184,958, although the exports have increased
nearly 80 per cent, during the interval. The exports to the United
States have increased from 30 per cent, to 42 per cent. ; while those
to British West Indies have decreased from 37 per cent, to 33 per

i u.

GENERAL REMARKS — CONCLUSION.

67

Uh'

,34^

about

1861,

illions

he 12

7,181,

itisli
cent. ;
16 per
xports

1853
reased
Jiiited
3 those
33 per

cent. The exports to Great Britain from 18 ')3 to 1864 varied from
$15,000 to $40,000 ; but in 1865, they rose to $99,000.

The decrease in the exports to the other British N. A. Colonies
is a matter for earnest consideration. The stimulus to intercolon-
ial trade, which the change in our commercial relations with the
United States lias occasioned will, it is reasonably expected, be the
means of increasing our exports offish to Canada and the Western
country. And when the intercolonial railroad is completed, Our
fishing interest must necessarily receive a great impulse in that
direction. It is desirable that we should strive to cultivate enlarged
connnercial intercourse with Canada in our native products ; which
will aid in cementing our fraternal iclations, and to render our
poliiical union more complete. The markets of the south of Europe
are but little sought for our dry fish : the Jersey houses of Arichat
being almost alone in that trade. The only codfish shipped to
Italy, Portugal and to the Brazils in 1865 was from Arichat ; and
Arichat ^ cry nearly reached Halifax in its exports to Spain. The
high duties on fish in European countries operates against us, but
the imperfect manner of curing cod in general unfits it for carriage
to a great distance. The improved facilities which the recent com-
munications of the British North American Commissioners with the
Spanish West Indies and Brazil have elicited,* as well as the late
political changes in Europe, present a larger field for the develop-
ment of this important branch of our industry.

It will be well under this section, to refer to the increase or decrease
of the several kinds of fish during a term of 3^ears. This alone will
determine whether cither of our fisheries is declining ; as in a single
year, or in two or three years, one fishery may decline, while the
yield of another may be augmented. This, however, does not often
occur. AVhen one fishery fails, it generally happens that ail fail ;
though not in the same ratio. There is least variation in cod fish
and scale fish ; but in mackerel and herring these changes are more
irregular. In 1860, the herring exported amounted to $709,730 ;
whereas, in 1862, 1863, 1864, they did not reach $350,000 ; in 1865
they increased (including alewives) to $452,337. This proves that
our herring fishery is on the whole going backwards. As to mack-
erel, in 1860 the exports was $547,386 ; in 1861,1862,1863, they

* For some extracts from the Commissiouera' lieport respecting the 'West Indian and South
American market:^, see Appendix No. 8.

I ' !

68

SHORE AND DEEP SEA FISHERIES.

fell to about $400,000 ; out the year 18G2 shows the erratic cliaracter
of the yearly catch of mackerel, for while the total exports in these
three years are nearly alike, the export of mackerel in 18()ii amountr
od to -1500,000. In 18(54 and 1805, our mackerel fishery increased
beyond any proportion to the whole increase in our exports, being
in 1864 $1,107,030, and in 1865 $1,077,273. It must be added,
however, that in these two years shad and halibut are included ; but
they do not swell the amount beyond $20,000 to $25,000. The ex-
port of salmon shows but little variation during the six years.

7. Reciprocity Treaty. — :Twoof the questions contained in thc"Offi-
cial Circulars" are, "Does the Reciprocity Treaty operate l)encficially
upon our fisheries ?" " Is it attended with any disadvantages to
our fishermen ?" Of answers to the first question from every port
in the Province and from several private individuals, about 20 are
in the negative, the rest in the atTirmative. Of answers to the
second question, the negatives and affirmatives are nearly equal ;
some intimating tliat the American fishermen take our bait from us,
others that they destroy the schules by throwing over offal. The
general inference, however, is, that it has been a gain to us, especi-
ally in affording us a remunerative market. One correspondent
writes from the county of Guysborough, " The fishermen in this
locality have, since the commencement of the Reciprocity Treaty,
say for the past ten years, made more money than du-'ing any ten
years previous, from, the fact that they have had a free market in
the United States, which is the only market where a large propor-
tion of our fish will sell to advantage ; and, although tin fish have not
been so abundant, the extra price has more than conipensated for
the difficiency in catch. If a heavy duty were put upon our mackerel
and herring in the United States, the fisliery would not bo remu-
nerative." He adds, " The American cod and mackerel fishermen
have not interfered with us or injured our fisheries in this vicinity
during the past ten years, and our fishermen caught more mackerel
ill 1804 than in any previous year."

What our Guysborough correspondent deprecates has come upon
us, owing to the abrogation of the Reciprocity Treaty. Notice of
this Act of the United Congress was given to the British Govern-
ment on the 17th of March, 1865,wliich was immediately commu-
nicated to the respective Colonies in the usual form. The action
of Congress met with much dissatisfaction throughout the mercan-

m

GENERAL REMARKS — CONCLUSION.

69

cter
hesc
lunt-
ascd
)cing
Idcd,
; but
lO ex-

"Offi-

cially

gcs to

^ port.

iO are

to the

equal ;

'om us,

. The

cspeci-

)ondent

in this
rcaty,

xuy ten

irket in
tropor-
civo not
ed for
ackerel
remu-
lermen
vicinity
ackerel

ic upon
oticc of
Grovern-
jommu-
action
lercan-

tile community in the northern cities of the Union, where the
impulse which the treaty had given to trade witli the British N. A.
Colonies was most apparent. Communications were exchanged
between the Trade Association of those cities and those of the Col-
onies, which resulted in a Convention being held at Detroit on the
llth of July. This Convention, for four days, was attended by dele-
gates from each of the provinces, as well as from the Atlantic cities
of the Union. Without entering into the subject of the proceedings
at this Convention, suffice it to say, that they were ineffectual to
change the opinions of the enemies of Reciprocity, who persisted in
asserting that the advantages of the treaty were largely on the side
of the provinces. Another effort was subsequently made to reverse
the action of the United States Government, by a delegation from
the three provinces of Canada, New Brunswick and Nova Scotia.
But after protracted discussion with a Committee of Congress at
Washington, the demands of the American Government were such
as to render the effort abortive.

It is probable that the next step towards a renewal of Reciprocity
will origiiuite with the United States, since their mercantile news-
papers arc beginning to sound the alarm of a decline in lieir trade
with us. The New York Prices Currrent of a recent date says
" The failure to agree upon a liberal substitute for the rescinded
Canadian Reciprocity Treaty during the last session of Congress,
has cut off a very large and lucrative trade which we formerly en-
joyed with the neighboring provinces." Referring to the disappoint-
ment of those who conceived the idea that the provinces would be
starved into submission to the terms demanded by the Government,
and to the report of the Commissioners sent to enquire into the
trade of the West Indies, Mexico and Brazil, the article states that,
•' the effect has been to change the general current of their trade
more in the direction of other countries." In the meantime, the
fish of Nova Scotia exported to the markets of the United States is
met by a duty of |1 per bbl. on herring ; |2 per bbl. on mackerel ;
$3 per bbl. on salmon ; $1.50 on all other pickled fish ; and ^ cent
per lb. on all fish not in bbls.

" As regards the value of the Reciprocity Treaty to United States
fishermen in the Bay and Gulf of St. Lawrence," writes the Secre-
tary of the Montreal Board of Trade, in a comprehensive report on
the commercial relations of the British North American Provinces,

II

1 1 f

I ^ t

70

SHORE AN"D DEEP SEA FISHERIES.

" a document was fyled containing the following estimates respect-
ing their fishing operations during each of two years before and
under the Treaty : —

Before Treaty.

Tonnage 18,150

Value cf Vessels 1^750,000

Men employed 2,750

Barrels caught 88,750

Grotj^ proceeds $825,000

Net proceeds $687,500

Under Treaty.

Tonnage 54,000

Value of Vessels .... $3,000,000

Men employed 9,000

Barrels caught 315,000

Gross proceeds $4,507,500

Net proceedi! $3,786,900

" The difference between.gross and net proceeds is cost of salt,
barrels, packing, and incidental expenses. It was also estimated
that the abrogation of the three-mile limit, by the Reciprocity
Treaty, had enabled the United States fishermen to double their
catch."

Although the facts that I have deduced from the statistics of
exportation, and from questions adverted to under this section,
fail to show that the privileges enjoyed by the Americans have
militated against the progress of our own fisheries, these privileges,
as proved by the foregoing figures, are nevertheless of such a value
that they ought in justice to be made to form the basis of a Treaty
of Commerce between the United States and the British NorC:
American Provinces, eminently advantageous to the latter. The
writer believes that tl.j compromise which continues to the United
States the privileges which they enjoyed under the Treaty was
necessitated, because of the hcsiti;tion on the part of Great Britain
to restore the system of armed protection, and through a well
grouiided conviction that the manifested temper of the American
Govcrnm.ent would have made it slow to discountenance any acts
of violence tliat might have ensued in interdicting the American
fishermen from the enjoyment of their usual fishing grounds.
Indeed, the Home Government felt it to be its duty to press on
the Maritime Provinces, who strongly objected to it, the policy
of allowing the United States fishermen, for the present year, to
participate in the fisheries in Colonial waters as hitherto. Not-
withstanding the difficulty of our position, it is apparent that the
American people are being treated by the government of Great
Britain with singular generosity , for it is to the British Govern-
ment we naturally look lor the reservation and protection of our
rights.

GENERAL REMARKS — CONCLUSION.

71

pect-
and

)4,000
)0,000
.9,000
15,000
67,500
86,900

f salt,
mated
procity
3 their

sties of

section,

IS have

vileges,

a value
Treaty
Noril:
. The
United
ty was
Britain
a well
ncrican
uy acts
iierican
rounds.
Dress on

|e policy

1 year, to
Not-
Ithat the
)f Great
I Govern-
u of our

8. Shell Fisheries — Propagation of Oysters. — Th'* example of
Canada in the planting of oystei-beds on tlic shores of the Gulf of
St. Lawrence, is worthy of the imitation of Novascotians. As far as
the experiment has been tried, it has proved successful. Captain
Fortin has been most indefatigable in seeking to establish this
valuable fishery on tl'O Canadian shores. He thus describes the
operation of planting oysters at Gaspd Basin : " Ban-els of oysters
were filled in the hold, taking care not to spoil fhem ; by means of
tackle they were hoisted on deck, from which they were put in a
lighter fastened alongside the schooner. This being filled (it held
about fifty barrels), it was towed on the banks, set apart by me and
previously marked with buoys : then the oysters were emptied into
the water, care being taken to constantly change the position of the
barge, in order that the oysters might ■> ory where cover the bottom
equally; and before the night was over two hundred barrels of
oysters had been put into the water, in the manner already de-
scribed." He also refers to a new method of depositing the oys-
ters, which consists in placing them on hurdles, which are sunk to
the bottom of the water by means of heavy stones. The places
where the new oyster-beds had been laid were marked out with
anchors, and posts placed on the land opposite the spot where they
were situated. Being taken away from their natural place, and
transferred to a strange bottom, where the soil is a little diiferent
from that on which they previously existed, oysters, for the first
year, will reproduce only limited quantities. The fact is proved,
however, that they can be thus moved successfully, since 15 to 20
per cent, of those placed in Gasp<3 Basin, in 1859, were found
living two years afterwards. " And being alive," remarks Captain
Fortin, " they are sure to reproduce. Nothing is easier than for
oysters to reproduce, when in suitable places, as they are herma-
phrodites."

Some idea of the extraordinary value of the oyster fishery may
be obtained from the following facts, taken from Professor Hind's
volume, already q\:!oted in preceding pages. The annual value of
the oyster trade of "Virginia, before the outbreak of the civil war,
was $20,000,000, and the oyster trade of Baltimore exceeds the
whole wheat traie of Maryland. The total value of the oyster and
shell-fish fisherios of the United States is estimated to be 125,000,000
per annum, o\ more than all the other fislieries put together. The

72

SHORE Ax\l) DEEP SEA FISHERIES.

I' E

f'l

• il

extraordinary rapidity with which the oyster trade may becom.
developed may be inferred from the report of M. Coste to the
Emperor of the French, on " the Organization of the Fisheries,"
wherein it is stated that the production of oysters recommended by
M. Coste, has taken such a prodigious developement that, in the
Isle de R6 alone, more than 3,000 men, who had come from the
interior, have already established 1,500 parks, which produce
annually about 887,000,000 oysters, of the value of 6,000,000 to
8,000,000 francs.

In the Appendix (No. 9), I give a description of ^vhat is pro-
bably the most productive oyster bed in the world, taken from the
report of the British Commission. The pages of this report devo-
ted to the subject of the oyster fisheries of the United Kingdom,
are of surpassing interest. They prove how rich a revenue is
derived by private individuals and corporations from the propaga-
tion of this valuable and delicious shell-fish. The Commissioners
strongl)! recommend that every legislative assistance be given to
individuals or corporations who may desire to form private beds for
oyster culture.

9. Fishery Board — Fishery Societies. — On first approaching the
subject of our fisheries, and becoming convinced of the important
place whicli they fill in our provincial industry, comprising nearly
one-half of the whole exports of the country, the writer was im-
pressed with the claim they had upon legislative encouragement, to
the extent at least that support is extended to other branches of
industry. He thought that an organization, somewhat similar to
the Central Board of Agriculture, might be judiciously established,
comprised of a few of the most practical and influential men who
are interested in the fisheries. The numberless circumstances
which immediately or remotely affect this department of industry,
would be thereby confronted ; and all the legitimate aid which col-
lected information and intelligent action can afford, would be
thereby provided. It is true that the agricultural interest engagen
a larger number of our population, and its aggregate numerical
product is considerably greater ; but the relations which our fish-
eries sustain to the employment of our shipping, and the extension
of our commerce, places them on an equality with agriculture, as
deserving of support and encouragement. It is an unhappy cir-

GENERAL REMARKS — CONCLUSION.

73

jcom.
io the
jries,"
led by
in the
m the
L'oduce
,000 to

is pro-
)in the
■t devo-
tigdom,
;nue is
ropaga-
ssioners
;ivcn to
beds for

■

ing the
iportant
nearly
was im-
ment, to
nchcs of
milar to
blished,
xcu who
Qstances
iidustry,
lich col-
ould be
engages
imtrical
ur fish-
Ixtcnsion
jlturo, as
ppy cir-

cumstance for any country when its maritime interest is allowed
to occupy a secondary place.

The British Commissionci-s, though they discountenance any
kind of legislative interference with sea-fisheries, acknowledge the
benefit of organizations in the shape of private societies. They
remark: "When we consider the amount of care that has been
bestowed on the improvement of agriculture, the national societies
which are established for promoting it, and the scientific knowledge
and engineering skill which have been enlisted in its aid, it seems
strange that the sea-fisheries have hitherto attracted so little of the
public attention. There are few means of enterprise that present
better chances of profit than our sea-fisheries, and no object of
greater utility could be named than the developementof enterprise,
skill, and mechanical ingenuity, which might be ehcited by the pori-
odical exhibitions and publications of an influential society, specially
dc- voted 1 the British Fisheries."

In 185 o^, Fishery Societies were established in one of the counties
of New Brunswick. At the session of the Legislature in this year
the following appropriation Tas made : —

" To His Excellency the Lieutenant-Governor or Administrator
of the Government for the time being, the sum of five Imndred
pounds, for the encouragement of the fisheries ; the said money to
be advanced in the same way, and in like proportions, as the money
nt present granted for the encouragement of Agricultural Societies."

In consequence of this appropriation, letters were addressed, by
the Provincial Secretary, to the Clerks of the Peace in those Coun-
ties interested in the fisheries, stating that His Excellency the
Lieutenant-Governor recommended the establishment of " Fishery
Societies " upon a system similar to that on which Agricultural
Societies have been formed — any such Fishery Society, upon sub-
scription and payment by its members, of not less than twenty
pounds, to be entitled to receive from the Provincial Treasury, a
sum equal to three times the amount so raised, to be applied in the
distribution of prizes, or in any other way, which, in the judgment
of tlie Society, might best tend to promote the desired object.

In Charlotte County three societies were immediately formed.
These societies each adopted a constitution for its guidance, and
each had a " fishery show," at which premiums were awarded for
the best cured fish. The fishermen, by means of these societies,

74

SHORE AND DEEP SEA FISHERIES.

!| J

11

I f

were induced to meet together and discuss, in a friendly spirit and
business-like manner, various matters of deep interest in their
calling, with the view of devising measures for the more successful
prosecution of the fisheries generally, as also improved modes of
curing all descriptions of fish. Similar societies to these might be
formed in every county in Nova Scotia, under the direction of the
Central Board. The Central Board might be composed mainly of
influential merchants, exporters of fish ; and, through the Secre-
tary of such an organization, correspondence might be carried on
with the several societies in the Province.

Rev. Mr, Ambrose, whose sojourn on the western shore of the
largest fishing county in the Province affords him the most favor-
able opportunities for observing the condition of our fisheries, and
perceiving their needs, has manifested a most laudable interest in
the subject. Prom an article from his pen, contained in the
" Transactions of the Nova Scotian Institute of Natural Science,"
of the present year, I quote the following : —

'• Fishermen are expected to go on, hazarding their lives and eking out
a mere subsistence in liopeless poverty and self-denial, almost unthought of
by their superiors, whilst they keep up the most lucrative branch of industry
In the Province ; and though Agricultural Societi \s are gotten up, and
fostered by Government, in order to encourage and teach the farmer, and
supply him with the best stock and implements, we have yet to hear of the
very first effort to teach or encourage the poor fisherman. But if we are to
see our fish trade expand under the contemplated treaties, this indifference
must be shaken off", and a vigorous effort made to develope a great source
of wealth, which as yet is only In its infancy."

10, The Rejjort of the British Commimon. — The able Report of
the British Fishery Commission, just published, has been adverted
to, which constitutes a comprehensive exhibit of the condition
and prospects of the British Fisheries. The topics committed to
the commissioners for their investigations and opinions were a.«
follows : —

1. Whether the supply of fish from the sea fisheries is increasing,
stationary, or diminishing,

2. Whether any of the methods of catching lish in use in such
fisheries involves a wasteftil destruction of fish or spawn, and if so,
whether it is probable that any legislative restriction upon such
method of fishing would result in an increaie of the supply of fish.

GENERAL REMARKS — CONCLUSION.

75

it and

their
;essful
ies of
gbt be
of the
inly of

Secre-
ied on

of the

favor-
es, and
jrcst in

ill the
jience,"

;king out
lought oi

industry

up, and
mer, and

ir of the
|,vc are to

itference
|at source

[.eport ot
idvertcd
londition
iitted to
Iwere a;^

greasing,

ui such

Ind if so,

bon such

of fish.

3. Whether any existing legislative restrictions operate injuri-
ously upon any such fisheries.

It is obvious that these are the practical questions which arise in
the consideration of the sea fisheries of any country. There is
still another topic in connection with the fisheries of Nova Scotia,
which has occupied more discussion and legislation than any of
these, viz : the rights of foreigners to tlie enjoyment of our fishing
grounds, especially the citizens of the United States. This topic I
have tov.chcd upon in page 70, but purpose to enlarge upon it in a
separate treatise.

Before enquiring how far these queries may apply to the facts
that I liavo collected together in this pamphlet, touching the fisher-
ies of Nova Scotia, it may be interesting briefly to state the result
of the labours of the British Commissioners. Among the " Con-
clusions " which they arrived at, after an examination of all the
" trawling grounds " on the coast of Great Britain, together with
interviews held with a lar^e number of fishermen and others in
in every part ot the kingdom, I quote the following :

" 1. The total supply offish obtained upon the coast of the United King-
<lom has not diminished of late years, but has increased; and it admits of
further augmentation to an extent, the limits of which are not indicated by
any evidence we have be>. i able to obtain. Query 1.

" 2. Beam trawling in the open sea is not a wastefully destructive mode
of fishing, but is one of the most copious and regular sources of the supply
of eminently wholesome and nutritious fish. Any restriction upon this mode
of fishing would be equivalent to a diminution of the supply of food to the
people ; while there iS no reason to expect present or future benefit from
that restriction. Query 2.

" 3. Notwithstanhing the most careful inquiry specially directed to this
point, we have been unable to meet with any cas«! in which we were satisfied
that sweep-net fishing, fishing with small meshed nets, or weirs, in bays and
estuaries, has been permanently injurious to the supply of the fish ; while
on the other hand, it is proved that, in certain bays and estuaries, such finh
ing has gone on for very many years without permanent injury to fh«ir
fisheries. Query 2.

" 6. We find the laws relating to sen fisheries complicated, confused, and
unsatisfactory ; many restrictions, ev(;n of late date, are not enforced ; many
would be injiu'ious to the interests ot the fishermen and of the community if
(hey were enforced, and with respect lo these and others, the highest, legal

li.il

i^i

76

SHORE AND DEEP SEA FISHERIES.

h

« .:

authorities are unsble to decide where, and in what precise sense, they arc
operative." Query 3.

These are the opinions of men of the highest repute. Two of
the Commissioners, Mr. Caird and Mr. LeFevre, are members of
Parliament, and the third, Professor Huxley, is well known in the
world of science ; hence, if the British fisheries can be proved to
be in all respects analogous to ours, these opinions ought to be
accepted without hesitation. The Report alludes to the complaints
which are brought against one class of fishermen by others, who
rightly or wrongly conceive themselves to be unjustly injured in
their most important interests, as of the most conflicting cliaracter ;
but the Commissioners, after the most impartial investigation of
these complaints, are of opinion that, " It may be laid down on a
broad principle, that (apart from the restriction prescribed by inter-
national law, or by special treatise) the produce of the sea is the
property of the people in common, and that methods of fishing are
fitting subjects for legislation, only so far as such legislation can be
shown to be necessary to secure the greatest possible advantage to
the whole nation from the sea fisheries ; either by suppressing waste-
ful or uselessly destructive modes of fishing ; or by removing
legislative obstacles in the way of improved modes of fishing ; or by
preserving peace and order among fishermen." But while in this
decision, no countenance is afforded to legislative protection or sup-
port, as by bounties, &c., the Commissioners in their " Recommen-
dations," deem it expedient that every legislative assistance be
given to individuals or corporations, who desire to fomi private beds
for oyster or mussel culture. We see that they recognize in this
exception the expediency of protection for the maintenance of fish-
eries that are liable to be exhausted by over demand, or from any
other cause ; or assistance towards the propagation of fish.

The Legislature of Nova Scotia has at different times instituted
inquiry into the condition of its fisheries. In the Journal of 1887
(Appendix No. 75) will be found an able report of a committee
appointed to consider the condition and prospects of the fisheries,
founded on interrogatories submitted to the most intelligent com-
mercial men engaged in the fisheries throughout the Province ; and
in subsequent Journals of almost every year, down to 1854, the
subject of the fisheries has a prominent place in the form of Reports
of Committees, or correspondence with the British Government, or

GENERAL REMARKS — CONCLUSION.

77

,ituted
f 1887
uuittec
ilierifts,
it com-
13 ; and
54, the
eports
eut, or

Reports of the commanders of cruisers employed in the protection
of the fisheries. Since 1854, in which year was conchided the
Reciprocity Treaty with the United States, the subject of the fish-
eries has occupied but little scrutiny from either the Legislature or
the community generally. The improved markets which the treaty
created for our export of fish to the United States, rendered them
in the whole prosperous ; and if defects existed in the preparation
of fish for export, they were not perceived, or if perceived were
not considered of any great importance. Since the repeal of the
treaty, we have to a great extent been shut out from United States'
markets, owing to the return to a scale of high duties ; the subject
of the protection of the fisheries, therefore, has re-assumed its im-
portance, and has led to negotiations with the United States Gov-
ernment to revive the treaty, which, as already intimated, have so
far been fruitless.

To apply the questions which engaged the attention of the British
Commission to the Fisheries of Nova Scotia :

1. Is the supply ofJisJi increasing, stationary, or diininishing ? This
can only be ascertained by comparing the exports from year to year,
as no statistics exist by which the annual amount of fish caught can
be ascertained. In the Table (Appendix No. 2) I furnish an ab-
stract of the total amount of fish exported to different countries in
each year, from 1853 (the year prior to tlie Reciprocity Treaty) to
1865. This Table shows that our Fisheries have in the aggregate
greatly increased. In two years from 1853 they make a bound
from 11,940,129 to 13,005,000. Then, in the succeeding six years,
from 1855 to 1860, they amount to $3,000,000, with little variation,
except in 1858, when they fell back to $2,864,000. In 1861 they
fell back to $2,390,000, and do not increase in the two following
years ; but in 1864 they again reach $3,000,000, and in 1865 attain
$3,477,000. These figures which prove that our fisheries are increas-
ing during an average of years, are in agreement with the Report
of the British Commissioners, as regards tb.c British fisheries. There
is, however, an aspect of the question, which the facts contained in
the Report referred to suggest, that is not noticed by the Commis-
sioners. While there has been a progressive increase in the number
of men and boats engaged in the fisheries, it is not shown that the
increase of the production has been in an equal ratio. Indeed, as
regards the herring fisliery, which is the principal sea fishery of

I t

i H

[ 'I

\h

78

SHORE AND DEEP SEA FISHERIES.

i

li

the United Kingdom, it is proved that during the 25 years, termi-
nating in 18G4, the increase has hcon little or none. For example,
in the five years ending 1844, the catch was 3,039,000 barrels ;
from 1845 to 1849, 3,110,000 ; and in the latest quinquennial period,
3,372,000. This can only show that the principal fishery has not
decreased. It is from this point of view, that the question of per-
mitting foreigners to enjoy equal rights to our fisheries with our-
selves is to be considered. If the number of persons engaged is
■greater, and the production stationary, the proportion of gain to each
person engaged must be less, imless it can be shown that prices
have greatly increased. Every additional fisherman therefore, from
another nation, as he is successful, must reduce the quantity as-
signed to each of our own fishermen. This objection to foreign
right of fishing is especially applicable to our mackerel fishery,
which in most cases is within the three marine miles from the coast.

2. Are any of our methods of catching fish injurious, by the de-
struction of fish or spawn ; and would Legislative restriction remedy
the evil? — This question is answered in my remarks upon a similar
question contained in the " Official Circulars."

The same degree of opposition which is made to " bultow" fish-
ing in North America, is made to sea trawl-fishing by British fish-
ermen. Hand-line fishermen are opposed to it to a man ; but the
decision of the Commissioners is that the objection is untenable.

It may be well to state here that the term trawling has been erron-
iously applied to " bultow " fishing, even in our Fishery Reports,
Trawling is a mode of we< fishing (see Appendix No. 11,) in which
the net is dragged along the bottom, attached to the vessel by a
line or hawser, and neither hook nor bait are used. " Bultow "
fishing, as has been already explained, is a mode of hook and line
fishing.* The result of the enquiries made by the British Com-
missioners as to trawl fishing is that, " There is no reason to
believe that trawling in the open sea destroys the spawn of fish, (as
alleged by hand-line fishermen) ;" and " that any legislative re-
striction upon trawling in the open sea would result in a very great
decrease in the supply of fish."

3. Do any existing legislative restrictions operate injuriously upon
the fisheries ? — This question applied to our fishery laws is easily met.

* Trailing, which is referred to in page 39, is also a hook and line mode of fishing, in which the
line is drawn in the wake of the vessel under easy sail. It is used for pollook which swim near
the surface.

7Z

h<i

1 1 ';

APPENDIX.

:i :

0

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fact

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sine

now

So :

the

GENERAL REMARKS — CONCLUSION.

79

Our laws are too few and too general to be either " confused " or
" complicated ;" as tiiey are little more tlian a precaution against
smuggling and the encroachment of foreign fishing vessels, which
latter have no force as regards the United States since the date of
the Reciprocity Treaty. There is likewise a provision for the pro-
tection of nets, from the keel of certain fishing vessels ; and some
regulations for the making agreements for fi-hing voyages on shares,
and for agreements with the masters and crews of fishing vessels.

There are also permissive laws in our Statute Book empowering
the Sessions in each county to appoint inspectors of pickled fish, for
regulating the quality of the packages, and to classify the fish under
the respective brands. These laws, however, are not in force in
any county of the province. The only brand upon pickled fish is
the })rivate brand of the curer or dealer.

The laws relating to our sea-fisheries will be found in the Appen-
dix No. 12.

The judgment of the British Commissioners under this head,
may be thus summed up : That legislative enactments are in most
cases inoperative and useless ; and that it is most conducive to the
success of sea-fisheries that, as a rule, the modes of fishing and of
preparing fish for foreign markets, be ' ^ffc to the same natural
laws of self interest and experience, which regulate other branches
of industry. They are however entitled to claim the fostering
hand of science, and may attain larger developoment by encourag-
ing a spirit of emulation in those who are engaged in them.

CONCLUSION.
In a few concluding observations, I need only to refer to the
facts which I have grouped together, to prove the incalculable value
of Fisheries, as a so irce of immediate wealth, and indirectly of
great national importance. It is much to tlie praise of the fisher-
men of Nova Scotia, that they continue to prosecute this branch of
industry so successfully, unassisted by any bounty whatever. The
Government of the United States had paid, up to 1860, not less
than '^12,944,998 for bounties to vessels engaged in the Fisheries
since the commencement of the Republic ; and the average amount
now paid annually by the Government is vary nearly -1840,000.
So great is the impetus wliich the system of bounties has given to
the American fisheries, that while in 1795 only 37,000 tons of

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shipping were employed in the cod-fishery, at present there are
upwards of 110,000 tons engaged in this lucrative business. The
policy of the French, in sustaining their fisheries in North America
with so much energy, is to raise seamen for tlieir navy. One-third,
or at least one-fourth, of the men employed in it are " green men,"
or men who were never before at sea ; and by this plan they train
from 4,000 to 6,000 seamen annually. The bounties paid by France
during the nine years from 1841 to 1850 inclusive, for the cod-
fishery alone, amounted to the annual average of 3,900,000 francs.
The number of men employed annually in their fishery was 11,500 ;
the bounties, therefore, would be at the rate of 838 francs per
annum for each man.

There is scarcely a +opic in connection with our sea-fisheries that
I have not touched upon in the foregoing pages. There is one
matter that I have referred to in the chapter on " Exportation, &c."
which cannot be too strenuously recomnr.ended in the event of any
action being taken towards establishing a Fishery Board. It is the
matter of statistics. If it is desirable to be informed of the true
status of any one of our fisheries, its increase or its decline, the
statistics concerning each must be separate and distinct. The
British Commissioners remark on this topic : — " We think it a
matter of great importance that fishery statistics should be sys-
tematically collected. It is only by such means that the constant
recurrence of the panics to which the sea-fishery has hitherto been
subjected Ciu: be prevented, and that any trustworthy conclusion
can be arrived at regarding the effects of the modes of fishing which
are in use." The only data that \,'e possess for ascertaining the
progress and extent of our fisheries, are the Tables of Exportation
in the Trade Returns. And with refer^nce to these it may be well
to state, that the imports of fish therein specified, are chiefly imports
from Newfoundland, Labrador, and the Gulf of Saint Lawrence,
whither many of our fishermen have gone in the prosecution of
their calling ; and in most cases the fish thus enumerated as im-
ported is included in the exports.

There is one important feature presented in viewing our fisheries
as a whole, viz. : the relation that they sustain to the shipping
interest. Of the 18,830,693 worth of merchandize exported from
Nova Scotia in 1864-5, but little more than half a million was
exported in foreign ships ; and the fisheries are the nursery for

I ;,

GENERAL REMARKS — CONCLUSIOPT.

81

henes

was
7 for

providing sailors to navigats the numerous vessels of every class
that are employed in our commerce. We see, too, how the fisheries
afford employment for our vessels. There is no staple of the
country that to such a degree gives life and energy to our commerce.
Of the whole exports from 1854 to 1865, more than Uvo-jifths was
in fish ; in 1860 nearly one-half the total exports consisted of fish.
I have alluded to the fisheries as a nursery for seamen, and to the
jealousy which the French cherish towards them, from this con-
sideration alone. Ere long, the British and Colonial fisheri,es will
have to be regarded with more concern than is now extended to
them ; the deficiency of seamen for the British mercantile marine
being seriously felt by British ship-owners. r,

The subject of the Fisheries of Nova Scotia has been regarded in
these pages mainly from a local point of view. Scarcely any refer-
ence has been made to the new intercolonial relation which is
advancing upon us. There are many advantages to accrue to the
fishery interest from a political union of the British North American
Colonies. United action in the protection of our common fishing
grounds ; removal of disabilities between Provinces ; negotiations
with other States ; opening new markets for our fish ; a generous
rivalry among the several Provinces, promoted by periodical ex-
hibitions ; impro'.ement in naval architecture: these, and many
other considerations fuinish an iirgument in favor of Colonial Union,
in the behalf of our fisheries. From its consummation we would
date the introduction uf a new impulse to our Colonial enterprise
and prosperity. The united supervision and surveillance of our
fishery interests would be hailed as a presage of future greatness.

The concluding paragraph or two will be specially apropos in a
pamphlet on the Nova Scotian Fisheries alone, if I show the place
that Nova Scotia occupies in the Colonial group, with respect to
this branch of industry. From the most correct information that
can be obtained, the several Colonies rank in the following order,
that is, with regard to exportation offish. Mr. Fortin in his recent
Report on the Canadian Fisheries, estimates the total value of the
fisheries oii all the coasts of Canada in 1865 at $1,212,180 ; l>ut as
none other of the Provinces possesses so useful a functionary, the
value of the whole catch cannot be ascertained. Newfoundland
ranks first, having exported in products of the sea in 1864 to the
amount of $5,285,075. Next is Nova Scotia, whose exports in

11

r^

82

SHORE AND DEEP SEA FISHERIES.

'=

ii

1865 were 13,476,461, and in 1866, 13,378,766. Next comes
Canada, whose exports in 1865 were 1765,816. New Brunswick
exported in 1864 to the amount of 1305,770. Prince Edward's
Island, situated in the very centre of the fishing grounds, in 1864
can boast of only l$101,855.

By collating the foregoing figures with the Tables on page 37, it
will be seen that as compared with 1856, Newfoundland has de-
creased in her exports of the products of the sea, 14 per cent. ;
Nova Seotia lias, on tlie contrary, increased 23 per cent. ; Canada
has increased 84 per cent. ; New Brunswick has decreased in some
$15,000 ; Prince Edward's Island, as compared with 1857, has
increased about 16 per cent. The total amount of the products of
the sea exported by the British North American Colonies in eacli
year is approximately $10,000,000.

[TO SUPPLY AN OMISSION ON PAGE 45.J

NOTB. — Mackerel appfinr on our coast in early Spring, (according to Martin Harrigan, Hali-
ftix Fish Market, about 15th May.) They are then v?ry thin and lean, and are going eastward,
the fishermen observing them passing the harbor. The great body are supposed to spawn some-
where to the eastward, but they are never seen like lierring during the operation. It is probable
they spawn all along our coast, but in deep soundings. During July another run make their
appearance, and these the fishermen say are some who have not Joined the great spawning
Bchules. About the middle of September they again appear, coming westward ; their spawning
now over, they rapidly become i'at and recruited, and remain till the middle of November, when
*hey disappear. Thus from the middle ff May to the middle of November they are upon the
•urface. For the remainder of the year they are hid from \is.—f!ilpin.

[SElfl PAGE 69.]

NoTK.— TJie writer has been informed by a gentleman residing in the locality, that at Digby,
since '. wo years past, the reftise herring have been turned to good account by the process ol'
grinding into a mass, and an oil being extracted from it, which realizes about is. per gallon.

APPENDIX.

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APPENDIX.

87

No. 3. • • ■''

DESCRIPTION OF THE MANNER OP CURING COD AT GASPE,
CALLED "KENCIl CURING."

rl

A fishing establii^hment on tlie coast of Gasp^, or the coast of Labrador,
consists of a collection of large and small wooden buildings, looking from a
distance like a village, some of which serve to lodge the fishermen and other
employees of the establishment, and others to receive the fish, either in its
fresh or salted state, and to contain goods, the rigging of fishing vessels and
boats, provisions, salt, «&c., &c.

There is first the house of the chief of the establishment, or of the agent
in charge, genei'ally placed in the centre of the group of buildings, and in
an elevated position from which he can see all that goes on in the establish-
ment, and at the same time overlook the boats that are out fishing ; then
around the stores for goods and for provisions are the sheds in which th?
fishing tackle is kept, the workshops of the carpenter and sailmaker, the
blacksmith's forge, and lastly, the stage, placed as near as possible to the
beach, on which are pcvfonnod the first operations in the process of curing
the fish.

The house of the chief, and those of the employees, as 'veil as the stores
and sheds, are very much like buildings of the same kind in our country
places. It is not so, however, with the stage, which deserves to be specially
described.

The stage is the Liost important building in a codfishing establishment.
It is a large wooden building — covered with bark or turf, on the coast of
Labrador, and with boards and shingles on the coast of Gasp^ — at one end
of which is a wharf, called the stage-head, extending far enough into the
sea for boats loaded with fish to come alongside of it at low water. The
flooring of the wharf, formed of poles of fir, or more frequently still of
spruce, is divided into compartments, into which the fishermen, on their
arrival with boat loads of fish, toss them one by one with an implement
(tailed a pew.

At the end of the stage nearest to the wharf are the tal:les c.i which the
cod is dressed. In the middle is a passage, with a level floor of strong
planks, on which the shore hands can wheel with ease their barrow loads of
salt or fish ; and on each side are places for piles of fish, for salt, for ti'oughs
to wash the fish in, &c.

The first operations in the process of curing cod, are perfoi*med on the
splitting table. In the Canadian establishments three men are generally
employed in the operation of dressing cod, called respectively the cut-throat,
the header, and the splitter. The French employ only headers and splitters,
the duties of the cut-throat being perfl rmed by cabin boys.

As soon as the cod has been landed on the stage and counted, the men go
to work. ''

;

mn

SHORE AND DEEP SEA FISHERIES.

I i

The cut-throat, armed with a two-edged knife, seizes the fish by the eyes,
cuts its throat, and having opened it down to the navel with a single stroke
of his knife, passes it to the header. The header detaches the liver, which
he throws into a barrel placed near him, and with tlie same hand tears out
the entrails ; after which, with his left hand, he cuts off the fish's head.
The splitter now seizes the fish by the left side of the neck, and opens it
from the neck to the tail, cutting it from left to right ; after which, he places
it against a batten nailed on the table, and with a single stroke of his knife,
if he can, he removes the backbone, from the navel upwards.

The head, entrails and other offal of the fish are thrown into the sea,
through a hole under the table, and carried away by the ebb tide, if not
sooner devoured by the Anglers and Plaice, which are always in great
numbers near the stages.

From the hands of the splitter the cod passes into those of the Salter,
who places it on a pile, spreading it carefully, with the flesh up and the
napes out, and with a wooden shovel scatters a layer of salt over each row.
The Salter's art lies in sprinkling on each fish just salt enough to make
it keep well, but not enough to burn 't.

The cod is left piled in this way for three days, or sometimes four, accord-
ing to the quality of the salt, after which the operation of washing com-
mences. On the coast of Labrador it often happens that cod is left in piles
for several weeks, or even for whole months ; but it is never so white as
whei^ it has been subjected to the action of salt only as long as is necessary.

When cod is to be washed it is conveyed in wheel-barrows or hand-
barrows to a large trough made of <ieals, te.. or twelve feet long by four feet
wide and three feet deep, filled with water which is continually being
changed ; in this trough it is turned over and over by men armed with
poles, and rubbed on both sides with the swabs on the ends of the poles,
until all the salt is washed off, when it is put in piles again in order that the
moisture may drain off from it. After some days the piles are taken down
and the fish are spread, one by one on hurdles, three feet wide, covered
with fir or spruce boughs, and supported upon posts about three feet from
the ground, in order that by exposure to the action of the sun and air they
may be deprived of all the water they contain, and be reduced to that dry
state in which they may be preserved for several years even in hot
countries.

If the process of dressing cod has to b3 performed with care, so must
that of drying it not be neglected for a single moment ; for cod is merchant-
able, or 01 inferior quality, or even sometimes entirely spoiled, according as
the process is well or ill managed.

The hurdles on which cod are stretched to dry are called flakes. They
are placed parallel to each other, with spaces of four feet between to enable
the men in charge of the fish to move round them.

At night the fish are gathered into piles of fifteen or twenty eacli, with
the flesh side down, the largest on top by way of cover to the rest. In the
morning they are spread out, with the flesh up. If the sun gets too hot
about the middle of the day, they are turned with the flesh down to preve..c
their being burned, but as soon as the great h.eat is over the flesh is again
exposed to the drying influence of tlie sun. For the faster cod is dried the
whiter and more transparent it is, and the dearer it sells in foreign markets.

APPENDIX.

89

tthe
own
ered
rom
they
dry
hot

The master-voyajr'^r, or whoever in the establishment is specially charged
with the superinleri' iencc of the final operations of ciring the fish, is inces-
santly on the look out when he has a large quantity of fish on the flakes.
He is always watching the sky and looking to every part of the horizon to
see if clouds that threaten rain are gathering. But above all he consult*
his barometer, and if he finds it indicates rainy or moist weather, he gives
orders immediately to gather up the fish as quickly as possible. Then, if
the rain seems very near and there is much fish out, all go to work, from
the chief to the smallest cabin boy. When they have done, each goes back
to bis own business, satisfied and free from anxiety, for the Cod, once placed
with its skin up, cannot suffer from rain, unless the wet weather lasts, very
long and there are no intervals of a few hours of sut shine to admit of its
being spread out again.

When the cod is sufficiently dry, large round piles of it are made, con-
taining as much as a ton and a half of fish each, and covered with birch
bark and heavy stones ; by the pressure of these it is deprived of the little
moisture that remained in it, and after remaining in th's state for some
weeks it is put into dry stores, where it is left until the time comes for send-
ing it to the best markets. But before it is shipped, it is spread out on
ground covered with fine gravel during the warm hours of one day, to give
it its " last sunning," or •' parting sun," and extract from it any damp it
may have contracted in the store.

In fine weather and during the dry season, when westerly winds predo-
minate, cod is easily cured and made of the first quality. It is not so when
the easterly and south easterly winds prevail, and bring upon our coasts
misis and rain that last for whole weeks ; our fishermen are then in the
greatest state of anxiety, and in spite of every possible care and precaution,
they frequently see the fish spoiled before their eyes vhich it has cost them
so much of the toil and exposure to danger inseparable from their calling,
to snatch from the sea, without its being iu their power, by any means what-
ever, to obviate the destructive effects of the dampness ; for, once the fish
has been washed and is exposed upon the flakes, it cannot be taken into the
stores until it is perfectly dry.

In ordinary seasons from five to six per cent, of the dried Codfish is of
second quality ; in rainy seasons from fifteen to twenty per cent, is thus
deteriorated.

It is on the coast of Gaspd, where the effects of the mists generated by
the Gulf Stream are least felt, that the finest Cod in all America is cured.
It is well known on the markets of Spain and Itf'y, where it is preferred
to all other fish.

with
the
hot

3ve..L

I 1-:!

r!

^mp

90

SHORE AND 1)EFP SEA FISHERIES.

■■■ • ^ ■' ' ■ " ■ (No. 4.) '

LETTER FROM MR. JOHN AUSTIN, OF DIGBY, CONTAININCi
DIRECTIONS FOR CURING " FINNEN IIADDIES."

li

The way I cure my " Finnen Haddies" is as follows : — When taken they
are well washed ; then the heads and insides taken out ; then washed again ;
then split and washed witn a scrubbing brush ; then salted to taste, (more
salt in warm weather). I let them lay in salt from six to fifteen hours;
then they are taken out and washed again, and hung up in a smoke-house
for from two to six days. The more particular you are in cleaning the fish
you will have thern better.

I claim an improvement in splitting " Finnen Haddies " as one of my
own ; and had never seen it until I discovered it. In the old country, where
the boriC is parted, there is about two or three inches of the bone left on the
thick side of the fish, full of blood ; but you will see in my splitting, there
is no blood left at all, which is a very great improvement. You will see i\n'
difference in comparing my fish and old country ones.

I am, Sir, yours.

Very respectfully, ' ^

JOHN AUSTIN.

December 18th, 1861.

(No. 5.) ■^"-- >, ■ , -■ ■

DESCRIPTION OF DRIFT-NET FISEIING.

' [From the Report of tne British Fisherips Commissioners.]

These nets are employed for catching herrings, mackerel, pilchards, and
sprats, but they a c not in very general use for the last-mentioned fish.

The size of the drift-net varies on different parts of the coast. The her-
ring-net used in the long-standing Y''armouth fishery may, however, be taken
as an illustration of this particular kind of net, and the manner in which it is
there worked agrees essentially with its operation in all the drifl fisheries.

The drift-nfe,t, taking it altogether, consists of a number of nets, usually
from 120 to 180, each of which is 17 yards long, and between 7 and 8 yards
deep. They are attached along their upper margin by short pieces of line
a few inches apart to the back-rope, a double rope enclosing at short inter-
vals single pieces of cork to keep that part of the net uppermost. These
nets are fastened together at their extremities, and thus united form what is
called a " train, fleet, or drift of nets," extending to a length of nearly a
mile and a quarter. The depth to which the nets are sunk is regulated by
ropes 7 or 8 yards long, called " seizings," two of which from each net,
are made fast to a stout warp, running the whole length of the train, the

APPENDIX.

«i

[d^, and

|he hev-
taken
:h it is

Isheries.

lusually

|8 yards
of line
H inter-
rhese
I what is
|iearly a
ited by
lich net,
,the

warp itself bfting supported near the surface by small kegs or buoys, tech-
nically called " bowls." The warp is ulso useful in taking the strain off' the
nets, and in preventing their loss in case the train should be fuuled and cut
by a A'essel passing over thera when they are near the suiface. The mini-
mum size of the herring-meah is fixed by law at " one inch from knot to
knot along the line," or, to put it in a form perhaps less likely to be mis-
understood, at one inch square. In practice, however, it is found that in
order to catch good-sized fish rather larger dimensions are desirable, and
meshes running from 31 to 34 instead of 3fi to the yard are, with few ex-
ceptions, in use all around the coast.

Drift-fishing is carried on at night. The nets are shot a little before
sunset, the fishing boat being kept before the wind, and with only enough
sail set to take her clear of the nets as fiist as they are thrown over. When
all the nets arc out about 15 fathoms more of warp are paid out, and by
this the vessel is swung round and then rides head to wind, a small mizen
being set to keep her in that position.

The whole train of nets is now extended in nearly a straight line, the
back-rope, to which the corks are fastened, being uppermost, and the body
of the net hanging perpendicularly in the water, forming a wall of netting
more than 2,000 yards long, and about 8 yards deep. The strain from the
vessel serves to keep the net extended, and the whole — vessel and nets
together — drifts along with the tide. The influence of the tide, however, is
not equally felt throughout the whole extent of the nets. The train is con-
sequently soon thrown into irregular curves, often leading to considerable
confusion when many boats are fishing in close company.

During the day the herrings keep very much at the bottom, or in a con-
siderable depth of water, but, as night closes in, and if the weather be
favorable, thfey become more active, swim nearer the surface, and in their
attempts to pass through the barriers of netting on every side of them many
become meshed, the gills of any moderate sized fish preventing its return
when once the head has passed completely through the mesh.

If, after two or three hours, an examination of the first of the nets should
show that many fish have been caught, the train is hauled on board and the
fish shaken out. The nets are hauled in by means of a capstan and the
warp to which the nets are fastened.

Mackerel nets have only about 24 or 25 meshes to the yard, and are not
so deep as the herring nets, but they are twice as lor. j; — a fleet of mackerel
nets, such as is used by the Yarmouth boats, extending to a distance of
nearly two miles and a half.

Drift-fishing is carried on with craft of various sizes ; from the Yarmouth
decked lugger of 60 tons to the frail canvas canoe or curragh of the west of
Ireland, the number of men and the quantity of net varymg with the size
of the boats.

:i !;

iili

I

92 SHORE AND DEEP SEA FISHEKIES.

(No. 6.)
DIRECTIONS FOR TAKING AND CURING HERRINGS.

[Printed and circulated by tbo Hon. the Commissioners of tlio Board of Fiahrriea.]

It might be observed that some of the details may be inapplicable to the
Fisheries on the Coasts of North America, having been framed with refer-
ence to official arrangements in Scotland ; but apart from this, the directions
will be found exceedingly valuable.

Fresh Herrings, when in prime condition, form a cheap, delicate, and
nutritious article of food, and when promptly and efficiently cured, they
become valuable as provision. But their value in these respects must
necessarily depend entirely on the condition of the fish ivhen caught, and
on the degree of promptitude and care which may be exercised in curing
them.

Herrings, in regard to their condition, may be divided into three classes,
viz. : Maties — Full Fish — and Spent or Shotten Fish. Muties are those
fish in which the roes and milts are perfectly but not largely developed —
and it is well to understand, that this is the state of the fish in which it is
truly in the best condition for food — and when it will be found most deli-
cious to eat, as well as most nutritive. Although it does not exhibit, whilst
in this condition, so bulky an appearance as it does when it is in that of a
full fish, it is in reality mu^h fatter, for the bulk of the full fish is decep-
tively produced by the great enlargement of roe or milt, and this does not
take place without a corresponding diminution of the body of the fish. The
full fish, however, are those which are most sought after in a mercantile
point of view, because of their larger appearance. The spent or shotten
fish having just penbrmed their function of spawning, and having been
thereby reduced to a miserable, lean, and poor state, are unpalatable, and
more or less unwholesome as food when in a fresh state, and in a still greater
degree when cured. The more irnmediately they are taken after spawning
the worse they will be, and the longer the time that expires after their per-
formance of that function, the less unpalatable or unwholesome they will
become. But it is always advisable to avoid taking or using them in any
way, until they shall have had time to be fully recruited, after their
thorough exhaustion from spawning.

The different classes of persons directly employed in the trade which
produces the article of commerce, called salted or pickled herrings, are
fiiihermen, fish-curers, gutters, packers, and coopers, and if the portion of
work which more immediately belongs to each of these classes be in any
instance improperly performed, the whole value of the article may be so
impaired as to be rendered altogether unmarketable. Each class, therefore,
should perform its duties carefully and expertly, so that by the care and at-
tention exercised by all of them towards one object, their united exertions
may bring the manufactured fish to the highest degree of perfection of
which it is capable. If the fishermen are so careless in handling the fish a»

APPENDIX.

93

"t

GS.
Ishcrlea.)

iWo to the

vith refer-

directioii.H

jHcate, and
ured, they
leets must
;aught, and
, in curing

ree classes,
s arc those
3veloped —
which it is
most dtli-
iiibit, whilst
in that of a
sh is (lecep-
is does not
! fish. The
I mercantile
or shotteu
aving been
atable, and
still greater
!r spawning
',r their per-
e they will
lem in any
after their

trade which
errings, are

portion of
!S be in any

may be so
!8, therefore,
care and at-
id exertions
icrfection of
cr the fish a»

to injure them in any way, the mischief cannot be repaired by curers — and
if cur(;rs fail in their part, tlie exertions of gutters and packers will avail
nothing in milking amends for their neglect ; and iilthoiigh all these may
have done their parts well, if oopcrs be inattentive to th'^ir padicular duty,
the fish, however well cured, may be destroyed. Ilenco it is necessary to
liave th(! most vigilant superintendence over all these departments, which,
if properly exi-rcised, will not much increase the expense of pioduction,
whilst it will insure wcll-cuied herrings, and a ready market, and likewise
raise the character of our British Fisheries still higher in foreign countries.

FISHEKMKN.

It is advisable, in the first place, to consider those things that require to
be attended to in the captun; of the fish. The Dutch mode of taking them,
by employing vessels from GO to 00 top.s, has many advantag(;s over that of
onr British fishermen, who use boats only, and especially that of enabling
the crews to cure their herrings immediately on board, and almost before
they are well dead. This may be considered as one great cause of the
superior flavor of Dutch-cured fish, as the fish must suffer to a certain ex-
tent every moment they remain without having salt applied to them. In
one point, however, our boats have an advantage over the Dutch vessels,
that much finer netting can be used in them, the weight of the Dutch ves-
sels requiring stronger nets, made of heavier twine, Avhich is not likely to be
so successful in taking fish as nets made of twine of a finer description.
Any general introduction of the use of such vessels as are used by the
Dutch, however, cannot perhai)S be looked for ; but it may be pointed out
as a thing most desirable, that the boats employed by our fishermen should
be as large as possible, to be convenient for i owing in calms. Were well-
built, wcU-rigged, and well-ibund boats of from 15 to 18 tons more common
amongst our fisiiermen than iliey are, and were these always maimed by at
least six men and a boy, we should hear of fewer lives being lost — and
much more might be achieved by hardihood in contending with heavy seas
and gales of wind, and thus much more fish might be captured. But this
is not all — for although the fish when caught could not perhaps be cured
directly on joard of such boats, as they are with so much advantage in the
Dutch vessels, they could, at least, be much better preserved until landed,
than they possibly can be in smaller boats. The boat ought to be put into
j)erfact order, and properly tarred, and the tar well hardened before the
fishing season commences, for if the tar happens to have been too recently
applied, those fish which accidently touch the skin of '\^ boat, will be con-
taminated with a taste of tar, and as early-caught fi, <i are often slightly
salted and hurried to market, to obtain high price.? as an immediate delicacy,
if the flavor or even the smell of tar is perceptible in the pickle or fish of a
single barrel, the character of the whole parcel may be injured. It is most
essential that all l)oats should be furnished with pumps, the occasional work-
ing of which, if necessary, will keep the boat dry, for nothing is found to be
more prejudicial to the fish than their being permitted to wash backwards
and forwards in a bath of sea-water, filling the bottom of the boat, by which
they have their scales rubbed off by friction against each other, and they
are macerated in such a manner as to loose the greater and richer part of
their natural juices, and to become flabby, unsightly and tasteless ; and if,
in addition to the pump, the boat were floored with deal boards, perforated

• I

t\ '

i I

it;

ii

94

SHORE AND DEEP SEA FISHERIES.

II

■ I ■

with holes large enough to allow any water that might be shipped to find its
way downwards, it would not only add greatly to the comfort of the crew,
but it would tend to keep the fish in much better state till they should be
landed. Bottom, or limber boards, foot spars, and walking planks, may be
considered as essential for the preservation of the fi;;h. Whenever the fish
are landed, the limber boards should be removed, and the whole interior of
the boat si Duld be properly \vashed and scrubbed. This should be done
daily during the fishing season, and thus the glut is much more easily re-
moved, and the boat is ren'^ered clean, and free from all taint or smell,
before proceeding to sea or each successive voyage. Each boat should be
provided with a comfortable place forward) for the crew retiring occasionally
to sleep or shelter in, covered with a half deck, and every man should have
a comfortable oil-skin canvas coat and irowsers, and boots ; and if each
were to be provided with the patent Edinburgh Safety Cap?, invented by
Mr. Simpson, or such safety jackets as ai*e now furnished to the Coast
Guard, many lives would be saved, Avhich would otherwi?h have been lost.
As every large boat lavy have a fire on board, coffee in u. ry quantity could
be heated for the crew, and this would be found on trial to be a much more
comfortable and nourishing drink for them, and much more enduring in its
effects than any spirituous liquor, and free from all after bad consequences.
"Where large fleets of fishing boats are assembled, it is a common prac-
tice for the whole fleet to follow the course pui sued by the first boat that
puts to sea, and lo x'un for the same fishing ground. This may be a wise
mode of precedure where the certainty of finding a body of fish in that par-
ticular quarter may have been already ascertained, but when this happens
not to have been the case, it would be much more advisable for the boats to
go in separate cour- os, so as to increase the chance of some of them falling
in with a body of fish ; and when that has been discovered, the other boats
of the fleet might afterwards join them, and thus all might fish successfully ;
whereas by the present practice, if the fish i-t not encountered by the first
boat, the whole fleet are likely to be equally' disappointed. Under any cir-
cumstances, the boats should not ci'owd too much together, but leave
sufficient intervals of room between each other, so that the trains of net may
be shot without any risk of one train interfering with, or getting entangled
with another. A good and efficient net ought to be 50 yards long on the
back rope, by 14 yards deep ; and a good and proper train should contain
26 of these nets, hanging in succession from the back rope, thu» containir 5
altogether 18,200 square yards, stretching over a line of sea of 1300 yaias
in length. The swing or net roj)e should Ixi .ibout 120 yards long, so that
ihe whole length of nets and line may stretch along 1420 ya.ds of sea, or
about four-fifths of a mile. These nets should be properly tanned ; and if
done with the drug called catechu, or terra iavonica, it will be found m'-.ch
better than oak bark ; but care must be takea when using it, not to overdo
the process, otherwise the meshes may become contracted, aad too much
hardened. Sir William Burnet's patent likewise has been found extremely
good for the preservation of nets. And further, while on the subject of nets,
it may be well that fishermen should know that Messrs. Jamieson, of Kil-
birnie, and Mr. Paterson, at Musselburg, have manufactured a particular
'?f>scription of small twine for nets, which, whilst it is equally strong with
the common net, is much less easily seen by the fiah in the water, and has

APPENDIX.

95

consequently been found by experiments made by order of the Board, to be
much more successful than the ordinary nets.

The train of nets having been carefully and regularly coiled up in the
boat, should, on arriving at the fishing ground, be gradually shot out with
equal care and attention, and then the boat lies with the train attached to it.
After the train shall have remained in the water for such a length of time
as nmy appear necessary for allowing the herrings to mesh, during which
time the nets must Lave been occasionally pulled up a little and examined,
so that when no likelihood of herrings may appear, the nets may be hauled,
the ground shifted, and the nets shot elsewhere ; and when it is found that
the herrings have meshed, the train must be carefully and not too rapidly
hauled up. And now comes a part of tlie fishing process which demands
tlie most serious attention from the fishermen, as the future value of the fish
may be immensely deteriorated if this part of these instructions be neglected.
The wliole of the fish should be carefully shaken out from each successive
part of the net as it is taken into the boat. If this is not done, the herrings
are liable to be much jerked about with every pull the net receives whilst
in the boat, and so they are stripped of their scales, are bruiset", torn, and
broken, and become soft, and more or less tainted, and consequently they
are thus, even before cure, rendered to a great extent unmarketable ;
whilst herrings immediately shaken from the nets in the manner here
enjoined, being alive at the time, fall easily from the meshes into the bottom
of the boat, where they remain in a beautiful state, with every scale adher-
ing to them, and continue firm and uninjured' until the boat reaches the
beach, where they are immediately and promptly delivered. To secure
attention to this most important matter, fish-cui'crs, in contracting with fisher-
men, should make an arrangement that all herrings brought to the shore in
the nets should be paid for at a reduced price ; and no indulgence should
be allowed as to this rule, unless in cases where stormy weather may have
rendered it impossible for the fishermen to shake the herrings'out of the nets
whilst hauling. It becomes the more essential to impress all this the more
strongly bolli on fishermen and curers, that the plan of shaking out the her-
rings from the nets as they are hauled is but too seldom followed, and this
in defiance of all the means which the Board of Fisheries has taken to get
the proper practice pursued, its Commissioners having, so far back as the
22nd June, 181G, issued, through its Secretary, an oider to its officers to do
all in their power to promote the adoption of this most important practice ;
but notv.ithstanding all the exertions of the officers, it is still universally
neglected. It is earnestly hoped, however, that tin fish-curers, to whom a
mode of correcting the evil has been pointed out as existing in their own
hands, will now seriously bestir themselves to put an end to the practice of
allowing the herrings to be brought ashore in the nets, which so much
destroys them even before a single step is taken m the process of cure.
Another precaution would be higldy valuable if it could be adopted. If a
piece of an old sail were fitted so as to cover the space from the mainmast
of the boat to the pumps, the moment after the herrings were shaken into
it from the nets, and made fast over each gunnel, so as not to interfere with
the management of tlie boat either in sailing or rowing, the fish would be
kept from all risk of suffl , ing from the sun, and if a boat-hook or boom
were pla<*ed fore and aft under it, they would be protecteu both from rain
und sea water until ready for delivery. These precautions would not only

I

* \

; I,

96

SHORE AND DEEP SEA FISHERIES.

preserve the fish in prime condition till the curing process should commence,
but the boat's crew would find their account in attending to them, from the
great saving of time and labor which would thus be secured to them on
their landing. Thus a crew which might reach the shore at six o'clock,
A.M., with a large take of henings, having their nets all shaken, and the
fish ready for immediate removal, might land, spread their nets, or hang
them on the dicing poles, and, in ordinary circumstances, they might have
their fish delivered by ten o'clock, get themselves washed, and take their
victuals, and then go to bed and sleep comfortably four or five hours, after
which they would have ample time to mend their nets, and to carry them
down to the boat, so as to be ready to proceed to the fishery, full of all that
strength, vigor, and energy necessary to prosecute it successfully ; whilst
other fishermen, on the contrary, Avho have had simikr success, but who
may have hauled their nets without shaking the fish out of them, have all
this to do after reaching the harbor, and tliat with much difficulty, for it is
often found io be so impossible to draw the nets from under the fish, that
those on the top require to be shoveled to another part of the boat, or landed,
before all the nets can be got out, the effects of all which on fish caught
during the hotter months may be easily imagined. But as regards the fish-
ermen themselves, from all these diflfculties, the day is far spent before the
fish arc deUvered, and the nets all spread out or hung up, so that before
they have reached home, washed and had food, there is no time left for sleep,
or for mending their nets, and the preparation for the ensuing night's fishery
is begun without befitting energy. Such crews, too, often arrive so late
at the fishing ground from these causes, that they cannot easily find a clear
berth to shoot their nets in ; and when they do obtain it, no sooner are the
nets fairly out of the boat than the men are asleep, or at all events they are
so fatigued from want of rest, that they Jiave not courage to haul \h-Ar nets,
so as to change their gi'ound if necessary, and to take a second shot, and
therefore, they thus too often return disappointed.

When the herrings are landed from the boat, they ought to be measured
by the legal cran measure, and not counted, unless the quantity taken be so
small as not fill a cran measure. As it is for the interest of both fishermen
and fish-curers that the cran measure should be used, as it affords the truest
and justest mode of dealing both for buyer and seller, every one should
unite in putting an end to the practice of reckoning the fish by numbers, as
the law is, that nothing is to be used but the cran measure, haviug the
brand of the Board of Fisheries on it.

k

V '■

PIRH-CURERS.

If fish-curers have the desire they ought to have, to compel the men
who fish for them to handle the herrings with proper care from the time of
their capture to that of their delivery, they should certainly do their best to
set them a good example, by seeing tliat every thing is done in their own
department strictly as it should be. Jf they leave their herrings after deli-
very in the curing-boxes, exposed to the sun or rain, it is not very likely
that they will hjive much influence in persuading the fishermen to shake the
herrings out of their nets as they are hauling them, or to take any other
necessary precaution for their preservation, seeing that all such rare would
be thrown away if the fish-curer should thus neglect the herring- after he
has received them. It is the fish-curer's business, therefore, to see that the

APPENDIX.

97

men
ne of
est to
own
deli-
ikely
ethe
other
^ould
er he
,t the

receiving-boxes and tubs have proper awnings over them, and hkewise that
the barrels, when packed, are propeily covered and protected from the sun
and rain ; and much of the good or bad character of British-cured herrings
will depend on the attention which may bo paid by curers to these injunc-
tions, i'or the neglect of them may, and probably will give an incurable taint
to the fisb. The sooner salt is applied to the herrings the better, as it
secures the adhersion of the scales, so important to the after appearance of
the fisb. For this purpose, salt should be sprinkled over them as they are
emptied in successive portions from the cran measure into the receiving or
gutting-box. All herrings shou'd be gutted, cured and packed on the day
they are caught. If this cannot be accomplished, they ought not to be
cured as gutted herrings. " They may, however, be cured as ungutted her-
rings, or made into red herrings.

GUTTERS.

.Gutting, and packing also, should commence immediately after the first
cran is delivered ; but this practice is too much neglected, particularly on
days when the fishing has been partial, or when the state of the tide may
have occasioned an irregular delivery. Although a number of gutters are
in attendance, they do not begin until such a quantity of fish is delivered as
will give constant employment to all. Thus unnecessary delay, exposure,
and deterioration of the fish take place ; all which might be obviated on
such days, and the parties satisfied, by dividing the payment, for the whole
number of barrels gutted and packed, equally among all. A most import-
ant matter is, to see that the herrings are properly picked and a.' sorted into
maties, full-fish, and sp'ont-fish ; and this should be done as the gutting goes
on, by having baskets or tubs fcr each particular sort ; and to prevent all
after mistake, the barrels into which these several sorts of fish are separate-
ly packed, should be Immediately and severally marked by means of a
marking-iron, with the res^ ective letters, M , F , or S .

Great car j should be taken" by gutters and packers to remove all fish
which have lost their heads, or which have been broken, bruised, or torn in
the bellies, so that they may be packed separately.

Bad gutting, and tearing the bellies of the fish, often arises from the
knives being blunt. To prevent this, the gutting-knives should be collected,
and delivered to one of ttie coopers every evening, who should have the
particular duty of seeing them all carefully sharpened on a smooth stone,
and returned to the gutters in the morr 'ng. Due attention to this will be
likely to produce neater gutting ; ihe bones Avill be cut and not left exposed ;
and the fish will not present that ragged appearance which so often dis-
figures them. Whether the fish are gutted for continental sale or for
exportation out of Europe, the orifice left at the top of the belly of the fish
should be as small as possible, and particular attention should be paid that
the breast be not lacerated or torn down, so as to leave the bones exposed.
The incision with the knife should be made in the throat quite down to the
back bone, and the knife turned round with the hand, and drawn upwards
under the breast fins, and not downwards along the belly of the fish, other-
wise the orifice will be made too large, and the roe or milt will be exposed.

The fish must be cleared, not only of the gut, but of the liver, stomach, and
gills ; which last, being full of blood, is known to taint the fish in a short
time after it is killed : and the incision of the knife should be made down

SHORE AND DEEP SEA FISHERIES.

IN

to the back bone, so as to allow the blood to flow freely from the groat blood-
vessel of th-^ fish, which tend ranch to the after ^>reservation of tlie herring.
In order to understand the Dutch manner of gutting herrings, we must
suppose that the fish is held in the hollow of the left hand, with its belly
uppermost, and the head and shoulders projecting about an inch before the
fore-finger and thumb ; that the gutting-knife is held in the right hand, with
the fore-finger and tluunb grasping the blade to within an inch or so of the
point ; let the knife then be plunged into the throat of the fish at the side
next the right hand, and thrust down so as to touch the back bone, and so forced
through the other side, with the point a little projecting therefrom, and let the
fore-finger then be turned over the head of the fish, and placed under the
point of the knife, and the flat part of the thumb laid on the breast fins
or grip of the fish, and pressed on the broad part of the knife ; the entrails
are then to be gently started, the gut and gib seized between the knuckles
of the fore and middle-fingers, and a sudden pull given, by which means the
crown-gut, apatomically called the pyloric appendages, will be left hanging
from the body of the fish, while the gills, fore-fins, heart, liver, &c., will fall
into the hollow of the hand. This is what is understood to be the mode of
gutting pn'.ctised b^ the Dutch, in which it is necessary to observe, that only
one pull is required to bring away every thing that they consider to be
necessary, when the operation has been performed in a proper manner. In
the IJritish method, the only difference is, that a second, and sometimes even
a third and fourth pull are necessaiy, because the whole of the intestines,
including the crown-gut, are extracted. It will thus be found, that the
breast or belly of the fish is most frecjuently lacerated in the act of remov-
ing those parts of the entrails, owing to the gutters making the pull
downwards towards the tail of the fish, instead of making it upwards
towards the head. Curei's should therefore give the most {)articular instruc-
tions to their gutters to make the pull upwards and not downwards, so as to
leave the orifice as small as possible, and to prevent the breast of the fish
from being torn. That mode of gutting by which the crown-gut is left
attached is peculiarly well adapted for the continental market, wiiere it is
beUeved that the crown-gut has a powerful influence in improving the flavor
of the fish, and where the appearance of the herring is held to be greatly
injured when it has been by chance removed.

PACKERS.

The packing of the fish should be proceeded with as expeditiously ae the
gutting, and in fact, both operations should be carried on at the same time,
the usual proportion of persons employed being two in gutting to one in
packing. The moment the first herrings are gutted, ♦lae curing process
should begin. The proportion of salt to be used must vary according to the
season of the year and the nature of the fish, as well as the market for
which it may be destined. The Dutch use one barrel of small Spanish or
Portuguese salt for sprinkling eleven barrels of herrings, in order that they
may be more conveniently handled, and one barrel of great salt for packing
seven and a half or eight barrels of hennngs for the Europt an market ;
and if this quantity should be found rather small, an additional i)lateful of
salt is introduced into the middle of the cask to supply the deficiency.
The calculation for each barrel of herrings may be about five-sixteenths of
a barrel of coarse Spanish salt. It must be observed, however, that whilst

1

c
i

F
r

r

APPENDIX.

99

ards

istruc-

as to

fisli

is left

it is

flavoi-

eatly

a« the
time,
)ne in
rocess
to the
:et for
ish or
they
eking
rket ;
fill of
ency.
9 of
hilst

the Dutch mode of cure may produce a perishable article of luxury for the
table, it is not capable of produciEg that imperishable article of commerce re-
quired by Bi'itish and continental merchants. But the parties employed in
the cure must be the best judges of the quantity of salt to be used for the
different markets for which the herrings may be intended. It is, moreover,
(litficult to lay down any well detined rule as to this point, from the circum-
stance, that there are several quaHties and sizes of Liverpool nshing salt,
which are of different degrees of strength. Many curers use only one kind,
whilst otliers use a mixture, and very frequently both Lisbon and Liverpool
salt are jointly used for curing tlie herrings of the same barrel. Thus the
quantity of salt recpiired ibr tish free from ghit, and early salted under
cover, would be quite insutficient for fish mixed with glut, and delivered in
the afternoon of a sultry or wet day. It must be remembered, however,
that tlie use of Spanish or Portuguese salt would produce a much better
cured article than is prr-'uced by Liverpool salt. The herrings are then
carried to the rousing-tubs, whei'c they receive the first part of the cure,
called rousing or roiling — that is, working them well to and fro among salt.
In pertbrming this operation, the packers should mix a proper quantity of
salt among the fish as they are emptied into the rousing-tubs, and t'.ie her-
rings should be turned over continually, until a proper proportion shall have
adhered to each. When this has been done, a small quantity of salt should
be scattered in the bottom of each barrel, and the packer should begin by
laying the iierrings into the barrel in regular tiers, each tier being composed
of rows laid across the barrel, taking care to keep the heads of the herrings
at each end of the row, close to the inr.ide of tlie staves of the barrel, v/ith
their tails inward, and making up the deficiency into the middle of each
row by laying herrings in the same line. Care should be taken to scatter
salt on the heads. The head herrings should then be placed. These are
laid across the heads of the herrings already fox'ming the tier, and these
herrings should also receive a sprinkling of salt, which should likewise be
thrown into the centre of the tier. The second tier must be packed in the
same way, taking care that the herrings shall be placed directly acoss those
of the first, and so on alternately, the herrings of each successive tier crossing
those of that below it. A proportion of salt should be distributed over each
tier, St. Ube's or Lisbon salt being always preferred for this purpose. When
the barrel is completed, a little additional salt should be put to the top tier.
Herrings intended for the Continent should be packed on their backs ; but
for the Irish market they are preferred when packed flat, or more on their
riides. The fish in each barrel should be all of the same liind and quality
througliout. The nefarious practice of packing inferior herrings in the
middle of the barrel, or supeiior herrings at the top is always discovered,
riooner or later, to the confusion and loss of character of the curer. The
barrels should be filled above the chime of the cask, in which state they are
allowed to stand till the following day, or even longer, when by the pining
or shrinking of the herrings from the effects of salt, they fall down so much
in the barrel, that it requires to be filled up. The moment ihe barrels are
packed, they should be properly covered over, to prevent the sun's rays or
I'ain penetrating the fish. AH vessels which go to cure on open beaches or
shores should be provided with old sails, or some other such covering, to
protect the lish from the sun and rain ; for if spread on the beach without
any such protection, they will infallibly be spoiled.

iMll

,' I

100

SHORE AND DEEP SEA FISHERIES.

COOPERS.

It is the duty of the cooper to see that all his barrels are properly made,
and of the legal size. It is of the greatest importance that he should ascer-
tain whether they are sufficiently tight for containing the original pickle,
because ther6 is no after remedy for the evil effects produced in the fish by
its escape. Barrels should be constructed of well seasoned wood, and be
made tight in the bottoms and seams, and croze, by introducing the broad-
leafed water plant called the sedge or flag, which would tend to secure the
original pickle under all circumstances. During the period of the curing,
the cooper's first employment in the morning should be to examine every
barrel packed on the previous day, in order to discover if any of them have
lost the pickle, so that he may have all such barrels immediately repacked,
salted, and pickled. A very common practice is to pour pickle repeatedly
into barrels of the previous day's packing, which have thus run dry.
without having in the first place secured the leak ; and then afterwards to
use the herrings of such dried barrels for filling up such barrels of herrings
as are well cured and tight. This is a practice which should never be
allowed, as the distribution of these dry, and consequently bad herrings,
amongst the herrings of a number of otherwise well cured barrels, has a
tendency to destroy the whole.

As already stated, the cooper in charge should see that the gutters are
furnished every, morning with sharp knives. He should be careful to strew
salt among the herring as they are turned into the gutting-boxes — give a
general but strict attention to the gutters, in order to insure that they
do their work properly — see that the herrings are properly sorted, and
that all the broken and injured fish are removed — take care that the fish
are sufficiently and effectually roused. Then he should see that every
barrel is seasoned with water, and the hoops pi'operly driven before they are
given to the packers. He should likewise keep his eyes over the packers to
see that the tiers of herrings are regularly laid Jind salted, and that a cover is
placed on every barrel immediately after it has been completely packed.
The cooper should write with red keel or black coal the name of the packer
on the bottom or quarter of each barrel as it is delivered, together with the
date of packing, and the letter M, or F, or S, for mixed, full, or spent fish, as
the case may be. Where this excellent regulation is practised, it is found to
be a check to bad or imperfect selection, as Avell as to bad gutting and irregular
salting ; and it pi'events the different descriptions of herrings from being
packed up together, when the barrels are unheaded in order to be filled up.
or for being bung packed.

After the herrings have been allowed one, two, or at most, three days to
pine, the barrels should be filled up with herrings of the same date as to
capture and cure, and of the same description as those which they contain,
care being taken not to pour off much pickle, or unduly to pres3 the fish.
The barrels should then be headed up and tightened in the hoops, and laid
on their sides, and this always under cover, so as to be shaded from the
sun's rays, which are seriously injurious to the fish ; and they should be
rolled half over every second or third day, until they are bung-packed,
which part of the process of cure should be performed within fifteen days
from the date of the capture of the herrings ; and not sooner than that
period, if it be the object of the curer to obtain the official brand of the

APPENDIX.

101

Board of British Fisheries at bung-packing. When the pickle has been
sufficiently poured off, a handful of salt, if required, should be thrown
around the insides of the barrels, and the herrings should be i)ressed close
to the insides of the casks, and additional fish of the same description and
date of cure should be packed in until the barrel is properly iilled, after
which it should be flagged, headed, blown, and tightened ; and the curing
marks should be scratched on the side. The barrel may then have itfl
pickle poured in, and be finally bunged up.

REPACKING HERRINGS.

fTor the purpose of preserving the fish in warm climates, and in order to
enable them to be exported out of Europe, all herrings must be repacked ;
and before the repacking commences, fifteen days must have intervened
from the date of their capture and first salting. For this purpose the her-
rings must be emptied out of each barrel in which they were originally
packed, into a large tub or box, filled with clean fresh water, where they
are washed and freed from all glut ; after which they are placed in open
baskets to allow the water to escape, and then weighed, when 2241b. of fish
are allowed to each packer for every barrel. The fish are then regularly
repacked into the same barrels, and Liverpool great salt is strewed on each
tier as packed, until the barrel is full ; the fish are then dunted, that is, tb'-
head is jumped upon by the packer, and when the quantity of fish weighed
doe? not fill the barrel, more is added. The barrel is then heuded, flagged,
and tightened ; the quarter of the head end of the barrel hooped up, and
an iron binding-hoop, one inch in breadth, driven on each end ; the chime
hoops are then nailed, which completes the process of full-binding. The
barrels are then placed in tiers — each bored in the centre of the bulge —
filled up with strong pickle made from clean salt — and bunged ; and they
are then ready for inspection, official branding, and shipment to any place
out of Europe.

Herrings are called sea sticks when they are shipped off soon after being
taken and cured, so as to be first in the market for early consumption, and
so to obtain a high price. When barrels containing sea stick herrings are
cured on board of vessels cleared out for the l5bhery, or shipped to be carried
to other stations, if the lower tien, are not caresuUy stowed, and the barrels
well hooped and tightened, they are apt to lose the pickle, and if kept for
any length of time in this state they will be found on landing to be gilded
and tainted. Sufficient attention and care will prevent this, and if it be
properly guarded against, the cure of the herrings will be improved by the
voyage, as they will be free from undue pressure, and as they will be found
when opened to be well flooded with pickle. Whether the barrels of her-
rings are prepared for the official brand of the Board of British Fisheries
or not, they should be kept constantly full of pickle, and where a leak
appears, the barrel should be made tight, or the fish should be taken from it
and repacked into a sufficient barrel. Bai-rels should be rolled half round
weekly until shipment. Herrings must have been cured for fifteen days
before the official brand can be applied for. If the curer wishes to have the
brand, he must give the officer notice, stating that it is his intention at such
a time and place to have so many barrels of herrings branded — maties or
full fish — as the case may be, and as a matter of course the officer attends.
In the first place he sees that the owner's name, with the place where and

|>^'
1 i

102

SHORE AI^D DEEP SEA FISHERIES.

the year when curoJ, are branded on the barrels, all of which should be
done prior to the officer's apf.carance. The officer havinj^ taken the required
declaration of the curer, and guaged the ban-els. each of which ought to be
of a size capable of containing 32 gallons English wine measure, ho
proceeds to examine the casks and herrings, causing so many thereof to be
opened for his inspection, taking out the heads and the bottoms of the
alternate barrels respectively, so as to satisfy himself that the herrings are
in all parts of the barrels perfectly what they ought to be, before he proceeds
to ap[)ly the brand to them.

A coo[)er should be in constant attendance on board of every vessel
during the lime herrings are shipping, to replace hoops, chimes, or any other
damage the barrels may have sustained by cartage, and to nail the chime
hoops, if not previously done. The master of every vessel should be bound
to use slings, and not crane hooks, for hoisting the barrels on board, and to
stow every barrel bung upwards, without the use of a crow-bar.

The superiority of Dutch cured herrings arises chiefly from scrupulous
attention being given to the different directions which have been detailed in
this Treatise, and in a great degree also to Lisbon or St. Ube's salt only,
being used in their cure, as well as to their being packed into oak barrels
alone, whilst ours are cured with Liverpool salt, and packed into barrels
made of birch or alder.

As it is extremely desirable, and very much for the interest of fishermen,
and all parties concerned in the herring fisheries, that the practice of taking
herring fry, or undersized heiTings, should be put an end to, each fisherman
soould hold it to be his duty to aid the Board of British Fisheries in stopping
it. It is chiefly under the pretence of taking sprats or garvies that this
destructive practice is pursued. It is therefore important that the distin-
guishing marks of the young herring, and the garvie or sprat, should be so.
generally known as to be rendered familiar to all. These have been
de ribed by Mr. James Wilson, of Woodville, the well known naturalist, in
a communication made to the Secretary of the Board, from which the fol-
lowing is extracted : —

"1st. The first character to which I would direct your attention, is one
which is so distinguishable by touch as well as sight, that it would be quite
easy by means of it to divide into two separate portions the largest and
most intemningled mass of these fishes, even in total darkness. I refer to
the jagged or spiney edging which prevails along the lower outline of the
sprat or garvie, almost all way from throat to tail. This character is
scarcely at all perceptible in the true herring. It is slightly developed in
the fry, but soon disappears. It seems never absent in the garvie, but
grows with its growth, and presents so stiff a toothing along the abdominal
line, that if a fish is held not very tightly by the sides between the finger
and thumb, and then a finger of the other hand is pressed along that under
line from tail to throat, the projections will present so much resistance that
the fish itself Avill be moved forwards.

" 2nd. The eye of the herring is proportionally larger than that of the
garvie, so that if you place a young herring beside a garvie of greater size,
its eye will nevertheless be larger than that of the garvie, and if the fishes
are themselves of the same size, the difference of the eye will be of course
the more perceptible.

" 3rd. The third character is less obvious, till attention is called towards

APPENDIX.

103

it, than the two preceding, but it is of equal importance, being not less con-
stant and discriminative. If you observe the position of tlie dorsal or back
fin of the herring, and suppose a line drawn perpendicularly downwards
from its forer.ost portion where it enters the back, you will find that such
line will invariably fall in advance of the ventral or belly fin beneath it.
But if you draw a similar line from the front portion of a garvie's dorsal
fin, it will invariably drop behind the insertion of the ventral fin.

" 4th. The fourth chai'acter of distinction results from or is connected
with he character just mentioned. There is a shorter space and fewer
divis'* al lines between the pectoral or breast-fin, and the ventral fin in the
gam than in the herring, so that the anterior portion of tlie body is
less ei» gated.

" 5th. The divisional plates, or segments, which occujiy the lower space
between the pectoral and ventral fins, are larger in size and fewer in number
in the garvic than in the herring, there being about fifteen in the lormer,
and about tw iity in the latter, 'n co' "irmity with this distincti n in the
outer aspect, the number of ribs is difterer.t, being considerably smaller in
amount in the garvie than in the herring.

" Many other distinctions of a minuter kind are known to naturalists, but
I think the preceding will suffice for the object you have in view, viz. : that
the difference between the sprat or garvie, and the fry of the true herring,
may be ascertained with ease and accuracy by all who desire to do so."
By order c*' the Honorable the Commissioners.

THOMAS DICK LAUDER,

Secretary Board of Fisheries.

Royal Institution, 26th June, 1845.

m
fol-

(No. 7.)
' IMPROVED MODE OF PREPARING COD-OIL.

IS

in

Kit

lal
^er
ler
lat

tds

The apparatus for the nianufacture of this oil is not expensive ; it is very
easy to make; the whole cuisists of a box made of common beards, which
may be lined with tin as being more easy to wash ; a cloth is laid inside the
box, apd upon it the cod-livers are placed ; the box is provided with a
closely fitted solid cover. A pot holding 40 to 50 gallons, with a close
wooden lid is placed some feet from the box, and a wooden pipe or tube
leads obliquely from the lid and communicates with the box in which the
livers are ; 25 or 30 gallons of water are put into the pot, and the steam
entering the box eliminates the oil and water resulting from the contents ; a
barrel is placed beneath the centre of the box, in which a hole is pierced to
allow the oil to escape. After the steam has been allowed to remain in the
box for two or three hours the cover is removed, the livers stirred up, and a
little salt thrown in to precipitate the strong parts of the liver ; the contents
are allowed to settle for five minutes, after which the oil which comes to the
surface is removed ; the box is then closed again, and the process repeated

til^

104

SHORE AND DEEP SEA FISHERIES.

every hour ; this must be carefully carried out In order to obtain white and
sweet oil of the best quality. When it is apparent that no more oil remains
in the livers, they are exposed to the sun, and become fit to be used in
making soap. As will be perceived, this new method of obtaining cod-liver
oil is inexpensive, and the difference in the cost and in the quality of the
article produced should encourage all those who are engaged in this branch
of the fisheries to adopt it. '

(No. 8.)

EXTRACT FROM REPORT OF B. N. A. COMMISSIONERS TO
WEST INDIES, MEXICO, AND BRAZIL, RELATING TO FISH
IMPORTED INTO THOSE COUNTRIES.

Codfish is sent to Brazil in drums and tubs, each containing one Portu-
guese quintal. In the Pernambuco market drums are preferred to tubs,
but in Bahia and Rio de Janeiro, the same quality of fish in tubs commands
from one dollar to one dollar and a half per quintal more than drums. No
fish should be shipped to Brazil, especially to Rio de Janeiro, but small hard
cured merchantable fish, free from salt and sun-burn.

To i'kistrate the value to any country of extended communications with
others, affording the choice of many markets for the sale of their products,
the Commissioners may here remark that at the very time fish was selling
for $12.50 per quintal in the Brazils, the price in Demerara and the neigh-
boring islands ranged from $5 to $6.

The Brazilian duty on fish is but 30 cents per quintal, but it appears to
the Commissioners that negotiations for its abolition might not be unat-
tended with success, and would produce results beneficial to the trade be-
tween Brazil and the Provinces. An equivalent concession in reference to
coffee would, no doubt, be highly valued by the Imperial Government of
Brazil.

Fish. — The Codfish pi-eferred in Truiidad is of the kind which is sent
from Ragged Island, Nova Scotia.

Codfish. — In Casks of 1, 2, 3, and 4 quintals each, and also Drums of
100 lbs. each, should be full weight. The quality ought to be a good clear
yellow and well cured, the size, medium and small. Large fish is not
liked, nor should it be thick.

Haddock has of late been a good deal used. The packages, quality,
and size, are the same as Codfish.

Mackerel. — In barrels and half barrels. Size, small, medium, and
large No. 3.

Herrings. — Pickled — ^in barrels of 200 lbs. each, both round and split,
but not mixed in the same barrel. Large No. 1 preferred. Smoked — in
boxes. Medium and small sized only used.

Salmon. — A few barrels and half barrels will always find sale. Tierces
not so much liked.

APPENDIX.

105

Alewives. — The same remark applies to these as' to Herrings. In
cargoes with Pickled Fish there cannot be too much care taken in seeing
that the barrels are filled with pickle and properly coopered before ship-
ment, as in this climate they soon rust and spoil.

(No. 9.)

ACCOUNT OF A REMARKABLE OYSTER FISHERY IN THE

RIVER THAMES.

rfa

is sent

^ums of
lod clear
li ia not

I quality,

Lm, and

Ind split,
\ked—in

I Tierces

, Of the private fisheries in the estuary of the Thames the most important
is that of the AVhitstable Company. It is probably the most productive oyster
bed in the world, though its extent is but small. It lies i.nmediately off
Whitstable, and is protected from the easterly winds by a spit of sand which
runs out from the shore for a distance of 1^ miles. Inside of this the
ground which belongs to the company is about two miles in extent each
way, but at present not more than two square miles are cultivated. Except
during very extraordinary tides the beds are never uncovered at low water,
the depth not falling below from four to six feet. From this comparatively
small piece of ground the produce of oysters is very considerable.

The company is an ancient corporation of fishermen in the nature of a
guild, and is probably an example of the ancient guilds which were formerly
so common in this country. They had from time immemorial been working
on their present ground, but in the year 1793 they were empowered by
Parliament to purchase the exclusive right of fishing from the lord of the
manor on the ground where previously they appear to have been only cus-
tomary tenants. At that time they were only 36 in number and they had
to borrow a sum of £20,000, which was subsequently increased to £30,000,
for the purchase of the ground and for stocking it v.'ith brood. Their num-
bers are now increased to 408, including widows, and of these about 300
are working members. They have succeeded in paying of!' their debts ;
their annual receipts are now sufficient to enable them to lay out a great
amount of money in the purchase of brood, and they have a stock of oysters
in hand which is valued at a very large sum. At the commencement of the
season of 1862-3 their stock was valued at £400,000, and during the season
they sold oysters of the value of £90,000. The company is governed by a
foreman, deputy-foreman, treasurer, and a jury of twelve ; the officers are
elected by the whole body, and the jury is nominated by the officers. The
only persons who have a right to become members of the company are the
sons of dredgermen. The officers and jury decide what shall be the quan-
tity of oysters dredged up and sold in the market, and what amount of
brood shall be bought, and how much shall be paid to the members for work
done for the company. The rate of wages varies according to the quantity
sold and the price of oysters ; on the average of the last eighteen years the
rate of pay to the members has been 23s. per week ; the last few years it has

8

106

SHORE AND DEEP SEA FISHERIES.

been considerably more, and a bonus was divided in 1863 of £20, and 1864
of £16, so that the amount each member has received during the last twelve
months has been altoj^ether £100. The widows of members are also
entitled to one-third of the pay which working members get. Between
^33,000 and £31,000 has been paid over by the company to its meiribers in
thee ourse of one year. For this pay the average work [)erformeil by the
dredgermen, during the open season, when they are engaged in dredging up
oysters for sale iii the market, is about two hours a day ; and during the
close season, when they are occupied in dredging and clearing the ground
and moving and separating the oysters, four hours a day. The rest of their
time is generally occupied in dredging the '' Flats " for brood, which thoy
sell to the company for laying down, and in good year* they often make
more by work outside than tliey receive from tlie company itself in wages.

(No. 10.)

LETIER FROM MR. TOWNSEND TO HON. JOHN LOCKE ON
T!iE PRACTISE OF SET-LINE OR BULTOW FISHING.

Sir, — Since I addressed you last year on the evils of set-line fishing, I
bave obtained some rather important information on tbe subject, which brings
out in strong colors the evils of that method of fishing for cod.

Up to the year 1857 tbe set-line fishing was only practised by the French
fisbermen in the neighborhood of St. Pierre, on the off-shore banks, where
their vessels anchored, and tbe lines wei'e set, and fished from then in boats
built for tbe purpose. In the same year a few of the large fishing firms
commenced set-line fishing in shore to occupy the spare time of the shore
hands. The lines were of course set close in shore, so that they could be
readily watched and tended from the island. The experiment proved so
successful in 1857 that the following year nearly every firm had two or
three large boats engaged in the inshore set-line fishing.

At St. Pierre there are a large number of poor fishermen who earned
their living by going out daily in open boats from three to five miles otF the
shore and fishing i;i the old method, by hook and line. By tlie latter part
of 1858 the poor inshore fishermen Imd suffered so much in their business,
from the effects of the set-lines, that they were compelled to petition the
authorities against it. The Government appointed a Commission to enquire
into tiie injuries to the petitioners, as set forth in their petition, and the result
was the Commission was so well satisfied with the injurious effect of set-line
fishing, that before the commencement of the Spring fishing of 1859 an
ordinance was promulgated prohibiting cod fishing with set-lines within six
miles ot the island ; consequently in shore set-line fishing has been wholly,
discontinued.

Here we have a direct proof, if proof were wanting, of the injurious
effects of set-line fishing. From every fishing ground that you can get infor-
mation, the same story is told of the gradual destruction of the cod-fishery
by set-line fishing.

APPENDIX.

107

I 1864
twelve
e also
ulween
bcrs in
by the
rin<j; up
iiig the
ground
of their
i;h they
n make
I wages.

KE ON
[G.

fishing, I
ich brings

le French
, where
in boats

ling firms
i shore

could be
ovetl so
two or

) earned
off the
tter part
business,
tition the
0 enquire
the result
,f set-line
1859 an
vithin six
m wholly.

injurious
I get infor-
)d-fisherv

A pentleman from the Magdalen Islands, informed me that the practice
of set-line fishing on the Banks of those islands, by United States fishermen
and others, but chiefly United States fishermen, is completely destroying the
cod-fishery in the neighborhood of those islands, and that the inhabitanta
have U) leave and go elsewhere in search of fish ; when, before set-line fish-
ing was practiced, they had no diffteulty in getting good fares at homco

It is the duty of every person interested in the preservation of the North^
American fisheries (and who among us is not ?) do all in their power to have
a stop put to set-line fishing and all other injurious methods of taking fish.

I may here add that the United States fishei-men, with scarcely an excep-
tion, are now fidly aware of the injurious effects of set-line fishing, and wish
that it was put down by law. The only reason they give for practising it
is because others do so.

Set-line fishing by the French, on the Banks off the coasts of Newfound-
land, is not only destroying the fishery on these banks, but is also materially
affecting the fishery on the coa^st of Newfoundland, — the fish being inter-
cepted in their course towards the shore and taken there by the constant
baiting of millions of hooks.

Set-line fishing is very generally condemned by the French themselves,
but it is a serious matter to change the whole system of fishing, vso long
practiced, of between six and seven hundred sail of vessels, four-fifths of
which are of heavy tonnage, especially at a time when they can hardly
make both ends meet. They will, it is likely, continue their present method
of fishing until necessity compels them to abandon it or the fishery altogether.
With a few years like the past, the French fishery will not be worth follow-
ing, even with the ten franc bounty. Set-line fishing realizes the fatal result
of sweeping off all the fish within its reach. Like all evil systems, it is
sure to entail ruin in the end on those who practice it. Man is certainly a
strange animal, and extremely inconsistent ; he builds monuments of all
kinds for posterity, but does not hesitate for a moment to destroy the boun-
tiful provisions of Providence intended for all times.

It is to be hoped hat the commis .^ion, agreed to by the British and United
States Governments, to encpiire into the state of the North American Fish-
eries, with a view to the best means of fostering and protecting them, will
take the whole system of fishing in the North American waters into con-
sideration.

In my letter of last year to you, I stated that I did not believe that any
arrangement could be made with the French Government, and the refus£|,l
to appoint a Commissioner proves that my anticipations were correct. The
French Government cannot, I almost say dare not, inteifere with the method
of, fishing so long practiced by the French fishermen. It is well known that
the French fisheries at St. Pierre and Newfoundland are not in a prosperous
condition, even with the ten franc bounty, and I believe that many of the
^^'ench fishing firms would gladly avail themselves of any dictation or
mt<?rference in their manner of taking codfish, to give up the business and
impute their loss to such interference, and demand redress.

The French fisheries at St. Pierre and Newfoundland are very expen-
sively conducted. The one fact that nearly all their fishing craft and crews
have to traverse near six thousand miles, every fishing season, to get on the
fishing ground, is a heavy drawback to their profits. This was not felt when
fish were plenty, but the vile system of fishing which they have practised

I I

1;

!' i

t

108

SHORE AND DE51P SEA FISHERIES.

•11

to increase their immediate profits, is now being felt, not only by themselves
but by others, and is fast sapping the source from which the supply has been
drawn, and I am of opinion that they are ready to grasp at any excuse to
escape from the consequences of their cupidity and folly. It is my opinion
that if the French do not alter their system of fishing, or get new ground
to fish on, a very few years will witness a material falling off in their fishing
interest at St. Pierre and Newfoundland.

^ As no arrangement can be come to with the French, the true policy will
be t( onfine them strictly to the grounds they already possess, and on no
account extend their fishing privileges. The British and Unitcil States
authorities can then save, protect, and foster all the fishing grountls which
the French are debarred from using.
AprU 5th, 1862.

(No. 11.)
TRAWL -NET,>^.

!■;

Two kinds of net properly bearing this name are in use among profes-
sional fishernien, viz., the beam-trawl and the pole-trawl. Another net,
designated a " trawl," was formerly employed for catching herrings by the
fishermen of Locli Fyne, and of some other parts of the west coast of Scot-
land, but as it was used as a sweep or circle-net it may be more suitably
described under the head jf seines ; its use in the districts mentioned is at
present prohibited by Act of Parliament.

The Beam-trawl. In describing this particular form of net we may take
as a fair example such a trawl as is employed by the .d,rge deep-sea trawlers
of Torbay and the North Sea.

It consists of a triangular purse-shaped net about 79 feet long, usually
having a breadth of 40 feet at the mouth, and gradually diminishing to four
or five feet at the commencement of the " cod," as the smaller end of the
net is called. This part of the trawl, about 10 feet long, continues of a
nearly uniform breadth to the extremity, which is closed by a draw-rope
when the net is used. The upper part of the mouth, the " square of the
ret," is secured to a wooden beam about 40 feet long which keeps the net
open ; this beam is supported on two upright iron frames, three feet high,
known as the " trawl-heads, or irons," each having a socket above to receive
the end of the beam, and a thick flattened shoe below to bear on the ground.
The under side of the net corresponds to the back, except at the mouth,
where, instead of being square with the beam, it is made with a deeply-
curved margin which is bordered by the ground-rope — a stout piece of old
rope covered over or " rounded " with smaller rope to protect it from
chafing when the trawl is being worked over the bottom ; the ground-rope
thus having the front edge of the under part of the net attached to it,
extends with a long sweep from one trawl-head to the other, each end of the
rope being made fast at the back of the shoe ; its whole length therefore
ni3Bt8 on the ground. The cod or small end of the trawl is usually strength-

APPENDIX.

109

iselves
,s been
cuse to
(pinion
ground
fishing

cy will

[ on no

States

- which

r profes-
her net,
rs by the
, of Scot-
I suitably
led is at

aay take
trawlers

usually
to four
Td of the
lues of a

aw-rope
of the

the net

eet high,
receive

gi'ound.

e mouth,
deeply-

je of old
it from

und-rope

ed to it,
d of the
herefore
trcngth-

ened on the under side with pieces of old net, called " rubbing pieces," to
protect it from chafing when a large quantity of fish has been collected
within, find the strain on that part of the net is consequently increased.

A trawl is generally fitted with two pockets, one on each side. These are
made by lacing together the upper and under parts, beginning at the outer
edge, and graduexlly working towards the middle and small end of the net.

The mouth of the pockets, that is, where the

lacing

stops, therefore faces

any fish that may have passed between them into the cod, and escape being
impossible at the cod-end, many of the fish swim in a sort of backwater into
the pockets until they are stopped at the narrow closed extremities.

The meshes ir a large trawl, such as has been described, are of four sizes,
and i-ange from four inches square near the mouth to an indi and a quarter
square in the cod.

Two stout ropes of about 15 fathoms each are fastened, one to the front
of each of the trawl-heads, the Uher ends uniting to form a bridle, to which
is shackled a warp 150 fathoms long ; by this warp the trawl is towed, the
quantity of rope paid out depending on the depth of water, the state of the
weather, and other conditions. Trawling is, as a rule, always carried on in the
direction of the tide, sometimes across it, but never against the stream, as
under such circumstances the trawl could not be kept on the ground. The
trawl is generally kept down for one tide, and its rate of progress is usually
only from half a mile to two miles an hour faster than that of the stream,
depending on the kind of fish sought after ; the object being to keep the
I trawl steadily working on the ground, on which most of the fish caught by
the trawl are habitually found, and this object could not be attained if the
vessel were going fast through the water.

The action of the trawl will be readily understood.

The net is towed with the mouth and beam in front, the beam being raised
about three feet from the ground by the trawl-irons, ar J, contrary to general
belief, never touching the bottom at all unless the trawl capsize before it
arrives there. In such a case the mouth of tue net cioiies, and the irregular
jerking of the warp warns the fishermen that the net must be hauled up
and " shot " a second time before any fish can be taken. If, however, the
trawl sinks in a proper position, (and this depends in a great measure ou the
way in v>'hich the vessel is managed, as soon as the trawl is overboard,) that
is, with the beam uppermost, the ground-rope then comes into play and
sweeps evenly over the bottom, disturbing any fish there may bo within
reach ; and as the rope extends forwards on each side of them, and the
'"»ack of the net prev-^nts escape upwards, the fish, lying, according to their
habit, head to stream, dart forward into the bag of the net, and in many cases
ultimately find their way into the pockets., from which they are shaken out
with the rest of the fish when the trawl is hauled on board and the end of
the net opened.

The trawl can only be used with advantage on smooth ground ; a sandy
bottom is preferred, not only from that being the usual resort of soles and
other valuable kinds of ground-fish, but from the less danger there is on
suoh a surface of tearing the net to pieces. Mention has already been
made of the use of old rope for the ground-rope ; such a material is employed
to prevent the loss of the trawl in case of any unforeseen obstruction, such as
patches of rock or heavy stones, which are sometimes found on large tracts
of sand. In such a case the groimd-rope gives away, and the worst that can

110

SHORE AND DEEP SEA FISHERIES.

i

happen is the tearing open of the under part of the net, a result serious
enough in itself, but preferable to losing the trawl altogether, which might
occur by the partuig of the trawl-warp if the sudden and violent strain were
not relieved by the ground-rope breaking.

The vessels from which these /leep-sea trawls are worked runs from 35 to
60 tons O.M., or even more ; the size of the trawl depending on that of the
vessel. They are fine sea-going craft, smack-rigged, and capable of standing
a great deal of rough work, as will be evidevit when it is remembered that
the large fleet of trawlers exposed to the uncertain weather of the North
Sea stay out, as a rule, for six weeks p.t a time in all seasons of the year,
their fish being collected daily, packed in ice, and conveyed to market by
fast-sailing cutters of 100 tons burden, constructed expres-^ly for speed, and
whose captains or owners are interested in getting all the fish delivered in
marketable condition.

Trawls of a liVe construction, but of a smaller size, with a larger number
of pockets or without any of them, and with neshes of various dimensions,
are extensively used in estuaric^ and shallow bays on various parts of the
coast. The mode of working them is the same as with the deep-sea trawls ;
but from the restricted limits of the ground over which they can be towed
in one direction, the net is necessprily hauled up more frequently than it
might be if there were room to work it continuously through a whole tide.
The craft employed in such localities range from six to twenty to"is, and are
either half-decked or entirely open boats.

The Pole-trawl. This kind of trawl appears to be now only used in the
south and south-west of Ireland, it having been for a long time superseded
elsewhere by the more effective beam-trawl.

The net is of much the same form as in the ordinary trawl, except that
in the pole-trawl the back is cut away to correspond Avith the under part,
leaving a bag \\ith a square mouth, and a long wing or sleeve extending
outwr-ds and forwards on each side. The free end of each wing is fastened
by its upper and lower edges to a " hammer," consisting of a stout flattened
piece of iron to act as a shoe, and an upright handle of either wood or iron
rising from the centre The back-rope is supported by cork floats, and the
ground-rope is weighted with lead. There is no beam by which the mouth
of the net can be extended. This is managed, however, by the use of a pole
25 or 30 feet long, rigged out on each side of the trawl vessel ; a rope from
the hammer leading t^ rough a blook at the end oi each pole and coming in-
board enables the net to be worked and hauled up very much after the
manner of the beam-trawl.

I;

" '5^V^^.';^'f :"" ^^ ff'.'^'A'.y^yfyf' iJ'V 'V>' »iwu ■■■fi. ■?.! I III.... iij, 1^ i,ti|iiMi.» ij^jq^

KM^^ffp**

APPENDIX.

Ill

the

(No. 12.)

PROVINCIAL LAWS RELATING TO COAST AND

FISHERIES.

DEEP SEA

Sect. 1. Officei's of the colonial revenue, sheriffs, magistrates and any
other person duly commissioned for that purpose, may go on board any
vessel or boat within any harbor in the province, or hovering within three
marine miles of any of the coasts or harbors thereof, and stay on board so
long as she may remain within such place or distance.

2. If such vessel or boat be bound elsewhere and shall continue within
such harbor or so hovcrhig for twenty-four hours after the master shall have
been required to depart, any one of the officers above mentioned may bring
such vessel or boat into port and search her cargo, and also examine the
master upon oath touching the cargo and vovage ; and if the master or per-
son in command shall not truly answer the questions demanded of him in
such examination he shall forfeit four hundred dollai's ; and if there be any
prohibited goods on board, then such vessel or boat, and the cargo thereof,
shall be forfeited.

3. If the vessel or boat shall be foreign and not navigated according to
the laws of Great Britain o.nd Ireland, and shall have been found fishing or
preparing to fish, or to have been fishing within three marine miles of such
coasts or harbors, such vessel or boat and the cargo shall be forfeited.

4. All goods, vessels and boats liable to forfeiture may be seized and
secured by any of such officers or persons so commissioaed ; and every per-
son opposing them or any one aiding such opposition shall forfeit eight
hundred dollars.

5. Goods, ^'essels and boats, seized as liable to forfeiture under this
chapter shall be forthwith delivered into the custody of the officers of the
colonial revenue next to the place where seized, to be secured and kept as
other vessels, boats and goods seized aie directed to be secured and kept by
law.

G. All goods, vessels and boats condemned as forfeited under this chap-
ter shall, by direction of the principal officer of the colonial revenue where
the seizure shall have been secured, be sold at public auction, and the pro-
ceeds of such sale shall be applied as follows : the amount chargeable tor
the custody of the properly seized shall fir^t be deducted and paid ovvU' for
that service, one-half of the remainder shall be paid to the officer or person
seizing the same without deduction, and the other half, after first deducting
therefrom all costs incurred, shall be paid into the treasury of the province ;
but the board of revenue may nevertheless direct that any vessel, boat or
goods, seized or forfeited, shall be destroyed or reserved for the public
service.

7. All penalties or forfeitures hereunder shall be prosecuted and re-
covered in the court of vice admiralty.

8. If any goods, vessel or boat shall be seized as forfeited under this
chapter, the judge of the vice admiralty with the consent of the persons
seizing the same may order re-delivery thereof, on security by bond to be
made by the party with two sureties to the use of her majesty. In case the

112

SHORE AND DEEP SEA FISHERIES.

property shall be condemned, the value thereof shall be paid into the court
and distributed as above directed.

9. All suits for the recovery of penalties or forfeitures shall be in the
name of her majesty, and shall be prosecuted by the advocate general, or in
case of his absence by the solicitor general. If a dispute arise whether any
person is authorized to seize under this chapter, oral evidence may be heard
diereupon.

10. If any seizure take place under this chapter and a dispute arise, the
proof touching the illegality thereof shall be upon the owner or claimant.

11. No claim to anything seized under this chapter and returned into
the court of vice admiralty for adjudication, shall be admitted unless the
claim be entered under oath, with the name of the owner, his residence and
occupation, and the description of the property claimed ; which oath shall
be made by the ovner, his attorney or agent, and to the best of his knowl-
edge and belief.

12. No person shall enter a claim to anything seized under this chapter
until security shall have been given in a penalty not exceeding two hundred
and forty dollars to answer and pay costs occasioned by such claim ; and in
default of such security the things seized shall be adjudged forfeited and
shall be condemned.

13. No writ shall be sued out against any officer or other person author-
ized to seize under this chapter for anything done thereunder until one
month afler notice in writing, delivered to him or left at his usual place of
abode by the person intending to sue out such writ, his attorney or agent ;
in which notice shall be contained the cause of action, the name and place
of abode of the person who is to bring the action, and of his attorney or
ao-ent ; and no evidence of any cause of action shall be produced except
such as shall be contained in such notice.

14. Every such action shall be brought within three months after the
cause thereof has arisen.

15. If on any information or suit brought to trial under this chapter on
account of any seizure, judgment shall be given for the claimant, and the
judge or court shall certify on the record that there was probable cause of
seizure, the claimant shall not recover cosis, nor shall the person who made
the seizure be liable to any indictment or suit on account thereof. And if
any suit or prosecution be brought against any person on account of such
seizure, and judgment shall be given against him, and the judge or court
shall certify that there was probable cause for the seizure, then the plaintiff,
besides the thing seized or its value, shall not recover more than three and
a half cents damages nor any costs of suit, nor shall the defendant be fined
more than twenty cents.

16. The seizing officer may within one month after notice of action
received, tender amends to the party complaining or his attorney or agent,
and plead such tender.

17. All actions for the recovery of penalties or forfeitures imposed by
this chapier must be commenced within three years after the offence com-
mitted.

18. No appeal shall be prosecuted from any decree or sentence of any
court in this province, touching any penalty or forfeiture imposed hereby,
unless the inhibition be applied for and decreed within twelve months from
the decree or sentence being pronounced. '

Hlffipt'''

APPENDIX.

113

3urt

the
)r in

any
earcl

?, the
It.

I into
3S the
e and
I shall
mowl-

hapter
andred
and in
ed and

author-
ritil one
place of

agent ;

id place

rney ov

except

ifter the

Upter ov.
and the
Icause ot
ho made
And it'
of such
ior court
IplaintiiF,
lu-ce and
1)6 fined

If action
|r agent,

osed by
Ice com-

of any
I hereby,
Iha from

1 9. All coasting vessels under sixty tons burthen owned in this province
nnd engaged in the coasting trade thereof, shall be furnished with a narrow
piece of plank or iron affixed to the bottom of tlie keel and level therewith,
extending aft at least six inches beyond the apertt re between the st(Tn post
and rudder, and well secured on the keel. But this section shall not extend
to vessels in which the main or false keel extends six inches beyond the
aperture hctween tlu! stern post and rudder.

20. Any owner or master of a coasting vessel not so furnished or built,
running foul of any net set off the harbours, bays and river.- of the coast,
shall upon due |)roof thereof foi-feit twenty dollars, to be reftovered by th(B
party injured to his own use as a private debt ; leaving to the party
aggrieved, nevertheless, his right- at common law for any further damage.

21. In this chapter " vessels " shall include ships; and "harbors" shall
include ports, bays and creeks.

22. The first eighteen sections are suspended as regards citizens and
inhabitants of the United States of America, and shall continue so suspended
and not in force so long as the treaty betweiiu her majesty and that country,
signed on the fifth day of Junis 1H")4, shall continue and l)e in force.

23. The master of any vessel registered and btdonging to this province,
and bound from any port ther(Mn, to be employcid in the deep sea fishery,
shall before proceeding on such fishing voyage enter into an agreement in
writing with every person on board, apprentices excepted, which agreement
shall express whether the same is to continue for one voyage or for the
fishing season ; and shall also express that the fish or the prociM^ls of such
fishing voyage or voyages which may appertain to th(^ cro'w of such vessel,
shull be divided among them in proportion to the (juantity or number offish
which they may n^spectively have (iaught ; which agreement in addition to
the signatures of the master and ci'cw shall be (rountersigned by the owner
of such fishing vessel, or his agent, and >hall be as nearly as possible in the
form "iven in the annexed schedule.

24. Any person having engaged for a voyage or for the fishing season,
as before provided, who shall whih; the agreemimt therefor continues in
force, desert or absent himself from the vessel in which he shipped, without
leave of the master, shall be liable to the same penalties and forfeitures
imposed on the like offences under chapter seventy-five ; and every master
of a fishing vessel taking any person on a deep sea voyage without entering
into the before required agreement, shall be liable to the penalty imposed
on that offence by the same chapter.

Memorandum. — Laws for Regulations and inspections of Fish are to be
found under Chapter 85, Revised Statutes. These, laws though minute in
their application and stringent in the penalties that are attached to their
infraction, are practically inopemtive because they are left to the option of
the county sessions to adopt them.