ED FROM THE ANNUAL REPORT OF THE COMMISSIONER OF FISH AND FISHERIES FOR 1881.] - 6 dj (7 ¢ % “> ( & $2, or <¢ &% % ty &%, oe “%e MATH RTE ATS ™& FOR A ) Bers LORY OF THE MACKEREL FISHERY. BY GEORGE BROWN GOODE, JOSEPH W. COLLINS, R. E. EARLE, AND A. HOWARD CLARK, WASHINGTON: GOVERNMENT PRINTING OFFICE. 1883. alee 4 JEXTRACTED FROM THE ANNUAL REP ORT OF THE COMMISSIONER OF FISH AND FISHER IES FOR 1881.) AA PA tS FOR A BS TOR Y OF THE MACKEREL FISHERY. 7617 BY GEORGE BROWN GOODE, JOSEPH Ww. COLLINS, R. E. EARLL, AND A, HOWARD CLARK, WASHINGTON: GOVERNMENT PRINTING OFFICE, 1883. ware si Ca | eat nya te ; ia ee MATERIALS FOR A HISTORY OF THE MACKEREL FISHERY. By G. Brown GoopbrE, JosEPH W. CoLurns, R. E. EARLL, AND A. HOwaRD CLARK. : ANATIZY SIS. Te NADU Adi EI STORY BY Gi ROWING GOODE): saccse nee sects sass a= ING) bye) TEMISENOLe COIN Geto) MUNCIE OG Aad Se Sa oes aoe Baoan vadeoaboooad.gooc i Geosraphicalidistrip win sc a=) ae ae ate aa fee telne l=) Za Mio abl Ol spe sens sects ate face aia aleyg eo icla Sree aaa) Sia/afeislehal= SA reas babe ‘ Sy WTOC Sen ES le ES A ea aa ott EE REE IaA eae iac AS UB 208 See gedt a ace SO SOE Bee Cane ee B SIE ECHO e Deo nee ar emer Ha IVE DLO MC Hol pen pense sem oe cava esate sh AS a Se RS Ri tee : GrelkvaLeroteonowit heal dsiZ@mrmarae eee esses scien = eileen cesar is TOMES s SaaS a Cogdso nO e HO MEO Nene aaa ACES eet BES SC CC ens cance ate B.—STUDIES OF THE MOVEMENTS OF THE MACKEREL SCHOOLS. ---.-.-----. 8) umd onthe causesiof irresular movements. -.--2-.--2- 2-2-2. 22. > ok 10. Hind on the causes of the alleged annual variations in the number OR PUTACK Rees Seene ee er Speed ee ee eee ears is chal cols ete hem ere ; Observations of American fishermen on the movements of the mack- ELE) SCHOO] Se neta aN IR oe ie ene ened ce arabe ieee ns Sevag eee a aeenes II. THE MACKEREL FISHERY OF THE UNITED STATES, BY G. BROWN C.—THE PURSE-SEINE FISHERY ie 12. 13. . Apparatus and methods of fishing .-.--- WAP ie selclas ute e sleberars rede jets p RakinevcareiOtbleudishwoosm eee se cee ease, doe cis sic aun lesen = Sere y SUMMIT Os OM ORMANKO hs sates sae eels eatda cae eye store orate iain ae eye sia Sin andingsthercanoOessmcsa aces see os ae aces oe alae a ee eer eee hinancialiprotisronseimimonetesste lS cele Ne toe ee.) oelseersccis! asec PHEUIStORYs Ofmtheruserote pUnse-seINeS ss Yas 6 ceteee sae oee eee eee eee PA D.—THE MACKEREL HOOK FISHERY 22. 23. 24, 25. 26. 20. 28. 29. E.—THE MACKEREL GILL-NET FISHERY COODE AND CARI JsmWri © OMIMNS ios ceo no acct scncemetoee ihesishimo¢orounds yas esas sete e seeelsnin cits ne oases ne aa 4D OYSY ITS ENG SO Seo Fess Ns ye SP RT Sa Se ie aye Baa Hd BLAKE A /EVSISEN ISG BS SS AP ers eee ML gs LE ee RCE The attempted use of the purse-seine in Norwegian waters....-..-.. Fishing grounds Mie mish erie mys certs eeee a alas ar aes See yee a 5 Re MNS VORSE] Sys ae eee tee ae eaters, Acc RR Nek Maes era) etal Apparabusiands meth odsrote ts hime ees es aes sl eee ele ele ares Of stile © Aisne Sey ye a pe ts ach Te ake NL le 8 ahd) ee Homeward passage and disposition of the fish .....----..-----.--- Kinan cial promt ofthe hookstisheny a2 oes sess asa oe aes see Itinerary of a mackerel voyage to the Gulf of St. Lawrence, by Maj. D. W. Low Se ee a i ee ee i i i i ee 30. Implements, methods, and results of ‘‘mackerel dragging” ....-. -- i ? ’ oD > F.—THE SPRING SOUTHERN MACKEREL FISHERY . The fishing grounds ol 49, b2 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [2] Page. II. THE MACKEREL FISHERY OF THE UNITED STATES—Continued. F.—THE SPRING SOUTHERN MACKEREL FISHERY—Continued. 32. Early catches of mackerel, 1878-1881-.--.------------------------- 112 SOM GRU OER GI Sen Sete ec iee asec aie ioe amine cos 0 meee ais vie mnicinitn see eee 113 34, Apparatus and methods of fishing.....--..-----------------+----- 113 G.—EARLY METHODS OF THE MACKEREL FISHERY, 1620 to 1820 ....-..---- 115 35. Seining mackerel with drag-seines -..---.-----------------------> 15 36. Drailing for mackerel........--...----- -----+ see eee cree eee eee eee 117 III. LEGISLATION FOR THE PROTECTION OF MACKEREL .......-.---. 119 H.—LAWS, PETITIONS, AND PROTESTS...--.------------ -----+ eeeee-------- 119 37. Legislation in the seventeenth and eighteenth centuries -.--- gov lg 38. Protests against jigging and seining in the present century --.-.---- 121 IV. STATISTICS OF THE MACKEREL FISHERY IN 1880, BY R. EDWARD TOVATR D1 oe ee EEOC eee eee RERO REESE Sern acnos5. eh = AG HSI HO WIN GISTATESRIGS = saijc 2 2a sco tein) amare mente tae ate) tele 124 39. Table I. Vessels and men in the mackerel fishery (by ports)--.----- 124 40. Table II. Mackerel fleet, by States, according to fishing grounds... 126 41. Table III. Mackerel fleet, by States, according toapparatus....--. 126 42. The products of the North Atmerican mackerel fishery for 1880..... 127 V. TIE MACKEREL CANNING INDUSTRY, BY R. EDWARD EARLL... 131 J.—THE DEVELOPMENT OF THE MACKEREL CANNING INDUSTRY.----------- 131 43. The methods and statistics of canning .:..-.-..--.---- .2225------- ston VI. METHODS OF PACKING, AND INSPECTION LAWS, BY A. HOWARD : IPA Ree ae Ss As srs Sth ec eek esti st eee 137 K.—METHODS OF PACKING, AND INSPECTION LAWS...--. ----- ---.-- ------ 137 Ae Methods ohmackine Mackerel «. 2. <.2.¢2osccc- «5 goes aeee teens 137 ARIS DE CHONG AM Snecma 2 ie) aia,2 Oalcnnie oewices oa te e's ane SOE eee 147 VII. STATISTICS OF INSPECTION OF MACKEREL FROM 1804 TO 1880, Ber AC ELON AUN) CIA IK 2.2 ne 2 ite cee a 162 L.—SrTATIsTIcs OF MAINE, MASSACHUSETTS, AND Nrw HAMPSHIRE, WITH RO RALUS PATISTICG nk 222 cScic ss, cS2aish os -Sestes Soe Se eee eee LOS AG MsbansimicsOo0 MM laAssaChUsebts! =< s5 0acce socins sce Hane eee ee eee 162 Ape EUS CS) Ole VLAN b= ciao. oes ejoiasa ets eisie oa iste et ee ee ee eee Boe Ue: ARMS UAvIShICS Ol NEW Tain pSshiT@:.-.2.. 0.5.06 sajoc ieee ace eee eee 202 AO; Stavistics of the United States (totals):....°. 2222 2222. eee eee eee 213 Vill. CHRONOLOGICAL NOTES, BY CAPT. J..W. COLLINS ....:-.--.---- 217 Mi HISHERMPN S RECORDS). 2252 6.6 2b fsac2 bleed eee eee ee iat SUG, SENATE) TOA ee ee eR Se 217 Slee Nineeenthicenturyes.% = ac. sseccrows cc See Sane ee 218 IX. APPENDIX —INSPECTION LAWS, COMPILED BY A. HOWARD LOE) ae ee eRe oe on 354 Dee ISHIN PA LAWS Gis teed ec seansieeses oc owes seca oat e eee 354 Bo ehepemled |aWSos.ccosssc6 sen ssa2e)=5225 5. ee 372 54. Inspection laws of the British Provinces ..............-.--.-.-.-- 395 a See oNDIA—THh MACKEREL‘FLEBT ....6o0202. AU eae eee 418 55. Vessels in the mackerel fishery in 1880....-..........--..--------- 418 XI. APPENDIX—MACKEREL FISHERY IN THE GULF OF SAINT LAW- IRE ced Seicee merece cae Sew ole wee cyan aes ae 430 I—NATURAL HISTORY OF THE MACKEREL. A.—LIFE HISTORY OF THE MACKEREL. 1.—GEOGRAPHICAL DISTRIBUTION. The common mackerel, Scomber scombrus, is an inhabitant of the North Atlantic Ocean. On our coast its southern limit is in the neighborhood of Cape Hatteras in early spring. The fishing schooners of New En- gland find schools of them in this region at some distance from the shore, but there is no record of their having been taken in any numbers in shoal water south of Long Island. A. W.Simpson states that the species has been observed in the sounds about Cape Hatteras in August, September, and October. R.E. Karll finds evidence that stragglers occasionally enter the Chesapeake. Along the coasts of the Middle States and of New En- gland mackerel abound throughout the summer months, and are also found in great numbers in the Gulf of Saint Lawrence, where, in past years, fishermen of the United States congregated in great numbers to participate in their capture. They are also found on the coast of Labrador, though there is no evidence that they ordinarily frequent the waters nocth of the Straits of Belle Isle. Captain Atwood* has expressed the opinion that they visit Northern Labrador only in seasons remarkable for the prevalence of westerly winds, and that in colder seasons they do not go so far north. Professor Hind was toid by the residents of Aillik and Kypokok, Labrador, 150 miles northwest of Hamilton Inlet, that mackerel were abundant there in 1871, and that a few were caught in cod-seines. While at Double Island harbor, some fitteen miles north of Hopedale, a French Canadian resident informed him that there is “a scattering of mackerel” on that part of the coast. They appear also at times to have been abundant on the northeast- ern coast of Newfoundland, though their appearance there is quite irregular. Mackerel do not occur in Hudson’s Bay nor on the coast of Greenland. It seems probable that the natural northern limit of the species in the Western Atlantic is not far from the Straits of Belle Isle. Professor Packard, who visited this region in 1866, recorded that a few mackerel are taken in August in Salmon Bay and Red Bay, but that the Straits of Belle Isle were evidently the northern limits of the genus, while Fortin, one of the best Canadian authorities on fisheries, in his annual report for 1864, stated that in summer they appear in some places, such * Proceedings Boston Society of Natural History, vol. 10, p. 66. [3] REPORT OF COMMISSIONER OF FISH AND FISHERIES. [4] as Little Mecattina on the adjoining coast, latitude 503° north, and even sometimes enter the Straits of Belle Isle.* Perley says that they are rarely known to visit the coast of Labrador. H. R. Storer, after carefully studying the fauna of Southern Labrador, in 1849, came to the conclusion that they were sometimes found at Little Mecattina. In the various reports of the Canadian inspectors of fisheries on the Labrador coast from 1864 to 1870 may be found evidence that mack- erel are rarely taken even on the Labrador coast of the Gulf of Saint Lawrence. Professor Verrill, who visited Anticosti and Mingan in 1861, was un- able to find any mackerel in the waters of that region, although the best methods of catching them were often used. Some years ago mackerel were abundant in the Bay of Fundy, as many as twelve vessels from Eastport, besides others, being engaged in their capture, chiefly about Digby and Saint Mary’s Bay. They have now so completely disappeared as not to form an item in the commercial record of the catch. : The species is found throughout the entire length of the Norwegian coast from the Christiana Fjord to the North Cape and Varenger Fjord, latitude 71°. It oceurs on the south coast of Sweden, and, entering the Baltic, is found along the shores of Eastern Denmark and Eastern Prussia, and also abundantly in the German Ocean and the English Channel, as well as everywhere in all parts of the British Isles, and southward to the Mediterranean, where it abounds, especially in the Adriatic. There is no record of its capture in Africa, South America, in the West Indies, Gulf of Mexico, or even about the Bermudas. The mackerel, then, would appear to be a shore-loving fish, not ad- dicted to wide wanderings in the ocean, and with range limited in the Western Atlantic between latitudes 35° and 56°; in the Eastern Atlantic between 36° and 71°. *In 1860 Capt. Peter Avery, of the schooner Alabama, of Provincetown, took 100 bar- rels of fat mackerel at Port au Port, Newfoundland. Captain Atwood, however, has seen them at the Bay of Islands. He has also seen large schools at Mecattina. Capt. J. W. Collins writes: ‘As early as 1836, Capt. Stephen Rich, in the schooner ‘‘Good Hope”, of Glou- cester, spent almost the entire mackerel-fishing season on the coast of Labrador in pursuit of mackerel. He was induced by the reports brought him by the Labrador cod-fishermen to make this attempt. They had reported seeing mackerel abundant in the vicinity of the Straits of Belle Isle, and Captain Rich being of an adventurous turn decided to devote one summer to the investigation of the subject, feeling in hopes of obtaining a large catch. My father was one of the crew, and I have often heard him tell that the trip was entirely unsuccessful, notwithstanding the fact that they ernised all the way from Mecattina Islands through the Straits of Belle Isle, and on the northwest coast of Newfoundland as far down as the Bay of Islands. Few or no mackerel were taken until the vessel returned in the fall to the southern part of the ’ Gulf of Saint Lawrence, where a small fare was obtained in a few weeks’ fishing.” [5] HISTORY OF THE MACKEREL FISHERY. 2.—MIGRATIONS. The migrations of the mackerel, the causes of their appearance and disappearance at certain seasons at different points along the coast, the causes of their relative abundance and scarcity in different years, have already been discussed by numerous writers. The subject has received special attention on account of the disputes between our own and the Canadian Government concerning the value to our fishermen of the right to participate in the mackerel fisheries in the Provincial waters. Notwithstanding the great amount of paper which has been covered with theories to explain the various mooted questions, it cannot be said that the habits of the mackerel are understood at all better than those of other fishes which have not attracted so much attention. The most voluminous writer upon this subject has been Prof. Henry Youle Hind, who devotes many pages of his book, “The Effect of the Fishery Clauses of the Treaty of Washington on the Fisheries and Fishermen of British North America,” to the attempt to prove that the mackerel which have been at certain seasons in the past so abundant in the Gulf of Saint Lawrence and on the Atlantic coast of Nova Scotia, remain there through- out the year, hibernating in deep waters not very remote from the shore.* I have attempted to show the weakness of his argument in an *Mr. Barnet Phillips, in the New York Times, December 31, 1880, thus criticises the theory of Mr. Hind, while referring to Mr. William H. Rideing’s essay entitled ‘‘ First Families of the Atlantic”: “Tn an article entitled ‘ First Families of the Atlantic,’ to be found in the January number of Harper’s Magazine, certain assertions are advanced in regard to the habits of the mackerel which are entirely of an ex parte character and might unintentionally act injuriously to our interests in case future disputes arose between the Provinces and the United States on the fishery question. The writer states that, ‘seeking a soft muddy or sandy bed at the approach of winter, it [the mackerel] buries itself therein, first drawing a scale or film over each eye.’ In a prior paragraph of this same article the possibility of the hibernation of the mackerel is advanced. Now, exactly these two arguments were presented by Professor Hind, who wished to prove that the mackerel was a local fish, in favor of the Provinces, which assertions were entirely refuted by Prof. Spencer F. Baird, Secretary of the Smithsonian Institution, and by Prof. G. Brown Goode. The great argument used by the Provincial fish experts was to show that the mackerel belonged to their waters,and the ideas of hibernation were therefore represented. If this had been granted, our case would haye had, as far as mackerel go, little to rest upon. As to hibernation of the mackerel there are innumerable reasons to suppose that nothing of the kind exists. In fact, hi- bernation is one of those ichthyological questions which require very long research to know anything about. It does seem that sturgeon in Russian waters, and carp in cold temperatures, take to the mud, and may, perhaps, do something like hibernation, but this habit has no precedent in sea-fish. It may happen that a few individuals of the scomber family have been inclosed in the winter season in the waters ot the Newfoundland coast. Such cases have undoubtedly happened, for on page 62 of the late report of the United States Commission, the statement is made that in a river of Nova Scotia where a school of mackerel had been detained, the fish were speared out of the mud. Returning to the numbing effects of cold weather on sea-fish, in order to show how unusual it must be, the American turbot is taken with hooks*in REPORT OF COMMISSIONER OF FISH AND FISHERIES. [6] essay published in the Fifth Annual Report of the United States Com- missioner of Fisheries for the year 1877, pp. 50-70. It is by no means demonstrated that certain schools of mackerel do not remain throughout the year in waters adjacent to the coast of Canada, but the weight of evidence at present seems to rest with those who believe that the mack- erel are given toextensive migrations north and south along our coasts. These migrations are believed to be carried on in connection with another kind of migration which I have called “bathic migration,” and which consists in a movement, at the approach of cold weather, into the deeper waters of the ocean. The menhaden and many other fishes have these two kinds of migrations, littoral and bathic. The sea-herring, on the other hand, has extensive littoral migrations and probably very slight movements of a bathic nature. In some the latter is most extended, in others theformer. Anadromous fishes, like the shad and the alewife, very probably strike directly out to sea without ranging to any great degree northward or southward, while others, of which the mackerel is a fair type, undoubtedly make great coastwise migrations, though their bathie migrations may, without any great inconsistency, be as great as those which range less. Upon this point I cannot do better than to quote from a manuscript letter from Professor Baird to the Hon. Hamilton Fish, Secretary of State, dated July 21,1873. Having expressed certain views concerning the well known phenomenon of the migration of the herring and shad, he continues: “The fish of the mackerel family form a marked exception to this rule. While the alewife and shad generally swim low in the water, their presence not being indicated at the surface, the mackerel swim near the surface, sometimes far out to sea, and their movements can be read- ily followed. The North American species consist of fish which as cer- tainly, for the most part at least, have a migration along our coast north- the dead of winter under the floe ice of North Greenland at a,depth of 300 fathoms. If sea-fish were mummified in the ocean depths by the cold, because at the deeper strata of the ocean temperatures are fairly uniform, once a fish had hibernated, his sleep might continue on forever. There can be no better proof of the migratory char- acter of the mackerel than to cite a paragraph from the Cape Ann Advertiser, pub- lished this week, where the fact is announced that the mackerel fleet have gone off Hatteras in hopes of securing mackerel, and that some time ago ‘vessels reported having sailed through immense schools for forty miles.’ The film over the eye of mackerel Professor Hind placed great stress on, as he supposed it was a preparatory step to the hibernating process. Now, this film over the eye, as Mr. Goode shows, is not peculiar to the Scombers, for many fish, such as the shad, the alewife, the men- haden, the blue-fish, the mullet, the lake white-fish, and various cypriuoid fishes, have this membrane, though it never does cover the whole eye. The fact remains also to be proved that a skin forms over the eye in winter only. The writer of this article has apparently culled his facts in regard to mackerel from one side, and has read most superficially the whole of the testimony. ‘Public documents’ are rarely of an amusing character, but when they happen to be of interest, as were those published as ‘The Afvard of the Fisheries Commission,’ it is most unfortunate when false deductions are derived from them.” [7] HISTORY OF THE MACKEREL FISHERY. ward in spring and southward in autumn, as that of the ordinary pleas- ure seekers, and their habit of schooling on the surface of the water en- ables us to determine this fact with great precision. Whatever may be the theories of others on the subject, the American mackerel fisher knows perfectly well that in the spring he may find the schools of mackerel off Cape Henry, and that he can follow them northward day by day as they move in countless myriads on to the coasts of Maine and Nova Scotia.” The movements of the mackerel schools, like those of the menhaden, appear to be regulated solely by the temperature of the ocean. In my essay upon menhaden, which has just been referred to, I have attempted to show, in a preliminary way, the relations of the movements of the menhaden schools to the temperature of the water at different stations along the coast in accordance with certain crude observations, which at present constitute the only material available as a basis for such generalizations. I have there claimed that menhaden make their appearance near the shore in the spring as soon as the temperature of the water in the harbors has reached a weekly average of 50°, and that they disappear in the fall soon after the waters have again cooled down to the same average temperature. The mackerel is partial to much colder waters. They range ten to fifteen degrees farther to the north, and their southern limit is propor- tionally high. They appear earlier in the spring and disappear later in the fall, and their presence is nearly synchronous with the time when the water temperatures of the harbor have reached a weekly average of 45°. It has been remarked that the presence of the menhaden depends upon a weekly average of the harbor temperature of 50° or more. These harbor temperatures are several degrees—it is not known exactly how many—higher than those of the open ocean at the same latitude, and there can be no question that the menhaden thrives in water as cold as 45°. Mackerel will remain active and contented in a temperature of 40°, or even less. The normal time of the departure of mackerel from the coast is, therefore, a month or two later than that of the menhaden. There are well recorded instances of the capture of menhaden in Mas- sachusetts Bay as late as December, and there are also many instances where mackerel have been taken not only on the New England Coast, but also in the Gulf of Saint Lawrence, in mid-winter.* *Twenty mackerel were caught in a gill-net at Provincetown January 17, 1878. Others were taken late in December. Captain Harding tells me that they sometimes come ashore frozen in cold weather, and are found in the ice on the beach. Karly in Pebruary, 1881, small mackerel 5 or 6 inches in length were found in con- siderable numbers in the stomachs of hake and cod, taken on the eastern part of George’s Bank in 50 fathoms, and on the southeastern part of Le Have in 60 and 80 fathoms of water; sometimes ten, twelve, or fifteen in the stomach of a single fish. On'‘the 8th and 9th of February, Captain Olsen observed them schooling at the surface on George’s. Gloucester fishermen had before seen them in winter on George’s, but never * so abundant. 3 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [8] Mr. John Fletcher Wonson tells me that at one time he left Glouces- ter on a halibut trip January 1, and January 3 or 4 on George’s Bank caught a hogshead of herring and 7 or 8 mackerel in a gill-net. The Schooner Shooting Star took a number of mackerel on George’s Bank in March, 1856.* The fishermen on George’s took tinkers from the stomachs of cod-fish in February, 1878, using them for bait. Sometimes five or six were taken from one fish. ; In January, 1868 or 1869, Capt. Warren Brown, of the schooner Charles Frederick, of Gloucester, caught 30 mackerel on a trawl line set on the middle bank. The Yarmouth Herald (Yarmouth, Nova Scotia), January 2, 1879, states that “two fine fat fresh mackerel were found among the kelp at Green Cove on Friday, December 28, 1878.” Basing their arguments upon such occurrences as these, Canadiam writers have attempted to prove that large bodies of mackerel hibernate along their shores throughout the winter. It is still believed by many fishermen that the mackerel, at the approach of cold weather, go down into the mud, and there remain in a state of torpidity until the ap- proach of warm weather in the spring. All that can be said regarding this claim is that, although we do not know enough about the subject to pronounce this impossible, American ichthyologists think they know enough to be of the opinion that it is very decidedly improbable. t *Cape Ann Advertiser, April, 1856. tIt seems only fair to quote in this connection a letter printed in Forest and Stream, a leading New York journal devoted to field sports and the fisheries, in criticism of . views published at the time in that paper and also in the report of the Fish Commis- sion, part v. I feel the utmost confidence in Dr. Gilpin’s statements as to facts ob- served, though my interpretation might perhaps be different. “ HALIFAX, June 19/1878. “¢‘ Mr. Editor: In some papers published some time since in the Forest and Stream upon the habits of the mackerel, it is asserted by Prof. Brown Goode that there is no reliable evidence of mackerel being seen upon the coast of Nova Scotia after the 25th of October, quoting me as his authority. Had he quoted me as giving the Ist of No- vember, 1868, when the fish market at Halifax was full, I should have felt more com- plimented, as I should have known he had read my paper with more attention. In summing up my remarks I stated that mackerel remain usually all November on the surface in Nova Scotia, and during mild winters linger to December. This, Professor Goode says, is not reliable as scicntific evidence, because no specific dates are given. To admit this would be to destroy almost the whole mass of information compiled in the report of both the Royal and American Commissioners of English and American Fisheries. But as Iam certain that Professor Goode’s desire is to have the truth simply, will you allow me a place in your columns to add to my previous assertions such spe- cific dates as I may be able now to obtain, though not admitting his principle. “On May 23, 1875, going into the Halifax fish market, I asked generally how long are mackerel in market? I was answered, generally all through November. On ask- ing how long in December they had known them in market, Mr. Greywire said: ‘I recollect them as late as the 10th of December. We keep our nets out to the 30th of November, Men hiye to that time. Mackerel are seen after that date, but the seas [9] HISTORY OF THE MACKEREL FISHERY. The appearance of the mackerel schools at the approach of summer in ordinary years has been noticed somewhere in the neighborhood of the following dates: At sea, off Cape Hatteras, March 20 to April 25; off Nortoik, Va., March 20 to April 30; off the Capes of Delaware, April 15 to May 1; off Barnegat and Sandy Hook, May 5 to May 25, and at the same date along the whole southern coast of New England, and as far east as Southern Nova Scotia, while in the Gulf of Saint Lawrence they appear late in May, and in abundance early in June.* There appears to be a marked difference between the movements of mackerel and the menhaden, for while the menhaden are much more gradual in their approach to the shore, and much more dependent upon a Small rise of temperature, the mackerel make their appearance almost simultaneously in all the waters from New Jersey to Nova Scotia at about the same time. Stragglers, of course, appear much earlier than the dates just mentioned; a few mackerel were observed at Waquoit, Mass., as early as April 19, 1871. In the fall the mackerel disappear as suddenly as they came in the spring, but they have only in one instance been observed off the Caro- lina coast, except during the spring run. ‘This is very probably because no Shing vessels ever visit this region later than June. The instance referred to is the experience of Mr. Peter Sinclair, a well- known fisherman of Gloucester, who states that he has frequently taken them in great abundance off Cape Hatteras in December, where they are not known at all in the summer season. He has found them in the are so boisterous that our nets are destroyed. Some few parties will keep them out in December in spite of cold and storms.’ Mr. White corroborated this. Mr. Thomas Brackett said he had taken them often in December, and often in weather so cold that the fish were frozen in removing them from the meshes of the nets, but could remem- ber no dates. Mr. William Duffy stated he saw one once on the 24th of December. He recollected it because it was Christmas eve, and on account of its rarity; but he had frequently taken them during December, though having no dates. The nets used are about two fathoms deep, set near the shore in about five to ten fathoms of water. My own recollections, but without dates, are seeing stops made in very cold weather and frozen ground, which must have been Jate in November. I think I have now made good my assertion that they linger to December, and that in any future history of *The following letter from the skipper of the schooner Edw ard E. Webster is important, in that it gives the exact positions as well as the dates of some of the earliest captures in 1873, ’79, ’380, and ’81: “NEW YORK, April 22, 1881. “Captain COLLINS: “DEAR Six: I have just received your letter of March 14, in which you wanted to know whereabouts I caught my first mackerel. (The first catch) in 1878, April 16, lat. 36° 10’ N., long. 74° 45’ W.; in 1879, April 12, lat. 36° 35’ N., long. 74° 50’ W.; in 1880, April 1, lat. 35° 30’ N., long. 74° 15’ W.; in 1881, March 20, lat. 37° 10’ N., long. 74° 05’ W.; and this trip we got them April 18 in lat. 38° 38’ N., and long. 74° 00/ W. This is our second trip this season, I have seen mackerel in lat. 35° 15’ N., and long. 73° 46’ W., which is the fartherest south I have ever seen any. I have been off Cape Lookout sani times, but have never seen mackerel there. * * * “Yor 1 ours, truly, ‘¢SOLOMON JACOBS.” REPORT OF COMMISSIONER OF FISH AND FISHERIES. [10] spring as far south as Charleston, and followed them from Cape Henry to the Bay of Fundy and the Gulf of Saint Lawrence. The very vagueness of the statements just made is evidence to show how little is actualy known about the movements of these fish. The subject must be studied long and carefully before it can be understood, and the interests of the American fishermen demand that it should be thus studied. . “There is,” writes Professor Baird, ‘no very satisfactory evidence of the occurrence of mackerel in the winter or any other season south of Cape Hatteras, and it is not given by Poey and other writers as occurring in the West Indies. A few mackerel are said to be oceasion- ally brought into the Charleston market, and Mr. Moses Tarr, of Gloucester, thinks that some years ago he saw in the early part of March, a short distance to the southeast of Key West, a large school of mack- erel. He, however, did not capture any, and it is more likely that the fish observed belonged to some other small species of the mackerel family which occasionally school like the mackerel itself, and might easily be mistaken for it. The skip-jack or leather-back may possibly have been the species referred to. ‘“T have been quite surprised to find the extent of belief among Massa- their habits it must be assumed as truth that they remain in numbers during Novem- ber, but are found sparingly later on our coasts. Where they are during those dates in any intermediate point from Maine to Virginia, must be left to American observers. When these blanks are filled and a generalization made their history will be more complete, a task we may well leave in the hands of the American Commissioners of Fisheries. “In my paper (1865) I speak of their asserted torpidity and the story of their blind- ness as needing more proof before they are asserted as facts. I have had nothing to alter my opinion since. In examining the eyes of many mackerel on May 23 and 27 and October 27, in different years, I have found that, as in most fish, the bony orbit is much larger than the base of the eye, and that the space is filled by gelatinous sub- stance, which may be called cellular membrane and adipose deposit to this transpar- ent membrane arising from the outer angle of this orbit spreads half way over the pupil of the eye. It may easily be raised and defined by passing a pen-knife between it and the eye. At the inner angle there is also a similar, but much smaller, mem- brane, not reaching to the eye, As the mackerel appear on our coasts about the 15th of May, and these observations were made the 23d, I do not think it can be asserted the eye is closed. entirely in spring; and as the same appearance is found in Septem- ber, we must admit it to be a permanent structure. An analogous membrane is found in the clupide, and doubtless other fish. On asking Thomas Loyd, our roughest and oldest fisherman: ‘I don’t know anything about the scales of the eyes, but I do know that, curse them, they see too sharp for us, steering clear of our spring nets,’ and doubtless old Tom was right. “On dissecting a mackerel, May 23, I found the heart first presenting the tricornered ventrical with its white aorta and deep red auricle resting upon the fringe of ceca that covered the intestines, sweeping down to the vent. The liver and stomach were both covered by the ceca. The latter was about three inches long, its upper lobe thick and round, but ending in a narrow tail or point. The cardiac end of the stomach was prolonged two and a half inches, ending in a point. The ccecze were attached to the gut about an inch below the pylorus. There was but little difference in appear- [At] HISTORY OF THE MACKEREL FISHERY. chusetts fishermen that the mackerel goes into the mud in the winter time. I have, indeed, been assured by trustworthy parties that they have known mackerel caught on eel spears when fishing for eels in the mud of Provincetown harbor. ‘‘ A similar belief is referred to by Dr. Gilpin in his paper on the mackerel in the transactions of the Nova Scotia Scientific Association, and it is difficult to refuse assent to the testimony of otherwise credible observers. ‘There is nothing apparently in the economy of the mackerel to prevent its following the example of the sand lance, the eel, and other fish. We know that the melanora, the tench, and many other fresh-water fish have the burrowing habit, some of them being imbedded very deep in the mud at the bottom of a dried-up pond, to emerge again when the water is restored. ‘The entire disappearance of mackerel during the winter season is a noteworthy fact, as we can hardly suppose that if it schooled on the surface in the Gulf Stream during that season it would not be noticed by the experienced eyes of sea captains, and we can hardly imagine that the fish would remain in the depths without an occasional rise. ance and size between stomach and gut. This we may roughly sum up: Stomach and gut very simple; ceca usually large and complicated; liver small, all noteworthy facts in the study of comparative life. The fish being a male one, lobe on either side of ivory-white ; milt reached from gills to vent, slightly adhering to the sides by thin membrane, and covered by a similar one. They were divided in lobes by shallow lines, the upper lobes slightly fimbriated. On removing both entrails and milt a dark- purple space about an inch wide extended from gills to vent beneath the back bone. This, when opened, seemed filled with coagulated blood. It had in some respects the appearance of the air bladder in the salmonid, though wanting in the direct com- munication they have with the esophagus. But this communication is also warting in the gadidx, where, especially in the hake, the air bladder assumes its highest form of organization. I have often found coagulation and reticulated plexi in air bladders of other fish. “It has been asserted the European mackerel have no air bladders, and a new genus proposed, but with more probability they have the same organization as our own, and the difference lies in the opinion whether or not it is an air bladder. ‘‘The mackerel appear on the Atlantic coast of Nova Scotia, and almost simulta- neously on the Bay of Fundy, about the 15th of May. Nearly all spawners, male and female, perform a somewhat easterly and northerly route, disappear from the surface in a few weeks and reappear again in September without spawn, and fat, remain in numbers during November, and very sparingly during December, coming from the eastward and then disappear. It may be asserted generalizing from observation ex- tending over a series of 8 or 10 years, that they are irregular in their movements as regards localities, though probably not as regards ocean surfaces. “The very great difficulty of accounting how these enormous masses of surface feeders find food after disappearing from the surface has caused many ingenious theo- ries, as to the question in what state and where they pass that time. These are all pleasant reading, but valuable more or less as regards the ingenuity and scientific standing of the writers. In this paper and the one I iuclose (1865) I have stated what I think are facts, and which must be accepted in the future history of American mack- erel, which I hope soon to see written by that commission which has already done so much in Atlantic waters. “BERNARD GILPIN.” REPORT OF COMMISSIONER OF FISII AND FISHERIES. [12] “Tt appears to be a well-established fact that mackerel are not un- frequently found in the stomachs of cod, and possibly of halibut, taken on the George’s Banks in the winter season. Perhaps the number noted would be still larger if fishermen had the time and inclination to examine more frequently than they do the stomachs of the fish captured by them. “Another curious fact in relation to the mackerel is in respect to the membrane, the vertical edge of which is observed during the summer season on the corner of the eye. This, it is claimed, during the winter extends over the whole eye, and imparts the appearance of blindness. This the mackerel is said to possess on making its first appeXrance near the coast in the spring, when it extends over the greater part of the eye, thus preventing the fish from seeing the bait, and it is a matter of common remark that mackerel in the spring cannot be taken with the hook, but must be captured with the net. The membrane appears to recede with the advancing season, and during a considerable portion of the time of its abode in the north it is scarcely appreciable.” Mr. Perley, of Saint John, N. B., in his work upon the fishes of the Provinces, remarks that mackerel have been taken on cod hooks in deep water, near Grand Manan, in the winter season, and there is evi- dence to show that a few remain on the coast. It is, however, believed that these cases are exceptional and confined to stragglers, as such instances frequently occur with all the migratory fish. The mackerel belongs to what may technically be termed pelagic or wandering fish, as their movements, something like those of the herring, are apparently more or less capricious, though probably governed by some definite law, which has not yet been worked out. It moves in large schools or bands, more or less isolated from each other, which some- times swim near the surface and give distinct evidence of their pres- ence, and at others sink down into the depths of the ocean and are entirely withdrawn from observation. The army of fish, however, in its northern migration, moves along with a very broad front, a portion com- ing so close to the shore as to be taken in the weirs and traps along the coast of Southern New England, especially in Vineyard Sound and on Cape Cod; while at the same time other schools are met with from 20 to 50 miles, or even more, out to sea. It is, however, still a question whether the fish that skirt the coast of the United States enter the Bay of Saint Lawrence, or whether the latter belong to another series, com- ing directly from the deep seas off the Newfoundland and Nova Scotia coast. Until lately the former has been the generally accepted theory, in view of the alleged fact that the fishermen of the Nova Scotia coast always take the fish coming from the west in the spring and from the east in the fall. Captain Hanson B. Joyce, of Swan’s Island, Maine, one of the most expert and observing mackerel fishermen of New England, thinks that the movements of the spring schools of mackerel are very much in- [13] HISTORY OF THE MACKEREL FISHERY. fluenced by the direction and force of the prevailing winds while the fish are performing their northerly migration. He has generally found, _he says, that when there has been a continuance of strong northerly winds about the last of May and early in June, the season at which the mackerel are passing the shoals of Nantucket and George’s Bank, that the schools have taken a southerly track, passing to the southward of George’s Shoals and continuing on in an easterly direction to the coast of Nova Scotia, and thence to the Gulf of Saint Lawrence. When southerly winds or calms prevail at that season the mackerel are carried into the waters of the Gulf of Maine, and in consequence are much plentier off the New England coast than in the Saint Law- rence Gulf. On this theory Captain Joyce bases his actions in cruising for mack- erel, always fishing off the New England shores when southerly winds have predominated in the spring, and going to the Saint Lawrence if northerly winds have been exceptionally strong and continuous about the last of May. The movements of the fish, as already stated, season by season, are quite uncersain, sometimes being very abundant in one direction and sometimes in another, and occasionally, indeed, they may disappear almost entirely for several years, and then reappearing after a consider- able absence. In some years mackerel are very abundant on the coast of the United States and at others rare; the same condition applying to the fish of the Bay of Saint Lawrence. It is not certain, of course, that this indicates an entire absence of the fish from the localities referred to, but they may, possibly for some reason, remain in the depth of the sea, or some change in the character of the animal life in it, which consti- tutes the food of the fish, may produce the changes referred to. A notable instance of a somewhat permanent change in the migration of the mackerel is found in the entire failure since 1876 of the mackerel fishery in the Bay of Fundy, which, a few years ago,enabled a merchant of Eastport to employ successfully as many as a dozen vessels, especially in Digby and Saint Mary’s Bay, but which is now given up. There are indeed faint suggestious, in the early history of the country, of their total absence from the whole coast for several years, as was also the case with the bluefish. 3.—ABUNDANCE. The wonderful abundance of mackerel in our waters has always been a subject of remark. Francis Higginson, in his ‘‘ Journal of his voyage to New England, 1629,” speaks of seeing “‘many schools of mackerel, infinite multitudes on every side of our ship,” off Cape Ann on the 26th of June; and Richard Mather, in his “journal” 1635, states that the seamen took abundance of mackerel off Menhiggin (Monhegan). In Governor Winthrop’s journal, speaking of the year 1639, he remarks: “There was such store of exceeding large and fat mackerel upon our REPORT OF COMMISSIONER OF FISH AND FISHERIES. [14] coast this season as was a great benefit to all our Plantations, since one Boat with three men would take in a week ten hogsheads, which were sold at Connecticut for £3 12s. Od. per hogshead.” Their abundance has varied greatly from year to year, and at times their numbers have been so few that grave apprehensions have been felt lest they should soon depart altogether. As early as 1670, laws were passed by the colony of Massachusetts forbidding the use of certain instruments of capture, and similar ordi- nances have been passed from time to time ever since. The first re- source of our State governments has always been, in seasons of scarcity, to attempt to restore fish to their former abundance by protective legis- lation. It seems to us at the present day absurd that the Massachusetts people should have supposed that the use of shore-seines was extermi- nating the mackerel on the coast of Massachusetts, but it is a fair ques- tion whether their apprehensions were not as well grounded as those of legislators of the present century who have endeavored to apply a sim- ilar remedy for a similar evil. In connection with the chapter on the mackerel fishery will be shown a diagram, which, by means of curves, exhibits the catch of mackerel in New England for a period of seventy- five years. From a study of this it seems quite evident that the periods of their abundance and scarcity have alternated with each other without refer- ence to overfishing or any other causes which we are prepared to un- derstand. Inthe year 1831, 383,5484 barrels of mackerel were inspected in Massachusetts. In 1881 the number of barrels inspected was 269,495; to this, however, should be added 125,000 barrels caught and marketed fresh by the Massachusetts fleet, making an aggregate of 394,495 barrels. The fluctuations in the catch year by year from 1804 to 1881 are shown most instructively in a plate accompanying this report. The total catch of mackerel by the New England fishermen in 1880 amounted to 131,939,255 pounds; while the Canadian catch (according to official returns, barrels being estimated to contain 300 pounds, cans, one and one-half pounds of fresh round fish) was 70,271,260 pounds, making anageregate of 202,210,515 pounds. The yield of New England in 1881 is estimated to have exceeded that of 1880 by 10,000,000 pounds. We have no means at present for estimating the decrease of the Cana- dian catch, but it is perhaps safe to put it at 11,000,000. This brings the catch of 1881 to about 201,000,000 pounds. In addition to this, at least 100,000 barrels or 20,000,000 pounds, according to estimates from competent authority, were thrown away by the New England fleet. This brings the total weight of mackerel caught up to 221,000,000, represent- ing 294,667,000 fish, if the weight be estimated at three-quarters of a pound each. The catch of mackerel in the waters of Europe does not probably exceed ten per cent. of this quantity. The stories which are told by experienced fishermen of the immense numbers of mackerel sometimes seen are almost incredible. Capt. King [15] HISTORY OF THE MACKEREL FISHERY. Harding, of Swampscott, Mass., described to me a school which he saw in the South Channel in 1848: ‘It was a wind-row of fish,” said he; “it was about halfa mile wide, and at least twenty miles long, for vessels not in sight of each other saw it at about the same time. All the vessels out saw this school the same day.” He saw a school off Block Island, 1877, wiiich he estimated to contain one million barrels. He could see only one edge of it at a time. Upon the abundance of mackerel depends the welfare of many thou- sands of the citizens of Massachusetts and, Maine. The success of the mackerel fishery is much more uncertain than that of the cod fishery, for instance, for the supply of cod is quite uniform from year to year. The prospects of each season are eagerly discussed from week to week in thousands of little circles along the coast, and are chronicled by the local press. The story of each successful trip is passed from mouth to mouth, and is a matter of general congratulation in each fishing com- munity. A review of the results of the American mackerel fishery, and of the movements of the fish in each part of the season year by year, would be an important contribution to the literature of the American fisheries. Materials for such a review are before me, but space will not allow that it should be presented here. 4.—F oop. The food of the mackerel consists, for the most part, of small species of crustaceans, which abound everywhere in the sea, and which they appear to follow in their migrations. They also feed upon the spawn of other fishes and upon the spawn of lobsters, and prey greedily upon young fish of all kinds.* In the stomach of a “tinker” mackerel, taken in Fisher’s Island Sound, November 7, 1877, Dr. Bean found the remains of six kinds of fishes—of the anchovy, the sand-lance, the smelt, the hake, the barracuda, and the silver-sides, besides numerous shrimps and other crustaceans. Captain Atwood states that when large enough they devour greedily large numbers of young herring several months old. Specimens taken July 18, 1871, 20 miles south of Noman’s Land, con- tained numerous specimens of the big-eyed shrimps, Thysanopoda, larval crabs in the zoea and megalops stages, the young of hermit crabs, the young lady crabs, Platyonichus ocellatus, the young of two undetermined Macrura, numerous Copepoda, and numerous specimens of Spirialis Gouldii, a species of Pteropod. They also feed upon the centers of floating jelly-fishes (Discophores). In Gaspé the fishermen call jelly-fishes “mackerel bait.” The greed with which mackerel feed upon the chum, or ground men- *Near the New London light-house is a small brook which empties into the harbor and abounds with a small species of fish of which the mackerel appear to be fond. A few days since the keeper of the light-honse, while the mackerel were indulging in a meal, caught five hundred at one haul with a scoop-net.—(Gloucester Telegraph, December 3, 1870.) @ REPORT OF COMMISSIONER OF FISH AND FISHERIES. [16] haden bait, which is thrown out to them by the fishing-vessels, shows that they are not at all dainty in their diet, and will swallow without hesitation any kind of floating organic matter. Large mackerel often eat smaller ones. Captain Collins has frequently found young mackerel three or four inches long in the stomachs of those full grown. This is generally noticeable only in the fall, and the young fish are probably those which have been hatched in the spring. In the fall of 1874 the writer made a trip upon a gill-net schooner to the grounds off Portland, Me., some distance to sea, for the purpose of studying the food of the mackerel, and found their stomachs full of a species of Thysanopoda and of a large copepod crustacean. The greater part of the food of mackerel consists, however, of minute crustaceans. Owing to the infinite abundance of these in the sea, mackerel probably have very little difficulty in finding food at almost any portion of the ocean visited by them, whether on the edge of the Gulf Stream or near the shore. In an interview with Capt. King Harding, of Swampscott, one of the most experienced mackerel catchers on our coasts, I obtained the follow- ing amusing observations: He described one kind which looked like spiders, which were red, and crawled over his hand when he took them up. They look like little spiders; the mackerel are especially fond of them. At Boone Island, Maine, in July, 1850, the water all around the island was red for 100 yards from the shore; they crawled up the rock-weed on the shore until it was red. He took the sprays of rock-weed in his hand and pulled them slowly to him, and the mackerel, one and a half pound fish, would follow in quite to the rocks. He killed three with his oar, and tried to cateh some in a basket by tolling them over it, but they were too quick for him. He asked his old skipper, Capt. Gorham Babson, what they were, and was told that théy were ‘Boone Island Bed Bugs.” And, said he, “ Young man, when you see this kind of bait, no matter if you don’t see any fish, never leave; the fish will be there in a few days.” Then there is another kind, called “Snappers.” These are white, and dart rapidly about in the water; they are doubtless small crustaceans. He says that sometimes they swim at the surface, where the mackerel follow them. A few days before he had been standing on the stern of his vessel, and though he could see nothing under the water he knew the snappers were there about two feet below the surface, for he could see a school of mackerel swimming along, opening their mouths and taking in their food, and then letting the water out through their gills. When the mackerel are tolled up from 12 or 15 fathoms below the surface their stomachs are often full of bait; so it is certain that these little animals swim at all depths. Another kind of food is red, and is hot to the hands. This is called “Cayenne”; it spoils the fish. Reet HISTORY OF THE MACKEREL FISHERY. Years ago, according to Captain Harding, mackerel did not school as they do now. When you see pollock jumping near the shore, it is a pretty good sign that there is plenty of mackerel food. The presence of abundance of mackerel food is indicated by the great schools of sea-birds, particularly by the flocks of phalaropes, or sea- geese (Phalaropus borealis), as the fishermen call them, which congregate together, floating upon the water, and when seen in summer gives a sure sign of the presence of mackerel also. The various invertebrate animals preyed upon by mackerel are known to the fishermen by such names as “Shrimp,” “ Red-seed,” and “Cay- enne.” “The wide spread distribution from shore seaward of the Thysan- opoda and other minute crustacea, which constitute to so great an ex- tent the food of the mackerel and herring on our shores, was proved,” writes Professor Baird, ‘during a trip of the ‘Speedwell’ from Salem to Halifax in 1877.” At numerous points and at regular intervals on the way across, including the middle of the route, inmense numbers of these shrimp were met with and collected by the towing net. They were found in especial abundance at Le Have Bank. These prove to be specifi- cally identical with those found in immense quantities in Eastport Har- bor at the surface. “That these same animals occur at least as far east as the Gulf Stream is shown by the list of the collections made by Professor 8.1. Smith off the Georges near the edge of the Gulf Stream, and published in the Transactions of the Connecticut Academy of Arts and Sciences, vol. iii, July, 1874.” Capt. Chester Marr, of Gloucester, confirms the statements of Captain Harding regarding the effects of “red-seed” upon mackerel; he states that when mackerel are feeding on “red-seed” the fishermen have great trouble in keeping them sufficiently long to dress them properly. Their bellies soften at once. When the weather is good and dogtlish are not troublesome, the common practice is to allow the fish to lie in the net until they have disposed of the food in their stomachs. Capt. Henry Willard, of the schooner “ Henry Willard,” of Portland, Me., carries a large net of coarse twine, which is suspended over the side of the vessel from two long booms. Into this he turns the fish and leaves them until the seed works out.* Captain Marr states that the “red-seed” is very troublesome to the men engaged in dressing the fish; it makes their hands very sore, often causing the blood to run. A man can clean twice as many fish in a given time if he is not annoyed by the “‘red-seed” in their stomachs. Captain Marr describes another kind of mackerel food, which he calls ‘small brit,” which, he says, resembles young herring, which also rots *This “large net of coarse twine” is the mackerel pocket described in the chapter on the purse-seine mackerel fishery. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [18] the fish. This is probably, as he supposes it to be, ‘‘ white-bait” or the young of the sea herring, Clupea harengus. It is known as ‘‘eye-bait” to the Canadian fishermen, Captain Merchant tells me that when mackerel are found with ‘“red- seed” in their stomachs fishermen are sure that they are on the right fishing grounds. I am told by Captain Collins that it is common for many of the Amer- ican fishermen to consider it a good sign of mackerel when they see floating seaweed, more especially eel grass, ‘‘chopped up,” 7. @., cut. into short pieces, which they think is done by these fish. Perhaps there may be a good reason for this supposition, since the mackerel, while feeding on the diminutive shells with which the weeds are covered, may also bite the latter in two. The presence of gaimets is also considered a good sign of mackerel. In England the food of the mackerel is called the “mackerel mint,” and this is said to consist at certain seasons of the year of the sand- lants and five other fislf, especially the herring and the sprat, while they have also been observed to devour, in the summer months, minute crustaceans, the swimming larve of tape-worms, and the embryos of the smalj spiral Shell of the genus Rissoa, which, in its adult state, is found in great abundance upon seaweed. It was probably some animal of this kind which was referred to by Captain Harding in the statement above quoted, concerning the abundance of red-seed about Boone Island. Mr. J. F. Whiteaves has recorded a similar habit for the mackerel of the Guif of Saint Lawrence.* Professor Hind has pointed out certain relations which exist in the Gulf of Saint Lawrence between the mackerel and the lant, or sand-eel, which appears to be one of its most important articles of diet in these waters. I quote here in full his observations upon this subject, and also his views upon the relations of currents and tides to the presence oi mackerel food, and the constant movements of the schools of fish: ‘The movements of the mackerel, like those of the cod, and indeed of most species of fish, are determined at different seasons of the year by the geographical position of its food; and the first important kind of food which appears to lure the mackerel inshore, after spawning in the Gulf of Saint Lawrence, is the launce or sand-eel. “The relation of the launce or sand-eel (Aimmodytes americanus) to the mackerel is very much greater than appears at the first blush, and resembles the relation of the herring to tie cod in general, and in par- ticular the relation of the so-called Norwegian ‘Sull cod,’ or launce cod, to this widespread and important bait-fish. The approach of the launce to the coast in spring is most probably the cause why the so- called spring cod fishing suddenly ceases on many banks and shoals, commencing again at different localities two and three weeks later. * Report on the second deep-sea dredging expedition of the Gulf of Saint Lawrence, 1872. [19] HISTORY OF THE MACKEREL FISHERY. “The cod leaves the banks and shoals to meet and to foliow the launce as they approach the coast. In the same manner they meet and follow the caplin, guided no doubt by the peculiar odor developed by each species at the approach of the spawning season. **But it is the habit of the sand eel of burying itself in the sand be- tween the tides, or in submerged sand beaches, that leads the mackerel so close inshore. ‘There can be little doubt that a Similar indraught and outdraught of mackerel and other fish occur in our waters when the launce leave the deep sea to approach the land, or when they return to the deep sea again. Unlike many of the shrimps and larval forms on which the mackerel feed, which are drifted to and fro by winds and currents, the launce is independent of the wind; but it is only in certain favorable localities frequented by this fish that the burying process between tide- marks, from which it derives its name, can be easily effected; hence, these resorts are not only valuable as bait grounds, but generally noted mackerel grounds, such as Seven Islands, aud some parts of Bay Cha- leurs, and part of the gulf coast of Yew Brunswick. ‘This bait-fish approaches the sandy beaches fringing the shores of the gulf in the early summer months to spawn; and here the mackerel are found pursuing them while engaged in depositing their compara- tively large reddish-colored ova on the sands between high and low water. Hence, during flood tide, and in the launce season, mackerel are commonly taken close inshore on these coasts, in pursuit of the launce; and the best catches are said to be made during the period of high tide, for the following reason: In dull, cloudy weather the launce buries itself in the sand left bare by the ebbing tides; but in bright, hot weather it rarely seeks the shelter of the sands except near low- water mark, probably because the heat of the sun would be oppressive. The breadth of sandy ground in which the lannce buries itself for the brief period between high and low water marks is thus dependent upon the clearness of the sky. “A continuance of cloudy weather is conducive to this kind of close inshore fishery; whereas a bright sky, and a day with a drying wind, leads the launce to select the narrow bands of sandy beach near-the margin of ebb-tide, which always remain moist. In cloudy weather with a moist wind, the area in which the launce bury themselves and emerge during the incoming tide is thus very much greater than in bright, hot weather; and it is not unfrequently found by experience that the mackerel catch in such localities is much greater in cloudy weather than in bright weather, because the bait ground is then far more extensive close inshore. ‘As the summer. advances and the launce retire to deep water the mackerel feed upon the free-swimming and floating embryonic forms of crustaceans; among the latter the zoea of different forms of crabs are the mostcommon. Adult shrimps of many species form also a large por- REPORT OF COMMISSIONER OF FISH AND FISHERIES. [20] tion of their food, and the infinite numbers of these forms of life which exist in the sea, from the coast line to a thousand miles from land, may be inferred from the fact that, together with fish, they form the great staple of food of seals in northern seas. “Dr. Robert Brown states that during the sealing season in Spitz- bergen seas he has taken out of the stomachs of seals various species of Gammarus (G. Sabini; G. loricatus; G. pinguis: G. dentatus; G. muta- tus, &e.), collectively known to Whalers under the name ‘mountebank shrimps,’ deriving the designation from their peculiar agility in water.* “'hese small crustaceans are found in countless numbers on the bvreat outlying banks off the North American coast, and in the Labrador seas they are also in great profusion. “Tt is of special importance to notice that very many if not all of these free-swimming creatures in the sea, from invisible microscopic forms to the largest shrimp, sink to different zones of water or rise to the sur- face with the variations in temperature and changes in the direction and force of the wind. In fine weather when the food is at the surface, the mackerel, the herring, and other surface feeders swim open-mouthed against the wind. Dr. Brown states that the right-whale and most of the whale species feed in a similar manner. The right-whale feed- ing, Swims leisurely at the rate of about four miles an hour. Mackerel when feeding come often by millions, like a swiftly-moving ripple on the water, with eager staring eyes and mouths distended to entrap the floating prey. Many of the free-swimming Pteropeda are active only during the night time, sinking during the day to a certain zone of depth. “The effect of currents and tides, assisted by winds, is to drive these free-swimming forms towards the different shores and into land-locked or sheltered bays. On the shores of the open sea a continued land breeze drives them far out to sea, and the fish following them will be lost to view. Off the coast of the United States the mackerel ground is not unfrequently found near the summer limit of the Gulf Stream where wide-spreading eddies prevail, caused by the meeting of tie great Labrador current flowing in an opposite direction, or the surging up of the Arctic underflow. In these vast eddies the temperature is greatly reduced by the mixing of almost ice-cold water from beneath with a warm overlying stratum. ‘‘it is here too that the free-swimming mackerel food will congregate, sometimes at the surface, at other times at different depths, dependent upon the temperature of the mixed waters. In the vicinity of the south edge of the Grand Bank of Newfoundland the line of contact between the Arctic and the Gulf sti :ams is sometimes very marked by the local currents which ‘boil and form strong eddies.’ The line of contact of the two great cold and warm currents is continually changing for hun- dreds of miles with the varying seasons and under the influence of winds; *On the seals of Greenland.”—Dr. I. Brown. [21] HISTORY OF THE MACKEREL FISHERY, hence also the changes in geographical position and in the depth or zone of the open-sea mackerel grounds.* ‘Inshore the floating and free-swimming food is drifted to and fro by winds and tides, and great accumulations are sometimes thrown up upon the beaches in windrows after storms. This floating and swim- ming food gathers in eddies, either near the coast line or at the june- tion of opposing tidal waves or currents. Hence, along sheltered and embayed coasts, confronting the open sea in the vicinity of banks where great tidal currents and eddies are formed, or in the gulf and estuary of the Saint Lawrence, where two opposite and wholly different tides drag- ging along the coast-line approach to meet, there will be the mackerel ground of the fishermen, but not necessarily at the surface.” The winged Pteropods very properly form an important part of mack- erel food, as they sink and rise with changes of the temperature of the zone or sheet of water in which they are feeding. 5.—REPRODUCTION. Although little is actually known concerning the spawning habits of the mackerel compared with those of fish which, like the shad and the salmon, have been artificially propagated, it is perhaps sate to say that the subject is understood ina general way. The testimony of reliable observers among the fishermen of our coast and the coast of the British Provinces indicates that the spawning takes place in rather deep water all along the shore from the eastern end of Long Island to Eastport, Me., alony the coast of Nova Scotia, and in the Gulf of Saint Lawrence. The spawning season occurs in May in southern New England, in May and June in Massachusetts Bay, and in June in the Gulf of Saint Lawrence, and on the Bradley Banks and about the Magdalenes early in the month, and, according to Hind, on the northeast coast of Newfoundland toward the end of the month.t *There are no mackerel-fishing grounds within 250 miles or. more of the Grand Bank, and certainly none nearer than 400 miles of its southern edge. It is possible that mackerel have occasionally been seen, or stray specimens captured, nearer the Grand Bank than this, but no mackerel fishermen would think of trying for these fish east of the west coast of Newfoundland. There are but three instances on record where - mackerel fishermen have gone so far east as that. Whatever influence may be ex- erted upon other forms of ocean life by the meeting of the Gulf Stream and the Arctic current, it can be quite safely asserted that the mackerel is never found in summer near the junction of these currents, excepting, perhaps, on the southern edge of George’s Bank and off the south shoal of Nantucket. These localities are the near- est mackerel-fishing grounds to the Gulf Stream of any on the United States coast. And even here mackerel are rarely or never taken nearer than 40 or 50 miles from the northern edge of the stream.—J. W. CoLuins. tDuring the entire month of June mackerel are taken in the Bay of Saint Law- rence with roes well developed. Having been engaged in the mackerel fishery in the Gulf for twenty-two consecutive seasons, ten of which I went to the Bay early in June, I have therefore had abundant opportunity to learn the spawning season of the mackerel in that region. It is my opinion that mackerel spawn in the Gulf of Saint * REPORT OF COMMISSIONER OF FISH AND FISHERIES. [22] 9 Capt. Benjamin Ashby, of Noank, Conn., states that in the spring of 1877 mackerel spawned in great numbers in Vineyard Sound and Buz- zard’s Bay. Many mackerel were taken in the pounds, and the eggs were so ripe that when the fish were thrown from the net to the boat the eggs escaped to such an extent that in cleaning out the boat after- wards he found at least half a bushel at the bottom. ‘This was as early as the second of May, and continued through the month. Capt. R. H. Hurlbert, of Gloucester, found the spawn running out of mackerel taken off Kettle Island, south of Cape Ann, in May and June. Capt. Henry Webb, who owns a weir on Milk Island, under the shadow of the Thatcher’s Island lights, obtains many mackerel every year in his nets. He informs me that when they first make their ap- pearance, about the first of June, the spawn is running out of them and many of them are half through the process of spawning. The eggs will spurt from a female fish in a stream six feet long, and there is a large percentage of females in the catch, probabiy two-thirds of the whole. Lawrence some time between the Ist and the 15th of July. Have caught them in abundance and full of roe as late as the 4th and 5th of July, and it is exceedingly rare to find spent mackerel previous to the 20th of June. In the period when hook- and-line fishing was most prosperous, the fishermen usually planned to leave the Gulf about the first week in July if they had succeeded in getting nearly a fare of mack- erel previous to that time, since while the fish were spawning, or between the Ist and 15th of the month, but little could be done, as the mackerel sunk at that time, and would not readily take the hook. The fishermen, therefore, knowing that they could catch few fish during this period, between “hay and grass,” as they termed it, usually improved the opportunity thus afforded of making their passage bome and refitting for another trip with comparatively little loss of time. Apparent’; one of the most favorite breeding grounds for mackerel in the Gu.f of Saint Lawrence is the area along the shores of New Brunswick and Prince Edward Island (on the north side of the lat- ter) lying inside of a line drawn from North Cape to Point Miscou. Bank Bradley is also a breeding-ground for mackerel of considerable importance. The fish seem to assemble on the grounds mentioned above during June, in a depth varying from 3 to 40 fathoms. The greater part, however, are found in a depth varying from 10 to 20 fathoms. The spawning season being over, they usually stay on the same grounds, though later in the summer and during autumn the mackerel were formerly abundant around the Magdalenes and the bend of Prince Edward Island; when the fall migra- tion takes place they move farther south. Itis probable that large numbers of mack- erel may deposit their spawn around the Magdalene Islands, though it is worthy of note that but few or no fish have been taken in that locality on book and line during ~ the month of June. Considerable quantities are, however, canght by the gill-net fish- ermen early in June, though the catch has always been small compared with that formerly obtained by hook-and-line fishing in the western part of the Bay.—J. W. COLLINS. ; As corroborative of the views of Captain Collins, I give the statements of Capts. Andrew Leighton and Joseph Rowe, two of the most keenly observant, and in con- sequence the most suecessful, of the old school Cape. Ann “mackerel killers.” The former writes to Captain Collins: ‘* My observations are in harmony with yours.” The latter remarks: “I have always thought that the mackerel in the Bay of Saint Law- rence sunk about the last of Juneto spawn. From the first to the middle of July was always a very dull time to catch mackerel on hooks. When the mackerel sunk they were full of spawn. When we got them again, about the middle of July, they would have the most of the spawn out of them and be some fat.” [23] HISTORY OF THE MACKEREL FISHERY. The spawn begins to dry up after the first of August, and young fish begin to appear about the 4th of August. He thinks that it takes mack- erel four or five weeks to spawn; after that they begin to grow fat, and when they are fat there is no sign of spawn to be seen, the male and female not being distinguishable. The growth is rapid, and in about seven weeks the young fish are about four or five inches long. Mackerel spawn abundantly in Grover’s Beach at a depth of one and . a half to two fathoms. The eggs are very minute and the old: mackerel feed upon them greedily. Captain Fisher, of Portland, Me., told me, in 1874, that when the mackerel come in they are almost empty and have a muday taste. They first engage in spawning, but toward the last of June they have finished and begin to grow fat. Captain Hurlbert caught a dozen fish off Camden July 1, 1870, which were half spawned and had spawn running out of them. According to Mz. Wilkins, of Two Isles, Grand Manan, the mack- erel spawns there on the rocks and sand in water from 1 foot to 10 feet or more in depth. This is in the first half of June. The spawn is in bunches and does not float on the water. During the spawning season mackerel are taken in seines, as they will not bite and are then very poor. They come again in September and October, and are then taken with the hook. Mr. Hall, of Charlottetown, Prince Edward Island, says that mack- erel Spawn only once in seven years in large numbers, this period rep- resenting the interval between the successive large catches. The mack- erel strike in there about the 10th of June. They spawn about the 2d or 3d of July on the Bradley Bank to the north of Prince Edward Is- land. At that time they have been taken with spawn running out of them. They cease to bite for several weeks while spawning. One of the principal spawning: grounds on our coast appears to be on the Nan- tucket Shoals, where for a period of three or four weeks after their first appearance the mackerel hug the bottom and rarely take the hook, > + Avquyjoog Fa es a tah bs = >= 107 stay: Soleo SS MOtuon gi “7 **** OLOQOPIVAL Pav[sy snoye pL soos) dryspuonyy sical ig DULSnO “""" OB.LOOL) JUIRG “77> puRrypyooy WIATA [LULA WIABTT [LION 2 Se imipis a ea 58 ae Soke Cigar a ain ee tTopurng > OT[LAUOOUVT ISPIPA qneyy nv o[sy * puv[sy 8, 0B ag qaodsyong eee YOIMO pag +>) OTS] pon @ @ a= )oi- tele repekcarceininickel eas peseetiessc alLyoo.g = ee eh 0s THEO. picts Sinieko Risfais's sh=!s!atnice tiie purysy Aroquerp peheae) Shc hSge ese) &) ={S1m pe iee= Saree a eae SUOUIS TE: S803 BICC Rea SOLOS SALE) i oe > mreIyVYyD 5 igliaieg 1s pica 33 002 ‘9 000'L | 08 ‘0ST % GZ 002 ‘9 | 000 ‘2 1708 0G iT |) Cleemad pena ca ware tote Cele e suvetO 009‘ | GL’srE | ¢ PL | 000 ‘¢ 009'sT | GL’ere | ¢ ~ UMOPOONTAOL 008 ‘% OF “S9 I As | 001 ‘¢ | 008% OF S9 i ges cece e OMT, OCF ‘GOL | eo 69¢ 'S | FE OLF WLAN WAS NGS ANETES |e” APPees es OCREero pres OSinys ea ass JOOU TIAL ie gcse ce aa: fakes | 98 | 000 ‘OT | 004° LZ LST P | &---- Aingxng 000 '32 | OS'S | 9 98 002 6T =|: 000 ‘ze OCRCE YN Ms|S0 same |capsot aia? tc ees eae ae "> gasseop | 00'S | €G°OFT | 2% 8 00F ‘9 ) 00'S £9 ‘OFT Cee eee g WBS ULEE 16 000‘6T =| 0ce'6 1S ‘FPS =| 8 Go | OOF FS | OSE ‘Ih | LL°L96'T | LT 96 | 0OF'SL | OOL ‘ng SGICIORDECGum leresers ys ee ena ey os ee ree m0}sog GPL | 00% ‘TE 00F ‘0 | G8 6S¢ él ick ged RN ead (ip iag tal [eS pe a aoe GPL =| 006 TE ~— |: OOF ‘08 G8 6S¢ Cle Nae te ag ee ee oe “(OOS TTR AG 1g 098 °L | s£ LOT CE ee aa ee ei lteseeas §'S Sia gcc pa aaa T& | 008 ‘2 008 ‘8 | §1 LOL Gh site Eee ft eee peered pres eye ieee | | 000 ‘9 002 ‘S 6G IFT | @ 9% 000 ‘9 002 ‘¢ b 62 LPT fé lig aeaet sr otpinechs ate esi gros ID ERE ES yo hy tec P8¢ | 009 ‘0@T | 00% ‘gst | 008 061 || Ste Cet | cB 000"h| 09 - | HET | 006 018. \eahe ‘SIs | GE*LON'D)) GIL | 5 02s tae oe 19 S9ONOTL) 92 002 ‘81 000 ‘LT | 004'8 | 000'0E | 9a16ér |e |9IT | oo6'92 | ono ‘zz LI “L8P We | ~-gaod yoo SEES a SRC ate iis 000 ‘9 00g * T6‘9ST |% | OF / 0009 009 6 16 991 z "75" XOSSiT g¢ 00g ZI | 00S eT 000 ‘81 0G9 ‘TT | 96°1S8 9 | & | 00S ‘08 OLT ‘FS ecrc¢ | ITO J1Od SING MO NT | | | Cal | | | “SLLASNHOVSSVIT 09 00Z ‘CT | O08 'ST | FF 'GLZ Se a7 00S ‘OT =| 009 ‘GT | 60°c6z € IT OONSSS: 3 OGS6G. al GG LOG sli alec ates nei aiciraracaions 7777 * YQnOUIS}.10,q7 | | | | | “SMIHSANVH MN | | | | LO | OSL'SET | $98'96 | GE'BEL'S | STE | 624 | OOF ‘OLE | OCB ‘9EI | EL H8e's | 19 | Gor'T | OST ‘90g | STL‘ees | SF 'zet‘9 | OLT | z 009 0G | 889 T Fe spel ia 009 | 096 | 889 I G0 | 009'ch | 000'8E | RS FEB | 82 86 ‘COL 'T beh =| OOL 86 =| 000 ss =—s | 9S “OFE'T |-9F | a pucyy1og ol 008 ‘cs «=| OO8s$ )«= 6G "ES S| TT Ba ar Oe | GL 0082S =| ONRH 6ce¢ IT - neuen <1-101.19, 1 [126] REPORT OF COMMISSIONER OF FISH AND FISHERIES. | | | l ia | OlF'F | 62°66 ‘0G | REE Gg #9 “LE ¢ | SOL 20 'T#9 tf | 9Tb 69°€19'‘T | 18 | eF0'S | FO TSG ‘ez | 89F fees [e}O], oe 89 281, Z Bae Sok: Hel Wola ele aici BUS ac aaeGe lay cusses lee tee < ee SSS OPE SE Riga ogi tania SB | 8S | 89 "L8T |% jc7 777" qnoTpoouT0D G0Z‘e | LOLEF ‘GL | OF 2g $9 ‘LEZ ¢ 8% 19 8h |F | 112 | 90006 | £66'& | 86°29 ‘9T | 6LZ | 777 S}posnyoRsseyy etl 9 “L9¢ | element os sl wots eee Pe alle Ue oe Baga 2 Sn [eectaeh are te Des ery (| iwaate ie Vere SIS > Si | €IL j ge “L9G | TL > gatysdure yy MONT 190 ‘T IF ‘98L‘F | &8 PO alr ieee piace it cece aeal be Deel EDP AcOG (OF | COZ €9 “SLL | £0F 'T re GPU2l'D | «OAT {yaa ee OILTE TN | | A ae ae = era tan See ea S| Sas a eee : es eee BE | ced OH) ee beet.) Seen cee ate' ‘TOW | ‘osvuuoy, | sjassa A | uo | ‘adeuuoy, ‘SPSsOA | “WaT | ‘OdvUUOT, | ‘S[ESSeA,) “WaT | “8dLUUIOT, ‘SpEXsOA | “Uey_T | ‘osvutOT, ‘sposso, | a = a. ; aaa a cot Rae fe as ne a | ge 99895 “OuLas | | : | “OULO8-08, Sursn sjosso ‘you Ss sJaSso = DB STOSs: TR ULos-o8ind Stisn sy Nawal aycl pur omy Strsn sjasse, JOU DUISN STesso A. MULT DULSN STOSSo A. [RIOT dash SALVUVddV AO CNIM OL DNIGUOOOV ‘SULVIS AG GATAISSVTO ‘SULVIS GULINO GML JO LAAT DNTASTA ISNAMOVIN CHL DNIMOHS ATA [— iv ; “SOOM MOT T Ayu SMUUIVUAL B89] JO OULOS ‘VOWATMLT JUTRG JO J+) oy} pousra STASsOA WeOLTanly CZ IAAO JOU ALAA POWIET-YSV] OY} SUING, “YSgl IOJ UMOYS 04V S9}VIG 19 JO VY} .LOF soo ont ‘6L8T E205 oop 94} Jo eee » OT} JUosordod $44: SUN EENEN 1OJ SAINT OUT « | | | | 2 ae | | | i | 826 GGGPl ‘T| SI | 80F | &o'T90's TE PLP 8] 6096 ‘ST, Sts | 6S 68 L0G | 2 zB oL'r6e | 9 | BOL | ZL‘Tos'e | 8g 6h0 '¢| 79 TSS €2| 89F | BIOL Sea | Fea owe| cana) sxc. WM oye ere lee [erste cece [eee eee Shale [ee eke Po beac in occ smtaacie Woteccto eis aia lise ae ee aa RONDO (east - qnoTooTUOR 106 | G&'F00 1) OT | BNE | Gi 08S T Fo | ce | 09 S6L TI) S8L | 6S G3 103 | 2 If SP SLI | € : | GO'SIG S | 8E &6P 6) 86 E19 ‘OL GLE ; ~~ SPESNYousseyL oy ae eas | sai hide eee PRUE] 89"ha9 iT sesal Semesters le piseilieecc ae eee weed tees tas ae p77") SEE | escz9g | IT | earasdmeyy Mon 46 | 80°88 |3 |99 | 96°82 |G | G00 y FABIO? [frit |e a i oa eee IF 19°SIE | | H9% | OL'88Z'T | 02 OF Ll GP Cel. 8) eONs | sea aaese SUITE 2 | ee tl a a ee. Sel oe |e tae |e al | | eee | [seo ean oa Se 2p preter ara! eG | | | | 3 oh 3S 8p Be as oh ah] oe QA 2a = 7 Re) Se Sz oa BA stata) \iiaaes Bnessaee oe Oe Zs Za ne lees Bate Ao =) em as am | VES ares Aa 1 B = =) Va o | Eo = Se S18 2 = gS oH ener Sabe Ay ™ - Ay | I i om om otal see ae |131, 939, 255 $2, 606, 534 103, 142, 400 |4, 957, 455 | 22,239, 400 1,100,000 500, 000 MERI Ga eoceee saeco cts | 31, 694, 455 659, 304 | 27,342, 000 |1, 252, 455 3, 000, 000 OOF OOD Soe ene New Hampshire. ..-..... 2, 573, 000 | AQCISI PS ROGUO |e suse ce LOA 00S Sees eens 28 Massachusetts -.....-.-. | 95, 528, 900 | 3, 858, 342*| 72,153,900 3, 705, 006*, 18, 170, 000 |1, 000, 000 | 509, 000 Rhode tsland...2<--=.--.: - 89, 000 | TR GGG! eee es es Wires Aes 89\'000) ioe Sone te Sete Connecticut... .-22-2. =: | 1,303, 900 24, 976 Pe AGG SOOM ee 252 2a BYU eer ecS sae lam enters IN Givi VOU Koc o's cioae oone tis 750, 000 | TAOGIuIE aee set (2) | 750; (000) |22 2s eee * Including both the fresh and salt mackerel used for canning. As already intimated, there was a great falling off in the Provincial mackerel fisheries during the year, the bulk of the catch, which amounted to over 70,000,000 pounds, according to the Canadian Fishery Report, t being taken by the shore fishermen of Nova Scotia and Prince Edward Island. Of the entire quantity 233,669 barrels were pickled. In the Canadian report the average price of the salt mackerel is given as $9.25 per barrel, but as the fish were much inferior in quality to-the American catch, these figures are evidently incorrect. Statistics show that 105,730 barrels of the above, equal to nearly one-half of the catch, were mar- keted in the United States (and it is fair to presume that these were of average quality), where they were ordinarily sold at lower figures than the fish taken by the New England fleet. If we suppose the Canadian fish to be equal to those taken on our own shores (a supposition which is hardly warranted), the value of the catch, as given by the Canadian au- thorities, must still be reduced by $818,662, as the average price of the New England fish during the season was only $5.75 per barrel. The following table shows in detail the extent of the catch for the Fisheries | for the year 18380. Fisheries Statements | for the year | 1880. Ottawa: | Printed by MacLean, Roger & Co., Wellington street. | 1881. [130] KS Ope Maer Comino mare asso oh : ‘on ‘eq-dd | | 828 “OF S18 | 410 ‘¢ | 8h8 82 | 828 ‘OF | 00T ‘Gog 'T 5 soqany £64 pet ies Paes mes SS ieee ln See aes oe ee [YR a RE NS Sit SE Set ae et a [eke ee ee {i ee ae ae | Ce eal a ae Ne Naina a aan ee aie eer eee i O1meyag sais ici gon ‘91g | —LET‘O$ | LOL‘ETx | B9a‘Z9T ‘cs | ES3 GS | epo "eee =| ERP ace "Te 1-996 BME ee. | 0OG TAG OL © [S89 * 52°57 een esses See aE = =| =| | ———_—_——__|—___—— -| = | mz = = — - ——— == by area b A | 4 > A < 4 rg 4% Eee ares Se Bi = hope oe E ae Bese. | ¢ eae Ss g EB | = 8 | = | pout Seer eo cligee | 5 =O @ 19 o @ | te | oe, | St © +5 w © me ae ames Be o| GS | ee SS BS, "Erg g 2 tO ne | S ‘J S | ena es | D>» ea = = os | 5 * a. Bie Sat we pee ES os | =F ° ° < | Oo | 56 ie) ) ° | 5 a 2 | = | Lens PT on Pa ® 8 a fe EVs, | = 5 sg “‘SooUTAOIg =a rg D a | ©, | oi pes =) el \ 8 | “S) es Zi | BS ces 2 as eater eleege ca oe oe pe ee | RS ie aalie ao ea Bhree Says Sec yee cee | Be =| at I | ; = | S aT | (Ouse — | ay | | e § *JoLoyoOvVU pouUe dy *[odoyOVAl PIPPI | *[R}O} puRsr) I. uoday hiaysiy unpoung ayy fig unoys sp ‘QRg] uw PpvuUDD fo UOYUNUuoT AY} UL Woy}? JatayoDUe ait} fo anyon pun figywond ayy Burnoys a1qnT, [131] HISTORY OF THE MACKEREL FISHERY. In the tables from which the above summary has been compiled, no allowance seems to have been made for local consumption. A rough estimate of the amount used in this way would be 18,000,000 pounds, making a total catch for the Provinces of about 88,000,000 pounds, worth, at prices current in the United States, uot far from $1,620,000, Mackerel are not abundant in the waters of the Newfoundland coast, and few are taken by the fishermen. The returns for the year ending July 31, 1881, show that only 181 barrels were exported. This quantity, which equals 54,300 pounds of fresh fish, doubtless represents the bulk of the mackerel taken, as few are consumed locally. Allowing an equal quantity for locai consumption, we have only about 110,000 pounds, valued at $1,650, taken by the islanders. By combining the catch of the New England, Canadian, and New- foundland fishermen, we have the total product of the mackerel fishery for the western Atlantic in 1880. This is found to be about 220,000,000 pounds of round mackerel, valued at $4,228,000. This value represents the fish as they are first placed upon the market. If the value to the consumer is desired, the figures must be nearly doubled, to include the transportation charges and the profits of the various middlemen who handle them. V—THE MACKEREL-CANNING INDUSTRY. By R. EpwarpD EARLL. J.—THE ORIGIN AND DEVELOPMENT OF THE MACKEREL- CANNING INDUSTRY. 43.—THE METHODS AND STATISTICS OF CANNING. The first experiments in the canning of fish on the American conti- nent were conducted at Halifax, Nova Scotia, by Mr. Charles Mitehell, a native of Aberdeen, Scotland, who came to America in 1840 to engage in this work. During his stay in Halifax he was engaged in the ean- ning of salmon and meats of various kinds. Later he removed to the United States and continued the work, putting up lobsters, salmon, and such other fish as were thought desirable. It was in this way that the value of the mackerel as a canned fish came to be known to our people. Prior to 1850 a few were canned in Boston and small quantities were put up at the lobster canneries in the State of Maine. From that date the business has been continued on the Maine coast, though for many years it was very limited, as the qualities of the mackerel when prepared in this way were not at first fully appreciated. The trade, however, has increased slowly from year to year, until canned mackerel are now handled by the principal dealers of all of the larger cities throughout the entire country. Prior to 1872 the only canned mackerel seen in our markets were fresh fish prepared in hermetically sealed cans by means of the ordinary pro- REPORT OF COMMISSIONER OF FISH AND FISHERIES. [132] cess. At this time it was found that there was a growing prejudice against salt mackerel, owing to the size and quality of the packages in which they were placed upon the market. The smallest packages known to the trade were kits holding from 15 to 25 pounds each. These con- tained more fish than the average family cared to purchase at a time; and after a package was once opened, unless it was properly cared for, the brine was apt to leak out, leaving the fish exposed to the air, thus causing them to rust and otherwise deteriorate. In the fall of 1872 Mr. Edward Pharo, of Philadelphia, obtained a patent covering the packing of salt mackerel in small hermetically sealed ee For some time the business was very limited, but later *We are pulapneed to Ae ‘ Te Clar k ee the fallneines leties, of ppeciinanes regarding Mr. Pharo’s patent: IMPROVEMENT IN PUTTING UP SALT MACKEREL AND SIMILAR FISH.—(Letters Patent No. 132,316, October 15, 1872.) Heretofore salt mackerel have been put up in wooden barrels, kegs, and kits. The form or kind of vessel was made necessary by the fact that it was difficult or practically out of the question to make a square water-tight box. Hence, also, the size of the package was limited; that is, no package smaller than the kit—which holds, say, about 25 pounds of fish—could be conveniently employed. The result was that many families were deprived of purchasing from first hands, as even the smallest- sized package—a kit—is much too large for many persons to buy. Another objection was on the part of dealers who, not selling in bulk, were obliged to open the packages and handle the mackerel, a necessity particularly disagreeable to country dealers, who keep stocks of silk and dry goods which are soiled by a contact with brine. The odor, too, arising from an open barrel of salt mackerel is held in extreme repugnance by many people. To obviate these several objections I have devised a method whereby salt mackerel can be put up in any sized packages, so as to come within the reach of persons of limited incomes, which will enable the dealer to keep on hand a stock whence no offensive odor arises, and which can be disposed of without breaking pack- ages. My invention, then, consists in putting up salt mackerel in hermetically sealed packages, preferably in metallic boxes. The boxes are made of any size and shape, though I prefer to make them cubical in form, and of dimensions to hold, say, five, ten, or fifteen pounds of mackerel. When metal is employed in the construction of the boxes, I design using a wash or varnish to protect the same from the action of the pickle. When metal is not used, but instead some material which may not be acted upon by the brine, this wash may be dispensed with. Although metal is deemed the most suitable material for the boxes, India rubber or some other substance may be advantageously employed. Besides those already enumerated, another advantage of this method of putting up salt mackerel is that the purchaser pays only for what he gets. Thus a quarter barrel of mackerel is supposed to run fifty pounds, and a purchaser, in buying a package of that size, imagines that he gets that quantity. Frequently, however, the packages run short; a quarter barrel, for instance, of ‘‘repacked” containing generally only about thirty-five pounds. When, however, he buys by the pound, as he must do in this case, he pays, as already remarked, only for what he gets. Still another ad- vantage of this method is that, as I design using only the best quality of fish, the inter- est of the purchaser is consulted, which is not always the case now, as the packer, not having a due regard for reputation, puts up an inferior quality of goods, and does not give full weight. What I claim as my invention, and desire to secure by letters patent, is the herein- described method of putting up salt mackerel, namely, in a hermetically sealed box. = EDW. A. PHARO. * %*« # [133] HISTORY OF THE MACKEREL FISHERY. the fish dealers of the principal cities began to realize the importance of this method for increasing the demand for salt mackerel, though, as far as we can learn, the fact that a patent had been issued has from the first been entirely ignored. 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[171] N we cence wee lee cece cwee ec cewncensfeenc cen cnelorce nce ccalioncwwsceslscncennccelanscnvenne[anncncene lence neree| coe wcwcnelererecmane|ncccanccenarercccsrocrenerensscssercs= KAO I9T4() 68 LPL ‘01 §cg0 ‘OT 829 ‘6 § 506 ‘061 "12301, T 67 PST $18 EI ‘EB ESLL poy OLE G8 'S 18 Fc0r 106 ‘8 EGFS ‘6 G19 ‘68 cee ‘69 LT Fuge ‘18 f0PL ‘8ST T2301, SORES SEPP OE 618 | FTL e $e02 ‘T F0L6 ‘S §406 ‘PIL | OF8 ‘60T --"-" BOSUBAS Ne Nel dealigt psig tad aig oie ee hse CAN Ca Pariee cols wie es bcsir acc icie cs cee sels. oO TRONS > Wqnoury.eq sec c eee r eee ene eens cee ee sess eeeee-=se= DOME MON cece rece eee eter eee rete ee eee eeeesee es OAR IGT ‘9c8T i € % ‘SC8T ‘ponuryu0g—spasnyonssnyy ur uoyoadsur jasayonyy—] INANALVLG “"* "TI MOVIVOPT wiccivielniewelsceminie ile = OM OL UGNG UIE SUA IO CSG FTO LAg CGT Seeceusvegee we eeee ees" groMag? cotter sree e eee ee OT MARAT See eee Cee meen trot 9) OEIC IC UMOJIIUIAOL Baar IA OIA, were eeeeres eeeeees es Q90TTTO AL SII CIID SOAS GS UMS IED | -* Gnome x vores eres sees ses == -graegsmueg SOO OURS OSS OI Ya var aoe, : “=> -qYqnourATg Sisimie(sveceiajciele ois strl=) aIsayoURy we eee eee teen ee ee eeeee ee eeeess2-= TQ\SQONOTD) >-->> grods00 BEERS +> -qporasdy pisioinc aicieis siosici= cP TOCUAUINLO UNG) Ng gases ome genreene scene ree arem anny “motyoodsut Jo 910g a [172] REPORT OF COMMISSIONER OF FISH AND FISHERIES. SOLP $06P $618 ‘8 $269 ‘¢ GLI ‘eIT $90 '% 66F ‘g 610 ‘I 9eT ‘L $19 ‘To Egor ‘308 ‘T870.L OTT €PL FIL6 ‘T IHG $620 ‘9ST € 8Té PLZ f18e €8 LOL ‘IT §coc ‘por | $998 ‘LF ig LEP 'S 4 1 “OS8T eee ee ee <9 eer ‘TZ ‘ue ‘szz | s69‘F6 | 960 ‘22 [RIOT Le8 'B Bre Z 168 ‘9 ¥6L > Fgrt ‘b #608 ‘8 $189 ‘42 226 ‘08 1Sz #908 18 96:20, |, eee ‘et, | fore ‘or “L&T ‘¢ $282 ‘01 £9 Spee ‘Lez ‘Te0.L “6C8T 22cr ‘e9 € “8281 §8TS ‘el $999 ‘OIL zB sececteee|eeeeereecclerceserensleneacerens|anncnsencclesesaccnns concascccestececenecserece=+ SIMO JONIO > POSTIBALG BSR IGG 520: SUG0l FSA 3OF 61S 2CS00R0 GS GSS OIE 16| OC ASSO ARO SCO C CIES CIOS GUTS CSIC STEEN GS ee ee ee ee SoCs ccseecewercecerse te piss am evecare ces ITT OCIS SAN “7° Wqnourjaeg st crereeeseecrsersccsensesscererosees DIOTMOT MON ceece[eeee nsec reece rece cece eee seeees ew eneeees- TQARTUIC A “*7> UMOWILS PA crete QOMONITR LT simeieicisiniaie)n|hete sismie/siajeleisieiaie ia isieeere eines einstein eee Cee S Ear tnonmean civinieapifeyoiale Sec] Ste volsinien ines eisic niet) wileisle inn mein eielseininini> nic ee aeicrinis sas aon eee OG) riciticinin *ie'siein os) sei shin *\*'n sci sieeiieiois «9's =r O1ODUIMNOT TT : sieTacinee 2 SPSS SOMME USP es Sass ass sss OST TTOMN weet ec tee teen eter eee see ese sees == 9S MOIg EG “77> yqnouse x DOI deed ere er ris) (allie (19 SDoS"hin- =e TO PANE “-* QqnoulsTg crisis ATEN: o7eN}10S ~ -gassvlon ee ed meq sary “iisecinienise/ssipivia TIT OMNI oun’) ssoesss KINQXOY puB 1oqysSeYI10q eieie sisceia)alsininesisios Siei = Ta BOS mew ne nee ecm ween ne me oe ie ett aia ail aa OWN ONTS EY Gai) BOGS par adsinSnoesacsns = pIOIPATL peoqe[qaryy THORS pinjeinolepeicie airine cain ae OAT tomes sisincc= o> = Soa TO NOU ORIN DOCTOR ECR OER SHI GY} Ti000| 9) ence cslcl= IOC HOOS: qorasdy qrod 4.1ng 49 NT norre [RIOT ‘moTjOodsut JO 410g "‘ponulu0g—spesnyoossnyy ur woyoadsur jaiayovyI—{ LNUWALVLS HISTORY OF THE MACKEREL FISHERY. “sTUMedy sopnypouy $386 ‘22z ELOL 98h ‘02 ‘Te40L, £126 ‘86 eee ercenls ccc seccelesesscsweslsocesesussi|soeseeemes|sseerenen €108 foc¢ ‘bg $96 'F | FeeL ‘OL 624 T__| $920 '0T peers IPC BAP ~"| Fegy ‘g OFS ‘ZI | Bor ‘css | ¥ec¢ ‘96 ‘ssoy | ‘Tej0y, 88T 66 eeerteee ania eee | ema moet mageg | eh ener eae ets SURAT LOU |p 777" BOSTBAS ~-="QS.19UL0G Tal bscispce tee oe all RSPR ILIA psec Sptwmmce aA ic mate sececnat moar | ieee eee eee alert ol ch hora be ner ace eee 4100480 619 ‘82 288 ‘FT ‘€ “CE8T Sins “S50 37 ccs 90% F189 ‘L 886 ‘TL 10g ‘2 | $991 | 8c8 §ecr. ‘98 $erg ‘ese 8LP LEG 108 ‘T 069 % hag $286 ‘21 EFOL ‘CPT TROL ‘€ 86 18h 621 88 --WQnowyieg teceeesres="plojpod MONT Ser arse eike Sit treat | carte okrw wee Aad ae LOS GN ~" MMOS pT ~* JoxONIUE NT “> Wqnowye wy Ses ss nn eins sTuueqy $16Z $826 ‘LT 98T ‘TLT %G > Wormaeyy sso =s a 5= -OreUey +777 25=>"> > WALOIOOULAOI 86T ‘OL ac: “TE8T a onott OLE Ty “***F9OB TOM “"*" loqsmodg -Ynourie - o[quysuareg --- TOTApuRs “>> qynourd,g ~--- Aamqxznqd ===" -@qEnaTOS “77 gossvqop “measur --qjnomsa Sea akauraty - fang xoy puv 1eyseyo10q, --"=== TOISOg UMOISO[IeTO “= paOspOTT ~~ £PLOAOg ~> 1oysoonopyy “q1odyo0y aor yorasdy iis s-77-> grod kind MONT “MOTjOOdsut Jo 410g ‘pont 10g —spaenyonsen yy uy wonoedsur 1a4ay0DqT—*T LNHUWELV LY [174] REPORT OF COMMISSIONER OF FISH AND FISHERIES, | f6rl ‘s #9%L CG ‘Il G ‘6 TOTO. tae Gry Ue Be ‘6 §6FT ‘CT Rock Or 68 'e HIOT'T | $068 SIL, | ¥TS9 | eeecs |" . oe ai Sie 8 lia ceived emo] (6 _ 68F | ‘8h | Ftec'st_ | foxg'or | 269 "I G09 | goc‘ee | Sret'o | foso‘z | ¥69'8 | oe eee ‘ze | fPpc‘IL | esr‘9 THa‘or | fory ‘sur | Ler ‘09 | s29%00 ¥eg0'e2 | evr‘ot | Rooa’vet | ¥26'T6 | fee's | s09'sp GoL ‘st | $618 ‘sez | ¥zeg‘sz | Fecc‘es | Feer ‘os | | 25 ‘sjoqieq) . ‘ 7 . ‘Spoqivq|) . Ps — , “‘s[orreq) q 7 5 1P30L g z I : TeIOL € i TeqOL € fe T $ pur F 5 | $puv; & $ pues ‘9E8T “GES PES ‘PONUIMON—sp9snyoossvyy wr uoyoodeur Ja12yOVFI—"T INAWELVLY cr oeeresseoe ST MOT IOTIO fngeresci sins += 5 POSTE ME > sa10TL0g Star mse ws< =" MOIS ANG scicesess) —-----TOnomIcugy wee “"""paoypeg AVON reigecreesi= 5" TO MUU TET erceernoonne* “TM OTIVID ET zs “77 *"* qaxyOnqUe NT Prins irra AN OU GH pee sininiemiebin (liege = STO Seisivinr lees eiel2= aT OTA OEY coeeesseeeeeeees caemgEGg sorte see== TM OTOOULAOIT Pictaleelateind > = 7-\ose = Seay sna sienin =< “= TOTEM = posenee =2 él gre eee Sit ged on caie q[ynowse X sree >> oTquysueg tee eeee reese + -GOTMpOEg “a deeieeecr == === OUT ~-Arngxug crises seieiaicis) Ee ONE TIg TOR Face Ries citieis soe == SM OSSBUD S) > wey SsuD trite agnourdo AA PS anne pine iene Soumy’y Arnqgxoy pue 1ayseq 0107 eierissinisie sti sere m0jsog socess ss 599" TMOISOLIVTO coer sess PIOFPOT TNS CA we eee proyol| qe Asis nei = ae eer eT ae apc tes easne rcs Keno: socees sce-== TONROTOUBTY tr oeses cee =s" TO9SGONOTL Se/semrs s Giese: AIO OOM: --- qormsdy sortreeeees-q Tod Ling MONT we, ialan ti echoed 22! U7 0, -wooodsut jo y0g HISTORY OF THE MACKEREL FISHERY. [175] Se aE TERT EPRSIITTRGERT SEER AG TS *-""S0M0} IOTIO cro" BOSTIUAG eee e ccc lene cen ccnel sce censnes [concern rmecsccncsccnecccscces=- -qgnTaMlOg tcc wees [eee cece ene |e nec eewnes|semener aes cweneesesererernce= = G1 OUI8O A IL 6¢ Ob) ms bp c : “qynoun1eq ee See ee a ee eS ae ee POLO ROLONG see ecw eee |s wesw w anes leew cw ewcesn ews enenncenannn ~~ TOABYALIV AT “~-UMOJIRS PA welt eet ew eeee eae he ade Nea hate ieee rr ial oa E'S) GERD EAE cece ec cena eee e eee ees|[ eee nee cece reece s ceeeeeerens 99> TINOULC AT 991 for SRST ve ne nene leer cee eetaleee eee eeeseeeeseneeerteeee=se9=: TOTMIBAT cae e nce eeeeeeeeeeceee sens eee -9 RMIEGO * TMOJOOUIAOL sec cteseees seers t-- OMA, ee tee cee cere neces reese semen e = a QOTITTO AL >" OTMIV AT B12 §CIL SO SOO HCO EIITOO II SII oy yeti (i) §C6L #F8¢ Pee Se ee eeeee ate ~=*"" -TMOJOOUTAOL OH 11h ep “7**""G90B ITAA a IC (YAN C9 Pi cinn tc tise nelinin een eeie res nnnre ecm TNO Oe (Eee orse tees ceenigeciscostes sls 5e 20" “gTOMAING NON 196 68h 81Z'T | ¥600's wee oe snes siv=biedzereas|"enes-r--+| Upp oF £9 S 91 0c 4 0F6 0s 916 | ¥os0's | Foon 19F 'g 196 Orr's =| ¥esL'2 | ¥FL0'T 698 % GFE ‘T soe '% | #216 ‘s 098 ‘T 09 691 Lop Fane ‘1 aad 628 912 88h $816 ‘T 181 ‘T ocr LEZ Tle $016 $19 L162 | 8ch'L |, 280" 200‘ FSG 'Z 80s ‘T ose ‘¢ LG ‘L hte Ges ‘T ———S|S ——— ————————_ 89 ‘GL 789 ‘ea | g6P‘ce | e9e‘es | zec‘ss | ter‘t2 | ero‘or | zbL‘es. | ¥ter‘og | 160 ‘os §1¢¢ ‘6L SST es cities coeraesserersces sige ssosrese ss (0 ‘Te}OL € % T T8IOL - 8 % 1 ‘Te0L 3 T ‘moroodsuy Jo 4.107 “GP8T “THT “OF8T *‘panulyuopn—spaenyonssnyy wp uoyoedsur jasoyovyT—J LNAWELVLY HISTORY OF THE MACKEREL FISHERY. [177] "2 ON ‘0zG‘es £2 ‘ON ‘969'88 ‘T ON ‘980‘8Z SOATS UINgod [eUTISLIO OTT, 9 "g ‘ON ‘tag ‘be '% ‘on ‘oTg'eg ‘Tt ‘ON ‘Eh8'8Z pomnSyY St Uinqor [eurst10 oN, g SUM0} TOTO BELROG OOo < BOSUBMG BI Oo.G JoSIaUlOg Cicer 410489 A “-qqnomy.ieq * pxozpod AVON paiatseice stiss2h iii ee oate Ut > YQnowMypRy --°=""-gTOUEg o}eiciais cisie/einie-ti= TINOWAG A Saris “> o]qugsuavg Stele lpcisiels=icieis (I SACO TAA et ene “7 qqunowmATg “=> AINGXIL OPENYLIS Hieielnetuerers --- =" -"="-NOSSByOD pricishicrissninisrisin =i aeRO Up cress plozpsh So ote ote SP EOU oy OUci\G SST ss = ae ea MWo[Vg oe s)2 SPAT ION ST -- oJSOTOUL]T $196 ‘9T | F1¢0 ‘9 LGL ‘6 LPL ‘9 “=> ToyseoNOps) §866 I O19 B6F FICC SRL... |: COG cles NV CCeee s 1/:C7 1G meals [erie sei eieieioialen Nai mies age eee eae quod yo0ry ont Eee) iP Aa | oe RAE |e Se aE een SIS A (3) UNS (0l E190 ‘TT e6F'G =| thoL % F182 | $9002 LE3 Lee ‘t | fabs ‘8c * qrod Lanqaonr $z0e ‘202 | F96g ‘cs | Fez9'ss8 | fe80'8e | ELBE ‘98 zo ‘ce | sie‘ca | fers‘se | ror ‘b9 £09 ‘ST 880 ‘8I 6¢L ‘CE tea ce nical So Sincisielsistsia cio Sie oa clean Onl [ROL 2 qe 1G 7 [RIOD 4 iS % T "12107, *€ % aL : : = ‘morpoodsut Jo 410g “GEST “PPST “SPST ‘ponutyuog—sposnyovssyyy wi uoyoadsur pasayony—'T INAWALVLS [178] REPORT OF COMMISSIONER OF FISH AND FISHERIES. ELL 992 ‘T 019 $006 6G ‘9 Gol ‘6 $295 ‘9 t6FO ‘TE pee X61Z ‘83 Lae ‘GG elecaict eae A AD OD “Ysy pojyoodsuter omlos sepnyouy q *€ ‘ON ‘L18'F9 2 ‘ON ‘£088'69 ‘T ON ‘FR0g‘Zh pozOo] ST Unger [eUISTI0 oY, D _..| 8864 ' 26S TOLL 'P 960°F “19 él $60 Ob! chic t E8C6 ‘IL Gy 2069 Bese '42_ | Fror'6 =| ie0c'9 | F #696 ‘8 ¥€20 ‘T FIL8 SERS. 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T5 eee on FOS OLUTONS ING . aj ee gts yee IN antake oy see te | eaabneh chou vind | easaecee oi csen res ae hee ye eae eames] (PLO ULL TREY pa $112 'e 6 c1a't | Ist'b | 6792 “ooo sry eel {SPF 'c ‘g G09 ‘tT | Sot‘p | Tor‘e | 6g0'g “yorasan HT an 28h T it SH8 6 198 1s T 129 'T “" weqeqo a FISh ‘2 6 9F8 ‘EZ | «O10 ‘2 993 6 CSO inl erases “7777 TWAOPOOUIAOIT ZB ¥8Eo 2 ‘7 298 TE | T98 ‘8 999 'F OS Pall ig Mita amas kas Oana, ay 7860 ‘F ‘L 6FS ‘BL | 6Ie‘¢ DCL ||) ROSES ae) sis alee eel 777777 999BTTO.AL ae ee Tt Sadaates | baae ta peeaet| (|= ce ack a hs 7 LOISMOLT 3] 3 BE8"G eS 3 14: So 7777777 Wymourre X ia] i Z1z ‘9 TIL 990 ‘% GEO: Ciel lmereecs pens eae e o[qRIsuILg, faa] Pee eee ari ema TA (Sab a a ES Bee SE a OS Sie ae Rem Fe Ae o> nemeraaia ae EERE e 99g By : AOU Groce | Waar mcs pen eager te neh age ene na NRE Nee hae tae ALLA PGR GG a BS al IT? 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SNe a ees “| 91 g 0 a fh “ag STL ; pe ae aaa OLTeS be &6% T9¢ EIS IDB" 5 LG = SOR RSs eee aes Apoaog, PION ie ee |W a ie acc | Ra te ee aR AS PS aE SAN ree ae Med a aaa me L8S tel Ta a es LO USO Oo eS $689 ‘cg | Spac'st | fost ‘ze TFT ‘FL | 6888 88h'2G | GLS ‘Sh | Tal ‘IT umeratons cS 194890N0[{) = Tat ‘¢ ELGL LOPE T : SEL 850% 988 F | GB ge oda a Sasi arores |e aan Sa ee ee Resear eee eee eee eae en. e ale Es Bee [ee Sele cee tases Sree - “ yorasdy = qd cule liseaderan ss fcqg'g | Fo18‘s | Fx0r'9 | 626 22 | - SBF 0F8 ‘8 10 ‘G 086 '8 083 '9T | #16 ‘9 gxod Arn Avo NE ippe ‘6ce | fPlp FL6G ‘seT | FLoF ‘cor | #eox‘06 | eug‘zec | scot | po9'z8 | 6o6'tr | 1oF‘ss | ose ‘s0z | #8¢ ‘ca SSS APA eae ome OG TeIOT * ty % IE Te700, a7 € % a0 [RIOT g % a “moTqO0dsUr JO 410g pea ‘TS8T. “098 “6F8T : te — — . toa “PELUlZUO)—spasNYyoDsSsSD TT Ur uovyoadsur JA4dY9D I —"T LNANALVLS [180] REPORT OF COMMISSIONER OF FISH AND FISHERIES. $660 ‘82 E88 ‘PF E6PE ‘CET ¥810 ‘F £81 ‘og [06 £96S ‘0 [wo L, G A 060 ‘T £266 ‘or | $c69 Fore ‘eer | fers ‘61 168 ‘68 felg ‘¢ ES10 ‘6F 8919 ‘TL OZI ‘861 {261 O16 080 ‘g ¥GIE ‘S i6c¢ ‘Z E9LZ ‘G $66 ‘¢ ‘Z | #808 ‘pF WL £86 ‘T $10 ‘29 | £060 ‘F8 ¥FL0'8T #120'% soessces =" SMO} 1009 ¢) Ba aes eae HUAN =n so eS OTL OR Pees wivisititie= en TOMO AN SSE OOD EC ahi ifun iia 7775 pDIOTPog AO NT 7" TOABTLATR GT Fetssso9= "Tt MOLIBS Dip Scec rice oe “ina MOntueNt rriececti= ers TAN OUR rae Ua isiciz/ see coer STO 7-> TOUMIVET sine ce seriirices Sore TIRE) Torte" TM OJOONTAOL eeesis siaiesiel Jag olny, * J0°BTTOM - 1agsMOLT Pope mre e Ti MOUnIT AY vocceroes = OTQRISMICT werreore> = TOTMPUEG Hees ini ANOULAT qi esos Sea ATO ST sitris siecle) GABNQIOS srrestres ss qq ORSBOD ceo aU oun cnr eses snen-TaANOUTAS AV SAREE icsrieice “7 KoMMS |\Aanqxoy pure laqysoyos10q Safe lela) nineteen T sort TU MOISATILY ee trrrr ero" DlOTpITL sorceress ==" NBOTOqIsAL ~-Ma[eg oscc 2 = AT TOA ores tress aqsaTpouR AL vase easigs “> Jaysaonoyy qyr0d yoo yy SP SSnReS Sey Ors srooress essa Tod Ang MO NT Get re PENS ea OFT TRIOL v € al; TROD, av, € ‘T “PS8T “Ec8T “6S8T ‘mworqoodsmt Jo 10g *penurjuo O—spasnyonssyyT we wonradsur pasayonyy—"T LN AWALVLS FISHERY. MACKEREL HISTORY OF THE [181] £02 ‘891 | §glz ‘Gh ‘moTpoodsuT Jo sj10d GATS JOU Op LCgT 1OF SUIMYOI CNT, V £066 ‘06 8Z1€ ‘FIZ $186 ‘Lb TFcs 8 $126 ‘& 2618 ‘OL fees ‘68 BPEL ‘8h f0pL'S £682 ‘ST $96 ‘113 #¢08 ‘c 2E61 ‘06 fere ‘¢ $ecL ELLO ‘TL ¥C0E ‘66 [ROL T ‘TeIOL, € % - [RIOT a D*LE8T “OC8T *panulyuog—spasnyovsspyy Ur uoyosdsur pakayov]{—"T LNAWALVLY / corer esce= ==" SIM07 OTIO BOSTRAG DOSS Sra ae asics oR T Mow Teese = === S1O0QRO AK --=- YQnowyaeq i> = Ploy pI MON TUTTI TT aaeqaregr sorts sss 2 TM OLIBS PO --- goyongue jy pas ky Oe ere Sake eae NOUR oem pskivicee siz i- RTO 7555" = (orn cores THeyIEYO), sorter =" TT MOIOOUTAOIg pega are SPScome aque, coo ee ee ee POOL LOAN IEC E SCTE er Sees OTS NTE = ---Yqnoure 7 poor eee Seen CIR ITC OT| TSE Ss ean oe UOLANp UE --° Wgnouts, gy pees eee aa SSPE ksi “-7 egengtag “*77> gassrqog Pee CS Tne 8 Sopa TOOL NOVANY SSSR ESS onl MUTI) ~--- | KIngxoy puvazsgsayo10q. “=> TO ISO “7 UMOZSOLITTD BOQ SR TITS SS SONIA AI soo 297-9" "= NRO aTqueIy aes serene So-2=- TATEg ee OES AN Fifa yla) a ROS Cu I9ysoTO Ue PL POR ZVI IOS EO ists .S1D0\0} (9) oO “7 qr10dxooxy Doteasy aaa PAO soeeseceoss aTOMAINGMO NT eee ware sat ces) (5! 09 13 woryoodsur Jo 410g [182] REPORT OF COMMISSIONER OF FISH AND FISHERIES. “‘q1od POIMAIBET pUv TOMAR San BTS III IC IOFFICE SES OSU ANEH GSU ares : GROe ges hs rae eae GOSUBMG BS aes yosramLog 25 coere= "A 100]80 AA Siete OLICLUUBLLTG § soos ses=2--n70T pag MON Faerie. 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[183] Pes ae BULAN OPE LOU (I) ess BORSA Tay! 777" gos1aTL0g -7- g10djsa A Golo sate “> Wgnowmyzavq. seers oon * HIOTPOT AVS NT TITAS ISI AS say TOI CP BE Te I Or el tick ren aa a - UMOPILO PW See cet | omic nyeicis|| eicithere sale aie 2s --- goyonqae xt Bee tc tekiaad be ee mh ad ame ie es ae er |B ee Re ee re eae eA ie rae | as at a eh a oa an ale i ee a i |e seme tI et So as YANO] Cy $169 ‘OL | ¥22 fog ‘¢ EAH WATS tO SW adie CS ORY PRS SS ML oI aI GVM) Eth Sik = Eee ee peed ADDON Utee (2) ape = poe ‘Pp a £909 ‘> Sereriees: SeneeaU OT 9F6 ‘9 prem elate(iird fccp ‘9 iP ELP8°S > meygeyo Foee ‘Sa 19 $PCe ‘GL feq) ce | ¥1S ¥POL IL 788055923" TAOJOOULAOI = D Oy Gs a os see Pe PA Sich dpb)! [li ue cake tem mn OUCICI ME SFY, J, Ce OCLCE eh eee w|i Ah a eee l(a Sep 2G 0S FTE NT 2 OLD, 6c9 ‘FL f1er ‘9 | 06 es Q99BTTOAL a heres epeetate mrs a eyotatats| |=) =! =fs)=) 55 seeecteeee “>> TOISMIIG. ¥eep Peis soos sees NOUV : whe alesece Seal Semcmerr Seteeeeee sere QTqugstuug. BT eee ee ee ee ee eee atc oe alt oe uma ist) Hikes rc Ss) re Sheen - : z Doe pd fs 2 I> HAAN HES BK ce eee Siniie >> qynousyTg Pop erage oT eeigce al rings ay aes -o7> Arngxu Joossessas|sscecso\ ons sooece PE erEcrecewsces Omura 8cg8 ‘cl | 9 F116 ‘OL oe a eee * gosevqoyy 2pP8 FL f0L FOSL‘L Seon cebeee TUE cg LUT Spe raacme iene | ee= a= OO SOG ais slet= - qynow Ad AL seeieirem ene [eee ec nm alors sewn =e Tevwisieh srie, sinielaiereicto- BAU TINT Op Sea aegis | Haier = a Lang xo pur 1ojseyo10q ae Srrecebe | Fag 2s re "ecion eer eo ear roo s = TM OISITAIVYD ve eeeeee [eee s esses eee DaOTpaTT JenmaOuoIe iv aiis sine =) soeoisaie oS Sees palo Oe Nt So: MOLVg > AprOAog, pee PO Mal Saree Osea oo See 7" > JeqSoTOUR]L $263 ‘est | Gel | ¥1e6'92 | Ec86'TL | Fees ‘tg 19 9g 2ST 0 Fees ‘cp | £66 ‘Le “reese AaISOOUOTS) Warse || Oke Le | F0ly es) | F0e8 0019 al 696'T | EL76'T | FILS | 268 ‘cS 612 | H9FL'S | $800°S ath de qaodsjooxy 7" > TOTMSdy => > qrod Aang. Avo NT £286 ‘9 9 EeP9 % £928 ‘Z #c0¢ ‘T ELLE ‘L 9 fxet‘e | 8268 ‘2 2523 ‘T Z981 ‘ “S2r6 ‘90E | 08% | EL09 ‘Zor | ‘s'ex0‘9eT) Fe86‘L9 | ZF98 ‘09% | EGS T10 ‘oor | Sese'se | Eave'ts | fea ‘per | Feso | osp‘ze | Bose ‘oor | Fuze ‘0L |-----n Te ‘Te79.L v 6 Ge ty! T THIOL 4 6 G af ‘T8401 “Pae| € % ac lf toryoedsur Jo 410g “S9ST “G98 . -98t “‘ponutyu0g—sppasnyovssvyy ur uoyoodsur pavayovyy—'T LNAWALVLS [184] REPORT OF COMMISSIONER OF FISH AND FISHERIES. Hee ‘er Sper ‘h TEP ‘s SiGst ‘OP ance! aI #290 ‘2 SOF ‘L 5969 ‘18Z SPSL ‘PP EFLT 66 $316 ‘S #%ce ‘OST! F962 ‘9G2 | EPPS £902 ‘68 9g Teck ‘est Fgce ‘9 FTL ‘L Esto A028 ‘LT SEG ‘rer, F016 v $108 ‘L FLG8 ‘PLE EOPL ‘LET 2029 ‘2 #190 ‘89 F681 Fess ‘89 a crrmcre ses “ST MOT LOUT() Psigisisie.cie # ein ec! 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UTE = sico\si<)= =e TA TOULAG AN ieee mapa aS MANE CLG) Ainqxoy pur .zeysoyo10q TrOFP ‘ST | FT FLLL'D Pact” We psy ieeeeseee oss “77> OWS ste atete | ieratosior a Peep pean ICO: aro o GCC CaO et aS sores" TMOISILIVTD, spagasaoSs|eoodosoploowaded Src Nae eie ete iaeial Sieteieee cee -[seeteeteeeeeees* pLoypayy “> prororqaeyy ageless TLA[VS ¥ Gas e ieeseer os Joe SS ATO NOG Sieeer geal ees Pane RS PEPE Iaysoyouryy 29 ‘0G | ZL1G‘eor) $03 HUOGV8) | Hc U0 |) BC00 BL vecen 0s pees LORS2ONOTy) *--> qrodyooy Shae ee BFSDOQSRE SCOR Tau OUT feagig |--7777 777 qaodAang mont F900 'T fgep ‘at | fcec‘9e | Fect'ze | zig ‘cL | O9T $266 ‘OL | $600 ‘FT | Ecco! $688 ‘T 89L'S | 2066 'T £093 'S feor'T | FLet'e | $6L7'9 4800 ‘8 #ec6 ‘T F812 ‘T 8T96I ‘¢ HISTORY OF THE MACKEREL FISHERY. Fes fogs ‘% fo9r ‘L fore ‘bee | kerc‘e | FztL‘co | Fet0‘ze | frce'cs | ft9S0 ‘Ost| Fezo $2110 ‘br | %zoz ‘zr | tit60 ‘e6 | *tF1e ‘OTs! fsIhr $2350 ‘Lp | S860 ‘oF | 9°808 ‘Zel| ~~" " ; "7" TRIOT, TOL | 6 uF % z ToL | + ‘g % ‘T THIOL | § © T = —— te — lc ‘morpoadsur Jo JOG ion “6981 ‘S981 “LOST oO ea “ “penulywog9—syasnyonssvyy wi uoyoadsur prwayovyyT—"] LNAWALVLSY [186] REPORT OF COMMISSIONER OF FISH AND FISHERIES. ‘ cee eeeee: woomeese"" STALOT 19790 PROB ODIO pe OEE: AOSURMG Pie Nass ce yua tals eS “7 9.10480 AA. fcor “77 Yqnomyae¢y Po istemicis =) pioici= sC eles i aieisias=eaicieisiats paoppog AON BiG eI aE be OS fe GVO TG | ; --" UM0IRS PA > goxpongtee NT >> Wnoaryesy #810 bheog ete oe 2186‘ ee syuma(y 2%. T7966 ‘IL | & # [ee ‘¢ zcee '% | Tiel 'F a eae TPOIMAR FT Blea |sseoe “ee rre. 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COCCHI ICR OOAG 6-8 1S SCAN OI Srey OTO pies ee 25 220c serela|| | sheetelenetateigs pisiatele “a a I TEQNOULLe oTqBISHING lola} SO Fee RS rer OCC OC OSAL igre ary HLA ae oe i ice hada - Tormpurg fea] an 3 I ere He eric ictal | aeoaenecto tenets aes be a Ta are qynoutA, iXa| Si ve ewes - Se | eensenck Senineene. lena a6 |[-Sesae 1 epee tetertoteee ----- Kanqxnq - | | Ss | spr | q01@ 2 | tee 1 | +000 T Bree SSNS) a | E0eS tOLE GES aie Sane ; me y.o aly Reo eee te a Wha tsar SOIR Te oe AOAY. es rae: Seas se6c > agence k= \Si=ioie Kec mA UTE (ap fan (Pop aoescc|ssco35c6 \Piststele Serine frees “Aang XOY PuV 19989 o.10(y HH ‘ZWoLG ‘GZ Pecattlae lesmtdaele Ieerdsyed}. lug ae) sce wo1s0g Hiei etoteriatovse fai tet tata ~* T1OJSo[ARTD) Jee) 7 OSPR CSOD ERTIES 82.255 1900.0 GODS HONS a COCCS aia ral) G ES IES |S CIC Ee ST a OCICS (eee oc asm) ee Neal ek A Sieh peel Eira SIL sper eimtatels “7 > PALOF PIPL (e) acs SESS > pRoTo[qie py is BB |, 980082 On | | ATDOA’ —4 woes eece - ed i cs ee ae | -e ene eee ele eee - ee \penibeucacney Weare taka lie cs oe So) 9) simi a TOJSOTOUVYT O Zroro'ie | “eeo'r) e92'Te | dico0'z | Berar ‘st | Fare ‘ett)-"* --77] Bon ‘ea | Sezcn ‘Te OFzo3 09 | i6°r ‘ss | 626 ‘FG | LELNG ‘OF * dazs90N0TH SF RGPL ‘T i6F Foch O8F {90S NOGIiap silt ames so 7 f68L =| 40c8 ‘1 79103 | ¥h30'¢ ogo ‘T tar 1 aa ee cere =\s\s)ei/lo\e en wer l eee eee eee == =e eee - ee i a fe we we ee leet ee eel ee eee ee [ee mee eel e ee eee eens in elem mes SOOO a ee “y € sl #202 "6-7" *" "| ARgeo 2668 ELL oheaong. (lve s-: Scpq | STeuz‘z | Srez's | Sez ‘s Fost ‘Tt | Wore‘ [777777777 qaodSanqaoyy #2290 ‘OST | “At93‘ 2Epsh ‘ez | 8f02z‘6r | Zoor‘ce | St@e‘sca -----~-| %o06 ‘en | Piere ‘tL | P8126 ‘aIT| ers ‘est! Nee SSOuCON me COR Con aii aia aa 10h, i} | [ROL ‘} 2 z T "18107, | a e | % | “é | [e107 + e 2 aT pees Se = ee |e = Ns yen ea hia pie : = ae “morjoodsul Jo 410g ee “GL8T | “PLST "EL8T DO es —= . = *panulyuoyj—'sppasnyovsspyy ur woroadsur jasayovpT—'T LNAWALYLS [188] REPORT OF COMMISSIONER OF FISH AND FISHERIES. $122 ‘IT £906 ey gs 1826 ‘T Heth |. £689. 06F_ |. fe0n ‘AT $f £006 £00L Lt9GP ‘SG SSA Se = A BTANOMMOT() Pewaas ae “'-> = BOSUUMS a ge > QOs.LOulog a ae i rete ZLOd {So AL rion sae ele ace TOU )v(T reece -* ploy pag, MON sicnieisiswe:s ioe 77) WAARBIPUR EL Fig Sere UMOJLEO POL sictaicisicliis so 7-5 + QOMONIUL NT (PPLOUpR “> srumaqy hey i IE YOCMIB AT Sees FSS SUB Te Oe) Aen 7777" TMOJIOULAOL eagle aiiotn (rveinislo cin aie OMA, ed aati bata as he am “" VOOR (TIAL soiiios ponies cir TOTS Oey Sasi eee ech TNOWIL --- oqeyismieg TL pug ial boy a eagle Yuoudy | Acie Girls oS SSO Son > ayBNITOG qosseyo,) SUES. welyoul yy SS Gina aise WPUOULAD Ay SS NOTE) Ang XoyY puR 1a}s9qo10(7 $199 ‘9¢ FLI9 ‘6 2t68E ‘98 | GoP EGL1 ‘ST | 2068 ‘CI | 12098 'F W0Ssog to-- -- bie art otsia\a| Forex tetesa lol sist) ris ion) a/ (Safe Reacaaeniars Fee tet | atin nega agian TLS ei res Ga UMOISOLLVY (—) En a TT Natit = saree | a acre ig act a atta pea |S Naat RAN ake ee ede . Eh ates Parishes beget eid | ee nn ae ae ee PLOT PoP ree a S Ee eh ed NAS iON al ol a a cal \anooarareamaraala| y Ooal a arriba il (basa a ace ona es eee pwrote[. ce TAL eas “hey C2 eee oe ee Po TORS ia as Me sorta ela ede al Wiis vies bone.) oe AL IOAN pa te eas my Er ESN I aN Phy alia eal a aay Sala Tia aarg | ag a a Sa Jo SoPOaR PT S206 ‘FL £Et2r ‘ce | F916 ‘s | LTGOT ‘ee WPRO GPE ise eae LoJSIOUOTH) 65h O19 ‘S | 9ST €80 'S ESOL Bere quod yoo, tect cee = Elle wid lod michal te | des ie testes ic ae eee seme te hace ne yorasdy T69F ‘TL bara $922 Epps Fav Ag ScoF 'T ec. | Bor S196 ‘¢ 93 | #19 T AGE Ohm Caan 77> grod Lanq Xo NT Sz ‘fpr | Zegy tt] Sout ‘on | Zour ‘sr | Sre0 ‘Ft | 2260 ‘cor eFo0 ‘st EO0L ‘Le | 22983‘Le | FLO ‘TE | 2tcr6 ‘Ges ¥sis‘b | $E18P ‘e6 | #2608 ‘on. |= o> === Teo ‘[e0y, “| “> “e z T ‘RIOT, + 48 % T [R10 U, a 2 g % aT = = “uotqoedsur JO 410g "BIST " “9L8T ‘PonulyUo,)—sppasnyonssyjy ur uoyoadsur jadayovj{Y—"T INAWALVLY OF THE MACKEREL FISHERY. HISTORY [189] Gen een are ORL ALOTMLO UT) Sepa nla ea BISTBMS ~~" Jos1amM0g “== g10d9so Ay as Pp LOULLE Cl Spe ettcte mc ia ¥ ploypog? MONT core ess. TOACTATB “ UMOWVS POL “* goxyouyae NT ee eee season aad DORR AANA] O20 (Oe os) Mee. e Tao 3 Ai) alle ee ee SO rose cL | is. 7) | peels gea‘¢ | BERET | "rrr YorMre yy 5d a a I) grog | FIs | “Soreness eA EEO 2OSG Pe i eee bre E B9F' | fogs = |7777 77777 WaOROOMTAOIg aes 2 ae ORO y, "290 BT19.MA Se Die eo ee ORISA AES rete ewe ae areas TLL UL Gye "- o[qeqsu.ieg “""TPOIMpurg --- [MOULAT nw aaa Ainqxnuq Soe eae i aaron a saa ae eccmiese area OE CLES Le) Say PL S ia es ae OSS EHO) ee ooo - ULeYS UL EL aoe Se TI NOULAOANG wee wee ele we we ewe eee ee Aourn?y Parag ae 7 pe) -£INGXOY pue 1o4ysoqo10d FCRO.O, | as- ae aoe eee woysog, Sher amas en hag ae me TAMOISOLIVY SD Se a a ee oe ae ena plofzP9TT a peso [qieyy Soci hosel BULL ey eegeemibnane gaz os pigs | “APIOAOG. Sl vietie ween erect SS) NSLS Ng 91007 yng SO pga a cae “77> LoysoouUoy rt) ae Piniella oer! y1odyooyy 068% | #616 T €1¢ ‘OL “| £691 ‘F ces ‘e | ¥19c ‘s $9c¢ ‘Z 4090 ‘Z $c6L ‘EL §09F ‘T $158 ‘OIT $366 Bees ‘se State! tate eins soouapod|lacbAssoesnloecescoceelly 2cboncced) |hosaaccooo| bose Ssocces | somosencoc -: Sietofe/g}s sini istotise/saleie iris eles qoumsdy aosencio7 |lssooeaealbeac coagece iE lonoesesc SecG E500 ‘T gg ssecceee=-- qTOdAINGMON Fert ‘ocz | 220 ‘% | €198 ‘86 989 ‘eet | $g6c ‘st | Face ‘ete | Fotc ‘er | &rcc‘es | rer ‘ror | Fech‘oz | #260 ‘set | Face ¥o08 ‘Fo | ¥ett‘t6 | $4206 |-->-°---7----- e70L TROL iv g % a TROL ay. € %G ol! TPIOL iv € % a *MOT}DOdSUT JO 9.10 “T88T “O88T “6L8T f ‘ponulyuwog—syasnyonssnyy Ur uorjoadsuy jauayovyyJ—T LNAWALVLS REPORT OF COMMISSIONER OF FISH AND FISHERIES. MACKEREL INSPECTION IN MASSACHUSETTS. [190] STATEMENT II.—Showing the total number of barrels of each quality of pickled mackerel inspected in Massachusetts from 1804 to 1880, and the total value of each year’s inspection from 1830 to 1880. Barrels of mackerel inspected. | Year. Total value. 1. 2. 5} 4 Total TRAC oe ee eee sc -ce nar 1, 6314 GROG Eel | eae: eee Slee eens s(t WON Ae 2 SS 5 TWAS ite! Le Se 1, 787 2, 518% QROD BIT ae cee ee S85 78k eon eee TRU Geert eee ee kc encee 2, 5634 2, 756 PE Ova eee cane ae SOUGh, “kets ae eee TINY sheath ake See eee ee 2, 3534 2, 462 ACTER Nika PED 98305. . | been eee NSM coe S558 ee Seco e ee eee ee 1, 3054 2, 4133 BRO ils See pery ae T1629 h es |ne eee PROGR ye eee eect eels acsee 2, 2743 SAO Toh dl VR Stay ORM pea aeo ener 80825) 5 | sees eee TT kes aoe ao ene ee ee 2, 5403 ATO. gi) L5SO4OE alec see 1 DQ5 50d ee meee Till s535 ee eae Sie ee 1, 368% 6, 023 TORQUE Neca. aoe 1784012 , jee ee TIONS oes eee eee ee 1, 0003 2, 1544 Bil ay tele Soe eos 5 eel, \|veaceemenrae They cero eee eee 9008 1, 23 Thy GS ‘eee Gs poet Kees Hea ell eee, Gian eee ee Secs ee Same 59 5464 WUE Nese eneasde | S300 ae ak eae Tsp eodue oboe Donte te ec 8, 2253 5, 4564 TO TTa oa TG HO502) ‘I ace eee TONGS Shoe oe ee ees 8, 6943 9, 2644 S800 a eae ees 3305060" |e ee eee TI joacut cee eee ae eee 10, 4063 5, 2674 Diss Meee aaoesoe |= 37862) 9 | Ene cee eee THIG BSS” ad baa ee eer 14, 410 11, 1624 DO Wino keel eee cee | 146,348 ..\ eee ee GTO Beet Soe 5, eee 19, 614 36, 5213 ASNOTSE G7) sey ee | LOOM 8. oe ee TSU ORE eee ree seeee) bene 12, 455 34, 8113 GOnsT4k leone oes TUS 64t, Ase eee eee sagt | dent | Hai Joos: [dane | oso PR OS co ae COSC AE oer , Or H 3 oOts® Soa oeeeesecon!| W2OCR> 2 cosine eg TBS Se Bok Se ee ee 19, 804 62, 0474 GS uisa tue |e eae Ss 145006) [tee eee USS aa ES See eee ad 45, 2463 (ERPS NY Mem TEES Neeeecearse le TOM 650d). [28 eee TSP iS See boc ocean weeeeea rae zo ae WIARGOAE Ass a ae 25 sate ae ee TGA Lae a I ae ee 43,4 0, 58 Bie ayes lleeeeec Bone THO VTA0R, Eee eee TAS ENr eg tee Rr a 81, 3574 69. 335 SonGIOe whl ee Seer 190°S04k=) |. SSS es TIGRE ss BR ek Ge OR Bs a 63 2354 110, 6664 G8eA oD an | eeeesene O37 32de oS eee SSA, Se See See a a ea 54 184 77, 098 94-695" | s2eoo ee 225, 977 es TRC SS ee a yee ae oe See ge oe 47, 868% 104, 5693 W5G*OR5S: | ascece anes 308, 463% | $1,119, 470 TSE SSS See See ees ts a 70, 198 171, 186 1405642 | eee ee ee 383, 5484 1, 589, 986 TVG PEED EE EOe AE Rae Oe a? ae 28, 679 97, 2194 O65553% lobo. 02 ee 222, 452 797, 795 TEBE Vso Ne Gee ee ce bees 54, 5593 98, 9274 (eV GES eh eee 222, 9394 976, 935 TUSEY oe eee et ee eee 80, 4334 93, 5734 ROE NN ee nec con 252, 879% 1, 165, 842 Gana se ee HOLE tase eoemte 45, 605 57, 2714 Chk CRyEOn le Beeaae nee 194, 8004 1, 030, £69 TERY Rie ae ee ae OS Sada ORE al E 58, 665% 60, 558 CONST ae eR 174, 4103 1, 268, 388 TIGR Sess eee cee ee See eee ae 24, 573 61, 027 BOR DD kane means 138, 1574 803, 653 Hea Geer eats oe Soo a ea 37, 9684 28, 588 CUREIGY Eee lest ee ne 110, 7404 925. 002 TIGERS a ee een ae eens 22, 2174 22, 0374 BOHOISes |heeeee ones 74, 2682 719, 204 TEED ec Ge ae eee me a 19, 3513 11, 049 DONO | Ieee aie 50,4913 | 473, 345 TGS RSS EES se oe eee nar 23, 747 10, 649 D1 SAAT wile aks oe 55, 537 518, 3u0 TU 5 oF an SEE eS ee 29, 363 22, 496 O8N684 Lalla. Lee 75,543 | 49.3, 979 FON See ee ep ec ee er ayes 32, 759 13, 088 ASKGOL, elses ae 64, 451 549, 419 TeV Oe eee ene Ueno 28, 8434 22, 515 S5R02T wileeeacecne 86, 3814 624. 502 (V5 c ieeeeeeee BAe wae Ss 280834 | 98,6234 | 85.8968 |....-..... , 202/023 | 1, $83, 669 FRA Ge ee ee Pn ea 44, 430% 70. 005 658076" Uoseeee -| 179,511% | 1,094, 585 Thti7/ sane awe oe See ae Be eae 104, 1502 76, 0063 TITAS og: | ae ees x © 251,917 | 2,259, 958 TRA Bese eae Arey ean ae anes 113, 0932 79, 9793 TU URES © ee ae 300, 1308 | 1, 858, 500 1210) 5 eet ee gs oh ge 61, 404 BI;962\ |) 165, 54 yee e aeons | 208,950 | 1,560,126 ODOR ee te teers ties hs ee 88, 401 44,909 | 87,604 21,658 - | 242.572 | 1,777,517 TSI eS Beas Bene eee tee 90, 7653 102, 4674 135, 5974 4144 829,2444 | 2,949 511 ESP R Ege cee eee ober ee ence 84, 0302 67, 0714 44, R082 2, 210 198,120 | 1.491, 928 TSE AS Ever eee ae Ss eee es oe fe 49, 0152 24, 584 39, 897 19, 843% 133, 3402 | 1, 207,975 TES ee ea aie a rape te 30, 5952 46, 2423 55, 1338 3, 3782 135, 3492 | 1,313,585 iia cee eet pede eee 29, 3024 91, 1223 90, 1934 1, 3383 211, 9568 2, 129, 084 TSB 8 ete OO eS 89, 3333 76, 8192 47, 981% 178 | 214,312 2, 064, 581 1G / as Ae CE ee eS 84, 5193 45, 2184 38, 2578 711 | 168,7058 | 2,162,738 Sa Sian ee PORE Sree eee 75, 3473 21, 9293 32, 33218 | 1,9924 | 131, 60° 1, 729. £46 Ha) ets CG SL eee 61, 330 12, 0604 22, 2074 4,1188 | 99,7152 | 1,255,078 TECHS S Site Se Be ee ee ee ae 58, 82821 122, 837 50, 5782 3, 441% | 235,6852 | 2, 251, 067 IUSip ak cee eae mp ee 70, 8774 | 100, 286 22, 486 6332 | 194,2828 | 1,116, 851 TORO eee eet ea tae Un G 81,902 | 78, 388% 100, O11 5623 | 260,864% | 1,597.4 6 Iie AEM eee Cee 67, 9854 136, 0758; | 102, 6013 280 | 306,949,8, | 2, 878, 77 I Be BARE Ee. Oe eee 103, 3834 137, 7463 33, 2123 148 274, 8574 5, 935, 525 TIGR Sewa ee coeer eae Gane eae 153, 7233 63, £624 39, 2662 2444 | 256, 7963 4,729, 840 IGA RAR A eG ee eee 150, 3222 36, 31918 41, 7843 269 | 231, 6967, 4, 324, 790 GZS ate oe eee ae ts eae 122, £089 46, 038%, 41, 04833 4184 | 210,314, 2, 961, 933 TSC AO Ae 3 ee ae ae 93, 0912 42, 262.7, 44, 07723 6253 180. 05624 2, 522, 151 TOBOD oe eee eae eas 72, 9243 92, 0194 65, 7174 3, 5192 934,210% | 3,248,315 STOR oe: ak Se nee Se SR 66, 04654, | 189, 4928 63, 0193 334 | 318, 5212 3, 744, 197 Rie os as SS ee ne ee 105, 18733 85, 86728 68, 32247 884 | 259, 416% 2, 233, 055 S722 Ss hee eee 71, 86627 54, 37082 55, 603% 1153 181, 956.4, 1, 948, 416 TTS ese Se ote ere eee 83, 687% 63, 8882 | 37,79528 376% 185, 7484 | 2,799, 083 UN TAe ea hen ee 112, 97184 71, 44233 PApGTA aoe NE Ae hae 258, 37918 | 2, 657, 616 DRT Hee Ae caer ee Se 33, 106% 19, 27033 73, 42427 4,261.7, | 130,06223 | 1,310, 140 TOTGs1s hee Sa beeton sone Nee Ne 30, 86928 96, 77232 93, 48133 4, 818 225, 94217 1, 650, 306 [191] HISTORY OF THE MACKEREL FISHERY. MACKEREL INSPECTION IN MASSACHUSETTS.—Coutinued. STATEMENT II.—Showing the total number of barrels inspected, §c—Continued. \ Barrels of mackerel inspected. Vea, oe —____|Total value. 16 2. 3. 4. Total. Seems ate ects wie sae cnseee 18, 0154 37, 28623 37, 70037 12,0942 | 105, 097% | $1,187, 516 Tae Ser ee rE Ts 14,0943 | 48, 1708 70, 1753 11, 7854 | @144, 2263 1, 034, 144 IEG tetera ee ee Rain 9,025 | 91,1134 54, 8064 3524 | *155, 2978 892, 957 USRO itso has Seem neoe ee aatbats 20,4534 | 104, 4343 99, 5543 19, 516% | 2438, 9583 1, 474, 152 SBIR. Jose ness ceisettled ete 15, 5984 | 139, 586 98, 8615 2, 127% | . 256, 1734 1, 601, 081 aThe reports of the Boston fish bureau give the number of barrels packed in Massachusetts in 1878, 144,205 barrels ; in 1879, 156,125 barrels; in 1880, 255,986 barrels ; in 1881, 269,495 barrels. These figures for 1880 and 1881 are probably nearer than the inspection returns to the actual product of the fishery, since some 5 per cent. of the catch escapes inspection. [192] REPORT OF COMMISSIONER OF FISH AND FISHERIES. ‘mgTrg ye popodsutad g “ON JOIIVG F SapnfoUy a UMOJOOUTAOIY 9V paqoodsurol ‘¢ “ON SpILIVd F PUe ‘% "ON S[o1deq FETS ‘TON S[otawq egg Sopnpouy Pp “ApIOAOg 78 poyoudsuial ‘Z “ON [olreq T pue ‘T ‘ON spotieq 2 sopnpouy a qossvyo,) 98 poqoudsatal ‘[ ‘ON Sfatieq J Sopupouy q ‘JOOPI AA 9B peqoedsutos 'Z “ON “SToLiNg Fxg pue ‘T ON S[ydaeq ¢Z Sopupouy V | | | | | £020 ‘FZ | O00T L968 Pelican caer pci Wen #168 'G |---| 26L4 | F69'T: EGE | te6T TG | O00T cl ‘8 | fcig‘, | ¥090'¢ |"" "1881 GzG 6 Pal acta 20cP ‘T #c0¢ | #618 | fee 169 ‘92 3 FL¢ ~-- 088 ¥G18‘L ae eee e 6LT'S TLE £968 ‘0G “"-G6L80 ¥9L 8 all seas at cite = GaP 'S | | $ee¢ | #6cr ‘oz fe ae pee aoe |e Ge ae eae |e ee ee eee Sener | ECG y | I “ReCes ‘TL SE Titae iia asses al eallieaba se | Se iu es MEEBO SKE | Eres ‘1 23rt26 ‘es | fore | zL6 ‘ol ees ‘ar | th0Ts‘6 |"" 9L8T EGIL ‘éT | 2 Baprentel saeco alee Toe lini op #3e_ | £996 Hifsp | e008 cr | PL SI8t8 GL | TEL00 ‘OT F086 'EI |"* “SLE TeSLG ‘OL | % ST 288)GE | 89> |" FIL | $19 | t2800 2 | 6G¢ 'T] *F09 ‘Gp | -- S31 bh ‘OL | 25628 ‘FT | OLS ‘BL 1° FAST 8216S ‘6 | t ETI LAL | ys) poles of, | 268 | ecah'T tooo | as 'ce |o7-'77 "| TELGS‘G | reere “hl | (Fesl ‘ZI |” FL8T Siees ‘CL | 23 £oqu ‘cr | Sect |--| 1T | #8 | S8@rl | Feo 1 FOTO) | veGOO OR lean mend | deepp ‘cl | bea OL | 2Epee PL | C281 igeeco9 9 tr $0c0 ‘IL | Sect |-- Stor eres | FSaL | “#900'T Secp | SSO ‘6a | 7-77 ®*19h'9 | Sicbr ‘cr | ELOS ‘OL |~° TL8T StGPL ‘L $9046 | ¢rLT |-7|""""""| ELT | FACT | Hose FEL ose ‘ee [777 °7| Soet ‘2 | Ze0e "st | HGT6 ‘8 |-7-OL8T fern ‘9 | 2 $9666 | Sfaez |--|7---77| We | ees 0cs ose | 2162 ‘ca | 02 SeTL‘9 | ¥0¢0'6 | *ecIg‘6 |" 698L STeL 6 | 8 GG ME Lal SSCL Gel hasan aa POL TRI) Ge) le gee ema eccrine Galil ®L1Z1'% | #1¢9'8 | 8t6TU ‘1 |” 898T fi1L‘9 £100 ‘66 WAG sal leeea| ese 4% ¥oot | #)12‘99 | ST 811L‘9 | Esp0‘It | Z9¢p ‘ep |-~- L981 E06P ‘P Feco ‘FI RoGh Fa Seta te00 py | $964 'ce | 2>°--" "| ~EG08 F 193‘% | 8629 ‘eT |"> 998T ELL ‘L ELS ‘PG Eps ‘t |---| #p0e | x00r | Feee't| 9¢90"or | FFT Sez¢', | ELC8‘8T | #099'ce | S98T ELS ‘Lh | St ; EE BX0¢L ‘1e | G ¥reg‘h | 29cL ‘11 | F0Sb ‘Sr |" F98T 5086 ‘g cep cs. || UE ae ‘g pa n | "bos ‘6 |" S981 taG8 068 ‘OT | 88 G6E ‘6 6638 °¢ 6TU'L |°° G98T 282 ‘ct | $602 FEPL ‘8 | =ELE6'S 966‘¢ |°°~198T Stezo ‘21 | #ec0‘r | 8¢86‘e | ¥cee'e | Seco‘9 |°~-098T ee ca beers YGOLL FS “6S8L aE CLONE pear S2022 NES “" LegT ai Seiass aie - 9ExT See all coe ene en caer eden ee --Cagy page all esta eerie eae ee wee ~ FOR -- See ee wee - ee ee ed oe ESST zz Be eee Rate Sa ee eee ce Bee al yee nee calle secon lmeees spcea eee ---+-|---TeaT SFL IL Sap ate lini dalleoeibes | Seeaates Bee Suh actromerr nl ieaer wea peer Bren Cooma | baceoneee --QCaT OL, * ¢ 2 T mor || -e 2 + [e30, 5 2 o + : ! = | ue = el = | “Iv0 *[B}O} puvsry *y100 £111 M9 NT "10 S9INOTH “MOJso_ “TRL 02 OGRT mouf syasnyonssnyy fo juod yona ur payoadsurat pasayonu payynd fo kpponh yooa fo sjating fo waqunu ayy Huynoyg— TI] LNAWALY 1S : . ‘SLLASOHOVSSVIN NI NOLLOUdSNIGA THEA TOVIN [193] HISTORY OF THE MACKEREL FISHERY. 47,.—STATISTICS OF MAINE. The mackerel inspection of the State of Maine is exhibited in two statements, showing the total number of barrels of pickeled mackerel packed within the State for a series of years. The first statement shows in detail the number of barrels of each erade of mackerel inspected in the several inspection ports of the State during the years 1804 to 1820, and from 1864 to 1878, and was compiled by Mr. Starbuck from the original returns of the inspectors, deposited in the office of the secretary of state. Until the year 1820 Maine was a district of Massachusetts, but since that year has been a separate State. For the years from 1820 to 1864 the original returns could not be found, and it is probable that the returns of many years between 1864 and 1878 exhibit not more than 50 per cent. of the actual number of barrels of mackerel packed in the State. The second statement shows the total number of barrels of each grade of mackerel packed in the State during a series of years, and is com- piled from the following sources: 1804 to 1820, from the official inspec- tion returns; 1825, 1834, 1836 to 1838, and 1851, from Sabine’s report on the American fisheries ; 1864 to 1878, from the official inspection re- turns; 1879 to 1881, from the annual reports of the Boston fish bu- reau. A review of the statement indicates that the mackerel industry of the State was more extensively prosecuted in 1881 than during any pre- vious year. [194] REPORT OF COMMISSIONER OF FISH AND FISHERIES. renee! yg Sh SSSI as San (af pel Vee aed 9€ € Sole SIE 1 ix, puLyyog (Gis Sas Ss TT OASCLS Ey cess ae nad | a GEG IGE I Hae OS raaatay (ake han gay Od ee ee de ll ltd idl Kel llddtdl Ml Ue sr}=s2"=""" MOTTON) -*"=-g 70489 A, wa [ew mene | ene nn el eee nee | seen wean nnn e ewe nnn |annenn|anenne Fre eee Paper gael phates Rar | a age 8 [i eae [paca | |” Spain| paemcaccen| | ig ie |c s G Sewers soeeeseess Ave qI00g, -* SOTUVPL Bem ece|| eee ema : **/-"- ToyseMog,T, YyN0G sence elon nen len wee el ew eeen len wenn ls nena lam ewnnlanceee| em mnns| an ence|aceenelecmwnelanncna|acncce|eomncelacecce|acacca|scecnalaccenc|acaessane WoARqTeUrA S capicllaeceerel pecan seen "*** TOAVHT YON en Pcieco iS Sa OMCs ARS oe ee lace --*"* grodsyong puvlio Reet ws “"" -OUIgseg Seer? ES =< OT STOO: *"puBIsy §,UvAG *-g1osoq junopy “****"OIST ATLOqQUBIg so cistcs= qT OTUs Pet 90qu'T -- -grodysuqy taahe [Poe = for b £32 tL GOiw semana noo ep |fcec't| 692 | ter |¥90P |¥9FS |--"-"" FOIL | OST | GOP | EE ROT eis leeee lessen" |80cs GT ollecm so ater One ‘T2}OT,| %& G ‘T |TC30OL) °& % ‘T |12}0L) ‘€ 3 T | T8300} °€ % T /|18I0OL| “& G T /190L) °& % T ee ee ee ee ee ee a ad Anan atts heg Os CO} 3c “608T *B08T “LOST “9081 “COST “p08 [‘s[oareq 03 poonpor sosvyoud Jo][vMs pue spotieq JLB] *QIQT 02 PORT woul pun “OZQT 02 FORT wouf ammyy we pazoadsrn patoyonu pajayord fo hzyonb youo fo sja.L.109 Jo Laqune oy} sod hg bBumnoyg—] INDTWALVLS “ANIVW NI NOLLOGdSNI TAYAMOVN HISTORY OF THE MACKEREL FISHERY. a a a a a a or (Oars pace ers eli 24 ST rags ¥OLT | 612 ¥o%¢ 99T $618 ‘T2}0OL| % SE ASO GY tS G T /IRIOL) °é G T / TROL “GIST “PI8t “EIST ‘TI8T ‘ponuljuoj9—aunyy wi uornoodsur pa.wuyovT[T—'T LNAWALVLS 9ST | LP SOD IH ay aire (AL C0) 3 f ~*TPoMsdaie yy sree<* Sinqsddryg ce ee Oem LOE == """"" 1M0JIGIOOXD Se SSE Mica Lol say/ hi, ---grodqynog ~ Avg y0og, 28 ae ST OTL TEIN Joos OTSBULOU Is “""TOJSBIUOTLT, YINOG se" 5-1 ABU TRU AL "> MOAVAT YAO NT BPE OOOOCIEGS hash 0)800: (0) fain slsisine)/ =U OC -- uopdueyy “o--TOSUUg “** JoMOIgT ACS OCIE OS T kaos ps(ayakeT aides) s\iatse eT T AG) -===" OUISUQ sielsisieSsie= OT Rte TOO Ch “"" PURIST §,UCMg so" -q79soq JUNOT sore"* oisy ArIoquL.y SOOO SOE i Co) iy pole p pI ier 3) (jefe (alg so ---q10d4s8UGp “sneer (ION "moTjOOdsur Jo 10g a [196] @ | §952 ‘L | 2606 Se ed oe i ea BBL [octet eecerc efor puepaog = /a siat|"'=i= Bielein sinieieei> is i9) = Ty SCL BT) Matsa | omemele mae OS coe TC) Rees -- eh RSE (10745 SIO ITO Laie OUR HHI A)S) 3) Sais = Eh MER icon mae nae a ECR ANS rOsicisrie bwieini~ a= TOUTS DSRS Ns sean a2 a NOT YOO. aad pel as LO CEO. PICO “77-7 ="TOISBULOT, TL, sooreeesss2--TOISBMOT,T, TNOg Sei csbieretec si OAR TRONS SSIS (eie\e Wieinie sie '=!> TINUE U TONE : se wivelgier==i=i='= 1D Lap ser eeeeee cess en eeee ess agnrtag: Sale saretele)= Cw sao TOC LAE "sr" Joduug sects tees estes ee ees TOMI, pS Seder Fee sic ei UOC a SLD SIMOSGaI ey, A sae oth lat 4 5 pene 111115 g SSS Ss SS cnet TAROT OOS) be\e'e\s\eie/wieimi|(cinletw) wi atwialafetarain 7.100389 Ay f0pL ‘T ~g.10dqyn0g {8s recercecceesss Ave Wj00g, 28 Treresseces ses: SHOTULGUAL eon ace a 22652 ~ SS OUSBELO YT, SEs Des ete seses* TOUsRmoTy 7, WInoe ce as oS Ses c- sis TOAB IIRL A, £669 E669 “77 WOAVH T}10 N £L08 Ets tees wopued £LL9 699 *esetsos)=> To Sa eateeL, Pay i a2 crcesinesa=\s-\- 1G PLUME) Oe ee ---- Josue Se ree ess A (NES 9 stro saline GeeE $109 ‘bh | EST £99L ‘9 ELFT ‘9 Ti ‘1g | Bo12 ‘t9 9 ¥ceo ‘G g98 ‘st | ¥eo.‘re | F26L ‘6p | 29 §199 ‘P TEAl Ode) LLAQh ED a cos oen aces By On “TRIAL v ‘8 % aE ‘TRIOL v *€ 6 abs ‘TRIOL v 8 3 a 6oL 566 280 ‘6 698 *morzO0dsur JO JIOT ‘998T “GO8T “p98T ‘penulyu0jn—aumyy wr uoyoaedsur pamayonyy—'T LNAWALVLY [198] REPORT OF COMMISSIONER OF FISH AND FISHERIES. tres ‘g | soro‘Tt | sro ‘et | Fos HIS ise‘ | #968 ‘er | "255° pucygiog dior ale eigeac ey ave 93 19 FLGL OFS Speman oc 2 pects ae aati a ead | ceo) aa ae Us a eats mal pL ot crores Sanqsddryg rs ii leaner

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F199] #628 ‘ST. G icp LISS 89'S EPOL T Si 7610 ‘OT “2608 ‘Le 27119 ‘x | 960 ‘OT 2Ze09 ‘gp |------- "| Fees ‘9 DET EG (Gee || Se HOGHGaN aoe s wee al oF Veale 'F | VLEs ee 62 6¢ $96 | £66 ‘€ EOL ‘TE PSL SF EI9 ‘Ge . REZQNG io ee eee PULL LO see ceceees|-= =8 ~- -TpPoaAsclae Fy wee e ec eee | ence ee efen es necro ns eeenenle cs eeeernn[remenennsccs: Finqsddiye I er Na te Ne NN Oe A Sp - TM0JOD100%) 8 355 ssc eS RTO CUD RONAN 08% FIO IOMIGCIN ISOs Fol fast ano) st SLOG AL aes “> Avg T}00, 22) SOOO SITs) (1a 05 (159 Aig SIFOBSICOOT | OCCASSS OCICS EOL ET - UOJSvUMOYT, YINOG ST sressesscns: > WIABYIVOLA, 50g sree eser**>" QAR YIONT 7->- Topwurg FOL niceinieleman tains = kh Ye SSO SIS | SISOS IAI Tyg aA Tf > 1oourg PROTO) POCO RI Sa Naa Sisieieinieisic is.) ei olsc.= Semen TO Ces Oleg sce cceresa|s . 2-252 =4puBhg secre rors} esereeecos.=-2--- QUIVSED Sono Ejeet reer te eT eIsT deo "7" puUvysy S URAS SPEER OO "ain ea arene ae LOS Os gun0oyy PISISASASie ce 51S St setreinaa ame UL FS) AIIOQ WUBI, ot ee ed De Bait ean 29 (0) 4 (LOT? f sa|neeainnoy sense ag aCIEIRE 509 teeeessersess-=* qrodysug psa fe aaaaewiopeeeis on LAN ‘[eIOL, A ‘2IOL > ‘g % T TROL, 7 * % “TL8T ‘ponurpuog—amnyy we Uoyoadsw Javyov]y—'T INTWALVIS “0L8T moTg00dsUT JO 10g [200] REPORT OF COMMISSIONER OF FISH AND FISHERIES, Bhs ‘GD sete wwwee LUP'T $eer ‘1 190 'Z OL 12s ‘3 ‘BIJOSNTIVSSVIT UL p ‘ON S¥ OMMUS "][VUES ge ‘ON OIL G8OT} Jo Spormeq T0Z'Ev Yosa‘te_ |:777777:] foou 2 Oe ee es ee ee ed ee ee es er es Behe (Ec | pe a a aoa "| §z98 ‘2 | 016 “| $66T eee en ee ed rrr i nace PRS Taine Riper neict es eee en ee ee ees eee ee ee ee ee ee ee ie es eee a sag LL ert aay ‘(2700 a7 € % T ‘TeO.L 1 “PL8T ‘pontiyuogH—eunyy ue Uoyoolsur patayonyg{—'] INUNALVLG 621 ‘2 1p om weieieeis|| « =e aieinelae $608 scmicic ROOT | | EEG yas asm CGOLE, 9ze‘yL | teot'se |fkeor'se |-------*| 62g ‘2 “ELST teze'g |Sfteg'6 oon -n tooo 8 "== puepaog a > ee. - ei a “oasdavpyp Cm wn lemme re wne ssesiesinsiee = FINQgaary ey secteccees|teeeteeeee| eee ceeeeeeeeetecee= TUE “SOP | SETST - HM0495.1004) i omnis." A TOCISO AK Log ; “Ttrtrtts prodyyn0g SSR RRle siti AEE: q{yoo0g Ss er ee OA reer" TOISVMOLL T, “"* Tojysvmogy, [Neg coerce’ TOACY[BVULA "E928 wereees ss" TOACH YON 469% Petiion Ss aee Uap aan ares 77 4Suy TOR serss- copdmuey acer seis TOG IGE i aE ciate enn ye age SEL were ewww res sinvierineein eh TOC gs Oleh lei mis, sere" pUuBlLtO ices --=+-ounyse9 99 ‘T * puvysy 100(T emai enataet ltaReieigccucnimeone 11985) (2 (Ao pS a ane en ie aes aterm tl ACY IS YG EU NOU ALON AE “esp Aqlequntg cores’ GVLOF YUU. “r= Q0qNT ee es qr0dysugy SFcpe ‘9 | BG0L"SE oot eID, z% T *morpoodsut Jo 410g HISTORY OF THE MACKEREL FISHERY. [201] ‘T1VUIs ‘g ‘ON S[ITIVG FZ ‘T1etus ‘g ON Sporavg Fores ‘esavy‘g ‘ON Sforieq TZ 4 "T[CUS ‘g ‘ON SPOIL EFE ‘ OTPPIUL'g “ON S[oTILG FoFG'S ‘ e8vy ‘E*N Sfoateq ZL “T[euls ‘eg ON SpTOLIeq BOT Y *‘T[eas ‘g ‘ON [oraeq T *Teurs ‘g ‘ON spoaaeq eco‘e 6 ({BIZXO ,, SfOITeG 9 G a P 0 q "Tleas ‘g “ON sjoraeq 000'T £ ‘TIeVUs ‘g ‘ON Spotted gg¢'2 *E ‘ON Spor For) ‘8 SoSavy‘g ‘ON Syoaavgq FOZ V £88 '8 Zor 3 G9 ‘RT |""""*°""| ToL‘6G | gogp‘s SR fes Se ee pueaud: sen eee en ee ee ee ne ee ed qoasdivyy em weer eens POOR OOS CINE GROOSC COOGEE 2 OC ROCCO OO. OG CIs POS CCAR IC SOR OGOrS bls yaKagsaualy gay | PERCE ncicl POC eee Con CABS Cd] SAE neono| leescccecod lem cor rno ont er moc ad oc uGooKs Onn ocucm weg Pe ee ee ee M0}901004) bit isth oteia’s lll sence elect cee eenelee ee eeeslete sees eee lereseeecer|saceereees|aeeeeecessenes AIOMIEO AL tose eceees| see eereesee=-=* qiodqqnog se eeceeees[oeeceees se =9- Ave 100g tisieys melw'atm =| siele\eisiaier=laicleleis -- SNOTUNRTL ale Sian etehe's | lego elene sa ee meee TOJSVULO TT, vereeeriocesss TOISBMOYL, TING sigs | sreloi> sistelatelotetois TOAVY [BUT A “**"-TOABH YON Sone ete eG) cereeeccss GsUyTod. sreses* Topdmeyy DIO SSID (ksAti fj soeeesos* IQMOIGT seeeees-a TOUS Ong od meme tem el ewww ee were weewatle SOG IE IOI IS AN HO | Pee, eg ec | etree ROE Soke aetna eae passes rs eae eh -* puvsy §,UBMG tertesccesleorsorosos- aIOgog JUNOPL §gpo sonseersss grey AIIOQUvIY Steisiate stene lees seweeeerees -q 70TH URI T -*-90qn'y SSeS Seemann cei settee lene we nee e lene cree slew emee eee n lace eee e ec lsnennn ene s|soscemmeseoomers AIOCISUIT a 06 4 Face FESOHOC OT GEE See oe ery wee we ree w lene seresesess Erep ‘eg |----"---|4°280 ‘OT $18 'G ESLP ‘T ELGG Gad ia ae fear ‘6 E1F6 ‘6 EC6L ‘S TOGHEGGuellucn abate foes ‘Il | $86 '6 RC0GT ase 2 sees ssrag ON; TROL v ‘€ % ac ‘T?dOL ¥ € % A TeIOL vy, € % tT ‘uorpoodsul Jo WOg “BL8T “LL8T “9L8T ‘ponunu0ojg—aumyy ur uoryoodsur ja.ayovyyT—'T LNANALVLG REPORT OF COMMISSIONER OF FISH AND FISHERIES. [202] MACKEREL INSPECTION IN MAINE, STATEMENT II.—Showing the total number of barrels of each quality of pickled mackerel inspected in Maine from 1804 to 1820, and from 1864 to 1881. Barrels of mackerel inspected. Year. 30, 1714 k 49, 7974 13, 868 54, 2153 6, 1413 3 44, 6274 8, 043 33, 6754 6, 363 3 28, 1748 12, 410,7, i 37, 1664 32, 6135, 52, 80445 18, 41737 48, 603395 6, 1624 22,173 6, 8453, 22, 19333 14, 326 |). | 43,7418 @ 23, 434% b 58, 249 b 86, 338 b116, 762 a The returns of the Boston Fish Bureau give the inspection this year 48,263 barrels. b From returns of the Boston Fish Bureau. The State inspection returns for 1879 could not be found. For 1880 the returns by the inspectors to the secretary of state give the number of barrels at 72,71435, which is believed to be inaccurate. 48.—STATISTICS OF NEW HAMPSHIRE. The statistics of mackerel inspection in New Hampshire are in a single statement which shows the total number of barrels of mackerel packed in Portsmouth, the only inspection port of the State, during the years 1830 to 1852, 1861 to 1881. These facts are compiled from the following sources: 1830 to 1852, from Sabine’s Report on the American Fisheries; 1861 to 1877, from original returns of inspectors copied by Mr. Starbuck; 1879 to 1881, from official documents signed by the secretary of state of New Hampshire. In a foot-note is given the number of barrels packed in the State during the years ending December 31, 1878 to 1881, as re- ported to the Boston Fish Bureau. [203] HISTORY OF THE MACKEREL FISHERY. Statement showing the total number of barrels of pickled mackerel inspected in New Hamp- shire from 1830 to 1852, and from 1861 to 1881.a Year. Barrels. Year. Barrels. Year. Barrels. | ns BESO ecacade aaa acatarse 20) 300i) 18402. See co cem eee He Oe (PICO oat actin 2 arse ce tale 572 LoBoL hes ee eaeee seer 211450) 1846s ncaec seeaeeeeea ees TABG9) WT 868 2a Seas Sais aes eae ctu PGB ake eae clettnc Oc sas DE TOO i LS4te ese ces ne coeece cree QHODBR PI SG9e sees esses astcee ae 157 is dole meet aia an !=s eae a0 19: S750 ISAS Seer atte see 2,400 || 1870..... 3, 700 S34 Sams sece se seceee oc 18; 200), 184g ee een ate asses cic AROOT I LOU wesc sciciomcciccteasicicie 2,071 GH OMe amiacwetin tees ee 15S B00 1850s ssceecemee socal e DZ || Lol ascacacesasacataanas 1, 878 SliesesOtee reteieier ctemiaciate, wiaasnrera G £50b|| PGSM serewsrs =e vores 3, 073 || 1873 4 2, 398 UChy (32 Se eee eee tem 5, 225) || T8522 caceee = secure ates 2a 140) eBi4o 3 oes aoass Besser 5, 519 So Gie ee ae meets silos 8, 420 iI Ol Deetactce tec eacieceree se 8,415 Se eats was clacee same 700 |) 1861652 cece scdeeit Joss OT /PIST6HS28 fees een2 Jee 5, 351 Ti) eee 630)l|, L862ocaeeessnenece aoeee DY WAST wsscsecsa sess se ses 643 Edie 5s eases dec aus 1. 100) ||\WES63* =eeess 52 5- see GaNPISTSes tees. asa 62, 252 SU es ae 1,050. || L864 5-soesso2 5. ae aeteite BOOU MSS resets =e sonst e b 3, 4854 Sas meee seas co Sek 17S ||| 86522 eek oao soaeee AS01880. sSasee eos k <5 b 5, 967 S44 wees cane caiwcmaes 1, 240%) T8662 SS2eee = 5. eee. PAU) p | a bt) eee See ae b5, 385 a The inspection year ends on May 1, from 1869 to 1877, and on June 1 in subsequent years. b The annual report of the Boston Fish Bureau gives the number of barrels packed in New Hamp- shire in sents ending December 31, 1878, 4,000 barrels; 1879, 6,225 barrels; 1880, 7,350 barrels; 1881, 6,400 barrels. ? 49.— STATISTICS OF THE UNITED STATES.—TOTALS. The mackerel industry of the United States, as far as pickled mack- erel is concerned, is exhibited in a series of statements which show the total number of barrels packed in the United States, and the im- ports of mackerel from the Dominion of Canada. Several statements gathered from Canadian sources are also included to show the mack- erel industry of the United States as compared with that of Canada. Statements I toIII show the number of vessels employed by the New England States in the Bay of Saint Lawrence and American coast fisheries, and the total catch of salt mackerel by these fleets during the years 1879, 1880, and 1881. Statement IV shows the quantity and value of pickled mackerel pro- duced by the fisheries of the United States for the years 1831, 1834 to 1838, 1851, 1864 to 1881. From this statement it appears that more mackerel were packed in the year 1881 than in any year, with the excep- tion of 1831, in the history of this fishery. If to the quantity of mack- erel salted there be added the quantity sold in afresh condition, which was from 150,000 to 175,000 barrels, the total catch of mackerel by the American fleet in 1881 represents not less than 150,000,000 pounds of round fish, a larger amount by 30,000,000 pounds than was ever before taken in a single year. Statement V shows the total quantity and value of pickled mack- erel produced by the fisheries of the United States as compared with the production of Canadian fisheries during the years 1873 to 1880, from which it appears that during this period the United States have pro- duced 1,809,333 barrels, valued at $16,083,453, and the Canadian fish- eries have produced 1,520,217 barrels, valued at $12,717,576, making the ‘total for both countries 3,129,550 barrels, valued at $28,801,029. Of the American production not over 260,000 barrels, valued at about REPORT OF COMMISSIONER OF FISH AND FISHERIES. [204] 2,500,000 were taken by American vessels in the Bay of Saint Law- rence. Statement VI shows the number of barrels of pickled mackerel re- eeived at Boston from United States and foreign ports during each month of the years 1878 to 1881, also the total receipts during the year 1877. From this statement it appears that the mackerel industry of Boston is increasing in importance, especially in the receipts of Ameri- can mackerel. i Statement VII shows the price per barrel of the several grades ot mackerel during the first week of September in each year from 1830 to 1881. These values may perhaps be generally taken as the average value for the year, though in some years, as in 1881, the price rapidly increased later in the year, when a large part of the product was placed upon the market. Statement VIIT shows the number of barrels of pickled mackerel im- ported from the British North American provinces during the years 1821 to 1841, and from 1850 to 1881, also the value of each year’s impor- tation from 1850 to 1881. Besides the quantity of mackerel imported in 1872 from these prov- inces there were 1,504 barrels, valued at $11,214, received from England, Scotland, British West Indies, France, and Portuguese possessions, making the total importation 79,235 barrels, valued at $449,625. In the year 1873, 1,191 barrels mackerel, valued at $4,679, were received from the Danish West Indies and England, making the total importa- tion for that year 90,589 barrels, valued at $610,457. The entire impor- tation of pickled mackerel for the years subsequent to 1873 has been from the British North American provinces. The quantities of dutiable mackerel imported since June 30, 1873, and included in the tabulated statement, are as follows: 1874, 190 barrels, $1,550; 1875, 59 barrels, $553; 1876, 7 barrels, $48; 1877, 14 barrels, $148; 1878, 6 barrels, $67; 1879, 2 barrels, $14; 1880, none specified; 1881, 9 barrels, $97; total, 287 barrels, $2,477. The quantities of pickled mackerel imported from the provinces free of duty under the treaty of Washington since June 30, 1873, are as follows: 1874, 89,503 barrels, $800,920; 1875, 77,479 barrels, $584,283; 1876, 76,531 barrels, $695,412; 1877, 43,066 barrels, $372,260; 1878, 102,148 barrels, $907,246; 1879, 101,420 barrels, $649,721; 1880, 112,468 barrels, $493,059; 1881, 120,288 barrels, $614,729; total, 722,903 barrels, $5,117,630. Statement IX shows the quantity and value of pickled mackerel im- ported into the United States from the British provinces during the years 1856 to 1872, being the time of the operation of the reciprocity treaty, and from the close of that treaty to the beginning of the treaty of Washington. The statement also shows what would have been the duty on these imports during the period of reciprocity. These statistics are compiled from sheets published by W. R. Clark, and believed to be copied from United States custom-house returns. [205] HISTORY OF THE MACKEREL FISHERY. Statement X shows the quantity and value of foreign pickled mack- erel entered for consumption in the United States during the years ended June 30, 1872 to1881. Comparing this Statement with statement VIII, it appears that the total imports from the Dominion of Canada, from 1872 to 1881, amount to 890,619 barrels, valued at $6,164,295, and the total consumption of Canadian mackerel during the same period amounts to 836,218 barrels, valued at $5,900,649. This shows that nearly the entire importation of foreign mackerel is consumed in this country; and such would naturally be the case since the imports are the best qualities of Canadian mackerel that are too fat for export to the West Indies or other foreign countries. Statements XI to XV, inclusive, show the production of mackerel by the fisheries of the Dominion of Canada, and the exports of mackerel from that country during a series of years. They are compiled from the annual reports of the department of marine and fisheries of the Domin- ion of Canada, the documents and proceedings of the Halifax Commis- sion, and areport by United States Consul-General Jackson, of Halifax, on the fisheries of Canada, and their value to the United States, printed in commercial reports of the Department of State for January, 1881. The first three of these statements show the total value of pickled and fresh mackerel, the value of mackerel exported to all countries, and the value of mackerel exported to the United States during the period from 1873 to1879. From these statements we see that the production is valued at $10,654,528, and the exports amount to $5,481,493, of which the United States receives nearly three-fourths, or $4,090,139 worth. Of the entire production only $115,918 worth of fresh or canned mackerel is included, of which $26,018 worth was exported to the United States, as follows: 1873, none specified; 1874, from Nova Scotia, 26,390 pounds fresh, $2,689; 1875, trom Nova Scotia, 1,008 pounds fresh, $126; 1876, from Nova Scotia, 22,760 pounds fresh, $4,632; 1877, from Nova Scotia, 8,976 pounds preserved, $1,051; from New Brunswick, 703 pounds fresh, $62; 1878, from Nova Scotia, 54,200 pounds fresh, $1,266, 4,365 pounds preserved, $4,287; from New Brunswick, 87,883 pounds fresh, $5,099, 9,448 pounds preserved, $693; from Quebec, 10,738 pounds fresh, $654; 1879, from Nova Scotia, 39,700 pounds fresh, $2,652, 266 pounds preserved, $818; from New Brunswick, 52,786 pounds fresh, $2,009; total value, $26,018. The total yield of fish and fish products, by the fisheries of Canada, from 1873 to 1879, as given in official documents, was valued at $82,094,962, of this amount $40,802,322 worth was exported to all coun- tries, including $11,695,530 worth exported to the United States. Statement XIV shows the quantity and value of mackerel produced by the Canadian fisheries from 1869 to 1880, including those of Prince Edward Island since its entry into the Dominion in 1873. Statement XV shows the quantity and value of pickled mackerel exported from the Dominion of Canada to the United States from 1873 to 1879, also from Prince Edward Island from 1857 to 1873, and from REPORT OF COMMISSIONER OF FISH AND FISHERIES. [206] Newfoundland from 1853 to 1876. From this statement it appears that the total exports of pickled mackerel to the United States amounts to 528,272 barrels, valued at $4,068,925. Comparing this quantity and value with the imports into the United States during the same period as given in Statement VIII, by the United States Bureau of Statistics, we find the imports amount to 580,123 barrels, valued at $4,618,000. Part of the discrepancy between those two statements may be ac- counted for from the fact that the United States returns are for the fis- cal years ended June 30, while the Canadian returns may be for the calendar years. NEW ENGLAND MACKEREL FLEET, 1879, STATEMENT I.—Showing the number of vessels and their catch of salt mackerel in the Bay of Saint Lawrence and American shore mackerel fisheries for the season of 1879, as re- ported to the Boston Fish Bureau. [Compiled from annual report for 1879. ] Vessels. Barrels of mackerel. Bay. | Shore. | Total.| Bay. Shore. Total. MASSACHUSETTS. Newburyport. --.----------------------------- 6 2 8 721 870 1,591 WOCkport™.. 2.2.2.2 2-22-22 eee enone === == 8 GP Sst asScy)Pese sab 525) 4a452—55-- (GIONECSLOD a. seein cee ee eco w cece aman ceen == mainini= = 85 111 7, 125 47, 085 54, 210 BOSOM eeeee a snee cs sels eis eae * 35 39 1, 310 48, 103 49, 413 Cohasset. ---- = = 6 A eeeisasaces 4, 900 4, 900 Wellfleet .-.- 22 Doi aaieee iene: 17, 200 17, 200 Provincetown 5 Dill eee cas eesrers 4, 354 4, 354 Chatham .. 7 {Oeeanecusee 5, 688 5, 688 Harwich... u aii eS hi 10, 938 10, 938 Dennis .---- 10 11 240 7, 290 7, 530 FLV aDES <= os Sere te cnnawnctinan ene cece nn cenwsien pam ean =~ 2 4 ose sees 301 301 otaliicecs scree ahe occ co «clemson miueiians sa! 37 193 230 | 9,396 | 146, 729 156, 125 NEW HAMPSHIRE. TROLUSINOM GNM se atte teow | cise om nicice sccm cane oel|alon sete 9 Oi ees Sees 6, 225 6, 225 MAINE IGG ISO ao6b be sea otooses esses eesaebboos locals aecaqar 8 Dies snenche seus sole See Gaiden seer seer aecne meen acest ence oars eomee na. 3 Sieh ateemtaes 1, 02 1, 020 WOT CHMEaVenetemeeeeeie enim cmt o =~ -iie enema Sem eeercte 6 Giul#2gs 2a 1, 278 1, 278 TSO R BRAY oS so ccctinsd soe Scleseguesoeos esesseltosssses 9 OMI ESE eeaeinsc 8, 951 3, 951 ORANG see eee eee ene ss se ec eid= ae esis ane 5 60 65 1, 400 50, 600 52, 000 TR ee cs so I Bi omeL 86 | 1,400] 56,849| 58,249 Total for New England .....-..-........ 42 283 325 10,796 | 209, 803 220, 599 * Vessels packed out away from home. + Numerous vessels packed out in addition to home fleet. t Vessels mostlv packed out away from home. HISTORY OF THE MACKEREL FISHERY. 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Sek aims Das: Ganson ee UE OLE pe tet Pe feritie athelnlh? i ile elit abetbaaeiarne tie afd Sf “WUTC BEISACO| SOOO ARS ISGCS OA SOIOGRHOS a ikaliteyaLequNo} jf Ci ea i ia I tet CHT AWN “---" qesseqog Bie I OSS 1 (14 (049 Goin Sac ves SSS aA --- qaodyooyy sce cie aie mncenieiein nia clo s.cm = ot TO CAEL CAN) Nie “SLLASNHOVSSVIAL [208] REPORT OF COMMISSIONER OF FISH AND FISHERIES. ‘Ties 9 S10-KJOUIM puV paIpUNT OF YOOF OLOTS {CIO} OT} SULYVUE ‘S19IVM OSOT} UT OSMLIO [NJSS99NSUN AIST. wos pOUINyor Aoyqy rye ‘syooy Avg WAN pur W1IT}Nog of} poppe oq Avi Yor A 09 ‘AaSTo OLOYAOM poTsy yey} spessoa og ATWO Gav DAOGL PoTOT}UOUT Joo o10Y8 powiaunt MON OU L—' ALON ‘sj10d omoy 78 poxyovd WATS JUNOW YW ‘puLrp.og pure w0sog Jv popury, YoIvo oN} Jo JV t “popnypout sz1od Joyo MOTs S[OSsoA SNOTOMINT{ “g1od ouloY ye poxoed OUON, x ‘spodivqg poyocdsuy | 4¢9‘T6g | FOb‘LS | gL ‘e9e | OLF Ros ‘F 862 &6 G06 & teres" "-NUBISUOY MON LOF [BIOT, t | 007 ‘g 002 ‘T O02) sete li eee 901 8 € fies ease ORR Se ss ccs weeeee= sss" TA NOUIS}I0 —_ —— |] ——— —————— } J | I | — — “AUIHSINVH MON B9L‘9TIT | €2L's 668 ‘EIT | OFT LLY 'T #8 LI hn aad eee a a Reiger co Lea Oi ky Te MOOONGOpN lameaaoe tele 098 ‘T6 | OFT 06F (fie TAS eg Soe Gea eroes SP aa? SRA See Toman, oor aoe aaa puvpi0g ay asae se rarera us hail el ete c= nie mmiei=| lene texeumimr= =! aha) eiskene)=i=)e\= Cr it ao niprescscs Pee Sieiple ele eceieians aisle pole teas iene ree YOIMS pag ‘Tes qorareyy Aq popuvy osoq} Jo sporreq OOL'9! | 0N0‘G = fv 77 tt (Niyeeen | RRBSSSOR 0ZL Sinsad tila gees sales 7777" gaodyqnog t | 60 ‘St | 008 6SCar ieee s soe SST ra 6 if “77> Avge qjoog. ee OWE Ge PRES eggs S008 = a alee coe eas ae 0 g Gir CIR SiS es ee eae pane aad TOAvYYI10 N aneae wreee|sonceesneeleresercoes|soneeenel ge g -Seaieoe| g seeeee == -TOpUIBA ‘eI dfepupy dd pue Y1OX MN ye popuvy Yoo w1oyNog}) gos 'Z £2 082 Pees 8% 21% if il voores* OTST 100 00L‘T CO ad hg a a a ate aes O8T as z or vores OTST SUGGS i> samen ESE ace 5 [ee Sac dst END | ede oe |e Bbc FR ee “NIV G6F ‘693 | 1862 | F8T ‘OFZ | ose S16 ‘2 902 | @L OT Ge > |esokes tose gr Scare eons “‘qysnvo OOM STOLIVG geG‘E | 0ge ste (aca = 8 | Pee eL | I Boo USCSe]p4, fs eejonecor PiESootrsssesrceeesss= 222° SARTRE _ | ors '8 006 BFONG tees Gh € Pomacls -- qaodstaueqe ‘[wuorptppe Aug [00g 4B popury sporeq OOT'9 | 88s ‘6 00g ‘g ERG ba alpacas -"*| OFT 6 woocressss: QOTMIVET O1F ‘OL | OLF'T (OV6uS) aelleners Seale g "7" UreyyeyO yynog Che AIM || (Vee © iS eeersbOR “| OLT ES sieislsials||i-\- se eimeinsinilisiceeiue es Feige se meyywyO ‘TOJSOg 3v poxyord ties g | GyT ‘9 BOSCO Tela s A ant) eee OZ g --""* TMOJOOUIA01 “mojsog ye poxoud [res g | pep ‘TE | 00S LLGNOR Ps" 30g 7 a aU ei 1 yeas ee =| ea acne sane ta 77" ° Q90TTTO AL €10 ‘8 prea S108) ee [Rageroe = 001 LAs ese a ies sire ge cane petted OM oa paver pie ees 2.) 10) } | 699 ‘69 | Tro‘ 89L'69 | 062 96 1Z srr geeees m0qsogT i + | LE9G2E | 000 6 L6G ‘OGL | 0F 8PS ‘T QOE Se COP FOS | Teen =: ae ce eee ep eee ToPee EO Te) ‘sjodieq 06G‘g W99Vo [VIO E | 06G fe se3|n068 Se Se ereiele|| G9 9 ESEPSESSINO) = UP STSES Pees Saas See Sec eee nr7777 quod gooey ry, (PSS a RGag ORC COICI GRR trOGaD oct it 6¢ ; ee) OF eee | eG Coes deme er hI OCHO Ser --gr0d Armq Avo NT ‘SLLASNHOVSSVA 8 Lp Ss bs ae) 8 yp I Ps g 2 Pea] & ae S 2 |p 4] 2 = S53 : 2 B [seq] ° *SIVULIY i Fe ofa a a og a 3 8 f=] *‘[SLOyIVUL JO SpoLIV_ z 5 *B[O8SO A ['ISst tof y10do1 [enuue woz popidurcy| ‘NDIINT YSiT WOpSOT 9Y7 07 pajtodas so ‘TQagT fo uosvas ay7 Lof sarsaysyf pa.1ayonUe ULdYINOY ay) pun ‘aLoys punjpbugy mayy ayz ‘vousennT yung Jo ling ay} wr jasayoou ypvs Jo yopvo way}, pwn sjassaa fo waqunu oy, bumoygy—']I] LNXWALVLS ‘1881 ‘SLAGTIA THIAMOVN GNVIONA MAN [209] HISTORY OF THE MACKEREL FISHERY. MACKEREL FISHERY OF THE UNITED STATES. STATEMENT IV.—Showing the number of barrels and value of pickled mackerel produced by fisheries of the United States for the years 1831, 1834 to 1838, 1851, 1864 to 1881.* Massachu- . New Hamp- Total quantity and Wears. setts. BULL shire. alive! Barrels. Barrels. Barrels. Barrels. Value. DOB e oe 5 a Pak te dice de oe + cere Qelom cree ee eeiee 283, 5483 44, 9514 21, 450 449, 950 $1, 862, 793 PAS ic asco wie anh ale 8 oe Seheepa ne eee 252, 8794 40, 661 18, 200 311, 7404 1, 437, 123 BAD tects fo wiciaie cs 2's Soe Tea cise erect eet 174, 410 25, 228 9,450 | 209, 088 1, 520, 069 TEES, 555 eee ae oe ES eae | 138, 1574 22, 462 5,225 | 165, 8442 965, 214 espe 2 CACe TT bee Oe ae 110, 7404 24, 312 3,420 | 138, 4723 1, 156, 243 ILA Yigg eine re ane 8 SS a ie 329, 2444 31, 472 3,073 | 3863, 789 2, 484, 679 ° IRC eae SE 2 a ek 974, 3574 49, 7974 300 | 324, 4543 7, 001, 098 TR Ee tS ea wie aids ls oe dem acim hei gee e T9GE 54, 2152 45 311, 0562 5, 729, 851 NG bie e eivs a cists. Jaa mn owelbtewe de cue Re Cee 31, 69655 44, 6274 200 276, 5 2318 5, 161, 261 TGR? 2 hl Cee a Pe payee OS Pa 210, 31434, | 33, 6754 572 | 244,561,%| 3,174, 180 TCS cue ae ee am Bae AQOVOSBRE MN WSIGTAR [co . no 5 0s225 | 208, 8302 | 2, 924, 987 BO Geen Sere Se eoe wae Sonu aa clclele arena 234, 2102 37, 1664 157 | 271, 5243 3, 762, 985 TST - akc oe Se EE) oe 318, 5213 52, 304, 3,700 | 374, 525,7,| 4,400, 563 TSG), et 1S a ER eC 259, 4162 48, 6033; 2,071 | 310, 0914 2, 668, 851 Miia serine cisiseemic ors Sco dine ob caneneoeere 181, 9563, 22,173 1, 878 206, LOTS 59 2, 205, 761 HOt eae etts Sm sos oa ais 3 oa cee wlaca eee 185, 7483 22, 19333 2,398 | 210, 3: 503, 3, 167, 948 TR Se ie eee aS Ee ISS 25837918 | 43,7418 5,519 | 307, 64012 | 3, 163, 701 See lal opto clave nis sie hc os SEU ee 130, 06224 9, 5024 3,415 142, 98022 | 1,489, 315 Pa eee oie faic cia \s wins a'a alls cise memreeemine 225, 94255 22. 4292 5, 351 253, 72287 | 1, 853, 103 PU ter Ree ete sate oiai= a 2s sin arcs cram Semeeeeere 105, 097,75 22, 1578 643 127, 8982, 1, 384, 223 Vcr are eee oS a a) ch 2 Sale chal orator eee 144, 205 48, 263 4, 000 196, 468 1, 408, 675 TheW UN Ae e Ae ee ei es oe eae eer 156, 125 58, 249 6, 225, | 220/599 1, 268, 444 RS OOMcE tenn cle aw an.o qi oo tant Sees 255, 986 86, 338 7, 350 849, 674 2, 398, 004 TENSKL' SE = 23 Se a Se ee ee pe ee 269, 495 116, 762 5,400 | 391, 657 2, 447, 556 *The figures for the years 1834 to 1838 and 1851 are from Sabine’s Report on the American Fisheries ; for the years 1864 to 1877 from the State inspection returns ; for the years 1878 to 1881 from the annual reports of the Boston Fish Bureau. MACKEREL FISHERY OF THE UNITED STATES AND OF THE DOMINION OF CANADA. STATEMENT V.—Showing the number of barrels and value of pickled mackerel produced by the fisheries of the United States from 1873 to 1801, and by the fisheries of the Dominion of Canada from 1873 to 1880. United States. Dominion of Canada. Total. Year. i Barrels. Value. Barrels. Value. Barrels. Value. 1878..----..---..-.-| 210, 3503 | $3,167, 948 159,530 | $1,615,552 | 369, 8803 | $4, 788, 500 ASPs cl lee.:.----| -- 207,.64052 | 3 Tes 7b 161, 096 1,559,551 | 468,73633 | 4, 723, 252 ly gee ee 142: 98032 | 1, 439, 315 123) 6544 1, 23,545 | 266,63422 | 2) 675, 860 Ls aie 253, 72282 | 1, 853, 108 104, 356 992,794 | 358, 07882 | 2, 845, 897 eee |) 127, 898.2, | 1, 384223 163, 916 1,639,160 | 291,814.2 | 3,023, 383 CC. on eae 196, 468 1, 408, 675 183, 919 1, 766,226 | 380,387 | 3,174, 901 ape ey 2 220, 599 1, 268, 444 190, 076% | 1,745,490 | 410,675 | 3, 013, 934 i eh ai 349) 674 2) 398, 044 233, 669 2; 162,258 | 583, 343 4, 560, 302 “oth ea ee 391, 657 De, ra lh a Gel ah ee a lel An I al eR Total 1873 to1881.| 2, 200,99033 | 18,531,009 |..............|..-. Si 0 ee pe ra ea ce Bo 5 Total 1873 to 1880.| 1, 809, 33333 | 16,083,453 | 1,320,217 | 12,717,575 | 3,129, 55032 | 28, 801, 029 REPORT OF COMMISSIONER OF FISH AND FISHERIES. [210] MACKEREL INDUSTRY OF BOSTON, MASS. STATEMENT VI.—Showing the number of barrels of pickled mackerel received in Boston from home and foreign ports, from 1877 to 1881, as reported to the Boston Tish Bureau. [Compiled from annual reports of Boston Fish Bureau.] PRICE OF MACKEREL IN MASSACHUSETTS. 1877. 1878 1879. 1880 1881. A Beisel ee (26 lee [lee ee BS | $3 | &8 a | oe a | oe a | oe a | ce | Aa | £ a DADANGAISY: acto toate sate ee oe |e ae 21 272 480 611 1, 484 117 | 3,576 211 1,179 HOUGUALY: =e |p sce |e alas. = 371 1,132 | 1,417] 1,490 709 | 3,947 |* 1, 202 2, 065 IEW eRe 3) S| Re ee 842 | 1,555 | 3,868 | 4,577 331 | 2,012 | 3, 252 7, 269 A Vit Pe ee aie See | ae 740 50 | 1,606 | 1,878 184 138 464 4, 482 1D eee cas E Rear) tS0e 238 Aeon | 3, 077" 2,160*| 1,183 95 945* 178 | 2,161 I, 725 MN Oem cee see oe ole eseiieia | eiereye aiece | 2,299; 5,037 | 2, 843 779 | 1,679 6,283 | 3,269 2, 366 Jk See ORES Sab Set eee 774 | 5, 341 1,505 | 6,450] 4,166 | 8,222 | 10,943 5, 766 AN IGS So saee Sebces aesobecs GOS BEaers 5,472 | 21,495 5, 158 | 12,290 ; 10,158 | 14, 891 | 12, 678 3, 931 Si) SIGMA Ness. SKUs -seceee eeeoseee 4,533 | 12,109 | 5,035 | 13,878 | 9,412 | 19,713 | 20,868 | 12,902 Mctoberi i) s-sme fee |eeieec 2 ashese so. 7,025 | 15, 092 4, 934 | 25, 600 4,934 | 30, 033 | 10,391 11, 550 INO Vem BLE Eee leecs ss |aee case: 5,039 | 9,383 | 2,425 | 12,180 | 2,425 | 11,582 | 6,574 5, 356 Macembor seme ee ee 1,437 | 4,405] 3,933] 3,512 | 1,701 | 5,205] 1,640| 3,259 Catch of Boston | TH ese ene \(20, 139)|-..----- 307458) een eee GGPAIS NTR Le BANO02N Sete: 69, 669 |...----- Motel ss. = 55, 668 | 86,356 | 64,339 | 78, 689 | 83, 231 | 84, 213 90, 763 |105, 730 |148,319 | 61, 850 Grand total.| ~J42, 024 143, 028 167, 444 196, 493 205, 172 * New. STATEMENT VII.—Showing the price per barrel of each grade of pickled mackerel in th jirst week of September, from 1830 to 1881. (Compiled from the files of the Gloucester Telegraph and the Cape Ann Advertiser. ] | {| Year. No.1. | No.2. | No.3 Year. No.1. | No.2. | No.3. W880 eS ccee see Sec cseene ios $5 (00) ($4500) $2162 B59 seen meee eee eee $14 50 | $12 59 $8 50 POR cwceencaeh ee eanec ss 5 75 4 75 2)625|\ 1860) <3 astern eee eis 16 00 8 50 5 00 AS SOUS Seeuse western ne sleehain 5 00 4 00 2h | ML SG Lica ee tase ere etait 8 50 4 50 2 75 TASS ssc tee eae eee 5 72 4 72 P Agen a bse Sessa Aa ooaasc 8 25 6 00 4 50 1834 coo eas sceaeenisse ee 5 72 4 72 BBS! | SEB a. sets ss een aisleee emis 14 00 9 25 6°50 PSS5 kan menis noltsie einselsmirente 7 00 6 00 4:00"! AS86420 -.ocamenceeten cate wae 30 00 DOIOO | emcee SE Gee ais eet eh eee te 9 00 8 00 5: OOM MIS652 28a ch seeceare moet 22 00 15 00 9 75 1103 yee eee ree TE) 6 50 4 V2) | al BOG eee eee eee aera 22 75 13 E25), |e eee TSS Sieben: ba wets 11 00 9 25 5r50) 1 SG7oseeae nee sesame 17 00} 12 25 7 50 TER OS Se Shee oe een e ee ea ae 12 50 10 50 WOON SOS. eee ees oe aes mete 17 00 100" |2e5356 a(S eae OA a ewes reese ees 12 75 | 10 50 Ea ges Om | De foX 013 Jee eee Se eae ts 2au00N) Mealy SO"\ Sasa A Se ee ees See 12 00 10 00 6 00 1870—bay -< = ----s--.---- 21 50 O05 eer cee VSAM soe. seme see oases 9 00 6 00 4 00 BHOTEHoce Sec aes 23 00 (I Gal eee esc Chote tira eee See oni pees Arana eo 10 12 8 12 6 00 || 1871—bay ....... : 10 50 7 50 5 50 ABA gee ak i 2 aA wemenceee 9 50 7 50 5 50 SHOTGr se ec eee 11 25 7 25 6 25 WEE es van nia oon te een 138 00 10 50 67 Si. 8v2——baives- Yao ue seeemae 11 50 9 25 7 00 SAG Ate ah. ce eer, c Rhee 9 12 6 25 3 87 Shore: f45s.n oe eee 14 50 OY OOM eae ROA See ere Meee ae IAG 8 25 4°25" || 1873 —Daliy a. =. 2 -— see Soe 1475 | 12 25 9 00 S46 eae oe Sas eee are “9 00 6 00 337, SHOES oe Sees PORKOOU | M12) 25F | cence FLSA OR Se ee a PR ee 12 00 7 00 3°50 ||| 18%4—Sbay aoe eee eee 1500! 8 00 7 00 AIRS ONS SR 2 Cat Senta ee 10 12 8 12 5 00 || BhOKE. 22k oe eels 13; 25 9 00 7 00 IRIS Seem aaneee ae nataccee 10 00 650) |» 5) 22) |) 1875—bay = oe -eeeemec TASOOU |S 1 00M ao eae HAAN re ce etae a tioee eiehee 9 00 7 00 5 75 || SHOLe 20> eee eee 16 25 10 25 7 50 LSOd swe coe eee eeee cee eee 21150) 9)'50 7.150) |} ASTOR Se ese ae oes ee | 15 00 6 75 5 50 Soa Soa es cee WaKOOF |) 12525 BOO Stra teteta Mae tener eres 16 50 | 12 50 8 00 TBD G2 om oe cele asinine ae cree 19 00 11 00 6:25 ji DENS ices ee coe ee eee 18 00 8 00 5 00 MSOC ME oa cs ca ctniec ean 13 00 8 00 6 00 |} 1879...... jose eee {16 00] 5 00 3 00 TED Vas Seis soem eketa ee ee T5008) 250 SSO ABSO eee a a Be eo ce 14 00 7 00 4 00 ESOS ress Unaeelscancdeseee 15 50 | 12 50 EWI al P Testo Lm A a Le rd 14 00 6 00 4 00 i [211] HISTORY OF THE MACKEREL FISHERY. UNITED STATES IMPORTS OF PICKLED MACKEREL. STATEMENT VIII.—Showing the number of barrels of pickled mackerel imported into the United States from the British North American Provinces from 1821 to 1841, and from 1850 to 1881, and also the value of same from 1850 to 1831.* Year. | Barrels. Year. Barrels. Year. Barrels. | Value. Sat ood be ceeeaee 1834 223 1850 75, 326 | $335, 309 ESS AB Gs aEcoepeeee 1835 8, 153 1851 102, 394 548, 553 nis donne He euata speyai ciste 1836 6, 037 1852 78, 834 327, 613 | 1821 v 1837 1, 256 1853 54, 407 329, 216 1822 387 1838 182 1854 61,815 | 470,916 1823 67 1839 7, 046 1855 80, 012 427, 283 | 1824 790 1840 11, 823 1856 62, 606 492, 802 | 1825 242 1841 10, 877 1857 49, 477 457, 074 | 1826 BT WhissesSiadellsaneaseeree 1858 67, 345 664, 852 | 182 Big Bese Saal peceboocicc 1859 49, 086 565, 029 | 1828 Si} ooersanc 6 5|Sancndss6 - 1860 68, 549 588, 969 | 1829 an EEE A GSEs pers 1861 38, 023 269, 399 1830 BH la pee eee Bea Sembee 1862 37, 710 247, 678 | 1831 4, 552 ||--------+ [-------0- 1863 62, 767 402,178 || 1832 325|\b/2eaa0 oe Ae ee 1864 | 80,665 | 599, 109 | 1833 208 || oaesane: Ease 1865 120, 067 957, 411 | Barrels. | Year. Value. - = 1866 | 56,613 | $528, 270 1867 | 77,503 | 675,986 1868 | 411655| 364,429 1869 | 29,701] 327.079 1870 | 30,712 | 346, 956 1871 | 29,333 | 254. 986 1872 | 77,731 | 438,410 1873 | 89,698 | 605,778 1874 | 89,693 802,470 1875 | 77,538 | 385,836 1876 | (76,538! 695,460 1877 | 43,080 | 372, 408 1878 | 102,154 907,313 1879 | 101,422 | 649,735 1880 | 112.468 | 493.059 1881 | 129,297 | 614, 820 *The statistics in this statement are obtained from the following sources: For the years 1821 to 1841 from Sabine’s ‘‘ Report on the American Fisheries”; for the fiscal years ending June 30, 1850 to 1855, 1867, 1868, and 1872 to 1881, from the annual reports of the United States Bureau of Statistics; for the years 1856 to 1866, 1869, 1870, and 1871, from sheets published in 1879 by W. R. Clark, and believed to be compiled from United States custom-house records. Mr. Clark’s statistics are the most reliable we have obtained for the years for which we quote them, as the returns of the United States Bureau of Statistics do not give the desired details tor those years. [212] REPORT OF COMMISSIONER OF FISH AND FISHERIES, GPS ‘EST 616 ‘L9S 126 ‘T9 260 ‘89 00L ‘SFL ‘LT | 9F0 ‘FET 9c¢L‘see‘T | oP ‘L69‘G | SLE ‘699 STs ‘69 CIO ‘LIE 606 Ze PSP's SL ‘FT GPL 'T 9F3 ‘OT G68 ‘0G 21 ‘8 O1s ‘26 000 ‘662 GGT ‘OF 620 ‘ZI 168 ‘28 920 ‘9 Maria; camel pegs ot 441 G96 FL0‘L 18P 088 ‘G BLE ‘GE OFG6 ‘ZG 099 ‘OF 089 ‘28 ‘SZ G86‘ 9F6 “ET T6f ‘T prec Sea L as 06 9 $96 'S 6G ‘FG 286 ‘T OPE ‘GP S26 ‘LZ ‘FG 09 ‘9 “LS cles SS See OLE $09 GGT ‘PF B08 090 ‘9 G6 ‘AP 00'S OPP ‘OP Z8L ‘693 "$G 916 °Z ‘ST SGP ‘T “"" "6981 962 ‘T Z8¢ ‘9 819 0g¢ ‘ET P64 ‘2S GLL‘9 08 ‘Eg 09 ‘Sha ‘08 968 ‘L ‘68 869 ‘8 ee soRt 9cG ‘6 S6L ‘FP BLL F #96 ‘8ST GEL ‘88 ZRF ‘6 806 ‘F8 068 ‘298 ‘OP 9EF 'S 8 81 ‘T oo SaSehOain $86 9 TLT ‘98 CGF ‘S P83 ‘L 192 ‘8a LI9 ‘S 08 ‘G6 P88 ‘LBP ‘OP 060 ‘¢ ‘08 GES ‘SZ “== -Q9ORT 909 ‘PL 162 ‘2s G08 ‘L 996 ‘LP GZ9 ‘68 SLL ‘8S G19 ‘FOL 0E8 ‘169 a3} SGP ‘PF ‘92 F1Z'G pees See GDR FPG ZL Q2T ‘LP GLP ‘9 $06 ‘FP 686 ‘OLT GOP ‘GS 088 ‘96 OLL ‘OFS ‘SP 0S9 ‘P ‘83 Cte 3 “""" $98T G0E “Lh GEE “CZ T¢9 ‘8 FOL “PS 088 ‘LL GSE BL 0¢9 ‘G8 T19 ‘99% ‘GP FSG ‘E 8 ‘96 LLL‘T =" 20ST 906 ‘6 691 ‘FE 866 ‘PF -L0 ‘IL 086 ‘68 LE¢‘¢ 899 ‘OF 198 ‘GPL 492 OPES “LI CLOVE... “TS Se a ened GO8L ZOG ‘FL €68 ‘eS 183 ‘L POF ‘LT 686 ‘PL GEL ‘8 $16 LE 998 ‘62. ASHE 092 % 088 eee OST POL IL 962 ‘8S ag ‘¢ SEL ‘IT 90L ‘OL 698 ‘¢ PCL ‘86 OSL ‘68P ‘6P Go ‘g Lop “"""098T BLP ‘9 LOF ‘8S 663 ‘8 066 ‘81 910 ‘GL 864 °9 GEL GL 006 ‘OP ‘98 G69 ‘T ‘g QS) < <2 eae G6S8T 888 ‘L SLP ‘8h $6‘ SSS ‘PI GGr ‘OL 6c1 ‘L PSL ‘66 896 ‘88F ‘OP 099 ‘8 ‘SL 0&8 ‘T “ee Se Se OGhyT 929 ‘¢ 6S ‘BP £18 3% O88 ‘OLS Ig¢ ‘09$ OFFS GOI ‘eh O19 “LIE 1S¢ ‘98 G2L'% 966 ‘6. TOG = =| FESS eae LS8T 869 “01S GOP ‘SPS 662 ‘S St RGAE at WON AP coals rece “| 002 ‘pod 066 ‘Paes 0S6 ‘LP Gros OPL ‘as 128 ee ad “Ang ‘ONTR A ‘spoliRg Uliva | ‘ONTB A *‘spoLing “Aguq “One A ‘sporIEg “AQ ‘ons A “S[OLIVE, — "IVI ‘erIumvAl[Asume gy “yqoX MONT “‘s]OSNTOVSsR OUIVL 8 MIVIO “WM Aq ‘eugT ze9k on} UL ‘ssorStiog Jo jou 04 Surpzo09v podojMe ‘OAISN{OUL ‘Z1BL OF HGRT ‘SoouTAOIg O44 WOIF IST FO wWoHyeyLodMy fo sosyxyg ,, [-soqottr g_ Aq gt (A 92 VW) Sqooys wor popdmog] "GLAT OF OGRT ‘saomaoud ysyrug eyr wou se)njIg papuQ yp 0712 pajtoduy jasayonu pajyord fo arya pup fignunnb ay2 Guinoyg—'XT INAWALVLS "TAUUMOVN GATHOId JO SLUOdUNWI SALVLS GALINA HISTORY OF THE MACKEREL FISHERY, [213] ‘OUILAY pu syjosnyoussvy_ Jopan popnypous , * GCP ‘GLB ‘T #8 ‘F20'8 | TtL‘Le6 | 9F6 ‘cE 610 ‘9ST G16 ‘LT 8z9 ‘00a ‘tT | T9F ‘sks ‘bh | PIE ‘009 F16 ‘SL TG ‘862 LGP ‘68 SF9 ‘CZ LLL ‘TOP $28 ‘9 929 ‘C 988 ‘PL £91 'S FL8 ‘OL Ler ‘ce 9c¢ 882 ‘F SLL STF ooo easy srheye 999 ‘8S 986 ‘“FSZ GEE ‘62 OFFS CEL ‘IT 666 ‘T 008 ‘1 006 ‘ST GS ‘S 806 ‘ZT IL 'T Bisa ee eee eee IACI! $cF 19 9G5 ‘OPE GIL ‘08 022 ‘¢ L10 ‘08 019 ‘3 CEP ‘6S OTL ‘FT GLP T 806 ‘IT 96L Bs aid ee OO ee AAT ZOF ‘6S GLO ‘L28 10L 66 08h ‘'S €9G ‘LT G96 ‘T 989 ‘98 GFE ‘BT OLE £08 ‘T 88 Shea aa eee COR TE 820 ‘92 IST ‘6FS PLO ‘88 969 ‘9 GLZ ‘8 Sig's $0Z ‘ce GOT ‘9T 928 | GPL ‘SG COL haa A ~“898T SkP ‘SIT Gq ‘LIS 612 ‘6S Og 806 ‘T cot GSE ‘8S OLT ‘63 16% 188 ‘2T 18h ‘T Oar oe i ~7" L98T 922 ‘EIT 012 ‘Z8S $19 ‘9G #88 ELL ‘E GPP PFO ‘LL 016 ‘98 GZS ‘88 890 ‘T 186 'F veg | TS pA ea eOUSE PEL ‘OFZ T1h ‘16 190 ‘0ZT 061 166 &6 009 ‘FST 866 ‘P2S 008 ‘L9 G66 ‘8 LFS ‘8 99F F “GOST GOT ‘66S 699 ‘08 096 ‘¢ LPL ‘PS 0386 ‘Z 82h ‘16 818 ‘80g PIL ‘GP G86 ‘T G19 ‘G 996 "F987 $84 ‘CAL BLT ‘GOP L9L ‘29 0cs £09 '% GaP 960 ‘0L €Ss ‘T1Z 8F0 ‘SE on 7 TLL ‘IT ZOL '% -""€98T OZF ‘SL 8L9 ‘LES OTL ‘LE SPF 826 F2a SOF ‘62 891 ‘L8 FOL ‘FL a 8&8 ‘21 GIG C= =F eee Dee Re SE CEO Cer (Vt 9F0 ‘OL 668 ‘69% €20 ‘86 962 62S SPL ROE “PE 90 ‘06 6L1 ‘LT ‘g 909 ‘FE 619 G “7° T98T 860 ‘L220 656 ‘88S 6PS ‘69 t9P £66 ‘T GES a89 0¢0 ‘PLs OTS ‘OF ‘'P 9L GOs “098 CLL ‘86 620 ‘GOS 788 669 ‘T IPP PPL G| GL9 ‘TP $69 ‘8 €E ‘1% LES ‘T "=" 6CRT 069 ‘PST ZG “P99 089 L6L‘S OPE ail) 09 ‘LLE GGG ‘GE 00L ‘6 Le 068 ‘F ep aap eect se ae SOR OA $46 ‘86 $10 ‘LGF 81Z GL6 601 88S 0&8 ‘626 #6L ‘08 $29 ‘9 131 ‘LG Glos Ge oe | aaese pee een SAL HE GIG ‘Gals G08 ‘Z6FS 8cF 906 ‘T FIZ 16 ‘68 £99 ‘6FE 966 ‘FP GLE ‘61S P0% ‘Od 9£9 ‘6 : “OCs pace ch eae eae cas res SSO yet: EOF ‘S$ 688 920 ‘Ea1¢ G29 ‘L6E$ O10 50) ti yaocme ee) oe ge rc aw pial ocr rer nr “cst “Ayn ‘ONTV A "fore “Aqng ONT RA “Spode “Aan ‘OnTR A ‘S[oLIvg “AQN ‘onyv A, “S[oLieg - : = ! , eee et = cones = me “1v9 ‘[eIOT, . puRpy1og , WOJsog ‘pur savy ‘panurjuog—'af ‘sang papug ay, opur parody javayanu payyord fo anpoa pun Kyyuonb ay, Guamoyg— XT LNAWALVLS REPORT OF COMMISSIONER OF FISH AND FISHERIES. [214] CONSUMPTION OF FOREIGN MACKEREL IN THE UNITED STATES. STATEMENT X.—Showing the number of barrels and value of foreign mackerel entered for consumption in the United States, 1872 to 1881. [Compiled from reports of United States Bureau of Statistics. ] Year ended June 30— Free of duty. Dutiable. Total. Barrels. Value. Barrels. Value. Barrels. Value. TED ss eee eee | yo) 0 a Pe 39,572 | $247, 796,75,| 39,572 $247, 796,75, GTO MER eens tee Re | RE pamNR IN OS eB Sd 70, 6512, | 528,35728;| 70,6517, | 523, 35728, IGE Se, Se ce ee 89, 376% $793, 764 1, 4963 13, 325 90, 8734 807, 089 ARTO MMS cele See ems 78, 0912 586, 825 41 524 78, 1323 587, 349 TSG te RE ot aoe 76, 582,85,| 695, 847 16 70 76, 598.8%, 695, 917 VOR isse seem poceece cece 44, 1693 373, 792355 84 105 44,178 373, 897 885 STO mae Rein ~ Sayclaeeiacisess 101, 995 907, 013 6 67 102, 001 907, 080 TO) cA oS eee Sire ae 101, 450 650, 04828, 2.83 | 19;85| 101, 452,83] 650, 06728; TGR es saat. Pee yt tia 112,3852 | 492, 80749, 12 127 112, 3974 492, 9::4 49, SRI ee ne AOR ee ae 120, 3524 615, 06329, | 83 98,59, 120, 361 615, 161,89, Moraleesenes ears ~..| 724, 403,35,| 5,115, 160,25! 111, 814,73) 785, 489,55,| 836, 218,85| 5, 900, 649.56, IDWRY TEN oo ahs cellsagcsoocse se|pposdseecccoses $223, 629,75 Nore.—All the consumption of foreign mackerel as given in the above table for the year 1877, and subsequent to that time, and nearly all, if not the entire consumption for the year prior to 1877, is the product of the British North American provinces. MACKEREL FISHERY OF THE DOMINION OF CANADA. STATEMENT XI.—Showing the total value of the production of the mackerel fishery of the Dominion of Canada, 1873 to 1879. . . New Prince Ed- Year. Quebec. Nova Scotia. anmecnaie, |laapaullisthadl. Total. ‘ iyi Aleks eke el $61,700 | $1, 411, 676 $35, 447 $111, 512 $1, 620, 335 ihe See ee ee era ne Pn 72, 780 1, 234, 649 51, 280 221, 761 1, 580, 470 Iifahe ae lo Gaede JaGSae, Soy aE EEE ae ene eo See At lee nemnae caw | eat pe ik eee 1, 245, 752 OIG tess erences oe aie 3s 49, 750 714, 263 30, 610 | 208, 064 997, 687 ile ea OLA ae 53, 579 1, 155, 140 54, 476 404, 620 1, 667, 815 RS Na etels, a 87, 360 1, 307, 611 97, 372 291, 976 1, 784, 319 DSTO he Saar sist re npaaieloreiey- eels ties =e 60, 420 1, 019, 640 114, 676 568, 411 1, 758, 150 AAI RTs today Oeeeeee.ce|.-.c sce sens Sy Pee ray 1 Frilovty Caran ean 10, 654, 528 MACKEREL EXPORTS OF THE DOMINION OF CANADA. STATEMENT XII.—Showing the total value of mackerel exported from the Dominion of Catada to all countries, 1873 to 1879. . . New Prince Ed- Year. Quebec. Nova Scotia. ianenale, || waanalitainal Total. 1 Ree eo eee Rosco ons age oac 2, 076 | $673, 894 $10, 232 $29, 830 $716, 032 PS ieee atte ite (ote siete steteteretetereter 984 615, 992 25, 123 73, 329 715, 428 Ub) Bam sorecocsastaaoosancsone 993 509, 117 30, 338 252, 839 793, 247 Ii teeprccencOdosacacasaonconser 206 582, 155 56, 979 108, 332 747, 672 TUS] eee ae Ne AE Ne 65 442, 306 46, 179 98, 383 586, 933 SIS secon cece seen esses ceee ore 1, 07& 677, 550 85, 239 279, 568 1, 043, 435 VOTO jase Sheeak Sowa seers 1, 665 | 651, 087 83, 946 145, 098 881, 746 Total 1878 to 1879. ......--. | 7,027 | 4,152, 051 338, 036 987, 379 5, 481, 493 [215] HISTORY OF THE MACKEREL FISHERY. MACKEREL EXPORTS OF THE DOMINION OF CANADA. STATEMENT XIII.—Showing the total value of mackerel exported from the Dominion of Canada to the United States, 1873 to 1879. Quebec. New Prince Ed- Nova Scotia. Brunswick. ward Island. Total. $502, 226 $10, 232 $20, 440 $533, 838 518, 809 25, 123 73, 279 618, 195 242, 704 28, 978 251, 232 523, 774 415, 148 56, 274 108, 882 579, 955 216, 170 46, 023 97, 359 359, 573 473, 571 84, 682 279, 402 838, 743 406, 024 83, 605 145, 038 636, 061 2,774, 647 334, 917 975, 082 4, 090, 139 [216] REPORT OF COMMISSIONER OF FISH AND FISHERIES. ‘on[ea oyertioot odour 044 ATqeqoad si Tor ‘oT E'ece'TS ‘TLgT Tok 044 Joy Aroysy Sty JO Jonpord 94 Fo onpvA oY} BOATS J) gT Ao SotsoYST,Y Jo tottorssrmtnoy otf) JO y10doa Jenuur oy UL MOIAGL & OSTE S¥ ‘MOISSIUUMIOLD XRIITLY OY) ae payuaesoid 8014s} “ye48 OFF ING “LOR 018 “SH JB PONTVA ‘sTodiVq Zh ‘GES ‘ALOYSY JOLOYOVUL OY JO Yonpord of} Searto TAT vod OY} 1OJ SOPLOYSIY puv oulaVy_ Jo JUaUZAdog v4 JO yx0doa enUUL OY, » 996 ‘SLT ‘% 802 ‘ST 89% ‘ZOT ‘ZS 699 ‘sea | 969 099 ‘099 | OL9 ‘28 | $96‘6 | O0G‘N6T | OS9‘6T | 8FO'D | ose ‘F9z‘T | ceP‘oer |-------"| B28 ‘0r | LTO‘G OST ‘862 ‘T 099 ‘aI OGF ‘GFL ‘CE | $920 ‘061 | #2L‘2 | 089 ‘09S | Sgn ‘oL | O48‘ | OO8‘80E | OR8‘oL | OSo'r | oBG‘sTO‘T | 6ge ‘ToL |°-77---- 0zP ‘09 | Facg ‘2 61g ‘F8L‘T £60 ‘8T 966 ‘994 ‘T 616 ‘£8 | OZi$ 968 ‘I16Z | G8h'9e | ZLS‘9 | 008 ‘06 0806 | 1&9 ‘OL | 086 ‘962‘T | 869'92E | OLL 069 ‘98 | 6¢9'8 GT8 ‘199 ‘TL C9 '8¢ O9T ‘689 ‘T DTGHEO Le isso wae 069 ‘POF | GOP ‘OP | 9GL'6 | O2L ‘th GLP PY | GhL‘SE | Gse‘oel ‘LT |Egeo ‘sil | PPIs GEP ‘es | tere 'G 189 ‘166 668 'F FGL ‘G66 99 FOL |""*"-"~ | #00806 | €8e ‘Ge | 022 OFS 0S | FE0'E | E29'F | OF9 ‘GOL PO Bm Ovimen icon eae 0SL 6h | S16 ‘PF GGL Ps ‘T L0G 6 GHEE OS Goi laale ROOM Le lsu s ca nome ick tos See || coe a | ccs | ce Sea Hele peso | gees aaa ta peed tee es a piece OLF 08ST | 61606 | Teg ‘6cq‘T | 960'19T |--"--*""| ToL ‘tae | LTE ‘Lz OSh Gh | Sha ‘F | 690 ZT | O89 'ezo‘T | Bus ‘er B16 'L GES ‘0z9 ‘I | &8L'F GSS ‘CTO ‘T (ASIC |e acess 062 G8 666 '€ | 929‘1$ | OSO‘OTR'T | C00 ‘TFT OLL'D BIZ ‘G19 'T GOL ‘OT OLT ‘G99 “T Spe GIS | paerae Pace se rralizges sco aleers cae B2L ‘CE UNG Gira ee ae 4 ¥68 79 ‘TL | SE8 ‘CIT | 069 °2T | 6¢2°T OTE ‘G8 ‘T ; C08 ‘OFT . ; ‘| €09 ‘9g GEONre eli wewee Geen OGaHe |RScOhecle alam as *- "1-08 OL | 8e9'L Z0Z ‘660 ‘T CHa ene SOO pesafean| epocuGe ties CoG Gun |e mene 8F0 E60 ‘I$ | #66'G8 |--"-**- "| OLL “9E$) LLO‘E OLT ‘0ge$ 110 ‘I¢ SOCIO Oo] are Mom) ta DrieyCeier Se ean ee Pee ee ed ee Sa ee ee -- se sisiecis alesse aU | cs is) uc} S e E & © 2 @ as g ge Ae 5 Balser z @ pee eeae z < Ee ; a Bo : a Bis : a on 2 at be sh Bie 2 =a ; Bo : | fo E Be < 5 Po & > fb 2 > ae Z SS z, & ‘To19 oe ‘joaa eB eS ‘Jado aso ee TROBE BS 2aLO ve. SE | -yoem papyord BS | -youm papa | 3 3 Tess O BCE Pelikan F | -youm popporg ie =F mA | t P| *[eyoO} puery *pur[s] pavapy soULi gy ‘MOIMSUMIG AON *BILOOQ BAO NE paqonty “ELOT U2 UOlUnuOT ay? OPW Kua spr aos pun) sT paon “PT aug Hurpnjour “ORgt 02 GORI ‘vpyung fo uorurmog ay} fo sausaysif ayz liq paonposd jasayoou Jo anjoa pun hyyuonb ay2 buinoyg—' ATX LNAWALVLE ‘VGQYNVO JO NOININOCG GHL JO AYVAHSIA THYAMOVIN [217] HISTORY OF THE MACKEREL FISHERY. MACKEREL EXPORTS OF BRITISH PROVINCES. STATEMENT XV.—Showing the quantity and value of pickled mackerel exported to the United States from the Dominien of Canada, 1873 to 1879, also from Prince Edward Island, 1857 to 1873, and from Newfoundland, 1853 to 1876. “ . ; ince Edward | Newfound- r Quebec. | Nova Scotia. Set Sula gan pieound Total. } Year. ==: = ; ; : 2 3 Ey od a) os 2 EI 2 os ale | w Ss a | 5 a 00 erey es aa Ub RE saoae ee ees =e Pee Ed te de aa ecekoueclseanue aclbSSsouase 10 S48 ii rss ee leper ete TSE De el ei en I ee eee feet, ee (Oeste fame all ms deel someone 19 Te oscars Ecapaces 1s SE SP (ee) | (eeartnerer RC aeone we eee ate CEN (ee ee 25] See) (ieee Serpe eae Rees et ocatice PPM pee ete as wake af reall te a cecal [ecg et th reefs a ce el INR Ie ay alll aie atinrms erin ha yee a ate FS Cie sesso scans ee pers eh a eee i SMU OSES MOOOMItee teed hae te eee HBAS Ee Gataeal le sic 09) sc oie «il enecie < aalNeetat. trea arall Ronee eretel | Ree eeeree 4,078 SCE TO) | a Be |e eee Sere ae ba SR ie, TS AS Sera oe eee es) eerste (ete ee trrses 4) acne ee ra rae he, Sst 3, 243 Byte) See | ReASeae SeResore Ss Sabnces Masta tetas |e cicero oligc Arete Sm ale trae Stk eral Epon oo | eperea teers 3,471 CAE) AE eo ee ee eee [iets TRIAS Sbes) Bots MES aes| ar eaaeetsel aortas ae Boers le Sascc 1,143 1 GYR aoe al oe aosee eceoserc aacseaoe LUCG2) Segal ASR eS IE RnR SD el iy | Spi al, GHEE) || FiOS Beeeone, Seeessee TT ee Pee enim |S Cree cele REE Ue sraes SUAUON MOA OAD lettes alles sere inns eece ecoeeee Leh ee Some] Pipi eee rial eect aes ae ee pear Iisa Aral eee 6, 583 42,775 | 158 G500|¢ e525 Skee soe MSD oe ei all reise: Pw cidiaie:| | ssere's a all eee lacs atoll Pees peers 16, 530 | 181, 675 4 DAs 2 cor A ais eenmrciepeeae PRS GO einrmaci |= s.cicre) aie ime wi|ivaainie oeal| lore eye eyes a eek | | Pe al 8 13, 413 TREEED ess \hooreesl eatee ose aoecicos = EDS Tete rafal ce a ayy sil Eat intl isles ac ae ee aera | eae 12, 302 | 119, 195 17 MO 7 he ete ce ee ctrerateta 1868....-.- eee int ai Wa a es Re i pay eel a ae 11, 686 | 161, 836 9 U5, a | eee ne Peet I pi 1869 es hdl eee) eee | tttent mpSl ne mom Sel a Sone TE eS Ge Sa ee Sela men el Se ese se ecm aoo 5 HSM secs ||) staca|| aceat ls oscessa| on wcesee eee eetesaneteee 1396021276) 280)) S640 6; Gla. eo oe Sco se Tey flea SERN eae ee eeemO eme core kA Te ee ee T7LLGEAAGKOPSV O16 In Ta328 kee aeeuleeccusee TUE 255 =e (Peg ai ee are es al pel ceed 97126 ital 244 |) 1,952) | fe oe: Ae ASTS) cee | 106 | $940 | 77, 420 |$502, 226 | 1,276 $10,232 | 2,528) 20,440] 28] 196 | 81,330 $538, 838 ARS ere 164 | 984 | 58,385 | 516,120 | 2,561 | 25, 123 6, 583 ey Thal eee pemeee 67,693 | 615, 506 Nits oi 146 | 860 | 35, 568 | 242,578 | 3 375 285978 I Sly 46Gn lope Zones ae scone) | 70,555 | 523, 648 HeT6s ee 36 | 206 | 49,407 | 410,511 | 7,122 | 56,274 | 18,276 | 108,332 |.....]....--- | 69, 841 | 575, 323 iW A aese 3 21 | 27,285 | 215,119 | 5,049 | 45,961 | 10, 867 SAO Ney ac ce 43, 204 | 358, 460 HST Sees 2, | 71 | 434 | 61,812 | 473,018 | 7,437 | 78,890 | 81,702 | 279,402 |.....|...-..- 101, 022 | 881, 744 1879......| 228 |1,394 | 65,949 | 402, 574 | 9,952 | 81,596 | 18,526 | 145, 088 |.....|....--- | 94, 655 | 630, 602 | | | | | VUI—MATERIALS FOR A CHRONOLOGICAL HIS- TORY OF THE MACKEREL FISHERY OF NORTH AMERICA. M.—EXTRACTS FROM RECORDS AND REMINISCENSES OF FISHERMEN. 50.—SEVENTEENTH CENTURY. The mackerel fishery has been of great importance to the United States both from a commercial standpoint and as a motive for the forma- tion of treaties with the Government of Great Britain and the establish- ment of rates of tariff intended to regulate the importation of mackerel from the British provinces. Its history from year to year has been so varied, the conditions under which it was prosecuted in successive years so changeable, that it seems worth while to present here a series of notes chronologically arranged which have been gathered from various sources and which illustrate the changes in method and in result which have been recorded by observers from 1620 to the present time. 1629 To 1635.—ABUNDANCE OF MACKEREL ON THE COAST OF NEW ENGLAND IN THE FIRST HALF OF THE SEVENTEENTH CENTURY. Francis Higginson, in his “ Journal of His Voyage to New England,” 1629, speaks of seeing ‘many schools of mackerel, infinite multitudes, REPORT OF COMMISSIONER OF FISH AND FISHERIES. [218] on every side of our ship ” off Cape Ann, June 26. [Young’s Chronicles, 232.) Richard Mather, in his “ Journal,” 1635, speaks of the seamen taking abundance of mackerel otf Menhiggin (p. 470). 1671. EARLY FISHING ON GAPE COD. In 1671 the code of laws for the government of the colony was revised and ordered to be printed under the title of “‘The Book of the General Laws of the Inhabitants of the Jurisdiction of New Plymouth.” Under these laws, or “General Fundamentals,” as they were called, provisions were made, as, has been suggested, “for the better improving of fishing for mackerel, &c., at the Cape.” Penalties were imposed for taking them at other thin specified times, licenses were to be granted, &c., &e. It was now ‘ordered that the charges of the free schools, £33 per an- num, shall be defrayed by the treasurer out of the profits arising from the fishing at the Cape until such time as the minds of the freemen be known concerning it.” At this time, also, ‘certain persons belonging in Hull petitioned the government for permission to fish at Cape Cod for mackerel, they hav- ing discovered a new method of fishing with nets by moonlight.”— (Freeman’s Hist. of Cape Cod, Boston, 1862, vol. i, p. 266.) 1677.— RENTAL OF THE CAPE COD FISHERY. In July, 1677, the records of the Plymouth colony show that the Cape Cod fishery was let for 7 years, at thirty pounds per annum, to seine mackerel and bass, to certain individuals who are named. They were restricted to take in the Plymouth colonists with them, and if none otter, to admit strangers. The profits of the hire which accrued to the colony were sometimes distributed to the schools.—(Massachusetts Historical Collections, iii, p- 220.) 51.—NINETEENTH CENTURY. 1802.._MACKEREL FISHING IN CAPE COD BAY. The following paragraph is taken from the Gloucester Historical Col- lections, vol. viii, 1802, p. 199: ‘¢ PROVINCETOWN, 1802. “The first mackerel which are taken to Boston market in the spring are taken in the harbor and yield a handsome profit, though the Boston marketmen purchase them at about 4 of what they are sold for. 300 barrels are every year pickled and sent to Boston. The mackerel, bass, and herring are caught with seines, of which there are about 50 in the town, and which cost $100 each. Another seine, worth six dollars, is made use of for catching mackerel in the spring, and herring for bait.” 1804-1832.—PRICE OF MACKEREL IN BOSTON MARKET. The average price of fresh mackerel in Boston market from 1804 to 1822 was six to eight cents apiece, sometimes ten; they were always sold by counts.—(Captain Merchant.) [219] HISTORY OF THE MACKEREL FISHERY. 1804.—SHORE MACKEREL FLEET OF CAPE ANN. “From 1804 to 1822,” remarks Capt. E. W. Merchant, of Glouces- ter, “Cape Ann had a considerable fleet of vessels engaged in the shore mackerel fishery for the sole purpose of supplying the Boston market; seven or eight from Gloucester Harbor, seven or eight from the north side of the Cape.” They preserved their fish in a peculiar way, which will be described under the proper heading. It is stated that the first shore mackerel fishing was prosecuted by the small boats, about the year 1800. The mackerel were caught mostly on the Inner Bank, and carried fresh to Boston market through the summer. Only the largest were saved, and these were sold for 5 or 6 cents apiece, and sometimes as high as 10 cents. Each boat was bal- lasted with pebbles; on this were placed hogshead tubs, each having a hole with a plug in it. These tubs were filled with salt water, and as soon as the mackerel were dressed they were put into the tubs, and the water changed every hour by drawing the plugs and allowing it to run off, until sufficient were caught to start for market, the changing of the water continuing until the boat. arrived above the Castle, where it is said the water loses its coolness. The great object after catching the mackerel was to get them to market before daylight, in order to have the cool of the morning to sell them in. If a boat with three men and two boys stocked fifty dollars a week, it was considered satisfactory. 1804.—THE INTRODUCTION OF HAND-LINING FOR MACKEREL FROM THE DECKS OF VESSELS. According to Capt. E. W. Merchant, the first man to introduce this mode of fishing was John Story, of Rockport, about the year 1804. 1818-1821.—The first voyages made for the purpose of salting mack- erel was in the summer of 1818, by Capt. Simeon Burnham, in the schooner ‘“ President,” on a trip to Cashe’s; consequently to Captain Burnham belongs the honor of being the pioneer in this branch of the fisheries. It was considered quite an important event at the time, so much so that Capt. Benjamin Tarr was hired to go as navigator. Sev- enty barrels were caught on this trip, and they were packed in Boston. Two years after, this branch began to increase, and in 1821 several other jiggers * were added to the fleet. They carried six hands, and were ab- sent about a week. The jiggers were stowed with butts and wash- barrels, and no mackerel were headed up on board until about 1820. In 1821, Samuel Wonson, Elisha M. Oakes, Robert Marston, Simeon Burnham, Samuel Brown, Nathaniel Blatchford, John Wonson, George *The name ‘‘jigger” was first applied to the vessels engaged in jigging mcakerel. As these vessels were all, or nearly all, pinkeys previous to 1830, the name in later years came to have a more special reference to the style of craftthan to the particular branch of fishery in which she was engaged. Thus the term ‘‘jigger” came to be synonymous with ‘‘pinkey,” and was often used in that sense by the fishermen. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [220] . Wonson, James Merchant, Epes Merchant, were the skippers of the jiggers which comprised the chief part of the mackerel fleet. These jiggers ranged in tonnage from twenty seven to forty-five tons. Prior to 1818 there were but few mackerel packed in Gloucester, that part of the business being mostly done in Boston. Moses Gilbert was the only inspector in town until 1828, and his accommodations were quite limited. At this date several other inspectors were appointed, and the mackerel fishery began to assume quite a business importance.—(Fisherman’s Memorial and Record Book.) 1815.—THE HINGHAM MACKEREL FISHERY. In 1815 there were packed in Hingham 5,615 barrels mackerel, and in 1828, 32,313 barrels. There were 54 vessels employed, some for the season and some for a shorter time. There were 15 employed for the whole season, averaging 1,027 barrels each. The average number of hands were 8 to each vessel, making 432 in the whole. The quantity of salt used in striking and packing, allowing 18 hogsheads to 100 barrels, would be about 6,000 hogsheads. There is a company formed in this town who carry on this fishing to some extent, besides several vessels fitted out by individuals. We un- derstand there is a mackerel company in Wellfleet, in this county, extensively engaged in this fishery. We would like to hear with what success.—( Barnstable Journal, July 16, 1829.) 1815.—INVENTION OF THE MACKEREL JIG. The mackerel jig is said to have been invented about the year 1815 by Abraham Lurvey, of Pigeon Cove, Cape Ann; according to other authority, by one Thurlow, of Newburyport. 1817.—BEGINNING OF THE SOUTHERN MACKEREL FISHERY. Capt. John Parsons, of Rockport, Mass., went South after mackerel in the schooner Defiance; went as far south as Cape May, and took 60 barrels of fish, all of which were caught by drailing. 1821.—THE LARGE VESSELS OF THE GLOUCESTER FLEET. About 1521 the fleet began to enlarge. The “ Volante,” of 37 tons, a pinkie built by Mr. Epes W. Merchant, was considered a very large vessel; then came the Independence, and afterwards the Columbus, a square-sterned vessel of 43 or 44 tons, built by George Friend, which was considered a very large vessel. These vessels went after mackerel to salt. Previous to that the entire Gloucester fleet had ’tended the fresh-fish market. Plymouth, Scituate, and Cohasset began salting mackerel in advance of Gloucester.—(Statement of Capt. E. W. Mer-: chant.) > [221] HISTORY OF THE MACKEREL FISHERY. 1818—1836.—MACKEREL FISHERY OF HINGHAM. Mackerel Fisherya—We believe the extent to which this fishery is car- ried on from the towns of Massachusetts is not generally known. For ourselves we were not aware of it and of the importance of encouraging this branch of industry, which not only furnishes the means of employ- ment to a large number of persons, but is of great consequence to the commercial interests of the country in affording a good nursery for sea- men. We have seen a pamphlet recently printed containing “A state- ment of the quantity of mackerel packed from Hingham vessels from 1818 to 1828 inclusive.” It appears from this statement that there has been in that town a gradual increase during the above period of ten per cent. a year. In 1815 the number of barrels packed in that town was 3,615; in 1828, 33,313. During the last year 54 different vessels were employed from that place in the business, some for the season and some for a shorter period. There were 15 employed the whole season, aver- aging 1,027 barrels each, the highest vessel having packed 1,7284. The average number of persons was 8 to each vessel, making 432 in the whole, to which if the number employed in coopering, packing, &c., be added, would exceed 500. The quantity of salt used in salting and packing, allowing 18 hogsheads to 100 barrels, would be nearly 6,000 hogsheads. The number of barrels packed in that town during the above period of years, 225,3314. The salt consumed for the same, 45,559 hogsheads. We have been informed that this fishing is carried on at Scituate, in this county, about as largely as in Hingham, and several vessels from other towns in this vicinity on the bay. ; A bill is now before the legislature of this State which provides for the repeal of the law requiring a reinspection of mackerel packed in other States when brought into this market.—(Gloucester Telegraph, July 18, 1829.) 1821.—Mackerel-fishing with the hook commenced in the province of Nova Scotia, and was prosecuted with great success in some of the har- bors of the Bay of Fundy.—(Journal and Proceedings of the House of Assembly of the Province of Nova Scotia, 1857, Appendix 75.) 1822.— FIRST MACKEREL VOYAGES FROM CAPE ANN TO GEORGE’S BANKS. In the year 1822, Capt. William Marshall caught a few mackerel on George’s, which were the first, so far as we can ascertain, ever caught there by a Cape Ann skipper. Mackerel have been caught there every year since, more or less, and rank in quality among the best.—(Fisher- man’s Memorial and Record Book.) 1823.—INTRODUCTION OF THE MACKEREL GAFF. The mackerel gaff was introduced about 1823.—(Fisherman’s Me- morial and Record Book.) REPORT OF COMMISSIONER OF FISH AND FISHERIES. [222] | 1823.—INTRODUCTION OF BAIT-MILLS. Bait-mills were first generally used by the Massachusetts mackerel fishermen about 1823. Previous to that time toll-bait had been cut with hatchets. 1825.—MACKERELING IN THE GULF OF MAINE. In 1825, Captain Merchant went mackereling in the “ Hornet,” a schooner of 52 tons. The season began May 15, the vessel having been previously engaged in cod-fishing. During the season the crew of 7 men and a boy landed and packed 1,304 barrels. They caught 700 barrels in Massachusetts Bay in seven weeks’ time, and packed them in Boston. The season continued until the 24th of November, and by that time the crew were entirely worn out by their continued labor. A con- siderable number of vessels in this same year packed from 1,000 to 1,300 barrels each. The proceeds of the season’s work exceeded $2,700, the crew making about $350 or $400 each. The vessel cost about $1,300, when fitted for the work at the beginning of the season. According to Captain Merchant the crews of mackerel vessels of Gloucester have made from $100 to $400 to the man during his expe- rience of sixty years. In war times their average returns were about $400 each.—(Reminiscences of Captain Merchant.) 1825 and 1831.—MACKEREL FISHING FROM CAPE ANN. The seasons of 1825 and 1831 were the greatest known for mackerel up to this date. Vessels not over 50 tons landed upwards of 1,300 bar- rels, averaging through the fleet about 800. Mackerel continued m Boston Bay, near the land, in the year 1825, until the 4th day of Decem- ber, the crew of schooner “ Frances Elizabeth” having caught 12 wash- barrels on that day. The catch was not so large as in 731, to each ves- sel, but the aggregate was much larger, and the mackerel of a better quality. These fish were so plenty that the fishermen devoted the day ; to catching and the greater portion of the night to landing and dress- ing, and were completely worn out with their arduous labors. One morning during the first week in December, while the fleet were some ten miles off Eastern Point, the mackerel failed to come to the surface, after the usual throwing of bait. This was a pretty sure sign that they had gone, and the fishermen, whose sore hands and tired bodies bore evidence of the work they had accomplished in mackerel catching, were heartily glad that at last the fish had taken themselves off, and many of the fleet hoisted their flags as a token of their rejoicing over the event of the mackerel’s departure. The price of mackerel this year was $5.50 for 1’s; $3.50 for 2’s; $2.50 for 3’s, and out of this, $1.25 was paid for packing.—(Fisherman’s Memorial and Record Book.) [223] HISTORY OF THE MACKEREL FISHERY. 1815 To 1820.—A MACKERELING TRIP IN THE EARLY DAYS OF THAT FISHERY. ““T was ten years old when I made my first fishing trip. We went to Cashe’s in a deck-boat of 20 tons. Capt. Daniel Robinson was skipper and I wascook. There were six of us, all told. We went at the halves, and all shared alike, the privilege of cooking and the glory of being skipper being considered in those days ample compensation for any ex- tra labor or responsibility. We took about 40 barrels of mackerel, sav- ing only the large bloaters, which we slat into the barrels; the small fish we slat into the lee seuppers and stamped them up with our boots for bait with which to toll the fish. Afterwards we chopped bait with a hatchet, until Gunnison, of Newburyport, invented the bait-mill, a god- send to the fishermen, who could now smoke and spin yarns while on watch, instead of chopping bait. A story is told on the best of author- ity, of one skipper, Andrew Burnham, who had been a great “killer” in his time, that after the bait-mill came into use he was unable to sleep without the sound of the hatchet chopping bait, to which he had been so long accustomed. It is said that they tried pounding on the anchor stock, and tramping with their big boots on deck above his head, but all to no avail. There was an element lacking in the noise they made, and he wooed the somnolent god to no effect, and was obliged to retire to private life on a farm, in the ‘second parish’, I believe. “We cooked in the old-fashioned way, ina brick fireplace with a brick chimney, and a wooden smoke-stack or funnel, which was intended to earry off the smoke, but did not always do so. The crane, pot-hook, Dutch oven, and trencher were all there, and all brought into use, as I well remember. We baked short-cakes on the trencher, bread in the Dutch oven, and hung our kettle on the crane, with the pot-hook, to make coffee or tea. ‘“We had fine weather, and everything passed off finely except the smoke, which refused to pass off at all, and under a less resolute com- mander than Skipper Robinson would doubtless have assumed command altogether. No casualties occurred except the burning of a few short- cakes, while ’Bijah (it being his first voyage) paid tribute to father Nep- tune, and was himself again. We were gone three days. Arriving ou the fishing grounds we made but one ‘berth,’ catching and dressing un- til everything was full, when we hoisted the foresail, for jib we had none, and bore away for ’Squam, arrived in the channel, dropped anchor, furled the sails, and went home to see the folks.”—(The Old-time Fishery at ’Squam, by Gideon L. Davis, in the Fisherman’s Own Book, pp. 41, 42.) 1819 To 1859.—REMINISCENGES OF “UNCLE” GEORGE DAVIS CON- CERNING THE EARLY MACKEREL FISHERIES OF ANNISQUAM.— FIRST BAIT-MILL ON CAPE ANN.—SOUTHERN MACKEREL FISHERY, ETC. “ Uncle” George Davis, of Annisquam, Gloucester, says that in 1821 he helped make the first bait-mill that was ever made in Gloucester. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [224] They had been made in Newburyport in 1820. At that date, or about 1824, there were six vessels of from 40 to 50 tons went as far south as New York for mackerel. “T commenced mackerel fishing in 1819; built a pinky and went soeth; chopped our bait; worked sometimes all night; called 125 to 150 barrels a good trip for three or four weeks; sold no mackerel fresh in those . days; all salted. The first trip was usually sold in New York; the next one brought home to Gloucester. In 1859 ’Squam had twenty-five to thirty sail of mackerel catchers. Shore fishing was then first rate.”— (Notes of A. Howard Clark.) 1828.—CLOSE OF THE MACKEREL SEASON.—POOR SUCCESS OF THE FISHERY. The mackerel fishery is about terminated for the season, and we are sorry to say that anticipation in this article has not been realized. We believe other towns make a like complaint in regard to the failure of the fall fares. This will necessarily enhance the prices, and in part bal- ance the failure in the number caught. The loss, however, falls upon those who are immediately engaged in taking them, and consequently deprives them of that on which they depend for a livelihood, as they seldom hold on in order to speculate.—(Gloucester Telegraph, Novem- ber 22, 1828.) 1828.—THE MACKEREL FLEET. The Gloucester Telegraph, June 21, 1828, states that from three hun- dred to four hundred mackerel vessels were eften seen at anchor in Gloucester Harbor at one time. 1830.—FIRST VOYAGE FROM CAPE ANN TO THE GULF OF SAINT LAWRENCE. The first trip to the Bay of Saint Lawrence for mackerel, from this port, was made in 1830, by Capt. Charles P. Wood, in the ‘ Mariner.” She was absent but four weeks, and came in full of large fat mackerel. This created quite an excitement among the fishermen, and the next season the Bay fishing commenced in good earnest. The vessels at first made but one trip, and finished up their season’s work on this shore. Two hundred and fifty barre!s was considered a good trip for a vessel of forty or fifty tons. As soon as the business was found to be profit- able, vessels of a larger class were added to the fleet, and it has gradu- ally increased from year to year until the present time.—(Fisherman’s Memorial and Record Book.) 1830.—COMPARATIVE SCARCITY OF SMALL MACKEREL IN MASSACHU- SETTS BAY PREVIOUS TO 18530. Captain Merchant, of Gloucester, states that small mackerel were very scarce in Massachusetts Bay until 1830. He also says that small [225] HISTORY OF THE MACKEREL FISHERY. mackerel always lead the large ones in their approach to the coast. When he was in the habit of fishing on George’s he went there about the first of June, and always caught “finger mackerel” before the large ones.—(Notes on the Mackerel Fisheries, by G. Brown Goode.) 1832.—MARKETS FOR MACKEREL. In 1832 the demand for mackerel was much greater than the supply, according to Captain Merchant. Philadelphia bought two-thirds of the entire catch of Gloucester, which amounted to 320,000 barrels. 1826.—The following account of a mackerel voyage on the coast of New England in 1826 is from the pen of N. E. Atwood: “The first year that I fished for mackerel on this coast was in 1826, and having changed from the laborious and exposed business of cod- fishing on the Labrador coast, I took a good deal of notice of what passed, and, consequently, I still remember a good deal about the voy- age. We sailed from Provincetown on the 28th of June, and went down to a point some twenty leagues northeast of Cape Cod. “On the day following we saw one school of mackerel, and, getting into it, we threw out bait, and caught, well, some 3 or 4 barrels. That was the first school which we met with; and this happened on the 29th of June. It was the last school we saw until the 13th of September, my birthday; this was a very large school. In five weeks we caught 238 barrels of mackerel, and, although it was early in the season, still they packed very well. After they were packed we went out again and: secured 250 barrels where we saw the school of mackerel on the 13th of September.” 1827.—PRICE OF MACKEREL. In 1827~28, according to Capt. William H. Oakes, the price of No. L mackerel ranged from $4.50 to $5.50 per barrel, while No. 2’s sold for $2.50. 1828.—MACKEREL, SALES, PRICES, ETC. A large quantity of mackerel are afloat amounting, perhaps, to 1,500 barrils. The sales have been extensive, though at rather lower prices. The current rates have been 43 to { for 1’s and 2’s, and in some cases $5.— (Gloucester Telegraph, April 19, 1828.) 1828.— SCARCITY. OF MACKEREL. Our fishing vessels the past week have returned with very few mack. erel. Some have brought in only 25 or 30 barrels after being absent a week or ten days. What have been caught were packed out as No. 3’s, and very likely the fish have struck off in order to fat for No. 1’s and 2’s- We advise dealers to hold on to what they have, as there is likely to be a scarcity this season.—(Gloucester Telegraph, July 12, 1828.) REPORT OF COMMISSIONER OF FISH AND FISHERIES. [226] 1832.— FAILURE OF MACKEREL ON THE WESTERN COAST OF NOVA SCOTIA.—IMPORTANCE OF THE AMERICAN MACKEREL FISHERY. So far this fall the mackerel fishery on our western shore has been an entire failure. Some idea may be formed of the extent to which this fishery is carried on from the United States by the circumstance of 360 vessels having left the port of Gloucester for that purpose on the night of the 28th ultimo.— Halifax, November 20.—(Gloucester Telegraph, De- cember 1, 1832.) : 1833.—DISINCLINATION OF MACKEREL TO TAKE THE HOOK. These fish [mackerel] are taken in much less quantities this season thus far than usual. The complaint of the fishermen is not so much that they can’t find mackerel, but that they “won’t bite” when they find them. This again makes the salt manufacturer complain that his com- modity is less wanted, and consequently the price is reduced ; and when our fishermen and salt makers are disappointed and have hard luck makes sorry times on Cape Cod. Some of our shoresmen, however, the onion growers, have good crops and they obtain a fair price for them at market. And the sea-serpent, or something else, has driven on shore tuipon the cape, at several places, a considerable number of black fish, the blubber of which makes very good oil, and some of these fish have a considerable quantity of it.—(Barnstable Patriot, August 28, 1833.) 1833.—GREAT ABUNDANCE OF MACKEREL IN MASSACHUSETTS BAY. Mr. 8. B. Brown, writing of the early fisheries of Gloucester, says: “The next year [1833] I went to Gloucester, hunted up my old skipper, who was still master of the same boat, and went with him that season. “J yecollect well the great school of mackerel that struck Middle Bank that year. September 22, at 10 o’clock at night, there were some two hundred sail at anchor, 25 miles southeast of Eastern Point light, in a dead calm, when our skipper sang out, ‘Here they are, boys,’ at the same moment every vessel in the fleet commenced the catch. We fished for three days, and filled everything, even our boat, and struck on deck until we were in fish knee deep. Then, a breeze up, we ran in and packed out 280 barrels, and returned to the bank just as the wind left us. We fished three days more when they struck off as suddenly as they had come.”—(Fisherman’s Own Book, page 197.) 1834.—_MACKEREL FLEET IN THE GULF OF SAINT LAWRENCE. According to Captain Atwood the fleet of American mackerel catch- ers in the Gulf of Saint Lawrence, in 1834, consisted of six vessels, three of Which belonged at Provincetown. They secured full fares, and re- turned in a very short time. [227] HISTORY OF THE MACKEREL FISHERY. 1834.—ScARCITY OF MACKEREL ON THE NEW ENGLAND COAST. The Gloucester Telegraph of September 3, 1854, copies the following extract from the Hingham Gazette: ‘A Halifax paper states that herring and mackerel are very plenty thisseason. Our fishermen have never found mackerel more scarce than during this season. We hope the fall fishing will be more productive.” 1835.—INSPECTION OF NO. 4 MACKEREL BEGUN. TINKERS.—The legislature has concluded that the little fry caught by our mackerel fishermen, commonly called “Tinkers,” shail be separated from those of a larger growth and packed by themselves, and branded No. 4. The distinction between No. 3 and No. 4 will be, we suppose, Only in the size of the fish, without regard to the fatness. Something was said about making all those No. 4 which should be less than six inches long from tip to tail, but it was finally left rather indefinite, so that each inspector will have to exercise his own discretion and judg- ment as to what constitutes a “tinker.”—(Barnstable Patriot, October 21, 1835. 1835.—CaptT. N. E. ATWOOD’S EXPERIENCE IN THE MACKEREL FISH- ERIES OF THE GULF OF SAINT LAWRENCE. “In 1842 I was first master, and in 1835 | first came to the gulf for mackerel. When we arrived there we could hear of no mackerel any- where. We went toward the Magdalen Islands, and about 5 miles off from them to the southwest we got a large number of mackerel the first day we were there. This induced us to fish in that vicinity, and we fished between that and the west head of the islands, as we call if, or Deadman’s Island, as it is sometimes called. “Q. Is that part of the Magdalen Islands?—A. Yes; it is the west end of them. We fished there all that trip, and the result was that we got about 180 barrels, speaking in round numbers. The crew received a large share, and did much better than those fished to the westward that season. * * * ‘During my first year in the Gulf of Saint Lawrence, when we got 180 barrels, we fished at the west end of the Magdalen Islands, and when we set out to go home, the wind freshened from the sonth- ward, and we struck in somewhere near St. Peter’s Sandhills, as we called the place, and while reefing the foresaii, we hove the vessel to, and I threw out a few shovels full of bait. Mackerel came up, and - seemed to be very abundant, but we only caught about half a barrel. Night came on just as soon as the foresail was reefed, and hoisting it up, we hauled in the hand-lines instead of anchoring there, and went about along shore, hove to, and let the vessel drift off. Next day we _ got back to Pleasant Bay, Magdalen Islands. That was all we got, REPORT OF COMMISSIONER OF FISH AND FISHERIES. [228] there that voyage, and we never fished anywhere, or caught any mack- erel on the Prince Edward Island, side, or anywhere within the restricted limits, until 1842. During that year I was passing Port Hood late in the afternoon—it was just nightfall—when I hove to and tried the school, and I do not think that I was at the time three miles offshore I did not fish there over a day, and we obtained a few mackerel, per- haps six or seven barrels. When I came to talk with the crew, some said we were 6 miles offshore, and some 4 miles, and so on; but I will tell you what I thought about it: this was, that if a cutter came along he would take me, so I considered that I did not need to stay there. Soon after dark I discovered a vessel running down apparently towards the Strait of Canso, and hauling up for us. I was afraid she was a cut- ter, and I was then very sorry that I had obtained any mackerel there. She happened, however, not to be a cutter, and I got away the next day. This was all the mackerel I ever caught within the three-mile line.”— (Testimony of Captain Atwood before Halifax Commission.) 1836.—PRICES OF MACKEREL. Sales of mackerel at $9 tor No. 1, $8 for No. 2, $4.25 to $4.50 for No. 3, per barrel, purchaser paying inspection.—(Gloucester Telegraph, June 8, 1836.) 1836.—UNUSUAL SCARCITY OF MACKEREL. The Barnstable Patriot says: We learn from Wellfleet that the mack- -erel fishermen which have arrived at that place within two weeks have got unusually small fares, averaging less than 50 barrels each.—(Glou- -cester Telegraph, July 6, 1836.) 1836.—A PROTEST AGAINST BOBBING OR “ GIGGING” MACKEREL. The Boston Journal protests strongly against the barbarous method -of taking mackerel, called “‘ gigging,” and urges that it is not only liable to censure on the score of hana but is also impolitic, and that if this destructive method of fishing is generally continued a few years longer, it will break up the fishery. We have for a year or two past en- ‘tertained a similar opinion, and probably the complaints now so fre- quently made by the fishermen that, though mackerel are plenty, they will not bite, is owing to the custom of “gigging.” There is hardly anything which possesses life that has so little instinct as not to become very shy under such barbarous inflictions. It is obvious that all which are hooked in this manner are not taken on board; the gig frequently tears out, and thousands, millions of these fish are lacerated by these large hooks, and afterwards die in the water.—Newburyport Herald.— (Gloucester Telegraph, September 3, 1836.) 1836.—ONE OF THE GREAT MACKEREL-FISHING STATIONS. The principal business of the place [Sandy Bay, now Rockport, Mass. ] is the bank, bay, shore, and mackerel fisheries, which, with the freight- [229] HISTORY OF THE MACKEREL FISHERY. ing, employ probably not less than six or seven hundred hands. More mackerel is usually taken by them than by any other people on the coast.—From the Salem Landmark.—(Gloucester Telegraph, September 14, 1856.) 1836.—SMALL CATCH OF MACKEREL. From present appearances the number of mackerel taken this year will fall short some hundred barrels of the last year’scatch. There are mackerel enough, we are told, but they do not bite freely. Some fisher- men have abandoned the mackerel fishery entirely and taken out cod- fishing papers.—Democrat.—(Gloucester Telegraph, October 1, 1836.) * 1836.—ACTIVE DEMAND FOR MACKEREL. The demand for mackerel has been very active, and in consequence of a limited supply, prices haveadvanced. Sales of No. 1, $9.75@$10; No. 2, $8.75@$9; No. 3, $6.—(Gloucester Telegraph, October 12, 1846.) The supplies [of mackerel] are very light and prices have again ad- vanced. No. 1 at $10@$10.50, No. 2 at $9, No. 3 at $6.50. One thou- sand barrels, principally Nos. 1 and 2, were taken out of our market on Monday.—(Gloucester Telegraph, October 19, 1836.) 1836.—CAPTAIN ATWOOD’S EXPERIENCE IN THE MACKEREL FISHERY OF THE GULF OF SAINT LAWRENCE. «). Where did you fish during the remainder of the six years?—A. The next year, 1836, was my second year there at the Magdalen Islands, I having done so well there the years previous. I want it to be un- derstood that I was in a small vessel with a small crew. @. Perhaps you will give the tonnage and the number of the crew? —A. Her tonnage was 59, with the then reckoning, but now it would be calied less than 40. We went direct that year to the Magdalen Islands, and we found that there had been some mackerel caught there, but none within a few days of that period; and as we had heard that mackerel were sometimes taken at Newfoundland, we bore up and went over there. The next day after our arrival we tried near Cape St. George, but though we tried all day, we never saw one, and so we re- turned to the Magdalen Islands, and remained there during the fishing term until we obtained a full cargo—225 barrels. We afterward pro- ceeded westward, and found that vessels which had been fishing about Prince Edward Island, and further up, on Bradley Bank and elsewhere, had done better than that; but we were satisfied; our voyage suited us, and we had got all we wanted.—(Proceedings Halifax Commission.) EXTENT OF MASSACHUSETTS FISHERIES FOR 1837. In 1837 there were employed in Massachusetts in the cod and mack- erel fisheries 1,290 vessels, manned by 11,146 men, and the fish taken ld were valned at $3,208,559; about one-half of these were in the cod fish- ery.— Gloucester Telegraph, February 20, 1839.—(From the report of the Washington Commission on Salt Bounty.) REPORT OF COMMISSIONER OF FISH AND FISHERIES. [230] 1837.—POOR DOINGS OF THE MACKERELMEN. The vessels from Cape Sable and the Western Banks have generally brought in good fares. The mackerel fishermen have not done so well. — Yarmouth Register.—( Gloucester Telegraph, July 4, 1837.) 1837.—SUCCESS OF THE CAPE COD AND CAPE ANN MACKERELMEN. The Barnstable Patriot says: “‘ Since ‘ hard times’ have become the universal topic of conversation throughout the Union, if not the world, it affords us no little pleasure to find that the fishermen of Cape Cod have been blessed with large discounts from their favorite banks. We learn that five mackerelmen who have packed their fares in this town, have already caught 1,600 barrels for the quarter ending in July. During the same time last season there were less than 700 barrels.” ‘¢ We have heard of several excellent fares having been brought in by ou’ mackerel fishermen, within two or three weeks past; and, although the fish are reported rather scarce, yet the season promises well so far.” —(Gloucester Telegraph, August 5, 1837.) : 1837.— A BIG SCHOOL OF MACKEREL IN PORTSMOUTH AND GLOU- CESTER HARBORS. Nearly 400 barrels of mackerel were taken in Portsmouth Harbor, daily, for two or three days last week. It is not usual for them to be found there. Mackerel have been plenty for several days past just off Eastern Point, in this harbor, but we do not learn that any considerable quantity has been taken.—(Gloucester Telegraph, August 26, 1837.) 1837.—BOAT FISHING IN MAINE. We learn that not less than 90 barrels of mackerel were brought into our harbor on Thursday, in open boats.—Kennebunk Gazette.—(Glouces- ter Telegraph, September 13, 1837.) 1837 TO 1841.—SCARCITY OF MACKEREL; INTRODUCTION OF NIGHT FISHING. Captain Merchant, of Gloucester, informs me that there was a great searcity of all kinds of mackerel from 1837 to1841. He had at that time eight vessels engaged in this business, the smartest of which only packed 70 barrels, in the season of 1837. Mackerel continued scarce until 1841. At last the skippers became discouraged, and this year they went to Georges’ in search of fish. They found there large schools of mackerel, which would bite only at night. Vessels would catch 30 or 40 barrels in a night when it was so dark that they must needs have lanterns to see their lines. These night schools were a godsend to Gloucester. Such habits had never been observed before that time nor since. In 1837, according to Captain Merchant, the vessels did not get enough mackerel to cover the bottoms of theirtubs. In 1841, mackerel struck in great abundance; there were oceans of ‘ tinkers.”—(Notes on the Mack- erel Fisheries, by G. Brown Goode.) [231] HISTORY OF THE MACKEREL FISHERY. 1837.—FALL MACKEREL FISHERY AT PORTSMOUTH. Nearly 400 barrels of mackerel were taken daily (with hand lines) for two or three days last week in Portsmouth Harbor; also plenty off Eastern Point.—(Gloucester Telegraph, August 26, 1837.) 1837-1838.—MACKEREL FISHERY OF HINGHAM. The Hingham Gazette says, during the past year (1836) 49 vessels have been engaged in the mackerel fisheries ; number of barrels taken, 14,456. In 1835, 57 vessels were engaged in the business; number of barrels taken, 15,398. During the past year several vessels formerly in the mackerel fisheries have been fishing for cod.—(Gloucester Telegraph, January 5, 1837.) In Hingham during the past year 57 vessels have been engaged in the mackerel fishery; the catch was 17,134 barrels. In 1836, 49 vessels; catch, 14,436 barrels. In 1835, 57 vessels; catch, 15,398 barrels.—(Glon- cester Telegraph, January 3, 1838.) 1838.—FALL MACKEREL IN CAPE COD BAY. Mackerel were abundant in Cape Cod Bay. On September 8 it is estimated that 3,000 barrels of mackerel were taken in Barnstable Bay; one vessel took 70 barrels.—(Gloucester Telegraph, September 12, 1838.) 1838.—CATCH OF MACKEREL FOR MASSACHUSETTS. Returns of mackerel packed in this State up to January, 1839, all the packages reckoned in barrels; also, the number of vessels, tonnage, men and boys employed. Barrels | Barrels | Barrels Men and No.1. | No.2..| No.3. Vessels. | Tons. boys. MRLOUCESTOR. 5-225 = 2 cmos cme scae seisincsie 11, 582 6, 854 5, 796 245 11, 699 1, 831 BS OSUOMG sh a -witamite sok oe naas Gee nhiaas Skee 5, 301 4, 307 6, 128 162 9, 761 1,315 Mee UEM BONG = 2-7 <2 c 5s eno ned eek eer 5, 709 3, 000 4, 316 99 4, 876 772 Bir parva ee se ee 5 o tenes cae eee 8, 040 3, 218 6, 188 | 51; 3,051 522 Wielitleetios..< ds ssssa-ci aes ae ae te eee 3, 314 3, 609 3, 617 | 72 2,777 449 SOT Eat ee BPI EL I a | 2,052 1, 729 6, 665 AT | . 2 687 439 IPTOVANCOLOWAL- <-\5 <1 25a seciomesso nei 2, 203 1, 797 4, 748 70 3, 492 546 Bemis cable nae tes care oe cers eeasee ene 1, 000 1, 365 1, 533 11 | 739 129 “LEERY 2 Ae Ge Rae BE Se ee Soe ISO Be se 677 800 1, 645 19 638 119 GUNMA = ves ase sm nies ses smeucecenes 781 502 1,091 25 1, 632 225 PVENVOM UM ee ec: oe) te SG ce ee see cece 470 539 659 1 106 PUL ae pas = Se. Ge Se eee 748 309 273 11 690 104 PROS 35 55k ase Atenas edaesenalaed 340 305 472 7 240 58 BMS seers ec sth 2 se dreeticls aise ap waeiae gee 391 605 913 6 3385 62 ME aA eee sen Sas Sic cis coun ncem ame 223 127 103 7 320 46 BUNSU ATV e th dc tid ncn te peciad The schooners “Gov. Goodwin,” “Helen IF. Tredick” and “Anna M. Nash” of Portsmouth, arrived on Tuesday with 400 barrels of the largest mackerel ever brought to that port. They average less than 100 to the barrel. For several days past the water off the harbor has been liter- ally black with mackerel, those at the bottom crowding toward the top. Fishermen report nothing like it for years.—(Ibid.) 1889.—MILLIONS OF MACKEREL ON THE NEW ENGLAND COAST. The vast strike-in of mackerel all along our coast is really phenome- nal. Nobody remembers anything like it. Thousands were caught yesterday and the day before, even without bait, as if mackerel were as simple as *“* Hancock Union soldiers” who snap at a bare rebel hook. Every boat, from the craziest old dory to the fashionable yacht, is pressed into service, and there are as many “ kits” going to Boston and Lynn, and Salem and Gloucester, as the unwary boy supposes are on their way to St. Ives, when the famous problem of Pike’s old arithmetic is propounded. From any look-out the scuools can be seen on the surface of the water, hunting’around for somebody to catch them, like bummer politicians seeking for bids. The theory that the mackerel had been depopulated in our waters is annihilated. There are still as good fish in the sea as ever were caught, and apparently more of them. It is said that the mackerel are pursued by the. bluetish and the bluefish by the sharks. What is after the sharks is not stated. But our thanks are due to the bluefish in the first degree. They are the mackerel school- master, and the success of our fishermen is due to the fact that the schoolmaster is abroad in the waters.— (Lowell (Mass.) Courier, July 16, 1880.) 1880.—MACKEREL FISHERY OF GLOUCESTER. The records of the United States Fish Commission at Gloucester, Mass., show that the total number of fares of salt mackerel landed at that port in the year 1880 was 722, of which 25 fares were from the bay of Saint Lawrence in American vessels. The total receipts of salt mackerel were 135,774 sea-packed, equal to about 122,200 inspected bar- rels of 200 pounds each, making the total weight of the fish 24,440,000 pounds in the salt state, which is equivalent to 36,660,000 pounds of round or fresh mackerel. The receipts of 135,774 sea-packed barrels include 125,214 barrels taken by Gloucester vessels, 6,890 barrels taken by vessels from other New England ports, 505 barrels taken off the United States coast by the schooner “ Lertie” of Nova Scotia, 3,623 barrels caught by boats and traps at Glouéester H arbor, and 3,437 barrels taken 351 | HISTORY OF THE MACKEREL FISHERY. by United States vessels in the bay of Saint J.awrence. The receipts by months were as follows: April, 7 barrels; May, 3,977 barrels; June, 1,730 barrels; July, 19,105 barrels; August, 28,030 barrels ; September, 39,554 barrels ; October, 30,996 a rels ; November 12,595 barrels. The Cape Ann Wawomteee record fou the year 1880, gives the follow- ing facts concerning the mackerel fishery of Gloucester in that year: The mackerel inalustte employed 175 vessels aud about 2,500 men ; the number of vessels engaged in no other fishing branch for the year was 90. Fifteen were employed in mackereling and the shore fishery ; 27 in mackereling, the herring and shore fisheries; and 38 in the mack- erel, Georges and bank fisheries, &. * * * The Block Island mackereling fleet comprised 15 vessels, the Southern fleet 54, and the Bay of Saint Lawrence fleet 15, all of which were successfully engaged in the offsbore mackerel fishery. Most of the southern fleet disposed of their catch, in large proportion fresh, in the Philadelphia, New York, and Boston markets; the bay of Saint Lawrence trips were failures; the Block Island catch was smaller than in 1879; but the shore catch was larger than for many years, and proved profitable. The total catch is estimated at 129,620 barrels.—(Cape Ann Advertiser, January 14, 1881.) 1880.—REVIEW OF THE NEW ENGLAND MACKEREL FISHERY. In its review of the New England fisheries for the year 1880 the Bos- ton Fish Bureau has the following concerning the mackerel fishery: The season opened by the early, or southern, fleet sailing in March. First catch reported by schooner “ Edward EK. Webster, ” 25,000 fish, April 2. The record of the fleet will be found in the report of the various fleets, and shows another financially disastrous early catch, some of the vessels returning without fish, very few with profit. We have in pre- vious reports mentioned the injurious effects of this branch of the catch, even when followed at a profit, a large catch of poor fish injuring the demand later in the season. The past few years fully demonstrates that the sooner the early catch is abandoned the better it will be for all in- terested. The first catch in the weirs at Cape Cod April 26; first new salt mackerel arrived at Boston May 10. The market for a new stock ranged from $5 to $6, vessels doing only fairly up to July 1, the fish and fleet being scattered from Cape Cod to Jeffrey’s Banks. Early in July an unprecedented large body of mackerel appeared in Massachusetts Bay, at our very doors. The oldest dealers and fishermen report never having known them so plentiful. They continued in the bay until the close of the season in December, during which time the entire fleet did well, while many of them made remarkable “ stocks,” as will be seen in the reports of individual vessels. The catch was noticeable for the ab- sence of large and very small fish, its excellent quality, however, caus- ing an active demand for immediate consumption. The catch in the North Bay and provincial waters by the American fleet was almost an REPORT OF COMMISSIONER OF FISH AND FISHERIES. [3852] entire failure, numerous vessels returning without a single barrel. For- tunately, but a small number of vessels visited those waters, and, not finding fish, returned in time to secure enough of the home catch to save them from a disastrous season. © The total catch of inspected barrels by the Massachusetts fleet is the largest since 1874, amounting to 255,986 barrels. This season’s catch has been exceeded but ten times since 1864. The total catch by the New England fleet is 349,674 inspected barrels, a gain over the previous year of 99,861 barrels on the Massachusetts catch, and total gain of 129,075 barrels. In addition to our own large catch there has beenimported from the provinces 105,730 barrels, against 84,213 the previous year. The total amount of mackerel received in Boston during 1880 from domestie and foreign ports, with home catch, 196,493 inspected barrels. * * e * * * * Our report and table of receipts, number of vessels, and crew, having been confined to salt or cured fish, we wish brietly to call attention to the impcrtance and steady growth of the fresh-fish business, * * * the abundance of mackerel at our doors most of the season resulting in the receiving and distributing throughout the country of 75,000 bar- rels of fresh mackerel. Day after day, for weeks, from 1,000 to 2,000 barrels were received. Notwithstanding this unusually large produe- tion, all were used fresh. For the first year in the history of the busi- ness not a week during the year has passed but fresh mackerel could be bought at reasonable prices. 1881.— WHAT OUR: GOVERNMENT PAID FOR. Inshore catch of mackerel in the Bay of Saint Lawrence by the Glou- cester fleet this year, 18 barrels. That’s what we helped to pay a twelfth of $5,500,000 for for this year’s fishery. Our herring and bait and ice and other supplies we buy at a profit to the provincials, who send thousands of barrels of mackerel and quintals of codfish to the Ameri- can market free of duty, in competition with the American fishermen.— (Cape Ann Advertiser, October 14, 1831.) 1881.— THE MACKEREL FISHERY OF GLOUCESTER. The records of the United States Fish Commission at Gloucester, Mass., show that the total number of fares of mackerel received at that port in 1881 was 713. The total number of sea-packed barrels of mack- erel landed was 165,497, equal to 148,948 inspected barrels of 200 pounds each, equal to 29,789,600 pounds of salt mackerel, or 44,654,400 pounds in a fresh condition. The entire catch, with the exception of one fare of 48 barrels from the Bay of Saint Lawrence, was taken off the United States coast. The records of the Cape Ann Advertiser for the year 1831 show that the American mackerel fleet from Gloucester numbered 149 vessels, 81 [353] HISTORY OF THE MACKEREL FISHERY: of which confined their operations for the year to this department, and ‘the total receipts of salt mackerel were 163,851 sea-packed barrels.— (Cape Ann Advertiser, January 6, 1882.) 1881.—REVIEW OF THE NEW ENGLAND MACKEREL FISHERY. The annual report of the Boston Fish Bureau for 1881 has the fol- lowing review of the mackerel fishery for that year; The catch opened unusually early, schooner “Edward E. Webster,” on March 21, taking the first fare, 32,700 mackerel, 800 of which were large, balance medium and small. The first fare of new salt mackerel arrived in Boston May 9, one day earlier than in 1880, schooner ‘Roger Wil- liams” landing 240 bariels that were caught off the Jersey coast. May 10, schooner “J. S. McQuinu” arrived with the first fare of fresh mack- erel, 200 barreis, caught southeast from Sandy Hook. First cargo arrived eh same date in 1880. May 4th the first catch was made in the weirs at Cape Cod; previous vear on April 26th. March 25 schooner “ Lizzie K. Clark” was capsized by a squall and lost, 20 miles from Barnegat ; the crew were saved. This was the only mackerel vessel lost during the season. Although the season onened early the catch of cured mack- erel reported at this office during the season, up to November, was as follows: May, 1,670 barrels; June, 38,683; July, 81,748; August, 70,424; September, “1, 643; October, 57,268, A light pach in Nor enbet brought the season to an early close, the total catch of the New England fleet of 29S sail being 391,657 barrels, of which 269,495 were packed and inspected in Massachusetts—a gain in Massachusetts inspection of 19,534 barrels over 1880. This amount has been exceeded but five times in seventy-eight years. As will be noticed, the catch off the New England coast opened a little later than usual, and continued good all the season, with the ex- ception of 470 barrels, the entire catch being taken off the United States coast. The size and quality were of an average, with more No. 1’s, and an absence of the very small, or No.4 The price opened low, the first sale recorded being at $4.50 a barrel for large, $3.75 for medium, fall- ing off in June to $4 for packed, or early 3’s; inspected 3’s, 2’s, and 1’s selling through the season as follows: July, $3.25, $3.50 for ee S; $5.25, $5.50 for 2’s. August, $3.25, 3’s; $5, 2’s. September, $4.25, 3’s; $6.50, 2s; $16, ’s. October, $6, $8 to $9, $18. November, $6.50, $9, $19. December, $7.50, 3’s; $9 to $10, 2’s; $20, L’s. The catch in provincial waters fone a failure, our imports show a falling off of 43,880 barrels. Fortunately very few American vessels visited them, securing only 470 barrels; they returned home in season to make a good record. Besides the large quantity of mackerel that were salted, many thou- sand barrels were sold in a fresh condition. In Boston 2,200,000 and in Gloucester about 650,000 one-pound cans of fresh mackerel were put up. REPORT OF COMMISSIONER OF FISH AND FISHERIES [354] IX.—APPENDIX—INSPECTION LAWS. Compiled by A. Howarp CLARK. 52. EXISTING LAWS. MAINE. Inspectors of pickled fish to be appointed. Act February 10,1875, section 1. The governor, with advice of the council, shall, from time to time, as occasion May require, appoint in each city, town, and plantation in this State, where pickled fish are cured or packed for exportation, one or more persons skilled in the quality of the same, to be inspectors of fish, who shall hold their office for a term of five years, unless sooner re- moved by the governor and council. Bond for the performance of their duties. Ibid., section 2. Every such inspector, before entering upon the duties of his office, shall be duly sworn, and shall give bonds with sufficient sureties to the treasurer of the city, town, or plantation, for which he is appointed, to the satisfaction of the mayor and aldermen of the city, the selectmen of the town, and the treasurer of the plantation, in the penal sum of not less than five hundred nor more than five thousand dollars, for the faithful performance of his official duties; and such municipal officers shall, at least once a year, examine the bonds given by said inspectors, and if that of any inspector is not in their opinion sufficient, they shall forthwith notify him, and if he for thirty days after such notice neglects to give a bond satisfactory to them, they shall give information thereof to the governor, and he shall remove such inspector from office. Annual report of inspectors. Ibid., section 3. Every inspector shall, on or before the tenth day of December, an- nually, make areturn into the office of the secretary of state of all fish by him inspected during the year preceding the first day of December, designating the quantities, kinds, and qualities of pickled fish, and the secretary shall publish the same immediately after in the State paper. Relief of persons injured by neglect of inspectors. Ibid., section 4. Any person injured by the neglect or misdoings of any inspector, on tendering to such treasurer a reasonable indemnity against the costs, shall be entitled to bring an action on such inspector’s bond in the name of the treasurer, for his own use, and to have a copy of the bond therefor ; and if judgment shall be rendered thereon for the plaintiff, execution shall issue for the sum found due to the person for whose [355] HISTORY OF THE MACKEREL FISHERY. use such action is brought, and the sum awarded in damages shall be entered by the clerk of the court on the original bond, to remain in the custody of the treasurer. Qualities of fish Thbid., section 5. Every inspector who inspects any kind of fish that are split or pickled for packing, shall see that they are in the first instance free from taint, rust, or damage, and well struck with salt or pickle; and such of said fish as are in good order and of good quality, shall be pickled in tierces, barrels, half-barrels, quarter-barrels, and tenths of barrels, or kids ; each tierce containing three hundred pounds, each barrel two hundred pounds, and so on in that proportion; and the same shall be packed in good clean coarse salt .sufficient for their preservation; and then each cask shall be headed up and filled with clear, strong pickle, and shall be branded by the inspector with the name and quality of the fish therein. Mackerel of the best quality, not mutilated, measuring, when split, not less than thirteen inches from the extremity of the head to the crotch or fork of the tail, free from taint, rust, or damage, shall be branded number one; the next best quality, being not less than eleven inches, measuring as aforesaid, free from taint, rust, or-damage, shall be branded number taco ; those that remain after the above selec- tion, free from taint or damage, and not less than thirteen inches, meas- uring as aforesaid, shall. be branded number three, large; those of the next inferior quality, free from taint or damage, not less than ten inches, measured as aforesaid, shall be branded number three ; all other mackerel, free from taint or damage, shall be branded number three, small. The inspector shall brand, in plain letters, on the head of every such cask, the weight, the initials of his Christian name, the whole of his surname, the name of his town, and the letters Me., an abridgment, of the month and the year, in figures, when packed. Quality and size of casks or barrels. Ibid., section 6. Ali tierces, barrels, and casks, which are used for the purpose of packing pickled fish, shall be made of sound, well-seasoned white oak, white ash, spruce, pine, chestnut, or poplar staves, with heading of either of such kinds of wood, sound, well planed and seasoned, and when of pine to be free of sap, and the barrels to be hooped with at least three strong hoops on each bilge, and three also on each chime; the barrel staves to be twenty-eight inches in length, and the heads to be seventeen inches between the chimes, and made, in a workmanlike manner, to hold pickle. Packing of alewives or herring. Branding. Tbid., section 7. Every inspector who inspects pickled alewives or herring, packed whole or round, shall see that they are struck with salt or pickle, and REPORT OF COMMISSIONER OF FISH AND FISHERIES. [356] then put in good casks of the size and material aforesaid, packed closely therein, and well salted, and the casks filled with fish and salt, putting no more salt with the fish than is necessary for their preserva- tion; and the inspector shall brand all such casks with the name of the inspected fish as aforesaid, but in no case shall the inspector brand the casks unless the fish contained therein shall have been packed and pre- pared under his immediate supervision. Fees for inspecting and branding. Ibid., section 8. The fees for inspection and branding, exclusive of cooperage, shall be for each barrel seven cents, and all such fees shall, in the first instance, be paid by the original owners of the fish, but such owners shall be enti- tled to recover the amount thereof from the party purchasing or receiv- ing the same, under the marks and brands aforesaid, and in addition to the price thereof. Penalty for selling uninspected pickled fish. Revised Statutes, 1871, chap. 40, sec. 13, If any person sells in this State, or exports therefrom, any fish in casks not inspected, packed, and branded, as aforesaid, or any tainted or damaged fish, known to be such, except good and wholesome fish packed in kegs of less than ten gallons, or pickled or dry fish imported into this State from some other State or country lawfully inspected and branded there, he shall forfeit ten dollars for every hundred-weight thus sold or exported. Certificate required for shipment of pickled fish. Tid., section 14. No pickled fish in casks shall be shipped from this State, unless the master or owner of the vessel produces to the officer authorized to clear the vessel a certificate from the inspector that the same have been inspected, packed, and branded according to law; and the certificate shall express the number of tierces or casks thus shipped, the kind and quality of fish they contain, the name of the master and owner and that of the vessel into which such fish are received for exportation ; and shall take and subscribe the following oath before the officer as atore- said: “J, A B, do swear, according to the best of my knowledge and be- lief, that the certificate hereunto annexed contains the whole quantity of pickled fish packed in barrels or casks on board the ————, ———, master; and that no pickled fish are shipped on board said vessel for the ship’s company, or on freight or cargo, but what are inspected and branded according to the laws of this State, orexempted by the provis- jons thereof: So help me God.” Penalty for transporting uninspected pickled fish. Ubid., section 15. If any person lades or receives on board any vessel or other carriage, for transportation from this State,any pickled fish, or cured or salted [357] HISTORY OF THE MACKEREL FISHERY. whole fish, packed or not packed, not inspected and branded as afore- said, except such as is described in the exception of section thirteen, he shall forfeit at the rate of not less than five nor more than ten dollars for every hundred pounds thereof; and any justice of the peace may issue his warrant to the proper officer, directing him to seize and secure ‘any such prohibited fish, and convey it to any inspector within a con- venient distance for inspection ; and every person refusing to give ne- cessary aid in the service of such warrant, when required by the officer, shall forfeit five dollars to the person suing therefor in an action of debt ; and such inspector shall open, inspect, pack, and brand such fish accord- ing to law and detain the same till all lawful charges of seizure and in- spection are paid. Penalty for illegally branding or mixing. Ibid., section 16. If any person takes fiom a cask any pickled, cured, lawfully inspected and branded, and substitutes therefor or fraudulently intermixes other fish ; or any inspector marks any cask out of his town, or which he has not inspected, packed, and prepared himself according to law; permits other persons unlawfully to use his brands ; or willfully and fraudulently uses the same himself after the expiration of his commission, he shall forfeit twenty dollars for each cask or box so dealt with. Recovery of penalties. Ibid., section 17. All the penalties aforesaid, not otherwise herein appropriated, may be recovered in an action of debt, half to the use of the person suing there- for, and half to the town where the offense is committed. Branding of smoked herring. Laws of 1871, passed February 24. Be it enacted, &e. Hereafter no inspection of smoked herring shall be required in this State, but all smoked herring put up in boxes or casks for sale in this State shall be branded on the cask or box inclosing them with the first letter of the Christian and the whole of the surname of the person put- ting up the same, and with the name of the State and the place where such person lives, and all such fish offered for sale or shipping not thus branded shall be forfeited, one-half to the use of the town where the offense is committed, and the other half to the person libelifg the same ; and alllaws and parts of laws inconsistent herewith are hereby repealed. NEW HAMPSHIRE. (General laws of New Hampshire, 1878.) Appointment and qualification of inspectors and deputy inspectors. Chap. 124, Section 1-4. Inspectors of flour, beef, and pork, of potash and peariash, of butter and lard, of hops, and of fish, shall be appointed by the governor, with REPORT OF COMMISSIONER OF FISH AND FISHERIES. [358] the advice and consent of the council, and shall hold their offices for the term of five years, unless sooner removed by the governor and council. Each inspector, before entering upon the duties of his office, shall give bond to the State, with sufficient sureties, to the satisfaction of the treasurer thereof, in the sum of two thousand dollars. Each inspector shall appoint so many deputy-inspectors as may be necessary, removable at his pleasure, and for whom he shall be answer- able, who shall first give bond to him, with sufficient sureties, in a sum not exceeding one thousand dollars, and shall once in six months, or oftener if requested, make such returns to him as he may require. All oaths required to be taken by any deputy may be administered by the inspector, and all oaths required to be taken in the inspection of provisions or merchandise may be administered by the inspector or any deputy, or, in either case, by a justice. If a vacancy shall occur in the office of inspector, his deputies shall continue to perform their duties and shall possess the same powers and be subject to the same liabilities as if no vacancy had occurred, untilan inspector shall be appointed and duly qualified. The word “ inspector” in this title may include deputy inspector. Pickled fish to be well preserved. Chap. 129, sections 1, 2. The inspector of fish or some deputy shall see that all kinds of split pickled fish and fish for barreling, intended for exportation, have been well struck with salt or pickle in the first instance, and preserved free from rust, taint, or damage. Such fish as are in good order and of good quality shall be packed in tierces, barrels, or half-barrels; the tierces to contain three hundred pounds, the barrels two hundred pounds, and the half-barrels one bun- dred pounds of fish each, and shall be packed with good clean salt, suitable for the purpose; and the casks, after being packed and headed, with the fish and sufficient salt to preserve the same, shall be filled with a clear strong pickle. Qualities of pickled fish. Branding. Ibid., sections 3-5. Each cask shall be filled with fish of one and the same kind, and shall be branded “salmon,” “shad,” ‘‘ alewives,” “herring,” or as the case may be; those of the best quality, caught in the right season, to be most approved and free from damage, shall be branded “cargo num- ber one”; those which remain after the best have been selected, being sweet, free from taint, rust, or damage, shall be branded “cargo number two”; and the thinnest and poorest of those that are sweet and whole. some shall be branded ‘ cargo number three.” There shall be four numbers of mackerel: Those of the best quality, not mutilated, measuring not less than thirteen inches from the extrem- [359] HISTORY OF THE MACKEREL FISHERY. ity of the head to the fork of the tail, free from rust, taint, or damage, shall be branded ‘number one.” The next best quality, being not less than eleven inches, measuring as aforesaid, free from rust, taint, or damage, shall be branded “number two.” Those that remain after the above selections, if free from taint or damage, and not less than thir- - teen inches, measuring as aforesaid, shall be branded ‘number three, large.” Those of the next inferior quality, free from taint or damage, shall be branded “number three.” All other mackerel free from taint or damage shall be branded “ number four.” The inspector shall also brand, in plain, legible letters, on the head of every such cask, the initials of his Christian name and the whole of his surname, the name of the town for which he is appointed, and the abbreviation N. H. All mackerel shall also be branded on each cask with the month in which the same are packed. Inspection of smoked alewives or herrings. Ibid., sections 6-8. All herrings or alewives intended to be smoked and packed shall be ‘sufficiently salted and smoked to cure and preserve the same, and after- ward closely packed in the boxes in dry weather. All smoked alewives or herrings shall be- divided and sorted by the inspector or some deputy, and denominated, according to their quality, “first sort” or ‘second sort.” The ‘first sort” shall consist of all the largest and best-cured fish; the ‘second sort” of the smaller but well- cured fish; and in all cases all fish which are belly-broken, tainted, or scorched, slack-salted not sutliciently smoked shall be taken out as refuse. Each box of alewives or herrings so inspected shall be branded on the top by the inspecting officer with the initials of his Christian name and the whole of his surname, the name of the town where it was in- spected, with the abbreviation N. H., the quality, whether “ first sort” or * second sort,” and the month and year in which they were so branded. Quality and size of package for pickled fish. Ibid., section 9. All tierces, barrels, and half barrels used for packing or containing pickled fish shall be made of sound, well-seasoned white oak, ash, red oak, spruce, pine, or chestnut staves, of rift timber, with heading of either of said kinds of wood, well planed, sound, and well seasoned, the heading of pine to be free from sap; and shall be well hooped with at least three good and strong hoops on each bilge, and three hoops on each chime; ° the barrel staves shall be twenty-eight inches in length, and the heads seventeen inches between the chimes; the barrel shall contain not less than twenty-nine nor more than thirty gallons, the half barrels not jess than fifteen gallons, and the tierces not less than forty-five nor more than forty-six gallons, and each cask shall be made in a workmanlike manner to hold pickle, and shall be branded on the side thereof, near the bung, with the name of the maker or owner. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [360] Quality and size of boxes for smoked fish. Ibid., section 10. All boxes used for packing and containing smoked alewives or her- rings Shall be made of good, sound boards, sawed and well seasoned, the sides, top, and bottom of not less than half-inch boards, and the ends of not less than three-quarter-inch boards, securely nailed with wrought or cut nails, and shall be seventeen inches in length, eleven inches in breadth, and six inches in depth, in the clear. Branding-irons to be furnished the inspector. Ibid., section 11. Every person having fish for packing or pickling, either in bulk, casks, or boxes, to the amount of twenty barrels or forty boxes in one season, shall furnish the inspector, or one of his deputies, with a brand- ing-iron containing the initials of the owner’s Christian name and the whole of his surname; and the inspecting officer shall cause such name to be fairly branded on the head of every cask and on one end of every box of fish inspected for such person. If he shall refuse or neglect to furnish such brand, he shall forfeit three dollars for such neglect or refusal. Inspection of fish packed whole. Ibid, section 12. All small fish which are usually packed whole with dry salt shall be put in good casks, of the size and materials above required for pickled fish, and shall be packed close, edgewise, in the cask, and well salted; the casks shall be filled with the fish and salt, putting in no more salt than is necessary for the preservation of the fish; and the inspecting officer shall brand each cask with the name of the fish and the quality thereof, whether “ first sort”, or “second sort,” as in the case of smoked fish aforesaid. Annual report of inspectors and their deputies. Ibid., section 13. The inspector shall make return to the governor annually, on or be- fore the first Wednesday of June, of all the fish of every kind, whether in casks or boxes, which have been inspected by him or his deputies during the year preceding; and each deputy shall seasonably furnish said inspector with a return of all the tierces, barrels, half barrels, and boxes by him inspected and branded since his last return. Fees for inspection of fish. bid., sections 14, 15. The fees for inspecting and branding each cask or box of fish as pro- vided by this chapter shall be, for each tierce, fourteen cents; for each barrel, nine cents; for each half barrel, five cents; for each smaller cask or box, three cents; for nailing each cask or box, one cent, exclu- sive of the labor of packing and coopering; and twenty-five cents for each certificate thereof given; and the general inspector shall have and receive from his deputies the sum of four cents for each and every [361] HISTORY OF THE MACKEREL FISHERY. tierce, and one cent for each barrel or box, and one half cent for each half barrel or smaller quantity so inspected and branded by any of his deputies. These charges shall be paid by the owner or person employing the inspecting officer, and may by such person be recovered of the subse- fer purchaser or exporter, in addition to the purchase or cost of the sh. Certificate required for shipment of pickled or smoked fish. Ibid., sec- tions 16, 17. No pickled fish or smoked alewives or herring shall be shipped or ex- ported by water from this State in casks or boxes unless the owner or master of the vessel shall produce to the collector, or other officer au- thorized by the laws of the United States to clear vessels out, a certifi- cate from the inspector or some deputy that such fish has been inspected, packed, and branded according to law, together with the number of tierces, barrels, half barrels, and boxes thus shipped, the kind and quality of fish they contain, the name of the vessel in which such fish are received for exportation, and the owner or master thereof. The master or owner, on producing such certificate to such officer, Shall take and subscribe the following oath: “I, A B, of ; do swear, according to the best of my knowledge and belief, that the certificate hereunto annexed contains the whole quantity of pickled and branded fish, smoked alewives, and herrings on board the ———-, ———, master, and that no fish is shipped on board said vessel for the ship’s company, or on freight or cargo, but what is inspected and branded according to law. So help me God.” Penalty for transporting uninspected fish. Ibid., sections 18, 19. If any person shall put or receive on board any vessel or other car- riage of conveyance, to transport the same from this State, any pickled or whole fish, or any smoked alewives or herrings, packed in casks or boxes, which are not inspected and branded according to law, he shall forfeit not less than two dollars nor more than ten dollars for every hun- dred pounds of pickled or whole fish, and one dollar for each box of smoked alewives or herrings so uninspected. If any pickled or barreled fish, smoked alewives or herrings as afore- said, shall be put on board any vessel, boat, or carriage of conveyance, with intent to sell or export the same contrary to law, any justice may issue his warrant to the sheriff, his deputies, or a constable, requiring such officer to seize and secure said fish, and carry them to the inspector or deputy nearest to such vessel, boat, or carriage, who shall open and ‘inspect, pack, and brand the same as is provided in this chapter, and shall detain the same until the expense and charges of seizure, inspec- tion, packing, and all other charges arising from such seizure shall be paid. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [362] Penalty for illegally banding or repacking. Ibid., sections 20, 21. If the inspector or any deputy shall brand any cask, or box the con- ~ tents of which he has not inspected, packed, salted, coopered, and nailed according to the provisions of this chapter, or shall permit any other person to use his brands in violation or evasion thereof, he shall forfeit twenty dollars for each cask or box so branded, and shall also be removed from office. If any person shall intermix, take out, or shift any inspected fish, packed and branded as aforesaid, or shall put in other fish for sale or exportation, he shall forfeit five dollars for each cask, package, or box so altered; and if any casualty shall render it necessary to repack a cask or box of inspected fish it shall in all cases be done by an inspector. Penalty for selling tainted or damaged fish. Ibid., sections 22, 23. If any person shall sell or export, or cause to be sold or exported, within or from this State, any tainted or damaged pickled fish, or smoked alewives or herrings, he shall forfeit three dollars for every hundred weight of such pickled fish, and one dollar for each box of such smoked alewives or herrings which shall be thus sold or exported. Packing of shell-fish. Ibid., section 23. All shelled clams or other shelled fish used for fish bait, hereafter offered for sale, shall be put in barrels or half barrels of the description required for pickled fish; and the casks shall. be filled full.and salted sufficiently to preserve the same; if any person shall offer for sale any Shelled fish, aforesaid, not packed agreeably to this section, he shall forfeit for each offense two dollars. Packing of fish for consumption within the State. IUbid., section 24. All kinds of pickled fish which are packed in tierces, barrels, or balf barrels, and all smoked alewives or herrings packed in boxes, for con- sumption in this State, and which are not subject to be inspected and branded as provided in case of exportation, shall, however, be packed with only one kind of fish in each cask or box, and there shall be the same weight in each cask as hereinbefore provided ; and for intermixing different kinds of fish in the same cask or box, or for short weight in any cask, the owner or seller shall forfeit the same sum hereinbetore provided for the like offense is such fish were inspected. Fish packed in small kegs exempt from inspection. Ibid., section 25. Nothing. in this chapter shall extend to fish packed in kegs of less than ten gallons. [363] HISTORY OF THE MACKEREL FISHERY. MASSACHUSETTS. ‘(General statutes of Massachusetts, 1859, with subsequent amendments.) Appointment and qualification of inspector-general and deputies. Chap. xlix, sections 1, 2, 33, 34. There shall be inspectors-general of butter and lard, fish, hops, leather, and pot and pearl ashes appointed by the governor, with the advice and consent of the council, for the term of five years, from the time of their respective appointments, unless sooner removed by the governor and council, who, before entering upon the duties of their respective offices, shall be sworn. The inspectors-general now in office shall hold their offices according to the term of their respective commissions, unless sooner removed. Each inspeector-general may appoint deputy inspectors, removable at his pleasure, who shall once in every six months make such returns to him as he requires to carry into effect the provisions of this chapter. The inspector-general of fish shall give bond with sufficient sureties to the treasurer of the commonwealth in the penal sum of ten thous- and dollars, and shall have no interest directly or indirectly in the cure ‘or packing of pickled fish. ; He may appoint deputy inspectors in every seaport or other town where such fish is packed for exportation, for whose official conduct he shall be answerable. He shall take bonds of each of them with sufficient sureties, and shall receive from each deputy an excise or fee for his com- mission and bond of one dollar, and no more. The deputies shall be sworn either before the inspector-general or some justice of the peace. Pickled fish to be well preserved and packed. Ibid., sections 35, 36. The inspector-general and deputy inspectors shall inspect all fish for the inspection of which provision is made in this chapter. Under the supervision of the inspector-general and his deputies, re- spectively, all kinds of split pickled fish and fish for barreling except herrings, and all codfish tongues and sounds, halibut fins and napes, and sword-fish, whenever said articles are intended for exportation, shall be struck with salt or pickle in the first instance, and preserved sweet and free from rust, taint, or damage; and, when the same are found in good order and of goud quality, they shall be packed either in tierces containing each three hundred pounds, in barrels containing each two hundred pounds, in half barrels containing each one hundred pounds,* or in packages containing each less than one hundred pounds, on which * The conclusion of this sentence, from the words ‘fone hundred pounds,” is given as amended by act of April 1, 1879. The Revised Statutes of 1859 conclude the sentence as follows: “in quarter barrels containing each fifty pounds, in eighths of a barrel or kids containing each twenty-five pounds, or in kids or packages containing each less than twenty-five pounds, on which the number of pounds therein shall be branded.” REPORT OF COMMISSIONER OF FISH AND FISHERIES. [364] the namber of-pounds therein shall be plainly and legibly branded. Every cask, kid, or package shall be packed with good, clean salt suit- able for the purpose, and, after packing with sufficient salt to preserve its contents, shail be headed or well secured, and filled up with a clean, strong pickle. Qualities of pickled fish. Ibid., section 37. There shall be five qualities of mackerel, three of salmon and shad, and two of other kinds of pickled fish. Mackerel of the best quality, not mutilated, measuring not less than thirteen inches from the extremity of the head to the crotch or fork of the tail, free from rust, taint, or dam- age, shall be branded number one. The next best quality, being not less than eleven inches, measuring as aforesaid, free from rust, taint, or dam- age, shall be branded number two. Those that remain after the above selections, if free froin taint or damage, and not less than thirteen inches, measuring as aforesaid, shall be branded number three, large. Those of the next inferior quality, free from taint or damage, not less than ten inches in length as aforesaid, shall be branded number three. All other mackerel free from taint or damage shall be branded number four. Those salmon and shad which are of the best quality for family use, free from rust or damage, shall be selected for number one and number two, the best of them selected and branded number one, the residue, number ficb ; all that remain, free from taint, and sound, shall be branded nwmber three. Of all other pickled fish, the best which are free from taint and damage shall be branded number one, those that remain, free from taint, and sound, number two. Penalty for illegally packing. Ibid., section 38. Each cask, kid, or package shall be filled with fish of the same kind, or parts of the same kind of fish; and whoever intermixes, takes out, or shifts any inspected fish which are packed or branded as aforesaid, or puts in other fish for sale or exportation, shall forfeit fifteen dollars for each package soaltered. If any casualty renders it necessary to repack a cask of inspected fish, it shall in all cases be done by an inspector of such fish. Branding of packages. Ibid., section 39. The inspector shall brand in plain, legible letters, on the head of each cask of fish inspected by him, the denomination of the fish packed or repacked therein, the initials of his Christian name and the whole of his surname, and, if a deputy, the name, of the place for which he is ap- pointed, the letters Mass., and the year in which the fish are packed; and shall also, when, in his judgment, it may be necessary, nail in a suitable manner any cask in which fish are packed. [365] HISTORY OF THE MACKEREL FISHERY. . Pickled fish inspected elsewhere not subject to reinspection. Ibid., section 42. Pickled fish, duly inspected in the State or country in which it is packed, shall not be subject to reinspection in this State. Inspection of fish packed whole. ITbid., section 43. Small fish, which are usually packed whole with dry salt or pickle, shall be put in good casks of the size and materials required in this chapter for the packing of split pickled fish, and shall be packed close in the cask and well salted; the casks shall be filled full with the fish and salt, and no more salt shall be put with the fish than is necessary for their preservation, and the casks containing such whole fish shall be branded with the denomination of the fish, and a like designation of the qualities as is before prescribed in this chapter in respect to the quali- ties of other pickled fish. Quality and size of packages for pickled fish. Ibid., sections 44, 45. Casks used for packing or repacking pickled fish intended for ex- portation, except casks containing less than twenty-five pounds weight, shall be made of sound, well-seasoned white oak, ash, red oak, spruce, pine, or chestnut staves, of rift timber,* sound and well seasoned, with heading of either of said kinds of wood, and when of pine sueh heading shall be free from sap and knots, and be planed; the barrels, half bar- rels, and tierces shall be well hooped with at least three good hoops of sufficient substance on each bilge, and three hoops of the like quality on each chime; the barrel-staves shall be twenty-eight inches in length, and the heads shall be seventeen inches between the chimes; the barrels shall contain not less than twenty-eight nor more than twenty-nine gallons each; the half barrels not less than fifteen gallons each; and the tierces not less than forty-five nor more than forty-six gallons each. Each cask shall be made in a workman-like manner, and branded on its side, near the bung, with the name of the maker. The inspector-general or his deputies shall strictly examine and in- spect all casks in which they may be required to pack fish; and shall reject such as are not made in a substantial manner and according tu the provisions of this chapter. Fees for inspection of pickled fish. Ibid., sections 46, 47. The fees for inspecting and branding, exclusive of cooperage, shall be, for each tierce fourteen cents, each barrel nine cents, each half bar- 9 ’ i) rel six cents, each cask of a smaller denomination three cents, and, in addition to the fees aforesaid, one cent for each cask nailed as before provided ; and all fees shall in the first instance be paid by the original *The words “of rift timber” struck out by amendment passed January 30, 1867. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [366] owner of tne fish, or by the person employing the inspector, and may be recovered by them respectively of the person who afterwards pur- chases or exports the same. The inspector-general may receive from each of his deputies for every cask of fish inspected by him the following fees: For each tierce four cents, for each barrel one cent, for each half barrel,* and all packages less than one hundred or more than fifty pounds, one-half cent, and on all packages of fifty pounds and less, one-quarter of a cent each. Inspection of smoked alewives or herrings. Ibid., sections 48-52. Alewives or herrings intended to be packed for sale or exportation, shall be sufficiently salted and smoked to cure and preserve the same, and afterwards shall be closely packed in boxes in clear and dry weather. Smoked alewives or herrings shall be divided and sorted by the in- spector or his deputy, and denominated, according to their quality, number one and number two. Number one shall consist of all the largest and best cured fish ; number two of the smaller but well-cured fish; and in all cases those which are belly-broken, tainted, scorched, or burnt, slack-salted, or not sufficiently smoked, shall be taken out as refuse. Boxes made for the purpose of packing smoked alewives or herrings, and containing the same, shall be made of good sound boards, sawed and well seasoned: the sides, top, and bottom of not less than half-inch, and the ends of not Jess than three-quarter inch, boards securely nailed, and shall be seventeen inches in length, eleven inches in breadth, and six inches in depth, in the clear, inside. Each box of alewives or herrings inspected shall be branded on the top by the inspecting officer with the first letter of his Christian name, the whole of his surname, the name of the town where it was inspected, with the addition of Mass., and also with the quality of number one or number two. Herrings taken on the coasts of Nova Scotia, Newfound- Jand, Labrador, or Magdalen Islands, and brought into this State, shall also be branded with the name of the place or coast where taken. The fees for inspecting, packing, and branding, shall be five cents for each box, which. shall be paid by the purchaser; and the inspector- general may require from his deputies one cent for each box inspected, packed, and branded by them. Annual report of fish inspected. Ibid., section 53. + The inspector-general shall, in the month of January, annually, make a return into the office of the secretary of the commonwealth, of all the *The conclusion of the section from the words ‘‘half barrel” is given as amended by act of April 1, 1879. The Revised Statutes of 1859 conclude the section after the words ‘half barrel,” as follows: “half a cent, and for each smaller cask one-quarter of a cent.” / [367] HISTORY OF THE MACKEREL FISHERY. fish inspected by him and his deputies during the year preceding the first day of said January, designating the quantities, kinds, and qualities of pickled and smoked fish, respectively, and distinguishing the quanti- ties, kinds, and qualities of pickled fish of a first inspection from those reinspected ; and the secretary shall, as soon as may be after receiving such returns, cause the same to be published in any newspaper in Bos- ton authorized to publish the laws of the commonwealth. Penalties for selling or transporting uninspected fish. Ibid., sections 54-56, No smoked alewives or herrings shall be exported from this State, unless inspected and branded as aforesaid, under a penalty of two dol- lars for each box exported; nor said alewives or herrings be taken from a box, inspected and branded as aforesaid, and replaced by others of an inferior quality, with intent to defraud any person in the sale of the same, under a penalty of five dollars for each box so changed; provided, that all smoked herrings and alewives, arriving from any other State in the United States and having been there inspected, may be exported in a vessel from this State without being reinspected. Pickled or smoked fish, which has not been inspected and branded according to the provisions of this chapter, put on board of a boat or vessel, or into a carriage of conveyance, with the intent that the same shall be sold within, or exported,from, this State, shall be forfeited, and the inspector-general or a deputy may seize and libel the same. If a master of a vessel or other person puts or receives on board of a vessel, or in a carriage of conveyance, for transportation from this State, pickled fish, or smoked fish, not inspected and branded as provided in this chapter, he shall forfeit a sum not exceeding ten dollars for every hundred pounds of such fish, and in the same proportion for any other quantity. Penalty for selling tainted or damaged fish for food. Ibid., section 57. Whoever sells within this State or exports therefrom tainted or dam- aged fish, unless with the intent that the same shall be used for some other purpose than as food, shall forfeit the sum of ten dollars for every hundred pounds of such fish, and in the same proportion for any other quantity; and upon a trial in such case the burden of proof shall be upon the defendant to show for what purpose such fish was so exported or sold. Penalty for illegally branding. Ibid., section 58. If the inspector-general, or a deputy inspector, brands a cask or pack- age of fish, the contents of which he has not duly inspected, packed, salted, or coopered, or permits any other person to use his brands, in violation or evasion of the provisions of this chapter, he shall forfeit twenty dollars for each offense, and be liable to removal from office. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [368] Q@uintal defined. Ibid., section 59. When fish are sold by the quintal, it shall be understood to mean a quintal of one hundred pounds avoirdupois, and all contracts concern- ing fish sold in this manner shall be construed accordingly. Packing of clam bait. Act of 1867, chap. 347, section 1. When clam bait is sold by the barrel, it shall be construed to mean a fish-barrel of not more than twenty-nine, nor less than twenty-eight gallons of clams and not over three gallons of pickle. If a disagree- ment arises between the purchaser and seller respecting the quantity in a barrel, either party may call on an inspector of fish and have the . barrel measured; and if it does not contain the aforesaid number of gallons of clams, the seller shall receive pay for the number of gallons it contains, and shall pay the expense of measuring and coopering, otherwise the purchaser shall pay such expense. Right of inspectors to enter premises. Act of April 1, 1879, section 3. The inspector-general of fish or some one deputy especially thereto authorized by him for that purpose, shall have the right to enter at all reasonable times, upon any wharf, and into any .store, warehouse, or other place, where the packing of pickled fish is carried on in this State, for the purpose of inspecting, examining, and supervising the packing and inspecting of such fish, and to examine and weigh any package of such fish, for the purpose of ascertaining if the same are fit for expor- tation, in accordance with the requirements of the law. RHODE ISLAND. (General Statutes of Rhode Island, 1872.) Election and qualification of packers of fish. Chapter 34, sections 1,18; chapter 102, section 2. The electors in each town shall, annually, on their town election days, choose and elect * * * oneor more packers of fish, * * *. Every packer shall give bond to the town treasurer of the town in which he shall be appointed, in the sum of one thousand dollars, with sufficient surety or sureties, to the satisfaction of such town treasurer, for the faithful performance of the duties of his office. Duties of packers of fish. Chap. 102, section 1. In every town in which pickled fish are packed up for sale or expor- tation from the State, the packers of such town shall see that the same have been properly pickled; that they are properly repacked in casks, in good shipping order, with good salt, sufficient in each cask to pre- serve such fish from damage to any foreign port. [369] HISTORY OF THE MACKEREL FISHERY. Casks to contain only one kind of fish. Tbid., section 3. Pickled fish, whether codfish, mackerel, menhaden, herrings, or other fish, shall be sorted, and one kind only be put into one cask. Dimensions of casks; how filled; branding. Ibid., sections 4, 5. Every cask shall be well seasoned and bound with twelve hoops; those of menhaden and herrings of the capacity to hold twenty-eight gallons; and those for other fish of the capacity, if a barrel, to hold two hundred pounds, and if a half barrel, one hundred pounds, weight of fish ; each cask to be full, and the fish sound and well cured. Every cask, being first searched, examined, and approved by a packer, shall, when packed or repacked for exportation, be branded legibly on one head with the kind of fish it contains, and the weight thereof; or the capacity of the cask, with the first letter of the Christian and the whole of the surname of the packer, with the name of the town, and with the words “ Rhode Island,” in letters not less than three-fourths of aif inch long, to denote that the same is merchantable and in good or- der for exportation. Qualities of fish. Ibid., section 6. Every cask of pickled codfish and mackerel offered for sale, or for ex- portation from this State, shall also be branded No. 1, No. 2, or No. 3, to denote the quality of such fish. Fish brought from other States, by fishermen, &c., excepted. Ibid., section 7. Nothing in this chapter contained shall hinder any fisherman or own- ers of fish, coming to this State from their fishing trips, from selling or reshipping their fish to any other of the United States without being packed into barrels or half barrels. Penalty for illegally selling fish. Ibid., section 8. Every person who shall offer for sale in or attempt to export from this State any pickled fish which have not been approved by a sworn packer, or in casks which are not branded as aforesaid, shall forfeit fifty dollars for each offense. Penalty for illegally packing or branding. Ibid., section 9. Every person who shall shift any fish from any cask after the same has been branded by the packer, and shall offer to sell or export the same from this State, or shall brand any cask into which the same shall be shifted, or shali brand any cask with the branding-iron of a packer, or with any iron made in imitation thereof, shall forfeit not less than thirty dollars nor more than one hundred and sixty dollars for each offense. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [370] Penalty for fraud. Ibid., section 10. Every packer who shall be guilty of any fraud or neglect in packing any fish contrary to this chapter, or shall brand any cask not thoroughly examined according to the provisions thereof, shall forfeit fifty dollars for each offense. Fees of packers of fish. Ibid., section 11. The packers of fish shall be paid for opening, assorting, inspecting, weighing, pickling, packing, or repacking, heading up, nailing, and giv- ing a certificate, if pickled codfish or mackerel, twenty cents for every barrel, and fifteen cents for every -half barrel, by the owner thereof: Provided, That for all pickled codfish or mackerel which have been in- spected in some one of the United States, and which shall not, in the judgment of the packer, require repacking, the said owner shall pay to the packer twenty cents only, for unheading, inspecting, reheading, branding, nailing, and giving a certificate thereof; and for all other ex- cept codfish and mackerel, the owner thereof shall pay the padker twenty-five cents for every cask. CONNECTICUT. (Revised Statutes of Connecticut, 1875.) Appointment and qualification of inspectors. Title 16, Chapter XV, section 17. The superior court in the several counties may appoint in each town therein not exceeding fifteen inspectors and packers of fish, and shall take a bond of every person so appointed, for the faithful discharge of his duty, in the sum of one hundred dollars, payable to the county treasurer; and the clerk of said court shall give a certificate of his ap- pointment to each inspector, who may exercise the duties of his office in any town in such county. Packing of pickled shad. Ibid., section 18. All pickled shad intended for market shall be split and well cleansed and pickled in strong brine, and shall remain in such brine at least fifteen days before they shall be put up for market, and shall be put up in barrels or half barrels, the barrels containing two hundred pounds each, and the half barrels one hundred pounds each, of fish well packed, with a sufficient quantity of salt, and filled with strong brine; and shad so put up shall be of three denominations, to wit: Shad number one, to consist wholly of shad well saved, free from rust or any defect, with the head and tail cut off and the backbone taken out, each barrel to contain not more than eighty shad, and each half barrel not more than forty. The second denomination shall be shad number two, to consist wholly [371] HISTORY OF THE MACKEREL FISHERY. . of those well saved, trimmed, pickled, and prepared for packing, in the same manner as shad number one, each barrel to contain not more than ninety shad, and each half barrel not more than forty-five. The third denomination shall be shad number three, to consist of such as will not answer for either of the two former numbers, well saved, with the heads taken off; and every inspector, who shall inspect and brand the same, shall designate by each brand the quality, weight, and kind of fish con- tained in each barrel and half barrel branded by him, the year when it shall have been inspected, in figures, the word “Conn.,” and his own name and the name of the town where said fish was put up. Quality and size of fish barrels. Ibid., section 19. All barrels and half barrels containing fish shall be well made, of good seasoned red oak, white oak, or chestnut timber, and each tierce made with twelve hoops; and each barrel shall be of the capacity of from twenty-eight to thirty gallons, and each half barrel of the capacity of fifteen gallons and a half. Imported shad not to be inspected. Title 20, Chapter XII, section 10. Any inspector of fish who shall inspect or brand any package of shad imported into this State shall forfeit five dollars to the State. Inspection fees. Title 13, Chapter XXVIII. Inspectors shall receive for packing, heading, flagging, pickling, and branding each barrel of fish, twenty cents, and for each half barrel, ten cents. Penalty for fraud by inspectors. Title 20, Chapter XII, section 12. Every legally-appointed inspector or packer of fish who shall be guilty of any fraud or neglect, for which no other penalty is specifically pre- scribed, shall forfeit six dollars for every offense; and every such in- spector or packer who shall mark or brand any cask containing fish which has not been actually inspected by him, or shall put a false brand upen any cask inspected by him, shall forfeit ten dollars. Penalties for illegally repacking or exporting. Ibid., sections 13, 14. Evry person who, after the inspection and branding of any cask con- taining fish, shall fraudulently take out or change any part of the con- tents thereof, or put into it any fish not inspected, shall forfeit twenty dollars. Every person who shall export, or ship for exportation, to any foreign port, any fish not put up, inspected, and branded according to law, and the master of every vessel, knowingly having on board his vessel any such fish not so put up, inspected, and branded, shall forfeit the follow- REPORT OF COMMISSIONER OF FISH AND FISHERIES. [372] ing sums: The owner, exporter, or shipper, shall forfeit six dollars for every cask containing fish; and every master of a vessel shall forfeit for every such cask on board, three dollars; but fish brought from an- other State, and inspected and branded in the State in which they were put up for market, conformably to its laws, and accompanied with such evidence thereof as such laws require, may be exported from this State without any reinspection. 53. REPEALED LAWS. MAINE. Until the year 1820, Maine was a province of Massachusetts and sub- ject to the same laws, but in that year the province became a separate State and made its own laws. The fish inspection laws enacted by the State of Maine were very similar to those of the mother State. The first law was approved March 22, 1821, and is entitled ““An act to pro- vide for the packing of pickled and smoked fish.” It reads as follows: Appointment and qualification of inspectors. Be it enacted by the Senate and House of Representatives in Legislature assembled, That the governor, with the advice of council, is hereby authorized and directed to appoint and commission, during his pleasure, in each town and plantation in this State where pickled fish or smoked alewives and herrings are cured or packed for the purpose of exporta- tion, one or more suitable person or persons inspector or inspectors of pickled fish and smoked alewives and herrings, who shall be well skilled in the quality of the same, and who, before he enters on the duties of his office, shall be sworn to the faithful discharge thereof, and shall give bond with sufficient sureties to the treasurer of the town or plan- tation in which he is appointed, in the penal sum of not less than five hundred nor more than one thousand dollars, for the faithful perform- ance of the duties of his office. And the selectmen of towns and assessors of plantations, in which such inspectors shall be appointed, shall annually examine the bonds given as aforesaid, and if the boud of any such inspector shall by them be considered insufficient, they shal! forthwith notify such inspector of the same, and if any inspector shall for thirty days after such notice neglect to give bond as aforesaid to the satisfaction of such selectmen or assessors, it shall be their duty to give information thereof to the governor, who shall remove such inspec- tor and appoint some other person to such office. And any person injured by the neglect or misdoings of any such inspector shall be en- titled to a copy of such bond, and shall have a right to bring an action thereon in the name of such treasurer for his own use and benefit; and on producing the original in court and obtaining judgment thereon, execution shall issue for such sum only as shall be found due in dam- ages to the person for whose use any such action shall be brought; and [373] HISTORY OF THE MACKEREL FISHERY. the amount thereof being entered by the clerk of the court on the origi- nal bond, the same may be delivered back (by leaving a copy) to the treasurer from whom the same was received. Material and sizes of casks for pickled fish. 2. Be it further enacted, That all barrels, half barrels and tierces which shall be made or used for the purpose of packing, or containing pickled fish, shall be made sound of well-seasoned white oak, ash, red oak, spruce, pine, or chestnut staves, of rift timber, with heading of either of the said kinds of wood, sound, well-seasoned and the pine heads free from sap: eaid heading to be well planed ; the barrels, half- barrels and tierces to be well hooped, with at least three hoops on each bilge and three hoops on each chime, all of which shall be good hoops of sufficient substance, the barrel staves to be twenty-eight inches in length, and the heads to be seventeen inches between the chimes; and to contain not less than twenty-nine nor more than thirty gallons; and barrels, half-barrels and tierces shall be branded on the side of the cask near the bung with the name of the maker or owner of said cask, and shall be made, in a workmanlike manner, to hold pickle; the half barrels to contain not less than fifteen gallons, and the tierces to contain not less than forty-five nor more than forty-six gallons: Provided, however, That nothing contained in this act, shall extend to fish packed in kegs of less than ten gallons. r Material and size of boxes for smoked fish. 3. Be it further enacted, That all boxes which shall be made for the pur- pose of packing smoked alewives or herrings and containing the same, shall be made of gocd sound boards, sawed and well seasoned, the sides, top, and bottom of not less than half-inch boards, and the ends not less than three-quarters of inch boards, securely nailed with not less than eight sixpenny nails, and sixteen fourpenny nails to each box, and the top of each box to be planed, and shall be seventeen inches in length, eleven inches in breadth, and six inches in depth in the clear, inside. And all alewives or herrings intended to be smoked and packed shall be sufficiently salted and smoked to cure and preserve the same; and afterwards closely packed in the boxes, in clear and dry weather. Qualities of pickled fish. Branding. 4, Be it further enacted, That it shall be the duty of the inspector to see the salmon, mackerel, shad, and all other kinds of split pickled fish, or fish for barrelling, have been well struck with salt or pickle in the first instance, and preserved sweet, free from rust, taint or damage. And such fish as are in good order, and are of a good quality, shall be packed in tierces, barrels or half barrels; the tierces shall contain three hun- dred pounds, the barrels shall contain two hundred pounds, and the REPORT OF COMMISSIONER OF FISH AND FISHERIES. [374] haltbarrels one hundred pounds of fish each; and the same shall be packed with thirty-five pounds of good and clean coarse salt, suitable for the purpose, to each barrel; and said casks after being packed and headed up with the fish and sufficient salt to preserve the same, shall be filled up with a clear strong pickle, and shall be branded salmon, mackerel, shad (or as the case may be); those of the best quality, caught in the right season, to be most approved and free from damage, shall be branded Cargo No. 1; those which remain after the best have been se- lected, being sweet and free from taint, rust or damage, shall be branded Cargo No. 2; and there shall be a third quality, which shall consist of the thinnest and poorest of those that are sweet and wholesome, which shall be branded Cargo No. 3. And the-inspector shall also brand in plain legible letters on the head of each and every cask, in which in- spected merchantable fish or whole fish are packed or repacked, the weight, and initials of his Christian name, with his surname at large, the name of the town for which he is appointed, and the word “ Maine” an- nexed; and each cask shall be filled with fish of one and the same kind; and if any person shall intermix, take out or shift any inspected fish which are packed and branded as aforesaid, or put in other fish for sale or exportation contrary to the true intent and meaning of this act, he or they shall forfeit and pay fifteen dollars for each and every package so altered: Provided, however, if any casualty shall render it necessary to repack a cask of inspected ish, it may in all cases be done-by an in- _ spector of such fish. And if any person shall sell or export or cause to be sold or exported, within or from this State, any tainted or damaged fish, he shall forfeit and pay ten dollars for every hundred weight that shall be thus sold or exported. Packing and branding of codfish, halibut, &c. 5. Be it further enacted, That all codfish, haddock, hake, pollock, and halibut, pickled, and hereafter offered for sale, shall be packed in casks of the contents required by the se@ond section of this act, each barrel to contain two hundred and twenty-five pounds, and each half barrel to contain one huadred and twelve and a half pounds, agreeably to the rules of packing in the fourth section of this act, with sufficient salt to preserve the same. And it shall be the duty of the inspectors to brand with plain and legible figures, the weight of the aforesaid five kinds of fish, in addition to the brands required by the fourth section of this act. Packing and branding of small fish. 6. Be it further enacted, That all small fish which are usually packed whole with dry salt, shall be put in good casks of the size and mate- rials mentioned in the second section of this act; said fish shall be packed close in the cask, and well salted; the casks shall be filled full with the fish and salt, putting no more salt with the fish than is neces- —_— a [375] HISTORY OF THE MACKEREL FISHERY, sary for their preservation; and the inspector shall brand all casks con- taining such inspected whole fish with the name of the fish, and the quality as described in the fourth section of this act. Inspection of smoked alewives or herring. 7. Be it further enacted, That all smoked alewives or herrings shall be divided and soxted by the inspector, and denominated, according to their quality, first sort and second sort; the first sort shall consist of all the largest and best cured fish, of not less than eight inches long; second sort, of the smaller but well cured fish, of not less than seven inches long; and in all cases the following shall be taken out as refuse: all those which are belly-broken, tainted, scorched, or burnt, slack- salted, or not sufficiently smoked. And each box of alewives or her- rings so inspected shall be branded on the top, by the inspecting officer, with the first letter of the Christian name and the surname at length of the inspector who inspected the same; and in like manner the name of the owner thereof, with the name of the town where it was inspected, with the addition of ‘‘ Maine,” and also with the quality of first sort or second sort. Certificate required for shipment of pickled and smoked fish. 8. Be ® further enacted, That no pickled fish in casks, and no smoked aiewives or herrings in boxes, shall be exported from this State by water, unless the master or owner of the vessel shall produce to the collector or other officer authorized by the United States to clear out vessels, a certificate from the inspector that the same has been inspected, packed, and branded according to the directions of this act; and the certificate shall express the number of barrels, half barrels, and tierces, and the number of boxes thus shipped, the kind and quality of the fish they contain, with the name of the master and owner, and the name of the vessel in which such fish are received for exportation. And such mas- ter or owner of every vessel shall take and subscribe the following oath or affirmation before the officer authorized as aforesaid : I, A B, do swear, (or affirm as the case may be), according to the best of my knowledge and belief, that the certificate hereunto annexed, con- tains the whole quantity of pickled and barreled fish and smoked ale- wives and herrings on board the ; master; and that no fish, smoked alewives or herrings are shipped on beard said vessel, for the ship’s company, or on freight or cargo, but what are inspected and branded according to the laws of this State. So help me God: or this I do under the pains and penalties of perjury (as the case may be). Shipment of uninspected fish. 9. Be it further enacted, That if any pickled or barreled fish, or any smoxed fish shall be put on board of any boat, vessel, or carriage of con REPORT OF COMMISSIONER OF FISH AND FISHERIES. [376] veyance, within this State, with intent to sell or export the same, unless said fish shall have been inspected and the casks and boxes containing the same shall have been branded agreeably to the provisions of this act, it shall be lawful for any justice of the peace in the same county, upon complaint made to him, to issue his warrant to the sheriff or his dep- uty, or to any constable of the town where such boat, vessel, or cArriage of conveyance may be, requiring them respectively to seize and secure said fish, and carry the same to the inspector nearest the place where said boat, vessel, or carriage may be; and said inspector is hereby authorized and required to open and inspect and to pack and brand the same in the same manner as is prescribed in this act. And it shall be lawful for said inspector to detain the said fish until the expenses and charges of seizure, inspection, packing, and all other charges arising from such seizure, shall be paid. And it shall be the duty of every per- son, when required, to give necessary aid to the officer having such war. rant, on pain of forfeiting five dollars for his refusal, to be recovered by action of debt, or on the case, before any court proper to try the same; and by any person who will prosecute therefor. Inspection of imported pickled and smoked fish. 10. Be it further enacted, That no pickled or smoked fish, which shall be brought into this State from any other State or government, shall be sold or offered for sale before the same shall have been regularly in- spected according to the provisions of this act; and each and every person who buy or sell, or offer for sale [any] pickled or smoked fish which shall be brought into this State from any other State or govern- ment, before the same is regularly inspected as aforesaid, shall severally forfeit and pay five dollars for each and every hundred pounds’ weight so bought or sold; to be recovered by any person who shall prosecute for the same, by action of debt, or on the case, before any court proper to try the same. Penalty for handling uninspected fish. 11. Be it further enacted, That if any master of a vessel, or other per- son, Shall put or receive on board any vessel or other carriage or con- veyance to transport the same from this State, any pickled or whole fish packed in casks which are not inspected or branded in manner by this act prescribed, he or they, on conviction, shall forfeit and pay not less than five dollars nor more than ten dollars for each and every hun- dred pounds of such uninspected fish. Penalty for exporting uninspected smoked fish. 12. Be it further enacted, That no smoked alewives or herrings which shall not have been inspected and branded agreeably to the provisions of this act shall be exported from this State, under a penalty of two [377] HISTORY OF THE MACKEREL FISHERY. dollars for each box so exported; nor shall any alewives or herrings be taken from any box so inspected and branded and others of an inferior quality be put in their place, with intent to deceive or defraud any per- son in the sale of the same, under a penalty of five dollars for each box - so changed. Penalty for illegal branding. 13. Be it further enacted, That if the inspector shall brand any cask, the contents of which he has not inspected, packed, salted, and coop- ered, or any boxes of smoked alewives or herrings which he has not in- spected, packed, and nailed, according to the true intent and meaning of this act, or if he shall permit other persons to use his brands in viola- tion or evasion thereof, he or they’so offending, shall forfeit and pay, for every cask and box so branded, the sum of twenty dollars. Branding-irons. Fish for home consumption, etc. 14. Be it further enacted, That all persons within this State who shall have fish for packing and pickling, either in bulk or in casks, to the amount of twenty barrels in one season, shall furnish the inspector with a branding-iron, containing the first letter of the owner’s Chris- tian name and his surname at large, and the inspector shall cause the names of such owners to be fairly branded on the head of every cask of their inspected fish; and if any such owner of fish shall refuse or neglect to furnish such brand he shall forfeit and pay for such neglect and refusal not less than five dollars nor more than twenty dollars; and all kinds of pickled fish which are packed in tierces, barrels, or half barrels for consumption within this State, and which are not subject to be in- spected and branded as provided for exportation, shall, however, be packed with only one kind of fish in each cask, and there shall be the same weight in each cask as is provided by the fourth section of this act; and for intermixing different kinds of fish in the same cask, or for short weight in any cask, the owners or venders shall be subjected to the same penalties and forfeitures as are provided by this act for the like offense in the inspected pickled fish. Disposition of penalties. 15. Be it further enacted, That all penalties and forfeitures arising by force and virtue of this act, except the penalties of five dollars men- tioned in the ninth and tenth sections of this act, shall be recovered by action of debt in any court proper to try the same; one moiety thereof for the use of the town or plantation wherein the offense shall be com- mitted, and the other moiety to him or them who shall sue for the same. Payment of fees. 16. Be it further enacted, That the charges for certificates, inspecting, and branding shall be paid by the exporter or purchaser, in addition to REPORT OF COMMISSIONER OF FISH AND FISHERIES. [378] the purchase or cost of the fish; and bills for the legal fees of inspec- tion and certificates shall, in the first instance, be paid by the original owner of said fish, or by the person employing the inspector; and all such owners or employers arehereby empowered to demand and recover the amount of said bills from the subsequent purchaser or exporter. Inspectors now in office. 17. Be it further enacted, That the inspector and his deputies, legally appointed and now in office, shall continue to hold and enjoy their respective offices until the tenth day of April next. Inspectors to give bonds. 18. Be it further enacted, That every inspector of fish appointed in this State shall, on being qualified for such office, pay to the treasurer of the town or plantation in which he shall reside five dollars; and it shall be the duty of such treasurers to pay over all moneys so received to the treasurer of this State on or before the twentieth day of January an- nually. Inspection fees. 19. Be it further enacted, That the inspectors shall be paid for each cer- tificate for exportation seventeen cents, and for inspecting and branding each and every cask of fish, as directed by this act; for each tierce ten cents, for each barrel seven cents, for each half barrel four cents, for each box of smoked herrings or alewives two cents, exclusive of the labor and expense of packing and coopering; and the fees for inspecting and the expense for packing and coopering shall be paid by the seller. The following act additional to the preceding law was passed January 29, 1822: : Inspection of smoked herrings. Be it enacted, &c., That, from and after the passing of this act, the several inspectors of fish in this State shall be authorized to Tnspect smoked herrings, scaled and cured in a superior manner, and packed in boxes eighteen inches long, nine inches wide, and seven inches deep in the clear, which boxes shall be made and branded on the cover, in the same manner as other boxes for herring are now made and branded, excepting that, instead of first or second sort, the word scaled shall be inserted. And the inspection and exportation of said herrings shall be subject to the same laws and regulations as are prescribed by law for other herrings. On February 8, 1822, the following law was passed: Inspection in places where no inspector resides. Be it enacted, &c., That where it shall be necessary to have fish in- spected in any town or plantation where no inspector resides, it shall faag| HISTORY OF THE MACKEREL FISHERY. be lawful for any inspector within the county to inspect and brand the same in such town or plantation. The following law was passed February 25, 1824: Inspection of imported fish. Sec. 1. Be it enacted, &c., That all butter, lard; pickled, dry, or smoked fish, beef, and pork, or other salted provisions that may have been inspected in any other of the United States, may be exported from any port in this State to any foreign port without its being subject to reinspection, any law to the contrary notwithstanding. The following law passed February 2, 1828: Inspection of shad. Be tt enacted by the senate and house of representatives, in legislature assembled, That, from and after the passing of this act, if shall be the duty of the several inspectors of fish in this state to brand shad bar- relled as specified in the fourth section of an act, passed the twenty- second day of March, one thousand eight hundred and twenty-one, as follows, viz: Those of the best quality, caught in the right season, to be most approved and free from damage, having their tails cut off and back bones out, shall be branded “ Cargo Mess”; those which remain after the best have been selected, being sweet and free from taint, rust, or damage, with their back bones in, and tails on, shail be branded “Cargo No. 1”; and there shall be a third quality, which shall consist of the thinnest and poorest of those that are sweet and wholesome, which shall be branded“ Cargo No. 2”; anything contained in any act to which this is additional, to the contrary notwithstanding. The following additional law regulating the inspection of smoked herring was passed February 12, 1831: Z I® Be it enacted, &c., That from and after the passage of this act, the Several inspectors of fish in this state shall be authorized to inspect smoked herring scaled and packed in boxes eighteen inches long, nine inches wide, and seven inches deep in the clear, which boxes shall be made (except as to dimensions) in the manner provided by law for pickled and smoked fish, and in addition to the brand now required by law, there shall be branded upon the cover of said boxes, first sert, or second sort scaled herring (as the quality may require), first sort to be not less than eight inches long, and second sort not less than six inches and a half long, and cured in a superior manner. 2. Beit further enacted, That the inspection and exportation of said her- rings shall be subject to the same regulations as are prescribed by law for pickled and smoked fish, and that the act passed January twenty- ninth, in the year of our Lord one thousand eight hundred and twenty- two, entitled “ An act in addition to an act to provide for the packing REPORT OF COMMISSIONER OF FISH AND FISHERIES. [380] and inspection of pickled and smoked fish,” be and the same is hereby repealed. The Massachusetts inspection laws passed in 1810, provided for the appointment of an inspector-general of pickled and smoked fish. This law applied to the province of Maine until the separation in 1820. The new law then passed by Maine did not require an inspector-general, but provided for the appointment of inspectors in the several fishing towns of the State. This method of inspection continued until March 14, 1862, when the following law was passed: Appointment and duties of inspector-general and deputies. 1. The governor with advice of the council shall appoint an inspector- general of fish, removable at pleasure, who shall be commissioned for a period not exceeding two years, and he shall be sworn and give bond with sufficient sureties in the sum of six thousand dollars to the treas- urer of state for the faithful discharge of his duties before entering thereon. 2. The inspector-general shall appoint one or more deputies in every town in this state where pickled fish or smoked herrings and alewives are cured or packed for exportation, who shall be responsible for their neglect or misconduct while acting under him, and when the office of inspector-general becomes vacant, they may contiffue to discharge the duties of the office until a successor is appointed, and they shall be ac- countable to the state. 3. Every deputy shall be sworn by the inspector-general or by a jus- tice of the peace, and give bond to the inspector-general with sureties to his satisfaction for the faithful performance of his duty, and the bond shall be so expressed as to enure to the use of the state for the time the deputy exercises his duties during a vacancy in the office of inspector- general. 4. Each deputy shall pay to the inspector-general one dollar, a@ an excise fee for his bond and commission, and the inspector-general may receive from each of his deputies for every cask of pickled fish inspected by him the following fees: For each tierce, four cents; for each barrel, one cent ; and every smaller package, one-half cent. 5. The inspector-general shall, in the month of January annually, make a return into the office of secretary of state, of all the fish inspected by him and his deputies during the year preceding the first day of said January, designating the quantities, kinds, and qualities of pickled and smoked fish respectively, and the secretary shall publish the same, as soon after as may be, in the state paper, and the inspector-general may require returns of his deputies as often as he sees fit. 6. All acts and parts of acts inconsistent herewith are hereby re- pealed. [381] HISTORY OF THE MACKEREL FISHERY. On March 24, 1864, the following amendment to the fish inspection laws was approved : Inspection of mackerel. 1. Chapter forty, section five, of the Revised Statutes is hereby amended by striking out all in said section after the word “therein” in the thirteenth line, and inserting mackerel of the best quality, not mutilated, measuring not less than thirteen inches from the extremity . of the head to the crotch of or fork of the tail, free from rust, taint, or damage, shall be branded number one. The next best quality, being not less than eleven inches, measuring as aforesaid, free from rust, taint, or damage, shall be branded number two. Those that remain after the above selections, free from taint or damage, and not less than thirteen inches, measuring as aforesaid, shall be branded number three large. Those of the next inferior quality, free from taint or damage, not less than ten inches in length, as aforesaid, shall be branced number three. All other mackerel free from taint or damage shall be branded number three small. The inspectors shall also brand in plain letters on the head of every such cask the weight, the initials of his Christian and the whole of his surname, the name of his town, and the letters Me., an abridge- ment of the month, and the year, in figures when packed. The inspector- general of fish shall have no interest, directly or indirectly, in the cure or packing of pickled fish. Term of office of inspector-general lengthened. 2. Chapter ninety-nine, section one, of the public laws of eighteen hun- dred and sixty-two is hereby amended by striking out the word “ two” and and inserting jive. 3. This act shall take effect when approved by the governor. The present fish inspection laws of Maine were passed February 10, 1875, and abolish the office of inspector-general, which was created in 1862. Hach fishing port is now provided with its own inspectors. MASSACHUSETTS. Various inspection laws regulating the packing of pickled fish have been in force in Massachusetts since early colonial days. The following law was passed in May, 1651: Att a Gennerall Courte of Electons, held at Boston, 7th May, 1651. For preventing the deceipt of any person in packing of fish, beife and porke to be putt to salie in this and other jurisdictions, itt is therefore ordered by this Courte and the authoritje thereof, that in every towne win this jurisditon where any such goods are packed up for sale, the gager of that toune, or of the toune wherein it is putt to sale, or shipt, shall see that it be well and orderly performed, that is to say, beife and porke, the whole halfe or quarter together, and so pro- portionably, and the best be not left out ; and for fish, that they be packt REPORT OF COMMISSIONER OF FISH AND FISHERIES. [382] all of one kind, and that all caske so packt, be full, and sound and well seasoned setting his seale on all caske so packt, for which he shall receive of the owners, for so packing and sealing, fower shillings p tunne; but if the gager do only veiw them, and find them good and sufficjent, he shall set his seale vppon them, and have one shilling p tunne for so doing; and if such goods so packt shall be put to sale packt vp in caske without the gagers marke, he shall forfeite the said goods so put to sale, one-half to the informer, the other to the countje treasury, and whereas notw*standing the former law provided, tit. caske and coopers, page the sixth, much damage is still sustained by marchants and men of trade, through insufficiencie and vendue assize of caske, itt is therefore further ordered by the authorytie of this courte, that wheresoever any new caske are found put'to sale being de- fective either in workmanship, timber, or assize, as in that law is pro- vided vppon due proofe made before any one magistrate, the said caske shall be forfeited to the informer, and the workmen for his default shall pay tenn shillings a tunn forthwith, to the use of the countye and so proportionable to any greater or lessercaske; and becawse there may be no neglect in the choice of a gager to prevent the abuses in this or any other lawe exprest, itt is further ordered by the authorytie aforesajd, the every toune within this jurisdiccon wherein any caske are made shall yeerely make choice of one fitt man for that worke and imploiment, who, being presented by the constable within one weeke after the choice made, before any one magistrate, shall take the oath belonging to his place, which if he shall refuse, he shall pay the some of forty shillings, and another to be chosen in his roome; as also the toune or constable shall either of them suffer the like poenaltie for the neglect of this order, any other lawe, custome or order to the contrary notwith- standing.—(Records of Massachusetts, Vol. IV, Part I, p. 39.) In 1652 another law was passed as follows: Att the second Sessions of the Generall Court, held at Boston, the 19th of Oct. 1652. Vppon sundry information of sundry abuses which may arise, and thereby reproach redound to the countrje, by packing of beife, porke in caske that is not full gage, although the packer doe carefully fill the same, as the lawe provides, it is therefore ordered by this Courte: that henceforth every packer shall see that all caske he packs any beife, pork mackerill, fish or any other goods in comitted to his care, be of true and full asize and gage, and that he packes the same in no other caske whatsoever on penaltie of tenn shillings for every caske by him packed that is or shall be defective in that respect, one halfe to the in- former, and the other half to the countrie. This order to be the next day published, and posted vp in Boston and Charles Toune, and, by the first opportunitie, in Salem and Ipswich. The oath for packers of beife &c— Whereas, you AB, are chosen a packer of beife bee and other [383] HISTORY OF THE MACKEREL FISHERY. things for the toune of B:, you doe here sweare by the living God that you will well and truely packe, all beife, porke, and other things when you shall be thereunto required; you shall packe no kinde of goods but such as are good and sound nor any goods in any caske that is not of a just and full gage; you shall also sett your particular marke vpon all caske packed by you; and in all things propper to the place of a packer you shall faithfully discharge the same, from tjme to tjme, ac- cording to your best judgment & conscjence, So helpe you God.—(Rec- ords of Massachusetts, Vol. IV, Part I, page 105.) The following law was passed November 8, 1692: AN ACT for regulating the assize of cask, and preventing deceit in packing of fish, beef, and pork for sale. Be tt ordained and enacted by the Governour, Council and Representatives in General Court assembled, and by the authority of the same. Sec. I. That from and after the first day of December next, all sorts and kinds of tight cask used for any liquor, fish, beef, pork, or any other commodities within this, their majesties’ province, shall be of London assize ; puncheons, eighty-four gallons; hogsheads, sixty-three gallons; tearses, forty-two gallons; barrels, thirty-one gallons and a half; and made of sound, well-seasoned timber, and free from sap. And that fit persons be appointed, from time to time, in all places needful to view and gage all such cask; and such as shall be found of due assize shall be marked with the gager’s mark, who shall have for his pains four pence per tunn; and every cooper shall set his distinct brand-mark on his own cask, on penalty of forty shillings. And whosoever shall put to sale any new cask, being defective either in workmanship, timber, or assize, aS aforesaid, upon proof thereof, made before one justice of the peace, he shall forfeit such cask and be fined forty shillings. And be it further enacted [Sect. 2], That the justices of the peace, at their first general quarter sessions, to be holden in each respective county within this province, shall yearly, in every town needful thereof, choose and appoint a fit person or persons to be gagers and packers, and then to swear to the due execution of their office ; which, if any per- son so appointed shall refuse, he shall pay the sum of forty shillings, and another shall be chosen and appointed in his stead. And every gager and packer shall take care that all cask in which he packs beef, pork, mackerel, fish, or other goods committed to his care, be of true and full assize, and that he pack the same in no other cask whatsoever, on pen- alty of ten shillings for every cask by him packed, that is or shall be de- fective in that respect. And if any of the before mentioned provisions shall be packed into half barrels or firkins, the same shall be made in proportion to the assize aforesaid, and be marked by the packer. And for the preventing of fraud and deceit in the packing of pickled fish, beef, and pork to be put for sale, REPORT OF COMMISSIONER OF FISH AND FISHERIES. [384] Be it further enacted [Sect. 3], That in every town where such goods are packed up for sale, the gager or packer of such town, or of the town wherein they are put to sale or shipped, shall see that it be well and orderly performed; that is to say, beef and pork, the whole half and quarter, and so proportionably that the best be not left out; and so fish and mackerel, that they be packed all of one kind; and that all casks so packed be full, and the fish sound and well seasoned, setting his seal on all casks so packed ; and he shall receive of the owners for so pack- ing and sealing, four shillings per ton. And if any such provisions be put to sale or shipped off without the packer’s mark, they shall be for- feited. [Sect. 4.] And it is further enacted, That all sorts of green or pickled fish, sturgeon, or flesh that shall be put up for transportation to a foreign market shall be searched, surveyed, and approved by a sworn packer, who shall take strict care that the same be put in tight cask of full gage, salted with suitable salt. And such as shall be so saved, and for its condition found merchantable and full, the packer shall seal with such brand-mark as shall be assigned to the town, and such other cut-mark added as may denote the sort of provision and the time when packed. And all such other provisions as the packer shall find wholesome and useful, though for its quality it be not merchantable, he shall cause to be well packed, salted, filled, and sealed with the letter R, and such other letters as may signifie the town, specie, and time of packing. And if any master of a ship or other vessel, or any officers or mariners belonging thereto, shall receive such provisions not marked and sealed, as aforesaid, aboard any of their ships or vessels, he or they who shall offend therein, shall forfeit double the value of all such provisions; and he that owns the provisions shall forfeit the same. And if any cooper or other person shall shift any fish or flesh, either on board or on shore, after the same has been so sealed and marked by the packer, and ship and export the same, the packer having not allowed thereof, and anew sealed and marked the cask whereinto such provisions are shifted, all persons acting, ordering or assisting therein, shall be set in the pillory, not exceeding one hour, and shall likewise pay double damages to per- sons wronged thereby. And it is further enacted [Sec. 5], That when any such provisions have lain above three months under the packer’s mark, betwixt the months of May and October, they shall again, upon exportation or sale, be viewed or searched by the packer ; that is to say, so many of them as may probably discover the condition of the whole; and if any be decayed or deceitfully dealt with, the packer shall cull and repack the same, so as to distinguish and mark them for merchantable or refuse, according to their condition. And if those who ship or export any such provision shall neglect or refuse such second search or survey, the packer is hereby ordered and impowered to deface his former mark, and for so doing shall be paid as if he had repackt the same. And if the [385] HISTORY OF THE MACKEREL FISHERY. owner refuse to satisfie the packer, such packer shall have redress on complaint to any justice of the peace, who is hereby impowered to com- pel the payment thereof by distress. [Sec. 7.*] That all fines, penalties, and forfeitures, arising by force and virtue of this act, shall be the one-half to their majesties toward the support of the government of this province, and the other half to him or them that shall inform and sue for the same in any of their majestie’s courts of record within this province. Be it further enacted [Sec. 8], That there be a measurer of salt and culler of fish in every seaport town within this province, to be appointed as aforesaid, who being likewise sworn for the faithful discharge of that oftice, shall cull all merchantable fish and measure all salt that shall be imported and sold out of any ship or other vessel, and shall have three half-pence for every hogshead of salt by him so measured, to be paid, the one-half by the buyer, the other half by the seller. And one penny per quintal for every quintal of merchantable fish by him culled, to be paid, one-half by the buyer and the other half by the seller. (Acts and resolves of the Province of Massachusetts Bay, Vol. I, 1692-1714, p. 49.) Between the years 1692 and 1784 various other laws similar to the preceding were enacted. A comprehensive law was passed on No- vember 9, 1784, by which the selectmen of the town, in the common- wealth of Massachusetts, were authorized to choose and appoint search- ers and packers of dry and pickled fish designed for exportation from the State. In this law it is provided that each barrel of pickled fish must contain a sufficient quantity of salt for their preservation; that mackerel and other barrelled fish be packed all of one kind and in casks well seasoned, containing not less than thirty gallons, and the casks be full and properly branded with the name of the fish therein. The law of March 6, 1810, which repealed all previous enactments on the same subject is a very minute and important one. It provides for the appointment of an inspector-general and deputy inspectors. The former is required to give bonds to the treasurer of the State for the faithful discharge of his duties. The deputies must give bonds to the inspector-general, and he is held responsible for them. In this law we find the qualities of fish more definitely described than in earlier laws. The section on this subject requires that barrels containing pickled fish “Shall be branded salmon, mackerel, shad (or as the case may be); those of the best quality, caught in the right season, to be most ap- proved and free from damage, shall be branded Cargo No.1; those which remain after the best have been selected, being sweet and free from taint, rust, or damage, shall be branded, Cargo No. 2; and there shall be a third quality, which shall consist of the thinnest and poorest of those that are sweet and wholesome, shall be branded, Cargo No. 3; and the inspector shall also brand in plain, legible letters, on the head * Section 6 refers to the packing of tar. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [386] of each and every cask in which inspected, merchantable fish, or whole fish are packed, or repacked, the initials of his Christian name, with his surname at large, the name of the town for which he is appointed, and Mass. annexed for Massachusetts. * * *.” The act passed by the Massachusetts legislature March 28, 1834, Says: Suc. 1. Be it enacted, etc., That the inspector-general, or his deputies, shall not be required to brand upon the casks in which mackerel may hereafter be packed, the owner’s name, nor the word “cargo.” Src. 2. That the second and fifth sections of the act passed March fourteenth, one thousand eight hundred and thirty-one, entitled “ An act in addition to several acts regulating the inspection of pickled fish,” are hereby repealed. Src. 3. That the inspector-general, or his deputies, shall brand upon every cask of mackerel inspected by him or them the year in which the same is packed ; and upon all No. 3 mackerel, that are usually denomi- nated southern or Block Island mackerel, and all others of a similar quality and description the word ‘‘South”; and upon all other No. 3 mackerel, the word “ North.” Provided, however, that the inspectors shall receive no additional compensation therefor. Sec. 4. That it shall be the duty of the inspector-general, or his dep- uties, when mackerel are presented to him or them for inspection, to select those of the best quality, and such as are fit for family use, for No.1; those of the next best quality, being fat, free from damage, of suitable size, and not cut or mutilated in any manner for the purpose of deception, for No. 2; and all others for No. 3, and to brand the casks in which they are packed, accordingly. Sec. 5. That all acts or parts of acts inconsistent with the provisions of this act, are hereby repealed. The Revised Statutes of 1835, in defining the qualities of pickled fish, say: ‘‘There shall be four qualities of mackerel, three of salmon and shad, and two of other kinds of pickled fish; those mackerel] of best quality for family use, not mutilated, of suitable size, free from rust or damage, shall be number one and number two, the best of those selected and branded number one, the residue number two; those remaining after this selection, of usual size, free from taint, and sound, shall be branded number three; and those of this number that are of the description called Block Island mackerel shall also be branded with the word south; all small-size mackerel, free from taint, and sound, remaining after the above selections, shall be branded number four; those salmon and shad which are of the best quality for family use, free from rust or damage, shall be selected for number one and number two, the best of them selected and branded number one, the residue number two; all that remain, free from taint and sound, shall be branded number three; ot all other pickled fish the best, such as are free of taint and damage, [387] HISTORY OF THE MACKEREL FISHERY. shall be branded number one; those that remain free from taint, and sound, nember tio.” The act of March 31, 1846, defines the grades of mackerel under four numbers, and reads as follows: “Sno. 1. From and after the passing of this act there shall be four numbers of mackerel: Those of the best quality, not mutilated, meas- uring not less than thirteen inches from the extremity of the head to the crotch or fork of the tail, free from rust, taint, or damage, shall be branded number one. The next best quality, being not less than el. ven inches, measuring as aforesaid, free from rust, taint, or damage, shall be branded number two. Those that remain after the above selec- tions, if free from taint or damage, and not less than thirteen inches, measuring as aforesaid, shall be branded number three large. Those of the next inferior quality, free from taint or damage, not less than ten inches in length, as aforesaid, shall be branded number three. All other mackerel, free from taint or damage, shall be branded number four. “Src. 2. The inspector-general shall not have any interest, directly or indirectly, in the cure or packing of any pickled fish, except so far as a faithful performance of his duty requires. “So. 3. The act in addition to an act regulating the inspection of pickled fish, being the one hundred and fifty-fourth chapter of the stat- utes of the year one thousand eight hundred and thirty-six; the act concerning the manufacture of barrels for pickled fish, being the forty- second chapter of the statutes of the year one thousand eight hundred and fifty-four; and also so much of the third section of the twenty-eighth chapter of the Revised Statutes; as is inconsistent with this act, are hereby repealed.” In 1850 the following law was enacted in Massachusetts, requiring that dutiable imported pickled fish be branded with the word “foreign.” This law was repealed by act April 1,1879. It had become quite unim- portant, since nearly all fish requiring such branding were those from the British provinces, which, by the treaty of Washington, had been ad- mitted free of duty for several years. The law reads as follows: «Pickled fish of foreign catch, on which an import duty is laid by the laws of the United States, which is brought into this State and here inspected or reinspected, shall, in addition to the brand mentioned in the preceding sections, be branded with the word ‘foreign’ on the head of each cask, barrel, or package, in letters not less than one inch in length, and geese and distinct from the other brands. “Tf an inspector of fish inspects or reinspects any fish of foreign eateh so imported and brought into this State, and refuses or neglects to com- ply with the requirements of the preceding section, he shall forfeit and pay for such refusal or neglect fifteen dollars for every cask, barrel, or package so neglected.” REPORT OF COMMISSIONER OF FISH AND FISHERIES. [388] CONNECTICUT. The following fish-inspection law was enacted in Connecticut May 31, 1822, and appeaas in the Revised Statutes of 1849: ‘¢Be it enacted, &e., All pickled shad, codfish, or mackerel, intended for market, shall be split and well cleansed, and pickled in strong brine. Shad and codfish shall be in such brine at least fifteen days, and mack- erel at least forty-eight hours, before they are put up for market, and shall be put in barrels or half-barrels, the barrels containing two hun- dred pounds each, and the halt-barrels one hundred pounds each, of fish well packed, with a sufficient quantity of salt, and filled with strong brine. And shad so put up shall be of three denominations, viz: Shad No. 1 to consist wholly of shad well saved, free from rust or any defect, and the head and tail cut off, and the backbone taken out; each barrel containing not more than seventy-two shad, and each half- barrel not more than thirty-six shad. The second denomination shall be shad number 2, to consist wholly of well saved, trimmed, pickled, and prepared for packing, in the same manner as shad number 1; each barrel containing not more than eighty-two shad, and each half-barrel not more than forty-one shad. The third denomination shall be shad number 3, to consist of shad that will not answer for either of the two former numbers, well saved, with the head taken off; and said barrels and half-barrels of fish shall be inspected and branded in the manner hereinbefore prescribed for inspecting beef and pork; and the inspector who shall inspect or who shall brand the same shall designate by each brand the quality, weight, and kind of fish contained in each barrel and half-barrel branded by him, and also his own name, and the name of the town where said fish was put up. ‘All barrels and half-barrels containing fish for market or exportation shall be well made of good seasoned red oak, white oak, or chestnut timber; and each tierce made with twelve hoops ; and each barrel shall be of the capacity of from twenty-eight to thirty gallons, and each half- barrel of the capacity of fifteen gallons and a half.” PENNSYLVANIA. Laws regulating the inspection of pickled fish were enacted in Penn- sylvania in 1835, and, with subsequent amendments, were in force until 1874, when they were repealed by the adoption of a new constitution that abolished the office of State inspector, and left the regulation of the trade to the several cities and towns. Philadelphia has for many years been a large market for pickled mackerel and other fish. Large quan- tities are received here from the North, and, after being repacked, are distributed over the State, especially in the mining regions. A leading fish-dealer of Philadelphia writes as follows : ‘‘ Fish-inspection laws were in force in Pennsylvania until the adop- tion of the new constitution in 1874, since which time we have had no [389] HISTORY OF THE MACKEREL FISHERY.. law governing the same. Two different bills have been before the legis- lature, both of which failed; we remonstrated against both, as they dis- criminated against us. Under one section of the law as it existed until 1874 any manina bordering State could pack goods any weight he saw fit and sell themin Pennsylvania. No local law will remedy the defect. The only way to correct the abuse is by a general law requiring the weight and grade stamped on each package, and failure thereof to be punished by penalty. This would require no inspector, as a violation could be tried and determined before a justice or United States com- missioner, the same as any misdemeanor. Such a law would be hailed with delight by every honest dealer, and leave no argument for the dis- honest ones. From the passage of the law, in 1860, until the repeal of the same, in 1868, our house had their smaller packages put up down Kast, rather than encourage the inspector, which was only in name, no inspecting being done. He would walk into the counting-house, ask how many packages had been made, take what you gave him, and move on. In conversation with a merchant on this subject he told me of an instance where the inspector collected $3.50 fees, and the oe after ward admitted to packing 2,700 packages.” We give below the law as it stood on the statute-books of Pennsyl- vania at the time of the abolishment of inspection laws, in 1874: Appointment and qualification of inspector and his deputies. Act of March 27, 1860, sections 1, 2. 1. The governor shall appoint, for the term of one year, an inspector of pickled fish in and for this commonwealth, who shall give a bond, with sufficient sureties, to the treasurer of the State of Pennsylvania, in the penal sum of ten thousand dollars, who shall have all and singular the powers and authorities and be subject to all and singular the duties and liabilities of such office. 2. Said inspector may appoint deputy inspectors for the city and county of Philadelphia, and in such other cities or towns in this com- monwealth where pickled fish is packed or repacked, and shall be an- swerable for their official conduct, and shall take bonds from each of them, with sufficient surety, in such sum as shall be judged suflicient, and the said deputies shall be sworn, either before the said inspector orsome alderman or justice of the peace, to the faithful discharge of their duty. When pickled fish need not be reinspected. Ibid., section 3. 3. Pickled fish which shall have been duly inspected in the State or country in which they were packed shall not be subject to reinspcction in this State: Provided, That such fish are sold or exported in the original packages, without being repacked. REPORT OF COMMISSIONER OI FISH AND FISHERIES. [390] Duties of inspectors. Penalties for intermixing. Ibid., section 4. 4, From and after this act shall go into effect the inspector or his deputies shall see that all kinds of split pickled fish for barreling or re- packing, intended for sale or export, except herring, haddock, pollock, or codfish, have been well struck with salt or pickle in the first instance, and preserved sweet, free from rust, taint, or damage; and such fish as shall be found in good order, and of a good. quality, shall be packed or repacked in tierces containing each three hundred pounds of fish, or in barrels containing each two hundred pounds, or in halftbarrels contain- ing each one hundred pounds, or in quarter-barrels containing each fifty pounds, or in eighths of a barrel or kids, twenty-five pounds; each cask shall be filled with fish of one and the same kind; and if any person shall intermix, take out, or shift any inspected fish which have been packed or branded agreeably to the provisions of this act, or put in other fish for sale or exportation, contrary to the true intent and meaning of the pro- visions of the same, such person shall forfeit fifteen dollars for each package so altered: Provided, however, That if any casualty shall render it necessary to repack a cask of inspected fish, it shall in all cases be done by an inspector of such fish. Packing and repackiny. Ibid., section 5. 5. All fish that shall be packed or repacked in accordance with the fourth section of this act shall be so packed or repacked with good and clean salt, suitable for the purpose; and after packing said fish with sufficient salt to preserve them, and heading said casks, they shall be filled up with a clear, strong pickle. Qualities of fish. Ibid., section 6. 6. There shall be four qualities of mackerel, three of salmon and shad, and two of other kinds of pickled fish; those mackerel of best quality, for family use, not mutilated, measuring not less than thirteen inches from the extremity of the head to the crotch or fork of the tail, free from rust, taint, or damage, shall be branded number one; the next best quality, being not less than eleven inches, measuring as aforesaid, free from rust, taint, or damage, shall be branded number two; those that remain after the above selections, that are free from rust, taint, or damage, shall be branded number three large; those of the next infe- rior quality, free from taint or damage, not less than ten inches in length, as aforesaid, shall be branded number three. All other mack- erel, free from taint or damage, shall be branded number four. Salmon and shad. Ibid., section 7. 7. Those salmon and shad which are of the best quality, for family use, free from rust, taint, or damage, shall be selected from number one and number two; the best of them selected and branded number one, [391] HISTORY OF THE MACKEREL FISHERY. the residue number two; all that remain, free from taint, and sound, shall be branded number three. Quality and size of casks. Ibid., section 8. 8. All casks used for packing or repacking pickled fish intended for sale or exportation shall be made of sound, well-seasoned white oak, ash, red oak, spruce pine, or chestnut staves, of rift timber, with head- ing of either of said kinds of wood, and if-of pine, shall also be tree from sap and knots, and shall be planed; the barrels, half-barrels, and tierces shall be well hooped, with at least three good hoops of sufficient sub- stance on each bilge, and three hoops of the like quality on each chime; the barrel staves shall be twenty-eight inches in length, and the heads shall be seventeen inches between the chimes; the barre's shall contain not less than twenty-eight gallons nor more than thirty gallons each; the half-barrels not less than fifteen gallons each, and the tierces not less than forty-five nor more than forty-six gallons; and each cask shall be made in a workmanlike manner. Inspection of casks. Act of March 27, 1860, chapter 289, section 9. 9. The inspector or his deputies shall strictly examine and inspect all casks in which he or they may be required to pack any fish, and they shall reject all such as are not made in a substantial manner and according to the provisions of this act. Branding of casks. Ibid., section 10. 10. The inspector or his deputies shall brand, in plain, legible letters, on the head of each cask of fish inspected by them, or either of them, respectively, the denomination of the fish packed or repacked therein, the initials of the Christian name, and the whole of the surname of the inspector or his deputy, as the case may be, the name of the city or town for which such deputy is appointed, the letters ‘‘ Penn.” (for Penn- sylvania), and the year in which the fish were packed. All fish of for- eign catch which shall be brought into this State, and which shall be repacked, shall be inspected or reinspected, and in addition to the brand as required by this act, shall be branded with the word foreign on the head of each cask containing such inspected or reinspected fish, in letters not less than one inch in length, and separate and distinct from the other brands. Inspection fees. Abid., section 11. 11. The fees for inspecting and branding, exclusive of cooperage, shall be, for each tierce, twelve cents; each barrel, eight cents; each half-barrel, five cents; each cask of any smaller denomination, three cents; and in addition to the fees aforesaid, one cent for each cask that REPORT OF COMMISSIONER OF FISH AND FISHERIES. [392] shall be nailed, which shall be done in a suitable manner, when in their judgment it may be necessary. Seizure of uninspected fish. Appropriation of proceeds. Ibid., section 12. 12. If any pickled fish which have been repacked, and not inspected or reinspected and branded according to the provisions of this act, shall be put on board of any boat or vessel, or into any carriage of con- veyance, with intent that the same shall be sold within or exported from this State, the inspector, or any deputy, may seize and libel the same; and if upon trial it shall appear that such seizure was lawful, the fish so seized shall be decreed to be forfeited, and shall be sold and disposed of at public sale to the highest bidder; and the net proceeds, after pay- ing the necessary expenses, shall be paid as follows: One-half to the overseers or guardians of the poor in the county where seized, and the other one-half to the inspector, or his deputy, who shall have caused the same to have been seized. Penalty for illegal selling or branding. Ibid., section 13. 13. If any person or persons shall sell within this State, or shall ex- port therefrom, any pickled fish which have been packed or repacked therein, and not duly inspected according to the provisions of this act, shall forfeit the sum of ten dollars for every hundred pounds of such fish thus sold or exported, to be recovered in any court of this State having competent jurisdiction. Any person using a brand for the pur- pose of branding casks of fish in imitation of those used by the in- spector or his deputies, or in imitation of those used by the inspect- ors or their deputies in other States or foreign countries, or who shall counterfeit, forge, or fraudulently impress, or make the brand-mark, or any number or other mark of any such inspection, upon any cask of fish subject to inspection, or shall fraudulently alter, deface, conceal or erase any inspection mark duly made, shall, for every such offence, be deemed guilty of a misdemeanor, and be punishable by a fine not exceeding one hundred dollars, at the discretion of the court having jurisdiction of the offence. Repealing clause. Ibid., section 14. 14, All the acts heretofore in force, regulating the inspection of salted or pickled fish, which are inconsistent herewith, be, and the same are hereby, repealed.—(Approved, March 27, 1860.) Name of packer to be branded.* Act of April 15, 1835, section 70. Sec. 70. Every brand and half-barrel of salted fish, liable to inspec- * This section and several of the following ones are only partially repealed by the act of March 27, 1860, from which the preceding sections are quoted. [393] HISTORY OF THE MACKEREL FISHERY. tion as aforesaid, shall be branded with the initial letter of the Christian name, and surname at full length, of the person or persons putting up the same, or the person selling the same, under penalty of seventy- five cents for every such cask. Mode of inspection. Ibid., section 72. 15. Every cask containing salted fish, liable to inspection as aforesaid, shall be inspected by opening, and, if necessary, by unpacking and re- packing the same, so that the inspector may judge of the soundness and true package of the fish, as well as of the conteuts of the cask. Branding of unmerchantable fish. Ibid., section 74. 16. If the inspector shall, upon examination find any barrel or half- barrel, containing salted fish, not to be of the proper description, or if he shall find the fish not to be merchantable as aforesaid, he shall erase and effectually deface therefrom the brand-marks ; and if the same can- not be made merchantable, as aforesaid, by salting, pickling, repacking, and coopering, it shall be the duty of the inspector to impress dis- tinctly, upon each barrel or half-barrel, a mark of condemnation, in the manner following: 1. If such fish shall be inspected at Philadelphia, the inspector shall impress upon one of the heads of such cask the mark of a cross (thus, X), each stroke of which cross shall be at least two inches and a half in length; 2. If such fish shall be inspected at the city of Pittsburg, or the borough of Columbia aforesaid, the inspector shall cause the casks to be marked on the bilge with a broad arrow (thus, t), or, if required, secure them for future examination, which ex- amination the owner or person selling the same shall procure to be made within four days. * Fish may be branded after penalty incurred. Ibid., section 76. 17. Provided, That if any fish shall be laden for exportation, or shall be sold and delivered as aforesaid, without being so branded, the inspector may, after the penalty for such neglect shall have been paid, brand the same with his own name, and he may demand and receive therefor, from the person so lading or selling and delivering the same, the sum of six cents for every such cask. Penalty for fraudulent packing. Ibid., section 78. 18. If any salted fish, liable to inspection as aforesaid, shall be found, upon the examination thereof by the inspector, to be fraudulently packed, either by the use of improper or unfit substance, or by the intermixture or use of fish of different qualities, the owner thereof or his agent shall forfeit and pay for each and every such cask the sum of five dollars. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [394] When fish must be reinspected. Ibid., section 79. 19. Salted fish liable to inspection, as aforesaid, shall, if they have re- mained on hand unsold or not exported during six months after the in- specting and branding thereof, as aforesaid, be again examined by the inspector, and if found to be unsound shall be subject to the regulations provided for the case of salted fish which have not been inspected. Casks must be filled. Ibid., section 80. 20. Every cask of salted fish liable to inspection shall be filled up by the,owner thereof or by persons employed by him for that purpose, and be packed or repacked by him or them, as the case may be, and in all respects completed in such manner as the inspector shall require or direct, under penalty of one dollar for each and every cask. Fees for cooperage. Ibid., section 83. 21. The inspectors aforesaid may also demand and receive such other and further allowance and compensation as shall be reasonable and cus- tomary to allow for the expense and trouble of cooperage in putting each cask of salted provisions into good and perfect order and con- dition. Cooperage may be done by owners. Ibid., section 84. 22. Provided, That the owner of any salted provisions, as aforesaid, or his agent, may employ any person, other than the said inspector, to do the cooperage necessary to put the same in good merchantable order and condition, as aforesaid, and in such case the said inspector shall not be entitled to any allowance on account of such cooperage. Fees for unmerchantable fish. Ibid., section 85. 23. The inspectors aforesaid may Gemand and receive from the owner, possessor, or person selling any salted provisions, as aforesaid, which shall be adjudged to be unmerchantable, or not in the condition required by law for sale or exportation, the same fees as if the same had been adjudged to be merchantable and fit for sale or exportation. On April 13, 1868, a law was approved which repealed the inspection laws theretofore in force. On June 2, 1871, the repealing act of April 13, 1868, was repealed, and the inspection laws of 1860 thereby re enacted. In 1874 the new State constitution was adopted, which abolished all inspection laws in Pennsylvania. [395] HISTORY OF THE MACKEREL FISHERY. 54. INSPECTION LAWS OF THE BRITISH PROVINCES. DOMINION OF CANADA. 4 [37 Victoria, Chapter XLV; Assented to 26th May, 1874.] AN ACT to make better provisions, extending to the whole Dominion of Canada, re- specting the inspection of certain staple articles of Canadian produce. GENERAL PROVISIONS. Governor may appoint inspectors of certain articles, and at what places. 1. The governor in council may, from time to time, designate the sev- eral cities, towns, and other places, or inspection divisions in Canada at and for which, respectively, it is expedient to appoint inspectors of the several articles hereinafter mentioned, or any of them; and the governor may. from time to time, determine the limits of such inspection divis- ions, and appoint, at and for such cities, counties, towns, places, or divis- ions, an inspector of any of the following articles, that is to say: Flour and meal; wheat and other grain; beef and pork; pot ashes and pearl ashes; pickled fish and fish oil; butter; leather and raw hides. Such inspectors shall hold office during pleasure, and shall act, respectively, within such local limits as the governor in council may assign to them ; and they and their deputies shall be appointed only from and among duly qualified persons, certified as such by the examiners hereinafter mentioned. Boards of examiners of inspectors. 2. The board of trade dt each of the cities of Quebec, Montreal, To- ronto, Kingston, Hamilton, London, Ottawa, and St. John, N. B., and the chamber of commerce at the city of Halifax, shall annually appoint, in the said cities, respectively, and the governor may from time to time appoint in any county in the Dominion, or for any inspection division, five fit and skilful persons, any three of whom shall be a quorum, for each class of articles to be inspected at such city or county, to examine and test the ability and fitness of applicants for the office of inspector or deputy inspector of such articles ; and no person shall be appointed such inspector or deputy inspector who has not been examined by and received a certificate of qualification from the proper board of exam- iners: Provided always, That the governor may, in his discretion, ap- point as an inspector under this act, without a new examination, any person who has been an inspector of the same article under any act hereby repealed. And the board may, at any such examination, permit the attendance of any person or persons of experience and skill in the subject of such examination, and allow them to propose questions perti- nent thereto to the examinee, in order to test his knowledge and skill. It shall be the duty of every such board to grant such certificates, REPORT OF COMMISSIONER OF FISH AND FISHERIES. [396] and such only, as to the qualification of the candidates who present themselves for examination as the knowledge and proficiency of such candidates may require or justify. Examiners to take oath. 3. Each such examiner shall, before acting as such, take, before some justice of the peace, an oath in the following form, or to the same effect: ‘“T, A B, do swear that I will not, directly or indirectly, personally or by means of any person or persons in my behalf, receive any fee, re- ward, or gratuity whatsoever, by reason of any function of my office of examiner of applicants for the office of inspector or deputy inspector of , except such as I may be entitled to receive by law, and that I will therein well and truly, in all things, act without partiality and to the best of my knowledge and understanding. So help me God.” Which oath shall remain in the custody of the justice administer- ing it. Inspector not to trade in articles which he inspects. 4, No inspector shall deal or trade in, or have any interest, directly or indirectly, in the production of any article subject to inspection by him, or sell or buy any such article (except for the consumption of himself and family), under a penalty of two hundred dollars for any offence against this section and the forfeiture of his office. Inspector to take oath of office. 5. Hach inspector shall, before acting as such, take and subscribe, be- fore some justice of peace, an oath of office in the form or to the effect following : “T, A B, do solemnly swear that I will faithfully, truly, and impar- tially, to the best of my judgment, skill, and understanding, execute and perform the office of an inspector; and that I will not, directly or indirectly, by myself or by any other person or persons whomsoever, man- ufacture or prepare, deal, trade in, or sell, or buy, except only for the consumption of myself and family, and (insert the description of the arti- cles he is to inspect) on my account, or upon the account of any other person or persons whomsoever, while I continue such inspector. So help me God.” Deputy inspector to have no interest in articles he inspects.—Oath of office. No deputy inspector shall have any direct or indirect interest by him- self or by any person whomsoever, in any article inspected by him. Deputy inspector to take oath of office. Every deputy inspector shall, before acting as such, take and sub- scribe before some justice of the peace, the following oath: ““T, A B, do solemnly swear that I will faithfully, truly, and impar- [397] HISTORY OF THE MACKEREL FISHERY. tially, to the best of my judgment and skill and understanding, execute and perform the office of a deputy inspector of , and that I will not inspect, brand, or certify to the quality of any article or thing in which I have any direct or indirect interest on my own account, or upon the account of any person whomsoever, while I continue to hold office as a deputy inspector. So help me God.” Such oaths shall remain in the custody of the justice administering them, and any copy thereof certified by the said justice shall be prima Jacie evidence of such oaths. Security to be given by inspector or deputy. 6. Each inspector or deputy inspector shall, before acting as such, give security for the due performance of the duties of his office, in such sum as the governor may direct, by bond to Her Majesty, with two sureties to the satisfaction of the governor, to be bound jointly and severally with them, in the form and subject to the provisions prescribed by law relative to the security to be given by persons appointed to offices of trust in Canada, and such bond shall avail to the Crown, and to all persons aggrieved by any breach of the conditions thereof, and such bond shall remain in the custody of the secretary of state of Canada; and any copy thereof certified by him shall be prima facie evidence of such bond, and of the contents and tenor thereof, and such copy shall be furnished when required, on payment of a fee of one dollar. Appointment of deputy inspectors when required. 7. Each inspector may, and shall, when thereunto required by the governor, in any inspection division, or by the boards of trade in any of the before-named cities, appoint a deputy, or so many deputies as may be necessary, for the speedy and efficient performance of the duties of his office; such assistants being duly examined and sworn and giving security, as above provided; and they shall be held to be deputies of the inspector for all the duties of his office, and their official acts shall be held to be official acts of the inspector, and he shall be responsible for them as if done by himself; and each deputy inspector shall make such returns and reports of his official acts as shall be required of him by the inspector whose deputy he is. Duties and tenure of office of deputy inspector. 8. The said deputies shall respectively be paid by, and shall hold their offices at the pleasure of the inspector; and no such inspector shall allow any person whomsoever to act for him about the duties of his office, excepting only his sworn deputy or deputies, appointed as afore- said. Deputy to act on death of inspector. 9. In the event of the death of any inspector, his senior deputy in- spector shall perform all the duties of the inspector until his successor is appointed. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [398] Returns or reports of official acis, under regulations to be made by gov- ernor in council. 10. The governor in council may, from time to time, require any and every inspector to make such returns or reports of his or their official acts to any public department or officer, board of trade or municipal authority, and in such form and containing such particulars and informa- tion as he may deem expedient, and may, from time to time, by order in council, make such regulations for the governance of inspectors under this act, or any of them, and of parties employing them as such, as he may think proper, and may, by such regulations, impose penalties not exceeding fifty dollars to any person offending against them; and any copy of such regulations printed in the Canada Gazette shall be prima facie evidence of any such regulations, and that they are then in force ; and such regulations not being contrary to or inconsistent with this act shall be obeyed by such inspectors and parties employing them as if embodied in this act; and any offence against them shall be deemed an offence against this act and punishable as such. Disputes touching inspection, how settled, where there is no board of trade or chamber of commerce. 11. If any dispute arises between any inspector or deputy inspector and the owner or possessor of any articlé by him inspected, with regard to quality and condition thereof, or relating in any respect to the same, then, upon application by either of the parties in difference, to any jus- tice of the peace for the place in which such inspector or deputy inspec- tor acts, such justice of the peace shall issue a summons to three persons of skill and integrity, one to be named by the inspector or deputy in- spector, another by the owner or possessor of the article in question, and the third by such justice of the peace (who, failing the attendance of either of the parties in difference, shall name for him), requiring such three persons forthwith to examine such article and report their opinion of the quality and condition thereof under oath (which oath the justice of the peace shall administer), and the determination, or that of the majority of them, made in writing, shall be final and conclusive, whether approving or disapproving the judgment of the inspector or deputy in- spector, who shall immediately conform thereto, and brand or mark such article, or the package containing the same (as the case may be) of the qualities or condition directed by the determination aforesaid; and if the opinion of the inspector or deputy inspector be thereby con- firmed, the reasonable cost, or charges of re-examination (to be ascer- tained by the said justice of the peace) shall be paid by the said owner or possesscr of the article in question, and, if otherwise, by the inspec- tor or deputy inspector: [Proviso, for the re-examination of flour and meal in cities where there is a board of trade or chamber of commerce. | Whenever any difference arises between inspectors as to the true ee § [399] HISTORY OF THE MACKEREL FISHERY.. quality or grade of any article inspected by one of them and re-inspected by another, such difference shall be definately determined by reference to such board of arbitration or other authority asthe governor in coun- cil may appoint for that purpose. Fees for re-examination, how to be fixed. 12. The council of the board of trade, or chamber of commerce, if there be one, for each of the said cities or places where inspectors are ap- pointed, and, if not (or in case such council fails to make such tariff, the governor in council) shall, from time to time, make a tariff of the fees and charges to be allowed for such re-examination and all services and matters connected therewith, and may also establish rules and regula- tions for the government of the persons re-examining any article on ap- peal from the decision of the inspector or deputy inspector; and all such fees shall be payable before the delivery of the bill of inspection, or the re-delivery by the inspector of the articles inspected, on which he shall have a special lien for such fees. Penalty in case of neglect or refusal of inspector to act. 13. If any inspector or deputy inspector refuses or neglects on appli- cation to him, made personally or by writing, left at his dwelling-house, store, office, or ware-house, on any lawful day, between sunrise and sun- set, by any owner or possessor of any article which such inspector or dep- uty inspector is appointed to inspect (such inspector or deputy inspector not being at the time of such application employed inspecting else- where) forthwith, or within two hours thereafter, to proceed to such in- spection, heshall, for every such neglect or refusal, forfeit and pay to the person so applying, twenty dollars over and above all the damage oc- casioned by such refusal or neglect to the party complaining, recover- able in a summary way before any one justice of the peace, on the oath of one credible witness other than such complainant. As to fraudulent alteration or imitation or use of, &c., of inspector's marks, &e. 14. Any person who, with a fraudulent intention, alters, effaces, or obliterates wholly or partially, or causes to be altered, effaced, or oblit- erated any inspector’s brands or marks on any article having under- gone inspection, or on any package containing any such article, or coun- terfeits any such brand or mark, or brands, impresses, or otherwise marks thereon any mark purporting to be the mark of any inspector or of the manufacturer or packer of such article, either with the proper marking instruments of such inspector, manufacturer or packer, or with counterfeit imitations thereof, or empties, or partially empties, any such package marked, after inspection, in order to put into the same any other article (of the same or any other kind), not contained therein at REPORT OF COMMISSIONER OF FISH AND FISHERIES. [400] the time of such inspection, or uses for the purpose of packing any ar- ticle, any old package bearing inspection marks, or (not being an in- spector or deputy inspector of any article) brands or marks any package containing it, with the inspector’s marks, or gives any certificate pur. porting to be a certificate of inspection of any article; and any person who being in the employ of any inspector or deputy inspector, or of any manufacturer or packer of any article subject to inspection, hires or lends the marks or marking instruments of his employer to any person whatever, or connives at, or is privy to any fraudulent evasion of this act with respect to any such marks as aforesaid, shall, for such offence, incur a penalty of forty dollars; and any inspector or deputy inspector who inspects or brands or marks any article out of the local limits for which he is appointed, or hires out or lends his marking instruments to any person whomsoever, or gives any certificate of inspection without having personally performed the inspection, or any willfully false or un- true certificate, or connives at or is privy to any fraudulent evasion of this act, shall, for each such offence, incur a penalty of one hundred dol- lars, and shall forfeit his office, and shall be disqualified from ever after holding the same. Assuming title of inspector or deputy inspector without authority. 15. Any person not thereunto duly authorized under this act, who in in any manner whatever assumes the title of inspector or deputy in- spector, or issues any bill, certificate, or declaration purporting to estab- lish the quality of any pot-ashes or pearl-ashes, flour or meal, beef or pork, grain, pickled fish or fish oil, butter, leather, or raw hides, shall, for such offence, incur a penalty not exceeding one hundred dollars. Penalties, how recovered and applied. 16. Every penalty and forfeiture imposed by this act, or by any regula- tion made under it, not exceeding forty dollars, shall, except when it is otherwise herein provided, be recoveable by any inspector or deputy in- Spector, or by any other person suing for the same, in a summary way before any two justices of the peace for the place, in their ordinary or other sessions, and shall, in default of payment, be levied by warrant of distress, to be issued by such justices against the goods and chattels of the offender; and where such penalty or forfeiture exceeds forty dol- lars it may be sued for and recovered by any such inspector, deputy inspector, or any other person, by bill, plaint, information, or civil ac- tion, in any recorder’s court, or in any court having jurisdiction in civil cases to the amount, and may be levied by execution as in case of debt. And the moiety of all such penalties (except such as may be herein otherwise applied) when recovered shall belong to the Crown for the public uses of the Dominion, and the other moiety shall belong to and be paid to the inspector, or deputy inspector, or other person suing for the same. [401] HISTORY OF THE MACKEREL FISHERY.. Limitation of time for commencing suits under this act. 17. Any action or suit against any person for anything done in pur- suance of this act, or contrary to its provisions, shall be commenced within six months next after the matter or thing done or omitted to be done, and not afterwards; and the defendant therein may plead the general issue, and give this act and the special matter in evidence, and at any trial therein, and that the same was done under this act; and if it appears so to have been done, then the judgment shall be for the de- fendant; and if the plaintiff is non-suited or discontinues his action after the defendant has appeared, or if judgment is given against the plaintiff the defendant shall recover treble costs and have the like rem- edy for the same as defendants have in other cases. Payment of cost of inspection, when article is sold subject to inspection. 18. In all cases where any article is sold subject to inspection, the person applying to the inspector shall be entitled to reimbursement of the cost of inspection from the vendor, if such applicant be not himself the vendor, unless an express stipulation to the contrary is made at the time of the sale, or of the agreement to submit to inspection; and such agreement to submit to inspection shall imply a warranty that the arti- cle in question is of the quality for which it is sold, and .that all the re- quirements of this act have been complied with as to such article and the packages in which it is contained, unless it be otherwise expressly Stipulated. Inspection not always compulsory.—Lien for fees. 19. Nothing in this act shall oblige any person to cause any article to be inspected, unless such inspection is expressly declared to be com- pulsory, but if inspected, it shall be subject to the provisions of this act, and shall not be branded or marked as inspected unless the said provis- ions have been in all respects complied with, with respect to such arti- ele and the packages in which it is contained. Inspectors and their deputies sliall be paid their fees upon the articles inspected by them by privilege and preference over all other creditors, and may retain pos- session of the articles inspected until the fees to which they are entitled under this act shall have been paid. The governor in council may make regulations whenever he deems it necessary to do so, for the apportionment of the fees paid under this act between the inspectors and their deputies, and for providing for the payment of fees to the examiners appointed under this act by parties who present themselves for examination; and every such regulation may be rescinded or varied from time to time. Inspection law of 1873 repealed. 20. The act,spassed in the session held in the thirty-sixth year of Her Majesty’s reign, intituled ‘‘An act to amend and to consolidate and to ex- REPORT OF COMMISSIONER OF FISH AND FISHERIES. [402] tend to the whole Dominion of Canada, the laws respecting the inspection of certain staple articles of Canadian produce,” is hereby repealed, except that such repeal shall not effect the repeal of any former act or pro- vision of law, any liability incurred, any bond or security given, any action, suit, or proceeding pending, any penalty, forfeiture, or punish- ment incurred for any offence committed, any appointment made in council, regulation, or order made or given and not inconsistent with this act, or anything lawfully done before this act comes into force; and if, in any contract made before the coming into force of this act, it has been stipulated that any article therein mentioned, shall be subject to inspection, then, unless the contrary be clearly expressed, the intended standard of quality of such article shall be understood to be that estab- lished by the laws in force at the date of such contract; and if the in- spection is made after this act is in force, it shall be made according to standard established. * * * * * * : ¥* . SPECIAL PROVISIONS RESPECTING THE INSPECTION OF PICKLED FISH AND FISH OILS. Inspector to provide branding trons. 61. Every inspector shall provide himself with proper branding irons, or stencil plates, for the purpose of branding or marking such casks, barrels and boxes as may by him be inspected pursuant to this act; and it shall be the duty of each inspector to know that all his deputies are duly provided in this respect. Inspecting must be in presence of inspector. 62. The inspecting, culling, classing, weighing, packing and branding or marking of any fish or oil shall be done in the immediate presence and sight of an inspector or deputy inspector. Duty of inspector.—Size and material of packages. 63. It shall be the duty of the inspector or deputy inspector to see that all kinds of split, whole, pickled or salted fish, intending for pack- ing or barrelling, and submitted to him for inspection, have been well struck with pickle and salt, in the first instance, and preserved sweet, free from taint, rust, salt-burn, oil or damage of any kind; and all fish or oil intended for market or exportation, and branded or marked as inspected and merchantable, shall be well and properly packed, in good tight and substantial packages or casks—except green codfish packed without pickle, which may be packed in barrels or packages which are not tight; and all other packages shall be made of the materials and in the manner following: Tierces, barrels, and half-barrels shall be made of sound, well-seasoned [403] HISTORY OF THE MACKEREL FISHERY. split or sawed staves, free from sap, and in no case to be of hemlock, and the heading shall be of hardwood, pine, fir, or spruce, free from sap, and planed on the outside, and shall be at least three-quarters of an inch in thickness. Staves for salmpn and mackerel barrels shall be twenty-nine inches in length, and the heads between the chimes seven- teen inches. Staves for barrels for herring shall be twenty-seven inches in length, and the heads between the chimes shall be sixteen inches; and the bung staves of all such barrels shall be of hardwood. All. casks shall be hooped with not less than twelve sound, good hoops, of not less than one inch in width at the large end for all tierces and bar- rels, and in no ease to be of alder. The makers of all tierces, barrels, and half-barrels, shall brand the initials of their Christian names and their whole surnames, and also the letters 8S. M. or H., according as the package may be intended for salmon, mackerel or herrings, at or near the bung staves, under a penalty of twenty cents for every package not so branded. All enpty packages shall be subject to the inspection and approval of the inspector or his deputies, who shall brand or mark the word “condemned ” immediately after the maker’s name on all packages that will not pass inspection. In what cases and places inspection shall be compulsory. 64. The inspection of all pickled fish cured for market or exportation, and of all fish-oils, codfish tongues, or codfish sounds, cured for such purpose, and contained in any such packages as are hereinafter men- tioned, shall be compulsory in every province of the Dominion. except Manitoba and British Columbia, at any place where an inspector is appointed by law; and if any such pickled fish, fish-oils, or other articles aforesaid, in any such package as aforesaid, is sold, or offered for sale, or exported, or shipped, or laden in any vehicle for exportation, or otherwise offered to be exported in or from any place within any prov- ince of Canada, except British Columbia or Manitoba, for which an inspector or deputy inspector has been appointed, without being in- spected under this act, the person so selling or offering it for sale, or exporting it, or offering it for exportation, shall incur a penalty of not less than one dollar and not more than five dollars for each such of- fence. Inspection to be in accordance with this act. 65. All Pickled fish cured for market or exportation, and all fish-oils, codfish tongues and codfish sounds, shall be inspected, weighed, or gauged, and branded or marked, only in accordance with this act ; and all green codfish, in boxes or packages, shall be inspected and culled, and a certificate of inspection for the latter, stating the quality and quantity thereof so inspected, and shipped on board any vessel, shall be granted by any inspector or deputy inspector. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [404] Qualities of fish Manner of branding. 66. The various kinds of fish to be inspected under this act, shall be branded or marked of the following denominations respectively : 1. Salmon to be branded or marked “ No. 1,” shall consist of the larg- est or best and choicest kind, being well split, the blood being well washed out before being salted, well cured, in the best condition, and in every respect free from taint, rust, or damage of any kind. Those to be branded or marked ‘ No. 2.” shall comprehend the best salinon that remain after the selection of the first quality, and shall be good, sound, well split and cured fish, in the best condition, and in every respect free from taint, rust, or damage of any kind. Those to be branded or marked “ No. 3,” shall consist of those that remain after the selection of the first two qualities, but must be good, sound fish, and in every respect free from taint, rust, or damage of any kind. 2. Mackerel to be branded or marked “ mess mackerel,” shall consist of the best and fattest mackerel, being well split, having the blood well washed out before being salted, well cured, in the best condition, and free from taint, or rust, or damage of any kind, and shall be such as would have measured not less than fourteen inches, from the extremity of the head to the crotch or fork of the tail, and shall have the head and tails taken off. Those to be branded or marked ‘ Extra No. 1” shall consist of the best and fattest mackerel, being well split, having the blood well washed out before being salted, well cured, in the best condition, and free from taint or rust or damage of any kind, and shall measure not less than fourteen inches from the extremity of the head to the crotch or fork of the tail. Those to be branded or marked “ No. 1” shall consist of the best and fattest mackerel, being well split, having the blood well washed out be- fore being salted, well cured, in the best condition, and free from taint, rust, or damage of any kind, and shall measure not less than thirteen inches from the extremity of the head to the crotch or fork of the tail. Those to be branded or marked “No. 2” shall comprehend the best mackerel that remain after the selection of the first qualities, and shall be properly split and washed. well cured, and in every respect free from - taint, rust, or damage of any kind, and shall be divided into two quali- ties, those from thirteen inches and upwards, not being sufficiently fat to make No. 1, being branded No. 2 large, and those from eleven inches up to thirteen inches shall be branded, No. 2. Those to be branded or marked “ Large No. 3” shall consist of good, sound mackerel, properly washed, well cured, and free from taint, rust, or damage of any kind, and shall measure not less than thirteen inches from the extremity of the head to the crotch or fork of the tail. Those to be branded or marked “ No. 3” shall consist of good, sound 1405] HISTORY OF THE MACKEREL FISHDRY, mackerel, properly washed, well cured, and free from taint, rust, or dam- age of any kind, and shall measure eleven inches and upwards from the extremity of the head to the crotch of the tail. AH mackerel under eleven inches in length, of good, sound quality, and free from taint and rust, or damage of any kind, shall be branded or marked with the words “ Small Spring” or “ Small Fall” in the place of a number. All short, sunburnt, or ragged mackerel, of whatever class and not otherwise defective, shall be branded and marked “ No. 4.” 3. Herrings, Gaspereaux, and Alewives to be branded or marked “ No. 1” shall consist of the largest and best fish, well struck with salt, thor- oughly cured and clean, and bright in colour; and those to be branded or marked “ No. 2” shall comprehend the best herrings that remain after the selection of the first quality. All undersized herrings to be branded or marked “No. 3” with the word “Small” in addition to the other brands or marks. All ripped herrings shall be branded or marked with the word “ Round” in addition to other brands or marks. All herrings that are not gibbed or ripped shall be branded or marked with the word ‘“ Gross” in addition to other brands or marks. All spring-caught herrings shall be branded or marked with the word “ Spring” in addition to other brands or marks. The above shall be well cleaned and cured, and in every respect free from rust, taint, or damage. Herrings that are caught at the Magdalen Islands, Baie des Chaleurs, Labrador, or Newfoundland, and brought into port in Canada in bulk and packed in Canada, shall be branded or marked “ Magdalen Islands,” ““Bay des Chaleurs,” ‘¢ Newfoundland,” or “ Labrador,” respectively, in addition to other brands or marks. Herrings packed and inspected in Newfoundland and imported into Canada shall be marked or branded “ Newfoundland” without further inspection : 4. Smoked herrings to be branded or marked “ No. 1” shall compre- hend the best and fattest fish ; and those to be branded or marked “No. 2” shall consist of the poorer, smaller, and inferior fish; both of these qualities shall be well smoked, free from taint, and not burnt or scorched ; and no red or smoked herrings shall be so branded or marked, unless they be well and sufficiently saved and cured, and carefully packed in good and substantial barrels, or half-barrels; and if in kegs or boxes, the same shall be of well-seasoned boards, the sides, top and bottom of not less than half an inch in thickness, and the ends at least three- quarters of an inch thick ; and the inside measurement of each box shall be eighteen inches long, and nine inches broad, and eight inches deep, well nailed, and the tops or covers smoothed ; tainted, burnt, scorched and badly smoked herrings, shall be considered “refuse,” and may be branded or marked as such without any character. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [406] 5. Sea trout to be branded or marked “ No. 1” shall consist of the largest, best, and fattest kind, being well split, and in every respect free from taint, rust, or damage of any kind. Those to be branded or marked ‘ No. 2” shall comprehend the best trout that remain after the selection of the first quality, and shall be good sound fish, free from taint, rust, or damage of any kind. 6. Lake and salmon trout to be branded or marked “ No. 1, Lake” shall consist of the largest and fattest fish, and be free from taint, rust, or damage. ; Those to be branded or marked ‘“ No. 2, Lake” to be the next best fish, free from taint, rust, or damage. 7., White’ fish to be branded or marked * No. 1” shall consist of the largest and fattest kind, cured in good condition, and be in every respect free from taint, rust, or damage; ‘ No. 2” shall consist of those that re- main atter the selection of the first quality, and be free from taint, rust, or damage. ; 8. Green codfish in barrels, with or without pickle, to be classed ‘ No. 1” shall consist of the best and fattest, being well split and cleansed, well cured, in first-rate condition ; and in every respect free from taint, salt-burn, rust, or damage of any kind, and shall measure at least fifteen inches to the crotch of the tail. Those remaining after the selection of the first quality, to class “ No. 2,” shall be sound, well-cured fish, and free from taint, salt-burn, rust, or damage of any kind. 9. All other kinds of fish not enumerated herein, and belonging to denominations specified by this act, such as ling, hake, haddock, pol- lock, catfish, halibut, shad, bass, eels, codfish tongues and codfish sounds, in casks or barrels, shall be branded or marked as such, and must be sound and well cured, free from taint, salt-burn, rust, or damage of any kind. 10. Small fish, which are usually packed whole, with dry salt or pickle, shall be put into good easks of the size and materials required by this act for the packing of split, pickled fish, and shall be packed close, edgeways in the casks, and properly salted with good, coarse, wholesome, dry salt, and the casks shall be filled full with the fish and salt, and no more salt shall be put with the fish than is necessary for their preservation; and the casks containing such whole fish shall be branded or marked with the denomination of the ‘fish, and a like desig- nation as is prescribed by this act in respect of the qualities, &e., of other pickled fish. : 11. All rusty or sour fish, of whatever kind or class, shall be branded or marked with with the word “rusty” or “sour” in addition to other brands or marks. _ 12. No foul or tainted fish, or fish mutilated for the purpose of con- cealing marks and appearances of illegal capture, or unsizeable, shall pass inspection; and it shall be the duty of every inspector or deputy [407] HISTORY OF THE MACKEREL FISHERY, inspector to seize, and any magistrate may confiscate to Her Majesty, all fish found or exposed for sale having been killed or captured during pro- hibited seasons or by unlawful means, and all fish at any time offered for sale or barter, or attempted to be exported, whilst in an unwhole- some condition. 13. Fish known as pickled fish, that may be cured in bulk, if not in- spected and certified as aforesaid, and afterwards packed in barrels, shall be branded or marked with the word “bulk” in addition to other brands or marks. 14. Each cask or package of fish shall contain fish of the same kind, or parts of the same kind and quality, properly packed in separate lay- ers, and on every layer of ‘fish so packed in the cask, a sufficient quan- tity of good, clean, suitable salt, free from lime, shall be properly placed, and in like proportion for other packages, at the discretion of an in- spector or deputy inspector; and after the cask shall have been prop- erly packed and headed it shall be filled with clean pickle, strong enough to float a fish of the kind so packed. 15. Should it appear to any inspector, or deputy inspector, that a portion of the fish inspected by him is sound, and another portion un- sound, he shall separate the sound from the unsound, repack the sound fish, and mark or brand the same according to its quality; and such portion as the inspector judges incapable of preservation he shall con- demn as bad, and mark “refuse,” in addition to other marks. 16. If any casualty renders it necessary to repack inspected fish it shall in all cases be done by and in the presence of an inspector or deputy inspector; and any other person attempting to repack or brand or mark the same shall be liable to a penalty of not more than twenty dollars for every such offense. 17. When any fish, branded or marked by a deputy inspector, proves unequal in quantity or quality to that which may be indicated by the brand or mark, or deficient in any way of the requisites prescribed by this ac’, the inspector may cause the same to be reinspected; and if it appear that the defect arose from the condition of the fish, or the bad quality of the cask, or the bad packing or pickling of the fish at the time of the inspection, he may recover the cost and charges of such re- inspection from the deputy who paanited or marked the same. 18. Pickled fish, duly inspected, packed and branded or marked, and oils, inspected and branded or marked under this act, at any place in the Provinces of Nova Scotia, New Brunswick, Quebec, Ontario, or British Columbia, shall not be subject to reinspection within the Do- minion, except only in cases already provided for in this act. 19. Each tierce shall be three hundred pounds, and each half tierce one hundred and fifty pounds; each barrel shall be two: hundred pounds, and each half-barrel one hundred pounds; each quintal shall be one hundred pounds; each draft shall mean two hundred pounds; and each box of herrings sha!l contain twenty-five pounds. In each of the above REPORT OF COMMISSIONER OF FISH AND FISHERIES. [408] instances the weight shall be clear avoirdupois, exclusive of salt and pickle. 20. There shall be branded or marked on the head or butt of each cask of pickled or dry-salted fish, in plain, legible letters after the same has been inspected, culled, classed, weighed, and packed, in accordance with this act, the description of the fish, the weight and quality con- tained in the package, the initials of the Christian name or names, and the whole surname of the inspector or deputy inspector by whom the fish was inspected, and the name of the place where he acts as inspector, and the month and the year of inspection. e Standards of fish oils, how fixed and kept. 67. The boards of examiners of inspectors of fish and fish oils shall fix and have in charge the standard of fish oils in Nova Scotia, New Brunswick, Quebec and Ontario, respectively; and the same shall be classified and branded or marked according to such standards, as fol- lows: 1. Whale oil shall be free from adulteration of every kind, and shall be branded as such with the class according to quality appointed by standard—if No. 1, Pale”; if No. 2, “Straw”; if No. 3, “ Brown.” 2. Seal oil shall be free from adulteration of every kind, and shall be branded as such, with the quality per standard—if No. 1, “Strictly Pale”; if No. 2, Pale”; if No. 3, “Straw”; if No. 4, “Brown”; if No.5, ‘“ Dark Brown.” 3. Porpoise oil shall be free from adulteration of every kind, and shall be branded as such, with the quality per standard—if No. 1, ‘“ Pale”; if No. 2, “Straw”; if No. 3, ‘‘ Brown.” 4. Cod oil shall be free from adulteration, and be branded as such— first quality, “A”; second quality, * B.” 5. Herring, hake, pollock, and dog-fish oi!, and all other oils, shall be branded as such—first quality, “A”; second quality, “ B.” 6. An inspector or deputy inspector shall determine the gauge of each cask, and the outs thereof, and shall mark the same on the cask; and the barrels shall be in good order and condition, sound and staunch, and shall be made of hard wood, Rnd if any cask or casks be found to contain water or other adulteration, such shall be scribed or branded by the inspector or deputy inspector on the cask. 7. Casks containing fish oils shall be seribed or branded with such quality, the month and the last two figures of the year when inspected, the initials of the Christian name or names, and the entire surname of the inspector, and also the place of inspection, and the initial letters of the name of the province in which it was inspected. 8. The designation “ Fish oils” in this act shall include whale, seal, porpoise, cod, herring, sturgeon, siskawitz, and all other kinds of oil derived from fish and marine animals. [409] HISTORY OF THE MACKEREL FISHERY. Fees for inspection. 68. Every inspector or deputy inspector who shall inspect and brand or mark any cask or package of pickled fish, in bulk, or any fish oil, in accordance with the provisions of this act, shall be entitled to fees at the following rates, which shall be paid by the original owner, or the person who employed him in the first instance: 1. For each tierce of salmon, salmon-trout, or sea-frout, fifteen cents ; 2. For each half-tierce of salmon, salmon-trout, or sea-trout, ten cents; 5. For each barrel of mackerel, ten cents ; 6. For each half-barrel of mackerel, five cents ; 7. For each barrel of herring, five cents ; 8. For each half-barrel of herring, three cents ; 9. For each barrel of shad, ten cents; 10. For each half-barrel of shad, seven cents ; 11. For each barrel of whitefish, ten cents ; 12. For eaci half-barrel of whitefish, seven cents ; 13. For each barrel of pickled codfish, hake, haddock, or catfish, five cents ; 14. For each half-barrel of pickled codfish, hake, haddock, or catfish, three cents ; 15. For each barrel of dry-salted codfish, hake, haddock, catfish, ae or pollock, five cents ; 16. For each Bale Ware of dry-salted codfish, hake, haddock, catfish, ling, or pollock, three cents; | 17. For each barrel of bass, ten cents ; 18. For each half-barrel of bass, seven cents; 19. For each barrel of cod tongues, cod sounds, halibut, or eels, ten cents ; 20. For each half-barrel of cod tongues, cod sounds, halibut, or eels, seven cents ; 21. For inspecting, gauging, and branding each puncheon of oil, twenty cents; . 22. For inspecting, gauging, and branding each hogshead of oil, fif- teen cents; 23. For inspecting, gauging, and branding each tierce of oil, twenty cents ; 24. For inspecting, gauging, and branding each barrel of oil, fifteen cents ; 25. The foregoing rates shall be reckoned exclusive of salt, pickle, cooperage, storage, and labour, employed in washing, rinsing, cleaning, nailing, screwing, or repacking and pickling any fish ; 26. For branding or marking Newfoundland fish which have been in- spected in Newfoundland, two cents per barrel; 27. For inspecting empty packages, one cent: Provided, always, that any person causing his fish or oil to be in- REPORT OF COMMISSIONER OF FISH AND FISHERIES. [410] spected, may employ at his cost and charge a cooper to attend upon and assist the inspector or deputy inspector in the performance of his duty, in which case the inspector or deputy inspector shall not be allowed any charge for cooperage, and the cooper so employed shall be governed and guided solely by the directions which he receives from the inspector or deputy inspector, with respect to any fish or oil by him in- spected, and not by any other person whomsoever. Where inspections shall be effected. 69. Fish and fish oil may be inspected either at the place where they are packed or manufactured, or at the place of sale within the Do- minion. : When not inspected at place of packing and when at place of sale. i} 70, When fish are not inspected at the place of packing, the packer’s name and the quality of the fish must be marked in paint on each bar- rel, half-barrel or package ; and when they are inspected at the place of sale; the inspector shall empty out ten packages in each hundred of the lot submitted to him for inspection, and such inspection of ten out of every hundred shall regulate the grade of fish so submitted for inspection. : Lill of inspection. 71. So soon as any fish is inspected, a bill of inspection shall be fur- nished by the inspector or deputy inspector, specifiying the quality as ascertained by inspection, and whether each package contains the weight prescribed by this act, with the name of the packer and of the inspector at the place of packing. As to fish landed from United States vessels for reshipment there. 72. This act shall not apply to fish landed at any port of the Domin- ion from United’ States fishing vessels for the purpose reshipment to the United States, unless the owners of such fish wish them to be in- spected: Provided always, that‘such fish, if so reshipped without being inspected, shall not be branded or marked. [39 Victoria, 1876, Chapter XXXIIL ] AN ACT to amend the act to make better provision, extending to the whole Domin- ion of Canada, respecting the inspection of certain staple articles of Canadian produce. [Assented to 12th April, 1876.] Her Majesty, by and with the advice and consent of the Senate and House of Commons of Canada, enacts as follows : 1. Section sixty-three of the act of thirty-seventh Victoria, chapter forty-five, cited in the title of this act, is hereby amended by striking ed HISTORY OF THE MACKEREL FISHERY. out the words “one inch in width at the large end,” and inserting in place thereof the words “ five-eights of an inch at the small end.” 2. Section sixty-four of the act cited in the title of this act is hereby repealed, and the following is substituted in place thereof: “64, The inspection of all pickled fish cured for market or exporta- tion, and of all fish oils, codfish tongues, or codfish sounds, cured for such purpose and contained in any such packages as are hereinafter mentioned shall, whenever such pickled fish, fish oils, or other articles as aforesaid, are removed beyond the limits of the inspection district in which they are pickled or packed, be compulsory in every province of the Dominion (except British Columbia and Manitoba), where an in- spector is appointed by law: and if any such pickled fish, fish oil, o1 other article as aforesaid be sold or removed for sale beyond the limits of such district, or shipped or laden in any vehicle for removal, or offered to be removed from any district or place within the Dominion, except Manitoba and British Columbia, without being inspected under this act, the person so selling or removing the same, or offering the same for sale or removal, shall incur a penalty of not less than one dollar and not more than five dollars for each and every such package.” 3. Subsection four of section sixty-six of the said act shallbe amended by adding the following words to the first paragraph: “And every such box of smoked herrings shall contain at least twenty pounds of fish, and half-boxes shall be twenty-two inches long, four inches deep and eight inches wide, and to contain not less than ten pounds of fish.” 4. Subsection eight of the said sixty-sixth section shall be amended by adding the following : ‘¢ Every barrel of pickled codfish shall contain two hundred pounds of fish, and every half-barrel one hundred pounds of fish.” * * * 43 Victoria, 1880, chapter XX. AN ACT to amend ‘“ The general inspection act, 1874,” and the act amending it. [Assented to 7th May, 1880. ] In amendment of “ The general inspection act, 1874,” and the act amending it, passed in the thirty-ninth year of Her Majesty’s reign, and chaptered thirty-three: Her Majesty, by and with the advice and consent of the Senate and House of Commons of Canada, enacts as follows: 1. The sixth section of the act first above cited is hereby amended by strikiag out the word “ governor” in the fourth line, and inserting in lieu thereof the words “ minister of inland revenue.” 2. The sixty-fifth section of the said act first above cited is hereby amended by inserting after the word ‘ pickled” in the first line thereof, the words “ and smoked.” REPORT OF COMMISSIONER OF FISH AND FISHERIES. [412] 3. The sixty-eighth section of the act first above cited is hereby amended by inserting after sub-section eight the following paragraphs: ‘‘(a) For each box of smoked herrings, two cents ; ‘““(b) For each half-box of smoked herrings, one cent; ‘(¢) For each quarter-box of smoked herrings, one-half cent.” 4. The sixty-third section of the act first above cited is hereby amended by inserting the following paragraph, following the second paragraph of the said section: ‘‘ Barrels of the following dimensions may also be used for a special quality of fish, that is to say: The stave shall be twenty-eight inches long, the head seventeen between the chimes; the chimes to be one and a quarter inches; the head three-fourths of an inch in thickness, and the bung stave shall be of hard wood. Every such barrel shall be branded with the words ‘special size’” * * * [44 Victoria, 1881, chapter 52. ] AN ACT to amend ‘The general inspection act, 1874,” and the acts amending it. [ Assented to 21st March, 1881. ] Her Majesty, by and with the advice and consent of the Senate and House of Commons, enacts as follows : 1. The act passed in the forty-third year of Her Majesty’s reign intituled “ An act to amend ‘the general inspection act, 1874,’ and the act amending it,” is hereby amended by repealing the tariff of fees to be collected for the inspection of smoked herring, contained in the third section of the said act, and substituting the foilowing: (a) For each box of smoked herrings, one cent ; (b) For each half-box of smoked herrings, one half cent; (c) For each quarter-box of smoked herrings, one-quarter cent. NOVA SCOTIA. (Revised Statutes of Nova Scotia, 1851, chapter 85.) On the regulation and inspection of provisions, lumber, fuel, and other mer- chandise. FISH. Appointment of inspectors. 1. The governor in council shall appoint in every county a chief in- spector of pickled fish therein, who shall be sworn into office and shall give a bond, with two sureties, in five hundred pounds, to Her Majesty, for the faithful discharge of his duty. He shall not engage nor have any interest, direct or indirect, in the curing or packing or the sale of pickled fish, under a penalty of one hundred pounds and forfeiture of his office ; and any person who shall act as inspector or deputy inspector [413] HISTORY OF THE MACKEREL FISHERY. without having been duly appointed and sworn, shall forfeit five pounds for each offence. Chief inspector to appoint deputies. 2. Every chief inspector shall appoint a sufficient number of deputies to act under him during pleasure, and shall be responsible for their official conduct, and shall take a bond from each of them in fifty pounds, with sureties; and every such deputy shall be sworn to the faithful discharge of his duty in the same manner as the chief inspector. Qualities of fish. 3. There shall be three qualities of mackerel, three of salmon, two of other kinds of pickled fish, and two of smoked herrings. Mackerel of the quality number one shall consist of the best and fattest fall mackerel, having had the blood well washed out previous to being salted, and being properly soaked, well cured in every respect, free from taint, rust, or damage, well split, and being of the best kind and in the best condition, and measuring not less than fifteen inches from the extremity of the head to the crotch of the tail; such mackerel shall be branded “ mackerel number one,” and if scraped shall be branded “mackerel number one, extra.” Mackerel of the quality number two shall consist of the best fall mackerel which shall remain after the selection of the first quality, be- ing properly soaked, the blood washed out, well cured, and in every re- spect free from taint, rust, or damage, well split, and measuring not less than twelve inches from the extremity of the head to the crotch of the tail; and sch mackerel shall be branded ‘mackerel number two,” and if scraped shall be branded ‘‘ mackerel number two, extra.” The quality to be branded number three shall consist of good, sound mackerel, properly soaked, the blood washed out, well cured, well split, and in every respect free from taint, rust, or damage; and all mackerel less than ten inches in length shall be branded “small,” and all rusty fish, without reference to quaiity, shall be branded *“ rusty.” Salmon to be branded ‘ No. 1” shall consist of the best and fattest kind, having all the blood well washed out previous to its being salted, and being well cured, well split, and in every respect free from taint, rust, or damage, being fish of the best kind and in the best condition. Those to be branded “No. 2” shall comprehend the best salmon that remain after the selection of the first quality; and those to be branded ‘No. 3” shall consist of other salmon ; but both of the last-mentioned qualities shall be, nevertheless, sound, good fish, blood well washed out, well cured, well split, and in every respect free from rust, taint, or damage. The quality of herrings, alewives, or other pickled fish to be branded ‘‘No. 1” shall consist of the fattest and best fish; and the quality to be branded “ No. 2” of the poorer, thinner, and inferior fish, and both of REPORT OF COMMISSIONER OF FISH AND FISHERIES. [414] the qualities shall be carefully cured and cleansed, and in every respect free from taint, rust, or damage. Smoked herrings branded ‘No, 1” shall comprehend the fattest and best fish ; and those branded “ No. 2” the poorer, thinner, and smaller fish. They shall be sweet and well-cured and smoked. Quality, dimensions, and capacities of casks and boxes. 4. Barrels and half-barrels in which pickled fish is intended to be packed shall be made of sound, well-seasoned staves, free from sap, and the heading shall be of hard wood, pine, or spruce, smooth on the outside, and shall, as well as the staves, be at least three-quarters of an inch in thickness, but if hardwood the staves may be five-eighths of an inch in thickness. Staves for mackerel and salmon shall be twenty-eight inches in length, and the heads, between the chimes, sixteen inches ; and the bung-stave shall always be of hard wood; the casks shall be well-hooped with at least four hoops on each bilge and four on each “chime. Mackerel and salmon barrels shall contain not less than twenty- eight nor more than twenty-nine gallons, and barrels for herring and ale- wives not less than twenty-six nor more than twenty-seven gallons, and the tierces and half-barrels shall contain a quantity proportionate thereto. The makers shall brand their names on every barrel-and half- barrel under a penalty of five shillings for each cask. Boxes for smoked herring shall measure on the inside eighteen inches in length, twelve in breadth, and six in depth; or eighteen inches in length, nine in breadth, and eight in depth; and shall be strong, well- made, sufficiently seasoned, and the covers well-planed or shaved. Casks to-contain certain quantities of fish and salt. 5. Casks shall contain the quantity of fish hereinafter prescribed for each, respectively, over and above the salt and pickle necessary to pre- serve the same, that is to say: a tierce, three hundred pounds; a bar- rel, two hundred pounds; a half-barrel, one hundred pounds. Each barrel shall contain two pecks of salt, clean and suitable for the pur- pose; and every tierce and half-barrel shall contain a like proportion. Pickled and smoked fish to be inspected before exportation. 6. All pickled fish intended for exportation in tierces, barrels, and half barrels, and all smoked herrings intended for exportation or sale, shall be first inspected, and the cask or box branded on the head thereof by an inspector in plain legible characters, with the description of the fish, the number of the quality and the weight, the initials of the Christian names and the whole surname of the actual inspector, the name of the town or place where he acts as inspector, the capital letters ‘“N.S.,” for Nova Scotia, and the year of the inspection. ’ & [415] HISTORY OF THE MACKEREL FISHERY. Certificates of inspection; fine for exportation without. 7. The person who shall have actually inspected any pickled fish shall grant a certificate of such inspection, which shall be given to the proper officer before any vessel on board which the fish may be laden shall be cleared out. Any person exporting pickled fish in tierces, bar- rels, or half-barrels, contrary to this section, shall forfeit five shillings for every such cask. Smoked herrings liable to seizure if not inspected. 8. Smoked herrings shipped or sold without having been duly in- spected and branded may be seized under a warrant of a justice of the peace, to be given upon information under oath. Instructions for curing and packing fish. 9. All inspected pickled fish, whether split or otherwise, shall be well struck or salted in the first instance, and the qualities shall be those prescribed in the third section. Each cask shall be filled up with fish of the same kind and quality, properly packed and headed up, with the requisite number of hoops thereon. The fish shall be very carefully sorted and classed, according to their respective numbers and qualities, and then weighed, and on every layer of fish, as packed in the barrel, the quantity of salt hereinbefore prescribed shall be regularly placed. Herrings and alewives, whether split or round, and all number three mackerel, shall be packed with coarse salt. Smoked herrings shall be carefully packed, each box with fish as nearly as possible of the same size, laid in the same direction, and not across one another, and so stored as to completely fill the package. Damaged fish not to be inspected. 10. Tainted or damaged pickled fish, or smoked herrings, shall on no account be permitted to pass inspection. Fish to be sorted, inspected, and branded in inspectors presence. 11. The sorting, weighing, inspecting, and branding of any package of pickled fish or smoked herrings shall be done by or in the sight of an inspector thereof, and if any casualty render it necessary to repack a eask of inspected pickled fish in any place, it shall in ail cases be done by an inspector of pickled fish, if one be resident within five miles thereof. Inspectors, when to attend; manner of inspection. 12. Every chief inspector, by himself or his deputy, shall inspect all pickel fish under the provisions of this chapter when ten casks are ready for his inspection, and he is required so to do under a penalty of twenty pounds for every default, unless his residence be more than five a REPORT OF COMMISSIONER OF FISH AND FISHERIES. [416] miles from the place where his attendance may be required; and shall likewise inspect all tierces, barrels, and half-barrels which are intended to contain pickled fish, and condemn all such as shall not be conform- able to these provisions, and brand those he shall approve ‘upon the bung-stave with the initials of his name. Smoked herrings, how inspected. 13. Inspectors of smoked herrings shall inspect, and, when necessary, shall cull and repack every box thereof which is intended for sale or ex- portation, and shall for that purpose open, and, after inspecting, reclose and brand the same as hereinbefore directed. Fees of inspectors, and how paid. 14. Every inspector actually performing the duty shall be entitled to receive the following fees for inspecting and branding, viz: For every tierce, nine pence; for every barrel, five pence; and a every half-bar- rel, two pence half penny; to be paid one-half by the buyer and the other by the seller; and for each empty cask, one penny, to be paid by the seller. For every box of smoked herrings, one penny-half-penny; and for culling and repacking be same, when necessary, two pence-half- penny in addition. Returns of chief inspectors, how made. 15. Every chief inspector shall make a return to the provincial secre- tary of all the pickled fish inspected by him or his deputies; the same to be made up to the last days of March, June, September, and Decem- ber, in each year, and delivered within one month thereafter. Deputy inspectors to account to chief inspectors. 16. The deputy inspectors shall account to the chief inspector under whom they act once in every three months, or oftener if required, for all fish inspected and the fees received by them n therefor; and shall pay over to him one-fifth of the same. Fine for allowing wnauthorized parties to inspect fish, and for lending branding trons. 17. No person other than an inspector shall sort, weigh, inspect, brand, or alter any tierce, barrel, or half barrel of pickled fish intended for exportation, unless in the presence and sight, and by the authority of an inspector; and any inspector who shall suffer any person so to act, or shall lend his branding irons in violation or evasion of this section, - Shall forfeit ten pounds for every offence. Fine for acting without authority. 18. If any person not duly appointed and sworn shall act as an in- spector of pickied fish, he shall for every offence forfeit twenty pounds. [417] HISTORY OF THE MACKEREL FISHERY. | Counterfeiting brands, or shifting fish improperly, punishable by fine and imprisonment. 19. Any person counterfeiting or using the brand of an inspector of smoked herrings, or being accessory thereto, or shifting any smoked herrings which shall have been packed and branded, or putting in other fish, contrary to or in evasion of these provisions, shall be punished by fine or imprisonment, at the discretion of the court before whom hemay be convicted. Fine for intermixing or improperly exporting pickled fish. 20. If any person shall take out, shift, or intermix any inspected pickled fish which have been duly packed or branded, or shall cause to be exported, in tierces, barrels, and half barrels, pickled fish not duly inspected and branded, or any such cask not duly inspected and branded he shall forfeit five shillings for every such cask. Forfeiture wpon masters of vessels for receiving on board uninspected smoked herrings. 21. If any master or commander shall receive on board his vessel any smoked herrings which have not been duly inspected and branded, for the purpose of conveying the same out of the township wherein they were cured, he shall forfeit the value thereof; but no such forfeiture shall exceed fifty pounds for any one offence. Actions for misconduct of deputies ; liability of inspector in such cases, and his redress. 22. All actionsfor the recovery of penalties or damages on account of the misconduct or neglect of any deputy inspector may be prosecuted either against such deputy or the chief inspector under whom he acts, who shall have his remedy against the deputy, either upon the bond given by him or by action on the case for damages; and in every such action the judgment recovered against the chief inspector shall be evi- dence of damages against such deputy or his sureties, if the deputy shall have had due notice of the action brought against the chief in- spector. Inspected casks may be reinspected ; deficiencies, how supplied. 23. When any cask of pickled fish branded by a deputy inspector shall prove unequal in quantity or quality to that which may be indi- cated by the brand on the cask, or deficient in any of the requisites hereby prescribed, the chief inspector may cause the same to be rein- spected; and if it appear that the defect arose from the condition of the fish or the bad quality of the cask, or the bad packing or pickling of the fish at the time of the inspection, he may recover the costs and charges of such reinspection from the deputy who branded the same. REPORT OF COMMISSIONER OF FISH AND FISHERIES. [418] FISH OIL. Casks of fish oil, how branded. 24, On every cask of fish oil gauged shall be branded or eut with a double iron the initial letters of the Christian name of the gauger, and the whole of his surname, and the word “cod,” “dog,” “ whale,” “seal,” or whatever word will express the description of the contents. Gauger’s duty and fees. 25. No gauger svall be compelled to leave his residence to gauge a less quantity than five barrels; and the fees for gauging shall be at the rate of one shilling a puncheon or ninepence a barrel. Fine upon gauger for misconduct. 26. Any gauger who shall falsely brand any cask of fish oil shall, for every gallon, forfeit sixpence. Fine for acting as a gauger without authority. 27. If any person shall act as a public gauger of fish oil without hav- ing been duly appointed and sworn, he shall, for every offence, forfeit five pounds. X. APPENDIX.—THE MACKEREL FLERT. 55. VESSELS ENGAGED IN THE MACKEREL FISHERY IN 1880. The following alphabetical list shows the vessels engaged in the mack- erel fishery in 1880; the rig, tonnage, number of crew, apparatus of cap- ture, fishing grounds frequented, and the home port of each vessel being shown separately. The list includes 468 vessels, valued at $1,027,910, oran average of $2,196 each. To this quantity should beadded $1,094,450, or $2,339 per vessel, which represents the value of the provisions, boats, nets, salt, barrels, and other necessary apparatus and outfit. This brings the total capital invested in the mackerel-fishing fleet up to $2,122,560, exclusive of the shore property for packing and storing the catch. The total tonnage of the fleet is 23,551.64, or an average of 50.32 to the vessel. The regular seining vessels carry from 12 to 16 men, while the crews of the smaller craft range from 2 to 6; the total number of persons employed on the vessels is 5,043. Of the entire fleet, 255 sail are employed exclusively in the mackerel fishery, while 233 fish for cod and other species in the spring and fall, engaging in the mackerel fishery during the height of the season only. Three-fourths of all the vessels, or 343 sail, are provided with purse- [419] HISTORY OF THE MACKEREL FISHERY: seines, 5 of them carrying, in addition, a supply of jigs for occasional use. Of the remainder, 81 fish with hook and line, and 44 are provided with gill-nets. The principal fishing grounds are the off-shore waters between Cape Hatteras and Sandy Hook, the Block Island region, the Gulf of Maine, and the Gulf of Saint Lawrence. According to the list, 64 vessels fished along various portions of the coast between Cape Hatteras and Mount Desert Island, on the coast of Maine, 6 of them going to the Gulf of Saint Lawrence for a few weeks. Twelve small craft fished regularly in the waters about Block Island, 343 remained constantly in the Gulf of Maine, 31 others divided their time between the Gulf of Maine and the Gulf of Saint Lawrence, and the remaining 18 fished wholly in Brit- ish waters. As the fleet for a few of the Massachusetts ports is shown for 1879, the above facts do not represent the actual condition of affairs in 1880; for during the last-named year not over 25 American vessels entered provincial waters. : Massachusetts furnishes over half of the entire mackerel fleet, heading the list with 279 sail, valued at $750,895. Maine comes next with 176 vessels, worth $233,715. New Hampshire has 11 sail, valued at 29,300 ; while the Connecticut fleet consists of 2 large schooners, worth $14,000. The four principal mackerel-fishing ports are Gloucester, Portland, Wellfleet, and Boston, these sending 113, 46, 34, and 25 vessels, re- spectively. 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HISTORY OF THE [421] “SSETY “JOOHIIO AA “sseyy ‘Stameq ‘Sse ‘aod y90qy ‘OW ‘WoARy YAON eT ‘diyspuoLny “ssupy ‘WOSog “SSUY ‘LoySeono0py ‘ON ‘puvyi0g “od od ‘OTT ‘1oysoonoypy) OW ‘pury}1od “OW ‘fo SLA, ‘ssuTy ‘103S90n0[ 5 “‘sspyy ‘Aunqxnq ‘sseyy ‘stumoq “SSBUIT “Jossuyon “SSB JOOUTTO MM “sseyy ‘SLameq. “SSUPT ‘TOLMLG EL SSB] ‘1osaoN0[ 4) “SSBTT “OOPS Ak OTT ‘puvpyq1og ‘OT “Oniysug “OT (95.1094) JuIeg SSB] ‘104s aon0pyH sey “Woosdmeag “SSBy ‘WOSOg ‘OTL ‘puvyyog “‘SSLYT ‘WOysog ‘SSBIY ‘Lo}SOONOTY) “SSBYT Ua]Vg ‘OY ‘WaAvyy [eULA OTT ‘pue|ya0g “‘Ssuyy ‘SMeOLIO sseyy ‘jyoosdurag “SSUPL ‘JOOP TLIO AL od ‘oy ‘diyspuory ‘HN ‘Wjnouisz.10g ‘on ‘diqspuo yy ‘OTT ‘PURIST S,UB AG “SSB ‘1oySsoon0[ 4) ‘ON ‘purysy SNOIUYNVIT “SSB ‘loJSoONOps) ‘OW ‘jaodyunqounoy ‘SSUTL Bote ats ‘SSUy ‘STMUa(T “SSB “300 H 119 AA ‘Pq ‘Wopueg SVE OUIBy JO Jyuy Se COcdone OAISN[OUL ‘OUIeTY JO F(x) 09 SeaojeP oduy aaisfs.cisistoi= “"""""sqyjosntpoRsstpy puv oureypy Jo ysvog “--ouIvy JO FIND Teer poo ae ae DOs [3-- 5-7" "= ene JO FSvOr) sgeiscla ale Foon eet ant gato ODOC aif} 7a (in CO) LS} “*""* -QATSNTOUL ‘OUIV]T JO JIN 0} svioqyyepy ode sseerIezee See a oe se eae as “- oureyy Jo Jiny POUIMP'T JULBS FO F[N) SI POC RGR cc oulvyL JO WSvoy “-"*"-QaTSN[OUL ‘ouIvyL JO J[Ny 0} Svde}UHT ede "7" OUTRT JO JTL “TTT OUTETY Jo JIMH puv oowormey gurus Jo ju => omreyy JO JTW “77 7+*"-QATSNOUT ‘OUTRPL JO JTN4 07 sucoyeE odeg |- ‘ ose ‘OUIV JO FIND PUL ooM9LAVT JOBS Fo JU4) soieieinieieicinsieseit ei : “---oULR yy JO ysvog downs isan erie S}JoOsSNoRsseyy pur oureypy JO ysvog [ee oe ee “Oop se eee ee wees eee ee ----- eintata ata teimjaiai=tal atetate ater GDesa “-"> 9uleyy Jo JIny Sei Sans OUR] JO ySvog SARS ci ena aste co = cou NOD pares FOF PRP e ee a te Ree SS ee “= gotoauery] qureg jo yy spisisis sis/a\sic'= ibis msscs-"""2°"---9IIBTy JO 48B0D “777 > S}ESNTOVssEyY pUuL oUlVpT JO ISVoD SE Sritie Se's-o' oo ou JO FIND ‘aks aeeceelnseee APSHA cOa HOE Gece eee opis OUR JO ySvog eu JO JjUy HBG COO CRADORAOIG SOOO TOROS “=> OUIB]T JO 4ySvoD “Tir r Tt earsnyour ‘oupeyy Jo JN 04 sero} eH ode) Wot ren eereescaeesncssecescsecoeren=- OMB JO FIND op ttt SS see erore ooo Mase oes op--7-7- i ocaue tee hep aaa T (0) i ae accreneen ee op: ---"- Oey Aerts eine etevaveb ie gavehaes oe - op Steteretetesereees: on to cetseeceesseeenes ON one --9UTOS-oSINg Rabe he Getiw, etre house) Pi ee a OD we teeter { oa OUMION OSE Ci ice ar Rega SAIS) JOPeess ss Sissi maa POUORSSEIS (ippyee O56 SEO RR OI GECE SES GEOe iy pjoocgen OD. a (0) Le OT oan 0 Dinas Sh hos 9Ules-98.1N gq Saletan paint See "oo897°-90T- TTT ops PSO SOO SOS aon THCTsanksp 7" qou-TIE) seeeees Opern- terete pers --- 9UIOS-osIng “-="" OUIT-puvy ae utete ye Mone OUTER opr sees opercee Gee ee D Di saaay *- 9UTOS-O8.1N J Be Se “77+ ouLE-pary Sa ae CLO BARU yr se qprree eect is ieee HOUR LTE) Rie ace en onee BENS 38 eee: She eg eee ao Ua ate -oprttty: Bees “seese"“MOSTIIOTY Blof : OP OS Shere Ss2S= 2255s OSltlony. 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HISTORY OF [423] ‘sSuyy ‘MepeyD “SSUPL ‘OTA IB TT “‘BSR]T “LOJSIONOTY) “OW ‘purlwog ‘od ‘OF ‘SSUTT ‘LaJSOONOTD “OT ‘puvpyiodg “MOD ‘Mopuo'yT Ave Ny ‘sSRy ‘Jossulog OT ‘puv[sy Ss, UWeMg “ssupy ‘jjoosdue ag ‘ssuyy ‘Moysog ‘sseyy ‘WR ‘sSUyy ‘pyoosdurvas “‘SSB]T ‘1o}S9oN0[y) “SSB JO9FTT9 AA ‘SSBIT ‘WOAVTT W107 “‘SSUPL ‘LOYS9ONO] 4) “‘SSBIT ‘TOLMIV ‘OW ‘P[S]T 199d "SSU] ‘1loJSeono[y) “ssRyq “Jossvyoy ‘BSUIT ‘10JSOONO[L) OW ‘puvyyaz0g OW SUPPL “od od od “BSUTT ‘19Js90N0T ‘ssuyy ‘Ljoosdmumas ‘SSR ‘WOAvyLE yy ‘OV ‘puvjsy snoraiyVyy ‘SSB ‘IoJSeoN0[+) ‘oT ‘diyspuory “"SSBIT ‘L9JS9ONO0TH) “"BSUPT ‘WMOJOOULAOI | “SSRI. ‘oJSOONOTY) OW ‘WSNOIOGoOplE A “SSUTT “JOOP1[9 AL ‘OW ‘pucpy10g *SSUT ‘Lo}saonopy) ‘OW ‘puvyjiod ‘SSRI ‘Ia}SoONOT) OW ‘THU ‘OT ‘puryi0g ‘OTT ‘pUBIST SUBAG “‘SSUTT ‘LoSooNO0[y) ‘SSUTT ‘PRolyolqsVyL 0d ‘SSVI ‘10}S90N0TH ‘OW ‘Avg yyoog | Shelia eS sn ss aie inicio Mesderiere- Serer Tb ape SOD sp ORS odo es S}JOSNOvssvpY pus suiryp_ Jo ysvog per a as eee eece cise cde oe AO TET] OLAS OG) Saab E Ss OAISNIUL ‘ouIVPY JO J[M+y 0} svaogjUPT oduy) eRade Ries SUM SNe eS 5 Ree oe ee See ale eee Rye facie SPR Se Eee a eee aes eS. 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OHBM WT ODLAL tecresseses ss Opfagl W10989 AL x APIOAT AL aie feet BESS HAT GING AM Mere cee dsv a y sain slnicieieisv sis === OP GUUS BAN” x spore ss =P" OTGUTUSTIAN « 7 Morey, T 199 U AA SS OOS IE SOSCIO ICIS (oN 14 (ON, bee geeeeesseesereses = ONOPLA veleit-ini= TIO) ACy Toes BHLOOAL -- pped0[o A x SOUT SGI GBNOS SOHC an ae il pucevaPiewire sins OOOO y Sachigal trsiesice ===" STOTIOIG OMT, > SOO laya(eiqay ey po BEQUOGIOIOSE ISCO CHOU ANL YE, « weet eeeeeeeeeereres st -QNTTT, soisiosniale oie mince a\aieivicnle WAM ya SSE Soo oe a DOTA TES, oAeIT ‘SL - OSNOUIIL seem ener eee stern eee resseesooe-o=-SIGISIG OOLTLT, x oe eseeeeececre reese: BOOTIE T, ¢ sraeisi-tepeiglslenoc seca A OORNIULKI, oe setecsereereeseee=** TUS y REPORT OF COMMISSIONER OF FISH AND FISHERIES. [430] XI. APPENDIX.—STATISTICS OF THE MACKEREL FISHERY IN THE GULF OF SAINT LAWRENCE. 56. THE CATCH OF MACKEREL BY AMERICAN SCHOONERS IN CANA- DIAN WATERS, 1873-1882. The following statement, prepared by Colonel David W. Low, of Glou- cester, Shows the extent of the mackerel fishery as pursued by Ameri- can vessels in the Gulf of Sait Lawrence since the year 1873. The number of vessels and their catch in the years 1873 to 1877, inclusive, is compiled from the reports of the collector of customs at Port Mulgrave, Nova Scotia; the number of vessels in 1878 and 1879 is from the same authority; the catch for 1878 and subsequent years and the number of vessels in 1880 and 1881 is from reports of the Boston Fish Bureau. The estimates of value and the catch within the three mile limit are from authentic sources. The value includes the labor of crews ‘‘mess- ing” some of the fish by soaking, scraping, and cutting off their heads, thus increasing their market value. The quantity of mackerel caught within the three-mile limit, one-third of the total catch, is considered by competent authorities to be a very liberalestimate. The unusual number of vessels in the gulf in 1878 was caused by false reports and telegrams of great quantities of mackerel there. American vessels in the gulf- mackerel fishery must average four hundred barrels of mackerel each at ten dollars per barrel to pay the expenses of outfit, insurance, deprecia- tion of vessel, crew’s share, and master’s commission. The mackerel fishery by American vessels in the Gulf of Saint Lawrence for the years from 1873 to 1881, inclusive. [Compiled by Col. David W. Low.] [2 | 2 atul|aea jase | gege a bene oie, | ee oleae eee QD S) ae * SS) oe Re gonna ® 3 a 2 Oe Si al ait S.a Dae 3 Pai | Bg a's B IPS ls a 6 68 aa | ard ea A ASS | EHS ap 2 Besa Year. oh e Fs oe g SD SS bo S ea | Sas 2 Ho aS ao Bos Sy, Hora |. casts oe “2 Moy | Foo Lat — tee o2728 oa 2 a aS o onH | nog | FOF | FEOGS5 Es S cS 6 | 288 | e8os | 262 | zs.e2 = B | ES aps | cOPa| 5084 | SnOEa A 1) 7) Ay e is yap > SI cocoa Leaner Bere ceeeneee 254 | 88, 012 | 11,001 | 77, 011 | $10 46 | $805,535 | 25, 670 $268, 508 Itsy fh edo sorbaosoeceescasecs 164 | 63,078 | 7,885 | 55, 193 6 25 | 344, 956 18, 398 114, 987 TSViFs Socoo seceeaapHsveoepoosan 95 | 13,006 | 1, 626 | 11, 380 14 18 | 161, 368 3, 793 53, 785 IL acooosecrbeece sOcOn EE SCer 64 5, 495 687 4, 808 11 60 55, 773 1, 608 18, 594 LST NR Re a Poe hacks 60 | 8,365] 1,046] 7,319] 11.10] 81,241 2, 439 27, 072 Uevilsts Sasoasedaboosecdocuoascds QUST secretive everest 61, 923 415 | 256, 980 20, 641 85, 660 sSNA ache eres Sa aan A FAS ee MEA a 10,796 | 250] 26,990 3,599 8, 997 1) acobosscedonseCespScnecae Bay ese eNotes gaae 7, 301 7 72 56, 364 2,433 18, 783 IE oe oaoge cos sSagodoenecoesae SRB Seer ood lereucns 470 8 50 3, 995 156 1, 826 Oe EP Aamod Sass SooomanabDeeeSS al eal abet 275 8 50 2, 125 95 717 ROLES ere seco tec cisacela: Eh Pee Ses ee (SAS eke 236,476 | .. --- 1, 795, 327 78, 827 598, 429 Average per barrel .....-...-|-.--.- grtcccccpccsecc [ec ee eee 5 eee eto! EerCrermrnlSe anes cerriac Yearly average catch per vessel, 238. \ [431] HISTORY OF THE MACKEREL FISHERY. ALPHABETICAL INDEX. Page. Abundance of mackerel .-........--...-.- 18, 14, 15 in Bay of Fundy, 1839 .-..... 234 on George’s Bank, 1868..-...-. 302 in Gloucester Harbor, 1845... 239 in Gloucester Harbor, 1866... 292 in Gloucester Harbor, 1870... 310 in Gulf of St. Lawrence, 1848. 242 in Gulf of St. Lawrence, 1863. 284 insipswich Bayesesssssesasace 287 in Ipswich Bay and at Cape Codie 2. 2. suseneeoss aa ws os 281, 282 in Maine bays, 1845 .......-.. 289 on Maine coast, 1849 .--...... 243 on Maine coast, 1860 ........-. 273 on Maine coast, 1865 ......-.. 286 off Malpec, 1865. -.---..--.=5. 288 in Massachusetts Bay, 1833 -. 226 in Massachusetts Bay, 1859 .. 269 in Massachusetts Bay, 1868 .. 301 in Massachusetts Bay, 1880 .. 351, 352 off Monhegan Island, 1880.-.. 350 off New England coast, 1629 ISOs sacle cae wieisig Sela aise cctera 217 on New England coast, 1815.. 239 on New England coast, 1854.. 257 on New England coast, 1860. . 2738 on New England coast, 1866-- 293 on New England coast and scarcity in the bay, 1879.... 344, 345 on Nova Scotia coast, 1843. ... 237 about Sable Island, 1847...... 240 at Small Point, Maine, 1871... 316 PALO INS Meg a6, o) sei see ys eee sea leah seed ic 306 AGTIAtiC. maAckereluini.-220.caasess-cces oa 4 PAP ARSIZ VE LOLCSSOL us + Sese eee ca aacie Se 24 PAlllontonw Nr NsaaGe..2 occas ect cesle 115, 116 American fishery, importance of, 1832... . 226 schooners annoyed by British cruisers in Bay of Chaleur, SDE oct a omen es eset 2 ---- 201,252 vessels not annoyed by British cruisers in the bay, 1868... -. 303 vessels in Gulf of St. Lawrence, NSE ek setae tee aS le Stel cao 305 vessels in Gulf of St. Lawrence, MNT Oe) to isiderdaivja ss’ isinbieita's oe Ae y-enniaccel- 25, 340 NiotrerDame sa Of: 2.5--- sctse= sac gas see 46 Weva Scotia. ------ ACCOR CUED POR OED ACE aoe 12 big catch off, 1851.......-..- 248 VOUT a Sarl Siai< 333 eastern coast of. .~---...--..- 83 fisheries, 1839-1846. ......-.- 240 schooner bound south, the tables turned, 1877 ....... 333 Western, mackerel in 1853. 254 Numbers: fluctuations) in) 50.6 sea. - <<< 37, 38, 42 @akes-uElis ta Mee operas @ = aint aimie 219 (OLTOIE \/s IBCs eo nBUMEaca nem enmar 78 @lseni Captain) fee. 2 oo ss cee aes u Ommastrephes illecebrosa.-..---.---...-.- 28 Orphan Banke We. si ssece. 55-550 46, 82, 245, 294, 298 Ghithaiwpaine eee Sate see ak nan Ss 301 Overfishing destroying the fishery, 1838... 233 Les yop ee ngs U9) D) hee See SR a eS ee 33 ETOTESSOR sae =\ssac cise cewek eee ate 3 Packing, cost, and quantity ot salt needed. 140, 142 rsonsyC dyin POUR sek lan.c.cc' srs eiainsas aca 115, 220 Rassine@ape od, NSi5\..22.a-cst~eacescece 330 JPBHRD, | CEITENU seca s SBE nee COC ECE E ener 82 Re ARICA Meee actin = = 28 avis sleet setae 12 IREROPSCOnPDAVstea a. aa. =s onset eee eee eee ee = 28 Ronis Othe see seeeee ae eet 82 Portland Ssh -25e2 ec eesee we essence 25, 83, 245, 345 Portsmouth and Gloucester Harbors, big schools in, 1837......-.-..--. 230 fallifishery, 1837. ...:--..--<-- 231 ITWOs I Sooncoeneesaborpsccbecseosene sobs” 26 TERY (aah SccecnncooscaS roOocHoqQdeD Eos 225 IB deanna oocooHScascosehs doosecoeed 238 Ieee onkosese bbc Gacetsoesasocses4 246 Te AE eis Ae eo SoCo Ee anOSmeORedSe 250 SOO sa eee cee oe a eeerasieomieaters 270, 271, 272 NSAIDS ae eee ere ete ee meee ernie 286, 287 MER eeBeimcacaocS osooacbopadacr causa 290, 291 MSGS aera sewers ois el totete aio sinatra tae 303 IBN) eee seetiocodaos osSocoesocHacs 306, 307 VS(Biec sane oeee tesa See ose a eae 322 adyancorinyl SG lease nase ste enciae 279 Users, coaddeccas 292 in Boston market, 1804-1832. .-..... 218 of canned mackerel ....-.---------- 135 enhanced by the demand for ship- ment to California and Australia, LSE Bee Ca cOaer ce ome HOr So OonEAreS 262 for fresh mackerel, New York, 1870. 312 in Massachusetts, 1830-1881. -.-..-.--- 210 Prince Edward Island’-.---.-=..---....- 22, 23, 33, 245, 247, 257, 261, 263, 267, 280, 282, 284 287, 288, 294, 295, 299, 309, 326, 346, 347 roc tor evar yes Ore steerer a 89, 158 Profitable shore fishing, 1870 ..-....-.-..- 310 Prospect, U ppetss: 222s 4s24ss seen se sseee 333 Previn Cebowilk apse ea ais segs ate 7, 26, 28, 239, 248 fisheries, 1876-1856, inelu- SIVOss-caceem ena e cece 331 MM, UE) sosonbeceauoos 320 Harboe sssssscesee seas saLONeOoeeTG Prussia (aster) sos—aes 289 LGTY RR ascmemooneSenoosScn 295 1868). 2. eSsacesi eee ee 300 LST Oe eecenee ements 311 UST csaccae een enecercicos os 322, 323 VS(As: soon eater eee ae 327 STD. enitncclace sei ceaeine 329 LSTA 56 seeds ces seeee eee tee 334 DY lee EOE DEORE noon 332 WSUS ses re saaeisenie eee ae 338 in Cape Ann Bay, 1870..-. 311 Barnstable Bay, 1855. - - 259 Cape Cod Bay, 1861 --.- 277 at the Magdalen Islands, Ii BES nEaAeESeneeE secce 265 on the United States coast, , success of 1853.-...---.- 257 Spring and Gulf fishery ...............--. 276 SOING ose eins see serosa eee 77 Southern fishery o-oo. \--sesesso5e-= 311 Stoninetony<. sos \c4 Seether seme 34 Storer) His Rest 2253 225. -2cke-eseect encase , 23, 24 NOOTV Geiss Sie Loe ee eae Semele tae ters 316 DOM secs sso oss tials ote e ne eeeeE 92, 219 Studies of the movements of ane mackerel BCHOOIS spots ceceesc osu se cas eceeeeees 29-48 Success of the Cape Cod and Cane Ann mackerelmen, 1837 ..--.---- 230 a Gloucester schuoner, 1876 -- 382 Successful bay trips, 1858.-.-.-..---...... 264 day smishing, 858s "2 Sees e ne 264 Georre’siirip, 187422222225 2556 327 Sulllicodeace sede «ic es- say scsece asic eee 18 SUMM ELMIMLb esc neon e ss saci Semaa cele