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A.F " ^n
i
SPECIAL REPOKTS
ON
I. — Practical Notes on the Culture of Trout
II. — Peculiarities in the Breeding of Oysters
III. — The Sardine Fishing Industry in New Brunswick
BV
PROFESSOR E. E. PRINCE
Coniinisfsioncp ol" Fisheries^
1895
OTTAWA
UOVERXMENT PRINTING BUREAU
1896
Dpj d'^^z-c
/• , . , -,
» ^ .;', \,''
■ . "' ^^'
i'i''j'--'t >oWf '.'4^""
»,-v I.'
SPECIAL REPOKTS
ON
I. — Practical Notes on the Culture of Trout
II. — Peculiarities in the Breeding of Oysters
III. — The Sardine Fishing Industry in New Brunswick
BY
PROFESSOR E. E. PRINCE
Conimissioiiei' of Fisheries
1895
OTTAWA
GOVERNMENT PRINTING BUREAU
189C
• ''.?!■ '■■
0092472
conte:n^ts.
I.— HintH (in Trout Culture :— Page.
Trout Imtchiiiff wwily iiccoinpliMhed
I'rofuriiiK |.iir«3iit trout ' ft
Xuiulwr iiml ,<iz(. of ,.)f)fH, fl
J'r(K!«'HM of artificiiil m|uiw uiiiff (Icscrilx-d ^
Methml of ft-rnliiiintf ">■ vivifyint? tlir cffgs. '.......'. "
Hatcliiiijf tr«y« and conditioiw for hutching. . "
Time of hfttchin^f 7
Ucuioviil of (lead ..ggn 7
.ManaKcM..nt of th.' young fry 7
Kffdiiii; thf fry [ 7
Ycarlintf trout 8
< Jrowth of sahnon ' , 8
DftaiUof rearing (Mindg ,' 8
KufuiifH of trout 8
Kinds of Ksh to Ik? avoided by piHcicidturistH *
0
II.— P.-cuiiaritifs in the l)rmling of Oysters :--
Necessity of accurate kiioM led^e for oyster culture.
Structure f)f oyster 10
Kggs of various oysters ' 10
Mah' and female cliaracteristics of oysters 12
Oyster effgs, how vivified or fertilized H
Kinl)ryo oysters 11
Features in I'acitic, .Atlantic and Knglish oyster '^
White and l.lack spat |H-culiar to Knglish oyster. ^2
Fecundity of various oysters • • 12
(Jrowth of oj'sters
Bretxiing features sunnnarised 1-
■• 13
II[.— Sardine Industry in New Brunswick :—
(ieneral remarks on the industry
Capture of sardines 14
Value of the catches 15
Process of canning described 1*«
What is the Canadian sardine V ' . . . 17
Life-history of the herring 18
Future prospects of the fishery. 18
■ 18
SPECIAL RHPORTS.
Bv
N.,. I.-i'RACTICAL NOTES ON TIIR ClJLTtTUK OF TROUT.
Prokkhsoh E.WAH., E. I'niNCK, CoMMr.ss.os.a and (J.nkhal Inspectoh ot
I'lsiiiurES FOR Canada.
fleially propagate. Tho'^Jpe at ons C tnh?„ ^Wr , ''' '^*""'' '^ '" ^'^^^''^^^ ^^ "'"^i-
wluteihortopike-poroh irbacrbttH n,^^ "'".,"''.' "Pl'"«"^>l« t., lake
in« the parent' tiKl.Pand hatching brSsS f^^raVo'^wTIo^^^l^^^^^^
enthul ?r„ nvSr;: tLfZlll^'^r \? """''r J'^°^'"«"« «" ^^e part of
effortH of the Dopartm^ «"'* '"««?«"'' ""J support the
the Dominion, «ome br?ef notes o'^siii ! '" '■?''"P«'-"ting various wators in
turo appear opporlSne ' """P'" ^"'^ P"*"''*''"' "'''"'•°. "«7 at this June
crea^g''i^^2S;«^:einS;:tn„t^S^ in in-
Mar ne and p-isheries theHnn TnhnP^.; rT °° wishes ot the Ministo: of
it is nSl^aTtoTove^'r aS tVttr, l"" ^V P'"""*' ^^ f ""^'"^ «":^-ters
and lakes, which onco abounded with fro^,! t""* 7' *"■" ?"'^"'''"- ^^en streams
have become alLe^n character and [""''"^^y' ^"'"'g the process of depletion,
features. A few adul tro Mral'.rn.^ f ^^fi^P^'"^"' ^^^''' ^°'"™«'" ^voarable
afford the roquiTen fom^tjon f thlihT '''•^'' ""fT ^-"l '" * «'°fe''« ««*«""
fear of success. Lch rforraation L ! • T'''''^ ""^ ^^"'■'«^' ^''^'^ "«ed be no
ponds or of wa er^wLh it rnrol 'f f-^^Ji^f- ""7^^'^ '•" '^^ '^'^ ^^ «rtiticial
which are really unfoJiurable sneSl^^^ thehrsttime Under conditions
healthy, vigorous site Thev win LI • ^' '' ""i ?,'*"'"«®' ''^«' ^ut not in a
the supply fa sman and unSi^ but vLv Tr '" «»^'^''r.«^«gn"nt water, where
euccess/ul trout-culture '"^'^"'"' *""' ^^'^^^ ^'«^^''«"t conditions are necessk.y for
^eoulUlefoTtU^^^^^^ «gg the parent fish must be
trout can only be secured bvotf^T"!.*- .l"'*'il^* P*'"'^ ""*'' ^^Pe. otherwise
a special periJiMhe condit^^ns atS lo'wW, ^'"'^^«'" «f ^^'^^'"^ «"d Fisheries
two years old, will yield smwn bS a- ?h« n k T """^ stringent. Trout, when
and the e^gs have Cn pS t be £ rr5°'"- ^^^k P''^"'r^'^.^^ '*'«'" ^««™''".
.arable to-select parent fiS not^o^^^fha^ur yL^^td^ ^^rS^!.;' S^
6
yenr» Moreover, the larger M^ fmnish n creator number of eg«H, the amount beinjr
about 900 for every pound woiKht (.f the paronl. and JhoejrKH them».olvf8 are of
larger hi/c A nalmon product'8 oggH at loaHt ono-thiid larger than thone of a Hmall
grilHe.aH.I Uu, fry hatched from eggs of hirgo Hi/o have been found to bo finer
healthier and of more rapid growth than from Hmaller oggH. This in rh true ahto of
the trout. IhoHpawinng neuHon oxtendH ovt^r along porind. and individualH con-
tainir|g rme oggn may bo found from lale fall imtil npring. It in not necoHHary to
doHcribo llio melhodH of obtaining par.wit trout, though the drag noino of lin bar
*. «., al)Out 2-in. oxtenwion menh, in vory effective. The Heine l)oing an e.xce«Hively
deHtructive net ih generally prohibited in Canu<lian watorn, however, and it munt not
be orgottcn that the barring of Hmall BtroamH frequented by trout ami other fiHh ia
lorbidden by law.
The re(iuiHito number of parent trout having been obtained and confined in a
Bmall |)ond ready for artiHcial npawning, it Ik necessary lor at Iea8t, two operators lo
aHsiHl in the work, one to perform the "Htripping," the other to net the ti.h, an required
Kneeling on the ground the operator
anil hand the vesHolh, etc., to the operator.
firmly but gently I iflH a fish by the tail out of tluV'landing no'i; uVing 1,?^ loft Imnd
and lestH its head for a moment on a towel, lightly passing his right hand towards
the throatandgiaspingit withfhoopon thumb ami forefinger under the breast fins the
other three fingers of the right hand being pressed upon the right gill-over of the'tish
Iho back of the fish i> pressed against the right breast of the operator and the tail
bent back ami upward. If the Hsh is fully ripe the ripe cgi,'s will shoot out in a con-
tinuous stream and the assistant completes the operation by gently pressinL' upon
thoundersidoof the tish and passing his hand from the head towards the tail to
expel the eggs that may not havo run out. The eggs should not fall far, so that tho
assistant should hold or place on the left of the operator tho shallow dish, which is
to receive the eggs. No force is necessary. If the eggs refuse to stream out, tho fish ia
most probably not fully ripe and a little j)atioii(o will prove that Home Hsh
refuse for a minute or two to yield their spawn, and old fish alwavs spawn less freely
than young exami)le8. Some manipulators wrap the fish in a towel leaving the snout
ami hind part of the body free, others hold the fisli's head or shoulders in the left
hand, and grasp the under side of the body with tho right hami, holdin.' the tail
down and slightly pressing with the right thumb. There are disadvantages con-
nected witii these methods; but in all alike patience and gentle handling are
essential lie hsh should not bo unduly disturbed or roughly treated, and spawn-
ing can thus 1)0 accomplished without tho slightest possibility of injury. Vory larsro
and strong hsh may demand the united efforts of two operators. When four or five
temale hsh have been spawned into the plate yielding, say, 10,000 ova, the assistant
must then land in succession two or three ripe males. Kach fish should bo broucht
close to the eggs as they lie in the plate, and as soon as the abdomen touches the
eggs a large flow of creamy milt will bo forcibly ejected. The plate should be
turned round as each now male is brought so that all tho eggs may receive a share of
the fluid railt. A slight pressure of tho right thumb and Hnger behind the breast
hns and further back will increase tho flow. Tho milt of a single male will suffice
tor an extraordinary number of eggs if both sexes be in fully ripo condition and
m cases of necessity ono male may with confidence be used to fertilize the ova of
aye or six females ; but where possible the first named proportion is safest The
vivif>-ing or fertilization of the eggs will be aided by gently stirring ihom with a
clean feather after milting, and adding half a pint of water todilute thecreamy milt
Mch dish when thus filled and Btirred should be placed on one side and five
more females spawned into another dish. In half an hour they should be placed in
a larger vessel, a clean wooden bucket, and placed under a gentle How of clean water
to wash all impurities and excess of mill away. The eggs will appear no longer soft
and yielding and instead of clinging together will be hard to the touch and siparato
iron^ each other. They are very elastic and will endure great pressure. Thus Frank
±5uckland, the most famous of English pisciculturists placed upon some trout eggs a
weight not less than five pounds six ounces before he could crush them. Neverthe-
less pre-ssnre especially upon newly fertilized eggs is highly injurious.
mount being
jIvch are of
e ot a Hinitll
to bo Hnoi*,
triio aho of
'iilualH con-
ocoBHnry to
ot liii. bar,
exfOMMivoly
it rniiHt not
otiior tiHli JM
nntinod in a
)|iurutor8 to
aHro(iiiire(i
10 opoiator
i>* lett hand
md towanls
■ant tins, tlio
i-of tJiofiHli.
and the tail
3utina con-
)snin^ upon
tho tail to
so that tho
h, which \H
t, the tish in
Some tish
1 k'H8 fiotdy
g tho Hnout
* in tlic loft
ig the tail
itnj,'08 con-
ndling are
nd spawn-
Very [arno
four or five
0 assiatant
bo brought
ouchoH the
should be
1 a share of
the breast
will suffice
dition, and
the ova of
ifest. The
lona with a
eamy milt.
3 and five
> placed in
lean water,
longer soft
id separate
bus Frank
'out eggs a
Neverthe-
over tho hatching trays. """''' ««^'"n«''t to settio before it runn
«reaS^th^';;i:;;?,^j;;t';er'lhe mS;^ ::? ^""""« ^'V'T ^"- ^"-'"'O «K««- The
ample suphL of ,^,g„,riiS'tl;r!^;;^
other featu,!e'«fsKy:p S^^^ its o<,uablo tetap-raturo. ^JyZ
called the oyo.|.ei,'L'staWwahrfW:m^.K '"culmtion has advanced to what is
Trout igs h,ur.^ui rfomi^ ^^^^^^^^^^^^ ^v°"-
amount,undn,pidily,aswolaHTho..ha,..n? ''"^.':' "''CO'ding to tho temperature
-irata is g.ne.a'lly hild to bo b<^. and K^^^^^ ^^^'^«^. ^^"'«'' '"'•'^m I'i.nesto.'o
can incubation be protracted. Temnera .n.? iJ If 'l"'i"t'ty of water tho longer
of one deg.eo Fahr rise or f! II thn. !1 ^ <>f course most potent and a chat7Lre
or five daVs. Kg/; of tro^u' w dtt aU^ "uT.f ii"!''" iT'""?, '^' '"-^^''^-n "ISr
the water is kopl at 50" Fahr., will t"ke 1 0 . v« ir h^^^ '" ''" '"'"P«''''l"ro of
a« 40- The tilled hatching t ays Lo n?a -22 iCl n «'"I'«'"'"'-« '« '^"Pt "h low
a flow of water through the boxes m.,-? hi ? '" '*"''"" "I'*-'" "' ^ho top, and
water over the e-'tf. Direct liXT.iM"'''"""^'*'' '" ''"""'"" t^'> 'nches or I'e s of
Dead eggs shoul.tt.e picS >K cfda^^^ Who "If 'V'T^'T '""^'"^ -"^'h
transparency and bloom and aHrm« n L . k^^ ^"^ '^'" ^^«>' '""« l''^'" ''''licato
reathery fut^us rapidl^coversT o^gg a"^ Iread^'IilThr';' 'u^ ""■^^'' '^"""^'^^ "
the necessity for promptly removini: thorn TZrl ' ^*" '""'^''^^ ''^'^"'- 'I«"^«
should bo done gently with a sofiVumoi i ' ^••'? "-.^""^ '"«'^''nK on the tray it
swept into a B,,oon Wf.on is des ,«. . '1' "''" ''"""* °'/"""''- '-^'^«>' '""V ''o Hdftlv
emptied by lifLg iron 'o he w tor nd'iSSfu'irv n^ '?'" -^^ '•'■"^'- ^ '^''"^- ""^y ^^
must never be touched bv thrhand ami .l!„ . ^ overturning it into a dish. !<>.,
pincers or forceps. ^ '*"'^' ""'' '^^'"^ '''^'^'^ «'•« best removed with wooden
muc "fbe^fofrldTblfol'^^^^^^^ ''■ '/'^^--^ ■-'do- Charring is
of iron 20 lbs. or 2s lb« wSJ „. 'J ' i' P'""* '""«' *>« avoided. Hot blocks
this close contact pevetUstunh^.Tlte^^ to the surface to bo charred a,S
ing, &c., must be will seasoned^- nw^fnr '^•'' KT' '^^•' '^♦^<^'' diarring, varnish-
When the delica e /oS; oT/'Z'J"'" ^f''^ ''"^^'^'"^ oporattons beg „.
numbers that special tan\ afo ?em'av to wiin'h .T"" "r' '""l!^' '^'y '^« «« '" «"^-h
fry cannot fieo themselves from th, "^ i u^ ^'* transfer them. Many of the
help by means of an SVealtSS^^^^^^ "\vZ:'''r' ''''r' '^ ''*^'« «'^"''^'
the httle fish have intelligo>>ceTnSt^da VnwL f^ not more than two hours old
ag.l.ty to capture one wi^h a spoon^^V^etp^ Tll^^^^' .^^^ZTl^ZZ
^S^S^'St^l^;:^^^^^ -^- -"-i". the .y :
almoglbtrS " '''*"'"' ""^'' '""^ '-"^^ ^'S o'f yolk attached to each alevin is
roBuia sSaUrrnfdeafh''"' *'"■■ ^^"^"'^'^'^ ^°^'°« -•>«" -^ded together
h^e"*^,,P^!^JJ'^« ?^'' ^ith fine gauze to prevent the tail and yolksac of
^et! J. parsing inrough, and occasionally sw^^n ih«m „;.:.„„i„_.i^° R^ """^^
of thp fi-" r.o-=;v .' ••■ V" »""''*' '■o prevent the ta and volL-con r.p
I.. 1118 T!j paoSiiig inroufih. and oecflsinnniiw q™«„^ 4U " ■ JoiK-sac oi some
of outflow. ^ ^ ' occasionally sweep them gently away from the point
/ I
' i]
Before the yolk is gone, trout fry will pick up minute particles of food, but
they may bo fed on hard roe of flat fishes, of 'mackerel, or of other fish with very
small eggs, which are easily scattered amongst the hungry alevins. Liver and
rock-mussels finely minced form good food ; but very little should be given at a
time as fragments falling on the floor of the tank pollute the water. Opinions are
divided as to the advantages of planting young fry, or of keeping them until a year
Only a small proportion can be artificially reared under the most favourable
circumstances and their growth is always stunted as compared with those in their
natural haunts. Early planting i.e., the planting of fry within a short time nfter
hatching and before the yolk-sac has wholly disappeared, possesses many advantages.
In one well-known experiment, the fry which were planted early were found to have
increased in nine days to four times the size of those of the same brood which had
been confined in rearing troughs. There is no doubt also that yearlings, artificially
fed, learn to ti-ust to artificial protection and sustenance and are unfitted for the
perils of natural waters when turned out. Yet, even though not more than one
yearling in ten can be reared from the alevin stage, this is a great gain over natural
roaring^ which almost certainly ensures the destruction of nine hundred and ninety-
nine in a thousand fry hatched on the " redds " or natural spawning beds.
A young salmon weighs less than two grains, thus it takes nearly 250 alevins to
make up an ounce, yet insixteen monthsa weight of 2 oz. is reached, and twenty months
later when as a smolt he has betaken himself to the sea and in a short while become a
grilse of 7 or 8 lbs. i.e., achieved an increase of 68 times his weight in three or four
months, his advance has been most marked, and may continue until, say, a weight
of 30 lbs. has been attained or an increase of 115,000 times his original weight. The
rate of growth was clearly demonstrated by the late Duke of Atholl's experi-
ments over thirty years ago when three salmon were marked by means of copper-
wire around their tails. They were descending to the sfa, and weighed 10, llf and
12J lbs. respectively. Six months later they were retaken ascending the river from
the ocean, and showed an astonishing increase in weight, viz., 17, 18 and 19 lbs. res-
pectively.
Trout ponds for rearing and fattening purposes should be :—
(I.) Edged with charred wood, which is much better than earthen banks washed
by the water.
(2.) Sloping to the north and sheltered from the east.
(3.) Not deeper than 5 to 8 feet, and shallower (say 3 feet) at the ends. The
outlet should always be shallow, but trout will flourish in water 18 to 20 feet deep,
though they are apt to get out of control and difficult to manage from a piscicultural
standpoint.
(4.) Sheltered so that the fish can find cool water in summer. Trees or over
hanging wooden shade fences will prevent a high temperature which is injurious.
(5.) Secure from land and water-enemies, thus eels, rats, water-beetles, insects,
reptiles and some birds are most destructive. Many animals and birds which never
prey on fish are cruelly killed because suspected. Thus in England, the water ouzel
has been mercilessly shot, though an examination of hundreds of the slaughtered
birds showed that thoy feed only on insects and the grubs which destroy fishes eggs
and young. One fish culturist published his confession that for years he had been
shooting his best friends as no traces of eggs or fish had been found in the digested
food of these birds. It is probable that musk-rrtts and other rodents live solely on
leaves, roots and vegetable matters, but the real enemies offish should be prevented
from making inroads on retaining ponds. , r^
One word of warning is necessary in view of a common opinion that German
carp and other coarse fish merit the attention of fish culturists. In pure and pro-
lific waters, such as those of Canada, abounding in trout, salmon, and all the highest
grades of fish, these lower inferior kinds are a positive curse and injury if introduced.
They increase fast and survive under the most unfavourable conditions : but their
propagation in Canadian waters is little short of a crime, and entails the destruction
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h
nr
ci
Hi
of food, but
i with very
Livor and
given at a
Opinion!^ are
until a year
it favourable
lose in their
ft time tifter
' advantages,
bund to have
1 which had
}, artificially
itted for the
31-6 than one
over natural
i and ninety-
is.
50 alevins to
'enty months
lile become a
three or four
iy, a weight
reight. The
loU's experi-
ns of copper-
l 10, Hi and
le river from
d 19 IbH. res-
anks washed
3 ends. The
20 feet deep,
piscicultural
Drees or over
injurious.
itles, insects,
which never
) water ouzel
slaughtered
y fishes eggs
he had been
the digested
re solely on
be prevented
that German
)ure and pro-
II the highest
if introduced.
IS : but their
1) destruction
9
of food upon which the finer indigenous kinds live, and the crowding out of the
splendid fish native to our rivers and lakes.
Even of the higher kinds, the Salmonidie, there are species and varieties
which should be regarded with disfavour, especially those from the continent of
Europe. German and Austrian trout, full of the germs of disease, should not be
hastily introduced, and in this connection, the words of one of the most experienced
and successful fi(.h culturists of modern times. Sir James Gibson-Maitland, of
Howiotown, Scotland, may be quoted as a firal caution. Speaking of the changing
conditions in the waters of America, and the possible decrease in the tinny population
especially salmon and speckled trout {S.fontinalis, Mitch) Sir James MaiUand says :'
" that nation, wise in fish culture, will soon fill their streams with trout already
accustomed through centuries to the interference of man; not trout imported from
the forest streams of Norway, or the mountain lakes of Switzerland, but good
honest British trout, which, a hundred geneiations ago, made acquaintance with
mill weirs and sunny streams. Civilization must breed its trout, as its cattle or
civilization will have no trout."* '
"History of Howietown, Stirling, Scotland, 1887.
10
; !
11
II.— PECULIARITIES IN THE BREEDING OF OYSTERS.
By raOFKSSOR EDWARD E. prince, commissioner op fisheries for CANADA, OTTAWA.
When one considers the value and importance of our oyster supply, and the
vastly extended ett'orts in the way of oyster culture during recent years, it is sur-
prising that so little is popularly known of the main features of oyster propagation.
lie would be regarded as a very stupid gardener who should attempt to grow
plants, of whose flowers, seeds, and habits of growth he was totally ignorant, and
the man who attempted to raise sheep or cattle without first gaiiiing sonae know-
ledge as to their management and characteristic features, would be justly ridiculed.
The cultivation of living things, animal or vegetable, terrestrial or aquatic, cannot
bo successfully carried on without an acquaintance with the main principles of
their life, growth and propagation. In the case of oyster culture, such knowledge
is the more necessary in view of the contrasts exhibited by different species of
oysters, and the unlikeness in their habits and modes of multiplication.
Under specially advantageous circumstances I have been enabled to carry on
investigations upon three distinct species of oyster, each distinguished by
peculiarities in breeding habits which are of the highest moment.
The brief sketch, which I propose to give, of the main points brought out by
my studies, may prove of practical utilitj' and interest to many who pursue oyster
culture.
It is clear that unless those who contemplate starting new oyster beds, or
recuperating old depleted areas, are familiar with the main features of the mollusc's
life-history some of the most hurtful influences and conditions may arise and con-
tinue without the possibility of their removal.
One point in the structure of the oyster requires reference here in order to
render clear some of the descriptions which follow. The oyster, it is well to note,
has, like a riding saddle, a left and a right nide, with a corresponding right and left
shell-valve. Wo speak in common language of the shell, inclosing the oyster's soft
succulent body, as consisting of two halves, an upper and lower half; but, correctly
described, the concave valve which is undermost is the left and the flat upper one
is the right valve. The oyster lies, in fact, on its loft side when clinging to its
native bed. The two valves'are drawn together by a thick muscle (the adductor)
while at the pointed end of the shell is found a brown horny ligament or cusuion-
hinge, which forces the valves open when the adductor muscle is cut through or is
relaxed. This dark ligament, like the horny shield of the tortoise, marks the back
of the oyster. We cannot, however, truly spouk of a head-end or a tail end but the
right and left sides are clearly demonstrated when the 03'ster is anatomically
exuminod.
In studying oyster propagation the first important fact to be noted is this, that
each oyster originates in an egg of extremely minute size. This egg is 1 ke a round
ball, but soon assumes the form of a somewhat oval body. Each measures about
one five-hundredth of an inch in diameter, so that five hundred of these eggs in the
ease of our Atlantic oyster (Ostrea virginiana, Lister), would }over an inch if
laid side by side. The English oyster (Os^rcrt edutis, L.) produces much larger eggs,
no less in fact than one-two hundred and fiftieth of an inch in diameter, or more than
twice the size of the oyster's eggs in our Canadian water. In the diminutive British
Columbian oyster (Ostrea lurida, Carpenter), which I had the opportunity of studying
in 1895 on the Pacific coast, I found that the eggs were less than one-third the
diameter of the English mollusc.
Each egg, in all three kindsof oysters, has the character of a minute grain of
6oft living matter, practically invisible lo the naked eye, and unprovided with any
protective shell or hard membrane. These eggs are produced by special organs in
the mature oyster at a particular period known as the breeding season, to cover
DA, OTTAWA.
pply, and the
L'urH, it ie Bur-
propagation.
empt to grow
ignorant, and
ir some know-
itly ridiculed,
[uatic, cannot
principles of
;h knowledge
3nt species of
id to cany on
inguished
by
fought out by
pursue oyster
yster beds, or
' the mollusc's
arise and con-
ire in order to
i well to note,
right and left
e oyster's soft
but, correctly
flat upper one
clinging to its
the adductor)
snt or cusiiion-
;hrough or is
larks the back
iil end but the
8 anatomically
ed is this, that
is 1 ke a round
easures about
386 eggs in the
er an inch if
!h larger eggs,
, or more than
inutive British
ity of studying
I one-third the
ninute grain of
/ided with any
ecial organs in
eason, to cover
11
which period legislative prohibitions have been enacted in all civilized countries
These special organs form a network imbedded in the fleshy body of the oyster. The
network is made up of very delicate canals, with pockets or follicles at intervals
and It IS in these follicles that the eggs arise. The eggs, when ripe, pass down the tine'
canals into a main duct on the right and left side of the oyster. These larger right
and left ducts open into the fore part of a slit or depression, into which also the
kidney or organ of Bojanus opens. The depression is really in the mantle cavity or
general chamber of tho oyster, which may be also called the shell-chamber and it
passes down close to the great adductor muscle, '
Before an egg can grow into an oyster it must receive a peculiar granule of
living matter, the sperm-particle, which is the male element. The eg-' must be
regarded as a female product. When the two are fused, fertilization is completed
and the egg produces a young oj'ster, Tho sperm-particles are exceedingly minute'
so small, in fact, that a myriad of them (.im|.ly appear as a drop of creamy fluid!
Lggs and sperms can bo distinguished from each other by a trained expert without
the aid of any instrument; but when magnified under a powerful microscope the
appearance of the two is wholly dissimilar. The late Professor Ryder discovered a
chemical test ofa very eflicient character, for when using a mixture of methyl gieen
and sanfranin, (a saturated alcoholic solution,) he found that tho eggs were always
coloured red, and the sperm granules appeared of a blue-green colour.
The two elements, (eggs and sperms) are formed in different individuals in our
Atlantic oyster. In other words the male oyster is distinct from the female. The
same holds true for tho British Columbia oyster, as my researches last summer on
the Pacitic coast demonstrated for the first time. In the same category may also
be included the Portuguese oyster, (Ostrea angulala, Lam.) In the European
oyster, (O. eduhs, Linn.) whoso life history was, until recently, alone fully and
accurately known to scientific men, a wholly different state of things exist.
In the three species referred to (excluding the European species,) when the
female is ripe, tho eggs travel down the tubules into the large ducts, and finally
reach the cavity of the mantle, or shell-chamber, as it may be called. The eggs are
so minute and light that when tho oyster opens its shell, the inrush of water"carries
them out. They float away into the open water, and occur in such countless
myriads that the surface of the sea on some oyster beds is quite clomly with them,
A female Atlantic oyster may pour forth, in a single season, fifty to one hundred
millions of eggs. When shed, they have not undergone the essential process of
fertilization. Only contact with the sperms produced by the male oyster can
accomplish that. The eggs are, therefore, sterile, and will produce nothing unless
vivihed or fertilized. Now the male produces groat quantities of sperms" which
pass into the shell chamber just as the eggs do in the female. These sperms are
simply washed out into the open water, so that they come into contact with the
floating eggs, if the weather and other conditions be favourable. Countless numbers
of both eggs and sperms fail to achieve this, and of course, perish. Neither eggs
nor sperms, if they are kept separate, survive very long. When the egg is pene-
trated by a living sperm, it rapidly changes in appearance and structure. These
complex changes need not be described here. They proceed while tho egg, an
almost invisible floating speck, is carried about in the sea. In the space of a week
more or less according to the temperature and season, the little egg becomes an
activeembryo, provided with a delicate hhell. It soon settles down and becomes
attached to any available object, preferring the shady rather than tho sunny side
and remains there for the rest of its life. The late Professor Huxley kept young
floating oj sters for about a week, and then found that they sank and became attached
to the bottom of the vessel containing them. They appeared as white discs, about
^V of an inch in diameter. Many eggs perish because they never become fertilized ;
others perish after fertilization from cold or rain, or wind and gales; others again
cometonothing because the place upon which they settle is unfavourable. Sand,
mud, and other harmful influences also kill myriads f i' > uung, and numerous marine
animals devour quanties as food. Professor Brooks, iii his admirable little work on
the oyster, refers to the perils of the young oyster, and quotes Mobius, that every
p
n
12
newly hatched European oyster has but one chance in one million one hundred and
forty-five thousand, of reaching maturity. " I have shown," adds Dr. Brooks, that
the chances of each American oyster are very much less. ^ , . ...
During ray studies Inst year, in which I dissected and microscopically
examined many hundreds of the small Pacific oyster (0. /undo) I found that the
number of males was greatly in excess of the females. On the other hand, the
sexes appear to be about equal in number in the At antic oyster. Cm-eM observa-
tions have shown that the sperms produced by a single male will suffice for fer-
tilizing the eggs of six or more female oysters. It is not necessary in this place, to
give further details, as I propose to lay before the Royal Society of Canada, a special
technical memoir on the subject. . r,„^ „
It is possible that deterioration of oyster bods may arise, at times, fiom a
serious disparity in the relative uimbers of the two sexes, m the case ot the
Atlantic and Pacific oysters, at nuy rate. , . , . c .^.,«„^
Under favourable conditions, however, such is the number of sperms poured
into the sea by a single male, and such is the quantity of eggs produced by each
female, that the perpetuation of the beds is ensured, unless unusual circumstances
intervene. One sperm suffices to fertilize a single egg.
The contrast in the propagation of the English, or rather European oyster
rO.edM^s), as compared with that of the oysters indigenous to this continent, has
been referred to: but some further details aro called for in order to m.ake more
clear the important differences. This is necessary in view of the fact that some ot
the best manuals, and many of the most eminent authorities, deal with the English
oyster only, and they cannot therefore be implicitly followed in oyster culture
operations in our waters. Both sexes in the European oyster, are contained in the
same individual ; but the eggs are not produced at the same time as the sperms.
This oyster is, in fact, male at one stage, and female at another ; but the eggs are
found to ripen and be discharged in a short space of time, whei-eas the sperms may
be produced over a lengthened period. Dr. Hoek has placed on record the observa-
tion that a female oyster, in which eggs were still contained in the reproductive
ducts was found to contain sperms in all stages of development about two weeks
later All investigators agree that nothing of this kind has been discovered in
Atlantic oysters. " I submitted more than a thousand oysters to microscopic
observation," says Dr. Brooks, "and I did not find a single hermaphrodite. It
must be remembered, however, that while individuals in the European species are
bi-sexual, not unisexual, yet that ova and sperms are not produced at the same
time in one individual. This species is in fact physiologically unisexual, and in no
case fertilizes its own ova. The fertilizing sperms must therefore be derived trom
other individuals. It is generally held that each oyster is at first a male and pro-
duces eggs afterwards, and this view is supported by the fact, that very young
oysters have been found filled with ripe sperms. Dr. Horst found such individuals
sexually mature, though barely one year old. As oysters which have acted as
females begin, immediately after, to produce sperms, it is clear that in some cases
there is a regular alternation in the sex-features. How often the same individual
may be male and female alternately, during the same season is not known.
When producing eggs the valves of the shell are opened for breathing purposes,
and sperms floating in the isurrounding water, find their way into the shell chamber,
and pass to that part of the mantle cavity where the urogenital grooves are situated.
The sperms are possessed of powers of active movement and enter the duct*, where
they come into contact with the ripe eggs, and at once lertilize them The eggs
are thus fertilized before they reach the shell-chamber, and long before they are
emitted into the suriounding water. A glutinous matter surrounds them, w that
they cling to the gills of the mother oyster, which is then s>ud to be in a state ot
white sickness . White spat consists of eggs enveloped in a gummy secretion and
undergoing the first embryonic changes. At the next stage about two weeks later,
when the ?pat Inrns dark in colour, it is called black spat. The eggs have increased
in size as well as assumed a dark tint, and they are nearly ready for emission, ihe
«pat consists in fact no longer of eggs : but of very immature embryo oysters, pro-
13
hundred and
Brooks, " that
icroHcopically
mnd that the
er hand, the
refill observa-
uffice for fer-
this place, to
)ada, a Hpecial
times, from a
I case of the
lerms poured
iuced by each
circumstances
ropean oyster
continent, has
to make more
t that some of
th the English
>y8ter culture
Mitained in the
as the sperms.
It the eggs are
le sperms may
•d the observa-
i reproductive
out two weeks
I discovered in
;o microscopic
iphrodit*!." It
an siieciesare
at the same
sual, and in no
3 derived from
, male and pio-
at very young
uch individuals
1 have acted as
t in some cases
>ame individual
nown.
thing purposes,
I shell chamber,
ires are situated,
le ducts, where
lem. The eggs
befoie they are
8 them, po that
)e in a state of
; secretion, and
wo weeks later,
I have increased
emission. The
yo oysters, pro-
vided with an extremely dolioato shell, and a dark brown liver, whence arises the
colour characteristic of this stage. These embryo oysters are thrown out by the
mother oyster us cloudy masses, which rapidly disperse in the open water. Each
dark speck floats for a few days, and in calm weather sinks to the bottom, and
.•ittach>s itself to any available object, dark objects being apparently preferred.
Before settling down, the floating oyster may wander u long distance from the
spawning beds, and in my investigations upon the Pacific coast, in the Dominion
cruiser "Quadra," I captured many small embryo oysters several miles from any
known oyster areas. The dangers which beset the floating young of both our two
species of oysters are thus practically identical.
The European oyster does not pmduce more than one or two millions of eggs
which are thrown out as black spat, as already described. It has therefore not one-
hundredth the fecundity of the Atlantic oyster, but the young have the advantage
of maternal protection until somewhat advanced, instead of (jeing emitted into the
open water, while still in the first and most frail condition. In all the species, how-
ever, a very minute proportion of the embryos or "spat" ever arrive at maturity,
and apart from the perils which beset them when floating in the sea, there is always
the danger that the places upon which the spat settles, or falls, may present condi-
tion fatal or at best very unfavourable. Artificial culture attempts to avoid these
perils and to overcome these most serious disadvantages; but this sketch does not
embrace a consideration of the conditions for successful oyster cultivation.
It remains to be added, simpl}', that while oysters may develop sex elements by
the end of their first year, probably eggs in the Atlantic and Pacific species, though
sperms only have hitherto been observed in such, and these are therefore males, yet
the prime period for spat production is in the fourth and fifth year. Oysters are on
many bods ready for the table in two years, and at that age the reproductive elements
are formed, but they are vastly more prolific when a year or two older. In aged oys-
ters, six to ten years old or more, the liver increases so much in bulk that the sper-
maries and ovaries diminish, as though crowded out. If therefore reserves of oys-
ters in the fourth year of their growth could be secured on every important bed
there need be no fear that our oyster fisheries will disappear unless natural condi-
tions supervene, by which the original character of the beds is wholly changed.
The following summary exhibits the more important differences between our
Canadian oyster and the European species : —
Canadian Oyster.
(1.) Sexes separate.
(2.) Unfertilized eggs shed by parent.
(3.) Eggs and sperm meet in the open sea and fertilisation is accomplished.
(4.) The swimming embryo is naked and has for a time no shell.
(5.) Number of eggs enormous, probably 50 to 150 millions produced by each
female oyster.
European Oyster.
(1.) Sexes combined in the same individual.
(2.) Eggs never shed before fertilization.
(3.) Eggs fertilized and retained within the mother-oyster's shell.
(4.) Embryos protected by a thin shell, and emitted as " black spat,"
(5.) Eggs do not exceed one to two millions i.e., one egg for every hundred eggs
produced by the Canadian oyster.
Note :— A detailed account of the Department's Oyster Culture operations by Mr. Ernest Kemp
during the past year forms App. No. 10, I'age 227 of this Report.
14
III.— THE SARDINE FISHING INDUSTRY IN NEW BRUNSWICK.
BT PROPESSOa PRINCE, COMMISSIONER OP FISHERIES.
Passamaquoddy Bay, New Brunswiok, and the waters around the West Isles,
^1 the Bay of Fundy, have long yielded an abundant Mupply of herrintr. Those have
been commercially utilized in various ways, Formerly thoy were smoked or pickled
and packed in barrels, but, during the last twenty years, with the decline of those
branches of the fish curing industry in the province, there hus grown up a sardine
fi8hcry,which has become of great importance and value.
In speaking of a sardine industry it is well to premise that the occurrence of
the true sardine in Canadian seas has not been scientifically established. Sardines
are fish of insignificant size, when adult, but thoso called by that name in Canada
are, in reality, the young of the herring and allied clupeoids. The opinion express-
ed a year or two ago in a Quebec journal (L'Evenement, June 5th, 1893) by an
acknowledged authority, with reference to the sardines canned on the banks of the
St. Lawrence (Kamouraska) accurately represents the fact in regard to our sardines
generally. " J'ai eu raison de dire qu'il n'y avail pas de sardine dans le St. Laurent
et que co que M. Letellier met on boltos i St. Andr^ do Kamouraska n'ost que du
petit hareng. " The small and immature condition of those fish by no means de-
tracts from their comestible qualities. Indeed such qualities do not in all cases im-
prove when the large full-grown stage is attained, and the adult of such clupooidsas
the gaspereau is of inferior excellence, whereas the immature iish is delicate and
toothsome.
The small fish, the capture of which constitutes the New Brunswick sardine
fishery, are prepared and packed either in shallow rectangular tins or boxes, or in
oval cans after the manner of the familiar sardines d I'huile, which have long formed
a valuable industry in France. The sardine canneries have been chiefly, and are at
the present time almost solely, carried on upon the coast of Maine. The three can-
neries in Charlotte County, New Brunswick, viz., that of Mr. Lewis Holmes, Beaver
Hai'bour, Mr. Theodore Holmes, St. Andrews, and Mr. G. K. Wetmoro, Deer Island,
do not affect the general statement, as the pack of those ostablishm ;its is but an
inconsiderable item when compared with that of Eastport and other canneries.
The sardine cannery in the province of Quebec, already referred to, may be
excluded from prenent conHideration, although from the high excellence and repute
)ductionfl it occupies a notable place in the fishery inaustries of the Mari-
VTT1 n/ti!ka
of its prodi
time Provinces.
At or near Eastport, Maine, U. S., there are, or were until recently, no less
than thirty-five sardine canneries, a number increased by the addition of sixteen
new establishments to over fifty, or nearly as many as are occupied in the famous
French sardine industry, packing, in 1892, 300,000 cases, which was a considerably
smaller pack than in the preceding year. From season to season the number
of establishments varias as new canneries are opened and old ones closed.
When the packing of sardines commenced, nearly thirty years ago, consider-
able quantities wore put up in factories in Canadian territory. A prohibitive duty
imposed by the United Ssates, wholly altered the industry from a Canadian point
of view. The supplies of fish, it is true, were obtained in our waters, but the market
for the manufactured article was chiefly in the United States, and by a convenient
interpretation of the customs regulations, which practically would have kept out
even freshly caught fish, these fish were admitted into the United States. The
United States Attorney General gave the decision that Canadian boats of less than
five tons burden might be regarded as not vessels in the meaning of the regulations,
and the Canadian fifh required for the Maine s.irdine canneries were thus admitted'
as the product of American fisheries. The United States canneries could not carry
on their operations for a single day but for the ample supplies of fish obtained from
1ft
our waters and the sardine industry, so far as our finhormen are concerned is confined
to the capture of the fresh fish and their disposal to the Maine cannorien At C
ninety fiyo per cent of the so-called United St^ates sardinen are caught bTour fishermen
on Canadian shores, and these are, for the most part, packed in Eastport Lubrk
and other small towns in the State ot Maine. " ^-•ttsipoii, ijubeck
Of such importance is the supply of those small fishes that a larj^e pronortiou
of the popu ation on the Maine coast, as well as the body of Canadian tishormSn who
pursue the.r calling amongst the islands of the Bay of Fundy and SbouHn-.
waters, may bo said to be largely dependent upon the sardine industry A ihirt
in the supply of these fishes would mean disaster to those engaged in cleanintr cm in^
and packing, and who have capital investeu in the cannerie^, and wou d wi hiuf
doubt, seriously affect the Canadian fishermen who find lucrative employ m^nTi^^uho
capture of the .ardines That the small fish, known as sardines irtCwaer«
were abundant on the shores of Charlotte County, N.B., was long known to our
turnldT ' \T \^r ^"'"'^ ■^"'•""' «PP'-««i'*ted,and the only use to wh rrey were
turned was that of conversion into manure for the purpose of fertilizing the land
K.al?.'"^ "T-^u^ captured in weirs (the name being pronounced "wires" in the
bcality), which are really walled inclosures or traps Lilt of woven twig, wh
wooden suppor s or posts driven into the sand at distances of six or seven foS iit
m compara ively shallow water. Smaller posts and horizontal stringers are uS to
secure additional strength The weirs vary in form according to thf'r pSion and
the particu ar character of the shore. They consist essentially of a wa lo ^vder
sometimes two or more leaders terminating sea-wards in a pocket or trap This
pocket or trap may bo circular, heart-shaped or triangular in form ^
Ihe hsh as they move along the shore, are guided by the leaders throncrh
narrow openings into the heart, and their return is^reventJd by ptoiec in.. paTtf
tions. When once the fish reach the terminal heart they make tK to'Jt '
escape and may be kept impounded, without suffering harm, for a pe io of many
days ,f the tide does not recede too far. Such brush weirs as just described w"S
ast for Hx or seven years, but in order to avoid risk of damage by storms and dTt
ce in winter many fishermen take the precaution to carry ashore a la^ge par of
the twig wattlmg or brush used in the trap. The best position for a brush we -is
without doubt at the extreme end of a tongue of land, especially between islands or
rocky ledges, where the currents run smooth and swift '«'anas or
,-nt. The movement of the water when the tide flows, often carries the school directly
Z^ t «'?' ""! "^^u"" ^^"'^'"^' "^"'"'^ *^« t'd« ^^^y ">•« «aiJ to " stem in "As a
rule the hsh enter the trap at night, and on bright moonlight nights, and durin/the
day they appear to be afraid of the weir, and as a rule, shrink from' entering U^ It
s remarkable that the fish when entrapped, make no attempt to e8cape,\hough
?„/L '"'""H^'f^-l^'P^f'^'^"^"^"':" ^^^ ^"*^'«^ twigs,especiallywhen hewfii-
has been recently built. Such openings become, to a ikrge extent filled nnh^
weeds and debris so that the walls of the weir, in' the course^of 'he Reason rnc?ea^{
in thickness and density, but rre kept sufficiently clear to admit of f. ee ?n^ cs Tnd
egress of water when the tide ebbs and flows. The poles and twigs moreover
become thickly coated with mussels, zoopb ^^ etc., these having bicfme a tached
when these creatures were in the young douting condition. Except for occaSonal
repairs the weir is a self-fishing device? and requires iiule atten3 In ma,i;Tase1
the fishei-men s houses are a short distance away, but in other instances the fished'
men must row a distance of two or three miles 1n order to secure their catch The
fish come ,n with the flood tide very rarely at the commencement of ebb and
migrate into the shallows, attracted probably by food. A messenger, usually a boy
18 dispatched to the weir as the water begins to lower-soon after " high^slac?-'
?he ■' Lart"" tYe mef Two'^'^H ' '"^^ ""^^^ 'Ti''' «" ""'' '•«*"'-. that fiTh a e i'n
tbe heait, the men, two or three, or more if the weir be very larye proceed to
secure the catch. Often when the men are of opinion that th^ X' are "off "
they omit to even inspect the weir, as they do not expect to find any fish The catch
varies greatly. Some weirs, favourably situated in narrow channels' which form
favourite passages for the fish, may secure a catch worth $700 or $800 at a s ng™
16
tide, the quantity of one catch on Grand Munan is reported at 400 hogsheads, i.e.
2,000 barrels. Fortunate lessees of weirs have reahzed as much as $10,000 to
$20 000 in a year, as the return of a single weir ; but this return is, of course, very
exceptional. Storms and winds, the state of the moon, and other circumstances
affect the movements of the fish, and, in consequence, the value of the catch. June,
aa a rule, is a moderate month, but there is often an improvement up to September.
October and November are variable, but often are good, while in December the
catches have been largo, but in the early monlhs of the year the fishery is not
worth currying on. So \ariablo is the quantity of fish and the time of their
appearance, that for many weeks and months it does not pay to finh the weirs.
During the periods when the weirs are neglected, they must continue to catch fish
of various kinds, and such fish are wasted and lost. This waste has suggested the
desirability of providing a door or outlet for the fii<cape of the fish at these times.
Indeed eomo such provision is desirable on many grounds, for during the fishing
season schools of small fish are entrapped for which there is no market, and such
fish should have a means of escape provided. , , ,
The ease with which the weirs are worked tends to induce indolence and lack
of enterprise on the part of the fishermen, who, unlike their brethren on the open
sea, endure little hardship, labour or danger. They are not required to seek the
schools of fish, but may be said simply to wait until the fish come in and entrap
themselves. , ^ ^,
The fish inside the weir pass backward and forward from end to end ot the
inclosuro, but are not observed, as a rule, to make any attempt to escape by the
open entrance, shoreward, by which they gained entrance. The interstices between
the wicker work, would apparently afford meant* of escape, at any rate to the smaller
fish, but they are observed to keep at some distance from the walls of the trap ; the
multitude of fish, large and small alike, move in a body backward and forward, or
migrate round and round the trap. Small herring fry and post-larval silver hake
often occur along with the larger fish, but these diminutive specimens, 2^ or H inches
in length, remain with the rest and are not observed to take advantage of the spaces
and openings in the wails.
It is clear that nothing less than a spacious door, to be opened when required,
will save even very minute fry from destruction. Sometimes the swift outflow of
water, as the tide falls, will carry small specimens almost through the interstices,
but they are observed to wriggle violently towards the centre of the inclosuro and
to rejoin the main school.
When the fishermen have arrived at the weir, they wait until the water has
lowered sufficiently, and then proceed in the weir boats to seine the catch. These
weir boats, of which two are generally used, are heavy and scow-like, measuring 15
or 20 feet in length and costing from 870 to $200.
The seine is fastened bv one end to a post, usually in the deepest part of the
trap, and the other end is carefully carried round, until both extremities are brought
together. Thus the fish are gradually inclosed as the net is swept round. The
alarmed fish rush hither and thither in great terror, as the area of the net diminishes
around them, and if any risk appears that they may escape, one of the boats is rowed
about in order to intercept them; the men in the meantime stamping with their feet
on the bottom of the boat, and boating the water with oars and staves, driving the
fish by these noises back into the pocket until finally they are massed in the bunt
of the seine, and are then scooped out with capacious dip-nets. The canneries send
boats round to the various points whore weirs are placed and collect the fish. Fresh
sardines are sold by the hogshead, equal to about 15 bushels, and the skipper of the
cannery boat usually bargains for them on behalt of the factory. When several
buyers are desirous of securing them a kind of auction takes place. Up to 1885 the
price paid was, as a rule, 85 per hogshead ; but the rate now varies extremely and
may run up to 830, $50, or even $100, especially when the fish are scarce. Sis
dollars per hogshead is not considered a very remunerative price and when, as in
rare cases, therate has fallen to $2.50 to $3,00, the fishermen prefer to use them for
other purposes than canning, and sell them for smoking. The preparation of smoked
17
herring waa at one time an important Caniidian industry, but it has fallen o<f to Huch
an extent that it cannot now be regarded a8 other than a dcciiying industry Such
hernnff an are destined for HmoUingaro hvrgely shipped to EuHtport, where they are
emoked in United States factories by armngoments with the Canadian fishermen in
order to escape the duty of 3J cen's per box, levied on prepared fish shipped into
the United States. Many smoking sheds in New Brunswick and Nova Scotia havo
been taken down and removed into Maine, but the weir fishermen receive the advant-
age of increased prices for fresh herring suitable for smoking. Small and undersized
herring are not titted for smoking purposes, and if too diminutive are refused bv
the canners who have a minimum size for the fish they handle.
The sardine factories aie located along the shore in orderto bo easily reached
by the collecting boats. It is important that the fish should bo packed with little
delay, or the resulting sardines will be soft, ofa bad colour, and altogether inferior in
quality. The factories are usually two-storey wooden buildings, provided with a
V "'"/u**^^'*'!'^'"^ "^"^'®- ^^ the process of preparation, the fish are subjected to
about half-a-dozen operations before they are ready for the market. The operations
are largely performed by girls and youths, who, during the short season of sardine
manufacture, make very large earnings. Indeed, it is said that many of the vounff
employees h. Maine work only three months in the year, and amass enough money
to keep them for the remaining nine months. "^
The processes, briefly stated, are as follows :—
(1) The head and viscera are cut away ; but the tail is not removed. This
process corresponds to the "gibbing" or gutting in adult herring curing.
(2) The fish are next soaked in brine for a period of 15 to 45 minutes
(3) On flakes, usually heated by stoves or steam pipes, the fish underco a dry-
ing process Unless the moisture be got rid of by efficient drying, the fish when
canned are found to be spoiled.
(4) They are next cooked in oil, cotton seed or peanut oil being used It must
be remarked in this connection, that tb superiority of the French sardine, apart
from the nature of the fish itself, is duo largely to the use of olive oil, sometimes
more or less adulterated. But in the Maine sardines inferior oil alone is used In
order to facilitate the production of superior grades of sardines, the Dominion
Government permitted by Order in Council (May 16, 1893) the importation of olive
fL tK ^<V,T • ^fdine preserving-a privilege which proved highly advantageous
to the "Union Sardinidre du St. Laurent," and which has placed on the raTirket
canned sardines of the most excellent quality.
1 ^^^- '^^l,^^^ ^'■e "ext put through the actual packing process being sorted and
packed in oblong cases, eight or ten fish in a tin. Should this number of fish not fill
the tin. they are regarded as too small, and as a rule such fish are refused by the
canners. -^
I ^P- '^^t ^u^'i'V^ process is now executed. After being sealed, the tins are
placed in a bath of boiling water for two hours. If the sealing has been done proD-
erly, and the tins are perfectly air-tight, each can should show, above and below a
concavity. When no such concavity or sinking-in appears, it is evident that the
air has gained access on account of some flaw in the sealing, and the tin is at once
returned to the sealer. In the larger (J lb. and f lb. tins) a slight puncture is made
in the hot tin immediately on removing it from the bath. Through the puncture a
jet of hot air escapes, and the hole is soldered up. ° f
Formei-ly very small &^h were accepted by the sardine canners; but these
diminutive fish, twelve or more to the J lb. tin, on account of their immaturity were
found to turn soft and break up when the tin was cut open. Tins presentinJr this
bad appearance when opened caused complaints, hence the market for them ceased
Such inferior fish known as "snippers " are now rejected by the principal canners.'
and the weir fashermon have no encouragement to capture tho..
With regard to the quality of the fish suitable for sarc uannfnf'tare it ' n-
not be questioned that the so-called sardines captured on our vanadian shores couid
hardly be excelled ; but it cannot be claimed that the resulting product turned out by
the United States factories in Alaine have obtained a very high reputation in the mar-
18
ketH. Qiinntitios of Haidinos have boon packed in oil of such inferior quality and in a
manner ho dif^crcditablo that they have been declared hardly fit foihumunconHiimption.
One writer recently obsorvid that " the adoption of this method haa had a most
damaging ottoct upon the well-boinf,' of tho induntry. Uh result was to flood the
market with what for a long time proved to be almost unsal- able trash. Some wore
packed in oil of an inferior grade, some with a very hmall proportion of oil of fair
quality and Homo without any oil whatever. Of course there were numhois of good
braiKJH and bianils of suporior quality packed but tho chief aim of a majority of the
packers Bccmcd to bo to reduce iho co-t of production to a minimum, without regard
lo quality, and the consequence was to bring American sardines iis a whole into
disrepute in all parts of the coiirtiy and abroad, wherovor tliey had previously
found a maiket. In tho meantime competition in selling, together with tho poor
quality ot a large pro))ortioii of the stock ottered, had brought market prices down
fully 50 per oent in some instances." (Fishing Gtisette, Sept. 28th, 1805.)
In 18!)-ta law had lieen passed by tho Maine Legislature with a view to remedying
such a serious stale of things. Amongst other regulations was one obliging every
cannor to use not less than one gallon of oil to a minimum quantity of sardines
under jiain of a considerable tine. Those compulsory steps are said to have worked
well, although many sardine canneries no doubt evaded the regulations, and their
delinquencies escaped detected by tho special inspecting officer appointed to see that
tho law was carried out.
As the principal run of small tish along our shores occurs in spring it is open to
meet more or lo.ss otfectivoly any abuse such as that of capturing tish too small to be
utilized. "Snippers," it is true, occur in various months in surnmor and in the fall,
but their numbers are far inferior then. Sardines should not be less than six or
eight inches in length. The chief demand is for them, and fish of smaller size
(''snippers") are a drug in the market. When the sardines run somewhat larger
than the dimensions named thoy are either packed as herring, or put up in tins
with tomatoes or spices or mustard. Other fish have been tried as well as the
small herring, but not successfully. Smelt proved hard and dry when subjected to
the various processes involved in the preparation and cooking of sardines. It must
not bo overlooked, however, that a new and growing industry, the canning of smelt,
is now being carried on further north, enabling small smelt, not suitable for the
fresh or frozen fish market, to bo utilized, when taken in the usual smelt bag-nets.
"What are the fish caught in tho New Brunswick waters and canned as sardines ?
So far as I am aware no detailed study of tho smaller Clupeoids of these
waters has been made, and it is possible that tho so-called sardines which are caught
in tho weirs at one period of the year arc not of the same species as those caught at
another. Different species of tho herring family strongly resemble each other and only
tho trained eyocan, in many instances, distinguish them. No record appears of the
occurronco in Dominion waters of the sprat (Clupea spraitus) though it abounds in
European waters. It is an excellent and nutritious fish, though never exceeding 6J
inches in length, and usually r.inging from 4 to 5 inches. It occurs in British watorB
during tho cold winter months in immense shoals, being known in Scotland as
the "garvie," and sold fresh in quantities. If these small species of the herring
family occurs in our waters they must bo caught in the weirs during some portion
of tho year. Again, the pilchard (Clupea pilchardus), which is the true sardine,
somewhat larger than the sprat, viz., nine inches in length on an average, has not
been observ ' tf our coast. Tho Mediterranean sardine is smallerthan that obtained
on the west coast of France, and is often called Olupea or Alosa sardina; but there is
every reason for regarding them as one species, inseparable from the pilchard of the
Cornwall coast. No doubt also the young of the gaspereaux and the shad, not to
name others of the herring family, must frequent these waters after their descent
from the hatching grounds up the rivers. No observations are recorded concerning
them. These surmises are made merely to show how improbable it is that merely
one kind of clupooid is caught in the weirs, and a detailed study of a lar^e series of
the snoall fish caught would possibly reveal in these prolific waters the existence of
aspecies not recorded in these waters, and certainly of young forms of well-known
19
fiBh, of a briKht «iIvo.^ appiuTn e wo. e c^fc^^^ T"'" "^^'""«''- ^hosi Tall
indeed are uH small silvery fish whirh Jr.; . "'"' ^'""'"^^ ^y ^''" ««licrmon a
nhabiting the Pacific coa^t (feiS'cZmblLTl' '" '''" ""V?' '^^o anchovy
indeed ,t can hardly be doubted that the smSlfi^i ^ "*'?'' *"" ^""^ Brunswick •
belong to many sp'ocies of bemW.iiko fish an I '"^/"'''^ ?"^'" '^« ■"""« ""rcl n^
opportunities have occurred of SU snecimnn^ , \ ""? '^'"^ «"'^'- «" f'"*, few
which it was possible to obtain proved to be Zdv £ r.^ '" ?" ^^''•«' '^"^ '''<«e
mens examined on June 12th wo o fi,k«n /n ™®5"'>^ hilf-irrown herring. The sneci-
Inland. St. John County N^'lVo 1 ."sherds'' ' I '''" ««"''>-^"«t «ido of I'artrE
examination was mado^of certafn ex SosbvTeL.v''" V" '^" '^'''' ""^ * <"«««
from two specimens for microscopical studt ifn.h '"/ '^^ '•«P'-o<luclivo origans
ength, respectively. The oblonrova.ie7were sm-m '"^r"'"'' ^*""^ ^^ i'"»'«« i"
length, and showed the charactfnX t,..U ™ ' 'Z'**'.'"'^'"® ^^an two inches in
Under a high power the egrlTe ^'en ™^ developing o i?an
and were of minute size, the ifrge^t n'otXeedinl h { 'PT'' '^''""fe''' ^''o Htroma
n those larger ova was of considerable d^meto Al d oS" '" 'IT""'''- '^^^^ "»«lo»«
dmmoter of the egg, while the clear 0^1" us fmun cnn ' -"^ P*^""^ """"^'^''-^^ «f the
abundantly scattered. It is clear both iVom hn . "''"Hr"'^ noparate oil vesicles.
tion of the ovaries, that they we e not more thin t'ol '^'T, ^'^.'' """^ ^''« ^o^di!
It u'^T^"^ ^y '^'^ ^"'•'•"'^ i» reach nTmatuSvrJn"'' ^'' ' ^P1"''^"« "« ^"^ the
have hold that seven years, otheis hat th?i« J ^ ■ l^^'""^ considerably. Some
and eighteen months have Cn det-m ied a^'S " • ^' ''T' ^''"« "'"« '"O' t™s
herrmg in British seas has been fuliraXccum olv^lhll'''- J'^' ^'^'' ^''''^'y «t'the
8pawn,ng seasons occur in the year"^8ornoi„S;r. '"'''* '!^ '''''=*"'^ y^"''**- Two
individuals in the fall. From the eSrTwh.vt'l «Pawn.ng in spring, other
sea on rocky ground at mode" to de^Hh ' voun fr'v n'^'^'ll '". ^^« bittom of ?he
(5 to 1 mm.) The body is slendm. VnVi V/ ^ ^'^^ """^^ hatched |- inch in Ien.rth
while a large bag of yo?k^angsft;ThoSf^^^^^^^^^^^ 'ff'fy vh' ^'th bfel'^
rapidly, and has teeth and well formecl bre.st fin« dt ?^«J«'-^"' herring develops
numbers of these active, worm-li^e youT abouS
minute crustaceans. Three months later tliev are stS / ''" ' '"''^'^'^^ ""^ ^'^^^ on
their length, and i„ the sixth or eiLSS^thli ''"'P"''"*"'^^ ^«^« doubled
Bides glisten with a metallic lustre, whietKadtL^?"?'"^ I'''' ''''^''' ""^ the
They do not resemble the parent hSu/nntinhr! ^-V^ V^^ ^^^''^^^ ""d black.
or dve inches in length mu"t be over Stee mo,Th '" n"' '?^/ ^ '""•'"'« ">«
inches long are probably a little ovpr^Joi months old, and those seven to nine
reproducelheirsWieBu'^atiltherr? .?dy:^^^^^^ ?"» hardly be re^dyZ
destroy a vast number of immature herrC which « Ji "' ?^'''^'"^ '""«* therefore
be ready to spawn. The specimens exSod^n T , ^u ' ?'' ^^'^ ™«"tfa« ''^tor would
and the ovaries would hardly imch a sT^^ nf • "^ ^"'' certainly never spawned
eight or nine months laer ^ **^ ''^ '"'P^^^^^ ""til the following spring
upon'L'L'trttdi^&Tot'u^trir --- a drain
fry help to keep up the numbers" but^other n^cLs"oSY' \i' '^'^'■''^"^'^ W Z
T''* T"'m°"« that had never spawned cES°f^''''i!*^^«^*^o»ldsuccumb
efforts to diminish the supply of hSZhpr«P„'n" '"?.'' ^"«* quantities. All
ently little effect. Some L^Lrltth.^v^e explained ZZi ^"'"'°' ""^'^ ^"'^ "PP^^"
wintor herring in Lhe Bay of Fundv L fnl .? . °''°"^PP<'**''a"ce of the arge
destruction of nmall fish fo^r s'idine p^ui^^^^ ^y ^^e .ontinufd
at times a very marked diminution, burnot" morn fh„ ""^'l'"'' "^'^ ''"^ «hown
ordinary fluctuations of such a fishery rndT.-.-"" "^^T ^^ attributed to the
^ears 1890.91 these small fishes v.eremLablirtr'/u"^^ "-^^^ i" the
years previously. ® "^°^^ abundant than they had been for twenty
20
thiH is contrary to tho muh o/tl.o oxamltmtion, rofori«d . on a prior nuiro und .,>
the common opinion of tl.-w. en^ged in the sardine indu try ^ ^^' ""* '**
!'
';:S-
fo, and to
argo and
r of large
ipawning
hing fact
hown no
■ f./
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