Identifier: newenglandhumani00john (find matches)
Title: New England; a human interest geographical reader
Year: 1917 (1910s)
Authors: Johnson, Clifton, 1865-1940
Subjects: New England -- Description and travel New England -- History
Publisher: New York, The Macmillan Company London, Macmillan and Co., limited
Contributing Library: New York Public Library
Digitizing Sponsor: MSN

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d Or-phans Fund, and three quarters of the balance is for thefishermen after expenses have been deducted. Cap-tain and all share exactly alike in the di\ision exceptthe cook, who is given ten dollars extra because thesuccess of the voyage depends more on him than onany one else. If he is not kept good-natured he willwaste food and fresh water, and compel an early returnto port. 88 New England The rest of the money is turned over to the ownersof the vessel. They, however, give the captain fromthree to ten per cent of it. A vessel usually lies in port only two or three daysand then starts on another cruise. Some firms owndozens of vessels, but it is not the owners who go forthon them after fish. They equip the schooners withthe necessary apparatus, and send them out one by onein charge of a captain who has selected a crew. It isfor the interest of every man concerned to work effi-ciently to make a profitable voyage, and this fishingindustry is a most satisfactory instance of cooperation
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Old Mother Ann, on Eastern Point, Cape Ann between labor and capital. There are no strikes, and,in spite of hardship and danger, the profits and the The Fishermen 89 independence and excitement of the Hfe offer induce-ments to engage in fishing which cannot be resisted. Hahbut are caught with hook and Hne or withtrawls much as cod are, for both are fish that hve atthe sea bottom and cannot be taken with seines. Someof the hahbut weigh several hundred pounds. Most ofthem are sold fresh, but a considerable amount ofsalted halibut is smoked by being hung for several daysin smoke houses where fires of oak chips are burning. Many of the schooners leave port well supplied withice and bring back their fish packed in it. From thevessels the fish are transferred to cold storage plantsand are sent away in refrigerator cars so that they arekept fresh for weeks or months. Nearly all of the cod,however, arrive from the fishing-grounds salted in theholds of the vessels. They are taken out, split, a

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