The Fremont weekly journal. [volume] (Fremont, Sandusky County, Ohio) 1867-1877, 1868-07-31

From the Aahtabula seniiaei.l

we had an opportunity to learn some
thing Of the importance Of the Lobster
trade. As an article of food and luxury,
the lobster has always entered largely
into the fish market; but its importance
is greatly enhanced, since the new trade
of canning yankee vegetables" such
as clans, Holsters, salmon, macksreb
etc, has been established.
Lobsters are to be found almost any
where and everywhere along The coast,
but are best and most plenty in the
New England bays. They are caught
the year round for the fish market, but
are only canned in the months Of April,
May and June.
The lobster trap is about four feet
long, made of lath. The bottom fiat
the top rounding, one end slated, "a
the sides, the other end Of netting,
which is made funnel shaped pointing
inWards. About the center Of the trap,
is a piece of barbed iron about six
inches long, on which the bait, a isb,
is fastened.
The bait used is generally a Sculpin
or Founder. The former are very
plenty, and can be caught almost any
time, or can be speared. The boys
catch them for the lobster men at so
cents hundred.
In searching for his breakfast dinner
or tea, Nr. Lobster runs across or backs
across the trap-for they walk back
wards, aud on inspection be finds but
one way to get to the bait that is by
way Of the netting at the end. He
erawls in at the big end, and drops in
to the trap at the little end Of the fun
mel. So far all right He takes his
meal and then remembers an appoint
ment be has made, and starts of to eli
it, but unfortunately to him some ons
has apparently carried of the key hole,
and be has no alternative but to be-
come boiled lobster
One or two large stones are placed
in the trap to sink it A rope is made
fast to the trap, to the other end of
which a block Of wood is fastened, that
serves for a buoy, by which the trap
can be found.
One man usually has from fifteen to
forty traps, which are taken up every
other day. The Holsters, generally
from three to five, are taken out and
the bate replenished. The Holsters are
carefully put into a box in the small
boat, and when all the traps are inspect
ed, brought IN and transferred to the
scar" box about IL feet long, four
broad and two feet deep, with a door
in the top. 1t is made by leaving a
space between the boards, so as to al
low free circulation of the water through
it Each Car will hold from two to
three thousand Holsters. When they
are to be shipped to market or the
packing establishment, they are put in
the well of the lobster smack. The
well is a sort of bin, built in the center
of the vessel, water tight sides, but
perforated bottom, so that the lobster
has constant change of water.
We were at lobster packing es-
adjustment at 0ceanville, Maine. Here
are put up the famous Star Lobsters
for the Portland Packing Company.
We were kindly shown over the factory
by Capt Webb, and saw the process in
its details.
For the reason that we Lnow ths
Lobsters, put up by the Portland Pack
ing Co, Portland, Maine, are all good,
we would advise our friends when buy.
ing canned LObsters to ask for the Star
Lobsters.
This season, the price paid for lob.
sters at the cars, is sS so per hundred.
They are counted to average, that Is
one lobster must fill pound can. If
they should prove small, enough must
be added to make the weight hold out.
The Factory is long, two story
building, built out on pier so that
vessels can be made fast when deliver.
ing or receiving freight The first room
from the wharf is the boiling and
cracking room. Three large salt Kettles,
each holding about four barrels, are
kept going during every afternoon,
boiling Holsters.
The Holsters are first thrown on the
wharf under a shed, where they are
carefully sorted. All dead ones are
scrupulOusly thrown ouI, for one cook
ed after it is dead, is not fit to eat.
They are then put in a hand barrow
holding nearly two barrels. Two Of
these barrows are dumped into tbs
kettle of boiling water; a lid is let
down and they are kept boiling for
twenty minutes, when they are taken
out and piled upon tables to cool, until
the next morning. The boiling Is only
done in the afternoon.
In the morning, all hands, about thir-
ty, men and girls, commence work. A
man stands by a table with barrel and
basket at his side. He takes up a lob
ster by the tail and claws, and strikes il
a sharp rap over the edge of the barrel,
into which the head and body fail, as
these are worthless in packing. The
claws and tail are thrown into the bas
ket and carried to the crackers. Five
or six men stand at tables, with hatch
cts, they cut the claws into three pieces;
with qIick jerk the meat is thrown
out Of the largest part of claw into a
pan. Then the tail IS taken up, and
with one cut it is cracked open, and BY
dextrous twist the meat is thrown
into pan. The smaller parts of the
claws are gathered up and taken to
girls at another table where they are
carefully picked over. The meat is
then carried to another room, where It
is packed. The top of the can is left
of, SO that the meat can be put in
without being broken. Each can is
pressed full by hand, weighed, and
passed along to press. The meat is
here pressed down solid, and the space
filed with sauce. The top is then put
on, and handed over to the men TO be
sOldered up tight except a very small
hole in the top. The caos are then
taken to the ebay ROOM" Here they
are placed upon trays and put into
vat and steamed a eertsin time, so as to
exclude every particle Of air. As soon
as they come out a drop Of solder is
put on the vent in the top, and they ars
"Hermetically sealed and warranted in
any climate" as the labels say.
The refuse, or ''chum" as it is termed,
composed Of the body and she'll Of The