small herrings are taken in shallow bays and coves, in weirs, formed of stakes driven at regular intervals, and interwoven with twigs, thus forming what is called a "brush weir." The fish enter these weirs at high water, and are taken out when the tide recedes and leaves them dry, or nearly so, at low water. These small herrings are salted and smoked, and when properly cured are very savory. They are packed in boxes of about twelve dozens each, and sold at a low price; they enter largely into domestic consumption, and form an article of export of very considerable amount.

The mackerel is a fish rather erratic in its habits, and therefore no great dependence can be placed upon this fishery in the Bay of Fundy. Formerly, mackerel were very abundant near Grand Manan and Campo Bello, where but few are now taken, although the quantity has increased of late years. Those taken are generally of small size, and not at all equal to the mackerel of the Gulf of St. Lawrence, of which mention is made hereafter.

The halibut is a large flat fish, of the flounder family; it is frequently caught when fishing for cod. This fish reaches the weight of 200 lbs., and sometimes much more. In summer it is taken in shallow water, often quite near the shore; in winter it retires to deep water. The flesh, though white and firm, is dry, and the muscular fibre coarse, yet by many it is much esteemed; the fins and flaps are delicacies, if the fish is in good condition. When a number of these fish are taken at one time, the fishermen salt the flesh lightly, and then dry and smoke it for winter use.

The sea-shad of the Bay of Fundy is one of the most delicious fish found in its waters. It is taken in long drift-nets, attached to a boat, and thus kept stretched across the tide, during the night only. Some are taken off the harbor of St. John, but the principal fishery is within Cumberland Basin, at the head of the bay. In the muddy waters of that basin they attain their highest

perfection, owing to the great abundance there of their favorite food, the shad-worm and the shrimp. The usual weight of this fish is from 2lbs. to 4 lbs., although it sometimes attains the weight of 6 lbs. For winter use the shad is split down the back, and pickled; it must be carefully cleaned and freed from blood or other impurities, otherwise, from its exceeding fatness, it is apt to spoil. Upwards of two hundred boats and five hundred men are employed in the shad fishery, every season, in Cumberland Basin; their annual catch is estimated at something more than 4,000 barrels, worth at least £5,000 sterling.

Besides the sea-fish above described, there are others also taken, of less commercial value, which are usually eaten fresh. Among these are the silver hake, a fish resembling the whiting of Europe; the cunner, or seaperch; the torsk, or cusk, which is sometimes salted and dried; several varieties of flounder; eels in great abundance and of good quality, occasionally pickle-salted for exportation; the tom-cod, a small variety of the cod family; skate in abundance, and of large size, seldom eaten, not being sufficiently appreciated; and that delicious little fish, the smelt, which in spring is taken in immense quantities, and in great perfection.

Of shell-fish, there are lobsters in considerable numbers; large and small clams; a large flat shell-fish, known as the scallop; the periwinkle; and great abundance of shrimps, with which the market might be amply supplied, but for the scarcity of shrimp-fishers, who might here follow their vocation most profitably.

The islands of Grand Manan, Campo Bello, and West Isles, own and employ in the fisheries sixty-eight vessels, manned by 558 men; 350 boats, manned by 900 men; besides 200 men employed in connection with the herringweirs. The settlers along the shores of the Bay of Fundy all fish more or less in their own boats, chiefly for their own use. The value of their fishing cannot be stated with any degree of precision.

The rivers which fall into the bay yield a variety of fish; but the most valuable river fishing is in the harbor of St. John, at the mouth of the St. John River, which yields annually about 40,000 salmon, 12,000 to 16,000 barrels of alewives, and about 1,000 barrels of shad. The salmon are large and fine, precisely similar to the salmon of Europe. They are worth at St. John about six-pence sterling per pound, and are sent in ice, in large quantities, to the United States, yielding a considerable profit, and forming a valuable export. The alewife is a small species of shad, generally known in New Brunswick by the name of gaspereau; its length is from eight to ten inches, tolerably good when eaten fresh, early in spring, but very dry when salted. It is exported in pickle to the Southern States, where it is eaten by the slaves; in that hot climate, a fatter fish will not keep. Shad are taken in the river, on the way to their spawning grounds, which are some distance above tide-water. The river shad are much inferior to those taken in the bay, or in Cumberland Basin, and, when salted, are but little superior to the gaspereau.

The fisheries in St. John harbor give employment to two hundred boats and five hundred men; their value is estimated at £20,000 sterling annually.

THE GULF OF ST. LAWRENCE.-The fisheries in this gulf are prosecuted only from April until the end of November, the ice preventing their being followed during the rest of the year.

The principal fishery is for cod; it commences early in June, and continues until late in November. In the early part of the season, cod are taken very near the shores; as the season advances, they draw off into deep water. The best fishing grounds, or, rather, those most frequented, are from Point Escuminac to Miscou, and thence along the Bay of Chaleur to the Restigouché. The fishermen go out in boats, from one to fifteen miles from the land, in the morning, and when at the longer distance do not