whaling fleets, and her boats not only went out on the Banks in search of cod, but to the far limits of the North and South Seas they sailed to bring back rich cargoes of whale oil. Her fleets ventured into every sea from which profit could be brought, and boys born in the town or its neighbors three or four generations agone all looked forward to a half dozen cruises as a matter of course, just as the modern boy knows that he must go to school and learn to read and write. It was a rough school to which the youth of Gloucester and Cape Ann went, but it was a good one. They learned there to be brave and manly, and seafaring broadened the minds of men who had they stayed at home would have been sadly provincial and narrow.

Thus the history of Gloucester centers in the fisheries. The yarns most often told at her firesides are of hairbreadth escapes at sea; her legends and romances have a flavor of the salt waves about them; her rugged granite shore is marked with the scenes of memorable shipwrecks and storms; her town records are the records of fleets that have gone down on the Banks, of pinks and schooners that have foundered on the Georges, of heroes that have toiled for their families and fought the grim battle of life with the fogs, the lightning and the swooping billows of the sou'wester, and with the ice, the hail and the short, savage cross seas and terrible blast of the raging nor'wester, while their children have cried for their absent fathers and their wives have lain awake through long, dreary nights, burning the light in the window and straining their eyes to see through the gloom of the storm the long expected vessel and the beloved forms that perhaps have already gone down at sea.

The discovery of petroleum struck the Gloucester whaling industry a blow from which it has never recovered, but the town's fisheries are still in thriving condition. Four hundred fishing vessels of sufficient consequence to be registered hail at the present time from Gloucester. The number of men employed in these vessels, the majority of which are as speedy and well built as pleasure yachts, is upward of 5,000. Many of the fishermen are from the British provinces and make excellent skippers and sailors, while Sweden, Norway and the Azore Islands contribute a large number, who are, as a rule, orderly, capable and industrious. They fare well as compared with the fishermen of other days or with men now before the mast of the merchant service, and fresh pies, biscuits, fowls, eggs and like delicacies are frequently seen in the forecastle of a Gloucester banker.

The mackerel fishermen bound for the Georges Banks usually leave Gloucester as early as the last of February, but those bound to other waters with the cod, halibut and haddock fishermen do not start until later. The cod are caught chiefly on the Grand Banks of Newfoundland, where the watch lights of the Gloucester men twinkle in the midnight gloom in company with those of the French fishers of Miquelon and St. Pierre. Mackerel are also caught in the Bay of St. Lawrence, off Cape North, Sidney and the Magdalen Islands, where the fishermen often linger until late in the fall and are sometimes assailed by heavy gales among those inhospitable shores, without sea room, on a lee shore and no safe port to run to. The haddock and halibut are oftener caught on Brown's Bank and within the waters of New England. There are several modes of fitting out for the fisheries, but the one most often followed is for the owner of a vessel to charter her to ten or fifteen men on shares, he finding the stores and the nets and the men paying for the provisions, hooks and lines and for the salt necessary to cure their proportion of the fish.

The crew of a banker is usually composed of a dozen to eighteen men, including the skipper, or captain, who exercises no direct control over the others, but is recognized by them as the principal personage on board. The average Gloucester fisherman is a splendid though rough specimen of an American. You may know him by his free-and-easy manner and his swinging gait. His costume when at work is a red or blue flannel shirt of the thickest material, admirably adapted to absorb and exclude the chilling fogs in which he passes so much of his time, a heavy tarpaulin or sou'wester, generally his own handiwork, pilot-cloth trousers and heavy cowhide boots completing his attire. His face bespeaks a serious but cheerful and contented spirit, the result of a philosophical, half careless dependence upon luck.

Generous and fearless in his address, he is of simple and economical habits and, like most men of large stature, almost peculiar in a placid good humor which seldom leaves him. Always ready for any fortune, the fisherman tries to look upon the bright side of life and draw whatever there may be of pleasure from his hazardous calling. But among the bankers are occasional roystering, devil-may-care fellows, whose never ending practical jokes and offhand manner serve to enliven the little vessel and dispel the tedium of the voyage to the Banks.

The Grand Bank extends north and south about six hundred miles and east and west some two hundred, lying to the southeast of Newfoundland. Its shape cannot be easily defined, but the form denoted by the soundings give it somewhat the resemblance of New Holland. To the southward it narrows to a point, presenting abrupt edges, which in some places drop into almost fathomless water. This, as well as the adjacent banks of St. Pierre, Bank Querau and the Flemish Cap, abound with fish of various kinds, which at stated seasons adopt this as a shoaling place or grand rendezvous. The most numerous of these are the cod, which thrive here so amazingly that the unceasing industry of many hundreds of vessels through two centuries has in no way diminished their numbers. The fishery is not confined to the Banks, but extends to the shores and harbors of Newfoundland, Nova Scotia, and Cape Breton. The fish affect sandy bottom. In winter they retire into deep water, but in March and April reappear and fatten rapidly from the time of their arrival on the Banks.

Fishing begins as soon as the smacks reach the Banks. In other years all cod were caught by means of handlines, and some fish are still taken that way. The most, however, are now taken by trawls, which were introduced about 1860 and were first used by the French. A trawl consists of a line some 3,000 feet in length, to which are attached short ones about a yard long, on each of which is a hook. The short lines are placed about six feet apart, so that each trawl has about 500 hooks. Attached to each end of the line by a rope is a buoy, sometimes only an empty powder keg or a mackerel kit. In the head of the buoy is a pole three feet long, upon which is a small flag to attract the attention of the owner when in search of it. To each end of the line is fastened a small anchor.

The hooks are baited with squid, herring or other small fish, if they can be secured. To bait a trawl requires from an hour and a half to two hours. When it is ready it is placed in a tub made of a half barrel. The long line is coiled up in the center and the bait lies next to the sides of the tub. One man uses from two to six trawls, which are usually visited in a dory very early each morning and once or twice during the day. When one buoy is reached the end of the trawl to which it is attached is drawn up, the hooks examined and the fish taken off. By means of trawls a man may catch more in a single night than by a week's hard work with hand lines.

Each man keeps tally of his fish as he hauls them in to the dory by cutting out the tongues—the number of tongues