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Merck's Warenlexikon für Handel, Industrie und Gewerbe

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Monograph

Identifikator:: 173623112X

URN:: urn:nbn:de:zbw-retromon-112923

Document type:: Monograph

Author:: Bingham, Walter Van Dyke http://d-nb.info/gnd/123042593; Freyd, Max

Title:: Procedures in employment psychology

Place of publication:: Chicago & New York

Publisher:: Shaw

Year of publication:: 1926

Scope:: XI, 269 S

Digitisation:: 2020

Collection:: Economics Books

Usage license:: Get license information via the feedback formular.

Chapter

Document type:: Monograph

Structure type:: Chapter

Title:: XVIII. Economic value of the examintions

Collection:: Economics Books

104 Modern Business Geography the water the dories that have been stacked like saucers on the deck. A crew of two in each dory throws out a buoy to which is fastened one end of a trawl. This is a rope perhaps a mile long, from which at intervals of about six feet hang lines three feet long, ending in hooks baited with bits of mackerel. The other end of each trawl is fastened to an anchored buoy. At regular intervals the fishermen *under-run ”’ the trawl by pass- ing it over the dory, taking off the fish, rebaiting the hooks, and drop- ping it into the water again. If a snow squall or fog overtakes a dory while it is getting its load of cod, the men may lose sight of the ship, and become lost; or heavy seas may break over the boat and pre- vent it from regaining the schooner. The fishermen sometimes row for days before being rescued, and may be crazed by thirst, almost starved, or badly frozen even in relatively warm months. Hundreds of men are lost on the Grand Banks each year. How the fish are prepared. When the laden dories return safely to the schooner, the fish must be dressed. One man in a group cuts off the fish’s head and splits open the body. Another removes the organs, saves the liver for its oil, and throws the rest away. The third with two quick slashes of a long knife removes the backbone. The fish slide from one hand to another with almost incredible speed, and except when dulled knives are changed for sharper ones, no breathing spell is taken until the day’s catch is dressed, washed, and salted down. Then the men drop into their bunks and sleep the sleep of physical exhaustion. In spite of the dangers and hardships of the fisherman’s life, there is no lack of fishermen. There are always men who love the life on the waves with its freedom and excitement. How cod from the Banks are disposed of. When a schooner reaches port after a three or four months’ trip it usually has a hold full of fish. These are graded according to size, salted again, and spread in the open air upon light frames, or “flakes,” until they are thoroughly dried. Many thousands of tons are annually shredded, packed in small boxes, and sold widely as “boneless cod.” Glouces- ter and Boston are the chief centers for the fishing fleets because their harbors face the fishing banks and are near the large markets of the northeastern United States. Gloucester packs great quantities of fish for distant markets and has large glue industries that use the refuse skins and bones of the fish. Cod are sometimes called the bread of the sea,” because of their abundance. Even those who live far from the codfishing grounds can use these fish, which are readily pre-

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