"Drying Codfish in the Sun - Gloucester and Harbor in the Distance, Mass., U.S.A."

stereograph

Stereograph; albumen print mounted on gray board with rounded corners; racks of codfish drying in the sun with man tending, Gloucester and it's harbor are in the background; printed on left "Keystone View Company/ COPYRIGHTED/ Manufacturers MADE IN U.S.A. Publishers"; printed in center "13"; printed on right "Meadville, Pa., New York, N.Y., Portland,/ Oregon, London, Eng., Sydney, Aus."; printed on bottom right "20221 - Drying Codfish in the Sun - Gloucester and Harbor/ in the Distance, Mass., U.S.A."; printed on back "13-(20221)/SUN-DRYING CODFISH, GLOUCESTER,/ MASS. Lat. 43° N.; Long. 71° W./ The city of Gloucest is 27 miles northeast of/ Boston on the Massachusetts Bay, 5 miles south-/ west of Cape Ann. It is an old, old city, the first/ white people living here in 1623. The first per-/ manent settlement was not made; however, until/ 10 years later. Just outside its harbor is the Reef/ of Norman's Woe, celebrated in Longfellow's/ 'The Wreck of the Hesperus.' At present Glou-/ cester is a well-known summer resort. It has a/ population of about 25,000. Its chief industry/ centers about its fisheries./ For a long time Gloucester led every other port/ in the United States in its annual catch of fish./ At present it ranks second, with Boston in first/ place. In its ports are gather fishing vessels/ especially fitted for voyages to the fishing/ grounds in the New England waters and in the/ waters of the Grand Banks. Cod, halibut, had-/ dock, blue-fish, mackerel, and herring are the/ principal kinds of fish caught./ The view shows how codfish are preserved in/ the sun. The vessels, usually owned by com-/ panies, unload their catch in he store houses on/ the piers. These houses are fitted up to clean the/ fish. The heads are chopped off, the entrails taken/ out, the fish are salted, and put out on platforms/ to dry. Gloucester Harbor is shown in the mid-/ dle distance with the city in the background./ Codfish sometimes grow to be as much as 5/ feet in length. The fish usually caught, however,/ are very much smaller. They are greenish or/ olive colored on the back and sides, mottled/ with dark spots. They are a good food fish, al-/ though bony. During the spawning season/ which is from November to April, they approach/ the coast in schools. This is the fishing season/ for the men of Gloucester./ Copyright by The Keystone View Company."