Cape Breton's Magazine

the gear in. One fellow hauls and the other fellow baits the gear. Take turns at it. You had your bait in tubs, what they call "bait jacks," And the gear goes right back in the water. You just haul the fish in. If you have a big one, you just give them a shake. There's a knot a- bove the hook and you just take that in your nippers--you know, you wear a thick rubber band that'll nip the gear--and that sets, and you give him a shake and the fish will drop off in the dory. (And if it wouldn't come out?) Oh god, you'd straighten the hook. Shake it that hard. Then you'd shape it again on the gunwale of the dory. When you get aboard the schooner, when you're shacking your gear, you had your hookset--for,-shaping the hooks back in the right shape. Put them in that and give them a little twist. Then you'd take your file and you'd sharp? en them. You had to sharpen your hooks, too, if you're a good fisherman. Some of them don't, but they don't catch much fish. And if the hook got down their throat, you'd shove down the "gob stick"--flat on one end and a little V onto it--catch the hook in that V and push down, haul it out. You put your fish in the "middle place," between bulkheads. Then if you get more than you can put in with the bulkheads, you stick up the thwarts (seats across the dory)--turn your thwarts up on edge. Then Below, a dory pulls alongside--the bowsman ready to heave the painter. Schooner "Dorothy G. Snow," 1914. you could take a lot more fish in the mid? dle place. When you got a middle load that's level with the gunwales--then you've got enough fish to go aboard with. Plenty, What they call a doryload. You've got 4 or 5 quintals of fish in the big dor? ies , Some days, the fish is all around you--good days you'll fill them right full--but any lop or anything, you've got to be careful you don't sink your dory. Back to the schooner, you fork your fish onto the deck. Then you have something to eat. Always have something to eat. Never forget that. You make your first run in the morning; when you come aboard, you have your breakfast. Then you'll go again, you might make another trip, you'll come a- board at dinnertime. Well, next time you Discover The Place To Eat In Cape Breton SYDNEY AIRPORT RESTAURANT Open Daily • 11 a.m. A Fully Licensed Dining Room, featuring a Complete Menu, including the Finest in Steaks and Seafood. SUNDAY BRUNCH -- 11 A M to 3 P M 539-1318 THE HOME OF FINE SEAFOOD, we have a pickup booth at the SYDNEY AIRPORT. Call us. Coast To Cdast Air Shipping - Ask For Our Price List- Phone: Plant (902) 849-5505. Night (902) 849-2705 Write: P, O. Box 160, Glace Bay, Nova Scotia, B1A 5V2 Telex: 019-35241 CHARGEX - MASTER CHARGE - VISA (9)