CRAB. The popular name of all crustaceans. There are a great variety of them ; some existing entirely in the sea, others in shallow water both fresh and salt, while other species may be found on the land. The catch and canning of crabs on the Chesapeake is thus described : Each of the boats carries 600 feet of lines, anchors, buoys, etc. Small latteral lines are attached to the main line at intervals of 18 inches. To these the bait is attached—tripe alone is used. The catcher starts about three o'clock in the morning. At stated periods the boats are visited by a larger one which carries the catch to the factory. Here the crabs are carefully assorted, and any that may have died during the trip are thrown out. The catchers having received positive instructions not to take spawn ing crabs, none are brought in. They are then placed in latticed cars holding 250 dozens each. These are run into steaming tanks. Sixty pounds of steam is instantly turned on. Each in dividual crab, with one spasmodic twist, immediately relinquishes • all earthly hopes and ambitions, and dies, that man may profit by his involuntary sacrifice. There is no lingering torture, as in the old-fashioned way of boiling, to cause the meat to become fevered and soggy. It leaves the shell as white, sweet and dry as it is
possible to get it. After the steaming the crabs are passed to the " strippers." These, standing before a trough of clear, cold. water, dexterously remove the top shell, viscera, etc., and after carefully washing each crab pass it to the pickers, who occupy long tables running the length of the house. The meat is here picked out into half-gallon buckets to the tune of " We'll Put John on the Island," and " I'm Traveling to My Grave," a hun dred colored voices taking up the refrain. Afterward it is weighed and carefully examined to see that it is clear of shell. If not up to the standard it is returned to the picker. From the weigher it goes to the canning-room, where it is packed in one and two pound cans, and then passed to the process room, where the operation of hermetically sealing is conducted. Every can is afterward examined to see that it is perfect. If found so it is varnished, wrapped in a beautiful label and packed two dozen in a case, when it is ready for market. As it will now keep for years and in all climates, markets can be and are successfully sought at the most distant points.