While I was in Castine I paid a visit to the factory in which lobsters are canned for market. A literally "smashing" business was carrying on, but with an uncleanness that for many months impaired my predilection for this delicate crustacean. The lobsters are brought in small vessels from the lower bay. They are then tossed, while living, into vats containing salt water boiling hot, where they receive a thorough steaming. They are next transferred to long tables, and, after cooling, are opened. Only the flesh of the larger claws and tail is used, the remainder being cast aside. The reserved portions are put into tin cans that, after being tightly soldered, are subjected to a new steaming of five and a half hours to keep them fresh.[44] In order to arrest the wholesale slaughter of the lobster, stringent laws have been made in Maine and Massachusetts. The fishery is prohibited during certain months, and a fine is imposed for every fish exposed for sale of less than a certain growth. Of a heap containing some eight hundred lobsters brought to the factory, not fifty were of this size; a large proportion were not eight inches long. Frequent boiling in the same water, with the slovenly appearance of the operatives, male and female, would suggest a doubt whether plain Penobscot lobster is as toothsome as is supposed. The whole process was in marked contrast with the scrupulous neatness with which similar operations are elsewhere conducted; nor was there particular scrutiny as to whether the lobsters were already dead when received from the vessels. [Illustration: LOBSTER POT.] Wood, in the "New England Prospect," mentions that lobsters were so plenty and little esteemed they were seldom eaten. They were frequently, he says, of twenty pounds' weight. The Indians used lobsters to bait their hooks, and ate them when they could not get bass. I have seen an account of a lobster that weighed thirty-five pounds. Josselyn mentions that he saw one weighing twenty pounds, and that the Indians dried them for food as they did lampreys and oysters. The first-comers into New England waters were not more puzzled to find the ancient city of Norumbega than I to reach the fabulous Down East of the moderns. In San Francisco the name is vaguely applied to the territory east of the Mississippi, though more frequently the rest of the republic is alluded to as "The States." South of the obliterated Mason and Dixon's line, the region east of the Alleghanies and north of the Potomac is Down East, and no mistake about it. In New York you are as far as ever from this _terra incognita_. In Connecticut they shrug their shoulders and point you about north-north-east. Down East, say Massachusetts people, is just across our eastern border. Arrived on the Penobscot, I fancied myself there at last. "Whither bound?" I asked of a fisherman, getting up his foresail before loosing from the wharf. "Sir, to you. Down East."