At Pemaquid harbor, the fish cargoes are transferred from the steamer to an elevated tank of the capacity of four thousand barrels. Underneath the tank a tram-way, conducting by an inclined plane to the second story of the factory, is laid upon the wharf. In the bottom of the tank is a trap-door that, upon being opened, quickly fills a car placed below. The fish are then taken into the factory and dumped into other tanks, containing each three car-loads, or about sixty barrels. Here steam is introduced, rapidly converting the fish into unsavory chowder, or "mash." As many as a dozen of these vats were in constant use. The oil and water being drawn off into other vats, the product is obtained through the simplest of machinery, and the well-known principle that in an admixture with water oil will rise to the surface. The residuum from the first process is shoveled into perforated iron cylinders, by men standing up to their knees in the steaming mass. It is then subjected to hydraulic pressure, and, after the extraction of every drop of oil, is carefully housed, to be converted into phosphates. The water is passed from tank to tank until completely free of oil. Nothing is lost. This factory had a capacity of three thousand barrels per day, though not of the largest class. Others were working day and night through the season, which continues for about three months. I walked afterward by the side of a seine two hundred fathoms in length, spread upon the grass in order to contract the meshes. One of them frequently costs above a thousand dollars, and is sometimes destroyed at the first casting by being caught on the ledges in shallow water. An old hand can easily tell the difference between a school of mackerel and one of menhaden. The former rush in a body on the top of the water, while the shoal of porgees merely ripples the surface, as is sometimes seen when a moving body of water impinges against a counter-current. The mackerel takes the hook, while the porgee and herring never do. The talk was more fishy here than in any place I have visited. Here they call a school, or shoal, "a pod of fish;" "we sot round a pod" being a common expression. The small vessels are called seiners. When they approach a school, the seine is carried out in boats, one end being attached to the vessel, except when a bad sea is running. I have seen the men standing up to the middle among the fish they were hauling in; and they are sometimes obliged to abandon half their draught.