Later in the twentieth century came a smaller 5 or 6 HP. gasoline engine design.

During the herring season we would wait for father to come back to shore. The boys would check the herring for the delicious roe and bring them home for supper. Mother would fry them up so crisp in that old iron frying pan that only the backbone had to be removed. If a small bone happened to get caught in our throat, which at times did happen, mother would calmly give us a crust of bread and down the bone would go, followed

by a drink of thick buttermilk. Our favorite feeds of herring, smelts and lobster were eaten

with loads of fresh baked bread and molasses; it was a must on the table in every fisherman’s home. Most of the excitement around the harbour began in early spring with the arrival of workers to the cannery. They would walk many miles carrying their bedding and other needs on their back. They would follow

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