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The lobsters were cooked until the legs pulled out easily, and then they were shelled and packed in pound cans. They were removed from the hot water and punched to allow the steam to escape and then resoldered again. The cans were polished by the women and packed in cases. They were picked up by a government boat and taken to Halifax. They were shipped from there to England which was the chief market. When the lobster season was over, Mr. Corbett and K.P. MacRae rowed back to Dingwall, a distance of 21 miles!

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Dory in Tittle
20th Century
North-East Light, St. Paul's Island, Canada


Credits:
John Morrison