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154 is on the opposite side of the street. To its restoring breezes Digby owes the presence of this chemist skilled in the science of light, this amateur of nature whose discerning lens has perpetuated the contrasting landscapes of the peninsula. Mr. Yates came to Digby to convalesce in this bracing environment. Inspired by the views about him and by the opportunities for healthful living he remained to establish himself as the premier scenic photographer of the Provinces.

One's own camera is tempted by varied pictures among the flakes and wharves of Digby. At the dock of the Maritime Fish Company a trawler just in from the haddock banks at the mouth of the St. Lawrence burrows her keel in the mud and rests from her labours. Her English crew spears the long shining fish from the hold into baskets that swing out to the pier. When the haddock have been headed and cleaned they are subjected to a mild pickling and hung for fifteen hours in a smoke-house to steep in the oily vapour of burning ash or maple. The amber result is a finnan haddie, the smoked haddock of the breakfast table, which has usurped the dried herring in the Digby market.

The company to which the trawler's fare is consigned annually packs 10,000,000 pounds of fish at its Digby and Canso stations. The sailing fleet of local merchants comprises ten vessels which fish off Cape Sable and in the Bay of Fundy. If