to remove the old logs, and other rubbish from the bottom of the river, without going into the water, and wrenching them from their places with long hand-spikes. In performing this work we were obliged to wade up to our shoulders, and often to dip our very heads under water, in raising the sunken timber. However, within less than a week, we had cleared the ground, and now began to haul our seine. At first, we caught nothing but common river fish; but after two or three days, we began to take shad. Of the common fish, such as pike, perch, suckers, and others, we had the liberty of keeping as many as we could eat; but the misfortune was, that we had no pork, or fat of any kind, to fry them with; and for several days we contented ourselves with broiling them on the coals, and eating them with our corn bread, and sweet potatoes. We could have lived well, if we had been permitted to broil the shad on the coals, and eat them; for a fat shad will dress itself in being broiled, and is very good, without any oily substance added to it.
All the shad that we caught, were carefully taken away by a black man, who came three times every day to the fishery, with a cart.
The master of the fishery had a family that lived several miles up the river. In the summer time, he fished with hooks, and small nets, when not engaged in running turpentine, in the pine woods. In the winter he went back into the pine forest, and made tar of the dead pine trees; but returned to the river at the opening of the spring, to take advantage of
