9

never did. Well, after someone takes

them out of the shell you know, then

they were put in a great big basin and, great mounds of them. You had a nail,

no a knife and you split them and took

out the warm and whatever intestine it

is and then they were left there and some— body came. Whoever was washing tails they were turned inside out and left there and somebody came. Whoever-was washing tails, they took the basin of tails that were trimmed and they washed them and someone else turned them. They were turned at the packing table or the sink.’ That‘s my part 38 in packing lobsters.

"The arms went to another table and there was a bunch theré‘ picking the meat out of the arms." 59 This meat was washed as well.” ‘ The claw meat was knocked out of the claws and put into a basin which

was to go to the packing table. 40 (bne person who washed the meat

statesg.fw*j¢<h

Washing the meat was quite a chore.

. It took a good lot to wash the meat.

_ You had to scrape each claw with this little wooden knife and come the middle of June, that was when there was lots of it on. There Was lots to be removed. It was pretty hard to get all of it off. 41

Eventually, all of this meat made it to the packing

table. The meat from the arms would be chopped up and it would.be all little bits would go to the packing table too and they'd mix it up with it. The girls from the packing table would be fairly 42 ‘ well trained.

There were usually two women who held this job. One was the woman's boss who would oversee everything as well as maintain Quality and a steady pace of work.‘ Hers was probably the hardest

job in the plant'because she had so much responsibility. Janet