Editorial note — John N. Cobb

The boilers are rectangular wooden tanks or vats of about 60 gallons capacity, lined with zinc and furnished with a cover. Heat is applied by the introduction of steam through a series of perforated pipes arranged in the bottom of the tank. The steam is generated in an ordinary boiler standing close at hand. The lobsters are not thrown directly into the vat, as the operation of removing them after cooking would in such an event be an exceedingly tedious one; but an iron framework basket, of rather slender bars is made to fit the tank loosely, and is lowered and raised by means of a small derrick placed over the tank. This frame, which holds about 300 pounds, is filled with lobsters at the edge of the wharf from the floating cars, and is then carried to the tank and lowered into it after the water it contains has reached the desired temperature, that of boiling. The water is first supplied to the tank, which is filled to about one-third or two-thirds its capacity, about a peck of salt is added, and then the steam is turned on. The same water suffices for several successive boilings, about 2 quarts of salt being added each time. The lobsters are allowed to remain in about half an hour, or until the proper red color indicates they are sufficiently cooked.