ster weighing about 2 pounds was caught
off Hurricane Island. Her color was a rich indigo along the middle of
the upper part of the body, shading off into a brighter and clearer
tint on the sides and extremities. The upper surface of the large
claws was blue and purple, faintly mottled with darker shades, while
underneath was a delicate cream tint. The under parts of the body
tended also to melt into a light cream color, and this was also true
of the spines and tubercles of the shell and appendages.

In 1893 a Peak Island fisherman caught a lobster about 11 inches
in length whose back was of an indigo blue, and which toward the
extremities and under parts was shaded off into a pure white. The
under part of the claw was also of a pure white.

Mr. Lewis McDonald, of Portland, has a pure white lobster preserved in
alcohol. It was caught in 1887.

A lobster was caught at Beal Island, near West Jonesport, which was
about 6 or 7 inches in length and almost jet black.

A few bright-red lobsters, looking as though they had been boiled,
have also been taken along the coast at various times.

A lobster was caught near Long Island, Casco Bay, about the year 1886,
in which half of the body was light-yellow up to the middle line of
the back, while the other half was bright-red. There were no spots on
the shell.

In September, 1898, Mr. R. T. Carver, of Vinal Haven, had in his
possession a female lobster, about 11 inches long, of a bright-red
color all over, except the forward half of the right side of the
carapace and the feeler on this side, which were of the usual color.

LAWS REGULATING THE FISHERY.

In 1897 the legislature revised and consolidated the laws relating to
the sea and shore fisheries of Maine, and below are given the sections
relating to the lobster fishery adopted that year, together with the
amendments to the act adopted in 1899, which are incorporated
herewith:

SEC. 39. It is unlawful to catch, buy or sell, or expose for sale,
or possess for any purpose, any lobsters less than 10-1/2 inches
in length, alive or dead, cooked or uncooked, measured in manner
as follows: Taking the length of the back of the lobster, measured
from the bone of the nose to the end of the bone of the middle of
the flipper of the tail, the length to be taken in a gauge with a
cleat upon each end of the same, measuring 10-1/2 inches between
said cleats, with the lobster laid upon its back and extende