The Bottom of the Harbor (4 page)

“The Fulton Ferry Hotel lasted forty-five years, but it only had about twenty good years; the rest was downhill. The first bad blow was the bridges over the East River, beginning with the Brooklyn Bridge, that gradually drained off the heavy traffic on the Fulton Ferry that the hotel saloon got most of its trade from. And then, the worst blow of all, the passenger lines began leaving South Street and moving around to bigger, longer docks on the Hudson. Little by little, the Fulton Ferry Hotel got to be one of those waterfront hotels that rummies hole up in, and old men on pensions, and old nuts, and sailors on the beach. Steps going down. Around 1910, somewhere in there, the Lemmermanns gave up the part of the hotel that was in this building, and the Schermerhorn interests boarded up the windows on the four upper floors and bricked up the doors in the party wall connecting the two buildings. And the hotel restaurant, what they did with that, they rented it to a man named MacDonald who turned it into a quick lunch for the people in the fish market. MacDonald ran it awhile. Then a son of his took it over, according to some lease notations in the Title Guarantee records. Then a man named Jimmy Something-or-Other took it over. It was called Jimmy's while he had it. Then two Greek fellows took it over. Then a German fellow and his wife and sister and brother-in-law had it awhile. Then two brothers named Fortunato and Louie Barbagelata took it over. Then John Barbagelata took it over, a nephew of the other Barbagelatas, and eventually I came along and bought the lease and furnishings off of him. After the party wall was bricked up, the Lemmermanns held on to the building next door a few years more, and kept on calling it the Fulton Ferry Hotel, but all it amounted to, it was just a waterfront saloon with rooms for rent up above. They operated it until 1919, when the final blow hit them—prohibition. Those are the bare bones of the matter. If I could get upstairs just once in that damned old elevator and scratch around in those hotel registers up there and whatever to hell else is stored up there, it might be possible I'd find out a whole lot more.”

“Look, Louie,” I said, “I'll go up in the elevator with you.”

“You think you would,” Louie said, “but you'd just take a look at it, and then you'd back out.”

“I'd like to see inside the cage, at least,” I said.

Louie looked at me inquisitively. “You really want to go up there?” he asked.

“Yes,” I said.

“The next time you come down here, put on the oldest clothes you got, so the dust don't make any difference,” Louie said, “and we'll go up and try out the elevator.”

“Oh, no,” I said. “Now or never. If I think it over, I'll change my mind.”

“It's your own risk,” he said.

“Of course,” I said.

         

Louie abruptly stood up. “Let me speak to the waiter at the cash register,” he said, “and I'll be with you.”

He went over and spoke to the waiter. Then he opened the door of a cupboard in back of the cash register and took out two flashlights and the two construction-work helmets that his customer, the contractor, had brought in. He handed me one of the flashlights and one of the helmets. I put the helmet on and started over to a mirror to see how I looked. “Come on,” Louie said, somewhat impatiently. We went up the stairs to the second floor. Along one wall, on this floor, were shelves stacked with restaurant supplies—canned goods and nests of bowls and plates and boxes of soap powder and boxes of paper napkins. Headed up against the wainscoting were half a dozen burlap bags of potatoes. A narrow, round-runged, wooden ladder stood at a slant in a corner up front, and Louie went directly to it. One end of the ladder was fixed to the floor, and the other end was fixed to the ceiling. At the top of the ladder, flush with the ceiling, was the bottom of the elevator cage with the trap door cut in it. The trap door was shut. Louie unbuttoned a shirt button and stuck his flashlight in the front of his shirt, and immediately started up the ladder. At the top, he paused and looked down at me for an instant. His face was set. Then he gave the trap door a shove, and it fell back, and a cloud of black dust burst out. Louie ducked his head and shook it and blew the dust out of his nose. He stood at the top of the ladder for about a minute, waiting for the dust to settle. Then, all of a sudden, he scrambled into the cage. “Oh, God in Heaven,” he called out, “the dust in here! It's like somebody emptied a vacuum-cleaner bag in here.” I climbed the ladder and entered the cage and closed the trap door. Louie pointed his flashlight up the shaft. “I thought there was only one wheel up there,” he said, peering upward. “I see two.” The dust had risen to the top of the shaft, and we couldn't see the wheels clearly. There was an iron strut over the top of the cage, and a cable extended from it to one of the wheels. Two thick hemp ropes hung down into the cage from the other wheel. “I'm going to risk it,” Louie said. “I'm going to pull the rope. Take both flashlights, and shine one on me and shine the other up the shaft. If I can get the cage up about a foot, it'll be level with the third floor, and we can open the door.”

Louie grasped one of the ropes and pulled on it, and dust sprang off it all the way to the top. The wheel screeched as the rope turned it, but the cage didn't move. “The rope feels loose,” Louie said. “I don't think it has any grip on the wheel.” He pulled again, and nothing happened.

“Maybe you've got the wrong rope,” I said.

He disregarded me and pulled again, and the cage shook from side to side. Louie let go of the rope, and looked up the shaft. “That wheel acts all right,” he said. He pulled the rope again, and this time the cage rose an inch or two. He pulled five or six times, and the cage rose an inch or two each time. Then we looked down and saw that the floor of the cage was almost even with the third floor. Louie pulled the rope once more. Then he stepped over and pushed on the grilled door of the cage and shook it, trying to swing it open; it rattled, and long, lacy flakes of rust fell off it, but it wouldn't open. I gave Louie the lights of both flashlights, and he examined the door. There were sets of hinges down it in two places. “I see,” Louie said. “You're supposed to fold it back in.” The hinges were stiff, and he got in a frenzy struggling with the door before he succeeded in folding it back far enough for us to get through. On the landing there was a kind of storm-door-like affair, a three-sided cubbyhole with a plain wooden door in the center side. “I guess they had that there to keep people from falling in the shaft,” Louie said. “It'll be just our luck the door's locked on the other side. If it is, I'm not going to monkey around; I'm going to kick it in.” He tried the knob, and it turned, and he opened the door, and we walked out and entered the front half of the third floor, the old reading room of the Fulton Ferry Hotel.

It was pitch-dark in the room. We stood still and played the lights of our flashlights across the floor and up and down the walls. Everything we saw was covered with dust. There was a thick, black mat of fleecy dust on the floor—dust and soot and grit and lint and slut's wool. Louie scuffed his shoes in it. “A-a-ah!” he said, and spat. His light fell on a roll-top desk, and he hurried over to it and rolled the top up. I stayed where I was, and continued to look around. The room was rectangular, and it had a stamped-tin ceiling, and tongue-and-groove wainscoting, and plaster walls the color of putty. The plaster had crumbled down to the laths in many places. There was a gas fixture on each wall. High up on one wall was a round hole that had once held a stove-pipe. Screwed to the door leading to the rear half of the floor were two framed signs. One said, “
THIS READING ROOM WILL BE CLOSED AT 1 A.M. FULTON FERRY HOTEL
.” The other said, “
ALL GAMBLING IN THIS READING ROOM STRICTLY PROHIBITED. BY ORDER OF THE PROPRIETORS. FULTON FERRY HOTEL. F. & H. LEMMERMANN, PROPRIETORS.
” Some bedsprings and some ugly white knobby iron bedsteads were stacked criss-cross in one corner. The stack was breast-high. Between the boarded-up windows, against the front wall, stood a marble-top table. On it were three seltzer bottles with corroded spouts, a tin water cooler painted to resemble brown marble, a cracked glass bell of the kind used to cover clocks and stuffed birds, and four sugar bowls whose metal flap lids had been eaten away from their hinges by rust. On the floor, beside the table, were an umbrella stand, two brass spittoons, and a wire basket filled to the brim with whiskey bottles of the flask type. I took the bottles out one by one. Dampness had destroyed the labels; pulpy scraps of paper with nothing legible on them were sticking to a few on the bottom. Lined up back to back in the middle of the room were six bureaus with mirrors on their tops. Still curious to see how I looked in the construction-work helmet, I went and peered in one of the mirrors.

Louie, who had been yanking drawers out of the roll-top desk, suddenly said, “God damn it! I thought I'd find those hotel registers in here. There's nothing in here, only rusty paper clips.” He went over to the whiskey bottles I had strewn about and examined a few, and then he walked up behind me and looked in the mirror. His face was strained. He had rubbed one cheek with his dusty fingers, and it was streaked with dust. “We're the first faces to look in that mirror in years and years,” he said. He held his flashlight with one hand and jerked open the top drawer of the bureau with the other. There were a few hairpins in the drawer, and some buttons, and a comb with several teeth missing, and a needle with a bit of black thread in its eye, and a scattering of worn playing cards; the design on the backs of the cards was a stag at bay. He opened the middle drawer, and it was empty. He opened the bottom drawer, and it was empty. He started in on the next bureau. In the top drawer, he found a square, clear-glass medicine bottle that contained two inches of colorless liquid and half an inch of black sediment. He wrenched the stopper out, and put the bottle to his nose and smelled the liquid. “It's gone dead,” he said. “It doesn't smell like anything at all.” He poured the liquid on the floor, and handed the bottle to me. Blown in one side of it was “Perry's Pharmacy. Open All Night. Popular Prices. World Building, New York.” All at once, while looking at the old bottle, I became conscious of the noises of the market seemingly far below, and I stepped over to one of the boarded-up windows and tried to peep down at South Street through a split in a board, but it wasn't possible. Louie continued to go through the bureau drawers. “Here's something,” he said. “Look at this.” He handed me a foxed and yellowed photograph of a dark young woman with upswept hair who wore a lace shirtwaist and a long black skirt and sat in a fanciful fan-backed wicker chair. After a while, Louie reached the last drawer in the last bureau, and looked in it and snorted and slammed it shut. “Let's go in the rear part of the floor,” he said.

Louie opened the door, and we entered a hall, along which was a row of single rooms. There were six rooms, and on their doors were little oval enameled number plates running from 12 to 17. We looked in Room 12. Two wooden coat hangers were lying on the floor. Room 13 was absolutely empty. Room 14 had evidently last been occupied by someone with a religious turn of mind. There was an old iron bedstead still standing in it, but without springs, and tacked on the wall above the head of the bed was a placard of the kind distributed by some evangelistic religious groups. It said, “The Wages of Sin is Death; but the Gift of God is Eternal Life through Jesus Christ our Lord.” Tacked on the wall beside the bed was another religious placard: “Christ is the Head of this House, the Unseen Host at Every Meal, the Silent Listener to Every Conversation.” We stared at the placards a few moments, and then Louie turned and started back up the hall.

“Louie,” I called, following him, “where are you going?”

“Let's go on back downstairs,” he said.

“I thought we were going on up to the floors above,” I said. “Let's go up to the fourth floor, at least. We'll take turns pulling the rope.”

“There's nothing up here,” he said. “I don't want to stay up here another minute. Come on, let's go.”

I followed him into the elevator cage. “I'll pull the rope going down,” I said.

Louie said nothing, and I glanced at him. He was leaning against the side of the cage, and his shoulders were slumped and his eyes were tired. “I didn't learn much I didn't know before,” he said.

“You learned that the wages of sin is death,” I said, trying to say something cheerful.

“I knew that before,” Louie said. A look of revulsion came on his face. “The wages of sin!” he said. “Sin, death, dust, old empty rooms, old empty whiskey bottles, old empty bureau drawers. Come on, pull the rope faster! Pull it faster! Let's get out of this.”

(1952)

The Bottom of the Harbor

The bulk of the water in New York Harbor is oily, dirty, and germy. Men on the mud suckers, the big harbor dredges, like to say that you could bottle it and sell it for poison. The bottom of the harbor is dirtier than the water. In most places, it is covered with a blanket of sludge that is composed of silt, sewage, industrial wastes, and clotted oil. The sludge is thickest in the slips along the Hudson, in the flats on the Jersey side of the Upper Bay, and in backwaters such as Newtown Creek, Wallabout Bay, and the Gowanus Canal. In such areas, where it isn't exposed to the full sweep of the tides, it accumulates rapidly. In Wallabout Bay, a nook in the East River that is part of the Brooklyn Navy Yard, it accumulates at the rate of a foot and half a year. The sludge rots in warm weather and from it gas-filled bubbles as big as basketballs continually surge to the surface. Dredgemen call them “sludge bubbles.” Occasionally, a bubble upsurges so furiously that it brings a mass of sludge along with it. In midsummer, here and there in the harbor, the rising and breaking of sludge bubbles makes the water seethe and spit. People sometimes stand on the coal and lumber quays that line the Gowanus Canal and stare at the black, bubbly water.

Nevertheless, there is considerable marine life in the harbor water and on the harbor bottom. Under the paths of liners and tankers and ferries and tugs, fish school and oysters spawn and lobsters nest. There are clams on the sludgy bottom, and mussels and mud shrimp and conchs and crabs and sea worms and sea plants. Bedloe's Island, the Statue of Liberty island, is in a part of the harbor that is grossly polluted, but there is a sprinkling of soft-shell clams in the mud beneath the shallow water that surrounds it. The ebb of a spring tide always draws the water off a broad strip of this mud, and then flocks of gulls appear from all over the Upper Bay and light on it and thrash around and scratch for clams. They fly up with clams in their beaks and drop them on the concrete walk that runs along the top of the island's sea wall, and then they swoop down and pluck the meats out of the broken shells. Even in the Gowanus Canal, there are a few fish; the water is dead up at the head of it—only germs can live there—but from the crook at the Sixth Street Basin on down to the mouth there are cunners and tomcods and eels. The cunners nibble on the acorn barnacles on the piles under the old quays.

In the spring, summer, and fall, during the great coastwise and inshore and offshore migrations of fishes along the Middle Atlantic Coast, at least three dozen species enter the harbor. Only a few members of some species show up. Every spring, a few long, jaggy-backed sea sturgeon show up. Every summer, in the Lower Bay, dragger nets bring up a few small, weird, brightly colored strays from Southern waters, such as porcupine fish, scorpion fish, triggerfish, lookdowns, halfbeaks, hairtails, and goggle-eyed scad. Every fall, a few tuna show up. Other species show up in the hundreds of thousands or in the millions. Among these are shad, cod, whiting, porgy, blackback flounder, summer herring, alewife, sea bass, ling, mackerel, butterfish, and blackfish. Some years, one species, the mossbunker, shows up in the hundreds of millions. The mossbunker is a kind of herring that weighs around a pound when full-grown. It migrates in enormous schools and is caught in greater quantity than any other fish on the Atlantic Coast, but it is unfamiliar to the general public because it isn't a good table fish; it is too oily and bony. It is a factory fish; it is converted into an oil that is used in making soaps, paints, and printing inks (which is why some newspapers have a fishy smell on damp days), and into a meal that is fed to pigs and poultry. In the summer and fall, scores of schools of mossbunkers are hemmed in and caught in the Lower Bay, Sandy Hook Bay, and Raritan Bay by fleets of purse seiners with Negro crews that work out of little fishing ports in North Carolina, Virginia, Delaware, New Jersey, and Long Island and rove up and down the coast, following the schools.

The migratory fishes enter the harbor to spawn or to feed. Some mill around in the bays and river mouths for a few days and leave; some stay for months. Only one fish, the eel, is present in great numbers in all seasons. Eels are nocturnal scavengers, and they thrive in the harbor. They live on the bottom, and it makes no difference to them how deep or dirty it is. They live in ninety feet of water in the cable area of the Narrows and they live in a foot of water in tide ditches in the Staten Island marshes; they live in clean blue water in Sandy Hook Bay and they live around the outfalls of sewers in the East River. There are eight or nine hundred old hulks in the harbor. A few are out in the bays, deeply submerged, but most of them lie half sunk behind the pierhead line in the Jersey Flats and the flats along the Arthur Kill and the Kill van Kull—old scows and barges, old boxcar floats, old tugs, old ferryboats, old sidewheel excursion steamers, old sailing ships. They were towed into the flats and left to rot. They are full of holes; the water in the hulls of many of them rises and falls with the tides. Some are choked with sea lettuce and sea slime. In the summer, multitudes of eels lay up in the hulks during the day and wriggle out at night to feed. In the winter, they bed down in the hulks and hibernate. When they begin to hibernate, usually around the middle of December, they are at their best; they are fleshy then, and tender and sweet. At that time, Italian-Americans and German-Americans from every part of Staten Island go to certain old scows in the flats along the kills and spear so many eels that they bring them home in washtubs and potato sacks. The harbor eels—that is, the eels that live in the harbor the year round—are all males, or bucks. The females, or roes, until they become mature, live in rivers and creeks and ponds, up in fresh water. They become mature after they have spent from seven to thirteen years in fresh water. Every fall, thousands upon thousands of mature females run down the rivers that empty into the harbor—the Hudson, the Hackensack, the Passaic, the Elizabeth, the Rahway, and the Raritan. When they reach salt water, they lie still awhile and rest. They may rest for a few hours or a few days. Divers say that some days in October and November it is impossible to move about anywhere on the harbor bottom without stirring up throngs of big, fat, silver-bellied female eels. After resting, the females congregate with the mature harbor males, and they go out to sea together to spawn.

Hard-shell clams, or quahogs, the kind that appear on menus as littlenecks and cherrystones, are extraordinarily abundant in the harbor. Sanitary engineers classify the water in a number of stretches of the Lower Bay and Jamaica Bay as “moderately polluted.” In these stretches, on thinly sludge-coated bottoms, under water that ranges in depth from one to thirty-five feet, are several vast, pullulating, mazy networks of hard-shell-clam beds. On some beds, the clams are crowded as tightly together as cobblestones. They are lovely clams—the inner lips of their shells have a lustrous violet border, and their meats are as pink and plump as rosebuds—but they are unsafe; they sometimes contain the germs of a variety of human diseases, among them bacillary and protozoal dysentery and typhoid fever, that they collect in their systems while straining nourishment out of the dirty water. The polluted beds have been condemned for over thirty years, and are guarded against poachers by the city Department of Health and the state Conservation Department. Quite a few people in waterfront neighborhoods in Staten Island, Brooklyn, and Queens have never been fully convinced that the clams are unsafe. On moonless nights and foggy days, they slip out, usually in rowboats, and raid the beds. In the course of a year, they take tons of clams. They eat them in chowders and stews, and they eat them raw. Every once in a while, whole families get horribly sick.

Just west of the mouth of the harbor, between Sandy Hook and the south shore of Staten Island, there is an area so out-of-the-way that anchorage grounds have long been set aside in it for ships and barges loaded with dynamite and other explosives. In this area, there are three small tracts of clean, sparkling, steel-blue water, about fifteen square miles in all. This is the only unpolluted water in the harbor. One tract of about five square miles, in Raritan Bay, belongs to the State of New York; the others, partly in Raritan Bay and partly in Sandy Hook Bay, belong to New Jersey. The bottoms of these tracts are free of sludge, and there are some uncontaminated hard-shell-clam beds on them. They are public beds; after taking out a license, residents of the state in whose waters they lie may harvest and sell clams from them. The New York beds are clammed by about a hundred and fifty Staten Islanders, most of whom live in or near the sleepy little south-shore ports of Prince's Bay and Great Kills. Some do seasonal work in shipyards, on fishing boats, or on truck farms, and clam in slack times, and some—thirty or so, mostly older men—clam steadily. They go out at dawn in sea skiffs and in rowboats equipped with outboard motors. When they reach the beds, they scatter widely and anchor. They lean over the sides of their boats and rake the bottom with clumsy rakes, called Shinnecock rakes, that have twenty-four-foot handles and long, inturned teeth. Last year, they raked up eighteen thousand bushels. A soup factory in New Jersey bought about half of these, and the rest went to fish stores and hotels and restaurants, mainly in New York City. Every New Yorker who frequently eats clams on the half shell has most likely eaten at least a few that came out of the harbor.

         

In Dutch and English days, immense beds of oysters grew in the harbor. They bordered the shores of Brooklyn and Queens, and they encircled Manhattan, Staten Island, and the islands in the Upper Bay; to the Dutch, Ellis Island was Oyster Island and Bedloe's Island was Great Oyster Island. One chain of beds extended from Sandy Hook straight across the harbor and up the Hudson to Ossining. The Dutch and the English were, as they still are, gluttonous oyster eaters. By the end of the eighteenth century, all but the deepest of the beds had been stripped. Oysters, until then among the cheapest of foods, gradually became expensive. In the eighteen-twenties, a group of Staten Island shipowners began to buy immature oysters by the schooner-load in other localities and bring them to New York and bed them in the harbor until they got their growth, when they were tonged up and shipped to the wholesale oyster market in Manhattan, to cities in the Middle West, and to London, where they were prized. This business was known as bedding. The bedders obtained most of their seed stock in Chesapeake Bay and in several New Jersey and Long Island bays. Some bought three-year-olds and put them down for only six or seven months, and some bought younger oysters and put them down for longer periods. At first, the bedders used the shoals in the Kill van Kull, but by and by they found that the best bottoms lay along the seaward side of Staten Island, in the Lower Bay and Raritan Bay. Back then, the inshore water in these bays was rich in diatoms and protozoa, the tiny plants and animals on which oysters feed. Spread out in this water, on clean bottoms, at depths averaging around thirteen feet, oysters matured and fattened much faster than they did crowded together on their shell-cluttered spawning grounds; a thousand bushels of three-year-olds from Chesapeake Bay, put down in April in a favorable season, might amount to fourteen hundred bushels when taken up in October. Bedding was highly profitable in good years and many fortunes were made in it. It was dominated by oldsettler Staten Island families—the Tottens, the Winants, the De Harts, the Deckers, the Manees, the Mersereaus, the Van Wyks, the Van Duzers, the Latourettes, the Housmans, the Bedells, and the Depews. It lasted for almost a century, during which, at one time or another, five Staten Island ports—Mariner's Harbor, Port Richmond, Great Kills, Prince's Bay, and Tottenville—had oyster docks and fleets of schooners, sloops, and tonging skiffs. Prince's Bay had the biggest fleet and the longest period of prosperity; on menus in New York and London, harbor oysters were often called Prince's Bays. Approximately nine thousand acres of harbor bottom, split up into plots varying from a fraction of an acre to four hundred acres, were used for beds. The plots were leased from the state and were staked with a forest of hemlock poles; nowadays, in deepening and widening Ambrose Channel, Chapel Hill Channel, Swash Channel, and other ship channels in the Lower Bay, dredges occasionally dig up the tube-worm-incrusted stumps of old boundary poles. Bedding was most prosperous in the thirty years between 1860 and 1890. In good years in that period, as many as fifteen hundred men were employed on the beds and as many as five hundred thousand bushels of oysters were marketed. Some years, as much as a third of the crop was shipped to Billingsgate, the London fish market. For a while, the principal bedders were the richest men on Staten Island. They put their money in waterfront real estate, they named streets after themselves, and they built big, showy wooden mansions. A half dozen of these mansions still stand in a blighted neighborhood in Mariner's Harbor, in among refineries and coal tipples and junk yards. One has a widow's walk, two have tall fluted columns, all have oddly shaped gables, and all are decorated with scroll-saw work. They overlook one of the oiliest and gummiest stretches of the Kill van Kull. On the south shore, in the sassafras barrens west of Prince's Bay, there are three more of these mansions, all empty. Their fanlights are broken, their shutters swag, and their yards are a tangle of weeds and vines and overturned birdbaths and dead pear trees.

After 1900, as more and more of the harbor became polluted, people began to grow suspicious of harbor oysters, and the bedding business declined. In the summer of 1916, a number of cases of typhoid fever were traced beyond all doubt to the eating of oysters that had been bedded on West Bank Shoal, in the Lower Bay, and it was found that sewage from a huge New Jersey trunk sewer whose outfall is at the confluence of the Kill van Kull and the Upper Bay was being swept through the Narrows and over the beds by the tides. The Department of Health thereupon condemned the beds and banned the business. The bedders were allowed to take up the oysters they had down and rebed them in clean water in various Long Island bays. They didn't get them all, of course. A few were missed and left behind on every bed. Some of these propagated, and now their descendants are sprinkled over shoaly areas in all the bays below the Narrows. They are found on West Bank Shoal, East Bank Shoal, Old Orchard Shoal, Round Shoal, Flynns Knoll, and Romer Shoal. They live in clumps and patches; a clump may have several dozen oysters in it and a patch may have several hundred. Divers and dredgemen call them wild oysters. It is against state and city laws to “dig, rake, tong, or otherwise remove” these oysters from the water. A few elderly men who once were bedders are still living in the old Staten Island oyster ports, and many sons and grandsons of bedders. They have a proprietary feeling about harbor oysters, and every so often, in cold weather, despite the laws, some of them go out to the old, ruined beds and poach a mess. They know what they are doing; they watch the temperature of the water to make sure the oysters are “sleeping,” or hibernating, before they eat any. Oysters shut their shells and quit feeding and begin to hibernate when the temperature of the water in which they lie goes down to forty-one degrees; in three or four days, they free themselves of whatever germs they may have taken in, and then they are clean and safe.