an indictment and conviction of high-treason was the consequence. He was beheaded on Tower-hill, on the 22d of June 1535, in the 77th year of his age. Thus died this good old prelate; who, notwithstanding his inflexible enmity to the reformation, was undoubtedly a learned, pious, and honest man. He wrote several treatises against Luther, and other works, which were printed at Wurtzburgh, in 1597, in one volume folio.

a place where great numbers of fish are caught.

The principal fisheries for salmon, herring, mackerel, pilchards, &c., are along the coasts of Scotland, England, and Ireland; for cod, on the banks of Newfoundland; for whales, about Greenland; and for pearls, in the East and West Indies.

Free Fishery, in law, or an exclusive right of fishing in a public river, is a royal franchise; and is considered as such in all countries where the feudal polity has prevailed: though the making such grants, and by that means appropriating, what it seems unnatural to restrain, the use of running water, was prohibited for the future by king John's Great Charter; and the rivers that were fenced in his time were directed to be laid open, as well as the forests to be disforested. This opening was extended by the second and third charters of Henry III. to those also that were fenced under Richard I.; so that a franchise of free fishery ought now to be as old at least as the reign of Henry II. This differs from a several of piscary, because he that has a several fishery must also be the owner of the soil, which in a free-fishery is not requisite. It differs also from a common fishery, in that the free fishery is an exclusive right, the common fishery is not so; and therefore, in a free fishery, a man has a property in the fish before they are caught; in a common piscary, not till afterwards. Some indeed have considered a free fishery not as a royal franchise; but merely as a private grant of a liberty to fish in the several fishery of the granter. But the conferring such right as originally a flower of the prerogative, till restrained by Magna Charta, and derived by royal grant (previous to the reign of Richard I.), to such as now claim it by prescription, may remove some difficulties in respect to this matter with which our law-books are embarrassed.

denotes also the commerce of fish, more particularly the catching them for sale.

Were we to enter into a very minute and particular consideration of fisheries, as at present established in this kingdom, this article would twell beyond its proper bounds; because, to do justice to a subject of such concernment to the British nation, requires a very ample and distinct discussion. We shall, however, observe, that since the Divine Providence hath so eminently favored the coasts of Great Britain and Ireland with the most valuable fish; and since fisheries, if successful, become permanent nurseries for breeding expert fishermen; it is not only a duty we owe to the Supreme Being, not to despise the wonderful plenty he hath afforded us, by neglecting to extend this branch of commerce to the utmost; but it is a duty we owe to our country, for its natural security, which depends upon the strength of our royal navy. No nation can have a navy where there is not a fund of business to breed and employ fishermen without any expense to the public; and no trade is so well calculated for training up these useful members of society as fisheries.

The situation of the British coasts is the most advantageous in the world for catching fish: the Scottish islands, particularly those to the north and west, lie most commodious for carrying on the fishing trade to perfection; for no country in Europe can pretend to come up to Scotland in the abundance of the finest fish, with which its various creeks, bays, rivers, lakes, and coasts are replenished. Of these advantages, the Scots seem indeed to have been abundantly sensible; and their traffic in herrings, the most valuable of all the fisheries, is noticed in history so early as the ninth century*. The frequent laws which were enacted in the reigns of James III. IV. and V. discover a steady determined zeal for the benefit of the native subjects, and the full restoration of the fisheries, which the Dutch had latterly found means to engraft, and do honour to the memory of those patriots whom modern times affect to call barbarians.

The expedition of James V. to the Hebrides and western parts of the Highlands, and his affluence in exploring and founding the harbours, discovered a fixed resolution in that active prince, to civilize the inhabitants, to promote the valuable fisheries at their doors, and to introduce general industry. His death, at an early period, and the subsequent religious and civil commotions in the kingdom, frustrated those wise designs, and the western fisheries remained in their original state of neglect. At length, 1602, James VI. resumed the national purposes which had been thus chalked out by his grandfather. "Three towns," says Dr Robertson, "which might serve as a retreat for the industrious, and a nursery for arts and commerce, were appointed to be built in different parts of the Highlands; one in Cantire, another in Lochaber, and a third in the isle of Lewis; and in order to draw the inhabitants thither, all the privileges of the royal boroughs were to be conferred upon them. Finding it, however, to be no easy matter to inspire the inhabitants of those countries with the love of industry, a resolution was taken to plant among them colonies of people from the more industrious countries. The first experiment was made in the isle of Lewis; and as it was advantageously situated for the fishing trade (a source from which Scotland ought naturally to derive great wealth), the colony transported thither was drawn out of Fife, the inhabitants of which were well skilled in that branch of commerce. But before they had remained there long enough to manifest the good effects of this institution, the islanders, enraged at seeing their country occupied by those intruders, took arms, and surprising them in the night-time, murdered some of them, and compelled the rest to abandon the settlement. The king's attention being soon turned to other objects, particularly to his succession to the English crown, we hear no more of this salutary project."

The Scottish fisheries were, however, resumed by Charles I. who "ordained an association of the three kingdoms, for a general fishing within the hail seas and coasts of his majesty's said kingdoms; and for the government of the said association, ordained, that there should be a standing committee chosen and nominated by his majesty, and his successors from time to time," &c. &c. Several persons of distinction embarked in the design, which the king honoured with his patronage, and encouraged by his bounty. He also ordered lent to be more strictly observed; prohibited the importation of fish taken by foreigners; and agreed to purchase from the company his naval stores and the fish for his fleets. Thus the scheme of establishing a fishery in the Hebrides began to assume a favourable aspect; but all the hopes of the adventurers were frustrated by the breaking out of the civil wars, and the very tragic death of their benefactor.

In 1661, Charles II, duke of York, lord Clarendon, and other persons of rank or fortune, resumed the business of the fisheries with greater vigour than any of their predecessors. For this purpose the most salutary laws were enacted by the parliaments of England and Scotland; in virtue of which, all materials used in, or depending upon, the fisheries, were exempted from all duties, excises, or imposts whatever. In England, the company were authorized to set up a lottery, and to have a voluntary collection in all parish churches; houses of entertainment, as taverns, inns, ale-houses, were to take one or more barrels of herrings, at the stated price of 30s. per barrel; also 2s. 6d. per barrel was to be paid to the stock of this company on all imported fish taken by foreigners. Some Dutch families were also invited, or permitted, to settle at Stormay: the herrings cured by the royal English company gave general satisfaction, and, as mentioned above, brought a high price for those days. Every circumstance attending this new establishment seemed to be the result of a judicious plan and thorough knowledge of the business, when the necessities of the king obliged him to withdraw his subscription or bounty; which gave such umbrage to the parties concerned, that they soon after dissolved.

In 1677, a new royal company was established in England, at the head of which was the duke of York, the earl of Derby, &c. Besides all the privileges which former companies had enjoyed, the king granted this new company a perpetuity, with power to purchase lands; and also L. 20 to be paid them annually, out of the customs of the port of London, for every dogger or buss they should build and send out for seven years to come. A stock of L. 10,980 was immediately advanced, and afterwards L. 1,600 more. This small capital was soon exhausted in purchasing and fitting out buffes, with other incidental expenses. The company made, however, a successful beginning; and one of their buffes or doggers actually took and brought home 32,000 cod-fish; other vessels had also a favourable fishery. Such favourable beginnings might have excited fresh subscriptions, when an unforeseen event ruined the whole design beyond the possibility of recovery. Most of the buffes had been built in Holland, and manned with Dutchmen; on which pretence the French, who were then at war with Holland, seized six out of seven vessels, with their cargoes and fishing-tackle; and the company being now in debt, sold, in 1680, the remaining stores, &c. A number of gentlemen and merchants raised a new subscription of L. 60,000, under the privileges and immunities of the former charter. This attempt also came to nothing, owing to the death of the king, and the troubles of the subsequent reign.

Soon after the revolution this business was again resumed, and upon a more extensive scale; the proposed capital being 300,000l. of which 100,000l. was to have been raised by the surviving patentees or their successors, and 200,000l. by new subscribers. Copies of the letters patent, the constitution of the company, and terms of subscription, were lodged at sundry places in London and Westminster, for the perusal of the public, while the subscription was filling. It is probable, that king William's partiality to the Dutch fisheries, the succeeding war, or both of these circumstances, frustrated this new attempt; of which we have no further account in the annals of that reign or since.

The Scottish parliament had also, during the three last reigns, passed sundry acts for erecting companies and promoting the fisheries; but the intestine commotions of that country, and the great exertions which were made for the Darien establishment, enfeebled all other attempts, whether collectively or by individuals, within that kingdom.

In 1749, his late majesty having, at the opening of the parliament, warmly recommended the improvement of the fisheries, the house of commons appointed a committee to inquire into the state of the herring and white fisheries, and to consider of the most probable means of extending the same. All ranks of men were elevated with an idea of the boundless riches that would flow into the kingdom from this source. A subscription of 500,000l. was immediately filled in the city, by a body of men who were incorporated for 21 years by the name of The Society of the Free British Fishery. Every encouragement was held out by government, both to the society and to individuals, who might embark in this national business. A bounty of 36s. per ton was to be paid annually out of the customs, for 14 years, to the owners of all decked vessels or buffes, from 20 to 80 tons burden, which should be built after the commencement of the act, for the use of, and fitted out and employed in, the said fisheries, whether by the society or any other persons. At the same time numerous pamphlets and newspaper-essays came forth; all pretending to elucidate the subject, and to convince the public with what facility the herring fishery might be transferred from Dutch to British hands. This proved, however, a more arduous task than had been foreseen by superficial speculators. The Dutch were frugal in their expenditures and living; perfect masters of the arts of fishing and curing, which they had carried to the greatest height and perfection. They were in full possession of the European markets; and their fish, whether delvering or otherwise, had the reputation of superior qualities to all others taken in our seas. With such advantages, the Dutch not only maintained their ground against this formidable company, but had also the pleasure of seeing the capital gradually sinking, without having procured an adequate return to the adventurers; notwithstanding various aids and efforts of government from time to time in their favour, particularly in 1757, when an advance of 20s. per ton was added to the bounty.

In 1786 the public attention was again called to the state of the British fisheries, by the suggestions of Mr Dempster in the house of commons, and by different publications that appeared upon the subject: in consequence of which, the minister suffered a committee to be named, to inquire into this great source of national wealth. To that committee it appeared, that the best way of improving the fisheries was to encourage the inhabitants living nearest to the seat of them to become fishers: And it being found that the north-western coast of the kingdom, though abounding with fish and with fine harbours, was utterly destitute of towns, an act was passed for incorporating certain persons therein named, by the style of "The British Society for extending the fisheries and improving the sea-coasts of this kingdom;" and to enable them to subscribe a joint stock, and therewith to purchase lands, and build thereon free towns, villages, and fishing stations in the Highlands and islands in that part of Great Britain called Scotland, and for other purposes. The Isle of Mull, Loch-Broom, the Isle of Sky and of Canaig, have already been pitched upon as proper situations for some of these towns. The progress of such an undertaking from its nature must be slow, but still slower when carried on with a limited capital arising from the subscriptions of a few public-spirited individuals. But it is not to be doubted but that it will ultimately tend to the increase of our fisheries, and to the improvement of the Highland part of this kingdom. Its tendency is also to lessen the emigration of a brave and industrious race of inhabitants, too many of whom have already removed with their families to America.

1. Anchovy-Fishery. The anchovy is caught in the months of May, June, and July, on the coasts of Catalonia, Provence, &c. at which season it constantly repairs up the straits of Gibraltar, into the Mediterranean. Collins says they are also found in plenty on the western coasts of England and Wales.

The fishing for them is chiefly in the night-time; when a light being put on the stern of their little fishing-vessels, the anchovies flock round, and are caught in the nets. But then it is asserted to have been found by experience, that anchovies taken thus by fire, are neither so good, so firm, nor so proper for keeping, as those which are taken without fire.

When the fishery is over, they cut off the heads, take out their gall and guts, and then lay them in barrels, and salt them. The common way of eating anchovies is with oil, vinegar, &c., in order to which they are first boned, and the tails, fins, &c., flipped off.—Being put on the fire, they dissolve almost in any liquor. Or they are made into sauce by mincing them with pepper, &c. Some also pickle anchovies in small delft or earthen pots, made on purpose, of two or three pound weight, more or less, which they cover with plaster to keep them the better. Anchovies should be chosen small, fresh pickled, white on the outside and red within. They must have a round back; for those which are flat or large are often nothing but fardines. Beside these qualities, the pickle, on opening the pots or barrels, must be of a good taste, and not have lost its flavour.

2. Cod Fishery. There are two kinds of cod-fish; the one green or white cod, and the other dried or curried cod; though it is all the same fish *, differently prepared; the former being sometimes salted and barrelled, then taken out for use; and the latter, having lain some competent time in salt, dried in the sun or smoke. We shall therefore speak of each of these apart; and first of the

Green. The chief fisheries for green cod are in the bay of Canada, on the great bank of Newfoundland, and on the isle of St Peter, and the isle of Sable; to which places vessels resort from divers parts both of Europe and America. They are from 100 to 150 tons burden, and will catch between 30,000 and 40,000 cod each. The most essential part of the fishery is, to have a master who knows how to cut up the cod, one who is skilled to take off the head properly, and above all a good salter, on which the preserving of them, and consequently the success of the voyage, depends. The best season is from the beginning of February to the end of April; the fish, which in the winter retire to the deepest water, coming then on the banks, and fattening extremely. What is caught from March to June keeps well; but those taken in July, August, and September, when it is warm on the banks, are apt to spoil soon. Every fisher takes but one at a time; the most expert will take from 350 to 400 in a day; but that is the most, the weight of the fish and the great coldness on the bank fatiguing very much. As soon as the cod are caught, the head is taken off; they are opened, gutted, and salted; and the salter flows them in the bottom of the hold, head to tail, in beds a fathom or two square; laying layers of salt and fish alternately, but never mixing fish caught on different days. When they have lain thus three or four days to drain off the water, they are replaced in another part of the ship, and salted again; where they remain till the vessel is loaded. Sometimes they are cut in thick pieces, and put in barrels for the convenience of carriage.

Dry. The principal fishery for this article is, from Cape Rose to the Bay des Exports, along the coast of Placentia, in which compass there are divers commodious ports for the fish to be dried in. These, though of the same kind with the fresh cod, are much smaller, and therefore fitter to keep, as the salt penetrates more easily into them. The fishery of both is much alike; only this latter is most expensive, as it takes up more time, and employs more hands, and yet scarce half so much salt is spent in this as in the other. The bait is herrings, of which great quantities are taken on the coast of Placentia. When several vessels meet and intend to fish in the same port, he whose flag first touches ground, becomes intitled to the quality and privileges of admiral: he has the choice of his station, and the refusal of all the wood on the coast at his arrival. As fast as the masters arrive, they unrig all their vessels, leaving nothing but the throats to sustain the masts; and in the mean time the mates provide a tent on shore, covered with branches of trees, and sails over them, with a scaffold of great trunks of pines, 12, 15, 16, and often 20 feet high, commonly from 40 to 60 feet long, and about one-third as much in breadth. While the scaffold is preparing, the crew are a-fishing; and as fast as they catch, they bring their fish ashore, and open and salt them upon moveable benches; but the main salting is performed on the scaffold. When the fish have taken salt, they wash and hang them to drain on rails; when drained, they are laid on kinds of stages, which are small pieces of wood laid across, and covered with branches of trees, having the leaves stripped off for the passage of the air. On these stages, they are disposed, a fish thick, head against tail, with the back uppermost, and are turned carefully four four times every 24 hours. When they begin to dry, they are laid in heaps 10 or 12 thick, in order to retain their warmth; and every day the heaps are enlarged, till they become double their first bulk; then two heaps are joined together, which they turn every day as before; lastly, they are salted again, beginning with those first salted; and being laid in huge piles, they remain in that situation till they are carried on board the ships where they are laid on the branches of trees disposed for that purpose, upon the ballast, and round the ship, with mats to prevent their contracting any moisture.

There are four kinds of commodities drawn from cod, viz. the sounds, the tongues, the roes, and the oil extracted from the liver. The first is salted at the fishery, together with the fish, and put in barrels from 600 to 700 pound. The tongues are done in like manner, and brought in barrels from 400 to 500 pounds. The roes are also salted in barrels, and serve to cast into the sea to draw fish together, and particularly pilchards. The oil comes in barrels, from 400 to 520 pounds, and is used in dressing leather. In Scotland, they catch a small kind of cod on the coasts of Buchan, and all along the Murray frith on both sides; as also in the friths of Forth, Clyde, &c., which is much esteemed. They salt and dry them in the sun upon rocks, and sometimes in the chimney.

3. Coral-Fishery. See Coral.

4. Herring-Fishery. Our great stations for this fishery are off the Shetland and Western Isles, and off the coast of Norfolk, in which the Dutch also share*. There are two seasons for fishing herring: the first from June to the end of August; and the second in Autumn, when the fogs become very favourable for this kind of fishing. The Dutch begin their herring-fishing on the 24th of June, and employ a vast number of vessels therein; called buffets, being between 45 and 60 tons burden each, and carrying three or four small cannon. They never stir out of port without a convoy, unless there be enough together to make about 18 or 20 cannon among them, in which case they are allowed to go in company. Before they go out, they make a verbal agreement, which has the same force as if it were in writing. The regulations of the admiralty of Holland are partly followed by the French and other nations, and partly improved and augmented with new ones; as, that no fisher shall cast his net within 100 fathoms of another boat: that while the nets are cast, a light shall be kept on the hind-part of the vessel: that when a boat is by any accident obliged to leave off fishing, the light shall be cast into the sea: that when the greater part of a fleet leaves off fishing, and casts anchor, the rest shall do the same, &c.

Mr Anderson† gives to the Scots a knowledge of great antiquity in the herring-fishery. He says that the Netherlanders resorted to these coasts as early as A.D. 836, to purchase salted fish of the natives; but, imposing on the strangers, they learned the art, and took up the trade, in after-times of such immense emolument to the Dutch.

Sir Walter Raleigh's observations on that head, extracted from the same author, are extremely worthy the attention of the curious, and excite reflections on the vast strength resulting from the wisdom of well applied industry.

In 1603, he remarks the Dutch sold to different nations, as many herrings as amounted to L.1,759,000 Sterling. In the year 1615, they at once sent out 2000 buffets, and employed in them 37,000 fishermen. In the year 1618, they sent out 3000 ships, with 50,000 men to take the herrings, and 9000 more ships to transport and sell the fish; which by sea and land employed 150,000 men, besides those first mentioned. All this wealth was gotten on our coasts; while our attention was taken up in a distant whale-fishery.

The Scottish monarchs for a long time seemed to direct all their attention to the preservation of the salmon fishery; probably because their subjects were such novices in sea-affairs. At length James III. endeavoured to stimulate his great men to these patriotic undertakings; for by an act of his third parliament, he compelled "certain lords spiritual and temporal, and burrows, to make ships, buffets, and boats, with nets, and other pertinents, for fishing. That the same should be made in each burgh; in number according to the substance of each burgh, and the least of them to be of twenty tons: and that all idle men be compelled by the sheriffs in the country to go on board the same."

Numerous indeed have been the attempts made at different periods to secure this treasure to ourselves, but without success. In the later reign, a very strong effort was made, and bounties allowed for the encouragement of British adventurers; the first was of 30 s. per ton to every buffet of 70 tons and upwards. This bounty was afterwards raised to 50 s. per ton, to be paid to such adventurers as were entitled to it by claiming it at the places of rendezvous. The buffets are from 20 to 90 tons burden, but the best size is 80. A vessel of 80 tons ought to take ten lasts, or 120 barrels of herrings, to clear expenses, the price of the fish to be admitted to be a guinea a barrel. A ship of this size ought to have 18 men, and three boats: one of 20 tons should have six men; and every five tons above, require an additional hand. To every ton are 280 yards of nets; so a vessel of 80 tons carries 20,000 square yards: each net is 12 yards long, and 10 deep; and every boat takes out from 20 to 30 nets, and puts them together, so as to form a long train; they are sunk at each end of the train by a stone, which weighs it down to the full extent: the top is supported by buoys, made of sheepskin, with a hollow stick at the mouth, fastened tight; through this the skin is blown up, and then stopped with a peg, to prevent the escape of the air. Sometimes these buoys are placed at the top of the nets; at other times the nets are suffered to sink deeper, by the lengthening the cords fastened to them, every cord being for that purpose 10 or 12 fathoms long. But the best fisheries are generally in more shallow water.

Of the Scots fishery in the Western Isles, the following account is given by Mr Pennant*. "The fishing is always performed in the night, unless by accident. The buffets remain at anchor, and send out their boats a little before sun-set; which continue out, in winter and summer, till day-light; often taking up and emptying their nets, which they do 10 or 12 times in a night, in case of good success. During winter it is a most dangerous and fatiguing employ, by reason of the greatness and frequency of the gales in these seas, and in such gales are the most successful captures; but, by the Providence of heaven, the fishers are seldom lost; and, what is wonderful, FIS

Fisherly, few are visited with illness. They go out well prepared, with a warm great coat, boots, and skin aprons, and a good provision of beef and spirits. The same good fortune attends the buffes, which in the tempestuous season, and in the darkest nights, are continually shifting, in these narrow seas, from harbour to harbour. Sometimes 80 barrels of herrings are taken in a night by the boats of a single vessel. It once happened, in Loch-Slappan, in Skye, that a buts of 80 tons might have taken 200 barrels in one night, with 10,000 square yards of net; but the master was obliged to desist, for want of a sufficient number of hands to preserve the capture. The herrings are preserved by salting, after the entrails are taken out. This last is an operation performed by the country-people, who get three-halfpence per barrel for their trouble; and sometimes, even in the winter, can gain fifteen pence a-day. This employs both women and children; but the salting is only entrusted to the crew of the buffes. The fish are laid on their backs in the barrels, and layers of salt between them. The entrails are not lost, for they are boiled into an oil: 8000 fish will yield ten gallons, valued at one shilling the gallon. A vessel of 80 tons takes out 144 barrels of fish; a drawback of 2s. 8d. is allowed for each barrel used by the foreign or Irish exportation of the fish; but there is a duty of 1s. per barrel for the home-consumption, and the same for those sent to Ireland. The barrels are made of oak-flaves, chiefly from Virginia; the hoops from several parts of our own island, and are either of oak, birch, hazel, or willow: the last from Holland, liable to a duty. The barrels cost about 3s. each, they hold from 500 to 800 fish, according to the size of the fish; and are made to contain 32 gallons. The barrels are inspected by proper officers: a cooper examines if they are flatutable and good; if faulty, he destroys them, and obliges the maker to stand to the loss.

"Loch-Broom has been celebrated for three or four centuries as the resort of herrings. They generally appear here in July; those that turn into this bay are part of the brigade that detaches itself from the western column of that great army which annually defers the vast depths of the arctic circle, and come, heaven-directed, to the seats of population, offered as a cheap food to millions, whom wasteful luxury or iron-hearted avarice hath deprived, by enhancing the price of the wonted supports of the poor. The migration of these fish from their northern retreat is regular; their visits to the Western isles and coasts, certain; but their attachment to one particular loch, extremely precarious. All have their turns: that which swarmed with fish one year, is totally deserted the following; yet the next loch to it may be crowded with the shoals. These changes of place give often full employ to the buffes, who are continually shifting their harbour in quest of news respecting these important wanderers. They commonly appear here in July; the latter end of August they go into deep water, and continue there for some time, without any apparent cause: in November, they return to the shallows, when a new fishery commences, which continues till January; at that time the herrings become full of roe, and are useless as articles of commerce. Some doubt, whether those herrings that appear in November are not part of a new migration; for they are as fat, and make the same appearance, as those that composed the first.

The signs of the arrival of the herrings are flocks of gulls, who catch up the fish while they skim on the surface; and of gannets, who plunge and bring them up from considerable depths. Both these birds are closely attended to by the fishers. Cod-fish, haddock, and dog-fish, follow the herrings in vast multitudes; these voracious fish keep on the outsides of the columns, and may be a concurrent reason of driving the shoals into bays and creeks. In summer, they come into the bays generally with the warmest weather, and with easy gales. During winter, the hard gales from north-west are supposed to assist in forcing them into shelter. East winds are very unfavourable to the fishery."

Herrings are cured either white or pickled, or red. Of the first, those done by the Dutch are the most esteemed, being distinguished into four sorts, according to their sizes; and the best are those that are fat, fleshy, firm, and white, salted the same day they are taken, with good salt, and well barrelled. The British cured herrings are little inferior, if not equal, to the Dutch; for in spite of all their endeavours to conceal the secret, their method of curing, salting, or caking the herrings, has been discovered, and is as follows. After they have hauled in their nets, which they drag in the stern of their vessels backwards and forwards in traversing the coast, they throw them upon the ship's deck, which is cleared of everything for that purpose: the crew is separated into sundry divisions, and each division has a peculiar task; one part opens and guts the herrings, leaving the melts and roes; another cures and salts them, by lining or rubbing their inside with salt; the next packs them, and between each row and division they sprinkle handfuls of salt; lastly, the cooper puts the finishing hand to all, by heading the casks very tight, and flowing them in the hold.

Red herrings must lie 24 hours in the brine, in as much as they are to take all their salt there; and when they are taken out, they are spitted, that is, strung by the head on little wooden spits, and then hung in a chimney made for that purpose. After which, a fire of brushwood, which yields a deal of smoke but no flame, being made under them, they remain there till sufficiently smoked and dried, and are afterwards barrelled up for keeping.

5. Lobster* Fishery. Lobsters are taken along the British channel, and on the coast of Norway, whence they are brought to London for sale; and also in the frith of Edinburgh, and on the coast of Northumberland. By 10 and 11 W. III. cap. 24, no lobster is to be taken under eight inches in length, from the peak of the nose to the end of the middle fin of the tail; and by 9 G. II. cap. 33, no lobsters are to be taken on the coast of Scotland from the first of June to the first of September.

6. Mackrel* Fishery. The mackerel is a summer fish, found in large shoals, in divers parts of the ocean, not far north; but especially on the French and English coasts. The fishing is usually in the months of April, May, and June, and even July, according to the place. They enter the English channel... FIS

Fishery.

nel in April, and proceed up to the straits of Dover as the summer advances; so that by June they are on the coasts of Cornwall, Suffolk, Normandy, Picardy, &c., where the fishery is most considerable. They are an excellent food fish; and not to be despised, when well prepared, pickled, and put up in barrels; a method of preserving them chiefly used in Cornwall.

The fish is taken two ways; either with a line or nets: the latter is the more considerable, and is usually performed in the night-time. The rules observed in the fishing for mackerel are much the same as those already mentioned in the fishery of herrings.

There are two ways of pickling them: the first is, by opening and gutting them, and filling the belly with salt, crammed in as hard as possible with a stick; which done, they range them in trunks or rows, at the bottom of the vessel, strewing salt between the layers. In the second way, they put them immediately into tubs full of brine, made of fresh water and salt; and leave them to steep, till they have imbibed salt enough to make them keep; after which, they are taken out, and barrelled up, taking care to press them close down.

Mackerel are not cured or exported as merchandise except a few by the Yarmouth and Leicestershire merchants, but are generally consumed at home; especially in the city of London, and the sea-ports between the Thames and Yarmouth, east, and the Land's end of Cornwall west.

7. Oyster Fishery. This fishery is principally carried on at Colchester in Essex; Faversham and Milton in Kent; the Isle of Wight; the Swales of the Medway; and Tenby on the coast of Wales. From Faversham, and adjacent parts, the Dutch have sometimes loaded a hundred large hogs with oysters in a year. They are also taken in great quantities near Portsmouth, and in all the creeks and rivers between Southampton and Chichester; many of which are carried about by sea to London and to Colchester, to be fed in the pits about Wavenhoe and other places.

8. Pearl Fishery. See Pearl.

9. Pilchard Fishery. The chief pilchard fisheries are along the coasts of Dalmatia, on the coast of Bretagne, and along the coasts of Cornwall and Devonshire. That of Dalmatia is very plentiful; that on the coasts of Bretagne employs annually about 300 ships. Of the pilchard fishery on the coast of Cornwall the following account is given by Dr Borlase: "It employs a great number of men on the sea, training them thereby to naval affairs; employs men, women, and children, at land, in salting, pressing, washing, and cleaning; in making boats, nets, ropes, casks, and all the trades depending on their construction and sale. The poor are fed with the offals of the captures, the land with the refuse of the fish and salt; the merchant finds the gains of commission and honest commerce, the fisherman the gains of the fish. Ships are often freighted hither with salt, and into foreign countries with the fish, carrying off at the same time part of our tin. The usual produce of the great number of hogsheads exported each year for ten years from 1747 to 1756 inclusive, from the four ports of Fowey, Falmouth, Penzance, and St Ives, it appears that Fowey has exported yearly 1732 hogsheads; Falmouth, 14,631 hogsheads and two thirds; Penzance and Mounts Bay 12,149 hogsheads and one third; St Ives, 1282 hogsheads; in all amounting to 29,795 hogsheads. Every hogshead for ten years last past, together with the bounty allowed for each hogshead exported, and the oil made out of each hogshead, has amounted, one year with another at an average, to the price of £1. 13s. 3d.; so that the cash paid for pilchards exported has, at a medium, annually amounted to the sum of £49,532 l. 10 s."—The numbers that are taken at one shooting out of the nets are amazingly great. Mr Pennant says, that Dr Borlase assured him, that on the 5th of October 1767, there were at one time included in St Ives's Bay 7000 hogsheads, each hogshead containing 35,000 fish, in all 245 millions.

The pilchards naturally follow the light, which contributes much to the facility of the fishery: the season is from June to September. On the coasts of France they make use of the roes of the cod-fish as a bait; which, thrown into the sea, makes them rise from the bottom, and run into the nets. On our coasts there are persons posted ashore, who, spying by the colour of the water where the shoals are, make signs to the boats to go among them to cast their nets. When taken, they are brought on shore to a warehouse, where they are laid up in broad piles, supported with backs and sides; and as they are piled, they salt them with bay-salt; in which lying to soak for 30 or 40 days, they run out a deal of blood, with dirty pickle and bitters; then they wash them clean in sea-water; and, when dry, barrel and press them hard down to squeeze out the oil, which issues out at a hole in the bottom of the cask.

10. Salmon Fishery. The chief salmon fisheries in Europe are in England, Scotland, and Ireland, in the rivers, and sea-coasts adjoining to the river-mouths. The most distinguished for salmon in Scotland are, the river Tweed, the Clyde, the Tay, the Dee, the Don, the Spey, the Nefs, the Bewly, &c. in most of which it is very common, about the height of summer, especially if the weather happens to be very hot, to catch four or five score salmon at a draught. The chief rivers in England for salmon are, the Tyne, the Trent, the Severn, and the Thames. The fishing is performed with nets, and sometimes with a kind of locks or weirs made on purpose, which in certain places have iron or wooden grates disposed, in an angle, that being impelled by any force in a contrary direction to the course of the river, they may give way and open a little at the point of contact, and immediately shut again, closing the angle. The salmon, therefore, coming up into the rivers, are admitted into these grates, which open, and suffer them to pass through, but shut again, and prevent their return. The salmon is also caught with a spear, which they dart into him when they see him swimming near the surface of the water. It is customary likewise to catch them with a candle and lanthorn, or wisp of straw set on fire; for the fish naturally following the light, are struck with the spear, or taken in a net spread for that purpose, and lifted with a sudden jerk from the bottom.

"The capture of salmon in the Tweed, about the month of July (says Mr Pennant) is prodigious. In a good fishery, often a boat-load, and sometimes near two, are taken in a tide: some few years ago there were..." above 700 fish taken at one haul, but from 50 to 100 is very frequent. The coopers in Berwick then begin to salt both salmon and gilts in pipes and other large vessels, and afterwards barrel them to send abroad, having then far more than the London markets can take off their hands.

"Most of the salmon taken before April, or to the setting in of the warm weather, is sent fresh to London in baskets; unless now and then the vessel is disappointed by contrary winds of failing immediately; in which case the fish is brought ashore again to the coopers' offices, and boiled, pickled, and kitted, and sent to the London markets by the same ship, and fresh salmon put in the baskets in lieu of the stale ones. At the beginning of the season, when a ship is on the point of sailing, a fresh clean salmon will sell from a shilling to eighteen pence a pound; and most of the time that this part of the trade is carried on, the prices are from five to nine shillings per stone; the value rising and falling according to the plenty of fish, or the prospect of a fair or foul wind. Some fish are sent in this manner to London the latter end of September, when the weather grows cool; but then the fish are full of large roes, grow very thin-bellied, and are not esteemed either palatable or wholesome.

"The season for fishing in the Tweed begins November 30th, but the fishermen work very little till after Christmas: it ends on Michaelmas-day; yet the corporation of Berwick (who are conservators of the river) indulge the fishermen with a fortnight past that time, on account of the change of the style.

"There are on the river 41 considerable fisheries, extending upwards, about 14 miles from the mouth, (the others above being of no great value), which are rented for near £400 per annum: the expense attending the servants' wages, nets, boats, &c. amount to £500 l. more; which together makes up the sum £1,240 l. Now, in consequence, the produce must defray all, and no less than 20 times that sum of fish will effect it; so that 208,000 salmon must be caught there one year with another.

"Scotland possesses great numbers of fine fisheries on both sides of that kingdom. The Scotch in early times had most severe laws against the killing of this fish; for the third offence was made capital by a law of James IV. Before that, the offender had power to redeem his life. They were thought in the time of Henry VI., a present worthy of a crowned head: for in that reign the queen of Scotland sent to the duchess of Clarence 10 casks of salted salmon; which Henry directed to pass duty-free. The salmon are cured in the same manner as at Berwick, and a great quantity is sent to London in the spring; but after that time, the adventurers began to barrel and export them to foreign countries: but we believe that commerce is far less lucrative than it was in former times, partly owing to the great increase of the Newfoundland fishery, and partly to the general relaxation of the discipline of abstinence in the Roman church.

"Ireland (particularly the north) abounds with this fish: the most considerable fishery is at Cranna, on the river Ban, about a mile and an half from Coleraine. When I made the tour of that hospitable kingdom in 1754, it was rented by a neighbouring gentleman for £620 a-year; who assured me, that the tenant, his predecessor, gave £1,600 per annum, and was a much greater gainer by the bargain, for the reasons before-mentioned, and on account of the number of poachers who destroy the fish in the fence-months.

"The mouth of this river faces the north; and is finely situated to receive the fish that roam along the coast in search of an inlet into some fresh water, as they do all along that end of the kingdom which opposes itself to the northern ocean. We have seen near Ballicafla, nets placed in the sea at the foot of the promontories that jut into it, which the salmon strike into as they are wandering close to shore; and numbers are taken by that method.

"In the Ban they fish with nets 18 score yards long, and are continually drawing night and day the whole season, which we think lasts about four months, two sets of 16 men each alternately relieving one another. The best drawing is when the tide is coming in: we were told, that at a single draught there were once 840 fish taken.

"A few miles higher up the river is a weir, where a considerable number of fish that escape the nets are taken. We were lately informed, that, in the year 1760, about 320 tons were taken in the Crana fishery."

Curing Salmon. When the salmon are taken, they open them along the back, take out the guts and gills, and cut out the greatest part of the bones, endeavouring to make the inside as smooth as possible: they then salt the fish in large tubs for the purpose, where they lie a considerable time soaking in brine; and about October, they are packed close up in barrels, and sent to London, or exported up the Mediterranean. They have also in Scotland a great deal of salmon salted in the common way, which after soaking in brine a competent time, is well pressed, and then dried in smoke: this is called kipper, and is chiefly made for home consumption; and if properly cured and prepared, is reckoned very delicious.

Sturgeon + Fishery. The greatest sturgeon-fishery * See Ad is in the mouth of the Volga, on the Caspian sea; where the Mucovites employ a great number of hands, and catch them in a kind of inclosure formed by huge stakes representing the letter Z repeated several times. These fisheries are open on the side next the sea, and close on the other; by which means the fish ascending in its season up the river, is embarrassed in these narrow angular retreats, and so is easily killed with a harping-iron. Sturgeons, when fresh, eat deliciously; and in order to make them keep, they are salted or pickled in large pieces, and put up in casks from 30 to 50 pounds. But the great object of this fishery is the roe, of which the Mucovites are extremely fond, and of which is made the caviar, or kavia, so much esteemed by the Italians. See CAVIAR.

Tunny-Fishery. The tunny (a species of Scomber, which see), was a fish well-known to the ancients, and made a great article of commerce: And there are still very considerable tunny-fisheries on the coasts of Sicily, as well as several other parts of the Mediterranean. The nets are spread over a large space of sea by means of cables fastened to anchors, and are divided into several compartments. The entrance is always directed, according to the season, towards that part of the sea from which the fish are known to come. A man placed upon the summit of a rock high above the water, gives the signal of the fish being arrived; for he can discern from that elevation what passes under the waters infinitely better than any person nearer the surface. As soon as notice is given that the shoal of fish has penetrated as far as the inner compartment, or the chamber of death, the passage is drawn close, and the slaughter begins.

The undertakers of these fisheries pay an acknowledgment to the king, or the lord upon whose land they fix the main stay or foot of the tonnara; they make the best bargain they can: and, till success has crowned their endeavours, obtain this leave for a small consideration; but the rent is afterwards raised in proportion to their capture.

The tunny enters the Mediterranean about the vernal equinox, travelling in a triangular phalanx, so as to cut the waters with its point, and to present an extensive base for the tides and currents to act against, and impel forwards. These fish repair to the warm seas of Greece to spawn, steering their course thither along the European shores, but as they return, approach the African coast; the young fry is placed in the van of the squadron as they travel. They come back from the east in May, and abound on the coast of Sicily and Calabria about that time. In autumn they steer northward, and frequent the neighbourhood of Amalfi and Naples; but during the whole season strangers are occasionally caught.

When taken in May, the usual time of their appearance in the Calabrian bays, they are full of spawn, and their flesh is then esteemed unwholesome, apt to occasion headaches and vapours; the milts and roes are particularly so at that season. To prevent these bad effects, the natives fry them in oil, and afterwards salt them. The quantity of this fish consumed annually in the two Sicilies almost exceeds the bounds of calculation. From the beginning of May to the end of October it is eaten fresh, and all the rest of the year it is in use salted. The most delicate part is the muzzle. The belly salted was called tarantallum, and accounted a great delicacy by the Romans; its present name is Surra. The rest of the body is cut into slices, and put into tubs.

Turbot-Fishery. Turbots grow to a large size, some of them weighing from 23 to 30 pounds. They are taken chiefly off the north coast of England, and others off the Dutch coast. The large turbot (as well as several other kinds of flat fish) are taken by the hook and line, for they lie in deep water; the method of taking them in weirs or flaked nets being very precarious. When the fishermen go out to fish, each person is provided with three lines, which are coiled on a flat oblong piece of wicker-work; the hooks being baited, and placed regularly in the centre of the coil. Each line is furnished with 14 score of hooks, at the distance of six feet two inches from each other. The hooks are fastened to the lines upon strands of twisted horse hair 27 inches in length. When fishing, there are always three men in each coble, and consequently nine of these lines are fastened together, and used as one line, extending in length near three miles, and furnished with 2520 hooks. An anchor and a buoy are fixed at the first end of the line, and one more of each at the end of each man's lines; in all four anchors, which are common perforated stones, and four buoys made of leather or cork. The line is always laid across the current. The tides of flood and ebb continue an equal time upon our coast, and, when undisturbed by winds, run each way about six hours; they are so rapid that the fishermen can only shoot and haul their lines at the turn of tide, and therefore the lines always remain upon the ground about six hours; during which time the mycine glutinosa of Linnaeus will frequently penetrate the fish that are on the hooks, and entirely devour them, leaving only the skin and bones. The same rapidity of tides prevents their using hand-lines; and therefore two of the people commonly wrap themselves in the sail, and sleep while the other keeps a strict look-out, for fear of being run down by ships, and to observe the weather. For storms often rise so suddenly, that it is with extreme difficulty they can sometimes escape to the shore, leaving their lines behind.

Besides the coble, the fishermen have also a five-men boat, which is 40 feet long and 15 broad, and 25 tons burden; it is so called, though navigated by five men and a boy, because one of the men is commonly hired to cook, &c., and does not share in the profits with the other five. This boat is decked at each end, but open in the middle, and has two large lug-falls. All our able fishermen go in these boats to the herring fishery at Yarmouth in the latter end of September, and return about the middle of November. The boats are then laid up till the beginning of Lent, at which time they go off in them to the edge of the Dogger, and other places, to fish for turbot, cod, line, flukes, &c. They always take two cobs on board; and when they come upon their ground, anchor the boat, throw out the cobs, and fish in the same manner as those do who go from the shore in a coble; with this difference only, that here each man is provided with double the quantity of lines, and instead of waiting the return of the tide in the coble, return to their boat and bait their other lines; thus hawling one set and shooting another every turn of tide. They commonly run into harbour twice a week to deliver their fish.

The best bait is fresh herring cut in pieces of a proper size; the five-men boats are always furnished with nets for taking them. Next to herrings are the lesser lampreys. The next baits in esteem are small haddocks cut in pieces, sand-worms, and limpets, here called flidders; and when none of these can be had, they use bullock's liver. The hooks are two inches and a half long in the shank, and near an inch wide between the shank and the point. The line is made of small cordage, and is always tanned before it is used.

Turbots are extremely delicate in their choice of baits; for if a piece of herring or haddock has been 12 hours out of the sea, and then used as bait, they will not touch it.

Whale* Fishery. Whales are chiefly caught in the * See Ear- north seas: the largest sort are found about Green-lana- land or Spitzbergen. At the first discovery of this country, whales not being used to be disturbed, frequently came into the very bays, and were accordingly killed almost closeto the shore; so that the blubber being cut off was immediately boiled into oil on the spot. The ships in those times took in nothing but the pure oil and the whalebone, and all the business was executed In the country; by which means a ship could bring home the product of many more whales than she can according to the present method of conducting this trade. The fishery also was then so plentiful, that they were obliged sometimes to send other ships to fetch off the oil they had made, the quantity being more than the fishing ships could bring away. But time and change of circumstances have shifted the situation of this trade. The ships coming in such numbers from Holland, Denmark, Hamburgh, and other northern countries, all intruders upon the English, who were the first discoverers of Greenland, the whales were disturbed, and gradually, as other fish often do, forewarning the place, were not to be killed so near the shore as before; but are now found, and have been so ever since, in the openings and space among the ice, where they have deep water, and where they go sometimes a great many leagues from the shore.

The whale-fishery begins in May, and continues all June and July; but whether the ships have good or bad success, they must come away, and get clear of the ice, by the end of August; so that in the month of September at farthest they may be expected home; but a ship that meets with a fortunate and early fishery in May may return in June or July.

The manner of taking whales at present is as follows.—Every ship is provided with six boats, to each of which belong six men for rowing the boat, and an harpooner, whose business is to strike the whale with his harpoon. Two of these boats are kept constantly on the watch at some distance from the ship, fastened to pieces of ice, and are relieved by others every four hours. As soon as a whale is perceived, both the boats set out in pursuit of it, and if either of them can come up before the whale finally descends, which is known by his throwing up his tail, the harpooner discharges his harpoon at him. There is no difficulty in choosing the place where the whale is to be struck, as some have asserted; for these creatures only come up to the surface in order to spout up the water, or blow, as the fishermen term it, and therefore always keep the soft and vulnerable part of their bodies above water. A late improvement was made in the method of discharging the harpoon; namely, by shooting it out of a kind of swivel or musketoon; but it doth not appear, that since this improvement was made, the whale-fishing ships have had better success than before.

As soon as the whale is struck, the men set up one of their oars in the middle of the boat as a signal to those in the ship. On perceiving this, the watchman alarms all the rest with the cry of fall! fall! upon which all the other boats are immediately sent out to the assistance of the first.

The whale finding himself wounded, runs off with prodigious violence. Sometimes he descends perpendicularly; at others goes off horizontally, at a small depth below the surface. The rope which is fastened to the harpoon is about 200 fathoms long, and properly coiled up, that it may freely be given out as there is a demand for it. At first, the velocity with which this line runs over the side of the boat is so great, that it is wetted to prevent its taking fire; but in a short time the strength of the whale begins to fail, and the fishermen, instead of letting out more rope, strive as much as possible to pull back what is given out already, though they always find themselves necessitated to yield at last to the efforts of the animal, to prevent his sinking their boat. If he runs out the 200 fathoms of line contained in one boat, that belonging to another is immediately fastened to the end of the first, and so on; and there have been instances, where all the rope belonging to the six boats has been necessary, though half that quantity is seldom required. The whale cannot stay long below water, but again comes up to blow; and being now much fatigued and wounded, stays longer above water than usual. This gives another boat time to come up with him, and he is again struck with a harpoon. He again descends, but with less force than before; and when he comes up again, is generally incapable of descending, but suffers himself to be wounded and killed with long lances which the men are provided with for the purpose. He is known to be near death when he spouts up the water deeply tinged with blood.

The whale being dead, is lashed alongside the ship. They then lay it on one side, and put two ropes, one at the head, and the other in the place of the tail, which, together with the fins, is struck off as soon as he is taken, to keep the extremities above water. On the off-side of the whale are two boats, to receive the pieces of fat, utensils, and men, that might otherwise fall into the water on that side. These precautions being taken, three or four men with irons at their feet to prevent slipping, get on the whale, and begin to cut out pieces of about three feet thick and eight long, which are hauled up at the capstan or windlass. When the fat is all got off, they cut off the whiskers of the upper jaw with an ax. Before they cut, they are all lashed to keep them firm; which also facilitates the cutting, and prevents them from falling into the sea; when on board, five or six of them are bundled together, and properly stowed; and after all is got off, the carcass is turned adrift, and devoured by the bears, who are very fond of it. In proportion as the large pieces of fat are cut off, the rest of the crew are employed in slicing them smaller, and picking out all the lean. When this is prepared, they stow it under the deck, where it lies till the fat of all the whales is on board; then cutting it still smaller, they put it up in tubs in the hold, cramming them very full and close. Nothing now remains but to sail homewards, where the fat is to be boiled and melted down into train-oil.

It were in vain to speak in this place of the advantages that may be derived to Great Britain from the whale-fishery. We shall only remark, that the legislature, justly considering that trade as of great national importance, bestowed upon it at different periods very considerable encouragements. In particular, every British vessel of 200 tons or upwards, bound to the Greenland seas on the whale-fishery, if found to be duly qualified according to the act, obtained a licence from the commissioners of the customs to proceed on such voyage; and on the ship's return, the master and mate making oath that they proceeded on such voyage and no other, and used all their endeavours to take whales, &c., and that all the whale- whale-fins, blubber, oil, &c., imported in their ship, were taken by their crew in those seas, there was allowed 40s. for every ton according to the measurement of the ship.

It was afterwards found, however, that so great a bounty was neither necessary to the success of the trade, nor expedient with regard to the public. In 1786, therefore, the acts conferring the said emoluments being upon the point of expiring, the subject was brought under the consideration of parliament; and it was proposed to continue the former measures, but with a reduction of the bounty from 40s. to 30s. In proposing this alteration, it was stated, "that the sums which this country had paid in bounties for the Greenland fishery amounted to £1,265,461; that, in the last year, we had paid £94,858; and that, from the consequent deduction of the price of the fish, the public at present paid 60 per cent. upon every cargo. In the Greenland fishery there were employed 6000 seamen, and these seamen cost government £1,13,10s. per man per annum, though we were never able to obtain more than 500 of that number to serve on board our ships of war. Besides, the vast encouragement given to the trade had occasioned such a glut in the market, that it was found necessary to export considerable quantities; and thus we paid a large share of the purchase-money for foreign nations, as well as for our own people, besides supplying them with the materials of several important manufactures." This proposition was opposed by several members, but was finally carried; and the propriety of the measure became very soon apparent. At that time (1786) the number of ships employed from England in the whale-fishery to Davis's Straits and the Greenland seas amounted to 139, besides 15 from Scotland. The proposed alteration took place the next year (1787); and notwithstanding the diminution of the bounty, the trade increased; the number of ships employed the same year from England amounting to 217, and the next year (1788) to 222.