TUNNY. 153 



engine, and somewhat expensive to set up. It consists of 

 a series of long and deep nets fixed vertically by corks at 

 their upper edges, and with lead and stones at the bottom. 

 These are kept in a particular position by anchors, so as to 

 form an enclosure parallel to the coast, sometimes extending 

 an Italian mile in length : this is divided into several cham- 

 bers by nets placed across, leaving narrow openings on the 

 land side. The Tunnies, which in their progress, as before 

 observed, proceed along the coast, pass between it and the 

 tonnaro : when arrived at the end, they are stopped by one of 

 the cross nets, which closes the passage against them, and 

 obliges them to enter the tonnaro by the opening that is left 

 for them. When once in, they are driven by various means 

 from chamber to chamber to the last, which is called the 

 chamber of death. Here a strong net placed horizontally, 

 that can be raised at pleasure, brings the Tunnies to the sur- 

 face, and the work of destruction commences. Sailors who 

 have come off in boats for the purpose give unequal battle on 

 all sides, striking the Tunnies with poles and all sorts of 

 similar weapons. This imposing spectacle, which attracts a 

 great number of curious people to witness it, is one of the 

 great amusements of rich Sicilians, and, at the same time, 

 one of the most considerable branches of the commerce of the 

 island. When Louis the Thirteenth visited Marseilles, he 

 was invited to a Tunny fishing at the principal madrague of 

 Morgion ; and found the diversion so much to his taste, that 

 he often said it was the pleasantest day he had spent in his 

 whole progress through the south. 



The mode of curing the fish consists in taking out the 

 whole of the inside, washing the flesh with brine, and cutting 

 it in slices, which they cover with pounded salt. This is 

 packed in layers in barrels, with alternate layers of salt. 

 When sent to any distance, it is packed in smaller barrels 

 with fresh salt. 



