THE HALIBUT FISHERY OF THE UNITED STATES. 171 



uu palatable, and that our countrymen could not become accustomed to 

 the taste of it. For my part, I would find it difficult to determine 

 which I preferred, salmon of smoked halibut. 



Before my visit to the United States, I was acquainted with the hali- 

 but only through the descriptions of naturalists. I did not know that it 

 constituted a fishery of such importance. But since I have had the 

 opportunity of observing the large amount of food it furnishes to all 

 classes of the American people, I consider it great folly on the part of 

 our fishermen to neglect such a source of profit and of food. 



The best way of elevating the French fisherman from his condition of 

 pecuniary distress is to have him understand that he ought to make his 

 arrows out of every kind of wood, and not to disdain, without good rea- 

 son, riches which lie at his very door. 



When a nation has, as ours, a large population to nourish, it amounts 

 almost to a crime to deprive it of an element of food both economical 

 and agreeable. In many cases, too, fishing for halibut would become a 

 useful auxiliary to that of the cod, and would increase its value. 



Without dwelling further upon this subject, I think that an attempt, 

 at least, should be made to put the question to a practical test, on the 

 fishing-grounds of Newfoundland or Iceland. The bait used in catch- 

 ing the halibut, whose gluttony is proverbial, is composed of salted fish 

 of the herring order, of very little value in America on account of their 

 abundance and inferior quality. They are the same as those used for 

 catching mackerel, and for manuring fields of Indian corn. A barrel of 

 bait, all prepared, sells at the rate of $1 or $1.50. It would be a very 

 easy matter to obtain it, and the French consul at Boston could send 

 it to Saint Peter's, if to do so were deemed advisable.* 



Many persons may object, that if this subject were really as import- 

 ant as I suppose it to be, it would not have remained so long unnoticed. 

 But the truth is too evident to be affected by such reasoning. I do not 

 claim the merit of having discovered what might have been proved a 

 thousand times better by our consuls, or by any other competent per- 

 son ; but I have seen, I have handled, I have tasted, the flesh of the 

 halibut, and found it superior to that of very many fish which appear 

 in our markets; and, not being able to doubt the evidence of my senses, 

 I consider it a duty to publish the fact. 



*It is unnecessary, however, to agitate the question of bait, since that used by the 

 Icelandic and Norwegian fishermen could be employed. 



