222 THE INHABITANTS OF THE SEA. 
newand apparently an open course, in order to avoid any suspected 
danger. But the fishermen take advantage of this peculiarity 
for their destruction by placing a look-out or sentinel on some 
elevated spot, who makes the signal that the shoal of tunnies is 
approaching, and points out the direction in which it will come. 
Immediately a great number of boats set off, range themselves 
in a curved line, and, joining their nets, form an enclosure which 
alarms the fish, while the fishermen, drawing closer and closer, 
and adding fresh nets, still continue driving the tunnies towards 
the shore, where they are ultimately killed with poles. 
‘“‘ But the grandest mode of catching the tunny is by means of 
the French madrague, or, as the Italians call it, tonnaro. Series 
of long and deep nets, fixed vertically by corks at their upper 
edges, and with lead and stones at the bottom, are kept in a par- 
ticular position by anchors, so as to form an enclosure parallel to 
the coast, sometimes extending an Italian milein length; this is 
divided into several chambers by nets placed across, leaving 
harrow openings on the land side. The tunnies pass between 
the coast 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 
which 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 hori- 
zontally, that can he raised at pleasure, brings the tunnies to 
the surface, and the work of destruction commences. ‘The 
tonnaro fishery used to be one of the great amusements of 
rich Sicilians, and, at the same time, one of the most considerable 
sources of their wealth. When Louis XIII. visited Marseilles, 
he was invited to a tunny-fishery, at the principal madrague 
of Morgiou, 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 elegant shape and beauti- 
ful colouring of the common 
Mackerel are too well known to 
require any particular description, 
and its qualities as an edible fish 
have been long duly appreciated. It dies very soon after it is 
taken out of the water, exhibits for a short time a phosphoric 
Mackerel. 
