02V THE PRICE OF FISH. 52? 



however, and the barrel of white are the commonest quantities. 

 I have assumed that the cade, the mase, and the kymfe or kemp 

 of red herrings were identical in quantity, as they are nearly 

 the same in price at the localities where these terms are found. 

 The barrel of white herrings is nearly double the price of the 

 cade of red on an average. It is, of course, to be expected 

 that fish purchased at a long distance from the sea would be 

 dearer than that obtained in places near the coast. But the 

 difference is not very important, and is necessarily corrected by 

 the averages. 



All kinds of herrings, and indeed of other fish, are dear at 

 the beginning of the fifteenth century, but prices are at their 

 lowest during the forty years 1481-1520 inclusive. As we 

 have seen before, this is a period during which all prices are 

 depressed, and there is good reason to believe that the epoch of 

 low prices is due to abundance. After the general rise in 

 prices, this kind of food is relatively cheap, especially those 

 kinds which owe their value almost entirely to the fisherman's 

 labour. The rise in red herrings is about from three to five. 

 The hundred of cod is even less enhanced. But the price of 

 barrelled white fish and barrelled salmon is nearly doubled. I 

 cannot but infer that, while the manufacturer and dealer were 

 able to take advantage of the rise in prices, the fisherman, like 

 most of the order of labourers to which he belonged, was not 

 equally fortunate or competent. 



Occasionally, but infrequently, the barrel of white herrings 

 is found to be as cheap as the cade of red, possibly cheaper. 

 Thus, in 1450, when the price of both was low, the average of 

 white herrings is 5^-. 6d., that of red 6s. But the white herring 

 is purchased at Cambridge only, the red at Oxford also, and 

 thus the cost of carriage is added. Herrings are also called, pos- 

 sibly in some particular condition, ' corpions/ Vol. Ill, p. 323, ii. 

 I am not sure that capechons III. 313, iv. is the same word. 



The herrings are almost invariably full, i. e. in roe or milt. 

 Those which have spawned are called shotten, and are much 

 cheaper. I have not reckoned shotten herrings in the averages. 



