304 HISTORY OF THE 



eels, they anchor at Gravefend, from whence they 

 feed the market .with the nicefi exa&nefs, being en- 

 abled thereto by the law, which permits them to re- 

 main 7 or 8 days to fell their fifh ; confequently the 

 price of turbot is artificially kept at from 15 to 21 



fhillings. 



It further appears that the fifh on the Dogger and 

 other banks, are inexhauilible. That the fifhers, 

 befides amply fupplying the London market, could 

 alfo, with fuitable encouragement, raife a confide- 

 rable export trade, the beneficial effects of which 

 need not again be repeated. 



i Here is ; a rich fea, ready fales, and a populous 

 coait of hardy well-trained fifhermen, whofe inclina- 

 tions, habits, and local fituation, qualify them for 

 that branch only. 



MACKAREL. The mackarel is a fummer fifhof paf- 

 fage, found in large fhoalsin various parts of the ocean, 

 not far north; but efpecially on the French and Eng- 

 lifh coafts. They enter the Englifh channel in April, 

 and proceed up to the mouth of the Thames as the 

 feafon advances, where they furnifh London with a 

 plentiful fupply till June, and are then in high per- 

 fection. An inferior fort is alfo taken during the 

 harveft months. In June they reach the oppofite 

 coafts of France and England, where the fifhery is 

 moft confiderable. They are taken either with a 

 line or nets -, but chiefly with the latter, andufually 

 in the. night-time. The beft fifhing is during a frefh 

 gale of wind, which is thence called the mackarel 

 gale. 



Thefe fifh may be pickled two different ways ; 

 firft by opening and gutting them, then filling the 

 belly with fait, crammed in as hard as poflible^with a 

 flick j this done, they ,are ranged in rows, at the 

 bottom of the veffel, .with fait ftrewed. between the 

 layers. By the fecond method, they are put imme- 

 diately into tubs full of brine, made of frefh and 

 fait water; then left to fteep till they have imbibed 



fait 



