306 HI-STORY OF THE 



chard fifhery are thus enumerated by Dr. Borlafe in 

 his Hiilory of Cornwall. 



It employs a great number of men on the fea, 

 training them thereby to naval affairs : employs 

 men, women, and children, at land, in faking, pref- 

 fing, wafhing, and cleaning : in making boats, 

 ropes, nets, cafks, and all the trades depending on 

 their conftrucYion and laic. 



The poor are fed with the offals of the captures, 

 the land with the refufe of the fifh and fait ; the 

 merchant finds the gains of commiffion and honeft 

 commerce, the fifhermen the gains of the fifh. 

 Ships are often freighted hither with fair, and into 

 foreign countries with the fifh, carrying off at the 

 fame time part of our tin. The ufual produce of 

 the number of hogfheads exported each year, for 10 

 years, from 4747 to 1756 inclufive, from the 4 

 ports of Fowey, Falmouth, Penzance, and St. Ives ; 

 it appears that Fowey has exported yearly 1732 

 hogfheads ; Falmouth 14631 ; Penzance and Mounts 

 Bay 12149; St. Ives 1282; in all 29795 hogfheads. 

 Every hogfhead for 10 years laft paft, together with 

 the bounty allowed for each hogfhead exported, and 

 the oil made out of each, has amounted one year 

 with another at an average, to il. 135, 3d. fo that 

 the calh paid for pilchards exported has, at a me- 

 dium, annually amounted to 49,532!. los. 



Doctor Borlafe afiured Mr. Pennant, that on the 

 5th of October, 1767, there were at one time in- 

 clofed in St. Ives Bay 7000 hogfheads, each hogf- 

 head containing 35,000 fifh, in all 245,000,000. 



When the pilchards are taken, they are brought 

 to a warehoufe on fhore, where they are laid up in 

 broad piles, fupported by backs and fides. As they 

 pile them, they fait them with bay fait ; in which 

 they lie foaking 20 or 30 days, and difcharge a great 

 quantity of blood, with dirty pickle and bittern ; 

 which laft draws much of the oil from the fifh, to 

 the great lofs of the owners. When taken out of the 

 j pile, 



