34* HISTORY OF THE 



That the average weight of ling fifh when taken 

 is from 10 to 12 pounds, but when dried, it does not 

 exceed 5 or 6. That the average weight of the 

 cod fifti when taken, is from 6 to 12 pounds. Some 

 have weighed 30 pounds when taken. 



That the whole weftern coaft of Scotland abounds 

 in fkate fifh, but from the thinnefs of inhabitants, it 

 is of little value when frefh, and there is no foreign 

 market for it when cured. Thefe fifh weigh from 

 8 to 10 pounds. Some have been taken weighing 

 200 pounds. 



Mackarel, and other fmall fifh, are fo common in 

 the Highlands as to bring no price ; but were towns 

 eftablifhed in thefe parts, fuch fifties would find a 

 market to the great benefit of the inhabitants ; and 

 even were a canal cut from Lochfine, great numbers 

 of boats would run to the Clyde, and return with 

 cafh, meal, fifhing tackle, &c. 



That white fifh fprinkled with fait in the hold will 

 keep for home market, from 10 to 30 days, but the 

 reftrictions refpefting fait, almofl entirely prevents 

 any benefit from being made of this method, and 

 the white fifh as well as herrings are often left on the 

 Ihore to rot, from the want of fait.- 



The importance of the Hebride fifhery is further 

 confirmed by the annual refort of vefTels from Ire- 

 land and the eaft coaft of Scotland, through long 

 and dangerous navigations. 



The Irifh wherries, particularly thofe of Rufh 

 near Dublin, repair every fummer to Barra, for the 

 fupply of that metropolis. 



The Orkney people, though fo near the Shetland 

 fifheries, refort to Gareloch and Barra, during part 

 of the year 5 Peterhead, Portiby, and other towns 

 on the Murray firth fend veflels, about the begin- 

 ing of February to Gareloch, where they fifh for cod 

 till the firft of May, when they frequently go to Burra 

 for ling. The fifh are faked and dried or* the fpot : 

 Every veffel hath three boats, and 1 8 men, or men 

 4 and 



