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were preserved in France. There could be no question that 

 the sardine was exactly the same fish as the pilchard, and 

 those who had not tasted them he would recommend to buy 

 in future not the French sardines but the Cornish. He had 

 no interest personally in giving this advice, beyond the 

 desire of seeing an industry which he had established pros- 

 pering to the extent which it deserved. As an instance of 

 the difficulty of inducing the fishermen to take a "new de- 

 parture " in fishery matters, he related that on one occasion, 

 when off Penzance, he endeavoured to get the fishermen to 

 put aside the smaller fish, for the purpose of preserving them 

 as sardines, as it was found that the smaller ones were pre- 

 ferred for the purpose, but he had the greatest difficulty in 

 the world to induce the fishermen to adopt that simple pre- 

 caution. Every fish had to be taken out of the net, and 

 it would have been perfectly easy for the men to put the 

 small ones on one side and the large ones on the other, but 

 their conservative tendencies prevailed, and they would not 

 take the trouble to do so. There was a saying that the 

 Cornish people could make anything into a pie ; and it was 

 said that if a certain gentleman, who should be nameless, 

 were to go there, he would be put into a pie ; and just as 

 they were determined to put everything into a pie, so were 

 they loth to adopt new methods of preserving fish for the 

 market. If proper means were adopted there was no reason 

 why enormous quantities of pilchards, preserved in salt as 

 well as in tins, should not be sent to London and other 

 English markets, though of course there were difficulties of 

 transport to be overcome. Mr. Cornish had referred to the 

 remarkable occasional disappearance of the pilchard from the 

 coast of Cornwall, and it occurred to him that possibly the 

 china clay works in Cornwall might have some influence on 

 the movements of those fish. Enormous quantities of milk- 



