THE HERRING FISHERIES. n 



Sprats (Clupea sprattus] are caught in abundance off the 

 Cornwall coast, and also in the south of England ; and the 

 pilchard fishery of St. Ives is still one of the most im- 

 portant of any connected with the Cluptida family. The 

 season is between August and September, and upwards of 

 sixty years ago large quantities were caught in the Firth 

 of Forth and other estuaries of Scotland. At present this 

 fishery is confined to the coast of Cornwall. The mode of 

 capture is to encircle the fish with a net called the " seine- 

 net," requiring twenty men to each net. Including boats, 

 netting, and gearage, the cost is nearly 1500. When 

 cured for exportation they are carried and laid in " bulk," 

 that is, laid in layers of salt and fish alternately, until the 

 pile is finished. In about a month sufficient oil is extracted 

 to allow of their being packed ; and this, the last process, 

 requires a good deal of pressing before " heading " up the 

 casks. On this account a pressing-machine is used for 

 three times to each barrel or cask before heading it up. 

 The Irish coast and west of England herring fishery can 

 show records of national importance, and charters relative 

 to it, as far back as the year 1202. 



The French herring fishery has a history of its own, and 

 is carried out not only on its own shores, but to a large 

 extent in English waters. Prior to the Anglo-Franco war, 

 more than three hundred French vessels pursued the fishery 

 at Yarmouth Sands, and at this time they were considered 

 the best fishers in the world. 



Open ruptures were common among different nation- 

 alities through fishermen trespassing in each other's waters, 

 and in 1468 a mutual treaty was made between European 

 powers that fishermen should be allowed to fish without 

 hindrance in any water. 



The free fair of Yarmouth drew many French fishermen, 



