326 APPENDIX. 



supplied from the Scottish rivers. The Tweed fishery is, 

 in point of magnitude, the first in the kingdom. The take 

 is sometimes quite astonishing, several hundreds having 

 been repeatedly caught by a single sweep of the net. 

 Salmon are also despatched in fast vessels from the Spey, 

 the Tay, and other Scottish rivers, for London, neatly 

 packed in ice; by which method they are preserved quite 

 fresh. 



When the season is at its height, and the catch greater 

 than can be taken off fresh, then the fish are salted, 

 pickled, or dried for winter consumption at home, and 

 for foreign markets. Formerly, such part of the Scottish 

 salmon as was not consumed at home, was pickled and 

 kitted after being boiled, and was in this state sent up to 

 London, under the name of Newcastle salmon. Within 

 the memory of many now living, salted salmon formed a 

 material article of household economy in all the farm- 

 houses in the vale of the Tweed; insomuch, that in-door 

 servants were accustomed to stipulate that they should 

 not be compelled to make more than two meals a-week 

 out of salmon. Its ordinary price was then 2s. the stone 

 of 19 Ibs.; but it is now never below 12s., often 36s., 

 and sometimes 42s. the stone. This rise in the price of 

 the fish has produced a corresponding rise in the value 

 of the salmon-fisheries, some of which are extremely 

 valuable. There are considerable fisheries in some of 

 the Irish and English rivers; but they are far inferior 

 to those of Scotland. 



General Report of Scotland, vol. iii. p. 327. 



The Scottish salmon-fisheries seem to have attained 

 their maximum value towards the end of the last war, 

 when the fisheries in the Tweed were let for from 



