FISHING IN THE MEDITERRANEAN 



and children, or horses, are waiting to haul up. It will 

 be seen that the net, being pulled in by two forces that 

 gradually approach each other, thus converts itself into 

 a kind of bag in which the fish are swept along willy-nilly. 



As soon as the seine is within a few yards of dry land 

 it is moored, a smaller net is shot inside it, and baling out 

 commences a task that sometimes lasts a whole day and 

 more ; the fish are then packed in kegs between layers of 

 salt and taken to the factories. 



The anchovy industry is a very ancient one ; the garum 

 of the Roman banquets was merely another form of 

 anchovy sauce, and the condiment which Hindu cooks 

 call red-fish is obtained from the anchovies caught at the 

 mouth of the Ganges. 



In the Adriatic and in the shallower parts of the Gulf 

 of Lyons, we find the moored net a good deal in use for 

 mullet and dory. With and without a beam, it is shot 

 across tide from small boats, which are held by the same 

 anchors that moor the net. The net is sunk half doubled 

 or " mouthed," that is to say the ropes attached to the 

 upper corners by which it will ultimately be pulled up, 

 are first carried through rings at the lower corners so that, 

 when once it is anchored, it lies bowed ; and, on the ropes 

 being tightened by the upward pull, will become com- 

 pletely closed. Such nets are cleared the first thing in 

 the morning and the last thing at night, the fish being 

 taken ashore by tugs or large two-masters. 



A frequent tenant of these nets is the dragonet, which 

 is beautifully marked with blue and yellow on a white 

 ground, and is of the same family as the Scotch " gowdie." 



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