APPENDIX.] AUTHORITIES. 499 



scale as will furnish sufficient manure to completely replace the 

 guano now imported from Peru. 



" When we recollect what a large amount of offal has hitherto 

 been wasted upon our coasts, the vast quantity of coarse fish which 

 have been rejected and thrown again into the sea ; but above all, 

 when we consider the enormous extent of ocean, teeming with ani- 

 mal life, which has contributed so little to the sustenance of man- 

 kind, we cannot help thinking that at Concarneau has been laid the 

 foundation of a great branch of industry, which is destined to reno- 

 vate the worn-out soils of the richly-populated countries of Europe." 



II. LIST OF AUTHOEITIES. 



HAVING been frequently asked by correspondents for a list of 

 the chief authorities on fish, I beg to subjoin the titles of a few 

 of the works I have had occasion to consult while preparing this 

 volume : 



A Review of the Domestic Fisheries of Great Britain and Ireland, by 



Robert Fraser, Esq. Edinburgh, 1818. 

 A Short Narrative of the Proceedings of the Society appointed to manage 



the British White Herring Fishery, etc., by Thos. Cole. London, 



1750. 

 A Treatise on Food and Diet, by Jonathan Pereira, M.D., etc., 1 843. 



London : Longman and Co. 

 A Treatise on the Management of Fresh- Water Fish, by Gottlieb 



Boccius, 1841. London : Van Voorst. 

 An Account of the Fish-Pool, etc., by Sir. Richard Steell. London, 



1718. 

 An Account of Three New Specimens of British Fishes, by Richard 



Parnell, 1837. Royal Society, Edinburgh. 

 An Essay towards a Natural History of the Herring, by James Solas 



Dodd, Surgeon. London, 1752. 

 Angler's and Tourist's Guide, by Andrew Young, Invershin, 1857. 



A. and C. Black, Edinburgh. 



British Fish and Fisheries. Religious Tract Society. 

 Ceylon, Notes on, by James Steuart, Esq. of Colpetty. Printed for 



Private Circulation, 1862. 



Couch's Fishes of the British Islands, 1865. Groonibridge. 

 Directions for Taking and Curing Herrings ; and for Curing Cod, Ling, 



