THE TUNNY. 551 



very white, with golden reflections. These colors are most brilliant 

 during the life of the fish, and, as they fade soon after it has left the 

 water, their brilliancy affords a good test of its freshness. 



The celebrated Tunny belongs to this family, and is closely allied 

 to the Mackerel, 



This magnificent and most important fish does not visit our coasts in 

 sufficient numbers to be of any commercial importance, but on the 

 shores of the Mediterranean, where it is found in very great abun- 

 dance, it forms one of the chief sources of wealth of the seaside pop- 

 ulation. 



In May and June the Tunnies move in vast shoals along the shores, 

 seeking for suitable spots wherein to deposit their spawn. As soon as 

 they are seen on the move notice is given by a sentinel who is constant- 

 ly watching from some lofty eminence, and the whole population is at 

 once astir, preparing nets for the capture and salt and tubs for the 

 curing of the expected fish. There are two modes of catching the 

 Tunny — one by the seine-net and the other by the " madrague." The 

 mode of using the seine is identical with that which has already been 

 described when treating of the mackerel, but the madrague is much 

 more complicated in its structure and management. The principle of 

 the madrague is precisely the same as that of the " corral " by which 

 elephants are entrapped in Ceylon. 



A vast enclosure of united nets, nearly a mile in length and divided 

 into several chambers, is so arranged that as the Tunnies pass along 

 the coast they are intercepted by a barrier, and on endeavoring to re- 

 treat are forced to enter one of the chambers. When a number of 

 Tunnies have fairly entered the net, they are driven from one chamber 

 to another, until they are forced into the last and smallest, called sig- 

 nificantly " the chamber of death." This chamber is furnished with a 

 floor of net, to which are attached a series of ropes, so that by hauling 

 in the ropes the floor of the net is drawn up and the fish brought to 

 the surface. The large and powerful fish struggle fiercely for liberty, 

 but are speedily stunned by blows from long poles and lifted into the 

 boats. The flesh of the Tunny is eaten both fresh and salted. It is 

 most extensively used, being pickled in various ways, boiled down into 

 excellent soup, and is also made into pies, which are thought to be very 

 excellent, and possess the valuable property of remaining good for 

 nearly two months. The different parts of the fish are called by ap- 

 propriate names, and are said to resemble beef, veal, and pork. The 

 food of the Tunny consists mostly of smaller fish, such as herrings and 

 pilchards, and the cuttle-fish also forms some portion of its diet. 



In general shape the Tunny is not very unlike the mackerel, but in 

 size it is vastly superior, generally averaging four feet in length, and 

 sometimes attaining the dimensions of six or seven feet. The color of 



