274 FISHES I HAVE KNOWN 



after like cattle, and thus available at any time for 

 food. At Port Logan when a cod, say, is required 

 for dinner the keeper proceeds to the preserve 

 a rocky cove with a narrow, grated entrance to the 

 sea nets one and knocks it on the head, and in 

 the primest condition it is served up the same 

 evening. 



Why should not something of this kind on a 

 gigantic scale be attempted all round our shores ? 

 Then would fish even that of the finer variety- 

 become reasonably cheap. 



