THE BATTLE OF HERRINGS 89 



needs had been satisfied the surplus might be 

 salted and sold to strangers and for export. 

 In 1584 a more stringent Act of the same 

 character was passed compelling all Scottish 

 fishermen to bring their catch to certain 

 defined ports. Three years later it was enacted 

 that ships fishing for herring in the North 

 Highlands were, in return for victuals, to 

 bring back one third part of their catch to 

 be sold in the north isles and lochs. A law 

 of 1600 went still further, and prohibited 

 the export of herrings before October 11th 

 altogether, in order that the fish might be 

 available in the public markets of Scotland. 

 But trade jealousy must have been very strong 

 at the time, since much blood was shed when 

 King James VI. endeavoured to increase the 

 fishing stations by taking over the Lewis 

 Islands and establishing a fishing colony 

 among them. Another attempt was made in 

 1605, but the enterprise was soon afterwards 

 given up. 



Returning to the English fisheries, we find 

 the Duke of Bedford sending 500 cart-loads of 

 herring, convoyed by Sir John Fastolf, as 

 food for the army under the Duke of Suffolk, 

 which was besieging Orleans and the neighbour- 

 ing towns in 1429. The French, who attempted 

 to capture this convoy at Rouvray were 

 defeated, the skirmish being nicknamed the 

 Battle of Herrings. Thus the English soldiers 

 who fought at Agincourt, like the seamen who 



