132 British Pearl Fishery 
the 11th, when the day was also warm, and three swallows on 
the 12th. The 14th was very wet and stormy, but cleared up 
towards the evening, when I observed four or five swallows 
and two martens. ¥ rom this day they retired to terra incog- 
nita, and I could see them no more. I have to apologise for 
being thus tediously minute. If the above remarks do not 
serve in any degree to clear up the difficulties in which the 
subject is involved, they show at least how these amusing 
little creatures baffle our researches and enquiries; for it is 
difficult to account for the fact of swallows being to be seen 
here in plenty on the 9th and 11th of October, while not one 
was to be observed on the 10th, though the weather was fine 
and warm. What had become of them on this intermediate 
day, the 10th? Perhaps L. E. O. may be able to elucidate 
the point. At all events, he will oblige a brother swallow- 
fancier, by communicating any Bhiscreitions he may have to 
make on the Sansa Yours, &c. 
Allesley Rectory, Nov. 23. 1829. W. T. Bree. 
P.S.— Since writing the above, I have been informed by a 
friend, on whose accuracy I can fully depend, that a single 
Seale (7. rustica ) was observed flying about the mansion 
at Packington, six or seven miles hence, on the 6th of No- 
vember. 
Art. V. Some Account of the British Pearl Fishery now existing 
on the Conway. By D.C. 
Sir, 
As it may not be generally known that a pear! fishery exists 
at the present es in any part of Great Britain, I am in- 
duced to send you the following particulars for the gratification 
of your numerous readers : — 
The pearl muscle (Mya margaritifera) is found in abun- 
dance in the River Conway, in North Wales, and is collected 
by many of the natives, who obtain their livelihood entirely 
by their industry in procuring the pearls. When the tide is 
out, they go in several boats to the bar at the mouth of the 
river, ra their sacks, and gather as many shells as they 
can betone the return of tide. ‘The muscles are then put in a 
large kettle over a fire to be opened; and the fish taken out 
singly from the shells with the fingers, and put into a tub, 
into which one of the fishers goes bare-footed, and stamps 
upon them, until they are reduced into a sort of pulp. They 
next pour in water to separate the fishy substance, which they 
call solach, from the more heavy parts consisting of sand, 
