222 THE INHABITANTS OF THE SEA. 



new and apparently an open course, in order to avoid any suspected 

 danger. But the fishermen take advantage of this peculiarity 

 for their destruction by placing a look-out or sentinel on some 

 elevated spot, who makes the signal that the shoal of tunnies is 

 approaching, and points out the direction in which it will come. 

 Immediately a great number of boats set off, range themselves 

 in a curved line, and, joining their nets, form an enclosure which 

 alarms the fish, while the fishermen, drawing closer and closer, 

 and adding fresh nets, still continue driving the tunnies towards 

 the shore, where they are ultimately killed with poles. 



" But the grandest mode of catching the tunny is bj- means of 

 the French mad/rogue, or, as the Italians call it, tonnaro. Series 

 of long and deep nets, fixed vertically by corks at their uppei 

 edges, and with lead and stones at the bottom, are kept in a par- 

 ticular position by anchors, so as to form an enclosure parallel tc 

 the coast, sometimes extending an Italian milein length ; this is 

 divided into several chambers by nets placed across, leaving 

 narrow openings on the land side. The tunnies pass between 

 the coast and the tonnaro ; when arrived at the end, they are 

 stopped by one of the cross-nets, which closes the passage against 

 them, and obliges them to enter the tonnaro by the opening 

 which is left for them. When once in, they are driven by 

 various means from chamber to chamber to the last, which is 

 called the chamber of death. Here a strong net, placed hori- 

 zontally, that can be raised at pleasure, brings the tunnies to 

 the surface, and the work of destruction commences. The 

 tonnaro fishery used to be one of the great amusements of 

 rich Sicilians, and, at the same time, one of the most considerable 

 sources of their wealth. When Louis XIII. visited Marseilles, 

 he was invited to a tunny-fishery, at the principal madrague 

 of Morgiou, and found the diversion so much to his taste 

 that he often said it was the pleasantest day he had spent in 

 his whole progress through the south." 



The elegant shape and beauti- 

 ful colouring of the common 

 Mackerel are too well known to 

 require any particular description, 

 Mackerel. an( j £ ts qualities as an edible fish 



have been long duly appreciated. It dies very soon after it is 

 taken out of the water, exhibits for a short time a phosphoric 



