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. 



