216 FISH CULTUEE. 



aids his Christmas dinner; or how the salt-fish is 

 taken, which he keeps fast on in Lent : he knows and 

 cares no more than he does to know whether there be 

 fish or no in the rivers of the moon — possibly not so 

 much. Yet is fish an article, not only of daily con- 

 sumption, but almost hourly consumption : we eat it 

 at every meal. For are not shrimps and prawns, and 

 even at times the domestic bloater, comestible orna^ 

 ments of the tea-table ? — whUe who has not eaten 

 pickled salmon for supper, yea, though the penalty be 

 nightmare ? This indifference can proceed from nothing 

 but very general ignorance, and this ignorance makes 

 the subject a dif&cult one to handle. Authorities, 

 whence one may draw inspiration and wisdom, are fully 

 as scarce as our knowledge. Fortunately, there are one 

 or two gentlemen of knowledge and scientific attain- 

 ments whom I can quote upon this subject ; for the 

 knowledge of the fishermen themselves is so beset 

 with prejudice and inconclusiveness, that it would 

 be worse than useless for my purpose. Mr. William 

 Andrews, the President of the Natural History Society 

 of Dublin, has written a good deal upon this subject, 

 and has written it well, and with much and valuable 

 experience. 



Formerly, one of our most valuable fisheries was 

 the Newfoundland Fishery. The quantities of cod 



