524 HISTORY AND METHODS OF THE FISHERIES. 
have a decided advantage in the abundance of fish and the inexpensive methods of catching them. 
In France the fish are taken chiefly in gill-nets, which necessitates the handling of each fish sepa- 
rately, and in addition a large quantity of bait must be used in “tolling” them to the surface and 
in keeping them near the nets. The cost of the bait used for this purpose is equal to a large per- 
centage of the value of the catch, and the price at which the fish sell is necessarily much greater 
than that paid by American packers. Again, the supply of fish on the French coast is by no means 
regular, and there are seasons when the fishing is a failure. Such was the case in 1880, when all 
parties interested in the business lost heavily. 
That we may easily have the home market wholly to ourselves without fear of competition, 
provided our packers put up a quality of goods equal to the best French brands, seems quite cer- 
tain, for our Government has levied a duty of $4 per case on all sardines brought into the country. 
It also seems quite probable that we will be able to compete with the French for the trade with 
other countries. At present the packers must pay $1 per gallon duty on all olive oil imported by 
them; but it may be possible that in the hope of benefiting a large number of its people, and of 
placing our sardine interests on a more substantial footing, the Government may be induced to 
remit the duty on that part of the oil used for the preparation of sardines, as they have already 
done on the salt to be used in the curing of fish in the cod and mackerel fisheries. 
