FRESH AND SALT. 193 



a morsel of meat from week-end to week-end, can these 

 miserable Sawnies," quoth another. The cabin-boy 

 facetiously rubs himself against the capstan-head and blesses 

 the Duke of Argyle ; the cook — unkindest cirt of all — 

 flourishes aloft the leg of pork he is preparing in the 

 caboose. To these demonstrations of derision the Scots 

 answer never a word, but keep on their way to the river's 

 mouth. 



Unfortunately, the crew of the Seabird in this matter but 

 represent the whole of their brethren of the east coast, and 

 during a week's stay in the Yarmouth district .1 find a col- 

 lision between English and Scotch fishermen every day 

 probable. But the strangers have a perfect right to compete 

 with the Norfolk men in their own waters, and the know- 

 ledge of this adds bitterness to the feelings with which the 

 local fishermen find the market glutted and prices lowered 

 by men who come in considerable numbers from a distance. 

 The truth is the Scotchmen's mode of fishing answers too 

 well for the taste of Yarmouth and Lowestoft. Their canny 

 principle is small profits and quick returns. While the local 

 luggers remain in the offing for two or three days the Scotch- 

 men run in with their fish every morning and keep the fresh 

 herring market supplied, sometimes overmuch. Hence the 

 complaints of low prices heard this year on every hand. I 

 suspect too the Scots work more economically than their 

 English brethren. They are saved the expense of salt, and 

 their small handy half-decked boats and lighter style of fish- 

 ing require fewer men. Finally the North Britons are 

 <;areful souls, whose fare is as frugal as their perseverance is 

 incessant. Hence it comes about that though Christmas 

 anight bring goodwill, let us hope, to the majority of man- 



