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Italy would fill up many pages; I shall therefore merely mention 

 the commoner classes. The first comprises the smaller boats 

 known by the names of battelli, barche, gozzi, schifi, and sclii- 

 fetti; they vary in capacity from half to four tons, in length 

 from six to twelve metres, are keeled but not decked, carry 

 oars and a small mast Avith a lateen sail, and a small jib (pol- 

 laccone) ; they are only used at a small distance from the shore 

 for minor fisheries and do not carry generally more than four 

 or five men. In the second class may be included larger boats, 

 from five to sixty tons burden, completely decked and carrying 

 from five or six to ten or twelve men; they have usually two 

 masts and carry at least three sails, one a big lateen. These 

 boats can perform pretty long sea voyages, and often go for 

 fishing purposes at a considerable distance; there are many va- 

 rieties of this larger sort of fishing boats, but the most notable 

 are the singular Bragozzi of the Adriatic, remarkable for the shape 

 of their hull and their strange sails coloured in brown or deep red 

 and covered with quaint figures and strange devices ; next come the 

 paranze or 'paranzelle of the Mediterranean, far less showy and 

 characteristic These boats generally work in pairs and mostly 

 use trawling nets. — 3. Fishing Implements. — The number and 

 variety of these is very great and rendered apparently more so 

 on account of the different terms used for the same implement 

 in different parts of the country, so much so that at one of 

 the general meetings of the Fisheries Committee the writer pro- 

 posed a resoluti m, which was passed, desiring Government to 

 have a synonymical and descriptive list collected and published 

 to facilitate the application of legislative measures. The nets 

 used are of many kinds, but may be classed in two principal 

 divisions, viz. standing and trawling nets (reti da posta and reti 

 da strascico). It is quite out of the question that I shouid here 

 enter into a concise description even of the principal varieties. 

 I can merely state their names. To the first series belong the 

 following:— Manaida, Manaidozza, Signorella, Vollaro, Muggi- 

 nara, Tramaglio, each having special varietes according to the 

 species of fish for whose capture they are used: thus there is 

 a Manaida for anchovy, another for sardine, a third for Athe- 

 rina, a fourth for Pelamid, and a fifth, called Squadrara, for 



