4 INDIAN FISH AND FISHING. 



rapidly decompose, while in the hot months they are attacked 

 by innumerable insects. 



Lastly, how are fish salted '? The processes employed 

 are chiefly divisible into the two following : — (i) Those 

 cured with monopoly salt, or salt which has paid the Govern- 

 ment tax ; and (2) those prepared with salt-earth, or 

 spontaneous and untaxed salt. I propose first referring to 

 salt and its cost, for wherever the fisherman or fish-curer can 

 obtain this condiment at a cheap rate, there marine fisheries 

 flourish ; where it is dear, his occupation is destroyed, except 

 for the purpose of supplying daily wants, and a small 

 surplus for salting or sun-drying. This will be most easily 

 explained by referring to a few districts in detail. 



The amount of salted and dried fish exported by sea 

 from Indian ports was as follows (the value is given in £, 

 computing one rupee at two shillings) : — 



Five Years 

 ending 



From Sind. 

 Value in £. 



From South 



Canara. 

 Value in £. 



From 

 Malabar. 

 Value in £. 



From 

 Coromandel 



Coast. 

 Value in £. 



1857-58 

 1862-63 

 1867-68 

 1872-73 



8,472 

 13,064 



18,725 



22,944 



No returns. 



6 '969 

 14,921 



No returns. 

 26,272 

 48,207 

 90,849 



No returns. 



1^753 

 4,513 



The duty in Sind upon salt was 2s., or less, a maund of 

 82|- lb. avoirdupois, during the entire period comprised in 

 the foregoing table. 



The first great increase in salting fish in that province 

 occurred in 1860-61, in which year the duty was raised in 

 the contiguous Presidency of Bombay from 2s. to 2s. 6d. 

 a maund. The next spurt of this trade, in Sind, was 

 in 1864-65, when the salt-duty in Bombay was again raised 

 from 2s. 6d. to 3^. a maund. Possibly the importations into 



