6 
wading. When he comes athwart a body of shrimp 
Scrambling through the water, he scoops with his 
net sufficiently deep to pass under them and so gets 
a shoal of them, which he transfers to a bag at his 
back or slung at his side. 
The shrimps and prawns for the table usually 
geen in the Kingston market, are obtained from the 
shallows about Hunt’s-bay. ——- 
The trapong leaps from the water as soon as it is 
hooked, Tf the line is heid taught, he will succeed 
by his leaping manoeuvres, in disengaging himself 
from the hook. 
The anchovy engraulis (E. endetulus of Cuy. and 
Val.) abounds on the Palisade shallows. They are a 
most exquisite fry, cooked strung together on a’ 
palm straw through the eye, by half dozens, and 
served up as they serve white-bait. 
King fish are only occasionally taken within the 
harbour. The king-fish mackerel that is the eybium 
regale, is taken at the head of the harbour by being 
gently towed for with a line. 
The June-fish, plectropoma -;- « -, are iii Gains 
harpooned at the dock yard six feet long. 
‘The mugil curema is taken about Port Royal and 
when large passed off in the market as callipeva, 
mugui liga.* 

- Having returned from a visit to the naval hospital, 
T call to mindan occurrence witnessed when I visited 
* Tam indebted to Mr Robert Salmon of Port Royal 
for the information contained in these. notes on fishing, | 
