72 
MACK^UEt,. 
is a supposition of fishermen, that Mackarel are subject to 
dulness of vision at the beginning of the season, by reason 
of which they become entangled in the net more readily than 
afterwards; and it is remarkable that a similar remark has 
been applied to the Tunny, and other fishes of this family. 
It is an important object with English fishermen to bring 
their fish to market as soon as possible, for the Mackarel soon 
suffers loss in its delicacy for the table, and a higher price is 
obtained in proportion to its freshness. There are other 
reasons also Avhy delay and interruption would be productive 
of ill consequences, and therefore the good sense of the 
generality of fishermen has taught them to combine together, to 
sacrifice a little for the advantage of the whole. They are 
aware that, if at a time when fishing is pursued with, success 
at a large distance from land, with perhaps the wind against 
them, each boat were compelled to run into port to obtain a 
market, a large portion of their most valuable time would be 
rendered unproductive; and on their return to the spot where 
they had expected to meet again with success, they might 
discover that the wandering disposition of these fish had carried 
them far away, with the consequent loss of a whole season. It 
IS usual, theieforc, foi seveial boats to agree together as asso* 
elates, so that each one in its turn shall receive the captures of 
all the others, and carries them to the market; returning again 
with all haste in order to be entitled to an equal share of the 
success obtained during its absence. 
French vessels engaged in this fishery are usually much 
larger than the English, and more abundantly manned; and 
the success of their fishing depends on a different principle 
from that of the latter. With us but little use is made of 
salted Mackarel; and none are so preserved unless from delay 
in the sale they have become unfit for other use, or where 
the maiket is distant; as in some parts of Ireland. i3ut with 
the French this is the principal object of the voyage, and 
therefore as soon as caught, the fishermen set themselves to 
the work of preserving them; which they do, first by a cross 
slit at the vent to extract the entrails, and then by salting them 
in bulk in the hold. When a loading is thus secured they 
hasten to port, and it may happen that two or three successful 
voyages may be accomplished in the course of a season. 
