36 
were preserved in Prance. There could be no question that 
the sardine was exactly the same fish as the pilchard, and 
those who had not tasted them he would recommend to buy 
in future not the French sardines but the Cornish. He had 
no interest personally in giving this advice, beyond the 
desire of seeing an industry which he had established pros¬ 
pering to the extent which it deserved. As an instance of 
the difficulty of inducing the fishermen to take a “new de¬ 
parture ” in fishery matters, he related that on one occasion, 
when off Penzance, he endeavoured to get the fishermen to 
put aside the smaller fish, for the purpose of preserving them 
as sardines, as it was found that the smaller ones were pre¬ 
ferred for the purpose, but he had the greatest difficulty in 
the world to induce the fishermen to adopt that simple pre¬ 
caution. Every fish had to be taken out of the net, and 
it would have been perfectly easy for the men to put the 
small ones on one side and the large ones on the other, but 
their conservative tendencies prevailed, and they would not 
take the trouble to do so. There was a saying that the 
Cornish people could make anything into a pie ; and it was 
said that if a certain gentleman, who should be nameless, 
were to go there, he would be put into a pie ; and just as 
they were determined to put everything into a pie, so were 
they loth to adopt new methods of preserving fish for the 
market. If proper means were adopted there was no reason 
why enormous quantities of pilchards, preserved in salt as 
well as in tins, should not be sent to London and other 
English markets, though of course there were difficulties of 
transport to be overcome. Mr. Cornish had referred to the 
remarkable occasional disappearance of the pilchard from the 
coast of Cornwall, and it occurred to him that possibly the 
china clay works in Cornwall might have some influence on 
the movements of those fish. Enormous quantities of milk- 
