12. In a few weeks, the young ones are hatched by the genial heat of the sun; and, as they are not found in southern waters in the winter, it is evident that they proceed northward in the fall, to their paternal haunts under the ice, and thus repair the vast destruction of their race, which had been caused by men, fowl, and fish, in the previous season.
13. These fish are caught in nearly every river, from Maine to Georgia, which has a free communication with the Atlantic; but the most extensive fisheries are on the Hudson and Delaware Rivers, and on those which flow into the Chesapeake Bay.
14. The instrument employed in catching these fish is called a seine, which is a species of net, sometimes in length several hundred fathoms, and of a width suiting the depth of the water in which it is to be used. The two edges of the net-work are fastened each to a rope; and, to cause the seine to spread laterally in the water, pieces of lead are fastened to one side, and pieces of cork to the other.
15. In spreading the seine in the water, one end is retained on land by a number of persons, while the rest of it is strung along from a boat, which is rowed in the direction from the shore. The seine having been thus extended, the further end is brought round, in a sweeping manner, to the shore; and the fish that may be included are taken into the boats with a scoop-net, or are hauled out upon the shore. In this way, two or three hundred thousands are sometimes taken at a single haul. This fish dies immediately after having been taken from the water; hence the common expression, "As dead as a herring."
16. The herrings are sold, as soon as caught, to people who come to the fishing stations to procure them; or, in case an immediate sale cannot be effected, they are cured with salt, and afterwards smoked, or continued in brine. In the Southern states, the herring is generally thought to be superior to any other fish for the purpose of salting down; although the shad and some others are preferred while fresh.
17. The importance of this fishery is superior to that of any other; since the benefits resulting from it are more generally diffused. The ancients, however, do not appear to have had any knowledge of this valuable fish. It was first brought into notice by the Dutch, who are said to have commenced the herring fishery on the coasts of Scotland, in the year 1164, and to have retained almost exclusive possession of it, until the beginning of the present century.
18. The shad is a species of herring, which inhabits the sea near the mouths of rivers, and which ascends them in the spring, to deposit its spawn. It is caught in all the rivers terminating on our Atlantic coasts, as well as in some of the rivers of the North of Europe. This fish is captured in the same manner and often at the same time with the common herring. It is highly esteemed in a fresh state; although it is not so good when salted, as the herring and some other kinds of fish.
19. Mackerel Fishery.—The common mackerel is a migratory fish, like the herring, and ranks next to that tribe of fishes in regard to numbers, and perhaps in general utility. Its place of retirement in the winter, is not positively known; but it is supposed by some, to be far north of the arctic circle; and by others, to be in some part of the Atlantic farther south. Shoals of this fish appear on the coasts of both Europe and America, in the summer season. Of this fish there are twenty-two species.
20. The mode of catching the mackerel, is either with a net or with hooks and lines. The latter method succeeds best, when the boat or vessel is driven forward by a gentle breeze; and, in this case, a bit of red cloth, or a painted feather, is usually employed as a bait. Several hooks are fastened to a single line, and the fish bite so readily, that the fishermen occasionally take one on each hook at a haul. The mackerel is cured in the usual manner, and packed in barrels, to be sold to dealers.
21. This fish was well known to the ancients, as one of its places of resort, in the summer, was the Mediterranean Sea. It was highly esteemed by the Romans, for the reason, that it was the best fish for making their sarum, a kind of pickle or sauce much esteemed by this luxurious people.