net forming an artificial pond; and finally they are dipped up in baskets. The first net, called a seyne, frequently remaining in its original position for several days, or perhaps gently slided towards the shore.
Pilchards are preserved for exportation in the following manner: they are laid in regular heaps along the sides of walls sheltered by roofs to a height easily reached, and to a depth suited to the ordinary length of the arm, where they are almost concealed by the great quantity of salt strewed with them; three hundred and thirty-six pounds, or three great hundred weight of salt, being allowed for each pressed hogshead. In this state they remain thirty-six days, while oil continually oozing from them is received in pits; they are then rinced in water, and laid with great care in casks made purposely with open joints, where they receive a strong pressure through the medium of a long beam and weights; more oil is then collected, and the casks, closed up, are fitted for sale. Nine of these packages, independent of the wood, are said to weigh two tons; so that in their final state, the quantity of a thousand hogsheads, not unfrequently caught at one time, must weigh above two hundred and twenty tons.
The quantity of oil is very considerable, varying from two to five gallons from each hogshead, but of inferior quality. Pilchards thus cured are called fumados, which seems to imply their having been originally smoked like red herrings; their chief consumption takes place in Spain and Italy.
The pilchards used for home consumption are invariably picked; these are opened and washed, and then rubbed with salt, about seven pounds to the hundred, and preserved in jars or troughs.
The herring, pilchard, sprat, anchovy, and several other species, are arranged by icthyologists under the genus clupea; the herring and pilchard being adjacent to each other. The pilchard is rather less in size than the herring, has larger and firmer scales, and contains much more oil.
There is one discriminating circumstance quite obvious; the pilchard, suspended by its dorsal fin, remains in equilibrio, while the herring, under similar circumstances, dips towards its head.
The pier was built under the authority of an Act of Parliament passed in the year 1767, after a personal survey and a report from the celebrated Mr. Smeaton, which is printed in his works. This shelter from every wind has equally tended to improve the fishery, to increase the general trade of the place, and to protect vessels bound for Hayle; but the fishery is indebted in a still greater degree to another Act of Parliament, carried through the legislature by the late Mr. Humphry Mackworth Praed, who had the honour first of representing this place, and then the county.
A caution had existed time of mind, by which any boat provided with a seyne net, having taken possession of one of the favourable stations or stems, might retain it till the net had been used to inclose a shoal, or, according to the technical expression, had been shot; and this right extended from one season to another: persons in possession of a stem were therefore unwilling to lose it, except for a considerable prize, and small shoals were generally allowed to escape. By Mr. Praed’s Act, so great and so beneficial a change was made, that, arranging the succession in an equitable manner, it allowed each boat to hold its stem but for twenty-four hours, and consequently every shoal, however small, was eagerly secured.
The nets are preserved for a long succession of years by steeping them in a decoction of oak bark as frequently as they are used; and, what would scarcely have been expected, the fish oil without this preservative, would destroy the twine in a very short time.
It seems that these nets must have been originally introduced from Dungarvon in Ireland, since they are still said to be braided according to the Dungarvon mesh, but no similar fishery is remembered at that place. Fish, however,