Was any porcelain made at Arnheim? and if so, what was the distinguishing mark?
O. M.
[We beg to recommend these Queries to the especial attention of our Dutch contemporary DE NAVORSCHER; and we have little doubt that some of the learned contributors to that Journal will be able to throw light upon what is at present a very obscure portion in any history of manufactures which we possess in this country.—ED.]
SALMON FISHERIES.
Grievous complaints are now making of the scarcity of salmon, and consequently of the depressed state of the salmon fisheries, both in Scotland and Ireland. As the statistics of the produce of the principal rivers of those countries for some years past are known, it would be curious to contrast their returns in the present century with any accounts which may exist of their produce in former times.
For example, the Earl of Strafford wrote, in 1638, that the fishery at Derry produced to the crown that year 240 tons of salmon, which sold at 15l. per ton. In 1845 the seven years average of the Foyle (Derry) was 140 tons, and the price ranged at about 100l. per ton. Pennant states that as much as 320 tons were taken in the Bann in 1760; and Stanihurst, writing about the year 1584, declares that the fishermen of Lough Neagh, and of the "noble northerne river, the Banne, complain more often for bursting of their nets with the over great take of fish, than for anie want," so that the Irish grievance of that day lay in the very glut of the commodity.
The famous "salmon-leap" at Ballyshannon, on the Erne, was formerly very productive. It belonged to the O'Donels, Lords of Tyrconnel. Sir George Carew, in a MS. pedigree of that family, observes that
"O'Donell is the best lorde of fishe in Ireland, and exchangeth fishe allwayes with foreign merchants for wyne, by which his call in other countryes the kinge of fishe."
In Roman Catholic times our national salmon fisheries were of much value, for they supplied an article of food which was necessary for fast days; there are, accordingly, many ancient acts of parliament in the statute books for the preservation of the salmon, and still more in the Scotch statutes, in one of which, indeed, a jubilee was ordained for the benefit of the finny tribe, by making it penal to take any salmon for the space of three years. Not only did private and religious houses rely upon a supply of salted fish for fast days, and for the winter's consumption, but armies at that time could not be marched or subsisted without them. There is in Rymer an order of Edward II. to provide 3000 dried salmon for this very purpose.
All our mouths water at hearing of "kippered salmon," especially at breakfast-time; but it seems from old Izaak Walton's use of the word that the origin of the delicacy is not the very best, for he uses the word as expressive of a "sprat," or spawned cock-salmon, out of season, and it is verily to be believed that the dainty is produced by preserving the fish when in a state that it could not be eaten if fresh.