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are taken out, and barrelled up, taking care to press them closedown. Mackarel are not cured or exported as merchandize, ex-cept a few by the Yarmouth and Leostoff merchants, but aregenerally consumed at home ; especially in the city of London and the sea-ports between the Thames aad Yarmouth east, and theLand’s-end in Cornwall west.

Oyster-Fishery. This fishery is principally carried on atColchester, in Essex ; Feversham and Milton, in Kent; the Isleof Wight; the Swales of the Medway ; and Tenby on the coast ofY ales. From Feversham, and the adjacent parts, the Dutchhave sometimes loaded a hundred large hoys with ovsters in a year.They are also taken in large quantities near Portsmouth, and in allthe creeks aud rivers between Southampton and Chichester:many of which are carried about by sea to London and to Col-chester. to be fed in the pits about Wavenhoe and other places,bee Ostrea.

Pilchard-Fishery. The chief pilchard-fisheries are along thecoasts of Dalmatia, on the coast of Bretagne , and along the coastsof Cornwall and Devonshire. That of £)almatia is very plentiful;that on the coast of Bretagne employs annually about 300 ships.Of the-pilchard-iishery on the coast of Cornwall , the following ac-count is given by Dr. Borlase: “ It employs a great number ofmen on the sea, training them to naval affairs ; employs men, wo-men, and children, at land, in salting, pressing, washing, and clean-ing; in making boats, nets, ropes, casks, and all the trades de-pending on their construction and sale. The poor are fed withthe offals of the captures, the laud with the refuse of the fish andsalt; the merchant finds the gains of commission and honest com-merce, the fishermen the gains of the fish. Ships are often freight-ed hither with salt, and into foreign countries with the fish, carry-ing off at tiic same time part of our tin. Of the usual produce ofthe great number of hogsheads exported each year for ten yearsfrom 1747 to 1756 inclusive, from the four ports of Fowey,’Fal-mouth, Penzance, and St. Ives, it appears that Fowey has export-ed yearly 1732 hogsheads; Falmouth , 14,631 hogsheads and two-thirds: Penzance and Mount’s Bay, 12,146 hogsheads aud one-third; St. Ives , 1282 hogsheads; in a[l amounting to 29,765 hogs-heads. Every hogshead for ten years last past, together with thebounty allowed for eacii hogshead exported, and the oil made outof each hogshead has amounted, one year with another on an ave-rage, to the price of 1/. 13s. 3 d. so that the cash paid for pilchardsexported has, at a medium, annually amounted to 46,532/. 10s.”'I'lie numbers that are taken at one shooting out of the nets areamazingly great. Mr. Pennant says, that Dr. Borlase assuredhim, that on the 5th of October, 1767, there were at one time in-closed in St. Ives ’ bay 7000 hogsheads, each hogshead containing35,000 fish, in all 245 millions. The pilchards naturally followthe light, which contributes much to the facility of the "fishery :the season is from June to September. On the coasts of France they make use of the roes of the cod-fish as a bait, which, throwninto the sea, makes them rise from the bottom, and run into thenets. On our coasts there are persons posted ashore, who, spyingby the colour of the water where the shoul^ are, make signs to theboats to go among them to cast their nets. When taken, they arebrought on shore to a w arehouse, where they are laid up in broadpiles, supported with backs and sides; and as they are piled theysalt them with bay-salt; in which lying to soak for thirty or fortydays, they run out much blood, wiLli dirty pickle and bittern ;then they wash them clean in sea-water; and when dry, barrel andpress them hard down to squeeze out the oil, which issues out at ahole in the bottom of the cask.

Salmon-Fishery. The chief salmon-fisheries in Europe are inEngland, Scotland, and Ireland , in the rivers and sea-coasts adjoiningto the river-mouths. The most distinguished for salmon in Scotland arethe river Tweed, the Clyde, the Tay, the Dee, the Don,theSpev,the Ness, the Bcwly, &c. in most of which it is very common,about the height of summer, especially il the weather happens tobe very hot, to catch four or live score of salmon at a draught.The chief rivers in England for salmon are, the Tyne , the Trent,the Severn, and the Thames . The fishing is performed with nets,and sometimes with a kind of locks or weirs made on purpose,which in certain places have iron or wooden grates so disposed, inan angle, that being impelled by any force in a contrary directionto the course of the river, they may give way and open a little atthe point of contact, and immediately shut again, closing the angle,'i he salmon, therefore, coming up into tiie rivers, are admitted

into these grates, which open, and suffer them to pass through, hutshut again and prevent their return. The salmon is also caughtwith a spear, w hich they dart into him when they see him swim-ming near the surface of the water. It is customary likewise toto catch them with a candle anil lanthorn, or wisp ot straw set onfire : for the fish naturally following the light, are struck with thespear, or taken in a net spread for that purpose, and lilted with asudden jerk from the bottom. The capture of salmon in theTweed, about the month of July, is prodigious. In a goodfishery, often a boat-load, and sometimes near two, are taken in atide: some few years ago there were above 700 fish taken at onehaul, but from 50 to 100 is very frequent. 'Die coopers in Ber-wick then begin to salt the salmon thoroughly in pipes and otherlarge vessels, and afterwards barrel them to send abroad, havingthen far more than the London markets can take off their hands.Most of the salmon taken before April, or the setting in of thewarm weather, used to be sent fresh to London in baskets hut arenow conveyed in large square boxes with ice. It is also sent upboiled, pickled, and kitted. At the beginning of the season,when a ship is on the point of sailing, a fresh clean salmon will sellfrom a shilling to eighteen pence a pound ; and most of the timethat this part of the trade is carried on, the prices are from five to nineshillings per stone ; thevaluerising and fallingaccordingto the plen-ty otiisii, or the prospect of a fair or foul wind. Some fish are sentin this manner to London the latter end of September, when tireweather ^rows cool; but then the fi.,h are full of large roes, growvery thin-bellied, and are not esteemed so palatable. The seasonfor fishing in the Tweed begins January 10, and ends October 10 ;yet the corporation of Berw ick (w ho are conservators of the river)indulge the fishermen with a fortnight past that time, on accountof the change, of the style. There are on the liver 41 considerablefisheries, extending upwards, about 14 miles from the mouth (theothers above being of no great value,) which are rented for near54001. per annum ; the expence attending the servants’ wages,nets, boats, &c. amounts to 50001. more; which together makesup the sum 10,4001. Now, in consequence, the produce must de-fray all, and no less than 20 times that sum of itsli w ill effect it;so that 208,000 salmon must be caught there one year with another.Scotland possesses great numbers of fine fisheries on both sides ofthat kingdom. The Scotch in early times had most severe lawsagainst the killing of this fish: for the third offence was made capi-tal, by a law of James IV . Before that, the offender had power toredeem his life. They were thought in the time of Henry VI . apresent worthy of a crowned head ; for in that reign the queen ofScotland sent to the duchess of Clarence 10 casks of salted salmon,which Henry directed to pass duty-free. 'The salmon are curedin the same manner as at Berw ick, and a great quantity is sent toLondon in the spring; but alter that time, the adventurers beginto barrel and export them to foreign countries; but we believethat commerce is far less lucrative than it was in former times,partly owing to the great increase of the Newfoundland fishery,and partly to the general relaxation of the discipline of abstinencein the Romish church. Ireland (particularly the north ) aboundswith this fish; the most considerable fishery is at Cranna, on theriver Ban, about a mile and a halt from Coleraine . When I madethe tour of that hospitable kingdom, says Mr. l’ennant, in 1754, itwas rented by a gentleman for 6201. a year; who assured me that thetenant, his predecessor, gave 16001. per annum, and was a muchgreater gainer by the bargain, for the reasons betore-mentioned,and on account of the number of poachers who destroy the li-hiu the fence- months. The mouth of the river faces the north; andis finely situated to receive the fish that roam along the coastin search of an inlet into some fresh water, as they do all along thatend of the kingdom which opposes itself to the northern ocean.We have seen near Ballicaslle, nets placed in the sea at the footof the promontories that jut into it, which the salmon strike intoas they are wandering close to shore ; and numbers are taken bythat method. In the Bann they fish with nets IS score yards long,and are continually draw ing night and day the whole season, whichwe think, lasts about four months, two sets of 16 men each alter-nately iclieving one another. The best drawing is when the tideis coming in ; we were told, that in a single draught there wereonce 840 fish taken. A few miles higher up the liver is a weir,where a considerable number of lish that escape the nets are taken.We were lately informed, that in the year 1760, about 320 tonswere taken in the Cranna fishery.” With regard to the manner

of