Of the many methods employed for catching fish, the favourite one is by means of enormous traps. These traps are made by fixing a number of bamboos upright in shallow water. A long V-shaped neck is formed, which is sometimes nearly a quarter of a mile long, and which leads by a narrow opening into a square space measuring about sixty feet each way. The fish swim along the V-shaped passage, and, having once entered the square trap, few of them ever find the way out again. They are removed from the trap every two or three days by means of nets. Many of the canals are bordered for miles with a weed which has a large flat leaf. In places the mass of weeds is so thick that only a small passage of water remains in the centre for the use of the boats. Under the weeds fish are harboured. Bamboo stakes are fixed here and there in the mud to keep the weeds from floating away. Once or twice a year men surround a portion of this mass of floating water-plants with nets that reach to the bottom of the canal. Thus the fish within the enclosed area cannot escape. The stalks of the weeds are cut close down, and then the whole net is drawn ashore, enclosing vast quantities of fish. Netting fish in this way is not permitted in those places where the canal banks pass in front of a temple, for opposite the grounds of a temple all life is sacred, and the fish that live there are free from interference. A circular hand-net is also used for catching fish. For permission to catch fish in this way a tax of fourteen pence for each net must be paid. The fisherman stands on the bow of his canoe, and throws the net with an easy swing into the water. It is pulled up by a string fastened to the centre. The edges, which are weighted by a small chain, fall together and enclose any fish which happen to have been lying beneath it when it was thrown into the water. Prawns are plentiful. They are caught in nets of very small mesh. Two boats go out together for a little distance from the shore, and then separate. Between the boats a heavily weighted net is suspended. When the net is stretched as far as possible, the boats move in towards the shore, dragging it with them. In this way thousands of prawns and other small fish are easily taken. The prawns are pounded into a paste with salt, forming a mixture that tastes something like anchovy sauce. A _fermented_ mixture of fish and shrimps is manufactured for export to Singapore, Hong-Kong, and Java, where it is looked upon as a great dainty by the Malays and the Chinese. Long poles are driven into the sand in those waters where mussels and other shell-fish are abundant. After a while the poles are covered with the shell-fish which have fastened on them. The poles are then pulled up and scraped.