The Chesapeake bay blue crab which today constitutes a resource worth about $5,000,000 a year to Virginia crabbers and packers, had to wait even longer than fish and oysters did for development. Salting and pickling were unsuitable to this delicate food and expeditious handling methods did not exist. In an exhaustive catalogue of the marine life of Virginia William Byrd II, of Westover said: Herring are not as large as the European ones, but better and more delicious. After being salted they become red. If one prepares them with vinegar and olive oil, they then taste like anchovies or sardines, since they are far better in salt than the English or European herring. When they spawn, all streams and waters are completely filled with them, and one might believe, when he sees such terrible amounts of them, that there was as great a supply of herring as there is water. In a word, it is unbelievable, indeed, indescribable, as also incomprehensible, what quantity is found there. One must behold oneself. At the time he wrote Virginians were beginning to compete with Canadians and New Englanders in exporting salt fish, particularly to the West Indies, where a large proportion of them were exchanged for the rum so freely used on the plantations as slave rations. There were no dams barring access to the highest reaches of the rivers and no cities and factories to discharge pollution, so that the river-herring and shad made their way far inland even to the Blue Ridge mountains. There the pioneers awaited them eagerly each spring and salted down a supply to tide them over till the next run. Small wonder, then, that the love of salt herring--always with corn bread--became ingrained in so many Old Virginians! They had an illustrious exemplar. Once, in 1782, when George Washington was due to visit Robert Howe the honored host wrote to a friend: "General Washington dines with me tomorrow. He is exceedingly fond of salt fish." Despite obstacles a healthy experimentation in the various phases of fishing was now and then manifest. For example, in 1710 one adventurous fisherman wished to extend the home fisheries to whaling and applied to the Virginia Council for a license. Whales, though not common in Chesapeake bay or the ocean area near it, had been noted from time to time ever since the birth of the Colony. Most often they were washed ashore dead. John Custis, of Northampton County, succeeded in making 30 barrels of oil from one such in 1747. The year before that a live one was spotted in the James river by some Scottish sailors who were able to comer it in shallow water. After killing it, they found it to measure 54 feet! The _Virginia Gazette_, published in Williamsburg, carried this item in 1751: