The Harvest of the Sea: A contribution to the natural and economic history of the British food fishesBertram, James Glass
Science
The Harvest of the Sea: A contribution to the natural and economic history of the British food fishes
Bertram, James Glass
Fish culture; Fisheries -- Great Britain; Fishes
skiffs, is in view, the waters yielding up their wealth of nourishment
to the industrious fisherman. There too are the winding Kyles of Bute,
as much worthy of being immortalised in verse as the well-sung Isles
of Greece. The eye loves to linger on the soft-looking waters of the
inland seas; and again and again we gaze upon the Cobbler as he keeps
watch over the waters of Loch Long, or scan the placid expanse of
Lochfyne.
The late Miss Catharine Sinclair very happily said that a portion
of Lochfyne is fine only in name, and I can well agree with her
while looking at the rocky sides of Cantyre; but giving reins to the
imagination, we can fill up the scene and picture the savages of a few
thousand years ago fishing from the rocks with their bone-tipt spears,
and hauling the produce of their skill out of the waters with rough
branches of trees; and, as time flies onward, we can note in our mind’s
eye the rude canoes as they progress into ships becoming instruments of
commerce and tokens of civilisation. At our very feet are the immense
masses of granite that form the mountain on which we stand; and near at
hand, towering up alongside, are the cones of two other hills, forming
with Goatfell a silent council of three that seem to be ever engaged in
mysterious communing. The silence on the mountain-tops is wonderful,
indeed oppressive: there is not a sound to relieve the ear except
perhaps a roar of water, howling and hissing and boiling in endless
torture in one of the valleys; and as the wind fitfully moans as it
soughs adown some weird vale, half hidden from us by the clouds that
float over it, the scene looks
“So wondrous wild, the whole might seem
The scenery of a fairy dream.”
Public-domain text, read in full here on John Shaqi.
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