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
This “bounty,” as it is called, is a most reprehensible feature of
herring commerce, and although still the prevalent mode of doing
business, has been loudly declaimed against by all who have the real
good of the fishermen at heart. Often enough men who have obtained
boats and nets on credit, and hired persons to assist them during the
fishery, are so unfortunate as not to catch enough of herrings to
pay their expenses. The curers for whom they engaged to fish having
retained most of the bounty money on account of boats and nets,
consequently the hired servants have frequently in such cases to go
home—sometimes to a great distance—penniless. It would be much better
if the old system of a share were re-introduced: in that case the hired
men would at least participate to the extent of the fishing, whether
it were good or bad. Boat-owners try of course to get as good terms as
possible, as well in the shape of price for herrings as in bounty and
perquisites. For an example of an engagement I may cite the case of
a Burghhead boat, which bargained for 15s. per cran, 20s. of engaging
money (arles), ten gallons of whisky, net-ground, net-driving—_i.e._
from the boat to the ground and back again—and £20 of cash in the
shape of a bounty.[9] At some places even larger sums are asked for
and obtained—as much as £54 in bounty and perquisites. My idea is that
there ought to be no “engagements,” no bounty, and no perquisites. As
each fishing comes round let the boats catch, and the curers buy day by
day as the fish arrive at the quay. This plan has already been adopted
at some fishing-towns, and is an obvious improvement on the prevailing
plan of gambling by means of “engagements” in advance.
Public-domain text, read in full here on John Shaqi.
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