on good authority that the coast fisheries of that country are not half worked, and consequently are not in such an exhausted state as those of Scotland and England. The west coast of Ireland, from Galway Bay to Erris Head north, and north-west to Donegal Bay, is said to contain all the best kinds of table fish in great quantities—mackerel being plentiful in their season, as are cod, hake, ling, and others of the Gadidæ. As for turbot, they can be had everywhere, and have been so plentiful as to be used for bait on the long lines set for haddock, etc. Lobsters and other shell-fish can likewise be procured in any quantity. If the accounts given of the abundance of white fish on the Irish coasts are to be relied upon, there must be a rare field there for the opening up of new fishing enterprises. Prolific as our coast fisheries have been, and still are, comparatively speaking, the North Sea is at present the grand reservoir from which we obtain our white fish. Indeed, it has been the great fish-preserve of the surrounding peoples since ever there was a demand for this kind of food. All the best-known fishing banks are to be found in the German Ocean—Faroe, Loffoden, Shetland, and others nearer home—and its waters, filling up an area of 140,000 square miles, teem with the best kinds of fish, and give employment to thousands of people, as well in their capture and cure as in the building of the ships, and the development of the commerce which is incidental to all large enterprises.