ten hours taken 400, and eight men have taken eighty score in one day off the Doggerbank. The Norfolk and Lincoln coasts afford a large supply; the fish taken is stowed in well‐boats, and brought to Gravesend, whence they are transhipped into market boats and sent to Billingsgate. The store‐ boats with their wells, through which the water circulates, cannot come higher, as the fresh water of the Thames, and possibly some of that which is _not_ too fresh, would kill the fish. [Illustration: THE COD (_Morrhua vulgaris_).] The haddock is also taken with lines. In the village of Findhorn, Morayshire, large numbers of fine haddocks are dried and smoked with the fumes of hard wood and sawdust. Hence the term, “Finnan haddies,” which, when obtained, are the finest for gastronomic purposes, being of superior flavour. The mackerel (_Scomber scombrus_) is a most valuable fish for man. The tunny, bonita, and mackerel have yielded immense supplies of excellent food, the first‐named being esteemed in parts of France far above any other fish. It is called the salmon of Provence. They attain a far larger growth than the mackerel, specimens having been found of seven, eight, and even nine feet in length, and weighing up to 400 pounds. They are specially abundant in the Mediterranean, where they are usually caught in nets. In Provence they are driven, much as are the pilchards in Cornwall, into an enclosed space called the _madrague_, where at last the fish finds itself ensnared in shallow water. Then “the carnage commences. The unhappy creatures,” says Figuier, “are struck with long poles, boat‐hooks, and other weapons. The tunny‐fishing presents a very sad spectacle at this its last stage; fine large fish perish under the blows of a multitude of fishermen, who pursue their bloody task with most dramatic effect. The sight of the poor creatures, some of them wounded and half dead, trying in vain to struggle with their ferocious assailants, is very painful to see. The sea red with blood, long preserves traces of this frightful slaughter.” The bonita is principally a tropical fish, not unlike the mackerel, but more than double its size. It is the great enemy of the flying‐fish, and possesses electrical or stinging powers, for any one attempting to hold the living fish is violently shaken as in palsy, and one’s very tongue is tied, and unable to make more than a spasmodic sputter. [Illustration: THE MACKEREL (_Scomber scombrus_).] The mackerel is common to all European seas. It is the _macquereau_ of the French, the _macarello_ of the modern Romans, the _makril_ of the Swedes, the _bretal_ of some parts of Brittany, the _scombro_ of the Venetians, the _lacesto_ of the Neapolitans, and the _cavallo_ of the Spaniards. It is one of the most universally‐esteemed fish.