The cod was the fish of chief importance, though other varieties were sent abroad, and used at home in enormous quantities. Mackerel, though some were eaten and some exported, were used chiefly for bait. Sturgeon eggs were made into caviare then, as now, while the flesh of the sturgeon was smoked and sold--perhaps as the flesh of some more delicate fish. Hake, halibut, and haddock were of some importance, but the one fish that ranked next after the cod was the alewife. It is said that alewives were so called because their well-rounded abdomens reminded the fishermen of such of their wives as were too fond of malt drinks! Millions of alewives came to the coast and swarmed up the streams until the channels seemed to be filled solid with the struggling bodies. Seines, scoop-nets, and even the naked hands were used in taking them, but the weir was in common use from the first. Indeed, the Indians used weirs before the white men came. The people naturally looked upon these swarming fish as common property, and when weirs were built by private enterprise and the owners were thus able to "control the market" to a certain extent, laws were promptly enacted to regulate these primitive "trusts." One John Clark was allowed to build a weir at Cambridge on condition that he sell to no one not an inhabitant of the town "except for bait." The interests of the commonwealth were placed ahead of those of the small community when there was a need of "bait." The price of alewives was fixed at "IIIs 6d per thousand." Another monopolist was to "fetch home the alewives from the weir; and he is to have XVId a thousand and load them himself for carriage; and _to have the power to take any man to help him_, he paying of him for his work." The importance of alewives to the people is thus shown clearly. The notable uses of alewives were as food, as fertilizers, and as bait, but a few were smoked for export. The early laws governing the fisheries may well have still further consideration here. After Hugh Peter began arousing an interest in the fisheries, the General Court exempted fishing vessels from all charges for a period of seven years, beginning in 1639. Fishermen and ship carpenters were excused from serving the public on training days. When alewives were taken at the weirs, the fishermen were to be served at statute-made prices before any were to be offered to the public. This was provided for, of course, after the farmers had learned their art well enough to prevent the fear of starvation. Land was set aside for fish-curing stages, and pasture was provided for the cattle which fishermen owned but could not attend to while at sea.