Until 1648 the fishermen, on coming ashore to "make" their catch, were allowed to land, cut timber, and erect their stages for the work regardless of the ownership of the ground where they landed. After that date they were still allowed to do the same things, but they were then required to pay the owner of the land for the use of land and timber. In 1652, to preserve the reputation of the colony product of fish, the law provided for "fish viewers" at "every fishing place," whose duty it was to separate cured fish into grades according to quality. Some details of the early methods of taking fish on the Banks were recorded. Neither the dory nor the trawl had then been developed. Hand-lines thrown from the deck of the fishing ship were used exclusively. The hooks and lines were imported from England, and Smith records the price: "12 dozen of fishing lines, £6; 24 dozen of fishing hooks, £2." The Indians made fairly good hooks of bones and shells. They spun lines from the fibres of Indian hemp, which they saturated with grease and the wax of the bayberry bush, but the white men would not use any such gear. Cod lines for use on the Grand Banks were from 50 to 75 fathoms long; the lines now used on the Georges Bank are often as much as 150 fathoms long. Sinkers (conical plummets of lead), were from 3 to 8 pounds in weight according to the strength of the tidal current where the fishing vessel anchored. The enthusiastic John Smith said: "Is it not pretty sport to pull up two pence, six pence and twelve pence as fast as you can haul and veer a line?" But the fishermen who stood at the rail, in freezing weather, hauling a wet line that was 75 fathoms or more in length, and weighted with 8 pounds of lead and a 100-pound codfish, did not find it exactly "pretty sport." Moreover, hauling and veering did not end their work, for when the school of fish was lost, the catch had to be cleaned and salted, even though the men had been at the rail day and night for 48 hours. But the work afforded better opportunities for "getting on," and so they found in it the "pleasing content" of which Smith also speaks. As the reader knows, stoves were not invented until many years later, but the fishermen made shift by carrying a half hogshead nearly filled with sand. In the centre of the sand they scooped a hole in which the fire was built. By means of such a fire, built on deck, they cooked their food, warmed themselves, and dried their wet clothing. The scene where a fleet of fishermen anchored together on the banks by night, and all together cooked their suppers by the flaring fires, was memorable. One sees how easy it was for the imaginative sailor to name such a tub of fire a "galley," the name applied to the modern ship's kitchen.