About mid-May come into the harbour the main school of bass and bluefish, which they take with seines[17]—some fishes of a foot and a half, some of two foot, and some of three foot long—and with hooks, those of four and five foot long. They enter also at flowing water[18] up into the small creeks, at the mouths whereof the inhabitants, spreading their nets, have caught 500 and 700 at a time. These continue good May, June, July and August. Now as concerning the bluefish, in delicacy it excelleth all kind of fish that ever I tasted; I except not the salmon of the Thames in his prime season, nor any other fish. We called it by a compound name of black, white, blue, sweet, fat—the skin and scale, blue; the flesh next under the scale for an inch deep, black and as sweet as the marrow of an ox; the residue of the flesh underneath, purely white, fat, and of a taste requiring no addition of sauce. By which alluring qualities it may seem dangerously tending to a surfeit, but we found by experience that having satisfied (and in a manner glutted) ourselves therewith, it proved wholesome unto us and most easy of digestion. In the same bay, lobsters are in season during the four months—so large, so full of meat, and so plentiful in number as no man will believe that hath not seen. For a knife of three halfpence, I bought ten lobsters that would well have dined forty labouring men. And the least boy in the ship, with an hour’s labour, was able to feed the whole company with them for two days; which, if those of the ship that come home do not affirm upon their oaths, let me forever lose my credit! Without the bay, in the ocean sea, they have all the year long in a manner goodly fishing of cod and hake, as in other parts of Canada. Within two miles southward from their plantation do begin goodly ponds and lakes of fresh water, continuing well nigh twenty miles into the land, some with islands in them, the water being as clear as crystal, yielding great variety of fish.