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Library of Universal Knowledge, Vol. 6 of 15: A Reprint of the Last (1880) Edinburgh and London Edition of Chambers' Encyclopaedia, With Copious Additions by American Editors (Classic Reprint) - Hardcover
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Excerpt from Library of Universal Knowledge, Vol. 6 of 15: A Reprint of the Last (1880) Edinburgh and London Edition of Chambers' Encyclopaedia, With Copious Additions by American Editors
The food-fisheries of France are now becoming coextensive with those of Britain, so far as the capture of sea-fish and crustaceans are concerned. A very large number of sardines are annually caught. And cured in the French seas, the cure of this little fish being a very remunerative industry at Concarneau and other places. In the cultivation of those less important fishes which thrive best in lakes, canals, and rivers, the French excel us, for while we only cultivate these for purposes of amusement (see angling), the French people make them an article of commerce, and derive considerable sums of. Money from their, sale. At one time, the whole fresh-water F. Belonging to France were not of so much value as one of our salmon streams; but by means of artificial cultivation and careful nursing, they have been much increased in value, and, by the care of the government, are being yearly improved. The fresh-water F. Of France are of great extent, some of the fishponds in that country being upwards of thirty thousand acres. These F. Are all more or less under the control of the government In Paris, the annual consumption of fish has been estimated to give for each individual 30 lbs. Of sea-fish, and 1 lb. Of fresh-water fish.
Among the foreign F. Most worthy of notice are the river-fisheries of Germany. Where the culture of the Danube salmon and other fresh-water fish is assiduously car ried on. In the Mediterranean, various. Kinds of fish are taken, the one of greatest value being the tunny. The anchovy'and sardine are also taken in large quantities. An account of the great eel-fishery at the mouth of the Po, on the Adriatic, has already been given in this work. See comacchio. The Dutch are at present as industrious upon the sea as they were at the time when they founded Amsterdam. And a large pro portion of the population of Holland are engaged in their F., which are still a source of wealth to that kingdom. The herring, although not taken by the Dutch in such large quantities as formerly, is as carefully cured as ever, Dutch-cured herrings having a great reputation. -excellent salmon are taken in the mouths of the Rhine, many of which are sent to London for sale, as they can be eaten at a time when British salmon cannot be obtained. The Norwegian F. Aflord large quantities of lobsters and turbots, while from Newfoundland is derived a plentiful supply of cod orling. The Newfound land E, which are principally for cod, have existed for upwards of three centuries. Sir Francis Drake was the first person who fished there on behalf of England, and the fish he sent home soon excited a spirit of enterprise in the country, which led to the dispatch of a large number of ships and the extension of the fishery. The island is surrounded by the cod-banks, and the capture and cure of this fish form the staple occupation of the people. In America, immense quantities of shad are bred artificially in order to aid the natural supplies; the pisciculture of salmon has also been com menced on a large scale, that fish having become scarce near the seats of great popula tion. See newfoundland.
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Excerpt from Library of Universal Knowledge, Vol. 6 of 15: A Reprint of the Last (1880) Edinburgh and London Edition of Chambers' Encyclopaedia, With Copious Additions by American Editors
The food-fisheries of France are now becoming coextensive with those of Britain, so far as the capture of sea-fish and crustaceans are concerned. A very large number of sardines are annually caught. And cured in the French seas, the cure of this little fish being a very remunerative industry at Concarneau and other places. In the cultivation of those less important fishes which thrive best in lakes, canals, and rivers, the French excel us, for while we only cultivate these for purposes of amusement (see angling), the French people make them an article of commerce, and derive considerable sums of. Money from their, sale. At one time, the whole fresh-water F. Belonging to France were not of so much value as one of our salmon streams; but by means of artificial cultivation and careful nursing, they have been much increased in value, and, by the care of the government, are being yearly improved. The fresh-water F. Of France are of great extent, some of the fishponds in that country being upwards of thirty thousand acres. These F. Are all more or less under the control of the government In Paris, the annual consumption of fish has been estimated to give for each individual 30 lbs. Of sea-fish, and 1 lb. Of fresh-water fish.
Among the foreign F. Most worthy of notice are the river-fisheries of Germany. Where the culture of the Danube salmon and other fresh-water fish is assiduously car ried on. In the Mediterranean, various. Kinds of fish are taken, the one of greatest value being the tunny. The anchovy'and sardine are also taken in large quantities. An account of the great eel-fishery at the mouth of the Po, on the Adriatic, has already been given in this work. See comacchio. The Dutch are at present as industrious upon the sea as they were at the time when they founded Amsterdam. And a large pro portion of the population of Holland are engaged in their F., which are still a source of wealth to that kingdom. The herring, although not taken by the Dutch in such large quantities as formerly, is as carefully cured as ever, Dutch-cured herrings having a great reputation. -excellent salmon are taken in the mouths of the Rhine, many of which are sent to London for sale, as they can be eaten at a time when British salmon cannot be obtained. The Norwegian F. Aflord large quantities of lobsters and turbots, while from Newfoundland is derived a plentiful supply of cod orling. The Newfound land E, which are principally for cod, have existed for upwards of three centuries. Sir Francis Drake was the first person who fished there on behalf of England, and the fish he sent home soon excited a spirit of enterprise in the country, which led to the dispatch of a large number of ships and the extension of the fishery. The island is surrounded by the cod-banks, and the capture and cure of this fish form the staple occupation of the people. In America, immense quantities of shad are bred artificially in order to aid the natural supplies; the pisciculture of salmon has also been com menced on a large scale, that fish having become scarce near the seats of great popula tion. See newfoundland.
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Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
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