interference. All that is wanted is energy, enterprise, a little daring, and hardihood, a little common-sense organization, and the machinery for disposing of the fish after they are caught. If some enterprising capitalist would only import a crew from Cornwall, or Montrose, or Buchan, or Lerwick, to show our Australian youngsters how they do it in the more treacherous and boisterous seas of the inclement north. I think the venture would pay a good dividend; and I am quite sure every well-disciplined and properly-balanced gastronomic mind would hail such an attempt to introduce a change from the eternal "chop, steak, and sausages," with a chorus of benediction.
In New Zealand, fish-curing is a thriving and lucrative calling. In every hotel delicious smoked fish form a never-failing adjunct to the breakfast table. Large quantities are exported and reach Victoria, and go to other parts. Why can we not do likewise in New South Wales? Again I ask—is it ignorance, or apathy, sloth, want of energy and enterprise, or what is it? Are we so mildewed and emasculated with the eternal molly-coddle of the Government pap boat, that we cannot launch out and start a new industry like this by private enterprise?
Has the dry rot of subsidy and bonus so wizened us up that all private initiation and independent effort is atrophied? Surely when natural channels of enterprise such as this exist, and are only waiting to be tried seriously and sensibly, to
