chards are stowed in the "loader" by large wooden shovels, to the accompaniment of the screams of thousands of sea-gulls.
It is almost alarming, too, to see how deep in the water the boats are loaded, within an inch or two of the gunwale, Mr. Plimsoll's load-line evidently not applying; though, fortunately, accidents are rare.
Upon arriving at the shore or landing-place many from their own and neighbouring villages are there to take them up in "creels" to the cellars. We have once seen a large influx of Cornish miners for this work only. They are paid 2d. a basket, and can make £1 a day, though the work is comparatively laborious.
Of course the natives manage at these times to get fairly well provided with fish. The children are very busy picking up the stray pilchards, and the stray ones getting scarce, an apparently accidental stumble on the rough stones may upset a large creel full, which is not worth gathering up when fish is plentiful.
Dipping for pilchards.
If large catches, or perhaps two or three catches fill the cellars, an interesting sight is to see the fish packed on the ground by the women and children, salt being plentifully used, of course, and the heads placed outwards. The row of carefully arranged pilchards is then thatched over and left to pickle for about a month. The pay is pretty good for this work, the children even getting 3d. per hour. The pile is then undone, the fish packed with great care in barrels, and by means of a long lever with a heavy stone hooked on at the end, pressed down tightly. It is then ready for the market.
The inland villagers are good customers for pilchards, and, indeed, for all sorts of fish, conger and mackerel being especial favourites with all. They are usually supplied by the country dealers called "jowters," though how the word arose is uncertain; but the biggest market is Italy, several Italians being permanently established in Cornwall in the business. It might be supposed that the fishermen themselves would care but little for fish, but experience shows that few people are so particularly fond of it. We have often heard the natives declare that a bit of fresh or salted fish was better at any time than meat, roast or boiled. In the winter, when unable to go to sea, the storms and gales preventing the men from doing anything for a livelihood, the salted pilchard is the staple article of food. Served with a boiled potato it makes a savoury enough dish, though I think, perhaps, it needs an acquired taste on behalf of the town dwellers to enjoy it thoroughly.
Most of the fishermen have their plot of
