a boat will cost 90_l._ to 100_l._ fitted for sea, of which sum the hull will represent rather more than half.  These vessels generally remain at sea for twelve hours, from about three to four in the morning until the same time in the evening.  Tunny, merluza (a species of cod), and bream are the principal fish taken.  The first-named are caught by hook and line operated by means of poles rigged out from the boat much in the same way, apparently, as we drail for mackerel on the southwest coast.  A filament of maize straw is used for bait.  The boat sails to a distance of about 90 miles off the land and run back before the prevailing wind, until they are about nine miles from the shore or until they lose the fish.  When the fisherman gets a bite the wind is spilled out of the sail so as to deaden the boat’s way.  The fish is then got alongside, promptly gaffed, and got on board.  Tunny sells for about three halfpence a pound in Lequeito.  The season extends from June to November.  Bream are taken in the winter and spring, 9 to 12 miles off the coast.  They are caught by hook and line in two ways.  The first is worth describing.  A line 50 fathoms long has bent to it snoods with hooks attached, 16 in. apart.  Each man handles three lines.  On reaching the fishing ground the line, to the end of which a stone is attached, is gradually paid out until soundings are taken; then another stone is attached and the operation repeated.  If a bite is felt the line is slacked away freely, and this goes on until about 500 fathoms are overboard.  When, by the lively and continuous jerking of the line, the fisherman concludes that he has a good number of fish on the hooks, he will haul aboard and then prepare to shoot again.

The second method of taking the bream is by long lining; fifty of the lines we have just described being bent together and duly anchored and buoyed.  Spaniards do not much care for this way of fishing, as it is costly in bait and the gear is often lost in bad weather.  Bream sells at about 31/2d. a pound.  Cod are taken during the first six months of the year, about 9 miles off shore, by hand lines.  Sold fresh the price is about 6_d._ per lb.  A small quantity is preserved in tins.  Anchovy or cuttlefish is the bait used; sometimes the two are placed on one hook.

A smaller description of boat, called traineras, is built especially for taking sardine and anchovy, although in fine weather they often engage in the same fishery as the larger boats.  The traineras are light and shapely vessels, with a graceful sheer and curved stem and stern posts.  The keel is much cambered, and the bottom is flat and has considerable hollow.  The usual dimensions vary between:  Length, 38 feet to 42 feet; beam, 7 feet to 7 feet 6 inches; depth, 2 feet 6 inches to 2 feet 10 inches.  The sails and gear are much the same as in the larger boats, excepting that there are only four shifts in place of six.  The largest main lug has an area of about