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 90 square yards and
the fore lug about 50 square yards. The other sails for heavier
weather are naturally smaller. The largest masts for fine weather are
respectively 36 feet and 22 feet, long. The average cost of one of
these boats and gear is about L122, made up as follows: Hull, L32;
sails, gear, and oars, L30; nets and gear attached, L60. The season
for anchovy fishing commences on the 1st of March and ends 30th of
June; it begins again on the 15th of September, and continues until
the end of the year. Most fish are taken at a distance of about 9
miles from the land, although they often come in much closer.
Anchovies are sold fresh, or are salted to be sent away, some are used
for bait, and in times of great plenty quantities are put on the land
for manure. The greater part are, however, preserved in barrels or
tins, and are exported to France or England.

The net used in the capture of anchovies is called _traina_ or _copo_.
It is in principle like the celebrated purse seine of the United
States, but in place of being 200 fathoms long, as are many of the
nets, which, in American waters, will inclose a whole school of
mackerel, it is but 32 to 40 fathoms long. The depth is 7 to 10
fathoms, and the mesh 3/4 inch. Sardine fishing commences on the 1st of
July and lasts until December. The principal ground is 2 to 10 miles
off shore. The price of sardines on the coast is about 21/2d. per pound.
When the sardines appear in shoals they are taken with the traina in
the same way as anchovies, a net of 1/2-inch mesh being used. Sardines
are also taken by gill nets about 200 feet long and 18 feet wide. When
used in the daytime the fish are tolled up by a bait consisting of the
liver of cod. When the sardines have been attracted to the
neighborhood of the net, bait is thrown on the other side of it. The
fish in their rush for the bait become entangled in the mesh. These
nets are som