the Betsey, at anchor in Corton Roads, nearly fifteen
miles from the spot where the yawl was capsized. On being lifted on
deck he fainted; and it was not until long afterwards, by careful
attention from the captain and crew, that he was brought round. He
suffered great pain in several parts of his body, and it was with
difficulty that he swallowed some warm beer. He was landed at
Lowestoft, and five days afterwards was able to walk back to Yarmouth.
We were shown the knife with which he was enabled to cut off his clothes
and boots. A piece of silver was fixed to it, on which were engraved
the names of the crew of the yawl, and the words, "Brock, aided by this
knife, was saved, after being seven and a half hours in the sea. 6th
October, 1835."

It was a remarkable thing that for some time previous he had been
without a knife, and only purchased this two days before. Nearly half
the time he was exposed to the full sweep of the North Sea; the other
half he was partly sheltered by the Newarp and Cross Sands.

Between this and Yarmouth Roads is another long sandbank, at the south
end of which is the Nicholas Gat; then comes the Corton Sandbank, over
the end of which he was driven. He was described to us as a
strongly-built man of five feet five. Though Captain Webb and others
have swum far greater distances, few Englishmen have ever performed such
a feat as this under similar circumstances.

Afterwards we inspected the lifeboats, which are kept in houses built to
shelter them from the weather. They belong to an institution called the
Norfolk Association for Saving Life from Shipwreck, and are similar in
construction to those already described. They are fitted to carriages
to convey them along the beach or down to the harbour.

We went through a number of sheds where were some fine luggers, used for
the herring and mackerel fishery. Their crews were getting them ready
for sea. Each vessel is from forty to fifty tons burden, and carries a
crew of ten men.

The herring usually arrives on the Norfolk coast about the last week in
September, for the purpose of spawning, and they are then in the best
condition to become the food of man. The name "herring" is derived from
the German _heer_, an army, to which they are likened in consequence of
the vast number which keep together. They are mostly caught at a
considerable distance from the coast; but they do not always appear in
the same place. Formerly it was suppos