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Response to the memorandum on fishing in Bengal in general and small-scale fishing on the banks of the Ganges and elsewhere In the Ganges, fishing takes place all year round using nets, and various fish are caught, as shown, with their colour, length and size, and their names in Bengal. In the month of May, when the rains begin to fall, small shad are caught. At the end of November, in some years, large quantities are caught. They block the river with bamboo stakes, leaving only two passages where they place bag-shaped nets, and they catch all the fish in the stream and in the weir. The shad is salted in the same way as herring, which tastes good. The shad is salted in a different way. The fish are cut into pieces and salted for 24 hours. They are then removed from the salt, rubbed with tamarind the thickness of a sheet of paper, and placed in a pot. A month later, the fish are washed and fried, and eaten. They have no bones. The tamarind is edible and appetising. Half vinegar is added to the tamarind, so the fish is not sour. Everyone prepares it according to their taste (margin: keeps for a year). Three days further up the river, a species of sardine is caught, but not in large quantities. It has a fairly good taste. Europeans salt it in brine and smoke it like pickled herring. (Transcribed by Bernard Allaire)

Response to the memorandum on fishing in Bengal in general and small-scale fishing on the banks of the Ganges and elsewhere In the Ganges, fishing takes place all year round using nets, and various fish are caught, as shown, with their colour, length and size, and their names in Bengal. In the month of May, when the rains begin to fall, small shad are caught. At the end of November, in some years, large quantities are caught. They block the river with bamboo stakes, leaving only two passages where they place bag-shaped nets, and they catch all the fish in the stream and in the weir. The shad is salted in the same way as herring, which tastes good. The shad is salted in a different way. The fish are cut into pieces and salted for 24 hours. They are then removed from the salt, rubbed with tamarind the thickness of a sheet of paper, and placed in a pot. A month later, the fish are washed and fried, and eaten. They have no bones. The tamarind is edible and appetising. Half vinegar is added to the tamarind, so the fish is not sour. Everyone prepares it according to their taste (margin: keeps for a year). Three days further up the river, a species of sardine is caught, but not in large quantities. It has a fairly good taste. Europeans salt it in brine and smoke it like pickled herring. (Transcribed by Bernard Allaire)

Fish, as depicted, are large and small. The small ones are dried in the sun without salt and sold by weight in the markets. The large ones are salted like dried cod, but less salt is used, and they are dried for sale. It has an unbearable stench, and is sold for 15 to 20 rupees, or 1.5 pounds when well salted by Christians or Europeans. It is good in this country, but fresh fish cannot be kept for more than 6 or 7 hours without spoiling. At the mouth of the Ganges, large oysters are fished and used to make lime. Oysters are good in stews. Lime is made from a shell called jonquera, which is as long as a finger and pyramid-shaped. Turtles are caught, but their flesh is not good and very oily. Lime is also made from a white mollusc used for betel and for whitewashing houses. From the foot of the fathoms to Balasore, 12 leagues away, fish are caught in the sea in November, December, January and February. On land, on the banks, they stretch their low-tide nets with 4-foot-high stakes in the ground. They attach their nets to these stakes (margin: these nets form an enclosure) when the sea rises 12 feet during high tides. The fish are then found on the shore, where they are caught with nets before the sea recedes. They often catch many different kinds of fish. In Balasore, there are a few shells of different shapes but not in large quantities. There are a few rivers that flow into the Balasore harbour where there are oysters but not in large quantities. In the Ganges, the fishermen's boats are flat, very long and pointed at both ends. called dingue, which can carry a barrel or two at most. The boats used for fishing in the backwaters and in Balasore are called patia. They are shaped like a long chest with raised ends and a large rudder attached to the stern. The boats are very resistant to the sea and waves and can pass over all the breakers. They are about two feet wide, and pilots often board them to reach ships in the harbour because the ships' boats cannot leave the river. There are usually five men in each boat when they go fishing at sea. They have nets that are 80 to 100 fathoms long. The top of the net is lined with calabashes and the bottom of the net is lined with terracotta balls. They stretch the net out on the sea or in the river, let it drift a certain distance with the current or the tide, then pull the net back into the boat where they find their fish attached to the net. There is another type of net called a speduie, which a man throws onto the surface of the water. It has weights at the bottom and tightens to catch the fish it finds. There is another type of net that is made in a fairly large triangle shape, which is placed on a boat stretched out with two poles, then lowered into the water and lifted up again with a counterweight. Small fish are caught with this net. There is yet another net that is dragged behind a

Fish, as depicted, are large and small. The small ones are dried in the sun without salt and sold by weight in the markets. The large ones are salted like dried cod, but less salt is used, and they are dried for sale. It has an unbearable stench, and is sold for 15 to 20 rupees, or 1.5 pounds when well salted by Christians or Europeans. It is good in this country, but fresh fish cannot be kept for more than 6 or 7 hours without spoiling. At the mouth of the Ganges, large oysters are fished and used to make lime. Oysters are good in stews. Lime is made from a shell called jonquera, which is as long as a finger and pyramid-shaped. Turtles are caught, but their flesh is not good and very oily. Lime is also made from a white mollusc used for betel and for whitewashing houses. From the foot of the fathoms to Balasore, 12 leagues away, fish are caught in the sea in November, December, January and February. On land, on the banks, they stretch their low-tide nets with 4-foot-high stakes in the ground. They attach their nets to these stakes (margin: these nets form an enclosure) when the sea rises 12 feet during high tides. The fish are then found on the shore, where they are caught with nets before the sea recedes. They often catch many different kinds of fish. In Balasore, there are a few shells of different shapes but not in large quantities. There are a few rivers that flow into the Balasore harbour where there are oysters but not in large quantities. In the Ganges, the fishermen's boats are flat, very long and pointed at both ends. called dingue, which can carry a barrel or two at most. The boats used for fishing in the backwaters and in Balasore are called patia. They are shaped like a long chest with raised ends and a large rudder attached to the stern. The boats are very resistant to the sea and waves and can pass over all the breakers. They are about two feet wide, and pilots often board them to reach ships in the harbour because the ships' boats cannot leave the river. There are usually five men in each boat when they go fishing at sea. They have nets that are 80 to 100 fathoms long. The top of the net is lined with calabashes and the bottom of the net is lined with terracotta balls. They stretch the net out on the sea or in the river, let it drift a certain distance with the current or the tide, then pull the net back into the boat where they find their fish attached to the net. There is another type of net called a speduie, which a man throws onto the surface of the water. It has weights at the bottom and tightens to catch the fish it finds. There is another type of net that is made in a fairly large triangle shape, which is placed on a boat stretched out with two poles, then lowered into the water and lifted up again with a counterweight. Small fish are caught with this net. There is yet another net that is dragged behind a

There are no herrings. There is a species of sardine in the Ganges, but not in large quantities. A few tuna are caught in Balasore. There are no cod, mackerel or salmon as there are in Japan, and there are no trout or sturgeon. No fish is brought to Bengal to be sold. The only fish caught in Bengal are pearls and clams (chanques), which I will discuss below. In Bengal, there is no trade in these commodities. There would be no demand for them if they were brought there. There is no significant trade in pearls in Bengal. All the pearls come from Bardus, which is in the Persian Gulf. Most of them are taken to Surat, and the merchants who trade in them bring them from Surat. Coral does not sell well in Bengal, at least not in large quantities, and those who buy it take it to Goa, Kashmir and Bhutan. Amber sells poorly and is transported to Bhutan and Kashmir. Large clear pieces and jasper are sold by weight in pataques (currency). Ambergris is not widely used except in medicine. The wealthy use it to make remedies. Most of it is transported to the Mughal court and other provinces. The Dutch bring to Bengal a large shell called Clams, which I will discuss below. The Bengalis make bracelets from it for offerings. Most of what is brought to Bengal by sea is transported inland to various provinces. All Indians use coral pearls, ambergris and yellow amber for medicine. Large pearls, large coral and yellow amber are used for their ornaments and for their women. The best catch in Bengal is salt, which is a good source of profit for the people and merchants and a large source of income for the Mughal customs. This salt, which is produced at the mouth of the Ganges in various rivers, is transported by boats to various places after ox caravans transport it throughout the kingdom. No coarse salt is produced. Salt water is boiled to make salt. There is no trade in Bengal in foreign fisheries, except for clams from Toutoucouvindu in the Mannar Strait. Large chanque or shells are brought by the Dutch, who sell them in Bengal for 16 rupees per hundred. Every year, they bring in a hundred thousand, sometimes more, sometimes less. They buy these shells from fishermen and get them very cheaply. They are the masters of this fishery. Small clams are fished between the colony and the lands of a raja named Rani Ramer and Taniavoir, about whom I will speak later in the manner in which these clams are fished.

They have only a piece of cloth to cover their nakedness and a palm-leaf cap in which they put their letters when they board ships. The Dutch in Nagapattinam send these catamarans to carry letters to their trading posts in Sadras and Machilipatnam. To make good time in the south winds, they sail day and night, landing whenever they want in the middle of the breakers. All along the Coromandel coast, they have boats called Chelingue for unloading ships. These are boats with flat bottoms and raised ends. All the planks are sewn or tied together with coconut fibre, which is a rope made from coconut bark. These boats have no nails and can withstand the waves, passing through the breakers and running aground without breaking. These chelingues are manned by eight to nine men, depending on the size of their rudder, and have a large oar with a blade wider than normal oars. From Machilipatnam to Madras, catamarans leave the rivers and coasts all year round to go fishing at sea. They fish with nets and lines attached to the catamaran, which they lift from time to time. They catch different kinds of fish such as sea bass, mullet, pampre, bicoude, large and small rays, shrimp, caranguese and many other different fish. The entire Coromandel coast is quite rich in fish all year round. Bengal is not abundant in fish. On fish days, the meat is poor. In Madras, they have small oysters that are good to eat. As there are many ships in the harbour and a lot of cooked rice and tripe are thrown overboard, this attracts fish, which is cheap and a great help to the inhabitants. From Madras to Pondicherry, the same fish are caught all year round. In Pondicherry, they lease the river fishing rights. Only line fishing is allowed there. Those who have leased the rights fish three or four times a year, blocking the river with a wooden and earthen barrier at the top and bottom of the river's width. Then they move the barriers forward little by little, trapping the fish in a place where there is little water, where they can easily catch them and sell them to the locals, who salt them. In Pondicherry, they fish in the sea with a very large net that has a long handle. The catamarans go out to sea, set the net, and gradually bring it closer to shore, pulling it ashore with many different fish, large and small. In Pondicherry, they have small oysters in the river that are good. From Pondicherry to Fort Saint-David, they fish for the same thing. From Fort Saint-David to Portenavela, the same thing. From Portenave to Coleron along the coast, the same thing. In the Coleron River, there are many small oysters that are good to eat. From Coleron, Tranquebar, Naour to Nagappattinam, the same thing. The Dutch in Nagappattinam buy chagrin skins from fishermen for three pagodas per hundred and above.

rays that are the same as those brought to Japan. The Dutch also import them from Siam. From Nagappattinam to Adirampattinam, which is in Mannardont Bay, Ceylon is on one side and Taniaur and Malavade on the other, forming a bay 15 leagues wide where the sea is very beautiful, sheltered by Ceylon inside the point of Nagappattinam on the side of Taniauret Malava?, half a a mile from the shore, there are many different types of seaweed, which we can see from the judge's position, meaning that there is seaweed all along the coast. In this seaweed, there are many different types of shells that wash ashore and large sponges. It is a pleasure to sail with the fishing boats in this seaweed. Adirampattinam, which is a settlement of Taniaur. Almost all of them are fishermen. Their boats are like galleys and very long, designed to carry four to five barrels, but they are good boats. They have a narrow, very high sail and oars. They often come to Nagappattinam and Tranquebar. They fish for small clams that are found in this bay as far as Toutoucouvin. The clams are large shells, as big as a fist. The large ones are twice as big. These shells are found in three or four fathoms of water. They fish for these shells all year round. The fishermen go out in two boats, with seven or eight men in each boat. The two boats move a little away from each other, drifting with the tide or the current. These fishermen are all naked, with only a piece of cloth to cover their nakedness and a net bag around their waist. Three or four people jump from the two boats and search the bottom for clams, which they put in their nets. When they have been there for a while, they come back up and grab hold of the boat to rest. The others take turns doing the same thing. They spend half a day diving, then go ashore to sell their shellfish. After diving several times, their eyes are red as blood. They go fishing there for several days. These shellfish are sold for three pagodas per thousand in the local market, which is 9 Madras rupees. The first type in proportion. The others are transported to Bengal every year, one hundred to two thousand. They are sold in Bengal for three to four rupees per hundred. The first type. The others in proportion. Throughout this bay, Chanques are fished as far as the Strait of Mannar, which is the tip of Ceylon, and the mainland called Ram Ramesetu, sixty leagues from Adirampattinam. Every two leagues there are villages whose inhabitants are exclusively Chanques and fish fishermen. As the sea is beautiful, they go fishing every day. They have nets of a hundred fathoms which they spread out and attach large buoys to. At night and in the morning, they pull up their nets with lots of fish. During the day, they do the same. In the months of October, November, December, January and February, the north wind pushes the fish into this bay. Each household assembles several boats and joins five or six hundred fathoms, extending them far out to sea and gradually bringing them closer to land, where they bring in a lot of fish and large fish of different kinds, the names of which I do not know, but I have seen this fishing. The livers of these large fish weigh 15 to 20 pounds, which they melt to extract oil for boiling all the fish. They salt it like green cod, which they sell for two to three rupees per fish, and it is very cheap in this bay, along with all kinds of fish, such as sole, mullet, sea bass, ray, eel, shrimp, trevally [?], pampres [?], sea bream, and many others.

On the Maldives islands, cowrie shells are fished along the coast using nets, and divers find them attached to rocks. They still use coconut branches, which they dip into the water and attach to the ground. Every day, they pull up these branches and find cowries attached to them, leave them in the sun or bury them to draw out the poison, and sell the cowries for rice and other necessities. It is estimated that the Maldives have twelve thousand inhabited islands. The inhabitants of each island give the king fifty cowrie shells per year for the right to fish for cowries and fish. Each cowrie shell is worth 9 when each is worth 16 ponis and each ponis is worth 80 cowries. One cowrie shell can be worth four Madras rupees when pulled.The cowries are small and light. Ambergris is also fished. The inhabitants are obliged to give it to the king, as it belongs to him. The inhabitants do not allow it to be sold in secret. It is good ambergris. In the Maldives, they catch large quantities of sea bream, which they cut into pieces as big as large sausages, a palm's length long, and put the fish in the sun without salting it. It becomes like a piece of wood. Then they sell it for 70 lavis per thousand pieces to take to Chin [?], which is 32 rupees. In Chin, they are sold for 10 taels per thousand, which is 70 rupees, sometimes more and sometimes less. Every year, a hundred barrels are extracted, sometimes two hundred. Sea coconuts [?] are also fished, which detach themselves from the rocks that belong to the king. The coconuts are very curious to see. The flesh inside is used for medicine. In the Nicobar Islands, cowries are fished, as in the Maldives, and are very white. In Siam and Manila, cowries are fished. They are marked with black and are cheaper than those from the Maldives.

This memoir was sent to Mr LuNoir, commander in the Indies. 1725. Memoir for Madagascar and Bourbon Island. Fishing in general. What species can be fished around Bourbon Island off the coast and along the coast of Mozambique, if they are fished during specific seasons of the year? What types of boats are used, their rigging and the number of crew members? Whether fishing takes place on the open sea or far from the coast. Whether herring, sardines, anchovies and bonito are seen at sea. Whether small-scale fishing takes place along the coast and at river mouths. [?] Which fish species are the most abundant and which are only passing through. Which are the best quality. Do the islanders and Africans consider fish to be good food and is it sought after? Are fish caught for salting and if so, whether this salting done in the same way as Europeans salt cod and herring? Whether trout, salmon, sturgeon, shad, lamprey and other similar fish are found in the rivers of both the islands and the mainland, entering the rivers from the sea or leaving the fresh water to go into the salt water. A list of fish common along these coasts, noting as far as possible their French names and those given to them by the natives of the bay, and the season in which they appear in these seas and in this bay. Fortuitous and accidental catches. Whether whales are often seen in the seas off the coast of Languebar and the Dauphines des Bourbons Islands. If they are caught, what do the fishermen do with the remaines of these fish? If large numbers of porpoises are seen there and if they are fished in any way. The use made of their flesh and fat. If there are large, rare or unknown cetacean fish in these seas. If sea monsters are seen there. That we [?] make drawings of them as accurate as possible. Ambergris. If ambergris is found in these seas in certain seasons, only accidentally.

This memoir was sent to Mr LuNoir, commander in the Indies. 1725. Memoir for Madagascar and Bourbon Island. Fishing in general. What species can be fished around Bourbon Island off the coast and along the coast of Mozambique, if they are fished during specific seasons of the year? What types of boats are used, their rigging and the number of crew members? Whether fishing takes place on the open sea or far from the coast. Whether herring, sardines, anchovies and bonito are seen at sea. Whether small-scale fishing takes place along the coast and at river mouths. [?] Which fish species are the most abundant and which are only passing through. Which are the best quality. Do the islanders and Africans consider fish to be good food and is it sought after? Are fish caught for salting and if so, whether this salting done in the same way as Europeans salt cod and herring? Whether trout, salmon, sturgeon, shad, lamprey and other similar fish are found in the rivers of both the islands and the mainland, entering the rivers from the sea or leaving the fresh water to go into the salt water. A list of fish common along these coasts, noting as far as possible their French names and those given to them by the natives of the bay, and the season in which they appear in these seas and in this bay. Fortuitous and accidental catches. Whether whales are often seen in the seas off the coast of Languebar and the Dauphines des Bourbons Islands. If they are caught, what do the fishermen do with the remaines of these fish? If large numbers of porpoises are seen there and if they are fished in any way. The use made of their flesh and fat. If there are large, rare or unknown cetacean fish in these seas. If sea monsters are seen there. That we [?] make drawings of them as accurate as possible. Ambergris. If ambergris is found in these seas in certain seasons, only accidentally.

This memoir was sent to Mr LuNoir, commander in the Indies. 1725. Memoir for Madagascar and Bourbon Island. Fishing in general. What species can be fished around Bourbon Island off the coast and along the coast of Mozambique, if they are fished during specific seasons of the year? What types of boats are used, their rigging and the number of crew members? Whether fishing takes place on the open sea or far from the coast. Whether herring, sardines, anchovies and bonito are seen at sea. Whether small-scale fishing takes place along the coast and at river mouths. [?] Which fish species are the most abundant and which are only passing through. Which are the best quality. Do the islanders and Africans consider fish to be good food and is it sought after? Are fish caught for salting and if so, whether this salting done in the same way as Europeans salt cod and herring? Whether trout, salmon, sturgeon, shad, lamprey and other similar fish are found in the rivers of both the islands and the mainland, entering the rivers from the sea or leaving the fresh water to go into the salt water. A list of fish common along these coasts, noting as far as possible their French names and those given to them by the natives of the bay, and the season in which they appear in these seas and in this bay. Fortuitous and accidental catches. Whether whales are often seen in the seas off the coast of Languebar and the Dauphines des Bourbons Islands. If they are caught, what do the fishermen do with the remaines of these fish? If large numbers of porpoises are seen there and if they are fished in any way. The use made of their flesh and fat. If there are large, rare or unknown cetacean fish in these seas. If sea monsters are seen there. That we [?] make drawings of them as accurate as possible. Ambergris. If ambergris is found in these seas in certain seasons, only accidentally.

This memoir was sent to Mr LuNoir, commander in the Indies. 1725. Memoir for Madagascar and Bourbon Island. Fishing in general. What species can be fished around Bourbon Island off the coast and along the coast of Mozambique, if they are fished during specific seasons of the year? What types of boats are used, their rigging and the number of crew members? Whether fishing takes place on the open sea or far from the coast. Whether herring, sardines, anchovies and bonito are seen at sea. Whether small-scale fishing takes place along the coast and at river mouths. [?] Which fish species are the most abundant and which are only passing through. Which are the best quality. Do the islanders and Africans consider fish to be good food and is it sought after? Are fish caught for salting and if so, whether this salting done in the same way as Europeans salt cod and herring? Whether trout, salmon, sturgeon, shad, lamprey and other similar fish are found in the rivers of both the islands and the mainland, entering the rivers from the sea or leaving the fresh water to go into the salt water. A list of fish common along these coasts, noting as far as possible their French names and those given to them by the natives of the bay, and the season in which they appear in these seas and in this bay. Fortuitous and accidental catches. Whether whales are often seen in the seas off the coast of Languebar and the Dauphines des Bourbons Islands. If they are caught, what do the fishermen do with the remaines of these fish? If large numbers of porpoises are seen there and if they are fished in any way. The use made of their flesh and fat. If there are large, rare or unknown cetacean fish in these seas. If sea monsters are seen there. That we [?] make drawings of them as accurate as possible. Ambergris. If ambergris is found in these seas in certain seasons, only accidentally.

This memoir was sent to Mr LuNoir, commander in the Indies. 1725. Memoir for Madagascar and Bourbon Island. Fishing in general. What species can be fished around Bourbon Island off the coast and along the coast of Mozambique, if they are fished during specific seasons of the year? What types of boats are used, their rigging and the number of crew members? Whether fishing takes place on the open sea or far from the coast. Whether herring, sardines, anchovies and bonito are seen at sea. Whether small-scale fishing takes place along the coast and at river mouths. [?] Which fish species are the most abundant and which are only passing through. Which are the best quality. Do the islanders and Africans consider fish to be good food and is it sought after? Are fish caught for salting and if so, whether this salting done in the same way as Europeans salt cod and herring? Whether trout, salmon, sturgeon, shad, lamprey and other similar fish are found in the rivers of both the islands and the mainland, entering the rivers from the sea or leaving the fresh water to go into the salt water. A list of fish common along these coasts, noting as far as possible their French names and those given to them by the natives of the bay, and the season in which they appear in these seas and in this bay. Fortuitous and accidental catches. Whether whales are often seen in the seas off the coast of Languebar and the Dauphines des Bourbons Islands. If they are caught, what do the fishermen do with the remaines of these fish? If large numbers of porpoises are seen there and if they are fished in any way. The use made of their flesh and fat. If there are large, rare or unknown cetacean fish in these seas. If sea monsters are seen there. That we [?] make drawings of them as accurate as possible. Ambergris. If ambergris is found in these seas in certain seasons, only accidentally.

This memoir was sent to Mr LuNoir, commander in the Indies. 1725. Memoir for Madagascar and Bourbon Island. Fishing in general. What species can be fished around Bourbon Island off the coast and along the coast of Mozambique, if they are fished during specific seasons of the year? What types of boats are used, their rigging and the number of crew members? Whether fishing takes place on the open sea or far from the coast. Whether herring, sardines, anchovies and bonito are seen at sea. Whether small-scale fishing takes place along the coast and at river mouths. [?] Which fish species are the most abundant and which are only passing through. Which are the best quality. Do the islanders and Africans consider fish to be good food and is it sought after? Are fish caught for salting and if so, whether this salting done in the same way as Europeans salt cod and herring? Whether trout, salmon, sturgeon, shad, lamprey and other similar fish are found in the rivers of both the islands and the mainland, entering the rivers from the sea or leaving the fresh water to go into the salt water. A list of fish common along these coasts, noting as far as possible their French names and those given to them by the natives of the bay, and the season in which they appear in these seas and in this bay. Fortuitous and accidental catches. Whether whales are often seen in the seas off the coast of Languebar and the Dauphines des Bourbons Islands. If they are caught, what do the fishermen do with the remaines of these fish? If large numbers of porpoises are seen there and if they are fished in any way. The use made of their flesh and fat. If there are large, rare or unknown cetacean fish in these seas. If sea monsters are seen there. That we [?] make drawings of them as accurate as possible. Ambergris. If ambergris is found in these seas in certain seasons, only accidentally.

French fishermen from the coasts of Guyenne, Aunis, Brittany and Normandy used to send their fishing boats to Cap Blanc. They would leave in winter and return to ports in Spain, Portugal and the Mediterranean to sell their fish for consumption during Lent. This was done in La Rochelle, Saint Malo, Honfleur, Dieppe and other ports. Fishing took place between Cap Blanc and Cap Velles, where fish were often so abundant that more than three hundred ships were needed to catch them. It is true that the fishermen were often pursued by both coastal privateers and Muslims, who were often attracted to these waters. Today, the area is rarely visited by fishermen since the discovery of the Newfoundland coast of Canada, where cod fishing takes place annually. Nowadays, fish is much better consumed either fresh or dried than it was from the African coast, where the product is now taken to neighbouring islands. Fishermen no longer bring anything back to Europe, and the memory of these fisheries has even been lost in several ports in France and Spain, from where merchants used to send them every year. In the past, as now, ships sailing to India, the Canary Islands or along the coast of Africa did not fail to fish there and in a short time caught such a large quantity of sardines that they not only had enough for several meals, but also salted some every night to have a small special supply.

From the shipping trade to the French colonies in America. Trade with the French colonies in America was also conducted from Dieppe by the same [?] in two different ways. Some of the ships that made this voyage carried specific cargoes from America, while others went fishing for turtles in the Caprese Islands before heading there? And carried no other cargo than a small amount of [...]. The former consisted of all kinds of clothing, salted meat, flour and wheat made in Dieppe, cloth of all kinds, all kinds of liqueurs and haberdashery, powders, and in particular a number of muskets and 36 months' or hire for the capacity and port of ships. There were no particular cargoes or known trade. It is still the case today that it was open to everyone upon request for a passport from the Court, which never refused it. Their return was in Cabai, carrying as much as they could, indigo, cotton, caret or tortoiseshell, and they were of all kinds.Shipping ceased in Dieppe for the same reason as in Senegal, due to the risk of war, and as trade is easier to conduct in French ports outside the English Channel, ships now pass through Nantes, La Rochelle and Bordeaux. The other vessels that leave Dieppe to fish in the Cape Verde Islands carry nothing with them; they go to the salt islands of Botaniste Rude Mayo, where they take the salt they need for fishing. They use their crews for this purpose and hire them for this service only, so that they cannot be sold to the islands for more than 30 months, and when they do not... This memoir contains some observations on turtle fishing that are worth reading.

From the shipping trade to the French colonies in America. Trade with the French colonies in America was also conducted from Dieppe by the same [?] in two different ways. Some of the ships that made this voyage carried specific cargoes from America, while others went fishing for turtles in the Caprese Islands before heading there? And carried no other cargo than a small amount of [...]. The former consisted of all kinds of clothing, salted meat, flour and wheat made in Dieppe, cloth of all kinds, all kinds of liqueurs and haberdashery, powders, and in particular a number of muskets and 36 months' or hire for the capacity and port of ships. There were no particular cargoes or known trade. It is still the case today that it was open to everyone upon request for a passport from the Court, which never refused it. Their return was in Cabai, carrying as much as they could, indigo, cotton, caret or tortoiseshell, and they were of all kinds.Shipping ceased in Dieppe for the same reason as in Senegal, due to the risk of war, and as trade is easier to conduct in French ports outside the English Channel, ships now pass through Nantes, La Rochelle and Bordeaux. The other vessels that leave Dieppe to fish in the Cape Verde Islands carry nothing with them; they go to the salt islands of Botaniste Rude Mayo, where they take the salt they need for fishing. They use their crews for this purpose and hire them for this service only, so that they cannot be sold to the islands for more than 30 months, and when they do not... This memoir contains some observations on turtle fishing that are worth reading.

From the shipping trade to the French colonies in America. Trade with the French colonies in America was also conducted from Dieppe by the same [?] in two different ways. Some of the ships that made this voyage carried specific cargoes from America, while others went fishing for turtles in the Caprese Islands before heading there? And carried no other cargo than a small amount of [...]. The former consisted of all kinds of clothing, salted meat, flour and wheat made in Dieppe, cloth of all kinds, all kinds of liqueurs and haberdashery, powders, and in particular a number of muskets and 36 months' or hire for the capacity and port of ships. There were no particular cargoes or known trade. It is still the case today that it was open to everyone upon request for a passport from the Court, which never refused it. Their return was in Cabai, carrying as much as they could, indigo, cotton, caret or tortoiseshell, and they were of all kinds.Shipping ceased in Dieppe for the same reason as in Senegal, due to the risk of war, and as trade is easier to conduct in French ports outside the English Channel, ships now pass through Nantes, La Rochelle and Bordeaux. The other vessels that leave Dieppe to fish in the Cape Verde Islands carry nothing with them; they go to the salt islands of Botaniste Rude Mayo, where they take the salt they need for fishing. They use their crews for this purpose and hire them for this service only, so that they cannot be sold to the islands for more than 30 months, and when they do not... This memoir contains some observations on turtle fishing that are worth reading.

Several Portuguese are enough to load their salt with the utmost diligence to go fishing near St Vincent, the only place that provides turtles, which are salted in the same way as cod in Newfoundland. This fishing takes place during the months of June, July and August around the islands, sometimes even until mid-October. There are two kinds of turtles, the loggerhead and the Cahuane. The loggerhead turtle is the best, its flesh is very delicate and tender, as are its scales, which cannot be used for this purpose. Oil and fat are extracted from it, which are melted like whale oil and are as delicate as olive oil. When this catch was abundant, only loggerhead turtles were taken, and when it was not abundant enough, Cahuane or Carette turtles were taken for their scales and fat, from which oil was extracted for burning. The flesh of these latter turtles is very tough and is rarely taken on board because the food is indigestible and bad for the Negroes who eat it. This turtle meat is sold in Martinique and other islands, but none is taken to St. Domingue and the neighbouring islands, which have too much livestock. This trade, which is inexpensive and the most lucrative of all the trades that can be done in America, often meant that ships carried twice as much meat as sugar in their cargoes, which they left in storage for their short journey. This trade has fallen due to the tolerance of the island governors in accepting the salted meat that the English bring them in smuggling directly from Ireland and which can be traded freely in defiance of His Majesty's regulations. When the French natives bring it there by boat only after the authorities directly from France, they encounter competitive issues. This trade could be revived by removing this obstacle, which could not be committed so easily today due to the scarcity of livestock currently in Ireland and the Netherlands. It should be facilitated for the few people it costs and the considerable profit it yields.

Several Portuguese are enough to load their salt with the utmost diligence to go fishing near St Vincent, the only place that provides turtles, which are salted in the same way as cod in Newfoundland. This fishing takes place during the months of June, July and August around the islands, sometimes even until mid-October. There are two kinds of turtles, the loggerhead and the Cahuane. The loggerhead turtle is the best, its flesh is very delicate and tender, as are its scales, which cannot be used for this purpose. Oil and fat are extracted from it, which are melted like whale oil and are as delicate as olive oil. When this catch was abundant, only loggerhead turtles were taken, and when it was not abundant enough, Cahuane or Carette turtles were taken for their scales and fat, from which oil was extracted for burning. The flesh of these latter turtles is very tough and is rarely taken on board because the food is indigestible and bad for the Negroes who eat it. This turtle meat is sold in Martinique and other islands, but none is taken to St. Domingue and the neighbouring islands, which have too much livestock. This trade, which is inexpensive and the most lucrative of all the trades that can be done in America, often meant that ships carried twice as much meat as sugar in their cargoes, which they left in storage for their short journey. This trade has fallen due to the tolerance of the island governors in accepting the salted meat that the English bring them in smuggling directly from Ireland and which can be traded freely in defiance of His Majesty's regulations. When the French natives bring it there by boat only after the authorities directly from France, they encounter competitive issues. This trade could be revived by removing this obstacle, which could not be committed so easily today due to the scarcity of livestock currently in Ireland and the Netherlands. It should be facilitated for the few people it costs and the considerable profit it yields.