MDPOD - Masson du Parc Online Database

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

Note: Similar to number 26 - a clean version of the document with additional details. These fish, measuring 5 or 6 inches in length, are sufficient. They must be dried in the shade. Fish with crust. Starfish of all kinds. Both small and large ones will do. They must be dried gently. A few land and sea crabs, one or two of each kind. They must be whole, so they must be emptied, their shells replaced on their backs, and their legs and tails filled and left to dry slowly to keep them closed. A few lobsters and sea crayfish, which must be prepared in the same way. A few hermit crabs and whatever shellfish they catch. Sea urchins, sea cucumbers or sea hedgehogs of any kind, some with spines and others without. The crabs, sea urchins, sea cucumbers, starfish and anything else that might be fragile must be wrapped in a little cotton wool. Each piece should be wrapped in a piece of paper to prevent them from creasing and breaking during transport. Shells. We also needed some shells, but only a couple of each species are needed, and the shells should be fresh, i.e. those that have been made and from which the fish has been pulled out alive. Do not take any that are broken or have been washed up on the shore, nor any helmet shells or lambine shells, as these are too large and are common here. Stone plants. If there are stone plants of different kinds around the islands of [...], it would be good to have a few pieces of each species, as these are used to make lime on the islands.

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.

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.