Pilchard Rhyme
Original | Unknown? | SWF | Translation |
---|---|---|---|
Ma canow vee wor Hern gen Cock ha Rooz. |
Ma canow ve war hearn gen cowk ha rooz |
Ma kanow vy war hern gen kok ha roos. |
My verses on pilchards, with boat and net |
Pothe’u an Coocoe devithes Treea |
Pothew an cucow devethez trea |
Pan'th yw an kokow devedhys tre |
When the boats have come in |
Po the’ns Salles da, idden Mees worbar |
Pothens sallez daa, edn meez warbar, |
Pan'th yns sellys da, udn mis war-barth, |
When they are well cured, a month altogether, |
Meero why rag Gwethan heer Tarthack Troos |
Meero whye rag gwethan, heer tarthack trooz; |
Mirowgh hwei rag gwedhen, hir terdhek troos; |
Look for a pole, thirteen feet long; |
Blethan wor blethan Gra Gorollion toas |
Bledhen war vledhen gwra gorholyon doas, |
Blethan war blethan gwra gurrollian doaz, |
Year after year let ships come |
Notes
- John Boson 1705
- Henry Jenner in "A Handbook of Modern Cornish": "A song on the curing of pilchards (not a very poetical subject) by John Boson. Twenty six lines of rhyming couplets beginning Me canna ve war hern gen cock ha ruz (I will sing, or my song is, of pilchards with boat and net), and describing the process of bringing the fish ashore and putting them into bulks and making "fairmaids" of them. There is a copy with a translation in the Borlase MS., which was printed in the Journal of the Royal Institution of Cornwall for 1866, and Davies Gilbert printed it at the end of his edition of Jordan's Creation in 1827, but without any translation."
Journal of the Royal Institution of Cornwall, Volume 2:
- The process of curing Pilchards is so curious that it may not be amiss, in conclusion, to give a short account of it, without which the above Poem can hardly be understood. The Pilchards, when brought to shore, are placed in layers in cellars built for the purpose; a layer of salt being placed above each layer of fish. This process, which requires great care and nicety, (every fish being placed obliquely on its side, with its head outwards), is called "bulking", and the pile thus erected a "bulk". This "bulk", after about a month, is taken down, the bad and broken fish being thrown away, and the good ones thoroughly cleansed in water. The fish are then packed in a cask placed against the side of a wall; a pole thirteen feet long is procured, one end of which is inserted in a hole in the wall immediately over the cask, while to the other end is attached a heavy weight of stones; the centre of the pole passing over the top of the cask. This top, or lid, (called "the buckler") is false; and thus being heavily pressed by the weight of the lever resting upon it, enters the cask, and in turn presses down its contents. By this means a large quantity of oil is expressed through small holes in the bottom of the cask into a trench in the wooden floor below. The vacancy caused by the pressure in the upper part of the cask is again filled with fish; and the process is continued until no more can be inserted, when it is headed up, and ready for exportation.
- (c) "Gwavas-lake". The name given to that part of Mount's Bay lying between Newlyn and Mousehole, in which the fishing boats are anchored.
- (d) The principal market for Pilchards is the Mediterranean.
Links
Reference
- (Gwavas copy from Wm. Borlase MS) OC Vol III No 4 Winter 1938