A free market for fish was established in Westminster to
supplement the free fish market in London to prevent forestalling
and monopolizing of the fish industry and to increase the number
of fishermen. Duties for its maintenance were paid by the
fishermen. Certain men were given the right to incorporate
fisheries of white herring for twenty one years to improve the
fisheries and give employment to the poor. They were authorized to
sell subscriptions and to build ships provided the fishery employ
100,000 in such fishery. There were restrictions on taking fish
from rivers during their breeding season. Herring fishermen were
allowed to land and dry their nets and erect tents and pickle,
cure, and reload fish on uncultivated land up to 100 yards beyond
the high water mark all any shore, forelands, harbors, and ports,
without paying the landholder. Later, a bounty of 30s. per ton was
authorized to be given for vessels that were fitted out and used
for white herring fishery.
Anyone wishing to be admitted to the Levant (Turkey) trading
company was to be made free of such on paying 20 pounds, so that
this trade may be increased.
In the 1760s the first cooking school was established by Mrs.
Elizabeth Raffald, a servant.
As for health, there were many occupational hazards. These
included paralysis by mercury of refiners of silver and gold,
paralysis by mercurial fumes of molten lead by plumbers, palsy of
glaziers working with melted lead and of watch gilders, lead
poisoning of painters, blinding by sawdust of sawyers, and the
affects of fumes on pewterers and letter founders.
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