304 NEW ENGLAND FISHERIES 



ways, one being called the kench cure, the other the pickle 

 cure. In the former process, the fish are thoroughly salted 

 and placed in regular piles on top of each other, called 

 kenches. In this way pickle that is formed can drain off 

 freely. Pickle-cured fish are salted and then placed in 

 large tubs or butts, where the pickle is retained. The 

 kench-cured fish make a drier product and are better 

 suited for a warm market. Generally the fish are salted 

 in kenches aboard vessels and in butts on shore. The fish 

 remain in kenches until the vessel reaches port. If the 

 trip is a long one the " Grand Banker ): may be gone 

 three or four months on a trip there may be need to re- 

 kench that part of the cargo that was first secured. 



After the fish are landed on the dock they are culled into 

 different grades, the principal being large cod, which in- 

 cludes all over 22 inches in length when salted; medium 

 or small cod, between 16 and 22 inches in length; and 

 snappers, which are below 16 inches. If the cargo is a 

 mixed one, the cod are separated from the others. The 

 first process ashore is to wash the fish and again place 

 them in butts, after another salting. When the time comes 

 for them to be dried they are removed from the pickle of 

 the butts and piled on each other in order that the pickle 

 may drain off. These kenches of fish are about three feet 

 high. Sometimes weights are placed on top of the kenches 

 in order that the pickle may be pressed out quicker. This 

 process of draining the pickle from the fish is called ^water- 

 horsing.' From the water-horsing the fish go to the 

 flakes where they are spread out in the sun to dry. Fish 

 flakes are raised about two and one-half feet from the 

 ground, and are made by nailing narrow strips of wood 

 about three or four inches apart on top of long stringers. 

 This arrangement allows the free circulation of the air 

 to all parts of the fish. 



The time required for drying depends upon the market 



