THE COD AND COD-FISHERY 307 



In many cases the merchants and traders own traps, and 

 the crew operating the trap take, as their share, one-half 

 or three-quarters of the first caught. Some traders give 

 even four-fifths of the catch to the planter who works the 

 trap for them. But the latter is expected to turn in all the 

 fish he catches to the man who supplies the net, and to 

 purchase all his stores from him also. That is, he will be 

 really paid in kind, and a balance due him will be carried 

 over on the books more often than paid in cash. This, 

 however, has changed for the better in late years, and the 

 payment of cash balances is becoming more common year 

 by year. 



When the fish is actually landed on the stages, it is still 

 far from becoming cash, and it runs all sorts of risks and 

 dangers before it gets to market. Originally all Labrador 

 fish went to St. John's for exportation; to-day much of it 

 is exported direct. We have as yet no cold-storage traffic. 



The fish is cured systematically. A table with notches 

 in suitable places is fixed in a covered stage running out 

 over the sea. To this a removable front with supports is 

 added each spring after the ice goes, and taken in during the 

 autumn. A shoot on the right hand of the splitter through 

 this temporary part of the stage carries the offal, consisting 

 of the head and entrails, into the water below. The boat 

 ties to the front of the stage, and the fish are picked up with 

 "pews" and thrown upon the pounds built up on the top. 

 One person, usually a woman or child, picks up the fish 

 and puts them on the table to the right of the "header" 

 and the " throat er," who stands on the side of the table 

 near the sea. The throat is cut with one hand, while the 

 other hand passes the carcass to the header, who tears off 



