FISHES. 





Fishermen of the Port of Chioggia, near Venice, preparing to depart fort the deep sea fishery. 



*™A n Green wood is^commonly used, and a large quantity being required the expense ib ^fl^e. 

 Oik and beech are believed to impart the finest color and flavor, but ash, birch and elm are used with 

 S < m Tnt wooS of fruit trees, as L some other woods, would communicate to the fis ^tter tjrtj^ 

 The smokin- process occupies three weeks, when intended for home consumption, as they are prelerrea 

 when soTandn too much dried, but those for exporting are subjected to the operation for *™g«& 

 w thirty days. ' The fires are then extinguished, and the house having cooled, the spits are taken dovur 

 ill, a few day* after, the fish are barrelled. The barrels are commonly of fir, though sometimes of oak, 01 



0t taTalSn't season, the curers take some pains to divide the fish of ^^^^ *JEJ 

 lots Thev are commonly distributed into four classes. The large ,nd w rf] formed constitute tn< nrw 

 n, lity and Z ,n-ned « bloaters." These being removed, the best of the residue make the ■eomdto 

 T, oVhth Z broken in the belly, or will not absorb the salt, but turn white, are the tk, v, 

 the fourth consists of those, which are headless, or will not ham, hv *e gills, but are suspended on tent* 

 hooks by some other part , 3l6 ^ 



