100 FISHES DIAGBAM5 



They go to fish for them off the coast of Iceland, and especially 

 near the island of Newfoundland, at a point where the sea is not 

 very deep, and which is called the bank of Newfoundland. Ships 

 arrive there by thousands from all countries to pass the fishing 

 season. The cod is taken by lines, and its voracity is such that 

 it is unnecessary to select the bait to put on the hook. When 

 the fish is brought on deck, its head is cut off, and it is split open 

 all along. The eggs or roe are laid aside to serve as bait to sar- 

 dine fishers. The liver is used to make cod-liver oil, which is a 

 valuable remedy for eruptions, scrofula, and diseases of the chest. 

 Lastly, the cod being thus opened at the belly, is spread out, and 

 laid between two layers of salt; after some days, this first 

 pickle is thrown away, and the salt is renewed ; and the fish 

 thus prepared is put into barrels to be brought to Europe. 

 Sometimes instead of salting the cod, they are content to spread 

 it open, and dry it. It becomes as hard as a board, and is then 

 called stockfish. 



Flat-fish. The family of flat-fish includes the plaice, the dab, 

 the flounder, the turlot. the brill, and the sole. All these fish have 

 a peculiar appearance which is not noticed at first. They may 

 be known by the brown back, where the two eyes are placed 

 and by the white belly; but one is struck by seeing their 

 mouth awry. When they are cleaned, it is also observed .that 

 the intestines are only on one side. These fish have a very 



peculiar structure. In- 

 stead of having the belly 

 below and the back above 

 they have a white side 

 turned towards the 

 ground, and a brown side 

 turned towards the sky ; 

 and the eye which would 



be of no use to them if it was below, has travelled round to the 

 side of the eye which is uppermost. To place one of the fish of 

 which we speak in its true position, so as to compare it with a 



