THE NEWFOUNDLAND COD FISHERY 75 



effects partial drying by extracting a large proportion 

 of the flesh fluids of the fish. The extraction of water 

 by the salt is assisted by kenching, the fish at the bottom 

 of the kench being pressed down by the weight of those 

 above. 



The fish are taken from the butts as required, and are 

 piled in a kench about 4 ft. high, to express and drain 

 off the pickle . At the end of two days the fish are re-piled , 

 the top fish becoming the bottom, and so subjected to 

 full pressure. If the weather is unfavourable for drying, 

 they are re-kenched every two or three days. 



The fish are then dried by exposing them to wind and 

 sun on a bed of latticework about 8 ft. wide and 30 ins. 

 above the ground, and as long as necessary, called a 

 " flake." The drying yard is known as the flake yard. 

 The latticework is constructed of triangular-section, 

 wooden laths, placed about 3 ins. apart, the fish resting 

 on the upper edges of the laths. 



In the hot weather, the fish are protected from sunburn 

 by canvas awnings, and from rain at night by coops. 



With a warm sun and a good breeze, drying will be 

 complete in about 10 hours. Thorough drying through- 

 out the body of the fish is accomplished by drying on the 

 flakes uncil the surface is dry and crystallized. The fish 

 is then kenched, and the dry surface salt extracts more 

 moisture from the interior. The fish is then dried again, 

 thus ensuring a much more complete result. 



Fish are also dried in some factories in large, steam- 

 heated shelf driers. This method is inclined to be too 

 rapid, with the result that the fish are only surface 

 dried instead of being uniformty dried right through. 



After drying, the fish are kenched in the store until 

 required. They are then skinned, the bones are removed, 

 and they are moulded into blocks which are cut up into 

 cakes for packing and export. 



