ANALYTICAL INDEX. 



33 



iv., 202 ; effect of trawling upon eggs 

 of cod, iv., 208 ; opinions respecting 

 their destruction of herring, iv. 322, 

 330 ; artificial hatching in America, 

 iv., 324 ; v., 14 ; their transport in a 

 frozen condition in the United States, 

 v., 7 ; variations in abundance in 

 American waters, v., 63 ; habitat, v., 

 120, 121 ; viii., 140; time of appear- 

 ance on Canadian coast, v., 121 ; time 

 of return to deep water, v., 121 j 

 mode of cure adopted in Canada, v., 

 127-131 ; relative value of dried cod 

 to fresh, and its importance as food, 

 v., 244, 245 ; conditions favourable 

 for hatching of eggs, v., 279 ; its pro- 

 ductiveness, v., 28j ; abundance of 

 cod in the African waters, v., 472, 

 477 ; herring as its food, vi., 90, 91 ; 

 small cod as food for salmon, vi., 152 ; 

 nematodes in, vi., 261 ; coecal appen- 

 dages, vi., 273 ; its voracity, vi., 

 276 ; viii., 131 ; food as affecting ex- 

 ternal colour of the fish, vi., 279 ; 

 kept in vivaria, vi., 279 ; its possible 

 partial extermination through the 

 system of long-line fishing, vi., 289 ; 

 fat in cod, vii. , 7 ; superiority of fish 

 feeding on Crustacea, vii., 21 ; bait, 

 v., 122, 125, 126 ; vii., 293 ; viii., 

 135 ; anatomical details of the family 

 and genus to which it belongs, viii., 

 128; x., 167, 168 ; names given to 

 this fish, viii., 128 ; x., 186-188 ; 

 varieties of form and colour, viii., 

 129 ; habits, viii., 130 ; x., 169-170 ; 

 means of capture, viii., 133, 134 ; x., 

 I 75~ I 79> productiveness of the cod 

 fishery, viii., 134; "cod-murderer," 

 viii., 135 ; life history, viii., 136 ; 

 hermaphrodites, viii,, 137 ; diseases, 

 viii., 137 ; x., 181 ; modes of cook- 

 ing, viii., 139 ; how cured, viii., 139 ; 

 size and weight, viii., 141 ; x., 1715 ; 

 geographical distribution, x., 168, 

 169 ; development of the fry after 

 hatching of the eggs, x., 173 ; site of 

 the principal English fishing-ground, 

 x., 178; commercial value, x., 180, 

 181 ; its enemies, x., 181, 182 ; be- 

 haviour in confinement, x., 183-185 ; 



VOL. XIV. A. I. 



its ability to live in fresh water, x., 

 185, 1 86. See also Cod fishes and 

 Cod fishery - 



Cod-fish (Kabeljauweri), a name applied 

 to a political party in the Nether- 

 lands in the I5th century, ix., 309 



Cod-fishes, various kinds : geographical 

 distribution, viii., 121 ; capacity to 

 exist in fresh water, viii., 122 ; an- 

 tiquity of the cod fishery, viii., 123 ; 

 means of capture, viii., 124; bait, 

 viii., 125 ; modes of preserving alive 

 for market, viii., 125-126 ; diseases, 

 viii., 127 



Cod-liver oil, excellence of that pro- 

 duced from Newfoundland fish, v., 

 245 



Cod men. Cod smacks. See Fishing- 

 vessels. 



Cod tribe, almost entirely absent in the 

 Australian seas, v., 306 



Cod fishery, v., 53, 119, 120, 157, 165, 

 276, 277, 292 ; extension of the fish- 

 ery, v., ii ; United States fishery, v., 

 26 ; xiii., 66-69 J falling off in yield 

 in Norway and Sweden, v., 153 ; 

 number of vessels, and their nation- 

 ality, employed in the Newfoundland 

 fishery in 1578, v., 228 ; fishery at 

 Iceland and the Faroe Islands, vii., 

 295 ; North Sea fishery, vii., 316 ; 

 fishery near the Canary Islands, xiii., 

 44; in Spain, xiii., 44; fishery in 

 Newfoundland, v., 230-232 ; xiii., 

 50-52 ; the fishery in Canada, v., 119- 

 133 ; xiii., 56-59 ; in Denmark, xiii., 

 80, 81 ; in Norway, v., 274-276 ; xiii., 

 86-90 ; in Holland, xiii., 95 ; in 

 France, xiii., 101 ; in the British 

 Islands, xiii., 106 ; value of the cod- 

 fish as a food product, xiii., 112. 

 See also Cod. 



Cceca, pancreatic, tapeworms in, vi. , 249 



Coetlogon, " Universal History of Arts 

 and Sciences," extract from, respect- 

 ing herrings, i., 406 



Coffer-fishes, backbone of, ii., 141 



Cohn, of Breslau, his remarks on pu- 

 trefaction, vii., 221 



Colchester, fisheries carried on there, 

 viii -> 337 J vessels employed, viii. 337 

 D 



