42 NATURAL HISTORY. 



ent ways. When dried in the sun without being salted, 

 they are termed Stock Fish ; when simply salted, the 

 commercial term is Green Cod ; but when salted and 

 dried are known as Dry Cod. The heads, which are 

 always cut off, are gathered up by the inhabitants of the 

 coast, and eaten fresh, or else dried and salted, and 

 served as food for cattle. The sound, or swimming- 

 bladder, supplies an excellent isinglass. The liver is 

 suffered to become slightly decayed, and the oil, known 

 as Cod Liver Oil, is expressed, which in many respects, 

 and for most purposes, is preferred to the common sperm 

 oil. The roe is salted and used as bait in catching sar- 

 dines. The number of eggs these fish produce is incred- 

 ible ; four millions have been counted in one roe. 



The Hakes (gadus merlucius), are only two feet in 

 length, very slender, and quite as abundant as the cod. 

 They are extremely voracious, and are usually found in 

 pursuit of herring and mackerel shoals. The flesh is 

 prepared like that of the cod, but less esteemed ; when 

 salted and dried it also receives the name of stock fish. 

 The back is gray, white on the sides, and so abundant 

 that a thousand are often taken in one night. 



The Haddocks (gadus aeglevinus) are very numerous 

 in the northern seas ; from two to three feet long ; brown- 

 ish above, silvery below ; generally found within a mile 

 from the coast, and lives on shell fish, crabs and herrings. 

 They are taken as follows : a great number of hooks 

 baited with sea worms, are fastened on a rope nearly a 

 mile long, and kept afloat by means of an empty tun ; 

 they seize the bait, and are thus captured. Their flesh 

 is white, solid, and very palatable ; there is a smaller 

 species called the Dorsch (gadus dorca). 



The Lings (gadus lota), plate 21, fig. 5, are com- 



