GADUS MORRHTJA. 



the human race ; still fewer are more universally serviceable 

 than the codfish, of which every part is applied to some use- 

 ful purpose. When fresh, its beautifully white, firm, and 

 flasky muscles furnish our table with one of the most delicious 

 dainties ; salted, dried, or otherwise conserved for future use, 

 it affords a substantial and wholesome article of diet, for which 

 a substitute could not readily be found. The tongue, which 

 is always separated from the head when the fish is first caught, 

 even epicures consider a delicacy ; and tongues salted or pic- 

 kled along with the swimming bladders, which are highly nu- 

 tritious, being almost entirely pure gelatine, are held in much 

 estimation by housekeepers, under the title of tongues and 

 sounds. The liver of the cod, when fresh, is eaten by many 

 with satisfaction, but it is more generally reserved by fisher- 

 men for the sake of the large quantity of fine limpid oil which 

 it contains. This is extracted by heat and pressure, and forms 

 the well-known cod-liver oil of commerce, which in many re- 

 spects, and for most uses, is superior to the commonly used 

 fish-oil. The heads of codfish, after the tongues are cut out, 

 and the gills are saved for bait, are thrown overboard, on ac- 

 count of want of room, and because salting would not preserve 

 them to any advantage. Yet the head, being almost entirely 

 composed of gelatine, is, when fresh, the richest, and perhaps 

 the most nutritive, part of the fish. The fishermen, it is true, 

 make use of it for their own nourishment, but the great mass 

 is thrown into the sea, a circumstance to be regretted, when 

 it is remembered how many poor, in various charitable insti- 

 tutions, and through the country generally, might be luxuri- 

 ously fed with this waste. If vessels were provided with the 

 requisite implements and fuel, these heads would furnish a 

 large amount of strong and valuable fish-glue, or isinglass, 

 that would well repay the trouble and expense of its prepara- 

 tion. The intestines of the codfish also yield a tribute to the 

 table. The French fishermen, especially, prepare from them 

 a dish somewhat similar, and not much inferior, to the sounds. 

 Finally, the ovaries, or roes, of the females are separated from 

 their membranes, and the eggs, nicely pickled, afford an agree- 

 able and gustful relish, far more delicate and inviting to the 

 palate than the celebrated Russian caviare. In addition to 

 these usual modes of employing the different parts of the cod- 

 fish, the Norwegians, Icelanders, and Kamtschadales pound 

 up the backbones and other refuse parts, for the purpose of 



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