68 COD FISHERY. 



vantage in getting glue made of the fwims, than 

 in faking them for fale, in Europe ; for, when 

 faked, they are not fit to make glue of. To 

 make.ufe of this glue, it mufl be broke in fmall 

 pieces, then fleeped for fome days in water, and 

 afterwards boiled. The fwims of the largefl fifh 

 only, are preferred. 



Remarks on the French manner of preparing green 

 Cod. 



As far as the cod is opened, the large bone is 

 taken out, but they dont open it further than 

 from the neck to the anus, or, as it is improperly 

 called, the navel. This is owing to the cuftom 

 the French have of faking Newfoundland cod, fo 

 as that it may remain of a roundifh form towards 

 the tail, on which account it is called round cod. 



On the contrary, the Englifti take out the whole 

 bone, and fplit open the cod in its full length, and 

 fo prepare it flat. The Dutch prepare it in the 

 fame manner, and barrel it up. The dry cod is 

 alfo prepared fometimes round and fometimes flat, 

 but of this we fiiall treat in the fequel. 



The manner of faking Cod, in bulk, according to 

 the French method. 



To give cod a firft faking, take care to put as 

 much fait as poffible in its body, then rub the 



whole 



