7O COD FISHERY. 



on the top ; but the mod of them negle& this 

 precaution, which is very troublefome, and of no 

 great uie. The tongues, heads, and zounds, are 

 falted, and placed under the cod, as already ob- 

 ferved. But after the cod has been taken out at 

 the landing place, they raife the tongues, and 

 zounds in bafkets, and {hake them in a kind of 

 ileve, fo as to throw off the overplus of fait. 

 They are then put in barrels, wherein they keep 

 a long time without being fpoiled. 



When the tongues are to be dreiTed for table, 

 they muft be firft fleeped in water, to make them 

 tender and frefti ; but as to the zounds, it is fuffici- 

 ent to wafli them. 



The Englifh fifhers, on the Bank, give the cod, 

 whether large or fmall, only a half-faijting, and 

 fend them in fmall veiTels to fhore, where, after 

 having waftied and ileeped them for a fhort time, 

 they let them dry a little, and then give them a 

 full falting, if they intend to make dry cod, 



Remarks on the good quality of Green Cod. 



Befides the attention neceiTary in falting cod, 

 the good quality of it depends upon feveral other 

 circumflances. i. Cod, like all other fifh, is 

 flabby and bad, in the time of fpawning. 2. 

 Nothing can be falted as well in hot, as in cool 

 weather. 3. The fifhermen fay, that in certain 

 feafons, the cod feed upon mire, or weeds, that 



float 



