COD FISHERY. 73 



Of the prefervation and difpofal of Green 

 Cod, &c. 



Cod, to be good, muft be entire, the Ikin on, 

 be white, firm, not fpotted, and not have a bad 

 fmell. It muft be kept in cool, but not damp, 

 flore-houfes. It keeps very well until fpring, but 

 heat fpoils it. They have, however, very good 

 cod the whole year round in the northern provin- 

 ces of France ; but it cannot bear the heat of the 

 South, much lefs that of the Levant. Therefore, 

 green cod muft be confumed in France, and as it is 

 much efteemed, it often happens, that there is not 

 a fufficiency of it, and that they are obliged to 

 have recourfe to foreigners for a further fupply. 



In July and Auguft, the French are fupplied 

 with excellent cod, cured in the north of Ireland, 

 and Scotland, on Dogger' s-bank, in the German 

 fea, &c. 



Of the preparation of Green Cod, according to the 

 Dutch method. 



Although the greateft part of the French 

 fifhers prepare cod-fifh in the round manner, as 

 before defcribed, there are fome of them, howe- 

 ver, who cut it flat, and fait it in calks and bar- 

 rels, which we have called the Dutch method. 



When 



