76 COD FISHERY. 



keep good for a long time. The greateft part of 

 this operation, which they call dry faking, is left 

 to the women. 



Into one of the large tubs, 45 or 46 barrels of 

 cod are emptied together with their brine ; when 

 there is not brine enough in the barrels, they make 

 new, with fait diffolved in water ; for there muft 

 be brine enough to cover the fifli. 



The women, that are around the large tub, wafli 

 the cod, fifli by fifli. This is done by holding 

 them with the left hand againft the fide of the 

 tub, fo as to keep them dipped in the brine, and 

 by rubbing them with a fmall broom, in the right 

 hand, taking care not to injure the fldn ; hav- 

 ing repeated this operation, three or four times, 

 they put thofe, that are wafhed, in heaps, in the 

 fame large tub, which contains the brine. 



Then they take out the fifh, that have been 

 thus waflied, and holding them by the tail, dip 

 them four or five times in the veffel full of frefli 

 water. When this water becomes fait, they pour 

 it out and renew the water. 



After about a barrel and a half of cod has been 

 thus waflied in the brine, and twice in frefli water, 

 a woman takes them one by one, and examines 

 them. With a knife ihe takes off all the blood, that 

 may have remained on them, and every thing elfe, 

 that might injure the fifli, as to its quality and 

 whitenefs. She wafties them again, if neceflary, 

 and then the cod is in a condition to be left to 



drip 



