COD FISHERY. 8l 



and when the barrel is full, they pour into it about 

 a quart of ftrong brine. In this operation, they 

 ufe a barrel of fait, for every fourteen barrels of 

 fifh. This quantity, viz. of fourteen barrels, 

 makes what they call a lot. 



Each barrel contains from thirty to fifty fifties, 

 and weighs above 3oolb. After the fecond bar- 

 reling, they clofe up the barrels, and depofit them 

 in the hold of the veiTeL 



Of barrelled cod^ which is fold in brine. 



When the fliips arrive at Dunkirk, the fifti is 

 taken out of the barrels, and waftied in new brine, 

 feparating the large, well conditioned, and fit for 

 fale, from thofe, that are fmall, or are any way 

 fpoiled. Thefe laft are put into barrels apart, and 

 fold as an inferior fort of fifli. 



In this third barreling they ufe from twenty to 

 twenty-five Ib. of white fait, and when the bar- 

 rels are full, they clofe them up and pour in fome 

 ftrong brine, through the bung-hole, after which 

 the fifli is fit for fale. 







Of dry falted Cody in barrels. 



For cod, barreled in the dry way, they obferve 

 the method we have juft defcribed, until they arrive 

 in port. The cod is then taken out of the barrels, 

 and the good feparated from the bad. As they 



G take 



