82 COD FISHERY. 



take them out, they wafli them in tubs, and then 

 place them on floping boards, with their tails 

 againft one another. Having thus left them to 

 drip for feveral days, they make them up in cafks, 

 or barrels, and throw fome white fait upon them, 

 after which they make feveral holes in the bottoms 

 of the barrels to let out the brine, formed by the 

 moiflure of the fifh, and then flop up the barrels. 

 The fifhermen of Grandville, who fifh on the 

 great bank, to accommodate their friends, make 

 choice of fmall cod of two or three Ib. weight, 

 which are more delicate than the large ones, and 

 put them in barrels, throwing fome fait upon 

 them, without cutting them in pieces As they are 

 kept from the contaft of the air, they remain frefli 

 .for a long time. The Grandville fifhermen never 

 prepare cod in brine. Small cod is ufually neglect- 

 ed, as unfit for commerce ; but it appears, that, if 

 they were prepared in this manner, they would 

 bear a preference, on account of their delicacy. 



Of the Police of Dunkirk, with regard to 

 barreling. 



The magistrates of Dunkirk have eflablifhed the 

 following regulations : 



i . The barrels muft be made of good oak, and 

 there muft be at leaft twelve ftaves to each bar- 

 rel. They mufl contain one hundred and thirty 

 pints, Paris meafure, and the firfl letter ofthemafler 



cooper's 



