COD FISHERY. 85 



Cod, barreled in brine, is confidered more deli- 

 cate than that, which is barreled in dry fait : feve- 

 ral perfons, however, prefer the fecond fort, be- 

 caufe, in dreffing it for table, it fwells, whereas 

 the firfl fort {brinks. 



As fmall cod, at lead that of a middling fize, is 

 more delicate than the overlarge kind, and as 

 every one allows, that the old fait of Brouage is 

 better for cod than white fait, the Dunkirk traders 

 make choice of fmall cod, and fait them in barrels, 

 and in brine, with Brouage fait. Such fmall cod 

 keeps longer, is more delicate, and fells a.t a 

 higher price, than that made up in bluk. 



Of the Cody called L'ANDOLIUM. 



In Flanders, they have a particular method of 

 preparing fome cod, which they take on their 

 coafls ; it is faid to be preferable to frefli cod, as 

 it has a little relilh of fait, tha makes it very 

 pleafmg. It is called Andolium ; they fay it is 

 prepared in this manner. The fifh is put, alive, 

 into a tin veffel, and killed, by throwing a great 

 deal of fait over it and under it. It keeps but for 

 a fortnight at mod, but, if drefled for table, in 

 the manner of frefh cod, it is faid to be delicious. 



Of 



