COD FISHERY. 87 



likewife, becaufe, in Norway, they cut the green 

 cod badly, fo that its flefh is often red with blood. 

 They give it a firft faking, in large tubs, and hav- 

 ing left it for eight days in this brine, they lay the 

 fifli in heaps, over one another, until the brine has 

 dript of ; it is then put into barrels with coarfe 

 Portuguefe fait. This method might be very good, 

 if they had the attention to wafbt the fifh, before it 

 was barreled. 



Norway produces a great deal of fait, but it is 

 fit only for the firft faking, which ferves to make 

 the flefli firm, and to foak the blood. The laft 

 and real faking, which preferves the fifh, mull be 

 done with French, Spanifh, or Portuguefe fait ; 

 the laft is more commonly ufed by the Norwegi- 

 ans, on account of the trade they carry on with 

 Spain and Portugal. The inhabitants of Den- 

 mark, Holftein, and of the countries bordering on 

 the Elbe, make ufe of white Hamburgh fait, 

 although it is fuppofed to have little ftrength. 



The cafks, in which they put their cod, are of 

 deal, and are of a much worfe make than the 

 Dutch ; and they often put bad cod, and even 

 other forts of fim, in the middle of them, between 

 the better fort of fifh, which is placed at both 

 ends. 



The Dutch, that fifh for cod in the northern 

 feas, prepare it better than the Norwegians. They 

 cut off the heads, and open the cod as far as the 

 anus ; and, after a firft faking, to make the flefh 



firm 



