COD FISHERY. 95 



make up the fifti in barrels, and on their return 

 they often continue the fifhery on Dogger' s-bank 

 until winter, unlefs they go to Yarmouth, in Sep. 

 tember, to fifti for herrings. 



The traders of Yarmouth fet out for this fifli- 

 ery with the fame ketches, that they make ufe of 

 for the herring-fifhery, having twelve men on 

 board. They are but a fhort time running to 

 Iceland, and Shetland, where they barter goods 

 for flock-fifh, and take a fituation for fifhing at 

 fifteen or twenty leagues diftance from the Ork- 

 ney Iflands, where they remain for fome weeks. 

 They ufually cut their cod flat, and cure it in 

 bulk. 



The Englilh, Dutch, and French, who carry 

 on this fifliery in the North, fifti alfo for herrings, 



pilchards, &c. which ferve them for bait. 



, 



Of curing cod-fifh in the North, as pracJifed by 

 the inhabitants of thofe countries. 



The northern fiihers prepare fome green cod 

 in barrels, and with fait ; they call it klippjifh* ; 

 it differs but little from what the Dutch call by the 

 fame name, or by that of Abberdan., and is pre- 

 pared by the Danes in the following manner. 

 When the cod are brought on ihore, they cut ofF 



the 



* M. Horrebows derives klipp-fift), from kbppfn, which 

 fignifies ftones, becaufe the fifh is covered with /tones. 



