96 COD FISHERY. 



the heads, open them, take out the entrails, and the 

 large bone, and then put them into veflels, where 

 they are fteeped eight days in ftrong brine, made 

 with French fait, if they have any, or, if not, 

 with Portuguefe fait. Then they take them out 

 of the brine, and lay them one over another, to 

 let the brine drop out. They even put them under 

 a fort of prefs, formed o boards, covered with 

 flones, and then barrel them with the larger! Por- 

 tuguefe fait they can procure. This method is 

 very good, according as it is praiifed by the 

 Danes, but not fo when pra<ftifed by the Iceland- 

 ers, who cut the fim, and go through the whole 

 procefs fo badly, that their klipp-jijh is little 

 eileemed. 



The difficulty of procuring calks forces the 

 Icelanders, and particularly the inhabitants of 

 Norway, from Drontheim, to a degree of latitude 

 above Bergen, to cure fifh in a manner called 

 plat-fijh (or flat fifh,) which comes near the dry 

 cod prepared in North America, but with- 

 out being near fo white or good, becaufe proper 

 care is not taken to extraft the blood. In curing 

 plat-fijh) they fometimes leave the heads, and 

 at other times cut them off. Having emptied and 

 wafhed the fifli, which they fplit open entirely, 

 they deep them for half a day in water, to let the 

 blood flow out, after which they wafli them a fe* 

 cond time, and leave them heaped up with Spanifh 

 fait for three day. Then they make them up in 



new 



