9o COD FISHERY. 



out fait, merely by being dried. The Norwegi- 

 ans, and the fifliers of the Baltic, dry almoft all 

 the fifh they take, by hanging it by the tail, over 

 ftoves, with a cord fixed to the cieling of their cab- 

 bins ; and the fifh, dried in this manner, (which 

 might be called fmoked fifh^) as well as that, 

 dried by the wind, is called Jlock-fijh, without 

 diftinftion. 



Rondelet fays, that the merchants of Antwerp 

 have fhewn him, under the name of ftock-fifh, all 

 forts of fifh dried in the air, or with fmoke, fuch 

 as rays, foles, plaices, turbots, &c. Stock-fifi^ there- 

 fore, is not a particular fpecies of filh, as fome 

 authors have imagined ; it is from the method of 

 preparing it, that this name is given indifcrimi- 

 nately to every fort of fifh. The Dutch mer- 

 chants, however, do not provide any other flock- 

 fifh, but torfch, or cod ; and in the French provin- 

 ces, no other fifh is known under the name of 

 ftock-fifh, but cod, dried without fait. Befides the 

 generical name of Jiock-fijh^ there are fome other 

 names nfed in the North, owing to the different 

 methods of curing the fifh : fuch w* flackfifh ^ heng- 

 fh^ roifchair^ langfifh^ rondfijh. We fliall en- 

 deavour to give an account of all thefe. 



Anderfon remarks very properly, that a perfon, 

 who had no knowledge of any other climates, but 

 of thofe, temperate and damp like ours, could 

 fcarce conceive, how fo laige and flat a fifh, as the 

 torfch, or cod, could be kept for feveral years with- 

 out 



