COD FISHERY. 99 



out fait ; for it is a faft, that, if well cured and 

 laid up, it will keep for ten years, and bear to be 

 carried to various climates. The cold and dry 

 North winds, that prevail in fpring, which is the 

 proper feafon for curing fifh, prevent fermentati- 

 on, and dry the fifh much better, than the damp 

 heat of our climates can do. Even in northern 

 countries, the fummer is not a proper feafon for 

 drying fifti, as the fun breeds infecls, and caufes a 

 fermentation, which is always hurtful to it. This 

 fhould be particularly attended to by all rKhermen. 



Of Round-JiJh, or round Stock-fijh. 



The name of round-fifo is given to torfch, or 

 cod, which, when dry, is long, round, and ftiff, as 

 a ftick. 



They make round-fim in all parts of the North ; 

 as the Norwegians have the reputation of prepar- 

 ing it better than others, we fhall defcribe the me- 

 thod they follow. 



Cod cannot be prepared in this manner, but 

 from the beginning of January until the latter end 

 of April, after which time, the air is not dry 

 enough for fuch large and flat fifh, which remains 

 almofl whole. 



In the fouthern part of Iceland, it is ufually too 

 warm in May, to prepare round-fifh well. It is 

 not fo on the North fide of the illand, where the 

 fifhery does not begin until the middle of May, 

 on account of the ice, that comes from Greenland. 

 HS The 



