ICO COD FISHERY. 



The curing of round-fifti is very fimple. Hav- 

 ing cut off the heads, and opened the fifh, as far 

 as the anusy to empty them, they tie them two by 

 Wo, by the tail, with a firing, and hang them up 

 on poles, laid croflways. They remain thus ex- 

 pofed to the air, for feven or eight weeks, more or 

 tefe, according to the temperature of the weather. 

 The mod favourable time is, when there is a cold 

 and dry North wind; the fiih, becoming dry* 

 drinks, and grows round. When it is in this 

 condition, and very ftiff, there is no danger from 

 infe&s. The Norwegians then lay it up in heaps, 

 like wood for fuel, waiting for purchafers. It is 

 one of the chief branches of trade, that the Dutch 

 have with Norway. The round-fifh of Iceland, 

 is not as much efteemed as that of Norway ; whe- 

 ther the difference be owing to the nature of the 

 fifh, or to the relative drynefs of the air, is 

 Uncertain. 



Of Klipp-fijh) without fait. 



We have fa id before, that, the Danes cure 

 torfch, or cod, in the green way, by faking them 

 in barrels, much in the fame manner as the Dutch 

 make abberdan. They call it Klifp-fijh. The 

 Shetlanders make another fort of klipp-fifh, which, 

 except its not being falted, is very like the dry 

 cod, that the French prepare at Newfoundland. 



The 

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