COD FISHERY. 103 



and then there is no danger of its becoming cafe. 

 In this ftate it is left, until the Danifh merchants 

 come to carry it off. On the way to the fhip it is 

 covered, to protect it from rain ; for it wou!4 be 

 fpoiled at lea, were it (hipped wet. 



Fifh, which has been prepared in this manner, 

 is looked upon as more delicate, and fells, better, 

 than round-fifli. They make flack-fifh, in Iceland, 

 of fome other forts of fifli ; but the merchants 

 don't efleem it, and will take no other but flack- 

 fifh of cod or ling, except wlien it happens to be 

 very fcarce. 



Of the Rothf chair 9 or Rodfchier, of Norway ', or 

 Rotfkaering) of Denmark. 



Thefe terms fignify fifh fplit through the whole 

 length of it, which, when dry, forms, as it were, 

 two long roots. 



What the Norwegians call rodfcbier, differs but 

 little from flack-fifh. They fplit the fifh as far as 

 the tail, and take out the large bone. Thefe two 

 pieces, being united or kept together by the tail, 

 are dried, by hanging them up like round-fifli. The 

 greateft part of it is made of fmall cod, taken near 

 the coafls. This is more delicate than round-fifli, 

 and is called the zaart-fijh of Norway. Some of 

 it is prepared in the iflands of Froe and Weft- 

 menoe ; but that of Norway is more efteemed. It 

 is made in April, at which time round-fifli could 

 not be made. 



Of 



