SALMON FISHERY. 



'33 



the whole winter, if no thaw come on. The Chi- 

 nefe build a kind of ice-houfe on their boats, by 

 means of which fifh is brought frefh and in good 

 order to Canton, from very diflant provinces. In 

 France, the chaiTes-maree, or fifh-machines, carry 

 fifh to a great diftance in frofty weather ; but in 

 that country the frofl does not ufually lafl long 

 enough, fo as to fpeculate with certainty upon this 

 manner of keeping fifh ; for it often happens, that 

 thaw; come on all of a fudden, whereby the fifh* 

 carriers fuffer great lofTes. 



But even without frofl, falmon can be carried 

 in good condition to the diflance of fifty, fixty, or 

 eighty leagues, if the weather be cool ; for it is 

 brought frefh by fea from fome ports of Scotland 

 to London in cool weather, and, when the paflage 

 is not retarded by calms or contrary winds, is good* 

 For this purpofe, the Scotch take out the gills* 

 and gut the falmon. They do not wafh them, 

 but put bundles of very clean flraw into them, and 

 lay them in bafkets upon long ftraw, fo that they 

 do not touch one another. If, during the paffage, 

 they have contrary winds, warm weather, or 

 florms, whereby the fifh might be fpoiled, they 

 fait them, or pickle them, as we fliall explain here- 

 after. 



Of keeping Salmon in melted butter* 



By this method, which is ufed in Holland, fal- 

 mon can be kept for a fortnight or three weeks, 



almoft 



