160 NEWFOUNDLAND COD-FISHERY. 



' Cod formerly here abounded in such countless numbers 

 that it seemed impossible any diminution in the supply should 

 ever arise ; frequent complaints have, however, of late years 

 been heard of the deterioration of this important fishery. 



'The season for the fishery commences about May, and 

 continues till August for exportation, but by the inhabitants is 

 continued into September. Each vessel, as she arrives at the 

 island, takes her station opposite any unoccupied part of the 

 beach which may afford a convenient situation for the curing 

 of the fish. The first proceeding is to unrig and take down 

 the upper masts, &c., of the vessel, and to erect or prepare the 

 stage on shore. This is a covered platform projecting over the 

 water, strongly built, and guarded with piles to prevent injury 

 from the boats. On the stage is a large firm table, on which 

 all the processes to be hereafter described are performed. 



' Near the shore the fishing is carried on in boats about 

 eighteen feet keel, in the offing by large boats, and on the 

 Great Bank itself in schooners, with a crew in proportion to the 

 size of the craft. 



' Each pers:n manages two lines, and each line carries two 

 hooks ; so that if there are four men in the boat, which is 

 usually the case, there are sixteen baits out. The bait consists 

 of Herrings, Capelin, Squid, Mackerel, or Launce. Good 

 hands will take from three to four hundred fish in a day ; but 

 it is severe labour, from the weight of the fish and the extreme 

 cold felt in such an exposed situation during easterly winds ; 

 in fine weather, with the wind between S. and W., the tempera- 

 ture is agreeable. Two men have sometimes caught above 

 2,000 in a day. 



* The boats take their station on the edge of the shoal, and 

 the lines being baited are thrown out. When a sufficient load 

 has been taken, it is carried to the stage ; for if the fish were 

 kept too long unopened they would be materially injured. 



' Each fish is taken by a man standing on one side of the 

 table, who cuts its throat with a knife. He then pushes it to a 

 second on his right hand called the header ; this person, taking 

 the fish in his left hand, draws the liver out, which he throws 

 through one hole into a cask under the table, and the intestines 



