NEWFOUNDLAND COD-FISHERY. 161 



through another which is over the sea, into which they drop. 

 He next separates the head, by placing the fish against the edge 

 of the table, which is constructed curved and sharp at this part 

 for the purpose ; and pressing on the head with the left hand, 

 he with a violent and sudden wrench detaches the body, which 

 by the action is pushed to a third man opposite to him, the 

 head falling through an opening in the stage into the water. 

 The man who performs this feat sits in a chair with a stout 

 back to enable him to use the necessary force, and his left 

 hand is guarded with a strong leathern glove to give him a 

 better hold. 



< The splitter cuts the body open from the neck downwards 

 with rapidity, but with a skill acquired by Icng practice ; the 

 value of the body depending on its being done in a particular 

 way. The sound-bone is detached by the process, and is 

 suffered to fall also into the sea, unless the sounds and tongues 

 are intended to be saved for use, in which case the requisite 

 number of them and of the heads are thrown aside, and re- 

 moved, so as to offer no interruption to the main business. 



' When the barrow into which the split bodies are thrown is 

 full, it is removed to the salter at the further end of the stage, 

 who piles the fish in layers, spreading on each as he takes it 

 out a proper quantity of salt, which must be apportioned with 

 accuracy and judgment, a deficiency or excess of it at this part 

 of the process being detrimental to the proper curing. 



' It is the custom in some places, or by some fishermen, to 

 place the split fish in vats or oblong square troughs, instead of 

 in open piles. 



'After remaining from four to six days in salt, the fish is 

 washed in sea- water, in large wooden troughs, seven or eight 

 feet wide and three or four deep, a quantity of the bodies being 

 put in at a time ; each is taken up singly and carefully cleaned 

 with a woollen cloth, and then laid in long rows on the stage to 

 drain for a day or two. When a sufficient quantity is thus pre- 

 pared it is spread to dry on stages, made either of wattles 

 supported on poles or else of more substantial timber, the 

 objec( being that the Cod should be thoroughly and equally 

 exposed to a free circulation of air. Every evening the fish are 



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