1 62 NEWFOUNDLAND COD-FISHERY. 



gathered into heaps of three or more, placed one on top of the 

 other, the backs being uppermost, to guard against rain or 

 damp during the night. These piles are increased as the fish 

 become more dry ; but during the day-time they are spread 

 out on the flakes, or stages, separately. On the fifth evening, 

 the night piles consist of from forty to fifty fish each, laid regu- 

 larly, with a few at top, disposed like thatch to throw off the 

 rain ; and when finally made up into stacks ready for shipment, 

 tarpaulins and rind of trees kept down by stones are used for 

 the same purpose. It is left in these stacks for a considerable 

 time, being occasionally spread out again during fine weather ; 

 and as damp getting into the fish will spoil not only the one so 

 wetted, but often the whole pile, great attention is paid to the 

 weather while the fish are spread on the flakes ; at the slightest 

 signs of the approach of wet they are all turned back uppermost, 

 and, as sudden showers are frequent during the summer season, 

 the hurry and confusion of the time the fish is drying is inde- 

 scribable. Even the Sabbath, during divine service, affords no 

 respite if this source of danger is apprehended, for the whole 

 fruits of a voyage may depend on the exertions of a few minutes : 

 the flakes are on such occasions surrounded with men, women, 

 and children, turning the fish or piling them up, to shelter them 

 from the coming rain. 



' The whole coasts of Labrador and Nova Scotia, as well as 

 Newfoundland, are the scene of these fisheries. Twenty thou- 

 sand British subjects are annually employed, with from two to 

 three hundred schooners, on the Labrador stations. About 

 four-fifths of what we prepare is afterwards exported to the 

 Catholic countries of Europe. A great quantity of Cod is im- 

 ported green, that is, it is split and salted, but has not been 

 dried at the stations. 



' Cod are also taken with large nets, called Cod-seines, from 

 So to 100 feet deep. 



'When the fishing-stations are at a considerable distance 

 irom the shore, so that too long a period would elapse before 

 the cargo could be salted in the regular manner, it is usual to 

 perform this process on board, and boats laden with the fish 

 thus partly prepared are continually being despatched to the 



