1 64 THE LING. 



the top of the net in his teeth, and spreading out the lower end 

 with both hands, he drops it over a shoal of the fish ; the net 

 is then quickly pulled in by both men, and being emptied of 

 its contents, it is again cast : a load is thus frequently obtained 

 without the necessity of moving from the spot. 



* As the Capelin, independent of its being an excellent 

 article of food, is extensively used as a bait in the more impor- 

 tant Cod-fishery, immense numbers are annually taken.' 



Dried Capelin are imported to some amount, and may be 

 procured of fishmongers and grocers. They are commonly 

 eaten as a tea or breakfast fish. The Capelin is a variety of 

 the real Smelt, and belongs to the Salmon family. 



This notice of the Newfoundland fishery was extracted from 

 the Saturday Magazine, and has been revised with the assist 1 

 ance of Newfoundland fishermen residing in Guernsey and 

 Teignmouth. A good Cod is thick down to the tail, has its 

 sides ribbed, and a deep sulcus or furrow in the nape of the 

 neck. Channel Cod-fish are often indifferent in quality. 



THE LING. 



(Lota molva.) 



The Ling, as its name implies, has a long form of body, and 

 is a very voracious fish. As an instance of its voracity I may 

 mention I knew of one being taken through swallowing a fine 

 Red Mullet and a portion of the trammel-net in which it had 

 become entangled, as the net became hooked over the large 

 teeth of the Ling, which was consequently unable to free itself. 

 They are chiefly caught amongst the Cod, as they will take the 

 same baits, and are found on the same fishing-grounds in the 

 North Sea, off the Irish coasts, &c. Numbers are also taken 

 on certain grounds in the vicinity of the Scilly Isles, and are 

 split, salted, and dried for winter consumption, for which they 

 are well calculated, being fine thick fish and taking salt well. 

 They are sometimes caught on a Whiting-line, attain nearly 5 

 feet in length, and in common with Cod are often found in a 

 puff-blown or distended state, floating, either dead or dying. 

 The liver of a good Ling is large and white, and much oil may 



