THE CODFISH FRONTIER 269 



essary; though some, leaving in winter, made a point of an 

 early catch for the Lenten markets. This was 'Vet cod/' salted 

 but not dried. 



We cannot do better here than go to first sources and give 

 a brief account of the fishing as reported by Nicolas Denys in 

 1672, in his Natural History of North America: 'Tt is neces- 

 sary that a captain who sets out from France for this fishery 

 should make preparation in provisions for six months at least. 

 After that they go to take on their salt at Brouge, Oleron Re, 

 or Brittany . . . which makes up almost all the rest of what the 

 ship can carry. This fishery consumes much salt. There is need, 

 further, of lines eighty fathoms in length, eight to ten for each 

 man. A much larger number of hooks are required. There is 

 also needed for each man twelve to fifteen leads of six pounds 

 weight each, also knives for dressing and splitting. After she is 

 equipped she sets sail and goes, by the Grace of God, to find 

 the Grand Bank. Having arrived there, all the sails are furled 

 and the ship is prepared for this fishery. The tiller of the rudder 

 is attached on one side, so the vessel remains almost as if she 

 were at anchor, though she drifts nevertheless when there is a 

 wind. Some now throw over their lines and others build a 

 staging along one side of the vessel outside. Upon this staging 

 are placed the barrels; these are half -hogsheads, which reach 

 to the height of the waist. Each fisherman places himself 

 inside his own. They have also a large leathern apron which 

 extends from the neck to the knees. The lower end of the 

 apron is placed over the barrel outside, in order to insure that 

 the water, which the line brings with it drawing up the cod 

 from the bottom of the sea, shall not run into the barrel . . . 

 the lead must not reach the bottom by two fathoms. He 

 catches only a single cod at a time, and in order to know the 

 number that he takes, each fisherman has a little pointed iron 

 near him, and at the time he removes the hook from the cod, 

 he cuts the tongue from it and strings it on this iron. Each 



