524 COD-nSHING IN LABRADOR. 



another source of merriment. The boats are generally filled about the 

 same time, and all return together. 



Arrived at the vessel, each man employs a pole armed with a bent 

 iron, resembling the prong of a hay-fork, with which he pierces the 

 fish, and throws it with a jerk on deck, counting the number thus dis- 

 charged with a loud voice. Each cargo is thus safely deposited, and 

 the boats instantly return to the fishing-ground, when, after anchoring, 

 the men eat their dinner and begin a-new. There, good reader, with your 

 leave, I will let them pursue their avocations for a while, as I am anxious 

 that you should witness what is doing on board the vessel. 



The captain, four men, and the cook, have, in the course of the morn- 

 ing, erected long tables fore and aft the main hatchway, they have taken 

 to the shore most of the salt barrels, and have placed in a row their large 

 empty casks, to receive the livers. The hold of the vessel is quite clear, 

 except a corner where is a large heap of salt. And now the men having 

 dined precisely at twelve, are ready with their large knives. One begins 

 with breaking off the head of the fish, a slight pull of the hand and a 

 gash with the knife effecting this in a moment. He slits up its belly, with 

 one hand pushes it aside to his neighbour, then throws overboard the head, 

 and begins to doctor another. The next man tears out the entrails, sepa- 

 rates the liver, which he throws into a cask, and casts the rest overboard. 

 A third person dexterously passes his knife beneath the vertebras of the 

 fish, separates them from the flesh, heaves the latter through the hatch- 

 way, and the former into the water. 



Now, if you will peep into the hold, you will see the last stage of the 

 process, the salting and packing. Six experienced men generally manage 

 to head, gut, bone, salt and pack, all the fish caught in the morning, by 

 the return of the boats with fresh cargoes, when all hands set to work, and 

 clear the deck of the fish. Thus their labours continue until twelve 

 o'clock, when they wash their faces and hands, put on clean clothes, hang 

 their fishing apparel on the shrouds, and, betaking themselves to the fore- 

 castle, are soon in a sound sleep. 



At three next morning comes the captain from his berth, rubbing his 

 eyes, and in a loud voice calling " all hands, ho !" Stiifened in limb, and 

 but half awake, the crew quickly appear on the deck. Their fingers and 

 hands are so cramped and swollen by pulling the lines, that it is difficult 

 for them to straighten even a thinnb ; but this matters little at present ; 

 for the cook, who had a good nap yesterday, has ri.sen an hour before 



