422 AUDUBON 



vertebrae of the fish, separates them from the flesh, heaves 

 the latter through the hatchway, 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, clean, 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 labors 

 continue till midnight, when they wash their faces and 

 hands, put on clean clothes, hang their fishing apparel on 

 the shrouds, and, betaking themselves to the forecastle, 

 are soon in a sound sleep. 



At three the next morning, comes the captain from his 

 berth, rubbing his eyes, and in a loud voice calling, " All 

 hands, ho ! " Stiffened 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 thumb ; but this 

 matters little at present, for the cook, who had a good nap 

 yesterday, has risen an hour before them, and prepared 

 their coffee and eatables. Breakfast despatched, they 

 exchange their clean clothes for the fishing apparel, 

 and leap into their boats, which had been washed the pre- 

 vious night, and again the flotilla bounds to the fishing-r 

 grounds. 



As there may not be less than one hundred schooners 

 or pickaxes in the harbor, three hundred boats resort to 

 the banks each day, and, as each boat may procure two 

 thousand Cods per diem, when Saturday night comes 

 about six hundred thousand fishes have been brought to 

 the harbor. This having caused some scarcity on the 

 fishing-grounds, and Sunday being somewhat of an idle 

 day, the captain collects the salt ashore, and sets sail for 

 some other convenient harbor, which he expects to reach 

 long before sunset. If the weather be favorable, the men 



