208 HOW COD AEE OUKED. 



aflfections of the joints and bones, and in consumption of the 

 lungs. The result of an extended trial of this medicine in the 

 hospital at London for the treatment of consumptive patients 

 shows that about 70 per cent gain strength and weight, and im- 

 prove in health, while taking the cod-liver oil ; and this good 

 effect with a great many is permanent. Skate-liver oil is like- 

 wise coming into use for medicinal purposes, and I have no doubt 

 that the oil obtained from some of our other fishes will one day 

 be foimd useful in a medicinal point of view. 



The codfish is best when eaten fresh, but vast quantities are 

 sent to market in a dried or cured state : the great seat of the 

 cod-fishery for curing purposes is at Newfoundland. But con- 

 siderable numbers of cod and ling are likewise cured on the 

 coasts of Scotland. The mode of cure is quite simple. The 

 fish must be cured as soon as possible after it has been caught. 

 A few having been brought on shore, they are at once split up 

 from head to taU, and by copious washings thoroughly cleansed 

 from aU particles of blood. A piece of the backbone being cut 

 away, they are then drained, and afterwards laid down in long 

 vats, covered with salt, heavy weights being placed upon them 

 to keep them thoroughly under the action of the pickle. By and 

 by the fish are taken out of the vat, and are once more drained, 

 being at the same time carefully washed and brushed to prevent 

 the collection of any kind of imptuity. Next the fish are pined 

 by exposure to the sun and air ; in other words, they are bleached 

 by being spread out individually on the sandy beach, or upon 

 such rocks or stones as may be convenient. After this process 

 has been gone through the fish are then collected into little heaps, 

 which are technically called steeples. When the hloom, or whitish 

 appearance which after a time they assume, comes out on the 

 dried fish the process is finished, and they are then quite ready 

 for market. The consumption of dried cod or ling is very 

 large, and extends over the whole globe ; vast quantities are 

 prepared for the religious communities of Continental Europe, 

 who make use of it on the fast-days instituted by the Eoman 

 Catholic Church. 



Besides the common cod, there are the dorse {M. callarias), 

 and the poor or power cod {M. minuta), also the bib or pout 

 {M. lusca). 



The whiting (Merlangus vulgaris) is another of our delicious 

 table-fishes, which is found in comparative plenty on the British 

 coasts. This fish is by some thought to be superior to all the other 



