182 HISTORY AND METHODS OF THE FISHERIES. 
rolling, have partially “‘tried out” their oil. To make more room in the cask the oil is partially 
drawn off and stowed in barrels. If the skipper finds that he can get a good price for his oil at 
Newfoundland or Saint Pierre, he will turn it into money at those places; otherwise it is carried 
home and disposed of there. Oil from the ‘‘bankers” is not pure enough to be used as the great 
“lung-strengthener,” inasmuch as it is not nicely taken care of on board the vessel. It is made 
into what is known as “tanner’s oil,” and is sold at the average rate of 38 cents per gallon. 
SounDs.—The sounds of the fish are, on many vessels, regarded as one of the cook’s per- 
quisites. These, the swim-bladders, lying just under the backbone and in the roof of the general 
cavity of the body, are of large size in the cod and well stocked with gelatine, though by no means 
approaching the value of the sounds of the hake (Phycis) in this particular. The cook, who was 
not expected to take part in the operations of dressing fish, usually spent the time when the crew 
were occupied in that work in cutting the sounds out from the backbones. As fast as he obtained 
these he threw them into a pail of salt water, where they might soak until he was ready for the 
further operation of scraping them. This he did most frequently at evening, when the dories were’ 
distant from the vessel setting their trawls. In scraping sounds a bait-knife is used, and blood 
and other dirty matters are scraped off, and the sounds are then put to soak in strong brine for a 
few days. From the brine they are transferred to a barrel for permanent stowage, and then they 
are heavily salted. At the time of final packing the sounds look white and clean, quite unlike the 
bloody mass they were at first. On his reaching port the cook sells the sounds, commanding for 
them a price varying from 2 to 6 cents per pound. Like the Grand Bank livers, Grand Bank 
sounds are not regarded as first class; they are made very largely into a preparation called 
ribbon isinglass, used chiefly for settling beer. The best sounds, obtained from the off-shore fish- 
eries and the fresh fishermen, are made into the better grades of isinglass for refining and sizing 
purposes, and are also used for food. 
CoD TONGUES.—In addition to livers and sounds the tongues of the cod are also often cut out 
and saved by the fishermen, these being likewise the normal perquisite of the cook. On the Victor 
no tongues were saved, but I was informed that they are often taken and preserved in salt. They 
are sold at home, and find their way into the market as a great delicacy. 
OTHER VISCERA.—I am not aware that any other viscera of the cod are saved for sale, though 
in the halibut the fins are often saved, but the pea and the stomach, too, sometimes are saved to 
be used as bait when other sorts of bait are scarce. This sort of bait was formerly very exten- 
sively used in cod fishing, but of late years the fishermen believe they must have fresh bait, and, 
to obtain it, will sacrifice a great deal. On the subject of “gurry fishing” I have spoken at 
greater length in other places. 7 
g. BAIT AND BAITING. 
VARYING KINDS WITH SUCCESSIVE SEASONS.—D aring recent years a practice has been in vogue 
among most of the Grand Bankers, and, in fact, among all other cod-fishing vessels, of using fresh 
bait. Until the past decade, at most, fish were often captured with bait which had been brought 
from home preserved by salt, or with the entrails and flesh of the cod itself, called in fisherman 
phraseology “gurry.” It seems, however, now to be the a common opinion that during the 
summer months the fish will not bite at all at salt bait or guurry, and it is a very general practice 
to use some form of fresh bait. This bait is obtained from the land most, conveniently acces- 
sible, which, in the case of Grand Bankers, is Newfoundland. ‘This baiting business has come to 
be at that island a very important trade, and in the smaller hamleia , which are scattered along 
