Class IV. LING COD FISH. 



numbers without ever finding any of the female 

 or roed fish among them. 



While a ling is in season its liver is very 

 white, and abounds with a fine flavored oil ; but 

 as soon as it goes out of season, the liver be- 

 comes red as that of a bullock, and affords no 

 oil. The same happens to the common cod 

 and other fishes in a certain degree, but not so 

 remarkably as in the ling. When the fish is in 

 perfection, a very large quantity of oil may be 

 melted out of the liver by a slow fire, but if a 

 violent sudden heat be used for that purpose, 

 it yields very little. This oil, which nature 

 hoards up in the cellular membranes- of fishes, 

 returns into their blood, and supports them in 

 the engendring season, when they pursue the 

 business of generation with so much eagerness 

 as to neglect their food. 



Vast quantities of ling are salted for expor- 

 tation, as well as for home consumption. When 

 it is cut or split for curing, it must measure 

 twenty-six inches or upwards from the shoulder 

 to the tail ; if less than that it is not reckoned a 

 sizeable fish, and consequently not entitled to 

 the bounty on exportation; such are called 

 Drizzles, and are in season all summer. 



The usual size of a ling is from three to four Descrip- 

 feet, but we have heard of one that was seven 



TION. 



