These piles, protected from inclement weather by canvas tarpaulins, 

 remained thus for eight days at the end of which time they constituted the 

 green-salted cod, ready to undergo the long process of drying. 



To proceed to the latter, the cod, after a careful washing, were laid 

 out, flesh up, on the beach, or, sometimes, on wooden platforms built on 

 posts two or three feet above the ground. Thus exposed during the first day 

 of preparation, they took the "first sunning". 



The second day the cod were again laid out one by one on the beach. 

 They took the "second sunning" until noon; after which they were assembled 

 three by three. 



On the third day, a third exposure, which lasted the day, constituted the 

 "third sunning". At nightfall they were formed into bundles of eight called 

 "gavelottes". 



The "fourth sunning" was given in the same condition as the preceding. 

 On the evening of the fifth sunning, the cod were gathered in larger bundles, 

 the "moutons". 



At the end of the day of the "sixth sunning", the cod were amassed in 

 piles of about fifty hundredweight, named "meulons", (haystacks). They 

 were left thus for 6 to 12 days. At the end of this time, the cod were again 

 laid on the beach. This was the seventh sunning, a day in which the piles 

 were reformed in a fashion such that the less dry fish were placed in the up- 

 per part. 



Fifteen days later, the eighth sunning was given in conditions identical 

 to that of the preceding; then one waited a month to give the ninth sunning. 



The preparations were then terminated and the drying had been so ef- 

 fective that cod thus treated could be sent to the hottest country without fear 

 of spoiling in the course of the voyage. 



The drying completed by this method required a period of almost four 

 months. It could, then, be applied only to cod captured during the first part 

 of the season. As the date of departure approached the fish underwent a dry- 

 ing more and more incomplete. It became, then, an article of regional ex- 

 portation or of local consumption on the return home. The last cod caught 

 were put in boxes green- salted in the manner in which the hank boats prac- 

 ticed it. 



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