The method of drying gave good results only in warm, dry regions. 

 It was because of this that Bordeaux and Port-de-Bouc, near Marseille, 

 became, during the 19th century, the two great centers of preparing cod 

 and Bordeaux acquired almost exclusive lead in its commerce. 



However, even under, favorable climatic conditions, drying in open 

 air has serious disadvantages. A too hot sun or an unforeseen shower 

 can spoil a whole batch of cod. Besides,- the time of drying is subject to 

 many variables: the intensity of the sun, the humidity of the air, the 

 direction and force of the wind. Finally, a relatively important manoeuver 

 is necessary in order to protect all the stock of cod in treatment in case of 

 unfavorable weather conditions. 



These considerations motivated the introduction in France, at the end 

 of the 19th century, of artificial drying. One of the principal consequen- 

 ces was that it permitted the northern ports to become, in their turn, 

 great processors of the cod caught by their vessels. 



The first artificial drying installation in France was at Bordeaux. 

 This new procedure rapidly became general among the drying places at 

 Begles; then it extended to the other great cod ports. 



In the modern installations, such as those at Fecamp, drying is ac- 

 complished by passing through a tunnel. After washing, the cod are hung 

 by the tail on racks carried on small carts. They are allowed to drain 

 for 24 hours. The carts are then pushed into the tunnel where they ad- 

 vance progressively. The tunnel is 25 to 30 meters long, 3 meters wide, 

 and 2 meters high. At the extremity opposite the entrance, an air fan 

 and a battery of radiators is located, their heat not exceeding 35°. The 

 cod are thus slowly warmed to a temperature of about 30 . Their time 

 in the tunnel varies from 3 to 48 hours according to the amount of drying 

 required at their destination. They are then ready for packing and ship- 

 ping. According to the amount of drying, the cod have lost up to 35% of 

 their weight. 



The number of dryers for cod in 1938 were 2 at Gravelines, 1 at 

 Boulogne, 5 at Fecamp, 2 at Saint-Malo-Saint-Servan, 1 at La Rochelle, 

 29 at Bordeaux; the cod industry had disappeared at the Mediterranean 

 ports. 



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