Fecamp and Bordeaux are the most important ports for receiving 

 and processing cod. At Fecamp, artificial drying only is used, while at 

 Bordeaux there is still drying in the open. 



At Saint-Pierre-et-Miquelon, certain places employ artificial drying 

 by the Witman method which involves preliminary treatment of many hours 

 under steam pressure. 



Another procedure which has been tried in France consists of com- 

 pressing the cod between cotton sheets which absorb the moisture. While 

 giving better results than the other procedures, it has generally been aban- 

 doned because of the expense. 



In the great Canadian fisheries in the Gulf of Saint Lawrence, the cod 

 is generally treated by the Gaspe method. The fish are placed in hangars 

 for "sweating". When the moisture appears on the surface, they are put 

 in the sun to dry again. Alternate sweating and drying are repeated until 

 the cod becomes as hard as a board. 



A certain quantity of dried cod is especially prepared for American 

 tastes. Thus, at Newfoundland, they prepare boneless cod, shredded cod, 

 stripped cod, and cod in blocks . These products are exported to the 

 United States and to Canada in soldered boxes weighing 10, 20, and 30 

 pounds. 



Halifax has a specialty of steam-prepared cod. The fish is skinned 

 and carefully washed; then it is cooked, boned, chopped, and reduced to 

 a fibre resembling fine wool. In this state, it is placed for 24 hours in a 

 drying kettle at 120°, then, after pressing, it is packed in airtight boxes. 

 The contents equal more than three pounds of green cod. 



Shore operations also include by-products such as liver oil for medic- 

 inal purposes. Generally this consists of purification before selling to 

 the pharmaceutical houses. 



These operations are usually simple physical treatments, for purifi- 

 cation must not affect the therapeutic activity which the oil already 

 possesses and without which it would not be of medicinal use. 



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