These measures were sometimes insufficient to give satisfaction to 

 outfitting for the great fishery, for French salt could attain very high 

 prices in years of low production, and its use sometimes resulted in seri- 

 ous shortcomings from the point of view of quality. 



Also, the ancient legislation allowed the outfitters from certain ports 

 to obtain salt in Spain and Portugal, without any penalty on cod prepared 

 with foreign salt. But French salt manufacture, having greatly developed 

 in the 18th century, an act of the Council, dated May 28, 1779, revoked 

 this tolerance. 



New franchises applying to foreign salt were instituted by the Conven- 

 tion and by the government of Louis XVIII. For a quarter of a century, 

 these dispositions were made the object of legislation leading to innumer- 

 able complaints, and finally the law of November 28, 1848, gave a durable 

 status to salt regulation. 



Salt used for preparing fish and put aboard for provisions is exempt 

 from all taxes of use and consumption applying to domestic salt; from 

 customs and entry taxes of foreign salt if it has been imported under French 

 flag. The requirement of transport under French flag may be waived if it 

 can be proved that is has been impossible to find French tonnage available 

 to transport the salt. 



For the Newfoundland fishery, a franchise of 90 kilos of salt for 100 

 kilos of salt fish landed in France is granted. If the quantity of salt used 

 for preparation exceeds this maximum, a small tax is exacted, both for 

 salts of French and foreign origin. 



Salt used in repacking ashore benefits from the same exemption, with 

 a limitation on the quantity according to the method of preparation, in pickle 

 or dry. 



Fish hooks of foreign manufacture used in the Newfoundland fishery and 

 in Greenland are also duty-free for fishing vessels. 



On the other hand, protection of the French fishery is assured by high 

 taxes on imports of foreign cod to France. 



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