PRESERVATION OF FISHERY PRODUCTS FOR FOOD. 
393 
can determine from the quality of the pickle pumped out whether the fish are keeping 
in good condition. If the pickle shows signs of being tainted, tlie flsh must at once 
be overhauled and repacked. 
As soon as the cod are lauded on the dock they are culled, the principal grades 
being (1) large cod, which includes all over 22 inches in length salted; (2) medium or 
small cod, between IG and 22 inches in length; and (3) snappers, which comprise 
the lowest grade. If the trip is from other grounds than the Grand Banks, the “scsile 
fish” are separated from the cod; these comprise hake, haddock, pollock, and cusk. 
Of the cusk, two grades have been made during receut years, namely: (1) large, cover- 
ing all over 19 inches in length salted ; and (2) snappers, comprising all under 19 inches 
in length. Each grade is weighed separately and the fish are washed with clean salt 
water in tubs, vats, or old dories. If the fish have been kenched for two mouths or 
more they are sometimes rubbed with bristle or iialmetto brushes to remove surplus or 
incrusted salt, etc. 
They are next placed in large butts, usually old molasses or sugar hogsheads, 
each having capacity for about 900 to 1,000 j^ounds of fish. From 2 to 4 bushels of 
Trapani salt is sprinkled among the fish in each butt, this quantity depending on the 
degree and length of salting on the vessel. In the case of Grand Banks cod about 2^ 
bushels of salt are placed in each butt, whereas for Georges cod, which usually are not 
so heavily salted in the vessels, about 34 bushels are required. With the exception 
of the bottom layer the fish are generally placed with the skin side up, but this is not 
the universal custom, some curers placing all the fish flesh up except the last two or 
three layers. Fish in butts take the salt better if placed face or flesh side up, and 
in case they have been only lightly salted it is best to place them face u]); but if they 
have been thoroughly salted on board the vessel it seems immaterial whether they 
be placed face up or back up in the butts. The bottom layer is placed back down, to 
protect the fish from the bottom of the butt, and the top layers have the backs ui> as 
protection against dirt, dust, etc. On top of the pile is placed about half a bushel of 
salt, to strengthen the weak pickle which floats up to the surface. In case the fish 
have been but slightly salted on board the vessel, some curers hang over each butt a 
basket containing about a bushel of salt, through which water is allowed to percolate 
and, thus charged with brine, to flow into the butt, the salt in the basket being renewed 
as it melts away. The fish remain in the butts under shelter until orders are received, 
which inay be a year or more, in that case more salt being added from time to time; 
but the sooner they are used after the first few weeks the better, otherwise they have 
a tendency to turn yellow, or in case of pollock they turn dark. 
When orders are to be filled the fish are removed from the butts and placed 
flesh side down, except the first two layers, in benches about 3 feet high, for the 
purjiose of pressing out some of the water and giving the fish a smooth surface, this 
being known as “ water-horsing.” The following day they are again repiled in a similar 
manner, but with those flsh iu the upper half of the first pile placed in the lower half 
of the second. The water-horse should be made a little higher in the middle than on 
the sides, in order to facilitate the running of the moisture from the flsh, and it 
should be put on racks about 3 inches high, to protect the fish from the moisture, dirt, 
etc., on the floor. In order to avoid water-horsing a second time, many of the curers 
place weights on top of the first water-horse, this being most easily accomiilished by 
placing boards on the pile of fish and rolling empty hogsheads on top; but this is not 
