COD. 
151 
four days to sweat; after which they are again spread, 
and when dry put into larger heaps, covered with 
canvass, and left till they are put on board. 
“ Thus prepared they are sent to the Mediterra- 
nean, where they fetch a good price ; but are not 
esteemed in England; for which place another kind 
of fish is prepared, called by them mud fish ; which, 
instead of being split quite open, like their dry 
fish, are only opened down to the navel. They 
are salted, and lie in salt, which is washed out of 
them in the same manner with the others ; but, in- 
stead of being laid out to dry, are barrelled up in a 
pickle of salt boiled in water. 
" The train-oil is made from the livers. It is 
called so to distinguish it from whale or seal-oil, 
which they call fat oil, and is sold at a lower price, 
being only used for lighting of lamps, than the 
train-oil, which is used by the curriers : — they take 
a half tub, and, boring a hole through the bottom, 
press hard down into it a layer of spruce boughs, 
upon which they place the livers ; and expose the 
whole apparatus to as sunny a place as possible. 
As the livers corrupt, the oil runs from them, and, 
straining itself clear through the spruce boughs, is 
caught in a vessel set under the hole in the tub’s 
bottom.” 
The air-bladder, or sound, of the cod is esteemed 
a delicacy, and after being salted is packed in bar- 
rels and sent to England. The fishermen, both 
of Newfoundland and Iceland, have a method of 
