The tribune. [volume] (Beaufort, S.C.) 1874-1876, 1876-12-06
THE COD FISHERY.
How tho Fish are Cau.h. and car

THE COD FISHERY,
How tho Fish are Caught and Cur
A correspondent of the Montreal
Gazette, writing from st. Johns, N. F.,
says |: After few expiring wriggles the
cod is flung from the fsherman's boat
upon the rough "stage," where it is re-
ceived by the "cut throat" who with q
sharp knife lays open the fish across the
throat and down the belly, and passes it
to the "header." This operator pro-
ceeds to extract the liver, which is
dropped into vessel by his side, to be
converted into cod liver oil. He then
extrscts the entrails and wrenches of
the head, and throws these into another
receptacle, to be preserved for the farm
forming most fertilizing compost for
his fields. The tongues, however, are
taken out, and also the " sounds, and
these, fresh or picked, are an excellent
article of food. The fish is then passed
to the "splitter," who by q dexterous
movement cuts out the b16k bone nearly
to the tail, and thus lays the fish entirely
open, and capable Of being laid fiat on
its back. This is the incest part Of the
operation, and the "splitter" always
commands higher wages than the other
operators. The "salter" next takes
the fish and washes it we'll from all par
ticles of blood, salts il, and places It in
piles to drain. After lying the proper
length Of time it is washed, and spread
to dry on the "fiake," which is formed
of spruce boughs, supported by frame-
work, resting on upright poles. Here
the cod are spread out individually to
bleach by exposure to sun and air, and
during this process require constant at
tention. At night, or on the approach
of rain, they are made up into little
round heaps, with tho skin outward, in
small haycocks. When the "bloom,"
they assume, comes out ON the dried
fish, the process is finished, and they
are then quite ready for storing. On
being conveyed to the premises Of the
exporting merchant, they are first
culled," or assorted into four differ
ent kinds, known as "Merchantable,'
Madeira, "West India, and "Dun,"
or broken fish. The first is the best
quality; the second grade lower; tie
third is intended for the stomach of
West Indians, and the fourth, which is
incapable of keeping, is used at home.
The cod GENT to hot countries is packed
by screw power into small casks called
"dfums;" that which goes to the Med
iterauean is usually exported in bulk.
We ship large quantities OF dried cod
fish to Brazil, and there is hardly an in
haDited corner Of chat vast empire in
which the Newfoundland cod is not to
be found, being carried on the backs of
mnles from the sea coast into the most
distant provinces of the interior. The
negroes of the West Indies welcome il
as n grateful addition to their vegetable
diet. To ali parts of the Mediterranean
it finds its way-Italians, Greeks and
sieilians equally relishing the produce
of our sea harvest. The Spaniards and
ali over the sunny peninsula the "baca-
10" have been q, standing dish since
the days of Cervantes, who makes
spc cial mention of our cod in "Don
Qnixote under that name. In Gre:t
Britain and the United States we have
tho usands of customers, In the warm
er regions of the earth, however, the
people seem to have q special liking for
TIE dried and salted cod, and to them it
is au almost Indispensable article of
food. The more extensively Brazil,
Spain, and Italy are opened up by rail
ways and other means of transit, the
greater becomes the demand for cod, as
the cost is lessened. Roman Catholic
countries are our best customers, and
NJ twfoundlanders have no reason to
wish for the abolition Of Lent or q re-
duction in the number OF fast days ap-
pointed by the Roman Catholic Oharch.
The advancing price of fresh meats of
all kinds in various countries is also
raj idly increasing the demand for cod,
and has considerably enhanced it's value.
Twelve or fourteen years ago the
average price of ash was from twelve to
fifteen shillings per Guintal. 1t is now
exactly double that price. Is-t, ln