FISHERY, green cod. The chief fishe ries for Green cod are in the bay of Cana da, on the great bank of Newfoundland, and on the isle of St. Peter, and the isle of Sable, to which places vessels resort from divers parts, both of Europe and America. They are from 100 to 150 tons burihen, and will catch between 30 and 40 thousand cod each. The most essen tial part of the fishery is to have a master who knows how to cut up the cod, one who is skilled to take the head off properly, and, above all, a good salter, on which the preserving them, and conse quently the success of the voyage, de pends. The best season is from the be ginning of February to the end of April ; the fish, which in the winter retire to the eeepest water, coming then on the banks, and fattening extremely. What is caught from March to June keeps well, but those taken in July, August, and Septem ber, when it is warm on the banks, are apt to spoil soon. Every fisher takes but
one at a time ; the most expert will take from 350 to 400 in a day, but that is the most, the weight of the fish, and the great coldness on the bank, fatiguing very much. As soon as the cod are taken, the head is taken off; they are opened, gut ted, and salted, and the salter stows them in the bottom of the hold, head to tail, in beds a fathom or two square, laying lay ers of salt and fish alternately, but never mixing fish caught on different clays. When they have lain thus three or four days to drain off the water, they arc re placed in another part of the ship, and salted again ; where they remain till the vessel is loaded. Sometimes they are cut in thick pieces, and put up in barrels, for the conveniency of carriage.