" When a sufficient quantity of fish has been taken to load the boat, it is then carried to the shore, in order to be cured ; this must be done within a ccrtain time not exceeding eight-and-forty hours, otherwise the fish will lose of its value in proportion to the length of time it i3 kept without•splitting.
" The place where the operation of curing the cod-fish is performed, is a stage, or covered platform, erected on the shore, with one end projecting over the water, which is called the stage-head, and which is fortified with stout ers or very strong shores, to prevent the stage from re ceiving any damage from ships or boats ; it has also longers fixed horizontally at intervals, like so many steps, to facilitate the ascent to the stage. On the fore-part of this platform is a table, on one side of which is the cut throat, who takes the fish, cuts with a knife the throat down to the nape, and then pushes it to the header, on his right hand; the latter takes it in his left hand, and with the right draws out the liver, which lie throws through a hole into a cask under the table ; next the guts, which he throws through the trunk-hole, in the floor of the stage, into the sea ; then fixing- the neck of the fish to the edge of the table, which before him is semicircular and sharp, he pi esses upon the neck with his left hand, to which a thick piece of leather, called the palm, has been fastened for that purpose, and with the right gives the body of the fish which is uppermost a violent jerk, which pushes it to the splitter opposite to him, while thc head thus separated falls through an open ing into the water. This operation requires such violent exertion, that besides the palm with which his left hand is armed, the seat on which he is sitting has a strong round back, which assists in collecting all his strength for the effort necessary to separate the head from the body of the fish.
" The splitter, then taking the fish with his left hand, cuts it with the right, beginning at the nape down by the sound bone to the navel; and giving the knife a little turn to keep as close to the bone as possible, lie con tinues cutting to the end of the tail ; then raising the bone with the knife, he pushes the fish so split into the drudge-barrow, and the sound bone into the sea through an opening close to him in the stage floor. 'When the
barrow is full, it is immediately carried to the salter, another being put in its place. This process of splitting is performed with considerable rapidity, though with the utmost care, because the value of the fish depends in a material degree upon its being correctly performed; if ruffled by frequent or interrupted cuttings, the fish would be disfigured. The tongues and sounds arc sometimes reserved, either for domestic uses or for sale; in which case they are thrown aside and immediately taken up by some other person, so as not to give the least interruption or hindrance to the work performing at the table.
" At the opposite end of the stage stands the 8alter, who, as soon as the drudge-barrow is brought to him, takes out the fishes one by one, and placing them in layers on one side of the stage, spreads on each some salt with his hand, taking particular care to apportion its quantity to the size of the fish and the degree of thick ness of its several parts. This operation, which is con tinued until the bulk is of a proper size, requires particu lar attention, because, if the bulk is too high, the pres sure of the fish in the upper layers will necessarily in jure those in the lower layers. The province ol the salter demands a perfect knowledge of the business, and considerable experience and judgment, for every thing now depends upon him for the value of the whole voy• age. II there is not a sufficient quantity of salt put to the fish, it will not keep; ir there is too much, the place where the excess is will look dark and moist,—when exposed to the sun, it will be parched up, and when put back, it will become moist again, and break in the hand ling of it ; whereas, fish properly salted, when dry, will be firm, and may be handled without breaking. The defect occasioned hy an excess of salt is known in New foundland by the name of 8alt-burning. The proper quantity is about one hogshead of salt to ten quintals of fish ; somewhat more, if the fish is not to be dried im mediately, but cart iecl away green from the place where it is caught.