OPERATIONS DURING THE FISHING SEASON. 229

throwing the fish at the same moment, with the other hand, into the trudge-barrow. Such is the amazing quickness of the operations of heading and splitting, that it is not unusual to decapitate and

take out the entrails and back-bones of six fish in one minute. - ' w‘When the barrow is full, it is carried away imme- diately to the salter, and replaced by another.

The business of the salter is most important, as the value of the whole voyage depends on his care and judgment. He takes the fish out of the barrow, one by one, spreads them, with the back undermost, in layers, sprinkling a proper quantity of salt between each. The proportion of salt necessary to cure cod- fish, is generally estimated at the rate of one hogs- head to ten or twelve quintals; but much depends on the place, and the state of the weather. More salt is used for green fish, or fish remaining long in bulk, than for fish salted on shore, to be spread out to dry in a few days; and more is necessary at Labrador than at Newfoundland. Sometimes the fish is salted in vats, which requires less salt, and also increases the weight; but it does not look so well, nor is it so much esteemed in foreign markets.

In salting, the bulks must not be of too great a size, as the weight would injure the lower tiers. In bulks, the fish must remain five or six days, and in vats, four or five. It is then carried in barrows, and thrown into vats or troughs full of holes, suspended from the stage in the sea. In this vat, the washer stands up to his knees. among the fish and sea-water,