ttention
to the hints thrown out by Dr. Belknap, in his Account of the American
Newfoundland Fishery, which I transcribe for you perusal:--

"The cod-fishery is either carried on by boats or schooners. The boats in
the winter season go out in the morning, and return at night. In the
spring they do not return till they are filled. The schooners make three
trips to the banks of Newfoundland in a season; the first, or spring
cargo, are large, thick fish, which, after being properly salted and
dried, are kept alternately above and under ground, till they become so
mellow as to be denominated _dumb fish_. These, when boiled, are red,
and of an excellent quality; they are chiefly consumed in these states.
The fish caught in the other two trips, during the summer and fall, are
white, thin, and less firm; these are exported to Europe and the West
Indies; they are divided into two sorts; one called merchantable, and the
other Jamaica fish.

"The places where the cod-fishery is chiefly carried on, are the Isle of
Shoals, Newcastle, Rye, and Hampton. The boats employed in this fishery
are of that light and swift kind called whale-boats; they are rowed either
with two or four oars, and steered with another; and being equally sharp
at each end, move with the utmost celerity on the surface of the ocean.
The schooners are from twenty to fifty tons, carry six or seven men, and
one or two boys. When they make a tolerable voyage, they bring over five
or six hundred quintals of fish, salted and stowed in bulk. At their
arrival, the fish is rinced in salt water, and spread on hurdles composed
of brush-wood, and raised on stakes three or four feet from the ground.
They are kept carefully preserved from the rain: they should not be wet
from the time they are first spread on the hurdle till they are boiled for
the table.

"This fishery has not of late years been prosecuted with the same spirit
it was fifty or sixty years ago, when the shores were covered with
fish-flakes, and seven or eight ships were annually loaded for Spain or
Portugal, beside what was carried to the West Indies. Afterward they found
it more convenient to cure the fish at Corscaw, which was nearer to the
banks. It was continued there to great advantage till 1744, when it was
broken up by the french war. After the peace it revived, but not in so
great a degree as before. Fish was frequently cured in the summer on the
eastern shores and islands, and in the spring and fall