them, and prepared their coffee and eatables. Breakfast dispatched, they
exchange their clean clothes for the fishing-apparel, and leap into their
boats, which had been washed the previous night, and again the flotilla
bounds to the fishing-ground.
As there may be not less than 100 schooners or pickaxes in the har- bour, 800 boats resort to the banks each day ; and, as each boat may pro- cure 2000 cods per diem, when Saturday night comes about 600,000 fishes have been brought to the harbour. This having caused some scarcity on the fishing-grounds, and Sunday being somewhat of an idle day, the Captain collects the salt ashore, and sets sail for some other con- venient harbour, which he expects to reach long before sunset. If the weather be favourable, the men get a good deal of rest during the voy- age, and on Monday things go on as before.
I must not omit to tell you, reader, that, while proceeding from one harbour to another, the vessel has passed near a rock, which is the breed- ing place of myriads of Puffins. She has laid to for an hour or so, while part of the crew have landed, and collected a store of eggs, excellent as a substitute for cream, and not less so when hard boiled as food for the fishing- grounds. I may as well inform you also, how these adventurous fellows distinguish the fresh eggs from the others. They fill up some large tubs with water, throw in a quantity of eggs, and allow them to remain a minute or so, when those which come to the surface are tossed overboard, and even those that manifest any upward tendency, share the same treatment. All that remain at bottom, you may depend upon it, good reader, are perfectly sound, and not less palatable than any that you have ever eaten, or that your best guinea-fowl has just dropped in your barn-yard. But let us return to the cod-fish.
The fish already procured and salted, is taken ashore at the new harbour, by part of the crew, whom the captain has marked as the worst hands at fishing. There, on the bare rocks, or on elevated scaffolds of considerable extent, the salted cods are laid side by side to dry in the sun. They are turned several times a-day, and in the intervals the men bear a hand on board at clearing and stowing away the daily produce of the fishing-banks. Towards evening they return to the drying grounds, and put up the fish in piles resembling so many hay-stacks, disposing those towards the top in such a manner that the rain cannot injure them, and placing a heavy stone on the summit to prevent their being thrown down
