Books and other items printed in Gaelic from 1841 to 1870 > Seol air an glacar agus an gréidhear an sgadan, agus air an gréidhear an trosg, an langa, a traille, agus am falmair

DIRECTIONS
FOR
CURING COD, LING, TUSK, AND HAKE.
Printed and Circulated by the Honourable the
Commissioners of the Board of
British Fisheries.
Before noticing the cure of Cod, Ling, Tusk, and Hake,
it may be right to mention, that where circumstances
afford it, welled smacks should always be employed in
the capture of the fish; for the fishermen can not only
better preserve their bait in good condition in such craft,
but the process of cleaning and salting the fish as they
are caught, can be carried on in them with the greatest
convenience and advantage. But whether the fishing
be so prosecuted, or by means of boats, it is essential
never to allow the lines to remain so long down that the
fish may die upon them ; and if boats are employed in
their capture, they ought to return to the shore with
the fish, as soon as possible after they are caught; and
the fish taken on different days ought never to be mixed
together.
As it is an unquestionable fact, that two parcels of
fish, which are of equal size and quality when taken
will, from the difference of the cure alone, obtain very
different prices in the same market,—it is obvious, that
not only the knowledge, but the practice of the best mode
of curing, must be of the most essential importance to
the individual Curers, as well as to the country from
which the article of commerce is to be exported. And
surely, when it is understood, that it is not extra expense