Labrador, the country and the people . litting open the carcass and hanging it up in the sun todry. Many of the ancient, foreign names for the animalhave apparently been derived from the fact that from timesimmemorial the flesh of the drying split fish has beenmade tenderer by beating the carcass with clubs. TheNorwegians call the animal the stock (stick) fish; inSpanish it is baccalhao (from Lat. hacvlum, a staff, rod,or small stick); in Italian, mazza (a club); in Gaelic,gad (rod). The Greeks called the fish bacchi (rods).In English the name stock-fish covers the haddock,ling, and hake, as w
Labrador, the country and the people . litting open the carcass and hanging it up in the sun todry. Many of the ancient, foreign names for the animalhave apparently been derived from the fact that from timesimmemorial the flesh of the drying split fish has beenmade tenderer by beating the carcass with clubs. TheNorwegians call the animal the stock (stick) fish; inSpanish it is baccalhao (from Lat. hacvlum, a staff, rod,or small stick); in Italian, mazza (a club); in Gaelic,gad (rod). The Greeks called the fish bacchi (rods).In English the name stock-fish covers the haddock,ling, and hake, as well as the cod. The Labrador Eskimoalways preserve cod by hard drying without salt. Thewhite man, of course, has devised his own methods of curingthe cod by smoking it hke the salmon, or of turning it assteaks or in boneless rolls, ready for immediate use, but thecommonest method is still that by dry salting, as it has beenfor so many centuries. Since these many virtues as a food-fish must be multiplied by the inconceivable numbers of. On the March
Size: 1815px × 1376px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., booka, bookcentury1900, bookdecade1900, booksubjectnaturalhistory
