DRY/SALT V
dry a In the dry salting method, the fish, having been split, are placed with the flesh upwards side by side, usually head to tail alternately, until a space in the curing stage about three feet in width and varying from four to twelve feet in length is covered; dry salt is then spread over the surf...
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Language: | English |
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ftmemorialunivdc:oai:collections.mun.ca:elrcdne/21022 2023-12-31T10:19:16+01:00 DRY/SALT V image/jpeg 1 index card http://collections.mun.ca/cdm/ref/collection/elrcdne/id/21022 eng eng D 1937 Seafisheries of Nfld 45 References: Dictionary of Newfoundland English, http://www.heritage.nf.ca/dictionary/index.php Dictionary of Newfoundland English Word Form Database 14735 D_14735_dry a http://collections.mun.ca/cdm/ref/collection/elrcdne/id/21022 Department of Folklore Original held in the Department of Folklore. Memorial University of Newfoundland. Department of Folklore English language--Dialects--Newfoundland and Labrador Text Manuscript ftmemorialunivdc 2023-12-04T11:29:28Z dry a In the dry salting method, the fish, having been split, are placed with the flesh upwards side by side, usually head to tail alternately, until a space in the curing stage about three feet in width and varying from four to twelve feet in length is covered; dry salt is then spread over the surface of the fish; another layer of fish is placed upon the first, and so on, until the pile or bulk reaches the height that the curers deem advisable. PRINTED ITEM DNE-cit GMS Jan 80 Used I Used I Used I Manuscript Newfoundland Memorial University of Newfoundland: Digital Archives Initiative (DAI) |
institution |
Open Polar |
collection |
Memorial University of Newfoundland: Digital Archives Initiative (DAI) |
op_collection_id |
ftmemorialunivdc |
language |
English |
topic |
English language--Dialects--Newfoundland and Labrador |
spellingShingle |
English language--Dialects--Newfoundland and Labrador DRY/SALT V |
topic_facet |
English language--Dialects--Newfoundland and Labrador |
description |
dry a In the dry salting method, the fish, having been split, are placed with the flesh upwards side by side, usually head to tail alternately, until a space in the curing stage about three feet in width and varying from four to twelve feet in length is covered; dry salt is then spread over the surface of the fish; another layer of fish is placed upon the first, and so on, until the pile or bulk reaches the height that the curers deem advisable. PRINTED ITEM DNE-cit GMS Jan 80 Used I Used I Used I |
format |
Manuscript |
title |
DRY/SALT V |
title_short |
DRY/SALT V |
title_full |
DRY/SALT V |
title_fullStr |
DRY/SALT V |
title_full_unstemmed |
DRY/SALT V |
title_sort |
dry/salt v |
url |
http://collections.mun.ca/cdm/ref/collection/elrcdne/id/21022 |
genre |
Newfoundland |
genre_facet |
Newfoundland |
op_source |
Department of Folklore Original held in the Department of Folklore. Memorial University of Newfoundland. Department of Folklore |
op_relation |
D 1937 Seafisheries of Nfld 45 References: Dictionary of Newfoundland English, http://www.heritage.nf.ca/dictionary/index.php Dictionary of Newfoundland English Word Form Database 14735 D_14735_dry a http://collections.mun.ca/cdm/ref/collection/elrcdne/id/21022 |
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1786824920291868672 |