| Summary: | light a Persons who pickle cod-fish in puncheons, never put salt on the three first lines placed in in the bottom of the puncheons, and very/little on the fourth line; as they fill up the cask, they increase the quantity on each line of the fish, and on the top fish, better than one half of an inch is put on it. Notwithsatnding which, the top fish are often light salted, and the bottom fish in the puncheon, are salt-burned, and often must be watered before being exposed to the sun for making. PRINTED ITEM DNE-cit Used I Used I Used I light-cure(d), light-fished, light salted, light-salt v, shore1, light cure, salt v Checked by Jordyn Hughes on Mon 20 Jul 2015
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