light salted

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...

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Bibliographic Details
Format: Manuscript
Language:English
Published:
Subjects:
English language > Dialects > Newfoundland and Labrador
Newfoundland
Online Access:http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55704
id ftmemorialunivdc:oai:collections.mun.ca:elrcdne/55704
record_format openpolar
spelling ftmemorialunivdc:oai:collections.mun.ca:elrcdne/55704 2023-12-31T10:19:26+01:00 light salted xxxx/xx/xx image/jpeg 1 index card http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55704 eng eng L 1873 CARROLL Fisheries 43-44 Margot Metcalfe 17 June 1969 References: Dictionary of Newfoundland English, http://www.heritage.nf.ca/dictionary/index.php Dictionary of Newfoundland English Word Form Database 12960 L_12960_light a http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55704 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 2023-12-04T11:29:27Z 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 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
light salted
topic_facet English language--Dialects--Newfoundland and Labrador
description 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
format Manuscript
title light salted
title_short light salted
title_full light salted
title_fullStr light salted
title_full_unstemmed light salted
title_sort light salted
publishDate
url http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55704
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 L
1873 CARROLL Fisheries 43-44
Margot Metcalfe 17 June 1969
References: Dictionary of Newfoundland English, http://www.heritage.nf.ca/dictionary/index.php
Dictionary of Newfoundland English Word Form Database
12960
L_12960_light a
http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55704
_version_ 1786825642420994048

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