| Summary: | salt Persons who pickle cod- fish in puncheons, never put salt on the three first lines placed in the bottom of the puncheon, 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. Notwithstanding 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 and Sup Used I 4 Used I Only a partial quote is used in the dictionary.
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