salt-burned

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...

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Bibliographic Details
Format: Manuscript
Language:English
Published: 1969
Subjects:
English language > Dialects > Newfoundland and Labrador
Newfoundland
Online Access:http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55938
id ftmemorialunivdc:oai:collections.mun.ca:elrcdne/55938
record_format openpolar
spelling ftmemorialunivdc:oai:collections.mun.ca:elrcdne/55938 2023-12-31T10:19:22+01:00 salt-burned 1969/07/17 image/jpeg 1 index card http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55938 eng eng S 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 13362 S_13362_salt http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55938 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 1969 ftmemorialunivdc 2023-12-04T11:29:26Z 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. 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
salt-burned
topic_facet English language--Dialects--Newfoundland and Labrador
description 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.
format Manuscript
title salt-burned
title_short salt-burned
title_full salt-burned
title_fullStr salt-burned
title_full_unstemmed salt-burned
title_sort salt-burned
publishDate 1969
url http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55938
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 S
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
13362
S_13362_salt
http://collections.mun.ca/cdm/ref/collection/elrcdne/id/55938
_version_ 1786825382002950144

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