| Summary: | water-horse n After catching, splitting, and washing, the fish were put into three-quintal tubs along with two gallons of salt per draft. (A "draft" and a half of fresh fish, or 238 pounds, made about one quintal of fish, or 108 pounds of dried.) On the first day fish were added to the pickle formed by the salt. After four or five days they were washed in the pickle, put into the "water horse," allowed to drain, were spread on the floor for six hours, and then put on the flakes or drying racks, with the flesh side up. At night they were turned skin up, and the following day turned flesh side up until early afternoon. PRINTED ITEM DNE-cit GMS Jan 77 Used I and Sup Used I and Sup Used I waterhorse; waterhorse fish; water hoss
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