 | Edmund Burke - 1778 - 762 стор.
...kept apart, for a different depth of fait is requifite for different fizes. Too much fait burns up the fifh, and makes it brittle when it comes to dry,...it on hand barrows, and empty it out into a laver not unlike a great cage, by the fea-fide ; there they ftir it about in fea-water with paddles, to cleanfe... | |
 | abbé Chappe d'Auteroche, Jean-Dominique Cassini - 1778 - 240 стор.
...apart, for a different depth of fait is requifite for different fizes. Too much fait burns up the fi(h, and makes it brittle when it comes to dry> and too...two days at leaft, and fometimes above a fortnight j then it is wafhed. For this purpofe they load it on hand barrows^ and empty it out into a laver not... | |
 | 1800 - 702 стор.
...apart, for a different depth of ialt is requiiite for different fizes. Too much f:ilt burns up the fiih, and makes it brittle when it comes to dry, and too...leaft, and fometimes above a fortnight; then it is waihed. For this purpofe they load it on handbarrows, and empty it out into я laver, not unlike a... | |
 | 1800 - 694 стор.
...are kept apart, for a different depth of (alt is requfite for different fizes. Too much fait burns up the fifh, and makes it brittle when it comes to dry,...difficult to dry. The cod is left in fait two days, at lead, and fometimcs above a fortnight; then it is waflied. For this purpofe they load it on handbarrows,... | |
 | Edmund Burke - 1800 - 688 стор.
...kept apart, for a different depth of fait is requifite for different fizes. Too much fait burns up the fifh, and makes it brittle when it comes to dry, and too litile makes ii greafy, and difficult to dry. The cod is left in fait two days, at leaft, and fometimes... | |
 | Colin MacKenzie - 1821 - 724 стор.
...apart, for a different depth of salt is requisite for different sizes. Too much salt snrivel* the fish and makes it brittle when it comes to dry, and too little makes it greasy and difficult to dry. The cod is left in salt two days at least, and sometimes about a fortnight,... | |
 | George Morley Story, W. J. Kirwin, John David Allison Widdowson - 1990 - 858 стор.
...DECASSINI 147 A different depth of salt is requisite for different fishes. Too much salt burns up the fish, and makes it brittle when it comes to dry, and too little makes it greasy, and difficult to dry. P 245-55 Burnt fish [is] codfish over-exposed to the sun while drying.... | |
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Too much fait burns up the fifh, and makes it brittle when it comes to dry, and too little makes it greafy,. and difficult to dry. The cod is left in fait two days at leaft, and fometimes above a fortnight; then it is warned. 