X.
PROVINCETOWN.
Early the next morning I walked into a fish-house near our hotel, where three or four men were engaged in trundling out the pickled fish on barrows, and spreading them to dry. They told me that a vessel had lately come in from the Banks with forty-four thousand codfish. Timothy Dwight says that, just before he arrived at Provincetown, "a schooner came in from the Great Bank with fifty-six thousand fish, almost one thousand five hundred quintals, taken in a single voyage; the main deck being, on her return, eight inches under water in calm weather." The cod in this fish-house, just out of the pickle, lay packed several feet deep, and three or four men stood on them in cowhide boots, pitching them on to the barrows with an instrument which had a single iron point. One young man, who chewed tobacco, spat on the fish repeatedly. Well, sir, thought I, when that older man sees you he will speak to you. But presently I saw the older man do the same thing. It reminded me of the figs of Smyrna. "How long does it take to cure these fish?" I asked.
"Two good drying days, sir," was the answer.
I walked across the street again into the hotel to breakfast, and mine host inquired if I would take "hashed fish
