Proceeding onward in this direction, I came to the fish-houses that remain on the isle. Tubs of trawls, a barrel or two of fish-oil, a pile of split fish, and the half of a hogshead, in which a "kentle" or so of "merchantable fish" had just been salted down, were here and there; a hand-barrow on which to carry the fish from the boat, a lobster-pot, and a pair of rusty scales, ought to be added to the inventory. Sou'-westers and suits of oil-skin clothing hung against the walls; and in the loft overhead were a spare block or two and a parcel of oars, evidently picked up adrift, there being no two of the same length. In some of the houses were whale-boats, that had been hauled up to be calked and painted, that the men were preparing to launch. They were all schooner-rigged, and some were decked over so as to furnish a little cuddy for bad weather. No more sea-worthy craft can be found, and under guidance of a practiced hand one will sail, as sea-folk say, "like a witch." They usually contained a coil of half-inch line for the road, a "killick," and a brace of powder-kegs for the trawls. The process of curing, or, as it is called by the islanders, "saving," fish is familiar to all who live near the sea-shore, and has not changed in two hundred years. It is described as practiced here in 1800, by Dr. Morse: "The fish, in the first place, are thrown from the boat in piles on the shore. The cutter then takes them and cuts their throat, and rips open their bellies. In this state he hands them to the header, who takes out the entrails (detaching the livers, which are preserved for the sake of the oil they contain), and breaks off their heads. The splitter then takes out the backbone, and splits them completely open, and hands them to the salter, who salts and piles them in bulk, where they lie from ten to twenty hours, as is most convenient. The shoremen and the women then wash and spread them on the flakes. Here they remain three or four weeks, according to the weather, during which time they are often turned, piled in fagots, and then spread again, until they are completely cured for market." The "dun," or winter fish, formerly cured here, were larger and thicker than the summer fish. Great pains were taken in drying them, the fish-women often covering the "fagots" with bed-quilts to keep them clean. Being cured in cold weather, they required but little salt, and were almost transparent when held up to the light. These fish sometimes weighed a hundred pounds or more. The dun fish were of great esteem in Spain and in the Mediterranean ports, bringing the highest price during Lent. They found their way to Madrid, where many a platter, smoking hot, has doubtless graced the table of the Escurial. In 1745 a quintal would sell for a guinea.