All the men belonging to a boat generally live in the same damp and narrow hut. At daybreak they launch forth, to brave for many hours the inclemencies of the weather and the sea, and while engaged in their hard day’s work their sole refreshment is the chewing of tobacco or a mouthful of skier. On returning to their comfortless hut, their supper consists of the fishes of inferior quality they may have caught, or of the heads of the cod or ling, which are too valuable for their own consumption. These are split open and hung upon lines, or exposed on the shore to the cold wind and the hot sun; this renders them perfectly hard, and they keep good for years. In this dried state the cod is called stockfish. About the middle of May the migratory fishermen return to their homes, leaving their fish which are not yet quite dry to the care of the fishermen dwelling on the spot. Towards the middle of June, when the horses have so far recovered from their long winter’s fast as to be able to bear a load, they come back to fetch their stockfish, which they convey either to their own homes for the consumption of their own families, or to the nearest port for the purpose of bartering it against other articles. Haddocks, flatfish, and herrings are also very abundant in the Icelandic seas; and along the northern and north-western coasts the basking shark is largely fished for all the summer. Strong hooks baited with mussels or pieces of fish, and attached to chains anchored at a short distance from the shore, serve for the capture of this monster, which is scarcely, if at all, inferior in size to the white shark, though not nearly so formidable, as it rarely attacks man. The skin serves for making sandals; the coarse flesh is eaten by the islanders, whom necessity has taught not to be over-nice in their food; and the liver, the most valuable part, is stewed for the sake of its oil. “We had observed,” says Mr. Shepherd, “that the horrible smell which infested Jsa-fjordr varied in intensity as we approached or receded from a certain black-looking building at the northern end of the town. On investigating this building, we discovered that the seat of the smell was to be found in a mass of putrid sharks’ livers, part of which were undergoing a process of stewing in a huge copper. It was a noisome green mass, fearful to contemplate. The place was endurable only for a few seconds; yet dirty-looking men stirred up the mass with long poles, and seemed to enjoy the reeking vapors.”