fishery, now the most pursued, the taking
of all other kinds of fish which nature produces
near Iceland should be followed ; in
order to catch as great quantities as possible
of all sorts of fish, and that the fish should
be cured in such manner that it may not
only be used for the support of the inhabitants,
but likewise be disposeable as an article
of commerce, we would have it taken into'
consideration in what manner the inhabitants
of the country, in case of their exerting
themselves in extending and improving
the fisheries, more especially with respect to
porpoises,seals, and salmon, and also to catching
of herrings and flounders;, may best be
supplied and assisted with the necessary and
proper implements; all according to circumstances,
and to the statement expected from
the magistracy; more especially when such
institutions are made on a great scale, and
may be productive of any considerable influence
in commercial transactions.
* v .
forThe^quaiUy Tffer regulations concerning cer-
o f the fish. t a j n descriptions of fish, which
existed during the time of the company’s
charter, can in future, and with regard to
particular circumstances, be no longer applicable;
but, in case of other, or more sorts
of such goods being required by the traders,
it must be laid on the basis of this ordnance,
in its second chapter, § 4 , but nevertheless,
and until other regulations shall be fixed
among the concerned, those which have
hitherto been in use, shall hereafter continue
to be observed, and this for so much the
greater reason as they are intended to specify
the quality of the chief exports from Iceland.
Fresh, or soft fish, such as may be considered
good merchandize, should be delivered
immediately after being taken out of the
sea, and untainted; nor must there be any
lean or skin-fish among it. The heads must
be cut off, the entrails taken out, the fish
properly split, in such a manner that the
bone be taken out three joints below the
navel, and the scales of the cole-fish must
be scraped off. Such fish as can be used for
dried fish, must be salted immediately on
being caught, with the necessary quantity of
French salt, or some other sort equal] v useful.
It should be well cleansed, and afterwards
properly cured, according to the