Correction Paroles Cape Code: Chapter 10 (Provincetown) par Henry David Thoreau

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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 come 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 or beans.” I took beans, though they never were a favorite dish of mine. I found next summer that this was still the only alternative proposed here, and the landlord was still ringing the changes on these two words. In the former dish there was a remarkable proportion of fish. As you travel inland the potato predominates. It chanced that I did not taste fresh fish of any kind on the Cape, and I was assured that they were not so much used there as in the country. That is where they are cured, and where, sometimes, travellers are cured of eating them. No fresh meat was slaughtered in Provincetown, but the little that was used at the public houses was brought from Boston by the steamer.

A great many of the houses here were surrounded by fish-flakes close up to the sills on all sides, with only a narrow passage two or three feet wide, to the front door; so that instead of looking out into a flower or grass plot, you looked on to so many square rods of cod turned wrong side outwards. These parterres were said to be least like a flower-garden in a good drying day in mid-summer. There were flakes of every age and pattern, and some so rusty and overgrown with lichens that they looked as if they might have served the founders of the fishery here. Some had broken down under the weight of successive harvests. The principal employment of the inhabitants at this time seemed to be to trundle out their fish and spread them in the morning, and bring them in at night. I saw how many a loafer who chanced to be out early enough got a job at wheeling out the fish of his neighbor who was anxious to improve the whole of a fair day. Now, then, I knew where salt fish were caught. They were everywhere lying on their backs, their collar-bones standing out like the lapels of a man-o’-war-man’s jacket, and inviting all things to come and rest in their bosoms; and all things, with a few exceptions, accepted the invitation. I think, by the way, that if you should wrap a large salt fish round a small boy, he would have a coat of such a fashion as I have seen many a one wear to muster. Salt fish were stacked up on the wharves, looking like corded wood, maple and yellow birch with the bark left on. I mistook them for this at first, and such in one sense they were,—fuel to maintain our vital fires,—an eastern wood which grew on the Grand Banks. Some were stacked in the form of huge flower-pots, being laid in small circles with the tails outwards, each circle successively larger than the preceding until the pile was three or four feet high, when the circles rapidly diminished, so as to form a conical roof. On the shores of New Brunswick this is covered with birch-bark, and stones are placed upon it, and being thus rendered impervious to the rain, it is left to season before being packed for exportation.

It is rumored that in the fall the cows here are sometimes fed on cod’s-heads! The godlike part of the cod, which, like the human head, is curiously and wonderfully made, forsooth has but little less brain in it,—coming; to such an end I to be craunched by cows I I felt my own skull crack from sympathy. What if the heads of men were to be cut off to feed the cows of a superior order of beings who inhabit the islands in the ether? Away goes your fine brain, the house of thought and instinct, to swell the cud of a ruminant animal!—However, an inhabitant assured me that they did not make a practice of feeding cows on cod’s-heads; the cows merely would eat them sometimes; but I might live there all my days and never see it done. A cow wanting salt would also sometimes lick out all the soft part of a cod on the flakes. This he would have me believe was the foundation of this fish-story.

It has been a constant traveller’s tale and perhaps slander, now for thousands of years, the Latins and Greeks have repeated it, that this or that nation feeds its cattle, or horses, or sheep, on fish, as may be seen in OElian and Pliny, but in the Journal of Nearchus, who was Alexander’s admiral, and made a voyage from the Indus to the Euphrates three hundred and twenty-six years before Christ, it is said that the inhabitants of a portion of the intermediate coast, whom he called Ichthyophagi or Fish-eaters, not only ate fishes raw and also dried and pounded in a whale’s vertebra for a mortar and made into a paste, but gave them to their cattle, there being no grass on the coast; and several modern travellers—Braybosa, Niebuhr, and others—make the same report. Therefore in balancing the evidence I am still in doubt about the Provincetown cows. As for other domestic animals. Captain King in his continuation of Captain Cook’s Journal in 1779, says of the dogs of Kamtschatka, “Their food in the winter consists entirely of the heads, entrail, and backbones of salmon, which are put aside and dried for that purpose; and with this diet they are fed but sparingly.” (Cook’s Journal, Vol. VII., p. 315.)

As we are treating of fishy matters, let me insert what Pliny says, that “the commanders of the fleets of Alexander the Great have related that the Gedrosi, who dwell on the banks of the river Arabis, are in the habit of making the doors of their houses with the jaw-bones of fishes, and raftering the roofs with their bones.” Strabo tells the same of the Ichthyophagi. “Hardouin remarks that the Basques of his day were in the habit of fencing their gardens with the ribs of the whale, which sometimes exceeded twenty feet in length; and Cuvier says that at the present time the jaw-bone of the whale is used in Norway for the purpose of making beams or posts for buildings.” (Bohn’s ed., trans, of Pliny, Vol. II., p. 361.) Herodotus says the inhabitants on Lake Prasias in Thrace (living on piles) “give fish for fodder to their horses and beasts of burden.”

Provincetown was apparently what is called a flourishing town. Some of the inhabitants asked me if I did not think that they appeared to be well off generally. I said that I did, and asked how many there were in the almshouse. “O, only one or two, infirm or idiotic,” answered they. The outward aspect of the houses and shops frequently suggested a poverty which their interior comfort and even richness disproved. You might meet a lady daintily dressed in the Sabbath morning, wading in among the sandhills, from church, where there appeared no house fit to receive her, yet no doubt the interior of the house answered to the exterior of the lady. As for the interior of the inhabitants I am still in the dark about it. I had a little intercourse with some whom I met in the street, and was often agreeably disappointed by discovering the intelligence of rough, and what would be considered unpromising specimens. Nay, I ventured to call on one citizen the next summer, by special invitation. I found him sitting in his front doorway, that Sabbath evening, prepared for me to come in unto him; but unfortunately for his reputation for keeping open house, there was stretched across his gateway a circular cobweb of the largest kind and quite entire. This looked so ominous that I actually turned aside and went in the back way.

This Monday morning was beautifully mild and calm, both on land and water, promising us a smooth passage across the Bay, and the fishermen feared that it would not be so good a drying day as the cold and windy one which preceded it. There could hardly have been a greater contrast. This was the first of the Indian summer days, though at a late hour in the morning we found the wells in the sand behind the town still covered with ice, which had formed in the night. What with wind and sun my most prominent feature fairly cast its slough. But I assure you it will take more than two good drying days to cure me of rambling. After making an excursion among the hills in the neighborhood of the Shank-Painter Swamp, and getting a little work done in its line, we took our seat upon the highest sand-hill overlooking the town, in mid-air, on a long plank stretched across between two hillocks of sand, where some boys were endeavoring in vain to fly their kite; and there we remained the rest of that forenoon looking out over the placid harbor, and watching for the first appearance of the steamer from Wellfleet, that we might be in readiness to go on board when we heard the whistle off Long Point.

We got what we could out of the boys in the meanwhile. Provincetown boys are of course all sailors and have sailors’ eyes. When we were at the Highland Light the last summer, seven or eight miles from Provincetown Harbor, and wished to know one Sunday morning if the Olata, a well-known yacht, had got in from Boston, so that we could return in her, a Provincetown boy about ten years old, who chanced to be at the table, remarked that she had. I asked him how he knew. “I just saw her come in,” said he. When I expressed surprise that he could distinguish her from other vessels so far, he said that there were not so many of those two-topsail schooners about but that he could tell her. Palfrey said, in his oration at Barnstable, the duck does not take to the water with a surer instinct than the Barnstable boy. [He might have said the Cape Cod boy as well.] He leaps from his leading-strings into the shrouds, it is but a bound from the mother’s lap to the masthead. He boxes the compass in his infant soliloquies. He can hand, reef, and steer by the time he flies a kite.

This was the very day one would have chosen to sit upon a hill overlooking sea and land, and muse there. The mackerel fleet was rapidly taking its departure, one schooner after another, and standing round the Cape, like fowls leaving their roosts in the morning to disperse themselves in distant fields. The turtle-like sheds of the salt-works were crowded into every nook in the hills, immediately behind the town, and their now idle windmills lined the shore. It was worth the while to see by what coarse and simple chemistry this almost necessary of life is obtained, with the sun for journeyman, and a single apprentice to do the chores for a large establishment. It is a sort of tropical labor, pursued too in the sunniest season; more interesting than gold or diamond-washing, which, I fancy, it somewhat resembles at a distance. In the production of the necessaries of life Nature is ready enough to assist man. So at the potash works which I have seen at Hull, where they burn the stems of the kelp and boil the ashes. Verily, chemistry is not a splitting of hairs when you have got half a dozen raw Irishmen in the laboratory. It is said, that owing to the reflection of the sun from the sand-hills, and there being absolutely no fresh water emptying into the harbor, the same number of superficial feet yields more salt here than in any other part of the county. A little rain is considered necessary to clear the air, and make salt fast and good, for as paint does not dry, so water does not evaporate in dog-day weather. But they were now, as elsewhere on the Cape, breaking up their salt-works and selling them for lumber.

From that elevation we could overlook the operations of the inhabitants almost as completely as if the roofs had been taken off. They were busily covering the wicker-worked flakes about their houses with salted fish, and we now saw that the back yards were improved for this purpose as much as the front; where one man’s fish ended another’s began. In almost every yard we detected some little building from which these treasures were being trundled forth and systematically spread, and we saw that there was an art as well as a knack even in spreading fish, and that a division of labor was profitably practised. One man was withdrawing his fishes a few inches beyond the nose of his neighbor’s cow which had stretched her neck over a paling to get at them. It seemed a quite domestic employment, like drying clothes, and indeed in some parts of the county the women take part in it.

I noticed in several places on the Cape a sort of clothes-flakes. They spread brush on the ground, and fence it round, and then lay their clothes on it, to keep them from the sand. This is a Cape Cod clothes-yard.

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