Codliver

2. Fixed oils and fats. The oils of olives, poppy seed, almonds, castor beans, codlivers, rapeseed, neats foot, euphorbia lathyrus, croton tiglium, lard, tallow, palm nuts, cocoanuts, spermaceti, and probably all the fixed fats, dissolve readily, and in all proportions in chloroform.

Your grand-banker, who may be smelt a mile off, on a smooth day, if you are so unfortunate as to be under his lee—who lives, moves, and has his being in the midst of decaying codlivers and decayed fish—who stumps about all day in tough oil-clothes, and sea-boots with soles an inch thick, washes his face once a month, and cuts a notch in the mainmast when he changes his shirt—this same rusty old fellow will look thunder at you, should you by accident place a soiled shoe upon his half-deck, and will wash this little favored oasis in the surrounding wilderness of dirt, every day of his fishing cruise.

The outskirts of the towns were characterised by immense cauldrons, in which codlivers are boiled for the European market, and suggested by their magnitude, on the one hand, the amelioration of insidious disease to thousands, and, on the other, the importance of this branch of industry and the dangers encountered fearlessly in earning a livelihood by the cod-fishers.

He states on the authority of Professor Almén, who has devoted many years to the analysis and study of the different kinds of codliver oil of commerce, that a nearly white oil may be made by heating fresh codlivers, previously cleaned and washed, in well-tinned kettles by steam, decanting the exuding oil, straining it and exposing it to a low temperature; […]

PROCESS OF AND APPARATUS FOR MANUFACTURING CONCENTRATED EXTRACT OF CODLIVERS. James W. Stairs and John Craig, Halifax, Nova Scotia, Canada. Filed February 13, 1886. Issued November, 23, 1886.

Codliver-oil. […] The pale oil is obtained from fresh codlivers, caught near the shore.

Was codliver oil a man made product all of the foregoing would signalize a banner year for the producers;[…]. It is common knowledge that the Newfoundland market is at present practically in the hands of two or three men who are developing the industry there. These interests in turn are reputed to be “sewed up” with a few of the large American distributors of codliver products who account for practically the entire output.

Cheticamp is an Acadian fishing village sprawling bare on windblown rocks. It is filled with the odors of brine and seaweed and codlivers gathered into pails by deft fingers as the fish are cleaned.