HERRING AS AN ARTICLE OF TRADE. 193 



1 to li gallons of salt to every " fjerding." When a keg is full it is 

 closed, but also examined and filled up again, as before mentioned. The 

 uncleaned herring, which are called in foreign countries "round-salted 

 herring," do not keep near as long as the cleaned herring ; for, of the lat- 

 ter kind, I have seen some prepared at the Herta Salting Establishment, 

 on the island of Gottland, preserved fresh and good for over a year. 

 Baltic herring prepared after the Norwegian or Dutch manner find a 

 very ready and profitable market in Stockholm and other Swedish 

 cities. 



III.— PREPARATION OF SPICED HERRING, (" KRYDDSILL "). 



The so-called spiced herring is an article found here and there in the 

 market, kept like anchovies in small kegs or glass jars. It may be pre- 

 pared from any kind of herring, and it is much sought after in some 

 places in Sweden, but especially in North Germany. Its preparation, 

 however, cannot, as yet, be said to form any important branch of trade, 

 and must be considered rather as an experiment by housewives for the 

 purpose of introducing a little variety into their meals, especially for 

 the lunch-table. As there seems to be some demand for this article, par- 

 ticularly for the foreign market, the most approved method of preparing 

 it is given below. 



The fresh-caught herring are immediately put into vinegar, with one- 

 fourth water, and some salt. After remaining in this mixture for twenty- 

 four hours, the herring are taken out and the vinegar drained off. The 

 fish are then placed in a keg with a mixture of the following spices, 

 reckoning these quantities for every (fourscore) 80 herrings:* 1 "skal- 

 pund" fine dry salt, "1 skalpund" pulverized sugar, 1 "lod" pepper, 1 

 "lod" bay-leaves, 1 "lod" saltpeter, £ "lod" sandal, £ "loci" ginger, £ 

 "lod" Spanish hops, £ "lod" cloves. 



Others use the following mixture: 1 "skalpund" salt, £ "skalpund." 

 sugar, 2 " lod" pepper, 2 "lod" allspice, 1 "lod" cloves, 1 "lod" Spanish 

 hops. 



The herring must be left in this mixture for two months before it is 

 fit for use. Some put the herring immediately into vinegar, without 

 water and salt, from which it is taken, after twelve hours, and treated as 

 above described. 



If the spiced herring, after some time, should not have sufficient brine, 

 good brine of Liineburg salt is poured over it, by means of which it will 

 keep for years. 



* Swedish weights mentioned. — 1 "skalpund" of 32 "lod," = nearly 1 pound avoirdupois ; 

 1 " lod " of 4 " quintin," = nearly | ounce avoirdupois. 



13 v 



