242 THE NATURAL HISTORY OF 



From the middle of September to the middle of October 

 is the most successful period for fishing on the Norfolk and 

 Suffolk coasts. The nets which are used for herrings are 

 about five yards deep, and twenty-five feet long ; and some- 

 times such numbers of them are united that they will take in 

 a mile in compass. The fishermen are directed to those spots 

 , where the herrings are most numerous by the hoverings 

 and motions of the sea-birds, which continually pursue them 

 in expectation of prey. As the fishermen row gently along, 

 they let their nets fall into the sea, steering their course as 

 nearly as they are able against the tide ; so that, when they 

 draw them, they may have the assistance of the tide. As 

 soon as any boat has procured a lading, it makes to the 

 shore, and delivers the fish to those persons who are ap- 

 pointed to wash and gut them. They distinguish their her- 

 rings into six different sorts : the fat herring, which is the 

 largest and thickest of all, and will keep about two or three 

 months ; the meat herring, which is likewise large, but less 

 fat and thick than the former ; the night herring, which is 

 of a middling size; the pluck, which has been somewhat 

 damaged in catching ; the shotten herring, which has lost 

 its spawn, or milt ; and the copshen, which by some acci- 

 dent or other has been deprived of its head. 



All these kinds of herrings are deposited in a tub with 

 salt or brine, where they are permitted to lie for twenty- 

 four hours ; these are then taken out, put into wicker 

 baskets, and washed ; after which they are fixed on small 

 wooden spits, and hung up in chimneys built forthat purpose, 

 at such distances that the smoke may have free access to 

 them all. When these places, which will contain ten or 

 twelve thousand fish, are filled, a quantity of billets is laid 

 on the floor, and set fire to, in order to dry them; and, the 

 doors and air-holes being closely shut, the whole place is 

 immediately filled with smoke. This operation is repeated 

 every quarter of an hour, so that a single barrel of herrings 

 requires five hundred billets to dry them. A last consists 

 of ten barrels, and each barrel contains about a thousand 



