HERRINGS. 247 



often so rich as to be unfit for salting, and these 

 are sold for consumption while fresh. About the 

 month of November, as has been already observed, 

 the shoals spawn, and are then unfit for eating, 

 and the fishery ceases. As is universally known, 

 there are two modes of curing this fish, producing 

 what are called white and red herrings. The 

 former requiring only to be placed in barrels with 

 salt, the process can be performed in the fishing- 

 craft ; consequently the vessels for this fishery are 

 larger, being qualified to keep the sea. 



The process as performed by the Dutch, who 

 excel all other nations in this art, is described as 

 follows. As soon as the fish is removed from the 

 water, the thi'oat is cut, and the ofial is detached ; 

 it is then washed with sea-water, and laid in brine 

 sufficiently saturated with salt to float the fish ; 

 about eighteen hours afterwards, the batch is 

 taken out of the pickle, and placed, layer on layer, 

 in barrels, with copious layers of salt ; and here 

 they remain as long as the boat continues at sea. 

 On her arrival in port, the fish is re-barrelled with 

 care, fresh salt being given them, and new brine 

 poured over the whole. 



Red herrings, however, require a much more 

 elaborate process, which cannot be performed on 

 board, and the procuring of them is essentially a 

 shore fishery. The Yarmouth men confine them- 

 selves to this branch. They sprinkle the fish with 

 salt, and lay them in a heap on a stone or brick 

 floor, where they remain about six days ; they are 

 then washed, and spitted one by one on long 

 wooden rods, which pass through the gills : great 

 care is required that they may not touch each 

 other as they hang ; the rods are then suspended 



