THE COMMON HERRING. 



447 



Skye, that the numbers caught were more than could possibly be car* 

 rieJ away. After the boats were all loaded, and the country round was 

 served, llie neighboring formers made them up into composts, and 

 manured tiieir ground with them in the ensuing season. This shoal 

 continued lo frequent the coast for many years, but not always in 

 numbers equal to these. 



lleiTings die almost the moment after they are taken out of the 

 water; whence originated the adage, in common use, as dead as a Her' 

 rtng. They also soon become tainted after they are killed. la 

 Bummer, they are sensibly worse for being out of the water only a few 



TARMOIJTB BEACH CART, POK CARSTISO HERRINQ TO MARKET 



hours ; and, if exposed but a few minutes to the rays of the sun, they 

 are perfectly useless, and will not take the salt. 



After the nets are hauled, the fish are thrown upon the deck of the 

 vessel, and each of the crew has a certain task assigned to him. One 

 part is emph^yed in opening and gutting them ; another in salting, and 

 a third in j)acking them in the barrels in layers of salt. The red Iler- 

 rings lie twentydbur hours in the brine ; they are then taken out, strung 

 by the head on little wooden spits, and hung in a chimney formed to 

 receive them ; after which a fire of brushwood, which yields much 

 Bmoke, but no flame, is kindled under them, and they remain there till 

 they are sufficiently smoked and dried, when they are put into barrel* 

 for carriage. 



