506 



ANNUAL REGISTER, 1812. 



The advantage's of gypping the 

 herrings are, that the blood, which 

 iflsues in consequence of the ope- 

 ration from the fish, yields a natu- 

 ral pickle, and improves the fla- 

 vour ; whereas, if left in the fish, 

 it becomes coagulated at the back- 

 bone, and forms the first cause of 

 decay. The mixture of blood and 

 salt operated upon by the extreme 

 heat of the weather during the 

 summer fisheries produces a fer- 

 mentation which nearly parboils 

 the herrings, and removes the 

 coarse and raw flavour so often 

 complained of. The gypping is 

 likewise often performed on shore, 

 observing the same precautions; 

 the only diffierence is, that they 

 are seldom in that case of so good 

 a colour. Gypped herrings are ne- 

 ver of so fine a quality as when 

 kept in their own original pickle; 

 their value consists in their softness 

 and flavour ; it is this mode of 

 curing herrings that used to be the 

 pride of the Dutch, and this is the 

 kind which supplied their home 

 consumption, and were so much 



esteemed by all classes of people 

 in Holland. 



In order, as far as it is possible, 

 to give a proof of the correctness 

 of the above assertion, I shall state 

 a fact for the information of the 

 Society. During the last year I 

 employed a number of Dutch 

 fishermen, prisoners, and others, 

 with Englishmen, in gypping and 

 curing herrings ; and at one time 

 my agent at Yarmouth was offered 

 41. per barrel, for all the herrings 

 he had cured there, by a Dutch 

 captain, in order to their being 

 taken to Holland, while ungypped 

 herrings were worth only 36*. per 

 barrel. The herrings now under 

 the consideration of your Society 

 are part of the quantity for which 

 this offer was made. 



Should the Society, after due 

 consideration, think proper to ad- 

 judge me their gold medal, it will 

 afford me much satisfaction, and 

 convince me, that my exertions 

 have, in some degree, been bene- 

 ficial to the community. 



MIS- 



