Oj" the Hei'rivg Fishery, 2i?3 



that are caught by iheEngHsh are brought fresh to Yar- 

 mouth, where they are cured. This fishery is generally 

 more profitable to the Enghi^h than that of green or drv 

 cod ; and therefore to encourage it thev have exempted li 

 Iron) all sorts of duties. The fishermen take only a licence* 

 As the Dutch and French are not allowed to brinf their 

 herrings to Knghmd, they salt them on board their busses. 



Description of the Yarmouth Herri/igs. 



They are not as large or as oily as the pec or North sea 

 herrings, although they arc originally tiie same. But they 

 are firmer, their milts are larger^and the eggs better formed j 

 on which account they arc much better foi^salling and keep- 

 ing than the pecs. For this reason the English and Scotch 

 do not fish for herrings at a great distance from land, where 

 they are very fat. In fact, the Yarmouth herrings are the 

 best of all for saltiui]-. 



It is easy to conceive that herrings lose their fkt and oil 

 tlirough the change of climate, water, and food. The tlif- 

 Icrent qualities, however, of cured herrings depend very 

 much upon the care that is taken in salting them, as will 

 appear liereaflcr. For instance, as it is a matter of great 

 importance that herrings should be put in salt on their 

 coming out of the water, those that the Dutch and French 

 take in tlie Yarjnouth fishery have this adwuitage, because 

 such as are caught at night are- salted on board in the day- 

 time ; which is not the case when herrings are carried fresh 

 into port, on account of the contrary winds, or other acci- 

 dents, that prevent the landing and delivering them as soon 

 as would be requisite. 



Of the Herring Fishery on the Coasts of Ireland and 

 Scotland. 



The herring fishery of Ireland is very like that of Yar- 

 mouth, and the Irish sea abounds with herrings from Au- 

 gust to October. In Scotland, instead of smoking (heir 

 iierrihgs, as was formerly the custom, they make' while 

 herrings, either because, on account of the herrings liaving 

 remould from the coast, they are obliged to salt them on 

 board iheir vessels, or because white herrings are preferred 

 in Italy. 



Of the Salting of Herrings at Sea. 



Tlu: Knglish engaged in the Yarmouth fisher)- keep very 

 near the coast, and therefore bring fheir lierrings to land 

 soon after thev are eaughi. Kut the tislii-rs of the' Channel, 



as 



