12 Of the Herring Fishery. 



equal, upon the whole travel, to half an English mile; the 

 half of which space was traversed with a ladle, metal in- 

 cluded, weighing 80 pounds. One of the men, immediately 

 after this operation, emptied a pitcher of spring water at 

 one drauffht which I estimated at live English pints. 



The phaenomena of the 2d cast were not so marked. So 

 much is the human hody the child of hahit, that I neither 

 felt the same extent of sensation, nor remarked it upon the 

 workmen, although the thermometer maintained itself for 

 some minutes at 138°. In the afternoon the air began to 

 circulate, and the temperature of the shop became nmch 

 more moderate. The third cast, however, soon destroyed 

 this pleasant change, and, before half done, the thermo- 

 meter rose to 1(54^. Still the workmen seemed to suiVer less 

 than in the morning, except on the legs. Most of the 

 ranges of large moulds were throwmg oft' tlie caloric in 

 ruelle undulations, and exhibiting symptoms of approaching 

 redness. The smallness of the shop admitted only of 2^ feet 

 of passage betwixt range and range ; which made the tem- 

 perature of this spot intolerable. 



When the cast was finished I had the doors and win- 

 dows shut. This made the real state of the moulds visible. 

 The 18, 24, and 32-pounders were all of a dark glowing 

 red heat, and presented an arid and inhospitable glare with 

 which it was impossible long to exist. 



II. Of the Herrins; Fishery . Translated frovi the French 

 of M. DuHAMEL and others. 



[Concluded ftom our last volume, p. 425.] 



A general Idea of the Curing of Herrings. 



J. HE French, Dutch, and English, cure herrings, some 

 white and some red, and some like anchovies. But the 

 French and Dutch cure but a small quantity of red herrings 

 in comparison of the white ones : the Eno'lish, on the con- 

 trary, redden the greatest part of the herrings taken in the 

 Yarmouth fishery. 



We have said already, that when the fishermen are near 

 enough the coast so as to deliver in the day the herrings 

 that they catch at night, they sell them fresh ; but when 

 this delivery cannot be made quickly, they corn them in 

 the vessels ; sometimes they throw them into casks toge- 

 ther with salt in a confused manner, and sometimes pack 



them 



