Of the Herrivg Fishefij. 13 



them up in barrels. As these operations, which necessity 

 sometimes requires to be done at sea, are executed belter on 

 land, we have reserved a more particular account of them 

 for this place. 



Of Haf -sailed or Corned Herrings. 

 When the fishermen cannot bring their herrings to land 

 within tv.enty-four hours after they are caught, they give 

 them a half salting : it is an important point that this should 

 be done almost immediately after the herrings are taken out 

 of the water. 



This half salting is used likewise on land, when the her- 

 rings are to Ije-ctired either in the white or red way ; when 

 it is done at sea, it is as it were provisional, and serves to 

 keep the fish for two or three days without .spoiling. It is 

 done in different manners. At sea, as it nmst be done ex- 

 peditiously, they do not dress the herrings, that is, they 

 do not take out the gills and entrails; which is very wrong, 

 as undressed herrings are fit only to be reddened, or half red- 

 dened. As to the half salting itself, it is sometimes done 

 in this manner : they put a small quantity of herrings in a 

 tub, and pour some salt upon them with their hands : upon 

 this layer of salt they place one of herrings, and then an- 

 other of salt ; after which they turn both herrings and salt 

 up and down together. Another method of doing it is, to 

 put a small quantitv of herrings v\'ith some salt in a sort of 

 copper pan, and then to mix and turn them about. These 

 half salted herrings are sometimes thrown pell-mell into a 

 cask, which is stopped up after a little salt has been put 

 between the herrings : such herrings w ill keep for a long 

 time, provided they have been dressed, and that there be 

 salt enough put into the casks. 



Sometimes the half salted herriners are made up in bulk, 

 by laying them on some part, of the vessel, after they have 

 got the half salting, and adding a little more salt according 

 as they are laid, and then covering the bulk with a sail to 

 prevent the salt from faHaig off. This method is not near so 

 good as the former, and herrings made up in this way are 

 only fit to be half reddened. But casks are not to be had 

 alwavs at sea, and it often happens that the men have not 

 time' to dress the herrings of to half salt them in a proper 

 manner. 



On land, the half salting does not t'ke place until the 

 h(;rrin< s have been first washed, dressed, &c.; and there 

 arc diffi rent methods of half salting. 



In averal [ orts they pour a certain measure of herrings 



into 



