14 Of the Herring Fishenj. 



into a large tub, and immediately strew upon them a thin 

 layer of salt, which is repeated every time, according as 

 other measures of" herrings are put in, until the tub is lull. 

 They do not stir them, but let them take a proper propor- 

 tion of salt before they pass to any other preparation. 



In other ports, the women, after having dressed the her- 

 rings, put them in a trough, which is raised two feet above 

 the ground, and is open at one end : this end is a little lovi^er 

 than the other, for the purpose of letting the fish slide out 

 of the trough after thev have been half salted. According 

 as the herrings are put into the trough, the women strew 

 some salt upon them, and turn them, until every part of 

 them is equally covered with salt. They use about 150 lbs. 

 of salt for every last, that is, from ten to twelve thousand 

 herrings. When this operation is over, the herrings are 

 drawn down into a basket, which is placed in a tub that 

 receives the salt which falls from the herrings. They are 

 afterwards casked, as shall be described in the sequel. 



Of the Operation of Dressing preparatory to the making 



of' White Herrings. 

 The herrings that are delivered fresh to the salters, as 

 likewise those that have been half salted at sea, are treated 

 in the same manner, unless the herrings of the second sort 

 have been dressed already at sea : which would be of great 

 advantage ; for the herrings that are salted before they are 

 dressed are much inferior to those that are first dressed 

 and then salted ; and in fact they never turn out well. 

 There is an order of the parliament of Rouen prohibiting 

 the mixing of them with the other sort : the fishermen, 

 however, find means to sell them to those who make red 

 hcrrmgs. According as the fresh herrings are brought to 

 the salting-place, they are poured into large lavers full of 

 water, some of which may contain several lasts of herrings. 

 The women then set about dressing them : and first of all 

 they take them, one by one, near the head in the left hand, 

 and then press them between the fingers of the right, which 

 they draw downwards from the head to the tail, so as to 

 cleanse them and take off part of the scales ; after which, 

 raising up the cover of the gills, they take them out with 

 the first fingers, and along with them the stomach and 

 intestuie, so that nothing remains in the body but the 

 pey or milt. They usually make a light incision in the 

 neck with a small knife ; but care must be taken not to cut 

 off the head, fcr herrings thus mutilated would be thrown 

 .tmong the refuse. According as hen-ings are prepared in 

 ""4 " thi^ 



