Ifl Of the Herring Fisher^/. 



In pome ports they leave the barrels, after they have been 

 headed, near one another, with the bung-holes uppermost, 

 throui!;h which they pour in, at ditFerent times, some of the 

 brine in which the herrings had been washed, after it has 

 stood twenty-four hours in large casks to clarify bv precipi- 

 tation. The bungs are then closed, and the herrings are fit 

 to be sold. 



It is to be noticed that old brine clarified is preferred to 

 new brine, and tliat some saiters disapprove of the custom 

 of pouring in brine by the bung-bole, tor thev sav it makes 

 tlie lish lose part of the brine which it had injl)ibed. But it 

 does not appear how adding of new brine should make the 

 herrings lose their own brine : it is probable that new brine 

 is preferable to the old, which is mixed with the lymph and 

 blood of the herrings. But as salt is very dear in several 

 ports, it is the interest of tlie saiters to be sparing of it. 



Of C/irii/g Herri i/gs in Brittany. 



After having dressed and half salted them, they make 

 them up in barrels, with a layer of salt in the bottom, upon 

 which they place a row of herrings, thou another laver of 

 salt, and so on alternately luitil the barrel is full, ending 

 A\ith a layer of salt. This quantity of salt forms a good 

 deal of brine ; and as in some time the herrings sink, they 

 pour in new brine to fill up the barrels. 



Salt is cheap in Brittany; and in fact, according to their 

 method, much more salt is used than would be requisite. 

 But perhaps their herrings would not keep otherwise ; for 

 their method is in reality the same as that in urak, viz. mere 

 casking, which we have described already. It would be 

 much better if experienced saiters were employed, who 

 would regularly go through the operations, of which an 

 account has been given in the preceding paragraphs. 



Of the Barrellitig rf Herrivgs in HoUand. 



As herrings are sometimes scarce near the coasts of Hol- 

 land, the Dutch fish for them towards Shetland, to the 

 north of Scotland, or at Yarmouth ; and as such herrings 

 cannot be brought fresh to Holland, the iiehers salt them in 

 casks, and bring them home in that state. 



But whether the herrings be brought fresh or salted, the 

 busses go up the canals, and the fish is delivered to the mer- 

 chants. 



Every merchant gets iiis herrings prepared before his 

 house, the lowrr part of which is usually a store-room. 

 If weather permits, the herrings are made up <ni the bank 



