IS Of the Herring Fishery:- 



have becrf onbad bottoms. When salted they corrupt, and 

 are called herrings of bad water. 



Some lierrings lose their water ailer being barrelled, and 

 become yellow, fetid, and rusty. 



The fishers and salters arc of opinion that herrings do not 

 keep well unless the milt and pey herrings are put in the 

 janie barrels; but picked herrings, all milts, have been 

 cured that kept wonderfully well. 



Of the Regidrdions for preventing Jliuses in. the Salting of 

 Herrings. 



At Dunkirk there is a police established both for the fish- 

 ins for and curing of herrings, and every owner of a boat,< 

 before he goes out, presents- himself to a magis^trate and 

 takes an "oath that he will observe the regulations. Among 

 other conditions, he promises not to salt any herrings but 

 such as are caught in the twenty-four hours :. and, to guard: 

 against frauds in the salting, there arc inspectors appointed, 

 who arc to be present when the hcrrings-^ are salted in the. 

 town, and fix a mark upon the barrels. Such herrings as^ 

 could not be salted with'm the twenty-four hours are made 

 mto red herrings. 



One of the greatest abuses is that of putting into the bar- 

 rels some refuse herrings-; and it is a still greater one to 

 make white herrings of those of more than two nights 

 taking. The herrings of one night being much better than 

 those of two, it is proper to barrel them- separately. 



On this account the arrctc of the parliament of Rouen,, 

 anno 1765, prohibits the bringing into port, or unloading 

 as fresh, any othcc herrings but those of one,, two, or. three 

 nights. 



It orders, in art. 2, the masters- o£ vessel's going outon 

 the fishery, and the ^alters on land,, not to dress, salt, or 

 barrel, any herrings but those of one or two nights. The. 

 hvrnngs of three nights nmst be half-reddened, [iouffis). 

 When we say herrings of one night, we mean tiie herrings 

 that wen' caught preceding the day of delivery. 



The North sea and Yarmouth herrings,, which are salted' 

 at sea, have usually the advaiitage of being salted in due 

 time, before those that are brought fresh into port ; and the 

 picking out of large milt herrings diminishes the value oi^ 

 tliose that are made up for commercial purposes. 



The council of slate has issued several orders against the 

 abuses. It has ordered, 



1 , I'lut the herrings which are taken ia the German Sea 



and 



