Of the Herring Plshenj. 1 g 



and in what is called the Yarmouth fishery, and which are 

 easkcd at sea, be barrelled separately, in barrels marked 

 with three flower-de-luces besides the merchant's mark. 



2. That the Channel herrings of one nieht, and salted, 

 be marked with two flower-de- luces j and those of two 

 nights with one alone. 



3. That out of eighteen barrels in cask there shall be 

 formed only twelve made-up barrels, each of which must 

 weigh at least 2S2lbs. 



4. That the salting merchants do put their own marks 

 upon the barrels; which is a very important point. 



Of Red Herrings. 



The English red herrings ought to be naturally the best 

 of all, because they arc made of Yaniiouth herrings, and 

 therefore of the best kind : besides that, they are of one 

 night, because they are delivered on the coast immediately 

 after being taken, and none of them are salted in the ves- 

 sels. On the contrary, the red herrings that are cured in 

 France are not Yarmouth herrings (of which the French 

 make white ones), but are caught near the coasts of France, 

 and they are of diflerent nights. Yet, notwithstanding 

 these and some other circumstances, the red herrings of 

 the Channel sell more and look better than the English 

 ones, which is attributed to their being smoked with very 

 dry beech ; but they cannot bear navigation, or heat, as well 

 as the English herrings. The brown colour of these her- 

 rings, and their keeping better, may proceed from their 

 being smoked and dried more than the French herrings; or 

 it may be owing to their being fatter. This matter may 

 recei\e some elucidation from the scqueL 



As to the Dutch, when the herrings do not come to their 

 coasts, as it happens in some years, they make white ones 

 of all thcv take, both in the Norlh and at Yarmouth; for 

 they do not make red herrings but of such as are caught 

 near their own coasts, and w'hich have not been sold fresh* 



Of llie Utensils that are used in making Red Herrings. 



There are large tubs like those which are used in the dress- 

 ing of white herrings. There are also several sorts of has-- 

 kels, some of which serve for the herrings to drip in, and 

 some for other purposes, besides a quantity ot switches 

 sharp at one end, barrels, &c. 



Of the Stows, or Drying Places. 



Tlicre are stoves of diflerent dimensions. Some of them 



are in the lower part of the houses, others in the upper 



Ji 2 pan. 



