24 Of the Herring Fishery. 



the other half, and a clear fire is cominucd for nine hours 

 more. The stoves are heated with alder alone, dry pieces 

 of \Ahich are used for the rirst fifteen hours ; after which the 

 -lierriugs su ell, as they had not clischarged their water. After 

 fifteen or sixteen hours the fire made of dry wood is stop- 

 ped ; and, for tlic purpose of giving the herrings a gold co- 

 lour, the fire is then made of pieces of green wood, which 

 are kept burning so as to emit a great deal of smoke and 

 no flame. This fire is made merely to give the herrings a 

 colour, for ihev have been dried ah-eady bv the action of the 

 smart fire. When the second fire has ceased the herrings 

 arc left to cool in the stove for about an hour, and are then 

 taken down. 



. If there happens to be a great demand for herrings cured 

 in this manner, they sometimes put fresh lierrings that have 

 got no salt at all in the stoves. They arc very nice to the 

 taste immediately after they are taken down, hut do not 

 keep; and accordingly this practice should not be allowed. 



Herrings of one night, when prepared and properly cured 

 in the manner already described, are very delicate ; but, as 

 they must swim in brine, a great quantity of it is requisite 

 j"or a last of herrings. 



Of Smoked Hcrr'nigSy according to f'le Mcchnhurgh. J\Tcfhod. 



It is said that as soon as the herrine;s are taken they are 

 put in brine for a short time, and then filed upon rods, and 

 hung up in a sort of tower, made of brick or wood, w hich 

 is open at the top. A fire is made below of wood covered 

 witli moss, and, when a great quantity of smoke is pro- 

 duced, the top of the tower is covered with mats. The 

 herrings are left tliere until they arc supposed to be suf- 

 ficiently dry, and then taken down and sold immediately. 

 They say these herrings are excellent, but they do not keep 

 long. 



Of the Manner of Curing Herrings that are to be 2/sed as 

 Baits. 

 About the end of the season, \\ hen the herrings arc bad, 

 the fishermen cure some of them lor the purpose of baiting 

 their hooks. Some fishermen salt them first in casks, that 

 is, ihey give thcni a half-salting; but others cut off the 

 heads and open them, from one end to the other, on the 

 side of the belly, and take out the intestine, as likcw^ise the 

 milt and pcy, if there be any. They also scrape the inside 

 of the lierrings with a knife; and when they have taken 

 out the bjuod as umch as possible, they throw them inio a 



tub 



