Of the Herring Flsliery. 2S 



tub full of fresh water, in which thev wash them, rubbing 

 them \\\\.\\ their fingers, particularly near \hc long; bone. 

 From that tub they renioye them into another containin'^ 

 clean water, in which they wash thcui again. When they 

 are well washed, they are put into baskets and left to drip 

 until the next day. About a hundred of them are then 

 put into a basket, in which, w hile two women shake them, 

 another scatters some salt upon then), until every part of 

 them is salted ; after which they are poured into a tub, m 

 the bottom whereof is a layer of salt. When the tub is 

 filled up to withm about four incises of the brim, it is co- 

 \crcd. The herrings will keep in this maniacr for baits, but 

 are not fit to be eaten. 



From the Transactions of tlie Highland Society of Scotland, 

 Volinne I. 

 In the curing of herrings it is a matter of the ntmost 

 consequence to attend to their condition during and after 

 the first salting. If they be allowed to lie in the first piclde 

 long, especially in barrels, exposed to the sun in hot wea- 

 ther, they arc very apt to spoil, at least that portion of 

 them which is nearest to the warm side of the barrels. 

 Now a spoded herring is not only itself incapable of being 

 cured; but it spreads corruption to the others packed around 

 it ; anu thus the evil spreads. If the weather be rainy, and 

 the fish-barrels be left uncovered ; or if tlie weather be 

 warm ; or if the herrings ijcfore salting have bcLn long in 

 a situation unfavourable for their keeping sound ; or it they 

 have accjuired from any cause, as Irom the garbage not beint^ 

 well removed, ccc. o:c., a tendency to spod ; they ought to 

 be examined carefully and repeatedly, shoidd be sooa 

 changed, and, on bemg re-saltcd and packed, should have 

 every unsound or suspected one thrown out. The time, 

 therefore, which they may be allowed to lie in the first 

 pickle, must de})end entirely on circumstances. Perhaps 

 the first pickling may be done in troughs, or large tubs, 

 with more ease, expedition, cheapness, and safety, than in 

 barrels in the common way. The D'.itch, it is .^aid, fre- 

 quently use troughs for this purpose, filling them well up 

 with fish, which touch and get the lull effect of the pres- 

 sure of the lids or covers. These are even made to press 

 the fish more firmly by means of weights, £crevv.>, wedges, 

 levers, or other mechanical powers. 



ITT. Sh'tch 



