23 Process for Cur'mg Herrings in the Dutch Manner. 



land on-board ship ; those marked B were caught upon the coast 

 of Yarmouth, and cured in my extensive warehouse there. 



I beg leave to submit, that I have been employed in the cure 

 of Dutch herrings near twenty years, twelve of which I passed 

 in Holland, the remainder in Eni>land. That for the last four 

 vears, I have annually exported from 3 to 4000 barrels of her- 

 rings of this cure to the continent, and small quantities actually 

 to Amsterdam, and large orders for the \Ve;-t Indies, — a decided 

 proof T presume of the great superiority of iwy peculiar method 

 of cure. 



The whole of these fish were caught by vessels sent to sea for 

 mv account, and cured by my direction and positive instruction j 

 certificates of which accoinpany the herrings. 



Further, I have only to -ol'cit the favour or an intimation when 

 these casks are to be opened, in order that my cooper may attend 

 to show them, a circumstance in some measure proper to their 

 good appearance. 



tSubjoincd you will receive the method of cure. 

 I am, sir. 



Your obedient servant, 



Dutch Herring Wareliouse, No. 52,Lower H. E. SlLVERS, 



Thaincs-st. 7th Feb. 1814. 



To C. Taylor, M.D, Sec. to the Society of Arts, &c. 



Method of Curing Dutch Herrings referred to. 



As soon as the fish are taken they are gipped, that is, gutted, 

 and afterwards sprinkled with salt in their ow;i blood, in large 

 sfjuare, round, or oval tubs, about 1 1 feet deep, in England called 

 stir tubs, in Holland warr backs, where the fish are well stirred 

 together, that the salt may take equal effect. The barrels must 

 be ready to use instantaneously for packing with salt, of which I 

 generally use four barrels to 14 barrels (a last) offish; they are 

 then headed up and placed in the ship's hold, each barrel being 

 marked with the date of heading : about four or five daj's after, 

 wind and weather permitting, each barrel is again opened for 

 filling up, and care must be taken that they are always kept in 

 this state, other\vise they uill become rancid, or what is termed 

 rusty ; in this state they are brought into port : here they arc 

 repacked as occasion may require, in various packages suita- 

 ble to the market they are destined to. For home consumption 

 and Baltic trade, they merely require to be filled up ; for the 

 West Indies they require repacking into small kegs of about one 

 gallon each, with the addition of two pounds of salt to each 

 keg. 



