WIDEGREN MANAGEMENT OF THE BALTIC FISHERY. 135 



a special trade, but must rather be considered as experiments made by 

 housewives in order to give some little variety to their meals, but espe- 

 cially to the lunch-table. But as these herrings might be in demand in 

 some places, and might possibly fetch a good ]}vk-e in the foreign market, 



1 shall here give the receipt for preparing them. 



Freshly caught herrings are immediately laid in vinegar, adding one- 

 fourth part water and some salt. After twenty-four hours the herrings 

 are taken out and the vinegar is allowed to flow off. The fish are then 

 placed in a tub or keg, with the following spices in the following quan- 

 tities to every hval of herrings : 1 pound dry fine salt, 1 pound powdered 

 sugar, 1 ounce pepper, 1 ounce laurel leaves, 1 ounce saltpetre, i ounce 

 sandal, ^ ounce ginger, ^ ounce Spanish hops, ^ ounce cloves. Others 

 use the following spices : 1 pound salt, ^ pound sugar, 2 ounces pepper^ 



2 ounces allspice, 1 ounce cloves, 1 ounce Spanish hops. The herring 

 should remain in this mixture for two months before being used. Some 

 lay the herrings immediately in vinegar which has not been weakened 

 with water or salt, and after twelve hours they are taken out and treated 

 in the above-mentioned manner. If the spiced herring should after a 

 while be without brine, good brine of Liinebiirg salt should be poured 

 in, and then they will keep for years. 



h. THE COD-FISHERY. 



Of the many fish belonging to the cod family, c. g.^ the codfish proper 

 {Gadtfs morrhua), the pollock {Gadus virens), the haddock {Gadus aegle- 

 finus), the ling {2Iolva vulgaris), the hvitling (Gadus merlangus), &c,, 

 which live in salt water, and which, in the Kattegat and the North Sea, 

 form the object of those extensive fisheries by which many inhabitants 

 of the Xorwegian and Bohusliin coasts make their living, there is found in 

 the Baltic only the common codfish {Gadus morrhua, L.), at least in such 

 quantities as to repay the trouble of catching it. In the Sound and the 

 portions of the Baltic adjoining it haddock (Gadus aegJefimis), glyskoljan 

 [Gadus minutus), hvitling (Gadus merlangus), jiollock (Gadus virens), and 

 blanksej (Gadus pollachiiis), are frequently caught, but nowhere in the 

 Baltic proper are they found in such numbers as to form the object of 

 special fisheries. From these its relatives, the codfish proper is distin- 

 guished by its upper jaw projecting over the lower jaw, by having a 

 beard on the lower jaw, by having its side bent near the center of the 

 middle dorsal fin, and by having such small eyes that their diameter is 

 much less than the distance from the corner of the eye to the tip end of 

 the nose. The haddock, the glyskoljan, and the hvitling have, it is true, 

 a projecting upper jaw also, but can easily be recognized: the haddock 

 by having almost straight sides and a black spot on each side about 

 under the middle of the first dorsal fin, the glyskoljan (Gadus minutus} 

 by the circumstance that the diameter of its eyes is larger than the dis- 

 tance from the corner of the eye to the tip end of the nose, and the 

 hvitling (Gadus merlangus) by its not having the beard which is found 



