CHAPTER VI. 



HERRING CURING. 



CCORDING to the spirit of the ancient 

 proverb, " having caught our hare " we 

 are in a position to submit its merits 

 to the good offices of the cook ; 

 but as this fish is such a very 

 delicate morsel, as good to eat as 

 it was beautiful to look at when it was caught in the 

 mesh of the fisherman's net, it is necessary first to 

 preserve its otherwise fleeting appetizing qualities. 

 This is done by submitting it to the friendly action 

 of salt or smoke, or both combined, which is accom- 

 plished in what are called " curing houses " or 

 " curing works." 



A complete and well-arranged herring curing 

 works consists of lofty ranges of smoke houses, 

 spacious barfe houses, commodious chambers, pick- 

 ling pits, store houses for salt, etc., with cooperage, 

 stables, and comfortable dwelling-house for the fore- 

 man of the works. Each smoke house is divided 

 into "rooms" about 4 feet wide, and from 16 to 

 20 feet long, according to the depth of the house. 



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