48 THE SILVERY HOSTS OF THE NORTH SEA. 



When the packing is completed, the goods are 

 branded and forwarded to their intended destination. 

 To obtain the unrivalled " Yarmouth Bloater " in 

 perfection, a very careful selection of the qualities of 

 herrings, suitable for the purpose, must be made from 

 the different samples as the boats arrive with their 

 catches from sea, and removed to the curing premises 

 without loss of time. During the curing they must 

 be handled very gently, in order to avoid the loss of 

 scales, which easily become detached, and which would 

 detract from their appearance. 



After a slight salting, they must be carefully 

 washed in abundance of fresh water, speedily spitted 

 and hung, so that the oak fires may with as little 

 delay as possible be lighted under them, as in this 

 state they are most susceptible to the pungency of 

 the smoke, which they quickly absorb ; this, com- 

 bined with their natural juices, produces the delicious 

 flavour of this " matchless breakfast delicacy." 



Thus cured, they are easily affected by atmos- 

 pheric changes, and in very warm weather retain 

 their freshness only for a few days. They are not 

 packed till the latest possible moment, and should be 

 unpacked immediately upon arrival at destination, 

 and strung on a horizontal line separate from each 

 other, which will keep them good several days 

 longer. 



From the nature and extent of the preservatives 

 absorbed by the higher cures, and the quantity of oil 

 and juice extracted from the fish during the various 

 processes which they undergo, they will keep good a 



