HERRING CURING. 49 



much longer time. The consumer should, however, 

 in all cases endeavour to obtain them direct from the 

 curing works, thus avoiding long packing and indis- 

 criminate storage, which tend to deteriorate their 

 flavour. 



It sometimes happens that a roving young pilchard, 

 dissatisfied with the restraints of home life, and wan- 

 dering thence in search of adventure, like " the frog 

 who would a-wooing go," is caught in the nets, and, 

 unnoticed, is delivered to the curer among his her- 

 rings. His presence is, however, certain to be dis- 

 covered sooner or later, and when detected he is 

 seized by the workpeople, and immediately impaled 

 upon the outside of the lintel of a smoke-house door, 

 in order, according to ancient superstition, to drive 

 away others which may possibly be among the her- 

 rings then on the fishing-grounds. 



To pickle herrings, the fish require to be salted 

 as soon as possible after being caught, in order that 

 their scales may be set, and their "freshness" pre- 

 served. Different methods are employed. In some 

 cases the fish are laid loosely into strong brine imme- 

 diately upon being caught, and afterwards taken out 

 and "gypped," i.e. the entrails and gills removed. 

 They are then passed through clean brine, and packed 

 in barrels, in layers, with salt sprinkled between each 

 layer. 



Another plan is to " rouse " (turn over) the fish in 

 salt, and afterwards " gyp " them. 



" Gypping " is done by women, called " gutters," 

 and consists in removing the gills and entrails in the 



D 



