Faberics, 
—— 
Fakes’ in the county of Norfolk, 
Red her- 
rings. 
i 
>. . 
362 
is picklin * We suspect, however, that the 
thie AES Te Labitants of the. town of; Yarmouth, 
knew the art of preserving 
red and white herrings before 
and barrelling both 
het period. Ye to have been a great and lu- 
erative branch of their trade from the 1306 to 1360, 
and we see a statute of Edward the Third, in the 31st 
of his reign lating the herring fair and fishery 
Zr that . Bruckfeld improved on the art, 
but to the merit of the discovery, we do not think him 
entitled. ; 
According to the time of taking, and mode of curing 
herrings, they receive various lations, as, sea- 
sticks, summers, crux, corved, and shotten herrings. _ 
When they are intended to be cured with what is 
called the white pickle, they are cut open, and the guts 
carefully from the milts and roes. Then cast- 
ing away the guts, and leaving the milts and-roes en- 
tire, the ings are first washed well with water, and 
then put into a brine strong et 
where they are allowed to lie from twelve to six« 
teen hours; then they are taken out, and after bein 
well drained, the salters begin packing. 
all strew a quantity of salt, as even as ble, over the 
bottom of the barrel, and lay a row of herrings over it, 
sprinkling also some salt over them, and so on, till the 
be completed. The firmer the herrings are 
packed, they keep the better ; and the salters therefore 
press them down with their hands in the packing, as 
closely as possible, and before heading the cask,’ they 
strew about a platterful of salt over the u row. 
When the barrel is thus filled, a: stop it up very 
close, lest the air should get in, or the brine flow out; 
either of which circumstances would be destructive of 
On the coasts of Norfolk and Suffolk, a considerable 
i i mber to the end 
mediately makes for ‘the shore, and delivers its cargo 
of herrings to persons who are employed in the gut- 
i ingofthem. After this is done, they are 
ut into a tub with salt, where they remain for twenty- 
our hours ; they are then taken out, and put into wi 
er baskets, washed, and spitted on small sharp wooden 
spits, and hung up in chimnies in their herring hangs, 
where fi are kindled on the floors, for the p 
of drying them. These places will hold ten or twelve 
thousand at atime. This process of drying is generall 
ended in about twenty-four hours, and then they aie 
taken down, and put into barrels for ing. Her- 
rings, when thus cured, have a bright yellow, golden 
‘appeararice, and from their firie flavour, are in much re- 
quest, both at home and abroad. 5 
Secr. III. On the Lobster Fishery. 
Tue eastern and rocky shores of Scotland abound 
with this fish, which is Cancer Gammarus of Lin- 
newus ; and the great ities of it sent to the Lon. 
don market, form a very lucrative article of trade, Lob- 
sters aré generally found in deep, clear water. They 
breed in the summer months, and it is said» 
more humano. They are very prolific, and de- 
it their ova in the On the 11th of August, 
x Harmer found in a lobster of thirty-six ounces, the 
weight of spawn to be 1671 grains, and the number of 
to bear an egg, | 
FISHERIES. 
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taken up in boats to Billinsgate. 
By io and 11 William Il, csp 
be'taken under eight inches i 
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September. See our article CrusrackoLoey, Vol, VII, 
p. 398—400. : {add Wi re 
Seer. IV. On the Mackerel Fishery. = 
SS hy 
- Tue mackerel fishery, althougha «tie One FOF yfockere) 
the metropolis, by su g it 
is not carried ay ee in any 
except in the Channel, and on the coasts Suffolk, 
weighs nearly two pounds. The 
chic, 
and fleshy, but en small er towards 
the tail, which is so much forked, that it seems to be 
almost parted into two distinct fins. Its adity is 
very great ; for, according to Hanmer’s table, he found 
Sin cigs cane 
ts a orice light newly t 9 
its shape, so finely aelet dived for swimming, it has be: 
proposed as a model.for the building . Macke- 
rel are found on the coasts of 
and from the Lands Ent in Engg the po 
in Scotland, gradually in, nambers, | 
* The Emperor Charles"V. coming to the Low Countries, paid a visit to the town of Bieroliet with the Queen of Hungary, to 
honour the memory and to view tlie tomb of this supposed first pickler of herrings. a ee 
with this fish) gshery. 
y “hae 
