373 GENERAL REVIEW 



of herrings in Scotland is cramped by a duty of 

 one fhilling per barrel, which, confidcring the increafe 

 of taxes, and the rife in the neceffaries of life in that 

 country*, it would be politic arid humane to 

 abolifh. 



Though this tax amounts to a twentieth part of 

 the value of pickled herrings confumed in that coun- 

 try, and confequently a burden on the lower ranks 

 of life, it is unproductive, as an article of revenue. 



It was originally impofed by the Scottifh parlia- 

 ment, in lieu of the duty on fait ufed in curing. A 

 burden of much greater magnitude is laid upon 

 herrings fent to England, viz. 35. 4d. per barrel, 

 which, with the carriage from Greehock to the ca- 

 nal, the carriage and tonnage duties in pafling that 

 water, the refhipping at the Forth, the carriage from 

 thence to London, the fees and port expences in the 

 river, enhances the price of herrings to the London 

 retailer to 30 (hillings per barrel ; in lefs plentiful 

 years, as at prefent, to 36 fhillings; and to the con- 

 fumers about 3!. upon an average of years f. The 

 arguments refpeting the labouring people in Scot- 

 land are applicable to thofe of the fame clafs in 

 London, where, though wages are higher, the peo- 

 ple are not always employed. Surely the additional 



-k 



* Bread and butchers meat in Glafgow, Paifley, Greenock, and 

 other trading towns of Scotland, are as high as in London. Tea 

 and fugar are higher than in London. Herrings and potatoes are 

 therefore the general food of the manufacturers, of theinduftrious, 

 and the aged poor. When thefe articles fail, fcarcity and famine 

 Approach. 



f The wljite and red herrings retailed in London at prefent, and 

 for. fome years paft, are chiefly Irifh herrings, fold under the name 

 oflfle of Man herrings. They are the large winter fifh, of which 

 500 fills a barrel, and retailed at three halfpence each. The re- 

 tailers fay that herrings of a middle fize are more generally 

 called for, as they fuit the pockets of their cuftomers better, be- 

 ing fold at a penny. When pickled herrings are foaked two or 

 three days in water, and hung by the tail, about the fame time, 

 to dry, at a moderate diftance from the fire, or in the fun, they 

 eat extremely well with potatoes* 



expense 



