34 HERRING FISHERY. 



a little more fait according as they are laid, and then 

 covering the bulk with a fail to prevent the fait 

 from falling off. This method is not near as good 

 as the former, and herrings made up in this way 

 are only fit to be half reddened. But calks are 

 not to be had always at fea, and it often happens, 

 that the men have not time to drefs the herrings, 

 or to half fait them in a proper manner. 



On land, the half-falting does not take place, 

 until the herrings have been firft warned, dreffed, 

 &c. and there are different methods of half- 

 falting. 



In feveral ports they pour a certain meafure of 

 herrings into a large tub, and immediately ftrew 

 upon them a thin layer of fait, which is repeated 

 every time, according as other meafures of herrings 

 are put in, until the tub is full. They don't ftir 

 them, but let them take a proper proportion of 

 fait, before they pafs to any other preparation. 



In other ports, the women, after having dreffed 

 the herrings, put them in a trough, which is raifed 

 two feet above the ground, and is open at one 

 end ; this end is a little lower than the other, for 

 the purpofe of letting the fifh flide out of the 

 trough, after they have been half-falted. Accord- 

 ing as the herrings are put into the trough, the 

 women ftrew fome fait upon them, and turn them, 

 until every part of them is equally covered with 

 fait. They ufe about 150 Ib. of fait for every laft, 

 that is, from ten to twelve thoufand herrings. 



When 



