HERRING FISHERY. 39 



rings, then another layer of fait, and fo on alter- 

 nately, until the barrel is full, ending with a layer 

 of fait. This quantity of fait forms a good deal 

 of brine ; and as in fome time, the herrings fink, 

 they pour in new brine to fill up the barrels. 



Salt is cheap in Brittany, and in fad, according 

 to their method, much more fait is ufed than would 

 be requifite. But perhaps their herrings would 

 not keep otherwife ; for their method is in reality 

 the fame as that in urak^ viz. mere calking, which 

 we have defcribed already. It would be much 

 better, if experienced falters were employed, who 

 would regularly go through the operations, of 

 which an account has been given in the preceding 

 paragraphs. 



Of the barreling of Herrings in Holland. 



As herrings are fometimes fcarce near the coafts 

 of Holland, the Dutch fifh for them towards Shet- 

 land, to the North of Scotland, or at Yarmouth j 

 and as fuch herrings cannot be brought frefh to 

 Holland, the fifhers fait them in cafks, and bring 

 them home in that flate. 



But whether the herrings be brought frefh or 

 falted, the bufTes go up the canals, and the fifh is 

 delivered to the merchants. 



Every merchant gets his herrings prepared be- 

 fore his houfe, the lower part of which is ufually 

 a ftore-room. If weather permits, the herrings are 



made 



