40 HERRING FISHERY. 



made up on the bank of the canal ; if not, this 

 is done in the (lore-room, but always as foon as 

 the fifh has been delivered, whether frelh or falted. 

 The herrings are poured into vats ; the freih ones 

 are dreffed ; the bad ones are thrown afide ; in 

 ihort, the whole procefs is the fame as that which 

 is ufed in France, with this only difference, that 

 in France, women are employed in it, and in Hol- 

 land, men, who, being flronger, pack up the 

 herrings more clofe together, and more equally. 



Their herrings Ihould be falter than the French 

 ones,becaufe they throw a little white fait between 

 every bed of herrings ; but they ufe white fait, 

 which, as we have faid elfewhere, is thought to 

 be weaker than that of Brouage ; it is for this rea- 

 fon, and becaufe the 'herrings of the North fea 

 are fat and oily, .that fome intelligent fakers 

 mix fome Brouage fait, with the white, which 

 makes the flefti of thofe herrings firm.- Some 

 people find fault with the Dutch herrings for not 

 being as free from liquor as the French ones ; but 

 let them fay what they will, the Dutch herrings 

 are of an excellent quality, when half-falted and 

 calked immediately after they are taken : and 

 there are none among them of two or three 

 nights Handing. The white Spaiiiih, and For- 

 tuguefe fait, they ufe, makes their herrings appear 

 to advantage ; it is true, that fuch fait gives a 

 certain fliarpnefs to them, but they, know how to 



corre<5l 



