HERRING FISHERY. 41 



correct it by adding fome Brouage fait. In bar- 

 reling, they often make ufe of a preffing machine, 

 and it is fuppofed, that the brine, which they add 

 after the herrings are barreled, makes them look 

 well, becaufe they ufe new brine, clarified by pre^ 

 cipitation, and pafs'd through a fine fieye. 



Of feme Defcfls particular to white Herrings. 



Such herrings as have been too much cut in the 

 neck, fides, or belly, in drefTmg, are confidere4 

 defective. 



Burnt or rufty herrings are thofe, that are too 

 much dried up by the fait, which happens, either 

 when new fait or too much fait has been ufed, or 

 when the herrings are faked foon after fpawning. 

 On the cdhtrary, they are foft arid flabby, when 

 fait has been ufed too fparingly. This imper- 

 feftion, if it has not gone too far, is remedied by 

 putting fome ftrong brine, or a fmall quantity of 

 large fait into the barrels, or, if there are but few 

 of them, by making them up together with her- 

 rings, that have been properly cured. 



There are fome fhoals of herrings of a bad qua- 

 lity, either becaufe they are near their fpawning 

 time, or becaufe they have been on bad bottoms. 

 When faked they corrupt, and are called, her- 

 rings of bad water. 



Some 



