42 HERRING FISHERY. 



Some herrings lofe their water after being bar- 

 reled, and become yellow, fetid, and nifty. 



The Miers and falters are of opinion, that her- 

 rings don't keep well, unlefs the milt and pcy her- 

 rings are put in the fame barrels ; but picked her- 

 rings, all milts, have been cured, that kept won- 

 derfully well. 



Of the Regulations for preventing Abujcs in the 

 Salting of Herrings* 



At Dunkirk, there is a police eftablilhed both 

 for the fifliing for and curing of herrings, and 

 every owner of a boat, before he goes out, pre- 

 fents himfelf to a magillrate, and takes an oath 

 that he will obferve the regulations. Among other 

 conditions, he promifes not to fait any herrings but 

 fuch as are caught in the 24 hours ; and, to guard 

 againft frauds in the faking, there are infpcctors ap- 

 pointed, who are to be prefent, when the herrings 

 are falted in the town, and fix a mark upon the 

 barrels. Such herrings, as could not be falted 

 within the 24 hours, are made into red herrings. 



One of the greatefl abufes is that of putting 



into the barrels fome refufe herrings, and it is a 



ftiil greater one to make white herrings of thofe 



^ of more than two nights taking. The herrings of 



( *one night being much better than thofe of two, it 



is proper to barrel them fcparately. 



On 



