46 HLRRING FISHERY. 



fwitches, or little wooden fpits, from which 

 the herrings are fufpendecL In each of thofe 

 fpaces or funnels, in which the herrings are 

 placed, there are two windows or vent-holes, 

 which the director of the procefs opens, when- 

 ever he thinks proper, to prevent the herrings 

 growing black. To this circumftance is probably 

 owing the good colour of the French herrings. 

 Underneath is a large hearth for the fire. The 

 whole is clofed up like a ftove, but fo as to admit 

 a paffage into it, when neceffary. 



Of the Curing of Red Herrings in France. 



The fpecies and quality of the herrings, 

 whether red or white, are the fame. The only 

 difference is, that greater care is taken not to cure 

 in the white manner, but thofe of one or two 

 nights, whereas red herrings are fometimes made 

 of thofe of three nights, although they are not near 

 as good for this purpofe, as the herrings of one 

 night. 



They are not drefTed, that is, the gills are not 

 taken out, nor are they gutted, but they are half- 

 falted ; for which purpofe, when they are brought 

 from the boat, they are put in a flore-houfe on a 

 large table, or on the floor, wliich mufl be very 

 even. Two men turn about an hundred of them 

 at a time with wooden pallets, whilft another man 

 throws fait upon them. In fliort, they are half- 

 falted in the fame manner as the herrings, that are 



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