48 HERRING FISHERY. 



up, they are left fo for twenty-four hours, that the 

 herrings may drip before the fire is kindled. 



When the dripping is over, they light the firfl 

 fire, which is kept up day and night without in- 

 termiiTion for fourteen or fifteen days, and in- 

 fpefted every two hours for the purpofe of adding 

 fuel to it, or of flirring it ; for an equal degree 

 of heat mud be kept up. The fire is alfo now 

 and then puftied from one part of the hearth to 

 another. The management of the fire requires 

 an experienced man, who can keep the fire always 

 at the fame degree of heat, and proportionable to 

 die quality of the herrings. The fatter they are, 

 the longer the fire mufl continue, but flill it mud 

 be a gentle fire ; and it mud ceafe, when the her- 

 rings are fit for the next part of the procefs. 



After the fire has been kept for a fortnight, or 

 fometimes for twenty days> more or lefs, it is dif- 

 continued for three days to let the herrings dif- 

 charge their oil, which is called the plffing of the 

 herrings. When this is over, the fire is lighted 

 again, and kept going with the fame precautions 

 as before, for five, fix, and fometimes feven, or 

 eight days. When the herrings are found to be 

 perfeftly dry, they are taken down and put on a 

 table to be infpe&ed, picked, &c. 



We may obferve, that fifteen days in the drying 

 place are fiifficient for the herrings, that are to be 

 contained in France \ but thofe that are to be fent 



to 



