50 HERRING FISHERY. 



dred thoufand herrings, which caufes a great eco- 

 nomy of wood and of hands. 



When the herrings have dripped, the fires are 

 lighted much in the fame manner as in France, 

 and are continued for thirteen days, after which 

 the herrings are left for three days in the pifs. 

 Then the fires are lighted again and kept for eight 

 days, at the expiration of which they are left 

 again in the pifs for four days, and then they get 

 the laft fire, which lafts three days. 



Thus their herrings remain in the drying places 

 for near five weeks, whereas, in France, this pro- 

 cefs lails only about twenty-one or twenty-three 

 days. It is true, that, as the Yarmouth herrings 

 are fatter than thofe of the Channel, they take 

 more time to dry, and that, if they were not dry 

 enough they would corrupt, particularly if they 

 were to befent to remote and hot countries. 



Some people find fault with the Englifh her- 

 rings, on account of their being of a darker co- 

 lour, than the French herrings ; but this is not a 

 real imperfe&ion, as their colour is owing to their 

 being fatter, on which account, they mufl be kept 

 longer in the floves ; fome are of opinion, that, 

 when the Englifh ufe beech in their (loves, their 

 herrings are lefs brown than when they burn oak ; 

 and we are not to imagine, that they heat their 

 floves with pit-coal. It is certain, that the Yar- 

 mouth herrings are of a fuperior quality, and 

 that they are cured very foon after being taken, 



which 



