HERRING FISHERY. 53 



which they put up the other half, and a clear fire 

 is continued for nine hours more. The ftoves are 

 heated with alder alone, dry pieces of which are 

 ufed for the firfl fifteen hours, after which the 

 herrings fwell, as they had not difcharged their 

 water. After fifteen or fixteen hours, the fire 

 made of dry wood is flopped ; and for the purpofe 

 of giving the herrings a gold colour, the fire is 

 then made of pieces of green wood, which are kept 

 burning, fo as to emit a great deal of fmoke, and 

 no flame. This fire is made merely to give the 

 herrings a colour ; for they have been dried 

 already by the aftion of the fmart fire. When 

 the fecond fire has ceafed, the herrings are left to 

 cool in the ftove for about an hour, and are then 

 taken down. 



If there happens to be a great demand for 

 herrings, cured in this manner, they fometimes 

 put frefh herrings, that have got no fait at all, in A 

 the floves. They are very nice to the tafle, im- 

 mediately after they are taken down, but do not 

 keep ; and accordingly this practife ihould not 

 be allowed. 



Herrings of one night, when prepared, and 

 properly cured in the manner already defcribed, are 

 very delicate ; but as they mud fwim in brine, 

 a great quantity of it is requifite for a laft of 

 herrings. 



Of 



