HERRING FISHERY. 



others again in the fame barrel which were greatly inferior to the 

 Swedifh. Of the caufes of this inequality, which never can take 

 place according to the Dutch method, I fliall offer a conjecture, 

 in the anfwer to one of the following queftions. The Norwe- 

 gian herrings brought from Bergen, Drontheim, and Chriftiana, 

 are inferior even to the Swedifh herrings, of which one principal 

 caufe is, that the hen ing cafks in Norway are made of fir wood, 

 which communicates a difagreeahle tafte to the herrings, and af- 

 fecls the pickle throughout the whole barrel. The Swedes, on 

 the contrary, though, on account of the fcarcity of oak in Sweden, 

 they do not make ufe of oaken cafks, as we, as the Dutch, as 

 the people of Emden and Altona do, make their cafks of beech. 

 The price of Danifli herrings I do not know ; but they muft be 

 made cheaper even than the Swedifh, or they would not meet 

 with a fale. In 1799 were bro.ught to Hamburgh 3,291 barrels 

 of Swedifh, and 1,593 barrels of Norway herrings. 



Laftly, in regard to the manner of eating white falted herrings, 

 the Germans always eat Dutch herrings raw, like anchovies, for 

 which purpofe it is neceffary to be much more nice in the curing 

 them, than if they were cooked before they were eaten. But 

 the want of Dutch herrings at prefent in Germany, and the high 

 price of the Altona herrings, vthich obliges the poor to ufe 

 Swedifh herrings, has induced fome perfons to broil or roaft them, 

 though this cuitom is even now far from being common ; but I 

 know of no intlance of any one's boiling therh. 



Is the confumption occafioned principally by the tafte of the na- 

 tion, or by the principles of the Roman Catholic religion, or -any 

 other public inftitution ; and does it prevail equally in proteflant 

 and catholic itates ? 



As far as 1 know of Germany, white falted herrings when 

 good, are every where equally efreemed in that country, and have 

 been purchafed partly becaufe when cured according to the Dutch 

 method, they are very agreeable to 'he palate of the Germans, 



and 



