158 RYVING AND SPEETING. 



the sticks or laths, long enough to lie across from one to 

 the other. 



The carts arrive with supplies of fresh herrings from 

 the boats. The fish are thrown into a bricked recess,, 

 sprinkled with salt, and left " to pickle " for periods 

 varying from twenty-four hours to ten days. The 

 shorter suffices for the herrings caught early in the 

 season, and intended for quick sale and speedy eating ; 

 the " Straits'-men," which are exported in thousands of 

 barrels to the Mediterranean, lie longer ; and longest, 

 the " black herrings," which are famous for their fine, 

 ham-like flavour. Whatever the kind, the fish are 

 washed and spitted by gangs of women, whose nimble 

 fingers hang them one by one, transfixed through gills 

 and mouth, upon the " speets." These women are called 

 " ryvers," because they ryve or rend the gills with their 

 thumbs to make way for the speet ; and a gang of eight 

 will speet eight lasts a day, each ryver earning about 

 three shillings and ninepence. As fast as the speets are 

 filled they are placed, resting by the ends, on the top- 

 most loves, by men who ascend the racks, until the upper 

 tier is full ; then the next below is filled ; and so on from 

 top to bottom, till every compartment is occupied and 

 all the herrings are hung. Then the fires of oaken .logs 

 are lighted underneath, and as there is a small space left 

 between fish and fish, the rising smoke envelops all 

 alike. The oil speedily begins to drop, and the herrings 

 turn yellow, orange, red, or black, according to the dura- 

 tion of their exposure. Bloaters are allowed to hang only 

 until they bloat or swell. The Straits'-men, and others 

 that bear close packing, are "struck" that is, taken 

 down ; and with a skilful movement the packer, dropping 



