ENGLISH FISHERIES. 143 



Under certain circumstances, however, it has been the 

 practice during the last few years to give only half 

 the time to the curing, and to export such fish by 

 steamer to some of the Mediterranean markets, where 

 they are soon disposed of ; but it is not considered safe 

 to consign any but " well-cured" herrings generally to 

 foreign markets, especially in warm climates. Bloaters 

 are sometimes prepared in the same way, remaining a 

 shorter time in salt and smoke than usual, but they 

 also will not bear keeping. 



Women are employed in the curing, and the fish, 

 after being washed, are " rived " or strung on " spits," 

 thin sticks about 4| feet long, which are thrust into 

 the mouth and out through one of the gills. Twenty- 

 five fish are put on each stick. The spits are then 

 taken to the smoke room, a lofty room, perhaps about 

 16 feet square, having a series of wooden frames reach- 

 ing from floor to roof, with small transverse beams, 

 called "loves," beginning at 6 or 7 feet from the 

 ground, and reaching from one side of the room to the 

 other. These frames are 4 feet apart, and the spits 

 are placed in rows, one above another, between them, 

 the ends of the spits resting on the loves of adjoin- 

 ing frames. The roof is covered with tiles, uncemented, 

 so as to allow a good draught through the room, which, 

 when filled, contains three lasts of fish. On the stone 

 floor of this room about sixteen fires are made, the fuel 

 generally being oak billets, as the smoke from this 

 wood gives a high colour to the fish. Ash timber, 

 however, is sometimes used when a particular colour 

 is required for some of the foreign markets. The 



