SCOTCH FISHERIES. 165 



packing the herring with a certain proportion of salt 

 in well-made barrels, where they remain till they are 

 required for consumption. The process, however, needs 

 considerable care, and it is considered important that 

 the curing should be commenced as soon as possible 

 after the fish are caught. No time therefore is lost in 

 bringing the fish on shore; and after having been 

 measured in a stamped vessel holding 37 J gallons, and 

 known as a cc cran," they are at once taken in hand by 

 the gutters, who perform their duties with a marvellous 

 rapidity, only to be attained by considerable practice. 

 This part of the work is almost entirely done by 

 women. As soon as the fish have been gutted and 

 for this purpose it is only necessary to make a small 

 opening near the head they are placed in large tubs, 

 where they are well " roused " or stirred up with a 

 good supply of salt, so that it may be applied to their 

 whole surface. The fish are then carefully packed 

 with alternate layers of salt in barrels of regulated 

 size, and after remaining ten clear days in pickle, the 

 barrels are filled up as necessary, and finally closed. 

 If, however, they are intended for exportation to a 

 warm country, the barrels are repacked in the same 

 manner as at first. 



The herrings for curing are separated into four 

 classes, consisting of " Full," or fish having large milt 

 or roe ; " Maties," or fat fish, and with the roe unde- 

 veloped ; " Spent," or shotten, those which have recently 

 spawned ; and " Mixed," consisting of unassorted fish. 

 The whole process of curing is carried on under the 

 supervision of the officers of the Scotch Fishery Board, 



