SCOTCH FISHERIES. 



167 



favour with an increasing majority of the curers for 

 such fish as they send abroad, but only on the east 

 coast and at the northern islands ; the curers on the 

 western side not liking to keep the fish in pickle for 

 the number of days required to enable them to obtain 

 the brand. The explanation of this is, that the western 

 fishery begins earlier than that on the east coast, and 

 the curers there are anxious to send their fish to the Con- 

 tinental markets as soon as possible. Previous to 1859, 

 there were no branding fees, and it was thought that by 

 imposing them, the branding system might lose favour, 

 and ultimately be done away with ; but the result has 

 been otherwise, as will be seen in the following tables. 

 Eeturn of the number of Barrels of White Herrings 

 Cured, Exported, and Branded, with the Branding 

 Fees received in the years 1859-75 : 



