CHAPTER IT. 



DIFFERENT MODES OF CURING. 

 1. SCOTTISH MODE. 



1. Measuring, (&c. — The herrings being brought in the 

 boats near the quay, or curing-place, as already stated, 

 are lifted with wooden shovels into a wooden measure 

 without a bottom, called a cran (which measure is branded 

 by the fishery officer, and must contain thirty-six gal- 

 lons). The cran is previously placed on the cart, or 

 place where the herrings are to be delivered, and upon 

 lifting up the measure, the same having no bottom, the 

 herrings are thereby emptied out of it, without the trouble 

 of tumbling them out ; or they are measured in wicker- 

 baskets of a legal size. The herrings are then conveyed 

 to the curing-yard or shed, and are placed in square pits 

 or in heaps. 



Salted or WJiife Herrings. — They are gutted (generally 

 now in Scotland) with a knife, by taking out the gills 

 and stomach; and those who cure in imitation of the Dutch, 

 leave the appendices cceci, or crown gut, as it is considered 

 to impart a richer flavour to the herring ; they are then 

 roosed (sprinkled with salt), and thereafter those em- 

 ployed in packing put a quantity of salt in the bottom of 

 the barrel, and a layer of herrings is then closely laid 

 together on their sides (if in imitation of the Dutch, 

 nearly on their backs) ; and alternately a portion of salt 

 and a layer of herrings, until the barrel is properly packed. 



