114 DIFFERENT MODES OF CURING THE HERRING. 



and 212 lb. for places out of Europe. Before any cask 

 of herrings can be branded with the crown brand, they 

 must lie ten free days in the cask ; the day of their 

 having been packed and barrelled, and the day they are 

 presented for the brand, not being counted. Herrings 

 for places out of Europe, or for the West Indies, must be 

 repacked ; they must not be packed with the original 

 pickle and salt, but must be washed and then repacked 

 with fresh pickle and salt. The A];)pendices cceci, or 

 crown-gut, although always recommended by the officers 

 to be allowed to remain for the home and European 

 markets, is taken off if intended for the West Indies or 

 places out of Europe. If the herrings are assorted, namely, 

 the full herrings (herrings full of milt and roe) separated 

 from mafjes (herrings with the milt and roe of a small 

 size), and these separated from "ylen," empty or shotten 

 herrings, the fishery officer has authority to apply a brand 

 with the word " full" to the first, and the word 

 " MATiEs" to the second description (the last word 

 ought to be spelled, being a Dutch word, " matjes") in 

 addition to the crown brand. 



Salt. — The fishery officer does not insist upon any 

 particular quantity or quality of salt being used, but he 

 is entitled to see that there is a sufficient quantity applied 

 for the preservation of the fish. 



Brands. — There is a crown-brand of a particular form 

 which must be applied to all crans (the measure for fresh 

 fish) before they can be used. There is the regular 

 crown brand for properly cured herrings ; there are two 

 brands, full and maties, as before mentioned. There is 

 a diamond-shaped brand for surplus herrings repacked 

 for the West Indies, or places out of Europe, having the 

 letters P P, and there is a brand in the form of a star. 



