DIFFERENT MODES OF CURING THE HERRING. 115 



which is applied along with the crown brand when the 

 letter has been put on contrary to the opinion of the 

 officer, but allowed because decided in favour of the cures 

 by arbiters mutually chosen. 



The officers recommend the curers to lay the herrings, 

 when packed in the barrel, on their backs, when intended 

 for the home or European markets, and those intended 

 for Ireland to be laid upon their sides. 



From the judicious regulations of the Fishery Board, 

 and the careful superintendence of the officers, who are 

 practical men, the Scottish herrings furnished with the 

 official brands, which are a guarantee of their quality, 

 have, as already stated, attained a high character in the 

 continental markets, and successfully compete with the 

 Dutch ; £20 to £50 per barrel being sometimes obtained 

 for the first supplies in the continental ports. 



2. DUTCH MODE. 



Shakijig out. — The herrings are shaken from the nets 

 immediately luhen taken out of the sea, and put into tubs or 

 baskets. 



Gutting. — The Dutch use a knife for gutting with a 

 longer handle and sharper pointed blade than ours ; they 

 insert the knife into the neck between the gills and bone, 

 and then, by turning the knife, bring away the gills and 

 stomach, leaving the crown-gut or Appendices cceci. 



Assorting. — They throw the herrings, when gutted, 

 according to the different descriptions of " full," " matjes," 

 and "ylen," into different tubs or baskets. 



Packing. — They are then sprinkled or roosed with salt, 

 and the packers immediately commence packing them into 



