116 DIFFERENTT MODES OF CURING THE HERRING. 



barrels, taking care to keep the different descriptions 

 mentioned separate. 



Salt. — First, a due proportion of salt is laid in the 

 bottom of the barrel, then a layer of herrings on their 

 backs, the head of the one to the tail of the other ; this 

 layer is sprinkled with salt, the subsequent layer is laid 

 across the first, and so on alternately, sprinkling each 

 layer with salt, and a larger proportion of salt on the top ; 

 the barrel being thus filled, is then headed up. Due 

 attention is paid as to the quantity of salt necessary, 

 which is regulated by the size and quality of the fish ; but 

 not less than four barrels of salt must be used in pickling 

 " the last" or fourteen barrels of herrings. {Dutch Fishery 

 Laios, Art. 16.) The herrings cured before St James' 

 or St Jacobi's day, the 25th of July, must only be cured 

 with Spanish or Portuguese salt, and these are named 

 herrings of the large salt ; and the full herrings, after 

 that date, must be cured with Dutch-made small salt, 

 and these are named herrings of the Jine salt. 



Bloiving. — Into the ends of the casks holes are bored 

 after they are headed up, the cooper ascertaining by blov\'- 

 ing into the hole whether the cask is air-tight, and [re- 

 medies with rushes or tow any defect in the heads or 

 staves. 



BlarMng. — The master or packer must mark the date 

 when the herrings were taken between the neck and 

 belly hoops, under a penalty ; and if unable to pay the 

 penalty, he is liable to imprisonment. 



Cured in Time. — Each day's fishing shall be cured and 

 kept separately, and those herrings not gutted and packed 

 the day they are taken must he thrown overboard, or packed 

 as inferior or wrack herrings, under the penalty of 'twenty- 

 five guilders for each barrel. In opening the casks and 



