DIFFERENT MODES OF CURING THE HERRING. 117 



filling up, particular care is taken of the surplus li(jui(l 

 or pickle. It is carefully poured off and barrelled, and 

 the pickle of each day's take is only applied, when neces- 

 sary, to the herrings originally packed on such day. 



Oil. — When the oil appears on the top, on opening the 

 barrels, it is immediately skimmed off, as the herrings would 

 be injured if it^fere retained in the barrels for any length 

 of time. When exporting, the herrings are examined by 

 the inspectors, who have the power of seizing the barrels 

 and herrings, or fining the owners, masters, or coopers, if 

 not properly assorted. 



Inspection. — No barrelled herrings can be offered for 

 sale until examined by the inspector, and branded with 

 the name and arms of the place at which they were 

 imported. The provincial states are authorised to fix 

 the nature of the marks, to distinguish the year and the 

 quality. 



The inspector may inspect each barrel twice, and must 

 take out, and examine to the bottom, at least two barrels 

 in each lot of fourteen barrels. 



The penalty on the master of the buss for not properly 

 curing and assorting the herrings is 300 guilders, and his 

 licence to fish may be withheld ; and if not properly 

 packed or placed in the barrels, the penalty is six guilders 

 per barrel ; and if any inferior herrings are found in the 

 barrels, the purchaser shall not be bound to pay for any 

 other than the inferior quality. 



Barrels. — The barrel contains about thirty-six 0. W. 

 gallons, or about one-eighth part more than ours. It must 

 he made of neio good oak only, and have not less than 

 thirteen staves, and the proper kind and number of hoops ; 

 the ends must not have more than three pieces. The 

 cooper is liable to a penalty if he present defective barrels 



