DIFFERENT MODES OF CURING THK HP^RRING. IVJ 



brand, excepting good cured cross herrings. The her- 

 rings sent to the Elbe and Weser must be well cured, 

 and repacked from fourteen barrels into twelve barrels ; 

 provided, that in so repacking them into this quantity, 

 the herrings are not injured ; otherwise no such herrings 

 can be sent to the above places. Herrings repacked from 

 fourteen or twelve barrels, shall be branded with the large 

 branding-iron, but those repacked from fourteen to thir- 

 teen barrels, with only the date-iron. 



Having carefully observed the system of curing prac- 

 tised by the Dutch, both on our own coasts and else- 

 where, I have here endeavoured, as minutely as possible, 

 to describe their whole process ; and it may be stated, 

 that the curing the herrings, as soon as caught, ivith 

 superior salt, in oak casks, may be the cause of the Dutch 

 herrings having obtained such a high character. 



