CHRONOLOGICAL HISTORY OF THE HERRING-FISHERY. 229 



Account of herrings cured on shore to be made out by 

 the curer and given to the fishery ofiicer, under a pen- 

 alty of L.5. 



Part of the bounty might be withheld on any barrels of 

 herrings not gutted with a knife. 



Herrings in barrels cured with fine salt, if under the 

 weight of 235 lbs., free of pickle and salt, or if under 212 

 lbs., cured with large salt, not allowed to be exported, 

 and if offered or entered for exportation, to be subject 

 to forfeiture. 



In case of dispute between ofiicers and curers, arbiters 

 may be chosen. 



The bounties extended to vessels fitted out to the fish- 

 ing on the coasts of Great Britain, Ireland, and Isle of 

 Man. 



In terms of those two Acts before mentioned, the Com- 

 missioners of the Fishery Board issued, for the use and 

 instruction of the curers, the owners, and masters of the 

 busses, and of the fishermen, a distinct set of rules and 

 regulations, directing in what form every journal, decla- 

 ration, or account required to be kept or made, and fixing 

 the different marks that were to be placed on the barrels 

 when the herrings were packed. Nothing could exceed 

 the minute and accurate manner in which these rules 

 were stated ; and the Board was fortunate in having the 

 services for such work of a gentleman of great experience 

 and intelligence as secretary, namely, Mr Dunsmure. 



While the British herring-fishery was encouraged, 

 an attempt was also made to promote the fisheries in Ire- 

 land, and, in the year 1819, an Act was j)assed for the 

 establishing of the Irish fisliery,* and a bounty of 50s. 

 per ton oft'ered to all vessels fitted out in Ireland from 15 to 



* Irish Fisheries, 59 Geo. Ill, c. 109, 12th July 1819. 



