FISHES. 



laraouth Beach Cart, for ;%jTying the produce of the Fishing Boats to the town. 



requiring only to be salted and barrelled, and as these fishers may go seaward wherever the fish can be 

 (bund, this is called the deep-sea fishery, and a larger vessel is needed, than in the former case. 



The deep-sea fishery is a more permanent source of profit, than the in-shore, because the earliest and best 

 Herrings are met with, though requiring the larger capital. The vessels must contain sufficient room in 

 the hold for the stowage of salt, nets, harrels and provisions. They lie low in the water, and their sides 

 are furnished with rollers and lee-boards to aid in drawing in the nets. 



The Yarmouth vessels are generally of about fifty tons burden, and manned with eleven or twelve men, 

 one fourth of whom are usually landsmen. There are two landsmen besides, who are employed in boating 

 to and from the vessel, for the curing of Herrings on shore. 



The fishing places are from fifteen to thirty miles north of Yarmouth, from thirty to forty-five miles east, 

 and as far south as the mouth of the Thames. The depth of water in such places is from fifteen to twenty 

 fathoms. The Yarmouth fishing vessels are fitted out at a cost of about five thousand dollars each, and 

 are furnished with from one hundred and eighty to two hundred nets a piece, which cost between one 

 thousand five hundred to two thousand dollars; and with six ropes, each one hundred and twenty fathoms 

 long, weighing severally four hundred pounds, and together valued at two hundred and fifty to three 

 hundred dollars. These nets and ropes must be renewed about eveiy fourth year, owing to the destruc- 

 tive effects of the sea, and the ravages of the dog-fish, while attempting to prey on the inclosed Herrings. 



There are some varieties in the fitting out and the usages at different fishing stations, but the above 

 notes will give a sufficiently correct general idea of all. The Yarmouth boats continue at sea till they 

 have caught eight or ten *" lasts," at thirteen thousand Herrings to the " last," unless obliged to come 

 ashore sooner for provisions. Generally, they are out from three to six days. 



As previously stated, the white or pickled Herrings are merely salted and barrelled, and this, while the 

 vesjel is at sea. But the curing of red Herrings is much more complex. These Herrings are fiist sprinkled 

 with salt, in quantities depending on the weather, or the distance from shore. On the average, about one 

 third of a ton is applied to each " last" of Herrings. On being landed, they are carried directly to the 

 " rousing house," adjoining the smoking-house Here they are again sprinkled with salt, and heaped 

 together on a floor covered with bricks or flag-stones, where they thus remain five or six days, and then 

 are washed, spitted, hung up, and " fired." 

 f345) 



