250 DUTCH METHOD OF CURING HERRINGS. 



Dutch method There are two methods of falting and preferving herrings 

 of catching and for a confiderab | e ]ength of time> The one is called white 

 turiiig herrings. ° 



falting, the other red. The former is thus performed. Im- 

 mediately on being taken, the fi(h are gutted, as above de- 

 fcribed, and wafhed in clean water. Then fait is fprinkled 

 on them, either internally, or both within and without, and 

 the fifh, being thrown into large bafkets with handles, are 

 well roufed, (or fhaken about a few times) that the fait may 

 the better difmfe"'flfelf, and penetrate: or, laftly, which is 

 the beft method, they are thrown into a tub filled with a 

 firong brine made with bay fait and frefh water, in which 

 an egg will fwim. In this pickle they are left upon deck 

 in the open air, provided the weather be good, during twelve 

 or fifteen hours ; but, if circumftances require, a good deal 

 longer, and are well ftirred (efpecially if pickled on fhore) 

 with (hovels feveral times, that the fait may the better and 

 more generally penetrate every where. Laftly, to pack them 

 properly, they are taken out of the pickle, fuffered to drain 

 fufficiently, and then packed in barrels, which are ftrewed at 

 bottom pretty thickly with fait, and, if there is time enough, 

 they are neatly laid in ftrata or layers, always ftrewing fuffi- 

 cient fait upon each layer. But, if the abundance of fifli be 

 too great, they are thrown in proraifcuoufly, with as much 

 fait as is requifite to preferve them from fpoiling. When this 

 is done in ftrata, each new layer is preffed down hard upon the 

 preceding. This laft-mentioned procefs, however, cannot 

 eafily be attended to at fea, efpecially when the fifhery is 

 very abundant. Hence, if the riih are to be exported, or 

 remain long unufed, they are re-packed on fhore, laid in frefh 

 fait, and preffed down hard ; without which precaution her- 

 rings exported by fea would fpoil. The fame practice is pur- 

 fued in France, Hamburgh, and doubtlefs elfewhere. At 

 Hamburgh, as in Holland, they are packed in the open air, 

 ten packers and three overleers being appointed for the pur- 

 pofe, and all fworn. Betides re-packing, the packers in the 

 maritime towns have alfo to pick and affort the fifti, according 

 to their goodnefs, fait them anew, and put them in frefh 

 pickle. It is alfo generally a part of the magiftrates and 

 trading companies oaths, not to fuffer any bad fifh to be de- 

 livered from the quay or cuftom-houfe. 



After 



