DUTCH METHOD OF CURING HERRINGS, 251 



After packing, whether the goods are intended for expor- Dutch method 

 tation or home-confumplion, whether prefled down hard or of matching and 

 i 11 i i i • 1 1 i i curin S herring. 



not, they are regularly coopered, that the pickle may not leak. 



out, and the fifh turn yeliow or fpoil, which takes place the 

 moment they are deficient in pickle. Properly, the herrings 

 (hould, on the very day on which they are taken, not only be 

 gutted, but failed and put in calks, or at leaft mould not lie 

 more than one night in the firft pickle. And accordingly fuch 

 herrings are diftinguifhed in France by the name of Harengs 

 d'une nait. But, when the filhery is abundant, this is not 

 always poffible ; fo that only a part can be properly attended 

 to; and the reft, after being gutted, mull unavoidably remain, 

 at leaft the whole following day, if not longer, in the firft 

 pickle, the regular packing of them being poftponcd till the 

 third day. Thefe filh, having flood two nights on deck in 

 the open air, are called Harengs de deux nuits. But fuch 

 goods not only are inferior, but do not keep fo well as the 

 former. 



If the fifhermen mean again to caft their nets on the follow- 

 ing night, or if, on account of the great abundance of the 

 flioals, they do not ex peel to complete the lalting and regular 

 packing in two days, the fifh, which they cannot fo complete, 

 are falted in large heaps, and are then called Slabbers, or 

 Slabbegut, coarfe goods. Thefe are frequently too fait, be- 

 caufe want of time prevents their being properly managed. 

 They are put into the fchuvfs, which always accompany the 

 hernng-bulfes, and wafhed ; after which they are fmoked ; 

 though not fo much as the Bidding?; (Bueklinge) or red-her- 

 rings. The falted herrings, hitherto fpoken of, are called 

 Bockel herringe, or pickled herrings, or, in general, plainly 

 Herrings; thofe properly falted and packed in layers, Packed, 

 or Barrel herrings; and thofe half falted, and promifcuoufly 

 packed in barrels, Wrack herrings. 



The other mode of curing, called Red faking, is thus per- 

 formed. When the fifh are taken out of the above-defcribed 

 pickle, in which, however, they mud remain longer than 

 thofe intended for the common, or white-faking, and at leaft 

 four-and-twenty hours j they are hung by the head in rows 

 on wooden poles, in ftoves conflrucled for the purpofe, each 

 of which generally contains 12,000 herrings. Being thus 

 placed, a fire is made under them with vine-ftalks, or any 



green 



