Ifl|j DUTCtf MODE OF CURING HERRINGS. 



tion which nearly parboils the herrings, and removes the 

 coarse and raw flavour so often complained of. The gyp- 

 ping is likewise often performed on shore, observing the same 

 precautions; the only difference is, that they are seldom in 

 that case of so good a colour. Gypped herrings are never of 

 so fine a quality as when kept in their own original pickle; 

 their value consists in their softness and flavour; it is this 

 mode of curing herrings that used to be the pride of the 

 Dutch, and this is the kind which supplied their home con- 

 sumption, and were so much esteemed by all classes of peo- 

 ple in Holland. 

 Difference in ^ n or ^er, as far as it is possible, to give a proof of the 

 their value. correctness of the above assertion, I shall state a fact for the 

 information of the Society. During the last year I em- 

 ployed a number of Dutch fishermen, prisoners, and others, 

 with Englishmen, in gypping and curing herrings; and at 

 one time my agent at Yarmouth was offered £4 per barrel, 

 for all the herrings he had cured there, by a Dutch captain, 

 in order to their being taken to Holland, while ungypped 

 herrings were worth only 36s. per barrel. The herrings 

 now under the consideration of your Society are part of the 

 quantity for which this offer was made. 



Should the Society, after due consideration, think proper 

 to adjudge me their gold medal, it will afford me much sa- 

 tisfaction, and convince me, that my exertions have, in 

 some degree, been beneficial to the community. 



I am, Sir, 

 Your most obedient servant, 



FRANCIS FORTUNE. 



No. 9, Lower Thames Street, 

 Feb. the 26th, igll. 



IX. 



