194 COMMISSION OF CONSERVATION 



ring in each barrel shall be filled up to the croze, with herring of the same 

 day's pack and grade, a little salt being added to the herring used in filling up. 

 The head shall then be put in and made tight, and the barrel laid on its side for 

 the stated number of days before the final filling up and preparation for market. 



11. On the twelfth day, counting from the day of first packing, a bung-hole 

 shall be made in the side of the barrel, midway between the centre of the bilge 

 and the lower hoop on the bottom end, the barrel up-ended and the head taken 

 out. The bung shall then be withdrawn and the pickle run off as far down as 

 the bung-hole. This pickle should be retained for future use. 



The space thus left shall be filled up with herring of the same date of pack- 

 ing, and of the same grade as is shown by the marks on the bottom. 



The packing shall be as before, and the barrel so filled that the top tier shall 

 be quite flush with the end of the staves. 



Three herring shall be laid straight on their backs across the heads of the 

 herring of the top tier, instead of two on their sides as in the other tiers. 



The head shall then be pressed in and made perfectly tight, and as much of 

 the original pickle as the barrel will take inserted through the bung-hole. This 

 should leave the top tier slightly flattened, smooth and firm. 



Herring used for the second filling up should be "washed in pickle and 

 slightly sprinkled with salt when in the tiers. 



If barrels filled with herring lie for some time after being finally filled up, 

 before shipment to market, they shall be supplied with pickle at least once in 

 two weeks. 



12. The method of notifying inspecting officer, and the method of inspec- 

 tion of barrels and half-barrels filled in the Scottish style, shall be as described 

 in clauses 23 to 38 of the main regulations. 



