TRAWLING FOR HERRING 49 



an increase was noticed. At the time of the discontinuation of the 

 bounty system the brand had achieved such a reputation that it 

 was retained even when unaccompanied by the bounty. Proposals 

 to discontinue the Government brand have been made from time 

 to time, notably in a Treasury minute dated i8th December, 

 1855, and in the Report of the Sea Fisheries Commission of 1863 



(p. 174)- . : > 



The retention of the brand is not surprising, since the object 

 aimed at by the Government inspection of barrels is the maintenance 

 of a high standard of cure, although, since every individual barrel is 

 not examined, it must be obvious that' success in attaining this 

 object depends on the amount of co-operation on the part of the 

 curers. The best interests of the curers are secured by exercising 

 care that no. barrels are used in the curing of herrings unless they 

 are cornposed of first-class wood ; that only such herrings as are 

 suitable, are used for the purpose of cure; that at the different 

 stages, of the process the work of the gutters and packers is closely 

 supervised, and that between the dates of curing arid shipment the 

 herring . receive sufficient . protection from the sun and weather. 

 The distances to, be travelled, by Scottish-cured herring before they 

 reach the consumer point out the necessity of adopting the first 

 recommendation. With regard to the second recommendation 

 attention should be drawn to the "employment in the fish-curing 

 trade of " overday's " herring, that is fish which have not been 

 gutted, cured and packed within twenty-four hours of the time of 

 capture. . Herring of this description can never form the basis of a 

 satisfactory, ' cure, and their presentation for . official inspection, 

 with a view to branding is a distinct breach of the Board's regula- 

 tions. , The third recomihendation is necessary because the original 

 excellence of the herring cannot compensate for carelessness exer- 

 cised in the cure. Exposure to unfavourable climatic conditions, 

 particularly to the heat of the sun, should be avoided, since the 

 resporisibility.of-the.curer, for the condition of the fish does not 

 cease .with the stamping of the barrel with the imprimatur of the 

 Board. ... 



The Crown brands at present in use in Scotland^ are : Mattie 

 (i.e. maidens), are young herring not less than 9 in. in extreme 

 length. In these fish the reproductive organs are not fully developed. 

 The brand " Mat. full " is applied to herring with roe or milt clearly 

 seen at the throat, not less than 9 J in. in extreme length. "La. 

 full," i.e. large full, are herring with roe and milt, and not less than 



• For impressions of the official Crown brands see Eighteenth A nnual Report of 

 the Fishery Board jor Scotland, being for the year 1899. Part I General Report, 

 Appendix N., Glasgow, 1900. 



E 



