136 THE SEA FISHERIES 



The season for fishing was from midsummer to the last day of 

 January. No herring were to be sold, but the whole catch had to 

 be brought into the harbours of Holland and Zealand. To preserve 

 them until their landing they were to be properly packed in barrels 

 and salted, so that on arrival in port they might be transferred into 

 other barrels and finally cured for sale or exportation. 



Every care was taken in the construction and quality of the 

 barrels. An office was established in every place where barrels 

 were made, and a person was appointed to examine and mark them 

 with a brand, if found satisfactory. All defective barrels were 

 broken up. The number of staves of which each ought to consist 

 was accurately determined, as well as their breadth and thickness, 

 and they were to be bound with strong and sufficient hoops. They 

 had to be made of good, dry and heavy wood ; the bottoms to 

 consist of no more than three pieces, but fewer if possible. The 

 use of old barrels for curing herring was strictly prohibited. No 

 fresh herring could be landed in Holland, to be salted for sale or 

 cured in barrels, and it was required that all herring should be 

 cured within three weeks after being brought into HoUand. Equal 

 care was bestowed on the selection of the salt. French salt. West 

 Indian and Isle of May salt were prohibited, the kinds permissible 

 were Spanish and Portuguese, but even these could not be taken to 

 sea, or used, until they had been inspected by a keur-meister. In 

 packing herring, those bad or damaged were to be rejected, and 

 none was to be cured except under the direct supervision of a keur- 

 meister, and in some public building accessible to all. 



Herring could not be sold in Holland until they had lain ten days 

 in pickle, and if foreign herring were brought into the country it 

 was strictly enjoined that they should not be repacked in Dutch 

 barrels. The salt used in the herring trade was exempt from duty, 

 and the fishermen were privileged during the fishing season, and 

 could not be arrested for any debt unconnected with the catching 



or selling of fish.^ ^ , xi, 



The nets employed in the fishery were from 50 to 60 fathoms m 

 length with the meshes of such a size that the fish might remain 

 suspended by the gills. They were made of the best hemp, and some 

 of a kind of coarse Persian sUk.« 



The vessels engaged in this fishery were from 70 to 100 tons 

 burthen, and called " Busses." According to Dutch annals these 

 vessels were first used in the year 1416. They carried a crew of 

 from ten to fourteen men, besides the pilot or master, and the crews 



1 Martinus Schookus, Dissertat. de Harengis, vulgo Halecibus dictis, Groningae, 

 '^'^''Duhamei doubts this. Traite General des Pesches, Paris, 1772. Part H. P- 368. 



