THE CUEING TAED. 



187 



portion of the daUy catch has to be salted. This process during 

 a good season employs a veiy large number of persons, chiefly 

 as coopers and gutters ; and, as the barrels have to be branded, 

 by way of certificate of the quality of their contents, it is neces- 

 sary that the salting should be carefully done.. As soon as the 



VIEW OF A CURING YARD. 



boats reach the harbour — and as the fishing is appointed to be 

 carried on after sunset they arrive very early in the morning — ■ 

 the various crews commence to carry their fish to the reception- 

 troughs of the curers by whom they have been engaged. A 

 person in the interest of the curer checks the number of crans 

 brought in, and sprinkles the fish from time to time with con- 

 siderable quantities of salt. As soon as a score or two of baskets 

 have been emptied, the gutters set earnestly to do their portion 

 of the work, which is dirty and disagreeable in the extreme. 

 The gutters usually work in companies of about five — one or two 

 gutting, one or two carrying, and another packing. Ba«ketfula 



