478 HISTORY AND METHODS OF THE FISHERIES. 
“struck,” must remain about forty-eight hours. A good deal, however, depends upon the season, 
as the fish usually “strike” quicker in warm than in cold weather. It is also found that fish just 
from the water require a longer time in the pickle than those that have been caught a number of 
hours. 
STRINGING.—When properly salted the fish are again washed and transferred to large 
stringing tables, where three to six persons are engaged in stringing or “spitting” them, as it is 
frequently called. The stringing sticks are bought at the saw-mills in the vicinity in a partially 
manufactured condition. When purchased they are simply long strips of wood ? of an inch 
square. They are cut into pieces 3 feet 4 inches in length by the fishermen, after which the sharp 
edges are taken off and one end is pointed. When ready for use they are worth from $3 to $4 
per thousand, according to quality. In stringing the stick is held in the left hand by the blunt 
end while the fish is clasped by the right hand and held with its back away from the stringer. 
The left gill-cover is then raised by a movement of the thumb and the pointed stick is inserted 
and passed out through the mouth, the fish being moved down to its proper position. It requires 
some time to become expert in this work, but after one has the knack he can work very rapidly, 
as only two movements are necessary to complete the operation. The most rapid workers will 
string 1,000 sticks in from eight to ten hours, while an average day’s work for a professional 
stringer is from 500 to 700. Each stick holds from 25 to 35 fish, according to their size, while a 
hogshead (5 barrels) of herring will make 80 to 90 boxes of herring when smoked. The stringing 
is usually done by boys and girls who are hired for this purpose, though when the fishermen have 
leisure they frequently string their own catch, or, in some cases, they hire men for the purpose. 
DRAINING.—When properly strung the fish are again dipped into a trough of water for the 
purpose of removing the blood and dirt that has gathered upon them, after which the sticks are 
placed in position upon a rectangular frame or “ herring-horse,” as it is called. When the frame, 
holding from 25 to 30 sticks, has been filled it is carried to the open air and allowed to drain for 
several hours, the time depending upon the heat and dryness of the atmosphere. The object in 
exposing the fish in this manner is to dry and harden the gill-covers, as when tender they often 
give way, allowing the fish to fall from the stick, thus rendering it worthless for smoking purposes. 
When the sun is shining the moisture evaporates quite rapidly, and the gill-covers very readily 
harden; but during rainy or foggy weather a good deal of difficulty is experienced in drying them, 
and great quantities of herring drop off and become worthless. At such times the usual method 
is to allow them to drain for a few moments, after which they are at once hung in the smoke-house, 
all the doors and windows being opened to give a free circulation of air, while a good fire is kept 
burning beneath. In this way the gill-Covers soon dry, and they are ready for smoking. 
HANGING.—When ready for “hanging” the herring are brought to the smoke-houses, where 
two men are engaged in putting them up, one passing them to the other, two sticks at a time, the 
pointed end being held upward, so that the fish shall not slide off. The fish are placed in the 
bays already described, the ends of the sticks resting on the stringers, each being separated from 
the other by 2 or 3 inches, so as to prevent the herring from touching each other, as well as to allow 
a free circulation of smoke. The upper part of the smoke-house is usually filled first, though, 
when the house is to be but partially filled, one bay is often entirely filled before another is com- 
menced. Two men can hang about 2,000 boxes a day, if the fish are brought to the smoke-house 3 
but half that quantity is a fair average if they are obliged to go out for their supply. It seldom 
happens that the house can be completely filled in a day, as only a few fish are secured at a time, 
and these must be cared for at once to prevent them from spoiling. 
As soon as the first lot has been placed in the smoke-house, the fires are started and the smok- 
