452 COMMON HERRING. Class IV. 



the county of Norfolk was in for this fish, and, 

 with' his usual archness, calls a red herring, a 

 Norfolk Capon. 



In 1 195, Dunwich in Suffolk accounted to the 

 king for their yearly fee farm rent, 120/. 1 mark 

 and 24000 herrings, 1 2000 for the monks of Eye, 

 and 12000 for those of Ely. 



The Dutch are most extravagantly fond of 

 this fish when it is pickled. A premium is 

 given to the first buss that arrives in Holland 

 with a lading of this their ambrosia, and a vast 

 price given for each keg. We have been in the 

 country at that happy minute, and observed as 

 much joy among the inhabitants on its arrival, 

 as the Egyptians shew on the first overflowing 

 of the Nile. Flanders had the honor of invent- 

 ing the art of pickling herrings. One William 

 Beukelen, of Biervlet, near Sluys, hit on this 

 useful expedient; from him was derived the 

 name pickle, which we borrow from the Dutch 

 and German. Beukelen died in 1397- The 

 emperor Charles V. held his memory in such 

 veneration for the service he did mankind, as to 

 do his tomb the honor of a visit. It is very sin- 

 gular that most nations give the name of their 

 favourite dish to the facetious attendant on every 

 mountebank. Thus the Dutch call him Pickle 

 Herring; the Italians, Macaronis the 



