%90 H ER RG GG: Cea 
charter, to fend to the fherifis of Norwich one hun- 
dred herrings, to be made into twenty-four pies, by 
them to be delivered to the lord of the-manor of 
Lafi Carleton, who is to convey them to the king*. 
The facetious Doétor Fuller** takes notice of the 
great repute the county of Norfolk was in for this 
fifh, and, with his ufual archnefs, calls a red her- 
ring a Norfolk Capon. 
The Dutch are moft extravagantly fond of this 
fifth when it is pickled. A premium is given to the 
firft bufs that arrives in Holland with a lading of 
this their ambrofia, and a vait price given for each 
keg. We have been in the country at that happy 
minute, and obferved as much joy among the inha- 
bitants on its arrival, as the Agyptians fhew on 
the firft overflowing of the Nile. landers had the 
honor of inventing the art of pickling herrings. 
One William Beukelen, of Biervlet, near Sluys, hit 
on this ufeful expedient: from him was derived the 
name pickle, which we borrow from the Dutch and 
German. It is very fingular that moft nations give 
the name of their favorite difh to the facetious atten- 
dant on every mountebank. Thus the Duich call 
him Picxre Herrinc; the Italians, Macaroni; 
the French, Jean Pottacrt; the Germans, Hans 
Worstt+; and we dignify him with the title of 
Jack Puppinc. 
* Cambden Britan. 1. 458. 
** Britifh Worthies. 238. 
7 That is, Jack Sawage. 
II. The 
