Fishery Board for Scotland. 



liii 



shore, and the districts in which they were cured ; distinguishing 

 the herrings cured gutted from those cured ungutted ; also the 

 quantity of herrings cured as kippers, bloaters, or red herrings ; 

 or preserved in tins. 



The curing of herrings as kippers, bloaters, or red herrings, or Herrings Cured 

 preserved in tins, having now become an important branch of Bioateif^r 

 business in connection with the herring fishery of Scotland, the Red Herrings, 

 herrings treated in this way are distinguished in the table above ^preserved in 

 referred to from those cured in the ordinary manner. Last year, 

 69,089f crans were kippered ; 14,872 crans were cured as bloaters 

 or red herrings ; and 4759^ crans were preserved in tins. 



Table III. Appendix A, shows the total number of barrels of Total of 

 white herrings cured or salted in Scotland last year, both on board HernngsjCurcd 



& , , . ... ii- m Vessels and 



of vessels and on shore, distinguishing the herrings cured gutted on Shore. 



from those cured ungutted ; and also the quantity of herrings 



cured as kippers, bloaters, or red herrings ; or preserved in tins. 



To this table is added a supplementary note, showing the number Herrings 



of barrels of white herrings cured or salted last year on the West ^™{. lou Wi : t 



Coast of Scotland, as stated according to the districts where the 



herrings were caught. 



BRANDING OF HERRINGS. 



A desire was expressed by fish-curers in Scotland and by herring Desire that 

 merchants on the Continent, that the regulations of the Board for ^^j} 1 ^ 

 branding herrings should be made somewhat more stringent, so that should be of 

 herrings obtaining the brand, would be of a higher quality than higher quality 

 those which had hitherto received it. The Board made full inquiry than hltllcrto - 

 into the whole circumstances of the case, and gave the matter 

 their most anxious consideration. It seemed to them, however, 

 that, speaking generally, the standard of quality of herrings 

 which, under their regulations, were entitled to the brand, is 

 sufficiently high to fulfil the purpose for which the brand was 

 intended; with the exception that the minimum length of 'Full' 

 and 'Matie' herrings should be somewhat increased. The practice 

 hitherto had been to affix the Crown Full Brand to such full 

 herrings as were not less than about 9J inches long, and to give 

 the 'Matie' brand to matie herrings, if fairly well matured, 

 irrespective of their length. The resolution to which the Board Board's 

 came to on the matter was, that thereafter no full herrings should be thereon, 

 branded which were less than about 10 inches long, nor any 

 maties measuring less than about 9 inches ; and they gave their 

 officers instructions accordingly. These changes were in operation changes made 

 during last year, and it is gratifying to state that they have given fafeflctkm 1 

 general satisfaction. 



The Board need scarcely say that they continue to do everything Means used to 

 in their power to maintain the high character which the brand has JJjjjjJjjJJ of h 

 earned. For this purpose the district officers are strictly enjoined, Brand, 

 before granting it, to satisfy themselves that the herrings for which 

 it is desired are, in respect of quality, selection, cure, and packing, 

 conformable to the requirements of the Fishery Acts and the 

 regulations of the Board, and that the barrels are of the statutory 

 size. 



