APPENDICES. 
APPENDIX A. 
HERRING FISHERY. tage 
I. — Total quantities of all the herrings cured in 1890 and 1891, in each 
of the twenty-six districts, embracing the whole coasts of Scot- 
land, with the respective increases or decreases in 1891, . . 7 
II. — Return, by districts, of the number of vessels fitted out in Scotland 
for the herring fishery, in the vear 1891 ; the tonnage and the 
number of men ; the quantity of netting, salt, and empty barrels 
shipped, and the number of barrels of white herrings cured on 
board; distinguishing those cured gutted from those cured 
ungutted, . .. . . . . . .8 
III. — Return, by districts, of the total number of barrels of white 
herrings cured or salted in Scotland, on board vessels and on 
shore, in the year 1891 ; distinguishing the herrings cured gutted 
from those cured ungutted ; also the quantities of herrings cured 
as kippers, bloaters, or red herrings, or preserved in tins, . . 9 
IV. — Return, by districts, of the number of barrels of cured white 
herrings branded in Scotland, in the year 1891 ; distinguishing 
the number of barrels branded Crown Large Full, Full, Maties 
Full, Spent, and Mixed, and showing the amount of brand fees 
collected, . . . . . . .10 
V. — Return, by districts, of the total number of barrels of cured white 
herrings exported from Scotland in the year 1891; distinguishing 
the export to Ireland, to the Continent, and to places out of 
Europe, herrings crown branded from herrings unbranded, and 
giving the quantity of herrings repacked. To this table is 
appended a Supplementary Return, showing the ports or places 
to which the herrings exported to the Continent were shipped ; 
and the total quantity exported to the Continent, . .11 
VI. — Abstract showing the total quantity of white herrings cured, 
branded, and exported, year by year, in so far as brought under 
the cognizance of the Fishery Officers, from 1st January 1875 to 31st 
December 1891 ; distinguishing the export to Ireland, to the 
Continent, and to places out of Europe, . . . .13 
