6 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
For rousing, Liverpool salt is used; but for packing, coarser Spanish salt is 
employed, about 100 pounds of salt being required for each barrel of fish. 
In packing herring, it is customary to pack 7 barrels with a ton of fish (2,100 
pounds), there being 300 pounds in a barrel. Each barrel contains from 850 to 1,100 
fish, according to size. In packing, each herring is carefully arranged in a definite 
position, with the abdomen upward and with the head against the side of the barrel, 
the fish in a given layer or tier being parallel. The fish in the next layer are 
arranged in the same way, but their long axis is at right angles to that of the fish 
in the adjoining layer. The barrels are filled with alternate layers of fish and salt, 
and then headed. In packing, the fish are compressed vertically and their bellies 
are flattened, giving them the appearance of being larger and rounder. Laterally 
compressed fish are not in demand. 
During the process of curing, the fish shrink considerably and the barrels have 
to be refilled. In Scotland the law requires that the barrels rest on their side and 
be refilled after 11 days. In England, where there is no law, about 8 days are 
allowed to elapse. A bunghole is bored 13 inches above the bottom, the barrel is 
placed on end, the head is removed, and the pickle is allowed to run off; then the 
hole is closed, 2 to 5 tiers of fish of the same catch are placed on top, and the 
barrel is closed, placed on its side, and the original pickle is returned through 
the bunghole. No new pickle is introduced, and under no circumstances are the 
fish washed in water. After branding, the barrel is ready for market. A well- 
cured and well-packed barrel, after the lapse of 10 full days, should contain no more 
undissolved salt than would fill a cylindrical tub 9 by 9 inches. 
The prices of salt herring vary greatly, depending on the supply. The average 
price of the best grades is usually about 30s., but it may drop to 20s. or rise to 40s. 
In 1899 the prices in the German, cities of Stettin, Konigsburg, and Danzig, and also 
in Russia, were the best ever known, “matties” bringing 24 to 34 marks per barrel, 
“mat fulls” 32 to 36 marks, and “fulls” 36 or more marks. From these gross 
prices, expenses amounting to about 4-? marks per barrel Avere deducted. In 1896-97, 
Avhen there Avas a large catch in Scotland, the average prices of salt herring in 
Germany were 13 or 14 marks for “matties,” 16 or 17 marks for “mat fulls,” and 22 
or 23 marks for “fulls.” 
The authorities and fishermen of Scotland fully appreciate the importance of 
plainly designating on the barrels the quality of salted herring, and the fishery board 
has formulated a very complete system of regulations governing branding. In view 
of the benefits which have accrued to the Scotch herring fishery from the operation 
of the branding regulations, and because of the importance with which the present 
writer regards branding as applied to the United States herring trade, the folloAving 
detailed references to the subject are made. 
The official branding of barrels of salted herring is not compulsory, and only 
about half the packers resort to branding, but it is generally regarded as facilitating 
the sale of fish. A good judge of herring Avould be able, from personal inspection, 
to buy just as good fish without the brand as Avith it; but in distant markets the 
brand carries a guaranty. The fee charged by the government for affixing the 
official brand, certifying to the quality of the fish, is 4 d. (10 cents) per barrel. 
During the years 1898 and 1899 the fees from this source aggregated £11,500, or 
about $57,500. 
