i'% On Curing British Whiter Herrings. 
superior to any other that can be made* The her- 
rings thus drained of their blood occupy less space, and 
the whole consequently sinks about one-third down the 
barrel, but this sinking is at end in about three or four 
days* 
When these operations are being performed, the sea is 
often running mountains high; and it is not therefore to 
be supposed, that the barrels are so well coopered as not 
sometimes to allow the pickle to leak out ; and in order 
to preserve the fish from being spoiled, which would 
otherwise happen in such cases, some of the gills and en- 
trails are always put by in barrels with salt, in the same 
manner as the herrings, and yield a pickle of the same 
quality ; with this pickle those barrels which have leaked 
are replenished, and the fish sustains no injury. Every 
operation is performed in the shade, into which the fish 
are immediately conveyed, on their being hauled on 
board. Each day’s fishing is kept separate with the great- 
est care. The salt used is mixed, and of three different 
sorts, viz. English, St. Uhes, and Alicant, and each bar- 
rel^ marked with the date of the month on it on which it 
was filled. 
The advantages of gypping the herrings are, that the 
blood which issues in consequence of the operation from 
the fish, yields a natural pickle, and improves the fla- 
vour; whereas, if left in the fish, it becomes coagulated 
at the hack bone, and forms the first cause of decay. The 
mixture of blood and salt operated upon by the extreme 
heat of the weather during the summer fisheries, pro- 
duces a fermentation which nearly parboils the herrings, 
and removes the coarse and raw flavour so often com- 
plained of. The gypping is likewise often performed on 
shore, observing the same precautions ; the only differ- 
ence is, that they are seldom in that case of so good a co- 
lour. Gypped herrings are never of so fine a quality as 
