PRESERVATION OF FISHERY PRODUCTS FOR FOOD, 
441 
The imports of Scotch herring have increased considerably during recent years, 
from 186 barrels in 1885 to 32,036 in 1898, most of which are received at the port of 
New York. A few years ago they usually sold for somewhat less than the Holland 
herring, but during the past two or three years they have sold for $2 to $4 more per 
barrel. These are also packed in small kegs, but the keg trade is not so extensive 
as in case of the Holland herring. The consumption of Norwegian herring is also 
increasing. Practically all the Norwegian and Scotch herring are sold in barrels, the 
former containing 400 to 800 fish or 221 pounds, and the latter from 350 to 700 fish or 
250 pounds, exclusive of the pickle. The demand for these is greatest from September 
to November and from February to April. 
Nearly all the receipts are on consignment, the consignee forwarding the account 
and remittance as soon as the herring are sold, receiving 5 per cent commission there- 
for. The expense of handling foreign herring at New York City approximates $2.45 
per barrel, made up as follows : Duty (at 4 cent per pound), $1,255 brokerage, 25 cents; 
cartage, 20 cents; clearance, cooperage, storage, insurance, etc., 30 cents, and commis- 
sion, at 5 per cent, 45 cents. The following summary shows the ruling prices during 
October, 1898, for the various classes of foreign herring in the New York market: 
FOREIGN METHODS OF CUBING HERRING. 
The importance of improvement in our methods of pickling herring is sufficient 
reason for introducing in this connection some notes on the methods of curing herring 
in foreign countries. Mr. Adolph Nielsen, who has had considerable experience with the 
various methods in use, furnishes the following accounts of the processes of pickling 
herring in Scotland, Norway, and the Netherlands: 
THE SCOTCH CURE OF HERRING. 
As soon as the herring is landed and sprinkled with salt the gibhing and cutting take 2ilacc. 
This is performed in the following manner: The herring is held in the left hand, stomach nji, in such 
way that the head reaches beyond the thumb and forefinger (index). With the other hand a small 
straight-edged and sharp-pointed knife is pushed in just below the gill lid on that side of the herring 
that shows toward the right hand and forced right through the throat, close to the neck bone, so that 
the point of the knife comes well out ou the other side. The forefinger is then ^iressed against the 
head and the thumb across tbe pectoral fins. A little cut with the knife is first made down in the 
direction of the tail, after which it is given a twist and a cut made close up under the pectoral fins. 
The throat is grasped between the index and middle finger (on the right hand), with a smart jerk, 
the intestinals (stomach, crown gut, liver, and heart), along with the gills and pectoral fins, are torn 
out, leaving only the milt or roe to remain in the herring. When the herring is intended for export 
to Continental markets the crown gut is often allowed to remain. 
Another way of gutting herring, when these formerly have been cliiiped, is to init the thumb 
