442 
BULLETIN OF THE UNITED STATES FISH COMMISSION. 
behind the gills and with a jerk from the top and downwards break the gills loose from the head; 
when these are then taken out the cesophagus (gullet) and the stomach follow, because all these are 
cohesive ; but this way is seldom in use anywhere else than in some cases in Norway. 
According as the herring are gibhed and gutted they are sorted in baskets and put into the 
sousing tubs, where they are rolled in small Liverpool salt before being packed in barrels, generally 
made of birch. In these the herring are packed fully on their backs, with a small plateful of salt 
sprinkled over each layer of fish. The one layer of herring is put across the other the whole bairel 
through, and each layer furnished with two “head-herrings,” put on their sides. The barrels are 
filled until a couj)le layers of fish extend above the chime or top, and covered with wooden covers made 
for that purpose. In this way they remain two or three days, after which time, when the herring has 
settled, the barrels are filled up again with fish from the same packing, headed up, and put down on 
their sides. Every second day, as a rule, the barrels are given a little turn around until the last 
packing (bung packing) takes place. A lookout is during this time kept upon the barrels, that 
none of them are leaking. In order to obtain the official crown brand the herring must have been in 
salt at least ten days, exclusive of the first-day packing. When the barrels, after such time or later 
on, are going to be made ready for shipment, the pickle is drawn off through the hungholes and these 
plugged up; the barrels are then opened and more herring of the same packing pressed into the 
barrels, either by means of a common jjress or by pressing the herrings down either by hand or by 
trampling them down after a small barrel head has been placed on top of the herring. Care is in the 
jiieantime taken that the herring is not pressed so tight that no room is left for the pickle. The object 
with this last and tight packing is to prevent the herring from being shaken about in the barrels 
during the time of conveyance and to save the recii)ieut from the trouble of repacking the barrels 
after they have reached their place of destination. After a sufficient quantity of herring is pressed 
into the barrels, they are headed up and filled through the buughole with the same pickle that was 
drawn oft’ formerly, after being strained. The hnugs are then i)ut in tight, the hoops driven home, 
and the barrels blown; after they are joined tight the uppermost hoop is nailed fast, the blowhole 
stopped up, and they are in a condition ready for shipment. If the herring is to he exported to 
countries outside the European Continent or to hot climates, it is generally, when the bung packing 
takes place, emptied out of the barrels altogether; the crown gut is removed if it has been left, and 
the herring rinsed in clean water and repacked with coarse Liverpool salt. In place of using the 
original pickle, the barrels are then filled with new pickle made of clean salt. All these barrels are 
full-banded and furnished with a 1-inch- wide iron hoop on each end. In order to obtain the official 
crown brand, such barrels should contain no less than 212 pounds of herring, exclusive of salt and 
pickle. A good many of the Scotch herring are also packed in half-barrels. 
The system of culling, along with the official crown mark on all exported herring barrels, has 
contributed more to the good reputation the Scotch herrings have gained in the continental markets 
than many may imagine. The dealers, on reception of Scotch herring with the crown brand, are 
satisfied that the barrels really contain whafthey are branded for in regard to quality and weight, 
and this has given them such confidence in the Scotch herring that these are received and approved 
of without even being opened, while the Norwegian herring barrels, since the official branding was 
abolished in 1851, must be opened and repacked before the recipient can sell them, which often causes 
a good deal of inconvenience. The Scotch herring are sorted and branded according to the treat- 
ment or cure and the development of the sexual organs. 
Crown F, Full Brand: Barrels obtaining this brand must contain all fine, well-oured, large, 
full herring, and not mixed with herring of a poorer quality, nor with spent herring, nor matties, 
which have not got their roe or milt fully developed. 
Crown F, Matties Brand : Barrels with this brand must contain fine, rich herring, with small milt 
or roe, must be well cured, and not mixed with full, spent, broken, or dismembered herring. 
Crown F, Spent Brmid : Barrels with this brand should contain spent herring (herring with 
their sexual organs more or less collapsed after spawning), properly gibhed and cured, and all full 
herring, matties, broken or dismembered herring sorted out. 
Croivn F, Mixed Brand: This brand is used for mixed herring (such herring as can not be sorted 
as full, matties or spent;. The mixed herring should also be properly gibbed, packed, and cured, 
and no dismembered herring be packed in the barrels. 
Crown FF, Bepacled Brand: Barrels with this brand should contain herring which have been in 
salt at least ten days, exclusive of the day of packing and the day of repacking and branding. 
Further, this herring should, when they are repacked, he emptied out of the l)arrels in which they 
were first packed or cured, the crown gut be removed, and the herring be rinsed and repacked, 
