HERRING. 
198 
Norfolk coasts ; and the fishing is carried on by nets 
stretched in the water, one side of which is kept 
from sinking by means of buoys fixed to them at 
proper distances. The nets hang in a perpendicu- 
lar position ; and the fish, when they endeavour to 
pass through, are entangled in the meshes, where 
they remain till the net is hauled in. The nets are 
never stretched m the day-time, as they are then 
supposed to frighten the fish away ; but as soon as 
the evening approaches, the fishermen again prepare 
their snare ; and if the night proves dark, and the 
surface of the water is considerably ruffled by the 
wind, they are almost certain of great success. The 
nets are tanned, to strengthen them ; and this is 
performed by putting them into a large vessel, and 
pouring upon them a quantity of hot liquor in which 
oak bark has been boiled : this process is repeated 
three times, and then the nets are supposed to last 
thrice as long as if this operation had not been 
performed. 
The Dutch are said to have engaged in this fislv 
ery so long ago as the year llb4, and weie in pos- 
session of it for several centuries. They are exr 
travagantly fond of the fish, and obseive its arrival 
on their coasts with as much joy as the Egyptians 
show on the first overflowing of the Nile. When 
pickled, it becomes their most delicious food : such, 
indeed, is the honour in which the memory of the 
first herrmg-pickler is held in Flanders, that the 
emperor Charles the Fifth paid his tomb a visit. 
