Books and other items printed in Gaelic from 1841 to 1870 > Seol air an glacar agus an gréidhear an sgadan, agus air an gréidhear an trosg, an langa, a traille, agus am falmair

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cured, and packed, on the day they are caught. If this
cannot he accomplished, they ought not to be cured as
gutted Herrings. They may, however, he cured as un¬
gutted Herrings, or made into red Herrings.
GUTTERS.
Gutting, and packing also, should commence immediate¬
ly after the first cran is delivered; but this practice is too
much neglected, particularly on days when the fishing
has been partial, or when the state of the tide may have
occasioned an irregular delivery. Although a number of
Gutters are in attendance, they do not begin until such a
quantity of fish is delivered as will give constant employ¬
ment to all. Thus unnecessary delay, exposure, and
deterioration of the fish takes place ; all which might be
obviated on such days, and the parties satisfied, by divid¬
ing the payment, for the whole number of barrels gutted
and packed, equally among all. A most important mat¬
ter is, to see that the Herrings are properly picked and
assorted into Maties, Full-Fish, and Spent-Fish ; and this
should he done as the gutting goes on, by having baskets
or tubs for each particular sort; and to prevent all after
mistake, the barrels into which these several sorts of
fish are separately packed, should be immediate!}', and
severally, marked by means of a marking iron, with re¬
spective letters, M , F , or S ,
Great care should be taken by Gutters and Packers to
remove all fish which have lost their heads, or which
have been broken, bruised, or torn, in the bellies, so that
they may be packed separately.
Bad gutting, and tearing the bellies of the fish, often
arises from the knives being blunt. To prevent this, the
gutting knives should be collected, and delivered to one