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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PACKERS.
The packing of the fish should be proceeded with as
expeditiously as the gutting, and in fact both operations
should be carried on at the same time, the usual proportion ,
of persons employed beingtwo in gutting to one in packing.
The moment the first Herrings are gutted, the curing pro¬
cess should begin. The proportion of salt to be used must
vary according to the season of the year and the nature
of the fish, as well as the market for which it may be
destined. The Dutch use one barrel of small Spanish or
Portuguese salt for sprinkling eleven barrels of Herrings,
in order that they may be more conveniently handled,
and one barrel of great salt for packing seven and a half
or eight barrels of Herrings for the European market;
and if this quantity should be found rather small, an
additional plateful of salt is introduced into the middle
of the cask to supply the deficiency. The calculation
for each barrel of Herrings may be about five-sixteenths
of a barrel of coarse Spanish salt. It must be observed,
however, that whilst the Dutch mode of cure may pro¬
duce a perishable article of luxury for the table, it is not
capable of producing that imperishable article of com¬
merce required by British aud continental merchants. But
the parties employed in the cure must be the best judges
of the quantity of salt to be used for the different markets
for which the Herrings may be intended. It is, moreover,
difficult to lay down any well-defined rule as to this point,
from the circumstance, that there are several qualities and
sizes of Liverpool fishing salt, which are of different de¬
grees of strength. Many Curers use only one kind,
whilst others use a mixture, and very frequently both
Lisbon and Liverpool salt are jointly used for curing the