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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additional salt should be put on the top tier. Herrings
intended for the Continent should be packed on their
hacks ; but for the Irish market they are preferred when
packed flat, or more on their sides. The fish in each
barrel should be all of the same kind and quality through¬
out. The nefarious practice of packing inferior Herrings
in the middle of the barrel, or superior Herrings at the top,
is always discovered, sooner or later, to the confusion
and loss of character of the Curer. The barrels should
be filled above the chime of the cask, in which state they
are allowed to stand till the following day, or even longer,
when, by the pining or shrinking of the Herrings from
the effects of the salt, they fall dowrn so much in the
barrel that it requires to be filled up. The moment the
barrels are packed, they should be properly covered over,
to prevent the sun’s rays or rain penetrating the fish.
All vessels which go to cure on open beaches or shores
should be provided with old sails, or some other such
covering, to protect the fish from the sun and rain; for
if spread on the beach without any such protection, they
will infallibly be spoiled.
COOPERS.
It is the duty of the Cooper to see that all his barrels
are properly made, and of the legal size. It is of the
greatest importance that he should ascertain whether they
are sufficiently tight for containing the original pickle, be¬
cause there is no after remedy for the evil effects produced
in the fish by its escape. Barrels should be constructed
of well-seasoned wood, and be made tight in the bottoms,
and seams, and croze, by introducing the broad-leaved
water plant called the sedge or flag, which would tend
to secure the original pickle under all circumstances.
During the period of the curing, the Cooper’s first em-