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

IS
bad gutting .and irregular salting; and it prevents tbe
different descriptions of Herrings from being packed up
together, when the barrels are unheaded in order to be
filled up, or for being bung packed.
After the Herrings have been allowed one, two, or, at
most, three days to pine, the barrels should be filled up
with Herrings of the same date as to capture and cure,
and of the same description as those which they contain,
care being taken not to pour off much pickle, or unduly
to press the fish. The barrels should then be headed
up and tightened in the hoops, and laid on their sides^
and this always under cover, so as to be shaded from the
sun’s rays, which are seriously injurious to the fish; and
they should be rolled half over every second or third
day. until they are bung packed, which part of the process
of cure should be performed within fifteen days from the
date of the capture of the Herrings ; and not sooner than
that period, if it be the object of the Curer to obtain the
Official Brand of the Board of British Fisheries at bung
packing. When the pickle has been sufficiently poured
off, a handful of salt, if required, should be thrown
around the insides of the barrels, and the Herrings should
be pressed close to the insides of the casks, and addi¬
tional fish, of the same description and date of cure
should be packed in until the barrel is properly filled,
after which it should be flagged, headed, blown, and tight¬
ened ; and the curing marks should be scratched on the
side. The barrel may then have its pickle poured in,
and be finally bunged up.
REPACKING HERRINGS.
For the purpose of preserving the fish in warm cli¬
mates, and in order to enable them to be exported out