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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but only a little additional attention, that is necessary to
produce this superiority of excellence in the fish cured
and that all the attention required, may be easily given
in the course of the operations of bleeding, cleaning, and
drying, by the fishermen or their families,—it may be
hoped, that Curers or their Superintendents will, for their
own sakes, see that every thing necessary be promptly
and efficiently done, that may ensure a ready and profit¬
able sale of their fish.
Perhaps the best process of cure is that practised in
Yorkshire, where the object of the Curers is to produce
the finest fish for the Spanish market. As this affords
hy far the highest price for fish, it ought to be the study,
as it is obviously the interest of all fish-curers, to bring
their article of commerce to such a degree of perfection
as may make sure of this market. That this must be
well worthy their best endeavours, is best proved by the
fact that the Curers at Eyemouth, by entering into direct
correspondence with some of the principal Spanish mer¬
chants in London, are now offered, for stamped Cod
what amounts to £3 a ton more than they got previously.
Any Curer, in any quarter, may have an opportunity ot
opening up such a direct correspondence, by application
to Mr. Campbell, the chief officer of the Board of British -*
Fisheries in London, who will be happy to inform ap¬
plicants of the names of the firms of the different Spanish
houses ; but it must be observed, that no attempt to do
so need be made unless the fish are of such quality as
to merit the official stamp, and that they shall have
actually received it from the Fishery Officer of the district.
The moment a fish is taken off the hook it should he
bled. This may be done by the person who is employed
in taking it off the hook. The fish must then b e headed
split up, and gutted,—in doing which, the sound should
but only a little additional attention, that is necessary to
produce this superiority of excellence in the fish cured
and that all the attention required, may be easily given
in the course of the operations of bleeding, cleaning, and
drying, by the fishermen or their families,—it may be
hoped, that Curers or their Superintendents will, for their
own sakes, see that every thing necessary be promptly
and efficiently done, that may ensure a ready and profit¬
able sale of their fish.
Perhaps the best process of cure is that practised in
Yorkshire, where the object of the Curers is to produce
the finest fish for the Spanish market. As this affords
hy far the highest price for fish, it ought to be the study,
as it is obviously the interest of all fish-curers, to bring
their article of commerce to such a degree of perfection
as may make sure of this market. That this must be
well worthy their best endeavours, is best proved by the
fact that the Curers at Eyemouth, by entering into direct
correspondence with some of the principal Spanish mer¬
chants in London, are now offered, for stamped Cod
what amounts to £3 a ton more than they got previously.
Any Curer, in any quarter, may have an opportunity ot
opening up such a direct correspondence, by application
to Mr. Campbell, the chief officer of the Board of British -*
Fisheries in London, who will be happy to inform ap¬
plicants of the names of the firms of the different Spanish
houses ; but it must be observed, that no attempt to do
so need be made unless the fish are of such quality as
to merit the official stamp, and that they shall have
actually received it from the Fishery Officer of the district.
The moment a fish is taken off the hook it should he
bled. This may be done by the person who is employed
in taking it off the hook. The fish must then b e headed
split up, and gutted,—in doing which, the sound should
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Images and transcriptions on this page, including medium image downloads, may be used under the Creative Commons Attribution 4.0 International Licence unless otherwise stated. 
| Permanent URL | https://digital.nls.uk/109612570 |
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| Description | Leis an ridire Tomas Dic Lauder ; air eadar-theangachadh chum Gaelic, le Alasdair Macgriogair. Dunedin : Air a clodh-bhualadh le T. Constable, 1846. Title on added title page: Directions for taking and curing herrings ; and for curing cod, ling, tusk and hake. Opposite pages bear duplicate numbering. |
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| Shelfmark | 3.2638(3) |
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| Description | Out-of-copyright books printed in Gaelic between 1631 and 1900. Also some pamphlets and chapbooks. Includes poetry and songs, religious books such as catechisms and hymns, and different editions of the Bible and the Psalms. Also includes the second book ever published in Gaelic in 1631. |
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