Telegram-herald., 1890-11-30

ing their own subsistence on shore, bui
getting their "oll-skins" for sea use a.
a perqulSlte.
The preparations of the fish.curer are
of interest ana Importance. All winter
long coopers have been employed in
making the necessary supply OF barrels.
They receive from ten-pence to one
shilling for each barrel made, and dur
ing the herring season are paid from 25
20 80 shllhngs per week. The herring
barrel must hold 25s imperial gallons;
the half-barrel, l34; but no Official cog
nizsnce IS taken of quarters or less.
Having secured sufficient ground for
curing purposes, which is called a cur
ing-vard or station" We will suppose
he intends using the fish landed by ten
boats. He provides a rectangular box
with sides about two feet high, into
which the herrings are emptied from
the fsneImen's baskets, or from his
own carts, and around which the
''crews" of "curers" work. Formerly
the "creel," or square wicker basket
was used IN the delivery OF fish. This
has been super seeded by the circula~
"quarter-cran" basket, four OF which
make the "cran" of 371 imperial gal
which all estimates on Scottish herring,
and expense IN securing the same, are
based. For handling the fish of ten
boats, the curer will employ three
coopers, and one crew of CUTTERS" or
thirty cutters" in all. the latter are
invariably women, crofters' wives,
daughters, sisters. Five tons or 200
bushels OF salt TO the 100 Grams, will be
needed; aud be provides barrels and
salt on the basis of an average years
fishing giving him from 1900 to 1000
Grams of fish from the ten boats.
On the arrival of the eject" the fish
are sold by auction. plan very recent
ly introduced, and identical with that
OF our own herring fishers, at Eastport,
Maine. Samples OF herring are re-
tanned by the auctOneer IN case of dis
putes2 The salesman charges the fish
ermsn a small percentage, ss at New
Haven, on the Firth OF Forth; he be-
comes responsible to the fishermen for
the money; and payments are made
daily or weekly as agreed. Az an or
dnsry sea coast herring fishing port.
fully 1000 CUTTERS ana packers will
be at work. Perhaps 600 Of these are
women. Asstated, three form crew"
Two use the knife and one packs"
They work with marvellous rspiditv.
The herring is held IN the left hand.
Inserting the knife IN the throat Of the
nsh, Sdewise, with the right hand, with
one swift movement IN "a pall-lke
cut, as one of the women described 70
70 me, toe herring IS opened and
cleaned. snd vhIsSed into a basket. It
is - quickly done that the eve cannot
follow the process. TIE herrIngs sre
next sorted. shifted % receiving boxes,
and then empted into "rousfng boxes.
where they are thoroughly reused" or
n xed WITH sat-. Ia packing. which
Immediately follows, the tsrs are
formed. between layers of alt, by plsc-
iuE ths hsrrngs' back downward. One
herring = lald la the center Of 4 form
ing ter, and then Inc Of 6sh IA run
ia either direction 70 the barrsi-s.tes.
tie spaces left on esch side 81 this line
BENG .aid with tsb, hesds outwarfs.
Fvery alternate ser "a lad trsnsverselv.
The 6srrels sre hsspsa tive ters above
their level, sad are thsa kno~n as sup
sets" In two days 6ns, the salt =
rarity melted. and . porsioa Of 80
pei xle" = poured sf- The hsrriug
have $50 lpsn@e That =, snrunk
Filling uo Follows Tae barrels sre
thea "Egbtsd 5y toe coopers, when
thsy sre coeazaeTs's y kno~n ss 80
secks After 80 days they srs
opened. the 'picsie sgsla poWrsa off
mors AsrTlngs ass crowded 1so tnena,