The Nome daily nugget., 1918-01-19

should nave the number of the pack Ing crew (consisting of two gutters and one packer.) date and selection marked plainly on the bottom end of the barrels. The following example. Lafuils, Aug. loI7 250 lbs. net.
 indicates that the barrel contains 4 large full herring, packed August 10th by crew No. 2. The 250 lbs net re- fers to the approximate net weight of the fish. The law requires the weight to be marked on each package
 ]
 saltins, Packing and Laying
 ] Herring intended for Scotch cure arc never washed before being gutted and salted, and are never repaeked. They are cured in the original barrel and In their own blood pickle. No salt is sprinkled in the bottom of the soaked and tested barrel when packing or laying herring. If the fish have been properly reused, enough salt will stick 1 to them. Care should be taken when lifting the herring from the rousing tub So as not to carry any of the loose or surplus salt into the barrel as this makes & very ununifolm salting and packing. In laying or packing large herring, take one reused herring, place 1t straight against the side of the bar rel. Back down, then place two others in front of the first. their heads touch- ] inE the stave, ono to the right and the other to the left. Keep them straight on their hack, always have belly mp. and have the herring close together. Now place the fourth herring in the middle of the two. then two others, one to the right the other to the left, with heads resting against the slaves. Alternate the position of the middle herring so that the head of the first points to the right, while the second middle herring faces to left. Continue to pack In this fashion across the bar rel. paying particular attention in not getting the herring on a slant or ir- regular in the row, otherwise one side of the herring will get more salt than ! the other. The space at the side of the barrel caused by the meeting of the heads of the herring must be filled out by placing two herring over the heads of those making the hollow. Ptace these two fish (known as Head Herrfng) so that their heads point in opposite directions. This leaves an even surface for each of the succeed ins tiers.
 Saic is then sprinkied over tho entire tier. The amount depends upon the season of the year. quality and size of the herring. A safe rule to follow is to never entirely cover the bellies of the, fish in each tier, but give them enough salt to almost cover the bel- .lies, with tho exception of the extra targc herring, especially those with milt ar roe. which requires more salt. Scotch cured herring when thoroughly cured, (say after the fourteenth day) should be free of undissolved salt. Re- member that large herring require moro salt than small ones. fat herring moro than those of poorer quality. milt or roe fish moro that fat empty ones sot the nlatjes quality tSTinks or spents do not come under tho matje selection). Mil& herring require more l salt than roe fish nnd remain softer than the spawn herring When the first tier has been packed and salted. continue to pack the second tier by ieressing the first tier at right ansles, keeping tho fish belly up. Prevent the lines from curving as this spells the appearance of the pack. Salt as lbefore and continue packing. saiting and crossing each tier until tho barrel Is full. A little more salt may be added to the tier in the center of the barrel as this helps to keep up the strength of the pickle.
 - First Filling
 On the following or second morning 1t will be noticed that the herring have settled somewhat as the salt has caused a shrinlsage. Take some fish from another barrel of the same days selection, pack and euro, and ngair ftli your barrel. using the same quan. | tity Of salt as before. Head the barre and place on its side for eight or ter days. Herring in this condition arc kmcwn as "Seasticks" Some of tho II cuspTD nraknr "a have fh0 herring q mAIes