The Nome daily nugget., 1918-01-19

adapted to meet the requirements Of those who are desirous of packing for domestic of household use. Particular attention should be paid to the tn- structions giving relative to Rousiny or Dredging and also Final Filling. as the success of the process is main ly dependent on faithful adherence to the rules governing those important features of the process. MT. Aug. II. D. Klie, a wel.known expert, has prepared the following de- scriptton of the Scotch method of cur ing herring:
 Conditions and Transportation
 Herring to be used for Scotch cure must be strictly fresh and absolutely free from red feed or soil. The hold of the carrying boat should be divided into compartments so as to avoid pres sure and heating of the fish. No ice should be used on herring intended for this cure. They must be. packed irn- mediately after being unloaded.
 Cutting or Tipping A srnalD knife Is used In removing the gills and gib. If properly gutted the gall. gutbag. liver. etc, are rcmov- ed. leaving nothing but the milt or roe in fun herring. Two operations are us- usily required.
 Nc Washing Contrary to other methods of curing. herring cured scotch.style are never washed in water or pickle before being packed.
 Selecting or cuiiine and Grading
 This depends entirely upon the run e.nl season Of the year. The usual se- lections Of miit or roe herring are classified as follows:
 sixe-Number per 2so Pound Scotch.
 Style Barrel
 Large fulis, not less than liA in- ches when cured. 600 to $50.
 Pulls, not less than loH inches when cured. 700 to 7so.
 Matfulls, not less than sA inches when cured. 800 to $50.
 Matties, not less than s1s inches when cured $50 to 1000.
 Herring over 1lh inches are termed extra large. Empty int herring {not spents or shnks) are termed niatics and should never be packed with full her ring. Select and pack them separately as they do not require as much aalt as full herring. A quarter of an inch is usually allowed for shrinkage Of herring in cure. and the fresh herring before guttins should be that much longer than the siaes iiated. Aa the herring ara sutted they are also se- lected or graded into selecting tubs placed conveniently back of. or to the side of tho gutter. each sige or sc. scticn being dropped into separate tubs. A barrel out in half will make two zood selection tubs. tt
 ReusIns or Dredging
 After enough herring or any one se- lection have been g,stted or pipped they should be Reused or Dredged immed- tately and packed Into barrels or ham barrels as the case may be. The sutted herring from the selecting tubs arc placed in the Housing tub. Ca sal mon caRk cut in half will make two proper sized rousing tubs9 in which they receive a heavy covering of fine salt and must be thoroughly mixed with the Ralt by hand, This is really a very important part ot the Scotch cure. for if plenty of salt is first thrown over tho herring and then thoroughly and carefully worked by hand, the entire surfnce od the gutted herring is evenly covered with. salt which will adhere to them while they are being packed into. tho barrel.
 Salt
 For rousinS or dredging very fine or haK-s ground salt is used. For packing and laying, which will be described later, fine aalt should never be used. Liverpool No. Fishery salt, half around Snnnish salt, or half.ground