3d. Summers are what are caught by the Dutch Chasers, or Divers, from June till the middle of July. They are sold in Sea-Sticks; they will not endure repacking: they go one with another full and shotten; but the repacked Herrings are sorted.
4th. The Sick and Shotten Herrings by themselves; the barrel should be marked.
5th. Cruss Herrings are what are caught after the middle of September; they are cured with salt upon Salt: all these are full Herrings.
There is likewise another sort, called Cowed Herrings. These serve to make Red Herrings from September to October; they should be carried on shore within a week after they are taken; they are roed in salt, but never gipped; those which they make Red Herrings of, are washed in fresh water previous to their being hung up in the Herring-Houses, generally known by the appellation of Herring-Hangs.
Then followeth the manner of salting Herrings. When the fishes are taken out of the nets and put into the warbacks which stand on the side of the vessel, one fills the gipper’s baskets. The gippers, after having cut their throats and taken out their guts, proceed to sort them. When the gipped are put into the basket, one man takes it to the rowerback, wherein there is salt; one stirs them about in the salt, whilst another takes them from him, and carries them in baskets to the packers. Each barrel is packed by four men, who lay the Herrings one by one in a very even manner; which barrel being full, another man takes it from them. The barrel is usually left to stand open for a day or two, to dissolve the salt; afterwards it is filled up, and the barrel is headed. Observe, that the pickle be strong enough to sustain the fish; otherwise they will decay in it.
Scombrus. Maquereau. a Mackarel. Eleaz. Albin del: May 3. 1739.
