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The modern "hand" comes into the river, say, at dusk; sees his vessel put under the coal spout, jumps ashore to buy a loaf and a few herrings, and then goes off to sea by three in the morning. This goes on all the year round, and if the sailor gets four-and-twenty hours to spend at home, he thinks himself wonderfully lucky. The sailor-men of old times seldom worked in the winter.
The pier was a busy scene; hand-carts going to and fro over the railroads, cranes at work charging and discharging, plenty of workmen, and fine masses of red granite from the Peterhead quarries. The quay was almost covered with barrels of herrings, which women were busily employed in salting and packing."
The Londoners had made prodigious advances upon their forefathers in the commodities of merchandize in which they dealt. Their most valuable articles of exportation were wool and woollen clothes in great varieties and great quantity; corn; metals, particularly lead and tin; herrings from Yarmouth and Norfolk; salmon, salt, cheese, honey, wax, tallow, and several articles of smaller value.
In London we get the best—the smaller herrings go to the North, as the dwellers in those parts will not pay the price the Londoner does. Great is the joy and rejoicing, as well can be imagined, at Lowestoft when the herring season comes on. It is true, the Lowestoft fishers do not have it all to themselves.
Pour it into the bason and back again, then hold it over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings.
I am afraid that even such delicacies came to many of their tables hardly oftener than Christmas. In the windows of other little shops you saw half a dozen wizened herrings, some eggs in a basket, looking so dingily antique that your imagination smelt them, fly-speckled biscuits, segments of a hungry cheese, pipes and papers of tobacco.
Sometimes it tasted fishy, as if it was a decoction of Dutch herrings; and then it would taste very salty, as if some old horse, or sea-beef, had been boiled in it; and then again it would taste a sort of cheesy, as if the captain had sent his cheese-parings forward to make our coffee of; and yet another time it would have such a very bad flavor, that I was almost ready to think some old stocking-heels had been boiled in it.
Long voyages were rare, and troops were carried very much upon the principle of herrings; that is, were packed as close as they could be, without any reference to their comfort. As the voyages seldom lasted more than twenty-four hours, this did not much matter, but during long voyages the discomforts, or as may be said sufferings, of the troops were considerable.
Make your sauce of a little gravy and butter, an anchovy and a little boiled parsley shred; put it into the bason, set it in the middle of the dish, lie the herrings round with their tails towards the bason, and lie the milts and roans between every herring. Garnish with crisp parsley and lemon; so serve them up. To fry HERRINGS. Garnish your dish with crisp parsley, and serve it up.
Come, archers, let us leave these salt herrings in their pickle tub and try our luck out on the water." The three archers at once ranged themselves on the same side as their comrade. They were bronzed, bearded men, short in stature, as were most Englishmen of that day, but hardy, strong and skilled with their weapons.
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