But we have to discuss the red-herring, not of the artful politician, anxious to dodge his hearers, but of the breakfast-table. For this purpose I am taken to a large oven filled with oak sawdust, gathered from Ipswich, and oak shavings, which are also brought from a distance, principally from Bass’s Brewery, and, indeed, from all the great works where oak is used; I see heaps of fire made from these ashes, which give out much heat, and at the same time much smoke. In a loft above are hung the herrings, and there they hang twelve days, till they gradually become of the colour of a guinea, when they are packed up and sent away in casks, while the bloaters go away in baskets of a hundred, in pots holding a smaller number, and in barrels in which as many as three hundred are stowed away. As to the kippered herring, he undergoes quite a different treatment. Some twenty or thirty women get hold of him, cut him open, take out his gut and wash him, and then he is hung over an oak fire and smoked for twelve hours, and thus, saturated with smoke inside and out, is regarded in many circles as a delicacy to be highly prized. But he must be got off the premises. Well, if we climb to a loft, we shall see a good many young women hard at work stripping the rods, on which he and his fellows have been suspended, and stowing the fish away. In the autumn especially the peculiar industries connected with the trade are very considerably exercised. All day long carts come in with the fish; all day long carts go out with the manufactured articles to the railway-station; day and night the men and women are at work; in one quarter the women make and mend the nets, which are then boiled in cutch and put on board the boats; in another quarter coopers are at work making boxes and casks and barrels. As to the baskets, the country is ransacked for them, and as soon as they are filled they take the train and away they go, to give a flavour to the potato dinner of the poor man, or to form a tasty adjunct to the dishes under which the breakfast table of his lord and master groans. 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. Yarmouth is a fierce rival in the race, and, as it has now superior accommodation, many a boat makes for that far-famed port. Then, the Scotch, when they have done their fishing, make for the English coast, and manage, as Scotchmen ever do, to gather a fair share of the spoil. As to the foreigners, they are not such formidable rivals as sometimes we are apt to believe. The Frenchman or the Dutchman comes, but that is when he is blown off by a gale from his own happy hunting-ground, and then we know, all the world over, the cry is, ‘Any port in a storm.’