Almost every person, except such as are very poor, catches as many of the small kind of Herrings, called _Strœmming_ (_Clupea Harengus_ β, _Membras_ of old authors,) as are necessary for the support of his family. Those who are not otherwise employed in spring and autumn, catch them for sale afterwards to such as have not time to take any for themselves. These fish begin to spawn about the 18th of May, and continue till about the 16th of June. After the latter period they go into the small inlets among the rocks, and are taken by means of large nets till St. Peter's day, June 29th. This is called the large Strœmming fishery. From St. Peter's day till St. Bartholomew's (Aug. 24th), or even later, they are taken likewise with nets in their usual haunts. These fish are found with milt as well as roe throughout the summer. One barrel of sour Strœmming is as valuable as two of the salted sort, the former being greatly preferred. A peasant whose family consists of a dozen people, takes half a barrel of salt Strœmming for his whole supply, and this is used to make a kind of soup when boiled with turnips; but he takes a barrel and three quarters of sour Strœmming, which is eaten without any preparation, like smoked and salted meat. If the director of the family is a good œconomist, he will never allow it to be boiled or roasted. They let the fish which is to make sour Strœmming lie for three or four hours only before they take out the entrails, after which it is washed in a small coarse sieve, till most of the blood is removed. It is then salted, in the proportion of thirty pounds of ordinary salt to each barrel of fish. The fish destined to make salt Strœmming must be much more carefully washed, for if the least drop of blood remains it will turn sour. Every barrel of this requires a quarter of a barrel of salt which is disposed in layers, alternately with layers of fish. Each layer of fish and salt are rubbed together with the hands, till a sort of scum rises on the top.