SALMON SPAWN, AND WHEAT. 23 



is as follows, according to old writers : lay it on a 

 board or trencher, and dry it gradually ; then put it 

 in a woollen bag, and hang it in a moderate warm dry 

 place, near the fire or beside the chimney ; when it 

 grows too dry, soak it a little in warm water, before you 

 use it ; put a piece on your hook something larger than 

 a pea. — Note, Salmon spawn is in the best state about 

 two months before the Fish spawn ; some preserve it 

 by parboiling and salting it, and then putting the spawn 

 in jars covered with bladder, in the same way as pre- 

 serves. Before you attempt to preserve Salmon spawn, 

 cleanse it from blood and all impurities. 



Among the various methods of preserving Salmon 

 spawn, the following is the best : take one pound of 

 nearly full-grown Salmon spawn, put it into water as 

 hot as you can bear your hands in, and wash off all 

 the skin, &c. from the spawn ; then rince it, by pouring 

 on cold water, taking care that no skin,, blood, &c., is 

 left with the spawn, then put it into a cloth or bag, and 

 hang it up to drain for twenty-four hours 3 then put 

 with it about two ounces of rock or bay salt, to which 

 add about a quarter of an ounce of saltpetre, and hang 

 it up again for twenty-four hours more ; then spread it 

 out on a dish to dry in the sun, or before the fire, until 

 it becomes stiff} then put it into ajar or gallipot, and 

 run melted suet over it, which should be well covered, 

 and fastened with bladder and leather to keep the air 

 out. — ^Note, By -preparing Salmon spawn in the way 

 last described, and placing it in a dry cool place, I 

 have preserved it fit for use for two years. 



