88 THE SILVERY HOSTS OF THE NORTH SEA. 



No. 24. 

 SALAD. 



Cut up fine one Spanish onion and the flesh of the 

 back of a ham-cured herring ; make a dressing of one 

 tablespoonful of milk, one teaspoonful of mixed 

 mustard, and another of vinegar, a little pepper 

 (Cayenne if preferred), the hard roe of a herring 

 grated up fine. Mix thoroughly. Lettuce in place 

 of onion if preferred. 



Bloaters keep longest when hung on a line separate 

 from each other in a current of dry air. 



Ham-cured herrings should be kept in a dry cool 

 place, in their original packages, covered down, and 

 removed only as required for use. 



YARE FISHERY WORKS. 



