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ART. X. On preserving Fish by Sugar. In a Letter to Dr 

 BREWSTER from J. MACCULLOCH, M. D. and F. R. S., &c. 

 Communicated by the Author. 



DEAR SIR, 



-TILS you have not scorned to give your readers a useful notice 

 respecting the preservation of meat by the use of vinegar, you 

 may possibly not refuse to add to it some remarks on the 

 curing of fish by means of sugar. This is a very antiseptic sub- 

 stance, as is well known ; and though partially employed in 

 hams, it is scarcely considered, as what it really is, one of the 

 most active substances in their preservation, being rather em- 

 ployed blindly, and with the notion of giving flavour. It is 

 highly deserving of a much more extended trial, particularly in 

 the curing of meat for the Navy ; as it does not, like salt, de- 

 stroy the provisions, and as it is in itself nutritious. 



But to return to the subject of this notice : Fish may be pre- 

 served in a dry state, and perfectly fresh, by means of sugar 

 alone, and even with a very small quantity of it. I have thus 

 kept salmon, whitings, and cod, for an indefinite time, and with 

 the best effect ; an experiment which I was led to try in voyaging 

 among the Western Islands, where matters of this nature are of- 

 ten of considerable moment. 



Fresh fish may thus be kept in that state for some days, (but 

 I know not how long), so as to be as good when boiled as if just 

 caught. If dried and kept free from mouldiness, there seems no 

 limit to their preservation ; and they are much better in this 

 way than when salted. The sugar gives no disagreeable taste. 



This process is particularly valuable in making what is called 

 Kippered Salmon ; and the fish preserved in this manner are far 

 superior in quality and flavour to those which are salted or 

 smoked. If desired, as much salt may be used as to give the 

 taste that may be required ; but this substance does not conduce 

 to their preservation. 



In the preparation, it is barely necessary to open the fish, and 

 to apply the sugar to the muscular part, placing it in a horizon- 

 tal position for two or three days, that this substance may pene- 

 trate. After this it may be dried ; and it is only further neces- 



