from the films to which they are attached, then 

 throw over them a quantity of fine salt in the pro- 

 portion of three or four ounces or upwards to every 

 pound of roe, and stirring the mixture with the 

 hand, incorporate all thoroughly, also squeeze to- 

 gether, and occasion to burst several handfuls of 

 the beads, in order that, thus expressed, their ad- 

 hesive contents may operate in binding and giving 

 consistency to those left intact. This process con- 

 cluded, transfer the whole mass to a tin cullender, 

 there to remain under cover for some hours, 

 during which time a considerable quantity of oily 

 matter becomes separated and drained off, the 

 pieces of the pellets being acted upon by the salt 

 to this effect. When the draining has ceased, the 

 paste is ready for use. If intended to be kept for 

 some time, remove it into small pots, pressing it 

 well down with the hand in filling, and running 

 over it a little melted lard. 



The other preparation of roe-paste alluded to 

 undergoes up to a certain stage the same process 

 as the one above described. After the beads, how- 

 ever, have been separated, place them in a jug or 

 deep jar, and by means of a small wooden shaft or 

 pestle, bruise, mix, and stir them up vigorously, 

 until every individual pellet has become broken 

 and dissolved, and the whole forms a thick, creamy- 

 looking substance. During this operation, which 



