is somewhat of a tedious one, and will occupy the 

 person engaged in it at least an hour, a handful of 

 salt ought from time to time to be added. When 

 all has been thoroughly incorporated and mixed up 

 together, pour boiling water upon the mass and it 

 will instantly harden and become formed into a 

 solid lump of paste, capable of being removed by 

 the hand . The water, be it again remarked, must 

 be quite hot, and poured into the jug or basin con- 

 taining the roe, not applied to it externally. This 

 is the true secret of preparing salmon-roe paste. 



Of the curing of this ingredient in the bead 

 state, little is required to be said. It consists simply 

 in the drying and packing up of the roe in the 

 separated pellets, and requires no process beyond 

 that of submitting them to the action of air and 

 heat until sufficiently toughened, and then com- 

 mitting them to earthenware pots or small jars. 



In curing salmon roe for bait, the preservation of 

 its natural colour should always be kept in view. 

 The sweetness of taste also is a matter upon which 

 some anglers lay great stress. If by that is meant 

 freedom in the flavour of the roe from salt, I take 

 the liberty of differing with them ; for there is no 

 doubt that, independent of the properties of the roe 

 itself, that substance possesses qualities of its own 

 highly attractive in their nature. These, in regard 

 to wild animals of various kinds, are well known ; 



