146 Angling Travels in Norway. 



brine ; and, in such case, three tablespoonfuls per fish is 

 sufficient of either, and a few crushed peppercorns may be 

 added. 



The fish, upon removal from the brine, should be trussed 

 with three pieces of wood, so as to keep it straightened out 

 for drying, and a loop should be attached at the top, as 

 indicated in Fig. C, by which it should be suspended in a 

 draughty situation in the shade until it be dry. When 



Fig. C. 



dry, some lay the fish flat, and pour upon it a glass 

 or two of cognac, and allow it to soak in ; but this, like 

 the use of saltpetre or sugar, is a matter of taste. The 

 fish can now be kept in an airy place until required for 

 the table, and, if it be a gafied fish, it is advisable to 

 plug any rents with a stopping of tow or yarn well soaked 

 in brine, to prevent access to the blow-fly ; and it is as 

 well to examine the kippers now and again in case of 

 accidents. Should the fish have to be smoked, it is placed 

 in the smoke-house as soon as dry from the saltpan, and 

 smoked for four-and-twenty hours, 



jr 3.' 

 If 



