356 FISHES AND FISHING. 



water, and "you would not believe them to be tbe 

 same species of fish. 



Look at our fishmongers' shops ; crimped cod and 

 salmon are frequently seen, whose muscular contrac- 

 tile power had been lost for twenty-four hours, or 

 much longer before that then useless process was 

 practised upon them. 



Mr. Accura gave a very excellent recipe for pick- 

 ling salmon; and those who have once tasted it, would 

 never condescend to eat any of the common pickled 

 salmon of the shops, consistently with health, deli- 

 cacy of preparation, and flavour. 



** Split the fish down the middle, divide each half 

 into six pieces ; make a brine of salt sufficient to cover 

 the fish when placed in a fish kettle. Season with 

 bruised pepper, mace, allspice, and simmer the whole 

 till the fish is done, taking care not to boil the fish 

 more than is barely sufficient. Then take out the 

 pieces to cool, and put into a jar of stone ware. 

 Strain off the spice from the liquor in which the fish 

 has been boiled, and add to it a like quantity, by 

 measure, of vinegar, and pour it over the fish ; when 

 cold,^'* tie it over with paper, and keep the fish sub- 

 merged in the liquor by placing a weight on it." 



* Suppose the quantity of the liquor in which the fish has 

 been boiled be a quart, it will require the same quantity of good 

 vinegar, and a pint of good port wine may be added with great 



