FISHES AND FISHING. 357 



On trial, it is found that the brine to boil the fish 

 in, should be about fifteen parts salt, and eighty- 

 five parts of water ; and when the fish is put into the 

 jar, it should be ascertained how much liquid will 

 cover the fish sufficiently, and then that the vinegar, 

 &c., should not be less than the half of the whole 

 quantity of liquid ; also, that the spice should be 

 tolerably large ; some add a little powdered coriander 



Mackerel, by taking off their heads, and part of the 

 skin of the belly, make an excellent dish prepared in 

 the same way, but you must be careful not to over- 

 boil them. 



To cure Salmon dry. — Take three to four pounds 

 of fresh salmon ; divide it longitudinally, and take 

 out the bone. Mix intimately together, one table- 

 spoonful of salt,, one dessert spoonful of moist sugar, 

 and a piece of saltpetre, the size of a nutmeg, finely 

 powdered; let a man or boy, with very clean hands 

 and nails, rub this well over the fish ; turn the fish, 

 and rub it once a day during seven days ; then wipe 

 dry with a clean cloth, and hang it up, so as not to 

 touch anything, in a warm place. When required 



advantage. When the fish is all used, this liquor, with the 

 addition of a little more vinegar, will be excellent to pour boil- 

 ing over smelts or gudgeons in marianating them. 



