76 NATURALIST'S CABINET 



Modes of pickling the sturgeon, 



and preceded by music. Tnis might give rise 

 to its being, in our country, presented by the 

 lord mayor to the king. At present, the stur- 

 geons are caught in the Danube, the Wolga, the 

 Don, and other large rivers, tor various purposes. 

 When pickled, the flesh of the sturgeon is 

 more prized in England than in any of the coun- 

 tries where it is usually caught. The fishermen, 

 have two different methods of preparing it : the 

 one is by cutting them in long pieces length-ways, 

 and having salted them, by hanging them up in 

 the sun to dry: thus prepared, the fish is sold in 

 all the countries of the Levant, and supplies the 

 want of better provisions. 



The other method, which is generally practised 

 in Holland, and along the shores of the Baltic, 

 is to cut the sturgeon cross-ways, into short 

 pieces, and put it into small barrels, with a pic- 

 kle made of salt and saumure; and in this man- 

 ner it is generally sold in England. 



There is a celebrated epicurean food also pre- 

 pared from the hard roe of the sturgeon, under 

 the appellation of carfare, formed into small 

 cakes. It is made by freeing- the spawn from 

 the little fibres by which it is connected, and 

 which is washed in white wine, or vinegar, and 

 afterwards spread out to dry. It is then put 

 into a vessel and salted (crushing it down with 

 the hands) and afterwards inclosed in a canvas 

 bag to drain off the moisture. It is last of all, 

 put into a tub with a hole in the bottom, that 



