134 SALMON FISHERY. 



almoft as good, as if it were taken only three or 

 four days before. It is indeed too expenfive and 

 troublefome to form an objeft of trade, and is 

 done in the following manner. 



As foon as the fifh is caught,' they cut off the 

 end of the fnout, and hang it up by the tail, to 

 let the blood flow out as much as poffible. A 

 fhort time afu r ? they open its belly, and empty it, 

 and waih it carefully. Then they boil it whole, 

 in a brine of white fait, often fkimmed. Before 

 it is quite boiled, they take it out of the brine, and 

 are careful not to injure the Ikin, after which, 

 they let it cool and drip on a hurdle. Then they 

 expofe it for a day or two, to the fmoke of a fire 

 made of juniper, which mult make no flame. 

 Finally, they put it into a tin box, the fides^ of 

 which mud be about an inch higher than the 

 thicknefs of the fifli, and fill up the box with frefli 

 butter, falted and melted. When the butter is 

 coagulated, they put on the cover, and foder it to 

 the lower part of the box. Some perfons eat the 

 full without boiling it again, but it is better, when 

 it gets a fecond boiling. In winter, good oil of 

 olives may be ufed inflead of butter. 







Of pickled Salmon* ^ 



Salmon ought to be pickled, before the warm 

 weather fets in. They dont pickle falmon in 

 Scotland, after the beginning of May ; from that 

 time, they fait and barrel it. 



In 



