142 SALMON FISHERY. 



From the firft Volume of the TranfaElions of the 

 Highland Society of Scotland. 



Kippered falmon are prepared by cutting them 

 fmoothly along the back, from the tail to the head. 

 The chine, or back-bone, is then cut out, and all 

 the blood and garbage cleared away. The fifties 

 are then faked, and laid above each other, with 

 the fiefhy fides in contact, in a trough, commonly 

 fcooped out of a folid piece of beech, placed in a 

 cool fituation. A lid, which exactly fits the aper- 

 ture, is placed above them, and prefled down by 

 heavy weights. After the fifties have imbibed a 

 fufficient quantity of the pickle, they are ftretched 

 upon fmall fpars of wood, and hung up to dry 

 where there is a current of air. Sometimes they 

 are hung in the fmoke of a kitchen fire, which 

 preferves, indeed, but conveys a bad flavour. Some, 

 in order to communicate a particular flavour, mix 

 fpices with the fait ; or, they rub the fifti with 

 fpices, before they are hung up to dry. 



But might not falmon, and every fpecies of 

 frefh-water trouts, be preferred by fmoking, in the 

 way -hams and fmoked herrings are preferved ? 

 They might alfo be cured in the way, that what 

 are called potted falmon, and herrings, are com- 

 monly prepared ; or in the way the people in 

 Cumberland preferve their char. The Loch- 

 Leven trouts are conveyed to London, packed in 



ice. 



Fr&ni 



