AND GLEANINGS. 15 



be as good when boiled as when just caught. It 

 is added, that if dried and kept free from mouldi- 

 ness, there seems no limit to their preservation ; 

 and they are much better this way than when 

 salted. The sugar gives no disagreeable taste. 

 This process is particularly valuable in making 

 what is called kippered salmon ; and the fish 

 preserved in this manner are far superior in qua- 

 lity and flavour to those which are salted or 

 smoked. If desired, as much salt may be used 

 as to give the taste that may be required ; but 

 this substance does not conduce to their preser- 

 vation. In the preparation, it is barely necessary 

 to open the fish, and to apply the sugar in the 

 muscular part, placing it in an horizontal position 

 for two or three days, that this substance may 

 penetrate. After this it may be dried ; and it is 

 only further necessary to wipe and ventilate it 

 occasionally, to prevent mouldiness. A table- 

 spoonful of brown sugar is sufficient, in this man- 

 ner, for a salmon of five or six pounds weight; 

 and if salt is desired, a tea-spoonful or more may 

 be added. Saltpetre may be used instead, in the 

 same proportion, if it is desired to make the 

 kipper hard. 



Placing fish in ice when in a putrefactive state 

 will stop the decomposition it must be cooked 

 immediately it is taken out of the ice. 



Council of Health, Paris. 



