180 THE BEST METHOD OF PRESERVING AND 



head being removed) will keep for months ; when, 

 if required for use, should be soaked for some 

 hours in water to remove the excess of salt ; they 

 are also smoked, when they become known by the 

 names of the bloater and red herring, the former 

 being the more delicate of the two. 



o 



The pilchard is treated in the same way (except 

 smoking), and are preserved by the poor of Devon 

 and Cornwall in thousands for winter consumption, 

 being packed into casks in layers with salt between 

 them. Vast quantities of these fish salted are 

 sent to the countries bordering on the Mediter- 

 ranean, where the inhabitants almost depend on 

 them for their daily food. 



The sand eel or launce is a delicate fish when 

 taken in quite a fresh state and fried, care being 

 taken to have them on table very hot. They are 

 prepared to keep by having the heads cut off, 

 and being] put in salt for a day or two, then 

 strung through the tail with a needle and thread, 

 a dozen or two at a time, and hung over a line to 

 dry. They are usually grilled of a delicate brown 

 for breakfast and eaten with bread and butter. 



