STRUCTURE OF THE WATER LILY. ] ^7 



IX, 



Method of Curing Herrings : by Mr. Sleayin*. 



HEN the herrings are taken and alive, break their 



gills with your finger and thumb completely from the back- A "°^er mode 



" J _ ° i j t curing 



bone, which will in course cause the fish to bleed : then throw h'eri£ngs. 



them into the liquor prepared as follows: viz, to three 



quarts of salt water, put five pounds of common salt, and 



two pounds of bay salt, and when dissolved, let the whole 



be boiled. One peck of common salt, and half a peck of 



bay salt, put between the different layers of herrings, will 



be sufficient for one barrel. Let the herrings remain in 



this liquor for three weeks, they must then be taken Gut and 



gypped, and a fresh liquor made with one galjon of salt 



water, the gypping of the fish, one peck of common salt, 



and a quarter of a peck of bay salt, and when dissolved, 



some of the spare fish mustbe put in to it to make the liquor 



rich, and the whole be boiled for an hour, ut so slow as 



that it may not burn ; then let it cool and .train it off. The 



fish must be repacked in clean barre ... the last mentioned 



liquor put to them, and be careful that the fish be covered 



and kept clo^e. 



P. SLEAVIN. ' ; 

 No. 7> Little Brook Street, Hampslead Road, 

 April the Qth, 1811. 



X. 



Letter on the Structure of the Water L ' in answer to a 

 Correspondent. By Mrs. agnes Ibbetson. ■ 

 SIR, 



Ti 



HE gentleman, who did me the honour to notice my e . 



« ' . . • Structure of 



letter on water plants, in your last number, p. 22, is per- the water lily, 



* Abstracted from the Trans', of the Soc. of Arts, vol. XXIX, p. 

 162- Mr. Sleavin cured only -eight barrels, of thirty- two gallons 

 each, of herrings caught off the Isle of Man. Nothing is said of 

 their quality, except Mr. Sleavin's assertion, t l at he has no doubt 

 they are equal to the Dutch, or fjetter. The silver medal of the 

 Society was ted to him. 



fectly 



