4 U2) 
Art. X.*— Ow preserving Fish hy Sugar. In a Letter to Dr 
Brewster from J. MacCulloch, M. D. and F. R. S., &c. 
Comiriunicated by the Atithor. 
Dear Sir, 
As you have not scorned to give your readers a useful notice 
respecting the preservation of meat by the use of vinegar, you 
may possibly not refuse to add to it some remarks on the 
curing of fish by means of sugar. This is a very antiseptic sub- 
stance, as is well known ; and though partially employed in 
hams, it is scarcely considered, as what it really is, one of the 
most active substances in their preservation, being rather em- 
ployed blindly, and with the notion of giving flayour. It is 
highly deserving of a much more extended trial, particularly in 
the' curing of meat for the Navy ; as it does not, hke salt, de- 
stroy the provisions, and as it is in itself nutritious. 
But to return to the subject of this notice : Fish may be pre- 
served in a dry state, and perfectly fresh, by means of sugar 
alone, and even with a very small quantity of it. I have thus 
kept salmon, whitings, and cod, for an indefinite time, and with 
the best effect ; an experiment which I was led to try in voyaging 
among the Western Islands, where matters of this nature are of- 
ten of considerable moment. 
Fresh fish may thus be kept in that state for some days, (but 
I know not how long), so as to be as good when boiled as if just 
caught. If dried and kept free from mouldiness, there seems no 
limit to their preservation ; and they are much better in 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 quality 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 preservation. 
In the preparation, it is barely necessary to open the fish, and 
to apply the sugar to the muscular part, placing it in a horizon- 
tal position for two or three days, that this substance may pene- 
trate. After thi& it may be dried ; and it is only further neces- 
