| Beech chips | 2 | parts |
| Fern | 2 | parts |
| Oak lops | 2 | parts |
for a week. When cool take off the cloth, and hang it up in a dry air to get solid. It may then be enclosed in writing paper and sent to table, and will be greatly relished. Let the thin side be treated thus: Lay it down on the skin side, and cover it with rock or bay salt in fine powder, sifted loaf sugar half a pound, and saltpetre half an ounce; so let it lie forty-eight hours under a board of tasteless wood, weighted down. Next wipe it dry, and hang it on your tenterhooks in a free current of air twenty-four hours; mix well,
| Essence of cassia | ½ | tablespoonful |
| Essence of cloves | 1 | tablespoonful |
| Essence of mace | ½ | tablespoonful |
| Essence of cayenne | ½ | tablespoonful |
| Essence of bays | ½ | tablespoonful |
lay the fish down on the scaly side, and with a soft flat brush of camel’s hair, pay it well over with the mixture, and cover with oiled silk, or its best substitute, to prevent the evaporation of the essences. Repeat this brushing over three times in twenty-four hours, and roll it up from the head, binding tightly; expose it to a current of dry air, and when ready to receive it, give it a fine firm coating with gelatine composition, and keep it three months in a dry place. It may be cut in slices for broiling, or if boiled let it be put into boiling water.
KIPPERED MACKEREL.
When in season and full of roe, is the time for this process. Take a dozen mackerel, split them down the back from the head downwards, and leaving the thin side connected for an inch with the tail; take out the roes and livers, some of which will be beautiful if otherwise cured and preserved, remove the gills and refuse, wiping clean out. Rub the insides lightly with good olive oil, and let them remain skin side downwards three hours. Boil for a quarter of an hour the following ingredients, and skim well:
| Rock salt or common salt | 1 | lb. |
| Bay salt | 1 | lb. |
| Saltpetre | ¼ | lb. |
| Coarse sugar | 1 | lb. |
| Water | 1 | gall. |
Lay your fish in an earthen pan along with
| Thyme | 1 | handful |
| Allspice, bruised | 1 | oz. |
| Twelve bay leaves, shred | ||
Pour the boiled liquor upon them at about 150 deg. Fahr., and cover close. In thirty-six hours take out the fish, wipe them dry, stretch them open by wooden splints at the backs, and hang them in a strong air current; watch the inside face of them, and if becoming clammy, place them to a fire for an hour. Smoke them of a nice chesnut brown colour with