| Oak lops or sawdust | 2 | parts. |
| Fern or turfs | 2 | parts. |
| Beech chips | 2 | parts. |
They will keep well if packed face to face with dry oiled paper between every two of them. Broil or toast them moderately.
MAY FISH—A LESS EXPENSIVE METHOD.
Take fifty mackerel, split and clean them, as for “kippered mackerel.” Mix
| Rock or common salt | 2 | lb. |
| Bay salt | 1 | lb. |
| Saltpetre | ½ | lb. |
| Molasses | 2 | lb. |
warm these, and rub the fish well on both sides; lay them in a deep pan and let them remain until next day, when they must again be rubbed and laid for another twenty-four hours. Then take one up and try if the flavour is high enough for your approbation, if not, let remain a few hours longer in pickle. When enough, wipe them dry and stick them as kippered herrings, on your tenters; dry them a day or two and smoke them well with
| Oak lops | 2 | parts |
| Fern | 2 | parts |
| Beech chips | 1 | part |
| Peat | 1 | part |
SUPERIOR PRESSED MACKEREL.
In the midst of the mackerel season take twenty fine fresh fish, split them open at the belly, only as far as to the backbone, remove the gills and entrails, clear out well, particularly the blood lying on the bone, wash them with salt and water, and hang them up to drain. Make a pickle by boiling for twenty minutes,
| Rock salt or common salt | 2 | lb. |
| Coarse sugar, foots | 1 | lb. |
| Saltpetre | 1 | oz. |
| Jamaica pepper, bruised | 2 | oz. |
| Bay leaves | 1 | oz. |
| Laurel leaves | 1 | oz. |
| Water | 1 | gall. |