Lay the fish in a vessel, and pour the liquor, when luke warm, upon them; keep the fish down by a board, and let them lie twenty-four hours; then pour off the liquor, boil it up, skimming well, and return it on to the fish for twenty-four hours more. Then take them up and hang them to dry, exposing the insides well to the current of air by wooden splints placed inside. When sufficiently dried both inside and outside, remove them to your chimney and smoke them a dark colour with
| Oak sawdust | 1 | part |
| Fern | 2 | parts |
| Beech | 2 | parts |
| Peat | 1 | part |
When cold, take a pair of large scissors, and cut off the sides of the belly part, to extent of an inch; take off the heads, lay the fish on their backs, packed side by side, and saturate the backbones with this mixture by means of a camel’s-hair tool:
| Essence of cassia | 1 | tablespoonful |
| Essence of allspice | 2 | tablespoonfuls |
| Essence of cloves | 2 | tablespoonfuls |
| Essence of nutmeg | 1 | tablespoonful |
| Essence of mace | 1 | tablespoonful |
Repeat this twice a-day for three days, and when dry, coat the fish with gelatine composition, and keep in a dry place.
BRITISH AMERICAN SALMON.
Annually, in November, we get from St. John’s, N.B., excellent salted salmon in tierces, dexterously split at the backs, and which, if treated in the following manner, makes tolerable kipper. If it is your purpose to convert two or more fish at once, choose them nearly of the same size, and lay them in a shallow tub with plenty of soft water and salt, so that they are totally immersed for twenty-four hours; then take one up, lay it on a table, scale side downwards, and with scalding hot water and a middling soft brush clean the face of the red side, by drawing the instrument down always in the same direction with the grain of the fish; it will be quite necessary to use a small knife in paring away loose films which attach to the middle of the belly and about the vent. This done, turn over, and brush the skin side until clean, and looking well to the fins and gills. Now lay the fish in plenty of cold water, in which three-quarters of an ounce of common washing soda to each gallon has been dissolved; change the water every twelve hours for thirty-six hours, if the fish weigh about nine pounds each, and so in proportion for greater or less weight. You will now let the fish lie in pure cold water for six hours, then hang them up to drip for twelve hours, and, taking them down, brush the red side quite smooth, stretch open at the back by means of wooden splints, and hang them to dry in a free current of air, watching the inside faces to prevent their getting clammy or sticky, and presenting them to the fire should that be the case. In a day or so you may proceed to smoke them, after you have gained a well-dried face on the red side; this must be done with
| Oak lops or sawdust | 1 | part |
| Beech chips | 2 | parts |
| Fern or grass turfs | 2 | parts |
| Peat | 1 | part |
Give them a continuance of this smoke for two days and nights, and although while in the chimney the colour of the inside face may not be so deep as you might wish, yet, when drawn out and exposed to the common air, the shade will be greatly altered, and a fine bright red will succeed it.
BLOATERS.