in a pint of boiled water, and strain it through flannel, pour it evenly over the contents of your jars or vessels; secure the bung again, and in a week or less, turn the receptacles upside-down for a day or two, and then again set them upright. This is called “feeding” them. And when all is done, without the aid of “brick-dust,” or what is as bad, “Armenian Bole,” to give them a fine red colour, the said “British anchovies” may do to make anchovy sauce of, with other ingredients, but to bring to table, with dry or buttered toast, as Gorgona fish—Oh never! See Note, No. 7.

TURBOT FINS.

This idea will naturally suggest itself, that “a pretty expensive product this will be, by cutting off the fins of a turbot at such a cost;” but there are fish to be got at much less price that will answer the purpose, for instance, the brill or brett, and even good firm plaice, in hard frosty weather, will afford the “amateur” an opportunity of testing the value of the venture. In a private family, if such a fish came to table minus its fins it would eat quite as well, even though to the eye it might not be exactly a handsome dish. Scale the fish, and cut off the extreme edge of the fins, lay a piece of wood an inch thick on the body, just to act as a guide to the knife—which must have a very sharp point—and cut off the fins with an inch and half, or rather more, of the solid attached; place these upon their bases upright in a pie dish, a foot long, and pour in as much of this pickle as will cover to the extent of the inch and half taken out of the fish, viz.

Bay salt½lb.
Coarse sugar½lb.
Jamaica pepper, bruised1½oz.
Water2quarts

boiled twenty minutes, skimmed, strained, and got cold. Let them remain in this state twelve hours, basting the part which is not in the pickle three or four times with plenty of the liquor. Then take out the fish, wipe it dry, and place it again in the same position, in the same dish emptied and washed out. Now pour in the dish as much of the following as will cover as before, viz.

Bay leaf, shred½oz.
Laurel leaf1oz.
Cayenne pepper¼oz.
Table salt1oz.
Garlic, minced1dessert-spoonful
Porter1quart
Saltpetre1oz.

boiled fifteen minutes, slammed, and gone cold. Let them rest in this eight hours, and then laid flat in and covered by the pickle four hours longer. Now take them up, wipe them dry, suspend them in draft of air until they are fit, and coat them nicely with the gelatine composition. They should be kept a month at least, but three months would be better, and then broiled lightly, first being rubbed over well with pure olive oil. Observe, the same pickles and trouble would have done a dozen fins.

RIVER EELS SMOKED.

This a nice preparation of the richest fresh water fish we have, and will fully repay the amateur for the trouble and trifling expense. I have said “river eels,” because those fish of ponds or waters nearly stagnant, when they run to large sizes, are said to taste of the mud they inhabit. I have experienced the truth of this. Take fresh eels of two pounds each and upwards, cut off the heads, tails, and fins, split them open at the belly to the backbone, from the vent upwards, and clean them out, well washing them also in salt and water a minute or two. Next make a pickle of

Bay salt1lb.
Saltpetre1oz.
Allspice2oz.
Bay leaves1oz.
Green laurel2oz.
Water5pints