by boiling fifteen minutes, skimming and going cold. Cut the fish into pieces six inches long, put them into a deep earthen pan, and pour the liquor over them. Let them lie thirty hours, then take them up, wipe them dry, and with little splints of wood extend the sides well open, hang them in free current of air for twenty-four hours, watching the insides do not remain damp. Then take them down, lay them on their backs packed up one against another, and with a flat camel-hair tool brush the insides over plentifully with
| Essence of allspice | 4 | tablespoonfuls |
| Essence of cayenne pepper | ½ | tablespoonful |
| Water | 6 | tablespoonfuls |
repeat this in four hours, and when it is absorbed, mix
| Essence of cassia | 1 | dessert-spoonful |
| Essence of mace | 1 | dessert-spoonful |
| Essence of bays | 2 | dessert-spoonfuls |
| Essence of cloves | 2 | dessert-spoonfuls |
and apply it with the brush three times at least, as it becomes necessary by absorption—particularly regard the bone. The parts from the vent to the tail may be cut open at the back, and treated in the same manner four times, with each combination of the essences. Hang the pieces in your chimney, and smoke them thoroughly with beech chips, grass turfs and fern, and coat them with the gelatine composition effectually.
GORGONA FISH SMOKED.
These are inquired for by foreigners, and especially by the Israelites, who are connoisseurs in fish, as generally admitted. If many are likely to be wanted you may save forty per cent. by purchasing a barrel of anchovies “first hand,” and feeding them yourself. You have another advantage also, viz. you would insure the fine racy flavour, which is gradually lost where the shopkeeper is perhaps two months or more in selling out a barrel in small quantities. A barrel turns out, in general, about twenty-two pounds of neat fish, exclusive of the sauce, and not often more. Acting on this advice, and feeding them, you will be able to take out what you want, without breaking the rest, and be careful to keep those in the barrel well covered with the salt, and after that the slate which you always find in the barrels of genuine fish.
Run thin wire through the shoulders of the fish, and making a light temporary frame to hold the wires, smoke them with beech and oak, with some fern or grass turfs. As no wiping nor washing is required in this instance, the scales will have adhered to the fish, and a general rough appearance will be the result, this is a great recommendation to goods of this class. They must be of a coarse brown mahogany colour, and should be packed in boxes, the size and shape of cigar-boxes, and made of wood that has neither smell nor taste. Dried bay leaves must be packed with them, about forty in each box.
ITALIAN CINCERELLI.
At the beginning of every sprat season the fish are possessed of oil or liquid fat to a great extent; this diminishes as the season advances, and in about three weeks or so from their first arrival, take half a bushel of prime fresh ones, pick out the largest, and cure them as best suits your convenience at that time, then throw away the small ones and rubbish, and leaving the middle class for the present purpose. Wash them in salt and water quickly as possible, and set them in a basket to drain. Now make a mixture of