White pepper, in powder1oz.
Mace, in powder½oz.
Cloves, in powder1oz.
Table salt4oz.

Season the insides of the fish plentifully with this mixture, and close the sides upon it, tie the fish round with packthread, and place them on their backs on a layer of table salt, and let them lie till next day. Take off the threads, and lay the fish in a deep dish or earthen pan, and pour over them best vinegar and water in equal parts. Pare off the thin yellow rind of one large or two smaller lemons, lay this on the top, cover with paper and bake in slow oven. If not all consumed in a week, boil up the pickle, skim it, and pour again to the fish, when cold.

HERRINGS PICKLED.

When the herrings come fine and fresh, embrace the opportunity to preserve some by this process. Scale twenty fish, cut off the heads, fins, and tails, open them at the belly, clean them well out, and, if required, wash them in salt and water, and dry them quickly; season the insides with

Mace, powdered½oz.
Cloves, powdered1oz.
Nutmeg, powdered1oz.
Bay leaf, powdered1oz.
Cayenne pepper½oz.

and fry them a nice brown colour in boiling olive oil, and do the same to the roes, which must have been washed and well dried previous to the frying; set all by to get cold, on sieves or cloths, and keep covered up. Make a pickle of

Allspice1oz.
Black pepper1oz.
Few bay leaves Salt6oz.
Vinegar1pint

by boiling twenty minutes, and straining quite clear. Lay your fish, cut in proper pieces, in oblong earthenware pots, and pour the pickle over them when it is scalding hot, not boiling. Next day fill up the pots with more liquor, and tie bladder over them. These will be fit for table in a week, but will be improved by keeping. If any water is put to the vinegar it will certainly spoil them for keeping long.

HERRINGS CAVEACH.

Scale two dozen of fresh herrings, take off the heads and tails, split them open at the belly, clean them out nicely, and lay them with their roes in strong pickle of salt and water for three hours, then wipe them well and season with