This is an elegant preparation of the smaller fish, the large ones being chosen for the dinner table. Cut open the fish at the belly, and wipe them well out with damp cloths, lay in a light coat of the following seasoning, the roes being replaced, and put them in layers with the mixture alternately, in a deep jar wide at the top:

Saltpetre, in powder½oz.
Bay salt, in powder9oz.
Mace, in powder½oz.
Cloves, in powder1oz.
Black pepper, in powder1oz.
Cochineal, in powder¾oz.

These must have been well mixed. Press the fish well down in the jar, and boiling sufficient of the best pickling vinegar with bay leaves, and four or five laurel leaves, pour it upon the fish when cold, and tie leather over the jar. They will require three months at least to become mellow, and are much improved by keeping twice that length of time.

PICKLED LOBSTERS.

In our hot summer months, and when lobsters are plentiful, it would be wise to save some that would come in opportunely for sauce and many dishes, when lobsters are scarce and high priced. Take fresh boiled lobsters, split them, take out the meat as whole as you can, and make a seasoning of

Mace, in fine powder1oz.
Cayenne pepper¾oz.
Nutmeg, in fine powder1oz.
Table salt, in fine powder6oz.

by well mixing them. Rub the meat well with this and equally, so that no part is left undefended. Put the fish down in an earthen jar, and repeat the rubbing for a day or two. Pack it then in small jars and pour the following pickle over it, so that it may be covered to thickness of an inch:

Best vinegar1pint
Chillies1oz.
Cucumber vinegar½pint
Sal prunelle¾oz.

and in similar proportions for each pint of vinegar used. Mind that the vinegar pickle covers well, and then put over all as much olive oil as will cover to the depth of half an inch. Tie wetted bladder over and leather upon that for safe keeping. It will be well recommended after a trial.

MARINATED HERRINGS.