Books and other items printed in Gaelic from 1841 to 1870 > Seol air an glacar agus an gréidhear an sgadan, agus air an gréidhear an trosg, an langa, a traille, agus am falmair

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clamps, which ought to be increased in size as the fish get
harder ; and, during the process of drying, the fish may be
laid with their back or belly upwards alternately, as occa¬
sion may point out. As they acquire firmness, frequent
turning is advantageous, and as the heaps become enlarged
stones or weights may he placed on them to facilitate
pressing, which imparts to them a smooth and compact
surface. When the fish are about half dried, or so, it
will then he easy to tell whether they have got too much
salt, and if so, the skin side should be laid up to the sun
during the heat of the day for future drying, which will
draw the salt from the surface of the fish side, and tend
to make them appear of a fine greenish colour. When
the fish are gathered together in heaps in the evening,
they should he carefully covered with matting or canvass
during the night, as well as when damp weather prevents
their being laid out. After a fortnight’s drying, the fish
should be put into a pack, or steeple, for the purpose of
sweating, and they ought to be allowed to remain in
that state for twelve days, carefully covered, after which
they should be laid out to dry for a week ; and then
after sweating them a second time for four or six days,
two or three more days of drying should be sufficient to
complete them. But of course this must all depend on
the state of the weather ; and, according as that may be
favourable or otherwise, the whole time employed in cur¬
ing them may average from six to eight weeks. The
pining and sweating of the fish is a most important part
of the cure, and must be extremely well attended to, for
if not properly sweated, before they are housed, they will
soon get mited, slimed, discoloured, and unsaleable. Fish
prepared for the Spanish market require to be highly
salted, quite transparent, and of a pure greenish colour,
and very hard dried. After the fish are properly sweated