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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pined, and finished, they should be housed, but never in a
warm day, or warm from the beach or flakes ; they should
always be collected in a cool state—either in the evening
or morning,—and with this precaution, and always pro¬
vided that they have been properly pined and sweated, '
they will keep for a long time without being slimed or
mited, care being taken to have the air excluded from
them by proper covers, and by their being put into a
tight cellar or warehouse. Many of the Yorkshire curers,
when packing their fish in their stores, after being fully
dried, lay a small quantity of clean straw between each
layer of fish. This tends to draw the surplus salt from
the surface of the fish, prevents them from getting slimy
or mited, and very much improves their colour.
When fish caught in winter are to remain in salt until
the drying season arrives, a little additional salt is neces¬
sary, and if laid in bulk, they should be carefully covered
with matting or canvass to ensure cleanliness, and to
prevent them from getting discoloured.
When the fish are to be cured in pickle, they may re¬
main the same time salted in vats, before being repacked
into barrels. On removal they should be carefully scrub¬
bed and washed with clean water, and the slime well
scraped off with a knife from the skin and back fins.
The fish may be then repacked in barrels, with clean
salt, and prepared for market. The number of fish in
each barrel should be scratched on the side of it. For
curing and repacking for the home market, 84 lbs. of
salt per barrel is sufficient, but 112 lbs. will be required
for fish intended for exportation.
By order of the Honourable the Commissioners,
THOMAS DICK LAUDER,
Secretary to the Board of British Fisheries.
Royal Institution,
'2(Mh Janey 1845.