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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DIRECTIONS
FOR
CURING COD, LING, TUSK, AND HAKE,
WET, OR IN PICKLE.
This is a mode of curing which produces a valuable arti¬
cle of merchandize—very useful in household economy,
and its wider extension becomes a most desirable object
in promoting the interests of the British Fisheries. The
most approved mode of conducting this description of cure
is as follows :—
The fish having been properly split, scrubbed, and
washed, should be salted in large tubs, or square boxes,
capable of retaining the pickle, and properly covered
from the sun and rain. After being forty-eight hours in
salt, they may he washed in clean fresh water, and the skin
of each fish must be well scrubbed with a small heather
scrubber, or a hand brush, which is sometimes used for
the purpose. Having been perfectly cleared of slime, and
well rinsed in cold fresh water, they are laid in a heap
and allowed to drip, and are then repacked into barrels
with clean salt. In performing this process, the skin side
of the fish is kept next to the bottom of the barrel, and
they are regularly packed up with a proper quantity of
salt on each layer, keeping them as flat as possible, and
close to the sides of the barrel. The fish should be col¬
lected, and assorted into three or four sizes, and each size
should be packed in different barrels.