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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If the fish have been firmly packed, and the barrels
allowed to stand on end one night properly covered be-’
fore being tightened, it will not be necessary to jump
upon them. The uppermost or top fish in the barrel is
then placed with the skin upwards, and salt is strewed
on it. The barrels must then be flagged and tightened,
—laid down—tiered—bored on the side—and filled up
with pickle, which should always be made from clean salt,
and it should be skimmed when necessary, as any im¬
purity in the pickle injures the whiteness of the fish.
The number and kind of fish contained in each barrel
must then be scratched on the side, with the date of re¬
packing, and if the casks and fish are found on inspection
to be in all respects agreeable to law, and to the Board’s
regulations, the barrels may then be officially branded.
By Order of the Honourable the Commissioners.
Royal Institution,
26th June, 1845.
THOs- DICK LAUDER,
Secretary Board of Fisheries.