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Herrings, Pickled

Take half a pound of salt, half a pound of bay-salt, an ounce of sugar, and an ounce of saltpetre. Pound all well together until reduced to a fine powder. Procure the herrings as fresh as possible, cut off the heads and tails, open the fish, and lay them for one hour in brine strong enough to float an egg. Drain, dry them with a soft cloth, and put them in layers into a deep jar, with a little of the powder between each layer, and a little both at the top and bottom of the jar. When the jar is full, press it down and cover it closely. The fish will be ready in three months. Probable cost, 1s. per dozen. The above quantity of salt is enough for two dozen herrings.