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Herrings, Smoked

Clean and open the herrings, and lay them in salt and saltpetre for twenty-four hours. Drain and wipe them dry, and hang them in a row by means of a stick pushed through their eyes. Fill an old cask, open at both ends, with sawdust, put a red-hot iron in the middle of it, and place the herrings over the cask, which must be covered to keep in the smoke. Keep the heat as equal as possible. In about twenty-four hours the herrings will be ready. Probable cost of herrings, 1s. per dozen.