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Salmon, Dried, Kippered, or Salted

Cut a moderate-sized salmon down the back, empty, scale, and wash it. Rub it inside and out with common slat, and let it hang to drain for twenty-four hours. Mix thoroughly one ounce of pounded saltpetre with two ounces of bay salt, and one ounce of common sugar. Rub the salmon with this mixture in every part, lay it on a large dish, cover it with salt, and let it lie for two days. Turn it over, and rub it again with common salt, and in twenty-four hours it will be fit for drying. Wipe it well, stretch it open with two sticks, and hang it in a dry cool place; or if it is to be smoked, hang it in a chimney or smoke-house. It may be used in a few days.