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Fish Chowder (Five pounds of any kind)

Five pounds of any kind of fish (the light salt water fish is the best), half pound of salt pork, two large onions, one quart of sliced potatoes, one quart of water, one pint of milk, two tablespoonfuls of flour, six crackers, salt and pepper. Skin the fish, and cut all the flesh from the bones. Put the bones on to cook in the quart of water, and simmer gently ten minutes; fry the pork, then add the onions; cut into slices, cover, and cook five minutes; then add the flour, and cook eight minutes longer, stirring often. Strain on this the water in which the fish bones were cooked and boil gently for five minutes; then strain all on the potatoes and fish. Season with salt and pepper, and simmer fifteen minutes. Add the milk and the crackers, which were first soaked for three minutes in the milk; let it boil up once, and serve.