Cut off the heads, tails and fins, but do not scale the fish. Split them along the backbone, and scrape them clean inside, but do not use water. Pack the fish solidly, using plenty of salt, in a good clean keg, or a large glass jar, put a clean cloth on top, an inverted plate and a weight, and set away in a cool place for 3 or 4 days. Then remove from the brine, wipe each piece of fish clean, and pack in another clean keg or jar with more salt, and cover and weight as before. The fish should always be well under brine.

To smoke fish first clean them as directed above, pack them away in salt, and let them remain there about 48 hours, after which wipe dry, string 2 halves on a cord, so that they can be hung over a stick, and smoke in barrel or box, if you have no smoke house (directions how to make a barrel or box smoker are printed in the department of recipes for butchering time), and smoke about? or 3 days.-[Mrs. C. B., Minn.