Procure a quantity of sprats, as fresh as possible; do not wash or wipe them, but just take them as caught, and for every peck of the fish take two pounds of common salt, quarter of a pound of bay-salt, four pounds of saltpetre, two ounces of sal-prunella, and two penny-worth of cochineal. Pound all these ingredients in a mortar, mixing them well together. Then take stone jars or small kegs, according to your quantity of sprats, and lay a layer of the fish, and a layer of the mixed ingredients alternately, until the pot is full; then press hard down, and cover close for six months, they will then be fit for use I can vouch for the excellence and cheapness of the anchovies made in this manner.