et cold; pour it over the salmon, and in
12 hours this will be fit for the table.

_Time_.--10 minutes.

TO CURE SALMON.--This process consists in splitting the fish,
rubbing it with salt, and then putting it into pickle in tubs
provided for the purpose. Here it is kept for about six weeks,
when it is taken out, pressed and packed in casks, with layers
of salt.

POTTED SALMON.

309. INGREDIENTS.--Salmon; pounded mace, cloves, and pepper to taste; 3
bay-leaves, 1/4 lb. butter.

_Mode_.--Skin the salmon, and clean it thoroughly by wiping with a cloth
(water would spoil it); cut it into square pieces, which rub with salt;
let them remain till thoroughly drained, then lay them in a dish with
the other ingredients, and bake. When quite done, drain them from the
gravy, press into pots for use, and, when cold, pour over it clarified
butter.

_Time_.--1/2 hour.

AN AVERSION IN THE SALMON.--The salmon is said to have an
aversion to anything red; hence, fishermen engaged in catching
it do not wear jackets or caps of that colour. Pontoppidan also
says, that it has an abhorrence of carrion, and if any happens
to be thrown into the places it haunts, it immediately forsakes
them. The remedy adopted for this in Norway, is to throw into
the polluted water a lighted torch. As food, salmon, when in
perfection, is one of the most delicious and nutritive of our
fish.

BAKED SEA-BREAM.

310. INGREDIENTS.--1 bream. Seasoning to taste of salt, pepper, and
cayenne; 1/4 lb. of butter.

_Mode_.--Well wash the bream, but do not remove the scales, and wipe
away all moisture with a nice dry cloth. Season it inside and out with
salt, pepper, and cayenne, and lay it in a baking-dish. Place the
butter, in small pieces, upon the fish, and bake for rather more than
1/2 an hour. To stuff this fish before baking, will be found a great
improvement.

_Time_.--Rather more than 1/2 an hour.

_Seasonable_ in summer.

[Illustration: THE SEA-BREAM.]

_Note_.--This fish may be broiled over a nice clear fire, and served
with a good brown gravy or white sauce, or it may be stewed in wine.

THE SEA-BREAM.--This is an abundant fish in Cornwall, and it is
frequently found in the fish-market of Hastings during the
summer months, but it is not in much esteem.

MR. YARRELL'S RECIPE.

"When thoroughly cleansed, the fish should be wiped dry, but
none of the scales shou