Thyme 1 handful
Allspice, bruised 1 oz.
Twelve bay leaves, shred
Pour the boiled liquor upon them at about 150 deg. Fahr., and cover
close. In thirty-six hours take out the fish, wipe them dry, stretch
them open by wooden splints at the backs, and hang them in a strong air
current; watch the inside face of them, and if becoming clammy, place
them to a fire for an hour. Smoke them of a nice chesnut brown colour
with
Oak lops or sawdust 2 parts.
Fern or turfs 2 parts.
Beech chips 2 parts.
They will keep well if packed face to face with dry oiled paper between
every two of them. Broil or toast them moderately.