For this purpose the herrings should be large, full-roed, and fresh.
Immerse them in a pickle of twenty-nine pounds of common salt to
seventy-one pounds of water, and to every pound of salt add half an
ounce of saltpetre. When they become rigid and moderately flavoured,
run off the pickle, put them on the spits, dry them a day or two, and
smoke them with
Oak lops 2 parts
Fern 2 parts
Sawdust 2 parts
until they are of a deep red.