“This acid is very easily and cheaply prepared: the first distilled product of the wood, in that state denominated black acid, answers the best when separated from its tar and naphtha. More than 70 gallons of acid, sufficiently strong, are procured from a ton of wood; a gallon is quite sufficient for 2¹⁄₂ cwt. of pork, beef, and most animal substances, with the addition of a comparatively small portion of salt, not only affording a considerable saving in this article, but also materially contributing to the increase of flavour and nutritive quality. Hams or beef cured this way require no previous soaking in water to being boiled, and when boiled swell in size and are extremely succulent.” “Herrings Mr. Sockett cures with very little salt. Being well dried, as early after being caught as can be effected, they are then dipped into a vat of the acid, and when dry, the same process repeated a few times, suspending them like the manufacture of candles. Mr. Sockett entertains no doubt, from the result of his experiments with herrings, that the same process would answer for other kinds of fish, as salmon, cod, &c.; and hence, when cooked, may be salted according to each individual’s taste.” “I presume this acid would be found very useful on board any vessel fitted out for long voyages; it appears from calculations on a small scale, that one hogshead of this acid would suffice to cure six tons of fish, in such a manner as to retain their nutritious quality; and they could be cured on board when opportunities occurred of procuring them, independent of its being an excellent substitute for common vinegar in many culinary purposes on board.” “Mr. Sockett recommends that fish, as soon as practicable after taken, should be a little rubbed with salt, and laid upon a sloping board to drain, and when dry, to be dipped in the acid as before stated.” “One great advantage attending this mode of curing hams or beef is, that when hung up they are never attacked by the flies.” PICKLING OF FISH. Fish may be preserved either by dry salting or in a liquid pickle. The former method is employed to a great extent on the banks of Newfoundland, and in Shetland. When a liquid pickle is used, the fish, as fresh as possible, are to be gutted, or not, and without delay plunged into the brine in quantity so as nearly to fill the reservoir, and after remaining _covered_ with the pickle five or six days, they will be so completely impregnated with salt as to be perfectly fit to be re-packed in barrels, with large-grained solid salt, for the hottest climates and longest voyages. The brine becomes frequently somewhat weaker at the top; to remedy this, some of the salt may be suspended in bags or otherwise, just under the surface, which will saturate whatever moisture may exude from the fish, and thus the whole of the brine will continue fully saturated and of the most strength.