“Frames for sprats and other small fish must be made thus:--The rims or outsides may be of deal, ¾ in. thick, and 2 in. wide: the whole frame must be 3 ft. high, and 2 ft. 9 in. wide, that it may fit into the chimney without trouble; and on each end of the top bar must be screwed a small plate of thin iron, projecting beyond the side of the frame 1 in., which will serve to hang the frames upon with the bars that are fixed up the sides of the chimney. Then take small deal rods ½ in. square, and with a bradawl or sprig-bit insert 32 sprigs, at equal distances from each other, in each rod, which, of course, will be 2 ft. 9 in. long; and if the sprigs be driven through on each side, it will be seen that each rod will carry at this rate 64 fish. These must be nailed on to the outside frame at the distance of 4½ in. from each other, and consequently each frame, when completed, will have 8 bars holding 64 fish each, or 512 on each frame. Wrought-iron sprigs may be used, which (being more than an inch long, and driven up to the head) will project ½ in. on the other side, and thus serve to hang small fish on; but this is left to the choice of the party making the frames; and if they are driven in with the points directed upwards, it will be easy to loosen the fish, when smoked, from the nails by turning the frames upside down, and shaking them over a sheet laid on the floor. “A horse or frame of wood of 2 in. square scantling, with ribs 1 in. square nailed across the sides, and 11 in. apart, will be requisite to hang the herring rods on, along with the frames, when they are drawn from the chimney; and for the purpose of cooling the fish, it should be placed in a draught of air. Mackerel, or any other fish that will not suit the frames so well, may easily be suspended from the herring rods by small wire hooks made to run on them. “The draught of smoke in the chimney may be increased or diminished at any time by opening more widely the iron door at the bottom; and if you want to inspect the articles while they are smoking, you may smother the smoke entirely for a few minutes by scattering sufficient sawdust over the embers: only take care that the sawdust is perfectly dry before attempting to use it.