To Put Up Herring And Shad.

Those that put up their own fish should be careful to have the barrels
tight and well cleaned, if the pickle leaks from them, they are liable
to spoil. Scale the fish and wash them, as it will save much time, when
you prepare them for cooking, take out the gills, but leave on the heads
of herrings.

The heads should be taken off the shad, and split them down the back,
put a layer of fish, then a layer of ground alum salt,--and after they
are packed, put on a weight to keep them down. If herring are well
cured, they will be good at the end of two years.