To Put Up Herring, _According To The Harford Mode_.

First put the herring into the brine left from curing bacon, or, if you

have none of that description, make a brine that will bear an egg, and

let them remain in it thirty or forty hours; then, if for pickled

herring, change them into new brine, which must also bear an egg, and

head them up to keep. If for red herring, hang them up, and smoke them

thoroughly. A little saltpetre, added to the brine, is an improvement.

It is better to take out the roe.