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Papers in the Colonies and Trade.

The SILVER MEDAL of the Society was this Session voted to Mr. PETER SLEAVIN, No. 7, Little Brook-Street, Hampstead Road, for Curing British White Herrings. The following Communications were received from him.

SIR,
I will thank you if you will have the goodness to lay before the Society, the sample I have sent of British Herring cured by me in the Isle of Mann, as I have no doubt they are equal to the Dutch, or better, which I will explain if permitted to attend the Committee to whose consideration it may be referred.

The quantity I have cured, is only eight barrels of thirtytwo gallons each; I therefore cannot claim under the precise form of the premiums offered by the Society, but if honoured with their notice, I will furnish you with further particulars on the subject.

I am, Sir,
Your very obliged humble servant,
PETER SLEAVIN.
No. 7, Little Brook-Street, Hampstead Road,
Dec. 4th, 1810.

To C. TAYLOR, M. D. SEC. CERTIFICATE. By a letter from Mr. JOHN HEAD, to Mr. Sleavin, dated Douglas, Isle of Mann, Dec. 31st, 1810, it appears, that eight barrels of pickled herrings prepared by Mr. Sleavin, were shipped from thence.

Mr. Sleavin's Method of Curring Herrings.

When the herrings are taken and alive, break their gills with your finger and thumb completely from the backbone, which will in course cause the fish to bleed; then throw them into the liquor prepared as follows: viz. to three quarts of salt water, put five pounds of common salt, and two pounds of bay salt, and when dissolved, let the whole be boiled. One peck of common salt, and half a peck of bay salt, put between the different layers of herrings, will be sufficient for one barrel. Let the herrings remain in this liquor for three weeks, they must then be taken out and gypped, and a fresh liquor made with one gallon of salt water, the gypping of the fish, one peck of common salt, some of the spare fish must be put in it to make the liquor rich, and the whole be boiled for an hour, but so slow as that it may not burn; then let it cool and strain it off. The fish must be repacked in clean barrels, the last mentioned liquor put to them, and be careful that the fish be covered and kept close.

P. SLEAVIN.
No. 7, Little Brook-Street, Hampstead Road,
April 6th, 1811.

Transactions of the Society Instituted at London, For the Encouragement ff Arts, Manufactures, and Commerce;
With The Premiums Offered In The Year 1811, and Their Rules and Orders. Vol. XXIX.

Printed By R. Wilks, Chancery-Lane, London. Sold by the Housekeeper, at the Society House, in the ADELPHI; and by Messrs. Robson, T. White, Becket, Johnson, Cadell and Davies, Phillips, Walter, Richardson, Longman, and Rees, Taylor, and Watt. 1812.