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it is slit up the back and the bone taken out, as well as the entrails, and the head cut off. The skin of the belly is left uncut. Lay the fish with the skin undermost on a board, and rub it and cover it over with a mixture of equal quantities of salt and allspice. Put a weight upon it, repeat the rubbing with the same mixture, after two days, and hang it up by the tail to dry by the sun or fire.
In this way, by buying a bit of salmon or grilse cheap, you may have a cheap kipper, while kipper in the shops is always very dear.
VEGETABLES.
We subjoin a table of the seasons of vegetables:
| Kale, or Greens, | November to June. |
| Cabbage, | June to January. |
| Cabbage or Kale Plants, | All the year. |
| Carrots, | May to April. |
| Turnips, | May to April. |
| Pease, green, | June to August. |
| Pease, dried, | All the year. |
| Beans, | July to November. |
| Leeks, | March to June. |
| Onions, | July, and all the year. |
| Lettuces, | June to October. |
| Parsley, | All the year. |
| Parsnips, | November to May. |
| Cresses, | March to August. |
Vegetables are cheapest two months after coming in. Juicy vegetables are best preserved in a cool, dark place. Strong-scented vegetables ought to be kept apart. Potatoes, turnips, carrots, and similar roots, should never be cleaned, from the earth adhering to them, till they are dressed. Keep them from the air, and frost, by burying them in heaps in sand or earth, or by covering them with straw or mats.
