Split the fish down and remove the back-bone; having gutted and scaled
it, wipe it dry, but do not wash it; lay it on a boards, and strew
salt on the inner side; let it lie for two days, turning it each day;
then wash the inside from the salt, string on a willow wand, and hang
up up in the sun and wind to dry for several days; smoke it, but not
to much.
The Indians use but little salt in drying their fish, and smoke them
with the wood or bark of red cedar; but this fragrant wood is not
common, and other wood will answer. Some merely dry them in the sun,
without smoking. Corn cobs burnt give a fine flavour either meat or
fish, and should be laid aside for such purposes. When required for
the table, soak for a few hours in warm water, and boil or fry.
