Mackerel, being at certain times exceedingly plentiful (especially to those who live near the coast), so much so indeed as to become almost a drug at such seasons, may be pre served to make an excellent and well-flavoured dish, weeks or months after the season is past, by the following means: Having chosen fine fish, cleaned them perfectly, and either boiled them or lightly fried them in oil, the fish should be divided, and the bones, heads, and skins being removed, they should then be well rubbed over with the following seasoning: For every dozen good-sized fish, it will be requisite to use three table -spoonfuls of salt '"heaped) one ounce and shalf of common black pepper, six or eight cloves, and a little mace, finely powdered, and as pauch nutmeg, grated, as the operator chooses to afford, not, however exceeding one nutmeg. Let the whole surface be well covered with the seasoning; then lay the fish in layers, packed into a stone jar (not a glazed one); cover the whole with pretty good vinegar, and, if it be intended to be long kept, pour salad oil or melted suet over the top. N. B. - The glazing on earthen jars is made from lead or arsenic, from which vinegar draws forth poison. (See 2.)