Sardines

mese iittie nnny creatures are cauglit in oets and after being well wa hcd the heads are cut off and the fii-h aresprinkledlightly wilh fino salí. ACter lying for a few hours they are placed on girdsin rows aliuost perpendicular. The frames are then placed n fians containing boiling olive oil. This oil s changed as often as it becomes too black and dirty for continuing the cooking proces. As soon as the fi.--h are considered sufficiently cooked they are withdrawnfrnin :he pans of oil and the gilde ane placed nn ables covered with zinc, the surface of the ;ables inelinint: towards a groove in the centre. The oil is thus carried to a vessel prejared to receive it. Around these taoles stand the wonien whose business it is to lack the fish closely and uniformly in boxes. The boxes being ful!, the fh are covered with fresh oil, and the lids of the bozesare then soldered down. Thu.i hermetricallv sealod they are placed in a wire ba&ket and mniersed in boiling water. The smaller )oxes are thus loiled fir alxmt an liour, and the lnrgeronessomewhatlonger, in prolurtion to the size of tbe box. The fish are then ready fbr tlie market, and being acked in otees, are sent to the ends of the earth.