The spawn of the sturgeon, a huge mass, weighing not less than thirty pounds, I laid aside to prepare as _caviare_, a favourite dish in Holland and Russia.

I carefully cleansed the eggs from the skin and fibres that were mixed with them, washed them thoroughly in sea-water, slightly sprinkled them with salt, then put them in a gourd pierced with small holes to let the water escape, and placed weights on them to press them completely for twenty-four hours.

We then removed the caviare in solid masses, like cheeses, took it to the smoking-hut to dry, and in a few days had this large addition to our winter provision.
My next employment was the preparation of the valuable isinglass.

I took the air-bladder and sounds of the fish, cut them in strips, twisted them in rolls, and dried them in the sun.

This is all that is necessary to prepare this excellent glue.