Directions for taking and curing herrings and for curing cod, ling, tusk and hake
Subtitle: = an seòl air an glacar agus an gréidhear an sgadan agus air an gréidhear an trosg, an langa, an traille, agus am falmair
By: by Sir Thomas Dick Lauder
Contributors: Gaelic Society of Inverness.
Publisher: Constable
Published: 1846
Place of publication: Edinburgh
Language: eng; gla
Notes: Dual language gaelic and english.