the pickled
salmon in Scotland?"

We all replied in the affirmative.

"Oh, you don't take. D----it, I don't mean dead pickled salmon; I mean
live pickled salmon, swimming about in tanks, as merry as grigs, and
as hungry as rats."

We all expressed our astonishment at this, and declared we never heard
of it before.

"I thought not," said he, "for it has only lately been introduced into
this country, by a particular friend of mine, Dr Mac----. I cannot
just now remember his d----d jaw-breaking Scotch name; he was a great
chemist and geologist, and all that sort of thing--a clever fellow
I can tell you, though you may laugh. Well--this fellow, Sir, took
nature by the heels and capsized her, as we say. I have a strong idea
that he had sold himself to the devil. Well--what does he do, but he
catches salmon and puts them into tanks, and every day added more and
more salt, till the water was as thick as gruel, and the fish could
hardly wag their tails in it. Then he threw in whole pepper corns,
half-a-dozen pounds at a time, till there was enough. Then he began to
dilute with vinegar, until his pickle was complete. The fish did not
half like it at first; but habit is every thing, and when he shewed me
his tank, they were swimming about as merry as a shoal of dace; he
fed them with fennel chopped small, and black-pepper corns. 'Come,
doctor,' says I, 'I trust no man upon tick; if I don't taste, I won't
believe my own eyes, though I _can_ believe my _tongue_.'" (We looked
at each other.) "'That you shall do in a minute,' says he; so he
whipped one of them out with a landing net; and when I stuck my knife
into him, the pickle ran out of his body, like wine out of a claret
bottle, and I ate at least two pounds of the rascal, while he flapped
his tail in my face. I never tasted such salmon as that. Worth your
while to go to Scotland, if it's only for the sake of eating live
pickled salmon. I'll give you a letter, any of you, to my friend.
He'll be d----d glad to see you; and then you may convince yourselves.
Take my word for it, if once you eat salmon that way, you will never
eat it any other."

We all said we thought that very likely.

The champagne corks flew as fast and as loud as his shells at Acre;
but we were particularly reserved, depending entirely on his tongue
for our amusement; and, finding the breeze of conversation beginning
to freshen, I artfully turned the subject to Egypt, by asking one of
my friends to de