ke to form a
very large item in the aggregate happiness of the nation.

218. THE GENERAL USE OF FISH, as an article of human food among
civilized nations, we have thus sufficiently shown, and will conclude
this portion of our subject with the following hints, which ought to be
remembered by all those who are fond of occasionally varying their
dietary with a piscine dish:--

I. Fish shortly before they spawn are, in general, best in condition.
When the spawning is just over, they are out of season, and unfit for
human food.

II. When fish is out of season, it has a transparent, bluish tinge,
however much it may be boiled; when it is in season, its muscles are
firm, and boil white and curdy.

III. As food for invalids, white fish, such as the ling, cod, haddock,
coal-fish, and whiting, are the best; flat fish, as soles, skate,
turbot, and flounders, are also good.

IV. Salmon, mackerel, herrings, and trout soon spoil or decompose after
they are killed; therefore, to be in perfection, they should be prepared
for the table on the day they are caught. With flat fish, this is not of
such consequence, as they will keep longer. The turbot, for example, is
improved by being kept a day or two.

GENERAL DIRECTIONS FOR DRESSING FISH.

219. IN DRESSING FISH, of any kind, the first point to be attended to,
is to see that it be perfectly clean. It is a common error to wash it
too much; as by doing so the flavour is diminished. If the fish is to be
boiled, a little salt and vinegar should be put into the water, to give
it firmness, after it is cleaned. Cod-fish, whiting, and haddock, are
far better if a little salted, and kept a day; and if the weather be not
very hot, they will be good for two days.

220. WHEN FISH IS CHEAP AND PLENTIFUL, and a larger quantity is
purchased than is immediately wanted, the overplus of such as will bear
it should be potted, or pickled, or salted, and hung up; or it may be
fried, that it may serve for stewing the next day. Fresh-water fish,
having frequently a muddy smell and taste, should be soaked in strong
salt and water, after it has been well cleaned. If of a sufficient size,
it may be scalded in salt and water, and afterwards dried and dressed.

221. FISH SHOULD BE PUT INTO COLD WATER, and set on the fire to do very
gently, or the outside will break before the inner part is done. Unless
the fishes are small, they should never be put into warm water; nor
should water, either hot or c