immense numbers, they are bold in
attacking objects of which they might, otherwise, be expected to
have a wholesome dread. Pontoppidan relates an anecdote of a
sailor belonging to a ship lying in one of the harbours on the
coast of Norway, who, having gone into the sea to bathe, was
suddenly missed by his companions; in the course of a few
minutes, however, he was seen on the surface, with great numbers
of mackerel clinging to him by their mouths. His comrades
hastened in a boat to his assistance; but when they had struck
the fishes from him and got him up, they found he was so
severely bitten, that he shortly afterward expired.

PICKLED MACKEREL.

283. INGREDIENTS.--12 peppercorns, 2 bay-leaves, 1/2 pint of vinegar, 4
mackerel.

_Mode_.--Boil the mackerel as in the recipe No. 282, and lay them in a
dish; take half the liquor they were boiled in; add as much vinegar,
peppercorns, and bay-leaves; boil for 10 minutes, and when cold, pour
over the fish.

_Time_.--1/2 hour.

_Average cost_, 1s. 6d.

MACKEREL GARUM.--This brine, so greatly esteemed by the
ancients, was manufactured from various kinds of fishes. When
mackerel was employed, a few of them were placed in a small
vase, with a large quantity of salt, which was well stirred, and
then left to settle for some hours. On the following day, this
was put into an earthen pot, which was uncovered, and placed in
a situation to get the rays of the sun. At the end of two or
three months, it was hermetically sealed, after having had added
to it a quantity of old wine, equal to one third of the mixture.

GREY MULLET.

284. INGREDIENTS.--1/4 lb. of salt to each gallon of water.

_Mode_.--If the fish be very large, it should be laid in cold water, and
gradually brought to a boil; if small, put it in boiling water, salted
in the above proportion. Serve with anchovy sauce and plain melted
butter.

_Time_.--According to size, 1/4 to 3/4 hour.

_Average cost_, 8d. per lb.

_Seasonable_ from July to October.

[Illustration: THE GREY MULLET.]

THE GREY MULLET.--This is quite a different fish from the red
mullet, is abundant on the sandy coasts of Great Britain, and
ascends rivers for miles. On the south coast it is very
plentiful, and is considered a fine fish. It improves more than
any other salt-water fish when kept in ponds.

RED MULLET.

285. INGREDIENTS.--Oiled