focbth day.] DRESSING SALMON. 95 



the bone on each side, so as almost to divide him into 

 slices : and now hold him by the tail that he may 

 bleed. There is a small spring, I see, close under 

 that bank, which I dare say has the mean temperature 

 of the atmosphere in this climate, and is much under 

 50° — place lnm there, and let him remain for ten 

 minutes ; then carry him to the pot, and before you 

 put in a slice let the water and salt boil furiously, and 

 give time to the water to recover its heat before you 

 throw in another; and so proceed with the whole 

 fish : leave the head out, and tlrrow in the thickest 

 pieces first. 



PHYS. — "Why did you not crimp your trout ? 



HAL. — We will have lrim fried. Our poacher 

 prevented me from attending to the preparation ; but 

 for frying he is better not crimped, as he is not large 

 enough to give good transverse slices. 



POIET. — This salmon is a good fish, and fresh as 

 you said from the sea. You see the salt-water louse 

 adheres to Ins sides, and he is bright and silvery, and 

 a thick fish ; I dare say his weight is not less than 

 141bs., and I know of no better fish for the table 

 than one of that size. 



PHYS. — It appears to me that so powerful a fish 

 ought to have struggled much longer : yet, without 

 great exertions on your part, in ten minutes he 

 appeared quite exhausted, and lay on his side as if 



