risciccLTURE WITH Kefeuence to Farming. 407 



rienee I have had in thirty-throe States and Territories, 

 makes me behove that as a class the farmers of New Enir- 

 land live better, as regards tlic supply of healthy and nutri- 

 tious food upon their tables, than any other class. The 

 produce of their dairies, their poultry, and their gardens, and 

 the qualities of this produce, make their living in some 

 respects luxurious. But, ordinarily, there is this disadv^an- 

 tage among farmers' cuisines to which I have alluded. For 

 strength and courage to labor, through the hot harvest 

 months, he must rely upon the inferior salted and preserved 

 meats and fish. Without alluding to the cost of moats let 

 us consider for a moment the prices w^o have to pay for fish. 

 With all our railroad transportation and but little over one 

 hundred miles from the sea coast, we pay from six to ten cents 

 per pound for both fresh and salted Cod, the commonest and 

 cheapest of all fish I The coarse Halibut, both in summer 

 and winter, costs us from ten to twenty cents per pound I 

 For fresh Mackerel the same price. Wo must pay twelve 

 cents per pound for salted Salmon and Mackerel. And for 

 fresh Salmon from forty to fifty cents a pound. Half a 

 dollar a pound for fresh Salmon, when you can raise your 

 own Trout for five cents a pound ! Fifteen cents for a pound 

 of Halibut, wlion you can raise fresh fishes, infinitely more 

 palatable, at less than one-quarter the expense I The idea 

 of trying to compare the salt water Halibut with the fresh 

 water Trout as a food fish would be almost ludicrous. 

 Among the whole list of edible fishes, the different species 

 of Salmonidse stand superior to them all as regards fineness 

 of texture, their delicious flavor, or their Avholesomo and 

 nutritious qualities ; and they are nearly all fresh water 



