118 SALMON I A. 



always strong and active, and sometimes give 

 more sport than larger fish. Shorten your line, 

 or he will carry you over the stones and cut 

 the link gut. He is there already : you have 

 allowed him to carry out too much line ; wind 

 up as quick as you can, and keep a tight hand 

 upon him. He is now back to a good place, 

 and in a few minutes more will be spent. I 

 have the net. There, he is a sea trout of. 

 nearly 3 lbs. This will be a good addition to 

 our dinner : I will crimp him, that you may 

 compare boiled sea trout with broiled, and with 

 salmon. Now, if you please, we will cool this 

 fish at the spring, and then go to our inn. 



PoiET. — If you like. I am endeavouring 

 to find a reason for the effect of crimping and 

 cold in preserving the curd of fish. Have you 

 ever thought on this subject? 



Hal. — Yes : I conclude that the fat of 

 salmon between the flakes of the muscles is 

 mixed with much albumen and gelatine, and 

 is extremely liable to decompose, and by 

 keeping it cool, the decomposition is retarded; 

 and by the boiling salt and water, which is of 

 a higher temperature than that of common 



