108 RECIPE FOR POTTING FISH. 



tion and increase your thirst after knowledge, 

 that many persons appear to have taken very 

 great pains to arrive at a true know^ledge of their 

 '* birth, parentage, and education," w^hile all that 

 has been promulgated amounts to "an opining" 

 only, that they are "this" or " that." I am 

 sorry to say the secrets of the deep waters are 

 but little known to us ; and therein lies an open 

 field for honours yet unplucked ; — for experiment 

 and investigation, laborious, curious, and most 

 interesting : — for wonderment, perplexity, and 

 delight ; which, I fear to add, can but the more 

 and more convince us that we are only " lords 

 in the creation," and not " o/'" it. When you 

 have learnt to catch a few, we will talk more 

 about them. But come, — taste my potted fish, — 

 the produce of yesterday's catch. 



Herb. — Most excellent and palatable. Of 

 what does it consist, and how is it made .'' 



Theoph. — I have the recipe here in my pocket- 

 book, and, as I hardly carry these things in my 

 memory, I will read it to you. 



Recipe for Potting Trout, Far, Char, and all 

 kinds of small jish. 



Open your fish, and without washing, rub them 

 clean with dry cloths ; cut off heads, tails, and 

 fins ; lay them in a small baking-dish, having 



