g2 ON THE PLACE OF FISH IN, 
Secondly, fish is not proposed as a sole article of 
food, only an addition to, or improvement on, what 
they now have. 
Thirdly, the objection may be removed by the 
mode of cooking it. In America cod and other kinds 
of fish are dressed with pork, bacon, fat beef, potatoes, 
thickened with rice or oatmeal, and small suet 
dumplings, and seasoned with savory herbs, and 
pepper and salt, the whole producing a palatable and 
nutritious stew which they call choudep. 
The benefits to accrue from a more general use of 
fish are—food, occupation, nursery for seamen, and 
increase of trade. 
Norway derives five-sixths of its food from fisheries, 
without which its population could not exist. It is 
not desired, nor may it be expedient or necessary, to 
carry the use of fish to even a third of that 
comparative amount. But if ovxe-fourth only of the 
subsistence of this country were derived from fish 
(the other three parts being chiefly composed of 
corn, meat, and potatoes and an equal quantity were 
exported in exchange for the wheat, rice and other 
foreign produce), it would not only provide for an 
additional population of above four million, but would 
supply the whole of the inhabitants of Great Britain 
with more nutritive and palatable diet than they now 
enjoy, as the saving of butchers’ meat by the middle 
classes might allow a greater proportion of it for the 
poor, instead of their present scanty and too general 
diet of bread, water and tea. 
Fisheries would afford employment to a numerous 
